Ingredients:
1/2 cup butter or margarine, softened
1/3 cup masa harina (Quacker Oats Company)
1/4 cup water
1 (10 oz.) pkg. frozen corn, thawed
1/3 cup sugar
3 tablespoons yellow cornmeal
2 tablespoons heavy cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Garnish:
sliced chiles
Chopped parsley
Directions:
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat butter or margarine until creamy. Gradually beat in masa harina. On low speed, beat in 1/4 cup water. Process corn in food processor, pulsing until coarsely chopped. Stir into masa mixture. Combine sugar, cornmeal, heavy cream, baking powder and salt in small bowl. Stir into corn mixture. Pour into prepared pan and cover with foil. Place in a larger baking pan and pour boiling water halfway up sides of pan. Bake 50 minutes or until set. Uncover and let stand 15 minutes. Sprinkle with sliced chiles and parsley. 8 servings
Thursday, December 31, 2009
Wednesday, December 23, 2009
Baked French Toast Casserole with Maple Syrup
A tradition in our family is to make this delicious casserole to eat on Christmas morning, after opening presents. We only get this once a year so it is sure to be enjoyed!
Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Prep Time: 20 min Inactive Prep Time: 8 hr 0 min Cook Time: 40 min
Level:Easy Serves: 6 to 8 servings
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Prep Time: 20 min Inactive Prep Time: 8 hr 0 min Cook Time: 40 min
Level:Easy Serves: 6 to 8 servings
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Friday, November 6, 2009
Pumpkin Gooey Butter Cakes
these "bars" are delicious! We make them every year for Thanksgiving and sometimes for Christmas too!
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Thursday, October 1, 2009
Pancetta and Turkey Meatloaf Sandwiches
this meal is delicious! But a little messy :). Yields four to six servings.
Ingredients
1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls
Directions
Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.
In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.
Ingredients
1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls
Directions
Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.
In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.
Monday, August 3, 2009
Amish Baked Oatmeal
this is my absolute favorite breakfast (besides plain blueberries and milk). Best served with milk.
Ingredients
1/3 cup butter
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon nutmeg or cinnamon
1/4 teaspoon salt
1 cup milk
4 tablespoons milk
3 cups oatmeal (regular or quick)
Directions
1 Melt butter.
2 Grease 1 1/2 quart baking dish and drop in eggs and beat well.
3 Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
4 Whisk in butter and both measures of milk, then add oats.
5 Stir well, and refrigerate overnight.
6 Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
Ingredients
1/3 cup butter
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon nutmeg or cinnamon
1/4 teaspoon salt
1 cup milk
4 tablespoons milk
3 cups oatmeal (regular or quick)
Directions
1 Melt butter.
2 Grease 1 1/2 quart baking dish and drop in eggs and beat well.
3 Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
4 Whisk in butter and both measures of milk, then add oats.
5 Stir well, and refrigerate overnight.
6 Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
Monday, July 27, 2009
Artichocke Pesto
tonight for dinner we made artichocke pesto. It's really quite tasty. Here's the recipe
Artichocke Pesto
1/3 cup oil
between 12-14 canned artichockes
1 cup of parmesean cheese
1 garlic clove
blend all the ingredients in a food processor or in a blender.
Artichocke Pesto
1/3 cup oil
between 12-14 canned artichockes
1 cup of parmesean cheese
1 garlic clove
blend all the ingredients in a food processor or in a blender.
Friday, June 19, 2009
Parmesan Chicken
we love this chicken. All the recipes in this episode were delicious. When we make this chicken we'll usually make a lemony pasta with it. You can find that recipe on foodtv.com.
Parmesan Chicken
2002, Barefoot Contessa Family Style, All Rights Reserved
.Prep Time:20 min
Inactive Prep Time:hr min
Cook Time:10 min
Level: Intermediate
Serves: 6 servings.
Ingredients
•4 to 6 boneless, skinless chicken breasts
•1 cup all-purpose flour
•1 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•2 extra-large eggs
•1 tablespoon water
•1 1/4 cups seasoned dry bread crumbs
•1/2 cup freshly grated Parmesan, plus extra for serving
•Unsalted butter
•Good olive oil
•Salad greens for 6, washed and spun dry
•1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
•1/4 cup freshly squeezed lemon juice (2 lemons)
•1/2 cup good olive oil
•1/2 teaspoon kosher salt
•1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
Parmesan Chicken
2002, Barefoot Contessa Family Style, All Rights Reserved
.Prep Time:20 min
Inactive Prep Time:hr min
Cook Time:10 min
Level: Intermediate
Serves: 6 servings.
Ingredients
•4 to 6 boneless, skinless chicken breasts
•1 cup all-purpose flour
•1 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•2 extra-large eggs
•1 tablespoon water
•1 1/4 cups seasoned dry bread crumbs
•1/2 cup freshly grated Parmesan, plus extra for serving
•Unsalted butter
•Good olive oil
•Salad greens for 6, washed and spun dry
•1 recipe Lemon Vinaigrette, recipe follows
Directions
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
•1/4 cup freshly squeezed lemon juice (2 lemons)
•1/2 cup good olive oil
•1/2 teaspoon kosher salt
•1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings
Tuesday, May 19, 2009
Basic Waffles
This is my favorite waffle recipe. It's really simple and delicious!
Basic Waffles
Alton Brown
Ingredients
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
Directions
Preheat waffle iron according to manufacturer's directions.
In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.
Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
Friday, May 1, 2009
Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies
For a while I couldn't have any gluten and this was my favorite dessert to make for myself when everyone else was eating something I couldn't have. They're easy to make, and quick too!
Ingredients
1 cup peanut butter (chunky works best but smooth works too)
1 cup sugar
1 egg
Directions
Mix ingredients well and drop by teaspoon onto cookie sheet.
Press down with a fork.
Bake at 350 degrees F. until golden
For variety you can add 1/2 cup chocolate chips
Wednesday, April 22, 2009
Oriental Lemon-Honey Pasta
I love this pasta, it's my fave oriental dinner! This recipe is from my favorite cookbook, The Two Sisters. You can order it from http://www.thetwosisters.com/home.asp. You can grate the carrots instead of slice them. That is what we usually do.
Ingredients1 pound angel hair pasta1 cup olive oil 1/2 cup lemon juice 3 garlic cloves, minced 1/2 cup Bragg Liquid Aminos, tamari, or soy sauce 2 teaspoons grated, fresh gingerroot 1/4 cup honey 3 carrots, julienne cut* 2 portobello mushrooms, or 1 cup regular mushrooms 3-4 cups broccoli florets *Julienne cut means to cut the vegetables about 2-3 inches long and 1/8 inch thick | Oriental Lemon-Honey Pasta Be sure to make enough of this - it disappears fast! SERVES 6 PREPERATION TIME: 30 MINUTES
|
Monday, April 13, 2009
Chocolate Cake with Peanut Butter Frosting
this is only the best cake ever! We've made it three times this month already!
The Chocolate Cake
Ingredients:
2 cups of rapadura
1 and 3/4 cups of whole wheat flour
3/4 cups of cocoa
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup of raw milk
1/2 cup of butter
2 teaspoons of vanilla extract
1 cup of boiling water
Directions:
1. Heat oven to 350°F. Grease a 9' by 13' pan.
2. Stir together rapadura, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 10 to 12 servings.
Fluffy Peanut Butter Frosting
Ingredients:
1/2 cup of butter, softened
1 cup of organic peanut butter
3 tablespoons of raw milk
2 cups of confectioners' sugar
Directions:
1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
we like to frost the cake with the frosting and then sprinkle chocolate shavings around the edge of the cake. makes for one delicious, indulgent dessert!
The Chocolate Cake
Ingredients:
2 cups of rapadura
1 and 3/4 cups of whole wheat flour
3/4 cups of cocoa
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup of raw milk
1/2 cup of butter
2 teaspoons of vanilla extract
1 cup of boiling water
Directions:
1. Heat oven to 350°F. Grease a 9' by 13' pan.
2. Stir together rapadura, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 10 to 12 servings.
Fluffy Peanut Butter Frosting
Ingredients:
1/2 cup of butter, softened
1 cup of organic peanut butter
3 tablespoons of raw milk
2 cups of confectioners' sugar
Directions:
1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
we like to frost the cake with the frosting and then sprinkle chocolate shavings around the edge of the cake. makes for one delicious, indulgent dessert!
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