Recipes

[kate2357]

My college roommate and I made a version of this frittata SO many times while in college and then all thru our 20's. I make it now from time to time for gatherings and it's still a favorite. It freezes well and can be served warm or cold. I mainly serve it cold as an appetizer.

Marinated Artichoke Frittata

*picture from All Recipes

Ingredients
2 (12 ounce) jar MARINATED ARTICHOKE HEARTS, rough chopped
1 sweet yellow onion, chopped
12 - 16 oz sharp Cheddar cheese or gruyere, grated
9 large eggs, beaten
½ cup chopped fresh parsley
1 tsp fresh oregano
1 tsp fresh thyme
3-4 cloves garlic, minced
2-3 dashes hot pepper sauce (Frank's Hot Sauce)
salt and ground black pepper to taste

Directions
Preheat the oven to 325 degrees F (165 degrees C). Drain artichoke hearts and reserve 3 tablespoons liquid. Chop artichoke hearts and set aside.

Heat 3 tablespoons reserved liquid in a large skillet over medium heat. Add onions; cook and stir until wilted, 2 to 3 minutes.

Transfer onions to a mixing bowl. Stir in artichoke hearts, Cheddar, eggs, parsley, garlic, hot sauce, fresh herbs, salt, and pepper until well combined. Pour into a 9x13-inch baking dish.

Bake in the preheated oven until the center is puffy and no longer moist, about 40 minutes. Cool slightly before cutting into 12 squares.

Can be served warm or cold.

NEXT INGREDIENT: MOLASSES

[candys mine]

These are my  "Go-To"  cookie swap cookies from one of my favourite baking books.

GINGER SNAPPERS  ( soft chewy cookies ) - ROSIES No Holds Barred Baking Book

21/2 Cups All-Purpose Flour

2 teaspoons baking soda

1/2 tsp salt

2 tsp ground Cinnamon

1 Tablespoon  plus  2 tsp ground Ginger

12 Tblsp (11/2 sticks )Unsalted butter at room temperature

1 Cup (firmly packed) Dark Brown sugar

1 Large egg at room temp

1/4 Cup Unsulphured MOLASSES

1 tblsp grated Lemon Zest

 1/4 Cup granulated sugar. (for rolling dough in)

Preheat oven to 350 degrees.  Line several cookie sheets with parchment paper OR Lightly gerase them with butter or Vegetable oil.

Sift the flour, baking soda, salt, cinnamon, and ginger together into a small bowl and set aside.

Using an electric mixer on medium-high  speed, cream the butter and brown sugar in a medium-size mixing bowl until light and fluffy, 2 minutes.  Stop the mixer twice to scrape the bowl with a rubber spatula

Add the egg and beat on medium speed until blended, about 10 seconds.  Scrape the sides of bowl with the spatula.

Add the MOLASSES and lemon zest and beat until blended, 10 seconds.

Fold in Half of the dry ingredients by hand using several broad strokes of the spatula, then fold in the remaining half.  Mix on low speed until blended about 20 seconds.

Measure out rounded Tablespoon-fuls of the dough and roll them into balls with your hands.

Roll the balls in the granulated sugar and place them 2 inches apart on the prepard cookie sheets.

Bake the cookies just until the edges are lightly golden and the center is puffy, about 12 minutes.  do Not overbake them or they will become hard.   Remove the cookies carefully from the sheets with a pancake spatula.

Place them on a rack to cool.

Next ingredient: Rice

[walker]

This is a repeat for me but one of my favorites.  

Spanish RICE

3 tablespoons of oil

1 medium yellow onion, chopped

4 cloves of garlic, minced

1 cup white RICE

1 (14 oz) can diced tomatoes

1 (14 oz) can chicken broth

1 teaspoon salt

Heat oil in large pan on medium heat.  Add onions and garlic; cook 3-5 minutes or until onions start to soften.  Add RICE, stirring regularly, until lightly brown.  Add tomatoes with juice, chicken broth and salt.  Mix well, cover pan and turn heat to low.  Continue to cook 10-12 minutes* or until liquid is absorbed.  Serves 4-6.

* I find it takes longer so allow extra time.

NEXT INGREDIENT ..... RAISINS

[house_cat]

Let me begin by saying that I rarely post a recipe with so many steps.. because I'm not a fan of recipes with lots of steps.  However, I am a huge fan of bran muffins and these are the BEST, in my opinion.  I think I originally adapted it from Joy of Baking website, but I'm not sure.

Because I'm the only one in this household who likes bran muffins, here's what I do:  I line the muffin tins with squares of parchment paper, fill them and freeze the entire tray.  Once they're frozen you can put them into a bag and pull out one or two to bake whenever you want them.

Again, I'm sorry for such a long-winded post, but if you like bran muffins as much as I do, you'll be glad you took the time.

The BEST Bran Muffins!

1 ½ cups unprocessed wheat bran

½ cup boiling water

½ cup unsalted room temp butter

2 lg. room temp eggs

1 cup light brown sugar

2 tbs. molasses

1 tsp. vanilla extract

1 cup AP flour

1 cup whole wheat flour

2/3 cups rolled oats

1 tsp. cinnamon

½ tsp. salt

2 tsp. baking soda

1 tsp. baking powder

1 cup raisins

¾ cup room temp milk

¾ cup room temp buttermilk

1. Mix the wheat bran with the hot water until incorporated and set aside.
2. Cream the butter. Continue creaming by adding the sugar gradually and then the eggs one at a time.
3. Add in the molasses and vanilla.  Add the wheat bran into the mixture.
4. In a separate bowl, mix together the dry ingredients.
5. Add in the two milks and the dry ingredients, alternating so the flour is last.
6. Chill the batter overnight!

Fill the muffin cups to the top for puffy mounded muffins.

Bake at 375° for 18-20 minutes or until a probe thermometer reads 205°.

Next ingredient: Surprise me!

[house_cat]

@walker 

You posted that recipe just in time! I'm making chicken enchiladas for the family on Sunday. I'll make the rice to go with it and I think I'll replace the diced tomatoes with a can of Rotel - my kids like everything spicy.

Next ingredient: Surprise me!

[kate2357]

@house_cat 

I love bran muffins w/ raisins. LOVE. I did not have a good recipe, so I can't wait to try this one.  I freeze a lot of my items, rolls, muffins, cookies, etc., so I can pull out as needed.

Next ingredient: Surprise me!

[walker]

Surprise....anyone interested in new twist to the game?  I decided to go with an item beginning with letter A .....next I'll put B...etc.  But, add a specific ingredient if you prefer.

A .... Apples

Taffy APPLE Salad

1 large can crushed pineapple, drain but save juice

2 cups miniature marshmallows

1/4 cup sugar

1 Tablespoon flour

1 egg, well beaten

1 1/2 teaspoons white vinegar

pineapple juice

1 container Cool Whip

1 1/2 cups Spanish Peanuts

2 cups unpeeled, diced, Granny Smith APPLES (or your

favorite type)

Drain pineapple and reserve juice.  Mix pineapple juice, flour, sugar, vinegar and beaten egg.  Cook over medium heat until thick.  Cool completely.  Mix together pineapple and marshmallows.  Pour cooled juice mixture over it and combine well.  Refrigerate overnight.

Next day add the APPLES, peanuts and Cool Whip, mix together well.  Refrigerate for 2 hours before serving.

NEXT INGREDIENT ..... Item beginning with B 

[house_cat]

@walker 

I'm all for your alphabet suggestion, but I'm brain dead tonight after working, cooking and cleaning up so I'll pass on this one and catch y'all on another letter.

Next ingredient:  Starts with a "B".

[vabreeze]

I like this new twist on the recipe game @walker!

B..... Brussels Sprouts

Reunion Casserole

Source:  Cooking Professionally

Time: 35 min.   Servings: 6

Ingredients
5 slices bacon

3 TBS butter
2 small shallots, minced
2 lbs Brussels sprouts, halved
kosher salt, to taste
1/2 tsp cayenne pepper

3/4 cup heavy cream
1/2 cup EACH:  sharp white cheddar & Gruyere, shredded

Directions
Preheat oven to 375°F.

In lg oven-safe skillet over med heat, cook bacon until crispy, ~8 min.; drain on paper-towel-lined plate.  Chop bacon.

Return skillet to med heat & melt butter.  Add shallots & sprouts.  Season w/ S & cayenne P.

Cook, stirring occasionally, til tender, ~10 min.  Remove skillet from heat.

Drizzle veggies w/heavy cream; top w/cheeses & chopped bacon.

Bake til cheese is bubbly, ~12-15 min. To ensure cheese gets golden, you can then broil casserole for 1 min.  Serve hot.

NEXT INGREDIENT............ Begins with C

[Zhills]

Corn Broccoli Bake

Ingredients

• 1 ½  cups crushed butter-flavored crackers
• 3 tablespoons butter, melted
• 2 ½  cups frozen broccoli cuts, thawed
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-3/4 ounces) cream-style corn

Directions

• 1. In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture.
• 2. Transfer to a greased 9x13 baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown.

Next ingredient starts with C.