Dulce de Leche Duos - March 2011 at Jenna's

Dulce de Leche Duos (Dorie Greenspan)

2 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
2 sticks unsalted butter at room temperature
3/4 c. store-bought dulce de leche, plus more for filling
3/4 c. brown sugar
1/2 c. sugar
2 large eggs

Preheat oven to 350 degrees F.

• Whisk together the flour, baking soda, and salt.
• Beat the butter at medium speed until soft. Add the 3/4 c. dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the egss one at a time, beating for 1 minute after each addition. Reduce mixer speed to low and add dry ingredients, mixing only until they disappear into the batter.
• Spoon the dough by heaping teaspoonsfuls onto greased cookie sheets; leave 2 inches between scoops.
• Bake for 10-12 minutes. Cookies will still be soft, so let them cool a few minutes on the cookie sheets before removing them. Make sure to cool cookie sheets completely before re-using them.
• When cookies are completely cool, spread the flat bottoms of half of the cookies with reserved dulce de leche, and sandwich with the flat sides of the remaining cookies.

This Lady

this lady mrs vav is the coolest

Lomo Saltado

1 medium red onion
1 large tomato
1 lb beef
1 spoonful chopped garlic
1 T red vinegar
1 T soy sauce
1/2 bunch green onions
salt and pepper to taste
french fries (3 cups frozen or 3 cartons from fast food restaurant)

Cut beef in to bite sized strips. Salt and pepper. Slice onions and tomato. Chop green onions. Brown garlic in oil in a large skillet. Immediately add meat and cook quickly on high. Add sliced onion and tomato. Cook until tomatoes start to break down slightly. Add 1 T red vinegar and 1 T soy sauce. Add chopped green onions. Serve over french fries with rice.

Sopaipillas

1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 c milk

Combine first 4 ingredients. Cut in shortening with a pastry blender until the mixture is just crumbly.  Add milk stirring  with a fork until dry ingredients are moistened.  Shape into a ball, turn dough onto a lightly floured surface and knead gently until smooth (About 1 minute. Cover dough and let rest 1 hour. Roll the dough into into 1/16 inch thickness with a floured rolling pin. Using a pizza cutter cut the dough in to 3 inch squares, cover dough with a damp towel or cloth.  Pour oil into a heavy pot (at least 2 inches deep).  Heat to 375 degrees.  Drop the dough a few at a time into the hot oil turning immediately to allow even puffing.  Turn back over and cook until both sides are light golden brown.  Drain on paper towels.  Serve hot with honey, cinnamon sugar, or honey butter.


Honey Butter-- Lion House

1/2 c butter
1/4 tsp. vanilla
1/2 c honey

Blend softened butter and vanilla together.  Slowly add honey and whip for 20 minutes. 

KRUNCHY KRAZY KORN

8 C. popped popcorn (I used the butter flavored corn "puffs" instead-if you buy a big bag, you need to double the recipe)
1 C. firmly packed brown sugar
½ C. butter
¼ C. light corn syrup
½ t. soda
1 t. vanilla

Heat oven to 250º. Place popcorn on 15x10 inch foil-lined jelly roll pan. In large saucepan, combine sugar, butter and corn syrup; bring to boil over med. heat, stirring constantly. Simmer 2 min. remove from heat, stir in soda and vanilla. Pour mixture evenly over popcorn. Mix well. Bake at 250º for 30 min. stirring twice during baking time. Remove from pan immediately and cool completely on sheet of foil. Store in airtight container.

Papa a la Huancaina (Cheesy Peruvian Potatoes)

225 grams Cream Cheese (one brick)
5 Aji amarillos (yellow peruvian peppers, I had to get them from Jenna)
6 soda crackers
1/4 C vegetable oil
1/4 C evaporated milk
1 hard boiled egg
Potatoes, boiled, peeled, sliced
Hard boiled eggs, peeled and sliced
lettuce and kalamata olives to garnish

Cut and wash peppers, remove seeds and veins. In a blender add peppers,milk, oil. Blend well. Add crackers and hard boiled egg. Add cream cheese a little at a time. Consistency should be creamy, not too runny. Add more milk if too thick. If too thin add more cream cheese. Salt to taste. Serve over sliced potatoes and eggs on a bed of lettuce, garnished with Kalamata olives. (I forgot to get my olives out!!)

White Chocolate Raspberry Cake

1pkg.(6 squares) white baking chocolate, chopped(I used 6oz white chocolate chips)
1/2 cup butter
1pkg.(2-layer size) white cake mix
1 cup Milk
3 Eggs
1tsp. Vanilla
1/4 cup Raspberry jam
1 cup Raspberries
White chocolate-cream cheese frosting (recipe at the end)
1pkg Cream cheese, softened
1/4 cup Butter, softened
1pkg(6 squares) White baking chocolate, melted, cooled slightly
1tsp.Vanilla
2 cups Powdered sugar

Preheat oven to 350. Grease and flour 2 (9inch) round cake pans; set aside. Microwave chocolate and butter in meduim bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool slightly.

Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened. Beat on medium speed for 2 minutes or until well blended. Pour evenly into prepared pans.

Bake 25-28 minutes or until toothpick instereted in center comes out clean. Cool cakes in pans 10 minutes; remove from pans. Cool completely on wire racks.

To make the frosting:
Beat cream cheese and butter in large bowl with electric mixer on medium spped until well blended. Add melted chocolate and vanilla; mix well.

Add sugar gradually, beating until light and fluffy after each addition.

To assemble the cake:

Place 1 cake layer on serving plate; spread layers with 2/3 cup of the white chocolate cream cheese frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Topw with raspberries just before serving. Store in the refrigerator.

Egg Drop Soup

Servings: 4

Ingredients:
2 (14.5 ounce) cans chicken broth
1 tablespoon cornstarch
1 egg, lightly beaten
1 can creamed corn
2 tablespoons chopped green onion

Directions:
1. In a medium stock pot, mix cold chicken broth with cornstarch. Slowly heat over medium heat, stirring frequently.
2. Remove from heat, pour beaten egg into soup, stirring constantly in one direction for 1 min.
3. Mix in creamed corn. Garnish with green onions.

ALL RIGHTS RESERVED © 2011 Allrecipes.com adapted by Maria
Printed from Allrecipes.com 2/17/2011

My notes: I doubled the recipe, and to prevent the eggs from scrambling when I put them in, I :1. turned off the heat right before adding the eggs, 2. streamed them in very slowly from up above, 3. Stirred swiftly in ONE direction for 1 minute to ensure that the eggs were fully cooked.

YUM!

Raspberry - Rhubarb Punch - February 2011 at Jessica's

Raspberry Rhubarb Punch

1/2 can Orange Juice concentrate
3 packs of Crystal Lite Raspberry (each is supposed to make 2 qts)
1 quart Rhubarb Juice
Water to make 1 gallon

Notes: The original recipe called for 1 pt. rhubarb juice and 2 packages of raspberry kool-aid (add sugar if you don't use sugar-free). Unfortunately, raspberry kool-aid is almost *impossible* to find, so you got Crystal Lite. :-)

Tortilla Soup

1/2 cup chopped tomatoes
9 cups chicken broth
6 cloves garlic
1/2 onion chopped
2 fresh jalapenos
1 tsp dried oregano
1/2 onion sliced
2 cups chicken shredded or cubed
1 lime juiced

Boil broth, add garlic, tomatoes, chopped onion, jalapeno, oregano. Simmer 30 minutes. Broil sliced onions until soft and a little brown. Add onions, chicken, and lime juice to soup. Simmer til heated. Can top with tortilla chips, sour cream, jack or cheddar cheese, tomatoes and extra limes. Enjoy

Korries house Dec. 2010

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.