Tuesday, October 18, 2011

Apple Bread

This recipe comes from my friend Tricia and it is DELICIOUS!! I think we ate all of it in about 2 days. :)

3 c. flour
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 c sugar
1 1/4 c. vegetalbe oil
3 eggs
2 tsp. vanilla
3 c. apples, peeled and thinly sliced

4 tbls melted butter
2 tbls water
1 c. powdered sugar

  1. Stir dry ingredients together in a bowl.
  2. In another bowl, cream by hand sugar, oil, eggs, and vanilla. 
  3. Add dry ingredients to creamed mix, alternately with apples.
  4. Beat well with mixer.
  5. Bake at 325 for 45 minutes until lightly browned.
  6. While bread is still hot, drizzle glaze over bread

Makes 4 small loaves or 24 muffins.

Wednesday, August 24, 2011

Thai Spring Rolls

I got this reciepe from an Enrichment Night at church. They are really easy and REALLY good!

1lb ground pork, beef, or chicken
1 pkg rice sticks/bean threads; soak in hot water until soft, drain water and cut
1 bunch green onions, chopped
1 pkg Chop Suey Mix
1 pkg shiitake mushrooms (wood ear); soak in hot water till soft, julienne
1 egg
2 tbls oyster sauce
salt and pepper to taste
1 pkg Lumpia Wrappers (~30 count)

  1. Mix all ingredients raw, wrap in lumpia wrappers
  2. Fry in pan with 1" vegetable oil on medium to low heat
  3. Serve with washed lettuce leaves, sliced cucumbers and fresh mint sprigs

Thai sweet chilil sauce or
Bring to a boil 1 c. water and 1 c. sugar to syrupy consistency. Add 1/2 c. vinegar, 1 tsp salt, 2 cloves crushed garlic, 1 hwn chili pepper

Tuesday, September 21, 2010

Chicken Cordon Bleu Pizza

I found this recipe in my Taste of Home magazine. My friend who has 3 kids came over the night I made it and all the kids loved it! It is way easy and way yummy!

1 tube (13.8 oz) refrigerated pizza crust
1/2 c. Alfredo sauce
1/4 tsp. garlic salt
1 c. shredded Swiss cheese (I'm not a super big fan of Swiss cheese so I just used mozzarella)
1 1/2 c. cubed fully cooked ham
10 breaded chicken nuggets, thawed and cut into 1/2 in. pieces
1 c. shredded mozzarella cheese

  1. Unroll dough onto greased 15 x 10 x 1 baking pan; flatten dough and build up edges slightly. Bake at 425 for 8-10 min. or until edges are lightly browned.
  2. Spread with Alfredo sauce; sprinkle with garlic salt and Swiss cheese. Top with ham, chicken nuggets and mozzarella.
  3. Bake for 8-10 min. or until crust is golden brown and cheese is melted.

Fabulous Fajita Pizza

A yummy recipe from Pampered Chef

1 medium green bell pepper
1 medium red bell pepper
1 medium onion
2 boneless skinless chicken breast halves (abt. 4 oz. each)
2 pkg (10 oz) refrigerated pizza crust
1 tsp vegetable oil, divided
1-2 tsp pampered chef Southwestern Seasoning Mix (if you don't have this the recipe mentions using 1 tsp chili powder and 1/2 tsp ground cumin, or I'm sure you could just taco seasoning or fajita seasoning)
1 garlic clove
1/4 c. thick and chunky salsa
2 c. shredded cheese
2 tbls snipped fresh cilantro
additional salsa and sour cream (optional)

  1. Preheat oven to 425. Cut peppers into 1/2 in. thick strips. Cut onion in 1/2 in. thick wedges. Cut chicken crosswise into thin strips.
  2. Lightly sprinkle round pizza pan with flour. Unroll both packages of pizza dough and arrange side by side on pan, shaping into a circle. roll dough to edge of pizza pan, pressing seams to seal
  3. Heat frying pan over high heat. Add 1/2 tsp. of the oil and chicken; stir-fry 2-3 minutes or until chicken is no longer pink. Remove from skillet. Add remaining oil. bell pepper, onion, and seasoning mix to skillet. Press garlic over vegetables. Stir fry 1-2 minutes or until veggies are crisp-tender. Remove pan from heat; stir in chicken and salsa.
  4. Sprinkle half of the cheese evenly over crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over chicken mixture.
  5. Bake 18-22 minutes or until crust is golden brown. Remove from oven. Sprinkle cilantro over pizza; let stand 10 minutes. Cut into wedges. Serve with additional salsa and sour cream, if desired.

Wednesday, July 21, 2010

Triple Cheese Spirals

kosher salt
12 oz. gemelli, cavatappi or other spiral-shaped pasta
3 tbls unsalted butter
1 tbls all-purpose flour
1 tsp dry mustard
pinch of cayenne pepper
1 12 oz can evaporated milk
1/2 c. whole milk
3/4 c. shredded yellow sharp cheddar cheese
3/4 c. shredded Monterrey jack cheese
1/2 c. grated Parmesan cheese
1/2 c. panko (Japanese breadcrumbs) - I couldn't find this in the store; I might just use regular bread crumbs
2 tbls chopped fresh parsley, chives and/or scallions

  1. Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.
  2. Meanwhile, melt 1 tbls butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 tsp salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tbls of the Parmesan and whisk until melted; keep warm.
  3. Combine the panko, herbs and/or scallions, 1 tbls butter and the remaining Parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss.
  4. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tbls butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

Tortellini with Peas and Prosciutto

I love tortellini's and always looking for a good recipe that uses them. This came from the Food Network magazine

kosher salt
1 lb meat filled tortellini
2 tbls extra-virgin olive oil
4 oz prosciutto or pancetta, finely chopped
3 cloves garlic, thinly sliced
1 tbls. tomato paste
1/4 c. heavy cream
1 c. frozen peas, thawed
2 tbls  chopped fresh parsley
1/2 c. grated Parmesan cheese

  1. Bring large pot of salted water to a boil. Add the tortellini and cook as the label directs.
  2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
  3. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the Parmesan cheese.

Alfredo Sausage and Vegetables

Another recipe from the Food Network magazine.

1 pkg. smoked sausage
8 oz. uncooked fettuccine
1/4 c. butter
1/4 c. chopped onion
1 clove garlic, minced
1/2 c. matchstick-cut zucchini
1/2 c. matchstick-cut carrots
1/2 c. matchstick-cut red bell pepper
1/2 c. frozen peas
1 c. heavy cream or half-and-half
1/3 c. grated Parmesan cheese plus additional for serving
2 tbls. chopped parsley
salt and ground pepper to taste

  1. Cut sausage in 1/4-inch slices; set aside. Cook fettuccine according to package directions; drain and keep warm.
  2. While pasta is cooking, melt butter in large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, 3-4 minutes or until onion is tender. Increase heat to medium-high; add sausage, zucchini, carrots and red pepper. Cook, stirring frequently, 5-6 minutes or until carrots are crisp tender.
  3. Stir in peas and cream; cook 1-2 minutes or until heated through, but do not boil. Stir in Parmesan cheese, parsley, salt and ground black pepper. Toss with drained fettuccine. Sprinkle with additional Parmesan cheese if desired.