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Archive for January, 2018

Easy Chicken Corn Chowder

Ingredients
2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Directions
In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender.

Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon. Yield: 4 servings.

Recipe found here: Easy Chicken Corn Chowder

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Whipped Shortbread

Ingredients
3 cups butter, softened
1-1/2 cups confectioners’ sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

Directions
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

Recipe found here: Whipped Shortbread

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Marmalade French Toast Sandwiches

Ingredients
1 container (8 ounces) whipped cream cheese
12 slices sourdough bread
3/4 cup orange marmalade
4 large eggs
2 tablespoons 2% milk
Maple syrup, optional

Directions
Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk.

Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup. Yield: 6 servings

Recipe found here: Marmalade French Toast Sandwiches

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Creamy Irish Coffee

Ingredients
3 cups hot strong brewed coffee
4 ounces Irish cream liqueur
Sweetened whipped cream, optional
Chocolate shavings, optional

Directions
Divide coffee and liqueur among four mugs; stir.

If desired, top with whipped cream and chocolate shavings. Yield: 4 servings.

Recipe found here: Creamy Irish Coffee

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Raspberry Custard Pie

Ingredients
Pastry for single-crust pie (9 inches)
3 eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries

Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter

Directions
Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large mixing bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.

For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Raspberry Custard Pie

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Chicken Ranch Mac & Cheese

Ingredients
3 cups uncooked elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup 2% milk
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup ranch salad dressing
1 cup coarsely chopped cooked chicken

TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
10 bacon strips, cooked and crumbled
1 tablespoon minced fresh parsley

Directions
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.

Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheeses until blended. Stir in dressing.

Add chicken and sauce to macaroni, tossing to combine. Transfer to a greased 13×9-in. baking dish.

Toss bread crumbs with melted butter; sprinkle over macaroni. Top with bacon. Bake, uncovered, 30-35 minutes or until topping is golden brown. Sprinkle with parsley.

Freeze option: Prepare recipe as directed, increasing milk to 1-1/3 cups. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 30 minutes. Uncover; continue baking as directed or until heated through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

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Peanut Caramel Corn

Ingredients
8 cups air-popped popcorn
1/2 cup salted peanuts
1/2 cup packed brown sugar
3 tablespoons light corn syrup
4-1/2 teaspoons molasses
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Directions
Place popcorn and peanuts in a large bowl coated with cooking spray; set aside.

In a large heavy saucepan, combine the brown sugar, corn syrup,

molasses, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil for 2-3 minutes without stirring.

Remove from the heat; stir in vanilla and baking soda (mixture will foam). Quickly pour over popcorn and mix well.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Remove from pan and place on waxed paper to cool. Store in an airtight container. Yield: 2 quarts.

Recipe found here: Peanut Caramel Corn recipe

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Focaccia Barese

Ingredients
1-1/8 teaspoons active dry yeast
3/4 cup warm water (110° to 115°), divided
1/2 teaspoon sugar
1/3 cup mashed potato flakes
1-1/2 teaspoons plus 2 tablespoons olive oil, divided
1/4 teaspoon salt
1-3/4 cups bread flour

Topping:
2 medium tomatoes, thinly sliced
1/4 cup pitted Greek olives, halved
1-1/2 teaspoons minced fresh or dried oregano
1/2 teaspoon coarse salt

Directions
In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1-1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes.

Place 1 tablespoon olive oil in a 10-in. ovenproof skillet; tilt pan to evenly coat. Add dough; shape dough to fit pan. Cover and let rise until doubled, about 30 minutes.

With fingertips, make several dimples over top of dough. Brush with remaining tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt.

Bake at 375° for 30-35 minutes or until golden brown. Yield: 8 servings.

Recipe found here: Focaccia Barese

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Ingredients
1 beef top sirloin steak (1-1/2 pounds), cut into 1/4-inch strips
2-1/2 cups sliced fresh shiitake mushrooms
1 medium onion, cut into wedges
3 dried hot chilies
1/4 cup packed brown sugar
1/4 cup orange juice
1/4 cup reduced-sodium soy sauce
3 tablespoons cider vinegar
1 tablespoon cornstarch
1 tablespoon minced fresh gingerroot
1 tablespoon sesame oil
2 garlic cloves, minced
1-3/4 cups fresh snow peas
1 tablespoon grated orange zest
Hot cooked rice

Directions
Place beef in a 4-qt. slow cooker. Add the mushrooms, onion and chilies. In a small bowl, combine the brown sugar, orange juice, soy sauce, vinegar, cornstarch, ginger, oil and garlic. Pour over meat.

Cover and cook on high for 5-6 hours or until meat is tender, adding snow peas during the last 30 minutes of cooking. Stir in orange zest. Serve with rice. Yield: 5 servings.

Recipe found here: Zesty Orange Beef

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Apricot Salad

Ingredients
2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

Directions
Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.

When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.

Recipe found here: Apricot Salad

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