Elegant Pumpkin Pie

Can't decide between pumpkin pie and cheesecake? This fabulous pie recipe from Taste of Home gives you the best of both worlds and it's so easy to make.

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
1 can (30 ounces) pumpkin pie filling
3/4 cup evaporated milk
2 eggs, lightly beaten
1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
2 cups whipped topping
1/8 teaspoon salt
1/2 cup glazed pecans

Directions

Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.
In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).


Recipe and picture are the property of Taste of Home and can be viewed on their website at : http://www.tasteofhome.com/Recipes/Elegant-Pumpkin-Pie

Fried Pickled Okra

I love pickled okra and what isn't better when it's deep fried. Here's a great appetizer recipe from Paula Deen.

Fried Pickled Okra

Ingredients

Peanut oil, for frying
1 1/4 cups Fry Mix, recipe follows
1 cup beer
1 (16-ounce) jar pickled okra, drained
Creamy Chipotle Sauce, recipe follows

Directions

Heat the oil to 350 degrees F in a deep skillet or fryer.

Combine the Fry Mix with the beer. Add the okra, coating it in the batter. Fry the okra, about 4 pieces at a time, turning the pieces frequently, until golden brown, about 2 minutes. Transfer the okra to a paper towel-lined plate to drain. Serve immediately with the Creamy Chipotle Sauce.
Fry Mix:

3 cups self-rising flour
1/2 cup self-rising white cornmeal
1/2 teaspoon salt
1/2 teaspoon crushed black peppercorns

Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.
Creamy Chipotle Sauce:

1 (8-ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 chipotle in adobo sauce
2 limes, juiced
3/4 teaspoon salt
3 tablespoons chopped green onion, for garnish

Blend the cream cheese, mayonnaise, chipotle, lime juice, and salt in a food processor until smooth. Cover and refrigerate until needed. Garnish with green onions

Royal Icing

If you need royal icing for decorating cookies, but don't have any meringue powder, here's an easy recipe that doesn't use it.

Royal Icing

1# (about 4 cups) confectioner's sugar
3 large egg whites
1/2 tsp lemon juice

Beat at a medium speed in a stand mixer with the paddle attachment until thick and smooth.

Brown Vs. White Eggs

I hear the following question all the time:

Q: Is there a difference between brown and white eggs?


A: Not really. Brown and white eggs are identical in terms of nutrition, flavor and cooking characteristics. The color of the shell is simply a genetic trait passed down by the mother hen. Actually, you can tell the color of the eggs that a hen lays by the color of their earlobes. Really!
Brown eggs do tend to be more expensive however, simply because of supply and demand.
If you're buying eggs from my farm, you also find green, blue, and pink eggs. They are no different that the white eggs, but they sure look pretty in a nice bowl.

No-Bake Cheesecakes

These cheesecakes were decorated for Halloween, But these can be a great, easy dessert any time of the year just leave off or modify the spiderweb decoration.

No-Bake Cheesecakes

Ingredients

Crust and Cheesecakes
16 Nilla Wafers
1 envelope (.25 ounce) unflavored gelatin
2 8 ounce package cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups whipped topping or whipped cream
1/2 cup mini semisweet chocolate chips
Spiderwebs
1/2 cup mini semisweet chocolate chips
1 teaspoon vegetable oil

Directions

1. Crust and cheesecakes. Line 16 indents of 2 cupcake pans with foil liners. Coat liners with nonstick spray. Place 1 Nilla wafer in bottom of each prepared cup.

2. Sprinkle gelatin over 1/4 cup water in a glass measuring cup and let soak for 1 minute. Microwave 30 seconds to dissolve.

3. Beat cream cheese and sugar in a large bowl until smooth. Beat in vanilla, then fold in whipped topping or whipped cream. While beating over medium speed, add dissolved gelatin in thin stream. Fold in mini chips. Spoon 1/4 cup batter into each prepared cup, smoothing tops.

4. Spiderwebs. Combine chips and oil in a microwave-safe bowl. Microwave 1 minute and stir until smooth. Transfer to a resealable plastic bag or piping bag. Snip off a small corner and pipe in a spiral pattern on each cake. Starting at the center, run a thin knife through each spiral to resemble a spiderweb. Refrigerate at least 4 hours.

No-Peeking Peking Chicken

Here's a slow-cooker chicken recipe that is very reminiscent of Peking Duck. Serve with white rice for an easy, elegant, Asian dinner.

No-Peeking Peking Chicken

Ingredients

SLOW-COOKER STUFF:
8 bone-in chicken thighs (about 4 lbs.), skin discarded
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 tbsp. honey
1 tbsp. grated fresh ginger
1/4 tsp. sesame oil
OUT-OF-THE-POT INGREDIENTS:
1/4 cup chopped scallions (about 2)

Directions:

Season the chicken with salt and pepper and place in a greased 6- to 7-qt. slow cooker.

In a small bowl, combine 3/4 cup scallions, the garlic, soy sauce, honey, ginger and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 165°, about 4 hours. Serve with the pan juices, sprinkled with 1/4 cup scallions.



Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/recipes/no-peeking-peking-chicken

Melt-In-Your-Mouth Tarragon Chicken

This super creamy chicken dish is easy to make- it cooks while you are at work. The fresh herbs really kick it up a notch.

Melt-In-Your-Mouth Tarragon Chicken

Ingredients

1/2 cup plus 2 tbsp. chicken broth
4 tbsp. dijon mustard
Salt and pepper
4 lbs. bone-in chicken parts (breasts, drumsticks and thighs), skin discarded
3 cloves garlic, finely chopped
2 tbsp. chopped fresh tarragon
OUT-OF-THE-POT INGREDIENTS:
1/3 cup heavy cream
2 tbsp. cornstarch
1 lemon, finely zested and juiced
1 tbsp. chopped flat-leaf parsley
1 tbsp. chopped fresh tarragon


Directions:

Pour the broth into a 6- to 7-qt. slow cooker. In a small bowl, combine the mustard, 1 tsp. salt and 1/8 tsp. pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbsp. tarragon. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165°, about 5 hours.

Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.

In a small bowl, combine the lemon zest, parsley, and 1 tbsp. tarragon. Top the chicken with the zest-herb mixture.


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/melt-in-your-mouth-tarragon-chicken

Severed Finger Cookies

I know Halloween in long gone, but I have to save the recipe for these cute cookies for next year. They are from Rachel Ray Magazine.

Severed Finger Cookies

Ingredients

1 cup unsalted butter, at room temperature
1 cup confectioners’ sugar
1 egg
1 tsp. pure vanilla extract
2 3/4 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup sliced almonds
Raspberry jam

Directions:

In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 325°. Using your hands and working quickly, roll a heaping tablespoon of dough into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on 1 end of each for the fingernails. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool.

Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the “severed” end of each cookie into the sauce.



Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/severed-finger-cookies

Sloppy Buffalo Joes

These yummy Joe's from Rachel Ray are made with ground buffalo but you can use lean ground beef instead. If you are able to get your hands on buffalo, it is just as tasty but with 1/3 less fat.

Sloppy Buffalo Joes

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Directions

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.


Picture and recipe are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.foodnetwork.com/recipes/rachael-ray/sloppy-buffalo-joes-recipe/index.html

Thai Butternut Squash Soup

Yum! It's all I can say. If you love Thai food, this soup is for you.

Thai Butternut Squash Soup

Ingredients

1 tablespoon olive oil
1 medium sweet onion, chopped
1 piece fresh ginger (1 to 2 inches), peeled and grated
2 cloves garlic, minced
1 tablespoon red curry paste (such as Thai Kitchen)
1 can (14.5 ounces) coconut milk
4 cups low-sodium chicken broth
3 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1 teaspoon salt
1/3 cup unsalted peanuts, chopped
1/3 cup sliced scallions
3 whole wheat pitas or flatbreads, halved

Directions
1
Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
2
Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.
3
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.



Recipe and picture are the property of Family Circle Magazine and can be viewed on their website at: http://www.recipe.com/thai-butternut-squash-soup/

Herbed Goat Cheese Log

Fresh goat cheese, fresh cut herbs, this recipe could have come straight off my farm, but it didn't. It's from Rachel Ray and you can make it with a store-bought goat cheese log.

Herbed Goat Cheese Log

Ingredients

11-oz. log goat cheese
1/3 cup chopped fresh herbs (like basil, rosemary or thyme)
2 tbsp. heavy cream
Salt and pepper

Directions:

Mash goat cheese with herbs, cream, 1/8 tsp. salt and 1/2 tsp. pepper. Transfer to a piece of parchment or wax paper. Using the paper, roll back into log. Refrigerate 15 minutes or until firm.



Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/fast-recipes/herbed-goat-cheese-log

Crunchy BBQ Chickpeas

It is become quite chic to turn everyday vegetables into chips and cruchy snacks. Here is a great recipe from Rachel Ray and don't worry, if you can't eat just one, they are good for you!

Crunchy BBQ Chickpeas

Ingredients

15-oz. can chickpeas, rinsed and well dried
1 tbsp. EVOO
1 tbsp. barbecue rub

Directions:

On baking sheet, toss chickpeas with EVOO and barbecue rub and roast at 400° until crunchy, stirring halfway through cooking, about 35 minutes.


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/fast-recipes/crunchy-bbq-chickpeas

Flourless Peanut Butter Chocolate Chunk Cookies

Here's a quick and easy recipe for flourless Peanut Butter Chocolate Chip Cookies.

Flourless Peanut Butter Chocolate Chunk Cookies
Ingredients

1 cup peanut butter
1 cup brown sugar
1 large egg
1 tsp. baking soda
1/2 cup semisweet chocolate chunks

Directions:

Beat first 4 ingredients in mixer. Stir in chocolate. Drop rounded tablespoons of dough 2 inches apart on 2 parchment-lined cookie sheets. Bake at 350° for 10 minutes. Let cool on pans.

In Praise of Fast Food - Debbie Sams

I came across a wonderful article written by Debbie Sams for Hobby Farm Home and the sentiment is one that is very important to many of us today. A few weeks ago, I was selling my homemade baked goods and handmade preserves at the farmer's market in town and two Amish women stopped by my table. They told me that my preserves were beautiful and very well made. They bought a jar of my preserves to take home. I have cooked in literally hundreds of contests and competitions. My recipes have been printed in cookbooks and magazines around the world. I have a huge box of metals and ribbons that I won. Never, until that moment had anything been paid such a high compliment. These women KNOW what goes into these products and they are fine, fine, judges of quality. I dedicate this article to those in our community who are working hard everyday so that we have "fast food" when we want it. Here is the article in it's entirety.Thank you Debbie for writing it.


Our family really enjoys fast food: food that tastes delicious but is quick and easy to prepare with very little labor involved.
Early in the afternoon, I unwrap a fresh ham roast, lay it in a roast pan, pour a bag of frozen black eyed peas around it, add a little water and salt, put on the lid, and slide it in the oven. It takes me less than 5 minutes.
Now, of course, it took some time to raise the hog and load it in a trailer to take to the processor, and the peas had to be planted, watered, hoed, picked and shelled. But today, they are a convenient "fast food" to be cooked with the ham.
Later, with the delicious smells of ham coming from the kitchen, I wash some sweet potatoes and put them in the oven beside the ham to cook to a soft, syrupy sweetness. It takes just a couple of minutes to do. A few months ago, we were planting, weeding, and digging, but today, the sweet potatoes are quick and easy.
After sewing leisurely all afternoon, I go to set the table for supper. A nice clean tablecloth and pretty dishes and glasses make the table inviting. I decide pickles, beet pickles, and salsa will make nice side dishes for the meal. And even though we spent a lot of time growing, picking, chopping, and pickling last summer, a quick pop of the lid makes they ready for a pretty dish on the table.
Yesterday, after grinding wheat to make flour, I made some homemade bread. It took several hours to knead and bake, but today it's all ready to slice and serve with our homemade butter and homemade jelly. All I have to do is put them on the table.
As the family gathers around the pretty table laden with good food, sharing the news of their day and enjoying the fellowship of one another, we all agree: There is nothing quite as good as fast food- country style.

How Cool Is That?

Jet Puffed Marshmallows have come out with a really cool new flat marshmallows. S'mores lovers rejoice! This makes your job so much easier. Send me your ideas for using this new product!

Using Serrano Chiles

I love to grow and cook with chile peppers and serranos are one of my favorites for imparting a great flavor to dishes. Here are a few wonderful recipes from Rachel Ray that showcase the serrano pepper.



Shrimp In Coconut Curry

Ingredients:

2 serrano chiles, halved and seeded
1 carrot, peeled and quartered
1 onion, quartered
3/4 oz. fresh ginger, peeled
2 tbsp. vegetable oil
13.5-oz. can coconut milk
1 1/2 tsp. curry powder
1 lb. peeled, deveined shrimp
Salt

Directions:

Pulse serranos, carrot, onion and ginger in food processor. Heat oil in skillet over medium heat; add vegetables and cook to soft en, 3 minutes. Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes. Season with salt and serve over rice.



Roasted Squash Soup

Ingredients

2 onions, quartered
1 lb. cubed butternut squash
2 serrano chiles, halved and seeded
1/4 cup EVOO
Salt and pepper
1 qt. chicken broth
2 tbsp. light brown sugar
3/4 tsp. cinnamon
1/4 cup heavy cream

Directions:

On a baking sheet, toss onions, squash, serranos, EVOO, salt and pepper; roast at 450° for 20 minutes. Warm broth in saucepan over medium heat; add vegetables, brown sugar and cinnamon; puree. Stir in cream.

Wild Mushroom Soup

Yum! This delicious soup from Family Circle is so easy to make and versatile. Don't have wild mushrooms? Use supermarket staples, like a combination of button and baby portobello mushrooms.


Wild Mushroom Soup
Ingredients

3 tablespoons butter
2 large shallots, diced
1 1/2 pounds mixed wild mushrooms (such as cremini, shiitake and oyster), sliced
1 tablespoon chopped fresh thyme
3 tablespoons all-purpose flour
7 cups low-sodium chicken broth (such as Pacific Natural Foods)
3/4 cup heavy cream
1/4 cup dry sherry
2 teaspoons salt
1/8 teaspoon black pepper
1/4 cup parsley, chopped

Directions

1. Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.

2. Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil).


Recipe and picture are the property of Family Circle Magazine and can be viewed on their website at: http://www.familycircle.com/recipe/wild-mushroom-soup/

Mole Spiced Nuts

Here's another great spiced nuts recipe from Jeffrey Saad of Food Network. These make great Christmas gifts from the kitchen.

Mole Spiced Nuts

Ingredients

1 cup unsalted dry-roasted peanuts
1/2 cup raw pepitas (green pumpkin seeds)
1 cup slivered almonds
1/2 cup corn nuts
2 dried ancho chiles or 2 tablespoons ancho chile powder
2 dried guajillo chiles or 2 tablespoons guajillo chile powder
1/4 teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons grated orange zest
1/2 teaspoon cayenne pepper
3 tablespoons sugar
2 tablespoons canola oil
Kosher salt

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the peanuts, pepitas, almonds and corn nuts in a large bowl.

If using dried chiles, pull off the stems and scrape out the seeds. Tear the chiles into 2-inch pieces. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground. (If using chile powder, mix the ingredients in a bowl.) Add to the nut mixture. Add the sugar, canola oil and 2 tablespoons salt. Stir with a fork to evenly coat.

Pour the mixture onto the prepared baking sheet. Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes. Pour the nuts onto a clean baking sheet to cool. Transfer to a serving dish and enjoy.

Picture and Recipe are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/jeffrey-saad/mole-spiced-nuts-recipe/index.html

Indian Spiced Nuts With Coconut

These spiced nuts from Aarti Sequeira of Food Network would make a great Christmas gift from the kitchen. Put them in clear cellophane bags and tie with a festive ribbon.

Ingredients
For the garam masala:

3 large cinnamon sticks,
broken into pieces
3 tablespoons whole cloves
2 tablespoons green cardamom seeds (from 1/4 cup green pods)
1 tablespoon black cardamom seeds (from 4 black pods)

For the nuts:

1 cup unsalted roasted peanuts
1 cup roughly chopped pecans
1/4 cup unsweetened coconut flakes
2 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
Kosher salt

Directions

Make the garam masala: Put the cinnamon sticks, cloves, and green and black cardamom seeds in a spice grinder and pulse until finely ground. Store in an airtight container, away from direct sunlight, up to 6 months.

Make the nuts: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut, vegetable oil, cumin, coriander, 2 teaspoons of the garam masala and 1 teaspoon salt in a bowl and pour onto the prepared baking sheet. Bake 40 minutes, rotating halfway through for even baking. Remove from the oven and allow to cool. (If you want, serve the nuts in little parchment-paper cones!)

Picture and recipe are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/aarti-sequeira/indian-spiced-nuts-with-coconut-recipe/index.html

Boston Market Cranberry Walnut Relish

Here's another copy-cat recipe from Food Network. Boston Market's Cranberry Walnut Relish can be served with roasted turkey or chicken, among other things.

Boston Market Cranberry Walnut Relish

Ingredients

1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Directions

Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.

Recipe and picture are the property of Food Network Magazine and can be viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-cranberry-walnut-relish-recipe/index.html

Double Chocolate Chip Bundt Cake

This is a super moist chocolate bundt cake that would be great for any potluck dinner. It also freezes well.

Double Chocolate Chip Bundt Cake

Ingredients

1 cup cocoa
6 ounces bittersweet chocolate, chopped
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups Daisy Brand Sour Cream
1 cup semi-sweet chocolate chips
1 heavy pinch powdered sugar *as needed

Directions
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional – may serve with whipped cream or chocolate ganache.


Recipe and picture are the property of Daisy Sour Cream and can be viewed on their website at: http://www.daisybrand.com/recipes/recipe.aspx/146/Double+Chocolate+Chip+Bundt+Cake

Shrimp Fried Rice

Here's a nice recipe for Shrimp Fried Rice from Food Network Kitchens. This is a quick and easy dish for a weeknight meal, plus it's easy on the wallet.

Ingredients

2 large eggs
Kosher salt
2 tablespoons vegetable oil
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1/2 pound medium shrimp, peeled, deveined and cut into pieces
1 tablespoon minced peeled ginger
4 ounces fresh or frozen snow peas (thawed, if frozen), halved
1 cup shredded carrots
1 bunch scallions, chopped
3 cups cooked white rice

Directions

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.

Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.


Recipe and picture are the property of Food Network and can be viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-fried-rice-recipe/index.html

Butter Bell

Looking for a Christmas gift for the foodie that has everything? How about a butter bell? What is a butter bell you ask? A butter bell is a ceramic crock that holds up to a stick of butter, submerged in cold water, so that you can store butter at room temperature, which is the perfect spreadable temperature. Never again will you tear a piece of toast with a rock hard slab of butter. When you take fresh bread and rolls out of the oven, you can slather them with soft, sweet butter. We won't even talk about freshly cooked vegetables.
This is definitely a great Christmas gift for those who like to cook and especially for those who like to eat. I'd like one myself!
Find out more about Butter Bell and www.butterbell.com. They have some great deals for the holidays including a free bell when you buy two and $5.99 flat rate shipping!

Cooked Chicken

Many quick and easy recipes call for pre-cooked chicken to save you time in the kitchen. Before food prices went through the roof and the bottom fell out of the economy, the easiest way to get cooked chicken was to pick up a rotisserie chicken from the grocery store deli on the way home from work. Now, a cooked chicken can cost you between $7 and $10! The price is definitely not work the time saved.

My recommendation to insure that you will always have a supply of cooked chicken for recipes and salads is to shop for whole chickens when they are on sale. Pick up a few of them and spend a Saturday simply roasting them. Season with salt and pepper only and leave the big flavors to your future recipes. When the chickens have cooled, remove all the meat from the bone. Freeze the meat in freezer ziploc bags in 1 or 2 cup quantities.(Be sure to press out all the air to prevent freezer burn). When you need the meat for a recipe, thaw in the refrigerator and proceed with your recipe.

Want to save even more money? Purchase chicken legs and thighs when they are on sale and do the same thing. You'll never miss the white meat in casseroles, soups , and stews and sometimes you can find chicken legs and thighs as low as 49 cents a pound.

Save those bones! Pop them in a freezer bag and they will be ready to go when you are in the mood to make a big pot of homemade stock.

Chicken & Cheese Noodle Bake

Everyone is counting their pennies right now and with the cost of food going through the roof at the supermarket, having a few economical, but family-friendly recipes in your collection can be a life saver. This recipe from Taste of Home fits the bill perfectly.

Chicken & Cheese Noodle Bake


Ingredients

1 package (16 ounces) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and green and red peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper.
Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).



recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/recipes/Chicken---Cheese-Noodle-Bake

Harvest Butternut and Pork Stew

Cure your craving for something different with a savory stew that’s tasty with warm bread. —Erin Chilcoat, Smithtown, New York

Harvest Butternut and Pork Stew

Ingredients

1/3 cup plus 1 tablespoon all-purpose flour, divided
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground coriander
1-1/2 pounds boneless pork shoulder butt roast, cut into 1-inch cubes
1 tablespoon canola oil
2-3/4 cups cubed peeled butternut squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen corn, thawed
1 medium onion, chopped
2 tablespoons cider vinegar
1 bay leaf
2-1/2 cups reduced-sodium chicken broth
1-2/3 cups frozen shelled edamame, thawed

Directions

In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat.
In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker.
Cover and cook on low for 7-9 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf. Yield: 6 servings (2 quarts).




Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Harvest-Butternut---Pork-Stew

Arroz Con Pavo

Here's a great use for leftover turkey (or chicken if you wish) from Rachel Ray Magazine.

Arroz con Pavo

Ingredients

4 cups chicken stock (32 ounces), plus more for thinning the rice
A generous pinch of saffron
1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter, divided
2/3-3/4 cup broken spaghetti or orzo pasta
1 onion, finely chopped
1 small carrot, grated or finely chopped
2-3 cloves garlic, finely chopped
Salt and pepper
1 cup long grain rice
1 bay leaf
1 cinnamon stick (3 inch)
2 tablespoons fresh thyme, chopped
1/2 lemon, juiced, plus 1 teaspoon lemon zest
3/4-1 pound cooked turkey, chopped
Chopped parsley or cilantro, for garnish


Preparation

In a large saucepan, heat 4 cups chicken stock and the saffron. Keep warm.

In a pot with a tight-fitting lid, heat the EVOO and 1 tablespoon butter. Add the pasta and cook until toasted; transfer to a plate. Add the remaining 1 tablespoon butter to the pot to melt. Stir in the onion, carrot and garlic; season with salt and pepper. Cover the pot and cook the vegetables until softened, 2-3 minutes. Stir in the rice, bay leaf, cinnamon stick, thyme and lemon zest for 1 minute. Return the pasta to the pot.

Stir in the saffron stock and bring to a boil. Lower the heat, cover the pot and cook for 10 minutes. Splash in some more chicken stock to thin the consistency. Discard the cinnamon stick and bay leaf. Stir in the turkey and cook until the rice and pasta are cooked through, 6-7 minutes. Stir in the lemon juice and top with the parsley (or cilantro).


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelray.com/recipe.php?recipe_id=4280

Greek Spice Cake

Here's an easy to prepare bundt cake that will be a great centerpiece for the holidays. This cake also make a nice homemade gift.

Greek Spice Cake

Ingredients

1 tablespoon shortening
2 tablespoons plus 2-1/2 cups all-purpose flour, divided
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 cup buttermilk
3 eggs
1 tablespoon Spice Islands® pure vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1 cup chopped pecans
1 teaspoon confectioners' sugar

Directions

Grease 10-in. fluted pan with shortening; lightly coat with 2 tablespoons flour. Set aside.
In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves and baking soda; gradually beat into the sugar mixture until blended. Stir in pecans.
Transfer to prepared pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar. Yield: 12 servings.


Recipe and picture are the property of Taste of Home and can be viewed on their website at: http://www.tasteofhome.com/recipes/Greek-Spice-Cake

Velvety Chocolate Butter Pecan Pie

Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. --Helen Fields, Springtown, Texas

Velvety Chocolate Butter Pecan Pie

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup cold butter
2 tablespoons butter-flavored shortening
3 to 4 tablespoons ice water
1/2 teaspoon white vinegar
1/4 teaspoon Spice Islands® pure vanilla extract

EGG WASH:
1 egg
1 tablespoon water

FILLING:
1/2 cup butter
4 ounces bittersweet chocolate, chopped
1-1/4 cups packed brown sugar
3/4 cup light corn syrup
3 eggs, lightly beaten
2 tablespoons molasses
1 teaspoon Spice Islands® pure vanilla extract
1/2 teaspoon salt
1-1/2 cups finely chopped pecans
1/2 cup pecan halves

Directions

In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap; refrigerate for 8 hours or overnight.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry.
For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling.
Bake at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.



Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Velvety-Chocolate-Butter-Pecan-Pie

Italian Beef Sandwich

Italian Beef sandwiches are popular all over the country. Here is an easy recipe that turns out a juicy, tender sandwich.

Italian Beef Sandwich

Ingredients

1 boneless beef rump roast or bottom round roast (2 pounds), halved
1 boneless beef chuck roast (2 pounds), halved
1 beef sirloin tip roast (1 pound)
2 tablespoons canola oil
2 cups water
1 medium onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix
1 envelope zesty Italian salad dressing mix
1 envelope (0.87 ounce) brown gravy mix
2 tablespoons crushed red pepper flakes
1 tablespoon Italian seasoning
2 teaspoons Worcestershire sauce
16 hoagie buns, split
Sliced provolone cheese, optional
Giardiniera, optional

Directions

In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with two forks; add to bowl. Cool. Transfer to freezer containers. Freeze for up to 3 months.
To use frozen meat: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Yield: 16 servings.


Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Mom-s-Italian-Beef-Sandwiches

Crunchy Chocolate Mint Balls

Here's another easy recipe for those holiday cookie and candy trays.

Crunchy Chocolate Mint Balls

Ingredients

1 package (10 ounces) mint chocolate chips
1/4 cup butter, softened
1 can (14 ounces) sweetened condensed milk
1-1/4 cups chocolate wafer crumbs (about 22 wafers)
White jimmies

Directions

In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth. Stir in milk. Add wafer crumbs; mix to coat. Refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls; roll in jimmies. Place on a waxed paper-lined 15-in. x 10-in. x 1-in. baking pan; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen balls: Thaw at room temperature. Yield: 4-1/2 dozen.



Recipe and picture are the property of Taste of Home and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Crunchy-Chocolate-Mint-Balls

Lone Star Chicken Enchiladas

Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.—Avanell Hewitt, North Richland Hills, Texas


Lone Star Chicken Enchiladas

Ingredients

3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese

Directions

In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.



Recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Lone-Star-Chicken-Enchiladas

Cappuccino Brownies

My daughter is a big coffee fan, so I plan to whip up a batch of these Cappuccino Brownies from Taste of Home for a Christmas surprise.

Cappuccino Brownies

Ingredients

8 ounces bittersweet chocolate, chopped
3/4 cup butter, cut up
2 tablespoons instant coffee granules
1 tablespoon hot water
4 eggs
1-1/2 cups sugar
2 teaspoons Spice Islands® pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped walnuts

TOPPING:
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon Spice Islands® pure vanilla extract

GLAZE:
4 teaspoons instant coffee granules
1 tablespoon hot water
5 ounces bittersweet chocolate, chopped
2 tablespoons butter
1/2 cup heavy whipping cream

Directions

In a microwave, melt chocolate and butter; stir until smooth. Cool slightly. Dissolve coffee granules in hot water. In a large bowl, beat eggs and sugar. Stir in vanilla, chocolate mixture and coffee mixture. Combine flour and salt; gradually add to chocolate mixture until blended. Fold in walnuts.
Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For topping, in a large bowl, beat cream cheese and butter until blended. Add confectioners' sugar, cinnamon and vanilla; beat on low speed until combined. Spread over bars. Refrigerate until firm, about 1 hour.
For glaze, dissolve coffee granules in hot water. In a microwave, melt chocolate and butter; cool slightly. Stir in cream and coffee mixture. Spread over cream cheese layer. Let stand until set.
Cover and freeze for up to 3 months. To use frozen brownies: Thaw at room temperature. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.


Recipe and picture are the property of Taste of Home and can be viewed at : http://www.tasteofhome.com/Recipes/Cappuccino-Brownies

Mushroom Beef Stew

When cold winds blow this winter, a piping hot bowl of this stew created by Nancy Latulippe, Simcoe, Ontario for Taste of Home Magazine will definitely hit the spot. It also freezes well, so you can have some on hand in the freezer for a last minute dinner.

Mushroom Beef Stew

Ingredients

1 carton (32 ounces) beef broth
1 ounce dried mixed mushrooms
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 boneless beef chuck roast (2 pounds), cubed
3 tablespoons canola oil
1 pound whole baby portobello mushrooms
5 medium carrots, chopped
1 large onion, chopped
3 garlic cloves, minced
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed

ADDITIONAL INGREDIENTS:
2 tablespoons cornstarch
2 tablespoons water
Hot cooked egg noodles, optional
1/4 cup crumbled blue cheese

Directions

In a large saucepan, bring broth and mushrooms to a boil. Remove from the heat; let stand 15-20 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop. Strain remaining broth through a fine mesh strainer. Set aside mushrooms and broth.
In a large resealable plastic bag, combine the flour, salt and pepper; set aside 1 tablespoon for sauce. Add beef, a few pieces at a time, to the remaining flour mixture and shake to coat.
In a Dutch oven, brown beef in oil in batches. Add the portobello mushrooms, carrots and onion; saute until onion is tender. Add the garlic, rosemary and rehydrated mushrooms; cook 1 minute longer. Stir in reserved flour mixture until blended; gradually add mushroom broth.
Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beef is tender. Cool stew; transfer to freezer containers. Freeze for up to 6 months.
To use frozen stew: Thaw in the refrigerator overnight. Place in a Dutch oven; bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with egg noodles if desired; top with blue cheese. Yield: 9 servings.



Recipe and picture are the property of Taste of Home and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Mushroom-Beef-Stew

Peanut Butter Cereal Treats

Cereal treats aren't just Rice Krispies anymore. Try using your favorite cereal to whip up a batch of bars. Here's a good one from Taste of Home using Peanut Butter Cap'n Crunch.

Peanut Butter Cereal Treats

Ingredients

30 large marshmallows
3 tablespoons butter
1 tablespoon peanut butter
6 cups Peanut Butter Cap'n Crunch
1-1/2 cups milk chocolate M&M's

Directions

In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M's.
Pat into a 13-in. x 9-in. pan coated with cooking spray. Cool. Cut into bars. Yield: 2 dozen.


Recipe and picture are the property of Taste of Home and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Peanut-Butter-Cereal-Treats

Food Trends of 2011

As the year winds down, let's take a look back at the food trends of 2011. What do you think will be on the menu for 2012?

Top 5 food trends of 2011

The top 5 food trends for 2011 were picked by a panel of trend spotters at the 57th Summer Fancy Food Show held recently in Washington, D.C. Billed as the largest marketplace for specialty foods and beverages in North America, it showcased 180,000 products. The identified trends are:

Booze-Infused Foods such as Chili Lime Tequila Tortilla Brittle.

Give-it-a Try Kits (a Grow Your Own Mushroom Garden, for example).

Popped Food including Black Truffle & White Cheddar Popcorn.

Japanese-Inspired Eats such as Yuzu Gummy Pandas.

Cherries, whether added to other foods or just on their own.

Other trends included coconut in food and beverages, salts from around the globe and innovative dairy products such as goat milk yogurt.

Details: www.gourmetretailer.com. OF

Read more: http://www.charlotteobserver.com/2011/08/10/2515924/food-notes.html#ixzz1f7E26iXl

Freezer 411

Expiration Happens! Just because a food is frozen doesn't mean that it can stay in the freezer forever. Here is a basic guide on when to toss frozen items:

Cooked Casseroles with Meat... 2-3 Months
Cooked Soups and Stews ... 2-3 Months
Raw Bacon ... 1 Month
Raw Steak ... 6-12 Months
Raw Pork Chops ... 4-6 Months
Ground Beef ... 4 Months
Cooked, plain Chicken Breast ... 4 Months
Raw Chicken Pieces ... 9 Months
Whole Chicken or Turkey ... 12 Months
Cooked Fish ... 4-6 Months
Cooked Shrimp ... 3 Months
Ice Cream ... 2 Months
Cheese, hard of soft ... 6 Months
Butter ... 6-9 Months
Frozen Veggies ... 8 Months
Baked Pie ... 1-2 Months
Cheesecake ... 2-3 Months
Baked Quick Bread ... 2-3 Months
Yeast Bread or Rolls ... 3-6 Months
Baked Cookies ... 8-12 Months

Mexican Potstickers

Here's a fun, easy twist on Asian potstickers. These would be a great appetizer for a party.

Mexican Potstickers

Ingredients

2 cans (15 oz. each) black beans, rinsed
1 cup frozen corn kernels
2 jalapeño chiles, seeded and finely chopped
3/4 cup finely chopped seeded tomatoes
3/4 cup finely chopped red onion
1/2 cup chopped cilantro
1/4 cup sour cream
1 tbsp. hot sauce
2 tsp. salt
60 wonton wrappers
Vegetable oil, for frying


Directions:

Line 2 baking sheets with parchment. In a large bowl, combine the beans, corn, jalapeños, tomato, onion, cilantro, sour cream, hot sauce and salt. Mix well, breaking up the beans with the back of a fork.

Fill a small bowl with water. Working with 8 wonton wrappers at a time, place a heaping tsp. of the filling into the center of each. Dip your finger into the water and use it to moisten the outside rims of the wrappers. Fold the edges to form a triangle, then press to seal. Transfer the potstickers to the prepared baking sheet. Repeat with the remaining wrappers.

In a large nonstick skillet, heat 1 tbsp. oil over medium heat until hot but not smoking. Slide as many potstickers into the skillet as can fit without touching. Cook, turning once, until, about 3 minutes on the first side and 1 minute on the second side. Transfer to a lined plate. Repeat with the remaining potstickers, using more oil as needed.

Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/mexican-potstickers

Beef Satay

Satay is a quick and fun way to serve beef or chicken. Kids love them. Especially with a variety of dipping sauces.

Beef Satay

Ingredients

1 lb. london broil or top round beef
2/3 cup coconut milk
1 piece (1 inch) fresh ginger, peeled and grated
2 tbsp. green curry paste
1 tbsp. soy sauce
Cooking spray
Lime wedges, for serving

Directions:

Slice the beef into 1/8-inch-thick strips. In a container, combine the coconut milk, ginger, curry paste and soy sauce. Add the beef and toss to coat. Chill for 3 hours.

Meanwhile, in a bowl of water, soak 24 wooden skewers for 30 minutes.

Preheat a grill to high heat or a grill pan over medium-high heat. Thread 1 beef strip onto each skewer, weaving in and out at 1-inch intervals. Coat the meat lightly with cooking spray and grill, turning once until no longer pink, 45 seconds per side. Serve with lime wedges.


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/appetizer-starter-recipes/beef-satay

Thai Chicken Drumsticks

Here's another flavorful, economic recipe from chicken drumsticks from Rachel Ray.


Thai Chicken Drumsticks
Ingredients

1/2 bunch cilantro, stems and leaves separated and coarsely chopped
3 cloves garlic
2 tbsp. oyster sauce
1 lime, juiced
Salt and pepper
8 chicken drumsticks (2 lbs.)
1 1/2 cups jasmine rice
2 cucumbers—peeled, halved lengthwise and thinly sliced crosswise


Directions:

In a food processor, puree the cilantro stems, garlic, oyster sauce, half of the lime juice and 1/2 tsp. each salt and pepper. Transfer to a bowl, add the chicken and toss to coat. Cover and refrigerate for 3 hours or overnight.

Position a rack in the upper third of the oven and preheat to 400°. Place the chicken on a parchment-lined baking sheet and bake, turning once, until cooked through, 45 to 50 minutes.

Meanwhile, in a medium saucepan, combine the rice, 2 1/4 cups water and 1/2 tsp. salt over medium-low heat. Cover and cook until the rice is tender, about 20 minutes. Let sit, covered, for 10 minutes; fluff with a fork.

In a large bowl, combine the cucumbers, cilantro leaves and remaining lime juice; season with salt and pepper. Serve with the chicken and rice.


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on that website at: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/thai-chicken-drumsticks

Garlicky Spinach Lasagna

MMMMM Here's an ooey, gooey main dish for those cold winter nights from Rachel Ray.

Garlicky Spinach Lasagna
Ingredients

1 1/2 lbs. baby spinach
4 tbsp. butter
2 cloves garlic, finely chopped
Salt and pepper
8 oz. wide egg noodles
2 cups Creamy White Sauce
6 oz. fresh goat cheese
4 tbsp. prepared pesto
1 1/2 cups coarse fresh breadcrumbs
2 tbsp. EVOO

Directions:

In a large saucepan, bring 2 inches water to a simmer. Add the spinach in batches, stirring until wilted; cook until all of it is tender. Drain and let cool. Squeeze out excess moisture and chop.

In a large skillet, melt 2 tbsp. butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper; remove from the heat.

Preheat the oven to 400°. In a large saucepan of boiling, salted water, cook the noodles, stirring often, until al dente. Drain— but do not rinse—and return to the saucepan. Stir in the white sauce to coat.

Lightly grease an 8-inch square glass baking dish. Layer in half of the noodles and press with a spatula. Dot with half of the goat cheese, spread the spinach on top and press down. Stir 3 tbsp. pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.

Meanwhile, in a large skillet, melt the remaining 2 tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. Combine the remaining 1 tbsp. pesto with the EVOO. Drizzle the lasagna with the pesto oil and sprinkle with the crumbs.



WIDE EGG NOODLES: They rarely clump together, are quick to cook and have a solid bite, so they’re a natural substitute for traditional pasta. (Plus, you probably have some in your pantry right now!) The toasted breadcrumbs add a buttery crunch to the top.


Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/garlicky-spinach-lasagna

Sausage and Lentil Stew

Here's another cold weather comfort food courtesy of Rachel Ray.


Sausage and Lentil Stew

Ingredients

2 tbsp. EVOO
1 lb. sweet italian sausage, casings removed, crumbled
1 onion, chopped (about 1 1/4 cups)
1 large carrot, chopped (about 1 cup)
3 cloves garlic, finely chopped
1 tbsp. chopped fresh rosemary
8 oz. brown lentils, rinsed
4 cups reduced-sodium chicken broth
1 head (3/4 lb.) escarole, coarsely chopped
Salt and pepper


Directions:

In a large dutch oven, heat the EVOO over medium-high heat. Add the sausage and cook until browned; transfer to a bowl with a slotted spoon.

Add the onion and carrot to the pot and cook until slightly softened, 3 to 4 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute. Add the lentils, broth and 3 cups water. Bring to a boil, lower the heat and simmer until the lentils are tender, 25 to 30 minutes.

Stir in the escarole and sausage, cover the pot and cook until the escarole is wilted and the sausage is heated through, 3 to 4 minutes. Season with salt and pepper.



Recipe and picture are the property of Rachel Ray and can be found on her website at: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/budget-recipes/sausage-and-lentil-stew

Go to St. Louis and they are everywhere. Even school cafeterias. Here's a recipe for toasted ravioli from Food Network Kitchens.

Ingredients

3/4 to 1 pound small fresh ravioli (meat and/or cheese)
3 large eggs, beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/2 cup grated parmesan cheese
Marinara sauce, for dipping
Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

Directions

Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.


Picture and recipe are the property of Food Network and can viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/toasted-ravioli-recipe/index.html

Almost-Famous Swedish Meatballs

One of my favorite television shows is Top Secret Recipe where the host tries to re-create famous recipes from restaurants. I also love the column in Food Network Magazine where they do the same thing each issue. This month, they published a copy-cat recipe for Ikea's Swedish Meatballs and I hear they are even better than the original. Give them a try and let me know what you think!

Ingredients
For the meatballs:

1 cup breadcrumbs
2 tablespoons unsalted butter
1/3 cup minced white onion
2 cloves garlic, minced
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil, for brushing

For the gravy:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
Lingonberry jam, for serving (optional)

Directions

Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.

Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.

Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.

Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Recipe and photo are the property of Food Network Magazine and can be viewed on their website at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-swedish-meatballs-recipe/index.html

Broccoli Cheddar Soup

Here's a real comfort food soup for colder weather that is easy to whip up!

Broccoli Cheddar Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
Croutons, for topping (optional)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.