Tuesday, November 25, 2008

LOL Cats


Monday, November 17, 2008

Pumpkin Crunch

I didn't know I liked pumpkin until I tried this dessert. It is really good. We call it "Aubie Crunch" during football season since it is orange.

Pumpkin Crunch

1 15oz can pumpkin
1 12-oz can evaporated milk
1 cup sugar
1/2 tsp cinnamon
3 eggs
1 18.25 oz box yellow cake mix
1 cup chopped pecans
3/4 cup butter, cut in pieces
1 12oz container cool-whip
8 oz cream cheese, softened
1/2 cup confectioners sugar

Mix pumpkin, milk, sugar, cinnamon and eggs and pour into 9x13 baking dish. Sprinkle cake mix on top. Sprinkle pecans on top of cake mix. Cover nuts with pieces of butter. Bake at 350 for one hour. Let cool completely. Beat cool-whip, cream cheese and confectioners sugar together and spread on top.

Recipe from Candlelight and Wisteria, page 278

Friday, November 14, 2008

Garlic Chicken

I made this for dinner last night. It smelled wonderful cooking last night. The whole house smelled Italian from the garlic and Parmesan cheese. Next time I might add a little Italian seasoning to the breading just to give it a bit more flavor. I served it with Alfredo noodles.

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Thursday, November 13, 2008

Good Eats!

David is working on the set of Good Eats today. He sent me a couple of pictures of Alton Brown. How exciting!!


Tuesday, November 11, 2008

Easy Spaghetti Bolognese



I made this for dinner tonight. I found this recipe in the Williams-Sonoma catalog. I browned the meat last night and threw everything in the crockpot before I went to work. I cooked the pasta when I got home. This was excellent - restaurant quality. It was good enough to serve this to company. I can't wait to make this again.



Easy Spaghetti Bolognese
(Printable Recipe)

6 oz. bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
1 1/2 tsp. kosher salt, plus more, to taste
3 garlic cloves, minced
1 1/4 lb. ground beef
3/4 lb. Italian sausage *(can use all beef)
6 oz. tomato paste
2 tsp basil
1 cup milk
1/3 cup grated Parmigiano-Reggiano cheese, plus more for serving Freshly ground pepper, to taste
1 lb. spaghetti, cooked, water reserved

Over medium-high heat, cook the bacon until crisp, 7 to 10 minutes. Spoon off all but 1 Tbs. of the fat. Add the onion and 1/2 tsp. of the salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef, sausage and the remaining 1 tsp. salt and cook, stirring occasionally, until the meat is no longer pink, about 5 minutes. Stir in the tomato paste, milk and the 1/3 cup cheese.

Place the insert on the slow-cooker base. Cover and cook on low according to the manufacturers instructions until the sauce thickens, about 4 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.

Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese. Serve immediately. Serves 6 to 8.

Monday, November 10, 2008

Chicken Cordon Bleu Pasta

I made this Friday night; it is from Paula Deen's magazine. It was easy to make. I thought it was pretty good. I really liked the pasta sauce. I would use more thyme on the chicken next time - it cut it down since I was using dried herbs.

Chicken Cordon Bleu Pasta

1 cup panko
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 boneless skinless chicken breasts, pounded to 1/4-inch thickness
1 tablespoon Dijon mustard
1/4 cup olive oil
Creamy Cheesy Pasta (recipe below)

In a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside.

Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken, and cook for 4 minutes. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes. Cut chicken crosswise into 1/2-inch-thick slices.

Spoon Creamy Cheesy Pasta onto serving plates. Place sliced chicken over pasta. Garnish with fresh thyme, if desired.

Creamy Cheesy Pasta

2 tablespoons butter
2 cloves garlic, minced
3/4 cup chopped deli ham
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1/2 cup shredded Gruyère cheese
3 cups hot cooked fettuccini pasta

In a large skillet, melt butter over medium heat. Add garlic and ham; cook for 2 minutes. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened. Add cheese, stirring until melted. Add hot cooked pasta to pan, tossing gently to coat with sauce.

Friday, November 7, 2008

Peanut Butter Pie

Found this recipe on al.com Looks like it would be really good. It is from a restaurant called Dish'N It Out in Birmingham.

DISH'N IT OUT'S PEANUT BUTTER PIE WITH CHOCOLATE TOPPING


CRUMB CRUST
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar

Mix together graham cracker crumbs, butter and sugar and form into a 10-inch pie pan. Chill.

FILLING
8 ounces cream cheese, softened
1 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla
1 cup heavy cream, whipped

Beat together cream cheese, peanut but­ter, sugar and vanilla until mixture is smooth.
Fold whipped cream into peanut but­ter mixture.
Pour filling into graham cracker crumb filled pie pan.

CHOCOLATE TOPPING
1/3 cup heavy cream
2 tablespoons butter
4 ounces semi-sweet chocolate chips
chopped peanuts, for garnish

Bring cream and butter to a boil, stirring constantly.
Remove from heat. Stir in 4 ounces semi-sweet chocolate chips.
Allow topping to cool to lukewarm then pour over pie. Garnish with chopped peanuts.
Chill at least 1 hour.

Thursday, November 6, 2008

Sausage Balls

A twist to my normal sausage balls. These have CHEESE WHIZ!?!?! My cousins make their sausage balls this way and they are actually really good.


Sausage Balls

1 lb. hot bulk sausage
1 sm. jar cheese whiz
3 c. Bisquick baking mix
1/2 c. milk

Mix all ingredients well and form into small balls. Bake 10-12 minutes at 450F. Makes about 100.

Wednesday, November 5, 2008

Peanut Butter Candy Bar Squares

I found this recipe on http://www.bakeorbreak.com/ I love peanut butter so I had to try it. They were easy to make and tasted sinful!

Peanut Butter Candy Bar Squares

1 16-ounce package Nutter Butter cookies, crushed
1/2 cup butter, melted
14 ounces sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
7 & 1/2 ounces peanut butter cups (about 25 miniature cups), coarsely chopped
4 ounces Butterfinger candy bars (about 7 small candy bars), coarsely chopped
1 cup semisweet chocolate chips
1/2 cup honey-roasted peanuts

Preheat oven to 350°. Line a 13″x 9″pan with aluminum foil, allowing it to extend over edges of pan. Grease/spray foil.

Combine crushed cookies and butter. Press mixture into bottom of prepared pan. Bake for 6-8 minutes.

Combine condensed milk, peanut butter, and vanilla, stirring until smooth. Set aside.
Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust. Drizzle condensed milk mixture over toppings.

Bake for 25-27 minutes or until lightly browned. Cool in pan on wire rack. Using foil, lift out of pan. Peel foil away, and cut into bars.
Makes 28 small or 18 large bars.

Bertolli Oven Bake Meals

Last night we had one of the new Bertolli oven bake meals. It was incredibly good! All you do is open the bag, pour the contents into a baking dish and throw it in the oven! It smelled wonderful while it was cooking and tasted amazing. I was pleasantly surprised!



Bertolli has four types of oven bake meals. I am going to try the tri-colored ravioli next.

http://www.villabertolli.com/oven-bake-meals.aspx

Tuesday, November 4, 2008

Chili & Cheddar Cheese Muffins

Dinner last night was Quick and Easy Chili and Cheddar Cheese Muffins.

Cheddar Cheese Muffins

1 cup milk
3 tablespoons unsalted butter, melted & then cooled
1 large egg, lightly beaten
1 pinch cayenne pepper
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
3/4 cup grated sharp cheddar cheese

Preheat oven to 350 degrees F. In a large bowl, combine milk, melted butter, egg& cayenne. In a second bowl, sift together flour, baking powder, sugar& salt. Stir in cheese. Add flour mixture to milk mixture and stir batter until it is just combined. The batter should be lumpy. Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full. Bake 20- 25 minutes.

http://www.recipezaar.com/Cheddar-Cheese-Muffins-53561



Quick and Easy Chili

1 lb hamburger
2 T minced onion
1 garlic clove minced
2 (6 oz) cans tomato sauce
1 can Bush's chili beans
2 cups water

Brown and drain hamburger meat. Add remaining ingredients and simmer 45 minutes to 1 hour. Serve over rice and top with cheese.
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