Student Finger Food

Spicy beef noodles

2013-01-20T05:25:00.001-08:00

Ingredients
1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)

Directions

1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

Nutrition facts
Calories 316, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 2 g, Cholesterol 60 mg, Sodium 762 mg, Carbohydrate 18 g, Total Sugar 5 g, Fiber 2 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 68%, Calcium 5%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet

Sloppy Joes

2012-11-07T04:29:00.000-08:00

Ingredients
1 pound ground brisket (or ground beef)
1 large yellow onion, chopped (or less if you prefer)
1 clove garlic, finely chopped
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 tablespoon yellow mustard
1/4 teaspoon chipotle powder
1 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1-1/2 tablespoons flour
3 tablespoons dark brown sugar
Dash cayenne pepper
Salt and pepper to taste
4 hamburger buns (fresh sesame or homemade put them over the moon)

Directions
In a large skillet over high heat, sauté the beef, onions, and garlic until the beef is cooked and browning, and all the liquid has boiled off (around 10 minutes). Turn the heat down to low; then add the spices and cook, stirring, for a few seconds. Stir in the remaining ingredients, then partially cover and simmer over low heat for 30 minutes, stirring frequently to prevent scorching. If mixture is still not thick enough to your liking, add a bit more flour until it is. Divide the mixture among the buns and serve.

Cheesy Chicken Enchiladas

2012-11-04T09:25:00.000-08:00

Ingredients
8 servings

-4 bone-in chicken breast halves
-2 tablespoons olive oil
-1 (4 ounce) can diced green chile peppers, drained
-1 jalapeno pepper, chopped
-1 clove garlic, minced
-1 (8 ounce) package cream cheese
-2 cups shredded Monterey Jack cheese, divided
-1/2 cup water
-8 (10 inch) flour tortillas
-1 cup heavy cream

Directions

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water.

Chop the chicken meat, and stir into the skillet. Remove from the heat. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Prosciutto Spaghetti

2012-11-03T03:14:00.000-07:00

INGREDIENTS:

1 (16 oz) package Spaghetti, cooked according to package directions
1 lb fresh chestnuts
1 tablespoon olive oil
1 medium shallot, chopped
1/4 lb Prosciutto, chopped
1/2 cup vermouth
1/2 cup milk or cream
1/4 cup fresh sage leaves
1/2 - 1 cup pasta water (enough to thin sauce)
freshly grated Pecorino Romano (optional)

DIRECTIONS:

Cut an x on the bottom of every chestnut and addd to a medium saucepan. Cover with water and boil for about 10 minutes. Cool and peel or cut in half and remove chestnut. Set aside.

Cook pasta according to directions. Preheat a large skillet. Drizzle with olive oil and add shallot and Prosciutto. Cook over medium heat until shallot is tender and Prosciutto is lightly browned. Add chestnuts to skillet and cook for 1 - 2 minutes. Deglaze the pan with vermouth and add milk or cream. Heat through, but do not boil. Add these ingredients to blender. Add fresh sage. Blend, adding pasta water as needed, until sauce is smooth and creamy.
Toss pasta with sauce and garnish with fresh sage leaves. Top with freshly grated Pecorino Romano if desired.

Easiest Swedish Pancake Recipe Ever

2012-11-02T17:08:00.001-07:00

Ingredients

3 eggs or "fake" eggs, egg replacement product
2 cups milk, any kinds, even non-fat is fine
1 cup flour pinch of salt
2 pinches of sugar dash of ground cardamom (optional)

Instructions

Put the eggs, milk, sugar and salt in the blender and blend away. After 10 seconds, with the blender still running spoon in the flour one heaping tablespoon at a time until full blended. Let batter rest for an hour.
Heat a non-stick pan over medium heat. melt a little butter in the pan. When the butter is bubbling, pour in the least amount of batter you need to make a thin pancake. The amount will vary depending upon how large your pan and pancakes are.
Cook on one side until it holds together and begins to "freckle" with brown spots, then flip and cook for a few more seconds and serve or keep on a plate in the oven until ready to serve.

Makes about 16 crepe style pancakes, serves 4 people

Taco Pie

2012-11-02T15:52:00.000-07:00

¼ cup butter
⅔ cup milk
1 pkg. taco seasoning mix (1¼ oz.)
2½ cups mashed potato flakes
1 lb. ground beef
½ cup chopped onion
½ cup barbecue sauce
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar, shredded (4oz.)
sour cream ( optional )

Directions:

1. Preheat oven to 350°F. In a medium sauce pan, melt butter. Add milk and 2 Tbsps. of taco seasoning mix. Remove from heat and stir in potato flakes until incorporated. Press mixture over bottom of 10" pan.

2. In a medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in remaining taco mix and barbecue sauce. Cook while stirring until bubbly, then pour into prepared potato crust.

3. Bake uncovered in oven for 30-35 minutes. Let cool for 5 minutes, and then top with cheddar cheese, lettuce, and tomatoes. Cut into squares and serve with sour cream.

Chili Cheese Cornbread

2012-10-06T01:34:00.000-07:00

Ingredients:

* 1 1/8 cups yellow cornmeal
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1/4 cup whole wheat flour
*1 1/4 cups buttermilk
*1 egg white lightly beaten
*1/4 cup sharp cheddar cheese, shredded
*1 egg lightly beaten
*2 tablespoons mild green chiles, chopped

Directions:

Preheat oven to 450º. Prepare an 8 x 8 inch baking pan with non-stick cooking spray and dust with 2 tablespoons of cornmeal. Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour. In another bowl combine buttermilk, eggs, cheese and chile, then stir into the dry ingredients. Pour batter into the prepared baking pan and place in upper third of oven. Bake 10 minutes or until dough is firm in center. Cut into 2 inch squares to serve. Makes (16)

Per serving: 83 Calories; 2g Total Fat; 2g Fiber; 4g Protein; 14g Carbs; 19mg Cholesterol; 274mg Sodium

Roasted Turkey, Bacon & Sun Dried Tomato Tapenade Panini

2012-10-02T16:09:00.000-07:00

YIELD: 12 SERVINGS

12 ciabatta rolls
24 pieces (halves) sun dried tomato in oil
11⁄2 cup prepared black olive tapenade
3 lbs. roasted turkey breast, sliced (4 oz. per sandwich)
6 oz. baby spinach
36 slices bacon, cooked crisp
18 oz. Muenster cheese, sliced (24 slices)
1⁄2 cup Dijon mustard

Directions:

1. Split the rolls lengthwise to form tops and bottoms for the sandwiches.

2. Coarsely chop the tomatoes and fold with the tapenade.

3. Spread tapenade mixture edge to edge on each of the bottom halves.

4. Divide the turkey between the sandwiches and to cover the roll evenly.

5. Put 1⁄2 oz. spinach on top of each sandwich then three slices of bacon and cover with two slices of cheese.

6. Spread the mustard evenly on the inside of the top half of the rolls and place roll on top to complete the sandwich.

7. Press in a Panini press on medium heat for 4-5 minutes or until crust is toasted and cheese is melted.

The Cheesecake Factory French Toast Napoleon

2012-09-29T03:02:00.000-07:00

Ingredients:
Serves 2
*2 cups French Toast Batter (see below)
*6 slices egg bread or Challah bread
*1/4 cup melted butter
*3 cups strawberries, sliced and tossed with a little sugar
*2 cups whipped cream
*1/2 cup glazed pecans (readily available at most grocery stores and gourmet markets)
*1 tablespoon powdered sugar Maple syrup, heated

Dip the egg bread in French Toast Batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted butter onto a pancake grill or large sauté pan. Place the soaked egg bread onto the oiled grill and cook until golden brown on both top and bottom (approx. 4 minutes per side). When the French toast is done, place one slice on the plate. Using a large spoon, sprinkle a some of the sliced strawberries over the top of the French toast, making sure to spread it close to the edge, all the way around.

Place the second piece of French toast on top of the first and sprinkle more sliced strawberries over the bread, again, making sure to spread it close to the edge, all the way around. Place the last piece of French toast on top of the others. Sprinkle a little more sliced strawberries on top of the bread, but this time with a little more in the center and allowing some of the strawberries to fall randomly onto the plate around the French toast. You can also drizzle a little juice around the edge of the French toast. Repeat this procedure with the second plate.
Garnish the French toast with some whipped cream and the glazed pecans. Sprinkle powdered sugar on top and all around the plate. Serve warm maple syrup on the side. Bon appétit.

French Toast Batter:
*4 eggs
*1 cup half and half (or milk)
*1 tablespoon vanilla
*2 tablespoon sugar
*3/4 tsp. cinnamon

Put all ingredients into a blender and blend together for a few seconds or until smooth.

Shrimp Tacos (Super Simple)

2012-09-18T06:28:00.000-07:00

Ingredients

*1 lb of frozen shrimp, defrosted, peeled, & deveined
*6 oz fat free Greek yogurt
*¼ cup chopped cilantro
*2 tbsp fresh lime juice
*1/4-1/2 tsp cayenne pepper
*½ a head of cabbage, thinly sliced (about 5 cups)
*8 corn tortillas
*4 tsp extra virgin olive oil
*Salt and pepper to taste

Directions

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.

Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Serves 4.

Nutritional Analysis Calories: 264; Total Fat: 5.8g; Saturated Fat: 0.4g; Cholesterol: 850mg; Sodium: 850mg; Carbohydrate: 23g; Dietary Fiber: 4.6; Sugars: 6g; Protein: 30.2g

Bacon, Apple Raspberry Vinaigrette Salad

2012-09-15T04:50:00.000-07:00

Ingredients

*2-3 Romaine Hearts, Shredded
*1-2 apples chopped
*1 pkg. Bacon, cooked and chopped
*1 pkg. Walnuts
*1 pkg Feta Cheese Dressing
*1 cup Sugar
*1 tsp salt
*1 tsp dry mustard
*1/2 cup Red wine vinegar
*1/2 small Red onion
*1/2 cup olive oil
*1 tsp poppy seeds

Directions

1. Combine 1st 5 ingredients for dressing in a blender and blend till smooth.
2. Slowly add in oil while blender is running. Stir in poppy seeds. It’s easy and yummy as that!

Garlic Cheesy Bread

2012-09-12T08:02:00.000-07:00

yield: 2 loaves

Ingredients:

*1 cup Warm Water
*1 Tablespoon Honey
*1 envelope Active Dry Yeast (2 1/4 Teaspoons)
*1 teaspoon Salt
*3 cups Bread Flour Olive Oil, For Greasing Surfaces
*⅓ pounds Sharp White Cheddar, Or Any Other Cheese You Prefer
*½ cups Garlic Butter

Directions:

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes. Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.
Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers. Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions. Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink. Cover with plastic wrap and rise 30 minutes.

Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm.
Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes. In the meantime, slice the cheese into thin slices and melt the butter.
Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter.

Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes. Cut 1-inch slices 3/4′s of the the way through the loaves. Brush garlic butter in between each slice and fill with a slice of cheese. Bake another 3-5 minutes or until cheese is completely melted. Serve immediately.

Classic Mojito Recipe

2012-09-09T05:09:00.002-07:00

Ingredients

*10 fresh mint leaves
*1/2 lime, cut into 4 wedges
*2 tablespoons white sugar, or to taste
*1 cup ice cubes
*1 1/2 fluid ounces white rum
*1/2 cup club soda

Directions

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice.
Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Mutticano Cocktail

2012-09-09T04:57:00.000-07:00

A play on the Americano cocktail, this bittersweet drink recipe was developed to serve at the fourth annual Joie de Mutt fund-raiser for San Francisco’s senior dog rescue,Muttville. This light and refreshing mix of vodka, Campari, fresh orange juice, and club soda makes a simple and sophisticated apéritif.

If you’re making a batch of this cocktail ahead of time, mix the vodka, Campari, and OJ together and refrigerate, then add the soda and garnish just before serving.

INGREDIENTS

*1 part vodka
*3/4 part Campari
*1 part freshly squeezed orange juice, chilled
*Ice
*Club soda
*Orange twist, for garnish

INSTRUCTIONS

Place the vodka, Campari, and orange juice in a cocktail shaker and stir to combine. Fill a rocks glass with ice and pour in the mixture. Add just a splash of soda and garnish with the orange twist.

Grilled Chicken Stuffed with Basil and Tomato

2012-09-09T04:50:00.000-07:00

Yield Serves 4

Ingredients

*4 boneless, skinless chicken breast halves (about 6 ounces each)
*1/2 teaspoon coarse salt
*Freshly ground pepper
*2 garlic cloves, minced
*1 tablespoon extra-virgin olive oil

For The Stuffing
*12 fresh basil leaves, plus more for garnish
*2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Directions

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side).

Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.

Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.

Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

French Toast

2012-09-09T03:36:00.000-07:00

Ingredients:

4 eggs
1 teaspoon sugar, optional
dash salt
1 cup milk
10 to 12 slices white bread
butter
maple syrup or other syrup

Preparation:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

Pumpkin Oatmeal Cookies

2012-09-08T08:37:00.000-07:00

YIELD: 48 cookies

INGREDIENTS:

2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.

2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.

4. Drop by rounded tablespoons onto prepared baking sheets.

5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTES:

- Cookies store well in an airtight container for up to three days.
- Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.

Glazed Meatloaf

2012-09-08T08:30:00.002-07:00

Ingredients

*1/2 cup ketchup
*1/3 cup brown sugar
*1 tablespoon lemon juice
*1 teaspoon dry mustard
*2 pounds lean ground beef
*3 slices bread, shredded
*1/4 cup diced onion
*1 egg, beaten
*1 cube beef bouillon, crumbled
*3 tablespoons lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth. In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan. Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

Somen Noodles with Scallops and Vegetables

2012-09-08T06:01:00.000-07:00

Somen Noodles with Scallops and Vegetables:

What it took for 2 dinner bowls:

* 3 Tbs. extra-virgin olive oil, divided
* 1 cup baby scallops (if frozen, thaw them first and pat dry)
* 1 cup diced zucchini
* 1 cup frozen edamame
* 2 cups arugula
* 2 Tbs. soy sauce
* 1 tsp sambal oelek
* 1 tsp brown sugar
* juice of one lime
* 2 bundles somen noodles
* 1 scallion, finely sliced
* coarse salt and freshly ground pepper

In a small bowl, whisk together 2 Tbs. oil, soy sauce, sambal oelek, brown sugar and lime juice. Set aside.
Cook the edamame in a small pot of boiling water for 5 minutes. Using a large slotted spoon, fish out the edamame, set aside and leave the water boiling. Add the somen noodles and cook until al dente, about 5 minutes, if that. Drain and rinse under cool water. In the meantime, heat the remaining Tbs. oil in a medium skillet over medium-high. Add the scallops and sear on both sides, about 5 minutes total.

Season with a small pinch of salt and pepper. The scallops will release a lot of water, so if you need to, tip the skillet over the sink to drain the water, and return to finish searing. Remove scallops from pan and set aside. *You can always sub gorgeous diver scallops for these baby ones. Or leave them out all together for a straight vegetarian meal.* To the pan, add the diced zucchini and pinch of salt and sauté until they start to brown on both sides, 4 minutes.

Add the somen noodles to the bowl with the soy dressing and toss to combine. Add the edamame, zucchini, arugula and scallops; toss to combine. Divide the noodle dish among two dinner bowls and garnish with sliced scallions. Serve with more fresh lime juice because ohhhh the things that will happen to you.

Peanut Butter Cup Baked Oatmeal

2012-09-07T03:01:00.000-07:00

Peanut Butter Cup Baked Oatmeal

(serves 1)

1/2 cup rolled oats (50g)
1/4 tsp pure vanilla extract
1/4 cup mashed banana (or sub another mashed fruit)
1/4 cup milk of choice or nondairy creamer
1 nunaturals stevia packet or 1 1/2 tbsp liquid sweetener such as maple syrup or agave (If using liquid sweetener, scale back the milk to just 2 tbsp)
1/8 tsp salt
1 tbsp cocoa powder
1-2 tbsp peanut butter (or other nut butter or sunbutter)
Optional: handful of chocolate chips!

Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust). Optional: top with the frosting recipe linked under the second photo of this post.

Butterbeer Jelly Shots

2012-09-01T05:00:00.000-07:00

1 cup creme soda
2 envelopes plain gelatin
1/3 cup vanilla vodka
2/3 cup butterscotch schnapps
colored large crystal sugar, for garnish, if desired

Directions

Pour soda in a medium saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
Stir in the vodka and schnapps.
Pour into standard loaf pan (non-reactive metal or glass, approx. 9" x 5"). Refrigerate until fully set (about 3 hours).
To serve, cut into desired shapes.
Immediately before serving, dip in colored crystal sugar, for garnish, if desired.

Chicken Marsala

2012-08-31T05:12:00.000-07:00

Ingredients

2 skinless, boneless, chicken breasts
salt and freshly ground black pepper
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup sherry or dry white wine
Optional: 2 tablespoons heavy cream
Garnish with chopped parsley or oregano

Instructions

plit each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

Peanut Butter “Cheese Ball”

2012-08-31T02:11:00.000-07:00

Peanut Butter “Cheese Ball”

Ingredients:

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping

Instructions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

Chocolate Chip Cookie Delight Recipe

2012-08-30T08:04:00.000-07:00

Chocolate Chip Cookie Delight Recipe

Ingredients

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese softened
1 cup confectioners’ sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix Chopped nuts and chocolate curls, optional

Directions

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

Cover and refrigerate for 8 hours or overnight until firm.

Yield: 15 servings.

Nutritional Facts 1 piece (calculated without nuts and chocolate curls) equals 365 calories, 17 g fat (10 g saturated fat), 29 mg cholesterol, 329 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.