White Chocolate Gingerbread Blondies

2 1/2 sticks unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/2 cup + 2 Tbsp granulated sugar
2 large eggs + 1 egg yolk
1 1/4 tsp vanilla
1/3 cup unsulfured molasses
2 3/4 cups all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
10-oz white chocolate, coarsely chopped

Preheat the oven to 350^F.  Coat a 15x10" rimmed baking sheet with cooking spray.  Line the bottom with parchment cut to fit, and coat the parchment with the spray.

Beat the butter, brown aand granulated sugars with a mixer on medium-high in a large bowl until pale and fluffy.  Add eggs and yolk one at a time, beating well after each addition.  Beat in vanilla and molasses.  Reduce speed to low and gradually add the flour, soda salt, cinnamon, ginger and cloves until just combined.  Stir in white chocolate.

Spread batter into prepared pan.  Bake until the edges are golden, about 35-40 minutes.  Let cool completely in pan on wire rack.  Cut into 2-inch squares.

Nice flavor, but kinda greasy...not my favorites.  John loves them!

From marthastewart.com

Easy Slow Cooked Pulled Pork

6-8 lb Boston Butt
1 can root beer
1 bottle BBQ Sauce

Put the pork butt in the slow cooker.  Pour the root beer over it and cook for 7-8 hours.  Remove the pork and let cool until you can handle it.  Pour off the liquid from the slow cooker, shred the pork (using 2 forks) and return the meat to the cooker.  Stir in the BBQ sauce (I prefer Sweet Baby Rays) and keep warm until you're ready to serve.

Yum!  Easiest Pulled Pork ever!  Laurel made this for our Christmas Pot Luck at work and it is delicious! 

American Macaroni Salad

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

This tasted pretty good right after it was made, but don't make it ahead of time to serve later! It loses all it's flavor after it's refrigerated and becomes a bland, unappealing mess.  Blech!

From foodnetwork.com

Amazing Bolognese

4 strips bacon, diced
2 Tbsp butter
2 Tbsp olive oil
1 stalk celery, finely choppd
1 medium onion, finely chopped
1 large carrot, shredded
1 tsp minced roasted garlic
1.5 lbs ground chuck
1/2 lb Italian sausage
1 cup beef broth
1 cup dry white wine
28-oz can crushed tomatoes
4-oz can V-8
1 tsp honey
Salt & Pepper to taste
3/4 tsp rubbed sage
1 Tbsp oregano
3/4 tsp red pepper flakes
1/2 tsp nutmeg
1/4 cup shredded parmesan cheese
1 cup milk
1 lb pasta of choice

In a large Dutch oven, cook the bacon until crispy.  Remove and set aside.  Drain the bacon grease.

In the same pot, heat the butter and olive oil over medium heat until frothy.  Add the celery, onion and carrots and cook about 10 minutes (until onion is translucent).  Add garlic, ground chuck and sausage and cook, stirring often, until meat loses its red color and is crumbled finely. 

Stir in the reserved bacon, the beef broth and the wine and continue cooking until most of the liquid evaporates.  Stir in the crushed tomatoes, V-8, honey, salt and pepper, sage, oregano, pepper flakes and nutmeg. Simmer very slowly for 2-4 hours partially covered, stirring occasionally to prevent sticking. 

Stir in the parmesan cheese and milk 10-15 minutes before serving over cooked pasta.

This makes more than enough sauce for 1 lb of pasta!  The leftover sauce can be frozen for up to 2 months.  Very tasty sauce!

Adapted from recipe at www.justapinch.com.

Cider Braised Pork Chops

6 bone-in pork chops, about 1 inch thick

Salt and pepper

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1/4 cup apple butter
1 cup apple cider
1 sprig fresh thyme
1 teaspoon cider vinegar
1 tablespoon finely chopped fresh parsley

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large iron skillet over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.

 

Pour off all but 1 tablespoon fat from skillet and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.

 

Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.

 

This was a really good recipe for pork chops!  Delicious with Cheddar Mashed Potatoes!

Adapted from recipe at cookscountry.com 

Sugar Cookies

1 cup (2 sticks) softened butter
1 1/4 cups granualted sugar
1 tsp vanilla
1/4 tsp lemon extract
1 egg
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (you may need a bit more salt if you use unsalted butter)
3 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup Wilton's sparkling white sugar crystals
1 tsp cinnamon

Preheat oven to 365^F.  Grease cookie sheets.

Beat butter and sugar until fluffy.  Add vanilla, lemon extract and egg and beat until well combined.  Stir in the baking powder, soda, salt and flour until well combined. 

Combine the granulated sugar, sugar crystals and cinnamon in a small bowl.

Roll 1 tablespoon dough into a ball and then roll it in the cinnamon-sugar mixture until coated.  Place on cookie sheets about 2-inches apart and flatten each cookie with the bottom of a glass to about 1/4-inch thick.  Bake for 10-12 minutes. 

These are delicious!  They taste like the sugar cookies from my childhood.  Nice and chewy in the middle and crunchy around the edges.  Yum!

Adapted from the Sugar Cookie recipe at King Arthur Flour.

Spicy Turkey Spaghetti

1 can cream of chicken soup
1 can Ro-tel tomatoes
1 cup milk
Salt & Pepper to taste
1 heaping tsp chili powder
1/2 tsp chipotle chile powder
1 tsp roasted cumin
4 oz Velveeta, cut into small cubes
3 cups cubed cooked turkey breast
1 lb spaghetti, broken into 2-inch pieces, cooked and drained
8 oz shredded Sharp Cheddar
1 can French Fried Onions, crushed

Preheat oven to 350^F.  Spray a 9x13" baking dish.

Combine first 8 ingredients in a large saucepan and heat until the Velveeta melts.  Stir in the cooked turkey and the the cooked spaghetti until well combined.  Pour into the baking dish and top with the shredded Cheddar.  Bake 20 minutes.

Top with the crushed onions, return to the oven and bake another 10-15 minutes. 

Yum! 

Cajun Honey Roasted Turkey Breast

1 whole thawed turkey breast (about 6-7 lbs)
Salt
5 Tbsp softened butter
2 tsp Cajun seasoning
1 tsp dried thyme
3+ tbsp honey
4 slices bacon
1 really big onion, cut into 8ths

Preheat oven to 325^F.

Combine the butter, cajun seasoning, thyme and 3Tbsp honey in a small bowl until well mixed.

Wash the turkey breast and pat dry with paper towels. Sprinkle salt all over it and place on a rack in a roasting pan.  Spread half the honey butter between the skin and the meat and then smear the rest all over the outside of the breast.  Drizzle with a little more honey and then lay the bacon strips over the top.

Roast at 325^F for 2.5 hours or until completely cooked through. 

Very good!  Nice and juicy!

Sweet Potato Pie 2012

2 lbs sweet potatoes (about 5 - 3"x 5" potatoes)
3/4 cup softened butter
1/2 cup firmly packed light brown sugar
1 cup white sugar
1 heaping tbsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/4 tsp ground cloves
1/2 tsp pumpkin pie spice
Dash allspice
1/2 cup evaporated milk
Drizzle of pure maple syrup (maybe 1 Tbsp)
1/4 cup Praline liqueur
2 eggs
1/2 tsp vanilla
2 pie shells, thawed

Preheat oven to 425^F. 

Prick the bottom and sides of the the thawed crusts with a fork and bake for about 6 minutes.  Let cool.

Combine the potatoes, butter, sugars, spices and salt in a large mixing bowl and beat until well combined.  Add evaporated milk, maple syrup, liqueur, eggs and vanilla and beat well.  Pour into the pie shells and swirl the top with a spatula (it's just not a good pie without those little peaks on top!)

Bake at 425^F for 15 minutes then reduce the heat to 350^F (don't open the oven!) and bake another 45 minutes or until the pie is set in the middle. 

Remove from the oven and cool. 

Yum!!!

Cheeseburger Soup

Cheeseburger Soup

1 lb ground chuck
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
1 tsp dried basil
1 tsp parsley
3 Tbsp flour
1/2 cup water
32 oz carton beef broth
32 oz bag frozen cubed or shredded hash browns
8 oz Velveeta cheese, cubed
2+ cups milk

In a large soup pot, brown beef and crumble chuck with onion, celery, carrots, basil and parsley.  Drain if necessary (I used really lean meat and actually had to add a teensy bit of olive oil).  Add broth and hash browns (I only used about 3/4 of the bag - personal choice!), bring to a boil and simmer 12 minutes.  Meanwhile, whisk the flour and water in a small bowl until smooth.  Stir into soup.  Simmer and then add the cheese, stirring until it melts.  Add milk, according to desired amount of creaminess you prefer.  Taste and season with salt and pepper if necessary.

This was really good soup!  From e-Meals. 

Beef Stew

Beef Stew

2 Tbsp olive oil
2-3 Tbsp butter
2 lbs lean beef chuck or round, cut into 1-inch cubes
Garlic Salt & Pepper
About 1 cup all-purpose flour
1 large sweet onion, coarsely chopped
2 stalks celery, coarsely chopped
1 cup Marsala
1 packet McCormick's Beef Stew seasoning mix
32-oz carton low sodium beef broth
2-3 cups water
4 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces
1 cup frozen mixed vegetables


Heat the oil and 2 tbsp butter in a Dutch oven.  Season the beef cubes with garlic salt and pepper and then toss them in the flour to coat.  Brown in hot oil in batches (don't over crowd) and remove to a plate. 

After all the meat has been browned, saute the onion in the same pot (add remaining tablespoon of
 butter if necessary) for about 3 minutes.  Add the celery and continue cooking another 3 or 4 minutes, stirring to scrape up the browned bits in the bottom of the pan.  Stir in the Marsala and cook about 5 minutes.  Stir in beef stew seasoning mix, beef broth and water and bring to a boil.  Reduce heat and simmer about 1 hour, stirring occasionally.

Once the beef is nice and tender, add the carrots and cook about 10 minutes, then add the potatoes and cook another 10 minutes or so.  Add the mixed veggies and simmer until the potatoes and carrots are done.  Taste and season with salt and pepper if necessary.

Serve with biscuits.  Yum!

KAF's Smooth and Spicy Pumpkin Pie

I decided to experiment with a Pumpkin Pie today.  I've never personally made one in all my years of baking!  My family prefers Sweet Potato Pie (at least for the last 4 generations!) so that's what we always have for Thanksgiving.  When I impulsively decided to mix this one up, I have to admit I was worried at the amount of milk in the recipe.  It looks more like soup than a pie filling!  My husband, who grew up on Pumpkin Pies, even looked a little concerned when he wandered into the kitchen for a glass of iced tea.  He became a convert to Sweet Potato Pie the first year we were together and he LOVES them!  He said, "I hope it tastes like your Sweet Potato Pie", cocked his eyebrow doubtfully at the bowl, and then wandered back out of the kitchen.  He's cute. 

KAF's Smooth and Spicy Pumpkin Pie

a single 9" pie crust (I used a deep dish pie shell from the freezer)
2 tablespoons all-purpose flour
1 tsp cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1 1/2 cups canned pumpkin (the whole 15-oz can!)
2 tablespoons light corn syrup
12-ounce can evaporated milk
2 large eggs, lightly beaten

Thaw the pie crust if you don't make your own. 

In a large bowl, combine the flour, cinnamon, cloves nutmeg, ginger, salt, and brown sugar. Mix in the pumpkin, corn syrup and evaporated milk.  Let stand for 30 to 60 minutes to allow the flavors to meld.  Never heard of  doing this for a pie before, but I'm game.  Actually, the recipe said you could allow it meld overnight in the fridge but that just won't work for impulsive pie makers!  I decided to give it 45 minutes. 

While the pumpkin mixture is melding, make sure you have one oven rack in the lowest position and another in the middle.  Preheat the oven to 450^ F. 

When your melding time is up, beat 2 eggs and whisk them into the pumpkin mixture.  Pour into the pie shell (you definitely need a deep dish shell!  or maybe a 10" crust!)  Cover the edges with foil or those handy dandy crust shields and place the pie on the bottom shelf of the oven.

Bake for 15 minutes, then move the pie to the middle shelf and reduce the heat to 350^F.  Continue baking for 35 to 40 minutes or until a knife inserted 1 inch from the edge comes out moist, but clean.  The temperature in the center should be 175^ if you want to test it. 

Remove from the oven and cool to room temperature (or chill it) until you're ready to serve. 

My opinion:  This is a very tasty pie, not too sweet, maybe a little too much nutmeg.  However, it's not as good as a Sweet Potato Pie.  John agrees.  It's not as dense or flavorful as Sweet Potato. 

Trisha's Pecan Pie

Trisha's Pecan Pie

1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup butter, melted
2 Tbsp milk
1 Tbsp all-purpose flour
1 1/2 tsp vanilla
1 9-inch deep dish pie shell, thawed (or homemade pastry)
1 cup pecan halves

Preheat oven to 325^F.

In a large bowl, mix the brown sugar, granulated sugar and eggs until creamy.  Add the chopped pecans, melted butter, milk, flour and vanilla and stir to combine.  Pour into the pie shell.  Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes.  Check for doneness by shaking the pan slightly.  The pie should be firm with only a slight jiggle in the center.  It will set more as it cools. 

Serve topped with vanilla ice cream or a dollop of whipped cream.

I saw this recipe on the Thanksgiving section of foodnetwork.com and since I've always been a Trisha Yearwood fan, I could not resist trying it!  This pie is fabulous!

Baked Garlic Brown Sugar Chicken

4 boneless skinless chicken breasts
1 Tbsp olive oil
4 tsp minced roasted garlic
4 Tbsp brown sugar

Preheat oven to 500°F.  Line a casserole dish with aluminum foil and spray it lightly with cooking spray.  Place the chicken breasts in the casserole and sprinkle with salt and pepper to taste.

In small sauté pan, sauté garlic with the oil for a minute or so.  Remove from heat and stir in brown sugar.  Spread warm mixture over the chicken breasts.

Bake uncovered for 15-30 minutes. 

This was a little too sweet for my taste, but not bad.  Found on Pinterist. 

Mexican Meatball Soup

Mexican Meatball Soup

1/2 cup crushed tortilla chips
1 Tbsp Worcestershire sauce
1/3 cup salsa
1-2 Tbsp water
1.5 lbs meatloaf mix (ground chuck + ground pork)
Salt & Pepper to taste
2 Tbsp chili powder
1 Tbsp ground cumin
3 Tbsp olive oil
1/2 large green bell pepper, chopped chunky
1/2 small red onion, chopped chunky
1 packet taco seasoning mix
6 oz can tomato paste
1 carton beef broth
2 cups water (or more if needed)
1 can black beans, drained and rinsed
1 can vacuum packed whole kernel corn
1/2 cup long grain rice

Combine crushed tortilla chips, Worcestrshire sauce, salsa, and 1-2 Tbsp water in a large bowl.  Allow to soak for about 5 minutes. 

Heat the olive oil in a large Dutch oven over medium to medium-high heat.

Add the meat, salt, peppr, chili powder and cumin to the tortilla chip mixture and mix well.  Form into meatballs (about 18-20) and brown in the oil on all sides.  You'll have to do this in 2 batches because you don't want to crowd the meatballs.  Remove them to a plate and set aside.  It's OK if the meatballs aren't totally cooked through yet. 

Add the bell pepper and onions to the remaining oil (should only be a tablespoon or so if you used good lean meat - if not then drain of the excess oil!) and cook until the onions are translucent, scraping up the browned bits in the bottom of the pan.  Add about 1 cup water, the taco seasoning mix and the tomato paste and stir until well combined.  Stir in the beef broth and then add the meatballs gently back to the pot.  Gently stir in just enough water to cover the meatballs.  Bring to a boil, reduce heat and simmer 20 minutes.

Add black beans, stir and simmer another 10 minutes. Add the corn and rice and simmer about 20 minutes or until the rice is done, stirring occasionally. 

Serve in bowls with diced avocado, crumbled queso fresco and a bit of chopped cilantro to garnish.  This soup is awesome!  We all loved it and I will be making this again!

This soup was inspired by a picture I saw on Pinterest of a similar soup which I would love to try one day.  I had to make this heartier version or my husband would have accused me of starving him to death because the original recipe only had meatballs in broth.  Personally, I would love this with just the meatballs and broth. 

Texas Sheet Cake

Texas Sheet Cake

CAKE

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon pure vanilla extract
2 sticks (1 cup) unsalted butter
1/4 cup cocoa powder
1 cup brewed coffee

FROSTING

1 stick (1/2 cup) unsalted butter

1/4 cup cocoa powder

1/3 cup buttermilk

1 teaspoon pure vanilla extract

1 (16 ounce) box powdered sugar

1 cup finely chopped toasted nuts (pecans or walnuts)

 

For the cake:

Preheat oven to 375 degrees. Grease a 18 x 13 inch sheet pan.

In a large mixing bowl, stir together sugar, flour, baking soda, salt, and cinnamon. In a separate bowl, whisk together eggs, buttermilk, and vanilla.

In a small to medium sauce pan, melt the butter on medium-low heat. Whisk in the cocoa powder and coffee; increase heat to medium-high and bring the mixture to a boil. Add the melted butter mixture to the dry ingredients and mix thoroughly. Add the egg mixture and stir until all the ingredients are completely combined.

Pour the batter into the prepared pan and rap on the counter a few times to distribute evenly. Bake the cake for 18-20 minutes or until cake tests done. Remove from the oven and frost immediately.

For the frosting:

 Start the frosting about 5 minutes before the cake is ready to come out of the oven. In a medium to large saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until combined. Add the buttermilk, vanilla, and powdered sugar. Stir until all of the ingredients are completely incorporated. Fold the toasted nuts into the frosting and immediately pour over the warm cake. Use an offset to help gently spread a thin layer over the entire surface.

Cool frosted cake on a wire rack for 1 hour, then moved to the refrigerator, preferably overnight. Serve cold or at room temperature.

 

I found this recipe on-line and remembered a similar cake from years ago that was delicious!  This one, however, was not.  Very disappointing.  It was just bland.  Probably the most pitiful excuse of a chocolate cake I've ever baked. 

Slow Cooked Italian Beef

Slow Cooked Italian Beef

4 lb beef roast (I used a sirloin tip)
1 packet Italian dressing mix
12 oz jar mild banana pepper rings
1 cup low sodium beef broth

Put all ingredients in the slow cooker, cook on high for 2 hours, reduce to low for 6-8 hours. 

Buttermilk Pancakes

Buttermilk Pancakes

1 cup flour
1/2 tsp salt
1 tsp baking soda
1 Tbsp sugar
1 egg
1 cup buttermilk (plus extra if needed)
2 Tbsp melted butter

Preheat lightly buttered griddle.

Mix flour, salt, soda, and sugar.  Add the egg, buttermilk and melted butter; stir until all ingredients are combined but still lumpy.  The batter should be thick and puffy looking.

Drop 1/3 cup batter onto the griddle, spreading a bit with the cup to make round pancakes  Cook until lightly browned on both sides, 1-2 minutes per side.

These are EXCELLENT pancakes and I will definitely be making these again and again!  This recipe made 9 pancakes.

Turkey & Muenster Sandwich

Turkey & Muenster Sandwiches

1/3 cup mayonnaise
1/2 tsp dried, crumbled thyme
1/2 tsp dehydrated minced onions
1 Tbsp Dijon mustard
4 slices Pepperidge Farms Oatmeal Bread
8 slices Boar's Head Maple Glazed Honey Coat Cured Turkey
4 slices Muenster Cheese
1 ripe tomato, sliced thin
Romaine lettuce, shredded

Combine the mayonnaise, thyme, onions and mustard and mix well.  Cover and chill for an hour of so.  Spread the mayonnaise mixture on both sides of the bread slices.  Layer turkey, muenster cheese, tomato slices and the shredded romaine on 2 slices bread and cover with the remaining slices.  Cut in half and serve immediately.

Yummy!

Million Dollar Spaghetti

Million Dollar Spaghetti

1 lb ground beef
1/4 lb ground pork
Garlic Salt & Pepper to taste
1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp fennel seed
24 oz jar spaghetti sauce (I used Barilla Marinara)
Drizzle of honey
8 oz cream cheese (I used about 6 oz of the reduced fat variety)
1/4 cup sour cream (I used lite sour cream)
1/2 lb Cottage Cheese (I used about 6 oz Ricotta)
1 stick butter (I only used half a stick)
8 oz noodles, pre-cooked until al dente and drained (I used 16 oz Spaghetti)
Bag of shredded Sharp Cheddar cheese

Preheat the oven to 350^ F.

Brown and crumble the meats in a large skillet with garlic salt, pepper, basil, oregano and fennel.  Drain and add the spaghetti sauce and honey.  Simmer about 15 minutes. 

Combine the cream cheese, sour cream and cottage (or Ricotta) cheese until well mixed.

Slice the butter into pats and place in a 9x13" pan or casserole dish.  Add half the spaghetti noodles and spread the cheese mixture evenly over that.  Top with remaining noodles (the original recipe say to add the rest of the butter at this point) and then the sauce.  Bake for 30 minutes. 

Remove from oven and top with the shredded Cheddar.  Bake for another 20 minutes.  Remove from the oven and let sit about 15 minutes before cutting.

This was absolutely delicious and I'll most assuredly make it again!

 Adapted from a recipe at http://ashleykaitlin.blogspot.com/2011/01/million-dollar-spaghetti.html

Crunchy Onion Cheeseburgers

Crunchy Onion Cheeseburgers

1 lb ground chuck
1 small can French's French Fried Onions
1 Tbsp Worcestershire sauce
Garlic Salt and Pepper to taste
4 slices American cheese
Hamburger Buns, split and toasted
Lettuce, Tomato, Pickles, Catsup, Mustard, Mayonnaise (whatever you like)

Combine the ground chuck, 1/2 can crushed fried onions, Worcestershire, garlic salt and pepper. Lightly mix and form into 4 patties.  Cook in a hot iron skillet that has been lightly rubbed with butter (or olive oil, or whatever you like) until brown and done to your taste.  Top with cheese and let melt.  Serve on buns with the remaining fried onions and whatever toppings you prefer. 

These were really good!  Would be awesome on the grill!  Adapted from the recipe at Frenchs.com

Macaroni Salad

1 lb elbow macaroni, cooked, drained and rinsed with cold water
1/2 cup frozen green peas, thawed
4 hard boiled eggs, chopped
4 oz ham steak, cut into 1/2-inch cubes
2 stalks celery, chopped
1 large shallot, finely chopped
2 Tbsp lemon juice
2/3 to 1 cup mayonnaise
2 Tbsp Dijon mustard
3-4 Tbsp sweet pickle relish
4 oz jar chopped pimentos, drained
Salt & Pepper to taste

Place the drained elbows, peas, egg, ham, celery, shallots and lemon juice in a large bowl and mix well.  I another bowl, whisk the mayonnaise, mustard, pickle relish, and pimientos.  Pour over elbow mixture and toss to coat.  Cover and chill in the refrigerator for 2 hours before serving. 

This is a really good pasta dish!  Adapted from a recipe found at http://blogchef.net/category/recipes/.

Raspberry Custard Kuchen

1 1/2 cups all-purpose flour, divided

1/2 teaspoon salt

1/2 cup cold butter or margarine

2 tablespoons whipping cream

1/2 cup sugar

3 cups fresh raspberries

TOPPING:

1 cup sugar

1 tablespoon all-purpose flour

2 eggs, beaten

1 cup whipping cream

1 teaspoon vanilla extract

In a bowl, combine 1 cup of the flour and the salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.

Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.

For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned.

Serve warm or chilled. Store in refrigerator.           

Kind of gooey even though I baked it for an extra 10 minutes (1 hour total), but it is very tasty!  From allrecipes.com

    

Huevos Barbacoa

1 flour tortilla
Leftover Refried beans, warmed
Leftover Shredded Mexican-style Beef or Pork (I prefer Pork), heated
A few crumbled tortilla chips
2 eggs, fried
Taco Sauce
Shredded Mexican-Blend Cheese
Chopped Green Onions

Warm a small skillet over medium-high heat and cook the tortilla on both sides until it's got a nice golden color.  Place on a serving plate and top with refried beans, shredded meat, the crumbled chips, eggs, and a drizzle of taco sauce.  Garnish with cheese and green onions and enjoy! Delicious!

Refried Beans

1/2 lb sausage
1/4 cup water
1 tsp hot Mexican chile powder
1/2 tsp ground roasted cumin
1 Tbsp chopped fresh cilantro
1/2 lime, juiced
1 heaping tbsp diced pickled jalapenos
1 can Pinto beans, drained
1 can Ranch Style beans in sauce
Shredded Mexican cheese blend, to taste

In an iron skillet, cook the sausage in the water until finely crumbled and cooked through.  The water should be completely evaporated.  Add the chile powder, cumin, cilantro, lime juice and jalapenos.  Stir until well combined.  Stir in the beans and bring to a boil.  Reduce heat and cook over low, stirring often and mashing until the beans are of the consistency that you prefer. I like mine a little chunky!  Sprinkle with cheese and allow to melt a little before serving. 

Yummy!

Chef John's Flour Tortillas

Chef John's Flour Tortillas

1 3/4 cups all-purpose flour

3/4 teaspoon salt

1/4 teaspoon baking powder

1/4 cup vegetable shortening or lard

1/2 cup hot water

1/4 cup all-purpose flour for dusting

Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.               

Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.              

Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.               

Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.             

Cut ball of dough into eight equal parts and cover until needed.

Roll out balls of dough either by hand or with a tortilla press.  I used a tortilla press.              

Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.  

These were really good...almost as good as the ones I had in San Antonio last year!  I highly recommend the video demonstration on allrecipes.com that accompanies this recipe.              

Pepper Jack Eggs

1 tbsp butter
6 eggs
2-3 Tbsp half and half
Salt and Pepper to taste
Shredded Pepper Jack cheese
Taco Sauce or Salsa
Crispy Bacon or Cooked Sausage
2-3 flour tortillas, lightly grilled and sprinkled with finely shredded Mexican Blend Cheese
Thinly sliced green onions, if you want to be fancy

Melt the butter in a non-stick skillet over low-medium heat. Beat the eggs with the half and half, salt and pepper until very will mixed. You should not be able to see any egg white. Pour the eggs into the skillet and cook slowly, stirring frequently until the eggs are creamy looking and about half cooked. Sprinkle with the pepper jack cheese (I used about 1/4 cup of cheese) and continue stirring until the eggs are as done as you like them.

I spoon my eggs over the warm, cheesy tortilla, drizzle on some taco sauce and crumble a strip of bacon over it then roll it into a burrito. John likes his with the tortillas and meat on the side.

Banana Cupcakes with Honey-Cinnamon Buttercream

Cupcakes:
1 stick butter, softened
1/2 cup sugar
1/4 cup sour cream
1 1/2 tsp vanilla
2 large eggs
2 ripe bananas, peeled and mashed
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Honey-Cinnamon Buttercream:
1 stick butter, softened
1 Tbsp honey
1/4 tsp cinnamon
2 1/2 cups powdered sugar
1 to 3 tsp half and half, if necessary

Preheat oven to 350^F. Line muffin pan with cupcake liners. This recipe makes one dozen cupcakes.

Cream the butter and sugar in a large bowl with mixer. Add sour cream and vanilla and slowly beat in the eggs, one at a time. Beat in the bananas until well mixed. Add the flour baking powder baking soda and salt and beat until batter is smooth. Using an ice-cream scoop fill each cupcake liner 3/4 full. Bake in pre-heated oven for 20-25 minutes or until golden brown and done. Remove cupcakes to a wire rack and let cool thoroughy before frosting.

Combine butter, honey, cinnamon and powdered sugar with electric mixer until smooth and spreadable. Add half and half if necessary to make a spreadable frosting. Ice the cupcakes.

These cupcakes are a combination of Gina Neely's Banana Cupcakes and Martha Stewart's Frosting. I left out the walnuts only because I didn't have any! These are tasty!

PB&J Pancakes

1 1/2 cups all-purpose flour
6 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups milk
1/4 cup peanut butter (I prefer crunchy)
1 Tbsp vegetable oil
1/2 tsp vanilla
2 eggs, lightly beaten
Your favorite Jam (grape if you're a pb&j purist)

Combine flour, sugar, baking powder, and salt in a bowl. Combine milk, peanut butter, oil, vanilla and eggs in a separate bowl until well mixed. Add liquid mixture to flour mixture and stir until smooth.

Spoon 1/4 cup batter onto hot nonstick griddle for each pancake. Turn when tops are covered with bubbles and edges look cooked

Serve with jam.

Confession time: I forgot to add the eggs to mine and I used 1 1/2 cups of milk (misread the recipe) and they were perfectly fine! In fact, they were quite delicious! I ended up with 14 pancakes and not a one was left over, 'cause John ate 10 of them!! Original recipe from my Publix meal plan from e-meals.

Spicy White Chili

2-4 boneless, skinless chicken breast halves
1 onion, chopped
1 tsp minced roasted garlic
4-oz can chopped green chiles
2 tsp roasted cumin
1 tsp dried cilantro
1/2 tsp cayenne
1/4 tsp ground cloves
1 lb dried white beans (navy or great northerns, your choice), washed
1 carton chicken broth

Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!

Cathy's Favorite Carrot Cake

Cake:
2 cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups sugar
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla
2 cups peeled and coarsely grated carrots
8-oz can crushed pineapple, drained
1 cup coarsely chopped pecans

Preheat oven to 350^F. Grease and flour a 9x13" cake pan.

Combine the flour, soda, cinnamon, and salt. Set aside.

Beat the eggs, sugar, buttermilk, oil and vanilla in a large bowl until smooth. Beat in the dry ingredients. Fold in carrots, pineapple and pecans. Pour batter in prepared pan and bake 45-55 minutes or until cake tests done. If cake is browning too much, loosely cover with aluminum foil after about 30 minutes.

Glaze:
1 cup sugar
1/2 cup buttermilk
1 stick unsalted butter, diced
1 Tbsp light corn syrup
1 1/2 tsp baking soda
1 tsp vanilla

Combine sugar, buttermilk, butter, corn syrup and soda in a large saucepan,stirring until sugar dissolves. Bring to a boil and cook, stirring often until the glaze is a deep amber color. The glaze will thin out when almost done. Remove from heat add vanilla.

Loosen edges of cake from pan but leave it in the pan. Poke holes in warm cake with a bamboo skewer and then slowly pour the glaze over the cake. Let cool completely in the pan and then turn out onto a tray/platter/cake taker.

Frost. Enjoy!

Frosting:
5 oz cream cheese, softened to room temperature
1 stick unsalted butter, softened to room temperature
1 lb powdered sugar
2 Tbsp brown sugar
1 tsp vanilla
1/2 tsp cinnamon

Beat the cream cheese and butter in a large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until well blended Spread over cooled cake.

Delicious Carrot Cake!

Lemon Supreme Pie

1 (9-inch) unbaked deep-dish pie shell

LEMON FILLING:
1 1/4 cups sugar
6 tbsp cornstarch
1/2 tsp salt
1 1/4 cups water
2 Tbsp butter
2 tsp grated lemon peel
4 drops yellow food coloring (optional)
1/2 cup fresh lemon juice

CREAM CHEESE FILLING:
11-oz cream cheese
3/4 cup confectioners' sugar
2 Tbsp fresh lemon juice
1 1/2 cups Cool Whip

Line unpricked pie shell with a double thickness of heavy duty foil Bake at 450^F. for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack.

In a saucepan, combine 3/4 cup sugar cornstarch and salt. Stir in water and bring to a boil over medium-high heat. Reduce heat and add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from heat; stir in butter, lemon peel and food coloring. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir.

In a mixing bowl, beat cream cheese and sugar until smooth. Add lemon juice and fold in Cool Whip until well combined. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture in pie shell. Top with lemon filling. Chill overnight.

Place reserved cream cheese mixture in a pastry bag with a #21 start tip. Pipe stars onto pie. Store in refrigerator.

From Taste of Home magazine.

Arroz con Pollo

1 broiler-fryer chicken, (about 2.5-3 lbs), cut into serving pieces
Adobo seasoning
1 packet Sazon Goya
2 Tbsp olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tsp minced garlic
15 oz can diced tomatoes, drained
1-2 splashes Hot Sauce
8 saffron threads (a small pinch)
1.5 cups uncooked long grain rice
2.5 cups chicken broth
1.5 cups frozen green peas

Sprinkle chicken with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch oven and saute the chicken on both sides until well browned. Don't crowd the chicken...you'll probably need to brown it in 2 batches. Remove the chicken and set aside.

Drain off some of the chicken fat, if necessary, leaving only a couple of tablespoons in the pan. Saute the onions and bell pepper until onion is almost transparent. Add garlic and saute another minute or two. Add rice and Hot sauce and stir until rice is opaque and coated with the fat. Add broth and diced tomatoes and bring to a boil. Crumble in the saffron and place the chicken on top of the rice. Cover tightly and reduce to a simmer for about 20 minutes or until rice and chicken are done.

Remove the chicken and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7 minutes longer or until peas are done. Taste and adjust seasonings if necessary. Serve hot.

Delicious!

Steak Diane-ish

Steaks:
1 Tbsp butter
2 New York Strip Steaks, about 3/4-inch thick
Garlic Salt and Pepper to taste

Sauce:
1 Tbsp butter
1 shallot, finely minced
2 Tbsp cognac
2 Tbsp Marsala
1 tsp Dijon Mustard
1 Tbsp A-1 steak sauce
1 tsp honey
1/2 cup low sodium beef broth
2 Tbsp half and half

Heat an iron skillet over medium high heat. Season steaks with garlic salt and pepper. Add the butter to the hot skillet. As soon as the foam subsides add the steaks. Cook 3 minutes on each side until nicely browned.
Remove to a warm plate.

Add the second tablespoon of butter and the shallots. Saute for 1 minutes. Carefully add the cognac and stir to deglaze the pan. You can flambe it if you want to...but personally I don't see the point in risking my kitchen to an open flame! Add the Marsala, mustard, A-1 sauce and honey. Cook for about 1 minute or until syrupy. Add the beef broth and boil for 1-2 minutes. Stir in half and half until incorporated. Add the steaks back to the pan and reheat for just 1 minute (steaks should be about medium by this point).

Serve steaks with a bit of the sauce spooned over the top.

Yummy. Adapted from a recipe found on-line called 21 Club's Steak Diane.

Dirty Rice

3 slices thick cut bacon
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 tsp minced roasted garlic
1 tbsp chopped pickled jalapeno
1 lb ground round
1/2 lb ground sausage
Good splash Worcestershire sauce
1 tsp Cajun seasoning
1/2 tsp black pepper
Garlic salt, to taste
1 tbsp beef base
2 cups water
4-5 cups hot cooked rice
Hot sauce, if desired

Cook the bacon until crispy. Remove bacon to paper towel. Saute the onions, celery and bell pepper in the bacon drippings for 5-10 minutes or until soft. Stir in the garlic and jalapeno and cook 1-2 minutes. Add the ground round and sausage and cook, crumbling the meats until completely cooked. Stir in Worcestershire, Cajun seasoning, pepper and garlic salt. Add beef base and water and bring to a boil, stirring until well combined. Cook until the water is reduced by half. Stir in the rice until well mixed and serve with Hot Sauce if desired.

John loved it...I thought it was OK. Nothing with this much rice will ever be a favorite of mine. It was bland - even with the hot sauce.

Double Meat White Ragu

2 Tbsp olive oil
1.5 lb ground pork
1/2 lb sausage
Garlic Salt & Pepper to taste
1 stalk celery, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
10-12 small sage leaves, thinly sliced
1 tsp minced roasted garlic
3 Tbsp instant chicken bouillon
3-4 Tbsp tomato paste
1 cup white wine
2 1/2 cups water
1/2 cup heavy cream
1 lb hot spaghetti, cooked
Grated Pecorino-Romano to garnish

Heat the oil in a large skillet. Add the ground pork, sausage, Garlic Salt and Pepper and cook until finely crumbled and browned, adding the celery, onion, carrot, sage and garlic about half way through the process. Stir in the chicken bouillon, tomato paste. Add the wine and water until well combined. Simmer about 30 minutes. Stir in cream and cook, stirring, about 5 minutes.

Serve over hot cooked spaghetti, garnished with grated Pecorino-Romano, if desired.

Pretty good. Next time I'd leave out the garlic salt and use low sodium chicken broth instead of the chicken bouillon and water. It was a tad salty! Adapted from a Rachael Ray recipe.

Bourbon Street Special Sub

1/3 cup drained pickled vegetables, finely chopped
2 Tbsp chopped dill pickles
2 Tbsp finely chopped mild banana peppers
Mayonnaise
Yellow Mustard
2 hoagie buns, split
Sliced Ham
Sliced Bologna
Sliced Cotta Salami
Sliced Swiss or Provolone
Shredded Lettuce
Sliced Tomato
Black Pepper

Combine the pickled veggies, dill pickles and banana peppers in a small bowl. Spread the cut sides of the hoagie bun with mayonnaise and mustard. Pile half the pickled mixture on the bottom of the bun. Layer ham, bologna, salami, and swiss cheese on the bun. Top with lettuce, tomato and black pepper and the top half of the bun. Press down and cut in half.

Serves 2-4 people. Good!

Lemon-Swiss Pasta

2 Tbsp unsalted butter
1 small onion, minced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
Black Pepper to taste
1 tsp basil
1 1/2 cups heavy cream
1/2 cup shredded Swiss cheese
1 lemon, zested
1 lb hot, cooked linguine
4 slices cooked bacon, chopped

Saute the onion and garlic in the melted butter in a large skillet until translucent. Stir in pepper flakes, black pepper, and cream and cook over medium heat until the cream is very hot. Stir in the Swiss cheese and lemon zest and cook on low, stirring often until the cheese is melted and well incorporated with the cream. Toss with the linguine and bacon and serve hot.

This was very good with the Oven Roasted Chicken Tenders Saltimbocca!

Oven Roasted Chicken Tenders Saltimbocca

8 fairly large chicken tenders
Salt & pepper
8 leaves sage
8 slices Prosciutto
2 tbsp olive oil

Preheat oven to 425^F. Season chicken with salt & pepper, top each tender with a sage leaf (or 2 if they're small. Wrap each with a slice of prosciutto and coat them liberally with the olive oil. Arrange on an oiled baking sheet and bake until crispy and firm, 10-15 minutes.

To serve, slice meat on bias and pile on a salad or pasta in a creamy sauce.

Quite tasty, though it took longer to crisp up the prosciutto than 15 minutes and that made the chicken a bit dry. John loved it though.

From Rachael Ray.

Queso Blanco

1 tbsp olive oil
1/4 cup minced onion
2 Tbsp minced red bell pepper
1 heaping Tbsp minced pickled jalapenos
3/4 lb white american cheese, shredded
1/4 lb pepper jack cheese, shredded
1/4 cup heavy cream
1/2 tsp ground cumin
1 heaping tsp chili powder

In a small saucepan, saute onion and red bell pepper in olive oil until tender. Add jalapeno and cook 1 minute. Reduce heat to low and gradually stir in shredded cheeses a handful at a time and cream. Stir often until al the cheese is melted. Stir in cumin and chili powder. Keep warm and serve with tortilla chips.

Yum! Adapted from a recipe at allrecipes.com

Brown Jug Soup

2 Tbsp unsalted butter
1 onion, chopped fine
1 stalk celery, chopped fine
1 tsp dried thyme
32 oz carton chicken broth
3 medium potatoes, peeled and diced
10 oz pkg frozen mixed vegetables
16 oz pkg frozen broccoli florets
1 can cream of chicken soup
15 oz jar Cheese Whiz
1 cup shredded sharp Cheddar

Melt the butter in a large stockpot and saute the onions and celery until soft. Add thyme, broth, potatoes, mixed veggies and broccoli. Stir and add enough water to just cover the vegetables. Bring to a boil, reduce heat and simmer 20 minutes. Stir in soup, Cheese Whiz and Cheddar until well combined and all the cheese is melted. Serve hot.

Pretty good! Velveeta would probably be better than the Cheez Whiz...

Adapted from recipe at allrecipes.com

Tuscan Chicken & Linguine

4 skinless chicken breasts
Salt & Pepper to taste
6 oz (half a bottle) of Lawry's Tuscan Sun-Dried Tomato Marinade
8 oz cream cheese, cut into cubes
1 cup shredded parmesan-asiago-romano blend cheese
1 1/2 - 2 cups milk
16 oz hot, cooked linguine

Place the chicken in a slow-cooker. Season with salt and pepper and pour the marinade over all. Cook on low for about 6 hours. Remove the chicken, and whisk in the remaining ingredients, until well mixed. Return the chicken to the sauce and cook for another 1-2 hours. Serve over hot, cooked linguine.

Not bad...could be better.

Breakfast Casserole

1 lb Jimmy Dean breakfast sausage, cooked, crumbled and drained
3 cups croutons
2 cups shredded Cheddar
6 eggs
1 3/4 cup milk
1 small jar chopped pimientos, drained
1 tbsp prepared mustard
Salt and Pepper to taste

Combine the sausage and croutons and place in a 9x13" baking pan. Sprinkle with Cheddar.

In a bowl, beat the eggs, milk, pimientos, mustard, salt and pepper until well-combined. Pour over the cheese. Cover with foil and refrigerate overnight.

Preheat the oven to 325^F. Remove the casserole from the fridge and let set on the counter for 20 minutes. Bake in the pre-heated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean.
Let stand 10 minutes before serving.

I don't remember where I found this recipe (it was a magazine clipping) but this is the last savory breakfast casserole I'm ever going to try. I keep hoping I'll find one I like, but I just don't. They all taste kind of bland to me, so I am officially giving up!

Ginger Apricot Chicken

1.5 lb boneless chicken thighs or breasts (or 1 chicken, cut up)
8 oz bottle Russian dressing
1 cup apricot preserves
1.5 tsp grated fresh ginger
3 tsp corn starch
1 pkg onion soup mix
Hot, cooked rice

Rinse chicken and place in a large baking dish (or 9x13") pan, skin side up. Combine dressing, preserves, ginger, corn starch and soup mix in a small bowl. Stir well and pour over chicken. Cover with foil and bake at 350^ for 1 hour or until the chicken is thoroughly cooked. Serve over rice.

Very good! From e-meals menu plan.

Slim Jim Sandwich

6 ounces thinly sliced Virginia Baked Ham
3 ounces thinly sliced natural Swiss Cheese
1 (6- or 8-inch) hoagie or sub-style sandwich roll
4 thin tomato slices
shredded lettuce
Sandwich sauce or Thousand Island dressing
1 tablespoon butter or margarine, softened

Heat a griddle or large skillet over medium-high heat. Butter the inside of the sandwich roll, both top and bottom, and lightly brown on the griddle. Remove bread from griddle. On the bottom of the sandwich roll arrange (in order) ham, cheese, lettuce, tomato. Spread the top of the roll with sandwich sauce and place on top of the assembled sandwich.

Place sandwich on griddle (bottom down) and weight with a heavy metal pan lid. Grill sandwich until the cheese melts. Cut in half, garnish with a dill pickle spear and serve with potato chips or hand-cut french fries.

This was OK...my problem was it looked too much like a Cuban Sandwich and the sandwich spread is too shockingly sweet when you bite into it. When you're expecting a mustardy tang that messes up your Cuban-ready taste buds! I'll stick with the Cuban...it's way better than this!

From cdkitchen.com

Carrot Salad

1 pkg shredded carrots
1 small can crushed pineapple, drained
1 Tbsp sugar
Salt to taste
1/2 cup mayonnaise
1/4 tsp cinnamon

Combine all ingredients until well mixed. Cover and refrigerate for 2-4 hours or until ready to serve.

Turmeric Braised Chicken in Yogurt

3 Tbsp olive oil
1 chicken, cut into serving pieces
Salt and Pepper to taste
2 large onions, finely chopped
4 cloves garlic, finely chopped
1 tbsp. ground turmeric
1 1/2 tsp ground coriander
1/2 cup chicken broth
1 ½ cups Greek-style yogurt, room temperature*
1 handful of fresh cilantro, roughly chopped

Wash the chicken and pat dry with a dish towel. Heat the oil in a large, heavy skillet. Season chicken with salt and pepper and brown well on both sides in the oil.

Place the onion, garlic, turmeric, coriander and broth in a slowcooker and stir well. Transfer the browned chicken pieces to the slowcooker and cook on low for 4 hours, spooning some of the onion mixture over the chicken once or twice during cooking.

When the chicken is cooked, stir the yogurt and add it along with the cilantro to the crock pot. Give everything a good stir to make sure the yogurt dissolves in the sauce.

Serve over hot cooked rice. Serves 4-6.

Not bad! This was adapted from an Afghani recipe called "Lawang" found on the internet.

Ranch Style Chicken & Rice Soup

2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
1 large carrot, peeled and sliced
1 stalk of celery, chopped
2 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
2 Tbsp instant chicken bouillon
8-10 cups water
1 Tablespoon dry Ranch Dressing seasoning
Salt & Pepper to taste
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco

Heat oil into a large dutch oven over medium heat.  When hot, saute the chicken breasts until golden brown on both sides. Remove and set aside to cool. Stir onion, carrots and celery into remaining oil and saute for 7-10 minutes or until softened slightly.  Stir in garlic and cook for 1 minute. Add Ranch dressing mix and mustard. Cut chicken breasts into bite-sized chunks and stir into the the vegetables. Add bouillon, water and salt and pepper to taste and bring to a boil. Reduce heat and simmer about 30 minutes. Add rice and hot sauce. Taste and adjust seasonings if necessary.

Very tasty! John loved it and went back for seconds.

Adapted from recipe found at http://pickypalate.com

Almond Cream Puff Ring

1 cup water

1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix (I used Cheesecake flavor pudding!)
1 1/4 cups milk (and I only used 1 cup milk instead of 1 1/4)
1 cup heavy cream, whipped
1 teaspoon almond extract

1/2 cup semi-sweet chocolate chips
1 tablespoon butter
1 1/2 teaspoons milk
1 1/2 teaspoons light corn syrup


Preheat oven to 400 degrees F (200 degrees C). Lightly grease and flour a cookie sheet, or use parchment paper. Using a dinner plate as a guide, trace a circle on the sheet.

In a 2 quart saucepan over medium heat, combine water, butter, and salt. Bring to a boil. With a wooden spoon, vigorously stir in flour all at once, until mixture forms a ball, and leaves the sides of the pan. Remove from heat, and beat in the eggs one at a time, until mixture is smooth. Drop batter into 10 mounds inside the circle traced on the cookie sheet, to form a ring.

Bake in preheated oven for 40 minutes, or until golden brown. Turn off oven, leaving ring in for another 15 minutes. Remove from oven, and cool on wire rack. When cool, slice in half horizontally, and place bottom ring on serving plate. Spoon Almond Cream Filling on bottom ring, then replace top ring. Chill in refrigerator.

To make Almond Cream Filling: Prepare pudding according to instructions on package, but use only 1 1/4 cups milk. Fold in whipped cream, and 1 teaspoon almond extract.

To make Chocolate Glaze: In a double boiler over hot (not boiling) water, combine chocolate chips, 1 tablespoon butter, 1 1/2 teaspoons milk, and 1 1/2 teaspoons corn syrup. Heat until melted and smooth, stirring occasionally. Spoon over the top of chilled ring.

Very good! Adapted from recipe at allrecipes.com

Cathy's Favorite New Year's Greens

I hate Greens. Truly. But every year of my life Greens are on the menu for New Year's Day. It's tradition. As a Southerner you are obliged to eat them to ensure a prosperous new year. So I would choke down a few bites every year until I had about as much wealth as I thought I could stand and then I would have a whole year before having to face them again.

But this year, I have finally found THE recipe for this disgusting vegetable dish that I actually (gasp!) LIKED!!! Thanks to Rachael Ray for the inspiration! She's my hero! (heroine?) Here's my adaptation of her recipe for "Smoky Greens with Cranberries", henceforth to be known as "Cathy's Favorite New Years Greens"!

2 pkgs frozen turnip greens
1 pkg frozen turnip greens with diced turnips
32 oz carton chicken broth
1 smoked pork neckbone (about the size of your fist)
1/2 tsp grated nutmeg
1 heaping tbsp brown sugar
Salt & Pepper to taste
A handful for dried cranberries

In a large stockpot, combine the chicken broth, nutmeg, brown sugar, salt and pepper. Add the neckbone and the greens and bring to a boil. Reduce heat, cover and simmer until as done as you like them (about an hour at my house!). Stir in the cranberries and cook until they plump up a bit. That's it. You're done!

And these are really, really good! I could eat these more than once a year - and I intend to! Rachael's recipe actually called for Kale, but Publix was completely out of those - however, I'll be trying them in this dish soon! Happy New Year! Mine's gonna be PROSPEROUS!