Let's Dish

PEPPERONI PIZZA PULL-APART BREAD

2012-01-27T13:44:00.001-07:00

Filed Under Appetizers
Ingredients
1 round bread loaf
16 ounces mozzarella or Provolone cheese slices, cut into 1-inch squares
1 (3.5 ounce) package pepperoni, halved
3 tablespoons butter, melted
1/2 tsp garlic powder
1/2 tsp dried oregano
2 Tablespoons Parmesan cheese
Marinara sauce for dipping

Directions
Preheat oven to 350 degrees. Being careful not to go through the bottom crust, horizontal then vertical cuts in the bread, about one inch apart. Place the cut loaf on a foil-lined baking sheet and insert cheese slices and pepperoni between the cuts. Combine butter, salt, and oregano. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese. Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and bread is golden and crusty. Serve with warm marinara sauce for dipping.

Let's Dish
The Super Bowl is right around the corner, and this pizza bread is sure to be a hit with everyone at your party, kids and grown-ups alike. It's so easy to put together, and the possibilities for other pizza "stuffings" are endless. Sausage is fabulous, and plain old cheese is pretty good too. Don't be shy about shoving the toppings down into the cut bread--you can fit a lot more in there than you think! If you have a fairly sturdy loaf of bread, it shouldn't be a problem. If you can find the mini pepperonis, they work great in this recipe!

Who Dished It Up First
Adapted from The Girl Who Ate Everything.

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LOADED BAKED POTATO SOUP

2012-01-25T12:19:00.004-07:00

Filed under Soups
Ingredients
4-5 medium russet baking potatoes
4 tablespoons butter
1/2 cup flour, divided
3 cups chicken or vegetable broth
3 cups half and half
2 teaspoons salt
1/4 teaspoon ground black pepper
3/4 cup shredded sharp cheddar cheese
1/3 cup finely diced green onions
1/3 cup sour cream

Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Cooked, diced bacon pieces

Directions
Preheat the oven to 375 degrees. Pierce the potatoes all over with the tines of a fork and place directly on oven rack. Bake for about an hour, until tender. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle. Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.

In a large pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. Whisk together the broth, half and half, and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. Stir in the potato chunks and salt and pepper. Stir in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve immediately with desired toppings.

Let's Dish
This soup is a big hit at my house! I always serve the green onions on the side, along with some extra cheese, sour cream, and bacon. That way the picky people don't question the green things floating in their soup. If your baking potoatoes for dinner, throw in a few extras so you can make this soup the next day. It's serious comfort food that the whole family will enjoy.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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SKILLET GRANOLA

2012-01-22T10:32:00.001-07:00

Filed under Breakfast & Brunch
Ingredients

4 cups rolled oats (not quick cooking)
1/2 cup butter
1 tsp. vanilla
4 tablespoons honey
1/2 cup packed brown sugar
1/2 cup sliced almonds
1/2 cup chopped pecans
1 cup shredded coconut
1/4 cup sunflower kernels
2 tablespoons sesame seeds
1/2 cup dried cranberries (or other dried fruit, optional)

Directions
Melt the butter in a large skillet over medium heat. Stir in the honey, brown sugar and vanilla. Add the oats, nuts, coconut, sunflower kernels and sesame seeds to the pan and stir until well coated with the butter/sugar mixture. Continue cooking, stirring frequently until granola is a dark golden brown, 10-15 minutes. Remove from heat and stir in dried cranberries or other dried fruit if using. Pour onto a cookie sheet to cool.

Let's Dish
I've tried a lot of homemade granola recipes and this one is by far my favorite. First, I love the sesame seeds. Why did I never think of adding sesame seeds to my granola before? Admittedly, most of the ingredients in this recipe are optional, and can be ommitted or changed to suit your tastes, but I highly recommend including the sesame seeds! I also love how quick and easy this granola is to make. It doesn't require hours of baking, with frequent stops for stirring. It takes about 15 minutes from start to finish. I also love the toasted, nutty taste that results with the skillet method. I actually cook mine about 12 minutes (or as long as I can possibly cook it without burning it) because I love the toasty taste so much! This keeps well for several weeks in an airtight container. It can also be frozen for longer term storage.

Who Dished It Up First
My friend Erin brought me some homemade granola, mentioning how she'd made it in a skillet. I proceeded to eat the entire bag, then began scouring the internet for skillet granola recipes. This is my variation of the many recipes and methods I discovered.

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CHICKEN ENCHILADA PASTA

2012-01-17T12:39:00.002-07:00

Filed under Main Dishes

Ingredients
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 jalapeno pepper, seeded and diced
1 (4 oz.) can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups salsa verde
1 cup red enchilada sauce
1 can large black olives, cut in half (optional)
1 cup sour cream
2 cups shredded cheese
16 oz. pasta

Directions
Bring a large pot of water to a boil. Cook the pasta until tender; drain and set aside. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and jalapeno and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, salsa verde, enchilada sauce and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Add the cooked pasta to the sauce and toss to coat. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Let's Dish
Pasta is a favorite with my kids, so I'm always looking for new ways to make it. This chicken enchilada pasta is different and delicious! You can easily adjust the heat by choosing mild or hot enchilada sauce, or replacing the jalapeno pepper with a red bell pepper. To make things even quicker and easier, use a shredded rotisserie chicken, or leftover chicken if you have some handy. My husband loves olives, but the kids don't, so I serve those on the side as an optional garnish.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

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RASPBERRY PECAN SCONES

2012-01-14T14:57:00.007-07:00

Filed under Breads, Breakfast & Brunch

Ingredients:
2 1/4 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled, unsalted butter, cut into ½-inch cubes
3/4 cup plus 2 tablespoons chilled whipping cream (or evaporated milk)
3/4 cup pecans, toasted and coarsely chopped
4 tablespoons raspberry preserves
1-2 teaspoons granulated sugar

Directions:
Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt in a food processor and blend for 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add ¾ cup cream. Blend again, using on/off turns, just until dough comes together. Turn dough onto lightly floured surface. Sprinkle with ½ cup nuts. Gently knead to mix in nuts. Divide dough into 4 equal pieces; shape each into a ball. Press each ball into a 6-inch round (about ¼ inch thick). Spread preserves over 2 rounds, leaving ½ inch border. Place 1 plain dough round atop each preserve covered round; seal edges. Lightly grease a large baking sheet and place round on work surface. Brush each with 1 tablespoon remaining cream. Sprinkle with remaining ¼ cup nuts and granulated sugar. Cut each round into 8 wedges. Arrange wedges on prepared sheet, spaced about 1 inch apart. Bake scones until puffed and deep golden, 15-17 minutes. Serve warm or at room temperature.

Let's Dish
Normally, I'm not a big fan of scones. I just don't know what all the hype is about. I find them dry and crumbly. And I've never been very good at making them either. But these scones are the one exception. Not only can I make them with great success, they are absolutely heavenly. I dare say they are the best scones ever! I make mine in an electric stand mixer (it even does a good job of cutting in the butter) instead of a food processor, and they turn out beautifully. You could use other preserves, of course, but I've never tried it because I love the raspberry/pecan combination. I'm thinking of experimenting with Nutella filling though. Please, if you've ever been frustrated by the making (or the eating) of scones, try this recipe!

Who Dished It Up First
My friend and neigbhor Kristen. And I'm so glad she makes them often and invites me over to eat them!

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CHEESY QUINOA CAKES

2012-01-09T10:54:00.006-07:00

Filed under Vegetarian

Ingredients
2 cups cooked, cooled quinoa (about 1 cup uncooked will yield 2 cups cooked)
2/3 cup grated Parmesan cheese
2 tablespoons all purpose flour
2 green onions, thinly sliced
1-2 cloves garlic, minced
1 egg, lightly beaten
1/4 cup Panko bread crumbs
1/2 teaspoon freshly ground black pepper
Dash of cayenne pepper
Salt to taste
3 tablespoons extra virgin olive oil

Directions
Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. Heat oil into a large sauté pan over medium heat. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time. Cook quinoa cakes for 3-5 minutes on each side, until golden brown. Repeat with the remaining patties until all of the cakes have been cooked.

Let's Dish
Now that I've discovered quinoa cakes, I could be a vegetarian. Except for bacon. But seriously, these are that good. Even my husband, who never likes this sort of thing, agreed he wouldn't mind having one as a sandwich with some mayo and pickles. Just follow the packages directions for cooking quinoa. It's pretty much the same process as cooking rice, and I've heard you can cook quinoa in a rice cooker as well. Really, you could change this recipe up any way you'd like. The patties should be firm but moist, so you might have to add more bread crumbs to get the consistency just right. But whatever you do, try them! They are sooooooo tasty!

Who Dished It Up First
Adapted from Spoon Fork Bacon.

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BAKED SPAGHETTI WITH CREAM CHEESE & FRENCH FRIED ONIONS

2012-01-06T13:15:00.005-07:00

Filed under Main Dishes
Ingredients

8 ounces uncooked spaghetti

1 pound ground beef

1 (24 oz.) jar spaghetti sauce

1 tablespoon butter

1/3 cup chopped onion

2 cloves garlic, minced

8 ounces cream cheese, softened

1/3 cup water

Salt and pepper, to taste

1 cup shredded mozzarella cheese

1/2 cup fresh grated Parmesan cheese

French Fried Onions (small can)

Directions

Preheat oven to 350 degrees. Cook spaghetti according to package directions; drain and set aside. In a large skillet over medium heat, melt butter. Add ground beef, onions and garlic and cook until beef is no longer pink. Add cream cheese and water to skillet and cook, stirring, until cream cheese is melted.. Stir in spaghetti sauce and heat through. Season sauce with salt and pepper.

Place a thin layer of the sauce in the bottom of a greased, 9x13 baking dish. Add spaghetti, arranging in an even layer. Pour the sauce evenly over the spaghetti. Top with mozzarella and Parmesan cheeses. Bake for 25-30 minutes. Remove from oven and top with French Fried Onions. Bake 5 minutes more.

Let's Dish

I have been looking for a very long time for a baked spaghetti dish that is more than just spaghetti and sauce thrown into a casserole dish. This is it! I'm not sure if it's the cream cheese or French Fried Onions that make me love it so much, but I suspect it's a little bit of both. This meal is a crowd pleaser, and it's easy to adapt to your own tastes. Leave out the meat, or throw in some peppers and mushrooms. Just don't leave out the cream cheese and French Fried Onions!

Who Dished It Up First

Adapted from Salad in a Jar

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NEW YORK CRUMB CAKE

2012-01-02T12:10:00.002-07:00

Filed under Desserts
Ingredients
Crumb Topping
1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup butter, melted and still warm
1 1/2 cups cake flour

Cake
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened but still cool
1 large egg
1egg yolk
1 teaspoon vanilla
1/3 cup buttermilk

Directions
For the topping, in a medium bowl, combine the sugars, cinnamon, salt and melted butter. Add the flour and stir with a rubber spatula or wooden spoon until the mixture is thick and smooth. Set aside to cool to room temperature, 10 to 15 minutes.

For the cake, preheat the oven to 325 degrees. Spray an 8-inch square baking dish with nonstick cooking spray. In a large bowl, mix the flour, sugar, baking soda, and salt. With the mixer running at low speed, add the softened butter one piece at a time and continue beating until the mixture resembles moist crumbs. minutes. Add the egg, egg yolk, vanilla, and buttermilk and beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Scrape the batter into the prepared pan, spreading it into an even layer. Sprinkle the crumb topping in an even layer over the batter. Bake the cake until the crumbs are golden and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Let's Dish
I love crumb cake. Maybe because I feel good about eating it for breakfast or dessert. Or maybe it's the crumb topping. And this version has plenty of that! This is a classic recipe that I'll use again and again.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe

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TOP 10 RECIPES OF 2011

2011-12-30T21:03:00.001-07:00

In no particular order, here are my 10 favorite recipes from 2011. Here's to a delicious 2012!

Butter Chicken

Chicken Enchiladas with Red Chile Sauce

Brownie Bites

Slow Cooker Thai Peanut Pork

Buffalo Chicken Potato Casserole

Browned Butter Cinnamon Spice Rice Krispies Treats

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Jumbo Sausage Ravioli with Creamy Marinara Sauce

Chewy Pretzel Bites

Slow Cooker Chicken Enchilada Soup

CRANBERRY SPICED CIDER

2011-12-23T14:12:00.002-07:00

Filed under Holidays
Ingredients
1 gallon apple cider
2 cups fresh cranberries
1 cinnamon stick
Peel of 1 large orange
Peel of 1 lemon
1 teaspoon whole cloves
Cheesecloth, or large coffee filter + kitchen twine

Directions
Combine apple cider, fresh cranberries and cinnamon stick in a large pot. Place orange and lemon peels, along with cloves, inside of a cheesecloth, or a coffee filter and tie shut with kitchen twine. Place the tied bag in the pot along with the cider. Bring to a boil, then reduce heat to low to keep warm. Simmer for at least 2 hours before serving.

Let's Dish
I love making warm cider at the holidays. I think I enjoy the smell as much as the taste. I love this cider because it has the usual spice, along with the bright, fruity flavors of cranberry, orange and lemon. If you prefer, you can keep this warm in a crockpot. It's so easy to whip up a batch, and it makes the whole house smell like Christmas!

Who Dished It Up First
Adapted from allrecipes.com.

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CHRISTMAS RECIPE ROUND-UP

2011-12-22T14:30:00.001-07:00

I'll be busy in the kitchen for the next few days, so I thought I'd share some of my favorite festive recipes. I confess, most of them are desserts. Isn't that what holidays are for? Merry Christmas everyone!

Red Velvet Sandwich Cookies

Cranberry Dark Chocolate Holiday Pie

Cranberry Cream Cheese Dip

Eggnog Snickerdoodles

Apple Pomegranate Salad

Four Spice Crackles

Raspberry Cream Gelatin

PEPPERMINT BARK COOKIES

2011-12-17T08:13:00.002-07:00

Filed under Desserts, Holidays
Ingredients
1 package Nestle Chocolate Wafers
1 (10 oz.) bag Hershey's Candy Cane Kisses
12 small candy canes, crushed

Directions
Preheat oven to 300 degrees. Arrange the chocolate wafer cookies on a single layer on a baking sheet. Place a candy cane kiss in the center of each wafer. Place the cookies in the oven for about 3 minutes, or until the kisses have started melting. Remove from oven (you may have to let the cookies cool slightly so you can handle them) and using the back of a spoon, spread the melted candy cane kiss toward the edges of the cookie (don't go all the way to the edge). Sprinkle with crushed candy canes. Place cookies in refrigerator to set chocolate.

Let's Dish
I don't know how many unsuccessful attempts I've made at peppermint bark in my life. I love the idea, but it never works for me. The dark chocolate layer and white chocolate layer always end up all together. So I love getting the flavors of peppermint bark in what has to be the quickest, easiest holiday "cookie" ever! You can whip up a batch of these in no time, and they make great neighbor gifts. If you can't find the candy cane kisses, white chocolate candy melts will work too.

Who Dished It Up First
This recipe was inspired by Monica at Lick the Bowl Good.

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EASY EGGNOG POUND CAKE

2011-12-15T19:35:00.003-07:00

Filed under Desserts, Holidays
Ingredients
1 (16 oz.) package pound cake mix
1/4 cup butter, very soft
1 1/4 cups eggnog
1/2 cup sour cream
2 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla

Directions
Preheat oven to 350 degrees. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9 x 5-inch loaf pan. Bake for about 1 hour (about 25 minutes for mini loaf pans) or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely.

Let's Dish
If you need to whip up a quick holiday dessert, I highly recommend eggnog pound cake. I'm not a huge fan of pound cake, but I love that this version has such great eggnog flavor--unlike some other eggnog desserts I've tried. My husband, who is a huge eggnog fan, thinks this cake is the best thing to ever happen around here. My kids feel the same way. This stuff has disappeared more quickly than any other holiday treat I've made this season.

Who Dished It Up First
Adapted from My Recipes.

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SLOW COOKER CHICKEN ENCHILADA SOUP

2011-12-12T16:28:00.003-07:00

Filed Under Soups
Ingredients
3 cups chicken stock
2 cups cooked, shredded chicken
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
Salt and pepper, to taste
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) cans diced tomatoes with green chilis
1 (4 oz.) can diced green chilis
1 (15 oz.) can black beans, rinsed and drained
2 cups frozen corn
1 (6 oz.) can tomato paste
2 large flour tortillas, cut into thin, 2-inch long strips
1 cup shredded pepperjack or Monterry jack cheese
1/2 cup sour cream
1/2 cup chopped fresh cilantro

Optional garnishes: crushed tortilla chips, shredded cheese, avocado, sour cream, chopped cilantro

Directions
In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it. Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.

Let's Dish
This is my new favorite soup recipe. It's easy to throw together (I like to use a rotisserie chicken) and has so many great flavors. The tortilla strips act as a wonderful thickening agent. Every time I make it, my family raves about it. And I think it tastes even better the next day. We like ours with pepperjack cheese, but for a milder version, use Monterrey jack instead.

Who Dished It Up First
This is an original recipe.

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POMEGRANATE WHITE CHOCOLATE CHIP COOKIES

2011-12-07T07:36:00.003-07:00

Filed under Desserts, Holidays
Ingredients
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup old fashioned oats
1 cup white chocolate chunks
1 cup pomegranate arils + 1 tablespoon flour

Directions
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla and mix until well combined. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated. Stir in the oats and white chocolate chunks. Toss the pomegranate arils with 1 tablespoon of flour. Very gently (I used my hands) stir the pomegranate arils into the batter. Drop dough by rounded tablespoons onto prepared cookie sheets. Bake 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.

Let's Dish
I've tried a lot of over-rated Christmas cookies over the years. This is not one of them. These cookies are amazing, and are quickly becoming a holiday favorite around here. You do have to stir the pomegranate arils into the batter very carefully, so you don't turn it pink. I also don't recommend doubling this recipe, as good as it is, because the pomegranate juices tend to seep into the dough the longer it sits. If you're really worried about this, you can keep the pomegranate arils separate from the cookies, and tuck 6-8 arils into each cookie individually. I didn't do this, and my cookies still turned out beautiful and tasty. And if you're looking for a great way to peel a pomegranate, I recommend the underwater method.

Who Dished It Up First
Adapted from Two Peas and Their Pod.

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MEDITERRANEAN BREAKFAST STRATA

2011-12-02T16:33:00.002-07:00

Filed under Breakfast and Brunch
Ingredients
2 (8-ounce) baguettes, cut into 1 inch-thick slices
1 tablespoons olive oil
1 cup chopped onion
4 garlic cloves, minced
1 cup sliced mushrooms
1 tablespoon all-purpose flour
2 (7 oz.) bags baby spinach
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3-4 plum tomatoes, thinly sliced
1 (4-ounce) package crumbled feta cheese
3/4 cup (3 ounces) grated Asiago cheese, divided
3 cups fat-free milk
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
4 large eggs, lightly beaten
4 large egg whites, lightly beaten

Directions
Preheat oven to 350 degrees. Place bread slices in a single layer on a baking sheet. Bake at for 10-12 minutes or until lightly browned. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach and cook an additional 3 minutes or until spinach wilts. Repeat with additional bag of spinach. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of the Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread. Sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight. In the morning, preheat oven to 350 degrees. Uncover strata and bake for 40 minutes or until lightly browned and set. Serve warm.

Let's Dish
This is one of the best overnight breakfast casserole dishes I've tried. Don't be put-off by the long list of ingredients. It's really quite simple to put together, and I love that it comes from Cooking Light. My kids weren't crazy about it, probably because of all that spinach. But don't listen to them! This was delicious, and it would make a great Christmas morning breakfast. You could easily substitute other white cheese, such as Parmesan, Romano, or Provolone for the Asiago.

Who Dished It Up First
Cooking Light

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FOUR SPICE CRACKLES

2011-11-29T15:49:00.002-07:00

Ingredients

1½ cups butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
½ cup molasses
4½ cups all-purpose flour
3 teaspoons baking soda
1/2 teasoon salt
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon ground nutmeg
Additional sugar (about 1 cup)

Directions
In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture. Refrigerate for one hour or until dough is easy to handle. Roll dough into 1-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes, until cookies are lightly browned and cracked on top. Cool one minute before removing to wire racks.

Let's Dish
Sugar and spice and everything nice, that's what these cookies are made of. They're one of our all-time favorites, and one of the first recipes I ever shared on this blog. I always hesitate to make them at Christmastime, thinking such a simple cookie can't compete with all the other fancy offerings that show up during the holidays. They're always a favorite though, loved by kids and adults of all ages. I think it must be the wonderful gingerbread-like aroma. For the softest cookies, make them big and bake them for about 8 minutes. If you like a crispy gingersnap, make them a smaller or bake them longer. I recommend removing them from the oven as soon as the tops start to crack.

Who Dished It Up First
Adapted from allrecipes.com

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CRANBERRY CREAM CHEESE DIP

2011-11-27T13:05:00.003-07:00

Filed under Appetizers
Ingredients
1 (12 oz.) package fresh cranberries, chopped
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 small jalapeno pepper, seeded and chopped
1 1/4 cups sugar
1/4 teaspoon cumin
2 tablespoons lemon juice
Dash salt
2 (8 oz.) packages cream cheese, softened
Crackers

Directions
In a medium bowl, combine the chopped cranberries, green onion, cilantro, jalapeno, sugar, cumin, lemon juice and salt. Cover and refrigerate for at least 4 hours. When ready to serve, spread cream cheese in an even layer on a plate or platter. Spread cranberry mixture evenly over the cream cheese. Serve with crackers for dipping.

Let's Dish
I tried this fabulous dip at Thanksgiving and it shot straight to the top of my list of favorite holiday appetizers. I'll be making it again for Christmas, and everyone else who tried says they will too! A food processor works well for chopping the cranberries, and even the green onion and jalapeno. Not only does this dip taste great, it looks beautiful and very festive. It's sure to be a hit at all of your holiday gatherings!

Who Dished It Up First
Adapted from Jamie Cooks It Up

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THANKSGIVING ROUND-UP

2011-11-21T06:00:00.027-07:00

A few ideas for your Thanksgiving table.

Sweet & Spicy Cranberry Sauce

Mouthwatering Stuffed Mushrooms

Because need something to eat while the turkey is cooking.

German Sweet Chocolate Pie

An alternative to pumpkin, and my personal favorite.

Classic Cornbread Stuffing

My grandma's recipe.

Pumpkin Cream Cheese Bars

These taste just like a pumpkin roll, but they're much easier to make.

GRANDMA'S SECRET PIE CRUST

2011-11-16T07:26:00.005-07:00

Filed under Desserts
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups cold butter
1 egg, beaten
1 tablespoon distilled white vinegar
4 tablespoons cold water

Directions
Preheat oven to 425 degrees. In large bowl mix flour and salt. Cut in butter with a pastry cutter, or two knives, leaving lumps about the size of peas. In a separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, a little bit at a time, cutting it in. Add just enough liquid that the dough comes together. Refrigerate the dough for 30-40 minutes before rolling. Fit rolled dough into two 9 inch pie pans. Bake for 10-12 minutes or until just golden.

Let's Dish
I confess, making pie crust frightens me a bit. It's not my grandma's recipe, but it's definitely my go-to pie crust recipe. I'm still not great at rolling out a crust and fitting into a pie pan, but at least I know my crust will be light and flaky. It might not look pretty, but it will be good! If you have a food processor, you can use that to cut in the butter, but you'll still want to add the liquids by hand. This recipe makes enough for two single crust pies, or one double crust pie. You can find a great how-to on making pie crust here.

Who Dished It Up First
Adapted from allrecipes.com

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PUMPKIN GOOEY BUTTER CAKE

2011-11-13T21:27:00.001-07:00

Filed under Desserts
Ingredients
Crust:
1 (18.25 oz) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (15 oz.) can of pumpkin
1 (8 oz.) package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions
Preheat oven to 350 degrees. To make the crust, combine the cake mix, egg and 8 tablespoons of melted butter and mix well. Pat the mixture into a lightly greased 9x13-inch baking pan. Prepare the filling by beating the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and mix together. Stir in the powdered sugar, cinnamon and nutmeg. Spread the pumpkin mixture evenly over the crust. Bake for 40-45 minutes. Do not over bake, as the center should be a little gooey.

Let's Dish
This is a quick and easy pumpkin dessert, and my whole family loved it. Even my husband, who doesn't typically like pumpkin desserts. I think it would be even better with a made-from-scratch shortbread crust, and I'm going to try that next time. I liked this chilled, and once it's cold, you can eat it with your hands, like a brownie. This is a great alternative to pumpkin pie, especially if you are serving a crowd.

Who Dished It Up First
This is a Paula Deen recipe that I found over at Baked Perfection.

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CHEESY MEXICAN RICE

2011-11-08T08:55:00.005-07:00

Filed under Side Dishes
Ingredients
2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1 jalepeno, seeded and finely chopped
1 clove garlic, minced
2 cups chicken or vegetable broth
1 (14.5 oz.) can diced tomatoes with green chiles
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt, or to taste
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese

Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalepeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the broth, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl.

Let's Dish
I can't tell you how long I've been looking for a Mexican rice recipe that I really love. I've finally found it. Apparently the missing ingredient was cheese! Be careful about the size of canned tomatoes you use. I usually have 10 ounce cans on hand, and I have to add an extra 1/4 to 1/2 cup water or the rice just doesn't get done. My whole family loved this, and it's the only way I'll ever make Mexican rice from now on.

Who Dished It Up First
Adapted from Paula Deen

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NUTELLA PULL APART BREAD WITH CREAM CHEESE FROSTING

2011-11-02T13:50:00.003-06:00

Filed under Breads
Ingredients
Bread
1 loaf Rhodes frozen white bread dough
2 tablespoons butter, melted
1/2 cup Nutella

Frosting
4 ounces cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1 1/2 teaspoons milk

Directions
Thaw frozen bread loaf for about 2 hours, or until you can roll it with a rolling pin, but it has not yet started to rise. Place dough onto a lightly floured or oiled surface and roll out into a rectangle, about 20 inches long and 12 inches wide. Brush the rolled dough with melted butter, then spread the Nutella over the dough (don't worry if it's messy). Using a pizza cutter or sharp knife, cut the dough into 7 horizontal strips, each about 3 inches wide. Stack all of the strips on top of each other, then cut the stack into 6 equal squares. You should end up with 6 stacks of dough, with 7 slices in each stack. Turn each stack on its side and place it into a buttered 9x5x3 inch loaf ban. Place a kitchen towel over the loaf pan and allow the bread to rise for 35-45 minutes.

Adjust your oven rack to the middle position and preheat the oven to 350 degrees. Place the risen loaf into the preheated oven and bake for about 30 minutes or until the top is a dark golden brown. Meanwhile, make the frosting by combining the cream cheese, 1/4 cup butter, vanilla and milk. Beat with an electric mixer until smooth. Remove bread from oven and spread with desired amount of cream cheese frosting. Allow bread to cool for 15-20 minutes before serving.

Let's Dish
Oh my goodness! This is good. Especially since I cheated and used frozen dough. A few hints: first, go here for detailed photos of what the rolled and stacked dough should look like. Second, make sure you're using a big enough loaf pan--your dough should be about an inch below the top of the pan before it rises--or you'll have bread and Nutella spilling over the top of your pan and into your oven (I'm speaking from experience here). Third, the top of your bread is going to get very brown before it's done. Don't panic and take it out early or it will be soggy in the middle. We love having this for breakfast, but it also makes a great dessert if you skip the frosting and serve it warm topped with vanilla ice cream.

Who Dished It Up First
This recipe is a simplified version of one I saw at Dana's Food for Thought, who made her dough from scratch. Yum!

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CREAMY CHICKEN NOODLE SOUP

2011-10-30T14:03:00.003-06:00

Filed Under Soups
Ingredients
2 tablespoons butter
2 cups chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cups chicken broth
2-3 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup milk
1 (16 oz.) package frozen egg noodles
Salt and pepper, to taste

Directions

Thaw noodles according to package directions. Meanwhile, melt butter in a large sauce pan over medium-high heat. Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes. Add chicken broth to vegetables in pot and bring to a simmer. Add chicken breasts and boil until chicken is cooked through, 8-10 minutes. Remove chicken from pot and shred with two forks; set aside. Add the milk to the pot and return to a boil. Gently stir the thawed noodles into the broth, along with the shredded chicken. Cook for about 15 minutes, or until noodles are tender. Stir in cream of chicken soup and simmer a few minutes more.

Let's Dish

I plan all of my meals ahead of time, and after days of nearly 80 degree weather, I felt like a genius for having this on the menu when we woke up to 8 inches of snow earlier this week. This is true comfort food, and the "homemade" noodles and creamy texture just add to the comfort level. The noodles are commonly found in the freezer section of most grocery stores, alongside other frozen pastas. You can always substitute regular dried noodles, but the frozen egg noodles are worth going out of your way to find. If you want to make this soup even more filling, add some cubed potatoes. I think this tastes even better the next day.

Who Dished It Up First

My mom got this recipe from a church cookbook years ago. This is the way she always made chicken noodle soup and it's still my favorite way to cook up a pot today.

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DOWNEAST MAINE PUMPKIN CHOCOLATE CHIP BREAD

2011-10-25T13:00:00.005-06:00

Filed under Breads
Ingredients

1 (15 ounce) can pumpkin
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
2 cups chocolate chips

Directions
Preheat oven to 350. Grease and flour three loaf pans. In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Stir in chocolate chips. Pour into the prepared pans. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

Let's Dish
I prefer to make it in mini loaf pans or muffin tins and decrease the baking time to 20-25 minutes for muffins and 35-40 for mini loaves. I like to use mini chocolate chips if I have them handy, and have successfully replace the oil with unsweetened applesauce. I've also been known to throw in an over-ripe banana. Some people like to put raisins in their pumpkin bread, but why would you do that if there was chocolate available? This does make a lot, but it freezes well. And I'm sure your friends wouldn't mind if you shared. I usually get about 8 mini loaves or 2 dozen muffins from one recipe.

Who Dished It Up First
Adapted from allrecipes.com

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