May 2012 Rotation

Easy Caramel Corn

15 Cups Popped Corn (1/2 C unpopped)

1/2 Cup Margarine or Butter

1 Cup Brown Sugar

1/4 Cup Light Corn Syrup

1 tsp. Salt

Microwave for 30 sec-1 minute at a time on high for about three minutes or until smooth. Stir frequently.

Stir in 1/2 tsp. baking soda and pour over popcorn in a microwaveable bowl.

Microwave for 2-3 minutes stirring every 30 sec until well coated.

Pour out onto wax paper, separate and let cool.

Panna Cotta

Panna Cotta

from http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/

(all the dialogue in this recipe is from Mr. Bovitz) :)

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

April 2012 Rotation

Oven-roasted asparagus - March 2012 at Tawya's

Wash and dry (as best you can) your asparagus; snap off tough stems.

Toss in olive oil, salt (I like to use garlic salt), and pepper, and lay in a single layer on a cookie sheet.

Bake at 400 F for 15-20 minutes.

Truffle Pops

Recipe courtesy Giada De Laurentis

Ingredients

Ganache:

• 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) *I used semi-sweet chips
  
• 3/4 cup heavy cream
• 1/2 teaspoon ground cinnamon (I left this out)
  
• 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) **I used milk chocolate for the outside of the truffle pop
  

Toppings:

• 1 cup finely chopped nuts, such as pistachios or walnuts
• 1 cup mini-chocolate chips
• 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped

Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop

Directions

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours (I left mine in the fridge overnight, and I think that was better than 2 hours). Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. (Your hands will get very sticky for this part.) Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.

Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.

Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.

Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Recipe from the Food Network Website: http://www.foodnetwork.com/recipes/giada-de-laurentiis/truffle-pops-recipe/index.html

Lemon Bars

Crust:
1 cup soft butter
dash of salt
1/2 cup powdered sugar
2 cups flour
Combine all ingredients and mix well. Press mixture into 9 x 13 pan. Bake at 350 for 15 min or until slightly browned.

Filling:
4 beaten eggs
2 cups sugar
1/2 tsp grated lemon rind
1/4 cup flour
6 tbsp lemon juice

Combine four and sugar. Mix in beaten eggs and lemon juice. Pour onto slightly cooled crust. Bake 350 for 25 min or until set. Cool and sprinkle with powdered sugar. Cut into bars. Enjoy!

March 2012 Rotation

Asian Salad

Crisp Lettuce

Chopped BBQ Pork

Almonds

Snow Peas

Carrots

Green Onion

DRESSING:

1/2 C Mayo

3/4 C Sugar

2 tsp Salt

1/2 tsp Pepper

1 tsp Coleman mustard powder

1 C Oil

1/2 C Japanese Rice Vinegar

1 minced clove Garlic

Blend well.

Chicken Souiza Cornbread Bake (Oct 2011)

Crust:
1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can (14 oz) corn, drained
1 can (14 oz) cream style corn
1/4 tsp salt
2 eggs
1 (8.5 oz) package corn bread mix

Chicken Filling:
2 1/3 cups chopped cooked chicken breast
2 tbsp canned green chili peppers
1 1/2 cups sour cream
1/4 tsp salt
1/4 tsp black pepper
1 cup shredded cheese, monterey or cheddar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. Melt butter in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Garlic Cheese Quick Bread (Nov 2011)

3 cups self-rising flour*
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp garlic powder
1 1/2 cups milk
1/4 cup olive oil
1 egg

Preheat over to 350 degrees F.  In a large bowl, combine flour, cheese, sugar and garlic powder. In another bowl, whisk the milk, oil and egg. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-66 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

* As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Up and Coming Drink (Dec 2011)

This is a traditional 19th century English drink and is very similar to egg nog.  Very rich but very yummy.

1 quart heavy cream
1 cup apple cider
1 cup milk
1 cup sugar
1 tsp vanilla extract
1 tbsp freshly grated nutmeg

In a half gallon container, mix together all ingredients with a whisk.  Serve immediately or refrigerate overnight.  Whisk again before serving.

Cheesy Buffalo Chicken Dip (Feb 2012)

2 chicken breasts shredded or two large cans of chicken breast
1 stalk celery
1 tsp olive oil or butter
3/4 cup ranch dressing
3/4 cup bleu cheese dressing
1 8 oz package of cream cheese
1/3 cup buffalo sauce or hot sauce (Frank's)
1 cup shredded sharp cheddar

Preheat oven to 350. If using chicken breasts, boil for 20 minutes until cooked.  Shred chicken.  Chop celery fine (I use my small food processor) and saute chopped celery in olive oil or butter until soft.  Mix all ingredients together, pour into an 8x8 baking dish, and bake at 350 until brown and bubbly.

Berry Drink

This is an old standby, of course:
2 Liter of Fresca
2 Liter of Diet Sprite
1 can condensed White Grape Raspberry Juice

Mix together and enjoy!

Feb 2012 at Jessica's

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (I used flour)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Here is a hint if you do use corn tortillas instead of flour:

**The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Tomatillo Dressing:

1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)

1 C mayonnaise

1 C buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 li.me

1 jalapeno (if you like it spicy leave in the seeds..if you don't, skip the seeds)

 

Mix everything together in the blender.

 

Veggie Dip

Equal Parts:
mayo
sour cream
cottage cheese
(I used 1 cup of each)

and

1 ranch dressing packet

Mix together and devour on veggies of choice!

Easy Cheesy Hot Bean Dip

Ingredients:

1 (8 oz) block of Cream Cheese, softened
1 (15.5 oz) Can of Bushes Chili Starter Beans
1 Jar of Salsa (8-12 oz)
1- 1 1/2 Cups Grated Cheese of Choice (Cheddar, Colby Jack, etc...)

Directions:

Preheat oven to 350º. Spray a 9 inch pie plate (or any equal sized oven safe dish) with Non-Stick Cooking Spray. Spread the cream cheese evenly in the bottom of the dish. Next, using the lid of the can, gently drain of the liquid from the beans (do not rinse), and then evenly spread on top of the cream cheese. Pour salsa on top of the beans, using just enough to cover them (about 8-10 oz).
Place into preheated oven and bake for 30 minutes until the edges begin to bubble. Remove from oven, add the shredded cheese (enough to cover the salsa). Place back into oven just long enough to melt the cheese (about 5-8 more minutes). Remove from oven and serve with Tortilla Chips.

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts

Dinner Group Rotation

Click on the picture to see it larger (just notice what # you are first) :)

1. Jessica
2. Maria
3. Julie
4. LaVon
5. Korrie
6. Angie
7. Lori
8. Tawnya
9. Eilyn
10. Jenna
11. Marlana
12. Ruth
13. Anna
14. Ariane
    

Sun Dried Tomato Pasta Salad

from Ina Garten

Ingredients

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound fresh mozzarella, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed basil leaves, julienned

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Salted Caramel Buttercream - December at Korrie's

This is the frosting on the cupcakes I made for the gift exchange--it's divine! It comes from this website: How to Eat a Cupcake. She also has a recipe for cupcakes, which I tried...twice! They fell miserably both times (let's just say I wasted a LOT of butter that day), so I ended up using a French Vanilla cake mix.

CARAMEL SWIRL BUTTERCREAM
MAKES ABOUT 2 CUPS (enough for about 12 cupcakes)

Caramel Drizzle
1 1/2 cups sugar
1 1/4 cups heavy cream
Pinch salt

Buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature

For the frosting:
In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes (It always takes about 5 minutes for me). Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the caramel drizzle (I only added about 1/2 cup) and beat until combined (or almost combined for a swirling effect), scraping down the sides of the bowl as needed.

Mint Brownies

First, Bake a 9x13 pan of brownies. Cool completely.

FROSTING:

2 1/2 c powdered sugar

2 T. of milk

1 tsp. peppermint extract

1 cube softened butter

Food coloring (pink or green)

Blend together until smooth. Frost cooled brownies.

TOPPING:

6 T. butter

1 c. chocolate chips

Melt together, pour over frosting. Tip pan around until it is smooth. Put in fridge until chocolate sets up.

Curried Pumpkin Soup

Ingredients

• 1/2 pound fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 to 1 teaspoon curry powder
• 3 cups vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• Minced chives

Directions

• In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.

Nutrition Facts: 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 686 mg sodium, 18 g carbohydrate, 3 g fiber, 7 g protein.

Curried Pumpkin Soup published in Taste of Home October/November 2000, p25

Fresh Peach Pie

This is for Marlena and I did make the pie for August even though I couldn't make it.  Enjoy!

Fresh Peach Pie

1 pie shell (crumbs or regular)
1/2 cup orange juice
1/2 cup pineapple juice
1/2 pound (40 large) marshmallows
1 cup whipping cream
2-3 peaches, peeled and sliced


Heat juice and marshmallows together, stirring until marshmallows are melted.  Cool until slightly jelled,  Whip the cream and fold into marshmallow mixture.  Fold in sliced peaches and pour into pie shell.  Cool until set.

Apple Cream Cheese Bundt Cake- Adapted from Southern Living and Potsandpins.com

First of all, you all need to go to my friend's sisters blog, it is hilarious and has such fun, yummy ideas!  It's http://www.potsandpins.com Now onto the fun and yummy part!  I adapted by doing equal parts fuji and granny smith.  If I wasn't so cheap I would have tried honeycrisp as they are my absolute favorite apples.  However if I'm going to pay for those puppies I'm just eating them plain!

Cream Cheese Filling

1 (8 oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 tablespoons flour
1 teaspoon vanilla

Apple Cake Batter

1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (I used half Granny Smiths and Fuji's, recipe called for Gala's), about 1 1/2 lbs.

Praline Frosting

1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup pecan halves for garnishing cake, optional

Prepare filling: In a medium bowl, beat cream cheese, butter and sugar together until smooth. Add egg, flour, and vanilla; beat just until blended. Set aside.
Prepare cake batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Remove and set aside to cool. In a large bowl combine 3 cups flour, sugar, brown sugar, cinnamon, salt, soda, nutmeg and allspice, whisk together lightly. In a small bowl, lightly beat eggs, add to flour mixture. Add canola oil, applesauce and vanilla extract. Stir in apples and pecans. Batter will be very thick.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes, remove from pan to wire rack, and cool completely, about 2 hours.
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter and 3 tablespoons milk to a boil in a 2-quart saucepan over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. (Do not let frosting sit or it will harden and you won't be able to frost the cake!) Garnish the frosting with pecan halves.  Serves 12