Kerrie's Healthy, Yummy Waffles
1 C whole wheat flour
1 C white flour
1 T baking powder
¼ t salt
2 C milk
2 eggs
½ C oil
Thursday, May 21, 2009
Heather's Foccacia
This is like the foccacia they give you at Macaroni Grill - perfect for dipping with balsamic vinegar and olive oil. Not too tough to make, either!
Mix well then knead for 10 minutes, or put in food processor for 15 seconds so it's nice and mixed. Place in covered oiled bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest for a few minutes. Divide dough into 2 flat rounded loaves, place on greased cookie sheet. Brush with 2 T. melted butter and 1 T. coarse dried salt and 1 tsp. fresh chopped rosemary (totally optional). Let rise for about 45 min. or until doubled. Preheat oven to 450. Bake 9-10 minutes or until light brown.
1 T. yeast
1 T. sugar
1 C. warm water
(mix and let sit until bubbly)
Add:
1 t. salt
2.5 C. flour
Mix well then knead for 10 minutes, or put in food processor for 15 seconds so it's nice and mixed. Place in covered oiled bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest for a few minutes. Divide dough into 2 flat rounded loaves, place on greased cookie sheet. Brush with 2 T. melted butter and 1 T. coarse dried salt and 1 tsp. fresh chopped rosemary (totally optional). Let rise for about 45 min. or until doubled. Preheat oven to 450. Bake 9-10 minutes or until light brown.
Mixed Green Salad with Raspberry Vinaigrette
Salad:
4 C spring green salad mix
1 C sliced strawberries
1 C mandarin oranges
4 T Parmesan cheese
8 T toasted and sugared pecans
Raspberry Vinaigrette:
¼ jar raspberry jam or preserves, use seedless
1 C honey
½ C Dijon mustard
½ C champagne raspberry vinegar
½ C olive oil
1 C dry white wine, to taste
1 C fresh raspberries, optional
1. For dressing, combine all of the ingredients save the fresh raspberries in the container you intend to store the dressing in. Either shake very well or use a handheld blender to mix the vinaigrette. Add the fresh raspberries and refrigerate when not using.
2. For Salad, place 1 C spring greens on 4 salad plates. Divide the mandarins, sliced strawberries, Parmesan cheese, and pecans equally over each plate of spring greens. Drizzle about 2 T raspberry vinaigrette over each salad.
Refrigerate dressing and keep for up to 10 days.
Salad:
4 C spring green salad mix
1 C sliced strawberries
1 C mandarin oranges
4 T Parmesan cheese
8 T toasted and sugared pecans
Raspberry Vinaigrette:
¼ jar raspberry jam or preserves, use seedless
1 C honey
½ C Dijon mustard
½ C champagne raspberry vinegar
½ C olive oil
1 C dry white wine, to taste
1 C fresh raspberries, optional
1. For dressing, combine all of the ingredients save the fresh raspberries in the container you intend to store the dressing in. Either shake very well or use a handheld blender to mix the vinaigrette. Add the fresh raspberries and refrigerate when not using.
2. For Salad, place 1 C spring greens on 4 salad plates. Divide the mandarins, sliced strawberries, Parmesan cheese, and pecans equally over each plate of spring greens. Drizzle about 2 T raspberry vinaigrette over each salad.
Refrigerate dressing and keep for up to 10 days.
Toasted and Sugared Pecans
The five spice powder used here can be found in most grocery stores in the Asian food section.
3 T butter
2 C chopped pecans
3 T sugar
1 T five spice powder
1. Melt butter over medium heat in a large saucepan. When melted, reduce the heat to medium-low and add the chopped pecans.
2. Sprinkle the sugar and five spice powder over the pecans and stir to combine. Toast the pecans in the saucepan for 15-20 minutes, stirring occasionally. If pecans begin to burn before time is up, reduce the heat to low
Makes 2 Cups.
Keep pecans in air-tight container for 1 week.
The five spice powder used here can be found in most grocery stores in the Asian food section.
3 T butter
2 C chopped pecans
3 T sugar
1 T five spice powder
1. Melt butter over medium heat in a large saucepan. When melted, reduce the heat to medium-low and add the chopped pecans.
2. Sprinkle the sugar and five spice powder over the pecans and stir to combine. Toast the pecans in the saucepan for 15-20 minutes, stirring occasionally. If pecans begin to burn before time is up, reduce the heat to low
Makes 2 Cups.
Keep pecans in air-tight container for 1 week.
Poppy Seed Salad with Poppy Seed Dressing
Salad:
4 C hearts of Romaine lettuce
2 kiwis, peeled and chopped
1 C mandarin oranges
¼ C sliced red onion, less than ½ of a small red onion
4 T Parmesan cheese
8 T toasted and sugared almonds
Dressing:
1 C sugar (can be reduced)
1 t dry mustard
2 T chopped onion
1 t salt 1/3 C cider vinegar
1C vegetable oil
1 T poppy seed
1. For dressing, combine all ingredients in a blender, or use a handheld blender, and blend until fairly smooth.
2. For salad, place 1 C Romaine lettuce on 4 salad plates. Distribute the chopped kiwi, oranges, red onion slices, cheese, and almonds evenly among the 4 plates. Ladle about 2 T dressing over each salad.
Salad:
4 C hearts of Romaine lettuce
2 kiwis, peeled and chopped
1 C mandarin oranges
¼ C sliced red onion, less than ½ of a small red onion
4 T Parmesan cheese
8 T toasted and sugared almonds
Dressing:
1 C sugar (can be reduced)
1 t dry mustard
2 T chopped onion
1 t salt 1/3 C cider vinegar
1C vegetable oil
1 T poppy seed
1. For dressing, combine all ingredients in a blender, or use a handheld blender, and blend until fairly smooth.
2. For salad, place 1 C Romaine lettuce on 4 salad plates. Distribute the chopped kiwi, oranges, red onion slices, cheese, and almonds evenly among the 4 plates. Ladle about 2 T dressing over each salad.
Toasted and Sugared Almonds
3 T butter
2 C almonds, slivered or chopped
3 T sugar
1. Melt the butter over medium heat in a large saucepan. When melted, reduce heat to medium-low and add the almonds.
2. Sprinkle the sugar over the almonds and stir to combine. Toast the almonds in the saucepan for 15-20 minutes, stirring occasionally. If the almonds begin to burn before the time is up, reduce the heat to low.
Keep almond in air-tight container for up to a week.
3 T butter
2 C almonds, slivered or chopped
3 T sugar
1. Melt the butter over medium heat in a large saucepan. When melted, reduce heat to medium-low and add the almonds.
2. Sprinkle the sugar over the almonds and stir to combine. Toast the almonds in the saucepan for 15-20 minutes, stirring occasionally. If the almonds begin to burn before the time is up, reduce the heat to low.
Keep almond in air-tight container for up to a week.
Pear and Gorgonzola Salad with Honey-Dijon Vinaigrette
Pear and Gorgonzola Salad:
4 C spring greens
1 ripe pear, use Bartlett or Anjou, quartered and sliced into thin strips
4 T crumbled Gorgonzola cheese
8 T toasted and sugared pecans
Honey-Dijon Vinaigrette:
2 T Dijon mustard
1 ¼ C red wine vinegar
2 T honey
1 C olive oil
1. For dressing, combine all ingredients and blend in a blender or handheld blender. Refrigerate until ready to use.
2. For salad, place 1 C greens on 4 salad plates. Place 4-5 pear strips onto each plate. Top each plate with 1 T gorgonzola and 2 T pecans. Spoon about 2 T dressing over each salad.
Pear and Gorgonzola Salad:
4 C spring greens
1 ripe pear, use Bartlett or Anjou, quartered and sliced into thin strips
4 T crumbled Gorgonzola cheese
8 T toasted and sugared pecans
Honey-Dijon Vinaigrette:
2 T Dijon mustard
1 ¼ C red wine vinegar
2 T honey
1 C olive oil
1. For dressing, combine all ingredients and blend in a blender or handheld blender. Refrigerate until ready to use.
2. For salad, place 1 C greens on 4 salad plates. Place 4-5 pear strips onto each plate. Top each plate with 1 T gorgonzola and 2 T pecans. Spoon about 2 T dressing over each salad.
Butterfly Garden Café Cornbread Pudding
This cornbread keeps well in the refrigerator; just warm in the microwave or reheat in the oven at 300 degrees for about 20 minutes.
1 large onion, chopped
2 T butter
2 T milk
2 large eggs
2-8 ½ oz. boxes corn muffin mix, such as Jiffy
2-14 ¾ oz. cans cream-style corn
4 oz can diced green chilies, drained
chopped pimentos to taste
1 C sour cream
1 ½ C shredded sharp cheddar cheese, optional
1. Preheat oven to 425 degrees. Grease a 9x13 baking pan.
2. Melt the butter in a saucepan over medium-high heat. Add the onion and cook until opaque. Remove from heat and set aside.
3. In a separate bowl, mix together milk, eggs, cornbread mix, creamed corn, chilies and pimentos. Pour the cornbread mixture into the greased pan.
4. Spoon the sautéed onions and sour cream onto th cornbread mixture and swirl throughout, as if you were making a marble cake. Top with cheese, if desired.
5. Bake 35-40 minutes. Let the cornbread cool for 10 minutes or more before cutting.
Refrigerate for up to 3 days or freeze for up to 6 months.
This cornbread keeps well in the refrigerator; just warm in the microwave or reheat in the oven at 300 degrees for about 20 minutes.
1 large onion, chopped
2 T butter
2 T milk
2 large eggs
2-8 ½ oz. boxes corn muffin mix, such as Jiffy
2-14 ¾ oz. cans cream-style corn
4 oz can diced green chilies, drained
chopped pimentos to taste
1 C sour cream
1 ½ C shredded sharp cheddar cheese, optional
1. Preheat oven to 425 degrees. Grease a 9x13 baking pan.
2. Melt the butter in a saucepan over medium-high heat. Add the onion and cook until opaque. Remove from heat and set aside.
3. In a separate bowl, mix together milk, eggs, cornbread mix, creamed corn, chilies and pimentos. Pour the cornbread mixture into the greased pan.
4. Spoon the sautéed onions and sour cream onto th cornbread mixture and swirl throughout, as if you were making a marble cake. Top with cheese, if desired.
5. Bake 35-40 minutes. Let the cornbread cool for 10 minutes or more before cutting.
Refrigerate for up to 3 days or freeze for up to 6 months.
Butterfly Garden Café Chilled Creamy Strawberry Soup
An incredibly rich and sweet soup perfect for hot summer months. It would also be fun to serve as a dessert.
4 C strawberries, hulled and roughly chopped
2 T sugar
1 C sour cream
4 T grenadine
1 C heavy cream
Place all the ingredients in a blender or food processor and blend until smooth. Chill in the refrigerator for at least one hour. Top with fresh fruit and mint.
An incredibly rich and sweet soup perfect for hot summer months. It would also be fun to serve as a dessert.
4 C strawberries, hulled and roughly chopped
2 T sugar
1 C sour cream
4 T grenadine
1 C heavy cream
Place all the ingredients in a blender or food processor and blend until smooth. Chill in the refrigerator for at least one hour. Top with fresh fruit and mint.
Wednesday, May 20, 2009
Yummy Brisket
Rub brisket with brown sugar, sprinkle on garlic salt. Cook in a crock-pot all day on LOW.
Sauce:
¼ C teriyaki sauce
2 T soy sauce
1 T Worcestershire Sauce
¼ C brown sugar
1 T ketchup
1 T sugar
1 t garlic powder
1 t ground ginger spice
Combine ingredients in a saucepan over medium heat. Slowly bring the mixture to a boil. Slice brisket and pour sauce over the slices.
Hint: We usually double the sauce since briskets come as larger cuts generally.
Sauce:
¼ C teriyaki sauce
2 T soy sauce
1 T Worcestershire Sauce
¼ C brown sugar
1 T ketchup
1 T sugar
1 t garlic powder
1 t ground ginger spice
Combine ingredients in a saucepan over medium heat. Slowly bring the mixture to a boil. Slice brisket and pour sauce over the slices.
Hint: We usually double the sauce since briskets come as larger cuts generally.
Caramelized Green Beans
Ingredients
Serves 4
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1/2 pounds green beans, stem ends removed
- 2 tablespoons pine nuts
- Coarse salt and ground pepper
Directions
- In a large skillet, heat butter and oil over medium-low. Add green beans; partially cover, and cook, tossing occasionally, until green beans are tender and browned in spots, 30 minutes. Add pine nuts; cook until nuts are toasted, 5 minutes. Season with salt and pepper.
Helpful Hint
It can take a lot of time to cut off the stem ends of green beans one by one. Instead, gather a small bunch, and remove several ends at once.
Creamy Skillet Chicken
1 Tbsp. Bertolli® Classico™ Olive Oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
1 cup milk
1 cup water
4 ounces cream cheese, cubed
| |
1. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken, turning once. Remove chicken; keep warm. 2. In same skillet, bring Lipton® Recipe Secrets® Vegetable Soup Mix blended with milk and water to a boil. Reduce heat and simmer 4 minutes. 3. Stir in cream cheese until melted and simmer 3 minutes. Add chicken and cook 5 minutes or until chicken is thoroughly cooked. Serve with warm buttermilk biscuits, hot cooked rice or noodles. |
Lipton's Cheesy Garlic Chicken
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 medium tomato, coarsely chopped
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1/3 cup water
1 Tbsp. Bertolli® Classico™ Olive Oil
1 cup shredded mozzarella cheese (about 4 oz.)
1 Tbsp. grated Parmesan cheese
| |
| 1. Preheat oven to 400°. In 13 x 9-inch baking dish, arrange chicken and top with tomato. 2. In small bowl, blend Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, water and Olive Oil. Pour over chicken. 3. Bake 20 minutes. Top with cheeses and bake an additional 5 minutes or until cheese is melted and chicken is thoroughly cooked. RECIPE TIP: Turn leftover Cheesy Garlic Chicken into a quick and delicious lunch or dinner. Simply heat and serve on hot toasted garlic bread with a balsamic vinegar drizzled over the top. YUM. |
Crepe Recipe with Variations
Martha Stewart’s Basic Crepe Recipe:
Ingredients
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon coarse salt
* 2 cups whole milk, room temperature, plus more if needed
* 3 large eggs, room temperature
* 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet
Directions
1. Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
2. Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
3. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.
Crepe Variations:
Crepes with Sauteed Bananas and Chocolate:
To the Basic recipe add 4 t sugar. Heat 1 teaspoon butter in skillet over medium. Add 3 peeled and sliced bananas and 1 T brown sugar; cook, stirring occasionally, until bananas are lightly browned on one side, about 3 minutes. Fold crepes into quarters; top with bananas and 2 ounces melted semi-sweet chocolate.
Basic buckwheat:
Substitute 3/4 cup buckwheat flour for 3/4 cup all-purpose flour, and add an additional 3/4 cup whole milk. (Makes 40 six-inch or 15 ten-inch crepes. )
Lemon: Spread some fromage blanc or creme fraiche on a large crepe. Sprinkle with a pinch of finely grated lemon zest, and drizzle with honey to taste. Fold crepe in half, and drizzle with more honey. Repeat to make more crepes. Serve with lemon wedges on the side, so the balance of sweet and sour can be easily adjusted.
Crepes with Cantal Cheese:
Ingredients
* 1 thin slice of Cantal
* Basic Crepes, preferably buckwheat
* Butter
Directions
1. Place a thin slice of Cantal on a large crepe, preferably buckwheat. Create a packet by folding sides around cheese. Cook, starting seam side down, in a saute pan over medium-low heat with just a touch of butter, until both sides are crisp and browned, about 2 minutes per side. Repeat to make more crepes. Serve immediately.
Cyndi Monte Cristo Crepe:
Use the basic crepes already made. Sauté slices of ham in butter (You can also add turkey). Take one open crepe and layer one slice of swiss cheese and then the sautéed meat (you can also add cooked bacon). Fold over the edges. Do this to the amount of crepes you want. Using a heated sauté, non-stick pan, add a little butter and put the crepes into the hot skillet folded side down. Sauté enough to hold its folded form (2 minutes) and then do the other side. Take sautéed crepes, sprinkle with powdered sugar and drizzle your choice of jam/preserves. I suggest raspberry, the typical monte cristo uses black raspberry.
Jed’s German Pancakes
Ingredients:
6 eggs
1 C flour
1 C milk
dash of salt
1 Cube butter (1/2 C)
Directions:
Melt butter in a 9x13 pan in the oven as you are preheating to 400F. While melting the butter, mix the eggs, flour, milk and salt. Pour over the melted butter in the pan, don’t mix. Bake for 20 minutes or so, until the mixture has browned and puffed; the sides need to be risen and browned.
Enjoy with maple syrup, jam, fresh fruit and powdered sugar.
Ingredients:
6 eggs
1 C flour
1 C milk
dash of salt
1 Cube butter (1/2 C)
Directions:
Melt butter in a 9x13 pan in the oven as you are preheating to 400F. While melting the butter, mix the eggs, flour, milk and salt. Pour over the melted butter in the pan, don’t mix. Bake for 20 minutes or so, until the mixture has browned and puffed; the sides need to be risen and browned.
Enjoy with maple syrup, jam, fresh fruit and powdered sugar.
German Apple Pancake
This super-huge pancake is made from a simple batter that is poured over sauteed apples then baked until puffy and golden brown. Delicious!
Ingredients
- 4 large eggs, lightly beaten
- 1 cup whole milk
- 1 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 2 large apples, peeled, cored, and thinly sliced
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1/3 cup packed light brown sugar
- Confectioners' sugar
- Maple syrup (optional)
Instructions
In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not overmix. Set the batter aside to rest at least 20 minutes.
Position rack in center of oven and preheat the oven to 450ºF.
In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.
Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up over the top of the pan--this is supposed to happen!
Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners' sugar or drizzled with maple syrup, as desired.
Yield: 1 extra large pancake
Tuesday, May 19, 2009
Cousin brett's cheese dip
1 lb SPICY sausage
1 small onion
2 roman tomatoes, diced
1 green pepper, diced
1-8 oz cream cheese
1-16 oz sour cream
Brown and drain sausage in a pan, add veggies and saute until translusant. Add in cream cheese and sour cream, melt and mix. Put in a crock pot to keep warm for serving. Enjoy with chips, veggies, bread or apples.
1 small onion
2 roman tomatoes, diced
1 green pepper, diced
1-8 oz cream cheese
1-16 oz sour cream
Brown and drain sausage in a pan, add veggies and saute until translusant. Add in cream cheese and sour cream, melt and mix. Put in a crock pot to keep warm for serving. Enjoy with chips, veggies, bread or apples.
Authentic Red Sauce
2-3 fresh garlic cloves
29 oz pizza/tomato sauce
3 T olive oil
1 T basil
1 t parsley
2-3 T red burgundy cooking wine
dash of salt (if not already salty)
Heat oil in pan add finely chopped garlic. When it's browning nicely, pour in the sauce. Add the rest of the ingredients and let it simmer 45 minutes to an hour with the lid slightly off to let out a little steam.
Note: We like to add lots of veggies to this sauce to make it super healthy. We like carrots, zucchini, peppers, onions, fresh tomatoes, squash, eggplant, celery, etc. You can add them a little after the garlic to saute or after the sauce has been poured in. Either way, this is a fantastic red sauce.
29 oz pizza/tomato sauce
3 T olive oil
1 T basil
1 t parsley
2-3 T red burgundy cooking wine
dash of salt (if not already salty)
Heat oil in pan add finely chopped garlic. When it's browning nicely, pour in the sauce. Add the rest of the ingredients and let it simmer 45 minutes to an hour with the lid slightly off to let out a little steam.
Note: We like to add lots of veggies to this sauce to make it super healthy. We like carrots, zucchini, peppers, onions, fresh tomatoes, squash, eggplant, celery, etc. You can add them a little after the garlic to saute or after the sauce has been poured in. Either way, this is a fantastic red sauce.
Olive Garden Alfredo Copycat
Olive Garden Alfredo
1/2 C butter
2 cloves garlic, minced
2 C heavy cream
1/8 t ground black pepper
pinch salt
1/2 C grated Parmesan cheese
1 12-ounce box fettucine pasta
1. Melt butter in a medium saucepan over medium/low heat
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn heat down in mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
3. Cook pasta and the spoon sauce over the noodles
1/2 C butter
2 cloves garlic, minced
2 C heavy cream
1/8 t ground black pepper
pinch salt
1/2 C grated Parmesan cheese
1 12-ounce box fettucine pasta
1. Melt butter in a medium saucepan over medium/low heat
2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn heat down in mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
3. Cook pasta and the spoon sauce over the noodles
| Savory Crescent Chicken Squares | |||||||||||||||||||||||||||||
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DIRECTIONS:
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Mix 'n Match Mini Cheesecakes
Prep Time:20 min
Total Time:5 hr 5 min
Makes:12 servings, 1/3 of one mini cheesecake each
What You Need
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
Make It
PREHEAT oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
BEAT cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
BAKE 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.
Kraft Kitchens Tips
Stir-In Ideas
For each one-fourth portion of batter, stir in one of the following before pouring batter over crust and baking as directed:
Apple Pie: Stir in 1/8 tsp. ground cinnamon. Top baked cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar.
S'Mores: Stir in 3 Tbsp. milk chocolate chips. Top baked cheesecake with 1/4 cup JET-PUFFED Miniature Marshmallows and 1 Tbsp. broken HONEY MAID Honey Grahams.
Citrus: Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel.
Chocolate Chunk: Stir in 1 square BAKER'S Semi-Sweet Baking Chocolate, chopped.
New York: Stir in 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1 Tbsp. flour.
Cookies and Cream: Stir in 1/4 cup chopped OREO Cookies.
Chocolate Royale: Stir in 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted.
Peanut Butter: Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk.
Mocha: Mix 1 tsp. MAXWELL HOUSE Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted.
Cherry: Bake mini cheesecake as directed without Stir-Ins. Just before serving, top with 1/3 cup cherry pie filling.
Apple Pie: Stir in 1/8 tsp. ground cinnamon. Top baked cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 tsp. brown sugar.
S'Mores: Stir in 3 Tbsp. milk chocolate chips. Top baked cheesecake with 1/4 cup JET-PUFFED Miniature Marshmallows and 1 Tbsp. broken HONEY MAID Honey Grahams.
Citrus: Stir in 1 tsp. lemon, orange or lime juice; 1 tsp. flour and 1/4 tsp. grated lemon, orange or lime peel.
Chocolate Chunk: Stir in 1 square BAKER'S Semi-Sweet Baking Chocolate, chopped.
New York: Stir in 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream and 1 Tbsp. flour.
Cookies and Cream: Stir in 1/4 cup chopped OREO Cookies.
Chocolate Royale: Stir in 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted.
Peanut Butter: Stir in 2 Tbsp. peanut butter and 1 Tbsp. milk.
Mocha: Mix 1 tsp. MAXWELL HOUSE Instant Coffee granules with 2 tsp. hot water. Stir into batter along with 2 squares BAKER'S Semi-Sweet Baking Chocolate, melted.
Cherry: Bake mini cheesecake as directed without Stir-Ins. Just before serving, top with 1/3 cup cherry pie filling.
Craisins Salad
Ingredients
- 1 head red leaf lettuce
- 1 head green leaf lettuce
- 1 head iceberg lettuce
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) package shredded Parmesan cheese
- 1 pound bacon cooked and crumbled
- 1 (8 ounce) package craisins
- 1 cup sliced almonds toasted
- 1 recipe Craisins Salad Dressing (see below)
- SALAD DRESSING
- 1/2 cup red wine vinegar
- 1 cup sugar
- 1/2 onion, chopped
- 1 1/2 teaspoons salt
- 2 teaspoons mustard
- 1 cup salad oil
Instructions
In blender mix all dressing ingredients, except oil. Add oil and blend again.
Break red and green lettuce into pieces. Shred iceberg lettuce. Toss together with the other ingredients just before serving. Pass dressing with salad.
The Best Most Addicting Salsa Ever
1 can black beans (rinsed & drained)
1 can white, whole kernel corn (rinsed & drained)
2-3 large tomatoes - diced
2 ripe avocados - pitted and diced
small bunch of green onions - finely chopped
small bunch of cilantro - finely chopped
1 packet of Good Seasons Zesty or Regular Italian dressing (prepare as directed)
Add vegetables to prepared dressing, mix thoroughly.
Serve as a dip for chips. Once you have one bite, you won't be able to stop!
Creamy Chicken Enchiladas by Guest Chef Summer
3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese
Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!
Red Beans and Rice
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell peppers
- Salt and cayenne, to taste
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 pound smoked ham hocks
- 1/2 pound boiled picked pork meat
- 1 pound dried red beans, rinsed and sorted over, soaked and drained
- 3 tablespoons chopped garlic
- 10 cups chicken stock, or water
- 4 cups cooked white rice
- 1/4 cup chopped green onions
Instructions
In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve ladle into bowls with rice. Garnish with green onions.
Yield: 8 servings
Crispy Fried Chicken
Ingredients
- 1 whole fryer, cut into 8 pieces
- Essence
- 2 cups plus 2 tablespoons buttermilk
- Vegetable oil for frying
- 2 1/2 cups flour
- 2 eggs, beaten
- Salt and pepper
Instructions
Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
Yield: 4 servings
Emeril's Challah
Challah
Ingredients
- 2 (1/4-ounce) packets active dry yeast
- 1/3 cup sugar
- 1 cup warm milk (100? to 110?F on an instant-read thermometer)
- 6 tablespoons unsalted butter, melted
- 4 large eggs
- 4 1/4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons vegetable oil
Instructions
Combine the yeast, sugar, and warm milk in the bowl of a standing electric mixer. Stir with a wooden spoon and let stand for 10 to 15 minutes, until the surface appears foamy.
Stir in the melted butter and 3 of the eggs and stir until thoroughly combined. Fit the mixer with the paddle attachment and place the mixing bowl on the mixer.
Sift the flour and salt into a medium mixing bowl.
With the mixer running on low speed, carefully add 31/2 cups of the flour, one cup at a time, until a soft, sticky dough is formed. Be careful to stay clear of the rotating paddle! Add the remaining flour in 1/4-cup increments. You may not need all of the flour. To know whether you have added enough flour, test the dough by turning off the mixer and touching the dough with your finger. It should remain slightly sticky and not at all dry. If itís getting dry and very stiff, do not add any more flour.
Increase the mixer speed to medium-low and allow the paddle to knead the dough until the dough is very smooth and elastic, about 5 minutes.
Grease a large mixing bowl with the oil and add the dough to the bowl. Turn the dough so that it is coated with oil. Then cover the dough with plastic wrap or a clean, damp kitchen towel, and let it stand in a warm, draft-free place to rise until doubled in size, 1 to 11/2 hours.
Punch the dough down with your fist before turning it out onto a clean work surface, and then divide it into 3 equal portions. Using your palms, start in the center and work outward, rolling each portion of dough gently against the work surface with even pressure to form a rope about 20 inches long. Repeat with the rest of the dough.
Press the 3 ropes together at one end to seal. Lay the 3 ropes next to one another, with the sealed end farthest away from you. Begin braiding
the loaf by crossing one of the outer ropes over the center rope. Continue to braid by crossing alternating outer ropes, one at a time, over the center rope. When the ropes are completely braided, press the ends of the 3 ropes together and transfer the loaf to a parchment-lined baking sheet. Tuck the pinched portions of the ends under slightly so that they are not visible. Cover with plastic wrap or a clean, damp kitchen towel and set aside in a warm place until loaf has doubled in size, about 30 minutes.
Position rack in bottom third of oven and preheat the oven to 375?F.
Place the remaining egg in a small mixing bowl and beat lightly with a fork. Using a pastry brush, coat the entire top and sides of the loaf with the eggwash. Bake for 10 minutes, then reduce the heat to 350?F. Continue to bake for an additional 15 to 20 minutes, until the loaf is golden brown and the bread sounds hollow when tapped on the top. Using oven mitts or pot holders, remove the baking sheet from the oven. Let cool before slicing.
Yield: One large (16 - 18-inch) loaf
Chicken Salad
Cyndi’s Chicken Salad
2-3 cooled chicken breasts, cubed/shredded
4 stalks celery
3-4 chopped green onions
1/3-1/2 C toasted slivered almonds
couple handfuls of craisins
Combine in a largish bowl
Sauce:
½ C sour cream
½ C mayo
½ fresh lemon
salt and pepper
Mix together and pour over salad. Toss to coat.
Serve salad on toasted asiago bagels with a slice of provolone, slice of red onion, piece of lettuce and the most important part is to drizzle honey mustard over the fixings.
This is a fantastic chicken salad and when you serve it all together, it’s divine. This recipe was designed to simulate The Baglery’s chicken salad sandwich. Yum.
2-3 cooled chicken breasts, cubed/shredded
4 stalks celery
3-4 chopped green onions
1/3-1/2 C toasted slivered almonds
couple handfuls of craisins
Combine in a largish bowl
Sauce:
½ C sour cream
½ C mayo
½ fresh lemon
salt and pepper
Mix together and pour over salad. Toss to coat.
Serve salad on toasted asiago bagels with a slice of provolone, slice of red onion, piece of lettuce and the most important part is to drizzle honey mustard over the fixings.
This is a fantastic chicken salad and when you serve it all together, it’s divine. This recipe was designed to simulate The Baglery’s chicken salad sandwich. Yum.
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