Main Dish - Bridgette
Family's Favorite BBQ Pork
3 Pork roasts from Costco, the ones that come in a pack of four and look like mini-footballs. You can make one or all three, but adjust the sauce accordingly.
Brown roast in oil. Cook roast in a roasting pan or crock pot with juices from the pack. Do not add water.
Bake at 300 degrees for 4 hours. Shred while hot and put sauce on while hot. Serve on buns and freeze remainder in freezer bags.
Sauce for 3 Costco Roasts:
2 bottles Bulls-eye original BBQ sauce (or whatever brand you have available)
1/2 Cup Yoshita's gourmet sauce (also found at Costco)
1/4 Cup steak sauce
1/4 Cup Catalina dressing
1 TBSP Brown Sugar
Garlic powder, salt and pepper to taste
(Hint: If you don't have everything for the sauce, you can just make it with the primary ingredients: BBQ sauce, brown sugar and Yoshita sauce and it will still taste great!)
Dessert - Diane
Healthy Frozen Yogurt
1 quart strawberries (cleaned & cut in half)
1 T. lemon juice
1 c. Fage Fat Free Greek Yogurt
3/4 c. skim milk
1/3 c Agave (or 2/3 cup of Sugar, I used Agave because it's healthier).
Freeze strawberries for 15-20 minutes. Puree with lemon juice. Add rest of ingredients and freeze in an ice cream maker. Serve with strawberries. Serving Size 3/4 cup, 106 calories, protein 3.8g, carb 23g
Tuesday, June 21, 2011
Tuesday, May 10, 2011
May Recipes - (Lisa)
Appetizer - Shana
Favorite Fruit Dip
1 8oz. cream cheese, room temp.
1 small can condensed milk
1 8oz. container of cool whip
1 tsp. vanilla
Beat cream cheese, vanilla and milk with mixer until smooth. Fold cool whip into mixture. Refrigerate and serve with your favorite fruit.
Side Dish - Jill
Pasta with Roasted Cauliflower, Arugula & Prosciutto
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano
Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.
Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.
Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.
Side Dish - Lisa
Bow Tie Pasta Salad
16 oz. package of bow tie pasta, cooked
Marinate for 8 hours or overnight in:
1/2 c. oil
2/3 c. teriyaki sauce
2/3 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper
6 Tbs. sugar
Salad:
10 oz. baby spinach
6 oz. dried cranberries
2-3, 11 oz. cans mandarin oranges
6 oz. honey roasted peanuts
1/8 c. sesame seeds
1 c. green onions, chopped
2 - 8oz. cans water chestnuts, sliced
grilled chicken, diced
Add marinated pasta to remaining ingredients. Marinade will act as dressing for salad.
Main Dish - Arika
Baked Ziti
1 lb. ground beef (instead I used 15 Italian meatballs from Costco cooked according to the package directions and then smashed up with a fork - it gives it a little extra kick)
1 small onion, diced
1 clove garlic, minced
4 oz cream cheese
1 can of diced tomatoes
1 jar of spaghetti sauce (I just used Ragu original recipe)
1 cup shredded Italian cheese blend or mozzarella cheese
1 box of ziti noodled, cooked (16 oz box)
Brown ground beef in sauce pan, add onion and garlic. Drain any excess fat, then add spaghetti sauce, tomatoes and cream cheese. Mix on low heat until cream cheese is blended. Mix cooked noodles in with the sauce. Pour into a sprayed 9" round cooking-ware. Top with cheese and sprinkle with basil and oregano (or Italian seasoning). Bake at 350 for 20 minutes or until cheese is melted and warmed through.
Main Dish - Jamie
Sundried Tomato Chicken w/Artichoke
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
handful of fresh basil, chopped
Brown or white rice
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through add fresh basil and simmer for another 5 minutes.
Serve over warm rice, white or brown (to make it a little healthier. :)
Main Dish - Bridgette
Szechuan Chicken
4 chicken breasts
3 Tbsp. cornstarch
6 Tbsp. olive oil
6 cloves of garlic
3 Tbsp. red wine vinegar
1/4 C brown sugar
5 Tbsp. soy sauce (we use Yoshita Sauce from Costco)
1/4 tsp. cayenne pepper, optional
thinly sliced carrots, optional
snow peas, optional
Cut chicken into cubes and coat with cornstarch. In a skillet, heat oil, then add pressed garlic. Saute over low heat until golden. Add chicken and cook until no longer pink. Combine vinegar, sugar, soy sauce, and pepper in a bowl. Mix well. Add to skillet and bring to a boil then simmer until thickened. Serve over rice.
Dessert - Jodi
Raw Ganache Bites
Crust:
1 c. raw whole almonds
1/4 c. raw cacao powder
2 Tbsp. raw coconut oil
2 Tbsp. raw honey
Put almonds in food processor and blend until they are a fine powder. Add remaining ingredients and blend utnil well mixed. Put 1 tsp. of crust in the bottom of mini muffin cups and press down firmly.
Ganache:
1 c. cacao powder
1/2 C. coconut oil, melted
2tsp. vanilla extract
Whisk together all ingredients until smooth. Pour in mini muffin cup 1/3 full of ganache. Put a few raspberries or lightly toasted pecans on top of ganache layer. Pour another layer of ganache on top of berries or nuts, and then top with more nuts or raspberries. Refrigerate until firm. Serve chilled (ganache will get soft if left at room temp.).
Favorite Fruit Dip
1 8oz. cream cheese, room temp.
1 small can condensed milk
1 8oz. container of cool whip
1 tsp. vanilla
Beat cream cheese, vanilla and milk with mixer until smooth. Fold cool whip into mixture. Refrigerate and serve with your favorite fruit.
Side Dish - Jill
Pasta with Roasted Cauliflower, Arugula & Prosciutto
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano
Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.
Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.
Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.
Side Dish - Lisa
Bow Tie Pasta Salad
16 oz. package of bow tie pasta, cooked
Marinate for 8 hours or overnight in:
1/2 c. oil
2/3 c. teriyaki sauce
2/3 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper
6 Tbs. sugar
Salad:
10 oz. baby spinach
6 oz. dried cranberries
2-3, 11 oz. cans mandarin oranges
6 oz. honey roasted peanuts
1/8 c. sesame seeds
1 c. green onions, chopped
2 - 8oz. cans water chestnuts, sliced
grilled chicken, diced
Add marinated pasta to remaining ingredients. Marinade will act as dressing for salad.
Main Dish - Arika
Baked Ziti
1 lb. ground beef (instead I used 15 Italian meatballs from Costco cooked according to the package directions and then smashed up with a fork - it gives it a little extra kick)
1 small onion, diced
1 clove garlic, minced
4 oz cream cheese
1 can of diced tomatoes
1 jar of spaghetti sauce (I just used Ragu original recipe)
1 cup shredded Italian cheese blend or mozzarella cheese
1 box of ziti noodled, cooked (16 oz box)
Brown ground beef in sauce pan, add onion and garlic. Drain any excess fat, then add spaghetti sauce, tomatoes and cream cheese. Mix on low heat until cream cheese is blended. Mix cooked noodles in with the sauce. Pour into a sprayed 9" round cooking-ware. Top with cheese and sprinkle with basil and oregano (or Italian seasoning). Bake at 350 for 20 minutes or until cheese is melted and warmed through.
Main Dish - Jamie
Sundried Tomato Chicken w/Artichoke
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
handful of fresh basil, chopped
Brown or white rice
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through add fresh basil and simmer for another 5 minutes.
Serve over warm rice, white or brown (to make it a little healthier. :)
Main Dish - Bridgette
Szechuan Chicken
4 chicken breasts
3 Tbsp. cornstarch
6 Tbsp. olive oil
6 cloves of garlic
3 Tbsp. red wine vinegar
1/4 C brown sugar
5 Tbsp. soy sauce (we use Yoshita Sauce from Costco)
1/4 tsp. cayenne pepper, optional
thinly sliced carrots, optional
snow peas, optional
Cut chicken into cubes and coat with cornstarch. In a skillet, heat oil, then add pressed garlic. Saute over low heat until golden. Add chicken and cook until no longer pink. Combine vinegar, sugar, soy sauce, and pepper in a bowl. Mix well. Add to skillet and bring to a boil then simmer until thickened. Serve over rice.
Dessert - Jodi
Raw Ganache Bites
Crust:
1 c. raw whole almonds
1/4 c. raw cacao powder
2 Tbsp. raw coconut oil
2 Tbsp. raw honey
Put almonds in food processor and blend until they are a fine powder. Add remaining ingredients and blend utnil well mixed. Put 1 tsp. of crust in the bottom of mini muffin cups and press down firmly.
Ganache:
1 c. cacao powder
1/2 C. coconut oil, melted
2tsp. vanilla extract
Whisk together all ingredients until smooth. Pour in mini muffin cup 1/3 full of ganache. Put a few raspberries or lightly toasted pecans on top of ganache layer. Pour another layer of ganache on top of berries or nuts, and then top with more nuts or raspberries. Refrigerate until firm. Serve chilled (ganache will get soft if left at room temp.).
Wednesday, March 23, 2011
March Recipes (Jodi)
Appetizer - Emily
Chip Dip
1 pkg. cream cheese
1 can chili
1 c. cheddar cheese
Spread the cream cheese evenly on the bottomo of a 8X8 pan. spread the chili evenly on the cream cheese. Sprinkle cheddar cheese on top. Heat at 350 in oven for 15-20 min. or until heated through.
Appetizer - Sarah
Veggie Bars/ Veggie Pizza
2 tube refrigerated crescent rolls
1/2 c. sour cream
1 (8 oz) packages cream cheese softened
3/4 c. mayo
1 env. Ranch dressing mix
3/4 c. finely chopped broccoli
3/4 c. finely chopped cauliflower
3/4 c. finely chopped green onion
3/4 c. finely chopped carrots
3/4 c. finely chopped tomatos or red pepper
3/4 c. shredded cheddar cheese
Cover bottom of jelly roll pan with sheets of crescent roll dough, patting and stretching to fit. Bake at 350 until lightly browned. IN mixing bowl combine mayo, sour cream, cream cheese, and Ranch packet. Spread over cooled crust. Combine veggies to mix and distribute evenly over creamed mixture. Sprinkle with shredded cheese. Cover with plastic wrap and gently push veggie and cheese into creamed mixture. Refrigerate, covered 3 to 4 hours. Cut into bars! You can also make it the night before and it taste even better!
Side Dish - Jodi
Sauteed Asparagus
1 Bunch Asparagus
1 Tablespoon Olive Oil
Salt and Pepper to taste
Wash and dry the asparagus. Put olive oil in a pan and add asparagus stirring occastionally. Cook until tender and slightly browned about 15 minutes. Add salt and pepper.
Side Dish - Jodie
Poppy Seed Salad
1 bag of lettuce
1 bag of fresh spinach
10 sliced mushrooms
Grated Swiss Cheese
1 can mandarin oranges
1/2 cup almonds Poppy Seed Dressing
1/4 Red Onion
1/3 Cup Red Wine Vinegar
1/2 Tablespoon prepared Mustard
1 Tsp. Salt
1/2 cup Sugar
1 Cup Canola or Vegetable Oil
1 Tablespoon Poppy Seeds
In a blender add the red onion and red wine vinegar and puree until smooth. Add mustard, sugar and salt. After everything is blended together and smooth add the oil a little bit at a time. Stir in poppy seeds by hand.
Main Dish - Katie
Shredded Chicken
3-5 lbs. skinless boneless chicken
2-3 cans dr. pepper
1 tsp. lawrey's season salt
3-5 garlic cloves
Put chicken, 2 cans dr. pepper, salt and garlic in crockpot. cook all night on low. Shred in the morning add 1 can dr. pepper and cook on low 8-10 hours. Serve with your favorite BBQ sauce.
Main Dish - Diane
Yummy Chicken Nuggets
INGREDIENTS:
4 chicken breasts (for vegetarian, you can use Gardein chicken scallopini cutlets, thawed and cut into strips)
1 1/2 cups cornflakes
1/2 cup French's fried onion rings
1/2 cup all-purpose flour
1 T cajun seasoning
1 egg, lightly beaten
BBQ sauce or honey mustard, for dipping
METHOD:
Preheat oven to 400°F. Mix flour and cajun seasoning. In a separate bag, mix corn flakes & French's fried onions. Crush with rolling pin. Dip chicken strips in flour mixture, then egg (letting the excess drip off), then roll in cornflakes & fried onions to completely coat. Bake 20-25 minutes, until golden brown and crispy.
Main Dish - Marcie
Asian Chicken Salad
3-4 chicken breasts, marinated in your favorite teriyaki sauce.
Dressing-
½ cup oil
2 Tablespoons sugar
1 teaspoon salt
½ teaspoon pepper
3 Tablespoons rice vinegar (plain)
1 Tablespoon sesame oil
Marinate chicken 3 or 4 hours and cook on the grill. Serve over green leaf lettuce, crunchy rice noodles, sliced almonds, mandarin oranges, carrots, snow peas and green onions. Top with dressing just before serving.
Main Dish - Jill
Pancetta Macaroni & Cheese
INGREDIENTS
8 tablespoons (1 stick) butter, divided
4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups (or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese*
1 1/2 cups panko (Japanese breadcrumbs)**
1/2 cup chopped fresh Italian parsley
1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni
PREPARATION
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper.
DO AHEAD
Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley.
DO AHEAD
Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.
Dessert - Monica
Chocolate Cherry Crockpot Cake
2 cans (21 oz each) cherry pie filling
1 chocolate cake mix
1/2 c. butter
Spread the filling over bottom of greased crock pot, sprinkle cake mix over top. Melt butter and drizzle over cake mix as evenly as possible. Cook on low 4 hours or high 2 hours. Turn off and let it sit covered 1/2 an hour.
Dessert - Tennille
Chocolate Overload CupCakes
1 Chocolate Cake Mix
1 Lg Box instant chocolate pudding
1 12oz. bag chocolate chips
Follow cake mix instructions then add chocolate pudding, mix well. Add chocolate chips mix till blended. Follow cupcake cooking time and temp. Only fill cups 2/3 full (will make about 30 cup cakes). Topping 3 Large Nestle crunch candy bars 2 Cans of Cream Cheese white frosting 1 Package of Coconut After cupcakes come out of oven let cool for a few minutes. Meanwhile melt candy bars in microwave oven for 15 seconds at a time until melted ( make sure not to burn). Spread candy over each cup cake just to cover. Put in frig to cool and set chocolate. Once choc is set frost and dip in coconut.........Yummy
Dessert - Shana
Chocolate-Peanut Butter Truffle Pie
INGREDIENTS:
Crust: 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Truffle Filling: 1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
Peanut Butter Filling:
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
Topping:
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts
DIRECTIONS:
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.
Chip Dip
1 pkg. cream cheese
1 can chili
1 c. cheddar cheese
Spread the cream cheese evenly on the bottomo of a 8X8 pan. spread the chili evenly on the cream cheese. Sprinkle cheddar cheese on top. Heat at 350 in oven for 15-20 min. or until heated through.
Appetizer - Sarah
Veggie Bars/ Veggie Pizza
2 tube refrigerated crescent rolls
1/2 c. sour cream
1 (8 oz) packages cream cheese softened
3/4 c. mayo
1 env. Ranch dressing mix
3/4 c. finely chopped broccoli
3/4 c. finely chopped cauliflower
3/4 c. finely chopped green onion
3/4 c. finely chopped carrots
3/4 c. finely chopped tomatos or red pepper
3/4 c. shredded cheddar cheese
Cover bottom of jelly roll pan with sheets of crescent roll dough, patting and stretching to fit. Bake at 350 until lightly browned. IN mixing bowl combine mayo, sour cream, cream cheese, and Ranch packet. Spread over cooled crust. Combine veggies to mix and distribute evenly over creamed mixture. Sprinkle with shredded cheese. Cover with plastic wrap and gently push veggie and cheese into creamed mixture. Refrigerate, covered 3 to 4 hours. Cut into bars! You can also make it the night before and it taste even better!
Side Dish - Jodi
Sauteed Asparagus
1 Bunch Asparagus
1 Tablespoon Olive Oil
Salt and Pepper to taste
Wash and dry the asparagus. Put olive oil in a pan and add asparagus stirring occastionally. Cook until tender and slightly browned about 15 minutes. Add salt and pepper.
Side Dish - Jodie
Poppy Seed Salad
1 bag of lettuce
1 bag of fresh spinach
10 sliced mushrooms
Grated Swiss Cheese
1 can mandarin oranges
1/2 cup almonds Poppy Seed Dressing
1/4 Red Onion
1/3 Cup Red Wine Vinegar
1/2 Tablespoon prepared Mustard
1 Tsp. Salt
1/2 cup Sugar
1 Cup Canola or Vegetable Oil
1 Tablespoon Poppy Seeds
In a blender add the red onion and red wine vinegar and puree until smooth. Add mustard, sugar and salt. After everything is blended together and smooth add the oil a little bit at a time. Stir in poppy seeds by hand.
Main Dish - Katie
Shredded Chicken
3-5 lbs. skinless boneless chicken
2-3 cans dr. pepper
1 tsp. lawrey's season salt
3-5 garlic cloves
Put chicken, 2 cans dr. pepper, salt and garlic in crockpot. cook all night on low. Shred in the morning add 1 can dr. pepper and cook on low 8-10 hours. Serve with your favorite BBQ sauce.
Main Dish - Diane
Yummy Chicken Nuggets
INGREDIENTS:
4 chicken breasts (for vegetarian, you can use Gardein chicken scallopini cutlets, thawed and cut into strips)
1 1/2 cups cornflakes
1/2 cup French's fried onion rings
1/2 cup all-purpose flour
1 T cajun seasoning
1 egg, lightly beaten
BBQ sauce or honey mustard, for dipping
METHOD:
Preheat oven to 400°F. Mix flour and cajun seasoning. In a separate bag, mix corn flakes & French's fried onions. Crush with rolling pin. Dip chicken strips in flour mixture, then egg (letting the excess drip off), then roll in cornflakes & fried onions to completely coat. Bake 20-25 minutes, until golden brown and crispy.
Main Dish - Marcie
Asian Chicken Salad
3-4 chicken breasts, marinated in your favorite teriyaki sauce.
Dressing-
½ cup oil
2 Tablespoons sugar
1 teaspoon salt
½ teaspoon pepper
3 Tablespoons rice vinegar (plain)
1 Tablespoon sesame oil
Marinate chicken 3 or 4 hours and cook on the grill. Serve over green leaf lettuce, crunchy rice noodles, sliced almonds, mandarin oranges, carrots, snow peas and green onions. Top with dressing just before serving.
Main Dish - Jill
Pancetta Macaroni & Cheese
INGREDIENTS
8 tablespoons (1 stick) butter, divided
4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups (or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese*
1 1/2 cups panko (Japanese breadcrumbs)**
1/2 cup chopped fresh Italian parsley
1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni
PREPARATION
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper.
DO AHEAD
Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley.
DO AHEAD
Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.
Dessert - Monica
Chocolate Cherry Crockpot Cake
2 cans (21 oz each) cherry pie filling
1 chocolate cake mix
1/2 c. butter
Spread the filling over bottom of greased crock pot, sprinkle cake mix over top. Melt butter and drizzle over cake mix as evenly as possible. Cook on low 4 hours or high 2 hours. Turn off and let it sit covered 1/2 an hour.
Dessert - Tennille
Chocolate Overload CupCakes
1 Chocolate Cake Mix
1 Lg Box instant chocolate pudding
1 12oz. bag chocolate chips
Follow cake mix instructions then add chocolate pudding, mix well. Add chocolate chips mix till blended. Follow cupcake cooking time and temp. Only fill cups 2/3 full (will make about 30 cup cakes). Topping 3 Large Nestle crunch candy bars 2 Cans of Cream Cheese white frosting 1 Package of Coconut After cupcakes come out of oven let cool for a few minutes. Meanwhile melt candy bars in microwave oven for 15 seconds at a time until melted ( make sure not to burn). Spread candy over each cup cake just to cover. Put in frig to cool and set chocolate. Once choc is set frost and dip in coconut.........Yummy
Dessert - Shana
Chocolate-Peanut Butter Truffle Pie
INGREDIENTS:
Crust: 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Truffle Filling: 1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
Peanut Butter Filling:
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
Topping:
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts
DIRECTIONS:
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.
Tuesday, February 15, 2011
February Recipes (Shana)
Side Dish - Jodi
Roasted Butternut Squash
Butternut Squash, cut into 1 inch squares (or buy it pre cut)
1 Tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
Put the cut up squash on a baking sheet and add olive oil, salt and peper and mix it around with your hands. Put it in a pre-heated 350 degree oven for 25-35 minutes or until tender.
Side Dish - Ann
Loaded Smashed Potatoes
Boil 6-8 med potatoes for 20 minutes or until tender
Drain
Mash with
1 cup grated cheese
1/2 cup sour cream
1/2 cup crumbled bacon
chives
Side Dish - Shana
Broccoli Puree (Giada De Laurentiis)
1 lb. fresh broccoli
1 large russet potato
4 oz. cream cheese
1/4 c. parmesan cheese
1/2 c. chicken broth
Steam broccoli and boil or steam potato. Put all ingredients in a blender and puree. Make sure the top isn't on fully since it will be hot. Serve!
Dessert - Jill
Snickerdoodles
For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract
In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. (Maybe check after 8 minutes depending on how your oven cooks) You don't want them to crispy ***I used whole wheat pastry flour to feel a little bit better about all the butter.
Roasted Butternut Squash
Butternut Squash, cut into 1 inch squares (or buy it pre cut)
1 Tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Pepper
Put the cut up squash on a baking sheet and add olive oil, salt and peper and mix it around with your hands. Put it in a pre-heated 350 degree oven for 25-35 minutes or until tender.
Side Dish - Ann
Loaded Smashed Potatoes
Boil 6-8 med potatoes for 20 minutes or until tender
Drain
Mash with
1 cup grated cheese
1/2 cup sour cream
1/2 cup crumbled bacon
chives
Side Dish - Shana
Broccoli Puree (Giada De Laurentiis)
1 lb. fresh broccoli
1 large russet potato
4 oz. cream cheese
1/4 c. parmesan cheese
1/2 c. chicken broth
Steam broccoli and boil or steam potato. Put all ingredients in a blender and puree. Make sure the top isn't on fully since it will be hot. Serve!
Dessert - Jill
Snickerdoodles
For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon
For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter
2 cups sugar
2 eggs
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract
In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. (Maybe check after 8 minutes depending on how your oven cooks) You don't want them to crispy ***I used whole wheat pastry flour to feel a little bit better about all the butter.
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