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Posts Tagged ‘Recipe of the Day’

Dijon Scalloped Potatoes

Dijon Scalloped Potatoes

Ingredients
2/3 cup chopped onion
2 teaspoons canola oil
1 can (14-1/2 ounces) chicken broth
2 packages (3 ounces each) cream cheese, cubed
1 tablespoon Dijon mustard
3 medium russet potatoes, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
1-1/2 to 2 cups crushed butter-flavored crackers
3 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
2 teaspoons minced fresh parsley

Directions
Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes.

Transfer to a 13×9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top.

Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving. Yield: 8 servings.

Recipe found here: Dijon Scalloped Potatoes

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Chocolate Chiffon Cake

Chocolate Chiffon Cake

Ingredients
7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

ICING:
1/3 cup butter
2 cups confectioners’ sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Directions
Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired. Yield: 16-20 servings.

Recipe found here: Chocolate Chiffon Cake

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Strawberry Poke Cake

Strawberry Poke Cake

Ingredients
1 package white cake mix (regular size)
1-1/4 cups water
2 eggs
1/4 cup canola oil
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional

Directions
In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.

Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.

Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 12 servings

Recipe found here: Strawberry Poke Cake

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Fabulous Fajitas

Fabulous Fajitas

Ingredients
1-1/2 pounds beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

Directions
In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes.

Cover and cook on high for 2-3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender.

Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Yield: 6-8 servings.

Recipe found here:Fabulous Fajitas

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Tuscan-Style Roasted Asparagus

Tuscan-Style Roasted Asparagus

Ingredients
1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel

Directions
Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.

Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and lemon juice; sprinkle with cheese and lemon peel. Toss to combine. Yield: 8 servings.

Recipe found here: Tuscan-Style Roasted Asparagus

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Hawaiian Waffles

Hawaiian Waffles

Ingredients
1 can (20 ounces) crushed pineapple, undrained
1/2 cup sugar
1/2 cup flaked coconut
1/2 cup light corn syrup
1/4 cup pineapple juice

WAFFLES:
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup butter, melted
1 can (8 ounces) crushed pineapple, well drained
1/4 cup flaked coconut
1/4 cup chopped macadamia nuts
Additional chopped macadamia nuts, toasted, optional

Directions
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 12-15 minutes or until sauce begins to thicken; set aside.

In a large bowl, combine the flour, baking powder, sugar and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until combined. Stir in pineapple, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter (batter will be thick).

Preheat waffle iron. Fill and bake according to manufacturer’s directions. Serve with pineapple sauce and additional nuts if desired. Yield: 16 (4-inch) waffles.

Recipe found here: Hawaiian Waffles

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cake pops

Ingredients

Original recipe makes 24 pops
1 (12 ounce) package colored candy coating melts, divided
24 plain doughnut holes
24 lollipop sticks
1 tablespoon multicolored candy sprinkles (jimmies), as desired

Directions
Place about 1/4 cup of candy melts into a small microwave-safe bowl, and melt in the microwave at 40 percent power for 30 seconds; stir the candy coating, and continue to heat for 30 second-intervals until the coating is just warm and completely melted.

Poke a hole halfway through a doughnut hole with a lollipop stick, then dip the end of the stick into the melted coating and reinsert into the hole. This holds the doughnut hole firmly on the stick. Stick the doughnut pop upright into a block of plastic foam, and set into refrigerator for 1 hour to firm up.

When pops are firmly attached to their sticks, melt the remaining candy coating dots in a microwave-safe bowl on 40 percent power for 1 minute; stir, and melt for 30-second intervals until the coating is warm and smoothly melted. Dip the doughnut hole into the coating, covering it completely. Hold the dipped pop over a bowl, and sprinkle with colored candy sprinkles. Return the decorated pops to the plastic foam block to set.

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