Cheesy baked dip

•8 oz. sour cream
•8 oz. cream cheese
•16 oz. cheddar cheese, grated (sharp or mild)
•4 oz. chopped green chilies
•Green onion (suit your own taste)
•1 c. chopped ham
•1/2 pound chopped bacon
•1 round bread loaf, hollowed out
Method:


Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.

Double tomato bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions
1.Preheat the oven on broiler setting.
2.In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3.Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.Broil for 5 minutes, or until the cheese is melted.

Pear and Gorgonzola Tarte

•1 pkg. (17 oz) puff pastry sheets, thawed
•2 red onions, thinly sliced
•2 T. butter or olive oil
•1 tsp. kosher salt
•3 D’Anjou pears
•1 ½ - 2 cups crumbled Gorgonzola cheese
Method:


Place the two sheets of pastry on parchment lined baking sheet. Crimp the edges of each pastry square to form 2 separate tarts, set aside.
Sauté the red onions in butter or olive oil with kosher salt, for 5-8 minutes on low heat until soft and caramelized. Cool to room temperature.

Cut the pears vertically into 1/8” thick slices, removing any seeds. Spread the onions on the pastry evenly, top each pastry square with the thinly sliced pears in a single layer, sprinkle on the cheese and bake in preheated 425 degree oven (middle shelf) for 20-25 minutes until golden brown and cheese is bubbly. Remove from oven and cool slightly before cutting into serving pieces. Serves 8.

Crock-pot Mongolian Beef

This was a goodie! Everyone in my family liked it, except the 4-year-old who doesn't like anything that's not Cheeto-based.

1 lb beef flank steak, sliced thinly across the grain
1 medium white onion (about 1 cup)
1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
1 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1/4 cup dark brown sugar
1 tablespoon ground ginger or 1 inch piece fresh ginger grated
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

1 Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.

2 Combine the onion, soy sauce, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.

3 Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat. (It practically kills me to use up a gallon bag for such a simple task, but I did, and the food was worth it in the end.)

4 Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.

5 Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

6 Stir, and serve over rice or noodles.

Jamaican Jerk Chicken Sweet Potato

I tried to re-create a yummy dish from a restaurant that I liked, and this is what I came up with. It was good to the adults. The young 'uns weren't fans, but they don't like sweet potatoes (yet), which was a fatal flaw for them with this dish.

6 sweet potatoes
3-4 boneless, skinless chicken breast
Jamaican Jerk or Carribbean Jerk marinade
1-2 tomatoes
bunch of cilantro
onion (green would probably be best, but I used white)
papaya (I didn't use this, but I believe the restaurant did. Mango might make a good replacemet for it too.)
lime juice
honey

Put the chicken in your slow cooker, top with some of the marinade, and cook for about 5 hours, until done. Shred it and keep it warm.

In the last 1-2 hours, place the sweet potatoes in a glass baking dish, poke with fork, cover with foil, and cook at 375 until nice and soft.

Chop tomatoes, onion and cilantro into bits. Combine. Add a splash of lime juice. It should look like a fresh salsa.

To assemble, take a sweet potato, peel it and mash it onto your plate. Top with chicken, then salsa, then a little drizzled honey.

Yum!

Chocolate Cake in a Mug/Afternoon Lifesaver

This is my favorite new discovery. When you've got to take care of that afternoon craving, but you don't want to make a whole cake or leave evidence behind, this is the perfect solution.


1 coffee mug


1/4 C. flour (plain, not self-rising)
1/3 C. sugar
2 TBS. cocoa
1/4 tsp. salt
1 egg
3 TBS. milk
3 TBS. oil
small splash of vanilla
3 TBS. chocolate chips (optional)

Mix the dry ingredients in the mug. Add the remaining ingredients and stir well. I know it looks like there's no way they'll fit, but just trust me on this one.

Microwave for 2 min. 45 seconds. You can eat it straight out of the mug or dump it onto a plate. Really, it makes about two servings, which is just right for one mama on a Thursday afternoon

Ratatouille-ish

Still looking for a way to use that eggplant and/or zucchini? Here's a great dish. I'm not sure it's the real ratatouille, but it's close enough.

1 eggplant
1 zucchini
1 onion
1 bell pepper (red was super yummy)
mushrooms
olive oil
2-3 cloves of garlic
1/2-1 C. white wine
1 lb. sausage (whatever you have--italian, breakfast, etc.)
1 lb. fun pasta. Bowties worked for me.

Pour a tablespoon or two of oil on a cookie sheet. Chop up the vegetables into bite-size cubes, rub in the oil and roast. You can roast with them larger too and then chop them up when they're done, it'll just take them longer to cook.

In the meantime, prepare your pasta. Also, cook up the sausage. When the sausage is cooking, add garlic. Pour wine into sausage and de-glaze the pan, letting the alcohol cook off.

When everything's done, just throw it all together in a large pot and serve, topped with parmesan or mozzarella cheese.

Easiest ever Pie Crust (for a two crust pie)

2 C. flour
1 C. shortening
1/2 tsp. salt
1 egg, beaten
1 Tbsp. lemon juice
2-3 Tbsp. cold water

Mix flour, salt and cut in the shortening until well mixed. Combine the egg, lemon juice and water. Add to the flour mixture slowly, while stirring with a fork. Press into ball. It's easiest to roll out between two sheets of waxed paper.

Lazy Italian Chicken

balsamic vinegar
1 1/2 lbs. boneless skinless chicken breast. Slice to about 1/2-1 inch thickness.
2 Tbstp. oil
2 med. potatoes, sliced thin
1 med.onion, halved and sliced thin
Montreal Steak Seasoning
1/2 C. chicken broth
1 sm. zucchini
basil
oregano
cheese (mozzarella, provolone, parmesan)
1 28 oz. can crushed tomatoes

Rub a splash of vinegar into each side of each chicken piece. Heat 1 Tbs. oil in deep skillet over medium-high heat. Brown chicken for 2 min. on each side. Remove chicken to a plate.

Add other Tbsp. oil to pan and layer the potatoes an onions in the pan. Sprinkle with steak seasoning and let cook, turning occasionally until they begin to brown all over.

Add a little broth to the pan. Layer the zucchini over the top of thep potatoes and onion and sprinkle with more steak seasoning. Top with chicken breast. Dump the crushed tomatoes evenly over the top, sprinkle with herbs and cover and cook until chicken is cooked through and potatoes are tender (10-12 min.)

Sprinkle the pan with shredded cheese and cover when it's almost done to melt the cheese.

This goes great with garlic bread.

Navajo Tacos

2 C. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1 Tblsp. oil

Pan of oil
chili
cheese
other toppings

Mix dry ingredients in stand mixer or with a fork in a bowl. Add the milk and 1 T. oil to the dry ingredients and mix with paddle attachment or with a fork until well combined. Knead the dough until a smooth ball forms. The dough should be somewhat firm,b ut not dry or sticky. Let the dough rest a few minutes (5ish). Pull off roll-sized balls of dough and roll out to about 1/4-1/8 inch thickness. Fry in oil at about 375 or on med high. Top with chili, cheese, tomatoes, lettuce, sour cream, salsa, green onions, olives, etc.

Chicken Pot Pie

The gist of this comes from Betty Crocker.


1 pkg (10oz) frozen peas and carrots or mixed veggies
1/3 C. butter or stick margarine
1/3 C. flour
1 small onion chopped
2-3 stalks celery chopped (optional)
1/2 t salt
1/4 t pepper
1-2 tsp. rosemary
1 3/4 C. chicken broth
2/3 C. milk
1 1/2-3 cups cut-up cooked chicken or turkey (canned turkey works great)
Crust for a two inch pie (I actually prefer it better with just a top crust, and it's easier to make that way, but some people like a bottom one too.)

********
Melt butter in 2-qt saucepan over med heat. Stir in flour, onion, rosemary, celery, salt and pepper. Cook, stirring constantly, until mixtrue is bubbly; remove from heat. Stir in broth and milk. Heat to boling, stirring constantly. Boil and stir 1 min. Stir in chicken and veggies; remove from heat.

Heat oven to 425.

Roll one pastry out and place into 9" baking dish (I really like the corningware casserole dishes for this, or you can use individual dishes, which is really fun.) Pour chicken mixture into pastry lined pan. Roll out remaining crust and make cut-outs in the center. Place crust over chicken filling; arrange cut-outs on top. Turn edges of pastry under and flute...(pinch edges together)

Bake about 35 min or until golden brown.

Homemade Nilla Wafers

I made these to go with the Swedish Berry Cream Dessert. They were all right, not great. If I did it again, I think I'd replace the butter with shortening to try and have them not flatten out so much.

Ingredients
8 tablespoons unsalted butter, softened (1 stick or 112g)
1/4teaspoon salt
1 cup sugar (210g)
1 vanilla bean, seeds only (I didn't have this so I just doubled up on the extract)
1 large egg white (~33g)
1 ½ teaspoons vanilla extract
1 tablespoon milk
1 1/3 cups AP flour (160g)
3/4 teaspoon baking powder (~3g)

Procedure
1. With an electric mixer, cream butter, salt, sugar and vanilla seeds until light.

2. Beat in egg white until well incorporated, scraping sides and bottom of mixing bowl to insure that all white has been incorporated.

3. Beat in extract and milk until well incorporated.

4. Whisk together flour and baking powder and add to butter mixture. Mix just to incorporate, scraping down sides and bottom of mixing bowl to insure that all flour has been incorporated.

5. Place by small spoonfuls onto greased baking sheet.

6. Bake at 350°F for about 15-20 minutes, until cookies are lightly browned. Cool completely before storing. Cookies will keep in an airtight container for at least a week.

Swedish Berry Cream Dessert

This was on a blog I stalk. It sounded good so I made it and liked it. It actually reminded me a lot of the McDonald's fruit and yogurt parfait. Really I'm just posting because I haven't added any recipes in a long, long time, and now that I know a few other people check here, I feel like I need to. What can I say? I've been busy! Plus, the produce co-op has been fairly disappointing lately.

I made Homemade Nilla Wafers to go along with it.

As always, my picture does not do it justice. Is it my counter? I don't know, but I've got to figure out how to make my food look more appetizing on here.


1 envelope Knox gelatin
1/4 c. cold water
2 1/2 c. heavy cream (to save a few calories, I use 1 1/4 c. half an half, 1 1/4 c. heavy cream)
1 c. sugar
2 c. sour cream (I use fat free)
1 tsp. vanilla
4 c. fresh berries (raspberries, blueberries, strawberries, blackberries -- whatever you love most)

Dissolve gelatin in water.
Heat (do not boil) cream, sugar, and gelatin; stirring gently.
Cool to room temperature.
Fold in sour cream and vanilla.
Pour over berries and chill (you can do individual serving bowls, or a big bowl)
Serves 8

I did not chill long enough before serving and it was runny. The next morning it was much thicker and better. So I don't know how long it has to chill, but certainly more than 2-3 hours.

Dark Chocolate Cake

So moist, so yummy!

Cake:
3 eggs
1 C. full fat plain yogurt
1 stick butter, melted
1 tsp. vanilla
1 1/2 C.sugar
1 1/4 C. flour
3/4 C. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 C. hot water

Preheat oven to 350. Grease and flour two cake rounds. Beat eggs and yogurt. Beat in butter and vanilla. Gradually beat in sugar. In a separate bowl whisk flour, cocoa, baking powder, soda, salt. MIx 1/2 dry ingredients and 1/2 C. hot water into wet ingredients, then second half water and dry ingredients into mixture. Pour into cake rounds and bake for 25 minutes until set. Cool completely.

Ganache:
1 C. heavy cream
12 oz. pkg semi-sweet chocolate chips.

Heat cream until it nearly boils. Remove from heat. Whisk in chocolate chips until melted. COol.

Remove first cake round and spread with ganache. Remove second round and place on top of first round. Pour remaining ganache over the top and allow it to drip over the sides of the cake. Refrigerate before serving for about 1 hour.

Sausage, Butternut Squash and Wild Rice Soup

This is adapted from a Food Network recipe. The original called for 12 C. chicken broth. I like thicker soups so I only used about 8 C. total.

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
8 cups chicken stock
1 1/2 cups chopped onions
1 cup wild rice
1 lb. sausage (or you can use cut up kielbasa type sausage)
2 cups fresh corn kernels (optional)
1 can coconut milk
1 tablespoon chopped fresh parsley leaves


Directions
Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, cook sausage and remaining onion. Add corn, if you're using it. Season with salt and pepper. Saute for 3 minutes. Add the remaining chicken stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the coconut milk and season with salt and pepper. Garnish with parsley and serve.

Roasted Artichokes

I liked these much better than the boiled ones I've made in the past. They didn't even need any dipping sauce (a.k.a. melted butter) to taste delicious!

Trim thorns off artichoke leaves with kitchen shears. Use a knife to cut off the stem and about 1/2" off the top.

Sprinkle the top with salt. Place either one clove or a bunch of minced garlic in the artichoke, getting it in as far as you can. Sprinkle with olive oil, lemon juice and balsamic vinegar.

Wrap in tin foil and place on a cookie sheet. Bake at 425 for 1 1/2 hours.

Orange Rolls

Sweet roll dough. I use a potato roll recipe that I also use to make cinnamon rolls.

Filling:
1/2 C. melted margarine
1/2 C. sugar
2 T. grated orange peel

Roll out dough and spread with filling. Roll up and slice in one-inch slices (like cinnamon rolls). Place in greased muffin tins. Cover with cloth and let rise 60-90 minutes, or until they fill the muffin cups and rise above the edges. Bake at 400 degrees for 10-12 minutes. Makes about 2 dozen.

Oh Henry Bars

These are different from other recipes I find online for this type of cookie, but they're easy and yummy. With chocolate and peanut butter, you just can't go wrong.

1 C. corn syrup
1 C. sugar
1 C. peanut butter
1/2 C. choc. chips
5 C. rice krispies or cheerios
1 C. nuts

Grease 9x13 pan.

Boil sugar and corn syrup. Remove from heat and add peanut butter and chocolate chips. When it's all melted together, add the cereal and nuts. Spread in pan and let cool.

Jumbo Oatmeal Cookies

I've tried so many different oatmeal cookie recipes and this is the only one I've found that works at this altitude. They don't get flat and gross. These are delicious. And since they have oatmeal in them, I'm pretty sure they're healthy too.

1 C. shortening
1 C. packed brown sugar
1 C. white sugar
3 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
3 C. oatmeal
1 C. nuts (optional)
choc. chips (optional)
raisins (optional)
coconut (optional)

Preheat oven to 350

Cream shortening and sugars in large boal. Beat in eggs, then vanilla

In separate bowl combine flour, soda, salt, sinnamon, ginger and cloves. Then mix into sugar mixture.

Add oatmeal and any of the optionals you're using.

Scoop with 1/4 C. measuring cup onto greased cookie sheet. Bake 13-15 min.

Try to eat only one, I dare you!

Butternut Squash Soup

Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
1-2 C. cream (optional but yummy)
salt and freshly ground black pepper to taste


Directions
1.Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. (It smells soooo good at this point!)Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

2.Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Add cream, if desired.

Gingerbread Waffles

What can I say, you get to make a meal out of a dessert. It's truly dessert4dinner and my whole family loved these.

1/4 C. butter melted
1/2 C. brown sugar
1/2 C. light molasses
2 eggs
1 C. milk
2 C. flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
1/2 tsp. salt

Mix together. Cook on hot waffle iron and top with sliced bananas and whipped cream.

This made about 8-9 small round waffles. For my family of 5, I'd probably make 50% more next time.

Creamy Chicken Artichoke Crimini Mushroom Soup

4 chicken breasts
2 small jars (or one big can) artichoke hearts, finely chopped
1 pound crimini mushrooms, thinly sliced
1 onion
1 can chicken broth
chicken bouillon
pepper
butter/olive oil
2 C. cream
parmesan cheese


Saute chicken breasts, artichokes, and onion together in butter or olive oil until all are cooked through. De-glaze pan with chicken broth. Combine chicken mixture with broth in soup pot. Add more butter to saute pan, spread sliced mushrooms in a single layer, and saute until brown and delicious looking. Add them to soup pot along with a few cups water or milk... enough to make a soup-like consistency. Add a couple of tsp. bouillon-- to taste, as well as pepper. When it tastes good, add the cream and parmesan and it will become amazing!

Chocolate Cinnamon Marshmallows

I wasn't going to post this one at first because it didn't turn out as fluffy and "marshmallowy" as my other marshmallow recipes, but today I find myself unable to stop eating them. So, I guess that makes this a winning recipe. Plus, they're easier to make than my other recipe. They're dense and yummy and just melt in your mouth.


3 .25 oz envelopes of unflavored gelatin
2 cups of sugar
3/4 cup of corn syrup
4 ounces of semi-sweet or bittersweet chocolate
2 tablespoons of unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon chipotle powder (optional)

1 teaspoon vanilla
1/2 cup of powdered sugar
Water


Coat 9x9 pan well with cooking spray.

In the bottom of your mixer, mix the gelatin with a 1/2 cup of water. Let it sit for 10 minutes.

Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.

In a large pot, mix together the sugar, corn syrup and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248 degrees.

Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.

Let it set for at least four hours. Remove marshmallow slab from the pan.

Dredge it in powdered sugar (I added a bit of cinnamon too). With a sharp knife (pizza cutter), cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.

Aebleskivers

These are Danish pancakes, that kind of look like light, fluffy pancake balls. You need a special pan to make them, but they're a lot of fun if you have it.

4 separated eggs
2 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. vegetable oil
2 C. buttermilk
1 tsp. baking soda
1 tsp. baking powder
2 C. flour
butter, margarine, or shortening

Beat egg whites until stiff. Set aside.

Beat rest of ingredients until batter is very smooth. Fold in egg whites.

Heat pan at medium with 1/8 tsp. butter in each hole. Cook for a few minutes on each side.

Serve with syrup, powdered sugar, jam, etc.

Makes approximately 48 pancakes (4-5 servings)

Super Yum Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
grated lemon rind (optional and wonderful)


1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups nearly to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.