Baked Horseradish Carrots

Click here to go to the link for the recipe that Aimee used.  It is on the Fountain Avenue Kitchen website. :)

Coconut Cream Fruit Dip

I found this recipe on the "Dessert Now, Dinner Later" blog here.

Ingredients:

• 8 ounces of cream cheese, softened
• One 15 ounce can of Cream of Coconut (this is in the drink mixers aisle--this is not coconut milk)
• 1 cup of whipping cream & 1/4 cup powdered sugar & vanilla to taste, whipped to stiff peaks (Or, to simplify, use 8 oz of Cool Whip, thawed)

Instructions:

1. Whip softened cream cheese until there are no lumps.
2. Whip in the whole can of cream of coconut until thoroughly blended.
3. Fold in the whipped cream (or cool whip) just until evenly mixed.
4. Serve with fruit, cookies, etc.  Refrigerate the leftovers.

This makes a LARGE bowl of this yummy dip!!  (You can half it, if you have something to do with the rest of that can of cream of coconut!)

Wingers Sticky Fingers

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

Prepare the chicken strips as directed on the back of the package. My favorite way is to deep fry them.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!

 

Homemade Ranch Dressing:

 

Ingredients
1-2 cloves Garlic (You can just use garlic powder as well, if you don't have any fresh)
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives (I use the dried kind in a bottle I found in the produce section)
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency) (if I don’t have buttermilk on hand [which I rarely do-so I use this trick a LOT], I mix up a substitute of one cup of milk and a tsp of lemon juice or a tsp of cream of tartar).
Preparation Instructions
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

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

Sausage, Bacon, Apple, and Cornbread Stuffing

1 (9x9 inch) pan cornbread, cut into small cubes
1 (14 ounce) package dry bread stuffing mix
8 ounces pork sausage links, finely chopped
1 pound bulk pork sausage
1/2 pound bacon slices, chopped
1 cup chopped celery
1 cup chopped onion
2 Granny Smith apples - peeled, cored and chopped
1 pinch salt and ground black pepper to taste
1 tablespoon dried sage leaves, or amount to taste
2 (13.75 ounce) cans chicken broth, or as needed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
Stir the apples into the cornbread mixture. Season with salt, pepper, and sage. (I didn't have sage so used poultry seasoning to taste.  I also didn't think it needed salt and pepper, so omitted these ingredients.) Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish. (I like moist stuffing so used 3 cans chicken broth for the amount of bread I had.)
Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

Carrot Apple Side Dish

Ingredients

• 1-1/2 cups diced carrots (about 6 medium)
• 1 tablespoon butter
• 1/4 cup packed brown sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon ground cinnamon
• 1 cup diced peeled apple
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

In a saucepan, cook carrots in water until crisp-tender; drain.
Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple.
Cover and simmer for 10 minutes, stirring occasionally.
Combine cornstarch and cold water; stir into carrot mixture.
Bring to a boil; cook and stir for 1 minute or until thickened.
Simmer, uncovered, for 2 minutes or until glazed, stirring constantly.

Yield: 4 servings **I doubled the recipe for dinner group.**

Garlic Fridge Pickles - July 2011 at Marlana's

Garlic Fridge Pickles

• 2 whole Cucumbers
• 2 cloves Garlic (I used that mashed garlic that comes in a jar)
  
• 1 cup Vinegar (I used 1/2 c. white vinegar and 1/2 c. red wine vinegar)
  
• 1 cup Water
• ⅓ cups Sugar
• 1 Tablespoon Salt
• 1 teaspoon Dill, Dried
• 1 pinch Red Pepper Flakes
• 1 pinch Coriander (Didn't have this; I used a dash of celery salt)
  
• 6 whole Peppercorns (I used about 1 tsp. coarse pepper)
  

Use cucumbers with no wax residue on the peels (I peeled my cucumbers)

Slice cucumbers in 1/4″-1/8″ slices.

Cut garlic cloves in quarters, then smash them a bit.

Put cucumbers and garlic in a bowl.

Heat vinegar (I like apple cider vinegar, but white works also), water, sugar, salt, dill, red pepper flakes, coriander and peppercorns in a small sauce pan until sugar and salt are dissolved.*

Pour over the cucumbers and garlic.

Cover and let marinate in refrigerator for at least two hours.

Serve cold.

Strawberries with Balsamic Vinegar (June 2011)

16 oz. fresh strawberries, cleaned, hulled and sliced
2 Tbsp balsamic vinegar
1/4 cup sugar

Place strawberries in a bowl.  Drizzle with vinegar.  Sprinkle sugar over top and stir gently to combine.  Cover and let sit at room temperature for at least one hour but no more than four hours.  Serve as is or over vanilla ice cream.  Serves six.

Note:  Don't make more than you think you'll eat.  These do NOT keep over night.  I will occasionally make a single serving using 2.5 oz. strawberries, 1tsp. balsamic vinegar, and 2 tsp. sugar.

Baked Beans - June 2011 at Tawnya's

Baked Beans

Six cans of pork & beans
1 medium onion, chopped
1 1/2 T. Worchestershire sauce
1 c. ketchup
3/4 c. brown sugar
3/4 c. molasses
1 lb. lean bacon, cooked and crumbled

If desired: dry mustard, salsa, green peppers (to taste)

Put everything in a crockpot. If starting the night before, cook on low all night. If starting same morning, cook on high all day. Take the lid off as soon as mixture starts to bubble.

It will make your house smell amazing!

April 2011 (Maria's House)

Steakhouse Au Gratin Potatoes

5 large russet potatoes, peeled and cubed (or enough to fill a 9x13 pan)
1 1/2 cup heavy cream
3/4 cup milk
6 cloves garlic, minced
3 Tbsp all-purpose flour
1 1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 1/2 cup shredded cheddar cheese

Preheat oven to 350.  Spread peeled and cubed potatoes evenly into a 9x13 pan.  Whisk cream, milk, garlic, flour, salt, and pepper together and pour over potatoes.  You want the potatoes covered and you may have to adjust the amount of sauce depending on how many potatoes you use.  Cover with foil and bake for 20 minutes.  After 20 minutes, remove foil and continue baking until a fork can go easily into the potatoes, about 40 minutes.  Once potatoes are done, sprinkle shredded cheese on top and bake for 5-10 more minutes until cheese is bubbly and melted.

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!!)

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!

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.

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.

Yummy Potatoes

I stole this recipe from Ariane...so yummy!!


9 Potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid
Whip in:
8 oz. Cool Whip
½ tsp. pepper
12 oz. cream cheese
¼ tsp. nutmeg
1 tsp. salt
1 stick of butter

Preheat the oven to 350º. Pour into a 9x13 pan and bake uncovered for 20 minutes. So creamy and delicious!

April 2010

Baked Macaroni and Cheese

1 16oz pkg macaroni
2 cans cheddar cheese soup
1 cup milk
1 cup sour cream
1 pound sharp cheddar, grated
Garlic powder and salt to taste

Preheat oven to 350. Cook macaroni to a little under al dente. Combine cheese soup, milk, sour cream, and half of the grated cheese. Stir into cooked noodles. Spread into a 9x13 baking dish and sprinkle remaining cheese over the top. Bake 30 minutes or cheese is brown and bubbly.

Corn Bake

2 eggs 16 oz. whole corn
½ c. margarine 1 c. cheese, shredded
1 c. sour cream 1 pkg. Marie Callendar's corn muffin mix
16 oz. cream corn

Beat eggs. Mix in corn, sour cream and butter. Fold in muffin mix. Pour in 9x13 greased pan. Bake @ 350º for 35 minutes. Sprinkle with cheese on top and bake until cheese is melted.

Southwestern Egg Rolls

(March at Jenna's house)

1 1/2 cans black beans
1/2 C corn (frozen, but thawed)
1/4 C red onion, chopped very fine
2 avocados, cubed in small pieces
1/2 C red bell pepper, chopped very fine
1/2 C Jalepino, chopped very fine (less if you don't want to big of a bite)
1/2 tsp pepper
1/2 tsp chile powder
1/2 tsp garlic powder
2 chicken breasts, grilled then cubed into small pieces
6 oz. colby jack cheese

mix all ingredients together into mixing bowl. Add chicken and cheese and mix together. Put mixture into egg rolls and deep fry for 2-3 minutes or until they are brown. Slice in half and serve with Avocado- Ranch Dipping Sauce. This recipe yields 30 egg rolls.

Avocado- Ranch Dipping Sauce

1/4 C smashed, fresh avocado
1/4 C mayonnaise
1/4 C sour cream
1 Tbls buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper

Mix all together and chill.

Cheese Noodles

From Paula Deen, Food Network

1 c cottage cheese
1 c sour cream
6 oz angel hair pasta, cooked and drained
2 T grated onion (or 1 T dried minced-I did onion powder)
1 tsp Worcestershire sauce
½ tsp garlic salt
½ c grated Parmesan (I did more)

Stir together cottage cheese and sour cream and add to noodles. Add onion, Worcestershire, and garlic salt.

Place in a greased casserole dish.

Sprinkle Parmesan over top and bake at 350 for 45 min.