Sugar Donut Muffins

Sugar Donut Muffins
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.  In a large bowl, beat together sugar and egg until light in color.  In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.  Divide batter evenly into 10 muffin cups, filling each about 3/4 full.  Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.  When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.  Makes 10 muffins.

(Makes about 24 mini-muffins.  Not sure about rolling in sugar... no butter=not much sugar sticking.  butter=wetish sugar and no storage.  Will see as they cool.  Muffin batter is good -- halved the nutmeg and still a bit too much for me.)

Fom Nicole @ Bakingbites

Turkey Meat Balls in Tomato Sauce

28 oz ground turkey breast

1 large onion
1 large potato
1 egg
1/2 bunch parsley
1 clove garlic
2tsp ground cumin
salt
chili powder
olive oil

Finely chop in a food processor or with a knife: onion, parsley and garlic, move into a large bowl. Process the potato into a mash in a food processor or on a grater. Squeeze out the juice and add the mash to the bowl. Add the meat, chili, egg, cumin, salt and olive oil, and mix well. Set aside for an hour.

Sauce:

28 oz crushed tomatoes
1 crushed garlic clove
olive oil
1 chili ?
1 bell pepper
1 tsp cumin
salt

Heat some olive oil in a large cooking pot. Add a chopped garlic clove and fry for a minute. Add a chopped chili. After a minute add crushed tomatoes, cumin, salt, chopped bell pepper, mix well and cook for a few more minutes. Add a cup of water and stir. When the sauce boils, lower the heat and cook for five more minutes. Meanwhile, with wet hands, make the meatballs. When the sauce is ready carefully put the meatballs in the pot, so they will be covered with it. Cook until the meatballs are done. Serve hot.

Brown Rice + Turkey Casserole

Brown Rice Casserole with Leftover Turkey 

Brown Rice Casserole with Leftover Turkey (or chicken), Mushrooms, Sour Cream, Cheese, and Thyme
(Makes about 6 generous servings, recipe created by Kalyn)

2 cups cooked brown rice (long grain brown rice is best)
16 oz. mushrooms, washed, thickly sliced, slices cut in half
2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
1 onion, diced into small pieces
2 tsp. ground thyme
1/2 tsp. ground poultry seasoning (see note after the recipe if you don't have it)
salt and fresh ground black pepper to taste
1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
1/2 cup turkey stock or chicken stock
1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
1/2 cup coarsely grated parmesan cheese
1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

(Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)

From Kalyn @ Kalyn's Kitchen

Peanut Butter Rice Crispy Treat

Peanut Butter Rice Crispy Treats
Ingredients:
Rice Crispy Treats Ingredients:

• 1/4 cup butter
• 10 oz marshmallows
• 6 cups rice crispy cereal
• 1/2 cup peanut butter (may omit)

Turkey Decor:

• candy corn
• cashews (split in half, and then broken in two)
• Whoppers (or other round, brown candy)
• black frosting
• red licorice (I used Twizzlers “Pull & Peel”) – or a dried cranberry might work
• more peanut butter for “glue”

Method:
To Make Turkey Crispies
Melt butter in a pan over medium heat (with peanut butter if using). When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well.
While still warm, use your hands to form the mixture into small balls.  Then use additional peanut butter for “glue” to tack on the candy corn (feathers), Whopper (head), beak (cashew), little red waddle (licorice), and then use black frosting to make the eyes.  You may need to squish these down slightly so that there’s a flat part on the bottom, in order to help the “bird” balance.  :)
To Make Rice Crispy Bars
Grease a 9×13-inch baking dish. Melt butter in a pan over medium heat (with peanut butter if using). When melted, add marshmallows and stir until melted. Remove from heat. Add cereal and mix well. If using sprinkles, add sprinkles and mix well (add more, and some more). Pour contents into baking dish and spread evenly. When cooled, cut into squares and serve.
Ali’s Tip:
I didn’t cover these with chocolate this time since I was making the little turkeys, but normally love pouring a layer of melted chocolate chips over PB rice crispy treats when they’re in “bar” form.  Just melt 1 cup of semisweet chocolate chips in a double burner, or carefully in the microwave (use a teaspoon or two of shortening if needed to thin it out), and then pour it over the finished bars.  YUM!
Another fun way to add a little “decor” — if using the chocolate or not — is just to add some cute colorful sprinkles on top.  Super-easy!

From Ali @ Gimme Some Oven

Cesar Salad Dressing

The best cesar dressing ever. It is more like a vinaigrette, rather than a lumpy creamy mess.

Cesar Salad Dressing
From Alice…

Dressing
5 cloves garlic, minced
1 tsp dry mustard
1 tsp Worcestershire sauce
4 Tbs. wine vinegar
4 Tbs. lemon juice
1 cup olive oil
¼ cup mayo
3 Tbs. grated fresh parmesan cheese

Combine dressing ingredients in a blender and blend until smooth. Refrigerate.

Croutons
1/8 cup garlic, minced
1 cup olive oil
½ cup parmesan cheese
¼ Tbs granulated garlic
1 lb sourdough, cubed

Microwave garlic and olive oil for 2 ½ minutes. Pour over croutons. Add the rest of ingredients. Spray pan heavily and spread croutons in one layer. Bake in oven at 325 for 15-20 minutes.

Berry-Glazed Cheese Torte

Alice’s Blackberry Glazed Cheese Torte
40 appetizer servings

4 cups white cheddar, finely grated
½ cup red onion, chopped
4 Tbs. Mayo
½ Tbs gelatin
6-7 oz. berry preserves



Fold cheese, onion, mayo together. Spread in 6” springform pan sprayed with Pam
Dissolve gelatin into 2Tbs warm water. Add the preserves. Let cool to room temp.
Spread cooled glaze over cheese. Refrigerate overnight.
Garnish with red raspberries and mint leaves. Serve at room temp with slices of baguette.

From Alice!

Spinach Mandarin Salad

Spinach Mandarin Salad

Dressing:  Shake up:

¼ cup salad oil

2 T vinegar
2 T sugar
dash salt
dash pepper

Sugared Almonds:  Cook ¼ cup slivered almonds, and 1½ T sugar over low heat until sugar is melted and nuts are coated.  Cool, break apart, and store at room temp.

Salad:  

1 head lettuce (green leaf or romaine),

1 cup chopped celery,

2 sliced green onions,

1 11oz can mandarin oranges, drained. 

Put greens/celery in bowl; add oranges, dressing, and almonds and toss.

Serves 4-6 people.

Pasta with Roasted Butternut Squash

Pasta with Roasted Butternut Squash

From Cooking Light, Oct 2001... via Lynne.
Yield: 4 servings (serving size: 3/4 cup pasta, 3/4 cup squash mixture, and 1 tablespoon cheese)

3 cups cubed peeled butternut squash

1 TBL dark brown sugar

1 ½ TBL olive oil, divided

1 tsp salt

½ tsp black pepper

8 shallots, peeled and halved lengthwise

1 TBL chopped fresh or 1 tsp dried rubbed sage

4 oz uncooked pappardelle (wide ribbon pasta) or fettuccine

¼ cup grated fresh Parmesan cheese

Preheat oven to 475

Combine the squash, sugar, 2 ½ tsp oil, salt, pepper and shallots in a jelly roll pan; toss well.  Bake at 475 for 20 minutes or until tender, stirring occasionally.  Stir in sage.

While the squash mixture bakes, cook pasta according to package directions, omitting salt and fat.  Drain.  Place cooked pasta in a bowl.  Add 2 tsp oil; toss well.  Serve the squash mixture over pasta.  Sprinkle with cheese. 

Yield:  4 servings.

Braised Whole Fillet of Salmon

Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables
From Lynne...

For 6 to 8 servings

1 each large carrot and onion cut into neat ¼ inch dice
2 or 3 tender celery stalks, neatly diced
2 TBLS unsalted butter
Seasonings: salt, freshly ground pepper, dried tarragon
2 pound skinless fillet of salmon about ½ inch thick
1 ½ cups dry white French vermouth

Cook the diced vegetables slowly in the butter until quite tender but not browned – about 10 minutes. Season lightly with salt, pepper and a big pinch of dried tarragon.

Go over the salmon carefully with your finders to detect any little bones; pull them out with tweezers of pliers. Score the skin side of the fish. Dust with salt and pepper and place best side up in the baking dish.

Spread the cooked diced vegetables over the fish and pour ½ inch of vermouth around it. Cover the fish with the wax paper, buttered side down.

May be assembled an hour or more ahead to this point, cover and refrigerate.

Preheat over to 350 degrees. Cook 15 – 30 minutes until the fish is done. Baste several times.

SPOON BREAD CORN CASSEROLE

SPOON BREAD CORN CASSEROLE
From Vera...

2 16 oz. cans of creamed corn
1 11 oz. can of mexicorn
1 7.5 oz. box of Jiffy Corn Muffin Mix
1/3 c. milk
4 eggs
1 onion, sautéed in butter
Combine these ingredients. Pour into greased 9x13 baking dish
Spoon 8 oz. of sour cream on top (I used fat free)
Sprinkle 8 oz. of grated cheddar cheese over the top. I cut the cheese and sour cream down into the batter in several places.
Bake @ 350 for 45 min. - 1 hr. until firm

Raspberry Balsamic Glazed Chicken

Raspberry Balsamic Glazed Chicken

From Cooking Light.

1 teaspoon vegetable oil
Cooking Spray
1/2 cup red onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast halves
1/3 cup seedless raspberry preserves
2 Tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and saute 5 minutes. Combine thyme and 1/4 tsp salt; sprinkle over chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

Yield: 4 servings.

Chicken Ole'

Chicken Ole'
From Erin...

12  corn tortillas, torn into pieces
2 lb. cooked chicken, coarsely chopped
10 3/4  oz can cream of chicken soup
10 3/4  oz can cream of mushroom soup
7 oz can green chili salsa
8 oz sour cream
1 Tbs. onion, grated
1 1/2 cup cheddar cheese, grated

Lightly grease sides and bottom of crockpot.  In a separate bowl, mix together the soups, salsa, sour cream and onion.  In the crockpot, arrange  alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.  Cover and cook on low for 4 to 5 hours. Sprinkle with cheddar and cook for another 20 minutes or until melted.

Oven Baked Scrambled Eggs

Oven Baked Scrambled Eggs
 ...from the kitchen of One Perfect Bite

Ingredients for 6 or 12 servings:
3 to 6 tablespoons melted butter
12 to 24 large eggs
1 to 2-1/4 teaspoons salt
1/4 to 1/2 cup sour cream
1 to 2 cups milk

Directions:
1) Preheat oven to 350 degrees F. Spray an 8 x 11-inch glass pan with cooking spray if using 12 eggs. Spray a 9 x 13-inch glass pan if using 24 eggs. Pour butter into baking dish.
2) Beat eggs, salt sour cream and milk in a large bowl. When completely blended, pour egg mixture into pan.
3) Bake uncovered for 10 minutes. Stir well, folding sides and bottom toward center and top of pan. Bake for an additional 10 to 15 minutes, or until eggs are set but still soft. Fluff with fork to form curds. Serve immediately. Yield: 6 to 12 servings.

Satsuma Mandarin + Vanilla Upside-Down Cake

Satsuma Mandarin + Vanilla Upside-Down Cake      
Makes one 9-inch cake.
4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
8 ounces (2 sticks) unsalted butter, softened
1 vanilla bean, split and scraped, save pod for another use (I used 1 t vanilla paste)
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk
1. Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.

2. Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.

3. Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.

4. Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving. (Cake will keep, covered, for 1 day.)

Recommendations to halve the layer of butter.


From The Portland Pickle and Martha Stewart (original)

Cute food!

Cupcakes topped with Marshmallow Snowmen.  Candy scarves and hats.  Wouldn't use toothpicks again; find an edible alternative.  Also, find hats that are lighter -- snowmen were top-heavy.

Penguins made with jumbo olives (small olives for head), Boursin Herb cheese spread piped inside, and carrots for feet and nose.  Hold together with pick.

Chicken Stew

Chicken Stew

from Dianne...

4-6 serving of boneless, skinless chicken breasts and/or thighs, cut into chunks

¾ c. flour mixed with 1 tsp. salt and ½ tsp. pepper

6-8 slices bacon, diced

2 med onions, diced

6 med carrots peeled and chunked or 1-1½ lb baby carrots

6-8 potatoes, peeled and quartered

1 c. red wine (cabernet or white zinfandel works well)

1 can Campbell’s Chicken & Dumpling or Chicken Gumbo soup

1 32 oz. boxed or homemade chicken stock

1 tsp garlic salt

½ tsp pepper

Divide the uncooked bacon into thirds.  In either a large skillet or the pot you’ll be cooking the stew in, brown the first batch of bacon, remove the bacon from the pan, then brown the onions in the drippings.  Remove the onions.  Wash the pan. (so the drippings don’t  burn.) 

Brown the next batch of bacon, and while it cooks dredge half the chicken in the flour, salt and pepper mixture.  After removing the bacon, brown the chicken.  Remove the chicken.  Wash the pan and repeat with the remaining bacon and chicken. 

This time, don’t wash the pan, but instead add some of the chicken stock and scrape up all the brown bits so they get into the stew.  (You can do this after each step of browning, but I only do it the last time to make it a little healthier.)  

Put all the ingredients into a large pot.  If needed, add water to almost cover all ingredients.  It’s okay of a few aren’t completely covered.  Cover the pot and simmer 1½ -2 hours.  Once it’s done cooking, you will want to thicken the stew.  I use a few tablespoons of cornstarch in cold water, but flour in cold water will work also – use whichever you prefer.

Notes: 

Darker red wine will definitely change the color and taste of the stew – again, use whichever you prefer. 

I love the taste of boneless thighs instead of breasts in this recipe, but they tend to completely shred so there are no chunks of meat left – not bad, just don’t go looking for chunks of meat. 

When I can’t find Chicken and Dumpling or Chicken Gumbo soup I use Chicken and Rice or Chicken and Stars. 

If you use red or Yukon Gold potatoes you don’t have to peel them.

Jen's Salad

Jen's La Bou Salad
Salad with the flavors of La Bou's Avocado Club Sandwich...

Mixed Greens
Avocado, Chopped
Apple, Chopped (Fuji, Honeycrisp, Pink Lady, etc)
Goat Cheese, Chevre (Laura Chenel is good)
Pecans, toasted and chopped
Balsamic Vinegar (Vinaigrette)

Also good with pear.

Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuits
12 biscuits
Biscuits
2 cups Bisquick
3/4 cup Buttermilk
1 cup cheddar cheese, shredded
Topping
2 tbs butter
1/4 tsp Parsley Flakes
1 tsp Garlic Powder

Mix the ingredients together and either divide into 12 muffin tins, sprayed with cooking spray or make 12 drop biscuits on a pan, sprayed with cooking spray.
Bake at 400 degrees for 18-20 minutes.
Check them at about 15 minutes.
Melt topping ingredients in microwave and brush on biscuits immediately after removing them from the oven.

Cashew-Crusted Chicken on Basil-Pineapple Rice

Cashew-Crusted Chicken on Basil-Pineapple Rice

1/2 cup unsalted cashews
2 tablespoons garlic-seasoned breadcrumbs
4 (4-ounce) skinless, boneless chicken breast halves
1 large egg white, lightly beaten
1 (8-ounce) can crushed pineapple in juice, drained
Cooking spray
3 cups cooked rice
1/3 cup finely chopped fresh basil
1/2 teaspoon salt

Preheat oven to 450°.
Place nuts and breadcrumbs in a food processor, and pulse 10 times or until the crumbs measure 2/3 cup. Pour nut mixture into a shallow dish. Brush chicken with egg white; dredge chicken in nut mixture. Spread the pineapple in an 11 x 7-inch baking dish coated with cooking spray. Arrange chicken over pineapple, and bake at 450° for 14 minutes or until chicken is done, turning after 7 minutes.
While the chicken is cooking, prepare the rice according to package directions. Remove chicken from dish. Stir rice, basil, and salt into pineapple. Serve with chicken.

Yield: 4 servings (1 chicken breast half and ¾ cup rice)

CALORIES 430 (20% from fat); FAT 9.7g (sat 2g,mono 5.1g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 66mg; CALCIUM 42mg; SODIUM 489mg; FIBER 1.9g; IRON 3.8mg; CARBOHYDRATE 50.4g

Cooking Light, NOVEMBER 2001

Cuban-Style Picadillo

Cuban-Style Picadillo

From Jamie...

¼ cup olive oil

1 large white onion, chopped

8 garlic cloves

6 Turkish bay leaves

2 lbs ground beef (I use turkey)

1 – 14.5 oz can diced tomatoes in juice

¾ cup raisins

¾ cup sliced drained pimiento-stuffed green olives (from 5 oz jar)

¼ cup tomato paste

1 tsp chili powder

¼ tsp cayenne pepper.

(I also added capers)

Heat oil in large pot over medium-high heat.  Add onion, garlic, bay leaves; sauté until onion is soft, about 5 minutes.  Add meat; sauté until cooked, breaking up with back of fork, about 7 minutes.  Add all remaining ingredients.  Simmer until picadillo thinkens, stir occasionally, about 8 minutes.  Season to taste with salt and pepper.  Discard bay leaves.  Serve warm with rice or as taco/burrito filling.