November Recipe Exchange Game Recap

Thanks, everyone, for your great contributions. My recap may have errors, so, if you have questions, please check the original thread for the November Recipe Exchange Game. Because I format them for my own files, you will notice some stylistic changes; I hope that, in doing that, I've not made mistakes. If you do find mistakes, please report back in this thread so I can make the corrections.

Forrestwolf
White Chocolate Brandy Alexander

3-1/2 c milk
1/8 t salt
6 oz white baking chocolate, finely chopped
1/3 c brandy
1/4 c creme de cacao
1/2 t vanilla extract
Whipped topping and white chocolate shavings, opt

In a large saucepan, heat the milk and salt over medium heat just until mixture comes to a simmer. Remove from the heat. Add chocolate; whisk until mixture is smooth. Stir in brandy, creme de cacao and vanilla.

Fill mugs or cups three-fourths full. Top with whipped topping and chocolate shavings if desired.

walker
Pork Noodle Casserole

2 c uncooked Egg Noodles
2 lb boneless pork, cut into cubes
1 or 2 medium onions, chopped (your preference on #)
2 cans whole kernel corn, drained
2 cans cream of mushroom soup, undiluted
1/2 t salt
1/2 t pepper

Cook noodles according to pkg . In a large pan or skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir noodles, corn, soup, salt and pepper into pork mixture. Transfer to a greased 3 quart baking dish. Cover and bake at 350 deg F for 30 minutes. Uncover; bake 15 minutes longer. Makes a lot. Serves 4.

Q-Checker
Spinach and Three Cheese Kugel

8 oz wide egg noodles
3 T butter
1 -10 oz pkg of frozen chopped spinach, cooked
3/4 c sour cream (can use "lite" sour cream)
1 c cottage cheese, small curd; cottage cheese with pineapple bits in it works well
2 eggs, beaten
1/4 c onion, finely chopped
2 T parsley, chopped
1/4 c parmesan cheese, grated or shredded
1/2 c Swiss cheese, cubed into 1/4" pieces
1/2 t dried thyme (opt)
Nutmeg to sprinkle on the top

Cook noodles for 12 minutes and drain well. Toss hot noodles with 2 of the 3 T of butter. Sauté onion and parsley in the other T of butter for 5 minutes. Mix well drained spinach into noodles and stir well. Add remaining (butter?) and mix well.

Pour into grease 2 quart baking dish and dash top with a small amount of nutmeg.
Bake with foil cover for 45 minutes at 350 deg F. Remove foil cover and bake an additional 10 minutes or until bubbly and crusty at edge.

Beebee
Upside Down Pumpkin Pie

This really popular Fall cake has a lot of different names. My friend calls it her Sumpin' Punkin' recipe, but you may recognize it with a different title: (It's not a pie.)

1 1/2 c sugar
1 t salt
2 t pumpkin pie spice
1 t cinnamon
29-oz can pumpkin
4 eggs
(2) 12-oz cans evaporated milk
1 box yellow cake mix
3/4 c melted butter
1 c chopped walnuts

Prepare pumpkin pie filling as per on the can: Mix sugar, spice mix, cinnamon, and salt together in a small bowl. Beat eggs in a large bowl. Add pumpkin and beat well.

Gradually add dry while beating on low. Slowly add evaporated milk and mix well.

Pour into a deep 9 x 13 pan sprayed with cooking spray.

Sift cake mix into another bowl. Spoon cake mix evenly over top of pumpkin. Use an offset cake spatula to even out top of cake mix making it as flat as possible. Spoon melted butter over top. Sprinkle nuts over top. Bake in preheated 400 deg F oven for 15 minutes.

Lower temp to 350 deg F and bake 1 hour or until toothpick comes out clean. Let cool and enjoy.

house_cat
Brussels Sprouts with Pecans and Cranberries

1 lb fresh Brussels sprouts, rinsed and trimmed
3 oz coarsely chopped pecans
3 T unsalted butter
1/4 t kosher salt
1/4 t freshly ground pepper
4 oz coarsely chopped dried cranberries

Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandolin.

Set a 10-inch straight-sided sauté pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

Recipe courtesy Alton Brown, 2008

forrestwolf
Potato and Artichoke Gratin

I do not peel potatoes at my house, as I like to keep the peeling on, and sometimes, I have made this with the larger red potatoes.

2T unsalted butter, plus more for pan
1 1/2 lb, about 4, leeks, white and light green parts only, cut into 1/2-inch-thick half-moons
1medium onion, chopped
2cloves garlic, finely chopped
1T fresh thyme
8oz, about 2 c, Gruyère, grated
14-oz can water-packed artichoke hearts, drained and quartered
3 lb russet potatoes
2c heavy cream
1/4 c grated Parmesan
Heat oven to 425 deg F. Butter a 3-quart or 9 x 13 baking dish.

Melt butter in a large skillet over medium heat. Add leeks and onion, season with 3/4 t salt, 1/2 t pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and thyme and cook for 3 minutes; remove from heat. Add cheese and artichokes to leek mixture and toss to combine.

Peel and thinly slice potatoes (about 1/8 inch thick). Layer one-third of potatoes in prepared baking dish, then top with half artichoke mixture; repeat. Top with remaining potatoes. Pour heavy cream over potatoes; press gently to submerge. Sprinkle with Parmesan.

Tightly cover dish with foil, place on a rimmed baking sheet (to catch any drips) and bake for 40 minutes. Remove foil and bake until potatoes are tender and top is golden brown, 15 to 20 minutes more. Let gratin rest for at least 5 minutes before serving.


Zhills
Arroz Amarillo Cubano (Cuban Yellow Rice)

3 c long-grain white rice
4 1/2 c water
1 red or green bell pepper minced
1 onion minced
4-6 cloves garlic crushed and minced
1 t ground cumin
1 bay leaf, opt
1/2-1 t "Bijol" or "Ground Achiote/ Annato seeds" or "saffron"
Salt to taste, about 2-3 t
extra-virgin olive oil

Sift the rice if you wish to get rid of any little grains or impurities, then wash the rice in cold water once or if you wish until water runs clear. Drain.

Put rice in rice cooker with water (or just a pot on stovetop)

Heat extra-virgin olive oil on medium high in a frying pan and saute bell peppers, onions, and garlic until onions are translucent and everything is fragrant. Add to rice.
At this point, I like to use the immersion blender and puree this mixture.

Add to the rice mixture cumin, salt to taste, and bijol stirring until the water looks yellowish or yellowish orange

Close rice cooker and set on cook until rice is done OR cook like you would cook any rice.

You can cook chicken in the rice or bake and serve on top of the rice, add spicy sausage for sausage and rice, add shrimp at the last minute and cook until just pink or use a variety of rice added just long enough to cook them and have paella. Everything goes with yellow rice! Add peas over rice for color and a contrasting flavor and strips of pimento to make it authentic


forrestwolf
Super Easy Sausage Gravy

1 lb bulk pork sausage
1 T butter
3 T flour
1 3/4 c milk
1/8 t salt
1/2 t pepper
1 dash hot sauce

Cook sausage until no longer pink. Do Not Drain. Stir in butter until melted.
Sprinkle with flour. Gradually add milk. Mix well. Add salt, pepper, and hot sauce..I like lots of fresh ground black pepper. Bring to a gentle boil and cook for 2 minutes, stirring constantly. Serve over your favorite homemade or refrigerated biscuits, toast or potatoes/hash browns.

Beebee
Ice Water Chocolate Cake and Chocolate Frosting

This is a 3 layer chocolate cake made with butter and ice water, frosted with a delicious chocolate cream cheese frosting.

3/4 c butter
2 1/4 c granulated sugar
1 1/2 t vanilla
3 large eggs
3 squares unsweetened chocolate, melted
3 c cake flour
1 1/2 t baking soda
3/4 t salt
1 1/2 c ice water

Chocolate Cream Cheese Frosting
8 oz cream cheese, softened
1/2 c butter, softened
4 c, 16 oz, confectioners' sugar
1/3 c cocoa
1 t vanilla

Cream butter, sugar and vanilla. Add eggs, beating well after each addition. Add melted chocolate; blend well. Sift together dry and add alternately with the ice water. Pour into three 9-inch layer cake pans. Bake at 350 deg F for 25 to 30 minutes.

Cool 5 to 10 minutes and remove from pans. Cool thoroughly before frosting.

For the frosting, Beat the cream cheese and butter until smooth and well blended. Gradually beat in the confectioners' sugar until light and fluffy. Blend in the cocoa and vanilla; continue beating until smooth. Spread between the layers and over the top and sides.

By Diana Rattray
About.com

forrestwolf
Spinach and Artichoke Heart Two Potato Casserole

1 lb red potatoes
1 lb Yukon Gold potatoes
1 1/4 c vegetable broth or stock
1/2 c shredded Parmesan cheese
1 t garlic salt
4 oz Neufchatel (1/3-less fat) cream cheese
4 oz fat-free cream cheese or 1/2 c shredded fat-free Cheddar cheese
7.5-oz jar marinated artichoke hearts, drained and chopped
6-oz bag baby spinach, coarsely chopped
1/2 c sliced green onions

Preheat oven to 425 deg F and coat a 9-inch square baking dish with nonstick cooking spray. Cut potatoes in half lengthwise. Place cut side down on a board and slice very thinly. Place in a large bowl and set aside. Heat broth, Parmesan, garlic salt, cheeses and artichoke hearts in a medium saucepan until cheeses are melted. Stir in spinach and cook until wilted. Stir mixture into potatoes with green onions, mixing well to coat potatoes as evenly as possible. Spread in prepared dish and bake for 30 minutes. Cover loosely with foil and reduce temperature to 375 deg F; cook for 1 hour more or until potatoes are tender when pierced with a fork.

Zhills
Copycat Cracker Barrel Fried Apples

1/4 c butter
1/2 c apple cideer
1 T cornstarch
2 lb Golden Delicious apples
1 t lemon juice
1 t cinnamon
1/8 t nutmeg
1/8 t allspice
1/4 c brown sugar

Core, peel and cut apples into 1/4" wedges. Melt butter in a large skillet over low heat.

Place apples in a single layer in skillet. Top with top with lemon juice then brown sugar and spices. Cover and simmer over low heat until tender.

Remove apples from skillet leaving juices.
In a small bowl whisk together 1/2 c apple cider and cornstarch until bended with no lumps. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened.

Pour over apples and mix to coat.

forrestwolf
Cheese Potato and Smoked Sausage Casserole

3 c Idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 T butter
4 T flour
2 c milk
1/2 t salt
1/4 t pepper
1/2 lb Velveeta cheese, diced
1/2 c sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 t paprika

Cut smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to slightly brown.

Meanwhile, put cooked and diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

Mix all remaining (except for shredded cheddar cheese and the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

Bake in preheated 350 deg F oven for 35-45 minutes –watch -, until golden brown on top.

Zhills
German Chocolate Sauce

1 T butter
4-oz barGerman sweet chocolate
1/4 c prepared coffee
1 c powdered sugar
1 dash salt
1/2 t Vanilla

Melt butter and chocolate in coffee over low heat. Add sugar, salt and vanilla. Beat with a mixer until well blended. Yield: 8 servings. Delicious over cake and/or ice cream.

forrestwolf
Creamy Beans and Taters

1 lb green beans, fresh or frozen
6-8 small new potatoes
4 oz cream cheese
1/2 c milk
1/4 c butter
1/4 t salt
1/8 t pepper

Wash and quarter new potatoes. Cover with water and bring to a boil over medium high heat. Boil until fork tender, about 10-15 minutes. Place in colander to drain.

While potatoes are cooking, melt butter in large skillet over medium high heat. Add green beans and cook, stirring often, until tender and very lightly browned . Remove from skillet, leaving butter, and place over new potatoes in colander while you make the sauce.

To remaining butter in skillet, add cream cheese, milk, salt, and pepper. Lower heat to low and stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. If you prefer a thinner sauce, stir in 2-3 more T of milk. Remove from heat, add beans and potatoes. Stir to coat. Serve warm.

Zhills
Aunt Gladys’s Soup

1 lb beef or your favorite meat, ground or cubed
I brown ground beef, cubed can be added raw.
I like to add more potatoes than other veggies.
3 lg potatoes cut into 1/2 ” cubes
3 raw carrots or 1 small can
2 celery ribs
1 sm onion, diced
14-oz can diced tomatoes, undrained
1/2 c okra, opt

I have added a small amount, 1/4 c, of cut up cabbage or greens after 20 min.
Add 1 can chicken broth and 1 can beef broth. Salt and pepper to taste. Broth is already salted. Cook until veggies are tender. About 30 minutes. Broth can be diluted with water to obtain desired taste

Beebee
Corn Madelines

2 c cornmeal
1/4 t cayenne or to taste
1/2 t salt
2 t baking powder
2 T brown sugar
1 c milk
2 eggs; beaten
4 T butter; melted
1/2 c corn kernels; drain well if using canned

Preheat the oven to 400 deg F.

Lightly spray or grease a 12-cookie Madeleine pan; dust with flour and
knock out any excess. Stir together the cornmeal, cayenne, salt and
baking powder.

In a separate bowl, dissolve the sugar in the milk. Add the eggs and
the butter to the milk, stirring to mix.

Add the milk mixture and the corn kernels to the dry and
stir just until mixed.

Use 1 slightly rounded T of batter for each corn Madeleine.
Bake in the preheated oven for 15 minutes, or until the bottom of each
cake is golden.

Repeat with remaining batter, lightly spraying and flour-dusting the
pan for each batch. 36 servings

source: note2baby @ qc recipe swap

Zhills
Creamed Pearl Onions

80 white pearl onions, unpeeled
2 oz applewood-smoked bacon, cut into small dice
1 c heavy cream
1/4 t nutmeg, grated
2 T sherry
1/2 bunch chives, cut into 1/2-inch batons
Kosher salt

In a large pot of salted boiling water, blanch the pearl onions for about 3 minutes. Remove from the water, shock in a bowl of ice water, and drain. Peel onions, leaving a little of the root end intact.

In a medium saucepan, cook the bacon until crisp. Remove the bacon, and drain on a paper towel. Leave 2 T of the bacon fat in the pan, and add the pearl onions, heavy cream, and nutmeg. Season to taste with kosher salt.

Cover the onions and cream with a cartouche (a circular piece of parchment paper with a 1-inch-diameter hole in the center that will fit on top of the saucepot).

Cook the pearl onions on medium heat until the cream has reduced by half and the onions are cooked through. Stir in the sherry.

Garnish with the bacon and chives.
source: Provided by: Chef Thomas Keller (Published 2010)

walker
Chocolate Chip Mini-Ccakes

8 oz softened cream cheese
1/2 c sugar
1 egg
pinch of salt
Beat the above together and add 1 c of chocolate chips. Set aside.
Next mix the following together:
1 1/2 c flour
1 c sugar
1/4 c cocoa
1/4 t salt
1 t baking soda
1 c water
1/3 c oil
1 t vanilla

Using mini-muffin tins (approximately 4)....grease or use non-stick spray.....fill 1/3 full with the chocolate mixture. Put 1 tful of the chocolate chip/cream cheese mixture on top. Bake at 350 for 15-20 minutes. Makes about 4 dozen.

Zhills
Granny’s Pecan Pie

3/4 c sugar
1/4 c butter
3/4 c dark karo
3 eggs
1 t vanilla
1/2 t salt
1 c pecans

Cream sugar and butter. Add syrup, eggs (slightly beaten), vanilla and salt.
Pour into shell and top with pecans. Bake 350° 45 minutes.

forrestwolf
Roasted Sesame Eggplant

1 medium eggplant, 1 lb, cut into 1-inch dice
3 T extra-virgin olive oil
Kosher salt and freshly ground pepper
Toasted sesame seeds
Toasted sesame oil

Preheat the oven to 425 deg F. On a large rimmed baking sheet, toss the eggplant with the olive oil and season with salt and pepper. Roast for about 20 minutes, tossing half way through, until golden and tender. Transfer the eggplant to a bowl. Sprinkle with sesame seeds, drizzle with sesame oil and serve.

Beebee
Fresh Asparagus Soup

I have served this with Easter Dinner: it's a winner.

1 lb fresh asparagus
3/4 c chopped onion
1/2 c chicken broth
1 T butter
2 T all-purpose flour
1 t salt
1 pinch ground black pepper
1 1/4 c vegetable broth
1 c milk
1/2 c yogurt
1 t lemon juice
1/4 c grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 c chicken broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 c broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

adapted recipe from Safeway.com

forrestwolf
Bacon-Wrapped Pears with Horseradish Cheddar

I love to eat fresh pears with a freshly baked ham, and then when Cabot came out with some new cheeses, I had to try them all, and they came out with this recipe........Cool

12 slices bacon
3 small to medium ripe pears
About 2 T lemon juice
About 2 oz Cabot Horseradish Cheddar
Wooden toothpicks

Preheat oven to 375 deg F.

Line baking sheet with sides with foil. Place bacon slices in single layer on sheet. Bake for 8 to 12 minutes, watching carefully toward end, or until bacon is cooked but still very pliable, not crisp.

Meanwhile, cut each pear into about 8 wedges, removing any center core or seeds. Brush cut sides with lemon juice.

With vegetable peeler, make shavings of cheddar and drape some over each pear wedge.

While still hot, cut each cooked bacon slice in half and wrap around pear and cheese, holding in place with toothpick. Serve at room temperature.


Zhills
Beignets

1 can refrigerated biscuits
Vegetable oil
Powdered sugar

You will want to use regular style biscuits..not the layered, flaky biscuits. I used Pillsbury Grands Homestyle Original Big biscuits.

Separate biscuits, and cut into thirds.

Pour oil about 2 inches deep into your skillet. Heat the oil on a med-high. Once your oil is hot and ready you may now fry the biscuit pieces in batches.. about 2 minutes on each side or until golden.

Sometimes you will find that they roll over on their own when they are browned on one side. Once finished set the biscuits on some paper towels to soak some of the grease. I find it best to place a few layers of paper towels on my cooling rack. Generously dust with powdered sugar. Serve immediately.

After 10 minutes or less you have a generous batch of your own homemade beignets. I can't wait for you to try this at home. These are so quick, easy and FUN to make..not to mention just in time for your own Mardi Gras celebration..no matter where you are.

forrestwolf
Southwestern Potatoes

4 slices of bacon, cooked and crumbled
2 unpeeled large potatoes, scrubbed
3 T olive oil
1 t garlic salt
1 t black pepper
1/4 c barbecue sauce
1 c shredded cheddar cheese
1/2 sour cream, opt, for dipping

Line large baking sheet with foil and preheat oven to 450 deg F.

Cut potatoes into 1/4 inch slices. Toss the potatoes, olive oil, garlic salt and pepper in a big ziploc bag to coat the potatoes.

Arrange potatoes in a single layer on the baking sheets. Bake until lightly browned, about 15-20 minutes.

Brush with barbecue sauce, then top with the shredded cheese and bacon. Bake until the cheese melts, about 3-5 minutes. Top with sour cream, if desired.

Zhills
Stuffed Tomatoes

2 hard-boiled eggs, shelled and chopped
2 cans tuna
mayonnaise to taste
4 cloves garlic, minced
1/2 c chopped fresh parsley
salt, and pepper to taste
8 tomatoes, tops cut off, cored and seeded
Head of lettuce, for serving, opt

Wash tomatoes, cut tops off using a serrated knife, and core and seed them. Set them aside. Open the tuna cans and drain. In a medium bowl, combine the tuna, mayonnaise, garlic, parsley, and chopped hard-boiled egg. Stuff the tomatoes with the tuna mixture, and garnish with a sprig of parsley. Serve on a bed of lettuce if desired. I add chopped onion to mine.


forrestwolf
Chicken Piccata

1 lb chicken scaloppini; my preference is boneless chicken thighs, not breasts
Kosher salt and freshly ground black pepper
1 T plus 1 t all-purpose flour, divided
3 t extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 c low-sodium chicken broth

Finely grated zest and juice of 1 lemon, zest reserved for opt garnish, about 2 T juice

1 t white wine vinegar
2 T chopped fresh parsley, plus more for garnish
1 T capers, drained and rinsed
1 T unsalted butter

Season the chicken with salt and pepper and sprinkle with 1 T flour.

Heat 2 t oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. Reserve the skillet. Reduce the heat under the skillet to medium.

Add the remaining t oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1t flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened. Serve chicken with the sauce

walker
Cherry Sauce

2 c sweet cherries, pitted and roughly chopped
2 T each of water, sugar and orange juice
1 T cornstarch

Combine all in saucepan and stir well. Bring to boil and then reduce to simmer for 2 minutes. Serve on top of warm brownies with ice cream


Zhills
Carbonara

The easiest pasta dish you will ever make with just 5 in 15 min, loaded with Parmesan and crisp bacon goodness!

8 oz spaghetti
2 large eggs
3/4 c grated Parmesan
4 slices bacon, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 T chopped fresh parsley leaves

In a large pot of boiling salted water, cook pasta according to pkg ; reserve 1/2 c water and drain well.

In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.

Stir in garlic until fragrant, about 1 minute. Stir in pasta and coat well with oil. And egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one T at a time, until desired consistency is reached.

Serve immediately, garnished with parsley, if desired. Can use 3-4 egg yolks only for richer dish.

forrestwolf
Red Wine Sauce

Serve over pasta, or your favorite meats.

Salt and freshly ground black pepper
6 T cold unsalted butter
1 onion, thinly sliced
1 T minced garlic
1 t dried oregano
1/4 c tomato paste
2 1/2 c dry red wine
extra-virgin olive oil garnish

melt 2 T of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 T of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

forrestwolf
Impossibly Easy Bacon Cheeseburger Balls (With Make-Ahead )

3 c Original Bisquick™ mix
1 lb uncooked lean (at least 80%) ground beef
4 c shredded Cheddar cheese (16 oz)
12 slices bacon, crisply cooked and crumbled
1/2 c grated Parmesan cheese
1/2 c milk
1/4 c dill pickle relish
Ketchup and mustard, if desired

Heat oven to 350 deg F. Lightly grease bottom and sides of 15x10x1-inch pan.

In large bowl, stir together all except ketchup and mustard, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with ketchup and mustard for dipping.

After shaping into balls and placing in pan, cover and refrigerate up to 12 hours. Uncover, and bake as directed. 50 servings

RespectLife
Jan Hagels Shortbread Type Bar Cookies

1 c butter
1 c sugar
1 egg yolk; save the egg white
2 c flour
1 t cinnamon
chopped nuts of choice

Preheat oven to 350 deg F.

With mixer, mix butter, sugar and egg yolk.

Sift together flour and cinnamon, and add to butter mixture by hand.

Press into lightly greased 13 x 9 pan.

Beat egg white with 1 T water till frothy. Brush on top and sprinkle with chopped nuts. Press down lightly. For Christmas you can sprinkle green and red sugar decor on top also.

Bake 20-25 min. till lightly golden. When cooled, cut into bars.

Beebee
Chicken Breasts with Hoisin Sauce

4 chicken breast halves, skinned and boned
1 T cornstarch
1 T sherry
1 T soy sauce
1/4 c peanut oil
1 green pepper, seeded and cut in 1/2" squares
6 water chestnuts, cut in 1/4" cubes
1/4 lb mushrooms, cut in 1/4" cubes
1/2 t salt
2 T hoisin sauce.
1/4 c roasted cashews

Cut chicken breasts into 1/2" squares. Sprinkle with cornstarch, toss to coat and add sherry and soy sauce and mix well. Heat 1 Tbs. oil in wok or skillet, add green pepper, water chestnuts, mushrooms, and salt, and stir-fry 2 to 3 minutes. Scoop out vegetables and set aside. Pour in remaining 3 Tbs. oil, heat and add chicken. Stir-fry 2 to 3 minutes until chicken turns white and firm. Add hoisin, stir well and add reserved vegetables, cook 1 more minute. Add cashews and stir to heat through.

house_cat
Trisha Yearwood Pecan Pie Muffins

1 c chopped pecans
1 c brown sugar, packed
1/2 c all-purpose flour
1 t wheat germ (opt)
2 large eggs
2/3 c butter, melted, 1 1/3 sticks butter
1/2 t vanilla

Preheat oven to 350 degF.

Place paper(or foil) liners in 9 muffin c and spray with nonstick spray.

In a large bowl, combine the pecans, sugar, flour, and wheat germ(if using). Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and vanilla, stir to combine. Pour the egg mixture into the well in the dry , stirring just until moistened.

Spoon the batter into the c, filling each two thirds full.

Bake the muffins 20 minutes, or until a toothpick comes out clean when inserted in a muffin. Remove the muffins from the pans immediately and cool on wire racks. Enjoy

rrpell
Lucky Mucks

1/2 c soft butter
1 egg, beaten
1 c raisins
1 c sugar
1 T Vanilla
Leftover pie dough

Line muffin tins with pie dough. Cream butter and add sugar, then egg, vanilla and raisins. Fill the pie crust lined muffin tins about half full. Bake at 400 for 20-25 minutes. Makes about 12.

Zhills
Mashed Potatoes with Sour Cream and Chives

4-6 Yukon gold potatoes
1 c sour cream
1/2-1 c milk
small bag or a large bunch of chives, chopped
kosher salt to taste
pepper

Wash potatoes. Peel if desired. Cute in quarters and add to a saucepan. Cover potatoes with water, add salt, and bring to a boil. Boil over medium heat until potatoes are very tender.

Drain potatoes and add back to the saucepan. Add sour cream and 1/2 c milk. Mash potatoes with a potato masher. Add more milk until you get the desired consistency. Add chives, adjust salt and pepper to taste.


Beebee
Burrito Bowls

1 T olive oil
1/2 c red bell pepper
1/2 c diced sweet onion
1 lb lean hamburger
1/3 c chunky salsa
15-oz can black beans, rinsed and drained
2 c frozen corn
14.5-oz can diced tomatoes
4-oz can diced green chiles
1 c jasmine rice or any long grain
1 T taco seasoning
1/2 t chili powder
2 1/2 c chicken stock
1 c shredded cheddar/jack cheese
Salt and pepper to taste
Opt toppings:
Sour cream
Cilantro
Green Onions
Tomatoes
Avocado

In a large pan heat the olive oil over medium heat. Sauté the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, if using uncooked rice, or until the rice is all the way cooked.

When rice is done, salt and pepper to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips. Yield: 6-8 servings

forrestwolf
Peppermint Candy Cheesecake

1-1/2 c graham cracker crumbs; I prefer using shortbread
1/3 c butter, melted
1/4 c sugar

Filling:
(5) 8-oz cream cheese, softened
1 c sugar
1 c sour cream
2 T all-purpose flour
1 t vanilla extract
5 eggs, lightly beaten
30 peppermint candies, crushed, soft peppermint sticks, 30 or less
Red food coloring, opt

TOPPING:
1 c heavy whipping cream
1/4 c confectioners' sugar
Additional crushed peppermint candies, crushed, soft peppermint sticks

Place a greased 10-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan. In a small bowl, combine the cracker crumbs, butter and sugar.
Press onto the bottom of prepared pan. Place pan on a baking sheet.

Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
the sour cream, flour and vanilla. Add eggs; beat on low speed just
until combined. Fold in crushed candies and a few drops of red food
coloring if desired. Pour over crust. Place springform pan in a
large baking pan; add 1 in. of hot water to larger pan.

Bake at 350° for 55 to 65 minutes or until center is just set and
top appears dull. Remove springform pan from water bath. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan
to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides
of pan.

In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until stiff peaks form. Pipe around edge
of cheesecake and sprinkle with additional crushed candies.


Zhills
Cream Cheese Fruit Salad

4-oz cream cheese, at room temp.
1 can fruit cocktail in juice or light syrup, drained, 14 oz?
1 sm can pineapple chunks, drained
1 sm jar maraschino cherries, halved, reserve juice
1/4 c flaked coconut
1/4 c nuts; I like pecans

Open all canned fruits and drain the juices well, set aside or refrigerate until needed.
In a serving dish whip the thawed cream cheese until light and smooth. Add cherry juice to make a dressing consistency.

Combine all and mix well until all fruits are evenly coated with the cream mixture.

Can add some sugar if fruit is too tart.

Q-Checker
Kale with Smoked Paprika

8 c , about 1 1/2 lb, packed coarsely chopped kale – any kind - leaves, center ribs and stems removed.
2 T olive oil, separated
3/4 c chopped onion
1/4 to 1/2 t sweet or hot smoked paprika
Generous pinch of red pepper flakes

Cook kale in a large pot of boiling salted water until wilted, about five minutes. Transfer to colander and drain.

Heat 1 T olive oil in a large heavy skillet over medium heat. Add onion and sauté until soft, about five minutes. Stir in 1/4 t (or more) of the smoked paprika and also the red pepper flakes. Add salt and pepper to taste.

Transfer to bowl and drizzle with the remaining 1 T olive oil

forrestwolf
Marinated Shrimp

2 lb unpeeled large raw shrimp
6 c water
1 box crab boil
cayenne pepper, a little added to the water, opt
2 t sea salt
1/2 c sugar
1 1/2 c white vinegar
1 c vegetable oil
1/4 c capers undrained
1 1/2 t seasoning salt
1 medium red onion sliced and separated into rings; Spanish onions work
1 thinly sliced lemon

Peel shrimp, and devein, if desired. Bring water and 2 t salt and crab boil, and optional cayenne pepper to a boil. Reduce to a simmer, and let simmer for about 20-30 minutes, and return to a boil; add shrimp, and cook 2 minutes or just until shrimp turn pink. Turn off, and let shrimp sit in water for about 10 minutes. Drain

Whisk together sugar and next 5 in a large shallow dish; add onions and lemon to a large ziploc bag, and add shrimp, and cover with marinade. Cover and chill overnight, turning bag often. Drain and discard marinade before serving. I do not drain marinade, but serve with a slotted spoon.

Zhills
Artichoke Chicken

3-4 lb chicken, cut up
(2) 6-oz jars marinated artichokes drained
Paprika
Salt and pepper
4-6-oz pkg, fresh mushrooms, sliced
Chicken broth, about a c
Dry white wine or Vermouth to deglaze the pan, about 1/3 c
1/4 t rosemary, crushed or dried
Butter, olive oil and a couple T of flour

Use the paprika, salt/pepper to coat the chicken and brown in the olive oil/butter combination.

After it's browned, put it in a casserole, single layer, with the marinated artichokes in between.

Sauté the mushrooms in the pan you used to brown the chicken

Then sprinkle the flour over the mushrooms and stir, add the chicken broth, wine, and rosemary stirring until smooth.

Pour this over the chicken, cover and bake for 35-40 minutes at 375 deg F.

forrestwolf
Double-Stuffed Potatoes

4 medium baking potatoes
3 medium sweet potatoes
2 medium pears, peeled and cubed
5 T butter, cubed
1/2 c fat-free milk
1 egg, lightly beaten
1 t salt
1/4 t pepper
1/4 t ground cinnamon
1/2 c packed brown sugar

Scrub and pierce the baking and sweet potatoes. Bake at 400 deg F for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.
Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a large bowl, mash pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears. Spoon mixture into potato shells. Sprinkle with brown sugar. Place on
a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160 deg F.

Beebee
Paula Deen’s Baked French Toast Casserole with Maple Syrup

1 loaf French bread, 13 to 16 oz
8 large eggs
2 c half-and-half
1 c milk
2 T granulated sugar
1 t vanilla extract
1/4 t ground cinnamon
1/4 t ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 deg F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 lb, 2 sticks, butter
1 c packed light brown sugar
1 c chopped pecans
2 T light corn syrup
1/2 t ground cinnamon
1/2 t ground nutmeg

Combine all in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

forrestwolf
Cabot Cheddar Cheese Nibbles

10 oz Cabot Seriously Sharp Cheddar, white, about 2 1/2 c
1 1/2 c King Arthur Unbleached All-Purpose Flour
8 T Cabot Salted Butter, cut into pieces
2 egg yolks
1 t ground red pepper, cayenne
Salt and ground black pepper to taste

Preheat oven to 400 deg F. In food processor or by hand, combine all to form stiff dough.

Roll out and cut into cracker

shapes using tiny cookie cutter or sharp knife.

Transfer to parchment-lined baking sheets; bake for several minutes until lightly golden and firm, watching carefully to avoid burning.


Zhills
Pimiento Cheese Recipe

1 1/2 c mayonnaise
4-o) jar diced pimiento, drained
1 t Worcestershire sauce
1 T finely grated onion
1/4 t ground red pepper
8-oz block extra-sharp Cheddar cheese, finely shredded
8-oz block sharp Cheddar cheese, shredded
Dash Cayenne to taste
1/4 t black pepper

Stir together first 5 ingredients in a large bowl; stir in cheese. Add Cayenne and black pepper to taste.

Store in refrigerator up to 1 week.


forrestwolf
Fruit Cocktail Cake

1 1/2 c sugar
2 eggs
2 c flour
2 t baking soda
2 c fruit cocktail, 1 can
1/3 c brown sugar
1/2 c chopped almonds or pecans
6 T butter
1 5-oz can evaporated milk
3/4 c sugar

Mix first 5 together with a mixer and spread evenly in a greased 9x13 pan. Mix together brown sugar and nuts and sprinkle on top. Pat gently. Bake at 350° for 40 minutes or until done. In saucepan, bring to boil butter, milk, and sugar. Boil for 5 minutes. Pour warm glaze over baked cake while still warm.


house_cat
Florentine Crescents from Kraft

10 oz pkg frozen spinach, thawed and drained
1 c shredded Swiss cheese
1/2 c grated Parmesan
1/2 c Miracle Whip (I use mayo)
1/4 t ground nutmeg
2 cans crescent rolls

Preheat oven to 375 degrees. Mix spinach, cheese, mayo and nutmeg until well blended.

Unroll dough; cut each triangle lengthwise, creating 32 triangles.

Spread each triangle with one rounded tful of spinach mixture.

Roll up, starting at wide end.

Place on greased cookie sheet.

Bake 11-13 minutes or until golden brown. Makes 32 appetizers


forrestwolf
Peach-Glazed Smoked Pork Chops

1 t ground sage
1/4 t ground black pepper
2 thick-cut, bone-in smoked pork chops, about 15 oz total
1 T Select olive oil
1/2 c. peach preserves
2 T water
1 T Dijon mustard; horseradish mustard is my preference

Combine sage and pepper; rub seasoning mixture into pork chops.

In a large skillet, heat oil over medium-high heat. Add chops to skillet. Cook for 5 minutes, turning once halfway through.

In a small bowl, combine preserves, water and mustard. Pour over chops in skillet. Reduce heat to medium. Cook, covered, until heated through, about 5 minutes.

Zhills
Raspberry Vinaigrette and Orange Salad

10-oz pkg torn salad greens
1l-oz can mandarin oranges, drained
1/2 c red onions, sliced thin
3/4 c Kraft Lite Raspberry Vinaigrette Dressing
2 T sesame seed, toasted, opt
Or, slivered almonds

Toss salad greens with next 3 in large bowl.

Sprinkle with sesame seed or slivered almonds.

Beebee
Green Bean Bundles

3 cans whole green beans
8 slices bacon, halved
1 c brown sugar
1/2 t garlic salt
1 c melted butter
1 t soy sauce

Drain beans and put into bundles of 10 beans. Wrap each bundle with 1/2 slice bacon, securing with toothpick. Place in baking dish. Cover with marinade of sugar, butter, garlic salt and soy sauce. Refrigerate overnight. Bake at 350 degrees for 30 minutes uncovered. approx. 15 servings

Note: the longer the beans, the better. Canned green beans aren't as long as I would like, but fresh beans don't work as well in this recipe.


forrestwolf
Sweet and Sticky Hot Wings

2 T all-purpose flour
1 t salt
1/2 t dried garlic
1/2 t dried onion
1 t smoked paprika
2 lb chicken wingettes and drummettes; see note
2 1/2 T red hot sauce, preferably Frank's Red Hot
2 T unsalted butter, melted
2 T hot pepper jelly, melted

Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

In a bowl, whisk the hot sauce with the butter and hot pepper jelly. Add the chicken wings to the sauce and serve.

Beebee
Ruth's Chris Grand Isle Sautéed Shrimp and Mushrooms with Angel Hair Pasta

1 lb peeled shrimp
3/4 c, 1 1/2 sticks, butter
2 T Worcestershire sauce
1/2 c chicken stock
1/2 c beer
2 T seasoning
5 mushrooms, sliced and lightly dusted with flour
3 green onions, minced
1 pkg angel hair pasta

In a large skillet, add butter, Worcestershire, chicken stock, beer and seasoning. Bring to a light boil 1 minute.

Add shrimp cook and stir 2 minutes.

Add mushrooms and green onions. Cook 2-3 minutes.

Divide angel hair, sprinkle with grated parmesan, and spoon shrimp/mushroom sauce over pasta.

Serve with crusty French bread and mixed greens.

Seasoning
1/2 T crushed red pepper
1 dried thyme leaf 1 T
3/4 T dried rosemary leaves
1/2 T dried oregano leaves
2 1/2 T granulated garlic

house_cat
Crock Pot Scalloped Potatoes with Ham

8 to 10 potatoes, peeled and sliced
2 c cooked ham, cubed
1 onion, diced
1 c shredded Cheddar cheese
pepper to taste
10-3/4-oz can cream of mushroom soup

Layer each ingredient in the order given in a slow cooker, spreading soup over top. Do not stir. Heat on low setting for 8 to 10 hours or on high setting for 5 hours. Serves 6 to 8.

source: I got this recipe from Gooseberry Patch. It's scrumptious

forrestwolf
Sour Cream and Chive Potato Mini Buns

I use my Kitchen Aid to do the work for me. These are super light and tasty.

1 c riced or mashed potatoes, room temperature
2 T fresh chives, fine diced; freeze dried are fine
2 c all-purpose flour
3 t baking power
1/2 t baking soda
1/2 t salt
1 c sour cream
1 egg
1/2 c milk

Preheat the oven to 425 deg F.

Begin by combining the mashed/riced potatoes and fresh chopped chives in a large bowl.

Sift the flour, baking powder, baking soda, and salt into the same bowl over the potato. Add the sour cream and cut it into the dry with two knives or a pastry cutter as you would butter for a biscuit recipe, until the dough is made up of pea-sized crumbs.

Crack the egg into a small c and whisk with a fork. Pour it over the dry .

Begin adding the milk a little at a time while stirring the mixture with a fork until the dough comes together. Add more milk 1 T at a time if you need extra moisture to bring it together.

Turn the dough out onto a floured surface and gently knead approximately 10-15 times until smooth, no need to overdo it with extra muscle; you want it to stay light and fluffy. Roll out the dough to 3/4 inch thickness and cut it into tiny rounds approximately 1 inch across. A 1-oz shot glass is the perfect size to cut out the dough.

Place the buns on a greased or parchment-lined baking sheet and pop them into the oven for 13 minutes. Pull them out when the tops are golden brown and transfer them to a wire rack to cool.

Zhills
Easy BBQ Chicken

1/2 stick butter
12-oz can Coca Cola
12-oz bottle ketchup
1 cut up chicken or 8 to 10 chicken pieces

Melt butter in electric skillet. Place chicken pieces in skillet. Pour cola and ketchup over chicken. Cover with lid and cook on low for 30- 35 minutes. Watch closely last 5 minutes. Chicken will brown quickly.

beebee
Machaca Shredded Beef

Kind of a Mexican pulled pork barbecue, only beef and Mexican seasonings. So good, and it's nice mixed in with scrambled eggs, too, for example.

2-lb beef chuck roast
Water, to cover meat
1/2 onion, sliced
Freshly ground black pepper, to taste
2 T vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
1 can Ro-Tel tomatoes and green chiles
8-oz can tomato sauce
1/2 t ground cumin
1/2 t oregano
1/2 t salt
Flour tortillas

Simmer meat, onion and black pepper in water until very tender, about 2 hours. Drain, and cool until meat is cool enough to handle. Discard bone and fat; shred meat.

Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, 4-5 minutes.

In a blender, puree Ro-Tel tomatoes (including liquid), tomato sauce, spices and salt. Add to meat. Simmer until meat absorbs most of sauce, 15-20 minutes.

Serve with warm flour tortillas and sour cream, shredded cheese, shredded lettuce, diced tomato and salsa.

forrestwolf
Cranberry Jalapeno Relish

1 c water
1 c sugar
12 oz bag cranberries
2 fresh jalapenos, seeded and finely chopped
1 T fresh cilantro
1/2 t cumin
2 -3 green onions, sliced
1 T fresh lime juice

Combine water and sugar in saucepan. Bring to boil.

Add cranberries.

Return to boil; cook 10min.without stirring.

Pour into bowl and allow to cool. Add remaining and mix lightly. Refrigerate.

Zhills
Cinnamon Snaps

1/2 c sugar
1/2 c shortening
1/2 c molasses
1 t soda
1 T warm water
2 1/2 - 3 c all purpose flour
1 T cinnamon
1 T ginger
1/4 t salt

Cream sugar and shortening. Add molasses. Add soda dissolved in 1 T warm water.

Add enough flour to make a stiff dough.

Bake 8-10 min at 375 deg F.

These cookies snap. If you would like a softer cookie, add 1 egg into sugar mixture.


forrestwolf
Macadamia Nut Crusted Mahi Mahi

5 oz, about 1 1/4 c, coarsely ground, roasted macadamia nuts
1/2 c panko
2 T all-purpose flour
1/4 c butter, melted
Vegetable oil, for brushing foil
(4) 6 to 8-oz mahi mahi fillets
Kosher salt and pepper
2 T coconut milk

Preheat oven to 425 deg F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Zhills
Shout-Hallelujah Potato Salad

2 1/2 lb petite gold potatoes
3 hard-boiled eggs, peeled and chopped
2 ribs celery, chopped
1/4 c chopped red onion
1/4 c chopped green bell pepper
1 jalapeno pepper, seeded and minced
1/2 c sweet salad cubes, pickles
2 T chopped parsley
2-oz jar diced pimentos, drained
1/2 c plus 1 T mayonnaise
2 T prepared yellow mustard
2 T rice wine vinegar
1/2 T olive oil
1 t celery salt
2 big drops Louisiana hot sauce
Salt and pepper to taste
Hot paprika, for garnish

Boil potatoes, skin on, for about 20 minutes, or until a sharp knife easily pierces them. Dump into sink and peel under running water (as if peeling a hard-boiled egg).

In a chilled bowl, chop cooked potatoes; add eggs. Add celery, red onion, bell pepper, jalapeno, salad cubes, parsley, pimentos, mayonnaise, mustard, vinegar, olive oil, celery salt and hot sauce. Don't stir - dive in with your hands, mashing some of the potatoes. Add salt to taste and shape into a pretty mound with a spoon or spatula. Dust the top with smoked hot paprika. Cover and chill. Serve. Makes 10-12 servings.

forrestwolf
Cream Cheese-Bourbon-Pecan Pound Cake

1 1/2 c butter, softened
8-oz pkg cream cheese, softened
3 c sugar
6 large eggs
3 c all-purpose flour
1/2 t salt
1/4 c bourbon
1 1/2 t vanilla extract
1 1/2 c chopped pecans, toasted


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-c tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Beebee
All Better Chicken Soup With Chervil and Fresh Lemon Juice

3 T olive oil
1 medium onion, chopped
4 celery ribs, chopped
4 carrots, peeled and chopped
2 T freshly minced parsley
Coarse salt and cracked black pepper to taste
1 t fines herbs
1 t chervil
2 or 3 skinless, bone-in chicken breasts
6 c chicken stock or broth
1 c dry white wine
8 oz wide egg noodles or 1 c orzo
Juice of 1 lemon
Fresh parsley, opt

In pot over medium-low heat, heat oil and onion, celery, carrots and parsley, seasoning with salt and pepper. Sprinkle vegetable mixture with fines herbs and chervil.

When vegetables are tender, add chicken, seasoning breasts with salt and pepper. Pour in stock and wine. Cover. Simmer 20-30 minutes, or until chicken is tender enough to slide off bone. Remove chicken and any bones; cool. Remove meat from bones; tear meat into bite-size pieces.

Add noodles to broth and vegetable mixture. Simmer until noodles are tender. Turn off heat. Add chicken pieces. Add lemon juice and adjust seasoning if necessary. Garnish with additional parsley.

katkitty @ qvc recipe swap


forrestwolf
Roasted Beet and Avocado Salad

4 medium beets, about 1/2 lb each, scrubbed
2 T extra-virgin olive oil, plus more for rubbing
1/2 c water
Salt and freshly ground white pepper
1 cipollini onion, finely chopped, or 1/3 c finely chopped sweet Spanish or white onion
2 T red wine vinegar
2 T fresh lemon juice
1 t Dijon mustard
1 t honey
1/2 c grapeseed oil or other mild vegetable oil; I prefer olive oil
2 Hass avocados, cut into 3/4-inch pieces or 1 Florida Avocado

Preheat the oven to 350 deg F. In a small baking dish, rub the beets with olive oil. Add the water and season with salt and white pepper. Cover tightly with foil and roast for 2 to 2 1/2 hours* or until tender when pierced with a knife. Let cool, then peel the beets and cut them into 3/4-inch pieces. Transfer to a large bowl.

Meanwhile, in a blender, combine the chopped onion with the red wine vinegar, lemon juice, mustard and honey. Season with salt and white pepper and blend until smooth. With the machine on, add the grapeseed oil and the 2 T of olive oil in a steady stream.

Add the avocado to the roasted beets. Pour the onion dressing on top and toss gently to combine. Season the salad with salt and pepper and serve.

*roasting time seems excessive here and forrestwolf never roasts them for this long, so
check them after an hour or so.

Zhills
Orange Cranberry Bread

1 egg, beaten
2 T melted butter
1/2 c orange juice
2 T hot water
2 c flour
1 c sugar
1/2 t salt
1 1/2 t baking powder
1/2 t baking soda
1 c whole cranberries
1/2 c chopped nuts

Preheat oven to 325. Beat together egg, butter, orange juice and water. Stir in flour, sugar, baking powder and baking soda. Mix until are moist. Stir in cranberries and nuts. Pour into greased and floured loaf pan. Bake 1 hr. 10 mins. or til done.


Beebee
Roasted Green Pepper Soup

This is in my 'to try' files: (although I haven't tried it, I don't think I'll rinse the roasted peppers after roasting, just rub them with a paper towel; there is so much flavor in those roasted skins and some of it washes away under water.)

This soup makes the most of green peppers. They, along with spicy green jalapeños, are roasted to sweet oblivion, peeled and pureed with garlic, onions, broth, a touch of half-and-half for creaminess and cilantro (or parsley, if you don’t like cilantro). Served hot or cold, this soup will change your mind about green peppers. Top it with a dollop of plain yogurt to tame its heat.

Note: If you’d prefer to keep the soup mild, leave out the jalapeños.

2 green jalapeños
4 green bell peppers
1 T extra virgin olive oil
1/2 onion, diced
2 cloves garlic, chopped
15-oz can chicken or vegetable broth
1/4 c half-and-half
salt and pepper to taste
2 T finely chopped cilantro or flat leaf parsley

Roast the jalapeños and green bell peppers either over a gas burner or in the oven until charred. Under cool running water, carefully peel the skin off and rinse all peppers well. Use a knife to remove the stems and scrape out the seeds. Chop all peppers roughly and set aside.

Heat olive oil in a medium soup pan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally, until onions are translucent and very fragrant. Add the jalapeños and bell peppers and cook for 3-4 minutes, stirring occasionally. Add the broth, stir well and cover pot. Turn the heat up to high, bring the mixture to a boil, then reduce to medium-low and simmer for 20 minutes.

Use a blender, food processor or immersion blender to puree the soup and return it to the pot. Stir in the half-and-half and cook for 1-2 minutes over medium heat. Season with salt and pepper to taste, stir in the cilantro or parsley and remove from heat.

If you want to serve the soup hot, serve it immediately. If you’re serving it cold, chill the soup in the refrigerator in a heat-proof bowl until cold. Serve garnished with yogurt and more chopped cilantro or parsley if desired. Another fun way to serve this soup chilled is to ladle it into hollowed-out green pepper halves. Serves 2.

bagourmet.com

Zhills
Roasted Baby Potatoes with Truffle Salt


1 1/2 lb baby potatoes, cut in half (Yukon gold, red and purple)
2 T olive oil
1 t kosher salt
1/2 t freshly ground pepper
1/4 t truffle salt
2 t chopped parsley

Preheat the oven to 400 deg F. Toss the potatoes with the olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake the potatoes for 20 minutes. Transfer the potatoes to a serving dish and toss with the truffle salt. Garnish with chopped parsley.

forrestwolf
Caramelized Pearl Onions

1 t olive oil
1 t butter
10-oz pkg pearl onions
1/3 c water