Pasta Chicken Cheese Casserole

1-1/2 cups uncooked medium shell pasta

2 tablespoons all-purpose flour

1/4 cup water

1-1/4 cups chicken broth

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup VELVEETA Pasteurized Prepared Cheese Product diced

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1-1/2 cups cubed cooked chicken breast

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

 

Cook pasta according to package directions. Meanwhile, in a saucepan, combine the flour and water until smooth. Gradually stir in broth.
   Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the soup, cheese and seasonings. Cook and stir for 5 minutes or until cheese is melted.
   Drain pasta; place in a bowl. Stir in soup mixture and chicken. Transfer to a greased 1-1/2 qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 2-4 servings.

Baked Spaghetti

 

1 cup chopped onion

1 cup chopped green pepper

1 tablespoon butter

1 can (28 ounces) Hunt’s® Original Diced Tomatoes, undrained

1 can (4 ounces) mushroom stems and pieces, drained

1 can (2-1/4 ounces) sliced ripe olives, drained

2 teaspoons dried oregano

1 pound ground beef, browned and drained, optional

12 ounces spaghetti, cooked and drained

2 cups (8 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/4 cup water

1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.
   Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

Sausage and Rice Casserole

I use to make this when my kids were little, they loved it. I have been thinking about my kids a lot when they were little this past few weeks and so a lot of the recipes I use to make keep popping up in my mind.

 

16 fresh pork sausage links (about 1 pound)

1/2 medium green pepper, chopped

1/2 medium sweet red pepper, chopped

1 tablespoon canola oil

3 cups cooked long grain rice

4 to 5 medium tomatoes, peeled and chopped

1 package (10 ounces) frozen corn, thawed

1 cup (4 ounces) shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon dried basil

1 cup soft bread crumbs

2 tablespoons butter, melted

Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
  In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.

Davis Lewis Orchards Beet Chips

This was at the bottom of the bag, it was an after thought to take a picture.

 

I was at Safeway today and came across these beet chips. I added them to my basket not 100% sure

if I would get them or not. I am so glad I did, I loved them. I just wished they were not made with oil. I had David try them and he loved them, even my husband thought they were good but since they were high in carbs he did not eat very many. My son Jacob would not even try them and Danny did not much care for them.  If you like beets you will love these, even if you you don't like beets you will like them. My husband and son do not like beets and these were a huge hit.

Butterscotch Pecan Cookie Mix in a Jar

Butterscotch Pecan Cookie Mix in a Jar
1 1/4 cups - all-purpose flour
1/2 teaspoon - baking soda
1/2 teaspoon - salt
3/4 cup - firmly packed Light Brown Sugar
1 cup - butterscotch chips
3/4 cup - chopped pecans
Combine flour, baking soda and salt in a small bowl. Spoon into 1 quart, widemouthed canning jar. Layer remaining ingredients in order given, making sure to pack down each layer firmly. Clean inside of jar with a dry paper towel after each layer. Decorate lid by cutting fabric into a 7-inch wide square or circle. Secure with a rubber band and tie with a decorative ribbon and accents.
Attach these instructions to the jar:
In a large mixing bowl, cream together 2/3 cup softened butter or margarine, 1 egg and 1/2 teaspoon vanilla until combined.
Slowly add contents of jar and mix well. Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake at 375°F for 9-11 minutes or until lightly browned.
Makes about 3 dozen cookies
http://www.dominosugar.com/Recipe.aspx?id=586

Cranberry Loaf

1/3 cup packed brown sugar

3 tablespoons all-purpose flour

2 tablespoons cold butter or margarine

3/4 cup finely chopped pecans

BREAD:

2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 egg

3/4 cup orange juice

3 tablespoons butter or margarine, melted

2 tablespoons grated orange peel

1 cup fresh or frozen cranberries

1/2 cup golden raisins

 

In a bowl, combine brown sugar and flour.  Cut in butter until crumbly.  Stir in pecans; set aside.               

1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt.  In another bowl, beat the egg, orange juice, butter and orange peel.  Stir into dry ingredients just until moistened.  Fold in cranberries and raisins.  Transfer half of the batter to a greased 9-in. x 5-in. x 3-in. loaf pan.  Sprinkle with half of the streusel; repeat layers.  Bake at 350 degrees F for 65-70 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.               

Red Velvet Cheesecake

Red Velvet Crust
2 cups chocolate graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted

Red Velevet Filling
3 (8 ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs, beaten slightly
3 Tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
1 Tablespoon vanilla extract
1 teaspoon white vinegar
2 (1 ounce) bottles red food coloring
Topping
4 ounces cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Strawberries for garnish


1. Mix together chocolate graham cracker crumbs and brown sugar. Add melted butter and mix well.
2. Press mixture into bottom and up sides of 9-inch spring-form pan. Bake in 350 degree F oven for 10 minutes; cool slightly.
3. In a large bowl combine cream cheese and sugar and beat with a mixer until combined.
4. Add eggs, one at a time, beating well after each addition.
5. Add cocoa, sour cream, buttermilk, vanilla extract, vinegar and red food coloring and continue to beat until filling is smooth and well mixed.
6. Pour batter into prepared crust and bake at 325 degrees F for 1 hour and 15 minutes or until cheesecake looks almost set. Remove cheesecake from oven and cool in pan. Cover and chill in refrigerator overnight (in pan).
7. To make the topping: Beat the cream cheese and butter in a large bowl until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth. Spread evenly over top of cheesecake. Remove sides of spring-form pan and garnish if desired with fresh strawberries.
I was going to make this for Christmas but never got around to it. SO I think I will make it for Valentine's Day. Check out http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001023804 for more recipes.

 

Jalapeno Scones

JALAPENO-CHEDDAR SCONES: from Smith Bites

 2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

8 tablespoons (1 stick or 4 ounces) cold butter, diced

1/2 cup heavy cream

3 eggs, divided

1/4 pound sharp Cheddar cheese, diced (I used 3 ounces sharp cheddar AND 1 ounce pepper jack cheese + ONE jalapeno pepper)2 small jalapeños pepper, minced OR omit the jalapenos altogether and just use all pepper jack cheese (which I have done as well) 

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour (from the original 2 cups listed above). Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized. (I tossed the dry ingredients in my food processor, pulsed a couple times to blend and then added the diced butter; pulse, pulse, pulse until the mixture resembles small peas – DON’T OVERMIX or the dough becomes tough!  I transferred the flour/butter mixture to another bowl and proceeded with the recipe.)Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.SMITH BITES NOTE: When I make these for Thanksgiving, I use a smaller biscuit cutter (approx 1-1/2 to 2-inch size) which my family appreciates because there’s always so much to enjoy – you want a little taste of everything!

Dried Cranberries and Walnuts Spinach Salad with Pomegranate Vinaigrette.

Trying to boost your antioxidants? Here's a healthy fall salad full of goodness!


1/2 cup pomegranate juice2
 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh flaxseed oil2
 teaspoons Dijon mustard
2 teaspoons honey or agave syrup
Salt and freshly ground black pepper, to taste
6 - 8 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces

In a shaker container with lid, combine pomegranate juice, vinegar, oils, and mustard and honey. Replace top on shaker and shake vigorously until dressing is combined well and slightly thickened. Season to taste, with salt and pepper.Place spinach leaves in a large salad or mixing bowl. Add dried cranberries and walnuts. Drizzle vinaigrette over spinach and toss lightly.YIELD: 4-6 servings

Banana Bread

1/4 cup white sugar1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
            
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.       
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts.  Divide into prepared pans.              

 Bake for 1 hour, until a toothpick inserted in center comes out clean. 

Fruit Cake

Sorry it has been a while since I posted recipes here. My blog is a pain, I cannot upload photos for some reason and for the past week I have not even been able to post recipes. So I have have been posting them on my Facebook "April's Home Cooking page" So I will post as long as I can and maybe one day soon I can post pictures again.

2 cups butter
4 cups confectioners' sugar
8 eggs, separated
2 ounces candied citron peel
2 ounces candied orange peel
1 cup dried currants
1 1/2 cups candied pineapple chunks
3 cups golden raisins
1 1/2 cups candied cherries
4 cups pecans, chopped
3 cups sifted all-purpose flour
1/2 cup orange juice
            

Chop pineapple, raisins, and cherries.  Combine chopped fruit with currants, peel, and citron; soak in orange juice overnight.      
Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven.  Line one 5 x 9 inch loaf pan and two 3 x 8 inch loaf pans with parchment or doubled waxed paper. 
In a large bowl, cream butter and confectioner's sugar.  Stir in beaten egg yolks.  Stir in fruit, juice, and nuts.  Mix in sifted flour.              
In a clean bowl, beat the egg whites to peaks.  Fold into batter.  Fill pans 2/3 full.              
Bake for 2 to 2 1/2 hours until golden brown or until toothpick comes out clean when inserted.              

Pumpkin Spice Coffee

1 level tablespoon pumpkin puree
1 cup milk (whole if you dare!)
1/2 tablespoon light brown sugar (packed and leveled)
1/4 tsp cinnamon
1/8 tsp nutmeg (+ a pinch for dusting later)
1/8 tsp ground cloves
1/2 tsp pure vanilla extract
2 cups strong coffee (brewed using 2 tbs per 1 cup of water)
You can also use a shot or two of espresso instead of coffee.
4 tablespoons Coffee mate creamer
4 to 8 teaspoons of granulated sugar
Whipped cream
Begin brewing coffee. In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat. For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffee mate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.
Makes- 2 servings.

Coach's Oatmeal

For some reason I can no longer get photos to upload on my blog. It was fine until they updated the blog. Anyhow if you would like to see photos go to April's homecooking on Facebook.I won a few packages of Coaches oatmeal and figured I would try them this morning for breakfast. I will admit I am not a huge oatmeal person, I hated it growing up. But my eleven year old loves oatmeal so I make it a few times a month, I am trying to make it a lot more since it is so good for you.Well back to coaches Oatmeal. it was really, really good. When I make pumpkin Oatmeal with other brands it can get a little slimy, it was not that way at all with the Coaches.  I hope they sell it in stores out here otherwise I am going to have to hunt it down on line.
Here is the recipe that came with it.
1/4 cup Coaches Oatmeal
1/2 banana
1/4 cup pure pumpkin
 spices amount to your liking
cinnamon
nutmeg
ground cloves
allspice
ginger
Cook oats and banana as directed. Once oatmeal is cooked add remaining ingredients and mix well.
Top with your favorite toppings. I add brown sugar splenda (I mix it in with the spices) I also like dried cranberries and pecans. If I had banana chips I would add those also.

Baked Stuff Pears

4 medium ripe pears
2 tablespoons lemon juice

1/3 cup coarsely chopped walnuts

1/4 cup golden raisins

2 teaspoons brown sugar spleanda

1 teaspoon grated lemon peel

1/8 teaspoon ground cinnamon

1 tablespoon butter

2/3 cup apple juice

          Core pears and peel 1 in. down from the top on each. Brush peeled portion with some of the lemon juice. Place in a greased 1-qt. baking dish.               

1.  In a bowl, combine the walnuts, raisins,  brown sugar splenda, lemon peel, cinnamon and remaining lemon juice. Spoon into pears. Dot with butter. Pour apple juice around pears. Bake, uncovered, at 350 degrees F for 30-40 minutes or until pears are tender, basting several times.               

Fryer Give away

I have seen this fryer in Costco and tried to talk my husband into buying it for me. But that did not play out as well as I had wished. So maybe I will win it with this contest. I was even trying to tell him all the different things I could make in it...but that did not work either. :o)

So why not head on over for your chance to win, it would be nice if I won it but I would be just as excited if one of my readers won! If you do come back and let me know. Good Luck!

www.mommykatie.com/2010/11home-for-holidays-butterball-turkey.html

Puff Pastry

1 1/3 cups bread flour.
3/4 cup pastry flour
3 cubes (1 1/2 cups) + 1 T cold unsalted butter cut into tablespoon size pieces
3/4 t salt
4 oz (1/2 cups) ice water
Place flours and salt into a medium size mixing bowl and stir together.
Cut in cold butter with a dough scraper, once butter is cut into marble size pieces, mix with one hand until the mixture resembles, marbles, peas and some cornmeal.
Add ice water and mix with the dough scraper, until the mixture holds together.
Scrape dough onto table top and roll into a 6x18" rectangle. Use bread flour to roll out the dough and brush excess flour off before every turn.
apply even pressure when rolling out. Do four book turns, Rest dough 45 minutes, or freeze if making ahead.
Complete 2 more book turns before cutting desired shapes.
Pastry flour is 2/3 cups flor plus 1 cup cake flour.

Palmiers

1/2 of puff pastry recipe (recipe on this blog)
1/2 cup granulated sugar
1/8 c coarse sugar
Dust work table with sugar. Roll out into a 8x18" rectangle. Do two book folds.
Roll dough into a 12x12 " squares
Mark dough in 1/2 with a sharp knife and roll edges to meet in the middle. Fold round halves on top, wrap in plastic wrap and chill for 30-60 minutes
Remove chilled dough from fridge and slice into 1/2" slices.
Place slices onto two greased parchment lined baking sheets. Press palm onto each cookie flattening the shape and fan out tips.
Preheat oven to 400  or 375 for convection.
Chill for 15 minutes.
Sprinkle cookies with coarse sugar. bake for 12-15 minutes or 10-13 minutes for convection or until cookie edges and bottoms are browned. Flip with spatula, sprinkle with more coarse sugar, and bake for another 3-5 minutes or until cookies are golden brown.

Cheese Straws

1/2 recipe puff pastry
1 1/4 cups parmesan cheese, finely grated

Egg wash
1 eggs whisked with 1 T milk

Dust work table with cheese. Roll dough out into a 6x18" rectangle. Do two book folds.
Roll dough into a 12x12 inch square.
Brush dough with egg wash. mark dough in 1/2 with a sharp knife and fold dough in half.
Slice dough into 1/2" strips.
Unfold strips and twist into a corkscrew spiral.
Place twist onto a greased parchment lined baking sheets.
Preheat oven to 425 (convection 400)
Chill for 15 minutes
Bake for 10-15 minutes ( Convection 8-10) or until cheese straws are a toasty brown hue.

Pesto Pinwheels

1/2 Puff Pastry dough
7 oz pesto
1 cup mozzarella cheese, grated
Dust work table with bread flour.
Roll dough out into a 6x18 inch rectangle.
Do two book folds.
Roll into a 12x12" square.
Spread pesto onto pastry.Sprinkle with cheese. Roll up pastry and cut into  1/2 " pinwheels. Place on parchment paper.
Preheat oven to 425 degree (400 convection)
Refrigerate for 15 minutes
Bake for 8-10 minutes (5-8 convection) or until lightly browned.
Try it with dijon mustard, salami cut thin and cheese.

Apple Galettes and Caramel Sauce

1/2 puff pastry dough...recipe is on this blog
3 golden apples, (I am making with pears and some with apples)
2 T butter, slightly melted
6 t sugar

Preheat conventional oven to 425 or 400 for convection

Dust work table with bread flour.
Roll dough into a 6x18" rectangle.
do two book folds
roll dough into a 12x12" square

Cut out 6" round disk, 4 1/2" round. Place disk on parchment paper lined cookie sheet and place in the refrigerator.
Peel, core, and slice apples into 16 wedges each.
Remove pastry disk from fridge and place apple wedges on each round. Brush with melted butter and sprinkle with 1 tsp of sugar over the apples.Bake for 10-15 minutes conventional or 8-10 convection, or until pastry puffls up and browns and apples are tender.
While galettes cook make caramel sauce.

Caramel Sauce

1 cup water
cup sugar
1 T corn syrup
1/2 cup cream, warmed.
2 T butter soft
1/2 t vanilla

Ina  clean sauce pan pour water, sugar, and corn syrup.
Place pot over medium high heat and swirl until sugar is dissolved.
Brush down the sides of the pot with a wet pastry brush, place the lid on the pot and turn the heat to high.
when the syrup boils remove the lid, brush down the sides again and do not disturb.
When the sugar turns amber color, about 320 degrees, remove from heat and slowly pour in the heated cream.
When the cream is incorporated stir in the butter and vinalla when the butter is disolved into the sauce.
Brush caramel sauce on warm pastries and enjoy.

Keep in a tightly closed container in the fridge for one month, reheat in the microwave or double boiler.

Thanksgiving will be here soon

My husband will be turning 50 on Thanksgiving this year so not only do I have a dinner to prepare I also have a birthday to do the same day.

 I thought this craft would be fun for my Grandson to make with my boys for our table setting.

 

Invite Tom for Thanksgiving!

Here's a surefire way to keep little ones busy while you put the finishing touches on the Thanksgiving feast!
 
apples or pears
ring-shaped fruit oat cereal
mini marshmallows
large marshmallows
whole cloves
candy corn
toothpicks
To make Tom's tail feathers, set apple or pear on its side and then stick a few toothpicks into one end, as shown. Stack cereal rings on each toothpick until it's nearly full and then place a mini marshmallow on each end. Break a toothpick in half (Mom, you can snip with scissors for little ones.) and insert into apple or pear where you'd like the head to be. Press a large marshmallow onto this toothpick and press cloves in for Tom's eyes. Using another half toothpick, secure a piece of candy corn to the front of the marshmallow for Tom's beak. Insert 3 toothpicks into the bottom of the apple so Tom can stand up. Stick 2 more pieces of candy corn on the front 2 to make Tom's feet.

Caramel Apple Muffins

I cannot seem to be able to post pictures to my blog today, if you would like to see what these look like in mini size come check out my facebook blog. http://www.facebook.com/pages/Aprils-Home-Cooking/112189978816473?ref=sgm#!/notes/aprils-home-cooking/caramel-apple-muffins/172894986055236

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

2-1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 egg

1 cup 2% milk

1/4 cup butter, melted

2 teaspoons  Pure Vanilla Extract

1/2 cup chopped peeled tart apple

12 caramels, chopped

TOPPING:

1/2 cup packed brown sugar

1/4 cup quick-cooking oats

3 tablespoons butter, melted

1 teaspoon ground cinnamon

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels.Fill paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter.Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins

Marxfoods Ironfoodie

Head over to http://www.foodieblogroll.com/contests/foodie-blogroll-marx-foods-iron-foodie-contest and check out this fun contest that Marxfood is putting on. This is going to be a blast. Don't wait to long to check it out because it won't last long.
I can't wait!!So here are soem questions we need to answer for the contest...
#1 Why do you want to compete in this challenge?
      I love to cook and think this would be so much fun and help me think outside the box and try some new stuff.


#2 Who's kitchen would you like to spend the day in and Why?
    
      Wow my two choices would be either the Swedish chef or Julia Child....Wow that is a hard one. I guess I would have to say Julia Child's because she is the one who started all this. A woman who was not afraid to go after what she wanted.

#3 What morsel are you most likely to swipe from family and friends plates when they are not looking?
 I am a huge bread lover, so I would have to say a dinner roll or any kind of bread.

#4  Sum your childhood up in one meal.
      Take out.

#5  The one mainstream food you can't stand.
       Just one....scallops I guess would be the top.
<><><>  <><><>  

Help me win

Come on over to http://www.facebook.com/apps/application.php?id=102826613108300&v=wall


 after November 1 and tell them April Kofler sent you to help me win. :o)

Chinese Chicken Salad.

.by April's Home Cooking on Tuesday, October 19, 2010 at 3:57pm.

We have a place we eat in Scotts Valley that has the best Chinese Chicken Salad I have ever had. I figured it was time to start playing around and trying to come up with a recipe for a great tasting Chicken salad. This does not taste like theirs but it is still really good.

3 tablespoons hoisin sauce

2 tablespoons peanut butter
1 teaspoons Splenda brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar, if the dressing is to thick add a little more.
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers,shredded
2 cups romaine lettuce - torn, washed and dried
2 Cups chopped cabbage

1 bunch green onions, chopped

1/4 cup chopped fresh cilantro

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.

2. Grill or broil chicken until cooked, cool and slice.

3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.

4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve

Dutch Apple

I entered this pie in a farmers Market Apple Pie bake off and it won 2nd place. There where about 30 pies there all together.

1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup butter

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar and oats. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Apple Cream Pie

1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie I made a home made crust and I will post that recipe on my page also.
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.

Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.

Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).

Apple Pear Pie

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water
1/2 cup white sugar

1/2 cup packed brown sugar

4 Granny Smith apples - peeled, cored and sliced

4 Pears, peeled, cored and sliced

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples and pears, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft

Almond Joy Cookies

I love Almond Joy candy bars that is why I don't buy them. :o) Well when I seen this recipe I knew I had to make it. Now I am not sure how wise I was to make it today since I am on a detox and can't even eat the dough off my fingers. So I will let my family be the judge. Two of my boys hate nuts and one of the pretty much dislikes everything. But my youngest tried it and he is one who does not like nuts and seemed to like it. I asked him and he said it was good. Well I want to hear GREAT! But I guess I will take good. I am also taking them to the ladies who are apart of the Mom's in a sports group we run for our kids and I will see how they like it. So I will post the results later.

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Pre-heat oven to 375 F. Lightly grease cookie sheets.
Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Ingredients: 1 cup butter 1 1/2 cups white sugar 1 1/2 cups brown sugar 4 eggs 3 teaspoons vanilla 4 1/2 cups flour 2 teaspoons baking soda 1 teaspoon salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almondsInstructions: Pre-heat oven to 375° F. Lightly grease cookie sheets.Combine dry ingredients, set aside.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Apple Donuts

Jacob has been bugging me for days to make donuts, ok months so I thought these would be something good to make for October. I will post a picture later. :o)

1/4 cup shortening
1 cup sugar
3 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

3 teaspoons baking powder

2 teaspoons salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup buttermilk
1 cup grated peeled apples
Oil for deep-fat frying

BROWNED BUTTER FROSTING:
1/2 cup packed brown sugar
3 tablespoons butter
1/4 cup heavy whipping cream
1-3/4 cups confectioners' sugar
Colored sprinkles
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg and mace; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in apples. Cover and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
In a small saucepan, bring brown sugar and butter to a boil. Cook and stir for 1 minute or until slightly thickened. Pour into a small bowl; let stand for 10 minutes. Add cream; beat until smooth. Gradually add confectioners' sugar, 1/4 cup at a time, beating well after each addition until frosting achieves desired consistency. Frost doughnuts; top with sprinkles. Yield: 22 doughnuts.
I rolled some in cinnamon sugar mixture also

Pumpkin Cookies

 

1 cup softened butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

2 teaspoon vanilla

1 (15 oz) can pumpkin

2 cups AP flour

1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1 (12 oz) bag white chocolate chips
Frosting:
1/2 cup light brown sugar (packed)
3 T. butter

1/4 cup milk

2 cups sifted powdered sugar

Preheat to 350

Cream butter and both sugars with mixer.

Beat in egg, vanilla and pumpkin.

Combine dry ingredients and slowly add to butter mixture.

Mix until combined.

Stir in white chips.

Drop by rounded teaspoonfuls onto parchment lined baking sheet. (Batter will be sticky)

Bake approx 12 minutes until egdes are slightly golden.

Let sit on baking sheet for at least 2 minutes and then transfer to wire rack to cool.

For frosting, combine brown sugar and butter in small saucepan over medium heat.

Bring to a boil and continue cooking 1 minute. Remove from heat and cool for 10 minutes. Mixture will slightly thicken.

With hand mixer beat in milk until smooth. Slowly add in powdered sugar until spreadable consistency. ( I used all 2 cups).

Spread approx 1 teaspoon on each cookie.

Makes approx 3 1/2 - 4 dozen.

Store in airtight container for up to 3 days.

Creamy Bacon Carbonara

I have been busy adding stuff to my facebook food blog that I have let this one kind of fall to the side.

So I am going to try and get caught up on adding everything I have been making on here.

This is really good. My husband hates pasta and he really liked this one. He liked it so much that when he came home from work he ate a lot more. Next time I make this I will add chicken and asparagus and see how it goes over.

2 eggs

1/4 c. Heavy Cream
1/3 c. Parmesan
Fresh diced Parsley or dried flakes (Basil would be good also)
1/4 tsp. salt

1/2 tsp. Red Pepper flakes

(I doubled the sauce recipe, and it was perfect)  

1/2 lb. bacon

1 small onion, chopped (opt.)

3 mushrooms sliced (opt.)

1/2 lb. pasta

Beat the eggs, cream, Parmesan, parsley, salt and red pepper together in a bowl.  I just used a fork.  Fry the bacon until crisp, then crumble and set aside.  With 1-2 TBS bacon grease, saute the onion and mushrooms until the onions are translucent and golden.  Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes.  (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked, add a bit if you need it).  Don't do this on high heat or you will make scrambled eggs.  Serve with additional Parmesan,

Pumpkin Scones

2 cups flour
7 T sugar
1 T baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp ginger
8 T cold butter
1/2 c solid pumpkin
3 T milk
1 large egg

Icing
1 cup powder sugar
2 T heavy cream
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp ground ginger

Preheat oven to 425
Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.
In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.
Pat dough onto parchment paper into a 1" thick disk, score top with knife.

Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.
Make icing by mixing all icing ingredients together and apply to cool scone.

Pumpkin Spce Marshmallows

makes about 50 1" marshmallows

3 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup
1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
about 1/2 sleeve graham crackers

Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.

Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.

Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.
Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.

Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.

Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.
The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

Whoopie Pies with a special filling

So I was looking at a blog post from my facebook page and seen these marshmallow's and thought they sounded really good. Well, I also want to make Whoopie pies because I have never made them before "Gasp!" out of everything I have made I just never got around to making these. So my brain started turning (if you knew my brain anymore you would really gasp) so I thought why not make Pumpkin Whoopie pies with marshmallow filling. So that is just what I did and they are a huge hit.

Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

Filling recipe below

1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.

2.Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping  tablespoons onto prepared baking sheets.

3.Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

I got this Pumpkin recipe from  http://www.tasteandtellblog.com/  I am going to list the while recipe here and then tell you what I did. I think the recipe is so good everyone needs to make it just for marshmallows.

makes about 50 1" marshmallows

3 (1/4 ounce) envelopes unflavored gelatin

1/2 cup cold water

2 cups sugar

2/3 cup corn syrup

1/4 cup water

1/2 cup pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

about 1/2 sleeve graham crackers

Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.

Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.

Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.

Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.

Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.

Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.

The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

 I followed the direction almost to a T but I missed the 1/4 water that was listed and it worked out good for these, I also beat it about five minutes more at the end, so 8 minutes on high not three on medium high. Anyhow make all your cookies first, then your marshmallows allow this to set up a little otherwise it will pour off the sides, not to much though. I hate to admit this but I am on a diet and cannot eat them but I did lick the marshmallow off my finger at the end and it was sooooooo good.

Caramel Macchiato Thumbprint Cookies:

2 t. instant espresso coffee powder

1 T. hot water

1 pouch Betty Crocker sugar cookie mix

1/4 C. all-purpose flour

1/2 C. butter – melted

2 t. vanilla

1 egg

18 caramels – unwrapped

2 T. milk

1/2 C. semisweet chocolate chips

1 t. shortening (I left this out and just mixed milk with the chocolates before melting)



Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.



Source: Betty Crocker

Pumpkin Coffee Cake:

I got this from one of the blogs I belong to, Nutmeg Nanny




1/2 cup butter, softened

1 1/2 cups sugar

15 oz can pumpkin

3 large eggs

2 1/2 cups flour

2 teaspoons baking powder

1 tablespoon cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt



Streusel Topping: (I tripled this)

1/4 cup flour

1/4 cup sugar

1/4 cup light brown sugar, packed

1/2 teaspoon cinnamon

2 tablespoons butter, melted

1/3 cup walnuts, chopped

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.
(For two round cakes: coat two 8-inch rounds with non-stick spray and place a circle of parchment in the bottom. Divide the batter between the two pans, top with the streusel (x3) and bake for approximately 35 minutes, until a toothpick comes out clean.)

Not So Humble Brown Butter Icing:

1 1/2 tablespoons unsalted butter

1 1/2 cups of powdered sugar

whole milk
In a small saucepan, heat the butter over medium low heat until fragrant and the butter solids are golden brown. Pour the butter into the sugar and combine with a whisk. Continue to mix, adding one tablespoon of milk at a time until you have a pourable icing.
Drizzle over the cooled cake, then abandon all dignity and begin stuffing chunks of it into your mouth.
Source: Not So Humble Pie
Now onto the prize! The winner of this months event will win Premium Bourbon Madagascar Vanilla Beans! Who wouldn’t want a few extra beans for their kitchen? They add awesome flavor to just about any baked good…yum!

Pumpkin Scones

2 cups flour

7 T sugar

1 T baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp ginger

8 T cold butter

1/2 c solid pumpkin
3 T milk
1 large egg

Icing
1 cup powder sugar
2 T heavy cream
1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/8 tsp ground ginger

Preheat oven to 425

Line cookie sheet with parchment paper,have 2 year old grandson combine flour, sugar, baking powder, salt and spices in a large bowl. Cut in butter until mixture is crumbly with no chunks.

In another bowl, whisk together pumpkin, milk and egg. Fold wet ingredients into dry ingredients to form a ball.

Pat dough onto parchment paper into a 1" thick disk, score top with knife.

Bake for 15 minutes scones should begin to turn light brown. Let cook on rack.

Make icing by mixing all icing ingredients together and apply to cool scone.