DAILY RECIPE DEC 27TH: MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE

Mediterranean Kale & White Bean Soup with Sausage


This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup's complex flavors belie the quick cooking time.. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.

Servings: Serves six to eight

Ingredients
1/2 pound sweet Italian sausage (about 3 links)
2 tablespoons olive oil
One-half small yellow onion, cut into small dice
medium carrot, cut into small dice
1 rib celery, cut into small dice
5 large cloves garlic, minced (about 2 tablespoons)
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups lower-salt chicken broth
1 pound 3 ounces can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans
1 pound kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed)
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest (optional)


Directions
1. Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 tablespoon of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
2. Add the remaining 1 tablespoon olive oil to the pot, increase the heat to medium high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
3. When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.

DAILY RECIPE: DECEMBER 15 UPSIDE-DOWN SAUSAGE AND MUSHROOM PIZZA

Upside-Down Sausage and Mushroom Pizza

Prep Time:
15 min
Inactive Prep Time:
5 min
Cook Time:
30 min
Level:
Easy
Serves:
6 servings
Ingredients
2 teaspoons olive oil
1 pound sweet or hot turkey sausage, casing removed
1 cup onion, sliced
8 ounces mushrooms, sliced
1 cup pasta sauce
1 cup pizza sauce
1/2 cup black olives, sliced
16 ounces mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup Parmesan, grated
Directions
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

Daily Recipe December 5th: Hungarian roll recipe

Hungarian Nut Roll Recipe



Ingredients:
6 to 6-1/2 cups sifted flour
3/4 teaspoon salt
6 tablespoon sugar
2 yeast cakes or 2 packages dry yeast
1/2 cup warm milk
1 cup sour cream
2 sticks butter or margarine, melted or very soft
3 eggs, beaten

Directions:
Dissolve yeast in milk. Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into four or six parts depending on length of nut roll wanted. Roll about 1/4 inch thick, spread with nut filling (recipe below) and roll up jelly roll fashion. Let rise for 1 hour or until doubled in size. Bake in 350 degree oven for 30 to 40 minutes.

Makes four large or six medium rolls. They freeze well.

Nut Filling:
1 to 2 pounds ground nuts
(about 1 1/2 pounds walnuts or 3/4 pounds pecans)
2 1/2 cups sugar
2 sticks butter or margarine melted
2 eggs
1 large apple grated
1/2 teaspoon cinnamon

Directions:
Combine all ingredients except the butter. Add the melted butter and mix well. Heat in large saucepan until the ingredients blend well and thicken slightly.

Spread on rolled dough after the mixture has cooled. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe.

DAILY RECIPE DECEMBER 2ND PEANUT BUTTER TANDY CAKE

Peanut Butter Tandy Cake

Bring the classic combination of peanut butter and chocolate to a tasty sheet cake!
Prep Time: 20 min
Total Time: 1 hour 25 min
Makes: 24 servings

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 1/2 cups creamy peanut butter
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
3. Bake 22 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
4. In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
5. Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting

DAILY RECIPE NOV 22ND: DOUBLE CHOCOLATE GOOET BUTER CAKE

Double Chocolate Gooey Butter Cake ( Paula Deens)( will be bring this for thankagiven)



1 (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
1 (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Directions
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

DAILY RECIPE NOV 19TH: BAJA FISH TACOS

Baja Fish Tacos



Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 35 Minutes
Servings: 6


"If you travel to Mexico's Baja region or to sunny San Diego, you will find hundreds of restaurants and food stands offering fish tacos! Once you try this tasty recipe for yourself, you'll understand what the craze is about. Top these tacos with your choice of cabbage, tomatoes, lime juice, and/or taco sauce."
Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 (1.25 ounce) package ORTEGA® Taco
Seasoning Mix, divided
1 pound cod or other white fish fillets, cut
into 1-inch pieces 2 tablespoons vegetable oil
2 tablespoons lemon juice
1 package (12) ORTEGA® Taco Shells,
warmed

Toppings: shredded cabbage, chopped
tomato, lime juice, ORTEGA® Thick & Smooth
Taco Sauce

Directions:
1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

DAILY RECIPE NOVE 17TH: RUBY RED GRAPEFRUIT AND ORANGE CAKE

Ruby Red Grapefruit and orange cake
> > Servings: 12 to 14
> >
> >
> >
> > Ingredients:
> > 2 1/2 c. flour
> > 2 c. white sugar
> > 1 tsp. baking powder
> > 1 1/2 tsp. baking soda
> > 1/2 tsp. kosher salt
> > 3 eggs
> > 1 c. canola oil
> > 1 Banana smashed
> > 1/2 c. ruby red grapefruit juice (freshly squeezed)
> > 1/2 c. Florida orange juice (freshly squeezed
> > 12 oz sour cream
> > 2 T. orange zest
> > 1 tsp. grapefruit zest
> >
> > Instructions:
> > Spray a large bunt pan with non stick baking spray. Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, baking soda and salt. Then put you mixture into a Cuisinart stand mixer and add eggs mix until combined then add oil mix until blended next add your grapefruit and orange juice and banana mix until smooth and creamy. Lastly add sour cream and zest just mix until combined and smooth.
> > Put cake batter into a 10 inch bunt pan or tube pan and bake for about 35 to 45 minutes or until a tooth pick comes out clean.
> > When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top I use a straw be neat about it. Pour Glaze on partly cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint. Glaze recipe to follow.
> > Glaze Sauce: 1/4 c. grapefruit juice, 1/4 c. butter melted, 2 c. confections sugar, 1 T. orange zest, 1 T. grapefruit zest, 1/2 c. pecans chopped finely
> > Mix juice, melted butter and sugar until thin if it is to thick add more juice a T. at a time stir in pecans. Poke holes with a straw all over top. Drizzle all over cake. This could be a layer cake with cream cheese icing


I make mine in a layer , using 2 9 inch round pans I also add zest to my cream cheese icing

DAILY RECIPE NOV 16TH: 6 LAYER KEY LIME CAKE WITH CREAM CHEESE ICING AND TOASTED COCONUT

6 layer Key Lime cake with cream cheese icing and toasted coconut
Servings: 12




Ingredients:
21/2 c. flour
2 c. white sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
3 eggs
1 c. canola oil
1 cup key lime juice (freshly squeezed)
¾ cup sour cream
2 T. key lime zest
½ (14oz.) bag sweetened flaked coconut toasted




Instructions:
Spray 3 nine inch round cake pans with non stick baking spray. Preheat oven to 350 degrees. In a stand mixer bowl Sift together flour, sugar, baking powder, baking soda and salt. To the dry mixture add eggs, oil and lime juice mix on medium until creamy, about one minute and remember to scrape the sides. Lastly add sour cream and zest just mix until combined and smooth, also about a minute. Pour cake batter evenly into cake pans and bake for about 25 to 35 minutes or until a tooth pick comes out clean.
When done allow to cool in pan for 5 minutes and then turn cakes out onto cooling racks let stand to cool completely about 1 hour , then using a long bread knife slice each layer in half. I will sometimes put the cake into the freezer for about thirty minutes to make it easier to cut. Now ice all layers of the cake with cream cheese and stack. When cake centers are iced then ice entire cake with cream cheese icing and garnish with toasted coconut all around the out side. Garnish with fresh lime slices cut in half three on the top right in the center to resemble a flower Cream cheese icing to follow.
To zest your limes use a long micro plane. Prop the elbow and forearm of the hand you are holding the plane in on a thick book. Place the bottom of the plane in a cereal bowl that is held in place by a rubber jar opener so it does not slide and begin to run the lime in downward motion. This will allow you more leverage. The weight of your hand holding the plane will automatically apply pressure which in turn offers stability. Another tip is for those who can not hold a lime in their hands. Push a fork in to the lime as a handle and then begin to zest. Be careful not to zest to deeply, you just want the outer skin not the white meat of the lime; therefore not needing to apply very much pressure. This will also help you to build strength in your fingers.



Key Lime Cream cheese icing
2 (8 oz) package cream cheese softened
¾ c. butter softened
2 T. milk
1 T. Key lime zest
¼ c. key lime juice
1 T. vanilla extract
2 ½ lbs confectioners’ sugar

In a mixer cream together cream cheese and butter. Then add milk mix on high for about 30 seconds then put mixer on low. Then add vanilla and key lime juice while mixing and slowly add confectioners’ sugar mix until creamy and spreadable, fold in zest and ice cake..

Toasted coconut

½ lb. spread on baking sheet and place in oven on 375 for about 5 minutes fluff with fork and watch closely.

DAILY RECIPE NOV 15TH: FRENCH BREAD( BREAD MACHINE)

French Bread (bread machine)

1 pkg Dry yeast (regular)
2 cups Bread flour
1 tsp Salt
1 tsp Sugar
1 tsp Shortening
1 cup Warm water

Assemble the machine and pour the yeast into the inner pot along the edge, then add all of the remaining ingredients, carefully adding the water last.

Select MED on the indicator, close the top and press start.

When the bread is done, let cool and slice, serve as desired.

Variations: You can add 1/4 c minced onion, or garlic, or Italian seasoning, or any combination of these to the pot when the electronic timer beeps 10 times to create your own flavored bread.

DAILY RECIPE NOV 4TH: VELVETY BUTTERNUT SQUASH SOUP

Velvety Butternut Squash Soup
Serves 4

This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first). Then the Cuisinart blender does the magic of whipping the soup into a light and airy puree.

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 leeks, white parts only, thinly sliced
1 small butternut squash, roasted, flesh scooped out
2 cups vegetable stock
1/4 mixed toasted sweetened coconut and almonds
1 teaspoon chopped cilantro

Heat butter and oil in a 2 quart pot over medium heat. Add leeks and saute until soften and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Pour contents of pot into the glass bowl of your Cuisinart blender and puree until smooth, about 2 minutes. Divide among four bowl and garnish with toasted and almond mixture and a sprinkle of cilantro.

DAILY RECIPE NOV: 3RD CHOCOLATE CARMEL TRUFFEL TORTE

CHOCOLATE CARAMEL TRUFFLE TORTE


Caramel sauce is drizzled over this sinfully rich chocolate torte.


Preparation time: 45 min Baking time: 15 min
Yield: 16 servings


Crust Ingredients:
1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup LAND O LAKES® Butter, melted


Filling Ingredients:
1 pint (2 cups) whipping cream
16 ounces high quality real semi-sweet chocolate, coarsely chopped*


Caramel Sauce Ingredients:
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup LAND O LAKES® Butter
2/3 cup whipping cream


Garnish Ingredients:
1 1/3 cups whipping cream

Heat oven to 350°F. Stir together all crust ingredients in medium bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan onto baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

Meanwhile, heat 2 cups whipping cream in 2-quart saucepan over medium heat until mixture just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).

Twenty minutes before serving, combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in 2/3 cup whipping cream.

Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.

*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.

Recipe Tip
Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.

DAILY RECIPE NOV: 2ND STIR FRY SNOW PEAS

STIR FRY SNOW PEAS



Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any spring entree be it ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds.


SERVINGS 6
CATEGORY
Low Fat
METHOD Stir-Fry
PREP 10 min.
COOK 10 min.
TOTAL 20 min.

INGREDIENTS
1 pound fresh sugar snap peas

2 teaspoons canola oil

1 garlic clove, minced

2 teaspoons minced fresh gingerroot

1-1/2 teaspoons balsamic vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon sesame oil

Dash cayenne pepper

1 tablespoon minced fresh basil or 1 teaspoon dried basil

2 teaspoons sesame seeds, toasted


DIRECTIONS
In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds. Yield: 6 servings.

DAILY RECIPE: SAUTE STEAKS WITH MUSHROOM PORT WINE SAUCE

Sautéed Steaks with Mushroom-Port Wine Sauce


















Look for packages of sliced exotic mushrooms (usually a combination of oysters, shiitakes and criminis) in the supermarket produce section. If you don’t feel like splurging, substitute 2 cups sliced crimini or button mushrooms.
1 teaspoon instant espresso coffee powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 (4-oz.) beef top sirloin steaks (about 1/2 inch thick)
1 teaspoon olive oil
1 (4-oz.) pkg. sliced assorted mushrooms, such as shiitake (remove stems), oyster and/or crimini
1/4 cup lower-sodium beef or chicken broth
1/4 cup Port, red wine or additional broth
1 tablespoon Dijon mustard
1. Combine espresso powder, paprika, thyme, salt and pepper in small bowl; rub over both sides of steaks.
2. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until hot. Cook steaks 6 to 8 minutes for medium-rare, turning once. Remove steaks; cover loosely with foil.
3. Add mushrooms to skillet; cook 3 minutes or until mushrooms release juices, stirring occasionally. Add broth, wine and mustard; bring to a boil. Boil over medium-high to high heat 2 to 3 minutes or until slightly thickened, stirring occasionally. Serve over steaks.
2 servings

DAILY RECIPE OCT: 15TH BACON AND GORGONZOLA STUFFED BURGERS

Bacon and Roquefort Stuffed Burgers



Prep Time: 30 Minutes
Cook Time: 15 Minutes Ready In: 45 Minutes
Servings: 4


"This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese."
Ingredients:
2 pounds ground beef
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
4 ounces Roquefort or other blue cheese, crumbled
1 teaspoon chopped fresh thyme leaves
4 hamburger buns, split and toasted
1 tomato, sliced
1 red onion, sliced
4 leaves lettuce

Directions:
1. In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.
2. Preheat a grill for medium heat. When hot, lightly oil the grate.
3. Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

DAILY RECIPE OCT 14TH

Easy Cherry Crumb PIE


Ingredients:

1 pie crust (9" size)
1 tablespoon cornstarch
1 tablespoon cold water
1 can (21 oz. size) cherry pie filling
1/2 cup quick cook oats
1/4 cup flour
1/4 cup brown sugar
1/4 cup butter



Directions:
Combine cornstarch and water and stir until smooth. Add cherry pie filling and mix. Pour into pie crust.

Combine oats, flour, brown sugar and butter and mix to create a crumbly mixture. Sprinkle over cherry pie and bake for 30-40 minutes at 350 degrees F. Allow to cool before serving

LAYERED CHERRY DESSERT

Layered Cherry Dessert

Ingredients

1-3/4 cups purchased graham cracker crumbs

1/2 cup granular SPLENDA

1/4 cup reduced-calorie margarine, melted

2 (20 oz) cans LUCKY LEAF Lite “No Sugar Added” Cherry Pie Filling

1/2 package unflavored gelatin

1 (8 oz) package fat-free cream cheese

2-1/2 cups reduced-calorie whipped topping

1 teaspoon vanilla extract

1 cup miniature marshmallows


Preparation
Preheat oven to 375 deg. F. In a large bowl, combine 1 ½ cups graham cracker crumbs, SPLENDA, and melted margarine. Pat mixture evenly into a 9-by-9-inch cake pan. Bake for 10 to 12 minutes. Place cake pan on a wire rack and allow to cool completely. Dilute the gelatin according to package directions. Mix gelatin into the LUCKY LEAF Lite “No Sugar Added” Cherry Pie Filling and fill into cooled crust. In a large bowl, stir cream cheese with a spoon until soft. Add whipped topping and vanilla extract. Mix gently to combine. Fold in marshmallows. Spread topping mixture evenly over cherry pie filling. Evenly sprinkle remaining ¼ cup graham cracker crumbs over top. Refrigerate for at least 2 hours. Cut into 9 servings.

Servings: 9

Cooking Time: 12 minutes

TOMATO JAM

Tomato Jam

1-1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other hot pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use.

ROTISSERIE-STYLE CHICKEN

Rotisserie-Style Chicken
Chicken Seasoning gives chicken slow-roasted flavor and golden appearance without using a rotisserie.



Makes 8 servings.

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes


1 tablespoon oil

1 whole chicken (3 to 3 1/2 pounds)

2 tablespoons McCormick® Rotisserie Chicken Seasoning or 2 tablespoons McCormick® Perfect Pinch® Rotisserie Chicken Seasoning


1. Preheat oven to 375°F. Rub oil all over chicken. Sprinkle Seasoning over chicken. Place on rack in roasting pan.

2. Roast 1 to 1 1/2 hours until chicken is cooked through (internal temperature of breast reaches 170°F and thigh is 180°F).

SLOW COOKER ITALIAN SUBS

Slow Cooker Italian Sausage Subs


Serving size: 5






Prep time :10 minutes
Cook time :4 hours
Makes 5 servings

Ingredients
1 (19 ounce) package Bob Evans Sweet or Hot Italian Sausage
1 red pepper, sliced
1 green pepper, sliced
1 small onion, sliced
1 (26 ounce) jar tomato pasta sauce
5 sub buns
5 slices provolone cheese
Directions
In nonstick skillet over medium heat, cook sausage until brown. Place in slow cooker. Add peppers and onion. Top with pasta sauce. Cover and cook on low 4 to 6 hours until sausage is fully cooked. Place sausage in buns; top with peppers, onions, pasta sauce and cheese.

DAILY RECIPE AUGUST 28TH: TEXAS CAVIAR

Texas Caviar

2 (14 oz.) can ( drained) black-eyed peas 1 med. green bell pepper, chopped
1 (15 0z.) can (drained) white hominy 2 cloves garlic, crushed
2 med. tomatoes,chopped 1/2 cup chopped parsley
4 green onions,chopped 1 (8 0z.) bottle Italian dressing

Combine all ingredients, cover and marinate in refrigerator at least 2 hours
Serve with tortilla chips. (Cilantro may be subsituted for parsley)

BUFFALO CHICKEN BURGERS

BUFFALO CHICKEN BURGERS


Serves 4.

Vegetable oil, for drizzling
1 pound ground chicken
1 teaspoon poultry seasoning
1 Tabelsoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's Red Hot( I used wing sauce)
Crusty rolls, split
1/2 cup sour cream, reduced-fat sour cream, or Ranch dressing
1/4 cup blue cheese crumbles
salt and freshly ground black pepper
leaf lettuce

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poultry seasoning, grill seasoning, garlic, scallions, and celery. Mix the burgers and form into 4 1-inch-thick patties.

Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side (I think I did less - about 4-5 minutes). Remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on bun bottoms. In a small bowl, mix the sour cream or Ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.

DAILY RECIPE AUGUST 22ND: ASIAN PULLED PORK SANDWICHES

Asian Pulled Pork Sandwiches


Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering. We like to enjoy it southern style: with a bit of COLE Slaw tucked right in the sandwich for added crunch.


1/2 cup low-sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder
4 pounds boneless Boston butt pork roast, trimmed of fat and cut into 2 inch chunks (you can substitute beef brisket)
10 buns


Step 1
Add everything but the meat and buns to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours.

Step 2
When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks.

Step 3
Return the meat to the cooker, stir it into the remaining sauce, and then serve it on the buns. If you like, make the dish up to 2 days ahead and store it covered in the refrigerator.

Step 4
Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving. Serves 10.

DAILY RECIPE AUGUST 21ST: ASIAN PASTA SALAD WITH THAI PEANUT DRESSING

Asian Pasta Salad With Peanut Dressing



Ingredients

1 1/4 lb. Corksscrew pasta, cooked "al dente"
1/2 cup Cucumber, peeled, seeded, thinly sliced
1/4 cup Red bell peppers, seeded, thinly sliced
1/4 cup Green bell peppers, seeded, thinly sliced
1/4 cup Red onion, thinly sliced
1/3 cup Tomato, thinly sliced
1/4 cup Scallions, minced
1 tsp. Parsley, chopped
1 T. Cashews, chopped, chopped
Pinch of Red chili flakes (optional)
Salt to season
Fresh ground black pepper to season
Fresh cilantro sprigs to garnish
Peanut Dressing
2 tsp. Creamy peanut butter
1/2 tsp. Whole grain mustard
2 tsp. Soy sauce
1 T. Sugar
2 tsp. Rice wine vinegar
1 tsp. Red wine vinegar
2 tsp. Fresh cilantro, minced
1/4 tsp. Fresh ginger, minced
1/3 cup Salad oil
Salt to season
Fresh ground black pepper to season
Method
Prepare Peanut Dressing by combining ingredients and mixing well. Adjust seasoning and reserve. Prepare pasta and salad ingredients, combine in a large bowl. Add enough Peanut Dressing to lightly coat pasta and vegetables. Season with salt and pepper, toss. Incorporate more dressing if needed. For service, place on chilled plates or transfer to a well-chilled platter and garnish with fresh cilantro sprigs. Serve immediately.

Makes 4 - 6 Servings

DAILY RECIPE AUGUST 16TH: CHICKEN FAJITA SALAD WRAPS

Chicken Fajita Salad Wraps

Try a complete and tasty dinner all bundled up in a wrap. Chipotle chiles and a twist of citrus are the flavor secrets.
Prep Time: 35 min
Total Time: 35 min
Makes: 8 wraps

13 Ratings
2 Reviews Chipotle-Lime Dressing
1 cup ranch dressing
1 tablespoon lime juice
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon grated lime peel
Wraps
3 cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 cups thinly sliced iceberg lettuce
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, cooked, cooled
1 small tomato, seeded, chopped (1/3 cup)
1 cup shredded Monterey Jack cheese (4 oz)
1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
Old El Paso® Thick 'n Chunky salsa, if desired
Sour cream, if desired
1. In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
2. To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

BIG NEWS

I just had to share my news with all of you. My recipe I entered in the cuisinart contest is now in the finals, I made the top 3 and I will know soon if it won, Im so very excieted, Even if I dont win Im so happy I made the top 3

DAILY RECIPE: AUGUST 11TH BLUE CHEESE BURGERS

Blue Cheese Burgers

Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 2 Hours 25 Minutes
Servings: 12


"These hamburger patties are made with ground beef combined with blue cheese, Worcestershire sauce, and dry mustard. Grill or broil for best flavor. Patties can also be broiled."
Ingredients:
3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce 1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns

Directions:
1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

DAILY RECIPE AUGUST 5TH: NEW YORK STYLE PIZZA:FROM SERIOUC EATS

New York-Style White Pizza
Posted by Kerry Saretsky, December 19, 2008 at 4:00 PM



White Pizza. Photograph by The Pizza Review


Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If I am presented with a slice, or see it in a window or among the pizza pies at the pizzeria, I will eat it. If you feel the same way, then this quintessential white pizza recipe can turn your oven into your favorite New York corner pizza place.

My only edits would be that if you're really craving a white pie, buy the dough at the best local pizzeria near you, as this dough takes a day to be ready. Also, most pies I've seen have mozzarella on top, as well as ricotta, so you could always adapt and add a bit of that as well.

New York-Style White Pizza
Adapted from American Pie, by Peter Reinhart.

- makes one 12-inch pizza -

Ingredients
1 New York-Style Pizza Dough ball, 12 ounces (recipe follows, or buy from your local pizzeria)
Unbleached high-gluten or bread flour, cornmeal, or semolina flour for dusting peel
1 1/2 cups ricotta cheese
1/4 teaspoon salt
1/4 teaspoon dried or chopped fresh thyme
1/8 teaspoon coarsely ground black pepper
1/2 cup White Sauce (recipe follows)
1 tablespoon chopped fresh flat-leaf parsley

Procedure
1. Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour. Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.

2. In a bowl, stir together the ricotta, salt, thyme, and pepper. Spread the White Sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread the ricotta mixture evenly over the White Sauce.

3. Carefully slice the pizza from the peel onto the baking stone. It should take about 12 minutes to make. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be bubbling and just beginning to caramelize. The underside of the crust should be brown and crisp, not white and soft.

4. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for recrisping.

New York-Style Pizza Dough
Ingredients
5 cups (22 1/2 ounces) unbleached high-gluten or bread flour
1 1/2 tablespoons sugar or honey
2 teaspoons table salt or 3 1/2 teaspoons kosher salt
1 1/2 teaspoons instant yeast
3 tablespoons olive oil or vegetable oil or solid vegetable shortening
1 3/4 cups room-temperature water (70°F)

Procedure
1. With a large metal spoon, stir together all the ingredients into a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on a low speed for 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.

2. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.

3. The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and relax the gluten.

White Sauce
- makes about 1/2 cup -

Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 clove garlic, minced
1/4 cup heavy cream
1/2 teaspoon minced fresh thyme or marjoram
Salt and freshly ground black pepper

Procedure
1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.

2. Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Let cool completely before using.

Daily recipe August 4th: FROZEN LEMONADE SQUARES

Frozen Lemonade Squares

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Rate Recipe Prep Time: 20 min Total Time: 4 hr 20 min Makes: 9 servings What You Need!9 HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups) 1/3 cup margarine or butter, melted 1 qt. (4 cups) frozen vanilla yogurt, softened 6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed 1/2 cup thawed COOL WHIP LITE Whipped Topping Make It!
MIX graham crumbs and margarine; press onto bottom of 9-inch square pan.

BEAT yogurt and concentrate with mixer until well blended; spread over crust.

FREEZE 4 hours or until firm. Serve topped with COOL WHIP.
Kraft Kitchens TipsSize-WiseLooking for a special treat? Try a serving of this frosty lemon dessert.Special ExtraServe this refreshing dessert topped with fresh raspberries.NoteEmpty the remaining lemonade concentrate into small pitcher. Stir in 1-1/2 cans water. Refrigerate until ready to serve ove ice in tall glasses.

GRILLED FISH TACOS WITH CHIPOTLE CREAM

Grilled Fish Tacos with Chipotle Cream
Fresh and light fish tacos transport you to the Mexican coast in a matter of minutes.

1 lb. fresh skinless red snapper, tilapia, or sole fillets, about 1/2 inch thick
1 Tbsp. cooking oil
1 tsp. ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. each salt and freshly ground black pepper
Six 6-inch tostada shells or tortillas
1/2 cup dairy sour cream
1 tsp. chipotle chile pepper in adobo sauce, finely chopped
2 cups shredded romaine lettuce or packaged cabbage with carrot (coleslaw mix)
1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)
1 cup refrigerated fresh salsa
1 lime, cut into wedges
Snipped cilantro (optional)
Black Bean salad (optional)

Preheat gas or charcoal grill. Place fish fillets on a plate; rub each fillet on both sides with the oil. In a small bowl combine chili powder, cumin, salt, and pepper; rub onto fillets on both sides. Stack tortillas and wrap in foil, if using. For chipotle cream, in another small bowl combine sour cream and chipotle pepper; set aside. For a charcoal grill, place fish and tortilla stack on the greased rack of an uncovered grill directly over medium coals just until fish flakes easily when tested with a fork and tortillas are warm, turning fish and tortilla stack once. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.) Top tostadas or fill tortillas with lettuce, fish, and avocado slices. Serve with salsa, chipotle cream, lime wedges, and cilantro, if desired. Serve with Black Bean Salad (recipe below), if desired. Makes 6 servings.

Per serving: 215 cal., 9 g fat (3 g sat. fat), 35 mg chol., 515 mg sodium, 15 g carbo., 3 g fiber, 18 g pro.

SNAPPY SIDE
A quick-to-fix black bean salad is a good match with our tropical tacos. Stir together a 15-ounce can of black beans, rinsed and drained; diced red onion; quartered grape tomatoes; chopped red sweet pepper; chopped canned green chiles, drained; chopped cilantro; fresh lime juice; a little olive oil; and ground cumin and salt to taste.

RACHEAL RAYS END OF SUMMER CHILI POT

End of Summer Chili Pot


Ingredients:
2 tablespoons extra-virgin olive oil (EVOO) 1 pound ground beef, pork or turkey 1 red onion, chopped 3 cloves garlic, chopped 1 zucchini, chopped 1 red bell pepper, chopped 2 chiles, seeded and chopped Salt and pepper 3 ears corn, kernels scraped off 3 tablespoons chili powder 1 tablespoon sweet smoked paprika One 12-ounce bottle beer One 28-ounce can diced fire-roasted tomatoes 2 tablespoons fresh thyme, chopped Grated peel and juice of 1 lime 4 scallions, thinly sliced 1 cup shredded gouda, smoked gouda, pepper jack or smoked cheddar cheese Directions:In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 minutes.

Stir in the beer and cook until reduced slightly, 2 minutes. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with the scallions and cheese.

DAILY RECIPE: JULY 5TH MARINATED, GRILLED LONDO BROIL

Marinated, Grilled London Broil


I love this because I am a huge fan of grilled steak and kind of made this up as I went along. Serve with seasoned potato wedges, a simple salad and a green veggie. Don't forget the garlic bread as well. YUM!
28 min | 10 min prep

SERVES 1 -3

1-1 1/2 lb top sirloin steak (London Broil)
1 teaspoon hot sauce (I prefer Tabasco)
2 heads garlic, minced fine (save six little cloves)
1/2 cup red wine vinegar
1 small Spanish onion, chopped fine
2 sprigs green onions, sliced on the bias finely
1 (12 ounce) bottle A-1 Steak Sauce
1 teaspoon pepper
1/2 teaspoon salt
Get the freshest, leanest piece of top sirloin you can find (Black Angus is most recommended). Make sure it is deep red in color.
Place your sirloin in a deep rectangular pan.
LIGHTLY score the meat with a very sharp knife on both sides to make sure marinade gets into meat.
Start by sprinkling both sides of meat with the salt and pepper.
Stuff a few cloves garlic all over meat by cutting little slits.
Pour in red wine vinegar, A1 sauce, Tabasco sauce; add the chopped spanish onions. (Reserve the green onions for later as a garnish).
Stir and flip the meat to coat evenly on both sides.
Cover pan with foil or plastic and let sit in refrigerator for at least three hours.
Preheat charcoal or gas grill for 20 minutes on high setting.
Place your marinated steak on the hot grill and place a small weight on top.
Grill for about 1 1/2 minutes, then flip it over and do the same for the other side.
Reduce heat on grill to a low medium setting, and turn every minute or so, taking care to grill so that you get charcoaled score lines in a criss-cross pattern on the steak.
Do NOT over cook!
The steak should be pink inside-not brown!

I need you to help me

I will be posting more recipes this week, just been so busy, But I need your help can you please rate my recipe and if you know anyone else who likes to cook if they could vote too. the contest ends in the end of july
thank so much

http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=2354&recipe_tag=sides_baby

DAILY RECIPE: JUNE 24TH: TO DIE FOR BLUEBERRY MUFFINS

To Die For Blueberry Muffins













Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ready In: 40 Minutes
Servings: 8
"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."
Ingredients:




1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg

1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions:



1.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

2.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.
Bake for 20 to 25 minutes in the preheated oven, or until done

DAILY RECIPE: JUNE 23RD STUFFED EGGPLANT

Stuffed Eggplant

Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 1 hr 5 min Level:
Easy Serves:
4 servings Ingredients
1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes
Directions
Preheat oven to 350 degrees F.


Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.


Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.


In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.


Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve

Pesto Pasta with Chicken
Rated:

Submitted By: Kristin
Photo By: Fit&Healthy Mom
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes
Servings: 8


"Easy and delicious bowtie pasta with chicken, sun-dried tomatoes and pesto sauce. Using homemade pesto will taste even better, but it adds to prep time."
Ingredients:
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into
bite-size pieces crushed red pepper flakes to taste
1/2 cup oil-packed sun-dried tomatoes,
drained and cut into strips
1/2 cup pesto sauce
1/2 cup of roasted red peppers
1 cup mushrooms(crimini)
handful of toasted pine nuts
Fresh grated Parmesean cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes, mushrooms, roasted peppers and pesto.Add pine nut, Toss to coat evenly.

grate parmesean cheese and serve

DAILY RECIPE: JUNE 20TH: KILLER INSIDE OUT BURGER

Killer Inside Out Burger with Worcestershire Tomato Ketchup


Recipe courtesy Guy Fieri
Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 50 min Level: Serves:
4 servings Ingredients
1/4 pound bacon, chopped
1/2 cup minced red onions
3 tablespoons fresh uncooked chorizo, casing removed
Salt and freshly ground black pepper
2 pounds ground chuck, 80/20 mix
1/2 pound Swiss cheese, thinly sliced, about 8 slices
4 kaiser rolls, split and toasted
Worcestershire Tomato Ketchup, recipe follows
Directions
In a medium pan over medium to high heat, add bacon and onions and cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Season with salt and pepper. Remove the bacon mixture to a paper towel-lined plate to drain and cool.

Preheat oven to 250 degrees F.

Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.

Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in the preheated oven for 10 minutes.

Remove from oven, place burgers onto rolls and serve with Worcestershire Tomato Ketchup.

Worcestershire Tomato Ketchup:

3 tablespoons olive oil
1/4 cup diced red onion
8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces
1 tablespoon chopped garlic
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons sugar
1/2 teaspoon chopped fresh dill
Salt and freshly ground black pepper
Pinch allspice
Pinch celery salt
Pinch mustard seed
In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes.

You can either serve the ketchup chunky or cool and puree in a blender until smooth.

DAILY RECIPE: JUNE 19TH: BISTRO CHICKEN PIZZA

Bistro chicken pizza










----------------------------------------------------------------

Servings
4

Ingredients
1 pkg refrigerated pizza crust( you can make your own if wishes)
1 cup thinly sliced red onions
1 tsp minced garlic
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp sugar
1 1/2 to 2 cups chopped roasted chicken( buy a store bought ready made chicken)
1 cup shredded mozzarella cheese
1/4-1/2 cup blue cheese to taste( I used Gorgonzola cheese)
1/3 cup chopped walnuts or pecans



Prep
1. Saute onions and garlic in olive oil until soft. Add the vinegar and sugar and continue cooking until carmelized—about 5 minutes.


2. Preheat oven to 375. Press out crust into lightly greased pizza pan. Bake for 6 minutes. Spread chicken over crust and top with onions. Top with blue cheese. Sprinkle with mozzarella cheese and finish with nuts. Bake for 12-16 minutes more until pizza is lightly brown along edge and center is heated through.

Taste Of Home - Get Grilling

Taste Of Home - Get Grilling

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DAILY RECIPE: JUNE 16TH : HAWAIIAN CHICKEN KABOBS

Hawaiian Chicken Kabobs



Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours 30 Minutes
Servings: 8


"A light marinade of soy sauce, brown sugar, and sherry with sesame and spices tenderizes these chicken pineapple kabobs into an aloha grilled dream of a dish!"
Ingredients:
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1/4 teaspoon ground ginger 1/4 teaspoon garlic powder
8 skinless, boneless chicken breast halves -
cut into 2 inch pieces
2 gloves of garlic minced
1 (20 ounce) can pineapple chunks, drained
1 lg red pepper chopped
1 lg yellow pepper chopped
skewers

Directions:
1. In a shallow glass dish, mix the soy sauce, brown sugar, Rice wine vinegar,seasame oil ,ginger, and garlic . Stir the chicken pieces and pineapple and peppers into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple AND PEPPERS alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
Serve with White Rice and a salad

DAILY RECIPE: JUNE 15TH TURTLE PUMPKIN PIE

TURTLE PUMPKIN PIE: KRAFT FOODS



Turtle Pumpkin Pie

Rate Recipe Prep Time: 15 min Total Time: 1 hr 15 min Makes: 10 servings What You Need!1/4 cup plus 2 Tbsp. caramel ice cream topping, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding 1 cup cold milk 1 cup canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It!
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

DAILY RECIPE: JUNE 13TH WALT DISNEY'S BROWN DERBY'S GRAPEFRUIT CAKE

BROWN DERBY'S GRAPEFRUIT CAKE




Yield: 4 to 6 portions

Ingredients:

1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar

Method:

1. Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

2. Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.

3. Beat egg whites and cream of tartar separately, until whites are stiff but not dry.

4. Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

5. Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.


Grapefruit Cream Cheese Frosting

Ingredients:

2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.

Method:

1. Let cream cheese soften at room temperature. Beat cheese until fluffy.

2. Add lemon juice and rind.

3. Gradually blend in sugar. Beat until well blended. Add food coloring.

4. Add reserved grapefruit and blend into frosting.

5. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.

DAILY RECIPE: JUNE 12TH: LOADED MASHED POTATO CASSEROLE

LOADED MASHED POTATO CASSEROLE

PRE HEAT OVEN TO 350

4LBS OF POTATOES
1 8 oz SOUR CREAM
1 8oz CREAM CHEESE( SOFTENED)
1 BAG CHEDDAR CHEESE
1 STICK OF BUTTER
12 SLICES OF BACON
1/2 CUP OF MILK
2 CLOVES OF MINCED GARLIC SAUTED
1 TBLS OF NUTMEG
PARSLEY

IN A LARGE STOCK POT COOK POTATOES, DRAIN, MEANWHILE IN SAUTE PAN COOK BACON UNTIL CRISP, DRAIN ON PAPER TOWEL, IN LARGE BOWL PUT POTATOES, SOUR CREAM, CREAM CHEESE, AND MILK, USING A MIXER MIX. ADD BUTTER .GREESE A LARGE CASSEROLE DISH, POUR POTATO MIXTURE INTO CASSEROLE DISH, ADD GARLIC, NUTMEG,PARSLEY AND STIR, ADD CHEESE AND BACON STIR AGAIN, SAVE SOME BACON FOR THE TOP, COOK FOR 30 MINUTES

DAILY RECIPE: JUNE 11TH FEELIN' BLUE BURGERS

Feelin' Blue Burgers





Tangy blue cheese and Grill Mates® Hamburger Seasoning combine to create a burger that's just bursting with flavor!


Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 12 minutes

INGREDIENTS
2 pounds lean ground beef

1/2 cup crumbled blue cheese

1/2 cup finely chopped onion

2 tablespoons McCormick® Grill Mates® Hamburger Seasoning

8 hamburger or Kaiser rolls

Lettuce, tomato and condiments (optional)

DIRECTIONS
1. Mix ground beef, cheese, onion and Hamburger Seasoning in bowl. Shape into 8 patties.

2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F).

3. Serve burgers on toasted rolls. Garnish with desired toppings and condiments.

Daily Recipe: May 27th: APPERTIZER GRAPE JELLY MEATBALLS

Grape Jelly Meatballs
Grape jelly meatballs are a popular appetizer for holiday parties and get-togethers.
Meatballs

1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup onion -- minced
1/4 cup milk
1 egg -- beaten
1 tablespoon fresh parsley -- minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup Crisco vegetable shortening -- to brown meatballs




Sauce

1 12oz bottle chili sauce
1 10oz jar grape jelly
Meatball Directions
Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Cook in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Cool meatballs by draining on paper towels. Discard grease.
Simmer Sauce Directions

Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well until jelly is melted. Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally. Serve hot meatballs with toothpicks out of the skillet or a crockpot or chafing dish set on low to keep warm. Makes about 5 dozen 1" meatballs.
Makes about 4 to 5 dozen meatballs, depending on size.

DAILY RECIPE: MAY 23RD CUBAN LIMEADE

Cuban Limeade
Mint and lime combine to make the perfect drink for summer.


Ingredients
1/2 Cup Fresh Mint Leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 Cups Crushed ice, plus more for serving
1 Cup Lime-Mint Syrup, recipe follows
1 Liter White Rum
1/2 Cup Fresh Lime Juice
1 can Club Soda
Preparation
1Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher.

2Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste.

3Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.

4Lime-Mint Syrup: 2 cups sugar, 2 cups water, 2 limes zested, 1/2 cup fresh mint leaves. Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute.

5Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.

DAILY RECIPE: MAY 17TH:BONELESS PORK OSSO BUCCO

Boneless Pork Osso Bucco

2 boneless pork chops (about 1/2 inch thick)
2 Tbsp. Bertolli® Classico™ Olive Oil, divided
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
1/2 cup dry white wine
1 clove garlic, chopped
1 package Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
1/2 tsp. grated lemon peel
1/2 tsp. finely chopped fresh parsley
Season chops, if desired, with salt and black pepper. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chops. Remove chops and set aside.

Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook onion, carrot and celery, stirring frequently, 20 minutes or until onion is caramelized. Stir in garlic and wine; bring to a boil and boil 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to low and return chops to skillet. Simmer covered 5 minutes or until chops are done. Stir in lemon and parsley.

TIP: Serve with polenta or mashed potatoes and crusty bread to dip into the sauce.

Please Read

I do not have aa recipe for today, Yesterday My daughter was rushed to the hospital she had another seisure, she has a Brain tumor, so please bare with me, until we know shes ok thanks

MAY 12 DAILY RECIPE:HONEY-CHIPOTLE GLAZED CHICKEN SKEWERS

Honey-Chipotle Glazed Chicken Skewers

1/2 C. honey
1/2 C. soy sauce
1 t. black pepper
1/4 C. chipotle chilies, canned in adobo sauce
1/4 C. lime juice
1/2 C. olive oil
2 lbs. chicken tenders or sliced chicken breasts
12 10-inch wooden skewers, soaked in water
salt to taste

Combine honey, soy sauce, black pepper, chipotle chilies and lime juice in blender; process until emulsified. Add salt to taste.

Place chicken and one-half of the marinade in a resealable bag; marinate 4 hours or overnight. Remove chicken from marinade and thread onto soaked skewers. Discard used marinade. Cook chicken skewers on a hot grill; baste once after turning. Serve with any unused marinade and your favorite side dish.

Makes 6 servings.

May 11th Daily Recipe:CAPE COD PASTA WITH SCALLOPS

Cape Cod Pasta with Scallops


Ingredients:
5 ounces sea scallops
1/8 teaspoon Cajun seasoning
1 tablespoon butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tablespoon scallions, chopped
1 clove garlic, chopped
1/8 teaspoon white pepper
Pinch salt
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese
6 ounces spinach linguine, cooked, cooled

In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes). Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly.

Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.

May 10th Daily Recipe. Italian Sauce

Authentic Italian Spaghetti Sauce
I got this recipe from a Neighbor when I was first married, I do change it where it says dry, when I have it I use fresh herbs, You can add a pinch of red pepper flakes if you like, I do





Yield: 8 Servings



1 (28 ounce) can stewed tomatoes 2 tablespoons white sugar
1 (28 ounce) can crushed tomatoes 1 tablespoon dried basil
2 6oz tomatoe paste
1/2 c red wine

1 pound lean ground beef 1/2 teaspoon dried oregano
2 yellow onions chopped 1/4 cup fresh parsley
2 green bell peppers chopped 2 Bay leaves
5 cloves garlic chopped salt and pepper to taste

Instructions
Blend the stewed tomatoes and crushed tomatoes and paste in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, add wine and simmer about 40 minutes. Remove bay leaves and season with salt and pepper before serving.

MAY 8tH Daily Recipe

German Brownie Torte



Active Time: 30 minutes
Total Time: 3 hours
INGREDIENTS
11⁄2 cups (5 oz) sweetened flaked coconut
11⁄2 cups (6 oz) chopped pecans
1⁄2 cup firmly packed light-brown sugar
1⁄2 stick (4 Tbsp) butter, melted
1 box (21 oz) Family-Style Chewy Fudge Brownies mix
2 cups heavy (whipping) cream
1⁄3 cup confectioners’ sugar
PREPARATION
1. Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with heavy-duty foil, letting foil extend above pan on both ends. Coat foil with nonstick spray.



2. Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside.



3. Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.



4. Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.



5. Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners’ sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.



6. To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.



7. To serve: Cut with a serrated knife in 1-in. slices; cut each slice in half.



Planning Tip: Can be made through Step 6 up to 1 day ahead.

MAY 4th Daily recipe: GRILLED FLANK STEAK WITH AVOCADO RELISH

Grilled Flank Steak with Avocado Relish




2 teaspoons grated lime rind, divided
4 teaspoons avocado oil or fruity extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 cup diced peeled avocado
1/2 cup chopped plum tomato
2 tablespoons chopped red onion
1 tablespoon fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper (about 1 small)
4 lime wedges


1. Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.

2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.

3. Prepare grill to medium-high heat.

4. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

5. Combine remaining 1 teaspoon rind, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, diced avocado, tomato, red onion, lime juice, and jalapeño pepper in a small bowl. Serve sliced steak with the relish and lime wedges.

APRIL 30th DAILY RECIPE:CHIPOTLE CHICKEN FAJITAS

Chipotle Chicken Fajitas




SERVINGS 5

PREP 30 min.
COOK 10 min.
TOTAL 40 min.

INGREDIENTS
1 bottle (12 ounces) chili sauce

1/4 cup lime juice

4 chipotle peppers in adobo sauce

1 pound boneless skinless chicken breasts, cut into strips

1/2 cup cider vinegar

1/3 cup packed brown sugar

1/3 cup molasses

4 medium green peppers, cut into 1-inch pieces

1 large onion, cut into 1-inch pieces

1 tablespoon Crisco® Pure Olive Oil

1/8 teaspoon salt

1/8 teaspoon pepper

10 flour tortillas (8 inches)

1-1/2 cups chopped tomatoes

1 cup (4 ounces) shredded Mexican cheese blend


DIRECTIONS
Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blended. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture. Yield: 5 servings.

April 26th Daily Recipe:Lasagna Alfredo Roll Ups

Lasagna Alfredo Roll Ups
Servings: 8


"Impress dinner guests with these picture-perfect portions of lasagna. Roll up cooked noodles with a spinach/ricotta filling and bake with a blanket of creamy rich Alfredo sauce."
Ingredients:
8 lasagna noodles
1 tablespoon olive oil
2 gloves of minced garlic
1 (10 ounce) package frozen chopped
spinach
2 tablespoons thinly sliced green onion
1 pint part-skim ricotta cheese 1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 egg
21 ounces Alfredo-style pasta sauce
1 cup shredded mozzarella cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
2. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender,add garlic stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
5. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

April 24 th DAILY RECIPE: MACADAMIA CRUSTED MAHI MAHI

MACADAMIA CRUSTED MAHI MAHI
"This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree."



2 ounces macadamia nuts 4 ounces papaya rough chopped
4 ounces plain bread crumbs 4 ounces mango rough chopped
6 mahi mahi fillets (6 ounces each) 1 tablespoon shredded coconut
4 ounces butter 2 habanero peppers seeded
2 ounces shallots diced salt to taste
4 cups chicken stock Sugar to taste
4 ounces pineapple rough chopped Pepper, black to taste


Instructions
Preheat oven to 375 degrees F (190 degrees C). In a food processor or blender, pulse together macadamia nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides. Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan. Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat. Bake mahi mahi in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.

April 23rd Daily Recipe: TIRAMISU LAYER CAKE

Tiramisu Layer Cake

Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours
Servings: 12


"Fancy taste without all the work. This cake is wonderful for a get together or just a special occasion at home. Using a box cake mix as a base it's a real time saver!"
Ingredients:
CAKE:
1 (18.25 ounce) package moist white cake
mix
1 teaspoon instant ESPRESSO coffee powder
1/4 cup coffee
2 tablespoon coffee flavored liqueur( Kahula)

FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar 3 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 3 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the
If you want a higher cake use just 2 cake pans, works just fine

April 21st Daily Recipe: CHICKEN CORDON BLEU

Chicken Cordon Bleu


Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Servings: 6


Ingredients:
6 skinless, boneless chicken
breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika 6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon
granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions:
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

April 20th Daily Recipe: CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SUNDRIED TIMATOES

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes


Use a paring knife to cut the small pocket into the chicken breasts. Serve this dish with orzo or rice to soak up the shallot-thyme sauce.


1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped fresh basil
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water


Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.



Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Baked Spaggetti

Baked Spaghetti


Prep Time: 25 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 25 Minutes
Servings:8



1(16 ounce) package spaghetti
1 pound ground beef
3/1 medium onion, chopped
2 (26 ounce) jar meatless
spaghetti sauce
1/4 teaspoon seasoned salt
1 tsp of Basil
1 tsp. Oregano
1/2 tsp. red pepper flakes
2 eggs 1/4 cup grated Parmesan cheese
3 tablespoons and 2-1/4
teaspoons butter, melted
2 cups Ricotta cheese
4 cups shredded mozzarella
cheese

Directions:

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt, basil, oregano and red pepper flaks; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Spoon a few tablespoons of the sauce in bottom of a 13x 9 casserole dish. put half the Spaggetti on top . Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

APRIL 17th Daily Recipe: CROCK POT CREAM CHEESE CHICKEN

Crock Pot Cream Cheese Chicken


7½ hours 20 min prep
Ingredients
3 lbs chicken breasts
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth
Directions
1.Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
2.Cook on low for 4-6 hours.
3.Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
4.Add this mixture to crock pot and cook on low for an additional hour

Serve over noodles or rice

APRIL 16TH DAILY RECIPE: BLACKENED TILAPIA WITH WHITE WINE AND LEMON

Blackened Tilapia with White Wine and Lemon

Ingredients
8 tilapia fillets (approx. 3-4 oz. each for nutrition info)dry white wine (Pinot Grigio is great)lemon wedgesblackened seasoning (I use Old Bay with no MSG)lemon pepperseasoned salt (Lawry's w/coarse ground black pepper)olive oil cooking spray4 cups of cooked brown rice (not included in nutrition info)

Nutritional Info
Fat: 2.6g
Carbohydrates: 1.2g
Calories:179.9
Protein: 31.6g
First, I recommend a pan that is NOT non-stick, I use a copper/stainless steel frying pan. Also, if you're using a small frying pan have a place ready to keep fish warm ready to go. A metal spatula is a must.Spray pan with olive oil and generously sprinkle blackened seasoning on bottom of pan where fish will be placed, along with a dash of seasoning salt. Place completely defrosted tilapia fillets with thick side toward middle of the pan, sprinkle with lemon pepper seasoning and fry over low heat until almost cooked through (fish is a little pink and translucent on top, but opaque through most of the fillet). Using a metal spatula, scrape all seasonings and fried-on bits along with fillet and flip over. You won't be able to adjust the fish once it hits the pan again, so aim well. Cook approximately 3 more minutes on low-medium heat. Add enough wine to have a bit left over after burning off the alcohol (experiment, a little more or less is okay), poured over top of fish, and step back as the alcohol burns off. Cook until fish flakes easily with fork, add 1/4 of a lemon's juice per 2 fillets, and reserve liquid from pan along with any bits or pieces left. Repeat with remaining fillets, rinsing pan if necessary.Mix reserved wine sauce with brown rice or cous cous along with a bit of blackened seasoning and salt to taste. This would also be good over some new potatoes. Serve with your favorite veggie and enjoy!1 serving is 2 3-4 oz fillets and enough sauce to cover approx. 1 cup of prepared rice

.Number of Servings: 4

April 15th Daily Recipe:BLACKENED CHICKEN

Blackened Chicken

This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. "Plus there's plenty of extra sauce left over for dipping
SERVINGS
4
CATEGORY
Main Dish
METHOD
Grill (gas or charcoal)
PREP
10 min.
COOK
15 min.
TOTAL
25 min.
INGREDIENTS
1 tablespoon paprika
4 teaspoons Domino® or C&H® Granulated Pure Cane Sugar, divided
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1-1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar
DIRECTIONS
In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting. Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.