Hi everyone!
Tomorrow we are going to be out visiting Santa so I'm not cooking. So here are some recipes that I thought some of you might like... The Sweet Potato Casseole comes highly recommended and she said it's the best one she's ever had. The Cranberry Apple Casserole just looked really good to me and I want someone to make it and invite me over!
Sweet Potato Casserole
Kelley via Cooking Light
Yield: 16 servings
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray
Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted
Preheat oven to 375°. To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly. Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray. To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.
Cranberry Apple Casserole
3 c. apples chopped and unpeeled
2 c. whole cranberries
1/3 c. white sugar
1/3 c. brown sugar
1 stick melted butter
1/4 c. brown sugar
1 c. oatmeal
1/3 c. plain flour
1/3 c. chopped nuts
In casserole, put apples, cranberries, white sugar and 1/3 c. brown sugar. In a bowl, mix butter, 1/4 c. brown sugar, oatmeal, flour and nuts. Pour over stuff in casserole. Bake at 350 for 45 minutes.
Amy
Saturday, November 28, 2009
Friday, November 27, 2009
Arrabbiata Sauce
Hi everyone!
Tomorrow I am making a big pot of Arrabiata Sauce. It's very similar to a meatless spaghetti sauce (and that's what my kids will think it is). This would be a good recipe to double and freeze.
Arrabbiata Sauce
Amy - amylz
All Recipes - Yields: 6 servings
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh
parsley
1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
Amy
Tomorrow I am making a big pot of Arrabiata Sauce. It's very similar to a meatless spaghetti sauce (and that's what my kids will think it is). This would be a good recipe to double and freeze.
Arrabbiata Sauce
Amy - amylz
All Recipes - Yields: 6 servings
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh
parsley
1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
Amy
Thursday, November 26, 2009
Tangy Slow Cooker Pork Roast
Hi everyone!
Tomorrow we are having a pork roast for dinner. We won't have any leftovers (that's the down side of not cooking it) so I thought I would do a pork roast up. This recipe is done in the crockpot so it should make the house smell nice! There's nothing tricky here, it's a pretty basic recipe!
Tangy Slow Cooker Pork Roast
Amy – amylz
All Recipes Yields: 8 servings
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Amy
Tomorrow we are having a pork roast for dinner. We won't have any leftovers (that's the down side of not cooking it) so I thought I would do a pork roast up. This recipe is done in the crockpot so it should make the house smell nice! There's nothing tricky here, it's a pretty basic recipe!
Tangy Slow Cooker Pork Roast
Amy – amylz
All Recipes Yields: 8 servings
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Amy
Wednesday, November 25, 2009
Bayless's Queso Fundido al Tequila, Mouth-Watering Stuffed Mushrooms
Hi everyone!
Tomorrow is Thanksgiving and this year I got off easy and don't really have to bring anything. So, I offered to do some appetizers. I'm going to make a hot cheese dip (for my brother) and this one has Tequila in it which he will think is cool (because he's 16). I may just use a can of tomatoes because I'm being lazy and it's probably cheaper. I'll see what the price of fresh tomatoes is when I shop. I'm also making stuffed mushrooms. This recipe is pretty basic but I think will go over well with my husband's family. They tend to be a little less adventurous eaters than my family.
Bayless's Queso Fundido al Tequila
Michelle - MMmom
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Mouth-Watering Stuffed Mushrooms
Michelle (MMmom) from allrecipes
12 whole fresh mushrooms--I use 2 pkg button mushrooms (8 oz each)
1 T vegetable oil
1 T minced garlic
1 (8-oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Amy
Tomorrow is Thanksgiving and this year I got off easy and don't really have to bring anything. So, I offered to do some appetizers. I'm going to make a hot cheese dip (for my brother) and this one has Tequila in it which he will think is cool (because he's 16). I may just use a can of tomatoes because I'm being lazy and it's probably cheaper. I'll see what the price of fresh tomatoes is when I shop. I'm also making stuffed mushrooms. This recipe is pretty basic but I think will go over well with my husband's family. They tend to be a little less adventurous eaters than my family.
Bayless's Queso Fundido al Tequila
Michelle - MMmom
1 tablespoon extra-virgin olive oil
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 small onion, cut into 1/4-inch dice
Kosher salt
3 tablespoons tequila
1/2 pound Monterey Jack cheese, shredded (3 cups)
1/4 cup coarsely chopped cilantro
Warm corn tortillas or corn chips, for serving In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.
Mouth-Watering Stuffed Mushrooms
Michelle (MMmom) from allrecipes
12 whole fresh mushrooms--I use 2 pkg button mushrooms (8 oz each)
1 T vegetable oil
1 T minced garlic
1 (8-oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Amy
Tuesday, November 24, 2009
MARINATED GRILLED SHRIMP
Hi everyone!
Tomorrow we are having Marinated Shrimp. The instructions are to grill it but I'm going to saute them in a frying pan since it's so cold outside. I can't buy shrimp already peeled so I have to do that once I get it home. It's pretty quick and simple to do though. I would get at least medium shrimp for this, maybe even large.
MARINATED GRILLED SHRIMP
PrincessButtercup
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Amy
Tomorrow we are having Marinated Shrimp. The instructions are to grill it but I'm going to saute them in a frying pan since it's so cold outside. I can't buy shrimp already peeled so I have to do that once I get it home. It's pretty quick and simple to do though. I would get at least medium shrimp for this, maybe even large.
MARINATED GRILLED SHRIMP
PrincessButtercup
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Amy
Monday, November 23, 2009
Buckeyes, Butterscotch Nibbles, Caramel Crispix, Quick Peanut Butter Cookies
Hi everyone!
Tomorrow I am going to be gone so I'm going to post some goodies I'm planning to make for my nephew. He is gluten, wheat, dairy and egg free so I finally found some things that will work for him. He has finals coming up so I wanted to make him some goodies to take back to school that he could share with his roommates! The cookie recipe does call for 1 egg but I think I got the ok for that. I'm pretty sure I can sub something else for the egg though, I need to go back and research that a little more. Anyway, these are all "regular" recipes so I'll let you know how they turn out. Believe it or not, I'm not much of a holiday baker so this is new territory for me!
Buckeyes
OP?
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners'
sugar with hands to form a smooth stiff dough. Shape into balls using 2
teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from
heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball,
and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Butterscotch Nibbles
Brookiebunny
1 12oz package butterscotch morsels (2 cups)
1 cup peanut butter (I use creamy)
8 cups of your favorite Chex cereal (I prefer corn)
Half of 12 oz package choc. morsels (1 cup)
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. When melted, stir in cereal until pieces are coated. Stir in choc morsels just until combined but not melted. Spread on was paper lined cookie sheet. Chill 30 minutes or until coating is set. Store in airtight container. (I keep it in the fridge.) Makes 9 cups. And over the holidays, you can put holiday colored sprinkles on them, too
Caramel Crispix
Katie (Katiedid)
1 c butter
2 c brown sugar
1/2 c corn syrup
1/2 tsp vanilla
1/2 tsp baking soda
1 (17.9-oz) box Crispix cereal
In a large saucepan, bring butter, brown sugar and corn syrup to a boil and keep boiling for 1 minute, stirring constantly. Remove from heat and add vanilla and baking soda. Put Crispix cereal in large microwavable bowl. Pour hot mixture over cereal and mix gently. Put bowl in microwave on medium for 1 minute. Stir. Put back in microwave again for 1 minute on medium and stir. Microwave for 1 minute one more time. Stir and pour on onto waxed paper and spread apart to cool.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
Amy
Tomorrow I am going to be gone so I'm going to post some goodies I'm planning to make for my nephew. He is gluten, wheat, dairy and egg free so I finally found some things that will work for him. He has finals coming up so I wanted to make him some goodies to take back to school that he could share with his roommates! The cookie recipe does call for 1 egg but I think I got the ok for that. I'm pretty sure I can sub something else for the egg though, I need to go back and research that a little more. Anyway, these are all "regular" recipes so I'll let you know how they turn out. Believe it or not, I'm not much of a holiday baker so this is new territory for me!
Buckeyes
OP?
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners'
sugar with hands to form a smooth stiff dough. Shape into balls using 2
teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from
heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball,
and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.
Butterscotch Nibbles
Brookiebunny
1 12oz package butterscotch morsels (2 cups)
1 cup peanut butter (I use creamy)
8 cups of your favorite Chex cereal (I prefer corn)
Half of 12 oz package choc. morsels (1 cup)
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. When melted, stir in cereal until pieces are coated. Stir in choc morsels just until combined but not melted. Spread on was paper lined cookie sheet. Chill 30 minutes or until coating is set. Store in airtight container. (I keep it in the fridge.) Makes 9 cups. And over the holidays, you can put holiday colored sprinkles on them, too
Caramel Crispix
Katie (Katiedid)
1 c butter
2 c brown sugar
1/2 c corn syrup
1/2 tsp vanilla
1/2 tsp baking soda
1 (17.9-oz) box Crispix cereal
In a large saucepan, bring butter, brown sugar and corn syrup to a boil and keep boiling for 1 minute, stirring constantly. Remove from heat and add vanilla and baking soda. Put Crispix cereal in large microwavable bowl. Pour hot mixture over cereal and mix gently. Put bowl in microwave on medium for 1 minute. Stir. Put back in microwave again for 1 minute on medium and stir. Microwave for 1 minute one more time. Stir and pour on onto waxed paper and spread apart to cool.
Quick Peanut Butter Cookies
Michelle (MMmom)
1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)
Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen
Amy
Slow-Cooker Hearty Beef Chili, Best Chicken Salad Ever I, Grilled Cheese on Pump
Hi everyone!
This week for lunch I'm making up a batch of chili in the crockpot. Then I'm going to make some chicken salad. I love chicken salad! The last lunch item is grilled cheese sandwiches.
Slow-Cooker Hearty Beef Chili
Amy – amylz
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese.
Best Chicken Salad Ever I
Amy – amylz
All Recipes Yields: 6 servings
1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
Grilled Cheese on Pump
Amy - amylz
Rachel Ray
4 tablespoons softened butter
8 slices pumpernickel bread
8 teaspoons Dijon mustard
2 large dill pickles, thinly sliced lengthwise
8 slices Emmentaler Swiss cheese, folded in 1/2
Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.
Amy
This week for lunch I'm making up a batch of chili in the crockpot. Then I'm going to make some chicken salad. I love chicken salad! The last lunch item is grilled cheese sandwiches.
Slow-Cooker Hearty Beef Chili
Amy – amylz
1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese.
Best Chicken Salad Ever I
Amy – amylz
All Recipes Yields: 6 servings
1 (5 ounce) can chunk chicken, drained and flaked
2 tablespoons creamy salad dressing
1 teaspoon sweet pickle relish
1 large apple, cored and diced
1 cup chopped pecans
1/2 stalk celery, chopped (optional)
2/3 cup raisins
salt and pepper to taste
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
Grilled Cheese on Pump
Amy - amylz
Rachel Ray
4 tablespoons softened butter
8 slices pumpernickel bread
8 teaspoons Dijon mustard
2 large dill pickles, thinly sliced lengthwise
8 slices Emmentaler Swiss cheese, folded in 1/2
Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.
Amy
Sunday, November 22, 2009
Kalbi (Marinated Short Ribs)
Hi everyone!
Tomorrow we are having Kalbi short ribs for dinner. My kids love short ribs from the teriyaki place so I'm hoping they really like these. You just marinate and grill.
Kalbi (Marinated Short Ribs)
Amy - amylz
Recipe courtesy Jen Lee
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
4 pounds short ribs
Cooked white rice, for serving
Prepared kimchee, for serving (available at Korean grocers)
Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.
Amy
Tomorrow we are having Kalbi short ribs for dinner. My kids love short ribs from the teriyaki place so I'm hoping they really like these. You just marinate and grill.
Kalbi (Marinated Short Ribs)
Amy - amylz
Recipe courtesy Jen Lee
Marinade:
1/2 cup soy sauce
1 Korean pear or Asian pear, grated with juices
2 tablespoons finely chopped garlic
1/2 small white onion, grated or sliced
1 tablespoon grated fresh ginger
2 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame oil
1 tablespoon ground red pepper
1/4 teaspoon ground black pepper
2 green onions, thinly sliced
1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)
4 pounds short ribs
Cooked white rice, for serving
Prepared kimchee, for serving (available at Korean grocers)
Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight. Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.
Amy
Grandma's Banana Bread, Banana Banana Bread
Hi everyone!
This week I'm making 2 different banana bread recipe. The first is from Amy called Grandma's Banana Bread. It calls for buttermilk which I love in bread recipes. The 2nd recipe is called Banana Banana Bread. This looks like a very quick and simple recipe so I'm eager to see which we like better.
Grandma's Banana Bread
Amy (ajays)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Banana Banana Bread
Katie (Katiedid) from Recipezaar
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 large eggs, beaten
2 1/3 c mashed very overripe bananas
Preheat oven to 350 F. Lightly grease a 9x5 loaf pan. In a large bowl, combine flour, soda and salt. In separate bowl, cream together the butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just until moistened. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes or until a toothpick inserted in center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
Amy
This week I'm making 2 different banana bread recipe. The first is from Amy called Grandma's Banana Bread. It calls for buttermilk which I love in bread recipes. The 2nd recipe is called Banana Banana Bread. This looks like a very quick and simple recipe so I'm eager to see which we like better.
Grandma's Banana Bread
Amy (ajays)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Banana Banana Bread
Katie (Katiedid) from Recipezaar
2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 large eggs, beaten
2 1/3 c mashed very overripe bananas
Preheat oven to 350 F. Lightly grease a 9x5 loaf pan. In a large bowl, combine flour, soda and salt. In separate bowl, cream together the butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just until moistened. Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes or until a toothpick inserted in center of loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
Amy
Saturday, November 21, 2009
Hash Brown Casserole with Bacon, Onions, and Cheese
Hi everyone!
Tomorrow we are having a Hashbrown casserole for dinner. You do need to refrigerate this overnite per the instructions so be aware of that. Since I'm making this for dinner, I'm going to assemble it in the morning and then it will be ready by dinnertime to go in the oven.
Hash Brown Casserole with Bacon, Onions, and Cheese
Amy - amylz
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown. Yield 6 servings (serving size: about 1 cup) Cooking Light, NOVEMBER 2005
Amy
Tomorrow we are having a Hashbrown casserole for dinner. You do need to refrigerate this overnite per the instructions so be aware of that. Since I'm making this for dinner, I'm going to assemble it in the morning and then it will be ready by dinnertime to go in the oven.
Hash Brown Casserole with Bacon, Onions, and Cheese
Amy - amylz
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally. Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight. Preheat oven to 350°. Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown. Yield 6 servings (serving size: about 1 cup) Cooking Light, NOVEMBER 2005
Amy
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