Wednesday, March 31, 2010
Cheesy Mashed Potatoes
6 large potatoes, peeled and quartered
1 cup shreded cheddar cheese
1/2 cup parmesan cheese
1/3 cup chopped onion
3 tsp salt
1 pkg (8 oz) cream cheese
1/2 cup sour cream
1 tsp pepper
1 tsp basil
Cook potatoes until tender, drain. Mash potatoes. Add cheeses, sour cream, onion, egg, and spices. Beat until fluffy. Transfer to greased baking dish. Cover and bake at 350 degrees 40-45 minutes or until heated through.
Sprinkle with additional grated cheese.
Pecan Parmesan Chicken
6 boneless chicken breasts
1/3 cup parmesan cheese
1 tsp oregano
1/2 tsp basil
2 egg whites
1 Tbsp vegetable oil
1/2 cup seasoned bread crumbs
1/3 cup pecans, chopped
1/2 tsp seasoned salt
1/4 tsp pepper
2 tsp cornstarch
Flatten chicken to 1/2 inch thickness. (I put my chicken in a freezer ziplock bag, and pound with a mallet)
In a shallow bowl, combine bread crumbs, cheese, pecans, and spices. Whisk egg whites and cornstarch until smooth. Dipe chicken into egg white mixture, then rollin crumb mixture.
Brown in skillet in oil for 3-5 minutes on each side. Transfer to an ungreased baking dish. Bake uncovered at 400 degrees or 10 minutes or until juices run clear.
Monday, March 22, 2010
One thing I might change is the orange zest. I didn't know just a small amount could give it that much orange flavor. The flavor was rich and blended well with the strawberries on top, but I'd like to try it without the zest next time. If you are not an orange fan, I would leave the zest out.
With or without it, it's a for sure crowd pleaser!!
Strawberry Cream Puff Cake
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake.
*From My Kitchen Cafe
Wednesday, March 17, 2010
The vegetables were tender and delicious, and the beef was really tasty. If you're feeling a little Irish, try this recipe!
Slow Cooker Corned Beef and Cabbage
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer (I used apple juice)
1/2 head cabbage, coarsely chopped
1.Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
2.Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
*Adapted from All Recipes
Monday, March 15, 2010
Frozen Orange Cream Pie
2 1/2 cups vanilla ice cream, softened
1 cup orange juice concentrate, thawed
3 drops red food coloring
1 drop yellow food coloring
1 grahm cracker crust
Whipped topping for garnish (optional)
In a bowl combine the icecream and orange juice concentrate. Stir in food coloring. Spoon into crust. Cover and freeze for 8 hours or over night. Remove 10 minutes before serving to let soften. Garnish with whipped topping right before serving.
Friday, March 12, 2010
Check out these adorable Leprachan Hats!! So creative!! And not hard to make either.
These Easy Grasshopper Bars are just calling my name!
This Grasshopper Fudge Cake is making me drool... These Chocolate Mint Thumbprint cookies are right up my alley. Yum!
How can you go wrong with a Chocolate Grasshopper Cheesecake? Wow, I can't wait to try this one.
So, here are just a few to get you motivated. Let me know if you try any and how they turn out. I'm desperately hoping I get the time to make at least 3 or 4... plus I have a few recipes of my own that I plan on making.
**Pictures and recipes from Betty Crocker website.
Tuesday, March 9, 2010
So, be inspired to be healthy today. Don't be like me, I had a rotten week last week and ended up consuming my weight in junk food. I vow to be better this week.
1 cup vanilla or plain yogurt
1/2 cup milk
1 1/2 cup chopped mango (peeled and stone removed)
1-2 tablespoons sugar, to taste
Whipped cream (optional, for garnish)
pinch of ground cardamom (optional)
2 T. ground pistachios (optional)
Put yogurt, milk, mango, and sugar in a blender and mix well, about 90 seconds. Pour into glasses and garnish with whipped cream, ground cardamom and pistachios. Makes about 2 cups.
Friday, March 5, 2010
Crockpot Chicken and Wild Rice
3-4 chicken breasts
2 cans cream of mushroom soup
1 packet of Lipton Onion soup mix
1 onion sliced (I left this out)
1 box Uncle Ben's wildrice (put seasoning packet in there too)
2 cups boiling water
Put it all in crockpot and cook on low 4-6 hours.
Wednesday, March 3, 2010
Pulled Chicken Suiza Sammies
1 tablespoon extra virgin olive oil
1 small red onion, chopped
2 cloves garlic, chopped
juice of 1 lime
1 tablespoon honey
1 1/2 cups store-bought tomatillo salsa or salsa verde
1/2 cup sour cream
1 rotisserie-style chicken, skin discarded and meat shredded
4 sandwich rolls, split
1 cup shredded monterey jack cheese
Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.
Tuesday, March 2, 2010
My cousin (in law), Jenna, emailed this recipe. Thanks for the great find Jenna! It's definitley on my bread rotation.
Honey Wheat Bread
3 cups warm water (110 degrees F)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. (I used about 2 1/2 cups) Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. (I let mine raise in my warm oven for 90 minutes)
3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.Bake at 350 degrees F for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely