Grilled Ham and Marmalade Sandwich

Grilled Ham and Marmalade Sandwich

2 thin slices honey wheat bread
Cream Cheese with Chives
Orange Marmalade
2 thin slices Boar's Head Low Sodium Ham
2 thin slices Swiss cheese
Butter

Spread one slice of bread with a thin layer of cream cheese and chives.  Add 1 slice of Swiss cheese, the ham and then the remaining slice of Swiss.  Spread orange marmalade on the remaining slice of bread and lay it (marmalade side down) on the sandwich.

Melt a bit of butter on a hot griddle (or skillet) and cook the sandwich until browned on the bottom.  Flip it and brown the other side.  Remove from the pan and cut into triangles.

Yummy!

Caramel Apple Cider

Caramel Apple Cider

1/6 cup firmly packed brown sugar
1/6 cup heavy whipping cream
1/2 tsp vanilla extract
2 cups apple juice, or apple cider
Pinch of cinnamon or a cinnamon stick to garnish

Stir together the brown sugar and whipping cream in a small saucepan.  Cook, stirring constantly, over medium heat until it starts to bubble.  Stir in vanilla and apple juice.  Cook 10 minutes, stirring often.  Garnish with a sprinkle of cinnamon or pop a cinnamon stick into each cup.

Serves 2.

This is a seriously delicious treat!  Tastes like apple pie in a mug!  I found the recipe at justapinch.com and I am so glad I tried it.  :-)

Quick and Easy Mexican Stroganoff

Quick and Easy Mexican Stroganoff

1 lb ground chuck

1/2 lb Jimmy Dean sausage

1 tsp minced dehydrated onions

Garlic Salt to taste

Pepper to taste

Splash of Worcestershire sauce

1 pkt taco seasoning mix

1.5 cups water

1 can mushroom soup

1/2 carton cream cheese with chives

1/2 jar medium salsa

1/2 tsp cumin

1/2 tsp oregano

Hot cooked Egg Noodles

Brown and crumble the ground chuck and sausage in a large skillet with the dehydrated onion flakes.  Season with garlic salt and pepper and Worcestershire sauce.  Add the taco seasoning mix, water, and mushroom soup and stir to blend well.  Simmer a few minutes then stir in the cream cheese with chives, salsa, cumin and oregano.  Cook over low heat for about 15 minutes and then stir in the cooked noodles.  

This was very tasty!  I saw a similar recipe somewhere but couldn't find it so I just threw this together one night and really liked it.  

Gingerbread Pancakes

Gingerbread Pancakes

2 1/2 cups Bisquick mix
3/4 cup apple butter
1 cup milk
2 tbsp canola oil
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
2 eggs

Combine all ingredients in a bowl and stir until well blended.  Spoon by 1/4 cupfuls onto a hot, buttered griddle and cook until bubbles appear on top and the edges are dry.  Turn and cook until browned.  Serve with butter, warm maple syrup and crispy bacon.

These are mildly spicy but taste nothing like gingerbread to me.  However, they are quite tasty and I'd definitely make them again.

Buttery Nipple

Buttery Nipple

1 oz butterscotch schnapps
1/2 oz Irish Cream liqueur

Layer the Irish Cream over the butterscotch schnapps in a shot glass.  Shoot it.

Oh Mama!  That is good!!!

Butterscotch Bedtime Warmer

Butterscotch Bedtime Warmer

8 oz milk
2 oz butterscotch schnapps
1 tsp honey

Heat the milk in the microwave until warm (about 1 minute in mine!).  Add the butterscotch schnapps and the honey.  Stir, sip and enjoy.  This is my new favorite bedtime drink!  Very yummy!

Ginger Molasses Spice Cookies

I saw these cookies on the Today show a few days ago and thought I'd give the a try.  They are awesome!  I already had all the ingredients in my pantry and the dough was quick and simple to mix up.  I did use salted butter though, and reduced the salt from 1/2 to1/4 teaspoon.  The cookies are soft and chewy and taste wonderful!  And the whole house smells like Christmas!

Ginger Molasses Spice Cookies

• 12 tbsp butter, melted

• 1 cup sugar

• 1/4 cup full flavor molasses

• 1 egg

• 1 3/4 cup all-purpose flour

• 1/2 tsp ground cloves

• 1/2 tsp ground ginger

• 1 tsp cinnamon

• 1/4 tsp salt

• 1/2 tsp baking soda
• Sugar Crystals, if desired

Preheat oven to 350 degrees. Line 3 baking sheets with aluminum foil. Lightly spray foil-lined baking sheets with nonstick cooking spray.

In a large bowl, mix together melted butter, sugar and molasses. Add egg and mix until well blended.  Add the dry ingredients (flour, cloves, ginger, cinnamon, salt and baking soda)to the butter mixture and mix until combined. Dough will be wet. (I was a little worried at this point.  The dough looked like it would run into a big flat pancake, but I'm happy to report that they came out fine!)

Use a small cookie scoop or spoon to place 2 tbsp-sized drops of dough onto prepared sheets.  Leave at least 2 inches between drops of dough as it will spread as the cookies bake.  Sprinkle each cookie with sugar crystals if desired. I did...they look very pretty!

Bake in preheated oven for 8 to 10 minutes or until edges are slightly darkened.  Mine took 10 minutes and I ended up with 25 deliciously spicy cookies!  Yum!

Brisket

Cathy's First Brisket

1/2 cup light brown sugar
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp black pepper
2 Tbsp paprika
1 Tbsp chili powder
1/2 tsp cayenne
1 tsp ground cumin
2 tsp dry mustard
2 tsp Montreal steak seasoning
1/4 cup soy sauce
2 tsp Liquid Smoke
5 lb beef brisket
Beef Broth
1/4 cup soy sauce

Wash the brisket and place it in a large pan.  Combine first 10 ingredients and rub into brisket (both sides). Pour 1/4 cup soy sauce and Liquid Smoke on the brisket, seal the pan and refrigerate 12 to 24 hours.

Sear the brisket on both sides over a charcoal fire until well browned, basting with the juices from the seasoning mix.  Place the seared beef in a large baking dish.  Add enough beef broth to cover the bottom of the dish by about 1/2-inch.  Add the remaining soy sauce.  Seal the pan tightly with aluminum foil and roast at 325^F. for 3-4 hours or until the meat is very tender (but not falling apart!).

Remove from the oven and let rest for about 15 minutes.  Slice across the grain into thin slices and return them to the juices in the pan.

This was awesome!

Vanilla Dutch Baby

Vanilla Dutch Baby with Marinated Blueberries

For the Dutch Baby:
3 Tbsp butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated for 20-30 seconds in the microwave
1 Tbsp sugar
2 tsp vanilla extract
Pinch salt
2 Tbsp confectioners' sugar for garnish
Whipped cream, if desired

For the Blueberries:
1 pint fresh or frozen blueberries
1 tsp sugar
1/2 tsp fresh lemon zest

Preheat the oven to 400^F.  Place the butter in an iron skillet and place in the oven to melt.

In a small bowl, stir the blueberries, 1 tsp sugar and lemon zest together and set aside to marinate.

In a blender combine the eggs, flour, milk, 1 Tbsp sugar, vanilla and salt and blend on medium-high speed until well mixed.  Remove the skillet from the oven and carefully swirl the butter around the edges of the pan to coat it completely.  Pour the batter into the hot pan and return it to the oven.  Bake for 20-25 minutes, or until the pancake is puffed and golden brown along the edges.

Using a large spatula, remove the entire Dutch Baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and becoming soggy.  Or, if you're always in a hurry like me, sprinkle it with the confectioner's sugar and slice that sucker immediately into wedges and put 'em on plates! Serve with with marinated blueberries and a bit of whipped cream if desired.  Delicious!!

Adapted from a Melissa d'Arabian recipe.  I add a splash of lemon juice to the blueberries.  This recipe is also outstanding with a mixture of diced fresh peaches and strawberries.

Spicy Cuban Picadillo

1.5 lbs lean ground round
Garlic Salt & Pepper to taste
1 small minced onion
2.5 tsp cumin
1/4 tsp crushed red pepper flakes
2 tsp dried cilantro (or 2 Tbsp fresh chopped cilantro)
14.5 oz can stewed tomatoes
10 oz can Original Rotel tomatoes with chiles
15 oz can black beans, drained and rinsed
2 Tbsp fresh lime juice
1/4 cup catsup
1/4-1/2 cup raisins
Hot, cooked rice

Brown and crumble the ground beef with the onion, garlic salt and pepper in a large skillet over medium-high heat, stirring frequently.  Drain.  Add remaining ingredients (except rice).  Reduce heat and simmer about 15-20 minutes, stirring occasionally.

Serve over hot rice.

Yum!

Adapted from recipe at tablespoon.com

Blueberry Coffeecake

Blueberry Coffee Cake

¼ cup butter, room temperature

¾ cup granulated sugar

1 egg

½ cup milk

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups blueberries (if frozen, do not defrost)

Preheat the oven to 375. Cream together the butter and sugar. Add the egg, milk, flour, baking powder and salt and mix until just combined. Batter will be thick. Gently fold in the blueberries. Spread into a 9-inch pie pan.

Topping

½ cup butter, room temperature

1 cup granulated sugar

2/3 cup all purpose flour

1 teaspoon cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter. There’s a lot of topping. It might look like there’s actually too much topping for the cake, but there isn’t. That topping bakes into a golden crunchy topping that’s perfect with the moist blueberry center, so pile it on. Bake for 25 to 30 minutes, or until lightly browned. Sprinkle with powdered sugar after it has cooled a bit, if desired.

Serve warm or room temp.

This was DELICIOUS! I didn't have a whole 2 cups of berries, but the next time I make this I'll make sure I do!  Absolutely scrumptious!  

I'm not sure where I found this recipe....only notes on the recipe I cut and pasted to my "I'm gonna try this someday" folder is what's listed below.  Kudos to Aunt Sylvia & Mom K! 

Recipe from Family, Food & Friends

Source: Aunt Sylvia & Mom K

Yeasty Buttermilk Biscuits

Yeasty Buttermilk Biscuits

1 packet active dry yeast (or 2 1/2 tsp bread machine yeast)
Pinch of sugar
1/4 cup warm water
2 1/2 cups all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/2 cup Crisco
2/3 - 1 cup buttermilk

Combine the yeast, pinch of sugar and warm water in a small bowl or measuring cup and set aside for a few minutes until foamy.

Preheat the oven to 400^F.  Grease or spray a baking sheet.

Combine the flour, soda, baking powder, salt, sugar.  Cut in the Crisco with a fork until the mixture is about the size of small peas.  Stir in the yeast and 2/3 cup buttermilk.  Stir gently to combine, adding more buttermilk if needed to make a soft, sticky dough.  Do not overmix.  Turn onto a floured board and knead 2 or 3 times, then pat out to about 3/4" thick.  Cut with a 3" biscuit cutter (or just square the dough off and slice it into 8-10 smaller squares!) and place them on the baking sheet.

Bake for 12-14 minutes or until nice and golden.  Brush with melted butter if desired when they comes out of the oven. 

These are delicious, easy and so soft and fluffy!!!  Yum! 

Alpine Village Creamy Italian Salad Dressing

2 cups mayonnaise

1 cup sour cream
1 cup buttermilk
1/3 cup red wine vinegar
1/8 teaspoon garlic powder
2 tablespoons onions, very finely minced
2 tablespoons sugar
1 tablespoon salt
1 teaspoon dried dillweed
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried sweet basil

Combine mayonnaise, sour cream and buttermilk in large bowl and mix with wire whip. Add remaining ingredients and refrigerate a few hours before serving.

Serve over your favorite green salad, or use as a dip for vegetables. Makes about 4 1/2 cups, about 12 servings.

I found this recipe on the internet years ago but I don't remember where.  It's excellent and I've made it so often I don't even measure anymore.  I tend to only make half the original recipe and I add extra dillweed.  Love it! 

Cheddar Batter Bread

Cheddar Batter Bread

4 tablespoons (1/2 stick) unsalted butter

3/4 cup buttermilk

3/4 cup water

1 (1/4-ounce) package active dry yeast

3 large eggs

1 teaspoon hot red pepper sauce

4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 cup freshly grated Parmesan cheese

1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese

1 large egg yolk beaten with 1 tablespoon water, for glaze

 

Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.

Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.

 

Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.

 

Position a rack in the center of the oven and preheat to 375° F.

 

Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.

 

Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.)

 

Good bread!

 

From Back to the Table by Art Smith

 

BBQ Cheddar Meatloaf

BBQ Cheddar Meatloaf

2 pounds lean ground beef

3 slices white bread, torn into small pieces

1 tbsp. dehydrated onion flakes

3 Tbsp heavy cream

1/4 cup mayonnaise
1 tsp garlic powder
1 Tbsp prepared yellow mustard
Salt & Pepper
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup barbecue sauce

Preheat oven to 400 degrees F. Coat a 7- x 11-inch baking dish with cooking spray.

 

In a medium bowl, combine ground beef, bread, mayonnaise, mustard, salt, and pepper. Mix with your hands until well blended. Place on a 12- x 16-inch piece of wax paper and pat firmly into a 10- x 12-inch rectangle.

Sprinkle cheese mixture evenly over ground beef mixture. Roll up jelly-roll style, starting from the short end, by lifting with the wax paper and removing the paper as you roll. Seal the end well.

Place seam-side down in prepared baking dish. Pour barbecue sauce over the roll and bake 55 to 60 minutes, or until no pink remains in beef and juices run clear.

Remove from the oven and allow to stand for 10 minutes. Slice and serve.

Good meatloaf!

Adapted form a Mr. Food recipe.

M&M Party Cookies

1 cup Crisco
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 cups M&M's plain chocolate candies

Blend together crisco and sugars in a large bowl.  Beat in eggs and vanilla.  Sift remaining dry ingredients together, add to sugar mixture, blending well.  Stir in 1/2 cup candies.  Drop from teaspoon onto ungreased cookie sheets; decorate tops with remaining candies.  Bake at 375^ for 10 minutes or until golden-brown.  Remove cookies with spatula to wire racks to cool completely.

Delicious and so colorful!

Rich Beef Barley Soup

1 tablespoon good olive oil

2 pounds beef shortribs

1 lb lean beef, cubes 

Kosher salt and freshly ground black pepper

2 cups chopped leeks, white and light green parts (2 leeks)

2 cups (1/2-inch) diced carrots (4 carrots)

1 cup chopped yellow onion

1 cup (1/2-inch) diced celery (2 stalks)

2 garlic cloves, minced

2 sprigs fresh thyme leaves

3 bay leaves

32 oz carton beef broth

Water, as needed

1 cup pearled barley

Heat the olive oil in a large pot or Dutch oven. Add the shortribs, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the shortribs with a slotted spoon and reserve.  Brown the beef cubes and remove them.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the shortribs and beef cubes to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper and water if necessary to cover the mixture. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1-2 hours or until the beef is very tender. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot.

Adapted from a Barefoot Contessa recipe.  YUM!!

Orange Oatmeal Cookies

½ cup butter

1 cup packed light brown sugar
1 egg
1 ½ tsp grated orange peel
¼ cup orange juice
1 cup flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ tsp nutmeg
1/2 tsp cinnamon

2 cups regular or quick cooking rolled oats

Preheat oven to 350^.

 

Cream butter and sugar until fluffy. Beat in egg, orange peel and juice. Gradually beat in flour, soda, baking powder, salt and nutmeg until mixed. Stir in oats.

 

Drop by heaping teaspoonfuls about 2 ½ inches apart on greased cookie sheets. Bake for 12 to 14 minutes.

 

Makes 2 to 2 ½ dozen cookies

 

 

These were tasty (I liked the orange flavor), but they were very dense and cakey.  John loved them, but I probably will never make 'em again. 

Strawberry Vanilla Jam

Strawberry Vanilla Jam

3 cups crushed strawberries
1 vanilla bean, split lengthwise and scraped
3 Tbsp Ball RealFruit Classic Pectin
1/2 tsp butter
3 1/3 cups granulated sugar
Grated rind of 1 small lime

This was my first time using my new Automatic Jam & Jelly Maker from Ball.  I loved it!  So easy!!

Wash and sterilize your jars and lids.  They need to be hot and ready.  This recipe will make about 2 pints of jam.

Wash and drain the strawberries. Remove the stems and hulls and crush the berries one layer at a time using a potato masher.  Measure the berries and add the vanilla bean and seeds and the lime rind.  Set aside.

Sprinkle the pectin evenly over the bottom of the pot fitted with the stirrer.  Add the crushed berries over the pectin.  Add the butter to help reduce foaming.

Press the "Jam" button and then "Enter" and wait 4 minutes (it'll beep 4 times) before gradually adding the sugar while the stirrer continues running.  Place the lid on the pot and go have a cup of coffee or something for the next 17 minutes.

When the machine beeps again press "Cancel" and unplug it.  Remove the lid and, using a pot holder, take the stirrer out.  Skim foam if necessary (I didn't have any foam - just a potful of beautiful, red and fragrant jam!).

Ladle the hot jam into the hot jars, leaving 1/2" headspace and being careful not to spill any on the rims of the jars.  (If you do wipe it off thoroughly).  Place the lids on the jars and screw on the rings just until fingertip tight. 

Process the jars in boiling water for 10 minutes (jars should be covered by 1-2" of water).  Turn off the heat and let the jars sit in the water for about 5 minutes. 

Carefully remove the jars to a folded towel on your counter and let them cool.  Check your seals before storing them in the pantry. 

Delicious flavor and color!  And I love my Jam & Jelly Maker!!! 

Pineapple Chicken Salad with Honey Lime Dressing

Pineapple Chicken Salad with Honey Lime Dressing

2 heads romaine, washed and chopped
1 large carrot, peeled and grated
2 Tbsp minced red onion
6 oz Boar's Head Lower Sodium Roasted Chicken Breast, cubed
8-oz can pineapple tidbits, drained
1/3 cup shredded cheddar
1/4 cup toasted slivered almonds
1/2 cup mayonnaise
2 Tbsp honey, or to taste
Juice of 1/2 fresh lime
Grated rind of 1/2 fresh lime
1/2 tsp ground ginger

Combine mayonnaise, honey, lime rind and juice and the ginger.  Whisk until smooth and refrigerate until ready to serve. 

Toss the romaine, carrot, onion, chicken breast, pineapple, cheddar and almonds.  Drizzle with Honey Lime Dressing and serve immediately.

Yum!

Blazin' Buffalo Crunch Sub

4 oz Boars Head Blazing Buffalo Chicken, sliced

2 oz french fried onions
2 oz shredded lettuce
Sliced Tomatoes
2 oz Blue Cheese or Ranch dressing
Whole Wheat Sub Roll

Spread the cut sides of the sub roll with the dressing (I used Ranch).  Pile on the chicken, fried onions, lettuce and tomatoes. 

Yum! 

 

Easy Pecan Kringle

Easy Pecan Kringle

1 Pillsbury refrigerated pie crust from a 15 ounce box

2/3 c. chopped pecans
1/3 c. packed brown sugar
3 Tbsp. butter, softened (do not use margarine spread)
1/2 c. powdered sugar
1/4 tsp. vanilla
2 to 3 teaspoons milk

Heat oven to 375.

 

The refrigerator pie crusts come 2 per box.You only need one of the crusts to make this recipe (it will make 6 slices).

Place one of the crusts on a slightly greased large cookie sheet.

Mix the softened butter, pecans and brown sugar in a bowl. Spread the mixture over half of the pie crust and be sure to leave about 3/4 of an inch of crust edge with no mixture so you can seal it.

 

Brush the edge with a little water and fold the crust over the filling to make a half moon shaped Kringle. Sealthe edge by pressing twith a fork tine.  Prick the top with a fork a few times and bake for 17 to 22 minutes or until golden brown. 

 

Make the glaze while the Kringle is baking.  In a small bowl mix the powdered sugar vanilla and enough milk to create a drizzling consistency.  Drizzle over the top of the baked Kringle and allow to cool for at least 30 minutes. 

 

Cut into 6 triangles to serve. 

 

My opinion....this would have been great with a "real" (homemade) pie crust.  The Pillsbury pie crust always tastes kind of funny to me.  A little "off".  However, it looked great at tea time!  I'll probably try this again with a better crust. 

Hearty Meatball Soup with Spinach

2 cloves garlic, coarsely chopped

1 1/2 lb lean ground beef, 7% fat

1/2 cup Italian-style bread crumbs

1 heaping Tbsp mayonnaise

2 tablespoons sun-dried tomato pesto

1/2 teaspoon kosher salt, divided

1/2 teaspoon pepper, divided

1 tablespoon canola oil

8 oz carrot trinity mix (fresh diced onions, celery, carrots)

3 cups fresh spinach leaves

2 cans cannellini beans (15–16 oz), drained

1 (32-oz) box unsalted chicken stock

1/2 cup grated Parmesan cheese

 

Combine ground beef, bread crumbs, mayonnaise, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended. Shape into 1-inch meatballs (about 25–30); wash hands.

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add meatballs (in batches); cook and turn 6–8 minutes or until browned. Remove meatballs from pan and set aside.

Add trinity mix and garlic to pan; cook and stir 2–3 minutes or until onions soften. Add spinach; cook 2–3 minutes or until spinach begins to wilt.

Reduce heat to medium-low; stir in beans, stock, meatballs and remaining 1/4 teaspoon each salt and pepper; simmer 5–7 minutes or until meatballs are 160°F and soup is hot. Top with cheese and serve.

Adapted from Publix recipe.  Yum!