Saturday, August 1, 2009

renee's ginger asian dressing

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water

In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

renee's easy ranch dressing

1/2 cup buttermilk
2 Tbsp mayonnaise (real, not Miracle Whip)
2 to 3 Tbsp sour cream, full fat
1 clove garlic, crushed
1 tsp apple cider vinegar, or fresh lemon juice
1/4 tsp dried mustard
1/8 tsp freshly ground cracked pepper
2 tsp fresh dill, minced

Whisk buttermilk into the mayonnaise and sour cream, whisking until smooth. Add all other ingredients and whisk until smooth. Season to taste. I don't add salt because of the mayonnaise. Serve immediately. Keep unused portion refrigerated.

Friday, July 31, 2009

watermelon blaster

Here is a wonderful recipe I had to put up before we leave to Monterey Bay for the weekend.

3 cups cubed, seeded watermelon
1 1/2 cups strawberries
3 tablespoons fresh lime juice
1 cup of ice cubes
Sugar, to taste

Put watermelon, strawberries, lime juice, ice, and sugar if desired into the pitcher of a blender, and blend for 15 seconds on high speed. Stop machine, and stir ingredients with a long wooden spoon. Blend for 15 seconds more on high speed.

Thursday, July 30, 2009

mexican double chocolate chip pepper cookies

These are irresistible!
We add extra pepper and chocolate chips in our cookies.
1 c. flour
½ c. cocoa powder
2 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
1/8 tsp. black pepper
1/4 pound coarsely chopped dark chocolate
½ c. (1 stick) unsalted butter
1 ½ c. sugar
2 large eggs
1 tsp. vanilla
3/4 c. semisweet chocolate chips

Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, baking soda, salt, pepper, and set aside.
In a small bowl melt the chopped chocolate and the butter in a microwave or double boiler. Cool slightly. Mix together the melted chocolate with the sugar, eggs and vanilla. Gradually add the flour mixture. Fold in the chocolate chips.
Line cookie sheet with parchment paper or grease pan. Drop scoops of cookie dough onto parchment paper and bake for 15 minutes, until they look flat and the surfaces crack, but they will still be soft in texture. Let the cookies cool on the parchment paper on wire cooling rack.

cafe rio salad

This is a copycat recipe for one of my favorite places to eat in Utah when we visit. If you've never had Cafe Rio, you'll fall in love with this recipe!

Cafe Rio pork

3 lbs pork roast (shoulder or butt)
16 oz chunky salsa
1 can coke
2 cup brown sugar

Place pork in crock pot and fill half way up the side of the pork with water. Cook on high for 4 hours. drain water. Cut pork into thirds, then mix sauce (coke, brown sugar, and salsa) and pour on top. Cook 4 more hours on low. shred pork. Mix back in with sauce if you want it saucy or not.

Click on the links for recipes
Cafe Rio lime-rice

lime-cilantro vinaigrette

Cafe Rio creamy cilantro tomatillo salad dressing

black beans
(I just used a can of black beans without anything else, but this recipe looks good too)
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 tbs olive oil
1 1/2 tsp salt
2 tbs fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.


rice beans
shredded cheese
any other toppings wanted
roll it up

(I found a chicken recipe if you would like to substitute chicken instead of pork)

Cafe Rio chicken
1 small bottle of kraft zesty italian dressing
1 tbs chili powder
1 tbs cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in a crockpot for 4 hours on high, shred, then cook for an additional 1 hour.

salad- order of assembly
tortilla - I use the land o lake brand of uncooked flour tortillas from costco or sams. They are awesome and taste like cafe rio's homemade tortillas
shredded colby and monterray jack cheese
pico de gallo - [or chopped tomatoes, diced onions, cilantro, lime juice]
feta cheese crumbles
lime wedge (or lime juice)
tortilla strips (I just made my own by baking a finely shredded tortilla until crispy)
cilantro tomatillo dressing


michelle's snickerdoodle cookies

Oh, so delish!
1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tarter
11 tsp. baking soda
1/4 tsp salt
2 tbsp of sugar
2 tsp. cinnamon

In large mixing bowl, combine butter and sugar and mix well. Add eggs and mix. Sift together, flour, cream of tartar, baking soda and salt. Add dry and well sifted ingredients together and mix well. Refrigerate 1-2 hours. Roll into balls and dip into the remaining 2 tbsp. of sugar and 2 tsp. of cinnamon and bake at 350 F. for 10-12 minutes.

chicken cordon bleu casserole

1 cup sour cream
1 can cream of chicken soup
4 boneless chicken breasts
4 slices of ham
1 cup grated cheese

For sauce mix sour cream and cream of chicken soup together. Wrap the ham around each chicken breast and lay in a 9" square pan. Pour sauce over chicken, then cover with grated cheese. Cook at 350 for 1 1/2 to 2 hours.

lemon coffee cake

1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
zest of 1 lemon
7 T butter (melted)

3/4 cup butter
1 cup sugar
2 eggs
1 lemon (zest and juice)
1/2 tsp vanilla
1 1/2 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sour cream

Preheat oven to 350. Combine streusel ingredients and mix well. Chill. For cake , cream butter with sugar. Add eggs, zest, juice and vanilla. Mix well. Combine dry ingredients in a bowl and add to butter mixture alternately with sour cream until combined. Don't overmix. Spoon into buttered 9" square pan and crumble streusel in clupms over top. Bake 50 minutes.

lemon cream cheese icing

3 ounces cream cheese, softened
1/3 cup
(1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

In a medium bowl, using a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth

yummy pasta salad

So many people ask me to bring this as a pot luck dish to parties and get together's. Its a big a favorite with my family and friends!

1 bag of pasta ( macaroni or curly noodles)
1 large can olives
Cherrie tomatoes
1 block of cheese cubed
2 bottles of Italian dressing (the secret is to use the Good Seasons packets )
Onion Powder

Chop vegetables while pasta is cooking. Rinse pasta with COLD water and mix everything together, except 1/2 bottle of dressing. Refrigerate, then add the dressing. Enjoy

beef stroganoff

Beef Stroganoff is real comfort food in our will find comfort in it too!!

2 pounds beef tenderloin cut into bite sized pieces
2 cups fresh mushrooms sliced, I like to use shitake & cremini
1 large onion, chopped
2 cloves garlic, minced
1 16 oz. (2 cups) container sour cream
1 Tbsp. Worcestershire sauce
1/4 cup flour
1/4 cup butter
1/4 cup red cooking wine
1 - 14 oz. can beef broth
Salt and pepper to taste

Lightly coat tenderloin pieces with flour and salt and pepper. In a large saucepan, saute beef in butter with onions, mushrooms and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10 - 15 minutes. Stir in sour cream and wine and heat for about 5 minutes. Serve over hot cooked wide egg noodles.

hot parmesan-artichoke dip

1 can (14 oz.) aritchoke hearts, drained, chopped
1 cup Mayonnaise
1 clove garlic minced
1 cup grated Parmesan Cheese

Heat oven to 350. Mix all ingredients, and spoon into shallow ovenproof dish or 9-inch pie plate. Bake 20 to 25 min. or until hot and bubbly

Wednesday, July 29, 2009

renee's crab cakes

1 pound lump crab meat
1/2 cup cracker crumbs or bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Saute in a frying pan with a little oil for 5 minutes on each side. Serve with Renee's mayo...Yummy!!

Tuesday, July 28, 2009

gingers famous chicken fettuccine alfredo

This is a big favorite in my house, hope you enjoy it!!

6 skinless, boneless chicken breast halves-cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 pound fettuccine pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half and half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterrey Jack cheese
3 Roma tomatoes, diced
1/2 cup sour cream

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Set aside. melt 4 tablespoons butter in the skillet. Saute onion, 2 tablespoons garlic and mushrooms until the onions are transparent. Stir in flour, salt and pepper, cook 2 minutes. Slowly add milk and half and half, stir until smooth and creamy. Stir in Parmesan and Colby-Monterrey Jack cheeses, stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream.

fresh peach bread

A yummy quick bread that you will love

1 1/2 cups sugar
1 tsp. cinnamon
1/2 cup shortening
1 tsp. baking soda
2 eggs
1 tsp. baking powder
2 1/4 cups pureed peaches (about 8 medium size peaches)
1/4 tsp. salt
2 cups flour, unsifted
1 tsp. vanilla
1 cup pecans or walnuts

Cream together sugar and shortening. Add eggs, mix thoroughly. Add pureed peaches and dry ingredients. Mix well. Add vanilla and nuts. Divide evenly into three greased small loaf pans. Bake at 325 degrees for about one hour. Cool before removing from pans.

Monday, July 27, 2009

michelle's black bean salsa

Yum, yum!
2 (15 oz.) can black beans
11 oz.) can Mexican-style corn, drained
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chiles
1/4 c purple onions, chopped
1 avocado, peeled, cubed
salt and pepper to taste
*jalapeno, diced and seeded (optional)
garnish with cilantro (optional)

Combine black beans, corn, tomato, chilies and purple onions; mix well. Gently stir in avocado. Serve immediately or chill before adding avocado. Serve with chips or over your favorite grilled meat or seafood.
*Always wear gloves when working with hot peppers to prevent burning.

hot molten lava cake

You are in Heaven!

Yummy shortcut:
1 box chocolate cake mix (use Duncan Hines, shocked?)
¼ cup unsweetened chocolate chips
3-5 caramels
1 can of condensed milk
Chocolate Lava cake Secret: The Domes
Use a regular chocolate cake mix. You may gasp with astonishment about this simple strategy, but it really will give you the rich and moist cake you need for the structure of the cake. The best choice? Duncan Hines Dark Chocolate cake mix.
Chocolate Lava Cake Secret: The Filling
Some recipes call for chocolate pudding, hot fudge sauce, or even melted chocolate embedded in the middle, but none of these will give you that rich and oozing texture found at the restaurants. The real secret? Condensed milk mixed with melted unsweetened chocolate chips and a few caramels. Just mix together ¼ cup unsweetened chocolate chips, 3-5 caramels, and 1 can of condensed milk in a double boiler to make a smooth sauce.
Chocolate Lava Cake Secret: Assembly
When you're assembling the cake, you'll want to fill ramekin cups - not large muffin cups as some recipes suggests - 2/3 of the way full of cake batter, add 2 tablespoons of filling, and then top off the rest of the ramekin with more cake batter. Remember that you'll be inverting the cake when it's baked, so the filling needs to stay as near the bottom as possible.
Chocolate Lava Cake Secret: Serving the Cake
The secret to making sure the chocolate lava cake actually oozes when you serve it is to keep it warm right after baking. However, this doesn't mean you should leave it in a warm oven since this will overbake the cakes. All you need to do is leave the cakes in the ramekins and cover them with saran wrap or foil to trap in the moisture. This should keep them warm and soft for at least 3-4 hours after baking. After that, invert the cakes onto a platter and microwave for
45-60 seconds until warm throughout. And that's it!

The secret to the perfect chocolate lava cake is now yours; your chocolate cravings are no longer at the mercy of the local restaurant or bakery.

renee's chicken pot pie

This is my own chicken pot pie recipe. This is defiantly a comfort food in our house and my boys say that this is there favorite meal. Whenever I make it for family and friends, they want the recipe....Enjoy!!

3 boneless skinless chicken breasts
1 small onion
1 garlic clove
1/4 cup each of carrots, celery, potatoes, corn, peas and potatoes, diced
2 cups chicken gravy (recipe follows)
1 tablespoon butter

Boil 3 boneless skinless chicken breasts in 4 cups water for 45 minutes. Remove chicken and cut into chunks. Measure 2 cups of stock and return to stock pot. TIP..You can freeze extra stock for up to 3 months. In a saute pan over medium heat, cook 1 small onion chopped and I minced garlic clove in butter until soft and translucent. Add onion and garlic mixture to stock pot along with remaining veggies and simmer for 15 minutes, salt and pepper to taste. Remove 2 cups of stock and in a medium sauce pan make chicken gravy. Preheat oven to 425 degrees. Strain veggies and add veggies and chicken to gravy and place the chicken pie filling in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. ENJOY!!!

Chicken Gravy

3 tbsp. butter
4 tbsp. flour
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper

Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens.

fool proof pie crust

Easy and Perfect pie crust every time!!
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water

Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.

swiss kirsh fondue

This is one of the best cheese fondue recipes I have found. We had it at a little authentic Swiss restaurant in Moose at the base of the Tetons. My boys LOVE it and we never have leftovers!!

1 medium clove garlic
2 cups white cooking wine
1 pound good Swiss cheese, shredded
1 teaspoon cornstarch
3 tablespoons kirsch
pinch ground nutmeg
dash hot pepper sauce
French bread or other crusty bread, about 2 loaves, cut into pieces and toasted
(all pieces should have some crust)

Rub a fondue pot with garlic clove. Pour in wine and place over low heat. When air bubbles begin to rise to the surface, begin adding shredded cheese. Stir constantly until all cheese is melted. Dissolve cornstarch in the kirsch then add to cheese fondue mixture. Continue to cook and stir for 2 to 3 minutes, then season with nutmeg and pepper sauce. Place pot over alcohol burner or other low heat source for serving. Serve with fondue forks for guests to use to spear bread and dip into cheese fondue.

pf chang's lettuce wraps

This is the best copy cat recipe for PF Chang's wraps that I have found!
It's just like it!

3 tbsp oil
2 boneless and skinless chicken breasts, finely diced (pea sized)
1 c. water chestnuts
2/3 c. shitake mushrooms, diced
3 tbsp. green onions, chopped
1 tsp garlic, minced
cup-shaped lettuce leaves, like butter lettuce, boston or iceburg
rice noodles, cooked and chopped at last minute for topping
2 tbsp. hoisin sauce (optional)

Special Sauce:
1/4 c. sugar
1/2 c. water
3 tbsp. low-sodium soy sauce
2 tbsp. rice wine vinegar
2 tbsp. ketchup
1 tbsp. lemon juice
1/8 tsp. seasame oil
1 tbsp. hot mustard
2 tsp. water
2 tsp. garlic and hot chile sauce (red rooster sauce)
dash of hot chile oil

Stir fry sauce:
2 tbsp. sugar
2 tbsp. low-sodium soy sauce
1/2 tsp. rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce cups.
Top with crunchy rice noodles and the Special Sauce.
Serves 2-4

teriyaki salmon

This is an amazing salmon recipe, simple and delicious!

boneless salmon ( I use boneless and skinless)
Your favorite steamed vegetables for side
1 c. soy sauce
1/2 c. sugar
2 tbsp. ginger, freshly shredded
2 tbsp. Mirin (Japanese rice wine)
1 clove garlic, minced

Preheat oven to 350 F. Place salmon fillets into greased baking dish. Combine last 5 ingredients into mixing bowl, whisk until sugar dissolves. Pour glaze over fillets. Cover baking dish with foil and bake 15-20 minutes depending on how thick your salmon is (Should be flaky but very moist and tender). When cooked thoroughly, let salmon sit for 5 minutes to lock in moisture and flavor. Use remaining glaze as gravy. Serve with steamed rice, brown rice, steamed vegetables or salad.
Serves 2-6

caramel pull aparts

These are so yummy and so fun to eat!!

24 white roll dough, thawed but still cold
1 small box non-instant butterscotch pudding mix
1/2 cup chopped pecans, optional
1/2 cup (1 stick) margarine
1/2 cup brown sugar

Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and margarine; heat together until margarine is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350* for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not under bake. Immediately after baking invert onto a serving platter.

tuscan style cornish hens

My boys just love having cornish hens for dinner, they think that they are getting their very own little turkey! I found that they are fairly inexpensive ( I can get them 2 for $4) and are really yummy. He is one of my favorite recipes for them, enjoy!!

3 cornish hens thawed if frozen and cut in half
2 to 3 ounces thinly sliced prosciutto chopped
2 cloves garlic crushed
12 fresh sage leaves chopped
2 tablespoons chopped fresh fennel leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
5 teaspoons cornstarch
2 tablespoons cold water
fresh fennel tops

Rinse hens and pat dry. In a food processor, combine prosciutto, garlic, sage, fennel, salt, pepper and oil. Process until finely chopped. Brush or pat mixture on skin and inside hens. Place hens on a trivet in a 4 to 5 quart slow cooker. Cover and cook on low 5 to 5 1/2 hours or until hens are tender. Pour 1 1/2 cups cooking juices into a 2 cup measuring cup. Skim off and discard fat. In a small saucepan, dissolve cornstarch in cold water. Add cooking juices. Cook, stirring, over medium heat until slightly thickened. Spoon sauce over hens and garnish with fennel tops. Makes 6 servings.

creamy italian chicken

This is an easy and yummy kid friendly crock pot recipe that I got from Liz. You can add broccoli, or any other veggies....enjoy!

2 pounds boneless, skinless chicken breasts
1/4 cup butter, melted
8 ounce cream cheese, softened
1 10 ounce can condensed cream of mushroom soup or chicken soup
1 0.7 ounce package ZESTY Italian dressing mix
1/2 cup water

Cut chicken breasts into strips and place into a 3 to 4 quart crock pot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir until blended. Pour over chicken in crock pot. Cover and cook on low for 6 to 8 hours. Stir well, then serve over hot cooked egg noodles, rice or my boys favorite....toast cut into bite size squares.

raspberry glazed turkey meatballs

These are great for parties and buffets!!
1/2 cup seedless raspberry fruit spread or preserves
2 tablespoons raspberry vinegar
2 tablespoons chili sauce
1/2 teaspoon ground cardamon
3/4 teaspoon salt
3/8 teaspoon ground black pepper
1 1/4 pounds lean ground turkey
1/3 cup quick cooking oats
1/4 cup minced onion
1 large egg, slightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
1 tablespoon cold water
minced green onion

In a small bowl, whisk raspberry spread, vinegar, chili sauce, cardamom, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread 3 tablespoons of mixture over bottom of a slow cooker. Set remainder aside. In a medium bowl, combine the turkey, oats, onion, egg, Worcestershire sauce, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Shape into 1 to 1 1/2 inch balls. Place in sauce in slow cooker. Spoon remaining sauce over meatballs. Cover and cook on LOW 6 hours. Turn control to HIGH. In a small bowl, dissolve cornstarch in water. Spoon over meatballs. Cover and cook on HIGH 5-10 minutes or until thickened. Sprinkle with green onions. Makes about 45 meatballs.

all day chicken

Love my crockpot!!
2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice
4 pounds chicken, breasts and thighs
1/4 pound mushrooms, sliced
2 tablespoon margarine or butter
11 ounce can mandarin orange sections, drained
1/2 medium large bell pepper, sliced lengthwise
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water

The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms with pan juices, mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Recover the slow cooker and let simmer for 15 to 30 minutes until serving.

Sunday, July 26, 2009

bacon souffle

Gregory bought me roses so I made him a souffle!

4 egg yolks
4 egg whites
1/4 c. butter
1/4 c. flour
1/4 tsp. dry mustard
dash of ground red pepper
1 c. milk
2 c. Cheddar cheese, Colby, Havarti, Swiss or Pepper Jack, shredded
*(I like to crumble bacon in ours when add the cheese mixture with the egg yolks. Spinach is also very good!)

Allow egg whites and egg yolks to stand at room temperature for 30 minutes.
For cheese sauce, in medium sauce pan melt butter; stir in flour, dry mustard, and red pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly*. Cool slightly. In a large mixing bowl beat egg whites with electric mixer on medium to high speed until stiff peaks form. Gently fold about 1 c. of the stiffly beaten egg whites into cheese sauce. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Pour into an ungreased 1 1/2 quart souffle dish or into ramekins. Bake 350 F. for about 30-40 minutes or until a knife inserted comes out clean. Let sit 5 minutes and serve.

banana cream cheese bread

This is my husbands grandma Huber's recipe and it is one of our favorites and I am so glad I got it before she passed in 2006. It is really easy, I don't ever make it with nuts because my kids are allergic and they just love it!

1 (8-oz.) pkg. cream cheese, softened
1 cup granulated sugar
1/4 cup butter or margarine
1 cup mashed bananas
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped nuts (optional)

Preheat oven to 350ºF. Grease and flour a 9x5-in. loaf pan. Cream softened cream cheese, sugar and butter, blending well. Blend in bananas, vanilla extract and eggs. Combine dry ingredients and add to banana mixture, mixing just until moistened. Fold in nuts. Pour into prepared pan. Bake for 1 hour and 10 minutes. Cool 10 minutes before removing from pan. Cool on rack. Serve warm with butter :)

bacon onion cheesecake

I had this at a shower in a breakfast buffet and it was so yummy that I simply had to have the recipe. It sounds a little strange but once you make it you will love it too!!

2/3 c Stone-ground wheat cracker crumbs
1/3 c Walnuts, finely chopped
2 tablespoons Butter, softened
8 slices Bacon
1/2 c Onion, chopped
1 tablespoon Bacon drippings
24 oz Cream cheese, softened
3 Eggs, beaten
1/2 ts Cayenne Pepper
1/4 ts Garlic powder
Parsley sprig
Shredded carrot
Carrot Curl

Combine cracker crumbs, walnuts and butter until well blended. Press crumbs evenly on bottom of spring form pan. Bake in pre-heated 350 degree oven 10 minutes. Cool on rack.

Fry bacon until crisp, then crumble. Saute onion in drippings until tender and set aside. Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions.

Spoon mixture into pan. Spread level. Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap.

Just before serving at room temperature remove sides of pan. Serve with crackers, carrot and celery sticks.

mexican strata

8 slices whole grain bread, crusts removed
1 1/2 cups shredded cheddar cheese
1 4 oz can chopped green chilies, drained
1 4 oz jar chopped pimento
1 1/3 cups milk
4 eggs
1/4 tsp cumin
1 cup salsa
sour cream for garnish

Spray an 8" x 8" x 2" baking dish with oil. Remove crusts from bread. Place 4 slices of bread in baking dish. Sprinkle with cheese, chilies, and pimento. Top with remaining bread. Beat eggs, milk, and cumin until blended. Pour over bread. Cover and refrigerate for at least 2 hours, but no longer than 24 hours. Heat oven to 325. Bake for 1 to 1 1/4 hours or until knife inserted in center comes out clean and top is golden brown. Let stand for 10 minutes. Serve with salsa and sour cream.

green chile egg cassarole

this is an easy and yummy breakfast!!

2 cans of green chilies (4 oz.)
4 c. shredded cheddar cheese
2 c. milk
1 c. buttermilk biscuit mix
6 eggs

Heat oven to 350 degrees. Grease a 9 x 13 inch casserole. Sprinkle green chilies and cheese in bottom of dish. Beat milk, eggs and biscuit mix until smooth. Pour over green chilies and cheese. Bake 30 minutes or until knife comes out clean. Cut in squares. Serve warm.

maple glazed bacon

I got this recipe from my friend Liz and it quickly became a breakfast must have in our house, you will love it!!
1 1/2 lbs. thick cut bacon
1/3 cup pure maple syrup
Coarsely ground black pepper

Preheat oven to 400 degrees. Line two 15 1/2 x 10 1/2 inch cookie sheets with foil.

Place racks on pans or use a layer of well crinkled foil to form a makeshift rack. Arrange bacon slices on racks, overlapping the lean edge of each slice with the fat edge of the next. Brush with maple syrup and sprinkle evenly with black pepper.

Place pans in oven and bake for 25 minutes or until bacon is golden brown and crispy. Rotate pans between upper and lower oven racks half way through baking time.

Remove and drain on paper towels.....Enjoy!!

creme brulee french toast

One of our FAVORITE breakfast' will soon be yours too!

1 loaf Challah, Brioche or French Bread
(sliced into 1 1/2-inch thick slices)
1/2 cup Butter
1 cup Brown Sugar, packed
2 tablespoons Corn Syrup
5 large Eggs
3/4 cup Heavy Cream
3/4 cup Milk
1 teaspoon PURE Vanilla
1/4 teaspoon Salt
2 teaspoons Grand Marnier
Powdered Sugar (optional)

Butter a 9 by 13 baking dish. In a small pot, melt the butter with the brown sugar and corn syrup. Stir together until the sugar is completely melted. Pour mixture into the baking dish. Place the bread slices on top of the butter and sugar mixture in one even layer. Squeeze the edges slightly to make the bread fit. In a bowl, whisk together the eggs, cream, milk, vanilla, salt, and 2 teaspoons of Grand Marnier. Pour this mixture over the bread. Tightly cover baking dish with plastic wrap and refrigerate for 8 hours or overnight. Let dish stand at room temperature for 20 minutes before placing in preheated oven at 350 degrees. Bake for 30 to 40 minutes until french toast is golden and puffed. Serve hot with drunken strawberries, buttermilk syrup and powdered sugar sprinkled on top.

* * * * Drunken Strawberries * * * *
1 quart Strawberries, hulled and sliced 1/4-inch thick (lengthwise)
1/4 cup Sugar
1/4 cup Grand Marnier

Combine sliced strawberries, sugar, and Grand Marnier in a small bowl. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.