Recipes

[momtochloe]

Greetings and good morning Recipe Game fans and no, that is no April Fool's!  Although Old Man Winter keeps trying to hold us back, I do believe Spring is almost here! 

Time to dust off our favorite warmer weather recipes in preparation for the upcoming spring/summer weather.  And what splendid timing on our friend @walker part for starting us out with this yummy Apple Slaw recipe  (apple pie spice you say?  I'm in!):

APPLE SLAW

Salad....4 cups coleslaw mix (from 16 oz. bag)

             1/4 cup sliced green onions (4 medium)

             2 medium GRANNY SMITH APPLES, cubed

             1/2-1 cup golden raisins, optional

Dressing....3 tablespoons sugar

                  1/4 teaspoon salt

                  1/4 teaspoon apple pie spice

                  3 tablespoons cider vinegar

                  2 tablespoons vegetable oil

Mix together salad ingredients.  Mix dressing ingredients until well blended.  Pour dressing over salad; toss gently to coat.  Serve immediately or refrigerate until serving time. 

NEXT .... COLD VEGETABLE DISH 

[Zhills]

Carrot and Raisin Salad

Ingredients

2 cups matchstick carrots or shredded carrots
1/2 cup raisins

Dressing

2 Tbsp mayonnaise
1 Tbsp sugar
1 ½ Tbsp milk or cream

I like using Miracle Whip for a sweet-sour taste! 
Quick and good!

Instructions

In a large bowl, mix the carrots and raisins.
In a small bowl, mix all dressing ingredients.
Pour dressing over carrots/raisins and toss to coat.

Anything using ground beef!

[mildoo]

The Carrot and Raisin Salad sounds good and easy!  I will have to try that.  Thanks for posting.

[walker]

MINI-MEAT LOAVES

1 1/2 lbs. GROUND BEEF (CHUCK)

1/2 cup cracker crumbs

2 eggs, beaten

1/2 cup ketchup

1/4 cup finely-chopped green pepper

1 tablespoon instant minced onion

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon basil

shredded cheddar cheese

Mix all ingredients together except cheese.  Shape into 4 individual loaves.  Place on baking sheet or dish. Bake at 350 for 15-20 minutes.  After removing from oven, top with cheese and serve. 

NEXT ....  TOMATOES (fresh, canned, sauce, paste..any)

[RespectLife]

This is from Meredith, BJC, and is yummy!  You can go to her site if you want to see a pic.  I can't seem to get it to print from my Word file.

Chicken Breasts with Tomato Balsamic Sauce  BJC

Quick sautéing a chicken breast and making a pan sauce is easy.  Sweet and acidic tomatoes and balsamic vinegar blend so well together and deglaze your skillet nicely.    Servings: 2      Calories: 584 kcal

• 2 boneless skin-on chicken breasts
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 shallot sliced
• 2 cloves garlic smashed
• ¼ cup balsamic vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons honey
• 2 tablespoons brown sugar
• ½ cup chicken stock
• 1 beefsteak tomato chopped
• 1 teaspoon chopped fresh thyme plus sprigs for garnish

1. Season the chicken breasts with salt and freshly ground black pepper.
2. Pre-heat a skillet over medium-high heat. Add the olive oil and butter sear chicken breast until nicely browned, about 6 to 8 minutes on each side. Remove chicken from the pan and cover with foil.
3. Add the shallots and crushed garlic to the skillet and sauté for a few minutes, until lightly browned. Add the balsamic vinegar and deglaze the pan by scraping up any brown bits on the bottom of the pan. Add the honey, brown sugar and mustard. Bring the mixture to a boil for 2 to 3 minutes, until the sauce starts to reduce and thicken. Add the chicken stock and tomatoes and gently simmer over medium heat for 5 to 10 minutes.
4. Add the thyme, season to taste with salt and freshly ground black pepper and then return the chicken and any juice on the resting plate to the skillet. Turn the chicken in the sauce to coat it in the glaze and simmer for a few more minutes to re-heat the chicken. Season the sauce to taste with salt and freshly ground black pepper. Remove the chicken from the skillet and serve with the sauce poured on top. Garnish with a sprig or two of thyme.

Calories 584 Calories from Fat 180   Total Fat 20g 31%  Saturated Fat 6g 30%  Cholesterol 161mg 54%

Sodium 590mg 25%  Potassium 1400mg 40%  Total Carbohydrates 47g 16%  Dietary Fiber 3g 12%

Sugars 40g  Protein 52g 104%  Vitamin A 34.1%  Vitamin C 35.8%  Calcium 6.1%  Iron 12.2%

NEXT INGREDIENT

ANY DISH WITH GNOCCHI

Is this how we are playing now?  Hope it is okay...if not...Poster's choice!

[walker]

@RespectLife ....I think we are just mixing it up a bit now...anything is fine just for fun of exchanging recipes.

Thanks for sharing .....

NEXT ... ANY DISH WITH GNOCCHI 

              or POSTER'S CHOICE

[house_cat]

Sheet Pan Gnocchi

from LoveandLemons.com

• 1 pound store-bought potato gnocchi 
• 1 bunch broccolini, ends trimmed, florets cut into big pieces and stems cut into ½-inch pieces
• 1 pint cherry tomatoes
• ½ small red onion, thinly sliced
• 2 garlic cloves, sliced
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon sea salt
• ½ teaspoon fresh thyme leaves
• ½ teaspoon za-tar
• ¼ teaspoon red pepper flakes
• freshly ground black pepper
• 6 ounces feta cheese torn into 1-inch chunks

Instructions

• Preheat the oven to 450°F and line a large rimmed baking sheet with parchment paper.
• In a large bowl, toss together the gnocchi, broccolini, cherry tomatoes, onion, garlic, olive oil, salt, thyme, za’atar, red pepper flakes, and several grinds of pepper. Spread evenly on the baking sheet.
• Roast for 10 minutes. Stir, then scatter the feta on top. Roast for 15 to 20 more minutes, or until the gnocchi is tender and the vegetables and feta are browned. Garnish with parsley, if desired. Season to taste and serve.

Next recipe: a tried and true potluck dish

[walker]

Other than chocolate-chip cookies, this is a recent request.  I will post as written (Taste of Home) with my notes at end.  Serves 10-12 so good for pot lucks...take slow cooker with you or transfer to serving dish but it needs to be kept warm.

Cheesy Creamed Corn

3 packages (16 oz each) frozen corn

2 packages (1 8oz and 1 3oz) cream cheese, cubed

1/4 cup butter, cubed

3 tablespoons water

3 tablespoons milk

2 tablespoons sugar

6 slices American cheese, cut in small pieces

In slow cooker, combine all the ingredients.  Cover and cook on low for 4 hours or until heated through and cheese has melted.  Stir well before serving.

Note....I just use 1 package (8 oz) cream cheese.  I add a little more water and milk.  I substituted 1/2-3/4 of package of grated cheddar cheese.  After 4 hours (if heated through) turn slow cooker to warm for serving.

NEXT ..... SOUR CREAM 

[Shihtzursqmom]

I THINK this recipe was in a email from food network but I’m not sure I didn’t note it
It’s delicious I made it for Easter it didn’t last long everyone loved it


Carrot cake cheesecake

Carrot Cake:

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/ 2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)

Cheesecake:
3 8-ounce packages cream cheese, softened
2/3 cup SOUR CREAM
2/ 3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
SOUR CREAM Topping:
1/2 cup confectioners' sugar
2 tablespoons SOUR CREAM
1/4 teaspoon pure vanilla extract
Pinch kosher salt

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, SOUR CREAM and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the SOUR CREAM topping: Whisk together the confectioners' sugar, SOUR CREAM , vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving


Next ingredient VANILLA FLAVORING

[house_cat]

@walker 

That one has my name written all over it!

Thank you!

Next ingredient VANILLA FLAVORING