Best Ever Buttermilk Biscuits - January 2011 at Eilyn's

Best-Ever Buttermilk Biscuits
(with or without cinnamon chips!)

2 c. all-purpose flour
1 T. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. shortening
2/3 c. buttermilk

Combine dry ingredients, then cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until everything is moistened.

Turn dough onto a lightly floured surface. Quickly knead until dough is nearly smooth (about 10 strokes). Pat or lightly roll to about 1/2" thick. Cut dough and place on an ungreased baking sheet.

Bake in a 450 F oven for 10-12 minutes or until lightly browned.

Yummy variation: Add cinnamon chips to mixture before stirring in the buttermilk (about 1/2 - 2/3 c.) Drizzle warm biscuits with a powdered sugar glaze.

Note: Cinnamon chips may be found at Kitchen Kneads in Ogden.

Zuppa

6-8 med. potatoes (or more)

1 lb. bacon

6 links Collosimo hot Italian sausage in casings

32 oz. chicken broth

½ - 1 pint heavy whipping cream (to taste)

1 bunch kale

1 TBS. red pepper flakes (to taste)

Cut bacon into bit-sized pieces and cook until crisp. Lay on paper towel to drain. Drain grease out of pan. Remove casings off sausage and cook in same pan as the bacon. Chop as it cooks to break up the sausage into bit size chucks. Lay on paper towel to drain. Leave sausage grease in pan and add chicken broth, bring to a boil. While broth is boiling peel or don't peel the potatoes. Cut in half then half again then in ¼ slices. Boil potatoes in broth until tender about 10-15 minutes, I also add the pepper flakes at this time so they can flavor the broth (also, sometimes I put in so many potatoes that I need more broth so you can use 2-3 cups water and then I throw in 1 bouillon cube per cup). Once cooked add whipping cream, bacon and sausage, bring back to a low boil. Cut leaves off stocks of kale and cut into bite sized pieces. Add to pot, turn down heat and cook for another 5 minutes or until kale is tender.

My kids even really enjoy this one. They have even been known to ask for it for their birthday meal. It's great with rolls. You can use any sausage but you will find that they will all give it a different taste. I find the Collosimo sausage at Sam's but hear it is available at Wal-Mart now.

LaVon - December 2010 - Korrie's house

Cauliflower Bake

1 head of cauliflower

1 ½ c. milk

3 TBS. butter

2-3 TBS. flour

½-1 c. grated cheese

Spray pie pan or square dish with pam. Rinse off cauliflower and cut into bit-sized pieces and place in pan. In a small skillet melt butter then add milk and flour (I also add a little salt and pepper to taste) stir constantly until thick. Pour over cauliflower and bake at 350* for 1 hour. Put cheese on top and let it melt.

You can cut down on some of the baking time buy using a microwave safe dish and microwaving the cauliflower for 5-10 minutes before you put the rue over it. Then you can bake it for 40-45 minutes or until tender.

LaVon - January 2011 - Eilyn's house

Risotto

At our house we're all over risotto like white on rice. (See what I did there?)
It is a little time consuming to make because you do have to stir it continuously to make it creamy. I actually find it very relaxing.
The one I brought to dinner group was too salty. I realized later that when I made the broth I added tablespoons of soup base to water instead of teaspoons. Details.

8 Cups broth (mushroom, chicken, whatever)

Keep broth in a saucepan at a very low simmer.

2 T butter
1 Cup minced onion
2 Cups white rice

Cook onions in butter over medium-low heat until clear.
Add rice, cook until opaque.

Add broth one ladle full at a time. Stir until absorbed. Continue to add broth slowly, stirring constantly, and maintaining a simmer. When rice is tender, but firm it is done. It should be creamy, not stiff, so add an extra ladle full if it is.

Stir in 1 1/2 Cups Parmesan cheese
Salt and Pepper to taste

I sometimes add cooked chicken or bacon, peas, mushrooms, parsley, basil.

Creme Brulee

2 cups heavy cream

8 large egg yolks or 3 large eggs (I used 3 eggs)

1/2 cup sugar

3/4 tsp vanilla

Heat cream almost to a simmer.  While cream is heating, in a medium bowl, stir eggs and sugar with a wooden spoon just until blended.  Gradually stir in heated cream.  Strain through a fine-mesh sieve into a bowl or large measure with a pouring lip.  Stir in 3/4 tsp vanilla.  

Pour into six to eight, 4-6 oz custard cups or ramekins and place in a water bath.  Set the pan in the oven and set the oven temperature at 250 F.  Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1 1/2 hours.  Remove the custards from the water bath and let cool to room temperature.  Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days.  Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, sprinkle sugar over the top, and carmelize with a kitchen torch.  This can be served without the carmelization on top and is just as good that way.

Recipe taken from The Joy of Cooking cookbook.

January 2011 - Eilyn's house

Cauliflower Side dish

Ingredients

• 1 head cauliflower, quartered
• 1 tablespoon butter
• 1 cup minced onion
• 3 tablespoons butter
• 1/2 cup Italian-seasoned dry bread crumbs
• salt and black pepper to taste

Directions

1. Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.
2. Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

Cold Cauliflower Salad

1 head of cauliflower, cut into florettes
Chopped Olives (to taste)
Raisins
Newman's Own Oil & Vinegar Dressing

Blanch cauliflower in boiling water for 1 min.
Put in ice bath (bowl of icy water) for 1 min.
Drain off the water.

1 hour before serving, mix all of the above and let sit in the fridge until ready to serve.

Coconut, Pecan cupcakes

Cupcakes:

White cake mix
1 cup sour cream
½ cup water
½ cup oil
4 eggs
Vanilla instant pudding (large)
2 tsp coconut extract (add more if you want a stronger coconut taste)


Mix all ingredients according to cake mix recipe, then add-
Chopped toasted pecans
Shredded coconut
Try 3/4 cup of each and then add more if you want. I like it pretty chunky.

The batter will be very thick. I put about ¼ c. in the cupcake liner.

Bake 350 degrees for 22-24 min

Approx. 30 cupcakes

Frosting:
1 stick of butter
4 cups powdered sugar
1/3 cup milk
2 tsp. coconut extract (add more if you want a stronger taste)

Add-
Chopped toasted pecans
Shredded coconut
 (about 3/4 cup of each again)
** instuctions for toasting pecans**
Toasted Pecans

You can also toast any kind of nut in a hot oven. Pre heat an oven to 350-425 (honestly, it doesn’t matter very much). Place your nuts on a baking sheet and bake away for a few minutes, watching carefully and shaking occasionally. They are done when golden and fragrant - 5-10 minutes. Oven toasted nuts are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.

Oreo Truffles

Ingredients

1 18-oz. pkg. chocolate sandwich cookies with white filling, finely crushed

1 8-oz. pkg. cream cheese, softened

1 lb. white baking chocolate, melted

Directions

1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50
small truffles or 30 larger truffles.

You can also dip them in milk chocolate for a yummy treat.

*Eilyn's house in January*

Sparkling Grape Juice

1 quart homemade grape juice
1/2 bottle of 7-up or sprite

Eggnog - December at Korrie's house

Homemade Eggnog

Day 1:
6 eggs
1 14-oz. can Sweetened Condensed Milk
2 c. milk
1 pinch salt
1/4 tsp. nutmeg
4-6 whole cloves
2 tsp. vanilla (or to taste)

Day 2:
2 c. milk
1 c. half & half

Beat eggs; mix in condensed milk, 2 c. milk, salt, nutmeg, and cloves. Cook this mixture over low heat, stirring constantly, until 160 degrees Fahrenheit. Remove from heat. Stir one minute, then cover and refrigerate over night.

The next day, strain the mixture to remove cloves and any curdled egg bits. Put custard mixture in blender with half & half, and as much milk as you can fit in! Blend until completely homogenized. Pour in a pitcher, and stir in any remaining milk. Serve well-chilled.

Chicken Gnocchi Soup - December at Korrie's

YES, you can use gnocchi you buy at the store. Some are lousy; some are not so bad. It won't be quite as good as homemade, but I freely admit the making the gnocchi is the most time consuming part of the process! If you're going to make gnocchi, make a double batch and freeze half. You'll have enough for another BIG batch of soup. (I freeze them in a single layer on a cookie sheet *after* they have been cooked. They won't survive uncooked.)

Gnocchi

6 oz. flour
2 eggs
2 lbs russet potatoes
Salt
Garlic salt

Wash potatoes and place in heavily salted water. Cook until potatoes are soft. Drain and then peel. Push potatoes through a fine grater or a ricer.

Combine potatoes, flour and eggs in mixing bowl. Mix well with hands until dough does not stick to hands (add small amounts of flour at a time if needed)

Divide dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.

Bring water to a boil in a sauce pot. Drop in several gnocchi at a time and cook until they float. Pull out with a slotted spoon and place in a shallow dish. I then salted mine with garlic salt because otherwise they are pretty bland. I refrigerated mine overnight and pulled out of the refrigerator about 30 minutes to 1 hour before adding to crock pot.

Chicken Gnocchi Soup

Cooked chicken; cut up (I at least one whole chicken--Costco rotisserie chicken is great!)

8-10 cups of chicken stock

2-4 cups heavy whipping cream

2 large stalks celery, chopped small

Garlic (I used most of one whole bulb, minced)

2-3 large carrots shredded

1 small onion diced small

1-2 cups fresh spinach, chopped

1-2 T. olive oil

Thyme (I used one whole pkg. of fresh thyme; you could use dry)

Salt and pepper

Garlic salt

Red pepper flakes

1-2 lbs gnocchi (pre-cooked)

Potato pearls to thicken

Sauté the celery, onion, garlic and carrots in the olive oil. Poured the chicken stock into the crock pot and put crock pot on high. Then add the chicken and the sautéed vegetables. Season it with the thyme, garlic salt, salt and pepper. Let this just do its thing for a couple of hours. Now after this has cooked nicely for a couple of hours and before adding the cream and the gnocchi, add the spinach and after it has wilted add the cream and the gnocchi. After adding the cream and gnocchil put the crock pot on low and then leave for a while again. Taste for seasoning and add the red pepper flakes and any other salt, pepper, garlic salt if you like. If not thick enough to your liking, add a few handfuls of potato pearls to thicken.

Sausage Cheese Balls

I didn't care for these but I think I used too much sausage (I used the whole pound).

• 1 pound shredded Cheddar cheese, room temperature
• 1/2 pound butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black or cayenne pepper
• 8 ounces pork sausage, cooked and drained

In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. Bake at 400 degrees F for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.

French Bread (November at Maria's House)

This recipe is Marci Petersen's from the latest version of the Major Meadows Ward cookbook.

2 1/2 cups warm water
2 tbsp sugar
2 tbsp dry yeast
1 tbsp salt
2 tbsp oil
6 cups flour

In a large mixing bowl combine water, sugar, and yeast.  (I use my Kitchen Aid.)  Let stand for 5 minutes.  Stir in salt, oil, and 3 cups of flour.  Stir vigorously.  Add remaining flour slowly as needed and mix well.  (You may or may not need all the flour.)  Let rest in bowl for 5 minutes.  Stir down.  Repeat this process two more times.  Place dough onto a floured board.  Knead only enough to coat dough with flour so it can be handled; divide in half.  Flatten out into rectangles, roll up from the long side.  Pinch seam to seal.   Arrange both loaves lengthwise on a large, well greased cookie sheet.  Place seam side down.  Let rise about 20-25 minutes until doubled in size.  Use a very sharp knife to gently make 3 diagonal slashes in the top of each loaf.  Bake at 375 for 23-25 minutes.  Cool on racks.

Note:  If you want a crisper crust, you can use a spray bottle to spray a fine mist of water onto the loaves.  Also misting the sides of the oven with water will create steam which will help make the crust crustier.  You can also place an empty pan on the bottom shelf of the oven while the oven is preheating.  After adding the bread to the over, pour cold water into the hot pan on the bottom shelf.  Again, this will create steam which will make a crustier crust.

Chili's Chicken Enchilada Soup

1 tbsp olive oil
1 lb. chicken breast fillets (approximately three fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (corn flour NOT corn meal)
3 cups water
1 cup enchilada sauce
16 ounces Velveeta (shredded cheddar works just as well)
1 tsp salt
1 tsp chili powder
1/2 tsp cumin

Remove any fat from chicken and cut into bite-size pieces.  Heat oil in a large pot and add cut up chicken to hot oil.  Cook until browned and cooked through.  Add onions and garlic and saute over medium heat until onions become translucent.  Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.  Add to soup pot.  Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.  Reduce heat and simmer for 30-40 minutes or until thick.  Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

Note:  I used three cloves garlic and three cans of chicken broth.  This is a really thick soup and will easily take the extra chicken broth.  For the chicken, you can also use a rotisserie chicken.

Spiced Yogurt Pound Cake

2 cups white sugar
1 cup butter, softened
2¼ cups all-purpose flour
1 cup vanilla yogurt
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ teaspoon baking soda

Preheat oven to 350 degrees or 325 for dark pans. Grease and flour one 9x13 inch baking pan or bundt pan. In a large bowl, cream the butter or margarine with the sugar until light and fluffy. Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda.

Mix until combined then beat at high speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 degrees (325 for dark pans) for 30 to 35 minutes for the 9x13 or 50 – 60 minutes for bundt pan or until a toothpick inserted near the center comes out clean.
Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool. Delicious!

My sister likes to make this for breakfast and eats it hot with a tall glass of milk. :) YUM!

Cookie Salad

2 cups buttermilk
2 small packages instant vanilla pudding
12 oz Cool Whip
1 20oz can chunk pineapple
2-3 cans mandarin oranges
1/2 package fudge striped cookies, crushed

Beat buttermilk and pudding together until creamy. Fold in Cook Whip. Pour over drained fruit. Gently mix in crushed cookies right before serving.

Cordon Bleu Appetizer

1 pkg cream cheese softened
1 tsp dijon mustard
1cup shredded swiss cheese
3/4 cup cubed ham (cooked)
Sourdough baguette bread sliced

Mix together cream cheese and mustard. Add in swiss and ham. Spread about 1Tbsp of the cheese mixture on each slice of bread. Bake at 350 for 12-15 minutes or until tops are lightly browned.

Super Nachos

1 can refried beans
1 lb. ground beef
1/2 cup green onions
1 small can diced green chilies
3 cups Cheddar cheese
1 small can black olives, chopped
3/4 cup Salsa
1 C sour cream
2 large tomatoes, diced
bag of tortilla chips

Spread beans in 9X13 inch baking dish and cover with cooked meat. Next, spread the chilies over the meat, top with grated cheese and drizzle salsa over the top.  At this point, the dish may be covered and chilled until 30 minutes before serving.  Bake  uncovered at 350 degrees for 25 minutes.  Quickly remove from oven and add chopped olives, spread with sour cream, then top with green onions and tomatoes.

Alfredo Chicken Bake

1 box penne pasta (cooked & drained)
Cubed, cooked chicken breast, grilled or fried
Sliced mushrooms (about 1 carton)

Combine above ingredients in a large baking dish. Pour Olive Garden Alfredo Sauce over pasta mixture. (I used two jars of Great Value Alfredo Sauce).

Seeded, Diced Tomatoes (about 4 romas)
Monterey Jack Cheese
Parmesan Cheese

Top with Monterey Jack cheese, diced tomatoes parmesan cheese. Bake @ 350º for about 30 minutes or until bubbly and cheese starts to brown. (I like to broil it to brown the cheese a little bit.) :)

Greek Salad and Dressing

1/2 c. Oil
1 tsp. Sugar
1/2 c. Vinegar
1 tsp. Salt
1/4 tsp. Dry Mustard

Mix all together and serve over a variety of greens and goodies.

I used a head of lettuce, some cabbage, a tomato, black olives and cucumber and threw some feta cheese on top. Simple, easy but it's a different dressing.....i seem to get in a rut and don't try new things enough.

LaVon - November 2010 - Maria's house

CHICKEN BROCCOLI VEGGIE SAUTE

3 TB spoons butter
4 skinless,boneless chichken breasts ( cut in ½ length wise )
1 cup chopped broccoli
½ cup very thinnly sliced carrots
1 cup sliced fresh mushrooms
1 can cream of broccoli soup
1/3 cup milk
1/8 tsp pepper
1 tsp. cumin
2 cloves garlic, minced
Dash of red pepper

Cook chicken in 2 TB spoons of butter until lightly browned
Remove , set a side
Cook broccoli , carrots , & mushrooms in 1 Tb spoon butter approx 5 min.
(I put the carrots in by themselves for about 5-10 before the other veggies so they wouldn’t be too crunchy!)
Mix soup , milk & seasonings, stir into vegetables , add chicken
Heat to boiling and simmer 5 min .

Orange Goo - October at Marlana's house

1 large or 2 small containers of Cottage Cheese
1 large or 2 small boxes of Orange Jell-O powder
1 can crushed pineapple
1 large or 2 small cans of Mandarin Oranges
8-12 oz. Cool Whip

Mix cottage cheese, Jell-o powder, drained pineapple, and drained mandarin oranges together. Fold in Cool Whip. (Note: I usually mix everything except the Cool Whip together early in the day, but I don't fold in the Cool Whip until the last minute.)

Pumpkin Bars

1 1/2 cup sugar
1 1/2 tsp. baking soda
1 1/2 cup flour
1/4 tsp salt
1 cup oil
3 eggs
1 cup pumpkin
3/4 tsp cinnamon

Mix all ingredients and pour into a lightly greased oblong cookie sheet. Bake 350 for 15 min.

Frosting:
4 oz cream cheese
1/2 stick butter
1 cup powder sugar
1 tsp vanilla

Whip together well and put on top of the bars.

Marlena's house- Oct 2010

Cream Cheese Braid

I know this is favorite month, but I missed so many dinner groups and I didn't get to try most of the delicious recipes you all brought, so I'm making one of our family's favorite breads.


Dough:
5 1/4 C Bread Flour
1/4 C Sugar
1/2 T Salt
1 1/2 T Instant Yeast rounded
1 1/2 T Liquid Lecithin
2 C Hot Tap Water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. Dough should be very wet. Add more water if too dry. I usually add about another 1/3 C hot water. Mix for 5 minutes.
Split dough between two baking sheets. Roll out to fill sheet.

Have Filling ready:
4 oz softened cream cheese
1/2 C powdered sugar
1/2 t vanilla
May also add fruit or jam of your choice

Spread filling down middle of dough long ways leaving about 1/2 inch at top and bottom and a third on either side. Braid, carefully sealing edges.

Bake at 350 for 25 minutes.
Ice while warm

Icing:
2 C powdered sugar
1/4 C softened butter
1/2 t vanilla
2 T water or milk