Thread: April 08 Recipes

Slow Cooker Cheesy Corn

Makes: Lots!!
From: Christam

Ingredients
3 - 16oz pkgs of frozen corn
8oz pkg of cream cheese
1/4 c. butter, cubed
3 Tbsp water
3 Tbsp milk
2 Tbsp sugar
6 slices american cheese - cut into pieces

Directions
Combine all ingredients in slow cooker. Mix well, cover. Cook on low for 4 hours or until heated through and the cheese is melted.

Corn Bread Stuffing
Makes - Giant batch - enough for a 17pd turkey + extra!

Ingredients
3 batches of corn bread (Jiffy blue box mixes); cook as directed on packages then cut bread into cubes.
4 cups of chopped celery
4 cups of chopped onion
1/4 cup butter
6 eggs
2 cans of chicken broth
4 chicken bouillon
2 Tbsp sage
2 Tbsp poultry seasoning
2 Tsp of Pepper


Directions

1. Cook and cool the corn bread. Once cool, cut into cubes.
2. In a large skillet, saute the celery and onion in the melted butter until soft.
3. In a microwaveable safe dish, combine the bouillon and broth. Heat until the bouillon is disolved.
4. In a very large bowl, combine the eggs, broth & seasoning.
5. Stir in the prepared cornbread; mix well. The corn bread will fall apart.
6. If cooking inside a turkey, bake at 325 for 30 minutes longer than the directions on the turkey.
7. If cooking outside the turkey, pour into appropriate size bake dish and bake covered at 325 for about 1.5- 2 hours

Frozen Cranberry Cheesecake
Makes 2 pies

Ingredients
8oz pkg cream cheese; softend
1/2 cup sugar
1 pkg cool whip
1 can whole berry cranberry sauce
2 ready made graham cracker, chocolate, or shortbread pie crusts

Directions
With an electric hand mixer, blend together the cream cheese and sugar. Stir in the cool whip and then add the cranberry sauce. Stir until well combined. Pour into pie crusts and freeze until set.

To serve, let soften just a bit -- slice and serve. Refreeze any leftovers.

1/2 cup margarine, melted
1 cup light corn syrup
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

**** if you dont want the pecans to sink to the bottom (the ones inside) you can shake with a bit of flour before adding to chocolate*****

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Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes
Ingredients
4 medium red potatoes, unpeeled and quartered
4 peeled garlic cloves
1/2 cup sour cream
2 tablespoons freshly chopped parsley leaves
Salt and freshly ground black pepper
1 tablespoon olive oil
6 pork loin chops (about 5 ounces each)
1/4 cup chopped shallots
2 teaspoons dried thyme
1 teaspoon dried tarragon
1 cup sparkling wine or dry Champagne
1 tablespoon all-purpose flour
1 cup milk
Directions
Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes.

Grilled Asian Pesto Chicken

Pesto
1 cup packed fresh basil
1 cup packed fresh cilantro
1 cup packed fresh mint
* I added a handful of fresh italian parsley too*
1/4 cup evoo(Extra Virgin Olive Oil)
2.5 tbls lime juice
1 Tbl sugar
1 tsp salt
pepper to taste

grill chicken with a coating of pesto

top with a small amount of pesto after grilled and serve!

Roman Style Chicken
excellent recipe


Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

AMAZING meatloaf
Im not a meatloaf gal.. and this really blew me away.. its truly delish and I served with mashies.


INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup (I used organic)
1 1/2 pounds lean ground beef (I added leftover uncooked pork sausage too)
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
When finished flip onto serving platter and slice.

Crab Salad Cups

Ingredients
1 pound shelled cooked crab
1/2 cup mayonnaise
2 tablespoons chopped flat-leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
Kosher salt and freshly ground black pepper
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
2 teaspoons prepared cocktail sauce
1 lemon, sliced into small wedges
Preparation

1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.2. Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.Make ahead: Prepare through step 1 and chill, covered, up to 1 day.



Salmon Rissoto
2 filets of salmon roasted with s/p and flaked into chunks
12oz arborio rice
4 C chicken stock (or whatever stock you want)
1/2 C white wine
1 onion minced
1/4 C FF half aand half (or heavy cream)
1T butter
1T oil
1/4 C parmsean cheese grated

in one pot simmer stock

cook onion in oil and butter until translucent add rice and coat well 1-2 mins
add wine and cook until evaporated
add 1 ladel of stock to rice mix and cook until evaporated
continue to add 1 ladle at a time until all stock is gone and the rice is soft and creamy 18-20mins
throw in your salmon
add in the cream or half and half
a pinch of smoked paprika is nice
and cheese
for color I add some flat leaf parsley on top

for easy dish loving momma's like myself..LOL

Easy chicken and rice dish:

1 cup rice
1 cup water
1 can of cream of mushroom soup (or any cream soup)
1 package lipton onion soup mix
any chicken ( I use frozen chicken breasts from the bags usually)
Broccoli or celery optional
Couple tablespoons melted butter

Use glass baking dish like a lasagna dish. Throw in uncooked rice, water, soup, melted butter, lipton onion soup mix and mix all together. I usally add some frozen brocolli or something. Place chicken on top of uncooked mess (will be sitting partly in liquid). Salt and pepper chicken if you want, but rice will be flavorful enough from from the soup mix. Throw in oven at I believe 325 for 2 hours.

Really easy to throw together, but does take a while to cook in the oven with everything frozen and uncooked.
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Berry Zucchini Bread

Ingredients

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh berries of your choice (I used raspberries)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Crunchy Chicken & Rice

1 can (10.75 oz) Cream of Mushroom Soup
2 cups Milk
2 cups cooked, cubed chicken
1 cup cooked rice
2 cans (14.5 oz ea) Green Beans, drained
1 jar (4 oz) Mushrooms, drained
2 Tbsp chopped Pimento
1 cup grated Cheddar Cheese
1 can (2.8 oz) Fried Onions (French's or similar)

In a large saucepan, combine soup and milk. Heat to just boiling, stirring constantly. Remove from heat and stir in the chicken, rice, beans, mushrooms, pimento, 1/2 cup grated cheese and 1/2 of the onion rings. Pour mixture into a greased 2-quart casserole. Bake, covered, in a 350 degree oven for 40 minutes. Remove cover, top with remaining cheese and onions and bake an additional 5 minutes or until cheese has melted.

Yummy Banana Pancakes

2 cups complete Pancake/Waffle Mix (I used the store brand)
1 1/2 cups water
1 cup mashed, ripe banana
1 tbsp vanilla
1/2 tsp nutmeg
1 tsp cinnamon

Stir water and mix together just until big lumps are gone. Fold in bananas and other ingredients. Fry on hot griddle (375 degrees F). Mmmmmm....

Tomato Bisque Soup

1 onion, diced (we use half, because DH doesn't like too much onion)
1/2 stick butter
1 1/3 cup milk
can of diced tomatoes
can of tomato soup
dash of thyme, basil, white pepper, cayenne pepper

Throw butter and onion into a pot and cook until tender. Add all other ingredients and cook until desired temp is reached.


Very simple and fast! Noelle loves it, too. I use reduced fat tomato soup and will sometimes use less butter to get it healthier. Almost better as leftovers. Just watch the cayenne - it can get spicy in a hurry!