Chopped Salad

Chopped Salad

6-8 cups chopped romaine lettuce

2 pears sliced small

1/2 to 1 cup dried cranberries

1/2 to 1 cup sugared walnuts (or any nuts you prefer)

1/2 lb to 1 lb bacon cooked, crumbled

4-6 oz. feta cheese crumbles

Poppy Seed Dressing (I prefer Briannas)

You can add a splash of Balsamic Vinegar as well

Tomato Cheese Soup

Tomato Cheese Soup

Serves 7-8

2 cans Beef Consomme Soup

2 cans Tomato Soup

2 cans water

1/2 tsp. thyme

1/2 tsp. marjoram

4 tsp. butter

Simmer 15 minutes

Pour over grated Swiss cheese and croutons in a cup

CHOCOLATE GANACHE CAKE

1 (18.25 ounce) package devil's food cake mix

1 small package instant chocolate pudding mix

3 eggs

½ cup (1 stick) butter, melted

1 cup sour cream

1¼ cups water

½ cup mini semisweet chocolate chips

GANACHE GLAZE:

1 cup semisweet chocolate chips

¼ cup heavy cream

Preheat oven to 350 degrees F. Spray a 10 inch Bundt pan with non-stick spray.

.

In a large bowl, combine cake mix, pudding mix, eggs, melted butter, sour cream, and water. Beat for 4 minutes, then mix in 1 cup chocolate chips.

Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

To make the glaze: Melt chocolate and cream together. Stir until smooth and drizzle over cake.

NOTE: for the Relief Society Christmas Dinner I made a Chocolate Buttercream Frosting rather than the ganache glaze. (RECIPE YIELDS 24 CUPCAKES).

CREAM CHEESE LEMON BARS

Shortbread or sugar cookies, finely crushed to 1¼ cups crumbs

¼ cup (½ stick) butter, melted

1 package lemon pie filling, prepared with egg yolks and sugar as directed on package (NOT instant)

1 eight-ounce package cream cheese, softened to room temperature

½ cup powdered sugar

Preheat oven to 350º. Combine cookie crumbs and melted butter; mix well. Press into bottom of 9” x 13” pan. Bake for 7 minutes. Remove from oven and set aside to cool. Leave oven on.

Meanwhile, prepare lemon pudding as package directs. Leave pudding in pan you cooked it in; set aside to cool slightly while you blend the cream cheese with the powdered sugar. Fold cream cheese mixture into warm pudding, stirring/whisking until smooth.

Pour mixture into crust. Bake for 18-20 minutes. Cool to room temperature, then refrigerate for at least 3-4 hours before cutting into small squares. Serve chilled. Dust with additional powdered sugar if desired.

RS Birthday Brunch Apple Pie in a Jar

Apple Pie in a Jar makes
about 8 small individual pies
You'll need:Half pint jars (about 8) sanitized ( I used Kerr)Pie crusts ( about 4 homemade or store bought)
Pie filling (recipe as follows)7 cups apples cored, peeled, and sliced small
2tbs lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
Combine apples and lemon juice in large bowl. Make sure they apples are well coated. Add remaining ingredients to apples.
Step 1: Pie Dough Use the jar lid to cut out circles of the pie dough and line the bottom of each jar with the pie cut out. Cut strips or use scraps of dough to fill the inside of jar sides. Use your fingers to smash the dough until the entire jar is lined with pie dough. Do this to each jar.
Step 2: Fill up the Jars. I used about 1/2 c of pie filling for each jar but you can play around with how much you like.
Step 3: Top it off Cut out 8 more circles using the jars lid. Place on top of pie filling and crimp edges. Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. Brush pie tops with butter and sprinkle with sugar at this point.
Step 4: Pop em in the oven:Place jars on cookie sheet and bake at 375 for 45-60 min.Top with a scoop of vanilla ice cream and enjoy!!! Tip: I found the lining of the jars with dough very time consuming so grab a hubby, mom, or kiddo to come help you.

Birthday Brunch Recipes

Autumn Chopped Salad
Autumn Chopped Salad
Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.


Oven Ham Sammies
Prep Time 3 Hours
Cook Time 15 Minutes
Difficulty Easy

Ingredients
16 ounces, weight Thin Sliced Deli Ham
12 slices Swiss Cheese
1 package King Hawaiian Rolls, 12 Count
½ cups Butter, Melted
2 teaspoons Onion Flakes
1 teaspoon Poppy Seeds
1 teaspoon Worcestershire Sauce
½ teaspoons Ground Mustard

Preparation InstructionsPut ham and cheese in between sliced rolls. Mix all other ingredients and spoon over sandwiches. Let set overnight or several hours.Bake on 350F for 15 min before serving.

Seven Week Bran Muffins

Seven Week Bran Muffins
2 c. 40% Bran Flakes
4 c. All Bran
2 c. Boiling Water
4 eggs, beaten
1 c. oil or butter
2 c. sugar, molasses, or honey
1 qt. buttermilk
5 c. white or wheat flour
5 tsp. soda
1 tsp. salt
add raisins, dates, cranberries, nuts, pineapple, or grated apple as desired.
Pour boiling water over Bran and let stand. Mix eggs, oil, sugar, and buttermilk, add to bran mixture.Sift flour, soda, and salt, and add. Add fruits as desired.Bake muffins for 20 minutes at 400 degrees.Batter will keep 7 weeks in the refrigerator.Makes 6-7 dozen

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1 egg
1 tsp. vanilla
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cup white sugar
1 cup canned pumpkin
2 1/2 cups flour
1 tsp. baking soda
1 tsp. nutmeg
1 c. chocolate chips
Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in egg. Stir in pumpkin and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Gradually add to creamed mixture. Stir in chocolate chips. Drop onto cookie sheets and bake for 12-15 minutes or until light brown.

Pumpkin Bars
1st layer:
1 yellow cake mix (1 cup reserved)
1/2 cup melted butter
1 egg

2nd layer:
1 large can pumpkin
2 eggs
2/3 cup milk
2 1/2 tsp. pumpkin pie spice
3/4 c. brown sugar

3rd layer:
1 cup reserve cake mix
1/4 cup sugar
1/4 cup butter (softened)

Grease bottom only of 13x9 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients in layer 2 until smooth. Pour over 1st layer. For topping, combine 1 cup reserve mix with sugar and softened butter. Sprinkle over filling. Bake 350 for 1 hour.

Pumpkin Cinnamon Rolls with Caramel Frosting

Pumpkin Cinnamon Rolls with Caramel Frosting
adapted from Recipe Anatomy
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
CARAMEL FROSTING
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar
Directions
1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
2. Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.
4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.
Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Chicken Adobo

1 cup water
1/2 cup apple cider vinegar
1/2 cup soy sauce
1 tsp sugar
1/4 tsp pepper
4-6 cloves garlic, minced
2 bay leaves
1 onion, chopped
2 carrots, 1/4" slices
2 medium potatoes, skinned and cubed
2 1/2 to 3 lbs. Chicken Thighs

Mix first 6 ingredients and throw in crockpot. Then add the rest of the ingredients to the crockpot and stir together til all covered in sauce. Cook on low for 7-8 hours or high for 4-5 hours. Serve over rice. This is a super yummy Filipino dish!

Mama Sumko's Original Salsa

1 can black beans-drained
1 can black eyed peas-drained
1 can corn-drained
1 can olives-drained and chopped
6-7 roma tomatoes, chopped
1 green, red, and yellow peppers, chopped
1/2 onion, chopped
1-2 mangoes, chopped
2-3 cloves of garlic-chopped
1/4 cup cilantro
4 TBSP. lime juice
4 TBSP. olive oil
2 TBSP. brown sugar
1/4 cup italian salad dressing
1 jalapeno and anaheim pepper, chopped
salt and pepper to taste
mix together in large bowl and serve with chips

Apple Crumb Pie by Jeri Metheny

5-7 apples (5 cups)
1 9-inch unbaked pie shell
1/2 cup sugar
3/4 tsp. cinnamon
1/3 cup sugar
3/4 cup flour
6 TBSP. Butter

Mix 1/2 cup sugar, cinnamon, and apples in a bowl. Pour mixture into pie shell. Mix 1/3 cup sugar with flour, cut in butter until crumbly. Sprinkle over apples. Bake at 400 degrees for 35-40 minutes.

Mama J's Tato Salad by Jamie Sartain

6 Russett Potatoes
2 Hard Boiled Eggs
1/2 cup red onions, diced
1/2 cup diced celery
1/4 cup cooked bacon, finely chopped
1/2 cup sweet pickle relish
1 cup mayonnaise
salt and pepper to taste

Peel and dice potatoes to small but chunky pieces. Boil in salty water for 10 minutes. (Jamie puts the eggs to boil with the potatoes)
Drain and place in bowl
Dice eggs and add to potatoes
Add remaining ingredients. Chill for one hour.

Green Bean Casserole

3 cans french cut green beans

Mix these two ingredients together:
1 can mushroom soup
1 cup sour cream

Cheddar Cheese, grated
French fried onions

Squeeze out juice from green beans. Layer in pan
green beans, sauce, cheese then repeat. Top with
onions. Bake 350 degrees for about 40 minutes.

Strawberry Trifle by Julie Winter

1/2 c. sweetened condensed milk
1 1/2 c. cold water
1 small package instant pudding
8 oz. cool whip
1 angel food cake, prepared
4 c. strawberries, sliced
3 whole strawberries
1/4 c. mini chocolate chips

Whisk milk, water, and pudding mix for 2 minutes. Let stand for 2 minutes. Fold cool whip into pudding mixture. Cut cake into 1/2 inch cubes. In a glass bowl, spoon 1/3 of the pudding mix, half of the cake cubes, and half of the sliced strawberries. Repeat. End with final 1/3 of the pudding, whole strawberries, and sprinkle chocolate chips on top.

Bunny Munch by Jenny Downs

Bunny Munch

2 bags microwave popcorn
...
1/2 cup creamy peanut butter

1 bag white chocolate chips (2 cups)

1/2 – 1 cup Reeses Pieces

Pop the popcorn then sift through to remove all unpopped kernels. Soften the peanut butter in the microwave for 30 seconds, stir into popcorn to evenly coat. Melt the white chocolate either in a double broiler or in the microwave (over 2 minutes on 50% power, then stir chips until smooth) Pour over popcorn and gently stir to coat popcorn evenly with chocolate. Add Reeses Pieces as you stir in the chocolate. Spread out popcorn on waxed paper to eat.

Spinach, Strawberry and Romaine Salad with Honey Citrus Vinaigrette by Jeanne Young

1 ½ cups slices strawberries

½ cup chopped pecans

½ cup chopped dried mangos

4-5 romaine lettuce leaves, torn in bite size pieces

8 cups of baby spinach leaves (about 8 oz.)

1 TB golden flax seed

Dressing:

Zest a small lemon and small orange. Extract the juice from each to make about 1/3 cup of combined juices.

Add 1/3 cup olive oil and 1 teaspoon of honey to juices and zest. Add dash of salt. Whisk together to blend and toss with greens and strawberries just before serving.

Sliced Tomatoes with Tarragon and Balsamic Vinegar by Jeanne Young

1-2 hours before serving:

Slice two large tomatoes into ¼ to 3/8 inch slices

Add 1 TB olive oil, 1 teaspoon each dried tarragon leaves and balsamic vinegar

Salt to taste.

Gently turn the tomatoes over to coat them.

After marinating, arrange on a plate or on top of lettuce or other greens to serve

　

　

　

Peanut Butter Rice Krispies

1 c. sugar
1 c. Karo
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips

mix sugar and Karo together. Microwave 2 minutes. Add peanut butter and rice krispies and shape into egg shapes. Melt chocolate and butterscotch together and roll eggs in the mixture. Cool.

Pistachio Pudding Salad

1- 20 oz. can crushed pineapple, drained
1- 3 oz. package instant pistachio pudding mix
1 - 8 oz. container frozen whipping topping, thawed
1/2 (10.5 oz) pkg minature marshmallows
1/2 cup chopped walnuts (optional)

Directions: In large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping, marshmallows and walnuts until well mixed. Refrigerate until chilled and serve.

Easter Bunny Cupcakes by Jeri Metheny

A cupcake (baked from your favorite recipe)
White Icing
Shredded Coconut
Pink decorators' sugar
Jelly bean nose
Jelly bean eyes
Large marshmallow
Mini marshmallows

Instructions: Frost a cupcake with white icing and sprinkle on shredded coconut fur. Cut a large marshmalow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each on with pink decorators' sugar and set them in place for ears. Add a jelly bean nose and a jelly bean snipped in half for eyes and a mini marshmallow for cheeks. For a finishing touch, drow on decorators' gel pupils or whiskers if you like.

Jell-o Eggs by Jeri Metheny

Add 2 1/2 cups boiling water to 4 small or 2 large packages of Jell-o. Dissolve Jell-o completely. Pour into Easter egg molds and chill for at least 3-4 hours.

Cranberry Popcorn Deluxe by "Momzee" and Caron

8 c popcorn w/out butter
3/4 c dried cranberries
1/4 c slivered almonds
1/4 c walnut or pecan halves
1/4 c. honey
3 TBSP. butter
2 TBSP. maple syrup
1/4 tsp. almond extract

1. In a shallow roasting pan, combine popcorn, cranberries, almonds, and other nuts.
2. In a small saucepan, combine honey, butter, and syrup. Cook and stir over medium heat until butter is melted. Remove from heat and stir in extract. Drizzle over popcorn mixture and toss to coat.
3. Bake at 325 degrees for 15 minutes, stirring a couple of times. cool on a wire rack, stirring occasionally. Store in an airtight container. Enjoy.

Creamy Herbed Potatoes by The Pioneer Woman

Ingredients
■4 To 5 Whole Russet Potatoes
■1 stick Butter
■1 whole Medium Onion, Finely Diced
■8 ounces, weight Cream Cheese
■¾ cups Heavy Cream
■1 cup Whole Milk (Half-and-Half Works, Too)
■1 teaspoon Finely Chopped Rosemary
■1 teaspoon Finely Chopped Parsley
■1 teaspoon Finely Chopped Chives
■½ teaspoons Finely Chopped Sage
Preparation Instructions
Preheat oven to 350 degrees.

Slice potatoes very thinly.

Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally.

Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly.

Allow potatoes to sit 15 minutes before serving.

Jell-o Dessert by Jennifer Fitzgerald

For a 9x13 pan graham cracker crust (graham crackers, sugar, melted butter)
2 boxes Jell-o
2 containers fruit added yogurt frozen or fresh berries
container sour cream
Cool Whip

Make graham cracker crust and put into bottom of 9x13 pan. Put in frige to set the crust. Stir up the sour cream so it is easy to spread over the graham cracker crust. Make 2 pkgs. of Jell-o according to directions. When just about set, add yogurt and berries. Pour over the sour cream in the 9x13 pan. Put in frige to set. Top with Cool Whip and set.

Coconut Cupcakes with Coconut Cream Cheese Frosting Recipe

Cupcake Ingredients

3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut
Coconut Cream Cheese Frosting Ingredients

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered sugar
1/4 cup of sweetened desiccated coconut
Method
Cupcake Method

1 Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.

2 Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing.

3 Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat.

4 Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Frosting Method

1 Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.

2 Slowly add the powdered sugar, taste as you go adding more sugar until you have reached the desired sweetness.

3 Fold in the coconut. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

Makes 20 cupcakes.

Yummy Spuds by Joy'ce Wilson

6 medium spuds boiled in skins 12 minutes exactly from the time they start to bubble. Cool well (preferably overnight)
Peel skins and shred spuds and place in a 13x9 pan. (you may purchase Simply potatoes shredded hash browns if you are in a hurry).
1/2 cup butter
2 cans cream of chicken soup
1 1/2 cups shredded sharp cheddar cheese
1 pint sour cream
1/2 cup chopped green onions
Mix and heat till cheese melts. Pour over spuds and mix lightly with a fork. Use fork to poke holes so mixture can run through potatoes. Cover with 4 cups corn flakes mixed with 1/2 cup melted butter. Bake uncovered at 350 degrees for 45 minutes. Enjoy!

Strawberry Cream Shortcake by Celeste Gaian

1 large pound cake
1 small vanilla instant pudding
1 1/2 cups water
1 cup sweetend condensed milk
1 tsp. vanilla
12 oz. Cool Whip
3 cups strawberries, hulled and thinly sliced

Slice the cake very thin and lay 1/2 of the slices in a 9x13 inch glass baking dish. In a bowl, combine the pudding, water, milk, and vanilla with an electric mixer. Fold in the Cool Whip. Pour half of this over the cake and lay half of the strawberries on top. Repeat to make the 2nd layer. Refrigerate until well chilled.

Marinated Carrots by Donna Tidwell

2 lbs. baby carrots
1 red onion thinly sliced
1 large green pepper, thinly sliced
1 10 oz. can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustand
salt and pepper to taste

Cook carrots until tender and crisp. Drain. Place carrots, onion and green pepper in a large bowl. Mix remaining ingredients and combine with vegetable. Stir well. Marinate in the refrigerator for 24 hours. Will keep well in the frige for up to 2 weeks. Makes 2 quarts. Note: do not slice baby carrots. Cook as is. Donna uses only 1/2 onion and 2 bell peppers due to personal preference

ZUPFE

Frieda Thanyne's Braided Bread from Switzerland

1 T dry yeast dissolved in 1/3 cup warm water and 1 tsp. sugar 1 cube softened butter or margarine 1 egg, plus 1 egg white 2 cups liquid (scalded mild cooled down or reconstituted powdered milk) 2 tsp. salt 4 TBSP. sugar 8-10 cups flour

Mix together with half of the flour, beat well and let stand 1/2 hour Add remaining flour, one cup at a time, only for medium stiff dough. Knead well, let raise one hour. Form dough into rope like strips for braiding. (divide dough into half, making two ropes with each part) Braiding: using 4 strands, cross the two rope rolls, forming like the letter X, think of each point of the X being a letter, a, b, c, d. Holding opposite end of rope roll, cross over two strands with right hand and left hand over one rope roll. Alternating right and left hands, crossing two strands at a time, then one strand, always starting with the strand of dough roll on the bottom. After braid is formed and put in greased baking pan, brush top with egg yolk to which has been added a little salt and water. Let raise until double. Bake 350 degrees 20-30 minutes, depending on size of braid.

Grilled Chicken and Roasted Red Pepper Panini from THE PIONEER WOMAN

Recipe: Grilled Chicken and Roasted Red Pepper Panini

Prep Time: 20 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 4

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts


• 8 whole Sundried Tomatoes, Packed In Oil


• 3 Tablespoons Prepared Basil Pesto


• 1 Tablespoon Extra Virgin Olive Oil


• 1 Tablespoon Lemon Juice


• ½ teaspoons Kosher Salt


• Freshly Ground Black Pepper


• ¼ cups Mayonnaise


• 2 whole Red Bell Peppers


• 8 whole Slices Provolone Or Mozzarella Cheese


• 8 slices Good Whole Grain Sandwich Bread


• 4 Tablespoons Butter, Softened

Preparation Instructions

CHICKEN

Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

SPREAD

In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

ROASTED RED PEPPERS

If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

TO ASSEMBLE

To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Slice sandwiches in half and serve immediately with cold grapes. Delish!

Open-faced Turkey Joes by Amy Young

1 1/2 lbs. ground turkey
8 oz. fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
16 oz. spaghetti sauce
1 garlic clove, minced
2 TBSP. tomato paste
1 tsp. dried onion flakes
1/4 tsp. pepper
whole-wheat rolls
2 TBSP. grated parmesean cheese
1/4 c. shredded mozzarella cheese

Cook turkey in pan over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Drain. Add mushrooms and bell pepper, cook over medium heat, stirring frequently, 5 min. Stir in next 5 ingredients, bring to a boil. Reduce heat to low and simmer, stirring occassionally, 20 minutes

Preheat oven to 400 degrees. Cut rolls in half. Place rolls cut side up on an aluminum foil-lined baking sheet. Bake 5-6 minutes until toasted.

Spoon turkey mixture onto toasted bread, and sprinkle with cheeses. Bake at 400 degrees for 5-7 minutes or until cheese is melted.

Sweet Potato Fries

1-2 medium sweet potatoes cut in wedges
1/8 tsp. cinnamon (may be omitted)
1/4 tsp. seasoning salt
1/4 tsp. cumin
1/8 tsp. pepper
1/4 tsp. garlic powder

Combine all ingredients in bag and shake. Place on greased cookie sheet. bake at 450 degrees for 20 minutes, flip once.

Pinto Beans and Couscous Tostadas by Amy Young

2 15-oz. cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 c water
1 c chopped carrots or matchstick carrots
1 cup salsa
optional sour cream, cheese, shredded lettuce, extra salsa
1 cup uncooked couscous
tostada shells
shredded cheddar cheese

in a medium saucepan, combine beans, broth, water, and carrot. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in 1 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.

Serve bean-couscous mixture on tostada shells; top with cheese. If desired, serve with sour cream, lettuce, and/or additional salsa

Breaded Vegetables by Amy Young

1/2 cup seasoned fine dry bread crumbs
2 Tbsp. grated parmesean cheese
1/4 tsp. black pepper
1 slightly beaten egg
1 tbsp. milk
4 cups cauliflower, broccoli, whole button mushrooms, and/or packaged, peeled baby carrots.
1 Tbsp. butter or margarine (melted) optional

Lightly grease baking pan
In plastic bag, combine bread crumbs, parmesean, pepper. In small bowl, combine egg and milk.
Toss 1 cup of veggies in the egg mixture and add to plastic bag. Close bag and shake to coat well.
Place coated veggies on baking pan. Repeat with all veggies.
Drizzle melted butter over the coated veggies if desired
Bake at 400 degrees for 20 minutes until golden brown, stirring once

Raspberry Balsamic Glazed Meatballs

1 bag (2 lbs. 2 oz.) frozen fully-cooked meatballs
1 cup raspberry preserves
3 TBSP. sugar
3 TBSP. balsamic vinegar
1 1/2 Tbsp. worcestershire sauce
1/4 tsp. dried red pepper flakes
1 tbsp. grated fresh ginger

1. Coat 6 quart crock pot with cooking spray and add meatballs.
2. In bowl, combine preserves, sugar, vinegar, worcestershire sauce, and pepper flakes
Microwave on high for 45 seconds. Stir, microwave 15 seconds longer or until melted (mixture will be chunky). Reserve 1/2 cup mixture. Pour remaining mixture over meatballs and toss gently to coat well. Cover; cook on Low 5 hours or on high 2 1/2 hours.
3. Turn crock pot to high. Stir in ginger and reserved 1/2 cup of preserves mixture. Cook, uncovered, on high 15-20 minutes more, until slightly thickened, stirring occasionally.

Makes 18-24 servings. Can be tossed with green onions and served over rice for a main dish.

Zuppa Toscana from the Olive Garden Shared by Maci Porter

1 lb. Italian ground sausage
1 1/2 tsp. crushed red pepper
1 large white onion, diced
4 TBSP. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 pound russet potatoes, sliced
1/4 of a bunch of kale

Saute Italian sausage and pepper in a pot. Drain excess fat, refrigerate while you prepare the other ingredients.
In the same pan, saute bacon, onions, and garlic for approx. 15 minutes or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon, and garlic. Cook until boiling
Add potatoes and cook until soft, about half an hour
Add heavy cream ad cook until thoroughly heated
Stir in the sausage
Add Kale just before serving

Delicious!

Italian Tortellini by Elisa Lambourne

1/2 lb. ground beef
1/2 lb. ground italian sausage, casings removed
16 oz. marinara sauce
4.5 oz can sliced mushrooms
14.5 oz. can Italian-style diced tomatoes, undrained
9 oz. package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the meats, sauce, and mushrooms and tomatoes in a slow cooker. Cover and cook on low heat 7-8 hours.
Stir in tortellini, sprinkle the mozzarella and cheddar cheeses over the top.
Cover and cook 15 more minutes on low, or until the tortellini is tender.

Crockpot Chicken

6 chicken breasts cut in cubes
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 cans cream of chicken soup
1 can cheddar cheese soup

Combine ingredients in crockpot and cook 6-10 hours on low. Serve over rice.

Overnight Beef Stew by Megan Dresser

3 Large celery stalks cut in 1/2 inch thick slices
1 large onion cut into 16 wedges
1 bag (16 oz.) peeled baby carrots
2 tsp. ground coriander
1 tsp. ground ginger
1 tsp. salt
1/4 tsp ground nutmeg
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
4 lbs. boneless beef chuck for stew cut in 2 inch pieces
1 can stewed tomatoes
3 tbsp. all purpose flour

Mix celery, onion, and carrots in bottom of 5 1/2 to 6 1/2 quart slow cooker crock pot. In large bowl, combine spices. Add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef.
Cover pot with lid and cook on low setting, 8-10 hours or until beef is fork tender.
When beef is ready to serve, strain stew over 3 quart sauce pan; return beef and vegetables to slow cooker pot. Skim and discard fat from liquid in saucepan. Heat liquid in saucepan to boiling over high heat. Meanwhile in cup with fork, mix flour with 1/4 cup water until smooth. Gradually add to saucepan. Return to crockpot after thickened and mix with meat and vegetables.

Apple Butter by Emily Matthews

5 1/2 lbs. apples, cored, peeles, and sliced
4 cups sugar
1 Tbsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Combine all ingredients in crock pot. Cook on high for one hour, then reduce to low heat and cook for 9-11 hours, stirring occasionally. Remove lid for last hour to let water evaporate. Mixture will caramelize into a dark brown. Use hand mixer or potato masher to make a smoother consistency if desired (careful: mixture is extremely hot) Put in containers and freeze. Serve on pancakes, waffles, toast, or anything!

BBQ Pulled Pork by Emily Matthews

cook pork roast in crock ot on low for 8-10 hours (can be frozen) with about 1/2 cup water. Optional: add 1/2 tsp. liquid smoke. When tender and falling apart, shred and pour in a bottle of your favorite bbq sauce. Emily recommends Bulls Eye. Serve on fresh rolls or hamburger buns.

Crock Pot Spaghetti Sauce by Rachel Johnson

1 lb. ground Italian sausage
1/2 lb. ground beef
2 onion, minced
5-6 cloves garlic
1 28 oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 8-oz. can tomato sauce
1 cup beef bouillon
2 TBSP. sugar
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp ground pepper
2 Tbsp. fresh or dried parsley

Brown meat, onion, and garlic in skillet. Toss in crock pot and add all the rest of the ingredients, stir and let cook on low for 6-8 hours or high for 3-4 hours. Serve over pasta or as a sauce in lasagna

Saucy Chicken by Tasha Shorts

1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz. package cream cheese
4 chopped chicken breasts
salt and pepper to taste

Mix together and cook in crock pot on low for 7 hours. Serve over rice.

Carolina Barbequed Pork

From the Kitchen of Lynda Cramer

2 small onions, quartered
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb. bonless pork butt or shoulder roast
3/4 c. cider vinegar
4 tsp. Worcestershire Sauce
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Hamburger buns
coleslaw

Place onions in crock pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onion. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic, cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover the roast in the stoneware and cook on Low 10-12 hours or High 4-6 hours. Drizzle about one third reserved vinegar mixture over the roast during the last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and onions and serve meat on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

Wild Rice Chicken Dinner

This casserole is not only easy, but its a favorite with my kids, and the only way I used to get Grace to eat green beans. This is a double recipe, with instructions to freeze half--and it freezes beautifully.

2 (8.8 oz) pkgs. long-grain and wild rice, prepared according to package

In a dutchoven, combine:

2 (16 oz) pkgs frozen french-style green beans, thawed

2 cans cream of celery

2 (8 oz) cans sliced water chestnuts, drained

2/3 c chopped onion

2 jars (4 oz) sliced pimientos, drained

1 c mayo

1/2 c milk

1 t pepper

Bring to a boil

Reduce heat, cover and simmer 5 minutes

Stir in rice and 6 c cubed, cooked chicken

Cook 3-4 minutes

Divide and place 1/2 in a serving dish and 1/2 in a 9x13 baking dish

Top with 1 c slivered almonds, divided

(Freeze 9x13 casserole up to 3 months, thaw in fridge overnight, then bake 350, 40-45 minutes)

Cake Balls

1 box cake (any flavor)
1 8oz. pkg. cream cheese
bark coating (white or milk chocolate for dipping)

1. Mix and bake cake according to package directions and let cool to room temp.

2. In mixer, crumble cake and mix with cream cheese til it makes a dough ball.

3. Form 1 inch balls and put on wax paper on a cookie sheet, then place in freezer.

4. Melt bark and dip each ball. I used a tooth pick, but a spoon works well too. Place on wax paper again and put in fridge till hardened.

5. Put extra chocolate in a sturdy ziplock bag, snip a corner, then drizzle on each ball. Place in fridge till ready to serve.