Praline:
1/2 cup butter
1/4 cup whipping cream
1 cup brown sugar, firmly packed
3/4 cup pecans, coarsely chopped
Cake:
1 pkg. Pillsbury Plus Devils Food Cake
1 1/4 cups water
1/3 cup oil
3 eggs
Topping:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla
Whole pecans
Chocolate curls
Praline: Heat oven to 325 degrees. In a small saucepan combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat stirring constantly just until butter is melted. Pour into two (8 or 9") round cake pans, sprinkle evenly with chopped pecans.
Cake: In a large mixing bowl combine cake mix, water, oil, and eggs at low speed until moistened and then beat two minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched in center. Cool 5 minutes and remove from pans to cool completely.
Topping: In a small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla, beat until stiff peaks form.
To assemble cake, place one layer on a serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up and spread remaining whipped cream on top. Garnish with whole pecans and chocolate curls. Store in fridge. Cuts and serves better if made a day ahead.
Submitted by Juli
Wednesday, August 15, 2012
Peanut Butter Temptations
Preheat oven to 375 degrees.
Unwrap 24 peanut butter cups and place in freezer.
1/2 cup butter
1/2 cup peanut butter
1/2 sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 14 oz. bag bite size peanut butter cups
Cream together butter. Peanut butter and both sugars. Add eggs and vanilla and blend until smooth. Sift together flour, salt and baking soda. Then add butter to mixture. Blend until creamy. Shape into 1 inch balls and place into the cups of lightly greased 1 1/2 inch cupcake pans. Chill in fridge for easier dough handling. Bake for 8-10 minutes. Do not overlook! The cookies will be light golden brown and slightly sunken in the center when ready. Remove cookies from oven and immediately push 1 frozen peanut butter cup into the center of each cookie. May have to push down twice so they are flush with the top of the cookie. Let the cookies cool for 10 minutes before removing from the pans and baking the next round.
Makes 24 cookies.
Submitted by Juli
Unwrap 24 peanut butter cups and place in freezer.
1/2 cup butter
1/2 cup peanut butter
1/2 sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1 14 oz. bag bite size peanut butter cups
Cream together butter. Peanut butter and both sugars. Add eggs and vanilla and blend until smooth. Sift together flour, salt and baking soda. Then add butter to mixture. Blend until creamy. Shape into 1 inch balls and place into the cups of lightly greased 1 1/2 inch cupcake pans. Chill in fridge for easier dough handling. Bake for 8-10 minutes. Do not overlook! The cookies will be light golden brown and slightly sunken in the center when ready. Remove cookies from oven and immediately push 1 frozen peanut butter cup into the center of each cookie. May have to push down twice so they are flush with the top of the cookie. Let the cookies cool for 10 minutes before removing from the pans and baking the next round.
Makes 24 cookies.
Submitted by Juli
Pumpkin Gingerbread with Caramel Sauce
Gingerbread:
2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4. Tsp cloves
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin
1 egg
Caramel Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 TB light corn syrup
1/2 cup whipping cream
Preheat oven to 350 degrees. In a large bowl combine the flour and sugar. Using a pastry cutter or fork cut in the butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups of crumb mixture into the bottom of ungreased 9 inch square pan. To remaining mixture add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour evenly over base. Bake for 40-50 minutes or until toothpick inserted in comes out clean.
In medium saucepan melt butter,master in brown sugar and corn syrup. Bring to a boil, cook until sugar dissolves, about 1 minute. Stirring constantly, stir in whipping cream and return to a boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans if desired.
12 servings
Submitted by Juli
2 1/4 cups flour
1/2 cup sugar
2/3 cup butter
3/4 cup coarsely chopped pecans
1 1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/4. Tsp cloves
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin
1 egg
Caramel Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 TB light corn syrup
1/2 cup whipping cream
Preheat oven to 350 degrees. In a large bowl combine the flour and sugar. Using a pastry cutter or fork cut in the butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups of crumb mixture into the bottom of ungreased 9 inch square pan. To remaining mixture add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg. Mix well. Pour evenly over base. Bake for 40-50 minutes or until toothpick inserted in comes out clean.
In medium saucepan melt butter,master in brown sugar and corn syrup. Bring to a boil, cook until sugar dissolves, about 1 minute. Stirring constantly, stir in whipping cream and return to a boil. Remove from heat. Serve sauce over warm gingerbread topped with a scoop of ice cream. Garnish with chopped pecans if desired.
12 servings
Submitted by Juli
Heart Cookies
1 lb. butter, softened
1 cup powdered sugar
4 cups flour
Mix together. Roll, and cut into hearts with a cookie cutter. Chill on cookie sheet.
Cook at 300 degrees in preheated oven for 20-25 minutes.
Dip half the cookie in melted chocolate chips.
Makes about 48 cookies.
Submitted by Juli
1 cup powdered sugar
4 cups flour
Mix together. Roll, and cut into hearts with a cookie cutter. Chill on cookie sheet.
Cook at 300 degrees in preheated oven for 20-25 minutes.
Dip half the cookie in melted chocolate chips.
Makes about 48 cookies.
Submitted by Juli
Orange Brownies
1 1/2 cups all purpose flour
2 cups granulated sugar
1 tsp. salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest
Preheat oven to 350 degrees. Grease a 13x9x2 pan.
Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until lightly golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the orange cream cheese frosting over completely cooled brownies. Cut into squares.
Orange Cream Cheese Frosting:
1 (8oz) pkg. cream cheese, softened
4 TB softened butter
1 (1lb. ) box confectioners sugar
2 TB orange zest
2 TB orange juice
In a large mixing bowl, whip the butter and cream cheese together with an electric handheld mixer. Gradually beat in the confectioners sugar until it is well combined and smooth. Beat in the orange zest and juice. Spread over the brownies.
Submitted by Juli
2 cups granulated sugar
1 tsp. salt
1 cup (2 sticks) butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest
Preheat oven to 350 degrees. Grease a 13x9x2 pan.
Brownies:
Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until lightly golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the orange cream cheese frosting over completely cooled brownies. Cut into squares.
Orange Cream Cheese Frosting:
1 (8oz) pkg. cream cheese, softened
4 TB softened butter
1 (1lb. ) box confectioners sugar
2 TB orange zest
2 TB orange juice
In a large mixing bowl, whip the butter and cream cheese together with an electric handheld mixer. Gradually beat in the confectioners sugar until it is well combined and smooth. Beat in the orange zest and juice. Spread over the brownies.
Submitted by Juli
French Dip Sandwiches Crock Pot Style
3-4 lbs. lean roast beef (we use rump), fat removed
Combine:
1/2 cup soy sauce
1 beef bullion cube
1 bay leaf
2-4 peppercorns
1 tsp. fresh rosemary
1 tsp. thyme
1 tsp. garlic powder
Pour over roast in crock pot and add water until almost covered.
Cook on low for 8-10 hours. Slice or shred meat. Serve on French bread, dipped in hot Au jus from crock pot.
Submitted by Juli
Combine:
1/2 cup soy sauce
1 beef bullion cube
1 bay leaf
2-4 peppercorns
1 tsp. fresh rosemary
1 tsp. thyme
1 tsp. garlic powder
Pour over roast in crock pot and add water until almost covered.
Cook on low for 8-10 hours. Slice or shred meat. Serve on French bread, dipped in hot Au jus from crock pot.
Submitted by Juli
Andouille Chowder
1/2 cup butter
1/2 lb. andouille sausage, or other fully cooked spicy sausage. (use Hillshire Farms Polska Keilbasa and smoked sausage with pork and turkey), cut into 1/2 inch dice
1 1/2 cup onion, diced
1 1/2 cup carrot, diced
1 1/2 cup celery, diced
4 tsp. minced garlic
1/2 cup flour, maybe a little more
1 cup whipping cream
3 cups half and half
2 sweet potatoes, peeled and diced
4 TB chopped fresh basil
2 TB fresh lime juice
2 tsp. fresh chopped thyme
2 tsp. salt
2 tsp. pepper
In a 4-5 quart Dutch oven, heat butter over medium-high heat. Add sausage and sauté, stirring occasionally for 2-3 minutes, until sausage is browned. Stir in onion, celery, carrots, and garlic. Reduce heat to mmedium-low. Cover pot and cook 4-5 minutes until vegetables are softened.
Uncover pot and sprinkle flour evenly over vegetables, stir to thoroughly mix in remaining flour and then cook for two minutes, stirring occasionally. Gradually stir in 1 cup chicken broth then the cream and half and half, stirring mixture constantly so no lumps form.
Increase the heat to medium-high, slowly bring mixture to a boil! Stirring frequently. Add sweet potatoes and reduce heat to medium. Cover pot and simmer for 8-10 minutes, until potato is tender. Add remaining ingredients and stir to combine and is heated through.
Submitted by Juli
1/2 lb. andouille sausage, or other fully cooked spicy sausage. (use Hillshire Farms Polska Keilbasa and smoked sausage with pork and turkey), cut into 1/2 inch dice
1 1/2 cup onion, diced
1 1/2 cup carrot, diced
1 1/2 cup celery, diced
4 tsp. minced garlic
1/2 cup flour, maybe a little more
1 cup whipping cream
3 cups half and half
2 sweet potatoes, peeled and diced
4 TB chopped fresh basil
2 TB fresh lime juice
2 tsp. fresh chopped thyme
2 tsp. salt
2 tsp. pepper
In a 4-5 quart Dutch oven, heat butter over medium-high heat. Add sausage and sauté, stirring occasionally for 2-3 minutes, until sausage is browned. Stir in onion, celery, carrots, and garlic. Reduce heat to mmedium-low. Cover pot and cook 4-5 minutes until vegetables are softened.
Uncover pot and sprinkle flour evenly over vegetables, stir to thoroughly mix in remaining flour and then cook for two minutes, stirring occasionally. Gradually stir in 1 cup chicken broth then the cream and half and half, stirring mixture constantly so no lumps form.
Increase the heat to medium-high, slowly bring mixture to a boil! Stirring frequently. Add sweet potatoes and reduce heat to medium. Cover pot and simmer for 8-10 minutes, until potato is tender. Add remaining ingredients and stir to combine and is heated through.
Submitted by Juli
Tuesday, August 14, 2012
Herb and Cheese Bread
1 loaf French bread
1/4 cup butter
4 oz. cream cheese, softened
2 TB minced parsley
3 TB fresh thyme or rosemary
Preheat the oven to 400 degrees. Split the bread lengthwise and butter both sides. Mix together remaining ingredients and spread on bread. Put loaf together again, wrap in foil and bake 20 minutes. Slice in large slices.
Submitted by Juli
1/4 cup butter
4 oz. cream cheese, softened
2 TB minced parsley
3 TB fresh thyme or rosemary
Preheat the oven to 400 degrees. Split the bread lengthwise and butter both sides. Mix together remaining ingredients and spread on bread. Put loaf together again, wrap in foil and bake 20 minutes. Slice in large slices.
Submitted by Juli
Boston Clam Chowder
1 cup minced leeks
1 cup minced onion
1 cup diced celery
2 cups diced potatoes
Combine in a saucepan. Barely cover with water. Simmer 20 minutes to tender.
3/4 cup butter
3/4 cup flour
1 qt. milk
1 1/2 tsp. salt
1/4 tsp. thyme
Fresh ground pepper
1/2 tsp. Tabasco sauce
2 1/2 oz clams with juice
Melt butter and add flour to make a roux. Add milk and cook to make a white sauce. Add salt, thyme, pepper, Tabasco, and clams with juice, untrained to cooked vegetables. Heat thoroughly and serve.
Submitted by Juli via Heidi and Market Sreet
1 cup minced onion
1 cup diced celery
2 cups diced potatoes
Combine in a saucepan. Barely cover with water. Simmer 20 minutes to tender.
3/4 cup butter
3/4 cup flour
1 qt. milk
1 1/2 tsp. salt
1/4 tsp. thyme
Fresh ground pepper
1/2 tsp. Tabasco sauce
2 1/2 oz clams with juice
Melt butter and add flour to make a roux. Add milk and cook to make a white sauce. Add salt, thyme, pepper, Tabasco, and clams with juice, untrained to cooked vegetables. Heat thoroughly and serve.
Submitted by Juli via Heidi and Market Sreet
Creamy White Chili
1 lb. boneless, skinless chicken breasts, cut into 1/2 cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 15 oz. cans great northern beans, rinsed and dried
1 14 oz. can chicken broth
2 TB cornstarch
2 14 oz. cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne
1 cup sour cream
1/2 cup whipping cream
Boil the chicken for about 25 minutes. Let the chicken cool and then cut into cubes. Warm the oil in the bottom of a pot and add the onion and garlic powder. Sauté until the onion is nice and tender. Add the chicken, broth, beans and cornstarch. Stir well. Add the chilies and the seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from the heat, stir in sour cream and whipping cream.
Seven 1 cup servings
Submitted by Juli
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 TB vegetable oil
2 15 oz. cans great northern beans, rinsed and dried
1 14 oz. can chicken broth
2 TB cornstarch
2 14 oz. cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne
1 cup sour cream
1/2 cup whipping cream
Boil the chicken for about 25 minutes. Let the chicken cool and then cut into cubes. Warm the oil in the bottom of a pot and add the onion and garlic powder. Sauté until the onion is nice and tender. Add the chicken, broth, beans and cornstarch. Stir well. Add the chilies and the seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Remove from the heat, stir in sour cream and whipping cream.
Seven 1 cup servings
Submitted by Juli
Cinnamon Puffins
Makes 1 dozen regular size muffins.
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 tsp. cinnamon
1 tsp. ground nutmeg, divided
1/3 cup shortening
1 cup granulated sugar, divided
1 egg
1/2 tsp. vanilla
1/2 cup milk
Preheat oven to 350 degrees. Combine flour, baking powder, salt and 1/2 tsp. nutmeg. In another bowl beat shortening, 1/2 cup sugar, egg and vanilla. Add flour mixture and beat in milk til smooth. Fill tins 2/3 full. Bake for 20 minutes or until light golden brown.
Melt butter. In a small bowl combine 1/2 cup sugar, cinnamon, and 1/2 tsp. nutmeg. While puffins are warm, dip each one in butter, then sugar mixture, coating thoroughly. Store in airtight container.
Submitted by Juli
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
1 tsp. cinnamon
1 tsp. ground nutmeg, divided
1/3 cup shortening
1 cup granulated sugar, divided
1 egg
1/2 tsp. vanilla
1/2 cup milk
Preheat oven to 350 degrees. Combine flour, baking powder, salt and 1/2 tsp. nutmeg. In another bowl beat shortening, 1/2 cup sugar, egg and vanilla. Add flour mixture and beat in milk til smooth. Fill tins 2/3 full. Bake for 20 minutes or until light golden brown.
Melt butter. In a small bowl combine 1/2 cup sugar, cinnamon, and 1/2 tsp. nutmeg. While puffins are warm, dip each one in butter, then sugar mixture, coating thoroughly. Store in airtight container.
Submitted by Juli
Sunday, August 12, 2012
Sweet and Sour Meatballs
1 16 oz. can whole berry cranberry sauce
1 8oz. Can tomato sauce
1 TB prepared mustard
1 TB Worcestershire sauce
1 small onion, minced
1 1/2 lbs. lean ground beef
1 1/2 tsp. salt
1 egg
2 tsp. oil
In a bowl, mix cranberry sauce, tomato sauce, mustard, Worcestershire, and onion. Set aside. Mix beef,malt and egg and shape into balls. Heat oil in a skillet and brown meatballs on all sides. Drain the extra fat.
Pour cranberry sauce mixture over meatballs. Cover and simmer, stirring occasionally for 20 minutes. This dish is best if made in advance and reheated.
Submitted by Grandma Neuenswander
1 8oz. Can tomato sauce
1 TB prepared mustard
1 TB Worcestershire sauce
1 small onion, minced
1 1/2 lbs. lean ground beef
1 1/2 tsp. salt
1 egg
2 tsp. oil
In a bowl, mix cranberry sauce, tomato sauce, mustard, Worcestershire, and onion. Set aside. Mix beef,malt and egg and shape into balls. Heat oil in a skillet and brown meatballs on all sides. Drain the extra fat.
Pour cranberry sauce mixture over meatballs. Cover and simmer, stirring occasionally for 20 minutes. This dish is best if made in advance and reheated.
Submitted by Grandma Neuenswander
Chuck wagon Baked Chicken
Serves 8
1 1/4 cups cornflakes, crushed
1/4 cup sesame seeds
3/4 tsp. paprika
1 1/2 tsp. garlic salt
1/8 tsp. cayenne pepper
8 boneless chicken breast halves or 10-12 tenders
1/2 plain yogurt
Vegetable spray
Preheat oven to 350 degrees.
Dredge chicken in yogurt. Mix the cornflakes and sesame seeds together. Cover chicken with mixture. Mix all remaining spices and sprinkle over chicken pieces. Spray both sides of chicken with cooking spray. And bake in a shallow baking dish for 30-40 minutes.
Submitted by Juli
1 1/4 cups cornflakes, crushed
1/4 cup sesame seeds
3/4 tsp. paprika
1 1/2 tsp. garlic salt
1/8 tsp. cayenne pepper
8 boneless chicken breast halves or 10-12 tenders
1/2 plain yogurt
Vegetable spray
Preheat oven to 350 degrees.
Dredge chicken in yogurt. Mix the cornflakes and sesame seeds together. Cover chicken with mixture. Mix all remaining spices and sprinkle over chicken pieces. Spray both sides of chicken with cooking spray. And bake in a shallow baking dish for 30-40 minutes.
Submitted by Juli
Strawberry Bread
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
4 large eggs
2 10oz. pks. Frozen strawberries
1 1/4 cup oil
1 1/4 cup chopped pecans
Mix dry ingredients together. Mix the remaining ingredients together in the order given. Turn batter into 2 greased loaf pans.
Place into a 350 degree oven for 1 hour 15 minutes or until a toothpick comes out clean.
Leave in pan for 10 minutes, then place on a wire rack to cool.
Submitted by Juli
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups sugar
4 large eggs
2 10oz. pks. Frozen strawberries
1 1/4 cup oil
1 1/4 cup chopped pecans
Mix dry ingredients together. Mix the remaining ingredients together in the order given. Turn batter into 2 greased loaf pans.
Place into a 350 degree oven for 1 hour 15 minutes or until a toothpick comes out clean.
Leave in pan for 10 minutes, then place on a wire rack to cool.
Submitted by Juli
Grandma Neuenswanders Cranberry Sauce
1 cup cranberries
1 cup sugar
1/2 cup water
Cover berries in a saucepan with water. Bring to a boil and add sugar. Boil again for 4-5 minutes. Berries will pop when it is done.
If scum comes up remove it.
Submitted by Juli
1 cup sugar
1/2 cup water
Cover berries in a saucepan with water. Bring to a boil and add sugar. Boil again for 4-5 minutes. Berries will pop when it is done.
If scum comes up remove it.
Submitted by Juli
Iceberg Lettuce with Cucumber Dressing
1 large head iceberg lettuce, chilled
1 large cucumber, peeled seeded and finely chopped (2cups)
1 medium sweet yellow onion, finely chopped (1/2 cup)
4 oz. sour cream
4 oz. plain yogurt
1/4 cup snipped fresh mint
1 TB white wine vinegar
1 tsp. dill seed, crushed
1 tsp. salt
1 tsp. sugar
1/2 tsp. fresh ground black pepper
6 cherry tomatoes
Peel outer leaves from the lettuce. Remove core. Rinse thoroughly and drain. Cut into 6 wedges. Place on a serving platter and chill for up to 4 hours.
For dressing:
In a medium bowl combine cucumber, onion, sour cream, yogurt, mint, vinegar, dill seed, salt, sugar and pepper. Stir to combine. Chill for at least an hour.
To serve, spoon dressing over each wedge. Garnish with a cherry tomato. Sprinkle with additional dill seed if desired.
Makes 6 servings
Submitted by Juli
1 large cucumber, peeled seeded and finely chopped (2cups)
1 medium sweet yellow onion, finely chopped (1/2 cup)
4 oz. sour cream
4 oz. plain yogurt
1/4 cup snipped fresh mint
1 TB white wine vinegar
1 tsp. dill seed, crushed
1 tsp. salt
1 tsp. sugar
1/2 tsp. fresh ground black pepper
6 cherry tomatoes
Peel outer leaves from the lettuce. Remove core. Rinse thoroughly and drain. Cut into 6 wedges. Place on a serving platter and chill for up to 4 hours.
For dressing:
In a medium bowl combine cucumber, onion, sour cream, yogurt, mint, vinegar, dill seed, salt, sugar and pepper. Stir to combine. Chill for at least an hour.
To serve, spoon dressing over each wedge. Garnish with a cherry tomato. Sprinkle with additional dill seed if desired.
Makes 6 servings
Submitted by Juli
Creme Brûlée French Toast
1 cup butter
6 TB maple syrup
1 1/3 cup brown sugar
12 eggs
4 tsp. vanilla
1/2 cup orange juice
2 cups half and half
1/2 tsp. salt
2 large loafs of French bread, cut into 1/2 inch cubes
Granulated sugar
Berries, whipped cream
Preheat oven to 350 degrees. Butter a 9x13 pan.
Melt butter, add brown sugar and maple syrup. Bring to a boil. Remove from heat. Pour on bottom of the pan. Arrange the bread cubes on top.
In a blender mix eggs, vanilla, orange juice, half and half and salt. Pour over bread, making sure all bread is covered. Soak for 5-10 minutes.
Sprinkle with sugar. Bake for 35 minutes, the broil for a minute or so to brown the sugar.
Top with fresh berries and whipped cream.
Submitted by Juli
6 TB maple syrup
1 1/3 cup brown sugar
12 eggs
4 tsp. vanilla
1/2 cup orange juice
2 cups half and half
1/2 tsp. salt
2 large loafs of French bread, cut into 1/2 inch cubes
Granulated sugar
Berries, whipped cream
Preheat oven to 350 degrees. Butter a 9x13 pan.
Melt butter, add brown sugar and maple syrup. Bring to a boil. Remove from heat. Pour on bottom of the pan. Arrange the bread cubes on top.
In a blender mix eggs, vanilla, orange juice, half and half and salt. Pour over bread, making sure all bread is covered. Soak for 5-10 minutes.
Sprinkle with sugar. Bake for 35 minutes, the broil for a minute or so to brown the sugar.
Top with fresh berries and whipped cream.
Submitted by Juli
Chicken Meatball Asparagus Soup
10 TB olive oil
1 medium onion, chopped
1 lg. bunch asparagus, thinly sliced, washed and tough lower stems removed
5 leeks, thinly sliced, whites only
6 cups fresh or canned chicken broth
1 lb. ground chicken
Salt and freshly ground pepper
Heat a stockpot over medium-high heat. Add 3 TB olive oil. Add the onion and sauté until light brown, about 7-10 minutes. Add asparagus and leeks. Sauté another 5 minutes. Add the chicken broth and bring to a boil, then reduce heat and simmer about 15 minutes.
Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs, about 1 inch in diameter. In a large skillet, heat 6-7 TB of olive oil and fry meatballs until browned on all sides. Add the meatballs to the soup.
Juli's notes: Use butter instead of olive oil to brown vegetables. Also double recipe. Cook meatballs in an electic fry pan at 250 degrees.
Submitted by Juli
1 medium onion, chopped
1 lg. bunch asparagus, thinly sliced, washed and tough lower stems removed
5 leeks, thinly sliced, whites only
6 cups fresh or canned chicken broth
1 lb. ground chicken
Salt and freshly ground pepper
Heat a stockpot over medium-high heat. Add 3 TB olive oil. Add the onion and sauté until light brown, about 7-10 minutes. Add asparagus and leeks. Sauté another 5 minutes. Add the chicken broth and bring to a boil, then reduce heat and simmer about 15 minutes.
Meanwhile, mix the ground chicken with salt and pepper. Make small meatballs, about 1 inch in diameter. In a large skillet, heat 6-7 TB of olive oil and fry meatballs until browned on all sides. Add the meatballs to the soup.
Juli's notes: Use butter instead of olive oil to brown vegetables. Also double recipe. Cook meatballs in an electic fry pan at 250 degrees.
Submitted by Juli
Creamy Chicken and Leek Stew
4 TB unsalted butter
6 oz. mushrooms, sliced
4 stalks celery, chopped
3 medium leeks, thinly sliced, white part only
1/2 cup dry white wine
1 cup heavy cream
1 (14.5 oz.) can chicken broth
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 TB chopped fresh tarragon, or 2 tsp. dried
1 (8oz. ) pkg. cream cheese, room temperature
Salt and freshly ground black pepper
Heat butter in a large skillet over high heat. Add mushrooms, celery and leeks. Sauté, stirring constantly for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.
Submitted by Juli
6 oz. mushrooms, sliced
4 stalks celery, chopped
3 medium leeks, thinly sliced, white part only
1/2 cup dry white wine
1 cup heavy cream
1 (14.5 oz.) can chicken broth
4 boneless, skinless chicken breasts, cut into 1 inch pieces
2 TB chopped fresh tarragon, or 2 tsp. dried
1 (8oz. ) pkg. cream cheese, room temperature
Salt and freshly ground black pepper
Heat butter in a large skillet over high heat. Add mushrooms, celery and leeks. Sauté, stirring constantly for 3 minutes. Add wine, cream and chicken broth. Bring mixture to a boil. Cook for 7 minutes. Reduce heat, add chicken and tarragon, and simmer for 10 minutes. Stir in cream cheese until blended. Season with salt and pepper.
Submitted by Juli
Chicken with Mustard Marscapone Marsala Sauce
1 1/2 lbs. chicken breasts
Salt and freshly ground pepper
2 TB olive oil
5 TB butter, divided
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 TB minced garlic
1 cup dry Marsala wine
1 cup (8oz. ) Marscapone cheese
2 TB Dijon mustard
2 TB chopped fresh Italian parsley leaves, plus whole springs for garnish
12 oz. dried fettuccine or tagliatelle
Sprinkle chicken with salt and pepper. Heat the oil in a large heavy skillet over high heat. Add the chicken and cook until just brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 TB of butter in the same skillet over medium-high heat, then add onions and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until mushrooms are tender, and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts into slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain. Toss the fettuccine with 3 TB butter and season to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over the top. Garnish with parsley and serve.
Submitted by Kamdyn
Salt and freshly ground pepper
2 TB olive oil
5 TB butter, divided
3/4 cup chopped onion
1 lb. cremini mushrooms, sliced
2 TB minced garlic
1 cup dry Marsala wine
1 cup (8oz. ) Marscapone cheese
2 TB Dijon mustard
2 TB chopped fresh Italian parsley leaves, plus whole springs for garnish
12 oz. dried fettuccine or tagliatelle
Sprinkle chicken with salt and pepper. Heat the oil in a large heavy skillet over high heat. Add the chicken and cook until just brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 TB of butter in the same skillet over medium-high heat, then add onions and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until mushrooms are tender, and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts into slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain. Toss the fettuccine with 3 TB butter and season to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over the top. Garnish with parsley and serve.
Submitted by Kamdyn
Chicken Soup
3 quarts or more chicken broth
1 (31/2 lb. ) chicken, cut into eight pieces
1/2 cup chopped onion
2 carrots, peeled and sliced
2 celery sticks, peeled and sliced
2 TB butter
1 TB fresh lemon juice
8 oz. egg noodles
1/2 cup chopped fresh parsley
Combine broth and chicken in a pot, bring to a boil. Reduce heat, cover partially,mand simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a bowl. Cool slightly. Discard skin and bones from chicken. Shred or cut chicken. Set aside.
Return broth to a simmer. Add onions, carrots and celery. Simmer until soft, about 8 minutes.
Melt butter in a pan over medium-high heat. Stir in lemon juice and parsley. Add to broth.
Stir in noodles and chicken. Simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Submitted by Juli
1 (31/2 lb. ) chicken, cut into eight pieces
1/2 cup chopped onion
2 carrots, peeled and sliced
2 celery sticks, peeled and sliced
2 TB butter
1 TB fresh lemon juice
8 oz. egg noodles
1/2 cup chopped fresh parsley
Combine broth and chicken in a pot, bring to a boil. Reduce heat, cover partially,mand simmer until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to a bowl. Cool slightly. Discard skin and bones from chicken. Shred or cut chicken. Set aside.
Return broth to a simmer. Add onions, carrots and celery. Simmer until soft, about 8 minutes.
Melt butter in a pan over medium-high heat. Stir in lemon juice and parsley. Add to broth.
Stir in noodles and chicken. Simmer until noodles are tender, about 5 minutes. Season with salt and pepper.
Submitted by Juli
Coconut Cupcakes
3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz. sweetened, shredded coconut
Frosting:
1 lb. cream cheese, room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lbs. confectioners sugar, sifted
Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 oz. of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut. Submitted by Juli courtesy of Barefoot Contessa
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz. sweetened, shredded coconut
Frosting:
1 lb. cream cheese, room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lbs. confectioners sugar, sifted
Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 oz. of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut. Submitted by Juli courtesy of Barefoot Contessa
Peanut Blossoms
Preheat oven to 375 degrees.
1 3/4 cup flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
48 milk chocolate candy kisses
Sift flour, salt and baking soda together. Cream shortening, peanu butter, brown sugar, and white sugar. Add egg and vanilla. Form into 48 balls; roll in white sugar. Do not mash down. Bake at 375 degrees for 10-12 minutes. Have candy kisses unwrapped and ready to press on cookies as soon as they come from oven. They take a while to cool completely.
Submitted by Juli
1 3/4 cup flour
1/2 tsp. salt
1 tsp. baking soda
1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla
48 milk chocolate candy kisses
Sift flour, salt and baking soda together. Cream shortening, peanu butter, brown sugar, and white sugar. Add egg and vanilla. Form into 48 balls; roll in white sugar. Do not mash down. Bake at 375 degrees for 10-12 minutes. Have candy kisses unwrapped and ready to press on cookies as soon as they come from oven. They take a while to cool completely.
Submitted by Juli
Pumpkin Spice Bundt
2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1/2 tsp. salt
1 cup vegetable oil
4 beaten eggs
2 cups canned pumpkin
Bake at 350 degrees for 1 hour.
Frosting:
8 oz. softened cream cheese
1 cup softened butter
2 cups sifted powdered sugar
1 tsp. vanilla
Submitted by Juli
2 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1/2 tsp. salt
1 cup vegetable oil
4 beaten eggs
2 cups canned pumpkin
Bake at 350 degrees for 1 hour.
Frosting:
8 oz. softened cream cheese
1 cup softened butter
2 cups sifted powdered sugar
1 tsp. vanilla
Submitted by Juli
Protein Pancakes
2 cups cottage cheese
1 cup whole wheat flour
1/2 cup milk
1/4 cup olive oil
8 eggs
Blend in blender. Cook like pancakes.
Submitted by Heidi
1 cup whole wheat flour
1/2 cup milk
1/4 cup olive oil
8 eggs
Blend in blender. Cook like pancakes.
Submitted by Heidi
Classic Creamed Corn Au Gratin
12 oz. whipping cream
1 lb. frozen kernel corn
1 1/2 TB melted butter
1 1/2 TB flour
2 TB sugar
1/2 tsp. salt
Pinch of white pepper
3 TB Parmesan cheese
Combine corn, cream, salt and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add corn mixture, mix well and remove from heat. Transfer corn mixture to casserole dish, sprinkle with Parmesan cheese and brown under broiler. Serves 6.
Submitted by Juli
1 lb. frozen kernel corn
1 1/2 TB melted butter
1 1/2 TB flour
2 TB sugar
1/2 tsp. salt
Pinch of white pepper
3 TB Parmesan cheese
Combine corn, cream, salt and white pepper in a pot and bring to a boil. Simmer 5 minutes. Make a roux from butter and flour, add corn mixture, mix well and remove from heat. Transfer corn mixture to casserole dish, sprinkle with Parmesan cheese and brown under broiler. Serves 6.
Submitted by Juli
Augratin Potatoes
White Sauce:
1 qt. milk
1/2 cup flour
1/2 cup butter
1 tsp. salt
1/2 tsp. onion salt
1/2 lb. cheese
11 potatoes
Boil 11 potatoes with skins. Peel and cube or slice and put in a baking dish. Pour sauce over potatoes. Top with cheese. Bake to melt cheese.
Submitted by Juli courtesy of Grandma Sara
1 qt. milk
1/2 cup flour
1/2 cup butter
1 tsp. salt
1/2 tsp. onion salt
1/2 lb. cheese
11 potatoes
Boil 11 potatoes with skins. Peel and cube or slice and put in a baking dish. Pour sauce over potatoes. Top with cheese. Bake to melt cheese.
Submitted by Juli courtesy of Grandma Sara
Linguine with Shrimp Scampi
Vegetable oil
Salt
3/4 lb. linguini
3 TB unsalted butter
2 1/2 TB good olive oil
1 1/2 TB minced garlic (about 4 cloves)
1lb. Large shrimp (about 16), peeled and deveined
1/4 tsp. freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half rounds
1/8 tsp. hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1TB salt and the linguine, and cook for 7-10 minutes, or according to package directions.
Meanwhile, in another large , heavy-bottomed pan, melt the butter and olive oil over medium-Low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 tsp. of salt, and the pepper and sauté until the shrimp have turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Submitted by Juli courtesy of Barefoot Contessa
Salt
3/4 lb. linguini
3 TB unsalted butter
2 1/2 TB good olive oil
1 1/2 TB minced garlic (about 4 cloves)
1lb. Large shrimp (about 16), peeled and deveined
1/4 tsp. freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half rounds
1/8 tsp. hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1TB salt and the linguine, and cook for 7-10 minutes, or according to package directions.
Meanwhile, in another large , heavy-bottomed pan, melt the butter and olive oil over medium-Low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 tsp. of salt, and the pepper and sauté until the shrimp have turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Submitted by Juli courtesy of Barefoot Contessa
Italian Shrimp Dip
8 oz. pkg. cream cheese
1 pint sour cream
1pkg. Good Seasons Italian dressing
1 tsp. lemon juice
8oz. bay shrimp (tiny)
Refrigerate overnight.
Submitted by Juli
1 pint sour cream
1pkg. Good Seasons Italian dressing
1 tsp. lemon juice
8oz. bay shrimp (tiny)
Refrigerate overnight.
Submitted by Juli
Friday, August 3, 2012
Simply Lasangna
1lb. Ground beef
2 1/2 cups shredded low moisture part-skim mozzarella cheese, divided
2 cups part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
26 oz. spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350 degrees. Brown meat in a large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups of the mozzarella, the ricotta, 1/4 cup Parmesan cheese, parsley and egg until well blended, set aside.
Drain meat, return to skillet. Stir in spaghetti sauce. Pour water into the empty jar, cover and shake well, Add to skillet, stir until well blended.
Spread 1 cup of the meat sauce onto the bottom of a 9x13 baking dish, top with a layer of 3 uncooked noodles.
Spread 1/3 of the ricotta cheese mixture and 1cup of the meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.
Sprinkle with remaining 1 1/4 cup mozzarella cheese and remaining 1/4 Parmesan cheese. Cover tightly with greased foil. Bake for 45 minutes. Remove foil and continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting.
Submitted by Juli
2 1/2 cups shredded low moisture part-skim mozzarella cheese, divided
2 cups part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, lightly beaten
26 oz. spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350 degrees. Brown meat in a large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups of the mozzarella, the ricotta, 1/4 cup Parmesan cheese, parsley and egg until well blended, set aside.
Drain meat, return to skillet. Stir in spaghetti sauce. Pour water into the empty jar, cover and shake well, Add to skillet, stir until well blended.
Spread 1 cup of the meat sauce onto the bottom of a 9x13 baking dish, top with a layer of 3 uncooked noodles.
Spread 1/3 of the ricotta cheese mixture and 1cup of the meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce.
Sprinkle with remaining 1 1/4 cup mozzarella cheese and remaining 1/4 Parmesan cheese. Cover tightly with greased foil. Bake for 45 minutes. Remove foil and continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting.
Submitted by Juli
Oatmeal Lace Cookies
3 Sticks unsalted Butter
3 cups uncooked rolled oats, do not use instant
1 1/2 TB flour
1 tsp. Salt
1 3/4 cups Sugar
2 tsp. Vanilla Extract
2 large eggs, lightly beaten
Heat oven to 325 degrees. Cover a baking sheet with parchment.
In a large saucepan over low heat, melt butter. Let cool a bit and add remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix until thoroughly incorporated.
Place 1 1/2 tsp. of batter per cookie on parchment, leaving at least 3 inches between. Flatten batter into a circle with the back of a spoon. Bake for 13-15 minutes, or until just golden brown. Cool on wire racks.
Submitted by Juli
3 cups uncooked rolled oats, do not use instant
1 1/2 TB flour
1 tsp. Salt
1 3/4 cups Sugar
2 tsp. Vanilla Extract
2 large eggs, lightly beaten
Heat oven to 325 degrees. Cover a baking sheet with parchment.
In a large saucepan over low heat, melt butter. Let cool a bit and add remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix until thoroughly incorporated.
Place 1 1/2 tsp. of batter per cookie on parchment, leaving at least 3 inches between. Flatten batter into a circle with the back of a spoon. Bake for 13-15 minutes, or until just golden brown. Cool on wire racks.
Submitted by Juli
Chicken Tortellini Soup
3 cooked Chicken Breasts
2cups Chicken Broth
2 cans Cream of Chicken Soup
2 cans Chicken Stock or Water, chicken stock is best
1/2 cup sliced Carrots, or more
4-5 oz. broccoli, or more
1/2 Onion, diced
1/4 tsp. dried basil
1/4 tsp. dried Oregano
1 pkg., 16 oz. Digornio Mozzarella and Garlic Tortellini, or whatever you like best
Put everything together except the broccoli and tortellini in a stockpot over medium heat for 20 minutes. Add the broccoli and tortellini and simmer until done. About 10 minutes.
Submitted by Juli
2cups Chicken Broth
2 cans Cream of Chicken Soup
2 cans Chicken Stock or Water, chicken stock is best
1/2 cup sliced Carrots, or more
4-5 oz. broccoli, or more
1/2 Onion, diced
1/4 tsp. dried basil
1/4 tsp. dried Oregano
1 pkg., 16 oz. Digornio Mozzarella and Garlic Tortellini, or whatever you like best
Put everything together except the broccoli and tortellini in a stockpot over medium heat for 20 minutes. Add the broccoli and tortellini and simmer until done. About 10 minutes.
Submitted by Juli
Tomatoes and Chèvre
Ok, seriously, just try it and you won't be able to stop! Amazing!!!!
1TB minced Garlic
1/2 cup Olive Oil
2 lbs. Cherry Tomatoes
4 oz. soft, mild chèvre (goat cheese)
1/2 cup Fresh Basil, slivered
2 baguettes, sliced and lightly toasted
Salt and Pepper to taste
Preheat oven to 400 degrees. Cut tomatoes in half. Put tomatoes, garlic and oil, salt and pepper in a shallow dish and mix together and put in the oven. Bake 10 minutes. Sprinkle chunks of cheese and basil on top and stir gently. Serve with the toasted bread slices.
This makes a ton, which is entirely possible to eat, but could easily be cut in half to give yourself some self control. It is a meal in itself.
Submitted by Mark
1TB minced Garlic
1/2 cup Olive Oil
2 lbs. Cherry Tomatoes
4 oz. soft, mild chèvre (goat cheese)
1/2 cup Fresh Basil, slivered
2 baguettes, sliced and lightly toasted
Salt and Pepper to taste
Preheat oven to 400 degrees. Cut tomatoes in half. Put tomatoes, garlic and oil, salt and pepper in a shallow dish and mix together and put in the oven. Bake 10 minutes. Sprinkle chunks of cheese and basil on top and stir gently. Serve with the toasted bread slices.
This makes a ton, which is entirely possible to eat, but could easily be cut in half to give yourself some self control. It is a meal in itself.
Submitted by Mark
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