Week of Dec 30, 2012

Sun - Scalloped Potatoes with Ham
Mon - New Years Eve - Pizza Hut!
Tue - Skillet Beef and Macaroni (Pace Salsa Recipe)
Wed - Loaded Baked Potato Soup 
Thur - Yakitori (Kikkoman Recipe) 
Fri - Ham Stuffed Perogies (Foodnetwork)

Scalloped Potatoes and Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

Slice potatoes thinly, with skin, (I prefer using a Mandolin for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDED/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSAROLE!

To assemble, in a greased 9 in square baking s=dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven (do not pre-heat).

Skillet Beef & Macaroni

From: Campbell's Kitchen
Prep: 20 minutes
Cook: 15 minutesServes: 4

This scrumptious one-skillet dish is easy to make, budget-friendly and kid-friendly. It's got lots of favorite ingredients like ground beef, corn, picante sauce, cheese and macaroni...it's a winner.

Ingredients:

1 pound ground beef 
2 stalks celery, diced (about 1 cup)
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup Pace® Picante Sauce 
1 can (about 8 ounces) whole kernel corn, drained
1 cup elbow macaroni, cooked and drained
Shredded Cheddar cheese

Directions:

Cook the beef, celery and oregano in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Stir the soup, picante sauce, corn and pasta in the skillet.  Cook and stir until the mixture is hot and bubbling.  Sprinkle with the cheese and cook until the cheese is melted.

Yakitori (Kikkoman Soy Sauce Recipe)  http://www.kikkoman.com/cookbook/search/recipe.php?numb=00001155

Smoked Ham Stuffed Perogies http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./smoked-ham-stuffed-perogies-recipe/index.html

Week of Dec 23, 2012

Sun - Beef and Barley Soup
Mon - see Christmas Eve Dinner
Tue - see Christmas Day Breakfast
Wed - Leftovers
Thur - Cashew Chicken
Fri - Carbonara (Food Network)

Beef and Barley Soup

1 tbsp olive oil

1 lb beef stew meat

salt and freshly ground black pepper

1 cup (1/2-inch) diced carrots (4 carrots)

1/2 cup chopped yellow onion

1 cup   (1/2-inch) diced celery (2 stalks)

2 garlic cloves, pressed

3 bay leaves

32 oz beef broth

2 cups water

1 cup   pearled barley

1 tbsp Worcestershire Sauce

Directions

1. Heat the olive oil in a large pot or Dutch oven. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, turning over when the meat no longer sticks to the pan, for 10 minutes until browned all over. Remove with a slotted spoon and put on a plate/bowl. 

2. Add carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Add the bay leaves. Return the meat to the pot and add the broth, water, Worcestershire sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the bay leaves, and skim off the fat.

3. Meanwhile, bring at least 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

4. After cooking beef and veggies for an hour, add the barley and simmer for 15-20 minutes, or until tender. Taste, add salt and pepper if necessary. Serve hot.

Cashew Chicken http://www.foodchannel.com/recipes/recipe/cashew-chicken/

Chicken Carbonara http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-carbonara-recipe/index.html

Christmas Day Breakfast

Cinnamon Rolls (see breads recipes page)

Blueberry Strudels
Egg and Sausage Casserole bake 
Hashbrowns with smoked ham 

NOTE: I make everything (but the hashbrowns) the day before so I just have to warm it all in the oven. 350F for 10-15 minutes for the rolls, 20-30 minutes for the casserole.

Blueberry Strudels

http://www.foodnetwork.com/recipes/claire-robinson/blueberry-strudels-recipe/index.html

Egg and Sausage Casserole Bake

1 lb roll breakfast sausage

5 eggs

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

OR EASY ONE PAN MEAL: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Double the recipe above and pour over the Sausage mixture.

Hashborwns with Ham

1 package Ore-Ida shredded hashbrowns (frozen bag) OR 4 large baking potatoes, peeled cleaned, shredded and patted dry.

2 tbsp veggie oil

1 thick cut steak ham, cubed

Salt and Pepper to taste

In a large skillet, heat oil on med-high. Add in potatoes. Sprinkle generously with salt and pepper. Once potatoes are browned on one side flip them and had the ham. Stir. Brown other side. Add additional salt and pepper if needed. Serve warm.

Christmas Eve Dinner 2012

Christmas Eve Dinner

Appetizers: 

Cheese Fondue

Veggie Tray with Dill Dipping Sauce

Dinner menu:
Prime Rib Roast with Pan Gravy

Honey Glazed Carrots and Ginger
Creamy Mashed Potatoes

Sauteed Mushrooms
Dinner Rolls (see Breads page)

Dessert: 
Bread Pudding with Whiskey Sauce with Vanilla Ice Cream

Ginger Angel Food Cake

Appetizers:  

Cheese Fondue http://www.foodnetwork.com/recipes/alton-brown/fondue-vudu-recipe2/index.html if you don't have hard cider (or regular cider) use a dry white wine or flat beer.

Assorted Chopped Fresh Veggies: baby carrots, broccoli, cherry tomatoes, sugar sanp peas, celery sticks.

Dill Dip:

2 tbsp Pampered Chef All Purpose Dill Mix

1/2 cup Mayo

1/2 cup Sour Cream

Combine until incorporated. Refrigerate at least 1 hour before serving, overnight preferably.

Dinner:
Michael is in charge of the meat, so I don't have the recipe. However, here is one I know he likes: http://www.foodnetwork.com/recipes/bobby-flay/roast-prime-rib-with-thyme-au-jus-recipe/index.html
Pan Gravy: 

• 3 tablespoons all-purpose flour
• 2-3 cups low sodium beef broth
• 1/2 cup red wine
• Pan juices/drippings from Roasting Pan
• Salt and pepper
• In a container with a lid, place 1/2 cup broth, 1 tsp salt and pepper, and flour. Put lid on and shake vigorously to make the "slurry". Place the Roasting pan with the juice on stove and heat on high heat. Pour in the wine. Scrape the bottom of pan to remove the bits. If the roasting pan is not big enough to hold the rest of the broth, pour drippings into a sauce pan - CAREFULLY.  Add the rest of the broth and the slurry. Whisk. Boil, stirring constantly, over high heat until thickened. Take off heat once the sauce is just thickened, if you keep heating after it thickens it will turn to solid jelly looking thing when it cools.

Mashed Potatoes

3  pounds red skinned potatoes

2+ tbsp salt

1 cup half-and-half

2 tbsp butter

6 cloves garlic, crushed

Directions

Peel (if desired) and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Add garlic to water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

Heat the half-and-half in a medium saucepan over medium heat until simmering. Remove from heat, add butter, and set aside.

Remove the potatoes, drain. Add half-and-half/butter and mash together with potatoes. Add salt and pepper if necessary/desired. Serve warm.

Honey Glazed Carrots

16 oz bag baby carrots
2 tbsp honey
2 tbsp brown sugar
2 tbsp fresh ginger, peeled, sliced thin.
3 tbsp butter
1/4 tsp salt 
1/4-1/2 cup water
In a non-stick pan, melt butter and stir in ginger. Add honey, 1/4 tsp salt, water, and sugar and stir to dissolve. Stir in carrots. Cover to steam. Stir occasionally, over medium heat, and cook 8 minutes or until tender. Add more boiling water if all the water evaporates before the carrots are tender. 

Sauteed Mushrooms

• 1 teaspoon chopped garlic
• 3 cups cleaned and sliced mushrooms (button, portobello, mixed, etc)
• 2 tbsp butter
• 1/8 cup olive oil
• Salt and freshly ground black pepper
• Heat a large skillet to medium high heat and add the oil. Add garlic and mushrooms and toss until all mushrooms are golden brown and caramelized. Remove from the heat. Add butter and season with salt and pepper, to taste. Serve immediately.

Dessert:

Ginger Angel Food Cake http://www.foodnetwork.com/recipes/food-network-kitchens/ginger-angel-food-cake-recipe/index.html

Week of Dec 16, 2012

Sun - Chicken Paprikash (Foodnetwork)
Mon - Lentil Soup with Beef (Giada deLaurentis)

Chipotle Corn Chili Bread Bake

Tue - Taco Skillet
Wed - Chili Corn Bread Bake (Pampered Chef)
Thur - Roasted Ginger Vegatable Stir Fry (Food Channel)
Fri - Grilled Cheese and Tomato Soup


Chicken Paprikash http://www.foodnetwork.com/recipes-and-cooking/5-weeknight-meals/pictures/index.html

Lentil Soup with Beef http://www.foodnetwork.com/recipes/giada-de-laurentiis/lentil-soup-with-beef-recipe/index.html

Taco Skillet

1  package Mexican Style Rice (such as Rice a Roni)

1  lb ground beef or turkey

2  tbsp margarine

2  cups water (amount specified by rice package)

1/2  cup Mexi corn

1 can diced tomatoes, with liquid

1 can black beans, drained (optional)

Shredded Cheddar Cheese (optional)

1. In large skillet, cook 1 lb. ground beef or turkey until no longer pink; drain.

2. Stir in rice mix, 2 Tbsp. margarine, 2 cups water, tomatoes and Special Seasonings; bring to a boil.

3. Cover, reduce heat to low and simmer 20 min. or until rice is tender. Add 1/2 cup of mexi corn and black beans during last 5 min. of simmering. Sprinkle with shredded cheese, if desired, when serving.

roasted ginger vegatable stir fry http://www.foodchannel.com/recipes/recipe/roasted-ginger-vegetable-stir-fry/

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece browns. Uncover. Turn sandwiches over and cook until brown on other side, about 3 minutes. Serve hot with hot soup.

Week of Dec 9, 2012

Sun - Salsbury "Steak" (Foodnetwork)
Mon - Microwave White Chicken Chili
Tue - Jerk Pork and Baked Sweet Potatoes
Wed - Breakfast Bake
Thur - Easy Crescent Taco Bake
Fri - (eating out)

Salsbury Steak with Mushroom Gravy http://www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-mushroom-gravy-recipe/index.html

Microwave White Bean Chili

3  whole heads garlic (about 48 cloves), unpeeled  

¾ tsp salt, divided  

3 tbsp olive oil, divided  

2  poblano peppers  

1  medium onion  

1½  lb boneless, skinless chicken thighs  

2  tbsp Southwestern Seasoning Mix  

2  cans (15.5 oz each)  Great Northern beans, drained  

1  jar (16 oz) salsa verde

Slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well  using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; 

microwave an additional 4-6 minutes or until chicken is cooked through. 

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. 

Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. 

Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. 

Omit salt. 

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced 

avocado or chopped cilantro. 

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

Jerk Pork Loin

1 - (4 lb) boneless pork loin, with fat left on

2 tablespoons olive oil

6-9 tbsp Jerk Rub (Pampered Chef Rub, or other PC rub)

Directions

Preheat oven to 475 degrees F.

Brush meat with oil and sprinkle with rub. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Place in roasting pan.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 160F, remove the roast from the oven. Allow to rest 20 minutes before serving.

Baked Sweet Potatoes

4-6 sweet potatoes, even in size and scrubbed

Topping:

4 tablespoons brown sugar

6 tablespoons butter

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F.

Mix topping items together.  Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Cut potatoes open. Scoop one tbsp on each potato. Enjoy.

Breakfast Bake
5 eggs
1 can condensed Healthy Request mushroom soup
1 lb turkey breakfast sausage or bacon1 cup cheddar cheese and 1/4 cup for topping
3 cups Ore-Ida hash browns (frozen bag) thawed
1/2 tsp each salt and pepper
butter for greasing casserole dish
Mix all ingredients together (reserving the 1/4 cup cheese for topping) in a mixing bowl until incorporated. Pour into a well greased 2 quart casserole dish. Sprinkle cheese on top. Bake at 350 until egg is set and the top is lightly browned. Let cool 5 minutes. Serve with toast.

Easy Crescent Taco Bake
I like to add a can of black or pinto beans to this recipe.
http://www.pillsbury.com/recipes/easy-crescent-taco-bake/9c2bd5f7-63f7-4a6c-afa3-56baeedbc35a

Week of Dec 2 2012

Sun - Pot Roast
Mon - Oven Beef Stroganoff
Tue - Bacon Wrapped Meatloaf

Chicken Cordon Blue Sandwiches

Wed - Chicken Vegetables and Potatoes Bake
Thur - Beef Tacos
Fri - Chicken Cordon Bleu sandwiches (FoodNetwork)

Oven Beef Stroganoff
2 lb stew meat (beef cubes)
1 can condensed Healthy Request mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each onion salt, garlic powder, salt and pepper
water as needed
1 cup sour cream
3 cups whole grain egg noodles
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and seasonings, mix. Place meat in soup mix. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just covering meat. Add more HOT water as needed. Meanwhile, boil noodles, according to package.
When meat is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Add in sour cream. Mix with meat and noodles. Serve immediately. Serve with a green salad or a veggie. (We like seasoned green beans with this).

Bacon Wrapped Meatloaf
I will actually be using my meatloaf recipe, but using the recipe below to wrap the bacon.
http://www.foodnetwork.com/recipes/cooking-live/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe/index.html

Chicken Vegetable Potato Bake
4 Chicken Breast Halves
2 lb Red Potatoes, quartered
1 (12 oz) bag of frozen vegetables (I recommend green beans, broccoli, or sugar snap peas)
2 (1 oz) packets of dry Salad Dressing Mix (such as Ranch or Italian) 
         OR 4 tbsp meat Rub, such as Citrus Basil Rub
1/4 cup Olive Oil
1 tsp each salt and pepper
NOTE: I will be using Pampered Chef Citrus Basil Rub and adding zest and juice of 1 lemon.
Preheat oven to 350F
In a large mixing bowl, whisk salt, pepper, oil and dressing mix together. Add potatoes and chicken to bowl and coat in dressing mixture. Pour into a 9X13 baking pan. Arrange potatoes on bottom, and chicken on top. Spread the vegetables over the chicken. Cover with foil. Bake at 350F until potatoes are tender and chicken is no longer pink, 30-45 minutes.

Ground Beef Tacos
1 lb lean ground beef
1 medium onion, chopped
1/2 cup Pace Pacanta Sauce (not chunky) OR your fav salsa
1/2 tsp ground cummin
1/2 ground Cheyenne pepper
8-12 corn tortillas
Shredded Cheese
1 cup loosely packed cilantro, chopped
4 Limes
2 cups shredded cabbage OR lettuce (optional)
Chop onion. Add 1/4 of the onion and 1/4 of the cilantro and the beef to a skillet. Sprinkle on cummin and cheynne. Stiring frequently, brown beef, crumble. Drain. Return to skillet, add in sauce. Heat through.
Meanwhile,  add rest of onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 
Heat tortillas in microwave in a paper towel for about 1 minute or until hot. (OR heat with a small amount of oil on in a pan, keep warm in a warmer) 
To assemble tacos: tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

Chicken Cordon Blue Sandwiches  http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-cordon-bleu-sandwiches-recipe/index.html

Week of Nov 25, 2012

Sun -  Brie or Goat Cheese Sliders

Chicken Broccoli Bake

Mon - Chicken and Broccoli Bake
Tue - Alferdo with Ham and Peas
Wed - Chili Skillet
Thur - Ramen and Vegetables On Pot Dish
Fri - Oven Beef Strogenoff

Brie or Goat Cheese Sliders
Follow recipe here for Sliders
I will be using leftover homemade rolls and cheese from Thanksgiving, instead of using buns and Mayo.

Chicken and Broccoli Bake
http://www.pillsbury.com/recipes/chicken-and-broccoli-bake/d479785c-7500-47dd-87f3-e698dd371914

Alfredo with Ham and Peas  

1 tsp. olive oil

1 Ham Steak, cut into cubes, any bone or fat discarded

1 cup frozen green peas, thawed

1 jar (1 lb.) Alfredo Sauce

1/8 tsp. ground black pepper

8 ounces linguine, cooked and drained

Directions

Heat olive oil in 12-inch nonstick skillet over medium-high heat ham and peas, continue cooking, stirring occasionally, 5 minutes. Stir in Alfredo Sauce and black pepper.

Reduce heat to medium and simmer, stirring occasionally, until warmed. Serve over hot linguine (prepared according to package).

Three Bean Chili

1 lb ground beef

1 can refried beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1/2 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1 tsp chili powder

2 tsp onion powder

1 tbsp oil

In a large skillet, brown beef, drain. Remove. Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Ramen and Vegetables On Pot Dish
2 (3 oz) Ramen Noodle Soup
1 (12-16 oz) package frozen Asian mixed vegetables or stir fry mix
1-2 lb of your favorite stir fry meat (thinly sliced chicken, pork, or beef) (or whole shrimp)
2 tbsp oil
2 tbsp soy sauce
2 tbsp water
1 tsp honey
1 tsp rice whine vinegar
1/2 tsp ground (powdered) ginger
Chopped scallions (green onions, optional)
Boil Ramen noodles and veggies for 3 minutes, until noodles are tender. Drain. Mix together water, soy sauce, honey, vinegar  ginger, and the flavor packets from Ramen packages in a small bowl. Heat a skillet on medium-high heat, add oil and cook meat until done. Stir in noodles, veggies, sauce mix. Top with chopped scallions.

Thanksgiving 2012

Thanksgiving Menu:
Roasted Turkey with Stuffing
Sage, Sausage and Apple Dressing 
Cranberry Orange Sauce
Warm Spinach and Squash Salad or Roasted Veggies
Special Green Beans
Mac n' Cheese
Candied Sweet Potatoes
Roasted Garlic Mashed Potatoes
Rolls (see bread recipes)
Buttermilk pie
Whoopie Pies
Thanksgiving Cookies

DAY BEFORE TO DO:
Rolls (see bread recipes)
Butermilk Pie http://www.foodnetwork.com/recipes/paula-deen/olivias-buttermilk-pie-recipe/index.html  I will be adding a shot of whiskey to this recipe and putting it into a bottom pie shell.

Whoopie Pies

Cookie part:

1 box Cake Mix (any flavor)

1/3 cup butter, softened

2 eggs

1 tsp vanilla

Filling part:

3/4 cup (175 mL) butter (11/2 sticks), softened

2 oz (60 g) cream cheese, softened

1 cup (250 mL) powdered sugar

1 jar (7.5 oz/213 g) marshmallow creme

 Cookie: Preheat oven to 350°F. In large bowl, mix cake mix, butter, vanilla and eggs with spoon until soft dough forms. On cookie sheets with parchment, drop dough using a leveled large scoop (3 tbsp scoop) 2 inches apart. Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

Filling: Beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed until well blended.

To assemble whoopie pies: turn the cookies bottom side up. Using medium scoop (2 tbsp scoop), scoop filling onto each cookie bottom. Top with remaining cookies, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving.

Roast Sweet Potatoes 2 pounds sweet potatoes. peel and cube. Drizzle with olive oil. Bake on a sheet pan at 350F for 20 minutes (they will finish baking tomorrow). Refrigerate for thanksgiving.
Roast Squash for salad remove seeds. cut into quarters. Drizzle with olive oil and bake on a sheet pan at 350F for 1 hour (or until tender) turning squash over once. Refrigerate for thanksgiving salad.
Roast Garlic: one head of garlic, cut off top so cloves are exposed. Put in the middle of a sheet of foil. Drizzle with 2 tbsp olive oil and sprinkle with salt. Wrap foil around garlic so it is enclosed. Bake at 350F for 45 minutes.

Cranberry Orange Sauce

1/2 cup sugar

1/2 cup orange marmalade or jam

1 cup water

1 (12 oz) package Fresh or Frozen Cranberries, rinsed and drained

Directions:

Combine water and sugar, jam  in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Mac n' Cheese omit bacon. Assemble, and refrigerate, bake day of

DAY OF
Sage, Sausage, Walnut and Apple Dressing

1 stick butter, unsalted

1 medium onion, finely diced

3 large stocks celery

2 granny smith apples, peeled, cored and chopped

1 pound Italian bulk sausage

2 garlic cloves, pressed

3 tsp poultry seasoning

4 tsp dried sage

2 tsp dried parsley flakes

2 tsp dried thyme

1 cup chopped walnuts

24 oz toasted/dry bread cubes

1 1/2 - 2 cups (1 pint) vegetable stock

Salt and freshly ground black pepper

Directions

Melt the butter in a large skillet and sauté the onions, celery, garlic, apples, and sausage, breaking up the sausage as you cook. When sausage is done add the seasonings and walnuts. Add the bread and moisten with the vegetable stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.

Place into a buttered casserole dish and bake (at same temp as turkey) for 35-45 minutes, or until top is browned.

Roasted Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 roasted garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately. 

Special green beans: 
1 Ham Steak
2 lb Fresh Green Beans
Salt and Pepper to taste
1/4 sliced almonds, if desired
Boil or steam the green beans with ham steak (cut into small pieces) including any fat or bone that was in it, until the green beans reach desired doneness. Drain and remove fat/bone. Toss with toasted almond slices, salt and pepper.

Candied Sweet Potatoes

sweet potatoes (roasted yesterday)

5 ounces graham crackers

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/2 teaspoon salt

6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus more for greasing the baking dish

1 (10 1/2-ounce) bag mini marshmallows

Directions

Coat the bottom of a 13 by 9 by 2-inch glass baking dish with 2 tablespoons butter. Ground the crackers, spice, butter, brown sugar, and salt in a food processor until the mixture forms lumps slightly larger than peas.

Spread sweet potatoes out in the 13X9 dish. Sprinkle with craker mixture. Then top with marshmallows. Bake until the marshmallows are golden, about 25 minutes. Serve warm.

Week of Nov 18, 2012

Sun - Garlic and Herb Beef Tenderloin (Pampered Chef Recipe)
Mon - Italian Wedding Soup
Tue - Country Beef and Veggie Skillet (Campbell's Recipe)
Wed - Frozen Lasagna (boxed, prepared according to package)
Thur - See Thanksgiving Menu
Fri - Turkey Soup

Garlic and Herb Beef Tenderloin (Pampered Chef Recipe)
BEEF
1 tsp oil
4 beef tenderloin fillets (4-6 oz each)
1 tbsp Crushed Peppercorn and Garlic Rub (or steak seasoning)
SAUCE
1 shallot
1/4 cup dry white wine, such as Chardonnay
1 pjg (5.2 oz) garlic and herb flavored cheese spread (OR 2/3 cup chive cream cheese)
1/3 cup chicken broth
Prepare beef: Add oil to stainless steal skillet over medium-high heat 1-3 minutes until shimmering. Season fillets with rub. Cook undisturbed for 3-5 minutes or until browned. (will move easy ready, if it sticks it's not ready) Turn fillets over cook another 3-5 minutes or until reaches 140F for medium rare. Remove fillets to plate and tent with foil.
Sauce: finely chop shallot. Return skillet to heat and cook shallot 30-45 seconds or until softened. Add wine. Whisk to loosen bits from pan. Add cheese, cook until melted. Add broth and cook additional 30-45 seconds or until heated through. Serve with fillets and mashed potatoes.
4 servings. 1 fillet and 2 tbsp sauce: 400 calories, 32g fat, 2g carbs, 24g protein.

Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.

Country Beef and Veggie Skillet (Campbell's Recipe) http://www.campbellskitchen.com/recipes/recipedetails?recipeid=24235&fm=internal_search

Turkey Soup
10 cups Turkey Broth (recipe below)
2 carrots, chopped
2 celery stocks, chopped
1 cup peas (frozen is fine, thawed)
2 cups egg noodles
2 cups leftover turkey meat, chopped
BROTH:
In a large soup pot, bring to boil, add left over bones of turkey, 2 carrots chopped, 1 onion cut into quarters, 3 celery stocks chopped, 3 bay leaves. Reduce to simmer and cook, stirring occasionally, until bones brake apart from each other when pinched with tongs, about 3 hours. Skim fat off, if desired, during cooking every 30 hour. Strain. Reserve liquid (broth) and throw out solids.
SOUP:
Bring broth to boil in a large soup pot. Add pasta, and veggies, boil until pasta and veggies are tender. Add turkey and boil until hot.

Week of Nov 11, 2012

Sun - Fish and Corn Chowder (Rachel Ray)
Mon - Chicken and Rice Casserole
Tue - Shake and Bake Pork Chops with Sweet Potato Casserole
Wed - Pasta e Fagioli
Thur - Chicken Cordon Bleu (Tyler Florence)


Fish and Corn Chowder
http://www.foodnetwork.com/recipes/rachael-ray/fish-and-corn-chowder-recipe/index.html
Because I don't like fish but my family does, I will be using chicken stock instead of fish stock and adding the cooked fish to their bowls at the end.

Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp+ each Salt and Pepper
1 tsp Garlic Salt
Grease a 9x13 pan with butter. Sprinkle Chicken Breasts with salt and pepper - both sides. Mix rice, salt, pepper, garlic, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed. Serve with a vegetable or salad.

Shake and Bake Pork Chops made according to package.
Sweet Potato Casserole
2 cans Yams or Sweet Potatoes, drained
1 cup candied walnuts or pecans (recipe below)

• 3 tbsp butter, melted, plus more for casserole dish
• 1 egg, lightly beaten
• 1/2 cup packed dark brown sugar
• 1 tsp kosher salt
• 1/2 tsp ground cinnomon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• Freshly ground black pepper
• In a mixing bowl, mash yams or sweet potatoes. Mix in sugar, salt, seasonings, egg and butter. Whisk until smooth. Butter a 2-qt casserole dish. Spread yam/potatoes in dish. Sprinkle the nuts on top. Bake at 350F for 30 minutes or until slightly puffed and browned.

• Candied Pecans (Foodnetwork recipe):

  • 2 tablespoons unsalted butter
  • 1/2 cup pecan halves
  • 2 tablespoons packed light brown sugar
  Melt the butter in a large skillet over medium-high heat. Add the pecans and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool.

  Yield: 1/2 cup candied pecans

Pasta e Fagioli

·                                 1/8 pound (about 3 slices) pancetta, chopped

·                                 1 lb Italian Sausage (hot or mild)

·                                 2 dried bay leaves

·                                 1 medium onion, finely chopped

·                                 1 small carrot, finely chopped

·                                 1 rib celery, finely chopped

·                                 4 large cloves garlic, chopped

·                                 Coarse salt and pepper

·                                 1 (15 oz) can cannellini beans, drained

·                                 1 (16 oz) can red kidney beans, drained

·                                 1 large (18 oz) crushed tomatoes with liquid

·                                 1 (26 oz) can pasta sauce (I use Hunts Meat)

·                                 1 can (1 1/2 cups) of stock

·                                 2 cups dry ditalini

·                                 Grated Parmigiano or Romano, for topping

Directions

Heat a deep pot over medium high heat cook and chop up sausage. Remove sausage, and add pancetta. Brown the pancetta. Then add the chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomatoes with liquid, pasta sauce, and stock to pot and raise heat to high. add bay leaves. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Remove bay leave.

Week of Nov 4, 2012

Sun - Zuppa Toscana
Mon- Enchiladas 
Tue - Beef-a-Roni
Wed - Ham Pie
Thur Teriyaki Meatballs with Rice (Pampered Chef recipe)
Fri - Super Nachos

Zuppa Toscana

• 2 cups chopped kale
• 1 lb hot italian sausage
• 1 tbsp olive oil (if needed)
• 2 garlic cloves, pressed
• 1 box stock (chicken or veggie), heated
• 3 lb potatoes, sliced
• 1 cups milk
• 1/2 cup heavy cream
• 3 tsp salt
• 1 tsp freshly ground pepper

In a large saucepot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Chicken Enchiladas

2 cups cooked diced or shredded chicken, salted

12-16 corn tortillas (taco size)

1 can cream of chicken soup

1 large can (around 7 oz) of diced green chilies 

1 tsp cumin

1/4 tsb chyenne chilli powder or Chipotle Chili Rub

1 cup of sour cream

Shredded cheese

Mix soup, chili's, sour cream in a bowl, and set aside. Warm the tortillas in the microwave for 30-60 seconds until flexible.

Spray a 9x13 rectangular baking pan with oil. To assemble the enchiladas, place tortilla in the pan, fill with a spoonful of chicken, cream mixture, and a sprinkling of cheese. Roll the tortilla up with the open side down. Repeat until pan is full. I usually do 12 total - 8 down lengthwise, an two sets of two on the side of the pan. Spread the rest of the cream mix over the top. Sprinkle with cheese.

Heat in 350 degree oven for about 30 minutes until hot.

Ham Pie

Crust use Pillsbury ready made crust according to package direction

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

Filling

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

To assemble pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown.

Teriyaki Meatballs with Rice

Ingredients:
1   pound 93% lean ground turkey 1/4   cup plain dry bread crumbs 1   teaspoon peeled and finely chopped fresh gingerroot 1/2   teaspoon salt 2   teaspoons vegetable oil		3/4   cup teriyaki baste and glaze 1   small red or green bell pepper, diced 1   can (8 ounces) pineapple chunks in juice 1/2   cup thinly sliced green onions with tops 2   cups hot cooked rice

Directions:
1.	In Classic Batter Bowl, combine turkey, bread crumbs, gingerroot and salt; mix gently but thoroughly. Form mixture into 20 meatballs, about 1 1/2 inches in diameter.
2.	Heat oil in 12-in. Skillet over medium heat until hot. Add meatballs and cook, turning frequently using Chef's Tongs, about 5-7 minutes or until meatballs are brown on all sides. Add teriyaki baste and glaze, bell pepper, pineapples and juice; stir gently to coat meatballs evenly. Reduce heat to low; cover and simmer 8-10 minutes or until meatballs are cooked through. Sprinkle with green onions. Serve meatballs and sauce over hot cooked rice.
Yield: 4 servings Nutrients per serving: Calories 450, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 90 mg, Carbohydrate 58 g, Protein 25 g, Sodium 1670 mg, Fiber 2 g  Cook’s Tips: Teriyaki baste and glaze is a thickened, bottled teriyaki sauce that can be found in the ethnic section of most grocery stores.

Super Nachos

http://www.foodnetwork.com/recipes/rachael-ray/super-nachos-recipe/index.html