Ginger Chicken Satay with Grilled Mango

This is truly delicious and bursting with flavor!
Serve as an appetizer or add rice for a fuller meal!

Serves 4 to 6

Ingredients

2 tsp. peeled and grated fresh gingerroot
4 garlic cloves, minced
1 tsp. crushed red pepper
2 tsp. ground coriander
2 T. white or red wine vinegar
2 tsp. olive oil
6 skinless, boneless chicken breast halves (about 2 lbs.)
4 ripe mangos

In a large dish, mix together the first 6 ingredients. Slice each chicken breast half lengthwise into 3-4 long strips. Add the chicken to the marinade mixture and toss to coat. Let marinate at room temperature for 20 minutes or in the fridge overnight.

Lightly coat a clean grill with cooking oil spray and preheat the grill to medium high. I don't own an outdoor grill so I use my stove top burner grill! But if using an outdoor grill, thread the chicken onto skewers and arrange on grill. If using a stove top grill, skewers are not necessary. Cook chicken at about 3 minutes per side, turning only once, until it is seared and just cooked through.

Remove to a clean platter and place slices of mangos on grill and cook on both sides, just until seared and warmed through. About 2 minutes per side.

Serve with Satay Sauce.

SATAY SAUCE:

Ingredients:

1/2 cup unsweetened coconut milk, well stirred or can well shaken.
1/2 cup smooth natural-style peanut butter
1 T. peeled and minced fresh gingerroot
3 T. low sodium soy sauce
1 1/2 T. brown sugar
1 T. lemon juice
1/2 tsp. crushed red pepper

Place all ingredients in a blender or food processor and puree until smooth. The sauce will keep in the fridge up to 5 days.

YUM!

Serve with lime wedges and fresh sprigs of cilantro!




Source: Quick Simple Food, by Susie Quick

Dressed-Up Cornish Hens

Holy moly this is SOOOOOOOOOOOOOO goood. These little squabs make my mouth water just thinking about it!

In my house, we each get our own squab. So in that case, double this recipe but measure it evenly into two bags, one for each hen. If you want to share one, then just cut it in half when done.

1 Cornish game hen
1/4 cup olive oil
2 T. lemon juice
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. hot pepper sauce

Place hen in a large resealable plastic bag.

In a small bowl, combine the remaining ingredients. Pour half of the marinade over hen, seal the bag, and refrigerate for 8 hours or overnight, turning several times. Refrigerate the remaining marinade for basting.

Drain and discard marinade. Place hen, skin side up, in a greased 9 inch baking dish. Bake uncovered at 400 degrees for 30 minutes. Baste with reserved marinade. Bake 20-30 minutes longer or until meat thermometer reads 180. Cut in half to serve.

Serve with instant mashed potatoes and steamed vegetables! Drizzle remaining jus over everything! YUM!

Orange Cinnamon Pound Cake French Toast

Ingredients:

1 egg, beaten
1 tsp. orange extract
1/4 cup whole or skim milk
1 tsp. sugar
1/2 tsp. cinnamon
2 (1 inch) slices plain pound cake

In a mixing bowl, mix together ingredients (except for pound cake). Dip the pound cake slices into batter, coating both sides.

Place the slices on an oiled griddle or pan over medium heat. Cook the cake for 2-3 minutes (flipping carefully) on each side, or until golden brown. Serve immediately with your favorite syrup and fresh fruit.

SUPER EASY, SUPER GOOD! Flourless Peanut Butter Cookies

Ingredients:
1 cup peanut butter, preferably natural peanut butter as it has no hydrogenated oil
1/2 cup brown sugar
1/4 white sugar
1 egg

Directions:
1. Preheat oven to 350 degrees
2. Combine ingredients and drop by spoonfuls on cookie sheet.
3. Dip wet fork into sugar and press fork on top of each cookie for classic peanut butter cookie shape and markings.

Bake for 8-12 minutes. Let cool. Makes one dozen.

You can also use Splenda in this recipe as sugar substitute. Probably only a half a cup.

Ribbon Pasta with Pork Ragu and Fresh Sage

Follow the Braised Pork Recipe and use this new dish as a creative and tasty way to use leftovers!

 Above picture is without mushrooms, bottom picture with mushrooms. Your choice!

Bring a large pot of salted water to a boil. Cook 1 lb. ribbon pasta according to package until al dente. Drain.

Toss pasta with 2 cups heated reduced reserved jus from braised pork recipe, 2 cups reserved shredded pork, and 2 T. thinly sliced fresh sage.

If you like mushrooms, saute in separate pan some sliced mushrooms in butter. 

Divide among 4 bowls. Top with mushrooms. Garnish with freshly grated Romano or Parmesan cheese.





Source: Martha Stewart Living, but the mushrooms were MY idea!

Braised Pork Shoulder

 This Martha Stewart recipe was a hoot to make and had me feeling like Julia Childs in the kitchen. There are two leftover companion dishes that are reaaaally tasty and make this one meal a 4 mealer for the week!

Active time: 50 min.
Total time: 4 hours. 50 min.

Ingredients:

6 ounces pancetta, finely chopped
2 medium onions, thinly sliced
1 bone-in pork shoulder (recipe calls for 6-7 lbs. but that is A TON of meat. I purchased about 5 lbs.)
2 T. olive oil
1 head of garlic (we're talking the whole entire bulb here!) , minced
2 tsp. fennel seeds, toasted and ground (whatever! Like I'm going to do that! I just used regular fennel seeds)
1 tsp. crushed coriander
2 cups Belgian style ale - the lighter the better
1 cup chicken stock

1.)  Preheat oven 300 degrees. Crisp pancetta in a large Dutch oven over meadium-low heat until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.

2.) Add onions to Dutch oven. Cook in the fat over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to a plate using slotted spoon.

3.) Season pork with salt and pepper. Add oil to Dutch oven and sear pork, fat side down, until golden, about 5 minutes. Flip and repeat. HAHA! I don't own a Dutch oven so my little skillet had to work!

4.) Add garlic and spices to pot. Cook until fragrant, about 1 minute.  Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.

Note: If you don't own a Dutch oven either, place a large glass casserole dish or cake pan in the pre-heating oven to warm. Transfer the roast and jus and spices to the glass dish and cover with foil. This worked but try not to let steam out! Lots of foil!

To store leftovers, store jus in separate container than the pork.

Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.


For Leftover Ideas, click below:


Ribbon Pasta with Pork Ragu and Fresh Sage- TASTY

Open-Faced Porchetta Sandwich with Caramelized Apples - SOOOOOOOOOO GOOOOOOD.

Open Faced Porchetta Sandwich with Caramelized Apples

This is simply delicious. Like, "Oh my goodness". Perfect for Fall weather.

Follow the Braised Pork Recipe and then use leftovers for this new dish!

Ingredients:

2 T. unsalted butter
2 apples cored and sliced into 1/2 inch wedges (I love Honey Crisp apples)
3 T. sugar
1 T. water
Rustic bread (meaning, specialty loaves that are usually $5 and have a rougher texture. I like to use just a good ole Country Loaf.) When I took this picture I didn't have any bread. Still delish!

So easy:

Melt butter in skillet over medium-low heat. Cook the apple slices, sugar, and water. Stirring occasionally until apples are soft and sauce has caramelized, about 20 minutes.

Top 4 slices of toasted bread with some heated reserved pork, reserved onions from juice, and the apples. Drizzle with caramelized sauce from apples and the heated reserved juice. Then if you want to get REALLY fancy, sprinkle with some watercress.




Source: Martha Stewart Living

Roasted Red Pepper Risotto

This is one of our favorite vegetarian dishes. Its subtle flavor and creamy cheesiness makes you say. "Mmmmmm" from the first bite. It's surprisingly filling!

Serves 3

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 T. olive oil
2 T. butter
1 onion chopped (I usually use only half)
2 garlic cloves, minced
1 1/2 cups Arborio (risotto) rice

4 cups simmering vegetable or chicken stock
2/3 cup freshly grated Parmesan cheese


1.) Preheat the oven broiler to high. Cut the peppers in half, remove the seeds and pith and arrange, cut sides down, on a baking sheet. Place under the broiler for 5-6 minutes or until the skin is mostly charred black. Put the peppers in a plastic bag and tie the ends. Leave for 4-5 minutes.

2.) Peel the peppers when they are cool enough to handle and steam has loosened skin. Cut into thin strips.

Start simmering the broth in a separate sauce pan.

3.) Heat the oil and butter in a large skillet or pan and fry the onion and garlic for 4-5 minutes over a low heat until the onion begins to soften. Add the peppers and cook the mixture for 3-4 minutes more, stirring occasionally.

4.) Stir in the rice. Cook over a medium heat for 3-4 minutes, stirring the whole time! until the rice is evenly coated in oil and the outer part of each grain has become translucent.

5.) Add a ladelful of stock. Cook, stirring, until all the liquid has been absorbed. Continue to add the stock, one ladelful at a time, making sure each quantity has been absorbed before adding the next.

6.) When the rice is tender but still firm to the bite, stir in the grated parmesan cheese, add salt and pepper to taste, Cover and leave to stand for 3-4 minutes, then serve piping hot, with extra Parmesan if using.

Goes great with sauteed zucchini!




Source: Best Ever Book of Rice & Risotto by Christine Ingram

Katie's Awesome Thai " Khao Mok Kai " Chicken

Spicy chicken in rice that is yummy with fragrant yellow rice and tender chicken called "Khao Mok Kai" in Thai. Our New Hampshire friends, Katie and James, invited us over for dinner and this delicious recipe melted in our mouths, and along with the beautiful presentation, completely impressed us! Then we ate the stale rice crispy treats I brought over and it was totally awkward as we crunched our way through the bland, tooth-breaking squares.

 For pictures along with the step-by-step guide, go here.

Ingredients
7-8 chicken thighs
3 cups uncooked jasmine rice
4 shallots
2 Tbsp butter
¼ cup Half & Half or evaporated milk
2 ½ cups water
¼ cup vegetable oil


Ingredients for seasoning mix2 tsp curry powder
1 tsp turmeric powder
1 tsp grounded coriander seed
½ tsp cumin powder
1 tsp salt
1 Tbsp sugar
1 tsp cinnamon powder
2 bay leaves

Ingredients for sauce2 green onions
3 sprigs cilantro
¼ cup ginger
1 long cayenne pepper
1/3 cup sugar
1 tsp salt
¼ cup vinegar
1 Tbsp water

Preparation1. Wash chicken thighs, pat dry, and pierce with folk all over the thighs.

2. Mix all seasoning ingredients in a small mixing bowl, divide into 2 parts, bring one part to marinate with chicken and add half & half in the bowl with chicken. Set reserved seasoning off to the side for later.

 3. Stir all ingredients together and marinate chicken for 1 hour or overnight.

4. Peel shallots, wash dirt, pat dry, finely slice, and separate into 2 parts.

5. Add oil in a wok and place on medium heat, add shallot, fry in hot oil until fragrant and crisp, drain on paper towel.

6. After marinated time, heat 1 Tbsp oil and butter in a wok, when the butter is melt, add uncooked sliced shallots.

7. Stir fry until the shallot is softened, add marinated chicken, fry both sides of chicken until almost done, remove from wok.

8. Add the second part of seasoning mix in a wok, stir well, then add cleaned uncooked jasmine rice, and fry thoroughly.

9. Put stir-fried rice in a rice cooker, add water and chicken, and then cook in the rice cooker as usual.


Preparation for sauce1. Mix sugar, salt, and water in a pot, stir regularly on medium heat until sugar dissolves, remove from heat, then add vinegar, and stir well.

2. Cut onion and cilantro roots, peel ginger, and remove pepper stem, wash dirt, pat dry, and coarsely slice, then put them in a blender.

3. Well blend all vegetables and add in the pot, stir well and taste for your own flavor. Serve in a small bowl with spicy chicken in rice.

ServingPut rice on a serving plate, top with chicken, and garnish with fried shallot. Serve with sliced cucumber, a small bowl of sauce.

Chicken Laksa

So fragrant! So flavorful in every bite! So easy!

1 1/2 T. peanut or sesame oil
3 or 4 chicken breasts sliced into thin strips.
2 tsp. red chili paste
3 cloves garlic, minced
2 inch piece of fresh ginger, finely grated
1 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. brown sugar
grated zest of one lemon
1/4 cup lemon juice (about 1 1/2 lemons)
1 T. fish sauce (optional. Yuck!)
4 to 6 cups chicken stock. (For dinner for 2-3 people, use 4 cups. For more, use 6).
2 cups coconut milk (16 oz. or close - some cans are only 13.5 oz and that's fine enough. )
Spoon over Top Ramen noodles (don't use flavor packets, of course) or my favorite, Jasmine rice.

Garnish:
Must have cilantro!
bean sprouts and sliced green onions (optional)

Preparation:
Get all the zesting and grating, and mincing done and have ready.

In large skillet or very large sauce pan, heat oil on medium high heat.
Cook chicken, turning frequently.
Add chili paste, garlic, ginger, coriander, turmeric, sugar, and zest. Cook stirring 3-4 minutes.

Add lemon juice, fish sauce, stock and coco milk. Increase heat to steady simmer and then reduce to med-low and simmer for 15 minutes.

Cook rice or ramen noodles separately and drain.

Ladle soup over noodles in individual bowls. Top with cilantro and other garnishes. Enjoy!

Eat with chopsticks or fork in one hand and a spoon in the other!

So good!!

Ethel's Sugar Cookies

These are old-school. Straight out of my mom's out-of-print Betty Crocker cookbook! I used to make these when I was little.

Note: A doubled recipe yields about 55 cookie-cutter cookies. I like to add lemon juice to the dough for a cool treat!

3/4 cup soft shortening part butter
1 cup sugar
2 eggs
1/2 tsp. vanilla and lemon
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt

1.) Beat sugar, eggs, and vanilla

2.) In small bowl, mix baking powder, salt, and flour together with spoon.

3.) Gradually beat flour into egg mixture until dough forms. You may have to use your hands.

Chill dough at least one hour

Roll out 1/8 inch thick and cut with cookie cutters. Sprinkle with sugar before baking.

400 degrees
6-8 minutes.

Greggor's Carrot Apple Curry Soup

This is one of those "eye-ball it" recipes so have fun with it! Tastes delicious! Pair with grilled cheese sandwiches with tomato and bacon.

1.) Sautee diced yellow onions in lots of butter at the bottom of a big pot. Just until soft.

2.) Add about 5 thinly sliced carrots. Cook covered until soft.

OPTIONAL: Add minced fresh ginger (from 2-3 inch piece)

3.) Add 1 cup apple juice or cider.

4.) Add 2 roughly chopped golden apples

5.)Season with lots of yellow curry powder

6.) Bring veggie or chicken broth to a boil in separate sauce pan. Then add to pot.

7.) Let simmer for 15 minutes.

8.)Puree the mixture. Add creme/milk to taste.

9.) Brown off 2 additional roughly chopped golden apples in butter. Then add to soup mixture.

Enjoy!

Stromboli Sandwiches

We love these! They're like sloppy Joes with Italian seasonings, only way better! Great for missionaries or game day!

Prep time: 30 min. Bake 25 min.

2 lbs. ground turkey or beef
1/4 cup finely chopped onion
1 cup ketchup
1 cup tomato sauce
1/4 cup grated Parmesan cheese
2 tsp. garlic powder, divided
1 tsp. dried oregano
1/2 tsp. fennel seed
1/2 tsp. Italian seasoning
1/2 cup butter, softened
2 loaves (1 pound each) Italian bread (or French bread), halved lengthwise
2 cups (8 ounces) shredded part-skim mozzarella cheese

In big pot or deep skillet, cook meat and onion over medium heat, drain.

Stir in ketchup, tomato sauce, parmesan cheese, 1/2 tsp. garlic powder, oregano, fennel, and Italian seasoning. Bring to a boil. Reduce heat and simmer, UNcovered for 15 minutes or until thickened, stirring occasionally.

Meanwhile, in a small bowl, combine the butter and remaining garlic powder, spread over the inside of the top halves of bread. Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon the meat mixture onto the bread halves and sprinkle with remaining mozzarella. Replace the bread tops like a sandwich.

Wrap each sandwich loaf in foil. Bake at 350 for 25-30 minutes or until cheese is melted.

Yields 2 large sandwich loaves - 8 servings each.

Source: Taste Of Home Cookbook 2009

Rosemary's Carbonara

Melt margerine in a frying pan--about 1/2 stick.
Saute 1-2 onions sliced on med till soft.
Add cubes of ham and heat.
Sprinkle flour over--about 3 tablespoons.
Pour in milk--I have never measured, just cover what you have in the pan with milk.
Heat till it boils.
If the sauce is too think, add a little more milk.
Add a jar of alfredo sauce.

Moroccan Chicken with Fruit and Olive Topping

Ingredients

• 1 tablespoon olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 4 (6-ounce) skinless, boneless chicken breasts
• 1/2 cup prechopped onion
• 2 teaspoons bottled minced garlic
• 3/4 cup dried mixed fruit ( I used dried figs and apricots. Other reviews used prunes and apricots with apple).
  
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped pitted green olives
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.

Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.

Serve with couscous.

Greek Lamb Chops

One word. Sensational.

I've never cooked or purchased lamb of any kind in my life! I'm not even sure I liked eating lamb until this recipe. It's tough choosing healthy foods that Paul will eat. He likes cheese and meat and salt. I have a tough time making him eat his vegetables. So this week I planned out all our recipes to be either Greek or Moroccan.

This lamb chop recipe is SO EASY and so quick I can't believe it. It's so easy it should be a sin. I couldn't believe how beautiful it turned out and at the dinner table all you could hear was Paul and I making noises of ecstasy as we bit into these flavorful morsels. Pair it with couscous!
I wrote the recipe exactly as I prepared it. Totally worthy of a special occasion!

Enjoy!


Ingredients

* 1 tablespoon dried oregano
* 2 tablespoons lemon juice
* 3 tablespoons bottled minced garlic (bottled garlic isn't as strong as fresh)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 5-6 lamb loin chops. I kept the fat on (SO GOOD!) My package said "Australian" and I don't know why.

NOTE: 5-6 chops will feed two people. If you prepare more chops, double the recipe of the first 5 ingredients. You can't have too much!


Preparation

Preheat broiler.

Combine first 5 ingredients; rub over both sides of chops. (I dipped my whole chop in the bowl and drenched it!) Place chops on broiler pan (I used a foil-covered cookie sheet). broil 4 minutes on each side or until desired degree of doneness. (Mine were still rare so I broiled them 8 minutes total on each side.)

RACHEL'S NOTE: Whenever I broil I move the wire oven rack about 5-6 inches from the top heat. It didn't occur to me NOT to do this with the chops. But it worked out. The outside was done well before the inside and the juices that ran off started to burn (I set off the smoke alarm) so halfway through I changed to a fresh pan with clean foil. This may have been the reason the chops were SO juicy like I had browned them before hand...? I don't know, but they were AMAZING.
SIDE DISH: Make some plain couscous (5 minutes is all it takes!) and chop up half a cucumber and chop a tomato and add it to the couscous and add feta cheese! Pour 2-3 Tablespoons of Greek salad dressing over them. OOOO!

Paul's Kimchi Fried Rice

½ cup minced pork (or ground beef)
1 tbsp soy sauce
1 clove of garlic (minced)
¼ onion (chopped)
½ cup kimchi (chopped)
2 green onion stalks (also chopped)
2 cups cooked white rice
2 tbsp sesame oil
Salt and black pepper
Directions:

1) Season pork with soy sauce and garlic, then sauté in a wok or large pan with olive oil.
2) When the pork is cooked, add onion and kimchi, then sauté for 5 more minutes.
3) Turn off heat, then add green onion and rice. Mix well.
4) Add sesame oil and turn the heat back on.
5) Sauté a little more add salt and pepper to taste.

Flourless Peanut Butter Cookies

-These are so quick and easy and sooooo good! Don't tell your hubby they're flourless! Make sure you have a lot of milk on hand to wash these hearty cookies down!

Ingredients:
1 cup peanut butter, preferably natural peanut butter as it has no hydrogenated oil
1/2 cup brown sugar
1/4 white sugar
1 egg

Directions:
1. Preheat oven to 350 degrees
2. Combine ingredients and drop by spoonfuls on cookie sheet.
3. Dip wet fork into sugar and press fork on top of each cookie for classic peanut butter cookie shape and markings.

Bake for 8-12 minutes. Let cool. Makes one dozen.

You can also use Splenda in this recipe as sugar substitute. Probably only a half a cup.

Chocolate Toffee Puffs

These are SO good! I just made them for the first time tonight! They're perfect and light and satisfy my chocolate craving without overdoing the richness. They're like mini chocolate meringues - kinda crunchy on the outside and soft and gooey on the inside. SO good warm out of the oven!

Rachel's Notes: I followed the recipe exactly except for the Heath Bars. I had a bag of already chopped Heath bars (found in the baking isle by the chocolate chips) so I measured just under 4 oz. in a measuring cup and used that.

Before beating the eggs I put the glass bowl in the freezer for 5 minutes. Makes stiff peaks form a heck of a lot faster! Enjoy!

Yield: 2 dozen cookies (serving size: 1 cookie)
Ingredients

* 4 large egg whites
* 1/3 cup granulated sugar
* 1 cup sifted powdered sugar
* 1/2 cup unsweetened cocoa (such as Hershey's)
* 2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
* Cooking spray

Preparation

Preheat oven to 350°.

Beat egg whites in a large bowl with a mixer at high speed until SOFT peaks form. Gradually add granulated sugar, beating until STIFF peaks form.

Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).


Nutritional Information

Calories:
52 (24% from fat)
Fat:
1.4g (sat 0.9g,mono 0.5g,poly 0.1g)
Protein:
1.1g
Carbohydrate:
9.9g
Fiber:
0.7g
Cholesterol:
1.7mg
Iron:
0.3mg
Sodium:
19mg
Calcium:
7mg

Source: Recipe by Mary Knoblock - Myrecipes.com

Melissa Holmes's famous homemade salsa

28 oz canned diced tomatoes
1/2 bunch cilantro
1 serrano chili (to adjust temp. take out seeds)
3 green onions
squeeze of lemon or lime juice
2-3 garlic cloves
1/2 ts salt
1/2 ts garlic salt
1/2 ts cumin

Throw everything in the blender and blend away!

Clone of a Cinnabon

Recipe by Marsha Fernandez

Ingredients

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
*
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
*
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Note: Some people suggest after taking rolls out of oven, to flip the pan over so all the juicy cinnamon ends up on top. Optional. For more optional tips or suggestions,and also how to makes these without a bread machine, read people's comments at www.allrecipes.com

Salsa Sausage Quiche

Ingredients

* 3/4 pound bulk sausage
* 1 (9 inch) unbaked pastry shell
* 2 cups shredded Cheddar cheese, divided
* 3 eggs
* 1 cup salsa (8 oz.)

NOTE: If you feel the need to add an extra egg, you'll need to cook an additional ten minutes.

Directions

1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.

2. Bake at 375 degrees F for 30-35 minutes or until knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.

Chicken Flautas

This is one of Paul's ABSOLUTE favorite dishes. We make this on a regular basis!

Ingredients

* 4 skinless, boneless chicken breast halves - cooked and shredded
* 1 (8 ounce) jar picante sauce/salsa
* 1/4 teaspoon ground cumin
* 8 ounces shredded Monterey Jack cheese
* 8 ounces shredded Cheddar cheese
* 25 (6 inch) corn tortillas
* 1 tablespoon vegetable oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.

3. In a small skillet heat vegetable oil over medium high heat. You don't need an inch of oil. Just enough so they get soft in the pan. I use "high heat" canola oil so it doesn't smoke. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.

4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.

5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Rachel's Favorite Big Soft Ginger Cookies

Ingredients

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon orange juice
* 1/4 cup molasses
* 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses (hint: spray your measuring cup with PAM before the molasses makes for easy cleanup). Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Banana or Strawberry Crumb Muffins

I LOVE these muffins! This recipe originally calls for 3 medium bananas, but yesterday I made them with fresh strawberries! I just lined up some strawberries that resembled the size of 3 bananas, chopped them, and mixed them with a spoon with the sugar and egg etc..

Original recipe says it yields 11 muffins, but I fill my tins up to the top to make large muffins and it makes only 7.

Enjoy!!

Ingredients

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 tsp. vanilla
* 1 tsp. cinnamon
* 1 egg, lightly beaten
* 1/3 cup butter, melted ( or canola oil)

Topping:
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter, soft

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, vanilla, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Blue Cheese Stuffed Chicken Breasts

Goes great with wild rice and steamed carrots.

Bake time 1 hour.


Ingredients:

4 medium skinless, boneless chicken breast halves (about 1 lb. total)

salt

pepper

1/2 cup chopped pecans (toasted optional)

1 3-oz. package cream cheese, softened

1/4 cup crumbled blue cheese (1 oz.)

2 T. margarine or butter, melted

1/4 tsp. paprika



Rinse chicken, pat dry with paper towels. Place each half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet (I use the blunt end of my rolling pin and pretend the chicken is someone I don't like) to a 1/4 inch thickness. Remove plastic wrap and season chicken with salt and pepper.


In a small bowl combine pecans, cream cheese, and blue cheese. Place about 1/3 cup cheese mixture on each chicken piece. Roll or fold in the sides, rolling up the chicken jelly roll style. Placing with the seal down.

Place chicken in a 2-quart baking dish. In small bowl combine butter and paprika.
Brush chicken with mixture.

Bake uncovered for 30 min. at 350 degrees
then Bake uncovered 30 MORE minutes at 375 degrees.
Spoon juices over chicken before serving.

Makes 4 servings.

Apple, Potato and Sausage Waffles

Makes 8-10 waffles

For a faster fix, make your regular Bisquick waffle recipe and add chopped apples and sausage.

But for the authentic recipe you will need:

1 1/2 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup milk

3 large eggs, separated, at room temp.

2 T. butter, melted

6 ounces cooked pork or turkey breakfast sausage, crumbled

1/2 cup peeled, chopped, cooked potatoes

1/2 cup grated apples

Maple syrup and chopped apple for topping.


Preheat waffle iron.

In medium bowl combine the flour, baking powder, baking soda, and salt.

In a small bowl whisk together the milk, egg yolks and butter. Pour this mixture into dry ingredients stirring with a few quick strokes to form a lumpy batter.

Stir in sausage and potatoes and apples.

In another medium bowl using electric mixer, beat egg whites until soft peaks form. Gently fold whites into batter.

Spray waffle iron. Spoon about 1/3 cup batter onto iron and spread it almost to the corners of the grids. Bake 2-3 minutes. Serve with syrup and top with chopped apples.

Tomato and Shrimp Pasta with Feta

Very tasty!!

Ingredients:

Coarse salt and ground pepper
1/4 cup olive oil

1 med. onion chopped

3 garlic cloves minced

1 T. tomato paste

1 tsp. dried oregano

1 can (28 oz.) whole peeled tomatoes

1 can (15 oz.) tomato sauce

1/3 cup pitted Kalamata olives, chopped

1 T. capers, rinsed (optional)

12 oz. penne pasta or other short ridged pasta

1 1/2 lbs. large shrimp - peeled and deveined (Rachel's note: I just got a 1 lb. bag of already cooked frozen pink shrimp).

8 oz. feta

1.) Set a large pot of salted water to boil. In a med. saucepan heat 2 T. olive oil over medium high heat. Add onion and garlic. Cook until soft. 5 minutes.

2.) Add tomato paste and oregano. Cook until fragrant. 30 seconds.

3.) Add tomatoes, tomato sauce, olives, and capers. Cook breaking up tomatoes with a spoon until sauce thickens. 10 minutes. Season with salt and pepper.

4.) Meanwhile, cook pasta until al dente; drain. Add a bit of oil to pot and cook or heat already cooked shrimp through. Return pasta to pot and add sauce. Stir to combine. Serve pasta topped with 4 ounces crumbled feta.


Source: Martha Stewart

Chicken, lemon, and dill wtih orzo

"The Greek flavors in this dish are great with a fresh fennel salad."

Serves 6

Prep time 10 min.

total time 50 min.

Ingredients:

4 cups low sodium chicken broth

1 T. unsalted butter

1 1/4 teaspoons coarse salt

1/4 tsp. ground pepper

1 pound chicken tenderloins or breasts cut into 1-inch pieces

1 lb. orzo (pasta that looks like rice)

2 cups crumbled feta (4 ounces)

1/4 cup chopped fresh dill

2 tsp. finely grated lemon zest, plus 1 T. fresh lemon juice

1 cup grated Parmesan



Preheat oven to 400.
In a saucepan bring broth, 3/4 cup water, butter, salt and pepper to boil.
In a 3-quart baking dish combine chicken, orzo, feta, dill, lemon zest, and juice.
Pour broth mixture over orzo and stir once to incorporate.

Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
Sprinkle Parmesan on top and let stand 5 minutes before serving.


Source: Martha Stewart

Easy Strawberry Lemonade

Mix 1 (12 oz.) can of frozen lemonade with

4 cups water.

Add pureed frozen strawberries


Double the batch for guests.

Stromboli Sandwiches

Great for game day or movie night! A great guy's food. It's like sloppy joes with Italian seasonings. So good and simple!

For just two people, halve the recipe.

Ingredients:

2 lbs. ground beef

1/4 cup finely chopped onion

1 cup ketchup

1 cup tomato sauce

1/4 cup grated Parmesan cheese

2 tsp. garlic powder, divided

1 tsp. dried oregano

1/2 tsp. (or more...) fennel seed for that Italian sausage/pizza taste

1/2 tsp. Italian seasoning

1/2 cup butter (softened)

2 loaves (1 lb. each) Italian or french bread, halved lengthwise

2 cups (8 oz.) shredded part skim mozzarella cheese



1.) In skillet or dutch oven, cook the beef and onion over medium heat. Drain.
Stir in ketchup, tomato sauce, Parmesan, 1/2 tsp. garlic powder, oregano, fennel seed, and Italian seasoning.

2.) Bring to a boil. Reduce heat, simmer, stirring occasionally.

3.) Meanwhile in a small bowl, combine the butter and remaining garlic powder, spread over the top halves of the bread.

4.) Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon the meat mixture over the top and sprinkle the remaining mozzarella. Replace the bread tops . Wrap each loaf in foil.

Bake at 350 degrees for 25-30 minutes until cheese is melted.


Source: Taste of Home

Bacon and Cheese Strata

Paul LOVES this. Nice enough to impress guests. Serves several people!

Tools: 10x12 inch ceramic or glass SHALLOW baking dish.

Prep time: about 25 min. plus 15 min. standing time

Cooking time: About 35 min.

Ingredients:

8 oz. loaf of seedless Italian bread

5 slices cooked bacon

1 1/2 cups grated Gouda, Gruyere, or Italian fontina cheese

1/2 cup rinsed, chopped spinach or sorrel leaves

5 eggs

2 cups milk

2 T. tomato based salsa

salt and pepper to taste

1.) Butter bottom and sides of SHALLOW 2.5 to 3 quart baking dish. (Use a rectangular dish that allows slices of bread to fit snugly in one layer.)

2.) Trim and discard about 1 inch off each end of the loaf of bread and cut it into about 16 slices (or however many to lay flat on the bottom of dish). If the bread is fresh, dry the slices in a 175 degree oven for about 15 minutes. Arrange the slices in the baking dish, overlapping the edges so the slices fit snugly.

3.) Crumble cooked bacon over bread slices and top with the cheese and spinach or sorrel.

4.) In a medium bowl, beat together the eggs, milk, salsa, salt, and pepper. Pour the mixture over the layers of bread, bacon and cheese and spinach. Using a fork, press the bread slices down to soak them in the egg mixture. Let it set for about 15 minutes.

Preheat oven to 350 degrees

5.) Bake about 35 minutes or just until the custard mixture is firm and lightly browned. Serve immediately, cutting into squares.


Source: Cooking For Dummies

Fresh Berry Cobbler

This is my all-time favorite dish to make. So refreshing and SOOOO delicious! I substitute frozen or canned fruit when fresh fruit isn't on hand. SO good with a berry medley.

Ingredients:

1/2 cup sugar (or less! Sometimes I use only 1/4 cup).

1 T. cornstarch

4 cups raspberries or blueberries

2 T. water

1 tsp. lemon juice

1 cup Bisquick

1/4 cup milk

1 T. sugar

1 T. melted butter



Heat oven to 425. Mix the 1/2 cup sugar and cornstarch in saucepan. Stir in fruit, water, and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute stirring constantly. Pour berry mixture into an ungreased 2-quart casserole dish.

Stir bisquick , milk, 1 T. sugar, and melted butter just until blended and a dough forms. Drop the dough by 6 spoonfuls onto the hot berry mixture.

Bake about 15 minutes or until berry mixture is bubbly and the topping light brown.

Cool slightly and serve warm. Especially with vanilla ice cream!

Source: "Betty Crocker's Entertaining Basics"

Hot Cheese Bread

Great with spaghetti or your favorite Italian dish!

Heat oven to 350.

Ingredients:

1/2 cup (1 stick)butter or margarine at room temp.

1/4 cup crumbled blue cheese (1 oz.)

1/4 cup shredded mozzarella cheese (1 oz.)

1 loaf (1 pound) French bread

************************************************

1.) Mix butter, blue cheese and mozzarella

2.) Cut bread horizontally in half. Spread cheese mixture over cut sides of bread. Reassemble the loaf.

3.) Cut the bread crosswise into 1 inch slices. Reassemble the loaf, and wrap securely with foil.

4.) Bake about 20 minutes or until cheese is melted. Serve hot.

TIP: For a QUICKER fix - spread cheese mixture on French bread slices and place slices cheese sides UP on rack in a broiler pan. Broil with tops 2-3 inches from heat 1-2 minutes or until cheese is melted!


Source: "Betty Crocker's Entertaining Basics"

Pear and Blue Cheese Salad

Cider Vinaigrette (below)

1 med. bunch romaine

2 med. red or green pairs

1/4 cup crumbled blue cheese (1 ounce)

2 T. chopped walnuts

Cider Vinaigrette: Mix and shake all ingredients in container before pouring.
1/4 cup olive oil
2 T. cider vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
dash of ground pepper


1.) Tear romaine leaves into bite size pieces. About 8 cups.

2.) Cut each pear into fourths. Cut out core. Cut each fourth into 1/4 inch slices and add to romaine. Add cheese and walnuts.

3.) Pour vinaigrette over salad and toss to coat.

Maple Glazed Acorn Squash

Heat oven to 350

Ingredients:

4 small acorn squash (1 lb. each)

1/3 cup maple-flavored syrup

1/4 cup heavy whipping cream

1/2 tsp. salt

1/4 tsp. ground cinnamon (optional, but I say "Heck yah!")

Cut each squash lengthwise in half on cutting board with a big ole knife. Scrape out seeds and fibers.

Place halves cut sides UP in an ungreased rectangular pan. Spoon about 2 teaspoons of the syrup and 1 1/2 teaspoons of the cream into each half.

Bake uncovered about 1 hour or until tender when pierced with fork. Sprinkle with salt and cinnamon.

Source: Betty Crocker's Entertaining Basics

Pork Roast with Sauerkraut

We love this on Fast Sundays. Feeds a bunch!

Ingredients:

1 pork rump or shoulder roast about 2-3 pounds (the less fat the better)
1 or 2 bags of FRESH sauerkraut usually found near the hot dogs at the store. Do not used canned kraut. Yuck.

Place roast in crockpot and poke with fork all around. If you like sauerkraut then dump the entire contents of the kraut bag over roast. If you want a less sour roast then rinse part of the kraut under the tap water and/or dump some of the juice out.

Set crockpot on low for 7-8 hours. Serve with steamed veggies and mashed potatoes. Yummy...

Chicken and Grilled Vegetable Wrap

Prep: About 15 min
Cooking Time: 10-15 minutes
Yields: 4-5 servings

1/2 Small eggplant (about 1/2 pound) cut lengthwise into 1/2 inch thick slices

1 red or yellow bell pepper, cored and seeded and cut into strips

1 medium red or yellow onion cut into 1/2 inch slices

1 medium zucchini or yellow squash, cut lengthwise into 1/2 inch slices

2 cups cooked chicken. Rachel's note: cook in soy sauce for added flavor!

1/2 cup chopped basil

Tortillas

Note: Additional ingredients below for optional special sauce.

1.) Prepare a medium hot fire in a charcoal or gas grill. I just use our handy dandy stove top grill. Make sure to spray with PAM so veggies don't stick to surface.

2.)Brush all veggies with olive oil or soak in soy sauce for a few minutes and then place on grill. Turn often until they are lightly browned on all sides.

Divide the chicken and veggies among the tortillas. Wrap like a burrito and yum!!


SPECIAL SAUCE (Optional)

In a blender combine 3/4 cup sour cream, 1/4 cup low fat yogurt, and 2 T. basil. Blend until incorporated and add salt and pepper to taste. Drizzle over veggies and chicken before wrapping.

From "Cooking For Dummies"