6 large russet potatoes, thoroughly cleaned and cubed
3 T water
3/4 lb kielbasa or polish sausage, cut into 1" pieces
1/2 medium chopped onion
3 cloves garlic
1 T olive oil
2 T brown sugar
2 T red wine vinegar
1 T Dijon mustard
1/2 tsp dried thyme
1/4 tsp black pepper
2 cans green beans, drained
6 bacon strips, fried and crumbled
Preheat oven to 375 degrees. (I used a 9x13 stone baking pan - so I placed the pan in the oven while preheating to warm up.)
Place potatoes and water in a microwave-safe bowl. Cover and microwave 4-6 minutes on high, or until potatoes are tender.
In a small skillet, saute onion and garlic in olive oil until tender and golden.
In a 9x13 pan, stir together cooked potatoes, onion/garlic, kielbasa, and green beans. Set aside.
Combine brown sugar, red wine vinegar, mustard, thyme, and pepper in a saucepan and bring to a boil. Reduce heat and simmer 2-3 minutes, or until reduced slightly. Pour over potato/kielbasa mixture in baking dish and sprinkle crumbled bacon over all. Bake until all ingredients are heated through (about 15-20 minutes)
Tuesday, November 4, 2014
Monday, October 20, 2014
Spinach Artichoke Dip
2 c. artichoke hearts, chopped
2 c. spinach, sauteed & chopped
1 (8 oz) package cream cheese, softened
1 c. monterey jack cheese, shredded
1 c. parmesan cheese
1 c. sour cream
Garlic Powder
Pepper
Red Pepper Flakes
Combine all ingredients thoroughly and bake in a greased dish at 350 degrees F until golden and heated through.
2 c. spinach, sauteed & chopped
1 (8 oz) package cream cheese, softened
1 c. monterey jack cheese, shredded
1 c. parmesan cheese
1 c. sour cream
Garlic Powder
Pepper
Red Pepper Flakes
Combine all ingredients thoroughly and bake in a greased dish at 350 degrees F until golden and heated through.
Black Bean Salsa
1 can black beans, drained & rinsed
1 can Rotel, drained
1/2 c. corn
1/4 c. red onion
1/4 c. minced cilantro
1 T. lime juice
1/4 tsp cumin
Mix all ingredients. Cover and refrigerate at least 30 minutes.
1 can Rotel, drained
1/2 c. corn
1/4 c. red onion
1/4 c. minced cilantro
1 T. lime juice
1/4 tsp cumin
Mix all ingredients. Cover and refrigerate at least 30 minutes.
Fire Roasted Tomato Salsa
3 garlic cloves
1 tsp olive oil
10 Roma tomatoes
3 jalapenos
1 medium yellow onion, halved & peeled
3 T. chopped cilantro
1/4 c. lime juice
Coat the garlic cloves with olive oil and wrap them in a foil packet. Place 8 tomatoes, jalapenos, one half of the onion, and foil packet on a medium-high grill. Grill 6 minutes, or until tomatoes and peppers are blackened and blistered, turning all ingredients once. Remove; let cool.
In a blender, combine all grilled vegetables. Blend until nearly smooth.
Chop remaining vegetables and place in a bowl. Add blended ingredients and 1/2 tsp salt. Toss to combine. Season to taste with lime juice and salt.
1 tsp olive oil
10 Roma tomatoes
3 jalapenos
1 medium yellow onion, halved & peeled
3 T. chopped cilantro
1/4 c. lime juice
Coat the garlic cloves with olive oil and wrap them in a foil packet. Place 8 tomatoes, jalapenos, one half of the onion, and foil packet on a medium-high grill. Grill 6 minutes, or until tomatoes and peppers are blackened and blistered, turning all ingredients once. Remove; let cool.
In a blender, combine all grilled vegetables. Blend until nearly smooth.
Chop remaining vegetables and place in a bowl. Add blended ingredients and 1/2 tsp salt. Toss to combine. Season to taste with lime juice and salt.
N.M. Cookies (No Milk Cookies)
2 c. butter
2 c. brown sugar
1 tsp. salt
2 tsp. soda
1 (8 oz.) Hershey bar, grated
4 c. flour
3 c. nuts, chopped
4 eggs
2 c. sugar
2 tsp. baking powder
24 oz. chocolate chips
5 c. oatmeal, blended
2 1/2 tsp. vanilla
Measure oatmeal and blend in blender until fine powder. Cream together butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal,salt, baking powder and soda. Add to creamed mixture. Stir in chocolate chips, Hershey bar and nuts. Roll into balls and place 2" apart on cookie sheet. Bake at 375 degrees for 10 minutes.
2 c. brown sugar
1 tsp. salt
2 tsp. soda
1 (8 oz.) Hershey bar, grated
4 c. flour
3 c. nuts, chopped
4 eggs
2 c. sugar
2 tsp. baking powder
24 oz. chocolate chips
5 c. oatmeal, blended
2 1/2 tsp. vanilla
Measure oatmeal and blend in blender until fine powder. Cream together butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal,salt, baking powder and soda. Add to creamed mixture. Stir in chocolate chips, Hershey bar and nuts. Roll into balls and place 2" apart on cookie sheet. Bake at 375 degrees for 10 minutes.
Cherry Crumble Bars
3 1/2 c. flour
1 1/4 c. sugar
1 1/4 tsp baking powder
3/4 tsp salt
1 1/4 c. butter, cold & cubed
2 large egg yolks
2 tsp vanilla
1/2 tsp almond extract
2 cans (4 c.) good quality cherry pie filling (I use "Lucky Leaf")
In a large bow, whisk/sift flour, sugar, baking powder, and salt. Add chilled butter and cut into dry mixture with a pastry cutter until mixture resembles fine crumbs.
In a small bowl, beat egg yolks, vanilla, and almond extract with a fork until combined. Drizzle egg mixture into flour/butter mixture and stir until egg is incorporated (I used my fingers - mixture will appear dry, but hold together when compressed).
Set aside 2 c. of dough for the topping.
In a parchment-paper lined 9x13 pan, press remaining dough evenly along the bottom. Pour cherry pie filling over dough, then sprinkle the reserved 2 c. of dough evenly over top.
Bake at 375 degrees F for 55 minutes. About 35 minutes into baking time, to keep the bars from browning too much on top, place a rectangle of aluminum foil lightly over the top of bars, and bake for 20 more minutes.
Cool at least 1 hour, then cut and serve.
**Can make this recipe into Apple Bars by leaving out the almond extract and replacing the cherry pie filling with a mixture or 4-5 sliced apples, 1/2 c. brown sugar, 1 tsp cinnamon, 1/2 tsp ground cloves, and 1/4 ground nutmeg.
1 1/4 c. sugar
1 1/4 tsp baking powder
3/4 tsp salt
1 1/4 c. butter, cold & cubed
2 large egg yolks
2 tsp vanilla
1/2 tsp almond extract
2 cans (4 c.) good quality cherry pie filling (I use "Lucky Leaf")
In a large bow, whisk/sift flour, sugar, baking powder, and salt. Add chilled butter and cut into dry mixture with a pastry cutter until mixture resembles fine crumbs.
In a small bowl, beat egg yolks, vanilla, and almond extract with a fork until combined. Drizzle egg mixture into flour/butter mixture and stir until egg is incorporated (I used my fingers - mixture will appear dry, but hold together when compressed).
Set aside 2 c. of dough for the topping.
In a parchment-paper lined 9x13 pan, press remaining dough evenly along the bottom. Pour cherry pie filling over dough, then sprinkle the reserved 2 c. of dough evenly over top.
Bake at 375 degrees F for 55 minutes. About 35 minutes into baking time, to keep the bars from browning too much on top, place a rectangle of aluminum foil lightly over the top of bars, and bake for 20 more minutes.
Cool at least 1 hour, then cut and serve.
**Can make this recipe into Apple Bars by leaving out the almond extract and replacing the cherry pie filling with a mixture or 4-5 sliced apples, 1/2 c. brown sugar, 1 tsp cinnamon, 1/2 tsp ground cloves, and 1/4 ground nutmeg.
Tuesday, July 22, 2014
Loaded Fries
1 lb hamburger, browned and drained
6 pieces bacon, fried and crumbled
1 bag frozen french fries, fried to golden brown
2 c. Cheddar cheese
On a baking sheet, spread out fries. On top of fries, layer hamburger, bacon crumbles and end with cheese. Bake under broiler until cheese is melted and bubbly.
6 pieces bacon, fried and crumbled
1 bag frozen french fries, fried to golden brown
2 c. Cheddar cheese
On a baking sheet, spread out fries. On top of fries, layer hamburger, bacon crumbles and end with cheese. Bake under broiler until cheese is melted and bubbly.
Sunday, July 20, 2014
Carrot Cake
2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla
Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add powdered sugar.
Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla
Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth. Turn the mixer on low speed and add powdered sugar.
Cool cake completely, about 1 hour. Frost with the cream cheese frosting.
Fried Cabbage with Sausage
1/2 stick butter
1 small head cabbage, chopped
1 small onion, chopped
6 bratwursts, sliced
2 cans Rotel
1/2 tsp salt
1/2 tsp pepper
Melt butter in a large skillet. Add cabbage and onion - cook on medium-high for about 5 minutes, stirring occasionally.
Add remaining ingredients, cover and simmer for 20-25 minutes.
Makes about 8 servings. Only about 4 net carbs per serving.
1 small head cabbage, chopped
1 small onion, chopped
6 bratwursts, sliced
2 cans Rotel
1/2 tsp salt
1/2 tsp pepper
Melt butter in a large skillet. Add cabbage and onion - cook on medium-high for about 5 minutes, stirring occasionally.
Add remaining ingredients, cover and simmer for 20-25 minutes.
Makes about 8 servings. Only about 4 net carbs per serving.
Philly Cheesesteak Sandwiches
This is a very simple dinner that makes a lot of food - perfect for a weeknight supper with leftovers for lunches the next day!
1 large onion, thinly sliced
2-3 green bell peppers, thinly sliced
1 small can mushroom pieces
Salt and Pepper for seasoning
1 1/4 pounds top sirloin steak (can also use ribeye, skirt steak, or a round steak roast)
1-2 T. canola or vegetable oil
4 soft hoagie rolls
8 Pepper-jack cheese slices
1 hour before cooking, place steak in the freezer.
When ready to start cooking, preheat oven to 400 degrees.
Melt 1 Tablespoon butter in a large skillet and cook veggies until tender. Set aside.
While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
When the veggies are done cooking, heat 1 Tablespoon canola oil in the skillet over medium-high heat.
Place 4 hoagie buns in the oven for 5-7 minutes or until nice and warm but not crunchy.
Add half the meat to the pan and season with salt and pepper. Cook for a few minutes until cooked through. Set aside and repeat with other half of the meat.
Return all the meat and veggies to the pan and add the pepper-jack cheese slices. Divide the meat among the rolls and enjoy!
1 large onion, thinly sliced
2-3 green bell peppers, thinly sliced
1 small can mushroom pieces
Salt and Pepper for seasoning
1 1/4 pounds top sirloin steak (can also use ribeye, skirt steak, or a round steak roast)
1-2 T. canola or vegetable oil
4 soft hoagie rolls
8 Pepper-jack cheese slices
1 hour before cooking, place steak in the freezer.
When ready to start cooking, preheat oven to 400 degrees.
Melt 1 Tablespoon butter in a large skillet and cook veggies until tender. Set aside.
While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
When the veggies are done cooking, heat 1 Tablespoon canola oil in the skillet over medium-high heat.
Place 4 hoagie buns in the oven for 5-7 minutes or until nice and warm but not crunchy.
Add half the meat to the pan and season with salt and pepper. Cook for a few minutes until cooked through. Set aside and repeat with other half of the meat.
Return all the meat and veggies to the pan and add the pepper-jack cheese slices. Divide the meat among the rolls and enjoy!
Salsa
Homemade salsa may seem pretty intimidating, but this recipe is fairly simple! And extremely delicious!
5 cloves garlic, peeled
1 tsp olive oil
10 roma tomatoes, cored
3 jalapeno peppers
1 medium yellow onion, peeled and halved
5 T. chopped fresh cilantro
1 tsp salt
1 lime
1 additional garlic clove, peeled and minced
Place the 5 peeled garlic cloves on a square of aluminum foil. Drizzle with olive oil and fold foil around cloves. Place 7 of the tomatoes, the jalapenos, one half of the onion, and foil packet of garlic on the rack of a covered grill over medium-high heat. Grill 5 mi nutes on each side or just until vegetables are blackened and blistered. Remove from grill and let cool.
Meanwhile, finely chop remaining onion half. Chop remaining tomatoes.
In a blender, combine all grilled vegetables (including any olive oil from garlic foil packet). Cover and blend until nearly smooth.
Transfer to a medium bowl; add the chopped tomatoes, onion, cilantro, salt and the juice of the lime as well as the minced garlic clove. Toss to combine and season to taste with additional salt and lime juice. Makes about 4 cups.
5 cloves garlic, peeled
1 tsp olive oil
10 roma tomatoes, cored
3 jalapeno peppers
1 medium yellow onion, peeled and halved
5 T. chopped fresh cilantro
1 tsp salt
1 lime
1 additional garlic clove, peeled and minced
Place the 5 peeled garlic cloves on a square of aluminum foil. Drizzle with olive oil and fold foil around cloves. Place 7 of the tomatoes, the jalapenos, one half of the onion, and foil packet of garlic on the rack of a covered grill over medium-high heat. Grill 5 mi nutes on each side or just until vegetables are blackened and blistered. Remove from grill and let cool.
Meanwhile, finely chop remaining onion half. Chop remaining tomatoes.
In a blender, combine all grilled vegetables (including any olive oil from garlic foil packet). Cover and blend until nearly smooth.
Transfer to a medium bowl; add the chopped tomatoes, onion, cilantro, salt and the juice of the lime as well as the minced garlic clove. Toss to combine and season to taste with additional salt and lime juice. Makes about 4 cups.
Sunday, March 30, 2014
Tangy Slow Cooker Pork Roast
1 large onion, sliced
2 1/2 lb boneless pork loin roast
1/2 c. sugar
6 T. balsamic vinegar
4 T. soy sauce
2 T. ketchup
1 tsp black pepper
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
3-5 dashes of hot sauce
Arrange onion slices on bottom of slow cooker and place roast over onions. In a bowl, mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours or on high 3-4 hours.
2 1/2 lb boneless pork loin roast
1/2 c. sugar
6 T. balsamic vinegar
4 T. soy sauce
2 T. ketchup
1 tsp black pepper
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
3-5 dashes of hot sauce
Arrange onion slices on bottom of slow cooker and place roast over onions. In a bowl, mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours or on high 3-4 hours.
Spinach Artichoke Dip
2 c. artichoke hearts, chopped
2 c. spinach, sauteed and chopped
1 (8 oz) package cream cheese, softened
1 c. monterey jack cheese, shredded
1 c. parmesan cheese
1 c. sour cream
garlic powder
pepper
red pepper flakes
Combine and bake in greased dish at 350 degrees until golden and heated through.
2 c. spinach, sauteed and chopped
1 (8 oz) package cream cheese, softened
1 c. monterey jack cheese, shredded
1 c. parmesan cheese
1 c. sour cream
garlic powder
pepper
red pepper flakes
Combine and bake in greased dish at 350 degrees until golden and heated through.
Homemade Alfredo Sauce
1/4 c. butter
1 c. heavy cream
1 1/2 c. parmesan cheese
1 clove garlic, minced
(1/4 c. parsley)
Melt butter over medium-low heat until melted. Add cream. Whisking occasionally, let simmer/bubble for 5 minutes. Whisk in parmesan and garlic the remove from heat. Serve over pasta and top with parsley.
1 c. heavy cream
1 1/2 c. parmesan cheese
1 clove garlic, minced
(1/4 c. parsley)
Melt butter over medium-low heat until melted. Add cream. Whisking occasionally, let simmer/bubble for 5 minutes. Whisk in parmesan and garlic the remove from heat. Serve over pasta and top with parsley.
Zucchini Cake
3/4 c. oil
3 eggs
1 tsp vanilla
2 c. grated zucchini
2 c. sugar
2 1/2 c. flour
1/2 c. cocoa
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 1/2 tsp baking powder
Combine all ingredients. Bake in a greased and floured bundt pan at 375 degrees for one hour.
3 eggs
1 tsp vanilla
2 c. grated zucchini
2 c. sugar
2 1/2 c. flour
1/2 c. cocoa
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 1/2 tsp baking powder
Combine all ingredients. Bake in a greased and floured bundt pan at 375 degrees for one hour.
Green Bean Bundles
1 lb peppered bacon
4 cans whole green beans (can use frozen or fresh)
1 c. brown sugar
1/2 c. butter, melted
garlic salt
Cut bacon strips in half. Roll 6-7 green beans in 1/2 strip bacon. Place seam side down in a 9x13 pan. Cover with sugar/butter mixture. Sprinkle with garlic salt. Bake uncovered at 350 degrees for 30-45 minutes.
4 cans whole green beans (can use frozen or fresh)
1 c. brown sugar
1/2 c. butter, melted
garlic salt
Cut bacon strips in half. Roll 6-7 green beans in 1/2 strip bacon. Place seam side down in a 9x13 pan. Cover with sugar/butter mixture. Sprinkle with garlic salt. Bake uncovered at 350 degrees for 30-45 minutes.
Pork Chop Marinade
2 cloves garlic, minced
2 T. brown sugar
3 T. honey
3 T. soy sauce
3 T. Worcestershire sauce
2 tsp. ketchup
1/4 tsp ground ginger
1/2 tsp onion powder
1/4 tsp cinnamon
1/8 tsp cayenne pepper
2-4 pork chops
Combine all ingredients and pour over pork chops in a large ziploc bag. Refrigerate 4-8 hours. Grill pork chops about 10 minutes per side.
2 T. brown sugar
3 T. honey
3 T. soy sauce
3 T. Worcestershire sauce
2 tsp. ketchup
1/4 tsp ground ginger
1/2 tsp onion powder
1/4 tsp cinnamon
1/8 tsp cayenne pepper
2-4 pork chops
Combine all ingredients and pour over pork chops in a large ziploc bag. Refrigerate 4-8 hours. Grill pork chops about 10 minutes per side.
Zuccini Lasagna
2 medium zucchini, sliced 1/4" thick
1 lb. ground beef
1/4 c. onion, chopped
2 small tomatoes, cut up
1 can tomato paste
1 garlic clove, minced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 c. water
1/8 tsp pepper
1 egg
3/4 cottage cheese
1/2 c. mozzarella
1 tsp flour
Cook zucchini until tender. Drain and set aside. Fry meat and onions, drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer uncovered 10 minutes.
In a bowl, beat egg. Add cottage cheese, half or shredded cheese and flour.
In a dish (casserole pan) arrange layers of meat mixture, zucchini, cottage cheese. End with remaining mozzarella cheese.
Bake 375 degrees uncovered for 30 minutes. Sprinkle on remaining cheese and bake 10 minutes longer. Let stand 10 minutes before serving.
1 lb. ground beef
1/4 c. onion, chopped
2 small tomatoes, cut up
1 can tomato paste
1 garlic clove, minced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1/4 c. water
1/8 tsp pepper
1 egg
3/4 cottage cheese
1/2 c. mozzarella
1 tsp flour
Cook zucchini until tender. Drain and set aside. Fry meat and onions, drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer uncovered 10 minutes.
In a bowl, beat egg. Add cottage cheese, half or shredded cheese and flour.
In a dish (casserole pan) arrange layers of meat mixture, zucchini, cottage cheese. End with remaining mozzarella cheese.
Bake 375 degrees uncovered for 30 minutes. Sprinkle on remaining cheese and bake 10 minutes longer. Let stand 10 minutes before serving.
Honey Oat Bread
3 c. flour
3/4 c. oats
2 1/4 tsp. yeast
1 1/2 tsp. salt
1 c. milk
1/4 c. warm water
2 T. butter
1/4 c. honey
2 T. honey
2 T. oats
Warm milk until warm but not boiling. Add butter, stirring until melted, then stir in water and honey. Pour milk mixture into the rest of the ingredients (flour, oats, salt, and yeast), mixing with dough hook until it forms a dough Knead with hook 10 minutes until smooth and elastic, adding flour or water if necessary. Place dough in a lightly oiled bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 - 1 1/2 hours. Once doubled, roll out into 2 loaves. Place in parchment lined loaf pans and let raise 1 - 1 1/2 hours. Brush top with additional honey and sprinkle oats over all. Preheat oven to 350 degrees. Place an extra loaf pan with 2 c. boiling water on the bottom rack of the oven. Bake 40-50 minutes or until golden brown and loaves sound hollow when tapped Cool completely.
3/4 c. oats
2 1/4 tsp. yeast
1 1/2 tsp. salt
1 c. milk
1/4 c. warm water
2 T. butter
1/4 c. honey
2 T. honey
2 T. oats
Warm milk until warm but not boiling. Add butter, stirring until melted, then stir in water and honey. Pour milk mixture into the rest of the ingredients (flour, oats, salt, and yeast), mixing with dough hook until it forms a dough Knead with hook 10 minutes until smooth and elastic, adding flour or water if necessary. Place dough in a lightly oiled bowl, turning once to grease top. Cover and allow to rise until doubled, about 1 - 1 1/2 hours. Once doubled, roll out into 2 loaves. Place in parchment lined loaf pans and let raise 1 - 1 1/2 hours. Brush top with additional honey and sprinkle oats over all. Preheat oven to 350 degrees. Place an extra loaf pan with 2 c. boiling water on the bottom rack of the oven. Bake 40-50 minutes or until golden brown and loaves sound hollow when tapped Cool completely.
Sausage, Potato, and Kale Soup
2 bunches kale, picked over, cleaned and torn into bite-sized pieces
12 whole red potatoes, sliced thin
1 whole onion, chopped
1 1/2 lb Italian sausage
1/2 tsp. red pepper flakes
2 c. chicken broth
2 c. milk
4 c. half & half
Splash of heavy cream
Fresh or dried oregano
Black pepper to taste
Cook and drain potatoes, set aside. In a soup pot, crumble and brown the sausage. Drain the fat. Stir in the red pepper, oregano, broth, milk, half & half. Simmer for 30 minutes. Add the potatoes, cream, and kale. Simmer an additional 10-15 minutes and serve.
12 whole red potatoes, sliced thin
1 whole onion, chopped
1 1/2 lb Italian sausage
1/2 tsp. red pepper flakes
2 c. chicken broth
2 c. milk
4 c. half & half
Splash of heavy cream
Fresh or dried oregano
Black pepper to taste
Cook and drain potatoes, set aside. In a soup pot, crumble and brown the sausage. Drain the fat. Stir in the red pepper, oregano, broth, milk, half & half. Simmer for 30 minutes. Add the potatoes, cream, and kale. Simmer an additional 10-15 minutes and serve.
Andes Mint Chocolate Cake
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk*
1/2 c. oil
1 tsp. vanilla
1 c. chopped Andes mints
1 c. boiling water
Preheat oven to 350 degrees. Line bottom of three 8" cake pans with waxed paper and spray sides with cooking spray. In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Beat with mixer until combines. Add boiling water and carefully stir until mixed in. Beat for 1 1/2 minutes with mixer. Shake chopped Andes in a bag with one tablespoon of flour until lightly coated. Fold the mints into the batter and pour into prepared pans.
Bake for 20-23 minutes. Frosting: 2 sticks butter, softened 6 c. powdered sugar 1 tsp. vanilla 1 tsp. mint extract Green food coloring Milk (as needed) Beat butter, powdered sugar, vanilla, and mint extract until smooth. Add food coloring and enough milk to make frosting spreadable. Once cakes are cool, stack cakes with a thin layer of frosting between each. Then frost sides and top of cake.
Ganache: 1 c. chocolate chips 1 c. heavy cream 1 tsp. vanilla Pour the chocolate chips into a metal bowl. Heat cream and remove from heat as soon as it starts to boil. Pour over chocolate chips. Let the mixture stand 1-2 minutes. Slowly stir until smooth, then add vanilla. Allow to cool and thicken slightly before pouring over the top of the cake, allowing ganache to run down the sides.
*can use 1 c. milk mixed with 1 T. lemon juice in place of buttermillk.
1 3/4 c. flour
3/4 c. cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. buttermilk*
1/2 c. oil
1 tsp. vanilla
1 c. chopped Andes mints
1 c. boiling water
Preheat oven to 350 degrees. Line bottom of three 8" cake pans with waxed paper and spray sides with cooking spray. In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Beat with mixer until combines. Add boiling water and carefully stir until mixed in. Beat for 1 1/2 minutes with mixer. Shake chopped Andes in a bag with one tablespoon of flour until lightly coated. Fold the mints into the batter and pour into prepared pans.
Bake for 20-23 minutes. Frosting: 2 sticks butter, softened 6 c. powdered sugar 1 tsp. vanilla 1 tsp. mint extract Green food coloring Milk (as needed) Beat butter, powdered sugar, vanilla, and mint extract until smooth. Add food coloring and enough milk to make frosting spreadable. Once cakes are cool, stack cakes with a thin layer of frosting between each. Then frost sides and top of cake.
Ganache: 1 c. chocolate chips 1 c. heavy cream 1 tsp. vanilla Pour the chocolate chips into a metal bowl. Heat cream and remove from heat as soon as it starts to boil. Pour over chocolate chips. Let the mixture stand 1-2 minutes. Slowly stir until smooth, then add vanilla. Allow to cool and thicken slightly before pouring over the top of the cake, allowing ganache to run down the sides.
*can use 1 c. milk mixed with 1 T. lemon juice in place of buttermillk.
Streusel-Topped Blueberry Muffins
3/4 c. milk
1/4 c. oil
1 egg
2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries (I always use frozen, but canned works too)
Topping: 1/4 c. flour 1/4 c. brown sugar 1/4 tsp. cinnamon 2 T. butter
Heat oven to 400 degrees. Line muffin tin with papers. In a large bowl, beat milk, oil, and egg until blended. Add flour sugar, baking powder, and salt all at once stir just until four is moistened. Batter will be lumpy. Gently stir in blueberries. Divide batter among muffin cups and top with 1 T. streusel each.
For streusel topping: Mix flour, sugar and cinnamon, then cut in butter until mixture resembles fine crumbs. Bake muffins 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.
1/4 c. oil
1 egg
2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries (I always use frozen, but canned works too)
Topping: 1/4 c. flour 1/4 c. brown sugar 1/4 tsp. cinnamon 2 T. butter
Heat oven to 400 degrees. Line muffin tin with papers. In a large bowl, beat milk, oil, and egg until blended. Add flour sugar, baking powder, and salt all at once stir just until four is moistened. Batter will be lumpy. Gently stir in blueberries. Divide batter among muffin cups and top with 1 T. streusel each.
For streusel topping: Mix flour, sugar and cinnamon, then cut in butter until mixture resembles fine crumbs. Bake muffins 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.
Homemade Chocolate Pudding
1/2 c. sugar
1/3 c. cocoa powder
2 T. cornstarch
1/8 tsp. salt
1 3/4 c. milk (whole milk works best)
2 egg yolks, slightly beaten
2 tsp. vanilla
Combine dry ingredients in an 8-cup microwave safe bowl. Gradually stir in milk. Whisk until combined. Microwave on high 4-6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half the hot/milk mixture gradually into the egg yolks. Stir back into the hot/milk mixture in measure. (This prevents the eggs from clumping) Microwave on medium-high 1-3 minutes, stirring every minute, until thickened. Stir in vanilla. Pour into dishes and chill at least 2 hours.
1/3 c. cocoa powder
2 T. cornstarch
1/8 tsp. salt
1 3/4 c. milk (whole milk works best)
2 egg yolks, slightly beaten
2 tsp. vanilla
Combine dry ingredients in an 8-cup microwave safe bowl. Gradually stir in milk. Whisk until combined. Microwave on high 4-6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half the hot/milk mixture gradually into the egg yolks. Stir back into the hot/milk mixture in measure. (This prevents the eggs from clumping) Microwave on medium-high 1-3 minutes, stirring every minute, until thickened. Stir in vanilla. Pour into dishes and chill at least 2 hours.
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