Recipes

[LilBitMissty]

JUNE 2012 RECIPE EXCHANGE GAME.....RECAP

forrestwolf
Snickers Cake

1 German Chocolate Cake Mix
ingredients called for on cake mix (oil, eggs, water)
1 (14 oz) bag of Kraft Caramels (or any other caramels you like)
1/4 cup milk
1/3 cup butter (which is about 3/4 of a cube)
1-2 cups chocolate chips (however many you like)
1 cup chopped pecans

Mix together cake mix as directed on the box. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
While it bakes, unwrap all the caramels . Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.

Anna B
Fruit Salad

Use a large melon baller to make balls of watermelon from a large watermelon. Use a
smaller baller to make balls of honey dew and cantalope. Add grapes, strawberries,
other berries as desired. Use can of undiluted frozen lemonade for sauce.

forrestwolf
White Chocolate Craisins Cookies

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar1 egg
1 tablespoon brandy
1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup craisins (sweetened dried cranberries)

Preheat oven to 375.
Grease cookie sheet.
In a large bowl, cream together the butter, brown sugar and white sugar.
Beat in the egg and brandy.
Combine the flour and baking soda; stir into the sugar mixture.
Add the white chocolate chips and the Craisins.
Drop by spoonful onto greased cookie sheet.
Bake for 8-10 minutes.
Remove from oven, cool on sheet for about a minute and then transfer to wire rack to finish cooling.

walker
Taco Casserole

1 env. chili seasoning mix
1 lb. ground beef
1 (16 oz.) can diced tomatoes
1 (16 oz.) can kidney beans
1/2 cup broken corn chips (or more)
1/2 - 1 cup shredded cheddar cheese
2 cups shredded lettuce
1 medium-sized tomato, cut-up
1/4 cup sliced pitted ripe olives

Prepare chili mix according to package directions, using ground beef, canned tomatoes and kidney beans; spoon into shallow 2 qt. casserole dish. Sprinkle with corn chps and cheese. Bake in 350 degree oven for 15 minutes or until cheese melts and casserole is bubbly hot. Just before serving top hot casserole with lettuce, tomato pieces and olive slices.

forrestwolf
Strawberry Banana Split Cake Recipe

2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter, melted
1/4 cup sugar

FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
3 large firm bananas, cut into 1/4-inch slices
2 cans (8 ounces each) crushed pineapple, drained
2 quarts fresh strawberries, sliced

TOPPING:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1-1/2 cups chopped walnut

Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour.
In a bowl, cream butter, confectioners' sugar, milk and vanilla. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries.
In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.

Zhills Gem
Baked Mac & Cheese

1 box elbows or pasta of choice
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground cracked pepper
2 dashes hot sauce
2 teaspoons mustard
4 cups grated sharp cheddar cheese
1 slice soft oatmeal bread
2 tablespoons butter

Cook pasta according to package directions. Meanwhile in a medium saucepan over medium high heat, melt 4 tablespoons of butter. Stir in flour and cook until bubbly, just a few seconds. Add milk all at once and whisk to mix. Add salt and pepper. Whisk continuously until mixture come to a bubbling point and is thickened.
Take off burner and mix in hot sauce, mustard and cheese. Mix cheese sauce with cooked pasta and pour into a deep casserole dish.
Break up slice of bread into mini food processor and process until crumbs. Melt 2 tablespoons butter in the microwave. Mix butter and bread crumbs together and sprinkle on top of mac and cheese. Bake at 350 degrees for 30 minutes until top is browned and sauce is bubbling. Serves 6

forrestwolf
Beefy Sweet Pickle Bites

8 oz package of cream cheese, softened
1 tablespoon chili powder, or to taste
1 teaspoon sugar
2 green onions, minced
whole sweet pickles, well drained and patted dry
deli-sliced roast beef, one slice for each pickle
1-2 teaspoons of milk, if necessary

In a medium bowl, cream together softened cream cheese with chili powder and sugar; mix thoroughly. Mixture should be like cake frosting; if mixture appears too stiff or that it will be difficult to spread, add milk one teaspoon at a time until mixture is of desired consistancy, but not too thin. Add green onion and mix well. Spread about two tablespoons of cream cheese mixture onto a slice of roast beef. Roll drained pickle in prepared roast beef, jelly roll style. Chill well. Slice rolled pickles and place onto serving plate; keep slices in the refrigerator until ready to serve. Serve with toothpicks.

Zhills Gem
CHERRIES JUBILEE SIMPLE

1 quart frozen, fresh, or canned sweet cherries (pitted or not )
¾ cup Cherry Kirsch

-Heat cherries in a chafing dish
-Heat Kirsch in a small pan (do not boil)
-Pour Kirsch over cherries in chafing dish
-Ignite and serve over ice cream

forrestwolf
House Lo Mein

16 oz Linguini
2 tsp Dark sesame oil
2 tbsp Vegetable oil
2 cups Or more cooked chicken breast or other meat
2 cans Sliced mushrooms, drained
1 can Water chestnuts, drained
1 can Med. shrimp, drained (I use fresh/frozen peeled and deveined with Old Bay)
1 cup Fresh pea pods
1 Or 2 chopped onions
1 1/2 tsp Ground ginger
4 tsp Minced garlic
6tbs Beef broth
6 tbsp Soy Sauce
4 tbsp Brown sugar
2 tbsp Oyster sauce

Cook pasta, toss with sesame oil
Heat vegetable oil in skillet ( med high) Add vegeetables, cook, stir, 3 minutes
Add Ginger and garlic, stir 30 seconds
Add meat, shrimp, mushrooms, cook and stir 3-5 minutes
In a small bowl mix broth, soy sauce, brown sugar, oyster sauce
Add sauce mixture and pasta to the skillet, cook 1-2 minutes until heated through

Zhills Gem (Recipe from Herbivoracious Cookbook by Michael Natkin)
SuperFrico Grilled Cheese Sandwich Recipe

1 tablespoon butter
2 slices bread
2 slices Havarti cheese (or other cheese of your choice)
2 slices tomato
1/4 cup grated Parmigiano-Reggiano (use large holes of box grater)

1. Heat a nonstick skillet over medium heat with the butter. When the butter is melted. Lightly moisten both pieces of bread in the butter. Top one slice of bread with the provolone and tomato and cover with the other slice of bread. Cook until golden brown on both sides, flipping a couple of times.
2. When the basic grilled cheese is done, remove it from the pan. Turn the heat to medium. If the pan seems very dry, melt a touch more butter in it. Sprinkle the Parmigiano in the still-hot skillet, in a shape roughly the same as the sandwich.
3. Now watch closely, as the cheese melts. You'll see the fat start to cook out and the cheese begin to brown and crisp. When it has just begun to brown, put the sandwich back on top and press down with a large spatula to weld the frico to the bread. Let cook for one more minute then serve.

walker
Sweet and Sassy Salsa Chicken

4 frozen skinless chicken breasts
2 cups tomato salsa
1/4 cup packed light brown sugar
2 Tablespoons Worcestershire sauce
4 cups cooked white rice (or brown)

Cook frozen chicken breasts, uncovered, in a greased casserole dish at 350 degrees for one hour; remove grease/juice. Mix salsa, brown sugar and Worcestershire sauce together in a bowl. Add salsa mixture to chicken and bake an additional 1/2 hour, uncovered. Serve wtih rice. Place chicken and salsa sauce on rice.
(Recipe taken from QVC Family Cookbook...Best of the Best......it is easy and good.)

Sabatini2
Grilled Reuben Sandwich for 1

2 slices marble rye bread
butter
1/4 - 1/3 cup well drained sauerkraut
Russian dressing
Swiss cheese, a slice or 2, or Gruyere if you prefer
corned beef, sliced thinly (left over from St Paddy's day is best, otherwise, use deli meat)

Butter one side of both slices of bread, then spread the dry sides w/ Russian dressing.
Put a frying pan (cast iron is perfect) onto the stove, & lay one slice of bread in it - butter side down, naturally.
Spread out the sauerkraut on top of it, then the corned beef, the cheese, & finally the other bread slice, butter side up. (Or reverse the orders of meat & cheese, it doesn't matter all that much)
Heat the skillet gently, and cook until the underside is browned, then flip over.
Set a plate on top of the sandwich, & top the plate w/ something heavy, either a can of tomatoes or another frying pan, in order to weigh it down.
Cook until the underside is browned & crispy.
Flip again to reheat the other side.

walker
Creamy Tuna Casserole

4 to 5 cups hot cooked noodles
2 cans ( 6 1/2 oz. each) tuna, drained (or 1 large can)
1 1/2 cups dairy sour cream or, I use, 1 can cream of mushroom soup
2/3 cup milk
1 can (4 ozs.) mushroom pieces, drained (optional)
1 tsp. salt
1/4 tsp. pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons margarine or butter,melted

Mix noodles, tuna, sour cream (or soup), milk, mushrooms, salt and pepper in a 2qt. casserole. Cover casserole tightly and microwave on medium (50% power) 10 minutes, stir.
Mix bread crumbs, cheese, and margarine/butter; sprinkle evenly over tuna nixture. Microwave uncovered on medium (50% power) until hot and bubbly, 4 to 7 minutes.

Zhills Gem
Pumpkin Pie Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup or honey
1 teaspoon vanilla extract

1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup (or honey) and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir.

Bake for an additional 15-20 minutes or until the granola is golden and crisp.
Remove from the oven and stir in dried fruit and toasted seeds of your choice.
Let cool completely. Store in an airtight

forrestwolf
Seared Rib-eyed Steak with Couscos

1/2 cup couscous
1 Tbs. olive oil
1 rib-eye steak (10 oz.), about 3/4-inch thick
Freshly ground black pepper
4 oz. green beans (ends trimmed), cut into 1/2-inch lengths (about 1 cup)
1 clove garlic, finely chopped
6 oz. cherry tomatoes, halved or quartered if large (about 1 heaping cup)
Lemon wedges (optional)

Bring 1/2 cup plus 1 Tbs. water and a heaping 1/4 tsp. salt to a boil in a small saucepan. Add the couscous, give it a stir, cover tightly, and remove from the heat.
Put a heavy-based skillet that’s a bit bigger than the steak over medium-high heat, add the oil, and heat until very hot. Season the steak generously with salt and pepper and put it in the center of the pan. Add the beans, shaking the pan so they settle in the spaces around the meat. Sear the meat for about 3 minutes on one side, turn it, lower the heat to medium, and continue to cook about another 3 minutes for medium rare, 5 minutes for medium. Don’t move the steak around as it cooks, but shake the pan occasionally to brown the beans on all sides. Transfer the steak to a cutting board and tent it with foil. Leave the beans in the skillet. (I use my oven All Clad grill pan)
Increase the heat to high, add the garlic, tomatoes, and about 1/4 cup water, and cook until the tomatoes give off some juice and start to collapse, 1 to 2 minutes. Scrape the pan to dissolve any of the browned bits. Season with salt and pepper and remove from the heat.
Uncover the couscous, f%l*u&f# f* it by scraping it with a fork, and then fold in the beans and tomatoes. Taste for seasoning. Put a pile of couscous on each plate; cut the steak into thin slices and arrange them over the couscous. Pour any accumulated meat juices over the couscous and serve with the lemon (please do) , if using, to squeeze over all.

walker
Marinated Tomatoes*

3 Tablespoons chopped fresh parsley leaves
1 Tablespoon sugar
1 1/2 teaspoons garlic salt
1 1/2 teaspoons seasoned salt
1/2 teaspoon ground pepper
3/4 teaspoon dried thyme
3/4 cup vegetable oil
1/2 cup red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Combine all ingredients together,except tomatoes, in a large bowl. Whisk together well. Place tomatoes in a resealable bag and pour marinade over them. Marinate at room temperature for us to 2 hours, turning the bag occasionally.
* A Paula Deen recipe........very good.

Zhills Gem
Easy Shrimp Dip

4 ozs cream cheese 1 cup sour cream 1 1
2 tsps lemon juice
1 tbsp green onion
1 tbsp sweet chili sauce (Heinz)
18 ozs canned shrimp (drained) Can use fresh!
1 tbsp worcestershire sauce

1 Throw the whole lot into the food processor and process till smooth.
2 Serve with raw vegetables or crackers.

Sriracha
Sriracha Egg Salad
Mix chopped hard-boiled eggs, mayonnaise, pickle relish, and Sriracha.
I like to mix it into catsup for fries.

forrestwolf
CHICKEN, BROCCOLI. AND RICE CASSEROLE

2 (10 ounce) boxes frozen chopped broccoli, thawed
2 cups cooked rice (I cook my rice in chicken broth)
8 ounces shredded cheddar cheese ( or 1 small jar Cheez Whiz, or cheese of this type)
2 (10 3/4 ounce) cans cream of chicken soup(or you use 1 can each cream of chicken and cream of mushroom)
1 small onion, chopped
1 stick of melted butter
1 small can of evaporated milk
2 cups of cooked and diced chicken, or can use whole pieces of boneless cooked chicken with casserole on top of it
Garlic powder for your taste ( I just sprinkle some in)

Cook onion in butter in large skillet until soft.
Add remaining ingredients and cook just until cheese is melted ...generally with the hot rice, broccoli, and melted butter, you really do not need to cook it any longer, with the exception of the evaporated milk
Add evaporated milk and garlic powder and mix well and put in 2 quart casserole dish. (This is where you would add the diced chicken, or place the chicken in the casserole dish)
Bake at 350 (uncovered) for 1 hour.

walker
Oriental Mushrooms

1 lb. fresh mushrooms
1/4 cup chopped onion
1/4 cup butter or margarine
2 teaspoons flour
1/2 cup water
1 beef bouillon cube or 1 teaspoon instant beef bouillon
1 Tablespoon soy sauce
Toasted slivered almonds

Slice mushrooms parallel with the stem. In large skillet, cook and stir onion in butter until tender. Stir in mushrooms. Sprinkle flour over mixture; stir until mushrooms are coated. Add water, bouillon cube and soy sauce, stirring until bouillon cube is dissolved. Cook over medium heat about 3 minutes. Sprinkle with slivered almonds before serving.
Goes well with beef or pork.

forrestwolf
Beet and Tomato Casserole

2 1/2 cups canned beets, sliced (can use roasted and sliced)
2 1/2 cups canned tomatoes (can use fresh, if they are really juicy, or home canned)
1/2 cup grated cheese (I use more, and usually a blend)
2 cups bread crumbs
Salt and pepper for taste

Preheat oven to 350 degrees. Put half of the beets in the bottom of a greased baking dish. Add half the tomatoes, then half the cheese in layers. Add salt and pepper, if desired. Add half of the bread crumbs. Dot with 1 Tbsp. butter. Repeat with the rest of ingredients. Cook for 20 minutes until brown.

Zhills Gem
PENNE, SHRIMP & ASPARAGUS

1 lb Penne pasta (Cook as usual)
Saute:
2 Tbsp olive oil
2 cloves garlic
1 lb asparagus (cut in 1/4' pieces, remove tips)
Cook stalks 3 mins, add tips, cook another 3 mins

Add: 2 sm tomatoes diced. Cover and set off heat.
In a second pan....

Saute:
2 Tbsp olive oil
1 clove garlic
Cook until garlic is golden.

Add: 16 lg shrimp (peeled and deveined)
Cook until shrimp turn pink.
Combine veggies and shrimp. Salt and pepper to taste.
Pour small amount of wine over all if desired. Good without it!
Serve over a plate of penne. Beautiful and delicious!

Classylady
Brown Sugared Carrots

2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon molasses
1/2 to 1 cup water
2 tablespoons butter
1 sprig rosemary
Directions

In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper.
Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time.

Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes.
Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan.
The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig.
Once the butter has melted remove the rosemary sprig and discard.
Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

forrestwolf
Cauliflower and Carrot Salad

1 small or ½ large cauliflower
2 carrots , grated
1 red onion , finely chopped (not for me)
2 tsp capers
2 tbsp chopped parsley (or Cilantro)
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
1 tbsp mayonnaise

Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

Shogirl
Guillermo’s Mexican Stew

1 pkg. of (4) boneless/skinless chicken breasts, boiled and cubed
1 lb. lean ground beef
1 pkg. chorizo sausage
1 onion, diced
1 red baby bell pepper, seeded and diced
1 yellow baby bell pepper, seeded and diced
1 chipolte pepper, diced (optional)
1-2 cloves garlic, diced (optional)
1 pkg. dry onion soup mix
2 C. chicken broth
1 can garlic and onion diced tomatoes
1-2 cans black beans, drained
1-2 cans corn, drained
Slurry (1 part flour to 4 parts water - as needed for thickening)
½ glass of white wine (optional)
1-1/2 t. Mexican seasoning (to taste)
Cayenne pepper (to taste)

Note that this recipe doesn’t require any added salt, but salt to taste if desired
In large stock pot, add olive oil and brown beef and sausage, and sauté onion, peppers, and garlic. Add everything else (starting with liquid) except for slurry and chicken. Simmer for about an hour, adding slurry to thicken halfway through cooking time, and adding chicken towards the end.
Feeds a crowd and tastes better the second day!

forrestwolf / Pioneer Woman
Recipe: Spicy Dr. Pepper Shredded Pork

1 whole Large Onion
1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
2 Tablespoons Brown Sugar (I do not use this)

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.
Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

forrestwolf
Fabulous Potato Chip Cookies

3/4 cup butter or margarine, softened
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 cup crushed potato chips
3/4 cup finely chopped walnuts or pecans
3 tablespoons sugar (for dipping)

Preheat oven to 375 degrees. In large mixing bowl, cream butter or margarine, sugar, egg yolk and vanilla until light and fluffy. Add flour, potato chips and chopped walnuts; mix well. Form into 1 1/2-inch balls and place 3 inches apart on ungreased cookie sheet. Grease the bottom of a glass that is about 3-inches in diameter.
Dip greased glass into sugar and use to flatten each ball. Place nut half into center of each cookie. Bake for 8 to 10 minutes. Cool slightly before removing from cookie sheet. Cool on wire racks.

walker
Beer-Cheese Dip for Pretzels

2 8oz. cream cheese, softened
2 cups shredded cheddar cheese
1 pkg. dry ranch dressing
6 oz. beer

Mix well and refrigerate until ready to serve. Makes alot.
Serve with square pretzels or wheat thins (or similar favorite cracker).

forrestwolf
Colorful Spinach Salad Recipe

4 cups fresh baby spinach
3/4 cup sliced radishes
1/2 cup sliced yellow summer squash
1/2 cup raisins (I leave this out and substitute toasted almonds or walnuts)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

In a large bowl, toss the spinach, radishes, yellow squash and raisins. In a small bowl, whisk the vinegar, mustard, salt and pepper. Gradually whisk in oil. Serve with salad.

Zhills Gem
Chinese Green Beans

½ lb of green beans
A bit of olive oil (sesame oil)
1 tsp of crushed ginger
1 tsp of crushed garlic
5 tsp of Soy Sauce
3 tsp of sesame seeds

1. Put the oil in a wok or a large pan
2. Heat on medium heat
3. Add the garlic and ginger
4. Add the beans and fry for a few minutes
5. Add the soy sauce, you can add a few spoons of water as well
6. Keep on a medium to low heat until the beans are nice and crisp
7. In a none stick pan heat the sesame seeds until they are brown
8. Add to the wok and serve

forrestwolf
Mustard roast beef with aioli

1 whole garlic bulb
(1 cup) Mayonnaise
(1/3 cup) sour cream
2 tbs chopped fresh chives
2 -3 lbs piece beef fillet, fat trimmed
2 tbs wholegrain mustard
2 tbs Dijon mustard
1/4 cup chopped fresh tarragon leaves

Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.
Thinly slice the beef. Place on a platter. Serve with aioli.

Zhills Gem
NASSAU SHRIMP & GRITS

1/2 lb bacon
1 chopped onion
1 bell pepper, also chopped
1 lb fresh shrimp or crawfish
5 medium fresh tomatoes or 28oz can, undrained and chopped
1 tsp chopped garlic
1/2 tsp oregano
1/2 tsp basil
3/4 cup uncooked white grits (Prepare according to pkg instructions)

Fry bacon till crisp. Saute onion & pepper in 1 or 2 tablespoons drippings add tomatoes, garlic & herbs and simmer for 1/2 hr.
In a second pan, saute seafood in olive oil until pink and add to tomatoes, etc. for last 10 minutes
Cook grits however the package says (use a big pot). Stir in the tomato & seafood OR serve on top of grits.
Serve hot in large bowl sprinkled with crumbled bacon.

forrestwolf
Roasted Chicken Thighs with Fennel & Lemon

1 pound boneless skinless chicken thighs
2 small fennel bulbs, between 1 and 1 1/4 pounds total
4 large garlic cloves, minced
2 tablespoons olive oil
2 tablespoons white wine
1 Meyer lemon
1 1/2 teaspoon kosher salt
Freshly ground black pepper

Heat the oven to 425°F. Place the chicken thighs in a large bowl.
Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Then slice each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and also add to the bowl.
Add the minced garlic, olive oil, and white wine to the bowl. Zest and juice the lemon, and add both to the bowl. Toss all the ingredients together, and add the salt and a generous amount of black pepper.
Spread the chicken and fennel on a large baking sheet, arranging the fennel around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.
Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F, and the fennel is tender and beginning to brown around the edges. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

Zhills Gem
Creamy Cheese Grits and Tomato Gravy
Prep: 10 min., Cook: 10 min.
Southern Living JANUARY 2006

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1/4 C (4 oz) sharp Cheddar cheese, shredded
1/4C (4 oz) Monterey Jack cheese, shredded
1/4 cup half-and-half
1 Tablespoon butter

Bring 4 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes as directed on pkg. Stir in cheeses until cheese is melted and mixture is blended. Serve immediately. Serves 6 to 8.

Gravy
1 pound bacon
2 tablespoons bacon drippings
2 tablespoons all purpose flour
3 cups peeled, chopped tomatoes with juice reserved (1 can)
Salt
Ground pepper

Cook the bacon in a skillet until done. Remove bacon and pour excess drippings from pan. Place bacon on a serving platter for the breakfast table. Sprinkle flour into the drippings and stir until it is bubbly and brown. This takes about one minute. Add the chopped tomatoes and juice and simmer until thickened. This will take about ten minutes if you use fresh tomatoes and five minutes for canned. You may season with salt and pepper to taste. Serve over hot grits or biscuits. Tomato gravy is also good with other dishes--try it with fish or over meatloaf. This recipe will serve 4 not-so-hungry folks.

forrestwolf
Kung Pao Chicken Recipe

2 boneless, skinless chicken breasts, 7 to 8 ounces each ( I use boneless pork chops instead)

Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch

Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar

Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions ( I leave this out)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

walker
Asparagus Pasta Salad

1 lb. fresh asparagus, cut into 1 1/2 inch pieces
1 pkg. (16 oz.) multicolored corkscrew pasta, cooked and drained
1 cup diced cooked chicken
1 cup diced fully cooked ham
2 medium tomatoes, seeded and diced
1/2 cup sliced ripe olives
1 1/2 cups prepared zesty Italian salad dressing (start with 1 cup and add more as you want)
1 1/2 tsp. dill weed

Place asparagus in large sacepan with enough water to cover; cook until crisp-tender. Drain and cool. In a large bowl, combine asparagus and remaining ingredients; toss to coat. Cover and refrigerate 3-4 hours or overnight.
Serves: 12 Taste of Home Recipe

forrestwolf
Best Chocolate Raspberry Torte Recipe
This is like a Black Forest Cake, only made with raspberries.............

3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1-1/2 cups 2% milk

CHOCOLATE FROSTING:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
4-1/2 cups confectioners' sugar

RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur

CHOCOLATE DRIZZLE:
1/4 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup heavy whipping cream
Chocolate curls and fresh raspberries

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth.
For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake.
For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

Zhills Gem
Easy Fried Rice

4 Cups cooked rice
2 large eggs
1 tbsp sesame oil (can use any oil)
2 tbsps oil
1 tsp salt & 1/2 tsp black pepper
1 sm can bean sprouts
1 sm can water chestnuts
2 spring onions (chopped)
1/2 Cup frozen peas (thawed and drained) I omit!
1 C meat (your choice, cooked and chopped)
2 Tbsps soy sauce (use to taste) Remember Soy Sauce = salt!

Prepare your ingredients by slicing the water chestnuts, chopping the spring onions and meat. Then arrange your ingredients on a plate or in bowls ready. This makes it easier when coming to the actual stir frying section as you can just grab your ingredients.
1 Scramble eggs in sesame oil and set aside.
2 Add the cooked rice to oil in pan and stir fry for 3 minutes.
3 Stir in the meat, peas, salt, pepper and stir fry for another minute or two.
4 Add the bean sprouts, water chestnuts and spring onions. Stir fry for a further 2 minutes.
5 Add the chopped scrambled egg and stir through.
6 Sprinkle Soy Sauce over all until it all turns brown to your liking. You can always add!
Keep moving and stir fry for 1 minute longer.
My recipe says to bake it for 20 mins at 350 degrees. Mine never made it to the oven!

walker
Basil Trayed Tomatoes

1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil
1 tablespoon chopped fresh basil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
4 medium tomatoes, sliced
12 ozs. fresh mozzarella, sliced

Whisk balsamic vinegar, oil, basil, mustard, salt and pepper together. Alternate tomatoes and cheese slices on a small tray or platter. Pour dressing mixture over the top. Garnish with additonal basil leaves and cracked black pepper,if desired.

Marlo
Greek Chicken with Cucumber Sauce

1 pound boneless, skinless chicken pieces
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon each salt and pepper
1/4 teaspoon each cumin and oregano
2 cloves garlic, minced

Cucumber Sauce
1 English cucumber, peeled, seeded and grated
1 teaspoon salt
1/2 cup skim milk yogurt
1/2 cup light mayonnaise
2 tablespoons chopped parsley
2 tablespoons chopped fresh mint
2 cloves garlic, minced

For Chicken: Combine marinade ingredients and pour over chicken. Marinate in the fridge for up to 24 hours. Remove chicken from marinade and grill over medium heat for 5 to 7 minutes per side. Serve with rice, or oven roasted potatoes, and cucumber sauce.
For Sauce: In a strainer mix cucumber and salt and set aside for at least 15 minutes. Squeeze extra liquid from cucumber. Blend grated cucumber with remaining ingredients and refrigerate until needed.

Zhills Gem
Cranberry Orange Salad Dressing

1 cup cranberries (fresh or dried or a combination works too)
1 orange, zested, then peeled and sectioned
1/2 cup white wine vinegar
1/8 cup extra virgin olive oil
1/4 cup finely diced onion
1 teaspoon salt
1/2 teaspoon dry mustard

In food processor, put cranberries, orange sections, orange zest, vinegar, onion, salt, and mustard. Blend for a minute, scrape down sides, and blend again until cranberries are completely pulverized then, add olive oil and blend thoroughly to incorporate.
Pour into a shakeable glass jar and refrigerate to meld flavors. Toss with green salad and serve.

walker
Crunchy Turkey Casserole

2 cans cream of mushroom soup, undiluted
1/2 cup milk or chicken broth
4 cups cubed cooked turkey
2 celery ribs, thinly sliced
1 small onion, chopped
1 can sliced water chestnuts, drained and halved
1 Tablespoon soy sauce
1 can (3 ozs) chow mein noodles
1/2 cup slivered almonds

In a large bowl, combine soup and milk. Stir in the turkey, celery, onion, water chestnuts and soy sauce. Transfer to a greased shallow 2 qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350 for 30 minutes or until heated through (bubbly).
Serve with rice. (6-8 servings)

forrestwolf Taste Of Home
Creamy Coconut Dessert Recipe

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans

FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
1-1/2 teaspoons coconut extract
3 packages (3.4 ounces each) instant vanilla pudding mix
2 cups flaked coconut, divided

In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight.

Zhills Gem
Creamy Tuna Twist Salad

4 oz. rotini, cooked (any pasta)
1 cup mayonnaise
2 Tablespoons cider vinegar
dash of pepper
1 can (7 oz) tuna, drained
1 cup cooked peas (can thaw out frozen peas and pat dry)
1 cup sliced celery
1/2 cup chopped red onion
1/4 cup snipped dill (or 1 Tablespoon dried)

In large bowl stir together first 3 ingredients until smooth.
Add remaining ingredients, stir to coat. Cover and chill. Serves 4.

dmginca
Brussel Sprouts, Bacon and Tomato Pasta

1/2 lb. whole wheat spaghetti or linguine
1 lb. brussels sprouts, cleaned, trimmed and thinly sliced
1 14 oz. can artichokes in water, drained and chopped
4-5 slices of bacon
1/3 cup sundried tomatoes, sliced
1/2 cup freshly grated parmesan cheese
salt & pepper
Instructions
Bring a large pot of water to a boil.
Meanwhile, add bacon slices to a large skillet over medium-high heat and cook until crispy. Remove from skillet, set aside and crumble once cooled.
In the same skillet with the bacon grease, add sliced brussels sprouts and saute for 3-5 minutes.
At this point, water should be boiling. Salt water and cook pasta until al dente.
While pasta cooks, add sun-dried tomatoes to the brussels sprouts and saute for another 1-2 minutes.
Next, add artichokes and saute for a final 2-3 more minutes. Season mixture with salt & pepper to taste.
Once pasta is done, drain, reserving a cup of the cooking liquid.
Add pasta to the skillet and parmesan cheese.
Toss to combine, adding in some of the pasta water as needed to keep it from being too dry.
Top pasta with crumbled bacon.

walker
Sweet and Sour Chicken Wraps

1 1/2 cups chopped cooked chicken
1 cup packaged coleslaw mix
1/4 cup slivered almonds
1/3 cup sliced water chestnuts
1/2 red bell pepper, cut into thin strips
4 (8 inch) flour tortillas
1/2 cup sweet and sour sauce

Mix chicken, coleslaw, almonds, water chestnuts, and pepper strips. Spoon evnely down center of each tortilla. Top evenly with sweet and sour sauce; roll up. Serves 4

dmginca
Marshmallow Muffins (12)

5 TBSP Butter, melted and cooled
2 Cups Flour
6 TBSP Baking Cocoa
3 tsp Baking Powder
scant 1/2 cup Sugar
generous 1/2 cup Chocolate Chips
generaout 1/4 cup Mini Marshmallows
1 Egg, slighly beaten
1 1/4 cup Milk

Preheat ove to 375. Better to line the muffin cups with paper liners instead of just greasing.
Sift dry ingredients (flour thru sugar) into a large bowl. Stir in choclate chips and marshmallows; set aside. In a small bowl, whisk together egg, milk and cooled butter, Stir milk mixture into flour mixture until there are not visible signs of flour, but do not over mix. Batter will be very stiff.
Portion out batter into each muffin cup. Bake 20/25 minutes.....really watch last 5. Remove to a wrack to

forrestwolf
Lemon Ricotta Cookies with Lemon Glaze

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Zhills Gem
Pan Sauted Yellow Squash

2 Tablespons butter ( I use olive oil)
4 medium yellow squash, sliced into 1/4-inch rounds
1/2 medium onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

Melt the butter in a large skillet over high heat. Add the remaining ingredients and cook for 18 to 20 minutes, or until the vegetables are tender and the squash is beginning to brown, stirring frequently. Water will cook out of the squash and re-absorb before it starts to brown. Just try it! I omit onions.
Note: You can also make this simple vegetable side dish by using half zucchini and half yellow squash for a more colorful mix.

forrestwolf
Cauliflower and Leek Soup

Cauliflower, raw, 1 head, small (4" dia) Chopped
Vegetable Broth, 4 cup (Or chicken broth)
Leeks, 1 leek Sliced/chopped
Celery, raw, 2 stalk, medium (7-1/2" - 8" long) slices (I leave this out, as I detest celery)
Asparagus, fresh, 10 spear, small (5" long or less) Chopped
Garlic, 3 clove Chopped
salt and pepper

1) Steam the cauliflower/asparagus until it's somewhat soft. Drain.
2) Chop up the celery, leek(s) and garlic and have ready. This can always be done while the steaming is going on.
3) In a decent sized pot, add Vegetable broth, garlic and cauliflower. Let cook for a while and mash the cauliflower using a fork/spoon/ or immersion blender, whatever works best for you.
4) When it's purree'd enough, add the celery, asparagus, leeks and everything else.
5) Let cook until it's thoroughly heated and everything in it is tender.

walker
Potato, Ham and Herb Pizza

1 tablespoon olive oil
1 1/3 cups frozen diced hash brown potatoes, thaw slightly
1/3 cup chopped ham or Canadian bacon
1 teaspoon Italian Seasoning
salt and ground black pepper, to taste
1 cup shredded mozzarella cheese
12 inch frozen tomato and cheese pizza

Heat the oven accordng to package directions for the pizza. In a large skillet over high, heat the oil. Add the hash browns and cook, stirrng often, until browned, about 5 mintues. Add the ham or Canadian bacon and Italian Seasoning. Cook for another minute. Season wih salt and pepper. Sprinkle half of the cheese over the pizza, then top that with the potato mixture, then the remaining cheese. Bake according to the pizza directions.
Serves four.

forrestwolf
Red Lobster Crab Alfredo

8 ounces linguine
4 tablespoons butter
4 tablespoons flour
2 cups half-and-half
1/2 cup grated parmesan cheese (or more)
salt & pepper
1 teaspoon cayenne pepper
6 (8 ounce) cooked snow crabmeat, cut into chunks

Cook linguine according to package.
Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
Do Not let it color.
Whisk in the half-and-half and stir until the mixture forms a thick sauce.
Stir in the cheese and season to taste.
Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.
Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.

Zhills Gem
Guacamole Salad
This is another one from Publix Apron recipes.

10 -12 sprigs fresh cilantro* 1 fresh jalapeno pepper*
1 small tomato (remove seeds) 1/2 cup diced onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 teaspoon ground cumin
3 medium avocados 1 lime, juice of
8 ounce shredded lettuce (1 cup shredded)
Directions

1. Mash avocado but leave chunky.
2. Chop cilantro coarsely, place in medium bowl.
3. Cut jalapeño pepper in half (remove and discard seeds); chop finely and add to bowl.
4. Chop onion; add to bowl.
5. Chop tomato; add to bowl.
6. Stir in onions, salt, pepper, garlic powder and cumin.
7. Squeeze juice of one-half lime (about 2 teaspoons) into salad; mix gently until blended.
8. Gently mix in shredded lettuce
9. If very thick, thin with Mayo or Sour Cream. Should be creamy with veggie bites in it!
*First 2 ingredients are optional. I do not use them. Can be used as a dip with chips.

forrestwolf
Japanese-Style Sesame Green Beans

1 tablespoon canola oil
1 1/2 teaspoons sesame oil (I prefer toasted sesame oil)
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Zhills Gem
BEET PESTO

1 pound cooked beets
2 cloves garlic
1/2 cup cilantro (or basil)
1 tablespoon balsamic vinegar
1/3 cup sunflower seeds (toasted) or walnuts (toasted)
Salt to taste
1/4 cup Olive oil

Mix all the ingredients in the food processor til it reaches desired consistency, just a few pulses really, think slightly chunky, chopped enough to spread easily but not smooth like peanut butter, say. Makes 1 1/2 cups.
Serve the beet pesto on crostini with goat cheese

BEETROOT PESTO
1 pound beets, cooked and peeled
1 garlic clove, crushed
2 ounces almonds
2 ounces grated parmesan or pecorino cheese
sea salt
1/4 cup plus a tablespoon extra virgin olive oil

1. Roughly chop the beets and run them in a food processor or blender with the garlic, almonds, grated parmesan and sea salt.
2. With the blender running, gradually add the olive oil. Keep and serve refrigerated.
Use beetroot pesto exactly as you would use traditional pesto: over roasted vegetables, with pasta, in risotto, or even better, serve with home-baked rye bread. Serves 4.

littleflower9
Apple Pie Breakfast

- 1 cup of steel cut oats*
- 3 diced apples (I use Gala)
- 1 cup apple juice (I use Oasis)
- 3 cups water
- 1/2 tsp cinnamon (optional)

For Best Results: Combine all ingredients in slow cooker and cook for 2-4 hours on high or 4-6 hours on low until it reaches the consistency that you like. Be sure to stir every hour or so.
* You can also cook longer without stirring, but you have to add more water liquid and it does come out a bit mushier. Add an extra cup of liquid for 7-8 hours in the slow cooker.
* It must be steel cut oats when cooked in the slow cooker, as regular oats get very soggy when cooked this way. You can find steel cut oats in your local grocery store (sometimes they are called "irish oats" or "pinhead oats"). If you would really rather use rolled oats, be sure to use the stovetop method below and adjust your liquid/cooking time accordingly.

A few people have asked me about a stovetop method since not everybody has a slow cooker, and let's face it, sometimes we don't know what we want for breakfast until the morning of. Below is a stove top method and it tastes similar, but I still prefer the slow cooker version better (the oats become softer the longer they cook).
Combine all ingredients in a saucepan and bring to a boil. Simmer for about 30 minutes, or until it reaches the consistency that you like.Delicious when topped with a drizzle of organic maple syrup, honey, or a sprinkle of brown sugar. I usually top mine with another dash of cinnamon.
This recipe makes 6 - 1 cup servings.

forrestwolf
I like to take the Colossal black olives, and stuff with summer sausage, sliced thin, or salami, or pepperoni..........Very quick and easy to make, and even better if speared with a toothpick with pepper jack cheese cubes or feta cheese cubes

Zhills Gem
Tequila-Lime-Coconut Macaroon Bars

2 cups all-purpose flour, divided
2 cups sugar, divided
1/2 cup cold butter, cut into pieces
4 large eggs
1 1/2 cups sweetened flaked coconut
1 teaspoon lime zest
1/3 cup fresh lime juice
3 tablespoons tequila
1/2 teaspoon baking powder
1/4 teaspoon salt

Garnishes: powdered sugar, lime rind curls

1. Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
2. Stir together 1 3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
3. Bake at 350° for 20 to 23 minutes or until lightly browned.
4. Meanwhile, whisk eggs in a medium bowl until smooth; whisk in coconut, add the lime zest, juice and tequila and remaining 1 1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
5. Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Garnish, if desired.
(recipes via Southern Living)

forrestwolf
Dillard House Cabbage Casserole

1 large head cabbage
1 teaspoon salt
1/2 stick margarine
2 cups grated Cheddar cheese
1 1/2 cup buttered bread crumbs

***Basic White Sauce***
1 cup margarine
3 tablespoons all-purpose flour
salt and pepper
1 quart milk

Shred cabbage. Cook 5-8 minutes in boiling water with the salt. Don't overcook. Cabbage should remain crisp. Drain well.
Layer cabbage in buttered 2 quart casserole dish: cabbage, enough sauce to cover, second layer of cabbage, remaining sauce, then cheese. Top with buttered crumbs.
Bake in preheated oven at 300 degrees for 15-20 minutes.
For White Sauce: Melt margarine in a sauce pot. Add flour, salt, and pepper. Add milk and cook until thick, stirring constantly.

Zhills Gem
Low-Country Boil
This proportion of ingredients and method were perfect for 4 people.

1 extra large pot
4 lemons, sliced
1 bag ofZatarain’s Crab boil mixin a bag
1/4 cup of Old Bay seasoning (OR dump in to taste!)
5 red potatoes, cut into quarters
2 pounds shrimp
3 ears of corn, halved
1 package of kielbasa, chopped into 1-inch pieces

Fill extra large pot with water, sliced lemons, Zatarain’s mix and Old Bay.
Bring to a boil. (Cook outdoors if possible)
Add potatoes and kielbasa. Cook 20 minutes.
Add corn. Cook 2 minutes.
Add shrimp. Cook until pink, 3-5 minutes. DO NOT overcook!
Drain – eat!

forrestwolf
Slow-cooked Leg of Lamb with Garlic, Lemon & Rosemary (in the CrockPot!)

1 leg of lamb (that will fit in your CrockPot – if not, get the butcher to cut off the shank end) – with or without bone
1 lemon
4-5 garlic cloves, sliced or crushed
1 Tbsp. fresh rosemary, chopped
1 Tbsp. olive oil
1 tsp. coarse salt
1 tsp. freshly ground black pepper
some wine, chicken or beef stock, tomato juice or water

On a chopping board, pat your lamb dry with paper towels. Finely grate about half the zest off the lemon and grind into a paste with the garlic, rosemary, oil, salt and pepper using a mortar and pestle. Rub the paste all over the lamb. If you like, let it sit on the countertop for half an hour or so, or refrigerate for a few hours or overnight.
Put it into the CrockPot. Add about half a cup of liquid. Squeeze the juice of the lemon overtop too. Cover and cook on low for 6-8 hours.

Lemon Potatoes with Garlic and Oregano
3 lbs. Yukon gold or baking potatoes, peeled and cut into 1 1/2 inch pieces
1/2 cup olive or canola oil
4 garlic cloves, crushed or thinly sliced
1 1/2 tsp. dried oregano, crumbled
1 tsp. salt
Freshly ground black pepper
1/2 cup beef or chicken stock
1/3 cup lemon juice
chopped fresh oregano (optional) (Please use-it is best)

Preheat oven to 400°F. Spread the potatoes in a single layer in a 9? x 13? baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.Roast the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are golden and cooked through. If you like, sprinkle with fresh oregano.

FunkyHulaGirl
Hash Brown Casserole
2 lb. frozen hash brown potatoes, partially thawed
1/2 c. chopped onion
1/4 tsp. pepper
1 tsp. salt
1/2 c. melted butter
16 oz. carton sour cream
1 can cream of chicken soup
2 c. sharp cheddar cheese, shredded
1 1/2 c. crushed corn flakes

Combine potato and onion in 13x9x2 inch baking dish. Sprinkle salt and pepper over them. Combine sour cream, 1/4 cup butter, soup, and cheese, stir well. Pour over potatoes, stir lightly. Combine corn flakes with rest of butter. Sprinkle over potatoes. Bake uncovered at 350 degrees for 45 minutes

forrestwolf
Asiago Chicken Spread Recipe

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 garlic cloves, minced
1/3 cup salted cashew halves
1/3 cup mayonnaise
1/2 cup chopped onion
1/4 cup shredded Asiago cheese
1/4 cup minced fresh basil
1/2 teaspoon hot pepper sauce

Assorted crackers or toasted baguette slices
Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool.
In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours.
If desired, unmold onto a serving platter; serve with crackers or baguette slices.

Zhills Gem
Spinach and Artichoke Baked Pasta

14 oz of Orecchiette Pasta ( or short pasta)
1 Tbsp Olive Oil
1 Cup of Chopped Onion
3 Cloves of Garlic ( Minced)
1 Cup of Sour Cream
4 oz of Cream Cheese ( Room Temperature)
3/4 Cup of Parmesan Cheese
1 teaspoon Lemon Juice + Zest
10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
13.5 Can of Artichoke Hearts rinsed and chopped
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper
Instructions

1. Preheat Oven To 425
2. Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
3. Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
4. In a large bowl – Mix Sour Cream, Cream Cheese, Parmesan, Lemon (juice and zest), onions, and garlic. Add Pasta and mix.
5. Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella
6. Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
7. Place in the oven till golden brown on top – about 10 – 15 minutes.
8. Enjoy! Serves 8
Adapted from a recipe found in Woman’s Day magazine (March 2012)
I made this last night. Didn't have orecchiette so used penne. If orecchiette makes it any better it should be illegal. I added 2 T Knorr Vegetable Dip mix.

forrestwolf
Salmon Fritters

1 can (15-1/2 ounces) pink salmon
3 eggs, separated
3 tablespoons flour
1 small can of whole corn
1/2 teaspoon salt
Dash of pepper
Dash of cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon minced parsley

Remove skin and bones from salmon; mash salmon. Beat egg yolks until light and thickened. Beat in flour,corn, salt, pepper, cayenne pepper, garlic powder, parsley, and salmon. Beat egg whites in another bowl until stiff. Fold egg whites into first mixture. Drop by tablespoon into hot (about 370°) deep fat. Fry salmon fritters until nicely browned.

Zhills Gem / Posted by Chicagoan
Chicago Italian Beef

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
French bread

Crock Pot Directions
Cook first 5 ingredients in a Crock Pot on LOW for 18 (eighteen) hours.
Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
or
Pressure Cooker Directions
Cook on High pressure for 1 hour
Cut bread into 6 inch lengths and slice on the side lengthwise.
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
Salt to taste.
May be frozen when cooked

forrestwolf
Orzo with Garbanzo Beans, Goat Cheese, and Oregano

1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-