1 pkg (2 1/4 tsp) dry yeast
1 cup mashed potatoes
1 1/2 cup warm water
4 cup bread flour
1 t salt
6 Tbs. olive oil
1 tsp dried rosemary
1 tsp dried oregano
parmesan cheese for topping
Disolve yeast in 1/2 cup warm water and let sit 10 minutes. In large bowl combine rest of ingredients. Mix well and turn onto work surface. Knead in an additional 1 cup of flour(or until no longer sticky). Place in oiled bowl covered for 1 hour. Punch down and place on stone or pan dimple top with finger and add topping. Cook at 425 for 20 minutes until golden brown.
Tuesday, May 27, 2008
Polynesian Chicken
8 Tbsp Brown sugar
4 Tbs corn starch
1 tsp. salt
4 Tbs. butter
2 cans pinapple tidbits
2 Tbs vinegar
2 Tbs soy sauce
1 chopped green pepper
2-4 chicken breast cooked and chopped
Stir sugar, cornstarch and salt into melted butter. Mix pinapple juice wigh water to make 2 1/2 cups liquid: add to the sugar mixture. Cook on medium heat until thick and clear; add vinegar, soy sauce and green pepper. Add chicken, continuing to cook on lowered heat. Serve over rice.
4 Tbs corn starch
1 tsp. salt
4 Tbs. butter
2 cans pinapple tidbits
2 Tbs vinegar
2 Tbs soy sauce
1 chopped green pepper
2-4 chicken breast cooked and chopped
Stir sugar, cornstarch and salt into melted butter. Mix pinapple juice wigh water to make 2 1/2 cups liquid: add to the sugar mixture. Cook on medium heat until thick and clear; add vinegar, soy sauce and green pepper. Add chicken, continuing to cook on lowered heat. Serve over rice.
Chicken Enchiladas
3-4 chicken breasts cooked and shredded
1 cup rice cooked
1/2 can green enchilada sauce
1/2 can red enchilada sauce
shredded cheese
Stir ingredients together. Fill about 10 tortillas and place in pan. Mix remaining sauces together and pour over top and add cheese. Bake at 35o degrees for 25 min.
1 cup rice cooked
1/2 can green enchilada sauce
1/2 can red enchilada sauce
shredded cheese
Stir ingredients together. Fill about 10 tortillas and place in pan. Mix remaining sauces together and pour over top and add cheese. Bake at 35o degrees for 25 min.
Tuesday, May 20, 2008
Play Dough Cookies
3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks
DIRECTIONS
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks
DIRECTIONS
In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet.
Carefully insert lollipop sticks into bottoms of cookies.
Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container
Sunday, May 18, 2008
Chicken Florentine
3 Tbsp. italian dressing, divided
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves
8 slices smoked ham
1 cup shredded swiss cheese
Heat 1 Tbs. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
Add remaining 2 Tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through.
Top evenly with ham and cheese; cover. Reduce heat to low cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.
Makes 4 servings,.
4 cups lightly packed baby spinach leaves
4 small boneless skinless chicken breast halves
8 slices smoked ham
1 cup shredded swiss cheese
Heat 1 Tbs. of the dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
Add remaining 2 Tbsp dressing and the chicken to skillet; turn chicken over to evenly coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is cooked through.
Top evenly with ham and cheese; cover. Reduce heat to low cook 1 to 2 min. until cheese is melted. Or, place under a broiler to brown. Spoon spinach mixture evenly onto 4 plates; top each with a chicken breast.
Makes 4 servings,.
Italian Chicken and Tomato Pasta Toss
3 cups uncooked pasta
1 Tbsp. olive oil
1 lb. chicken cut into 1 1/2 inch squares
2 cups cherry or grape tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup Parmesan cheese
cook pasta as directed on package.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.
Drain pasta. Toss with the chicken mixture and basil; sprinkle with cheese.
Makes 4 servings, 1 3/4 cups each.
1 Tbsp. olive oil
1 lb. chicken cut into 1 1/2 inch squares
2 cups cherry or grape tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup Parmesan cheese
cook pasta as directed on package.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally. Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.
Drain pasta. Toss with the chicken mixture and basil; sprinkle with cheese.
Makes 4 servings, 1 3/4 cups each.
Wednesday, May 14, 2008
Chicken Florentine Panini
(pillsbury bake-off)
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1(9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
DIRECTIONS
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
1(13.8-oz.) can Pillsbury® refrigerated classic pizza crust
1(9-oz.) pkg. Green Giant® Frozen Spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 garlic clove, minced
4 (4-inch) slices provolone cheese
DIRECTIONS
1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.
6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.
Monday, May 12, 2008
Scotcharoos
1 c. sugar
1 c. peanut butter
6 oz. chocolate morsels
1 c. white syrup
6 c. Rice Krispies
6 oz. butterscotch morsels
Combine sugar and syrup in saucepan. Bring to boil while stirring. Remove from heat and add peanut butter. Stir well. Add to Rice Krispies in large bowl. Mix well. Spread mix evenly in a buttered 4 x 9 inch pan. Melt morsels together on low heat, stirring constantly, or in microwave, stirring every 30 seconds. Spread evenly on top of Scotcharoo's. When cool, cut into 2 x 2 inch squares.
1 c. peanut butter
6 oz. chocolate morsels
1 c. white syrup
6 c. Rice Krispies
6 oz. butterscotch morsels
Combine sugar and syrup in saucepan. Bring to boil while stirring. Remove from heat and add peanut butter. Stir well. Add to Rice Krispies in large bowl. Mix well. Spread mix evenly in a buttered 4 x 9 inch pan. Melt morsels together on low heat, stirring constantly, or in microwave, stirring every 30 seconds. Spread evenly on top of Scotcharoo's. When cool, cut into 2 x 2 inch squares.
German Cocolate Upside Down Cake
1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted
Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted
Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.
Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.
Saturday, May 10, 2008
Fried Icecream
1 tsp. cinnamon
1/2 c butter
2/3 c brown sugar
1/4 c evaporated milk or cream
heat until melted.
3 to 4 c. rice crispies
1 c coconut, toasted
Combine and add butter mixture a until mixed well.
Press half into a 9x13 pan. Spread softened icecream on top then top with rest of cereal. Serve with carmel and chocolate sauce.
1/2 c butter
2/3 c brown sugar
1/4 c evaporated milk or cream
heat until melted.
3 to 4 c. rice crispies
1 c coconut, toasted
Combine and add butter mixture a until mixed well.
Press half into a 9x13 pan. Spread softened icecream on top then top with rest of cereal. Serve with carmel and chocolate sauce.
Thursday, May 8, 2008
Pumpkin Pancakes
1 1/4 cup flour
2 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 egg
6 Tablespoons pumpkin puree
2 Tablespoons melted butter
1 cup milk
Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.Mix egg, pumpkin puree, melted butter, and milk and fold into dry ingredients. Heat a greased skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side. Serve hot with maple syrup. Makes 12 pancakes.
2 Tablespoon sugar
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
1/8 teaspoon nutmeg
pinch of ground cloves
1 egg
6 Tablespoons pumpkin puree
2 Tablespoons melted butter
1 cup milk
Whisk flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and ground cloves.Mix egg, pumpkin puree, melted butter, and milk and fold into dry ingredients. Heat a greased skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook about 3 minutes per side. Serve hot with maple syrup. Makes 12 pancakes.
Couscous Salad
(Lisa Hymas)
1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1 large green apple, cored & diced
In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool.
In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well.
In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.
1 ¼ cup chicken or vegetable broth
1 cup uncooked whole wheat couscous
1 Tablespoon butter
½ cup olive oil
3 Tablespoons lemon juice (one fresh lemon)
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon prepared Dijon mustard
1 garlic clove, minced
black pepper to taste
1 cup cooked chicken, diced (optional)
½ cup celery, chopped
1 large green apple, cored & diced
In saucepan, bring chicken broth to a boil; add couscous and butter. Bring to a boil again and cover. Remove from heat; let stand 5 minutes, then fluff with fork and let cool.
In small bowl, combine olive oil, lemon juice, salt, coriander, mustard, garlic and pepper—mix well.
In large bowl, combine cooled couscous, chicken, onions, apple and celery. Add olive oil mixture bit by bit to moisten, and toss to coat. May not use all of the olive oil mixture, don't let it get too wet. Serve warm or cold.
Cajun Chicken Pasta
(Reba O.)
8 ounces Rotini pasta
2 Tablespoons butter
2-3 chicken breasts cut into small strips
1 1/2 teaspoons Cajun seasoning
1/2 red pepper cut into small pieces
1 can evaporated milk or 1 1/2 cups soy milk
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese (optional)
1-2 T flour
Thoroughly coat chicken with Cajun seasoning. Melt butter in large skillet over medium heat and saute chicken 5-7 minutes on each side or until no longer pink. Pull chicken out and shred into smaller pieces. Add pepper to the chicken and cook 2-3 more minutes. Add flour to pan and Reduce heat to medium low. Add milk and spices and heat. Cook pasta according to package directions. Add drained pasta to chicken and sauce. Sprinkle with cheese and serve.
8 ounces Rotini pasta
2 Tablespoons butter
2-3 chicken breasts cut into small strips
1 1/2 teaspoons Cajun seasoning
1/2 red pepper cut into small pieces
1 can evaporated milk or 1 1/2 cups soy milk
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese (optional)
1-2 T flour
Thoroughly coat chicken with Cajun seasoning. Melt butter in large skillet over medium heat and saute chicken 5-7 minutes on each side or until no longer pink. Pull chicken out and shred into smaller pieces. Add pepper to the chicken and cook 2-3 more minutes. Add flour to pan and Reduce heat to medium low. Add milk and spices and heat. Cook pasta according to package directions. Add drained pasta to chicken and sauce. Sprinkle with cheese and serve.
Chicken Azteca
1 (15 ounce) can black beans, drained
2 cups frozen corn
2 garlic clove, minced
1/4 to 1/8 teaspoon cumin
1 cup chunky salsa, divided
2-4 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, cubed
1/4 to 1/2 cup taco seasoning
cooked rice
shredded cheddar cheese
Combine beans, corn, garlic, cumin, taco seasoning and half of the salsa in crock-pot. Arrange chicken breasts over top. Pour remaining salsa over top. Cover and cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces and return to cooker. Stir in cream cheese and cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheddar cheese to serve.
2 cups frozen corn
2 garlic clove, minced
1/4 to 1/8 teaspoon cumin
1 cup chunky salsa, divided
2-4 skinless, boneless chicken breasts
1 (8 ounce) package cream cheese, cubed
1/4 to 1/2 cup taco seasoning
cooked rice
shredded cheddar cheese
Combine beans, corn, garlic, cumin, taco seasoning and half of the salsa in crock-pot. Arrange chicken breasts over top. Pour remaining salsa over top. Cover and cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces and return to cooker. Stir in cream cheese and cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheddar cheese to serve.
Chocolate Cake
(Family Circle Magazine)
4 ounces bittersweet chocolate
1 teaspoon vegetable oil
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 Tablespoons white vinegar
1 1/3 cups milkChocolate curls to garnish (optional)
1. Cake: Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; spray paper.
2. Break up chocolate into a small microwave-safe bowl; add oil. Microwave on HIGH power for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.
3. In medium-size bowl, mix flour, cocoa, baking soda and salt. In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
4. Place vinegar in a 2-cup capacity measuring cup. Add milk and stir until blended. On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. Spread into pans.
5. Bake at 350 degree F for 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire racks 15 minutes. Turn cakes out onto racks; cool layers completely (about 2 hours).
4 ounces bittersweet chocolate
1 teaspoon vegetable oil
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 Tablespoons white vinegar
1 1/3 cups milkChocolate curls to garnish (optional)
1. Cake: Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; spray paper.
2. Break up chocolate into a small microwave-safe bowl; add oil. Microwave on HIGH power for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.
3. In medium-size bowl, mix flour, cocoa, baking soda and salt. In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
4. Place vinegar in a 2-cup capacity measuring cup. Add milk and stir until blended. On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. Spread into pans.
5. Bake at 350 degree F for 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire racks 15 minutes. Turn cakes out onto racks; cool layers completely (about 2 hours).
Chicken Milanese with Arugula Salad
1 1/4 cups plain dried breadcrumbs
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced
Directions
Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
1/4 cup plus 2 tablespoons olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula
1 small red onion, thinly sliced
Directions
Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.
Southern Pulled-Pork Sandwiches
1/4 cup packed light-brown sugar
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
1/2 to 1 teaspoon cayenne pepper
Coarse salt and ground pepper
3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
Store-bought barbecue sauce, for serving (optional)
Directions
Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.
Roasted Salmon with Lemon Relish
1/4 cup pine nuts
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups), loosely packed
Directions
Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.
1/4 cup raisins
Slivered zest and juice of 1 lemon
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups), loosely packed
Directions
Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top.
Beef Stir-Fry with Snap Peas
Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)
Directions
In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes.
Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)
Directions
In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes.
Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.
Cucumber and Sweet-Onion Salad
3 English cucumbers, halved lengthwise and thinly sliced on the diagonal
1 medium sweet onion, such as Vidalia, halved and thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
Directions
In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
1 medium sweet onion, such as Vidalia, halved and thinly sliced
1/2 cup fresh dill, coarsely chopped
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
Directions
In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
Spinach and Brie Chicken with Tomato Orzo
Serves 4
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
Directions
Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
Directions
Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
Wednesday, May 7, 2008
Oregon Peach Pie/Fruit Pizza
Crust:
1/2 c. butter
1 c. sugar
1 1/2 tsp. vanilla
1/2 c. sour cream
1 egg
3 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Cream butter, sugar and vanilla together. Add sour cream and egg. Gradually add the flour, soda, baking powder, and salt. Mix well. After it is mixed, roll dough into a ball, and refrigerate for half and hour. Spray jelly roll pan with cooking spray, then press dough on the bottom. Bake 350 for 10 min- just until starting to turn golden brown on top. Cool.
Topping:
1/2 c. sliced almonds(optional)
2 tsp. butter
8 oz. cream cheese
1 c. powdered sugar
2 c. whipping cream, whipped
3 peaches sliced(for peach pie) OR other fruit (kiwi, strawberry, banana, blueberry, pineapple, raspberry etc.)
Combine cream cheese, powdered sugar, and vanilla in mixing bowl. Beat at medium until well blended. Gently fold in whipped cream. Spoon over nuts and crust. Refrigerate 1 hour.
Glaze(for peach pie)-if doing pizza skip:
2-3 peaches sliced
1 Tbsp. Lemon juice
1/2 c. sugar
1Tbs cornstarch
Combine peaches and lemon juice in blender. Blend until well mixed. Add sugar and cornstarch. Blend to mix. Pour into saucepan. Cook and stir on medium heat until mixture thicken and boils. Boil one minute. Remove from heat. Cool. Remove half cup glaze and pour remaining glaze on cream cheese mixture. Arrange peach slices on top of pie. Spoon remaing half cup of glaze over peaches. Refrigerate until firm.
1/2 c. butter
1 c. sugar
1 1/2 tsp. vanilla
1/2 c. sour cream
1 egg
3 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Cream butter, sugar and vanilla together. Add sour cream and egg. Gradually add the flour, soda, baking powder, and salt. Mix well. After it is mixed, roll dough into a ball, and refrigerate for half and hour. Spray jelly roll pan with cooking spray, then press dough on the bottom. Bake 350 for 10 min- just until starting to turn golden brown on top. Cool.
Topping:
1/2 c. sliced almonds(optional)
2 tsp. butter
8 oz. cream cheese
1 c. powdered sugar
2 c. whipping cream, whipped
3 peaches sliced(for peach pie) OR other fruit (kiwi, strawberry, banana, blueberry, pineapple, raspberry etc.)
Combine cream cheese, powdered sugar, and vanilla in mixing bowl. Beat at medium until well blended. Gently fold in whipped cream. Spoon over nuts and crust. Refrigerate 1 hour.
Glaze(for peach pie)-if doing pizza skip:
2-3 peaches sliced
1 Tbsp. Lemon juice
1/2 c. sugar
1Tbs cornstarch
Combine peaches and lemon juice in blender. Blend until well mixed. Add sugar and cornstarch. Blend to mix. Pour into saucepan. Cook and stir on medium heat until mixture thicken and boils. Boil one minute. Remove from heat. Cool. Remove half cup glaze and pour remaining glaze on cream cheese mixture. Arrange peach slices on top of pie. Spoon remaing half cup of glaze over peaches. Refrigerate until firm.
Slow Cooker Italian Dip Sandwiches
3 c. water
1tsp salt
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp dried parsley
1 tsp. garlic powder
1 bay leaf
1 (.7 oz.) package dry italian-style salad dressing mix
1 (5 lb.) rump roast
Combine water with all spices in a saucepan. Stir well and bring to a boil.
Place roast in slow cooker, and pour saucepan mixture over the meat.
Cover, and cook on low for 10 to 12 hours or on high for 4 to 5 hours. When done, remove bay leaf and shred meat with a fork.
1tsp salt
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. onion salt
1 tsp dried parsley
1 tsp. garlic powder
1 bay leaf
1 (.7 oz.) package dry italian-style salad dressing mix
1 (5 lb.) rump roast
Combine water with all spices in a saucepan. Stir well and bring to a boil.
Place roast in slow cooker, and pour saucepan mixture over the meat.
Cover, and cook on low for 10 to 12 hours or on high for 4 to 5 hours. When done, remove bay leaf and shred meat with a fork.
Hot Fudge Sauce
2 T butter
3/4 c. sugar
1/4 c. cocoa
1/2 c. milk
Mix together and microwave 1 minute stir and repeat until thick.
3/4 c. sugar
1/4 c. cocoa
1/2 c. milk
Mix together and microwave 1 minute stir and repeat until thick.
Creme Brulee French Toast
1 stick butter
1 c. packed brown sugar
2 T corn syrup
an 8-9 inch round loaf country style bread or french bread
5 large eggs
1 1/2 c half and half
1 t vanilla
1/4 t salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat stirring, until smooth and pour into a 9x13 pan. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees. Bake uncovered until puffed and edges are pale golden, 30-40 minutes. If not serving immediately, turn each slice of bread over to prevent sticking to pan.
1 c. packed brown sugar
2 T corn syrup
an 8-9 inch round loaf country style bread or french bread
5 large eggs
1 1/2 c half and half
1 t vanilla
1/4 t salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over medium heat stirring, until smooth and pour into a 9x13 pan. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350 degrees. Bake uncovered until puffed and edges are pale golden, 30-40 minutes. If not serving immediately, turn each slice of bread over to prevent sticking to pan.
Chicken Pot Pie
2 c. chicken breasts-cooked and cut up
2 carrots diced and cooked
1/2 c. frozen corn
1/2 c frozen peas
1/2 c shredded cheese
1 can cream of chicken soup
1/4-1/2 c. milk
Mix together and place in uncut pie crust. Cook 45 min at 350 degrees.
2 carrots diced and cooked
1/2 c. frozen corn
1/2 c frozen peas
1/2 c shredded cheese
1 can cream of chicken soup
1/4-1/2 c. milk
Mix together and place in uncut pie crust. Cook 45 min at 350 degrees.
Bread Pudding
1 loaf french bread
5 eggs
2 c half and half
1 c whole milk
1 c sugar
1 t vanilla
1/2 c melted butter
1/4 c pine nuts
1/4 c raisins
cinnamon
Sauce:
1/2 c. butter
1/2 c. cream
1 c. sugar
1T vanilla
Butter a 9x13 inch pan. Break bread evenly into pan. Beat eggs until blended add half and half, vanilla, and sugar, mix well. Mix in cooled melted butter and pour over bread in pan. Let soak half an hour. Stir in pine nuts raisins and sprinkle cinnamon on top. Cover with foil place in another pan slightly bigger with enough water to cover half way. Bake at 350 for 40 min. remove foil and bake 10 more minutes.
Sauce: Melt butter add cream and boil. Add sugar and boil. Remove from heat stir in van.
5 eggs
2 c half and half
1 c whole milk
1 c sugar
1 t vanilla
1/2 c melted butter
1/4 c pine nuts
1/4 c raisins
cinnamon
Sauce:
1/2 c. butter
1/2 c. cream
1 c. sugar
1T vanilla
Butter a 9x13 inch pan. Break bread evenly into pan. Beat eggs until blended add half and half, vanilla, and sugar, mix well. Mix in cooled melted butter and pour over bread in pan. Let soak half an hour. Stir in pine nuts raisins and sprinkle cinnamon on top. Cover with foil place in another pan slightly bigger with enough water to cover half way. Bake at 350 for 40 min. remove foil and bake 10 more minutes.
Sauce: Melt butter add cream and boil. Add sugar and boil. Remove from heat stir in van.
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