Thursday, October 30, 2008

Chicken Tortilla Soup

From Jody Adams

4 chicken breasts
1 garlic clove, minced
2 T margarine
2- 14.5 oz cans stewed tomatoes
2- 14.5 oz cans chicken broth
1 C salsa
1/2 C chopped cilantro
1 T cumin
monterey jack cheese
sour cream
tortilla chips
lime wedges

Cook and cube chicken, set aside. Mince garlic and saute and margarine. Combine all ingredients except last four. Cook on low for 8-10 hours. Serve with cheese, chips, sour cream and a squeeze of fresh lime.

Mint Chocolate Brownies

I told my best friend from Colorado about our recipe blog and she has been checking it for a while now. She sent me a couple recipes to post for her. I can vouch for her excellent culinary skills! :) Thanks, Jody! I can't wait to try these!

Mint Chocolate Brownies

From Cooking Light Magazine

Bottom layer:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
2 large eggs, beaten
1 (16-ounce) can chocolate syrup
Cooking spray

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 tablespoons fat-free milk
1/2 teaspoon peppermint extract
2 drops green food coloring

3/4 cup semisweet chocolate chips
3 tablespoons butter

1.Preheat oven to 350°.

2.To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.
3.To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
4.To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

You can tint the mint layer any color - for a halloween party I did it orange, for a baby shower, pink.

Tuesday, October 14, 2008

Pumpkin Pancakes

Wow are these amazing! I got the recipe from my friend Kristy's blog. My kids just kept asking for more, and the sauce makes them even better. Try them, you won't regret it.

2 c all-purpose flour
3 Tb packed brown sugar
1 Tb baking powder
1/2 tsp salt
1-3/4 c milk
3 eggs, lightly beaten
3/4 c canned pumpkin
1/4 c cooking oil
2-3 Tb pumpkin pie spice

1. In a large bowl, combine dry ingredients. In a second bowl, combine wet ingredients. Stir milk mixture into the flour mixture until slightly lumpy.
2. Cook as you normally cook pancakes. Do you really need me to tell you how to do that?! :)
3. We use a caramel syrup instead of maple syrup for these.

1/2 cup packed brown sugar

1 tablespoon cornstarch
1/4 cup water

1/3 cup half-and-half or light cream

2 tablespoons light-colored corn syrup

1 tablespoon butter1/2 teaspoon vanilla

In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half-and-half or light cream and corn syrup. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla.

Sometimes I add chopped pecans to the caramel sauce.

Pumpkin Soup (made in a pumpkin!)

1 med pumpkin
1 onion
1/2 lb ground beef
4 tbsp soy sauce
4 tbsp brown sugar
2 cans cream of chicken soup
21/2 cup rice
8 oz water chestnuts
2 cans mushrooms
1 cup chicken broth

Clean out pumpkin. Saute onion and meat. Add soy, sugar and soup. Simmer 10 minutes and then add rice and chestnuts and mushrooms. Spoon mixture into pumpkin and add broth. Replace pumpkin top and place pumpkin on baking sheet.

Cook on 325 for 3 hours. Yummy.

Craisen Salad

Per everyone's request from the luncheon:

1 head of red leaf lettuce
1 head of green leaf lettuce
I head of ice berg lettuce
1 8 oz package of mozerella cheese
1 8 oz package of parmesean cheese
1 lb bacon (cooked and crumbled)
1 bag craisens
1 bag sliced almonds (browned in oven)


1/2 cup chopped red onion
1 cup sugar
11/2 tsp salt
2 tsp dry mustard
1/2 c red wine vinegar
1 cup oil

I make the dressing the night before...than shake it up before serving. I also added chicken to the recipe.

Robyn's Apple Pudding Cake

This was in the RS newsletter years ago and I made it for a family get together once and everyone loved it! My step-father asks for it all the time- it's a real winner!

1 c sugar
1/2 c butter
1 egg
2 unpeeled, grated apples
1 c. flour
1 tsp. baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 c chopped nuts (optional)

Cream butter and sugar together, add egg. Mix in remaining ingredients and pour into 9 x 9 pan. Bake at 350 for 30-40 min.

1/2 c butter
1 c. sugar
1/2 c evaporated milk
1 1/2 tsp vanilla
dash nutmeg

Heat all ingredients in a small pot until butter is melted. Spoon over individual cake slices and top with whipped cream.

(This sauce makes a fantastic syrup for pancakes and french toast as well. Shelese, this is the one we had at your shower).

Jell-O popcorn balls

These are so fun to use with orange jello, add a little green gum drop stem and make into little pumpkins for Halloween. Enjoy!

1 c karo syrup
1/2 c sugar
3 oz box jello geletain
9 c popped popcorn

Bring karo and sugar to a boil. Add jello and stir until dissolved. Pour over popcorn and toss. Shape into balls with greased hands.

Pumpkin Soup

This recipe is really simple and I love to have it with rolls and salad- our own soup/ salad/ breadstick dinner. I love it in the fall, obviously! It is from the 2005 Taste of Homes Halloween magazine.

1/2 C finely chopped onion
2 T butter
1 T flour
2 cans chicken broth
1 can (15 oz) solid-pack pumpkin
1 t brown sugar
1/4 t salt
1/8 t pepper
1/8 t ground nutmeg
1 C heavy whipping cream

In large saucepan, saute onion in butter till tender. Remove from heat; stir in flour till smooth. Gradually stir in broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer for 5 minutes. Add the cream and cook for 2 minutes until heated through.

Thursday, October 9, 2008

Kathy’s Hot Artichoke-Chili Dip

Kathy’s Hot Artichoke-Chili Dip

14 oz. can artichoke hearts (drained and chopped)
4 oz. can chopped green chiles (do not drain)
1 cup shredded cheddar cheese
¾ cup fresh grated or shredded parmesan cheese
1 cup mayonnaise

Mix ingredients together and heat in the microwave around 6 minutes.

Tuesday, October 7, 2008

Teriyaki Salmon

Teriyaki Salmon
From the Fairfax Ward Cookbook:

I love the Fresh Salmon from Costco. (You get a large portion, so invite someone over or freeze the extra.)

Line a pan with foil and heat oven to broil.

Brush Yoshida's teriyaki sauce over the top of the salmon and broil about 6 minutes.

Take salmon out, flip it over, brush with teriyaki sauce and broil about 6 minutes.

Test to make sure it is done.

This is great served with brown rice and the Mango Salsa from Costco mixed into it.

Pesto Chicken Tortellini

2 pkgs cheese filled tortellini
1/2 cup alfredo sauce
7 oz pesto
1/2 cup thinly slices red onion
1 yellow summer squash, cut lengthwise in half
1 lb. boneless skinless chicken breast halves
1 large tomato chopped
freshly grated parmesan cheese

Cook and drain tortellini as directed on package. Reserve 1/4 cup alfredo sauce. Mix remaining 1/4 cup and the pesto; toss with tortellini and onion. Brush squash with some reserved alfredo and set aside. Cover and grill chicken, brushing with reserved alfredo and turning occasionally until juices run clear. Cover and grill squash, cut sides down, about 10 minutes. Cut chicken into 1-inch pieces and cut squash crosswise inot 1/4 inch slices. Line serving plate with lettuce leaves. Arrange tortellini mixture, chicken, squash and tomato on lettuce. Sprinkle with cheese. Server warm or cover and refrigerate about 2 hours, until chilled. Serves 6

Sunday, October 5, 2008

S’mores Cheesecake

This recipe seems like a lot of work, but since I started it the night before it really was a breeze. Allow for plenty of chill time. And the food processor is a must. I used the broiler and achieved the look above. Just watch it very carefully. This recipe will feed a crowd--if you choose to share. :) Enjoy!

S’mores Cheesecake

1 1/2 cups graham cracker crumbs (made from 9 whole crackers finely ground in processor; 1 packet)
3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted
9 ounces high-quality milk chocolate, chopped ( I used Hershey’s Bliss Dark Chocolate)
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar (I upped it to 1 cup to accommodate for the dark chocolate)
1/8 teaspoon salt
3/4 cup heavy whipping cream
3 large eggs
1 cup sugar
2 large egg whites
3 tablespoons water
1 teaspoon cream of tartar
1/8 teaspoon salt
12 large marshmallows, cut into quarters with wet kitchen scissors
1/2 teaspoon vanilla extract

For crust:
Position rack in center of oven and preheat to 350°F. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325°F.
For filling:
Stir chocolate in top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally.
Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
Bake cake until outer edge is slightly puffed and cake is barely set in center (center will look shiny and move slightly when pan is gently shaken), about 55 minutes. Transfer cake to rack. Run small sharp knife around cake to loosen. Chill uncovered until cold, 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
For topping:
Whisk sugar, egg whites, 3 tablespoons water, cream of tartar, and 1/8 teaspoon salt to blend in large metal bowl. Set bowl over saucepan of simmering water; whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using hand held electric mixer, beat until stiff shiny peaks form, about 4 minutes (It took me 6 minutes). Beat in vanilla.
Scrape topping onto cheesecake. Using offset metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
Using kitchen torch, lightly brown topping in spots. (Or preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 1 minute.) Chill cake until cold. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and keep chilled. Remove pan sides. Place cake on platter.
Bon Appetit July 2008/recipe by Rick Rogers