tag:blogger.com,1999:blog-55384496093028319762024-03-13T07:56:41.512-07:00Dining DivasLa Belle Belgehttp://www.blogger.com/profile/16892478877751742826noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5538449609302831976.post-71075440084599808002011-04-13T11:38:00.001-07:002011-04-13T11:38:39.581-07:00Carribean SaladCarribean Salad<br /> <br />Tortilla Chips<br />Lettuce<br />Yellow Rice<br />Black Beans<br />Cheddar Cheese<br />White Cheese (no particular kind)<br />Green Onions<br />Tomatoes<br />Sour Cream <br />BBQ Sauce<br /> <br />1. Prep all of your ingredients. Prepare yellow rice according to package directions. Heat up black beans. Grate your cheese. Cut up onions, tomatoes, etc.<br />2. Build your salad. Broken tortilla chips go on the bottom. On top of that goes a layer of lettuce. Next goes the yellow rice and black beans. Then goes the tomatoes and green onions. Then goes the sour cream and BBQ sauce. Mix up all ingredients in the bowl until blended. If you don't like a particular ingredient, leave it out.<br />3. Enjoy!<br /><br />--Seana MossUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-5538449609302831976.post-62648215803493798762011-04-12T21:03:00.001-07:002011-04-12T21:03:43.959-07:00Chicken Enchilada SoupChicken Enchilada Soup (This is a good alt. to taco soup.)<br /><br />1 can cream of mushroom soup<br />1 can cream of chicken soup<br />1 large can green enchilada sauce<br />1 can sliced olives<br />8 corn tortillas<br />2 cups chopped, cooked chicken <br />1 bunch green onions, chopped<br />1 can chopped green chilies<br />1 cup monterey jack cheese, grated<br />1 cup cheddar cheese, grated<br />1 can black beans (or your fave white bean)<br />1 cup frozen corn kernals<br /><br />In a large bowl, mix cream soups with enchilada sauce. Add olives, chilies, beans, corn, and chicken. Tear or cut tortillas into small pieces. Add tortillas and cheese and mix all ingredients together. Put in a saucepan and cook until warm, about 20 minutes. Can cook in crockpot on low for about 3-4 hours.<br /><br />--Jessica HansenUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-72859649713211953472011-04-12T21:00:00.001-07:002011-04-12T21:00:34.124-07:00Southwest Chicken Burritos- crockpotSouthwest Chicken Burritos- crockpot<br /><br /><br />2-3 frozen chicken breasts,skinless<br />2 cans corn, drain<br />2 cans black beans,drain<br />1 can refried beans<br />1 can stewed tomatoes, do not drain<br />1/2-1 cup salsa<br /><br /><br />Cook on low about 6 hrs or high 4 hrs<br />Serve in tortillas with all your fave fixins<br /><br /><br />* Can use canned chili beans for black beans. Drain just a bit from the chili beans but not all the juice since there's lots of spices in it. I have also just used one can of corn and it came out fine.<br /><br /><br />--Janelle StubbsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-67024254808293377122011-04-12T20:54:00.001-07:002011-04-12T20:54:46.722-07:00Crockpot Lasagna1 jar prepared pasta sauce<br />9 peices uncooked lasagna noodles <br />1 container pesto (7-11 oz)<br />1 (15-ounce) container ricotta cheese<br />1 bag baby spinach<br />2 cups sliced mushrooms (or other vegetables)<br />2 cups shredded cheese (I like the Italian Blend)<br />1/4 cup water<br /><br />The Directions.<br /><br />I use a 4 quart slow cooker.<br />Put about 1/4 cup pf sauce into the bottom of your cooker and swirl it around. <br />Add a layer of uncooked lasagna noodles (you're going to have to break them to make a layer). <br />Smear ricotta cheese and pesto onto the noodles (I like to mix the ricotta and pesto together before I start). <br />Add a handful or two of baby spinach, a handful of mushrooms, and top with a layer of cheeses. The spinach is fluffy, so you're going to have to squish it down to make it all fit.<br /><br />Repeat layers (sauce, noodles, ricotta/pesto, veggies, cheese) until you've run out of ingredients. <br />Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.<br />Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You'll know it's done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.<br />Uncover, and let it sit for 10 to 15 minutes before serving.<br />I think this tastes better as leftovers, so this would be a great make-ahead meal (if you want to do a bunch of cooking ahead for the whole week).<br /><br /><br />-- Emily GerowUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-72382731238911062042011-04-12T13:06:00.000-07:002011-04-12T13:07:57.728-07:00Roasted ChickenROASTED CHICKEN <br /><br />2 teaspoons salt <br />1 teaspoons paprika <br />½ teaspoon onion powder <br />½ teaspoon thyme <br />½ teaspoon white pepper <br />¼ teaspoon cayenne pepper<br />¼ teaspoon black pepper <br />¼ teaspoon garlic powder<br />1 onion, quartered<br />1 large, whole chicken <br /><br /><br />Mix spices in bowl. Set aside. Rinse chicken and pat dry, inside and outside. Rub chicken inside and outside with spices. Place onion inside cavity. Preheat oven to 325 degrees. Bake uncovered until golden brown and the drumsticks don’t resist being pulled (about 1 ½ hours or longer depending on the size of the chicken). <br /><br />*You can prep the chicken up to a day ahead and just pop it in the oven about 1 ½ to 2 hours before you want to eat. <br /><br />*To make this even faster and easier, you can mix up a few batches worth of the spice rub at a time to keep on hand.<br /><br />--Amy HiattUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-72850090170125280152011-04-07T07:10:00.000-07:002011-04-07T09:05:28.920-07:0030-Minute Home-made Pizza30-Minute Home-made Pizza <br />Ingredients: 1 Tbsp active dry yeast <br />1 cup warm water <br />1 tsp sugar <br />1 tsp salt <br />2 Tbsp. vegetable oil <br />2 1/2 cups flour <br /><br />Toppings: Sauce, cheese, others <br /><br />Steps: <br />1. Preheat your oven to 450 degrees. <br />2. Pour the yeast and sugar in the water. I like to do this in my Kitchen Aid. Let it rest for 5-10 minutes. It will be nice and bubbly. This is a good time to prepare the sauce or toppings. <br />3. Add the salt, oil, and flour. Knead well for about 5 minutes. You want a smooth ball. The dough will be sticky. Let it rest for about 5-10 minutes. Here's another good chance to finish the toppings and grease your pan (I use a large, 10" X 13"cookie sheet)! <br />4. Press the dough into a cookie sheet. Use your hands to spread it out--it doesn't even need rolling! <br />5. Add sauce, cheese, and toppings. One of my favorites is barbecue sauce, onions, and canned chicken (fast and easy!) <br />6. Bake for about 13 minutes. <br /><br />--Carla JansenUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-76242321191117167882009-03-18T19:14:00.000-07:002009-03-18T19:15:32.711-07:00Easiest Whole Wheat BreadEasiest Whole Wheat Bread<br />Many of you have asked for this and I'm finally getting around to posting it. It really is easy!!! If I can do it- anyone can!<br /> <br />2 (8X4 inch) loaves<br />3 ½ C. whole wheat flour<br />1/3 C. gluten flour<br />1 ¼ T. instant yeast<br />2 ½ C. steaming hot tap water<br />1 T. salt<br />1/3 C. oil<br />1/3 C. honey or ½ C. sugar (I always use honey)<br />1 ¼ T. bottled lemon juice<br />2 ½ C. whole wheat flour<br /><br />Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from sides of the bowl. This makes a very sot dough. <br />Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 15-20 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. <br />If you do not have a mixer with a dough hook and are kneading this by hand, gradually ad last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.<br />Gluten is natural protein derived from wheat. It is used in bread to provide elasticity and strength, added texture and helps retain moisture in bread and doughs. It helps prevent crumbling and extends the shelf life of baked bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.<br />Jamie Rasmussen (Eliza Smith)Elizahttp://www.blogger.com/profile/12660229456492399855noreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-90212287093566394652009-03-18T19:11:00.000-07:002009-03-18T19:13:42.616-07:00Banana muffins (or bread)Banana Bread/ Muffins<br />I got this really yummy recipe from Jane Carter. My kids and Michael loved it too!<br /><br />1 cup bananas<br />1 tsp baking soda<br />½ c. yogurt<br />¼ c. vegetable oil<br />¾ c. brown sugar<br />1 egg<br />1 tsp. vanilla<br />1 C. all purpose flour<br />½ c. whole wheat flour<br />1 tsp. baking powder<br />1 pinch salt<br /><br />Preheat oven 350 degrees<br />Combine bananas, soda, and yogurt. Put to the side.<br />Combine oil, sugar, egg, and vanilla.<br />Combine dry ingredients.<br />Combine banana mixture with oil mixture.<br />Add wet with dry- don’t blend too much.<br />Bread: 50-60 minutes<br />Muffins: 22 minutesElizahttp://www.blogger.com/profile/12660229456492399855noreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-56041326305343806192009-03-18T19:07:00.000-07:002009-03-18T19:10:27.815-07:00Cafe Rio burritos or SaladIt's your creation, so pick your favorite meat and then add rice, tomatillo dressing, lettuce, black beans, and anything else you like on a burrito or salad.<br /><br />Cafe Rio Pork/Beef <br />3 1/2-4 lb Pork Roast or Beef Roast<br />2 T Brown Sugar<br />1 tsp Red Cayenne Pepper<br />2 tsp Cumin<br />1 tsp Salt<br />1 Can Coke (I use Sprite)<br />1 cup Chicken Broth<br />2 cloves Garlic, minced<br />4 small onions, chopped<br />1 cup Brown Sugar<br /><br />Night before: Mix together brown sugar (2 T), cayenne, cumin, and salt. Rub on roast. Put in crock pot on LOW all night. (I've never done this over night, just in the morning, and it's fine!)<br />Next morning: Add coke, chicken broth, garlic, and onions. Keep on LOW unitl ready to serve. About 1 hour before serving, shred roast and add 1 cup brown sugar. Use in Salads, tacos, or burritos. yummy! serves 12<br /><br />Café Rio Chicken (This is the one I made for Dining Divas)<br />2 lbs chicken<br />3 Tbs. lime juice<br />½ C. olive oil<br />½ C. chopped cilantro<br />¼ C. soy sauce<br />2 Tbs. Worcestershire sauce<br />1 tsp. oregano<br />1 tsp. cumin<br />2 cloves garlic<br /><br />Mix everything together in a crockpot and cook on low for 6 hours (or until chicken falls apart).<br /><br /><br />Tomatillo Dressing<br />1 1/3 C. sour cream<br />¾ C. mayonnaise<br />½ - 1 bunch of cilantro<br />1 pkg. ranch dressing mix<br />4 Tbs. Salsa Verda – green salsa <br />3 cloves of garlic- minced<br />1/8 tsp. Tabasco sauce (makes it hot- omit if you don’t want it hot)<br />juice from 1 lime<br />Put all ingredients together and blend.<br /><br /><br />Café Rio Rice<br />3 ½ C. water<br />3 C. rice<br />3 cloves of garlic<br />1 tsp. salt<br />1 can diced green chilies<br />4 tsp. chicken bullion<br />½ bunch cilantro chopped fine<br />½ onion chopped fine<br />Put all together in a rice cooker and start!<br />Enjoy!Elizahttp://www.blogger.com/profile/12660229456492399855noreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-12392644988854243012008-11-24T08:54:00.000-08:002008-11-24T08:55:26.658-08:00Caramel Rolls<p>Caramel Rolls </p><p>2 packages (8 ounces each) refrigerator biscuits</p><p>1/4 cup melted butter</p><p>1/2 cup brown sugar</p><p>1/2 teaspoon cinnamon </p><p> </p><p>Mix sugar and cinnamon together in small bowl. Dip individual biscuits into melted butter and then into cinnamon and sugar mixture. Place each covered in biscuit in greased 3 1/2-5 quart slow cooker. Cook on high heat 2 1/2-3 hours, or until rolls are done. You can check rolls in the center after 2 hours for doneness. Makes 6-8 servings.</p><p> ***When I checked at exactly 2 hours they were already burned around the edges***</p><br />--Julianna TUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-91980964740399243882008-11-24T08:46:00.000-08:002008-11-24T08:48:25.298-08:00Apple Brownies<a href="http://4.bp.blogspot.com/_nyOkawoKSP8/SSrav2hAyfI/AAAAAAAABZU/ZDVFqa-0zVI/s1600-h/IMG_2700.jpg"><img id="BLOGGER_PHOTO_ID_5272266829413272050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nyOkawoKSP8/SSrav2hAyfI/AAAAAAAABZU/ZDVFqa-0zVI/s400/IMG_2700.jpg" border="0" /></a><br /><div>Apple Brownies </div><br /><div></div><div>2/3 cup butter</div><div>2 cups brown sugar</div><div>2 eggs</div><div>1 teaspoon vanilla</div><div>1/2 cup nuts (optional)</div><div>2 cups flour</div><div>2 teaspoons baking powder</div><div>1/4 teaspoon salt</div><div>1 cup apples (granny smith or jonathon are best)</div><div>powdered sugar </div><div></div><br /><div>Cream butter and sugar together. Add eggs and vanilla and mix. Then slowly add combined dry ingredients and mix again. Add apples last in chunks. Bake at 350 for 30-35 minutes in a greased 9x13 pan.</div><div></div><br /><div>--Julianna T</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-56835481474703329852008-11-12T17:19:00.000-08:002008-11-12T17:22:59.350-08:00Rocky Road Crock Pot Cake<a href="http://2.bp.blogspot.com/_nyOkawoKSP8/SRuBWfLL22I/AAAAAAAABEo/JHHI5FDsIco/s1600-h/rocky-road-chocolate-cake-sl-1842447-l.jpg"><img id="BLOGGER_PHOTO_ID_5267946412465445730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nyOkawoKSP8/SRuBWfLL22I/AAAAAAAABEo/JHHI5FDsIco/s400/rocky-road-chocolate-cake-sl-1842447-l.jpg" border="0" /></a><br /><div><strong>Rocky Road Crock Pot Cake</strong><br />Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.<br />Yield: Makes 8 to 10 servings<br /><br /><br />1 pkg German chocolate cake mix (18.25 oz)<br />1 pkg instant chocolate pudding mix (3.9 oz)<br />3 large eggs, slightly beaten<br />1 C sour cream<br />1/3 C butter, melted<br />1 tsp vanilla<br />3 ¼ C milk, divided: 1 ¼ and 2 C divisions<br />1 pkg. chocolate cook-and-serve pudding mix (3.4 oz)<br />½ C chopped pecans<br />1 ½ C mini marshmallows<br />1 C semi-sweet chocolate chips<br /><br />Beat cake mix with next 5 ingredients plus 1 ¼ C milk with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.<br /><br />Pour batter into lightly greased 4 qt. crock pot (I used 6 qt. and slightly less cooking time).<br /><br />Heat remaining 2 C milk in non-aluminum saucepan, heating and stirring just until scalded.<br /><br />Sprinkle cook-and-serve pudding over the batter and slowly pour hot milk over the pudding.<br /><br />Cover and cook on low 3 ½ hours. Meanwhile heat chopped pecans in a small nonstick skillet on medium-low heat, 3-5 minutes until lightly toasted and fragrant.<br /><br />Turn off slow cooker when time is up, or when cake seems set and not soupy or jiggly.<br /><br />Sprinkle cake with pecans, marshmallows and choc.chips. Let stand 15 min. or until marshmallows slightly melted. Serve warm with ice cream.<br /><br />Makes 12 large servings or possibly 18-20 smaller “just right” servings.<br /><br />From Southern Living magazine, Oct. 08</div><div>courtesy of Chris B.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5538449609302831976.post-26337490571131283312008-11-09T17:52:00.001-08:002008-11-09T17:55:04.514-08:00Apple, Cheddar & Turkey Meatballs<a href="http://2.bp.blogspot.com/_nyOkawoKSP8/SReUEHakSyI/AAAAAAAABD0/Iv5gHUnE3l0/s1600-h/IMG_2702.jpg"><img id="BLOGGER_PHOTO_ID_5266841087663950626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nyOkawoKSP8/SReUEHakSyI/AAAAAAAABD0/Iv5gHUnE3l0/s400/IMG_2702.jpg" border="0" /></a><br /><div><br />--1 1/2 pound extra lean ground turkey</div><div>--1 egg</div><div>--1 tsp kosher salt</div><div>--1 tsp ground black pepper</div><div>--1 tsp onion powder</div><div>--1 green apple, peeled and shredded</div><div>--1/2 cup shredded sharp cheddar</div><div>--1/2 cup dried unsweetened cranberries</div><div> </div><div>The Directions...In a large mixing bowl, mix the ground turkey with the ingredients. I used my hands. Make golf-ball sized meatballs, and drop them into your crockpot. I used a 6 quart crockpot, but you could use any size over 3 quart, probably. These made enough meatballs to feed our family of 4 for dinner, with 8 leftover for breakfast and lunch. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other.Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.I cooked 1 1/2 pounds of meatballs in a 6 quart for exactly 4 hours on high. I could have left them in a bit longer to brown the ones on the very top, but we were hungry.While they cook, juice will collect on the bottom of the crock, and the meatballs will start off getting bright white and slimy looking. Don't be alarmed---they will continue to cook and will begin to brown. They (miraculously enough!) don't seem to stick together in a big blob---you'll be able to separate them.</div><div> </div><div>To bake: 375 degrees for 45 minutes. I cooked covered for 30 min. then took covering off and baked an additional 20-30 min. The meatballs should be browned on top. </div><div> </div><div>-- Laura H</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-49948703517646926012008-11-06T13:15:00.000-08:002008-11-24T08:49:14.499-08:00Don't have recipes yet for...If you need recipes, contact these people! And tell them to send me the recipe, too, so I can post it. :) See you next week for CROCK POT COOKING! <a href="http://4.bp.blogspot.com/_nyOkawoKSP8/SRNiAGjiueI/AAAAAAAABDs/B9ndhUCwRy8/s1600-h/IMG_2704.jpg"><img id="BLOGGER_PHOTO_ID_5265660143225453026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_nyOkawoKSP8/SRNiAGjiueI/AAAAAAAABDs/B9ndhUCwRy8/s400/IMG_2704.jpg" border="0" /></a> Snicker salad --Karen C<br /><div><a href="http://4.bp.blogspot.com/_nyOkawoKSP8/SRNh_w2PQZI/AAAAAAAABDk/vCXB9AgOBqg/s1600-h/IMG_2702.jpg"></a><div><br /><br /><div><a href="http://3.bp.blogspot.com/_nyOkawoKSP8/SRNh-r0LGfI/AAAAAAAABDU/rIQWujf68fU/s1600-h/IMG_2698.jpg"><img id="BLOGGER_PHOTO_ID_5265660118867581426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nyOkawoKSP8/SRNh-r0LGfI/AAAAAAAABDU/rIQWujf68fU/s400/IMG_2698.jpg" border="0" /></a> Caramel Apple Dip -- Alayne M<br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_nyOkawoKSP8/SRNhTW-cOeI/AAAAAAAABDM/cDrrgDbKF2c/s1600-h/IMG_2705.jpg"><img id="BLOGGER_PHOTO_ID_5265659374539127266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_nyOkawoKSP8/SRNhTW-cOeI/AAAAAAAABDM/cDrrgDbKF2c/s400/IMG_2705.jpg" border="0" /></a> <div><div>A Yummy Salad --Julienna VH </div><div></div><div>(sorry about the sideways pictures - not sure what is going on here!)</div></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-11140945978596791622008-11-06T12:58:00.001-08:002008-11-06T13:01:17.562-08:00Apple Dumplings<a href="http://2.bp.blogspot.com/_nyOkawoKSP8/SRNa94KhuEI/AAAAAAAABC8/G8bHo8xT-iA/s1600-h/IMG_2703.jpg"><img id="BLOGGER_PHOTO_ID_5265652408421300290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nyOkawoKSP8/SRNa94KhuEI/AAAAAAAABC8/G8bHo8xT-iA/s400/IMG_2703.jpg" border="0" /></a><br /><div>Apple Dumplings</div><br /><div></div><br /><div>4 apples</div><div>2 c. flour</div><div>1 tsp. salt</div><div>2 tsp. baking powder</div><div>3/4 c. shortening</div><div>1/2 c. milk</div><div>2 c. sugar</div><div>2 c. water</div><div>1/4 tsp. cinnamon</div><div>1/4 c. butter </div><div></div><br /><div>Combine flour, salt, baking powder, shortening, and milk and roll out. Slice the apples and spread over the dough. Roll into a tube and slice into pan. (like cinnamon rolls) Combine sugar, water, cinnamon, and butter into a syrup and pour over the dumplings. Bake at 375 deg. in a 9 x 13" pan for 35 minutes. Best with vanilla ice cream!!</div><div></div><br /><div>--Heather S</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-3037949972732317902008-11-06T12:39:00.000-08:002008-11-06T12:41:52.535-08:00Candy Apple Dessert Squares<a href="http://2.bp.blogspot.com/_nyOkawoKSP8/SRNWaGvASQI/AAAAAAAABC0/2JrBYNSOyTU/s1600-h/IMG_2701.jpg"><img id="BLOGGER_PHOTO_ID_5265647395810593026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_nyOkawoKSP8/SRNWaGvASQI/AAAAAAAABC0/2JrBYNSOyTU/s400/IMG_2701.jpg" border="0" /></a><br /><div><strong>Candy Apple Dessert Squares</strong> </div><div> </div><div>(I got this recipe in one of my former wards and the sister cited Pampered Chef as the original author):<br /><br />1 pkg (19-21 oz/family size) Brownie mix (plus ingredients to make cake-like brownies)<br />1 pkg (8 oz) cream cheese, softened<br />1/2 cup caramel ice cream topping, divided<br />1 firm red apple<br />1 granny smith apple<br />6 peanut butter cup candies (0.6 oz each)<br />1/4 cup peanuts, chopped<br /><br />Preheat oven to 350 degrees. Lightly spray pan with vegetable oil. Prepare brownie mix according to package directions for cake-like brownies. Bake 20-25 min or as directed. Remove from oven; cool completely. Whisk mixture of cream cheese and 1/4 cup caramel ice cream topping until smooth. Spread mixture evenly over brownie. Core and slice apples, leaving peels on. Cut apples into small pieces. Sprinkle evenly over cream cheese mixture. Coarsely chop peanut butter cup candies and peanuts. Sprinkle over apples; drizzle with remaining ice cream topping. Cut dessert into squares. Yields 24 squares. </div><br /><div></div><br /><div>--Larissa L</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5538449609302831976.post-48177517792653032642008-11-02T21:14:00.000-08:002008-11-02T21:17:08.362-08:00http://crockpot365.blogspot.com/Laura <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hassell</span> recommendation:<br /><br />A Year of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Crockpotting</span>?!! wow! My question is... is '<span class="blsp-spelling-error" id="SPELLING_ERROR_2">crockpotting</span>' a word?<br /><br />http://crockpot365.blogspot.com/Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-61209929287248262832008-04-02T06:04:00.000-07:002008-12-10T14:20:27.442-08:00Bonus Desserts from EnrichmentLemon Coconut Cake<br /><br /><a href="http://2.bp.blogspot.com/_gOdiBvz2kzk/R_avIrkLDgI/AAAAAAAAAmg/yP2a2CJ6hrs/s1600-h/Lemon+Coconut+cake.jpg"><img id="BLOGGER_PHOTO_ID_5185524584631963138" style="WIDTH: 253px; CURSOR: hand; HEIGHT: 200px" height="205" alt="" src="http://2.bp.blogspot.com/_gOdiBvz2kzk/R_avIrkLDgI/AAAAAAAAAmg/yP2a2CJ6hrs/s320/Lemon+Coconut+cake.jpg" width="272" border="0" /></a><br />Ingredients<br /><br />1 cup butter, softened<br />2 cups sugar<br />4 large eggs, separated<br />3 cups all-purpose flour<br />1 tablespoon baking powder<br />1 cup milk<br />1 teaspoon vanilla extract<br />2 cups sweetened flaked coconut<br />Garnishes: fresh rosemary sprigs, gumdrops<br /><br />Preparation<br /><br />1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.<br /><br />2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.<br /><br />3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.<br /><br />4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.<br /><br />5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.<br />Prep: 10 min., Cook: 5 min. A Microplane grater, available in kitchen shops for about 12, makes grating the lemon rind super easy. It only takes a minute to squeeze fresh lemon juice, and the taste is worth it.<br /><br />This recipe goes with <a href="http://find.myrecipes.com/recipefinder.dyn?action=displayRecipe&recipe_id=1563807" target="_blank">Lemon-Coconut Cake</a><br /><br />Lemon Filling<br /><br />1 cup sugar<br />1/4 cup cornstarch<br />1 cup boiling water<br />4 egg yolks, lightly beaten<br />2 teaspoons grated lemon rind<br />1/3 cup fresh lemon juice<br />2 tablespoons butter<br /><br />Preparation<br />1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.<br />2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally. Makes 1 2/3 cups.<br /><br />Cream Cheese Frosting<br /><br />1/2 cup butter, softened<br />1 (8-oz.) package cream cheese, softened<br />1 (16-oz.) package powdered sugar 1 teaspoon vanilla extract<br /><br />Preparation<br /><br />1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.<br />Yield<br />Makes about 3 cups<br /><div><div><br /><p>Submitted by Heather Swendsen </p><p><br />Carrot Cake<br /><br /><a href="http://4.bp.blogspot.com/_gOdiBvz2kzk/R_bGpLkLDiI/AAAAAAAAAmw/Hoz99C_GOOE/s1600-h/Carrot+Cake.bmp"><img id="BLOGGER_PHOTO_ID_5185550431745150498" style="WIDTH: 231px; CURSOR: hand; HEIGHT: 211px" height="210" alt="" src="http://4.bp.blogspot.com/_gOdiBvz2kzk/R_bGpLkLDiI/AAAAAAAAAmw/Hoz99C_GOOE/s320/Carrot+Cake.bmp" width="213" border="0" /></a><br /><br />Ingredients<br /><br />2 cups flour<br />2 cups sugar<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg (optional)<br />3 cups finely shredded carrots<br />1 cup oil<br />4 eggs<br /><br />Grease and lightly flour two round baking pans, one 9x13 pan, or a bundt pan. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with electric mixer till combined. Pour batter into pan.Bake in a 350 oven for 30 to 35 minutes for round pans or 35 to 40 minutes for other pans or until a toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans and cool thoroughly on wire racks. Frost with cream cheese frosting or just sprinkle some powdered sugar on top.<br /><br />Cream cheese frosting<br /><br />6 ounces cream cheese, softened<br />1/2 cup butter or margarine, softened<br />2 teaspoons vanilla<br />4 1/2 - 5 cups powdered sugar<br /><br />Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2 1/2 to 3 cups additional powdered sugar to reach spreading consistency. This frosts the tops and sides of two 9-inch layers. Cover and store cake in refrigerator.<br /><br />Submitted by Julie Despain - courtesy of Better Homes and Gardens Cookbook<br /></p></div><br /><br /><div>Raspberry Filled White Cake </div><br /><a href="http://2.bp.blogspot.com/_gOdiBvz2kzk/R_f7pbkLDmI/AAAAAAAAAnM/iQyh7PaI90A/s1600-h/Rasberry+cake.jpg"><img id="BLOGGER_PHOTO_ID_5185890185133100642" style="WIDTH: 241px; CURSOR: hand; HEIGHT: 231px" height="268" alt="" src="http://2.bp.blogspot.com/_gOdiBvz2kzk/R_f7pbkLDmI/AAAAAAAAAnM/iQyh7PaI90A/s320/Rasberry+cake.jpg" width="255" border="0" /></a><br /><div><br />1 box white cake mix (prefer BC or DH brands/ could also try with chocolate cake mix)<br />2 boxes Betty Crocker “Home Style Fluffy White” frosting mix (found at HEB)<br />(or homemade Seven Minute Frosting using egg whites)<br />2 C fresh or frozen raspberries<br />Fresh raspberries for garnish<br /></div><br /><div>Bake cake as directed for 2 layers, using whole eggs and half the oil.<br />When cooled and removed from pans, carefully slice layers in half to make four layers. Place waxed paper between layers and chill for several hours.<br /></div><br /><div>Meanwhile, thaw and sweeten frozen raspberries to taste; drain when fully thawed.<br />Mix one box of frosting according to directions and stir drained berries into this batch of frosting. Spread 1/3 of the berry-frosting between each of the 4 layers of cake. Gently smooth all filling at the edges of cake layers to make a smooth surface for second frosting.<br />Mix second box of frosting and cover entire cake. Garnish with fresh raspberries just before serving.<br /></div><div><br /><div>Submitted by Chris Brown</div><br /><div><br /><p>Too Much Chocolate Cake<br /><br /><a href="http://1.bp.blogspot.com/_gOdiBvz2kzk/R_bIebkLDkI/AAAAAAAAAm8/gesOZP3DbYM/s1600-h/Too+much+chocolate+cake+2.jpg"><img id="BLOGGER_PHOTO_ID_5185552446084812354" style="WIDTH: 250px; CURSOR: hand; HEIGHT: 200px" height="212" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/R_bIebkLDkI/AAAAAAAAAm8/gesOZP3DbYM/s320/Too+much+chocolate+cake+2.jpg" width="219" border="0" /></a><br /></p><p>Ingredients</p><p>1 (18.25 oz) package of Dark Chocolate Fudge cake mix (or Devil's Food)<br />1 (5.9 oz) package of instant chocolate pudding mix<br />4 beaten eggs<br />1/2 cup vegetable oil<br />1/3 cup milk<br />1 cup sour cream<br />1/2 cup warm water<br />1 1/2 cup semisweet chocolate chips<br /><br />Preheat oven 335 degree<br /><br />Mix all ingredients in the order above - pour in a greased 12 cups bundt pan<br /><br />Bake for 50 min to 1 hour - until top is springy and toothpick inserted comes clean - cool for at least 1 hour before inverting onto plate.<br /><br />Satiny Chocolate Glaze<br /><br />1 cup semisweet chocolate chips<br />4 Tbs butter<br />1 1/2 Tbs light corn syrup<br />1/2 tsp vanilla extract<br /><br />Combine all ingredients microwave for 45 sec then mix - microwave for another 30 sec until smooth and liquid enough - pour onto cooled cake so it drizzles down the side.<br /><br />You can complement the cake with fresh berries and powdered sugar<br /><br />Submitted by Julienna Viegas-Haws - slightly modified from Allrecipes.com</p></div></div></div>La Belle Belgehttp://www.blogger.com/profile/16892478877751742826noreply@blogger.com1tag:blogger.com,1999:blog-5538449609302831976.post-33480578841710409182008-03-21T19:08:00.000-07:002008-12-10T14:20:27.901-08:00March 2008 - Around the World -<strong>Thai Curry Chicken</strong><br /><a href="http://1.bp.blogspot.com/_gOdiBvz2kzk/R-RrJ7kLC2I/AAAAAAAAAhU/tNHbu01Ty7g/s1600-h/Thai+curry.jpg"><img id="BLOGGER_PHOTO_ID_5180383289735318370" style="WIDTH: 179px; CURSOR: hand; HEIGHT: 153px" height="212" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/R-RrJ7kLC2I/AAAAAAAAAhU/tNHbu01Ty7g/s320/Thai+curry.jpg" width="249" border="0" /></a><br /><br />- 14oz can of Coconut Milk<br />- 1-2 T Green Curry paste, adjust for how spicy you like your curry<br />- 2 boneless, skinless chicken breasts – cut into bite size chunks<br />- 1-2 T Fish Sauce, again based on personal taste<br />- 2 T Brown Sugar<br />- 1/3 C chicken stock<br />- ½ c veggies (recipe calls for peas but I use red and green bell peppers, carrots, pineapple, or - - whatever sounds good and usually add a bit more)<br />- ¼ bamboo shoots<br /><br />In a large saucepan simmer the coconut milk and green or red curry paste over medium heat for 5 minutes. Add all other ingredients and simmer for 10 minutes or until the chicken is cooked and veggies tender. Stir occasionally. Garnish with fresh basil and serve over jasmine rice.<br />Recipe compliments of Thai Kitchen---of course their recipe indicates to use Thai Kitchen coconut milk, curry paste and fish sauce. The red curry paste is also great in this recipe.<br />Submitted by Laurine Perry<br /><br /><br /><strong>Lebanese Meatballs</strong><br /><br /><a href="http://2.bp.blogspot.com/_gOdiBvz2kzk/R-Ru6LkLC3I/AAAAAAAAAhc/AHAhx3WWjfE/s1600-h/Lebanese+meatballs.jpg"><img id="BLOGGER_PHOTO_ID_5180387417198889842" style="WIDTH: 166px; CURSOR: hand; HEIGHT: 133px" height="121" alt="" src="http://2.bp.blogspot.com/_gOdiBvz2kzk/R-Ru6LkLC3I/AAAAAAAAAhc/AHAhx3WWjfE/s320/Lebanese+meatballs.jpg" width="159" border="0" /></a><br />- 2lbs lean ground beef<br />- 2 small eggs<br />- 1 small onion minced thinly<br />- 1/2 c fresh cilantro choped<br />- 1/4 c fresh parsley choped<br />- 5-6 fresh mint leaves choped<br />- salt, pepper, cumin<br />- bread crumbs<br />- olive oil to fry meatball<br /><br />Mix all the ingredients (except for olive oil and bread crumbs) until your meat mixture is homogenous. Roll meatballs about golf ball size into bread crumbs then place on a cookie sheet (or cutting board,...)<br /><br />In a wok or large deep frying pan, heat up olive oil on high (enough for the meatballs to be soaked 1/3 way), place as many uncooked meatballs as the pan will hold but not to tight, reduce heat to medium to ensure that the meatballs are not burning on the outside and uncooked inside. After a few minutes turn meatballs to cook other side, a few more minutes and check with a fork. The meatballs should be fully cooked but not hard.<br /><br />Alternative cooking: place meatballs on cookie sheet and bake in oven at 375 for 30 min or until cooked (this is what my family prefers)<br /><br />Submitted by Julienna Viegas-Haws<br /><p><strong>Yogurt Sauce</strong> (to eat with Lebanese meatballs)<br />- 1 c. Plain yogurt </p><p>- 1/3 c. mayonnaise</p><p>- 1 fresh lemon squeezed </p><p>- 2 cloves fresh garlic pressed</p><p><br /><strong>Tabbouleh </strong>( Lebanese side dish)</p><a href="http://3.bp.blogspot.com/_gOdiBvz2kzk/R-R48bkLC4I/AAAAAAAAAhk/7_M7ZjYYDQ4/s1600-h/Tabbouleh.jpg"><img id="BLOGGER_PHOTO_ID_5180398450969873282" style="WIDTH: 150px; CURSOR: hand; HEIGHT: 121px" height="107" alt="" src="http://3.bp.blogspot.com/_gOdiBvz2kzk/R-R48bkLC4I/AAAAAAAAAhk/7_M7ZjYYDQ4/s320/Tabbouleh.jpg" width="129" border="0" /></a><br /><br /><br /><p>- 1/4 cup couscous cooked according to directions<br />- 1 cup chopped parsley<br />- 1/4 cup chopped fresh mint leaves<br />- 5 tomatoes, diced<br />- 1 onion, finely diced<br />- 2 teaspoons olive oil<br />- 1 lemon, squeezed<br />- salt, pepper to taste </p>La Belle Belgehttp://www.blogger.com/profile/16892478877751742826noreply@blogger.com1tag:blogger.com,1999:blog-5538449609302831976.post-92021736331397129092008-02-21T17:39:00.000-08:002008-12-10T14:20:29.070-08:00February 2008 - Hearty SoupsChicken Tortilla Soup<br /><br /><a href="http://1.bp.blogspot.com/_gOdiBvz2kzk/R74w_UvXHiI/AAAAAAAAAdw/ZNRc2mHPBjg/s1600-h/tortilla_soup.jpg"><img id="BLOGGER_PHOTO_ID_5169623286725156386" style="WIDTH: 191px; CURSOR: hand; HEIGHT: 185px" height="163" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/R74w_UvXHiI/AAAAAAAAAdw/ZNRc2mHPBjg/s400/tortilla_soup.jpg" width="183" border="0" /></a><br /><br />1 small onion, chopped<br />3 cloves garlic, minced<br />1 T olive oil<br />2 teaspoon chili powder<br />1 teaspoon dried oregano<br />¼ teaspoon cumin<br />1 28 ounce can crushed or diced tomatoes<br />32 oz chicken broth<br />½ cup water<br />1 cup frozen corn<br />1 4 ounce can green chiles (leave out if you don't want a mildly spicy flavor)<br />1 15 ounce can black beans, drained and rinsed<br />¼ cup chopped fresh cilantro<br />2 boneless chicken breasts-grill on the barbeque (or George Forman) and then chop into pieces<br />tortilla chips<br />shredded cheese<br />chopped green onions<br />sour cream<br />Diced avocado (optional)<br /><br />In a medium stockpot, sauté onion and garlic in olive oil over medium heat. Stir in Chile powder, oregano, cumin, tomatoes, broth and water. Bring to a boil and simmer for 15-20 minutes.<br />Stir in corn, chiles, beans, cilantro and simmer for 10 minutes. Stir in chicken.<br />Ladle into bowls and top with tortilla chips, cheese, onions,avocado and sour cream.<br /><br />This soup is better if you make it early and reheat. The flavor seems to be better after a few hours or the following day.<br /><br />Submitted by Laurine Perry<br /><br /><br />Italian Turkey Meatball Soup<br /><br /><a href="http://1.bp.blogspot.com/_gOdiBvz2kzk/R74x5UvXHjI/AAAAAAAAAd4/UdZb86coIKM/s1600-h/turkey+meatball+soup.jpg"><img id="BLOGGER_PHOTO_ID_5169624283157569074" style="WIDTH: 198px; CURSOR: hand; HEIGHT: 202px" height="200" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/R74x5UvXHjI/AAAAAAAAAd4/UdZb86coIKM/s400/turkey+meatball+soup.jpg" width="230" border="0" /></a><br />Prep: 20 minutes Cook time: 35 minutes Serves 10<br /><br />3 ounces of whole wheat pasta shapes such as bowties or wagon wheels (I could only find rotini)<br />Nonstick cooking spray<br />1 T olive oil<br />1 small onion, chopped<br />2 cloves garlic, chopped<br />1 (28 oz) can whole peeled tomatoes<br />1/4 c. carrots (I used 1/2 cup)<br />1 1/2 tsp salt<br />3 c. reduced-fat low-sodium chicken broth<br />3 slices whole-wheat bread, cubed (I like it best with the crusts removed)<br />1 large egg, lightly beaten<br />1/4 c. sweet potatoes, chopped fine in a food processor (I used 1/2 cup)<br />1/4 c. nonfat (skim) milk<br />2 T grated parmesan, plus more for serving<br />1/4 tsp pepper<br />1/4 tsp paprika<br />1/2 lb lean ground turkey<br /><br />1. Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain in a colander and set aside.<br />2. Coat a large pot with cooking spray and set it over medium-high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes.<br />3. Purees the tomatoes and their juice with the carrots in a food processor or blender, then add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.<br />4. Meanwhile, put the bread in a large bowl. Add the egg, sweet potatoes, milk, parmesan, 1 tsp salt, the pepper and paprika, let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter. (I use a small cookie scoop and drop them right into the pot)<br />5. Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12-15 minutes. Stir in the pasta. Serve sprinkled with parmesan.<br /><br />Submitted by Jennifer Ermolaev<br /><br /><p>Two Tomato Bisque (Heart Healthy) </p><a href="http://4.bp.blogspot.com/_gOdiBvz2kzk/R88UUifYysI/AAAAAAAAAgo/d3r1CrtAD1A/s1600-h/tomato+bisque.jpg"><img id="BLOGGER_PHOTO_ID_5174376839960382146" style="WIDTH: 231px; CURSOR: hand; HEIGHT: 166px" height="195" alt="" src="http://4.bp.blogspot.com/_gOdiBvz2kzk/R88UUifYysI/AAAAAAAAAgo/d3r1CrtAD1A/s320/tomato+bisque.jpg" width="251" border="0" /></a><br /><br />1/3 cup margarine<br />½ medium onion, finely chopped<br />½ cup carrots, finely chopped<br />½ cup celery, finely chopped<br />1/3 cup all-purpose flour<br />1 quart evaporated skim milk<br />2 ½ cups tomato juice<br />1 16 oz. can diced tomatoes<br />1 28 oz. can crushed tomatoes<br />Basil<br />Sugar<br />Salt and pepper to taste<br /><br />In large sauce pan melt margarine. Add onions, celery, and carrots, saute until tender. Stir in flour, heat until bubbles. Remove from heat. Meanwhile, heat evaporated milk in a separate saucepan until warm, but don't boil. Slowly whisk milk into the pan with the veggies. Return to medium heat, bring to a boil, stirring constantly. Add remaining ingredients and simmer gently, stirring frequently for about 25 minutes. Serve as is or puree in blender or food processor.<br /><br />Submitted by Julie Despain<br /><br /><br />Wild Rice Soup<br /><br /><a href="http://3.bp.blogspot.com/_gOdiBvz2kzk/R--nmrkLDRI/AAAAAAAAAks/sKfms8WKoiM/s1600-h/wild+rice+soup.jpg"><img id="BLOGGER_PHOTO_ID_5183545979098041618" style="CURSOR: hand" height="160" alt="" src="http://3.bp.blogspot.com/_gOdiBvz2kzk/R--nmrkLDRI/AAAAAAAAAks/sKfms8WKoiM/s320/wild+rice+soup.jpg" width="172" border="0" /></a><br /><br />2 boxes Uncle Ben’s long grain wild rice (or 2 C. cooked wild rice)<br />2 Tb. Margarine or butter<br />1 Tb. Minced onion<br />¼ C. flour<br />4 C. chicken broth<br />1 C. half and half<br />1/3 C. chopped ham<br />1/3 C. finely grated carrots<br />3 Tb. Slivered almonds<br /><br />Prepare rice according to directions on box.<br />Melt butter in saucepan and saute minced onion, but don’t brown it. Stir in flour and chicken broth until thick. Stir in rice and simmer 5-10 minutes. Blend in half and half, carrots, almonds, and ham. Heat to serve.<br /><br />Submitted by Heather SwendsenLa Belle Belgehttp://www.blogger.com/profile/16892478877751742826noreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-20180760011165977912008-02-21T17:38:00.000-08:002008-12-10T14:20:29.752-08:00December 2007 - Holiday Desserts<strong>Pumpkin Pancakes</strong><br /><a href="http://2.bp.blogspot.com/_gOdiBvz2kzk/R--kobkLDQI/AAAAAAAAAkk/ejOsZGcedpY/s1600-h/pancakes.jpg"><img id="BLOGGER_PHOTO_ID_5183542710627929346" style="WIDTH: 193px; CURSOR: hand; HEIGHT: 165px" height="188" alt="" src="http://2.bp.blogspot.com/_gOdiBvz2kzk/R--kobkLDQI/AAAAAAAAAkk/ejOsZGcedpY/s320/pancakes.jpg" width="265" border="0" /></a><br /><br />2 cups all-purpose flour<br />3 tablespoons brown sugar (I added a bit more - just to satisfy my sweet tooth!)<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon ground allspice<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/2 teaspoon salt<br />1 1/2 cups milk<br />1 cup pumpkin puree<br />1 egg<br />2 tablespoons vegetable oil<br />2 tablespoons vinegar<br />Chocolate chips to your taste<br /><br />In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (spread out each pancake after pouring to help it cook all the way through). Brown on both sides and serve hot.<br /><br />Submitted by Jessica Hansen and Danielle Smith<br /><br /><br /><strong>Cream Scones with Chocolate Chunks</strong><br /><br /><a href="http://1.bp.blogspot.com/_gOdiBvz2kzk/R--faLkLDPI/AAAAAAAAAkc/uAWR_x0W2pQ/s1600-h/scones.jpg"><img id="BLOGGER_PHOTO_ID_5183536968256654578" style="CURSOR: hand" height="220" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/R--faLkLDPI/AAAAAAAAAkc/uAWR_x0W2pQ/s320/scones.jpg" width="257" border="0" /></a><br />2 Cups flour<br />1/4 cup sugar, plus sugar for sprinkling<br />2 1/2 tsps baking powder<br />1/2 tsp salt<br />4 ounces semisweet chocolate, coarsely chopped (I use chocolate chips)<br />1 1/4 cups heavy cream<br />1 T milk or cream for brushing on top<br /><br />Position a rack in center of over and preheat oven to 425 F. Line a baking sheet with a double layer of parchment paper. In a large bowl, whisk flour, sugar, baking powder, and salt together thoroughly. Stir in the chocolate pieces. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean. On a lightly floured board, put the dough into an 8 1/2 inch round about 3/4 inches thick. Cut into 12 wedges. Place them at least 1 inch apart on the baking sheet. Brush the tops with milk or cream and sprinkle lightly with sugar. Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack, and serve warm or at room temperature.<br /><br />Submitted by Julie DespainLa Belle Belgehttp://www.blogger.com/profile/16892478877751742826noreply@blogger.com0tag:blogger.com,1999:blog-5538449609302831976.post-36096424889991227722007-11-15T19:03:00.000-08:002008-12-10T14:20:31.706-08:00November 2007 - Appetizers and Desserts<span style="font-family:trebuchet ms;"><strong>Brie and Mushrooms Bouchées</strong> </span><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;"></span><br /><br /><p><img id="BLOGGER_PHOTO_ID_5133276038458366546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 191px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" height="161" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/Rz0PXBZV2lI/AAAAAAAAALQ/TlwbbXVWaEs/s400/Brie+and+mushrooms.jpg" width="202" border="0" /><br />Ingredients:<br />- 2 T butter (can be sub by 1T olive oil)<br />- 1 t minced garlic<br />- 12 oz sliced fresh mushrooms<br />- 1 (8oz) wedge Brie cheese, rind remove, cubed<br />- Phyllo dough mini cups (or puff pastry mini cups) pre-cooked<br />- 2 ½ T grated parmesan cheese<br /><br />Preheat the broiler. In a sauce pan over medium heat, melt butter (or heat olive oil), sauté the garlic and mushrooms until soft and brown. Mix in the Brie. Cook and stir until melted and well blended. Place the phyllo (or thawed puff pastry) cups on a baking sheet. Spoon the Brie mixture into the little cups. Sprinkle with a little Parmesan cheese. Broil for about 10 min or until top is slightly brown.<br />Submitted by Julienna Viegas-Haws altered from allrecipes.com<br /><br /><br /><strong>Capressi</strong> </p><br /><p><br /></p><img id="BLOGGER_PHOTO_ID_5133277975488617106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_gOdiBvz2kzk/Rz0RHxZV2pI/AAAAAAAAALw/kGbXwte9o38/s400/saladas_capressi.jpg" border="0" /><br />Ingredients:<br />- best tasting tomatoes you can find, preferably cherry tomatoes (2 small crates should be enough), these have to be firm and ripe in order for the capressi to be yummy<br />- fresh basil<br />- mozzarella cheese ball (don't get a block of mozzarella cheese, the best kind to get is mozzarella that is still in brine)<br />- balsamic vinegar<br />- kosher salt<br /><br />Chop the tomatoes in cubes and add to a bowl, chop the basil and add it to the tomatoes, you'll need quite a bit, this is a main ingredient, so don't be stingy with the basil. Cube the mozzarella into fairly small cubes and add to the tomato, basil mixture. Meanwhile you can start boiling your balsamic vinegar. I would boil at least a 1/2 cup of vinegar. Boil it for a while until it starts getting syrupy. Once it does this, you can add it to the tomato, basil, mozzarella mixture. Add kosher salt to taste. Mix and enjoy.<br />Submitted by Carli Fabrizio<br /><br /><br /><strong>Greek Cake</strong><br /><span style="font-family:trebuchet ms;"><br /><strong></strong><img id="BLOGGER_PHOTO_ID_5133277984078551762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_gOdiBvz2kzk/Rz0RIRZV2tI/AAAAAAAAAMQ/isz2aprtPCk/s400/greek+cake.jpg" border="0" /><br />Ingredients:<br />- 3 eggs<br />- 1 ¼ c flour<br />- 1 little pouch of instant rising yeast (follow package instructions)<br />- 1 T olive oil<br />- 1/3 cup whole milk, warmed up lukewarm<br />- ¾ cup Swiss cheese, grated<br />- 1 c feta cheese, crumbled<br />- 1/3 cup black olives, sliced<br />- ½ green pepper, finely chopped<br />- ½ red pepper, finely chopped<br />- 1 t black pepper<br />- 1 t salt<br /><br />Mix together feta cheese, olives, peppers. In a separate bowl beat eggs, add flour, yeast, salt and black pepper. Slowly add oil and milk. Add Swiss cheese then feta mixture. Pour everything in a bread pan bake at 375º for 45 min (or until toothpick comes clean in the middle)<br />Submitted by Stephanie Moore<br /><br /><br /><strong>Roasted Red Peppers and Salami</strong><br /><br /><p><br /></p><img id="BLOGGER_PHOTO_ID_5133277979783584434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/Rz0RIBZV2rI/AAAAAAAAAMA/5fcO-paIz0M/s400/roasted+red+peppers.jpg" border="0" /><br />Ingredients:<br />- 7-8 red peppers<br />- fresh garlic<br />- red wine vinegar<br />- extra virgin olive oil<br />- hard salami (preferably freshly sliced from the deli)<br />- 1 loaf of French Bread (Baguette)<br /><br />Place about 7 or 8 red peppers on a large baking pan. Don't cut them or take out the stem, just put them on the baking pan as they are. Turn your oven on to broil. The red peppers will start to blacken. Don't worry, you're not burning them. Once one side is black, rotate it. You will repeat this step until the red pepper is almost completely black. It's okay if there are a few brownish spots, but really the whole thing needs to look completely burnt. When this happens, you will remove the pan of red peppers from the over and let them cool for a few minutes. Then, pick them up and pull the stem out. As you pull the stem out, most of the seeds should come out with it. Start pulling off the skin of the red pepper. If they are cook thoroughly enough, the skin should just peel right off. Make sure when you peel of the skin, that you get any remaining seeds. Try to keep the peppers somewhat pretty as you are doing this. You might have to slice them when you're done peeling the skin off. Usually I just pull them apart long ways. After you've done this, put all the peppers in a bowl. Add quite a bit of olive oil. I would say not quite 1/2 cup. Then add about a little less than 1/4 cup red wine vinegar. Make sure that whatever amount of red peppers you do, it's always 2 parts oil to 1 part vinegar. Add about 6 cloves of fresh garlic, minced. Mix in about 1 tsp kosher salt. Let marinate for at least 1 hour prior to serving. Serve on a baguette with hard salami. Enjoy!<br />(P.S. Just a little tip. When you make roasted red peppers. It's cheaper to buy a big bag of them at Sam's or Costco. Since you need so many of them. Buying them individually can get very pricey. :)<br />Submitted by Carli Fabrizio<br /><br /><br /></span><span style="font-family:trebuchet ms;"><strong>Spinach Feta Tarts </strong></span><br /><span style="font-family:trebuchet ms;"><strong><br /><br /><br /><p></strong><img id="BLOGGER_PHOTO_ID_5133277979783584418" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/Rz0RIBZV2qI/AAAAAAAAAL4/Ay19czGL1a0/s400/spinach+feta+tarts.jpg" border="0" /><br />Ingredients<br />- Cooking Spray<br />- ½ cup chopped red onions<br />- 1 garlic clove, minced<br />- ½ t freshly ground black pepper<br />- ¼ t salt<br />- 1 (10oz) package of frozen chopped spinach, thawed, drained, and squeezed dry<br />- 3 large egg whites<br />- 1 large egg<br />- 2 T chopped fresh parsley<br />- 1/12 T chopped fresh oregano<br />- 2 T 1% low-fat milk<br />- 6 (18x14-inch) sheets frozen phyllo dough, thawed<br />- ½ cup (2oz) crumbled Feta cheese<br /><br />Preheat oven to 375º. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, and cook 5 min stirring frequently. Add garlic; cook 1 min, stirring constantly, Stir in pepper and salt. Add spinach; cook 2 min, stirring frequently. Remove from heat, and cool slightly. Combine egg whites and egg in a medium bowl, stirring with a whisk. Add spinach mixture, parsley, oregano, and milk, stirring to combine.<br />Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray. Cut stack lengthwise into 3 (4 ¼ inch wide) strips, and cut each strip crosswise to form 4 (4 ½-inch) squares. Carefully place 1 layered square into each of 12 muffin cups coated with cooking spray; gently press squares into pan to form cups. Fan corners of phyllo cups. Lightly coat the corners of each phyllo cup with cooking spray. Divide the spinach mixture evenly among phyllo cups. Bake at 375º for 15 min. Remove from oven, sprinkle evenly with feta cheese. Loosely cover; bake an additional 3 minutes.<br />Submitted by Whitney Smith<br /><br /><br /></span></p><span style="font-family:trebuchet ms;"><strong>Cinnamon-Almond-Chocolate Tart </strong></span><br /><p><strong><span style="font-family:Trebuchet MS;"></span></strong><span style="font-family:trebuchet ms;"><strong></p></strong></span><br /><strong><p><img id="BLOGGER_PHOTO_ID_5133278813007239906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_gOdiBvz2kzk/Rz0R4hZV2uI/AAAAAAAAAMY/xNbGuwDwP80/s400/chocolate+tart.jpg" border="0" /><br /></strong>Ingredients:<br />Almond Crust:<br />- 1c all purpose flour<br />- 2 T sugar<br />- 1 c slivered almond<br />- ½ cup butter or margarine softened<br />- 1 egg<br />Filling:<br />- ½ cup sugar<br />- 1 t ground cinnamon<br />- 1 T corn syrup<br />- 1/8 t almond extract<br />- 3 eggs<br />- 3 oz semisweet baking chocolate, melted cooled<br />- 6 T butter or margarine melted<br />- Whipped cream<br />- Additional ground cinnamon (or shaved semisweet chocolate)<br /><br />Heat oven to 350º. I food processor, place flour, 2T sugar and the almonds. Cover and process until almonds are finely shopped. Add ½ c butter and egg. Process until well blended. Press mixture in bottom and ½ inch up side of the ungreased 9-inch tart pan with removable bottom. Bake 20-25 minutes or until light brown. If crust puffs while baking, poke with fork.<br /><br />In a medium bowl, beat ½ cup sugar, 1 t cinnamon, the corn syrup, almond extract and 3 eggs with wire whisk until smooth. Stir in chocolate and 6 T butter.<br />Pour filling into hot crust. Bake 18-24 minutes or until almost set in center. Cool on cooling rack at least 30 minutes before serving.<br /><br />Serve tart topped with whipped cream; sprinkle with additional cinnamon (or shaved semisweet chocolate) – 8 servings<br />(If you want to add to the presentation add a couple of fresh berries on serving plates)<br />Submitted by Julienna Viegas-Haws thanks to Betty Crocker<br /><br /><br /><strong>Cranberry Pudding</strong> </p><br /><p></p><img id="BLOGGER_PHOTO_ID_5133276042753333874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_gOdiBvz2kzk/Rz0PXRZV2nI/AAAAAAAAALg/eiz9G_TIsMw/s400/cranberry+pudding.jpg" border="0" /><br />Ingredients:<br />- 3T butter<br />- 1 c sugar<br />- 1 ¾ c flour<br />- 2 t baking powder<br />- ½ t salt<br />- 1 c evaporated milk<br />- 2 c raw cranberries<br /><br />Cream butter and sugar. Mix dry ingredients together in a separate bowl. Alternately add evaporated milk and dry ingredients to butter and sugar beating to blend after every addition. Fold in cranberries. Coat a 8x8 pan with cooking spray and pour in batter. Bake at 350º for 25-30 min until light golden.<br /><br />- Butter sauce<br />- ¼ c butter<br />- ¾ c sugar<br />- ½ c heavy cream<br />- 1 t vanilla<br /><br />Bring to a boil all ingredients except vanilla. Simmer stirring occasionally for 10 min. Remove from heat and add vanilla. Serve hot over warm pudding.<br />Submitted by Whitney Smith<br /><strong></strong><br /><strong></strong><br /><strong>Fruit Trifle</strong><br /><span style="font-family:trebuchet ms;"><br /><img id="BLOGGER_PHOTO_ID_5133276042753333890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_gOdiBvz2kzk/Rz0PXRZV2oI/AAAAAAAAALo/zvm8FrCqqQc/s400/fruit+trifle.jpg" border="0" /><br />Ingredients:<br />- angel food cake<br />- pudding,(whatever kind you like, I used french vanilla, but you could use vanilla, banana cream, banana, coconut cream, no chocolate)<br />- cool whip,<br />- coconut (if you like),<br />- and fruit; strawberries, bananas, blueberries, peaches, kiwi, mandarin oranges, really anything you like.<br /><br />On the bottom of your trifle bowl, begin with a very thin layer of pudding, then put some fruit around the edges, like you saw me do at Dining Divas. Do a layer of angel food cake to hold the fruit in place. Put some pudding on top of that, and then some more fruit, in the middle, and around the edges. Then add more angel food...pudding....fruit. You can just break up the pieces of angel food cake. They don't need to be slice neatly or anything like that. Continue this process a few times. You can really do whatever you think will look pretty. It's all about the presentation, it's just a bonus that it tastes yummy. When you get to the top of the bowl, your last layer should be pudding. Then on top of that, spoon on the cool whip. As much as you like. It's okay if it goes above the edge a little bit. Decorate the top with fruit and sprinkle coconut. Serve!<br />Submitted by Carli Fabrizio<br /><br /><br /><strong>Layered Pumpkin Cheesecake</strong> </span><br /><span style="font-family:trebuchet ms;"><br /><img id="BLOGGER_PHOTO_ID_5133277979783584450" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_gOdiBvz2kzk/Rz0RIBZV2sI/AAAAAAAAAMI/3bHLe7F8xlU/s400/pumpkin+pie.jpg" border="0" /><br />Ingredients:<br /><br />Crust:<br />- 2 cups gingersnap cookie crumbs (about 32) – (our family prefers regular Graham crackers crust after trying both – your choice)<br />- ¼ cup butter or margarine, melted<br /><br />Filling:<br />- 4 packages (8oz each) cream cheese, softened<br />- 1 ½ cups sugar<br />- 4 eggs<br />- 1 cup canned pumpkin (not pumpkin pie mix)<br />- 1 ½ t ground ginger<br />- 1 t ground cinnamon<br />- ¼ t ground nutmeg<br /><br />Heat oven to 300º. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 min or until set. Cool 5 min.<br /><br />In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at the time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.<br /><br />Stir pumpkin, ginger cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.<br /><br />Bake 1 hour 25 min to 1 hour 30 min or until edges are set but center of cheesecake still jiggles slightly when moved.<br /><br />Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 min longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around side of pan to loosen cheesecake. Cool in pan on cooling rack 30 min. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.<br /><br />Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator. 16 servings.<br />Submitted by Julienna Viegas-Haws thanks to Betty Crocker (great dessert even for non-fans of cheesecake</span>)La Belle Belgehttp://www.blogger.com/profile/16892478877751742826noreply@blogger.com1