Sunday, November 6, 2011

Double Layer Pumpkin Cheesecake


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg

  • Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. 

  • recipe found: allrecipes (the original recipe calls for whipped topping)
  • I've made this twice now and our family loves it!!

Saturday, October 29, 2011

Fried Chicken



  • 4 cups buttermilk  
  • 1/3 cup fine sea salt 
  • 2 tsp. dried oregano 
  • 2 tsp. dried thyme 
  • 2 tsp. dried rosemary 
  • 2 tsp. dried sage  
  • 1 tsp. granulated garlic 
  • 1/2 tsp. cayenne pepper 
  • 1 whole chicken (about 3 1/2 lbs.) 
  • Canola oil for deep-frying  
  • 1 1/3 cups all-purpose flour  
  • 1 tsp. baking powder 
  • 1/2 tsp. freshly ground black pepper 

Directions:

To make the buttermilk brine, in a large bowl, whisk together the buttermilk and 1/3 cup salt. In a mortar, using a pestle, crush together the oregano, thyme, rosemary and sage (or pulse in a spice grinder) until finely ground. Whisk the ground herbs, garlic and cayenne pepper into the buttermilk mixture. Cut the chicken into 2 thighs, 2 drumsticks, 2 wings and 2 breast halves, reserving the back and giblets for another use. Cut each breast half crosswise to make 4 breast portions, for a total of 10 chicken pieces. Add to the buttermilk brine, making sure that the chicken is submerged. (If it isn’t, transfer everything to a smaller bowl.) Cover and refrigerate for at least 4 hours or up to 6 hours.

Heat oven to 425 degrees. Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Set a large wire rack on a rimmed baking sheet and place near the stove. Have ready a second rimmed baking sheet. While the oil is heating, in a large bowl, whisk together the flour, baking powder and 1/2 teaspoon black pepper. Remove half of the chicken from the buttermilk brine, letting the excess brine drip back into the bowl. Add the chicken to the flour mixture and toss to coat evenly, then transfer to the second baking sheet.

When the oil is ready, in batches to avoid crowding, carefully slip the chicken pieces into the hot oil. The temperature will drop, but adjust the heat to keep the oil bubbling steadily at about 325°F. Deep-fry the chicken pieces, turning them occasionally with tongs, until they are golden brown on the outside. (about 6 minutes) Using a wire skimmer, transfer the chicken to a baking dish. Repeat with the remaining chicken. Place in 425 degree oven for about 25 minutes or until thickest part of chicken is no longer pink. Serves 4.
 
Adapted by me from original recipe found at Williams Sonoma.
This has been our family favorite for about 10+ years now.


Thursday, October 27, 2011

White Chicken Chili

             2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes
             1 large onion, chopped
             1 T. garlic powder
             2 T. vegetable oil
             4 - 15oz. cans great northern beans, rinsed and drained
             2 - 14.5oz. cans chicken broth
             2 - 4oz. cans chopped green chilis
             1 t. salt
             2 t. ground cumin
             2 t. dried oregano
             1 t. pepper
             1/2 t. cayenne pepper
             2 cups (16oz.) sour cream
             1 cup half and half cream
In large (6 qt.) dutch oven pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilis, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat; stir in sour cream and half and half.  Serve immediately or keep warm in crock pot.


(Thursday night dinner for the football team as picked by our oldest.)

Thursday, October 6, 2011

Amish Pumpkin Bread

Amish Pumpkin Bread
3 cups sugar
1 cup vegetable oil
4 eggs (beaten)
2 cups pumpkin
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
2/3 cup water
Mix sugar, oil and eggs together; add pumpkin.  Add dry ingredients alternately with water stirring just until mixed.
Pour into two 9 x 5 inch greased loaf pans.
Bake at 350 for one hours or until done.

Really THE best!! From my friend Jen at Wanting to be...

Wednesday, September 14, 2011

Creamy Chicken Enchiladas


1 medium onion, chopped
1 Tbsp. butter
2 (4oz. cans) diced green chiles
3 1/2 c. cooked, shredded chicken
16 oz. cream cheese
12 flour tortillas (8 in.)
4 c. shredded colby jack cheese (or more if you like, I've also used none)
1 c. heavy cream
7 oz. salsa verde; reserving 1/4 c.

Preheat oven to 350 degrees. In a large skillet over medium high heat saute the butter. Add chopped onion and cook stirring for about 5 minutes. Add the green chiles, salsa and cream cheese. Stir until cream cheese is melted. Mix in shredded chicken. Warm tortillas for a few seconds in the microwave to handle more easily. Fill each tortilla with 3 heaping Tbsp. of filling. Sprinkle to cover with cheese. Roll and place tortilla seam side down in buttered 9X13 casserole. Sprinkle tortillas with remaining cheese, 1/4 c. of salsa verde and drizzle with cream.
Bake at 350 degrees for 30 minutes or until lightly browned.

Adapted by me from Notably Nashville.
A family favorite. 
I made 6 for dinner and froze the other 6 rolled and in a casserole.
If frozen, do not thaw before cooking.

Monday, August 22, 2011

Sloppy Joe's

           4 lbs. ground beef
            2 large onions, chopped
            2 1/2 c. ketchup
            2 Tbsp. brown sugar
            2 Tbsp. white vinegar
            1 tsp. salt
            3 tsp. mustard
            1 1/2 tsp. Old Bay Seasoning
     

In a large pot cook beef and onion over high heat until meat is no longer pink; drain. (may transfer meat to crock pot at this point adding remaining ingredients and cooking on low for 5 hours)  Add the ketchup, brown sugar, vinegar, salt, mustard and Old Bay Seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes or until heated through.

Sunday, August 14, 2011

Broccoli Cheddar Soup


  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 c. chicken broth
  • 8 c. frozen broccoli florets
  • 2 c. colby jack shredded cheese
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 tsp. salt
  • 1 tsp. Morton Nature's Seasons Seasoning Blend

  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour 1 and 1/2 c. of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into pot. Add 2 c. cheese and stir until melted. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Adapted by me from here. (All Recipes)


Wednesday, August 3, 2011

Lasagna

1 lb. ground turkey, browned (you can substitute any lb. of ground meat)
2 (24 oz. jars) Classico Tomato and Basil Pasta Sauce
2 eggs, slightly beaten
16 oz. ricotta cheese
1/2 c. Parmesan cheese
3 c. shredded mozzarella cheese
1/2 lb. Lasagna Noodles (straight from the box, not cooked)

Preheat oven to 350 degrees. Brown the turkey over high heat. Add jars of pasta sauce and simmer. Beat egg in small mixing bowl. Add ricotta cheese and parmesan cheese. Stir until well blended. Spread 1/2 c. sauce along a 9X13 dish. Top with lasagna noodles. Spread a thin layer of ricotta cheese mixture over each noodle. Top with 1/2 c. mozzarella cheese followed by 1/2 c. pasta sauce. Repeat layering. Top final layer with mozzarella cheese and cover with foil. Bake covered for 45 minutes to an hour. (until hot and bubbly)
Let stand 15 minutes uncovered before serving.

Chai Spice Coffee Cake

Cake:
2 1/2 c. all purpose flour
1 1/2 c. firmly packed brown sugar
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 sticks butter, softened
1 c. chopped walnuts
1 tsp. baking soda
1 egg
1/2 c. plain greek yogurt
1/2 c. Hellmann's mayonnaise

Topping:
1/4 c. nut mixture
2 Tbsp. sugar
1/2 c. chopped walnuts
1 tsp. cinnamon
1 tsp. chai spice blend

Preheat oven to 350 degrees. Butter and flour 13X9 baking pan.

Combine the flour, brown sugar, 1/2 c. sugar, salt, and 1 tsp. cinnamon in mixing bowl. Blend together with the mixer on low. Add butter and mix until mixture is slightly crumbly. Remove 1 1/2 c. of crumb mixture and add 1 c. walnuts making a nut-crumb mixture. Mix and press 1 1/4 c. of this mixture into 9X13.

Take 1/4 c. of the nut-crumb mixture and make topping. Add 2 tbsp. sugar, 1/2 c. walnuts, 1 tsp. cinnamon, and 1 tsp. chai spice blend. Set aside.

To the remaining crumb mixture in the mixing bowl add baking soda, egg, yogurt and mayonnaise. Mix at medium speed for half a minute until it is a batter. Pour this batter over the crumb mixture in the 9X13. Spread with large spatula to sides making large strokes continually from the middle of the batter to the edges being careful not to upset the crumb mixture on the bottom of the pan. Sprinkle with the reserved topping and bake for 40 minutes. Serve warm or room temperature.

Sunday, June 12, 2011

Our Favorite Hershey's Cocoa Brownies

1/2 c. (1 stick) butter, melted
1 tsp. vanilla
1/2 c. flour
1/4 tsp. baking powder
1 c. sugar
2 eggs
1/3 c. cocoa
1/4 tsp. salt

Heat oven to 350 degrees. Stir together butter, sugar and vanilla until well mixed. Add eggs and beat well with spoon. Add flour, cocoa, baking powder and salt. Stir until well blended. Pour into greased 9 in. square baking dish.  Bake for 20 minutes or until a toothpick comes out clean.

Friday, May 27, 2011

Hamburger Vegetable Soup

1 lb. ground turkey (ground beef works fine too)
5 c. beef stock (you could also use water)
1 16 oz. can petite diced tomatoes (don't drain)
1 small onion, chopped
1 c. celery, diced
1/3 c. pearl barley
1/4 c. catsup
2 tsp. seasoned salt
1 tsp. dried basil
1 bay leaf
salt and pepper to taste

Brown meat in large pot. Add all ingredients and bring to a boil. Reduce heat and simmer covered for an hour. Remove bay leaf and serve.

Tuesday, March 29, 2011

Russian Chicken

6 chicken breast halves or 6 thighs
1 8 oz. bottle Catalina Dressing
2 Tbsp. Agave Nectar
1 medium onion thinly sliced in rings
1 tsp. minced garlic
Salt and Pepper

Preheat oven to 300 degrees. Place chicken pieces in a 9x13 baking dish. Mix all other ingredients. Spread over chicken to cover. (at this point dish can be put into freezer for up to 3 months; thaw before baking) Bake 2 hours.

Friday, February 4, 2011

Chocolate Peanut Butter Candy Bars

1/3 c. agave syrup
1/4 c. peanut butter (I used Jif)
2 Tbsp. butter
2 c. original granola (I used Heartland)
1/4 c. semi sweet chocolate chips

Heat syrup, peanut butter and butter over medium heat, stirring until smooth. Remove from heat adding granola and chocolate chips. Stir then drop by Tbsp. onto cookie sheet. Carefully shape lengthwise into 'candy bars.' Chill atleast 15 minutes in fridge. Transfer to an airtight container keeping them in fridge. (trust me they get goey if left out for more then a few minutes)

Original recipe found (click here). Revised by me.

Sunday, January 30, 2011

Russian Beef Stroganoff

3 Tbsp. butter
2 large yellow onions, thinly sliced
salt and pepper to taste
1 lb. mushrooms
2 1/2 to 3 lbs. beef chuck roast, cut into 1 in. chunks
2 Tbsp. Dijon mustard
1 c. beef stock
1 c. sour cream

Melt the butter in a large deep skillet over medium-high heat. Add the onions and mushrooms. Sprinkle with salt and pepper. Sir occasionally, until the onions are very soft, about 10 minutes. Add the beef and cook until the outer is no longer pink. Add the beef stock. Adjust the heat so the mixture simmers steadily and cook for about an hour or until the beef is tender. Stir in the Dijon mustard and sour cream. Serve alongside white rice or noodles.

(I served it alongside mashed potatoes; a true Russian Beef Stroganoff isn't served with potatoes I was told)

This can also be made with Beef Tenderloin. Decrease the cooking time for the meat to 10 minutes.

Sunday, January 23, 2011

Amy's Favorite Chicken Salad

3 c. diced cooked chicken
1 c. petite diced celery
2 Tbsp. lemon juice
1 Tbsp. minced onion
pinch of sea salt
1/3 c. Hellman's mayonnaise
1 c. seedless grapes, halved
1 (11 oz.) can mandarin oranges, drained
1/2 c. slivered almonds, toasted

Combine cooked chicken, celery, lemon juice, onion, salt, and mayonnaise. Chill over night.
Stir in grapes, mandarin oranges and almonds.

Scrumptious alone or served on toasted seven grain bread. (or whatever your favorite bread is)

Adapted by me from Winners
Winning Recipes From The Junior League of Indianapolis

Saturday, January 22, 2011

Chicken Pot Pie Soup

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water 2 c. chicken stock
  • 4 cups fat free milk (I use 2%)
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms 
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Addchicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.



Copied by me from here and revised by me. Enjoy!
 (if you count points for weight watchers 1c. = 3 pts.)

Thursday, January 13, 2011

Cranberry Sweet Potato Muffins

Cranberry Sweet Potato muffins
 
1 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
1/2 cup milk
1/2 cup sweet potatoes mashed (no sugar or butter added)
1/4 cup butter melted
1 cup frozen or fresh cranberries
 
mix dry ingredients set aside. Mix wet ingredients then add to dry. Mix just until moistened. Fill 12 greased or papered muffin cups half full sprinkle with cinnamon and sugar. Bake 375* for 18-22 min

from: my friend

Wednesday, January 12, 2011

Pumpkin Cranberry Bread

Ingredients

  • 3 cups all-purpose flour (We used whole wheat)
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 4 eggs
  • 1 cup vegetable oil (we used coconut oil)
  • 1/2 cup orange juice
  • 1 cup fresh or frozen cranberries (we used dried)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
  2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
from: my friend
Works great frozen and thawed. I suggest putting it in the freezer before it cools to keep it moist.