Monday, December 20, 2010

Homemade Barbecued Chicken Pizza

Craving a taste of summer to brighten up boring winter dinners? I have got the perfect recipe for you!

I have the secret for fast, delicious, homemade pizza. Forget making the dough from scratch. I've tried many times, and it was just never as good. Hop on over to a local pizza joint and buy pre-made pizza dough. I get mine from Papa Murphy's. It comes ready to bake, all rolled out, and on its own baking sheet for $3 (for a large).


Barbecued Chicken Pizza
Serves 4

Olive oil, for baking sheet
All-purpose flour, for dusting
1 pound store-bought frozen pizza dough, thawed
1/2 cooked chicken, (about 1 1/4 pounds), shredded (about 2 cups)
1/2 cup store-bought barbecue sauce
2 cups shredded Monterey Jack cheese
1 large zucchini, halved lengthwise and thinly sliced
1 small onion, halved and thinly sliced
Coarse salt and ground pepper

1. Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.
  
2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.
  
3. In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.
  
4. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

Source: Martha Stewart 

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Monday, December 6, 2010

Caramel Eggnog Cocktail

 It is very sweet, but so so good. If you are an eggnog lover, I dare you not to like it. 



Monday, November 29, 2010

Sweet Potato Bundles

This recipe for Sweet Potato Bundles is for all the sweet tooth's out there. Sweet potatoes are mixed with brown sugar, OJ, orange zest and nutmeg, then rolled around a large marshmallow. To finish them off, they are rolled around in a mixture of coconut, sugar and cinnamon. They are delicious, and very sweet.

Sweet Potato Bundles
Makes 6-8 servings

4 large sweet potatoes
2/3 cup packed brown sugar
2 tablespoons orange juice
1 teaspoon orange zest
1/2 teaspoon freshly grated nutmeg
2 cups shredded coconut, sweetened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 large marshmallow per sweet potato bundle

1. Preheat oven to 350 degrees F.

2. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Recipe from Paula Deen 

Tuesday, November 23, 2010

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Turkey day is almost here! I figured I better hurry up and post a few recipes those that are still in need of Thanksgiving recipe inspiration.

As a side note, do you make the traditional food for Thanksgiving (turkey, dressing, mashed potatoes, etc.) or do you go with more unusual food?  I am often torn between trying something new and relying on the old stand by recipes.
Anyhow, onto the meal. Tyler Florence rocks this turkey/stuffing recipe. The pan drippings make a very unusual gravy that is slightly sweet. My only complaint was that even with a lot of basting going on, it turned out not as juicy as I would've hoped. Anyone have any tips in that area?

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
Serves 6-8


1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 tube of Jimmy Dean maple sausage (I believe its 1/2 to 1 lb), cooked and drained
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

1. Preheat the oven to 350 degrees F and remove the top rack.

2. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

3. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the cooked maple sausage. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

4. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

5. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

6. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Recipe courtesy Tyler Florence

Monday, November 15, 2010

Glazed Cheese Croissants

This recipe for Glazed Cheese Croissants are very delish, although a bit unconventional. I'd recommend trying them out for a lazy weekend breakfast, if you aren't afraid that one main ingredient is cottage cheese. It is actually worked into the dough rather than used as a filling. I added a bit of cinnamon on top.

I had some issues rolling out the dough so I made it cinnamon roll style where you start with a square shape, roll it into a log and cut it into slices. No matter what recipe, no matter how hard I try, I cannot roll out dough properly, so don't blame the recipe.

These have a unique flavor from the cottage cheese that I really enjoyed. They are best served fresh and warm.

Glazed Cheese Croissants
Makes 8 servings

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup small-curd cottage cheese
1 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1/4 teaspoon salt

Sugar Glaze (see below)

1. In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.

2. Preheat oven to 375°. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown.Transfer to wire rack. Cool 10 minutes.

3. Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.

Recipe courtesy of Martha Stewart - Everyday Food

Monday, November 8, 2010

Lemon Chicken with Croutons

WOW. That is some shiny chicken. Had to use the flash for this picture.

The recipe is from Barefoot in Paris: Easy French Food You Can Make at Home. I have come to love Ina Garten. While I'm still not a fan of the kissy-kissy bear hugs she gives her husband on TV, the story of their marriage is actually quite romantic. When the Food Network replays the Chefography episodes I recommend that you watch them. You may even come to love Giada and Rachael after watching them.

Anyhow, back to the cookbook. Full of gorgeous pictures and delicious recipes like Goat Cheese Tarts, Chicken with Forty Cloves of Garlic, Pear Clafouti, Pain Perdu and Chocolate Orange Mousse. Simple, elegant and delicious.


Monday, November 1, 2010

Mild Spice Bites

Unlike a stronger flavored ginger cookie, this recipe for Mild Spice Bites takes a much lighter molasses flavor. It is perfect for shipping over the holidays. It is very light in weight and it stores well. A thin milk glaze is applied to the top with a sprinkle of sugar to top it off.

Mild Spice Bites
Makes about 60

3/4 c. light-flavor molasses
1/2 c. packed brown sugar
1/2 c. butter (no substitutes)
4 c. AP flour
1 1/2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. pepper
2 eggs
Milk
Coarse decorating sugar or granulated sugar

1. Combine molasses, brown sugar, and butter in a large saucepan. Heat and stir until melted. Cool mixture about 20 minutes. Stir together flour, cinnamon, baking soda, nutmeg, and pepper in a large mixing bowl; set aside.

2. Beat eggs into cooled molasses mixture with a wooden spoon. Stir in flour mixture. Cover dough with plastic wrap, and chill for 1 to 2 hours or till easy to handle.

3. Divide dough into six equal portions. Roll each portion on a lightly floured surface into a 10-inch rope. Cut ropes diagonally into 3/4-inch pieces. Brush the top of each piece with milk, and dip in coarse sugar or granulated sugar; place 2 inches apart on an ungreased baking sheet.

4. Bake in a 375-f degrees oven for 7 to 8 minutes or till edges are firm and bottoms are lightly browned. Transfer to wire racks and cool.

Recipe from Better Homes and Gardens - Christmas Cookies 1999

Monday, October 25, 2010

Cranberry Butter

Cranberry Butter

Take 1 stick of softened butter and 1/2 cup cranberry sauce. Combine and store in the fridge for up to a week or so. Serve with crusty french bread or English muffins.

Recipe from Martha Stewart

Monday, October 18, 2010

Skillet Goulash

I'm hesitant to admit that my favorite kind of Goulash comes in a single serving tray and is microwaved. I know. Isn't that terrible? The Stouffer's brand. There is something about it that hits just the right spot. Even as leftovers, the celery in this Skillet Goulash wasn't mushy. I love that.

Skillet Goulash
Makes 6 Servings (1 1/2 cups each)

8 oz. uncooked elbow macaroni
1 1/2 lbs lean ground beef
1 cup chopped celery
1 chopped medium onion
2 cans (14.5 oz each) diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup
1 Tbsp. vinegar
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper

1. Cook and drain pasta as directed on package.

2. Meanwhile, in a 12-inch nonstick skillet or Dutch oven, cook ground beef, celery and onions over medium-high heat, 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

3. Stir in cooked pasta, and all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered for 10 minutes, stirring occasionally.

Adapted from a recipe by Pillsbury

Monday, October 11, 2010

Radishes with Herb Butter & Salt

I omitted the whole 'arrange the radishes on a bed of sea salt' business that is called for in Ina's directions and just sliced them up and added them to the sandwich. It has a nice onion flavor to it, so if you are adverse to a lot of onion flavor, you might want to omit the radish and add some London broil on top. Pretty tasty either way, I must say.

Radishes with Herb Butter and Salt
Serves 6-8


2 bunches radishes with the tops intact
Sea salt
Good salted butter or Herb Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted

1. Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.

Herb Butter:

1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper

2. Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Recipes from Ina Garten

Friday, October 8, 2010

Pumpkin Chocolate Chip Cookies

Many of us are craving fall flavors these days, and this recipe for Pumpkin Chocolate Chip Cookies fulfills that craving while keeping the process ultra simple by using premade cookie mix. The result is a cakey, or puffy textured chocolate chip cookie with a comforting pumpkin flavor.

Pumpkin Chocolate Chip Cookies
Makes about 2 dozen

1 Extra big tube of chocolate chip cookie dough (I just got the biggest one the supermarket had)
1 cup canned pumpkin puree
1 tsp. cinnamon
dash of nutmeg

1. Add all ingredients to a large Ziploc bag. Squish until combined. Cut off a corner of the bag and squeeze out dollops of dough onto cookie sheet, spacing them two inches apart. Bake at 350-F degrees for 15 to 20 minutes.

Monday, October 4, 2010

Slow Cooker Sloppy Joes

Many thanks to Amy, creator of MomAdvice.com for this great slow cooker recipe. I love it. The red bell pepper gives it a great flavor and as a plus, using a crockpot instead of your range or stove will keep your kitchen cool in the summer months.

Tuesday, September 21, 2010

Pulled Pork with Root Beer BBQ Sauce

Ladies and gentlemen, the easiest dinner recipe ever. Well, okay, maybe I exaggerated, but it is pretty darn easy and delicious. I added coleslaw to mine, feel free to omit that if you'd prefer. Recipe courtesy of one of my favorite cooking websites of all time, Mennonite Girls Can Cook.

Pulled Pork with Root Beer BBQ Sauce
Makes several servings

2-3 pound pork loin roast
1 can root beer
1 bottle barbecue sauce

1. Place pork roast in slow cooker. Pour can of root beer over the meat. Cook on low for 8 hours.

2. Drain juices. Shred pork and return to slow cooker. Stir in heated barbecue sauce and keep warm in slow cooker until ready to serve.

Source: Mennonite Girls Can Cook

Tuesday, September 14, 2010

Chocolate Chip Zucchini Bars

Big, huge and giant thanks to Egg to the Apples for this recipe. It is awesome and delicious.This was my first experience eating or baking zucchini bars, and I thought they were crazy delicious. As encouraged, I let these chill in the fridge before serving, and I thought it made them taste so much better (but they were already good).


Sunday, September 12, 2010

Mom's Sit Sandwich (Squishy Sorta Muffuletta)

Why is it a Sit Sandwich? You sit on it to flatten it silly.

Well, I just flattened mine with my hands, so no sandwich sitting for me, but I'm sort of a grouch that way.

It is important to let the flavors develop while this chills in the fridge. I made the recipe as called for, but there are additional ingredients listed at the end of the recipe that you can add to give it a twist. I happened to have a butter and garlic dipping sauce leftover from a pizza order, so I dipped my sandwich in that and it was amazing. Ready for the recipe?


Saturday, September 11, 2010

Mac and Cheese Dog Casserole


Made this one last night. Super delicious. It has a lot of great players: beer, cheese, hot dogs, spicy mustard and ketchup. How could you go wrong?

My sauce initially didn't thicken at all. I added a bit of cornstarch, which was mixed with a small bit of cold water and stirred, then added to the hot milk mixture. (Probably about 2 tbsp. cornstarch added to 1/4 cup water)


Note: If you'd like, you can broil or saute your hot dogs first to give them an extra crispy skin.


Mac and Cheese Dog Casserole
4-6 servings, recipe from Rachael Ray

1 pound elbow macaroni
salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle - whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy pre-shredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

1. Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente.

2. Preheat broiler and set rack 12 inches from heat.

3. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.

4. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Friday, September 10, 2010

Broccoli-Cauliflower Bake




Vintage Victuals is a great food blog with ultra comforting recipes. Whilst trolling through the archives, I came across her recipe for a Broccoli-Cauliflower Bake. Ultra yum.

I added half a package of sliced mushrooms and subbed a can of cream of celery for the mushroom soup, only because I wanted to use what I had on hand rather than buying more ingredients. The result was extremely delicious and became and instant favorite for our house.

Broccoli-Cauliflower Bake
Makes 4-6 servings


  • 1 head broccoli, washed and separated into florettes
  • 1 head cauliflower, washed and separated into florettes
  • Salt and pepper to taste
  • 1 can condensed cream of mushroom soup (light version works too)
  • 1 cup sour cream (low-fat sour cream or no-fat plain yogurt also work)
  • 1/4 cup grated parmigiano reggiano cheese


1. Preheat oven to 350 degrees. Arrange broccoli and cauliflower in a greased 9 x 9 casserole dish or a 9" pie dish. Sprinkle with salt and pepper. In a bowl, whisk together condensed soup and sour cream. Pour this mixture over your veggies. Sprinkle with parmigiano reggiano cheese. Bake for 30 minutes, or until veggies are tender and sauce begins to turn golden brown.

Recipe from Vintage Victuals

Thursday, September 9, 2010

Sangria Punch (Non Alcoholic)


Back when I was still extremely large and pregnant with my son, I started craving sangria. As you may know, sangria is an alcoholic beverage, and I am way too uptight to even take a sip of alcohol during pregnancy. I found a great substitution over at Heritage Schoolhouse.

I was pleasantly surprised at the taste of this punch. While not exactly a traditional sangria flavor (since there is no wine in it), it really did the trick of satisfying my craving. This is a perfect summer drink to enjoy at the end of a long day.

Sangria Punch
6 servings

maraschino cherries and juice
lemon slices
lime slices
orange slices
grape juice
ginger ale

1. Put cherries, juice, lemon, lime and orange slices in a pitcher. Let chill in the fridge for several hours.

To serve: Pour equal amounts of prepared punch and ginger ale over ice in a large glass.

Recipe from Heritage Schoolhouse

Tuesday, September 7, 2010

PB and J Cookies

I went nuts over these cookies. They are a perfect balance of soft peanut butter cookie, a dab of jam and an amazing but simple peanut butter frosting. They are YUM-O and I don't care who knows it.

PB and J Cookies
Makes 20-25 cookies

1/2 c. AP flour
1/2 tsp. baking powder
1 c. creamy peanut butter
1/4 c. unsalted butter, room temp.
3/4 c. granulated sugar
1/4 c. brown sugar
1 egg
Strawberry Jam
1/4 cup plus 2 Tbsp. confectioners' sugar
1 1/2 Tbsp. milk

1. Preheat oven to 350 f degrees. In a small bowl, stir together flour and baking powder. Set aside.

2. In the bowl of your mixer, blend 3/4 of the peanut butter with the room temperature butter on medium speed. Add the granulated sugar and brown sugar and beat till smooth, approx. 5 minutes. Beat in the egg until incorporated. Stir in the flour mixture until just combined.

3. Using a small ice cream scoop or a tablespoon, drop the dough 2 inches apart onto ungreased cookies sheets. Using your thumb, gently dent the center of the cookies. Spoon 1/2 tsp. of the strawberry jelly into each center. Bake until lightly golden, about 12 minutes. Remove to a cookie rack and cool.

4. In a small bowl, beat together the remaining 1/4 cup of peanut butter and the confectioners' sugar. With a fork or whisk, stir mixture while adding the milk, a little at a time, until the frosting reaches a good consistency for piping. Using a resealable bag with a tiny corner cut off, pipe the frosting over the cookies.

Recipe courtesy of Everyday With Rachel Ray magazine.

Monday, September 6, 2010

Soft and Chewy Ginger Cookies

Soft and chewy, with a rich spicy flavor. I can't get enough of them.

Bookmark this one for the holidays. Trust me. These are in my top 3 favorite cookie recipes of all time category. 

Soft and Chewy Ginger Cookies
Makes about two dozen

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Recipe from Allrecipes

Saturday, September 4, 2010

Sweet Fried Corn


If you have a sweet tooth I am betting you will enjoy this side dish. We enjoyed it so much that we made this twice in one week. Now, given the ingredients you won't want to eat like this on a regular basis, but for comfort food to indulge it, it hits the spot.

The original recipe called for frozen corn (16 oz.), but many reviewers remarked that the frozen corn turned out tough and to try using canned corn instead. I did use canned corn, and it was so good, I won't even worry about making a special trip to buy frozen corn for this.

Sweet Fried Corn
Makes 2 servings

4 tablespoons butter
1 can of corn,drained
2 tablespoons white sugar or honey (I used honey)
1/3 cup heavy cream (I used Whole Milk)
Salt
1/2 teaspoon black pepper

1. In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove and serve hot.

Recipe from Food Network

Friday, September 3, 2010

Old School Porky Top Casserole


If you are an adventurous eater with a taste for old school, retro recipes, try out this delish little dish I found from Delectable Dining. I made a few changes to the recipe in the preparation to streamline things. I also added in quite a bit more of the veggies to the dish, but only because I had a ton of leftover bell peppers and onions sitting in the fridge ready to be eaten.

The original recipe didn't specify what size dish to use, and I'm having some trouble remembering if I used an 8x8 or a 9x13. Use your best judgment and if you do make this, let me know what size casserole dish worked for you.



Thursday, September 2, 2010

Hot Chocolate Mix




The rain and storms are already moving in for a lot of us as Fall approaches. A great treat to have on hand is a do it yourself Hot Chocolate Mix. If you are a marshmallow fan I recommend keeping them separate from the mix when storing, otherwise they will get stale.


Wednesday, September 1, 2010

Sour Cream Pound Cake

Normally I'm not a pound cake fan, but this is my exception. This pound cake is more and more delicious by each passing day. On the third or fourth day it was absolutely delicious served with a bowl of fresh strawberries and whipped cream. If you can manage to have a bit of patience, let it sit for a day or two, at least after initially trying a slice. It just gets better and better.

Grandmother Paul's Sour Cream Pound Cake
Makes one pound cake


1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla

1. Preheat oven to 325 degrees F.

2. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Recipe from Paula Deen

Sunday, August 1, 2010

Butternut and Acorn Squash Soup


Summer is winding down and before you know it fall will be in full swing. If you are already craving the flavors of fall, try this delicious Butternut and Acorn Squash Soup. If you are feeling decadent, use the cream cheese called for in the recipe. For a thinner soup, you can use milk instead.

Sunday, April 4, 2010

Cheesy Parmesan Italian Biscuits

Oh boy. These are so, so very good. Be sure to eat them warm, fresh out of the oven. I grew up with these. It just doesn't get much better. One reason I love these biscuits is that they go with so many different types of meals. Italian, meat and potatoes, pasta, so many options and it pairs deliciously with all of them.


Tuesday, March 23, 2010

Steak Sandwiches with Green Onion Mayo


When I saw this recipe from Miss in the Kitchen pop up in my reader I knew I had to make it, and pronto. I went with a chewy ciabatta sandwich roll and smoked Swiss cheese. In retrospect the cheese overpowered the other flavors, so I would recommend regular Swiss. So tasty. Ready for the recipe?


Friday, March 19, 2010

Bodacious Broccoli Salad




This is probably the most basic broccoli salad at Jam Hands. No seeds, no grapes, no dried cranberries. Just the basics. For my salad, it was pretty light on the actual dressing, so if you like a more saturated broccoli salad I would bump up the dressing recipe. Enjoy!

Thursday, March 18, 2010

San Remo Seafood Dip


The Olive Garden used to have the most amazing seafood dip, San Remo Dip, on their menu. Like any good chain, they got rid of it. We were appalled, then we went to the interwebs and found our own recipe.

All in all, a perfectly suitable substitute. A little on the thin side, so next time I would simmer for a longer amount of time till it's nice and thick. Yum! Serve with your favorite bread sticks, sliced baguette or crackers.

Wednesday, March 17, 2010

Homemade Baby Food

Last weekend I buckled down and made baby food. Lots of baby food. Shown from left are: (In ice cube trays) chicken breasts with broccoli, potatoes and cheese, mashed avocado, sweet potatoes and sauteed apples, sweet potatoes and squash, herb turkey breast and potatoes, beef and mixed vegetables.

This was one day of work, though most of that time was waiting for the food to freeze so I could transfer to a freezer Ziploc and freeze the next batch of food. Not too shabby.

I have just a few tips for those who are new to making baby food.
  • Puree the meats first, and puree them while they are cold, adding liquid as necessary. Once they are very smooth, add in your veggies and fruits and puree.
  • Transfer to a container and chill the baby food before freezing, otherwise you get some nasty ice crystals.
  • Start setting aside a portion of food from your family meals to puree for baby. As long as you don't go crazy with the salt, it is a very easy way to introduce a variety of foods to baby, and it is in a small enough batch that if they don't like it, you haven't wasted time, money and energy.

Tuesday, March 16, 2010

Beer Bread




This beer bread comes together quickly with no kneading required. The beer gives it a slight sweetness and a great flavor.

Monday, March 15, 2010

Crock Pot Apple and Brown Sugar Corned Beef




I was a bit skeptical about cooking Corned Beef in the slow cooker, but it turned out great. All of the side veggies tasted delicious, and the corned beef was perfect.  Serve this with your favorite bread, I recommend Beer Bread.


Sunday, March 14, 2010

Pistachio Pie




In honor of Pi Day, I set out to create a pie that worked for Saint Patrick's Day as well, and came upon this recipe for Frozen Pistachio Pie. If you are a pistachio lover like me, I hope you enjoy this.

Updated - After trying the frozen version of this pie that uses 2 cups of softened ice cream, I have to say I don't recommend it. Instead, I would use 2 cups of cool whip. It turns out the ice cream version of this basically tasted like melted ice cream that had been refrozen, not good if you have ever tried that. That said, I still think this is a delicious pie. The graham crackers and toffee taste great with pistachio and I will definitely make this again, just modified as seen below.

Saturday, March 13, 2010

Impossible Banana Ice Cream




Are you ready for quite possibly the most simple recipe for ice cream ever?

I call it Impossible Banana Ice Cream because it has one, and only one ingredient. It is not a sorbet, it is a creamy, luscious, wonderful ice cream. Add the toppings of your choice, like whipped cream, cherries, nuts, and hot fudge.

I also added some caramel sauce and some mixed nut topping, but that isn't necessary as it is quite flavorful and delicious all on its own.

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