Montreal Salmon Rub

Hi everyone!

Tomorrow we are having Salmon for dinner. This just uses Montreal Steak Seasoning. On the side we'll be having Baked Potatoes and Sliced Tomatoes.

Montreal Salmon Rub
Amy (amylz)
Makes 8 servings.

2 teaspoons Montreal Steak Seasoning
2 teaspoons grated lemon peel
1/2 teaspoon Dill Weed
2 pounds salmon fillets

Mix Steak Seasoning, lemon peel and dill weed in small bowl. Rub mixture over salmon. Let stand 5 minutes. Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. Do not turn salmon.

Amy

Easy Teriyaki Chicken, Pig Pickin' Cake

Hi everyone!

Tomorrow is Halloween. I always host my family and I like to make things that are easy to leave out so people can eat as they come in from trick or treating. This year I'm going with Easy Teriyaki Chicken. A crockpot meal is perfect for this situation. I'll have a big batch of rice in my rice cooker and a big green salad as well. I'm also making a Pig Pickin Cake.

Easy Teriyaki Chicken
Kelley via Fix It and Forget it "Big Book"

2-3 lbs chicken pieces
20 oz can pineapple chunks, with their juice
8 oz teriyaki sauce
dash of ground ginger

Place chicken in bottom of slow cooker. Add remaining ingredients on top. Cook on high 3-4 hours or low 6-8 hours. Serve over hot rice.

Pig Pickin' Cake
Cyndy

1 yellow cake mix
11-ounce can mandarin oranges with juice
4 eggs
1/2 cup vegetable oil
9-ounce carton frozen whipped topping, thawed
8-ounce can crushed pineapple, with juice
3.4-ounce box instant vanilla pudding

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for 5 minutes, turn out of pans and finish cooling on wire racks. In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix. Frost between layers and on top of cake.

Amy

Garlic Basil Shrimp, Homemade Eggrolls

Hi everyone!

Tomorrow we are having Garlic Basil Shrimp for dinner. On the side we'll be having Homemade Eggrolls and Rice. Eggrolls are really easy to make and using leftover pork or chicken is perfect. I'm planning to use some leftover pork roast from a couple weeks back that I threw in the freezer. It's not pulled but I'm just going to dice it really small.

Garlic Basil Shrimp
Amy (amylz)
2008, Ellie Krieger,

2 tablespoons olive oil
1 1/4 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl. Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Homemade Eggrolls
Dottie (hokiemom)

1pkg Eggroll Wrappers
1 pkg slaw mix
Pork loin, cooked and pulled
Soy Vay Island Teriyaki marinade
1 egg, beaten with 1 Tbsp of water
Oil

Lay wrapper flat on counter/plate/paper towel in a diamond shape. Place slaw mix and pork in the middle. Begin wrapping with one roll, tuck in ends and continue wrapping. Stop when you have a small triangle at the top of your roll. Brush the tip of your wrapper with egg wash and seal. Place eggrolls in a deep fryer and fry for 4-5 minutes until desired brown color is achieved.

**We cooked our pork loin in the crock all day with just a sea salt and pepper rub. Once it was cooked we pulled the pork (froze 1/2 for later use) and put it in the fridge to chill. Later that evening we pulled it out, poured the marinade over it and let it sit for about an hour at room temp. before making rolls.***

Amy

Three Cheese Sub Sandwich, Warm Ham 'n' Swiss Wraps, Grilled Apple, Bacon and Cheddar Sandwich, Big A. Quesadillas

Hi everyone!

Here are the sandwiches for the next week:

Three Cheese Sub Sandwich
Amy (amylz)
Makes 4 sandwiches

4 Submarine or bratwurst buns, split
1/4 cup Thousand Island dressing
4 Slices (2 ounces) Cheddar or Colby cheese
4 Slices(2 ounces) Farmer cheese
4 Slices (2 ounces) Edam or Gouda cheese
4 Lettuce, leaves
4 Tomato, slices

Spread bottom halves of buns with Thousand Island dressing. Layer with cheese, lettuce leaves and tomato slices; cover with top halves of buns.

Warm Ham 'n' Swiss Wraps
piglet72-Taste of Home

6 flour tortillas (10 inches)
1 pound thinly sliced deli ham
2 cups (8 ounces) shredded Swiss cheese
3 cups chopped lettuce
1 medium tomato, seeded and diced
1/2 cup diced cucumber
2 tablespoons chopped green pepper
2 green onions, chopped

Dressing
3/4 cup mayonnaise
3 tablespoons milk
2 teaspoons sugar
1 teaspoon prepared mustard
1/2 teaspoon celery seed

On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with toothpicks. Place in an ungreased 11-in. x 7-in. x 2-in. baking pan. Cover and bake at 350° for 14-16 minutes or until cheese is melted.
Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a small bowl, whisk the dressing ingredients. Unroll the tortillas halfway; top each with 1/3 cup lettuce mixture and 1 tablespoon dressing. Roll up again; serve immediately. Yield: 6 servings.

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo
Amy - amylz
Recipe courtesy Paula Deen, 2007

Sandwich:
2 slices (1/2-inch-thick) sourdough, multigrain or another hearty bread
4 slices thick-cut bacon, cooked crisp
4 slices Cheddar
1/2 Granny Smith apple, cored, sliced thin
Roasted Red Onion Mayo, recipe follows
Butter

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.

Roasted Red Onion Mayo:
1 medium red onion, chopped
2 teaspoons olive oil
Salt and pepper
1 cup mayonnaise

Preheat oven to 375 degrees F. On a small rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.

Big A. Quesadillas
Amy - amylz
Makes 4 servings

1/2 - cup creamy or chunky peanut butter
4 - (10-inch) flour tortillas
1/2 - cup your favorite jelly or jam
2 - medium banana, sliced

Over 1/2 of each tortilla, evenly spread peanut butter. Top with jelly, then bananas. Fold tortillas in half to form quesadillas. In 12-inch nonstick skillet over medium-high heat, cook tortillas for 5 minutes or until golden brown (turn once).

Amy

Strawberry Oats, Banana Raisin Oats, Maple Pullaparts, Pumpkin Pancakes, PB Banana Oats, PB Smoothie, Apple and Brie Omelet

Hi everyone!

Here are the breakfasts for the next week:

Strawberry Oatmeal
Amy (amylz)

2 cups quick-cooking oats
1 pint strawberries (thawed if frozen)
1 and 3/4 cups milk
1 and 3/4 cups water
4 Tablespoons sour cream
2 or 3 Tablespoons brown sugar
1/4 teaspoon salt

Prepare strawberries. The should be hulled and thinly sliced. In a medium bowl, combine strawberries and brown sugar and gently stir until all strawberries have sugar on them. Set aside. In a medium saucepan over medium heat, bring water and milk and salt to a boil. Immediately add the oats and reduce heat to medium. Stirring occasionally, allow to cool 5 to 6 minutes to desired texture. Fill four serving bowls wil oatmeal, leaving room for the topping. Spoon 1 Tablespoon of sour cream on each bowl followed by 1/4 of the strawberries.

Baked Banana Raisin Oatmeal
Amy (amylz)
(This recipe yields 6 servings)

3 eggs
2 very ripe bananas - mashed
3 cups Quick or Old Fashioned oats
1 and 1/2 cups low-fat milk
1/2 cup raisins
1/3 cup honey
1/4 cup vegetable or canola oil
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon vanilla

In a large bowl, lightly beat the eggs. Add all remaining ingredients. Stir until well combined. Let mixture set at least 10 minutes for oats to absorb some of the liquid. Preheat oven to 350 degrees. Stir mixture once more and transfer to an 8 x 8 baking pan that's been coated generously with cooking spray. (You could also use 2 small loaf pans.) Bake at 350 degrees for 35 minutes. To serve, cut into squares and drizzle each serving with maple syrup.

Maple Crescent Pullaparts
SarahG21

1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
3 Tablespoons maple syrup
1/4 cup coarsely chopped pecans
2-8oz. can reduced fat crescent rolls
2 Tablespoon sugar
2 Tablespoon cinnamon

Heat oven to 375 degreesIn an 8 inch ungreased round cake pan combine butter, brown sugar, and maple syrup. Place in oven for 3 to 4 minutesor until butter melts; blend well.Sprinkle with pecans.Remove dough from can; do not unroll; cut each roll into 6 slices.In a small bowl combine cinnamon and sugar. Dip both sides of each slice in the sugar mixture.Arrange slices in pan over nuts. Sprinkle with any remaining sugar mixture. Bake for 17-23 minutes or until golden brown.Cool 2-3 minutes, then invert onto serving platter.

Pumpkin Pancakes with Yogurt
Sandy~~*~Sandy~*~
Yields: 12-4 inch Pancakes

2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup plain yogurt
3/4 cup milk
1 cup pumpkin, canned

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Nutrition Facts Per Serving: (2 Pancakes) Calories 300; Calories from Fat 30; Total Fat 3.5g; Cholesterol 95mg; Total Carbohydrates 57g; Protein 10g

Sandy’s Notes: Use 1 cup white flour, 1/2 cup wheat flour and 1/2 cup brown rice flour.

Peanut Butter Banana Oatmeal
Amy - amylz
the French Women Don’t Get Fat Cookbook

1 cup old fashioned oatmeal
2 1/2 cups water
pinch of salt
2 tbsp peanut butter
1 banana, sliced
1/3 cup 2 percent or whole milk
1/2 tsp butter

Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil. Cook for 5 minutes, stirring occasionally. Add the peanut butter, banana, milk, and butter and mix gently. Cook for another minute and serve.

Peanut butter-Soy-Banana Smoothie: Into the blender put 1 cup of soy milk (vanilla or plain), 1 banana (sliced), 1 tablespoon peanut butter, 3 ice cubes and blend away. The peanut butter with banana and soy smoothie is ready to nourish your body.

Apple and Brie Omelet
Amy (amylz)

2 large Red or Golden Delicious apples - peeled and sliced into 1/4 inch wedges
8 large eggs
1/2 cup (4 ounces) Brie cheese - thinly sliced (melts better)
2 green onions - finely sliced
2 Tablespoons butter
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 dash vanilla extract

Preheat oven to 200 degrees. Place apple slices in a microwave-safe container. Top with 1/2 of the butter. Sprinkle the nutmeg on top of that. Microwave on high for 3 minutes - stirring once halfway through the cooking time. In a medium bowl, beat the eggs with the vanilla and salt. Melt 1/2 of remaining butter in a skillet set to medium-high heat. Pour half of the egg mixture into the skillet. Cover and cook until set. Place this - the bottom half of the omelet - on a cookie sheet. Place apple wedges evenly on top. Sprinkle onion evenly over the apples. Place cheese evenly on top of that. Place in preheated oven. Cook remaining remaining egg mixture in skillet as described above. Remove bottom of omelet from the oven and carefully slide it onto a serving platter. Place egg layer from the skillet on top of the bottom of the omelet from the oven. Garnish with a little ground nutmeg and cut into wedges to serve. Make sure you use a sweeter apple for this one. I tried using Granny Smith apples once. It was okay... but not nearly as good as an apple less tart.

Amy

Grilled Salmon 2

Hi everyone!

Tomorrow we are having Grilled Salmon, Baked Potatoes and Green Beans for dinner. My 9 year old still won't try salmon and my 5 year old is sort of on the fence. So, I keep making it in hopes that they will give it a try. My husband loves it and says I cook it perfectly so that makes me happy. I don't eat any seafood and I really wish I did. That's why I'm working so hard to have my children like it. For this recipe, you marinate the fish and then grill. Simple! If you look for the recipe on All Recipes it is called Grilled Salmon I.

Grilled Salmon 2
Leslie( 2beautifulbambinos) via allrecipes.com

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. ** Leslie's notes Used a splash of lemon juice and black pepper instead of lemon pepper, and 1/4 cup canola instead of vegetable oil.

Amy

French Dip

Hi everyone!

Tommorrow we are having French Dip for dinner. This recipe is done in the crockpot. If you want to be able to slice your meat, I would use a regular rump roast and if you want the meat to fall apart I would use a chuck roast. We'll also be having salad.

French Dip
Submitted by goldstarz_3

Roast (any that is cheap)
1 can of cola
1 packet of dry onion soup mix

I brown the outside of the roast (but you don't have to). Pour the can of cola and the packet of dry onion soup mix over the roast and let it cook all day. Break up the meat and serve on good French bread hoagie rolls. We add a slice of provolone cheese to the sandwich. There is usually enough juice to use for Au Jus.

Amy

French Onion Burger with French Oven Gravy Fries

Hi everyone!

Tomorrow we are having French Onion Burgers with French Oven Gravy Fries, a salad and carrot sticks. This is a Rachael Ray recipe so it's actually pretty easy, it just looks long.

French Onion Burger with French Oven Gravy Fries
Amy - amylz
Rachael Ray Yields: 4 servings

2 to 2 1/2 pounds baking potatoes
7 cloves garlic, peeled
5 to 6 tablespoons EVOO
Salt and freshly ground black pepper
6 tablespoons butter, divided
2 large onions, sliced
1 fresh bay leaf
1 teaspoon ground thyme
1/2 cup dry sherry
2 pounds ground sirloin
3 tablespoons Worcestershire sauce
4 tablespoons flat-leaf parsley, chopped
1 shallot, minced
2 tablespoons flour
2 cups store-bought beef stock
1 tablespoon Dijon mustard
1 baguette, fatter in size, cut on a bias into 1-inch slices (about 8 slices)
1/2 pound gruyere cheese, shredded
1 10-ounce sack of mixed greens
3 tablespoons red wine vinegar

Preheat oven to 425°F. Preheat grill pan over medium-high heat. Cut the potatoes in half lengthwise then cut each half into 4 to 5 long wedges, depending on how big the potatoes are. Place the wedges and smashed garlic cloves on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with salt and pepper, and roast for about 20 minutes, until brown and tender. Flip the potatoes and continue to roast for about 10 minutes, until cooked through. If you like them extra crispy, cook them a total of 45 minutes. While the potatoes are in the oven, place a large, nonstick skillet over medium heat with 4 tablespoons of butter. Once melted, add onions, minced garlic, bay leaf, ground thyme and some salt and pepper. Cook onions for about 10-12 minutes, until caramelized. Add sherry and let the alcohol cook out, about 3-4 minutes. Remove the bay leaf and set the mixture aside to top the burgers. In a medium bowl, combine the ground sirloin, Worcestershire, parsley, salt and pepper. Divide the mixture into 4 equal portions and form 4 patties, each about an inch thick. Drizzle the patties with EVOO and place them on the preheated grill pan. Cook about 5 minutes per side, until pink in the center. While the burgers are cooking, place a small sauce pan over medium heat, add the remaining 2 tablespoons of butter. Once the butter is melted, add the shallots and cook for 1-2 minutes. Add the flour to make a roux. Cook the flour-butter mixture for about 3-4 minutes, while stirring constantly, until lightly golden in color. Whisk in the beef stock, a little at a time to avoid lumps. Once all of the stock is added, stir in the Dijon mustard and season with salt and pepper. Turn heat to low and set aside. For the French baguette, you want large round slices: Hold your serrated knife on a 45-degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds. Flip to the other side and top four of the slices with the shredded gruyere cheese. Give them another 20 seconds under the broiler to give them a good melt. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread! Last, but not least, add the sack of mixed greens to a salad bowl and drizzle with the red wine vinegar and a few tablespoons of EVOO. Season with salt and pepper and toss to coat. It is burger assembly time! Place a burger on a piece of non-cheesy bread. Top with the caramelized onion mixture and a slice of the cheesy bread. Place a serving of potatoes on the plate and spoon some of the gravy on top. Place a portion of the mixed greens salad on the plate and enjoy!

Amy

Firecracker Fried Chicken Drumsticks

Hi everyone!

Tomorrow we are having Fried Chicken Drumsticks. My kids love these. On the side I'm going to do waffle fries and a green salad.

Firecracker Fried Chicken Drumsticks
Amy - amylz
All Recipes Yields: 4 servings

8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil

1. To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

Amy

Easy Cheesy Potato Casserole, Hearty Beef and Mushroom Stew, Happy Casserole

Hi everyone!

Tomorrow we have the Space Derby for Scouts during the day and I'm planning to bring an Easy Cheesy Potato Casserole. Then for dinner, I'm throwing a Hearty Beef and Mushroom Stew in the crockpot so it's ready when we get home. We'll also have a Happy Casserole.

Easy Cheesy Potato Casserole
Amy - amylz
Makes 6 servings Southern Living, MAY 2008

1 (20-oz.) package refrigerated hash browns
1 1/2 cups (6 oz.) 2% reduced-fat shredded Mexican four-cheese blend
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) container reduced-fat sour cream
1/3 cup chopped fresh chives
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Preheat oven to 350°. Cook hash browns in a lightly greased large nonstick skillet over medium heat, stirring occasionally, 12 minutes or until golden brown.

2. Stir together hash browns, 1 cup shredded cheese, and next 6 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish, and sprinkle with remaining 1/2 cup cheese.

3. Bake at 350° for 40 to 45 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Hearty Beef and Mushroom Stew
Amy - amylz
Makes 6 servings.

2 teaspoons vegetable oil
1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14 ounces) beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces mushrooms, sliced
2 medium carrots, sliced (1 cup)
1/2 cup water
1 teaspoon Oregano Leaves
1/2 teaspoon Garlic Powder
1/2 teaspoon Thyme Leaves
1/4 teaspoon Ground Black Pepper
1 leaf Bay Leaves
2 teaspoons cornstarch
4 teaspoons cold water
3/4 cup instant rice
1/4 cup dry red wine (optional)

1. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Cook and stir 2 to 3 minutes or until browned. Remove with slotted spoon. Repeat with remaining meat and the onion. Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
2. Mix cornstarch and 4 teaspoons water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. If desired, stir in wine and heat through. Discard bay leaf.

Slow Cooker Method: Omit oil. Mix beef, onion, broth, undrained tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf in slow cooker. Cover. Cook 7 to 8 hours on LOW or 4 to 4 1/2 hours on HIGH. Mix cornstarch and 4 teaspoons cold water. Stir into beef mixture along with rice. If using LOW setting, turn to HIGH. Cover and cook additional 30 minutes. If desired, stir in wine. Discard bay leaf. IMPORTANT: For best results, do not remove cover during cooking.

Happy Casserole
Grace (TigMode)

5 cups sliced yellow squash
1 large onion, finely chopped
Boiling salted water
2 eggs, lightly beaten
1/2 cup milk
2 tablespoons butter or margarine
Salt and pepper, to taste
1/2 cup shredded Cheddar cheese

Preheat the oven to 350 degrees. Place the squash and onion in a saucepan and add the water to a depth of 1/2-inch. Cover and cook, stirring several times, until squash is just tender. Drain well. Stir in the eggs, milk, butter, salt, and pepper and pour into a greased baking dish. Sprinkle with the cheese. Bake until set, about 25 minutes.

Amy

Grilled Ham & Parmesan Sandwich, Avocado Ranch Panini Sandwich, Dad's Turkey Dagwood

Hi everyone!

Here are the sandwiches for this week:

Grilled Ham & Parmesan Sandwich
Amy (amylz)
Makes 4 serving

8 - slices whole wheat bread
20 - slices Thin Sliced Smoked Ham
8 - thin slices tomato
1/4 - cup Light Zesty Italian Reduced Fat Dressing
1/8 - cup Grated Parmesan Cheese

Cover 1 of the bread slices with ham, tomatoes and remaining bread slice. Mix dressing and cheese and spread evenly onto outside of sandwich. Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Avocado Ranch Panini Sandwich
Amy (amylz)
Makes 4 servings

Avocado Ranch Dressing (see recipe below)
8 slices sourdough bread (1/2 inch thick)
2 Tablespoon butter or margarine (softened)
3/4 pound thinly sliced cooked deli turkey
8 slices bacon, crisply cooked and broken in half
1 large tomato (sliced)
4 slices (1 ounce each) Colby-Monterey Jack cheese

Make Avocado Ranch Dressing. Spread 1 side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up. Cover and cook sandwiches in 12-inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Avocado Ranch Dressing
1/4 cup ranch dressing
1 small avocado (pitted, peeled and mashed)

In a small bowl, add ranch dressing and avocado. Mix.

Dad's Turkey Dagwood
Amy (amylz)
Makes 8 servings

1 Imitation Guacamole (see below)
16 slices low-calorie whole wheat bread
2 tomatoes, sliced
8 cups iceberg lettuce, shredded
12 ounces smoked turkey breast, sliced
8 slices (1 ounces) reduced-fat Cheddar cheese
8 Tablespoon sweet hot mustard

Spread 3 tablespoons Imitation Guacamole on 8 slices of bread. Arrange 2 tomato slices, 1 cup lettuce, 2 ounces sliced turkey and 1 slice cheese over top of guacamole on each bread slice. Spread 1 tablespoon mustard over each remaining slice of bread and place on top of each sandwich. To serve, slice each sandwich in half on the diagonal.

Imitation Guacamole
2 - cloves garlic
2 - cups frozen peas, cooked according to package directions and drained
1/2 - cup fresh cilantro
1/4 - cup onion, chopped
1 - Tablespoon fresh lemon juice
1/4 - teaspoon pepper
1/8 - teaspoon hot pepper sauce

In small food processor bowl, add garlic cloves through feed tube. Process for 10 seconds. Add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth. Chill at least 1 hour.

Amy

Basmati Rice Omelet, Chunky Apple Bread, Pumpkin Pancakes 2, Fried Egg and Avocado Sandwich, Banana Bread Steel Cut Oats, Scrambled Egg Muffins

Hi everyone!

Here are the breakfasts for this week:

Basmati Rice Omelet
Amy (amylz)
(This recipe yields 1 serving)

1 cup cold cooked basmati rice
1 egg
1 teaspoon tamari or soy sauce
1 Tablespoon olive oil

Combine the egg, rice, and tamari or salt in a small bowl, mix very well. Heat the olive oil in a frying pan. When hot but not smoking, add the egg/rice mixture and spread to an even thickness. When the edges begin to brown and the sides start looking cooked, flip the omelet and cook the other side

Chunky Apple Bread
Katie (Katiedid)

1 1/4 c apple juice
3/4 c finely-chopped apple
2 T butter
2 c bread flour
1 1/2 c whole wheat flour
3/4 c regular rolled oats
1 T sugar
3/4 tsp salt
1/2 tsp ground cinnamon
1 tsp active dry yeast or bread machine yeast
1/3 c chopped walnuts
1/3 c dark raisins (optional)

Add all ingredients to bread machine according to the manufacturer's directions. Makes a 1 1/2 lb loaf.

Katie's Notes: I used unsweetened apple juice and omitted the walnuts and the raisins.

Pumpkin Pancakes 2
Katie (KatieDid) from Scholastic Parent & Child October 2006

2 c flour
2 T light brown sugar
2 ½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
2 c milk
1 c canned pumpkin
1 large egg
1 tsp vanilla extract
3 T canola oil, plus additional for greasing pan

In a medium bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In a large bowl ask your child to measure and add milk, pumpkin, egg, vanilla, and oil. Combine well. Add dry ingredients to pumpkin mixture and stir just until dry ingredients are moistened. Preheat griddle or skillet on medium heat. When a drop of water sizzles in the pan, brush lightly with oil. Pour about ½ cup batter for each pancake. When the tops bubble and the edges look dry, turn with a spatula and cook until the underside is golden. Remove from pan and serve immediately or keep warm on a platter in an oven on low heat. Serve with maple syrup! Makes about 16 4-inch pancakes.

Notes: I used 1 cup whole wheat and 1 cup all-purpose flour and added 1 tablespoon more brown sugar and about ½ teaspoon pumpkin pie spice. I used skim milk. The kids loved these plain and they were also delicious with apple cider syrup. Great to freeze and reheat in the toaster.

Fried Egg and Avocado Sandwich
Amy (amylz)
Paula Deen 2 servings.

4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced

In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon. Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates. In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice. In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.

Banana Bread Steel Cut Oats with Omega-3s
Amy (amylz)
(This recipe yields 4 servings)

1 Cup of steel cut or Irish oats
4 Cups of water
1 pinch of kosher salt
2 Tablespoons of real maple syrup
1 Tablespoon of brown sugar
1 Tablespoon of walnut oil
1 teaspoon of flax seeds
8 fresh California dates (honey dates preferred)
1 banana (sliced) as a topping
milk or additional water to adjust thickness

Bring the water to a boil. Add a pinch of salt. Add the oats, stir, and let boil until the mixture begins to thicken, or about 5 minutes. Reduce heat to a simmer, add walnut oil, flax seeds, maple, brown sugar and chopped dates. Simmer for 30 minutes or until desired consistency. Remove from heat and serve in bowls topped with sliced bananas and a splash of milk if desired.

Scrambled Egg Muffins
Katie (Katiedid) from Taste of Home

1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese

In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen.

Katie's Notes: I used bacon instead of the sausage (maybe 10 slices of center cut) and Mexican blend cheese.

Amy

Home-Style Pot Roast

Hi everyone!

Tomorrow we are having a Home-Style Pot Roast. I love meals like this, where it's all in the crockpot. Make sure you give the turnips a try if you're not familiar with them too! They're great in something like this. Just make sure you peel the turnip and then just dice it up. We'll also have rolls.

Home-Style Pot Roast
Amy - amylz

1 medium turnip -- chopped 1/2 cup (white)
1 medium onion -- chopped (1/2 cup)
1/4 cup chopped carrot
1/4 cup chopped celery
1 clove garlic -- minced
3 pounds beef chuck pot roast
2 tablespoons cooking oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry red wine -- or water
2 tablespoons parsley -- snipped
1/3 cup cold water
3 tablespoons all-purpose flour

In crockery cooker place the chopped turnip, onion, carrot, celery, and garlic. Trim excess fat from roast, cut roast in half to fit into crockery cooker. In skillet brown the roast on all sides in hot oil; drain. Place meat atop of vegetables. Sprinkle roast with salt and pepper; pour the 1/2 cup wine or water over roast. Cover and cook on LOW heat setting for 8 to 10 hours. Remove roast to a warm serving platter. Strain the vegetables; reserve 2 cups cooking liquid, adding water, adding water if necessary. Spoon the vegetables atop roast, sprinkle with parsley. Cover meat to keep warm while preparing gravy. Skim excess fat from reserved cooking liquid; pour liquid into saucepan. Blend the 1/3 cup cold water slowly into flour; stir into cooking liquid. Cook and stir till thickened and bubbly. Serve with roast and vegetables. Makes 6 to 8 servings.

Amy

Grilled Cedar-Planked Salmon, Grandma's Best Cheesy Potatoes

Hi everyone!

Tomorrow we are having Cedar Planked Salmon. If you don't have any planks, you can cook this on a piece of foil. On the side we'll be having Cheesy Potatoes. This recipe uses fresh potatoes rather than frozen hashbrowns. We'll also be having green beans.

Grilled Cedar-Planked Salmon
Amy - amylz
Kraft 8 servings

1 untreated cedar plank (14x7x1 inch)
1/2 cup KRAFT Sun-Dried Tomato Dressing
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped sun-dried tomatoes
1 salmon fillet (2 lb.),

IMMERSE plank in water, placing a weight on top of plank to keep it submerged. Soak at least 4 hours or overnight. PREHEAT grill to medium heat. Mix dressing, parsley and tomatoes; set aside. Brush top of cedar plank with 1 Tbsp. of oil; top with fish. Place on grill; cover grill with lid. GRILL 10 min. Brush with dressing mixture; continue grilling 10 min. or until fish flakes easily with fork.

Note: Salmon can also be grilled on a sheet of heavy-duty foil instead of the cedar plank.

Grandma's Best Cheesy Potatoes
Rachel~ Burns_Toast

5-6 large russet potatoes
1 16 ounce carton sour cream
1 stick butter, cut into small pieces
2 cups cheddar cheese, shredded
1 bunch green onions, chopped, reserve green tops for last layer
salt and pepper, I like to use garlic salt

Boil potatoes until just fork tender about 20 minutes. When potatoes are cool enough to handle peel and shred. Layer in a 9x13 baking dish potatoes sprinkle with salt and pepper, dot with butter. Spread half of the sour cream over all, sprinkle with cheese and green onion. Repeat 1 more layer.

Notes: Recipe can be doubled or tripled as needed. I've halved the recipe for just 2-4 people. Most Cheesy Potatoes recipes I see call for frozen hash browns, I personally like to use fresh shredded potatoes, I think they have a better texture.

Amy

Garlic and Onion Burgers, Honey Roasted Red Potatoes

Hi everyone!

Tomorrow we are having Garlic and Onion Burgers for dinner. On the side we'll be having Honey Roasted Red Potatoes and a green salad.

Garlic and Onion Burgers
Amy - amylz
All Recipes

2 pounds ground beef
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Italian-style seasoning

1. In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
2. Preheat grill for high heat.
3. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Honey Roasted Red Potatoes
Amy - amylz
All Recipes Yields: 4 servings

1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Amy

Hungarian Goulash II

Hi everyone!

Tomorrow we are having Hungarian Beef Goulash for dinner. This reminds me of something my mom used to make when I was little. You can either cube your own roast or buy stew meat. The photo shows it over noodles but I'll serve it over rice. We'll also be having green beans.

Hungarian Goulash II
Ariel, via allrecipes.com

2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup (I used a can of tomato paste)
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided (I used beef broth)
1/4 cup all-purpose flour

Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions. Cover, and cook on Low for 9 to 10 hours, or until meat is tender. Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens. Serve over rice or buttered egg noodles.

Amy

Easy Lemon Pasta with Chicken

Hi everyone!

Tomorrow we are having Easy Lemon Pasta with Chicken. My 9 year old is going to love this! On the side we'll have a simple green salad.

Easy Lemon Pasta with Chicken
Amy - amylz
Recipe courtesy The Neelys

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Amy

Bacon, Caesar and Mozzarella Panini, Chicken Salad, Egg Salad 101 Sandwich

Hi everyone!

Here are the sandwiches for the week:

Bacon, Caesar and Mozzarella Panini
Amy - amylz
Pillsbury Makes: 4 sandwiches

1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
4 teaspoons basil pesto
1/4 cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
1/4 teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
1/4 cup Butter

1. Heat oven to 375°F. Spray large cookie sheet with Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
2. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
3. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down.
4. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.

Chicken Salad
Amy (amylz)
Servings: 4

2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts,drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise or salad dressing
1 tablespoon dried parsley flakes
2 teaspoons finely minced onion
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce
salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Egg Salad 101 Sandwich
Amy (amylz)
Makes 4 sandwiches.

6 hard-cooked eggs, peeled & diced
1/3 cup celery diced
1/2 cup mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
8 slices white bread

In a mixing bowl, add the eggs, celery, mayonnaise, lemon juice, salt, and white pepper. Using a tablespoon, place the egg salad on bottom slice of white bread. Place the top slice of bread on bottom. Using a sharp knife cut bread in half and place on plate. Garnish plate with fresh fruit slices.

Amy

Breakfast Spaghetti, PB & J Pancake Sandwiches, Baked Oats, Cinnamon Orange Pancakes, Bacon & Eggs Pita, Brown Sugar Bacon Waffles, Cinna-Raisin Oats

Hi everyone!

Here are the breakfasts for the week:

Breakfast Spaghetti
Amy (amylz)

12 ounces cooked and drained spaghetti
8 thick slices bacon - diced
2 small onions - chopped
4 large eggs
4 ounces processed cheese food like Velveeta - cubed

In a large skillet, cook the bacon and remove to a paper towel-lined plate. Add the onion to the bacon drippings and cook until onion pieces become translucent (about 5 minutes). Add the spaghetti and the bacon to the onions and toss until well mixed. Add the eggs and the cheese and stir until the cheese is melted. Serve while warm

Peanut Butter and Jelly Pancake Sandwiches
(Serves 4)
Adorkable128

1 1/4 Cup All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1/4 Cup Peanut Butter
1 Large Egg
1 Tbsp Sugar
1 1/4 Cup Milk
Jelly, Jam or Preserves*
* I like to use my own Strawberry Preserves

1. Whisk the first 3 ingredients in a bowl.
2. In a separate bowl whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
3. Whisk the wet ingredients into the dry ingredients until just combined (it is okay if there are a few lumps).
4. Heat a large sauté pan or griddle over medium heat and grease with oil (Vegetable or Canola).
5. Pour about 1/4 cup of the pancake mixture onto the griddle and cook for 2-3 minutes on each side.
6. Take a cooled pancake, spread 1-2 tbsps of jam on one side and top with the other pancake to make a sandwich.
7. Continue to do the same with the remaining pancakes and serve.

Baked Oats
Amy (amylz)
(This recipe yields 4 servings)

4 cups old fashioned oats
1 cup chopped apple
1/2 cup chopped walnuts
1 teaspoon salt
4 cups water
1 teaspoon vanilla
1/2 cup dates

Combine oats, walnuts, raisins, and salt in a bowl and mix well. In a separate container combine water and vanilla. Combine all ingredients, stirring gently. Pour into oiled 8" x 8" baking dish. Bake at 350 F for 60 minutes. Stir in dates and serve.

Cinnamon Orange Pancakes
Amy (amylz)
(This recipe yields 6 servings)

1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup low-fat milk
3/4 cup fresh orange juice
1 large egg or egg substitute equivalent
2 Tablespoons Wheat germ
1 and 1/2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon orange zest or finely grated peel
1 teaspoon cinnamon
2 pinches of salt
cooking spray

In a large mixing bowl, sift together the two flours with the wheat germ, sugar, baking powder, cinnamon and salt. In a separate medium bowl, beat the egg slightly. Add milk, orange juice and orange zest and mix well. Add wet ingredients to dry ingredients and stir until just mixed and moistened. Prepare a griddle or large skillet at medium-high heat with a coating of cooking spray. Dollop batter onto hot surface in 1/4 cup amounts to make individual pancakes. Cook until bubbles begin to appear in the center of pancake. Flip and cook other side until golden brown

Bacon and Eggs with Pita
Amy (amylz)

3 strips of bacon or sausage
2 eggs
2 pinches grated Parmesan
Dry onion soup mix
Grated horseradish
2 pita pockets
2 tablespoons salsa

Cut the bacon length-wise and fry them with eggs. Once done, add the dry onion soup mix.Spread some salsa on the pita pockets and stuff the fried mix on it and garnish it with grated horseradish. Serve it hot.

Brown Sugar Bacon Waffles
Amy (amylz)
Servings: 6

8 slices bacon
2 tablespoons brown sugar
3 cups flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
2 1/2 cups buttermilk
2/3 cup vegetable oil
1/2 teaspoon vanilla extract

Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Arrange the bacon on the prepared baking sheet, and sprinkle with 2 tablespoons brown sugar. Bake in the preheated oven until the bacon is crispy and the brown sugar is caramelized, 10 to 15 minutes. Immediately remove the bacon to a cutting board; cut into small pieces and set aside. Preheat a waffle iron; grease with cooking spray. Whisk the flour, 1/2 cup brown sugar, baking powder, baking soda, and salt together in a large bowl. Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl; fold the wet mixture into the flour mixture. Add the bacon and stir, being careful to not over mix. Ladle the batter into the preheated waffle iron and cook until golden brown; serve hot.

Cinna-Raisin Oatmeal
Amy (amylz)
(This recipe yields 1 serving)

1 cup water
1/2 cup Old Fashion rolled oats
1/4 to 1/2 teaspoon cinnamon
1 small handful of large black raisins
walnuts and a sprinkle of nutmeg - optional

As soon as I get up I put the water in pan and add the raisins and cinnamon and bring to boil. Then, fold in oatmeal, cover, turn off burner. Do your get-ready-for-work stuff for 10 to 15 minutes. When you return, you will be pleased to find cooked oatmeal with body - filled with plump juicy raisins. Serve hot with milk or if your chores took longer chunk up into bit size nuggets and serve cold with milk. If you want to treat yourself or entice picky eaters serve with milk, top with whipped cream, sprinkle with cinnamon and a few crushed walnuts. Looks wonderful and children will feel like they are having dessert for breakfast. If your strapped for a quick healthy dessert, your guest would never guess they are having breakfast for dessert? ENJOY!

Amy

Double Dipped Spicy Chicken, Foxfire Chop House Pasta Salad, Strawberry-Orange Trifle, Bacon, Cheese & Tomato Crescents, Chili Sauce Meatballs

Hi everyone!

Tomorrow we are having Double Dipped Spicy Chicken for dinner and a Foxfire Chop House Pasta Salad. Then I'll be hosting book club and I'm planning to make a trifle, and a few different appetizers. Yum!

Double Dipped Spicy Chicken
*Heath* via Rachael Ray
Vegetable oil, for frying

1 1/2 cups flour
1 teaspoon paprika (1/3 palmful)
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper (eyeball it)
1/4 teaspoon allspice (eyeball it)
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Salt and pepper
3 disposable pie tins, for breading

Heat 1 1/2 inches vegetable oil in a deep skillet over medium-high heat. A cube of bread should brown in a count to 40 when the oil is ready. Set out three disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne and allspice. Divide seasoned flour between two of the tins. Pour buttermilk into the third tin. Line up tins as follows: flour, buttermilk and then flour again. Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour. Cook chicken six minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for your lunchbox or picnic basket.

Foxfire Chop House Pasta Salad
SunValleyMom

1lb corkscrew pasta, cooked al dente rinsed with cold water, and drained well
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large red onion, chopped
5 stalks celery, chopped
1/2 pound block cheddar, cut into cubes
1/2 pound dry salami, sliced in half inch thick slices that are halved
1 cup small pitted black olives
1 bottle (16oz) Wishbone Italian Dressing
1/3 cup soy sauce
1/4 cup sugar

Mix dressing, soy sauce, and sugar. ADJUST soy sauce and sugar to taste!!! (its a personal taste thing). Mix with all other ingredients and chill at least 2 hours, tossing to coat at least once, before serving.

Strawberry-Orange Trifle
Amy (amylz)
Southern Living, MARCH 2008

1 qt. strawberries, halved
4 oranges, sectioned and halved
2 cups orange liqueur or orange juice
3 tablespoons sugar
1 1/2 cups whipping cream
1 (11.3-oz.) jar lemon curd
1 1/2 sleeves shortbread cookies, crushed
Garnish: fresh mint sprigs

1. Toss together first 4 ingredients, and let stand at room temperature 10 minutes.
2. Meanwhile, beat whipping cream and lemon curd at low speed with an electric mixer until blended. Gradually increase mixer speed, beating until medium peaks form.
3. Layer one-third each of fruit mixture and curd mixture in a large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour or up to 8 hours. Garnish, if desired. Yield: Makes 8 to 10 servings

Bacon, Cheese & Tomato Crescents
Michelle (MMmom) from Kraft Food & Family
8 servings, one filled crescent each

1 can (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup finely chopped tomatoes
1/4 cup finely chopped red peppers
4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped

PREHEAT oven to 375F. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients. ROLL up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet. BAKE 12 to 15 min. or until golden brown. Serve warm.

Chili Sauce Meatballs
Cyndy-A Taste Of Oregon Cookbook

2 lbs ground round
2 tsp salt
1 tsp pepper
2 tsp paprika
1 1/2 tsp Worcestershire sauce
1 C corn flakes, crushed
2 eggs

Sauce:
1 12 oz bottle chili sauce
1 12 oz jar grape jelly
2 TB lemon juice

Combine first 7 ingredients. Roll into small size balls. Bake 15 minutes on cookie sheet at 375 degrees. Combine sauce ingredients in chafing dish. Add meatballs and simmer 45 mins. Serve with toothpicks.

Serves 15-20

Note: After baking the meatballs I put everything into my crockpot (on low) for easy transport and to keep them warm. You don't even need to bother simmering the sauce if you do this.

Amy

Garlic Parmesan Chicken, Golden Au Gratin Potatoes

Hi everyone!

Tomorrow we are having Garlic Parmesan Chicken for dinner. I love the idea of making a garlic butter to dredge the chicken in with the bread crumbs. If you want crispy chicken, make sure you use panko breadcrumbs. On the side we'll be having Golden Au Gratin Potatoes. These are just your yummy cheesy potatoes.

Garlic Parmesan Chicken
Amy - amylz
All Recipes Yields: 8 servings

2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
1 (3 ounce) can French-fried onions
1 teaspoon mustard powder
1/2 cup butter
2 cloves garlic, chopped
1 tablespoon Worcestershire sauce
8 bone-in chicken breast halves, skinless

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a shallow dish or bowl, combine the bread crumbs, cheese, onions, and mustard powder; set aside. Melt butter in a small saucepan; add garlic and Worcestershire sauce, and saute garlic until tender. Remove from heat.
3. Dip chicken breasts in garlic butter mixture, then roll in bread crumb and cheese mixture, coating thoroughly. Place coated chicken in the prepared baking dish. Drizzle with any remaining garlic butter mixture.
4. Bake in the preheated oven for 30 to 40 minutes, or until chicken is no longer pink and juices run clear.

Golden Au Gratin Potatoes
Amy - amylz
All Recipes Yields: 8 servings

1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup butter or margarine, melted, divided
3 tablespoons dried minced onion
1/2 teaspoon salt
1 (32 ounce) package frozen
Southern-style hash brown potatoes, thawed
2 1/2 cups shredded Cheddar cheese
2 1/2 cups crushed cornflakes

1. In a large bowl, combine soup, sour cream, 1/2 cup butter, onion and salt. Stir in potatoes and cheese. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss cornflakes and remaining butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees F for 50-60 minutes or until heated through.

Amy

Grilled Pork Tenderloin, Haricots Verts With Lemon Brown Butter, Garlic Rice

Hi everyone!

Tomorrow we are having a Grilled Pork Tenderloin for dinner. I like to marinate at least 12 hours. On the side we'll be having Haricots Verts and Garlic Rice. If you can't get Hericots Verts, just use regular green beans.

Grilled Pork Tenderloin
Amy (amylz)
Recipe courtesy Paula Deen

Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1/2 cup tamarind concentrate
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator. Preheat an outdoor grill or preheat oven to 350 degrees F. Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

Haricots Verts With Lemon Brown Butter
Sara Moulton, posted by Michelle (MMmom)

1 pound haricots verts or other thin green beans, trimmed
Kosher salt
3 tablespoons unsalted butter
3 tablespoons fresh lemon juice
Freshly ground black pepper

Cook beans in a 2-quart heavy saucepan of salted boiling water until crisp-tender, about 3 minutes, then drain in a colander. Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remove pan from heat. Add beans, toss well, and season with salt and pepper.

Garlic Rice
snoelles

3 tsp garlic
1 cup rice
1½ cups water
3 Tbs olive oil
½ tsp salt
2 Tbs chopped parsley

Put oil and garlic in rice cooker pan. Turn rice cooker on to cook and saute garlic until it is golden, but not burned. Add rice and stir for 30 seconds. Add water, salt, and parsley. Stir, cover, and let cook

Amy

Garden Pot Roast

Hi everyone!

Tomorrow we are having a good old fashioned pot roast for dinner. I love doing roasts in the oven. You can fill this with any veggies you love. I figure the more the better! On the side we'll be having baked potatoes.

Garden Pot Roast
Rachel--burns_toast via bhg.com

1 3-pound boneless beef bottom round roast
Salt
Black pepper
1 tablespoon cooking oil
1 14-ounce can beef broth
1/2 cup coarsely chopped onion (1 medium)
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried thyme, crushed
2 cloves garlic, minced
4 cups cut-up vegetables (such as 2-inch pieces of peeled winter squash, carrots, parsnips, and/or green beans)
2 tablespoons cold water
1 tablespoon cornstarch

1. Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered, in a 325 degree F oven for 2 hours.
2. Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.
3. For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy. Makes 8 servings.

Amy

Broccoli Alfredo Tortellini

Hi everyone!

Here is a recipe for Broccoli Alfredo Tortellini. This might be a good way to get your kids to eat their broccoli. This is a meatless dish but you could easily add some diced chicken in with this.

Broccoli Alfredo Tortellini
(Astrid)

3 Tbsp butter
1 lg can skim evaporated milk
1 c parmesan cheese
2 c broccoli, chopped fine
1 bag dried tortellini (any flavor - I used three cheese) *Could also use refrigerated or frozen

Boil water and cook tortellini according to directions. Steam broccoli until tender, but still bright green. In a large skillet, melt butter. Stir in evaporated milk, and then whisk in the cheese, stirring constantly for ~1 minute. Combine broccoli and tortellini with the sauce and serve. Sprinkle with more parmesan cheese if you are feeling extra decadent.

Amy

Caesar Chicken Salad Sandwiches, Pulled Chicken Salad Sandwich, Buffalo Chicken Baguette Sandwiches

Hi everyone!

Here are the sandwiches for this week:

Caesar Chicken Salad Sandwiches
Amy - Amylz
Makes 2 servings

1 can (4.5 oz.) Premium White Chunk Chicken Breast in Water, drained
2 Tablespoons Caesar salad dressing
1 Tablespoon mayonnaise
4 slices white bread
Lettuce leaves

In a small mixing bowl, mix chicken, dressing and mayonnaise. Divide chicken mixture between 2 bread slices. Top with lettuce and remaining bread slices.

Pulled Chicken Salad Sandwich
Amy (amylz)
Makes 4 servings

4 boneless skinless chicken breast halves, cooked
1 cup celery, chopped
3/4 cup mayonnaise
1/4 cup green onions, chopped
4 sandwich rolls, split
Leaf lettuce

To pull your chicken breast, place boneless, skinless chicken piece on cutting board. Use 2 forks or fingers to pull meat lengthwise into opposite directions, separating it into long shreds. In a mixing bowl, add the chicken, celery, mayo and green onions. Mix the ingredients. Then fill rolls with lettuce and chicken salad mixture.

Buffalo Chicken Baguette Sandwiches
Amy (amylz)
Makes 4 servings

4 - Boneless, Skinless Chicken Breast Fillets
1 - bottle (2-ounce) hot pepper sauce
1 - bottle (5-ounce) green hot pepper sauce
2 - teaspoons paprika, divided
1 - red onion, sliced in rings
4 - slices tomato
4 - leaves lettuce
4 - thick slices French baguette, halved

Preheat oven to Broil. Place chicken in a foil-lined broiling pan. Pour hot pepper sauce and green hot pepper sauce over chicken, then sprinkle with paprika. Top with onion slices. Broil for 15 minutes, or until chicken is no longer pink and juices run clear. Place each breast half on bottom half of sliced baguette; top with tomato, lettuce and top half of baguette to serve.

Amy

Chocolate-Banana Filled Crepes, Apple Snapple Oatmeal, Crispy Potato Quiche, Pumpkin Streusel Muffins, Grandma Louise’s Oatmeal, Bean and Egg Tortilla

Hi everyone!

Here are the breakfasts for the week:

Chocolate-Banana Filled Crepes
Amy - amylz
Recipe courtesy Paula Deen Yield: 18 crepes

Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract
Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.

Apple Snapple Oatmeal
Amy - amylz
(This recipe yields 4 servings)

1 medium apple or pear
3 cups apple juice or cider
1 and 1/3 cups regular rolled oats
1/4 cup raisins or chopped pitted dates
1/4 teaspoon ground cinnamon
milk (if you like)
brown sugar (if you like)

On a cutting board, use a sharp knife to cut the apple or pear into 4 pieces. Cut out the core and throw it away. Chop each piece. In a saucepan, put the chopped apple or pear, apple juice or cider, oats, raisins or dates, and cinnamon. Stir with a wooden spoon to mix. Put the pan on the burner. Turn the burner to medium-high heat. Cook just till bubbly. Turn the burner to low. Simmer, uncovered, for 5 minutes, stirring now and then. Turn off the burner. Remove the saucepan from the burner. With a large spoon, put the oatmeal into 4 cereal bowls. Serve immediately with milk and brown sugar, if you like. This can also be made in the microwave. Just reduce the liquid to 2 and 1/2 cups. Microwave the stirred ingredients on high for 3 minutes in a covered microwaveable 2-quart casserole dish. Stir and microwave 3 minutes more.

Crispy Potato Quiche
Amy (amylz)
(6 servings)

1 24-ounce package frozen shredded hashbrowns
1/3 cup melted butter
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup diced cooked ham
1/2 cup half and half
2 eggs
1/4 teaspoon seasoned salt

Press thawed hash browns between paper towels to remove moisture. Fit hash browns into greased 10-inch pie plate, forming a solid crust. Brush crust with melted butter, making certain to brush top edges. Bake at 425 degrees for 25 minutes. Remove from oven. Sprinkle cheeses and ham evenly over bottom of crust. Beat half and half with eggs and seasoned salt. Pour over cheeses and ham. Bake uncovered at 350 degrees for 30-40 minutes or until knife inserted in center comes out clean

Pumpkin Streusel Muffins
Katie (Katiedid)

1 ¾ c flour
½ c sugar
3 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
1 egg
½ c milk
½ c canned pumpkin
1/3 c canola oil
1 pkg (3 oz) cream cheese, cut into 12 cubes
Streusel:
¼ c brown sugar
½ tsp cinnamon
1 T cold butter of margarine
¼ c finely chopped nuts

In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In another bowl, beat the egg, milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one fourth full. Place one cream cheese cube in the center of each muffin cup; top with remaining batter. In a bowl, combine brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over batter. Bake at 400 F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Grandma Louise’s Oatmeal with Grated Apple
Amy - amylz
the French Women Don’t Get Fat Cookbook

1 cup old fashioned oatmeal
2 ½ cups water
pinch of salt
1 medium apple, coarsely grated
½ tsp lemon juice
1/3 cup milk, whole or 2%
½ tsp butter
Brown sugar (or maple syrup)

Combine the oatmeal, water and salt. Bring to a boil. Add the apple and lemon juice and cook for about 5 minutes, stirring occasionally. Finish cooking by adding the milk and butter. Stir well. Serve immediately with a splash of brown sugar or a drizzle of maple syrup.

Bean and Egg Tortillas
Amy (amylz)

1 can black beans
1 cup salsa
4 eggs
Flour tortillas
Shredded cheddar cheese

Rinse the black beans and empty them in a skillet with salsa. Boil the two together. In a different pan or a bowl, break the eggs and cook them well. Once the eggs are done, mix a scoop of beans with the eggs and garnish it with shredded cheese. Stuff it in a tortilla and eat it hot.

Amy

Gordon Ramsay's Sticky Lemon Chicken

Hi everyone!

Tomorrow we are having Gordon Ramsay's Sticky Lemon Chicken for dinner. I've heard this is amazing so I hope it turns out. I haven't had the best luck at making sticky chicken in the past. I'll let you know! On the side we'll be having roasted potatoes and green beans.

Gordon Ramsay's Sticky Lemon Chicken
Steph11/25

1 large chicken, cut into 8 to 10 pieces (I just used thighs)
Sea salt and black pepper
3 to 4 tablespoons olive oil
1 head of garlic, halved horizontally
Few thyme sprigs
Splash of sherry vinegar
2 tablespoons dark soy sauce
3 tablespoons honey
1 lemon, finely sliced (ideally with a mandolin)
Bunch of Italian parsley, chopped

1. Season the chicken with salt and pepper I rubbed the salt and pepper under the skin on the chicken and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2 to 3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar, and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.

2. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.

3. Transfer the chicken to a platter and sprinkle over the chopped parsley..

Amy

Filet Mignon with Compound Butter, Easy Mushroom Rice

Hi everyone!

Tomorrow we are having Filet Mignon with Compound Butter for dinner. This recipe is very simple and for those of you who are new to cooking steaks, follow this, you won't mess it up. On the side we're going to have Mushroom Rice.

Filet Mignon with Compound Butter
Amy - amylz
Culinary.net Serves 4

4 (8-ounce) filet mignons
2 tablespoons canola oil
Salt and pepper

Rub steaks on all sides with oil and season with salt and pepper to taste. Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium, or to desired doneness. Remove steaks from grill and let rest for a few minutes. Place a slice of compound butter on top of each steak, allowing it to melt slightly before serving.

Compound Butter
1/2 cup unsalted butter, at room temperature
1 shallot, minced
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
Salt and pepper

Combine butter, shallot, parsley and lemon juice in the bowl of a food processor fitted with the metal blade. Process to blend. Transfer mixture to a sheet of plastic wrap. Roll into a log about 1 1/2 inches thick and twist the ends to close. Refrigerate at least one hour or until firm. Remove from the refrigerator and slice into 1/2-inch coins when the steaks go on the grill.

Easy Mushroom Rice
OP???

1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
1/4 cup butter

Preheat oven to 350 degrees F (175 degrees C). Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish. Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes.

Amy

Hearty Beef Stew with Roasted Winter Vegetables

Hi everyone!

Tomorrow we are having Hearty Beef Stew with Roasted Winter Vegetables for dinner. Fall is definitely here so it's time to make some stew! We'll also have rolls.

Hearty Beef Stew with Roasted Winter Vegetables
Amy -amylz
Makes 6 servings.

4 cups cubed winter vegetables (cut into 1/2-inch pieces), such as carrots, butternut squash, parsnips or sweet potatoes
1 medium onion, cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 1/2 pounds boneless beef sirloin, cut into 1-inch cubes
3/4 cup chicken broth
3 Bay Leaves, divided
1/2 teaspoon Thyme Leaves
1/2 teaspoon Coarse Ground Black Pepper
1/2 teaspoon salt
1/4 cup dry red wine or apple juice
3 cups prepared mashed potatoes

1. Preheat oven to 425°F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
2. Meanwhile, cook and stir beef in 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, 3 bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.

Test Kitchen Tip: If desired, add 2 Bay Leaves to cooking water when preparing fresh or instant potatoes. For instant mashed potatoes, remove bay leaves before adding potato flakes. For fresh potatoes, remove bay leaves before mashing.

Amy

Fried Chicken Salad, Banana Crumb Muffins, Twix Bars

Hi everyone!

Tomorrow we are having Fried Chicken Salad for dinner. This is sort of a cheater salad as you use frozen popcorn chicken. You could also pick up some popcorn chicken from the deli or KFC if you want. I'll serve this with biscuits on the side. I've also included this Banana Crumb Muffin recipe since I plan to make them this week for after school snacks. Also, I am signed up to bring dessert to Mops tomorrow and I'm going to bring homemade Twix Bars.

Fried Chicken Salad
Amy - amylz
Recipe courtesy Sandra Lee, 2007

1 (12-ounce) box popcorn chicken (recommended: Tyson)

For dressing:
1/2 cup ranch dressing
2 teaspoons BBQ seasoning

For Salad:
8 cups romaine or iceberg lettuce, chopped
2 tomatoes
1 cucumber
16 baby carrots

Preheat oven to 425 degrees F. Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool. For dressing: Mix together ranch dressing and BBQ seasoning in small bowl and set aside. For salad: Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces.

Banana Crumb Muffins
Amy (amylz)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Gooey Caramel Chocolate Bars aka Twix
(Jessica)

2 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
2 cups butter, divided
1 cup packed light brown sugar
1/3 cup light corn syrup
1 cup semisweet chocolate chips

Preheat oven to 350°F. Line 13×9-inch baking pan with foil. Combine flour, granulated sugar & salt in medium bowl; stir until blended. Cut in 14 tablespoons (1-3/4 sticks) butter until mixture resembles coarse crumbs. Press onto bottom of prepared pan gently. Bake for 18-20 min or until lightly browned around edges. Remove pan & cool completely on a wire rack. Combine 1 cup (2 sticks) butter, brown sugar & corn syrup in heavy medium saucepan. Cook over medium heat 5 to 8 minutes or until mixture boils, stirring frequently. Boil gently for 2 minutes, without stirring. Immediately pour over cooled base & spread evenly to edges of pan with metal spatula. Cool completely. Melt chocolate in double boiler over hot (not boiling) water. Stir in remaining 2 tablespoons butter. Pour over cooled caramel layer & spread evenly to edges of pan with metal spatula. Refrigerate 10 to 15 minutes until chocolate begins to set. Remove; cool completely. Cut into bars. Makes about 3 dozen bars.

Amy

French Market Meat Loaf, SILVER WHITE CAKE

Hi everyone!

Tomorrow we are having company for dinner and I'm going to make French Markey Meat Loaf. Our friends say they don't like meatloaf but they're willing to give it a try. I really hope this is good. I'll also serve green beand and mashed potatoes. Then, since today is my birthday, I am going to make a Silver White Cake so we can celebrate!

French Market Meat Loaf
Amy - amylz

1 (8-ounce) package Cajun sausage links, diced
1 medium onion, diced
1 small green bell pepper, diced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 pounds ground beef
1/2 cup beef broth
1/2 cup tomato sauce
1/4 cup soft breadcrumbs
1 large egg, lightly beaten
Tomato Gravy

Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool. Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- x 4-inch loaf; place in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Bake at 375° for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.

Yield: 8 to 10 servings
Southern Living, FEBRUARY 2002

SILVER WHITE CAKE
(ajdtk)

1 1/2 c sugar
2 3/4 c flour
1 1/2 tsp baking powder
2 tsp baking soda
2 Tbls vinegar
1/2 c vegetable oil
2 tsp vanilla extract
1 tsp almond extract (optional)
2 c cold water

Preheat oven to 375 degrees. Mix dry ingredients in large bowl, make 3 wells and add wet ingredients. Mix well with wooden spoons. Pour batter into lightly greased 9 x 13 pan bake 30 to 40 min.

Amy