It's What's for Dinner

Baked Chicken Salad

2011-06-28T16:00:00.000-07:00

Baked Chicken Salad

Aluminum pan
3 cups cooked chicken
3 tablespoons lemon juice
¼ cup soy sauce
1 tablespoon sesame oil
1 cup sesame dressing
2 cups celery, chopped
1 cup green bell pepper, chopped
6 scallions, chopped
1 cup carrots, diced
½ cup sliced almonds
2 cups chow mien noodles

Combine chicken, lemon juice, soy sauce, sesame oil, sesame dressing.
Add celery, bell pepper, scallions, and carrots.
Spoon into pan.
Freeze with noodles and almonds in separate bags on top.

To cook, thaw, top with almonds and noodles and back at 350 for 30-45 min.

Cheesy Rigatoni Bake

2010-10-27T06:59:00.000-07:00

This is a wonderful recipe:
http://www.kitchenmonki.com/recipe/Cheesy_Rigatoni_Bake

Ingredients:
16 ounces Rigatoni Pasta
2 tablespoons Butter
1⁄4 cup Flour
1⁄2 teaspoon Salt
2 cups Milk
1⁄4 cup Water
4 Eggs, lightly beaten
2 cans Tomato Sauce, 8 oz. each
2 cups Shredded Partly Skimmed Mozzarella Cheese,
8 oz 1⁄4 cup Grated Parmesan Cheese

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain pasta; place in a large bowl. Add eggs. Spoon into greased 13x9 baking dish. Layer with tomato sauce, mozzarella cheese and the white sauce. Sprinkle with parmesan cheese.

Bake, uncovered, at 375 for 30-35 minutes.

Barbecued Pulled Pork

2010-10-27T06:46:00.000-07:00

I love this recipe:
http://www.kitchenmonki.com/recipe/BBQ_Pulled_Pork

Ingredients:
2 1⁄2 pounds Boneless Pork Shoulder, trim the fat off before cooking and season with salt and pepper.
3 tablespoons Apple Cider Vinegar
2 tablespoons Worcestershire Sauce
1 tablespoon Ground Cumin
1⁄2 cup Water
3 1⁄2 cups Barbecue Sauce, Tastes better with a sweet bbq sauce like Sweet Baby Ray's. (Debbie's note- I want to make a really good apricot barbecue sauce. This winter, I will perfect this)
1 package Sandwich Buns

In a small bowl, combine water, vinegar, worcestershire, and cumin. Pour over meat in slow cooker.
Cook on low for 8-10 hours.

Remove meat and discard liquid. Shred meat using two forks to pull the meat apart and return the pulled meat to the cooker. Stir in 2 cups BBQ sauce and add rest of sauce to taste. Cook on high 30-45 more minutes and serve.

Toasted Tuscan Walnut Squares

2010-05-17T07:44:00.001-07:00

Toasted Tuscan Walnut Squares

1/2 c. walnut halves and pieces
1 pizza dough (we used the Pillsbury in a can, but Trader Joes would work, too)
2/3 c. pesto
9 oz frozen spinach (we just blanched 9 oz of fresh)
½ c. sun-dried tomatoes in oil, patted dry, cut into slices
½ c. drained artichoke hearts, coarsely chopped
1 c. crumbled feta (4oz)
1 c. shredded mozzarella cheese (4oz)

Heat oven to 400. Spread walnuts in ungreased pan. Bake 3-7 min, stirring occasionally, until light brown. Set aside.

Lightly spray large cookie sheet or 15x10x1 inch pan with cooking spray. Unroll pizza crust dough on sheet. Press dough to rectangle. Bake 8-10 min or until edges are light brown.

Spread pesto over crust. Top with spinach, tomatoes, artichoke hearts, feta and mozzarella.

Bake 8-15 min longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.

Mom's (and Nana's) Scalloped Potatoes

2010-04-05T07:01:00.000-07:00

These are the cheesy potatoes that I grew up loving. I thought it was Mom's recipe, but she told me yesterday when we made them together that it was her mom's recipe. Since I have to have it all written down, I wrote while she cooked.

Mom's (and Nana's) Scalloped Potatoes

2 lbs. cheddar cheese, sliced in the food processor
5 lbs. potatoes, peeled and sliced in the food processor
Salt
Pepper
Parsley Flakes
3 cans evaporated milk

In the bottom of a big pan (like one of those disposable ones), spray with oil. Put one can of evaporated milk in the bottom. Layer with potatoes, salt, pepper, parsley flakes, cheese and then repeat all. Keep potatoes moist with evaporated milk throughout. Bake 350 for 1 hour and then turn so that the cooked top gets distributed underneath. Bake 45 more minutes and turn again. Bake until done (about 15 more minutes).

Stuffed Cornbread Chicken

2010-03-12T08:01:00.001-08:00

This was delicious and (brace yourselves), SIGNA HAD SECONDS!!!

Stuffed Cornbread Chicken

1 (8 oz.) pkg. corn bread stuffing mix
1/4 c. melted butter
1 can cream of chicken soup
1/3 c. milk
3 1/2 to 4 pound chicken pieces

Combine stuffing mix and melted butter, toss well.

In another bowl, mix soup and milk. Dip chicken into soup mixture, then into stuffing mixture, pressing stuffing on with hands to coat.
Place on ungreased baking pan.

Bake at 375 degrees for 1 hour.

Ranch Chicken Wraps

2010-03-12T07:59:00.001-08:00

Ranch Chicken Wraps

1 can jumbo biscuits
2 Tablespoons olive oil
1 envelope ranch dressing
3 chicken breasts, sliced and cooked
2 Tablespoons melted butter
1/2 cup sour cream
1/2 cup mayonnaise

Preheat oven to 350 degrees. Prepare 15x10x1 inch baking sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

NOTE: The ranch envelope stuff was overkill. Too salty and not something I normally have anyway. Next time I'll use seasonings I have already.

Smokey Mountain Chicken

2010-02-19T10:45:00.001-08:00

This one was a hit. We all loved it.

Smokey Mountain Chicken

4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian-style seasoning
1 (18 ounce) bottle barbecue sauce
4 slices ham
4 slices Monterey Jack cheese
1/8 cup chopped green onion for topping
1/4 cup chopped tomatoes, for garnish

Directions
1 Preheat oven to 350 degrees F (175 degrees C).

2 Place chicken breasts in a lightly greased 9x13 inch baking dish.
Season with pepper, garlic powder and Italian seasoning to taste. Bake
seasoned chicken in the preheated oven for 20 to 30 minutes or until
cooked through and juices run clear.

3 When chicken is done, remove from oven and pour on barbecue sauce.
Layer each breast with slice of ham, then slice of cheese. Return to
oven and continue to bake for 5 minutes or until cheese has melted.
Remove from oven and top with chopped green onions and tomatoes.

Lasagna

2010-02-09T18:57:00.000-08:00

I wanted to make a new lasagna recipe last week, but no days had enough time for me to prepare AND bake it in time for dinner. But then I remembered that I have the best husband in the world and so he made it. It was the best ever.

Lasagna

2 lbs ground beef
1 lb ground pork sausage
2 28oz cans whole tomatoes, drained and quartered lengthwise
2 12 oz cans tomato paste
4 teaspoons chopped garlic
3 teaspoons oregano
2 teaspoons basil
1 teaspoon salt
2 cups ricotta cheese
1 cup grated parmesan cheese
12oz mozzarella cheese

Brown the beef and pork sausage separately, drain. Add the tomatoes, tomato paste, garlic, oregano, basil and salt. Heat until boiling, reduce heat and simmer for 15 minutes.

Preheat oven to 350 degrees. Stir together ricotta cheese and 1/2 cup parmesan cheese.

In an un-greased 13x9x2 dish, alternate layers of noodle, sauce, parmesan and ricotta mixture and then the mozzarella. You should end up with three layers. Use any remaining meat sauce to fill in the sides and top of the dish. Sprinkle with remaining mozzarella cheese and parmesan cheese.

Bake uncovered for 45 minutes. Let stand for 15 minutes so it firms up before cutting it.

Breakfast Burritos- for the freezer

2010-01-24T09:52:00.000-08:00

Breakfast Burritos

12 eggs
2 tblsp butter
1/2 lb bacon
1/2 c salsa
2 c cheese
24 tortillas

Scramble the eggs and add the bacon and salsa. Warm the tortillas and then add 1/2 cup of the egg mixture. Sprinkle with cheese and then roll up into buritto. Freeze on cookie sheets and then wrap individually. To heat, wrap burrito in paper towel and microwave for 1 or 2 min. (until hot).

Freezer

2010-01-16T16:46:00.000-08:00

Today I decided to make stuff for the freezer. I made a big pot of maple chicken, a double-batch of taco meat, a giant pot of chili, 24 dinner rolls, 12 breakfast burritos, and a bunch of hoagies. I had a fun time just cooking away and now the freezer is happy. Yay!

Beef and Pork Sugo, Round 2

2010-01-10T21:23:00.001-08:00

I tried this again today, tweeking just a few things and I think it was FABULOUS! I loved it and don't think I'll change anything else.

Beef and Pork Sugo

1 lb. ground beef
1 lb. ground pork
4 tblsp olive oil
2/3 cup butter
1 yellow onion
Pepper
3 carrots (diced)
3 celery (diced)
3 cups milk
1 tsp nutmeg
1 1/2 cup white wine
1 1/2 cup beef stock (made from 3 cups of beef stock that has been cooked down)
4 cups chopped canned whole peeled tomatoes (and 1/2 cup juice from the can)

Heat oil and butter in a large pot. Add onion and a pinch of salt and pepper. Cook to sweetness. Add carrots, celery and another pinch of salt. Cook to slightly crisp, but done. Add the meat and brown until pink is gone. Add the milk. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Add nutmeg, wine, stock. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Put tomatoes in crockpot, add the beef mixture. Cook on low for 3-5 hours, stirring when you can. (or you can keep it on the stove, just stir more frequently)

Serve over pasta of your choice (we use fettuccini) with a heap of Parmesan cheese and a glass of red wine.

Bistro Chicken Twist

2010-01-08T19:33:00.000-08:00

This is a Pampered Chef recipe that I *LOVE*. It is so delicious and so pretty and (most important of all) so easy.

Bistro Chicken Twist

1 cup chopped cooked chicken (I use leftovers or those packets of already done)
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons (1 1/2 ounces) grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 (11 ounce) packages refrigerated French bread dough (in the tubes like Pilsbury)
1 egg white, lightly beaten
1 teaspoon dry Italian seasoning mix

Preheat oven to 375. Mix chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise, and garlic.

There is a seam on the bread, so place it with that side up on the cutting board. Use a knife to slice halfway through from one end to the other (so you can make a spot for the filling). If you use your fingers to spread it apart while you slice, it works really well.

Flour lightly and rull it so that it's about four inches wide with a well in the center. Repeat for other loaf.

Spoon half the chicken mixture in the center of each loaf. Then gather the edges and pinch it all closed so that they look like loaves again, only this time filled with chicken! Put one loaf on the baking stone seam side down (I'm sure a cookie sheet would work, too, but you may want to make sure it's non-stick). Put the other loaf on top of that one (seam side down) making an "X".

Crisscross ends of dough to form a large figure 8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

In a small bowl, combine egg white and seasoning mix; lightly brush over dough. Cut a three-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf (note: I use A LOT more than 2 tablespoons of Parmesan...).

Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.

Arroz con Pollo

2010-01-05T19:25:00.001-08:00

Tonight's dinner was made at Dream Dinners and put in my freezer. Can't get much easier than that. It was delicious and we all liked it, so next time I will make it myself. Some tweeks next time will be a different salsa and add some saffron. And some more corn. I found the recipe in my Dream Dinner's cookbook, so I'm likely breaking copywrite laws here, but I'll put my tweeks in the below to make it more mine.

Arroz con Pollo

1 cup uncooked white rice
1 15-oz can black beans, drained
1 1/2 cup frozen corn kernels (not cob, duh)
6 boneless, skinless chicken breast halves
1 tsp garlic powder
1/4 tsp black pepper
1/2 cup chicken broth
1 cup salsa
1 cup marinara sauce
1/2 cup red bell pepper, sliced
1/2 cup scallions, sliced
1/4 cup fresh cilantro, chopped
1/4 tsp cumin
1/4 tsp paprika
1 pinch saffron (crumbled)
1 tsp minced garlic
1 cup cheddar cheese, shredded

Spray on 9x13 inch baking dish with non-stick cooking spray.

Prepare the rice according to the package directions. Spread the rice over the bottom of the prepared baking dish. Layer the beans, corn, and chicken over the rice and sprinkle with the salt and pepper. Set aside.

In a large bowl, combine the chicken broth, salsa, marinara sauce, bell pepper, scallion, cilantro, cumin and garlic and mix thoroughly. Pour the mixture in equal amounts over the chicken in the baking dish. Sprinkle cheese on top.

Preheat oven to 350 degrees. Bake covered for 1 hour and 15 minutes. Remove cover and bake additional 5 minutes.

Roast Beef

2010-01-03T21:51:00.000-08:00

I am going to do it. Yep. I am. I am going to make a roast beef. Not pot roast-ick, all stringy and soupy. A true roast beef. One that looks like this:

Only bigger.

Please send me ideas. I have only those 17 that are totally different from eachother that friends have now shared. Let's just round it out to an even 25 different ideas for roast beef.

Just because it's my phobia.

Which I am going to conquer.

Weekly Menu

2010-01-03T20:52:00.000-08:00

Sunday: Hot Dogs and chili
Monday: Leftover Turkey Dinner from Saturday night (may make Paninis for all)
Tuesday: Arroz con Pollo
Wednesday: Soup Night
Thursday: Pesto Ravioli
Friday: Leftovers
Saturday: Roast Beef

Taco Ring

2009-12-27T18:39:00.000-08:00

I had a Pampered Chef party a few years ago and ever since, this is a favorite. I normally do it for company, but tonight we had it for just us. The kids think it's cool and we think it's delicious (and it uses up some of the Christmas chili fixin's).

Taco Ring

5/8 lb ground beef
1 1/4 ounces taco seasoning
1 cup cheddar cheese, shredded
2 tablespoons water
16 ounces crescent rolls
1 medium green pepper
1 cup salsa
3 cups lettuce, shredded
1 medium tomato
1/4 cup onion, chopped
1/2 cup black olives (optional)
sour cream (optional)

Preheat oven to 375.
Brown ground beef and drain off the grease.
combine ground beef, taco seasoning, cheese and water. (I make the taco mix according to the directions and leave out the cheese because Queen Signa doesn't like cheese- makes it more runny and less pulled together, but still works).

Unroll crescent rolls, seperate into triangles. Arrange triagles in a circle on 13" baking stone with wide ends overlapping in center and points towards outside (there should be a 5" diameter opening triangle).

Using medium stainless steel scoop, scoop meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered).

Bake 20-25 minutes.

Cut up the rest of the veggies and prepare to top your taco ring when done baking. We cup the top off the green pepper and core it and fill it with sour cream. Put this in the center of the pan and all the other things around it (or in separate bowls).

Snowman Float

2009-12-27T18:20:00.000-08:00

This one isn't just for Christmas, so I figure it's not too late to post.

Snowman Float

Gingerale
Peppermint ice cream (not mint chip- actual peppermint)

Float the ice cream in a glass of gingerale and add a candy cane to the edge of the glass to make pretty.

Tastes delicious and is very fancy looking.

Christmas Chili

2009-12-27T16:16:00.000-08:00

For Christmas, I made my traditional Christmas chili. I was going to make it and actually write down how much of everything I use so that I could have a recipe. Nope. Forgot and dumped stuff in. I'll try to make it again in a smaller batch and see if I can make it happen.

I did make some other things, including these which were so cute:

SNOW PEA HOLIDAY WREATH
(from Taste of Home, carol schneck, lodi, california)

1 package (3 ounces) cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/2 pound fresh snow peas, strings removed
2 cups grape tomatoes

1 In a small mixing bowl, combine the cream cheese, garlic powder and seasoned salt. Place mixture in a pastry bag or heavy-duty plastic bag with a small star tip.

2 Pipe about 1/4 teaspoon of mixture onto the wide end of each pea pod. Arrange pods on a serving platter with cheese mixture toward the outside of the platter; fill center with tomatoes.

Yield: 20 servings

Beef and Pork Sugo

2009-12-21T07:00:00.000-08:00

For our work Christmas party, we went to a place in Crockett called the Dead Fish. I love that place, especially for their Five Hour Pork and Beef Sugo. It's basically spaghetti sauce, but you can't stop thinking about it. I decided to try some recipes to hopefully find something close. This wasn't it, but it is a darned good sauce and if you are home one day it's easy except you have to be home to watch it and do stuff now and then.

Beef and Pork Sugo

1 lb. ground beef
1 lb. ground pork
4 tblsp olive oil
2/3 cup butter
1 yellow onion
Pepper
2 carrots (diced)
2 celery (diced)
3 cups milk
1/2 tsp nutmeg
1 1/2 cup white wine
1 1/2 cup beef stock
4 cups chopped canned whole peeled tomatoes

Heat oil and butter in a large pot. Add onion and a pinch of salt and pepper. Cook to sweetness. Add carrots, celery and another pinch of salt. Cook to slightly crisp, but done. Add the meat and brown until pink is gone. Add the milk. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Add nutmeg, wine, stock. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Put tomatoes in crockpot, add the beef mixture. Cook on low for 3-5 hours, stirring when you can.

Serve over pasta of your choice with a heap of Parmesan cheese and a glass of red wine.

Sugared Pecans

2009-12-21T06:57:00.000-08:00

Yum. I love these.

Sugared Pecans

1 egg white, beaten
1/4 cup brown sugar
1/4 cup sugar
1/2 tsp nutmeg
1/2 tsp allspice
3/4 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
2 cups pecan halves

Brush baking sheet with butter. Foam egg white. All all the spices and mix until opaque. Add pecans. Transfer to sheet. Bake at 350 for 35 minutes.

Lemon Loaves

2009-12-21T06:45:00.000-08:00

Do NOT (I repeat) DO NOT make one loaf instead of the five tiny loaves. Do not. Unless you use a different recipe. Just trust me on this one and then don't ask my family why we have a lemon loaf recipe here, but no one actually saw a lemon loaf. (hint: the middle was liquid, the outside was... the opposite). Just don't.

But do make this in the normal tiny loaves, as it's really good! (last year) and easy, too.

Lemon Loaves

Lemon cake mix
Package instant lemon pudding
4 eggs
2/3 cup oil
3/4 cup water
1/4 cup sugar
3 tblsp lemon juice

Mix pudding and cake mix. Add eggs, oil and water. Beat 10 min at medium. Pour into MINI LOAF PANS (5). Bake at 350 for 40 minutes. Mix sugar and lemon juice. Spoon over hot loaves while still in the oven. Remove.

Pistachio Loaves

2009-12-21T06:40:00.000-08:00

Yesterday I decided that I wanted to make some loaves for us to nibble on. I decided on Pistachio Loaves (mini) and a Lemon Loaf (regular sized). I have made these several times, but for some reason, this time two of the pistachio loaves stuck in the pan and one fell on the floor when I was karate chopping it out and one just broke into pieces. Great. It's a delicious and easy (when they come out of the pan) recipe, though, and I love having it around.

Pistachio Loaves

1 package yellow cake mix
1 pistachio instant pudding mix
1 cup sour cream
4 eggs
1/4 cup oil
1/4 cup water
3/4 cup chopped pecans
3 tblsp brown sugar
2/12 tsp cinnamon

Combine cake and pudding mix. Add sour cream, eggs, oil, and water. Beat until blended. Pour into loaf pans (5). Combine pecans, brown sugar and cinnamon. Sprinkle over batter.

Bake at 350 for 35-40 min. Cool 10 min before removing to wire racks.

Praline Cookies

2009-12-19T11:53:00.000-08:00

My new favorite. These are AMAZING (and I even forgot the vanilla like a moron, so they could be EVEN BETTER!). From Pampered Chef:

Praline Cookies

1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg, lightly beaten
1 1/2 cup flour
1 1/2 tsp vanilla
1 1/2 cup chopped pecans (I left them pretty hefty sized, rather than finely chopped)
Powdered sugar

Preheat oven to 375. Microwave butter on high until melted. Add sugars, egg, flour, and vanilla. Mix well (I didn't even use a mixer for these cookies). Add pecans. Mix well. Drop spoonfuls 2 inches apart onto baking pan (I use stone). Bake 12-15 min. Cool 2 minutes on pan and then remove to cooling rack. Let cool for a couple more minutes and then sprinkle with powdered sugar.

YUM!

Snickerdoodles

2009-12-16T07:44:00.000-08:00

My all time favorite cookies. I don't even know where the recipe came from this year, but there are millions of recipes. This one is good.

Snickerdoodles

1 cup of butter
1 1/2 cups sugar (plus 1/3 cup for later)
2 eggs
1 tsp vanilla
2 3/4 cup flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon (for later)

Cream butter and sugar. Add eggs and vanilla. Beat 2-3 minutes. Stir together flour, baking powder and salt. Add to creamed mixture. Chill 2 hours. Form in balls and roll in 1/3 cup sugar plus 2 tsp cinnamon mixture. Flatten balls with bottom of a glass. Bake 10-12 minutes at 350 degrees.

Brown Sugar Crisps

2009-12-16T07:41:00.000-08:00

I made these last night from a recipe that Sheri sent. They are sort of like chocolate chip cookies without the chocolate chips and with nuts. We like them.

Brown Sugar Crisps

2 eggs
2 cups brown sugar
1 cup butter
3 tblsp vanilla
3 1/2 cups flour
1 tsp soda
1/2 tsp salt
1 cup walnuts (I think I'll do 1 1/2 cups next time)

Cream eggs, sugar, butter and vanilla. Combine flour, soda, and salt. Add to egg mixture. Stir in nuts. Divide in half. Roll in 2-inch log in wax paper. Twist ends and refrigerate overnight or a couple of hours. Cut in 1/4" slices and place 1 inch apart on baking sheets. Bake 10-12 minutes at 350 degrees.

Red Velvet Shortbread Cookies

2009-12-16T07:37:00.000-08:00

Red Velvet Shortbread Cookies

I saw these cookies on a blog I frequent and thought they were so pretty and yet maybe not too difficult. I made a double batch and they were easy and also some of the most beautiful cookies I've ever made. I do think I like my shortbread cookies more sugary than this recipe and so I may try a different version next year, but these are wonderful! The below is posted from her blog and linked in the link.

http://www.recipegirl.com/2007/12/09/red-velvet-shortbread-cookies/

RED VELVET SHORTBREAD COOKIES

1 1/4 cups all-purpose flour
1/3 cup sugar
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup butter, cut up
1 Tbsp. red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 tsp. shortening
festive sprinkles

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.

2. Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.

Yield: About 24 cookies.

Cooking Tips:
*I made the dough using a food processor, which was easiest because it takes a bit of processing to allow the crumbs to clump together and become the proper consistency for rolling. If you’d like to try the hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
*I used gel paste food coloring to color my cookies (instead of the liquid food coloring). It’s more concentrated, and you can add more of it to get a deeper color without adding liquid to the mixture. Don’t overdo it though, or you’ll end up with red stained fingers as you eat your cookies!
*For storing: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Source: Adapted from Better Homes and Gardens

Thai Chicken Fettuccine

2009-12-10T08:05:00.001-08:00

This is a super eacy recipe and tastes like a million dollars. We had it when Todd and Austin were here once and it was a big hit.

Thai Chicken Fettuccine (from Taste of Home)

1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon soy sauce
8 ounces uncooked fettuccine
3/4 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1/4 cup minced fresh cilantro

For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside.
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and stir until crisp-tender.
Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro. Yield: 4 servings.

Maple-Flavored Chicken

2009-12-10T08:04:00.000-08:00

This is Sheri's recipe and we eat it A LOT! So delicious. And I get to think of them when we eat it, as we had it at the beach house when they visited!

Maple Chicken

1 c ketchup
1/2 c maple syrup
2 tbs prepared mustard
2 tbs Worcestershire sauce
2 tbs lemon juice
1/2 tsp chili powder
1/4 tsp garlic powder
4 boneless chicken breasts

Put all in crockpot and cook on low 4-5 hours or until chicken is done. Remove meat and shred. Return to sauce. You can do them on buns, but we do them like chicken soft tacos, with sour cream, etc. And I at least double the recipe as I use more chicken. I put as many as my crockpot will hold which varies based on the size of the breasts. We freeze what is left over and use it for next time.

Pecan Tassies

2009-12-07T21:51:00.000-08:00

This is an old Pampered Chef recipe and I love it. Super easy and yet comes out like a million dollars!

Pecan Tassies

Tart Shells-
½ cup butter, softened
1 (3oz) pkg cream cheese, softened
1 cup flour

Filling-
2 tblsp butter, melted
¾ cup brown sugar
1 egg
1 tsp vanilla
1 ½ cups chopped pecans

Beat butter and cream cheese until smooth. Add flour. Mix until a soft dough forms. Cover. Chill at least one hour (or overnight). Preheat oven to 350. Shape dough into 1 inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Press into dough to form a tart shell (use something round like the back of a wooden spoon). For filling, combine all ingredients. Mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until light golden brown. Remove from pan and cool on wire rack. Sprinkle with powdered sugar when completely cool.

Festive Holiday Bark

2009-12-07T21:50:00.000-08:00

This would have been better if I'd followed the directions... I forgot to mix it all up BEFORE pouring into the cookie sheet...

Festive Holiday Bark

16 oz. vanilla coating
2 cups small pretzels
½ cup red and green M&Ms

Line cookie sheet with waxed paper. Melt candy coating. Add remaining ingredients. Toss to coat. Spread mixture thinly on waxed paper-lined cookie sheet. Let stand until set. Break into pieces.

Gingerbread Loaf

2009-12-07T21:49:00.000-08:00

I made this last week and it came out FANTASTIC. We love it. It’s the first gingerbread I’ve done from scratch and I’m so happy with it. I got it from a magazine called Quick Cooking.

Gingerbread Loaf

4 cups flour
2 cups sugar
5 tsp baking powder
2 tsp ground cinnamon
1 ¼ tsp ground cloves
1 ¼ tsp ground nutmeg
1 tsp baking soda
1 tsp ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tblsp vegetable oil

In a large bowl, combine dry ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5 x3 inch loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean. Cool for 10 min. before removing to wire racks.

Christmas

2009-12-07T21:48:00.000-08:00

I like to bake things for Christmas, but not for gifts. If I do gifts, they all burn and it's entirely not at all fun.

So as I make things this Christmas, I'll post the review and the recipe.

Three recipes coming up!

Menus and Planning

2009-12-07T07:10:00.000-08:00

For the past few months, I've been practicing monthly menus. We spend WAY too much money on groceries and household items (i.e. the stuff from Walmart and Target) and so i'm trying to make sure eating out is NOT the norm. I'm not saying it is working, but at least it's fun.

I have an excel spreadsheet that I use and I list out the activities for the month and then the meals I've planned. I try to do 2 new recipes a week and then 2 tried-and-true recipes and then 2 staples (hot dogs, burgers, spaghetti).

For the recipes for things, I link my Excel spreadsheet to OneNote, where I keep the actual recipes. That way, I just click each day to see what I'm making and how to make it. For the common ones, I have them on recipe cards, which is the plan for all of them. Someday.

Monday, 12/7: Vera's Tuscan Chicken

2009-12-07T07:07:00.000-08:00

Vera’s Tuscan Chicken
(Chicken Wings and Peas)

Ingredients:
10 Chicken Wings
1 Cup Fresh Chopped Parsley
5 Cloves Chopped Garlic
1 Large Can Tomato Sauce
1 Pkg Frozen Peas
3 Pinches Cinnamon
1 Pkg Small Pasta Shells

Directions:
Brown wings in hot olive oil. Add parsley and garlic and lightly brown. Add tomato sauce, peas and cinnamon. Cover tightly and simmer for 45 minutes. Serve over cooked small pasta shells.
Serves 3

Thighs or breasts can be substituted for wings
Veal can be substituted for chicken
Zucchini can be substituted for peas

*****

This recipe was a recipe of "Auntie" Vera Mariani. She was a fantastic cook and wonderful woman, who never wrote down any recipes. Thankfully my mom spent time with her cooking and writing and so we have this recipe of Vera's. It's delicious, homey and easy. Requirements in our house.

What are you making for dinner?

2009-12-07T07:02:00.001-08:00

Whatever it is, it will be listed here. Unless Marc's making it and then just the name is listed here. Or if we go out. Or if I don't have a clue what we had.

Anyway, I need a place to store tried-and-true recipes, so this is it. Enjoy!