Let's Dish Recipes

TOASTED COCONUT, TOFFEE & CHOCOLATE CHIP COOKIES

2012-02-21T20:25:00.006-07:00

Filed under Desserts
Ingredients
2 cup flaked sweetened coconut
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups packed light brown sugar
8 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 eggs
2 cups Heath toffee bits
1 1/2 cups chocolate chips

Directions
Preheat oven to 350 degrees. Arrange coconut in a single layer on a baking pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool. In a medium bowl, whisk together flour, baking powder, soda, and salt. With an electric or stand mixer, cream together the brown sugar and butter until light and fluffy. Beat in vanilla, then add eggs one at a time, mixing well after each addition. Slowly add dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips. Drop dough by spoonfuls onto lightly greased baking sheets. Bake for 8-10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.

Let's Dish
I love these cookies! They're right up there with these chocolate chip cookies, and these cowboy cookies on my list of favorites. Yes, I'd definitely say these are one of my top three favorite cookies. The combination of chocolate, toffee and toasted coconut (don't skip toasting the coconut) is absolutely amazing! The cookie itself is soft and chewy, just the way I like it. But it's filled with all kinds of crunchy goodness. It's cookie perfection!

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

Printable Recipe

BASIL CHICKEN WITH COCONUT CURRY SAUCE

2012-02-18T19:11:00.017-07:00

Filed under Main Dishes

Ingredients
4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, chopped
5 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon dried basil
1/4 teaspoon ground ginger
1 (14 oz.) can coconut milk (regular or light)
1/2 cup cream
1 tablespoon cornstarch
3-4 cups hot cooked rice

Directions
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours. In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink. Combine coconut milk, cream and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.

Let's Dish
Coconut milk based curries are one of my absolute favorites, and this dish is no exception. The slightly spicy, creamy sauce is a perfect compliment to the chicken. This would also be wonderful with the addition potatoes or other vegetables, or with shrimp instead of chicken. Despite the lengthy looking ingredient list, it comes together easily. Just make sure you leave enough time to marinate the chicken. My husband is not a big curry fan, but my kids devoured this, and to my surprise, they all asked for seconds. This one will definitely go into the regular rotation.

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

Printable Recipe

WHOLE WHEAT BANANA BREAD PANCAKES

2012-02-15T13:15:00.002-07:00

Filed under Breakfast & Brunch

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup milk (plus an additional 1/3 cup or so, if you like thinner pancakes)
1 tablespoon vanilla extract
3 large ripe bananas, mashed
2 tablespoons butter, melted

Directions
In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg. Whisk together the milk and vanilla. Stir the milk into the dry ingredients. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth. For thinner pancakes, add up to an additional 1/3 cup of milk. Heat a skillet or grill over medium heat. Spoon batter 1/4 cup at a time onto heated grill and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Vanilla Maple Glaze
1/2 cup maple syrup
3/4 cup powdered sugar
1 teaspoon vanilla extract
Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Let's Dish
These are the best pancakes I've had in a long, long time. I might even go so far as to say they're the best pancakes I've had, ever! My family was still talking about them days later. And really, they're not any more work than your average pancake. Not to mention, a fantastic way to use overripe bananas. I highly recommend the Vanilla Maple Glaze too. Just be sure to use real maple syrup. The imitation stuff with the addition of even more sugar is a bit much. But the combination of the glaze and the banana pancakes is oh so good!

Who Dished It Up First
Adapted from How Sweet It Is.

Printable recipe

TASTY TREATS FOR YOUR VALENTINE

2012-02-11T21:48:00.003-07:00

Here are a few tasty treats to make for your favorite Valentine.

{Red Velvet Sandwich Cookies}

These were recently featured at Bon Appetit online, along with a host of other amazing red velvet confections. Like red velvet brownies, pancakes, fudge, ice cream, hot cocoa, and more. You should really check it out! And a big thanks to Bon Appetit.

{Cinnamon Valentine Caramels}

Originally spotted at A Farmgirl's Dabbles. And oh, so good!

{Oreo Truffles}

{Swedish Pancakes}

{Decadent Brownie Pie}

Try garnishing this one with raspberries for Valentine's Day.

Hope you have a Happy Valentine's Day with the ones you love.

ASIAN SLAW WITH GINGER PEANUT DRESSING

2012-02-10T09:27:00.004-07:00

Filed under Salads

Ingredients
For the Dressing:
¼ cup honey
¼ cup vegetable or olive oil
¼ cup rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
½ teaspoon salt
1 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic, minced

For the Slaw:
4 cups prepared shredded coleslaw
2 cups shredded carrots
1 red pepper, thinly sliced
1 cup frozen shelled edamame, thawed
2 green onions, thinly sliced
½ cup chopped salted peanuts
½ cup chopped fresh cilantro

Directions
Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Let's Dish
I love peanut inspired Asian flavors, so when I saw this salad on Pinterest, I couldn't wait to try it. It was just as delicious and flavorful as I imagined it would be. I used prepared shredded carrots as well as prepared coleslaw, but you could always chop everything in a food processor. You can also leave the peanuts whole. I chopped mine, but added a few whole peanuts for garnish. Once you've added the dressing, you'll want to eat this within a day or so--it doesn't keep long. If you'd like it to last longer, plan to keep the dressing seperate and add it as you go.

Who Dished It Up First
Adapted from Once Upon a Chef.

Printable recipe

RASPBERRIES AND CREAM COOKIES

2012-02-09T11:02:00.002-07:00

Filed under Desserts

Ingredients
1 cup butter, room temperature
1 1/4 cups brown sugar
1/2 cup white sugar
1 teaspoon vanilla
2 eggs
1/4 cup sour cream
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 cups flour
1 (10 oz.) bag Hershey's Raspberry Hugs, coarsely chopped

Directions
Preheat oven to 350 degrees. Cream together butter and sugars for 5 minutes with an electric mixer on high speed. Add eggs and vanilla and beat 3 minutes more. Stir in sour cream, followed by salt, soda and baking powder. Blend in flour, 1 cup at a time. Stir in chopped Hershey's Hugs. Drop by teaspoonfuls onto ungreased cookies sheets and bake for 8-10 minutes or until just brown around the edges.

Let's Dish
When I saw Hershey's Raspberry Hugs in with all of the other Valentine candy, I grabbed a few bags, knowing I was going to bake them into something. Ultimately, I decided to just chop them up and add them to my favorite chocolate chip cookie dough. The results were a delightful raspberry and cream flavored cookie with just a hint of chocolate. My husband says they taste like the raspberry cheesecake cookies at Subway, only way better! They're perfect for Valentine's Day, but I think I'm going to keep a stash of Raspberry Hugs in my freezer so I can make them year round.

Who Dished It Up First
This is an original recipe.

Printable recipe

RASPBERRY BUTTERCREAM FILLED BROWNIE BITES

2012-02-06T20:13:00.002-07:00

Filed under Desserts

Ingredients

Brownies

1/2 cup unsalted butter, diced

3 oz. unsweetened chocolate, chopped

1 1/2 cups. sugar

3 eggs

1 1/2 teaspoons vanilla

1/4 teaspoon salt

3/4 cup flour

Powdered sugar, for dusting

Raspberry Buttercream Filling

1/4 cup unsalted butter, room temperature

8 ounces fresh raspberries, divided

1/4 tsp. freshly squeezed lemon juice

2 c. powdered sugar

Pinch of salt

Directions

Preheat oven to 325 degrees. Line two 9-inch square baking pans with foil, leaving a 1-2 inch overhang. Grease the foil with non-stick cooking spray. Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, one at a time. Stir in vanilla, and salt. Add flour and stir until well blended. Divide the batter evenly between the prepared pans. Bake for 18-20 minutes, or until slightly puffed and dry-looking, or tester inserted into center comes out with some moist batter attached. Transfer to wire rack and cool completely in pan.

Meanwhile, cook 6 ounces of the raspberries (reserve 2 ounces for garnish) in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Pour the sauce through a fine mesh strainer to remove the seeds. Set the strained juice aside to cool. You should have about 1/8 cup of raspberry juice. Cream the butter with an electric mixer on medium high speed about for about 2 minutes, until lightened in color and a bit fluffy. Add 1 cup of powdered sugar, the cooled raspberry sauce, lemon juice, and salt. Mix until smooth. Gradually add the additional 1 cup of powdered sugar until frosting reaches desired consistency.

Working carefully, remove cooled brownies from pans by lifting out with the foil. Remove brownies from the foil and set both pieces side by side on a work surface. Invert one of the brownies so that the bottom is facing up. Spread the raspberry buttercream over the inverted brownie to within 1/4 inch of the edge (you may not use all the frosting). Carefully place the other brownie on top of the frosted brownie to form a sandwich. Press down gently. Slice the filled brownie into 1-inch pieces (I find it helps to refrigerate the brownies briefly before cutting). Dust brownie bites with powdered sugar and top each with a single raspberry to garnish.

Let's Dish

I think chocolate and raspberry has to be one of my favorite flavor combinations. Apparently I'm not the only one who likes it, because these brownie bites didn't last a day around here. And everyone kept mentioning how good they were. The filling and cutting can be a little tricky, so take your time and be patient. You can bake the entire brownie in one 9x13 pan and cut it in half. I just find the two halves a little easier to work with. And don't leave off the raspberry garnish! It's a perfect compliment to the sweet chocolate and buttercream frosting.

Who Dished It Up First

Adapted from these adorable Fudgy Brownie Hearts with Fresh Raspberry Buttercream that I spotted over at A Farmgirl's Dabbles. They're cut into heart shapes. You really must check it out!

Printable recipe

SUPERBOWL RECIPE ROUND-UP

2012-02-03T21:01:00.002-07:00

Whether you're hosting a Superbowl party or not, the big game is always a good excuse to whip up some tasty treats. Here are a few of my favorite Superbowl eats.

{Queso Blanco}

{Meatball Sliders}

{Cheesy Chicken Nachos}

{Puff Pastry Pigs in a Blanket}

{Taco Salad Dippers}

{Pizza Rolls}

CHEESY ENCHILADA CASSEROLE

2012-02-02T09:45:00.002-07:00

Filed under Main Dishes

Ingredients
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (16 oz.) jar salsa
1 (15 oz.) can black beans, rinsed and drained
1/4 cup Italian salad dressing
2 tablespoons taco seasoning
2 teaspoons chili powder
1/4 teaspoon ground cumin
1 1/4 cups frozen corn
1/2 cup sour cream
3 (8 inch) flour tortillas
3 cups Mexican cheese blend
1 medium tomato, chopped
1/4 cup chopped fresh cilantro
Sour cream, for topping
Salt and pepper, to taste

Directions
Preheat oven to 400 degrees. In a large skillet, brown ground beef, onion and garlic until meat is no longer pink. Stir in salsa, beans, corn, Italian dressing, sour cream, taco seasoning, chili powder and cumin. Season with salt and pepper, to taste. Lightly grease a 2 quart baking dish (or 9x9 pan). Spoon a generous layer of mixture into the bottom of the pan. Sprinkle with grated cheese. Place a tortilla on top of the meat and cheese layer. Repeat twice more, then top the last tortilla with remaining meat mixture and remaining cheese. Bake, uncovered, for 20-25 minutes or until hot and bubbly. Let stand for 5 minutes, then top with tomato, cilantro and sour cream, to serve.

Let's Dish
I've tried a lot of Mexican-style casseroles, and this one is the best yet. It comes together very quickly, and my whole family kept commenting on how good it was. Your casserole dish will probably be very full, so I recommend placing a cookie sheet underneath during baking to catch any drips. You can also use corn tortillas in this dish, but you'll probably need 2 per layer. This is definitely a crowd pleaser that will become a part of our regular dinner rotation.

Who Dished It Up First
Adapted from Get Off Your Butt and Bake

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SUGAR COOKIE BARS

2012-01-31T15:16:00.000-07:00

Filed Under Desserts

Ingredients
Cookies
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
Frosting
1/2 cup butter, room temperature
4 ounces cream cheese, softened
1 teaspoon vanilla or almond extract
¼ teaspoon salt
4 cups powdered sugar
5 tablespoons milk

Directions
Preheat oven to 375 degrees. In a large bowl, cream butter and sugar together with an electric mixer until fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. In a separate bowl combine flour, salt, and baking soda. Add to butter/sugar mixture and stir until combined. Spread dough onto a greased 13x18 inch baking sheet. Bake for 10-12 minutes, until light golden brown or until a toothpick inserted in the center comes out clean. For soft cookies, do not overbake. Cool completely before frosting.

To make frosting, combine butter and cream cheese until smooth. Stir in vanilla or almond extract and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk one tablespoon at a time until frosting is desired spreading consistency. You may not use all the milk. Spread frosting over cooled cookie bars and cut into squares.

Let's Dish
I first shared this recipe back in 2010, but with Valentine's Day coming up, I thought it was worth repeating. I don't know about you, but I hate all the rolling and cutting and frosting involved with making sugar cookies. That's why I think sugar cookie bars are a brilliant idea! And these cookie bars aren't just quick and easy, they're delicious too. Thick and soft, just the way sugar cookies should be. You can color your frosting and use different sprinkles or jimmies to dress these up for any occassion, just like regular sugar cookies. In an airtight container, these will stay soft for several days (I think they were even better on the second day). This recipe will feed a crowd, so it's perfect for a class party (if you're allowed to bring homemade treats) or Valentine's for all of your neighbors. I may never make cut-out sugar cookies again.

Who Dished It Up First
Adapted from a recipe I spotted at The Girl Who Ate Everything. I'm glad she shared it and made sugar cookie baking so much easier!

Printable recipe

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.

Printable Recipe

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.

Printable recipe

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.

Printable recipe

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.

Printable recipe

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!

Printable recipe

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.

Printable recipe

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

Printable Recipe

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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