Sunday, July 27, 2008

Chicken Enchiladas



Ingredients



4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 bunch green onions, chopped
1/2 pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce


Method


Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees
Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.



Recipe from Stacey Jones

Thursday, July 24, 2008

Pineapple-Glazed Chicken


Ingredients

  • 4 chicken breast or whole cut-up
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 2 cups pineapple juice
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon minced pickled jalapenos
  • 2 scallions, thinly sliced
  • Cooked white rice for serving (optional)

Method

  1. Preheat oven to 425 degrees. Season chicken breasts with salt and pepper.
  2. In a large nonstick skillet, heat olive oil over medium-high. Saute chicken until golden, 5 to 7 minutes , transferring batch to a rimmed baking sheet.
  3. Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
  4. Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.

Cucumber and Sweet-Onion Salad


Ingredients

  • 3 English cucumbers, halved lengthwise and thinly sliced on the diagonal
  • 1 medium sweet onion, such as Vidalia, halved and thinly sliced
  • 1/2 cup fresh dill, coarsely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons white-wine vinegar
  • Coarse salt and ground pepper

Method

In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice, and vinegar; season with salt and pepper.
*For a creamier version of this, substitute mayonnaise for the lemon-juice...the vinegar and mayonnaise together are delicious!*

Pulled Pork Sandwiches




Ingredients

  • 1/4 cup packed light-brown sugar
  • 1/2 to 1 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
  • 3/4 cup cider vinegar
  • 4 garlic cloves, minced
  • 8 soft sandwich rolls, split
  • Store-bought barbecue sauce, for serving (optional)

Method

  1. Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
  2. Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.
  3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
  4. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce, if desired.

Sunday, July 20, 2008

Eric's Garlicky Guacamole




Ingredients

  • 4 small ripe avocados
  • 1 lime, juiced
  • 1 large clove garlic, minced
  • 3 jalapeño, seeded and finely chopped
  • 4 small Roma tomato, seeded and finely chopped
  • 1/2 red onion, finely chopped
  • 1 teaspoon coarse salt
  • tortilla chips, for dipping

Method

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl.

Squeeze the juice of one lime over the avocados; squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.

Add garlic,
jalapeño, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with tortilla chips.

Recipe from Eric Schepler

Friday, July 18, 2008

New York Style Cheesecake


Ingredients

1/3 cup butter
1/3 cup Unsifted flour
1 1/4 cup Graham cracker crumbs
1/4 cup Sugar
4 8 oz. pkgs Cream cheese softened
Sweetened condensed milk
4 Eggs
1 T. vanilla
For lighter cheesecake add:
1/4 cup Lemon juice 1 14 oz. can
1 8 oz. cont. Sour cream

Method

Preheat oven to 350 degrees F. For New York Style Cheesecake omit lemon juice and sour cream.


Mix graham cracker crumbs with melted butter and press into the bottom of a 12" spring form pan. Beat the 4 packages of cream cheese until fluffy. Gradually add the condensed milk and beat until smooth. Add the 1/3 cup of flour, the eggs and vanilla and mix well.


Pour into the pan and bake 1 hour until lightly browned. The center may not seem completely set. Remove from oven and cool on a wire rack until completely cool. Run a knife around the edge of the cake but do not remove the rim. Chill for several hours or over night. Remove the rim and slice into small pieces.This cake will provide 12 to 16 pieces. Top with your favorite fruit if desired.


For a lighter, lemony cheesecake - preheat oven to 300 degrees. Make the crust as instructed above. Beat 2 - 8 oz. packages of cream cheese. Add 14 oz. of sweetened condensed milk, 3 eggs, the lemon juice and sour cream. Pour into pan and bake for 50 to 55 minutes until the cake springs back when lightly touched. Follow the same directions above for cooling, chilling, and serving.

Lemon Tarts


Ingredients

CRUST:
1 cup all purpose flour
1/3 cup confectioners (powdered or icing) sugar
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces


FILLING:
5 ounces cream cheese, room temperature.
1/2 cup granulated white sugar
1/2 cup fresh lemon juice (approximately two large lemons)
2 large eggs
1 tablespoon grated lemon zest


TOPPING:
Raspberries
1 tablespoon confectioners (powdered or icing) sugar
Lemon Zest


Method

FOR CRUST: In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared mini tart pans and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)
Preheat oven to 425 degrees F and place rack in center of oven.
When the pastry is completely chilled, place the tart pans on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the temperature to 350 degrees
FOR FILLING: In a food processor mixer place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre baked tart shells and bake approximately 25 - 30 minutes or until filling is set. Transfer tarts to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.
TOPPING: Pick your favorite fruit. Sprinkle powdered sugar and lemon zest.
Recipe from Stacey Jones

Monday, July 14, 2008

Breakfast Pizza


Ingredients

1 lb ground pork sausage
1 8oz package Pillsbury crescent rolls
1 cup shredded hash browns - thawed
1 4 ounce can mushrooms, drained
5 slices bacon
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
5 eggs
1/4 cup milk
2 Tablespoons Parmesan cheese

Method

Brown pork and drain fat. Cook bacon and blot off grease. Cut bacon into small, bite size pieces. Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and up sides of pan. Layer pork, hash browns, mushrooms, bacon, Cheddar and Mozarella cheeses on top of crescent roll dough. In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan. Sprinkle Parmesan cheese over the top. Bake in 350 degree oven for 30-35 minutes.

The Cutest Cupcakes Ever!!




Idea found at bakerella.blogspot.com

Oatmeal Raisin Carrot Cookies



Ingredients

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup grated carrots
1 cup quick-cooking (1 minute) oats
1 cup raisins

Method

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla and spices.
With the mixer on low speed, or working by hand, stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.
Drop tablespoonfuls of batter onto prepared baking sheets and flatten slightly.
Bake for 11-13 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Makes about 2 dozen cookies.

Chocolate Mint Sticks


Ingredients

2 ounces dark chocolate
1/2 cup butter
2 large eggs
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips (optional)


Preheat oven to 350F. Line a 9-inch square cake pan with aluminum foil and lightly grease.
Melt chocolate and butter together in a small bowl in the microwave, stirring after every 30-second interval until smooth. Set aside to cool.
In a large bowl, beat eggs with sugar, salt and vanilla extract until smooth. Beat in chocolate mixture, then stir in the flour at low speed. Mix in chocolate chips, then pour batter into prepared pan.
Bake for 28 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.




Mint Icing
2 tbsp butter
1 cup confectioners' sugar
1 tbsp milk or cream
1/2 tsp peppermint extract


Mix all ingredients in a small bowl until smooth. Spread evenly on cooled chocolate base, then refrigerate for exactly 5 minutes while you make the chocolate glaze.




Bitter Chocolate Glaze
1 ounce unsweetened chocolate
1 tbsp butter


Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Immediately pour the hot glaze (it should be fairly fluid) over the chilled chocolate/mint base. Tilt the pan around to coat the mint layer as much as possible, or drizzle over evenly. Some white will show through; this is ok.


Refrigerate for at least 30 minutes before removing foil and chocolate bars from pan and cutting into 24 thin bars with a sharp knife.
Sticks can be served at room temperature, but are best when chilled or frozen.


Makes 24.

Friday, July 11, 2008

White Peach Sangria


Ingredients

2 bottles Pinot Grigio
1 litre Peach Schnapps
1 64-oz bottle white peach cranberry juice
3 cups frozen or fresh fruit (peaches, raspberries, strawberries, etc.)
1 tbsp vanilla (or one vanilla bean, split in half)

Method

Place all ingredients in a large container. Store in fridge 24-48 hours before serving.
Note: Any remaining fruit is delicious served over vanilla ice cream. :)

Recipe from Jennifer Clark

Thursday, July 10, 2008

Debbie's Homemade White Bread


Ingredients

  • 3/4 cup warm water
  • 2 pkgs. rapid-rise dry yeast
  • (or 2 1/2 T. if you buy in bulk)
  • 1 tsp. honey
  • 2 2/3 cups warm water

  • 1/4 cup sugar
  • 1 T. lite salt
  • 3 T. butter-flavored Crisco
  • 8-9 cups bread flour

Method

  1. Make yeast mixture with warm water, yeast and honey. Let rise.
  2. When ready, add yeast
    mixture to the 2 2/3 cups warm water.
  3. Then add the next 3 ingredients and 5 cups of
    the bread flour. Beat well, until smooth.
  4. Add 3 cups more flour, plus a bit more to make
    dough workable.
  5. Knead about 10 minutes or until extra smooth.
  6. Rub dough lightly with a
    bit of Crisco. Put in large bowl and let rise until double.
  7. Shape into 4 loaves and place in greased loaf pans (make a few fork holes in each loaf to prevent air bubbles) and let rise
    again - about 30-40 minutes.
  8. Bake at 425 degrees for 20 minutes. Rub tops of warm loaves with butter.
ENJOY EATING ~ especially warm right out of the oven! Yummy!
Recipe from Debbie Jones

Chicken Enchilada Casserole


Ingredients

  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 1/4 cup milk
  • 2/3 cup sour cream
  • 8 (6 inch) flour tortillas
  • 6 boneless chicken breast halves, cooked and cubed
  • 2 cups shredded Cheddar cheese


Method

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
  3. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
  4. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.
Recipe From Stacey Jones

Wednesday, July 9, 2008

Citrus Ice Tea


Ingredients

12 bags high-quality black tea
8 cups boiling water
1 to 1-1/2 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
Zest of 1 large orange, in thin strips
Ice, for serving
Lemon or orange slices, for garnish


Method

1. Place the tea bags in a large heatproof pitcher. Pour in the boiling water, cover and let the tea steep for at least 10 minutes.


2. Discard the tea bags. Stir in 1 cup of the sugar until dissolved. Stir in the lemonade concentrate and orange zest. Taste and add up to 1/2 cup sugar if desired. Refrigerate until chilled.


3. Serve over ice in tall iced tea glasses. Garnish with a slice of lemon or orange, if desired.


Recipe from Hallmark Magazine

Famous Dave's Cole Slaw


Ingredients

10 cups chopped shredded red and green cabbage.
1/4 cup grated carrot
2 cups miracle whip
1/2 cup sugar
2 tbls prepared horseradish
1 tbls dry mustard
1 tbls white pepper

1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4
teaspoon celery seeds


Method

Toss the cabbage and carrot in a bowl.

Mix salad dressing, sugar, horseradish, dry m
ustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill, covered, until serving time.

Makes 8 servings

Tuesday, July 8, 2008

Lindsays Heavenly Sugar Bread




Ingredients

3 cups flour
3 T water
a pinch of sugar


Method

Mix ingredients and bake for 20 minutes.


Recipe invented by Lindsay Jones age 8

Monday, July 7, 2008

Grape Salad




Ingredients

  • 4 pounds seedless green grapes
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container sour cream
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 4 ounces chopped pecans
  • 2 tablespoons brown sugar

Method

  1. Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.
Recipe from Debbie Jones