When the Dinner Bell Rings

Lagniappe of Recipes from When the Dinner Bell Rings on Facebook

2012-01-29T14:29:00.002-06:00

Lemon Garlic Chicken Rice

4 boneless, skinless chicken breast halves (about 1 pound)
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
2 tablespoons margarine, butter or spread with no trans fat, divided
1 (6.9-ounce) package RICE-A-RONI® Chicken & Garlic Flavor
2 teaspoons lemon juice
1 medium red and/or green bell pepper, chopped

Sprinkle chicken with paprika and black pepper; set aside.

In large skillet over medium heat, melt 1 tablespoon margarine. Add chicken;
cook 2 minutes on each side. Remove from skillet; set aside.
In same skillet over medium heat, saute rice-vermicelli mix with remaining 1
tablespoon margarine until vermicelli is golden brown.
Slowly stir in 2 cups water, lemon juice and Special Seasonings; bring to a
boil. Place chicken over rice. Reduce heat to low. Cover; simmer 15 minutes.

Stir in bell pepper. Cover; cook 5 more minutes or until rice is tender and
chicken is no longer pink inside.

Crab Strata

2 Tbsp. bread crumbs
8 slices white bread
1/2 lb. mushrooms, sliced
1/4 cup sliced green onions
1/4 cup Madeira
8 oz. crabmeat
2 1/2 cups milk
4 eggs
2 cups shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. dry mustard
Freshly ground black pepper to taste

Butter a 2 quart soufflé dish or 6 x 10 inch baking dish. Dust with bread
crumbs. Set aside. Remove crusts from bread and cut bread into cubes. Set aside.
In skillet, saute mushrooms and onions in Madeira over medium heat. Stir in
crabmeat. In prepared soufflé dish alternate layers of bread cubes and crab
mixture, ending with bread cubes. In food processor or blender, whirl milk,
eggs, cheese,salt, mustard and pepper til thoroughly blended. Slowly pour this
mixture over bread cubes. Cover and refrigerate overnight.
Bake uncovered at 325 for 1 hour, 30 minutes if using soufflé dish or 1 hour if
using 6 x 10 inch baking dish. Strata is done when knife inserted just off
center comes out clean. Serves 6 to 8

QUICK, EASY CHINESE CHICKEN

3 chicken breast halves skinned -(1-3/4 pounds)
3 chicken thighs skinned -(1-1/2 pounds)
3 chicken drumsticks skinned -(3/4 pound)
3/4 cup catsup
1/2 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons white vinegar
1 tablespoon instant onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt

Place chicken in a 13x 9x 2-inch baking dish. Combine catsup and
next 6 ingredients; stir well, and pour over chicken.
Bake, uncovered, at 350 deg for 1-1/2 hours or until chicken is
done, turning chicken over after 45 minutes, and basting
occasionally.

DINER MEAT LOAF 'MUFFINS'

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20) *
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high
heat. Add chopped onion, chopped carrot, dried oregano, and
minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining
ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking
spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25
minutes or until a thermometer registers 160°. Let stand for 5
minutes.

Crock Pot Catalina Dressing Ribs
1-1/2 Pounds boneless country-style pork ribs
1 bottle Catalina dressing - (8 oz)
1 onion, chopped
2 garlic cloves, minced

Combine all ingredients in the crock pot; cover and cook on LOW for 7 to 9 hours.
This recipe yields 4 to 6 servings..

Graham Crackers (from Ginger at Fake Ginger's)
Ingredients

2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup whole-wheat flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

Instructions

In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and cinnamon.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, dark brown sugar, granulated sugar, and honey. Mix on medium speed until well combined, about 1 minute. In two additions, add the dry ingredients, letting the first fully incorporate before you add the second.
Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be frozen, well wrapped, for up to 1 month.)
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a paring kninfe, gently score each square to create a line down the middle, taking care not to cut all the way through the dough. Using a fork, pierce each rectangle with two rows of six to eight marks.
Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes. Cool on a wire rack.
The graham crackers will keep in an airtight container at room temperature for up to 1 week.

Uses for Celery Leaves
When buying celery I always try to get the bunch with the most leaves. The more the better, they don't add much to the weight if you are buying by the pound, and they ensure that the celery is freshest.

When I get home I cut off the leafy bits, wash them, and spread on a cookie sheet to freeze. When they are frozen I pop them into a baggie and keep in my freezer for a quick addition to soups and stews. Much cheaper than buying freeze dried celery flakes. And no additives!

The Best Sweet Pecans
Very addictive!
Ingredients:

2 1/2 cups pecan halves
1 egg white
1 Tbsp. water
1/2 cup white or brown sugar (or 1/4 cup each)
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/8 - 1/4 tsp. cayenne or black pepper
1/8 - 1/4 tsp. nutmeg or ground clove (optional)

Directions:

Preheat oven to 250 degrees F. Grease large cookie sheet with an edge.
Beat water and egg white with a whisk until fluffy. Stir in pecan halves.
Mix remaining ingredients in a separate bowl and dust over pecans while stirring.
Spoon pecan halves onto cookie sheet using a slotted spoon, spreading evenly. Bake approximately 1 hour until crunchy and fragrant. Turn at 30 minutes, again at 45 minutes, and as needed to break up. Do not overcook.
Cool on the pan then store in an airtight container.

NOTE: I use Splenda for Baking or Splenda Brown Sugar in my recipe

Lipton's Celebrated Meat Loaf
This was a favorite of mine growing up. It is supposedly, although I have not confirmed it, the actual Lipton meat loaf recipe. Very, very good!
Ingredients:

1 1/2 cups soft bread crumbs
1 envelope onion soup mix, dry
2 lbs. ground beef
2 eggs
3/4 cup water
1/3 cup ketchup

Directions:

Combine bread crumbs and soup mix. Add rest of ingredients. Do not add any salt or pepper; the soup mix takes care of that. Shape into a loaf and place in baking pan. Bake at 375 degrees F for 45-50 minutes.

Microwave Tortilla Pizza
Tortilla pizzas are a lower calorie alternative to traditional pizza. They are quick to make and can be topped with all of your favorite toppings.
Ingredients:

8 inch flour tortillas
pizza sauce
mozzarella cheese
toppings: bell pepper, mushrooms, chopped onion, ripe olives, etc.

Directions:
Begin with a flour tortilla. Place it on a plate that is microwave safe. Spread a layer of pizza sauce on the tortilla, covering to the edge. Add topping of your choice. Top off with a little shredded cheese. Pop into the microwave for a minute or two, just long enough to melt the cheese. Remove and cut into 6 or 8 wedges and enjoy.

Note: I brown sausage and hamburger and crumble it just for these mini-pizzas.. Freeze on a cookie sheet and then transfer to a zip lock bag.

Cheesecake Cookie Bars

This recipe more than takes care of your sweet tooth. It is rich and full of flavor without all of the sugar and low carb too!

Ingredients:

Cookie dough:

1 regular size jar peanut butter
1 cup Splenda or Stevia
1/2 cup Splenda Blend Brown Sugar
1 tsp. vanilla
1 tsp. cinnamon
2 eggs
1 tsp baking powder
1/2 cup dark chocolate chips

Cheesecake filling:

2 (8-oz.) packages cream cheese, softened
2 eggs
1/2 cup Splenda or Stevia
3/4 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees F. Mix cookie dough ingredients together except for chocolate chips. After well mixed, stir in chocolate chips. Spoon 1/2 dough into greased 9 inch baking dish. Set other aside.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed. Pour over cookie dough in pan. Next take a portion of the cookie dough and press it flat between your hands. Put on top of mixture and continue until most of the the cream cheese mixture is covered and you are out of dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm. I often spray cooking spray on top of cookie dough to help it brown.
Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

Many Cleaning Uses For A Swiffer Mop (e-mailed from a reader)
I have found using dryer sheets works great for doing my blinds and dusting. Since doing this, I have discover a great way to save money. If you have seen Swiffer dusters or have one in your home, there are a couple ways to use the same idea without spending the money on those expensive replacement pads.

I use the same rod for dusting the floor as well as mopping. For dusting, you can use the dryer sheets (used or new). They attract the dust great. Mopping, I put a microfiber cloth in the holes where you would attach a replacement pad. When it needs wrung out, I just take it out and rinse it in my vinegar solution. Works so much better then the residue left behind by other products.

Putting a microfiber cloth or even a sock on the end of the pole works great for base boards and spider webs. You don't have to break your back or climb up on something to reach those corners.

French Bread Scrambled Eggs

This is a scrambled egg recipe cooked with pieces of bread and served with syrup. My kids don't like the regular version of french toast. They always ask for this instead.

Ingredients:

4 eggs
handful of water (I do not measure for this)
2 pieces of bread broken up into little bite sized pieces

Directions:

Break eggs and put in skillet. Throw a handful of water in the eggs. Mix eggs with spatula. Put in pieces of bread. Move eggs around skillet until done, mixing all up with bread, while cooking. Place eggs on plate and serve with pancake syrup.

Simple Dinner Fare

2012-01-28T10:23:00.000-06:00

Garlic Tomato Salad
This is one of those simple, quick to prepare salads that you flavor to personal taste. it's also a good way to use up extra tomatoes. The standard ratio for the vinegar and oil is 1 part vinegar to 3 parts oil.

Ingredients:

4 large tomatoes, sliced and halved
minced garlic
salt and pepper
red wine vinegar
extra virgin olive oil

Directions:

Place tomatoes in a bowl, add garlic, salt, and pepper and toss. Drizzle with vinegar and oil, toss again, cover and set aside for about a half hour to allow the flavors to blend.

Hearty Beef and Barley Soup

One of my favorite soups! So good on a cold night!

Ingredients:

3/4 cup dry barley
1 Tbsp. vegetable oil
1 1/2 lbs. beef chuck cubes
1 cup chopped onion
1 clove garlic, minced
9 cups water
3 beef bouillon cubes
1 Tbsp. Worcestershire sauce
1 tsp. basil
1 1/4 tsp. salt
1 (18-20 oz.) can tomatoes, undrained
3 ribs celery, sliced
2 large carrots
1 1/2 cups green beans
1 1/2 cups corn
1/2 tsp. Tabasco sauce

Directions:

In medium saucepan, combine barley and water to cover. Cook for 5 minutes. Drain and set aside. In a large soup pot, brown meat in the oil. Add onion and garlic; saute 2-3 minutes. Add cooked barley, water, bouillon, tomatoes, Worcestershire sauce, basil and salt. Cover and simmer 1 hour and 30 minutes. Add tomatoes, celery, carrots, green beans, corn and Tabasco sauce. Cover and simmer another 30 minutes or until carrots are soft.

Servings: 12

Homemade Pancake & Waffle Mix

2012-01-28T10:19:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Saturday, January 28, 2012 at 10:19am

BUTTERMILK PANCAKE AND WAFFLE MIX
Printed from COOKS.COM

2 c. dry buttermilk powder
8 c. all-purpose flour
1/2 c. granulated sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.

WAFFLES:

2 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
2 c. water
3 eggs, separated
4 tbsp. vegetable oil
Preheat waffle baker. In a large bowl combine mix, water, egg yolk and oil. Beat with a whisk until just blended. In a medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle baker instruction. Makes 3 to 4 large waffles.

PANCAKES:

1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
1 egg, beaten
2 tbsp. oil
1 c. water
In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.

Note: I use Splenda for Baking in place of sugar.

Lagniappe from Our Facebook Page

2012-01-27T14:26:00.000-06:00

Barbecued Pork in the Crock Pot (4 Points)

Makes 8 servings at 4 points each.
2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce

Combine all ingredients in a crock pot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork. I serve it on wheat buns that are 2 points.

EASY CHICKEN ROLLS Makes 6 servings.
Oil
1 tbs Dijon mustard
1 cup flour
Salt and Pepper
3 tbs finely chopped chives
3 tbs finely chopped tarragon
2 cups Japanese panko breadcrumbs
4 eggs
6 skinless boneless chicken breasts
2 tsp finely chopped thyme
3 tbs finely chopped parsley
2 sticks unsalted butter, softened

Mix butter, tarragon, parsley, chives, thyme, 1/2 tsp salt and 1/4 tsp pepper in
a bowl. Scoop mixture onto a piece of plastic wrap and roll into a 1" thick log.
Wrap and freeze until firm, 3 hours. Slice frozen butter into 6 equal pieces.
Lay a chicken breast between 2 pieces of plastic wrap and pound to 1/4" thick.
Transfer to a clean piece of plastic wrap, season with salt and pepper. Put a
piece of herbed butter in the center of the chicken, using the plastic wrap as
an aid, tightly roll up the chicken starting at a long side, tucking in the
short sides as you go.

---Tightly wrap chicken roll in plastic wrap. Repeat with remaining chicken and
butter. Refrigerate rolls 2 hours. Heat oven to 350°. Set a wire rack on a
rimmed baking sheet. Put flour in a dish. Whisk eggs and mustard in another
dish. Put panko in a third dish. Unwrap chicken rolls, season with salt and
pepper. One at a time, dredge chicken rolls in flour, then dip in egg mixture
and roll in panko to coat. Heat 1/2" of oil in a skillet. Fry chicken rolls
until golden. Transfer to rack, bake until cooked through, 10 min. then SERVE

EASY VEAL CUTLETS Makes 4 servings.
1 tbs butter
4 slices proscuitto or ham
1/2 cup gorgonzola cheese crumbles
Salt and Pepper
A splash of vermouth
Olive oil
2 tbs chopped sage
1/3 cup ricotta cheese
4 large thin veal cutlets

Heat oven to 400°. Season veal cutlets with salt and pepper, trim to 5" long. In
a bowl, combine ricotta, gorgonzola and sage. Divide mixture and press into four
5" logs. Place a log lengthwise on each of the cutlets, then roll cutlets into
bundles. Drizzle with oil and wrap with prosciutto. Heat a skillet with a
drizzle of oil. Add veal bundles and brown, adding more oil if necessary to
brown well. Transfer to oven to cook through for 10 min. then transfer to a
plate. Deglaze skillet with vermouth. Stir in butter to melt. Spoon sauce over
meat to SERVE

Baked Chicken Salad
2 cups diced cooked chicken
1 1/2 cups diced celery
1/4 cup chopped toasted almonds
2 tsp chopped onion
1 T lemon juice
1/2 c mayonnaise I prefer Hellman's

Combine and pour into a lightly greased casserole dish
Add a layer of
1 cup shredded cheddar cheese
Top with
1 cup coarsely crush potato chips
Bake for 25 minutes at 375 degrees or until cheese begins to bubble

In Honor or National Chocolate Day ~ Death by Chocolate

2012-01-27T08:17:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Friday, January 27, 2012 at 8:16am

Ulitmate Chocolate Cupcakes with Ganache Filling

Makes 12 cupcakes
Use a high quality bittersweet or semisweet chocolate for this recipe, such as, Callebaut Intense Dark Chocolate or Ghirardelli Bittersweet Chocolate Baking Bar. Though the ganache filling is highly recommended, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.
Ingredients
Ganache Filling

2 ounces bittersweet chocolate , chopped fine (see note)
1/4 cup heavy cream
1 tablespoon confectioners' sugar

Chocolate Cupcakes

3 ounces bittersweet chocolate , chopped fine (see note)
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 recipe Frosting

Instructions

1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Chocolate Mess Cake in a Crockpot
Prep Time: 20 minutes
Cook Time: 7 hours
Ingredients:

* 1 pkg. two layer chocolate cake mix
* 3 oz. pkg. instant chocolate pudding mix
* 4 eggs
* 1 cup water
* 2 cups sour cream
* 3/4 cup vegetable oil
* 3/4 cup semisweet chocolate chips
* 1/4 cup milk chocolate chips

Preparation:
Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

Triple Chocolate Crockpot Cake
1 box chocolate cake mix
1 box (3.9 oz) instant chocolate pudding
1 cup semi-sweet chocolate chips
1 pint sour cream
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients with a mixer in a large bowl. Pour into a greased crock pot. Cook on high 3-4 hours or low 6-8 hours. I did 6 hours on low and it was perfect.

Rich Chocolate Cake in the Crockpot
* Butter - 1 stick, at room temperature
* Sugar - 1 cup
* Eggs - 4, at room temperature (oops, I just noticed this temperature requirement)
* Chocolate Syrup - 1 16-oz. can or 1 1/3 cups (I used Hershey’s Special Dark, which comes in 22-oz. bottle, and discovered that it did not translate into cups as I expected.)
* Vanilla Extract - 1 Tblsp.
* Flour - 1 cup, all-purpose
* Powdered sugar or other topping, optional

1. Preheat oven to 325 degrees .
2. Butter and flour (or use parchment paper) an 8 or 9 inch round cake pan.
3. In a large bowl, beat the butter and sugar until it’s fluffy.
4. Add eggs one at a time, and beat after each one is added.
5. Add the chocolate syrup and vanilla and blend well.
6. Add the flour and blend until just combined; don’t overmix.
7. Bake for 40-50 minutes until the cake is set in the middle (it shouldn’t jiggle at all in the middle).
8. Let cool to room temperature and remove from pan.
9. Optional: Sprinkle with confectioner’s sugar or other topping.

Triple Chocolate Cherry Bars in 5 Ingredients or Less
Give your chocolate fudge cake mix a cherry twist by making these scrumptious moist and chocolaty bars!
Ingredients:
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 can (21 ounces) cherry pie filling
2 eggs, beaten
1/2 bag (12-ounce size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker® Whipped chocolate frosting

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease and flour 15 x 10 x 1-inch or 13 x 9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15 x 10 x 1-inch pan 25 to 30 minutes, 13 x 9-inch pan 35 to 40 minutes, or until wooden pick inserted in center comes out clean. Cool completely, about 1 hour.

Frost with frosting. For bars, cut into 8 rows by 6 rows.

High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans.

Special Touch
A dazzling drizzle of melted white chocolate makes these bars look even more special.

Variation
Make Triple-Chocolate Strawberry Bars by using strawberry pie filling instead of the cherry.

Did You Know...
Shiny metal pans are preferred for making bars because they reflect the heat away from the bars, preventing the crust from getting too brown. If using dark nonstick or glass baking pans, follow the manufacturer's directions, usually reducing the oven temperature 25 degrees F.

French Silk Pie Recipe

3/4 cup butter, softened
1 cup white sugar
3 one ounce squares unsweetened baking chocolate, melted
2 tsp pure vanilla
3 large eggs

Directions:
Part 1:

Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
Add vanilla and give it one more mix.
Spread into any pie crust. Set aside.

Part 2:

1 cup Whipping cream
1/4 cup powdered sugar (confectioners sugar)
1/2 tsp pure vanilla
Chocolate curls, optional for garnish

Directions:

In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added.
Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat.
Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. No pastry bag, no problem. Take a plastic resealable bag; add whipped cream, cut off a corner tip and pipe it on. Or pile the cream on high with a spatula.
Sprinkle with chocolate curls. I have found it is easier to make the curls if the chocolate is frozen.
Refrigerate pie and any leftovers.

Chocolate Marbles Amish Bread
Ingredients

3 eggs
1 cup oil (or 1/2 cup oil plus 1/2 cup applesauce)
1/2 cup sugar (I use Splenda for Baking equivalent)
2 teaspoons cinnamon
1 large box of vanilla instant pudding (I used Sugar Free)
1/2 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
optional nuts, dates, dried cranberries, raisins, etc)
1/2 cup semi sweet chocolate chips, softened
Directions

Preheat oven to 325° F (165° C).
Combine the dry ingredients except chocolate chips in a large bowl and blend well.
Add oil and sugar to the remaining batter in the bowl. Add eggs and extract, and mix well.
Incorporate dry ingredients into the wet ingredients.
Grease two large loaf pans.
Dust the greased pans with a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.
Pour the batter evenly into loaf or cake pans, reserving some of the batter.
Add softened chocolate chips (you can melt them in the microwave) to reserved batter and mix well. The batter should turn chocolaty.
Dollop the chocolaty batter onto the batter. Swirl with a chopstick or plastic fork to create the marble effect.
Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.

Hot Out of Our Oven Today

2012-01-27T07:59:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Friday, January 27, 2012 at 7:58am

Enchilada Soup One word says it: Yummy!
Ingredients:

6 dried chilies, mild, medium or hot to your taste
7 cups water, divided use
1 Tbsp. olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/2 to 1 cup dried beans (pinto or kidney beans are my favorites for this)
1 (16-oz.) can tomatoes
2 tsp. ground cumin
2 tsp. oregano
pepper, to taste

Toppings:

tortilla chips
cheddar cheese
sliced olives
chopped green onions
chopped fresh tomatoes
chopped cilantro
sour cream
chopped avocados

Directions:
Chop the dried chilies up. Remove the seeds and ribs if you want to decrease the heat. Boil 1 cup of the water and stir the chilies in. Soak for at least 2 hours.
Saute onions over medium heat until lightly browned. Add the garlic and saute until getting soft and you can smell it cooking.
Pick the beans over and rinse them. Put in the crock pot with the rest of the soup ingredients.
Put the chilies and the water they soaked in into your blender and puree thoroughly. Add to the crock pot. (you can substitute fresh sweet peppers or chilies for dried, or add some fresh to the pot. But dried chilies add a wonderful depth of flavor that fresh don't. They aren't much trouble to use, and are well worth it. You can buy big bags of them pretty cheap, or dry your own.)
Cover the crock pot and cook on low until the beans are tender, about 8 hours.
Serve with a nice selection of toppings.
This is great as is, vegetarian. But you can add 1 lb. of chunked, browned beef or pork, or some ground meat for the meat lovers.

Pickled Macaroni Salad

This is a unique macaroni salad. Very good and tangy!
Ingredients:

1 lb. mostaccioli or other pasta
1 Tbsp. oil
yellow food coloring
1 cup cider vinegar
1 cup sugar
2 Tbsp. mustard
1 tsp. pepper
1 tsp. salt
1 tsp. garlic powder
1 tsp. parsley
1 medium onion, diced
1 large unpeeled cucumber, diced
1 small jar pimento

Directions:
Cook macaroni in salted water with 1 tablespoon oil and yellow food coloring) until firm, yet tender. Drain and rinse. Combine vinegar, sugar and the remaining ingredients. Mix with macaroni and let stand overnight.

Let's Rock the Crock Pot

2012-01-26T13:57:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Thursday, January 26, 2012 at 1:57pm

Crock Pot Barbecue Ribs
3 pounds spareribs
1 18 ounce bottle barbecue sauce
1 18 ounce bottle of water
1 small onion(chopped)
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

Spread ribs on A cookie sheet,season with black pepper and salt. Place in oven at 500 for 30 min, or until brown. Place ribs in slow cooker & pour all remaining ingredients. Cook on high for 2 hrs, and on low for 6 hours.

QUICK ULTIMATE CHILI
1 tablespoon butter
1 medium onion , chopped
1 garlic clove , finely chopped
1 lb ground beef
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 small bay leaf
1 (28 ounce) can peeled plum tomatoes, undrained
1 (10 ounce) can Ro-tel Tomatoes, undrained
1 (15 1/2 ounce) can kidney beans, undrained

1 Melt butter in a large saucepan over medium heat; add onions
and garlic, cook 5 minutes, stirring often.
2 Add ground beef and cook until no longer pink.
3 Add the next 7 ingredients (the seasonings) and cook 4
minutes.
4 Add undrained plum tomatoes (crushing with the back of a
wooden spoon), and the undrained Rotel tomatoes.
5 Bring to a boil, reduce heat and simmer uncovered for about
1 hour or until thickened, stirring occasionally.
6 Add kidney beans and cook an additional 10 minutes.

Crock Pot Chicken and Sausage Gumbo
This Louisiana favorite is made easier by utilizing your crock pot, to make it even simpler you can prepare this recipe through step 2 and refrigerate the mixture overnight, reheat in the morning (the mixture will have solidified) and add to your crock pot. Just like traditional gumbo, this recipe includes seafood and poultry with sausage and is flavored with a dark brown roux. Roux is nothing more than flour cooked gently in some type of fat to form a paste that is used to thicken sauces.
Ingredients:

½ cup vegetable oil
½ cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
6 medium garlic cloves, minced
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Salt, to taste
¼ teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 pound Andouille sausage, sliced ½ inch thick
12 ounces fresh okra, sliced ½ inch thick, or frozen cut okra, thawed
2 bay leaves
4 pounds bone-in chicken thighs (about 12 medium), skin removed and trimmed
4 scallions, sliced thin
2 tablespoons minced fresh parsley leaves
Directions:
1. Heat the oil in a large Dutch oven over medium heat until simmering. Gradually stir in the flour with a wooden spoon, working out any small lumps. Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown; about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.)
2. Stir in the onions, bell peppers, celery, garlic, thyme, 1 teaspoon salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.
3. Once simmering, transfer the mixture to the slow cooker and stir in the sausage, okra, and bay leaves until evenly combined.
4. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.
5. Remove the chicken to a platter and let cool slightly. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Using two forks, shred the chicken, discarding the bones and fat. Remove the bay leaves and stir in the shredded chicken, scallions, and parsley. Season with salt and pepper to taste before serving. Serve with rice.

Slow Cooker Lemon Baked Chicken
Ingredients:
3½- to 4-pound roasting chicken
2 tablespoons olive oil
1 lemon, halved
2 garlic cloves, minced
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon pepper
Directions:
1. Pat chicken dry with a paper towel; rub with oil. Place lemon halves inside chicken; tie legs together with string and tuck in wing tips.
2. Place chicken in a greased 5-6 quart slow cooker. Sprinkle with seasonings.
3. Cover and cook on HIGH for one hour; reduce heat to LOW and continue cooking for 4½ hours or until a thermometer inserted into thigh registers 180 degrees.

Orange Burgundy Chicken
Ingredients:

2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 Tablespoons cornstarch
2 Tablespoons brown sugar, packed
1 Tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon salt

Directions:
1. Remove skin from chicken. Rinse and place in slow cooker.
2. Combine remaining ingredients in a bowl, stirring until smooth. Pour sauce over chicken.
3. Cover and cook on low 6 to 8 hours. Serve with mashed sweet potatoes sprinkled with cinnamon.

Chicken and Rice in the Crock Pot
Ingredients:

2 cans 98% fat free cream of chicken soup
1 Tablespoon olive oil
2 cups long grain brown rice
12 chicken tenders (thawed from fresh, not breaded)
2 packages dry onion soup mix
1 Tablespoon whole thyme, crushed
1 1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
1. Empty canned soup into a measuring cup, and add water to equal 2 ½ cups for each can of soup (total 5 cups liquid).
2. Heat the olive oil in pan, add rice until it begins to crackle, but not brown. Remove pan from heat.
3. Mix together the dry onion soup packages, thyme, salt and pepper.
4. Place the rice at the bottom of the crock pot. Layer the chicken tenders on top of the rice. Combine the onion soup - thyme mixture with the cream soup and water mixture, add to the crock pot with the chicken tenders.
5. Cook on high 4 hours or 8 hours on low.

Chicken and Rice in the Crock Pot
Ingredients:

2 cans 98% fat free cream of chicken soup
1 Tablespoon olive oil
2 cups long grain brown rice
12 chicken tenders (thawed from fresh, not breaded)
2 packages dry onion soup mix
1 Tablespoon whole thyme, crushed
1 1/2 teaspoon salt
1/2 teaspoon black pepper
Directions:
1. Empty canned soup into a measuring cup, and add water to equal 2 ½ cups for each can of soup (total 5 cups liquid).
2. Heat the olive oil in pan, add rice until it begins to crackle, but not brown. Remove pan from heat.
3. Mix together the dry onion soup packages, thyme, salt and pepper.
4. Place the rice at the bottom of the crock pot. Layer the chicken tenders on top of the rice. Combine the onion soup - thyme mixture with the cream soup and water mixture, add to the crock pot with the chicken tenders.
5. Cook on high 4 hours or 8 hours on low.

Seafood Pot Pie
Ingredients:

Parchment paper
¼ cup butter
1 cup chopped onion or 1 leek, thinly sliced
2 teaspoon jarred minced garlic
1 (8 ounce) packaged baby Portobello mushrooms
¼ cup all-purpose flour
1 cup half-and-half
1 cup chicken broth
1 (11 ounce) package frozen baby broccoli blend
1 (1 pound) cod fillet, cut into 2-inch pieces
½ pound fresh lump crabmeat, drained and picked free of shell
½ teaspoon each salt and freshly ground pepper
½ (17.3 oz) package frozen puff pastry sheets, thawed
1 egg yolk, beaten
¼ cup dry sherry
Directions:
1. To make a template for pastry lid, place a 3½-quart slow cooker lid on parchment; trace lid shape. Remove lid. Cut out parchment shape, and set aside.
2. Melt butter in a large skillet over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in half-and-half and broth; cook over medium heat, whisking constantly, until thickened and bubbly. Transfer to a slow cooker. Stir in vegetables. Cover and cook on low 2 hours. Uncover and stir in cod, crabmeat, salt, and pepper (cooker will be almost full). Cover and cook on high 1 hour or until cod flakes with a fork.
3. Preheat oven to 400°. Roll out 1 pastry sheet on a lightly floured surface until smooth. Place parchment template on pastry, and cut out pastry using a paring knife. Place pastry on a parchment paper-lined baking sheet. Brush with egg yolk. Bake at 400° for 14 to 15 minutes. Stir sherry into pot pie. Top pot pie with pastry lid just before serving. Serve hot.

Coconut Shrimp and Rice
Ingredients:

2½ cups chicken broth
2 cups uncooked converted rice
2 tablespoons fish sauce
1 tablespoon chopped fresh ginger
1 tablespoon lemon grass paste
½ teaspoon salt
2 garlic cloves, pressed
1 (13.5 ounce) can coconut milk
1 medium-size red bell pepper, sliced
1½ pound peeled cooked shrimp
1 cup diagonally sliced fresh snow peas
Garnishes: lime wedges, chopped fresh cilantro
Directions:
1. Combine first 9 ingredients and 1 cup water in a 5-quart slow cooker. Cover and cook low 3 hours or until liquid is absorbed and rice is tender.
2. Stir in shrimp and snow peas. Cover and cook 15 more minutes. Garnish, if desired.

Apple Cider Beef Stew
Ingredients:

2 pounds beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 teaspoons salt
2 teaspoons thyme
2 Tablespoons minced onion
3 cups apple cider

Directions:
1. Place carrots, potatoes, and apples in crock pot.
2. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover.
3. Cook on low heat 10-12 hours.

Slow Cooker Pulled Pork Fajitas

Ingredients:

1 pork boneless loin roast (2 1/2 pound), trimmed of fat
2 tablespoons fajita seasoning (from 3-ounce container)
1 cup thick and chunky salsa
1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed
2 packages 8 inch flour tortillas for burritos (16 tortillas), warmed
2 cups shredded Mexican-style taco cheese (8 ounce)
1 cup sour cream, if desired

Directions:

1. Place pork in 3- to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours.

2. Remove cover from slow cooker. Shred pork using 2 forks. Stir in THAWED stir-fry vegetables. Increase heat setting to High. Cover; cook 30 minutes longer or until mixture is hot and vegetables are tender.

3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with cheese. Serve with sour cream.

Hot Today, Chili and Soup Tomorrow

2012-01-26T12:02:00.000-06:00

by All it Takes is a Can Opener & Crockpot on Thursday, January 26, 2012 at 12:01pm

A Pot of Soup Takes the Chill off Your Bones

Crock Pot Tortellini and Sausage Soup

2 cans (14-1/2 oz. ea.) Italian style stewed tomatoes
3 cups water
2 cups loose pack frozen cut green beans or Italian style green beans
1 can (10-1/2 oz.) condensed French onion soup, undiluted
8 oz. fully cooked smoked turkey sausage, halved lengthwise and cut
into 1/2" slices
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 pkg. (9 oz.) refrigerated cheese filled tortellini
Shaved or shredded Parmesan cheese, for garnish

In a 4 or 5 quart crock pot/slow cooker combine undrained tomatoes,
water, frozen green beans, onion soup, and turkey sausage.

Cover; cook on LOW heat setting for 8 to 10 hours or on HIGH heat
setting for 4 to 5 hours.

If using LOW heat setting, turn crock pot/low cooker to HIGH heat
setting. Stir cabbage and tortellini into soup. Cover; cook for 15
minutes more.

Garnish soup with shavings or shredded Parmesan cheese.

Makes 10 to 12 servings.

CROCKPOT BEAN SOUP WITH CORNMEAL DUMPLINGS

1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 1/2 oz.) can black beans, pinto beans, or great northern beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
1 c. sliced carrots
1 c. chopped onion
1 (4 oz.) can chopped green chili peppers
6 beef bouillon cubes
1 tsp. chili powder
2 garlic cloves, minced

1/4 c. yellow cornmeal 1 tsp. baking powder Dash salt Dash pepper 1 beaten egg white 2 tbsp. milk 1 tbsp. cooking oil. In a 3 1/2 or 4 quart crockpot combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic. Cover and cook on low for 10 to 12 hours; or on high for 4 to 5 hours.

For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.

In a medium bowl, combine egg white, milk and oil. Add to flour mixture, stir with a fork just until combined. If soup was cooked on low heat turn to high. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover and cook for 30 minutes more. (Do not lift cover). Makes 4 servings.

SUPER EASY CROCKPOT BEAN SOUP

1 pkg. navy beans
1 ham bone with chunks of ham meat
1 onion, chopped
Dash of Worcestershire Sauce
Boiling chicken broth

Pour dried beans, ham bone and onion in crockpot. Cover with boiling chicken broth. Turn crockpot on low and cook all day. Remove bones and shred ham meat. Share with a friend!

Crockpot Caramelized French Onion Soup Recipe

1 (10.5 oz) can beef consume, undiluted (I use home made)
1 (10.5 oz) can beef broth, undiluted (ditto)
2 cup water
1/2 tsp dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz) shredded Swiss cheese

Combine first 5 ingredients in a 3 1/2-quart crockpot. Cook, covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3" from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately. Makes 12 cups.

2 extra-large sweet onions (about 3 pounds)
1 (10.5 oz) can chicken or beef broth, undiluted
1/4 cup butter or margarine

Cut onions in half. Cut halves into 1/2" thick slices. Combine all ingredients in a 3 1/2-quart crockpot. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired. Makes 2 cups.

Fresh Tomato Soup

8 medium tomatoes
1 medium onion -- chopped
2 carrots -- peeled and thinly sliced
1 clove garlic -- crushed
1 tablespoon brown sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups chicken broth or bouillon

Drop tomatoes in a pan of boiling water for 15 to 20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine in slow-cooker with onions, carrots, garlic, brown sugar, basil, parsley, worcestershire sauce, salt, pepper and broth (or bouillon). Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.

Best Chili
Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Directions:
1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Crock Pot Chili
Ingredients:

2 Tablespoons oil
1 lb. dry black beans
6 garlic cloves, minced or pressed
2 onions, chopped
1 Tablespoon chili powder
1/4 teaspoon red pepper flakes
1 Tablespoon ground cumin
1 teaspoon flaked oregano
1 bay leaf
1 28 oz. can chopped tomatoes in juice
2 cups water
1 Tablespoon soy sauce
6 oz. can tomato paste
1 Tablespoon red wine vinegar
2 cans different types of beans (pinto, garbanzo, great northern, etc.)
Directions:
1. Rinse dry beans and place in the crock pot with a generous amount of water.
2. Cook on low overnight.
3. Drain the water from the pot.
4. Heat oil and saute the onions, garlic and red pepper flakes.
5. Add cumin and chili powder. Cook for 2 minutes, stirring.
6. Add mixture to crock pot along with all remaining ingredients except canned beans. Stir well.
7. Cook on low 8 hours. Add canned beans an hour before serving.

Al Rokers Chili
Ingredients:

2 pounds chuck steak, cubed in bite-size pieces
1 pound hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon pure chili powder
1 can (32 ounce size) crushed tomatoes
1 can (16 ounce size) pinto beans
1 can (16 ounce size) Northern beans
1 can (16 ounce size) dark red kidney beans
chopped scallions
sour cream
shredded Cheddar cheese
Directions:
1. Brown the beef and sausages in a large Dutch oven. Remove the meat and reserve.
2. Drain off the fat, reserving about two Tablespoons.
3. Sauté the onions and garlic until translucent, about 7 minutes.
4. Add the cumin, paprika and chili powder. Add the tomatoes and the beef into the Dutch oven.
5. Stir the whole pot, and simmer on the stove for about 1 ½ hours.
6. Add the three cans of beans, and simmer for another 30 minutes.
7. Serve with dishes of chopped scallions, sour cream and shredded Cheddar cheese. Cornbread is great with this also!

Bourbon Chili
Ingredients:

1 pound chili grind meat
3 slices bacon
1 Tablespoon cumin seed, roasted and ground
1 Tablespoon New Mexico chili powder
1 Tablespoon ancho chili powder
1 Tablespoon California chili powder
1 teaspoon Mexican oregano, crushed
1 teaspoon thyme
1 teaspoon allspice
1 teaspoon dried cilantro
1 large onion, finely chopped
2 stalks celery, finely chopped
1 can El Paso mild green chiles
3 jalapeño chiles, seeded and finely chopped
1 habanero chile, seeded and finely chopped
1 large garlic clove
2 15 ounce cans stewed tomatoes, pureed in a blender
1 12 ounce can beer
1 teaspoon beef base
3 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 shot Jim Beam bourbon whiskey
2 Tablespoons olive oil
masa harina
Directions:
1. Cook bacon and reserve grease for sauteing onions and garlic.
2. In a large chili pot, sauté onion and garlic. Remove onions and garlic and set aside.
3. Add olive oil and cook meat until gray in color, but not browned.
4. Add onion and garlic back to chili pot, and add dry spices. Cook while stirring for 3 to 4 minutes.
5. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base.
6. Bring to a boil, and then simmer until done, about 3 to 4 hours.

Farmhouse Sausage Chili
Ingredients:

1 pound pork sausage
1 large onion, chopped
1 celery stalk, diced
1 28 ounce can whole tomatoes, chopped
2 cups tomato juice or chicken broth or a mixture of the two
1 to 2 Tablespoons maple syrup or molasses
2 teaspoons ground cumin
1 ½ teaspoon powdered sage
½ teaspoon ground black pepper
3 ½ to 4 cups cooked red kidney beans, drained and rinsed
Directions:
1. Brown in a large skillet the pork sausage and the chopped onion
2. Toward the end of the browning, add the celery
3. When the celery is softened, add tomatoes, tomato juice or chicken broth, maple syrup or molasses, cumin, sage and black pepper
4. Simmer for 20 minutes.
5. Add the red kidney beans
6. Simmer for 15 minutes more.
7. Serve with sharp cheddar cheese, cubed and cornbread or buttermilk biscuits

Dinner's Ready

2012-01-25T13:34:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Wednesday, January 25, 2012 at 1:33pm

Husband's Delight
1 lb. ground beef
1 tsp. garlic powder
1 tsp. salt
Pepper to taste
1 tsp. sugar
2 small cans tomato sauce
1 (8-oz.) pkg. small noodles
5 scallions, chopped
1 (3-oz.) pkg. cream cheese
1 cup sour cream
1/2 cup grated cheese

Brown beef; add seasonings and tomato sauce. Cover and simmer 15 minutes. Cook
noodles according to package directions. Drain. Mix scallions, cream cheese and
sour cream. Make layer of noodles, meat sauce and sour cream mixture in greased
casserole dish. Sprinkle with grated cheese. Bake at 350 degrees for 20 minutes.

Pork Chops with Mushroom and Onion Sauce
6 porkchops
1 onion sliced
2 cans of Cream of mushroom soup
1 envelope of onion soup mix
1/2 can water or white wine

Spray the crockpot w/pam. Put the chops on the bottom, salt and pepper, then
onions, then soup, dry soup mix and water/wine. Cook on low 6 to 7 hours.

Vegetarian Jambalaya
for the marinated eggplant:
1 1/2 cups peeled and diced eggplant
2 tablespoons olive oil
2 1/2 teaspoons paprika
pinch freshly cracked black pepper
1/4 teaspoon ground sage
1/4 teaspoon nonsalt vegetable seasonings,such as mrs. dash
pinch cayenne pepper

for the jambalaya
1/2 cup diced onions
1/2 cup diced celery
1 tablespoon olive oil
1 clove minced fresh garlic
1 1/2 cups diced tomatoes
3/4 cup sliced red bell pepper
1 cup diced zucchini
1/4teaspoon paprika
1/4 teaspoon ground thyme
1 1/4 teaspoons salt
pinch saffron-(optional)
2 cups cooked brown rice
3 cups blackeyed peas, boiled and drained

Preheat oven to 350,f. lightly coat a baking sheet with a
small amount of olive oil. in a large bowl, combine eggplant,
olive oil, paprika, black pepper, sage, vegetable seasoning,
and cayenne pepper. mix well. spread seasoned eggplant mixture
evenly over the baking sheet, and roast for 20 minutes, remove
from oven and cool.in a large saute pan, saute onions and
celery until translucent in olive oil. add garlic, tomatoes,
red bell pepper, and zucchini and simmer
for 7 to 10 minutes. stir in paprika, cayenne, thyme, salt and
saffron and simmer for an additional 10 minutes. stir eggplant
mixture and rice into sauteed
vegetables. mix gently. serve 3/4 cup vegetable/eggplant/rice
mixture in a soup bowl with 1/2 cup of warm blackeyed peas on
top.

Crockpot Picante Chicken
Ingredients:
1 lb. boneless, skinless, chicken breasts, cut into strips
1/2 lb. sliced mushrooms
1 can (2.25 oz.) sliced black olives, drained
1 jar (8 oz.) picante sauce ( brand and heat level your choice )
2 cups each low-sodium chicken broth, hot cooked long-grain brown rice
2 tbsp. yellow mustard

Directions:
Place chicken, mushrooms, olives, sauce, broth and mustard in a 3 -
6-qt. crockpot, stir to combine.
Cook on High 3 - 4 hours, Low 6 - 8 hours.
Serve over rice. Makes 4 servings.

CHICKEN CHEESE VEGGIES Makes 4 servings.
4 skinless boneless chicken breast halves
2 1/2 tbs grated Parmesan cheese
8 oz part skim mozzarella cheese, thinly sliced
28 oz can peeled whole Italian tomatoes, drained, diced
2 cloves garlic, finely chopped
1 large onion
Salt and Pepper
1 egg
1/4 cup plain dried breadcrumbs
1/4 cup + 2 tbs chopped flat leaf parsley
5 tbs olive oil
1 green bell pepper
2 zucchini
1 large eggplant, peeled

Cut eggplant into 2/3" cubes, transfer to a colander, toss with 1/2 tsp salt and
let drain 20 min. Cut zucchini into bite size pieces, then cut onion and bell
pepper into 1/2" cubes, transfer to a bowl with garlic. Heat oven to 400°. Wrap
eggplant in a towel and pat dry. In a skillet, heat 2 tbs oil. Add eggplant cook
until halfway done. Add zucchini cook until crisp tender. Transfer to a baking
dish.
---In same skillet, heat 1 tbs oil. Add onion, bell pepper and garlic, season
with salt and pepper. Cook until crisp tender. Stir in tomatoes and 1/4 cup
parsley cook until tender. Spoon onto eggplant, then top with mozzarella. In a
bowl, toss breadcrumbs 2 1/2 tbs Parmesan and 1/4 tsp each salt and pepper. In a
separate bowl, beat egg.
---Working with 1 chicken breast at a time, coat smooth sides with breadcrumb
mixture, then with egg, then with more breadcrumbs. Place chicken breasts crumb
side up on a plate. Clean skillet and place over heat with remaining oil. Add
chicken breasts crumb side down cook until breadcrumbs are golden brown. Season
uncoated sides, then flip cook 1 min. Transfer chicken crumb side up to baking
dish, bake until cooked through, 25 min. Let stand 10 min. Sprinkle with more
Parmesan and remaining parsley, then SERVE.

Tuscan White Bean Soup (Slow Cooker)
2 Tbsp. extra virgin olive oil, plus extra for serving
6 oz. pancetta, minced
3 onions, minced
8 garlic cloves, minced
1/4 tsp. red pepper flakes
3 cups low sodium chicken broth
3 cups water
1 lb. dried great Northern or cannellini beans, 2 1/2 cups, picked over, salt
soaked and rinsed
1 Parmesan cheese rind, optional
2 bay leaves
1 sprig fresh rosemary
Salt and pepper
Grated Parmesan cheese for serving

Heat oil in large skillet over medium high heat til shimmering. Add pancetta and
cook til lightly browned and crisp, about 8 minutes. Stir in onions, garlic and
red pepper flakes and cook til onions are softened and lightly browned, 8 to 10
minutes. Stir in 1 cup broth, scraping up any browned bits; transfer to slow
cooker.
Stir remaining 2 cups broth, water, soaked beans, Parmesan rind, if using, and
bay leaves into slow cooker. Cover and cook til beans are tender, 9 to 11 hours
on low or 5 to 7 hours on high.
Add rosemary sprig, cover and cook on high til rosemary is fragrant, about 15
minutes. Discard rosemary, bay leaves, and Parmesan rind if using. Season with
salt and pepper to taste and serve with grated Parmesan and additional olive
oil.
Salt Soaked Beans:
Pick through and rinse beans. For every pound of beans, dissolve 2 Tbsp. salt in
4 quart cold water. Mix beans and salt water in large container and let beans
soak at room temperature for at least 8 hours or up to 24 hours. Drain beans,
discarding the soaking liquid and rinse well before cooking. The salt tenderizes
the otherwise tough and chewy beans.
For quick salt soaking, pick through an rinse beans. For every pound of beans,
dissolve 3 Tbsp. salt in 2 quarts boiling water. Mix beans and hot salt water in
large pot and let beans soak at room temperature for 1 hour. Drain beans,
discarding soaking liquid and rinse well before cooking.

Buttermilk Hush Puppies
1 cup self rising cornmeal
1 cup self rising flour
1/4 cup. sugar
1 tsp salt
1 cup. coppped onion( or green onion option )
1 egg, beaten
3/4 cup. buttermilk
Vegetable oil

Combine first 7 ingredient, mix well. Carefully drop batter by
level tablespoonful into deep hot oil ( 370 degrees ) cook only
a few at a time, turning once. Fry 3 minutes or until Hush Puppies are golden brown.
Drain well on paper towels. Yield about 2 1/2 dozen.

Taco Bake
refrigerated pkg pizza crust or crescent rolls
1 1/2 lbs hamburger
8 oz tomato sauce
1 pkg taco seasoning
2 cups mozarella cheese
2 cups cheddar cheese
Doritos
Toppings (any or all): lettuce, sour cream, black olives, salsa

Brown hamburger
Mix tomato sauce & taco seasoning together in a separate dish. Add to hamburger
when complete
Put pizza crust in 9x13 pan.
Add hamburger mix to top of crust
Put cheese on top of hamburger mix
Crush as many Doritos on top as you like
Bake at 350 for 25-30 minutes
Add toppings before eating

Hot Dishes Today

2012-01-25T08:36:00.002-06:00

Hot Dishes Today

by All it Takes is a Can Opener & Crockpot on Wednesday, January 25, 2012 at 8:35am

"Dump-Stir" Stew (Crock pot)
This is my basic recipe for something I call "dump-stir" stew. The items you dump into the crock pot can be altered depending on what you have available. Frugal cooks aren't wasteful and this stew is an excellent way to use up leftovers you have in the refrigerator.
Ingredients:

Approximately 1 1/2 lbs. stew size pieces of beef
1 (1 lb.) bag of baby carrots
1 (15.5 oz.) can light red kidney beans, drained
1 (15 oz.) can white potatoes, drained
1 (15 oz.) can of corn
1 large onion, chopped
3 to 5 garlic cloves, minced
3 cups water
red pepper flakes, salt, pepper to taste

Directions:
Simply dump the above ingredients into a slow cooker, stir to mix, and cook on low for about 6 hours. This can be served over rice as a way of increasing the amount of servings you get from the stew. A variety of vegetables can be substituted for the ones mentioned in the recipe.

Pork Chops with Texas Sauce and Rice
Good spicy dish!
Ingredients:

8 pork chops
1/2 cup onion
2 Tbsp. brown sugar
1 Tbsp. paprika
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 cup vinegar
1 cup tomato juice
1/4 cup ketchup
1/2 cup water
dash red pepper
1 cup rice
2 cups water
1 tsp. salt

Directions:
Brown pork chops. Mix all but last 3 ingredients; simmer for 10 minutes. Pour over browned chops and simmer for 30 minutes. Bring rice, water and salt to a boil. Leave on low heat for 20 minutes. Serve sauce from meat over rice.

Chicken Ranch Pizza
from Tammy’s Recipes
Ingredients

1 pizza crust, homemade or store-bought
For the sauce:
2/3 cup Ranch dressing
2 cloves garlic, minced
For the toppings:
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1 chicken breast, cooked and sliced thinly
2 Roma tomatoes, diced
1/4 cup green onions, thinly sliced

Instructions

Preheat the oven to 425F.
Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan.
In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust.
In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.
Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.
Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.
Remove pizza from oven, allow to cool slightly, and slice. Serve hot and enjoy!

Alea’s Baked Zucchini Parmesan - $5 Dinners
Ingredients

2 cups cooked rice
1 egg
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
2 teaspoons parsley
2 medium zucchini
2 cups leftover spaghetti sauce (easy homemade spaghetti sauce)
2 – 3 cups croutons (fast and easy way to make croutons)
2 cups mozzarella cheese

Add this recipe to ZipList!

Directions

In a bowl, combine rice, egg, and spices. Stir with a fork until thoroughly mixed.
Add a splash of olive oil to the bottom of a 13×9 pan. Spread it around with a basting brush. Spread rice mixture in the pan.
Cut zucchini lengthwise in 1/4″ thick slices. Place a single layer of zucchini slices on the rice.
Pour the spaghetti sauce over the chicken.
Sprinkle one cup of cheese over the spaghetti sauce.
Layer the croutons over the cheese.
Sprinkle one cup of cheese over the croutons.
Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and cook for an additional 10 minutes or until cheese is brown.

Don't Get all Puffy about using Pepperidge Farm Puff Pasty

2012-01-24T11:56:00.000-06:00

by All it Takes is a Can Opener & Crockpot on Tuesday, January 24, 2012 at 11:55am

Don't Get all Puffed Up about using Pepperidge Farm Puff Pasty
Don't let the name intimidate you. Puff pastry makes a beautiful presentation on your dining table. This versatile little puff holds up beautifully as a main course or desert with only minimal effort.

Chocolate Marshmallow Tarts
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 1/2 cups prepared chocolate pudding
1 1/2 cups marshmallow creme

Directions
1. Prepare the pastry shells according to the package directions.
2. Spoon 1/4 cup pudding into each pastry shell. Spoon the marshmallow creme into a resealable plastic bag. Cut off one corner of the bag. Pipe 1/4 cup marshmallow creme onto each pastry shell to cover the pudding.
3. Heat the broiler. Place the filled pastries onto a baking sheet. Broil 4 inches from the heat for 1 minute or until the marshmallow creme is lightly browned.

Tip: You can substitute 1 1/2 cups miniature marshmallows for the marshmallow creme. In Step 2, place 1/4 cup marshmallows into each pastry shell. Proceed as directed above.

Easy Chicken Pot Pie
Ingredients
1 tablespoon olive oil
2 large onions, coarsely chopped (about 2 cups)
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1 package (about 9 ounces) frozen mixed vegetables
2 cups chopped cooked chicken
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Directions
Heat the oven to 400°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until they're tender, stirring often. Stir the gravy, vegetables and chicken in the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into a 9-inch deep-dish pie plate.

Unfold the pastry sheet and place over the chicken mixture. Trim excess pastry. Crimp the pastry with a fork to seal. Bake for 25 minutes or until the pastry is golden brown.

Working With Puff Pastry In the kitchen:
Here are some tips for working with ready-made puff pastry.

Thaw frozen pastry sheets at room temperature for 20 to 30 minutes before gently unfolding. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Always preheat the oven prior to baking as directed in the recipe.

Roll and shape the dough on a lightly floured (or sometimes sugared) surface. If cracks develop along the fold lines, rub with a little water on your finger and press pastry together to seal.

Choose the right baking pan. Know that dark baking sheets may bake pastry faster. Best advice: Keep an eye on the pastry. When it's golden and puffy, it's done.

Don't even think about baking puff pastry in the microwave or toaster oven. It just doesn't work.

Baking temperatures vary. Most pastry chefs agree with the instructions on the box -- bake puff pastry at a high temperature for a short time, usually at 400 degrees for about 20 minutes. When the pastry is high and golden brown, it is done. But other chefs bake the pastry at 350 degrees for almost an hour to ensure that every layer is dried and crisp. Height and color are also measures of doneness.

Uses for puff pastry
Try your hand at popular recipe-ettes:

Palmiers. Bakers call these "palm leaves." (But I think they look like a pair of clip-on sunglasses.) Think of them as a good sugar cookie to serve with fruit desserts and ice cream. Sprinkle a sheet of puff pastry generously with sugar. Starting with 1 short side, roll it up tightly, jellyroll fashion, but only to the middle of the sheet. Repeat with the other short side, so the 2 rolls are the same size and meet in the middle. Wrap tightly in plastic wrap, press down slightly and chill for at least 30 minutes. Then cut the dough into 1/4-inch slices and transfer the cookies to a sugar-sprinkled baking sheet. Bake at 350 degrees for 20 to 25 minutes.

Straw Twists. Make savory appetizer twists with Parmesan cheese or sweet dessert ones with cinnamon sugar. Preheat the oven to 400 degrees. Make an egg wash by blending 1 egg with 1 tablespoon of water in a small dish and set aside. Unfold pastry on lightly floured surface. Cut in half lengthwise. Brush both pastry halves with egg mixture. Top one pastry half with filling (see end of recipe). Place remaining pastry half, egg side down, over filling-topped half. Roll gently with rolling pin to seal and press together. Cut crosswise into 1/2-inch strips. Twist the strips and place 2 inches apart on baking sheet, pressing down ends. (For a very even twist, place the strip on the baking sheet, press down one end and twist it 3 or 4 times, keeping the twists even.) Brush with egg mixture. Bake 10 minutes or longer until golden. Makes about 20.

Twist fillings: For Parmesan Cheese Straws, combine 1/4 cup grated Parmesan cheese, 1/2 teaspoon dried oregano leaves and kosher salt to taste. For Cinnamon-Sugar Straws, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon.

Pot Pie Lids. Using a sharp knife, cut pastry a tad larger than the baking dish of the pot pie. Brush with egg wash and bake separately at 400 degrees for 15 minutes or until the pastry is puffed and brown. Place the crust on top of the fully-baked pot pie just before serving.

Turnovers. Cut out 4-inch squares of puff pastry. Place a tablespoon or two of sweet or savory filling slightly off-center. Brush the perimeter of the pastry with egg wash. Fold to form a triangle, press the edges together with your fingers, and press down the edges again with the tines of a fork. Brush with egg wash and sprinkle sweet turnovers with coarse sugar and savory ones with coarse salt. Make 1 or 2 slashes on top of each turnover so steam escapes. Bake at 350 degrees for 20 to 25 minutes.

Quick Gumbo in Puff Pastry Shells
Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 tablespoon olive oil
1 small green pepper, chopped (about 1/2 cup)
1 small red pepper, chopped (about 1/2 cup)
1 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
2 tablespoons water
4 ounces diced cooked chicken (about 3/4 cup)
4 ounces cooked shrimp, shelled, deveined and coarsely chopped
4 ounces kielbasa, diced (about 3/4 cup)

Directions
Bake the pastry shells according to the package directions. Remove from the baking sheet and cool on a wire rack.

Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, red pepper, garlic powder and ground red pepper. Cook for about 5 minutes or until tender. Stir the soup, water, chicken, shrimp, and kielbasa into the skillet. Heat to a boil. Reduce the heat to low. Cook for 5 minutes.

Spoon about 1/3 cup of the chicken mixture in each shell. Serve immediately.

Italian Crescent Roll Casserole

2012-01-24T11:50:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Tuesday, January 24, 2012 at 11:50am

Italian Crescent Roll Casserole

1 lb. lean ground beef
1/4 cup chopped onion
1 cup prepared spaghetti sauce
1 1/2 cups shredded mozzarella or Monterey Jack cheese
1/2 cup dairy sour cream
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup grated Parmesan cheese
2 tablespoons margarine or butter, melted

1. Heat oven to 375 degrees F. In large skillet brown ground beef and onion until beef is thoroughly cooked; drain. Stir in spaghetti sauce, heat
thoroughly.

2. In medium bowl, stir together mozzarella cheese and sour cream.

3. Pour hot meat mixture into ungreased 12x8 (2-quart) baking dish or 9 1/2 or 10-inch deep dish pie pan. Spoon cheese mixture over meat mixture.

4. Unroll dough over cheese mixture.* In small bowl, combine Parmesan cheese and margarine; spread evenly over dough.

5. Bake at 375 degrees F. for 18 to 25 minutes or until deep golden brown. Garnish with chopped, fresh parsley.

6 servings

TIP: *If using pie pan, separate dough into 8 triangles. Arrange points
toward center over cheese mixture, crimping outside edges if necessary.

What Hits the Spot When the Dinner Bell Rings

2012-01-24T11:17:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Tuesday, January 24, 2012 at 11:16am

Easy Cowboy Chicken Casserole
Ingredients

8 chicken drumsticks, skin removed and all excess fat removed
8 ounces low fat smoked sausage, sliced
32 ounces fat free barbecued baked beans (use canned or homemade)
15 ounces frozen whole kernel corn, thawed
15 ounces can black beans, well rinsed and drained
1 3/4 cups frozen baby lima beans, thawed
1 1/2 cups onions, chopped
1 cup your favorite tomato sauce
1 1/2 cups baked corn tortilla chips, crushed

Instructions

Heat oven to 375 degrees F.
Have a shallow 3-quart baking dish ready.
In the baking dish, mix together the chicken, sausage, baked beans,
corn, black beans, lima beans, onions and tomato sauce.
Cover and bake 1 hour.
Uncover and sprinkle with chips.
Bake uncovered for 15 minutes longer, or until the chicken is cooked
through.

Slow Cooker Chicken Chowder
Chowder
1 1/4 pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup Land O LakesÂ® Half & Half
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened

Topping
2 tablespoons Land O LakesÂ® Butter
1/2 cup dried breadcrumbs

Combine all chowder ingredients except half & half, cornstarch and cream cheese in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until potatoes are tender.

Combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting for 15 to 30 minutes or until mixture is thickened.

Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, until golden brown (4 to 5 minutes). Set aside.

Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with 1 tablespoon topping.

Recipe Tip
- To assure food is cooked evenly and done in the time range listed in the recipe, it's important to cut the ingredients the size indicated in the recipe. Be sure not to peek during slow cooking as each time the cover is removed, enough heat is lost to add 10 to 15 minutes on to the total cooking time.

Crockpot Chicken Tikka Masala
Ingredients
1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
2 teaspoons garam masala (Indian spice blend)
kosher salt and black pepper
1 1/2 pounds boneless, skinless chicken thighs (about 8)
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 tablespoon fresh lemon juice
1 cup basmati or some other long-grain white rice
1/2 cup heavy cream

Directions

In a 4- to 6-quart crockpot, combine the tomatoes, onion, garlic, tomato
paste, garam masala, 1¾ teaspoon salt, and 1¼ teaspoon pepper.
Place the chicken on top of the vegetables, cover, and cook until the
chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours.

In a small bowl, toss the cucumber and cilantro with the lemon juice and
1¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
Twenty minutes before serving, cook the rice according to the package
directions. Just before serving, stir the cream into the chicken tikka masala.
Serve over the rice with the cucumber relish.

HEALTHY MINESTRONE SOUP                          Makes 8 servings.
Grated parmigiano reggiano cheese
1 cup spinach, coarsely chopped
1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together
with twine
4 cups low sodium chicken stock
1/2 bunch Swiss chard, finely sliced
1/4 pound thinly sliced bacon or pancetta, cut into thin strips
4 cloves garlic, chopped
1 large onion, chopped
Salt and Pepper
3 cups canned cannellini beans
3 medium tomatoes seeded, diced
1 large potato, cut into 1/2" cubes
1/2 head cabbage, finely sliced, blanched, drained
2 large carrots, diced
2 large stalks celery, chopped
3 tbs olive oil

Heat oil in a pot. Add onion, celery, garlic, carrots and bacon and cook until
soft. Add 4 cups water, cabbage, chard, potato, stock, tomatoes, and herb
bouquet. Bring soup to a simmer and cook 30 min. Place half of the beans in a
food processor or blender and process until smooth. Add bean puree and whole
beans to soup and simmer 10 min. Add spinach and cook 2 more min. Season with
salt and pepper. Ladle soup into bowls and garnish with cheese, then SERVE.

CRISPY CHICKEN BITES                                      Makes 8 servings.
2 cups unsweetened whole grain cereal flakes, crushed
1/2 cup lowfat buttermilk
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4" pieces
Salt and Pepper
Quick dipping sauces, recipes below

1. Heat oven to 425°. Line 2 rimmed baking sheets with parchment paper.

2. In a bowl, combine buttermilk, 1/2 tsp salt and 1/4 tsp pepper. Place crushed
cereal in a bowl.
3. Dip chicken in buttermilk letting excess drip off, then coat in cereal and
place on the baking sheets. Bake until chicken is golden brown and cooked
through, 12 min. SERVE with dipping sauces...HONEY MUSTARD DIPPING
SAUCE---Combine 1/2 cup whole grain mustard and 1/4 cup honey. BUFFALO DIPPING
SAUCE---Combine 1/2 cup hot sauce and 1/2 cup ketchup.

SPORTY FOOTBALL CAKE                                Makes 24 servings.
Green gel or paste food color
4.4 oz ready to use rolled fondant primary colors multipack
Two 12 oz containers vanilla frosting
Two 16 oz boxes poundcake mix
1 2/3 cups milk
16 oz container chocolate frosting
12 oz pkg mini semisweet chocolate chips
1/2 cup butter, room temp
4 large eggs
Parchment paper, 9" piece cardboard, pastry bags, couplers, 1/4" round
decorating tip, open star

1. Heat oven to 350°. Coat a 13x9" cake pan and two 9" round cake pans with
cooking spray. Line bottoms with parchment paper, coat with spray.

2. Combine 2 eggs, 2/3 cup milk and 1/4 cup butter in a bowl. Add 1 box cake mix
and beat until incorporated. Stir in 1 cup chocolate chips. Transfer mixture to
13x9" pan, reserve bowl. Bake until done, 30 min. Let cool in pan 10 min. before
transferring to a wire rack to cool completely. When cool, invert cake onto a
platter and frost with 1 container vanilla frosting.
3. In a bowl, microwave remaining chocolate chips on high until melted and
smooth. Using reserved bowl, combine remaining milk, butter, 2 eggs and melted
chocolate. Add remaining box cake mix and beat until incorporated. Divide batter
between round cake pans and bake until done, 35 min. Invert cakes onto wire
racks remove paper and let cool completely.
4. MAKE THE STENCIL---Trace the bottom circle of a round cake pan onto the
cardboard, then draw an arched line inside the circle to create a football shape
thats 8 1/2x7", cut out shape. Working on a cutting board, place the round cakes
on top of one another. Place the stencil on top of the cakes and using the
stencil as your guide, trim the cakes, you will have 2 footballs and 2 crescent
shaped pieces.
5. Cut the crescent shaped pieces in half crosswise, making 4 smaller pieces.
6. Nest 2 pieces end to opposite end, place on sheet cake almost at midpoint,
with inside arch angled toward left bottom corner of sheet cake. Place another
piece on top, this will act as a support for the football. Frost all 3 pieces
with 2/3 cup of the remaining vanilla frosting. Discard or eat the remaining
crescent shaped piece.
7. Place one of the football shaped cake layers on top of the stencil, frost the
top of the cake with 1/2 cup of the chocolate frosting and place the second cake
layer on top. Frost sides and top with remaining chocolate frosting. Fill a
pastry bag fitted with a round decorating tip with 1/2 of the remaining vanilla
frosting and pipe laces and stripes on the top.
8. Lift the football cake and cardboard under it onto sheet cake, resting it on
supports so that the bottom point of the football lines up with the left bottom
corner of the sheet cake. MAKE THE TEE---Roll colored fondant into a 17" rope,
3/4" thick. Cut off a 3" piece, set aside. Center the rope at the bottom point
of the football cake and wrap both ends of the fondant around the edges of the
cake, pressing them into the sheet cake to secure until just beyond the the
white stripes. Lift remaining fondant ends upright and press against frosted
cake. Place a wooden pick into one end of the reserved 3" rope, insert pick into
fondant at bottom point of football cake, trim tops of the fondant so they are
all equal in height.

9. Tint the remaining 1/2 cup vanilla frosting green. Place in pastry bag fitted
with star decorating tip and pipe grass at the base of the football and tee,
then SERVE.

Taco Bake
refrigerated pkg pizza crust or crescent rolls
1 1/2 lbs hamburger
8 oz tomato sauce
1 pkg taco seasoning
2 cups mozarella cheese
2 cups cheddar cheese
Doritos
Toppings (any or all): lettuce, sour cream, black olives, salsa

Brown hamburger
Mix tomato sauce & taco seasoning together in a separate dish. Add to hamburger
when complete
Put pizza crust in 9x13 pan.
Add hamburger mix to top of crust
Put cheese on top of hamburger mix
Crush as many Doritos on top as you like
Bake at 350 for 25-30 minutes
Add toppings before eating

Cheddar Cheese Grits
2 1/2 c Water
1 c Milk or Half-&-Half
2 tb Butter
1 1/4 ts Salt
3/4 c Grits
1 c Cheddar cheese extra-sharp grated

Combine water, milk, 1 tb butter & 1 ts salt.
Bring to a boil over med-high heat.
Add grits in a slow stream while you are whisking.
Reduce heat, cover then simmer while stirring often with a wooden spoon until
grits are very thick.
Remove pan from heat then stir in Cheddar cheese.
Cover to keep warm.
Serve warm.

Hot Tips and Dishes of the Day

2012-01-24T08:31:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Tuesday, January 24, 2012 at 8:30am

FRUGAL TIPS OF THE DAY

Use a Vinyl Coupon Sorter for Receipts
I have a vinyl coupon sorter that is divided into categories (Grocery, Target, etc. and family members names and receipts awaiting reimbursement or rebates) Each time I purchase an item, I place the receipt in the corresponding file. Be sure to get into the regular habit of doing this or your file will cause you more aggravation than it is worth!
When I need to make a return or request a price adjustment the receipt is available. About once a month, I empty the receipts in an envelope and save for about a month before shredding. Occasionally, I'll get to the grocery store without my coupons. When I get home, I match up my coupons with the receipt and have them redeemed the next time I am at the store.

Freeze Sliced Beets
While reading the solutions to the question about freezing cooked beets, I realized I could freeze them like I do fresh berries. I put a sheet of waxed paper or parchment paper in an 8x8 inch pan, then layer the cooked, sliced beets so they freeze individually.
When frozen, release from the paper into a freezer bag. When defrosted, they will be able to be used in a salad or re-heated.

Use Magnetic Strip For Hair Accessories
Current Contest Contender!
Thumbs Up!This post has been entered into one of our contests. Thumbs ups are used to help our editors pick the winners.
I went to the Dollar store and found a magnetic strip. Just peel off the backing and stick to wall in the bathroom or bedrooms, I used tacks to secure it on the wall.Then you can stick on bobby pins,pony tails,and barrettes.This makes them easier to find.

Microwaving Squash
I love squash, but it takes so long in the oven so I use the microwave.
Cut in half, remove seeds, place cut side up.

Acorn Squash (1 1/2 lbs.) 8 to 10 minutes
Butternut Squash (3 lbs.) 10 to 14 minutes
Spaghetti Squash (3 lbs.) 10 to 14 minutes

Test for doneness! All microwaves are not created equal.

THE DAILY DISH

Fruit Salad
Ingredients:

1 - 20 oz. can chunk pineapple, with juice
1 - 3 oz. package instant vanilla pudding
1 can drained mandarin oranges
Cut up apple, banana and and one or two more fresh fruits you like.

Directions:
Early in the day or the night before, gently mix the pineapple and oranges with the dry pudding. Chill. Before serving, add the apple, banana and other fruits. Chill for an hour if you like but it's not necessary, unless you want chilled apples and bananas.

Quick and Delicious Black Bean Chili
Ingredients:

2 -15 ounce cans black beans
2 medium sized yellow onions
2 jalapeno chiles, seeded and chopped, added to taste
4 medium sized tomatoes, skinned and chopped
4 cloves garlic, crushed
2/3 cups dry sherry
2/3 Tbsp. coriander (or cilantro)
2 tsp. chili powder
1 tsp. salt
1 tsp. cumin
1 tsp. freshly ground black pepper
Top with Monterrey jack cheese

Directions:
Drain and wash black beans and place in pot with a tight fitting lid.
Add the onions, chiles, tomatoes, garlic, sherry, coriander (or cilantro), chili powder, salt, cumin and black pepper to the beans in the pot. Mix well, cover with lid and bring to a gentle boil.
Reduce the heat to low and let it simmer for 45 minutes. Stir occasionally.
Before serving, add the remaining coriander or other seasoning to taste if necessary. Serve with some Monterrey jack cheese on top.

Pot Roast Pizzaiola

4 - 5 lb boneless chuck roast
20 - 28 ounce jar of spaghetti sauce (I used a chunky garden style so I wouldn't have to cut extra peppers, garlic and tomatoes)
1 yellow onion, peeled and diced

Place the onions in an even layer in the bottom of a 5 - 6 quart crock pot. They will serve as a bed for the meat to rest on. Lay your roast on top of the onions and then evenly pour the jar of sauce over top. Cook on high for 3 - 5 hours or on low for 6 - 8 hours. Slice or shred and serve with your favorite starchy side.

Chinese Egg Drop Soup
Ingredients
- 4 cups chicken broth, condensed
- 2 tbsp soy sauce
- 1 tbsp dry sherry
- 1 tbsp cold water
- 1 tbsp cornstarch
- 2 eggs well beaten
- 2 green onions,thinly sliced diagonally
- 2 tsp dark sesame oil
Directions
1. Combine broth,soy sauce,sherry in a large saucepan;bring to boil over high heat.reduce heat to low;simmer 2 min.
2. stir water into cornstarch in small bowl;mix well.stir mixture into soup;simmer 2 to 3 min or until slightly thickened.
3. stirring constantly in one direction,slowly add beaten eggs into soup in thin stream.stir in green onions.remove from heat;stir in sesame oil.serve immediately!!

recipe and tip source: thriftyfun.com

From Oven to Table, Tips and Dishes

2012-01-23T12:06:00.000-06:00

by All it Takes is a Can Opener & Crockpot on Monday, January 23, 2012 at 12:05pm

FRUGAL TIPS OF THE DAY

Make Your Own Peanut Butter
It's easy to save money on peanut butter. Buy bulk, unsalted peanuts and grind in a blender. Add salt as needed. We get our peanuts for $1.25 lb. I like $2.50 for a big jar of peanut butter, rather than $7 a jar, don't you?

Checking Oil Temperature When Frying Dip a toothpick or a match (be sure it's made of wood!) in the hot oil. If it's ready for frying, there will be tiny bubbles around it as if the wood is "boiling". If it's not ready yet, try again.

DAILY DISHES

Baked Pork Chops
Ingredients:

4 center cut pork chops
1 pkg. dry onion soup mix
1 Tbsp. brown sugar
1 cup hot water

Directions:
Place pork chops in a 9x13 baking pan. Mix the onion soup mix, brown sugar and water together. Pour over the pork chops Cover and bake at 350 degrees F for 45 minutes or until done.

Baked Chop Suey
Great Oriental flavored dish!
Ingredients:

1 lb. ground beef
2 Tbsp. shortening
2 medium onions, chopped
1/2 cup celery, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 cups warm water
1/2 cup rice, uncooked
2 tsp. soy sauce
1 tsp. Worcestershire sauce
Chinese noodles

Directions:
Brown beef in shortening. Mix next 8 ingredients, rinsing soup cans with warm water. Place in casserole dish. Bake at 350 degrees F for 1 hour. Top with Chinese noodles and bake an additional 15 minutes.

Stuffed Pork Loin
Ingredients:

1 lb. pork tenderloin
1/2 cup finely chopped almonds
2 Tbsp. olive oil
3 1/2 oz. raw prosciutto, finely chopped
2 garlic cloves, minced
1 tsp. dried oregano, or 1 Tbsp. fresh oregano, chopped
finely grated peel of 2 lemons
4 shallots, finely chopped
3/4 cup ham or chicken stock (I use ham boullion in water)
1 tsp. sugar

Directions:
Cut the pork into 4 equal pieces. Place the pork between sheets of waxed paper and pound each piece with a meat mallet or the end of a rolling pin to flatten it.
Cut a horizontal slit in each piece of pork to make a pocket.
Place the almonds on a cookie sheet. Lightly toast the almonds under a medium-hot broiler for 2 - 3 minutes, or until golden.
Mix the almonds with 1 Tbsp. oil, prosciutto, garlic, oregano, and the peel from one lemon. Spoon the mixture into the pockets in the pork.
Heat the remaining oil in a large skillet. Add the shallots and cook, stirring, for 2 minutes.
Add the pork to the skillet and cook for 2 minutes on each side, or until browned all over.
Add the stock or bouillon to the pan. Bring to a boil, cover, and leave to simmer for 45 minutes, or until tender. Remove the meat from the pan and set aside, keeping it warm.
Add the lemon peel and sugar to the pan and boil for 3 - 4 minutes, or until reduced and syrupy. Pour the lemon sauce over the pork and serve immediately. This is very good with rice or pasta.

Recipe Source: thriftyfun.com

Nothing Says I Love You Like Hand Dipped Chocolates

2012-01-22T11:51:00.000-06:00

by All it Takes is a Can Opener & Crockpot on Sunday, January 22, 2012 at 11:50am

Chocolate Mint Truffle Recipe
Ingredients:

3 tablespoons heavy cream or whipping cream
1/2 cup fresh mint leaves
8 ounces top-quality white chocolate, chopped into small pieces*
2 tablespoons white or green creme de menthe liqueur
1/4 cup unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped into small pieces* * Use a good-quality chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with.

Preparation:
In a medium-sized saucepan over medium heat, heat the cream and mint leaves just to a slight boil. Remove from heat and let the cream and mint leaves infuse to flavor the cream for approximately 2 to 3 minutes. Strain mint leaves out of the cream; discard mint leaves.
Add the white chocolate pieces, creme de menthe, and butter to the hot cream; allow to stand for 5 minutes. Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and is smooth. This is now called a "ganache."
When the ganache is first made, it is still too warm and soft for easy handling. Pour the chocolate mixture into a shallow bowl and cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Pace the ganache in the freezer until firm (about the consistency of modeling clay) but not frozen, about 30 to 45 minutes.

Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the ganache into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of while chocolate balls in the freezer until firm.
In the top of a double boiler over hot water, melt the bittersweet chocolate until smooth. Dip the frozen white chocolate balls in the melted chocolate. Try to coats the balls evenly and try to minimize the amount that drips off the balls onto the wax paper. Place dipped truffles on another cookie sheet lined with wax paper. NOTE: A small fork or chopsticks are great to use as dipping tool.
Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, they should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve. Makes 3 dozen truffles.

Deep-Fried Chocolate Truffles

Ingredients: 16 ounces semi-sweet chocolate
8 ounces heavy cream or whipping cream
1/2 pound French bread, preferably stale
1 tablespoon ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour (for dusting)
3 eggs, beaten
Vegetable oil (for frying)

Preparation:Use a heavy serrated knife (or a chocolate chopper) to shave off shards of chocolate; these can then be chopped again with the knife, or transferred to a food processor fitted with a steel blade and pulsed briefly; be careful not to let the chocolate melt in the processor bowl. NOTE: Ganache can be lumpy if the chocolate is not chopped into very fine pieces before being combined with the hot cream. If the chocolate pieces are larger than 1/4 inch, they will not melt completely and the resulting ganache will have lumps.
Place chocolate pieces in a large bowl.
In a medium-sized saucepan over medium heat, heat the cream just to a slight boil. Immediately pour the boiling cream over the chocolate pieces and allow to stand for 5 minutes. Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable. This is now called a "ganache." When the ganache is first made, it is still too warm and soft for easy handling. Cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming.

At this point, place ganache in the freezer for approximately 3 hours or until it is the consistency of modeling clay. Every 30 minutes give it a gentle stir to keep it from separating.

Line a sheet pan or cookie sheet with waxed paper and roll the ganache into small balls about 3/4-inch diameter and arrange them on the sheet pan. Put them back into the freezer for about an hour (while you were working them, the chocolate began to melt and they must be stiff for the next step).
You will want the bread very dry for this. NOTE: If you have fresh bread, slice it very thin and place it in a barely warm oven for ten minutes until it feels dry. Use a food processor to grind the bread into crumbs, adding the sugar and cinnamon. You're looking for the consistency of kosher-salt.
Set three bowls out across your work surface, left-to-right (if you're right handed). In the 1st bowl you'll have the flour; in the 2nd bowl, the beaten eggs, and in the 3rd bowl, put about a quarter of the bread crumbs. As you progress, the crumbs will become contaminated with the eggs, so you'll want to freshen them with dry crumbs from the stock.
Using your left hand, take a piece of the ganache and roll it in the flour, and drop it into the egg. With your right hand, coat well with the egg, and transfer it to the bread-crumbs. Coat well and transfer to another half-sheet tray covered with waxed paper. After all the balls have been coated, repeat the process - flour, egg, bread-crumbs. At the end of the second coating they should be almost the size of a golf-ball. Back into the freezer for at least an hour, or even overnight. If you're going to keep them longer than that, put them on layers of waxed paper in a air-tight container.
When ready to serve, put vegetable oil into your fryer and bring it to 375 deg F. Fry two balls at a time. Transfer the cold truffles into the oil and let them fry for almost a whole minute. The coating will be golden brown and slightly hard (the sugar will be nicely caramelized). Let dry on paper-towels. Serve them while warm, but not not (you do not want to burn your guests mouths). Makes 3 dozen truffles.

Pecan Chocolate Toffee - Saltine ToffeeIngredients: 1 sleeve saltine crackers or enough to line your baking tray
1 cup unsalted butter
1 cup firmly-packed brown sugar*
2 cups semi-sweet chocolate chips
1 cup chopped pecans, toasted*** I used 1/2 cup light brown sugar and 1/2 cup dark brown sugar. Be sure to use a good-quality brown sugar such a C&H.
** To toast the pecans, preheat oven to 375 degrees F. Spread pecans on a cookie sheet. Bake about 5 minutes until lightly browned. Watch closely so they will not burn.

Preparation:
Preheat oven to 350 degrees F. spray a non-stick baking tray (inside measurement approximately 10- by 15-inch) with non-stick cooking spray.
Line the saltine crackers, close together, on the prepared baking tray.
In a medium saucepan over medium-high heat, melt butter and brown sugar together. Let simmer, stirring often, approximately 3 to 5 minutes or until the mixture turns to a nice caramel color and the butter and sugar come together.
Pour the brown sugar sauce over the top of the saltine crackers, spreading with an offset spatula, making sure the sauce covers the crackers well. Bake for 15 minutes.
Remove from oven and immediately sprinkle chocolate chips over the top of the crackers. As the chocolate starts to melt, spread an even layer over the caramel/sugar mixture. Sprinkle with the toasted pecan. With the back of a wooden spoon, press the nuts into the chocolate.
Set aside and allow to cool completely (you can even place it in the refrigerator for a few minutes to harden it faster). When cool, break the toffee into random-size pieces.
The toffee can be stored in an airtight container or up to 1 week. Makes a large amount.

Fleur de sel Caramels

Ingredients: 1 1/2 cups (10 1/2 ounces) granulated
sugar
1/2 vanilla bean, split horizontally
2 tablespoons (1 1/2 ounces) light corn syrup
1 cup (8 ounces) heavy whipping cream
1 tablespoon (1/2 ounce) unsalted butter with 82% butterfat, chilled
1/2 to 1 teaspoon Fleur de sel saltin fine grains
4 ounces bittersweet chocolate

Preparation:Line the bottom of an 8-inch baking pan with Parchment Paper. Lightly coat the paper and the sides of the pan with vegetable oil. I like to use the Silicone Baking Mats.

Put the sugar in a medium heavy-bottomed pot. Scrape the seeds from the vanilla bean into the pot. Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar melts. Then continue to cook, without stirring, until the sugar turns dark amber, approximately 5 to 6 minutes (to check the color, dab a small amount of the syrup on a white plate). If any crystals form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush. When the sugar is the correct shade, stir in the corn syrup.

While the sugar is cooking, bring the whipping cream to a boil in a small saucepan over medium heat. Remove the pot with the hot sugar from the heat and put a sieve or splatter guard over it. Wearing an oven mitt, slowly pour the hot cream into the sugar syrup a little at a time. The mixture will sputter and foam. Be careful, as it is very hot. When the bubbling subsides, return the pan to medium heat and cook, undisturbed, until the mixture registers on 248°F. on a candy thermometer, approximately 5 minutes or when a small amount of sugar syrup is dropped into very cold water, it forms a ball that holds its shape when pressed. Remove from the heat, immediately add the butter, and stir with the wooden spoon. Add the Fleur de sel salt and stir until evenly distributed.

Pour the caramel into the prepared pan and let cool at room temperature.
Invert the pan of cooled caramel onto a work surface. Peel off the parchment paper, if using. If you dipping the caramels in chocolate, line a sheet pan with parchment paper. Using a ruler as a guide, cut the caramel square into 1-inch squares with a lightly oiled knife. Temper the chocolate. Learn How To Melt and Temper Chocolate.
After the chocolate is tempered, dip the caramel squares in the chocolate. Place them on the prepared sheet pan. Sprinkle each square with a few grains of fleur de sel salt before the chocolate sets. When the chocolate has set, store caramels in a cool, dry place, not in the refrigerator. Makes about 50 pieces.

Chocolate Fudge Recipe

Ingredients:

1 1/2 cups granulated
sugar
2/3 cup (5 fluid ounces) Carnation Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 ounces) semisweet chocolate
morsels (chips)
1/2 cup chopped pecans or walnuts, optional
1 teaspoon pure vanilla extract
Preparation:
Line an 8-inch square baking dish with either aluminum foil or waxed paper.
In a large saucepan, combine sugar, evaporated milk, butter, and salt. Over medium heat, bring to a full rolling boil, stirring constantly. Let boil, stirring constantly, for approximately 4 to 5 minutes. Remove from heat.
Stir in marshmallows, chocolate morsels, nuts, and vanilla extract. Stir vigorously for approximately 1 minutes or until marshmallows are completely melted.
Pour the fudge mixture into the prepared baking pan. Refrigerate for at least 2 hours or until firm. When firm, lift from pan and remove foil. Using a sharp knife, cut the fudge into squares.

Yields 48 pieces.
Variations:

Milk Chocolate Fudge
Substitute 1 3/4 cups (11.5 ounce package) Milk Chocolate Morsels for Semisweet Chocolate Morsels.

Butterscotch Fudge
Substitute 1 2/3 cups (11 ounce package) Butterscotch Flavored Morsels for Semisweet Chocolate Morsels.

Peanut-Chocolate Fudge
Substitute 1 2/3 cups (11 ounce package) Peanut Butter & Milk Chocolate Morsels for Semisweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

When the Dinner Bell Rings

2012-01-22T10:08:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Sunday, January 22, 2012 at 10:07am

Chicken Soup
Ingredients:

1.5 kg (3 1/3 lbs.) chicken pieces - wings, thighs, breast, etc.
1 large onion, cut small
2 whole parsnips, peeled
2 whole carrots, peeled
1 stalk celery
1 tsp. each dried basil, oregano, thyme, and parsley
pepper, to taste
1/2 cup pasta noodles

Directions:
Cut chicken into bite size pieces. Dice vegetables. Put everything into a pot and cover generously with enough water. Over high heat bring to boil, then lower heat and simmer for about an hour.

Cheeseburger Dip
Ingredients:

1 lb. hamburger
1 medium onion
1 can mushroom pieces
1 can nacho cheese soup
1 can cheddar cheese soup
1 (16 oz.) jar Cheez Whiz

Directions:
Brown hamburger and onion in skillet; drain well (extra moisture may cause mixture to be thin). Add remaining ingredients to hamburger mixture, and heat until bubbly. Best made the day before to give time for the flavors to blend. It can be heated in microwave, or put into crock pot and heated for several hours on low. For a hotter flavor, you can add jalapeno peppers ( I don't). Serve with tortilla chips.

Slow Cooker Chicken Marsala
8 servings

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) Green Giant® sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place
garlic and oil. Sprinkle chicken with salt and pepper; place in cooker
over garlic. Place mushrooms over chicken; pour wine over all. 2
Cover; cook on Low heat setting 5 to 6 hours. 3 Remove chicken from
cooker; place on plate and cover to keep warm. In small bowl, mix
water and cornstarch until smooth; stir into liquid in cooker.
Increase heat setting to High; cover and cook about 10 minutes or
until sauce is slightly thickened. 4 Return chicken to cooker. Cover;
cook on High heat setting 5 minutes longer or until chicken is hot. 5
To serve, spoon mushroom mixture over chicken breasts; sprinkle with
parsley.
Serve on a bed of white rice with a green salad.
Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste
too acidic.

Slow-Cooked Paprika Chicken with Mashed Potatoes
6 servings

1 1/4 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups sliced fresh carrots
1 medium onion, halved, sliced
1 medium green bell pepper, chopped
3 teaspoons paprika
1/2 teaspoon peppered seasoned salt
1 (10 3/4-oz.) can condensed cream of chicken soup
1 cup Green Giant® Frozen Sweet Peas, thawed
1/2 cup sour cream with chives
4 cups prepared mashed potatoes
Cooked real bacon pieces, if desired

1 In 3 1/2 or 4-quart slow cooker, combine chicken, carrots, onion,
bell pepper, paprika, seasoned salt and soup; mix well. 2 Cover; cook
on Low setting for 6 to 8 hours. 3 About 10 minutes before serving,
stir thawed peas and sour cream into chicken mixture. Cover; cook an
additional 10 minutes or until thoroughly heated. Serve chicken
mixture with mashed potatoes; sprinkle with bacon.
Paprika is made from ground dried red peppers. Hungary and Spain make
the finest paprika. Supermarkets carry mild paprikas, while ethnic
markets carry more pungent varieties.
Cut the fat by about 5 grams per serving by substituting reduced-fat
cream of chicken soup and nonfat sour cream for the regular versions.
A simple tossed green salad and pecan shortbread cookies complete the meal.

Tomato Spaghetti Bake
Ingredients

1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 (28 ounce) can Red Gold® Crushed Tomatoes
1 (8 ounce) can Red Gold® Tomato Sauce
8 ounces spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
2 eggs , beaten
1 teaspoon butter
1 cup cottage cheese
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350o F. In a large skillet, brown ground beef,
onion and green bell pepper; drain well. Stir in RED GOLD®
CRUSHED TOMATOES and RED GOLD® TOMATO SAUCE; stir to combine.
In a large bowl combine spaghetti, Parmesan cheese and eggs;
mix well.
In a 9X13 inch baking dish place ½ of the meat and tomato
mixture. Top with ½ of the spaghetti. Spread ½ cottage cheese
over spaghetti layer. Repeat layers. Sprinkle top with
mozzarella cheese. Bake for 20 minutes or until cheese melts.

Quick Tips and Frugal Dishes

2012-01-21T08:38:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Saturday, January 21, 2012 at 8:37am

THE FRUGAL IDEAS:

Preserving the Tops of Frosted Cakes
Do you hate it when you have a lovely frosted cake and you don't know how to cover it without the frosting sticking to the foil or other covering? The little plastic "tripods" that come with your pizza are ideal when lightly placed atop the cake for gently lifting the foil or other covering from your frosted cake. Also, toothpicks work just as well.

Homemade Vapo Rub
You can use metal tins, or moisturizer container will work as well. Size of your container will determine how much you make so ingredients are listed in parts.
Ingredients

2 parts coconut oil
1 part beeswax
eucalyptus essential oil (10 drops per oz.)
white camphor oil 5 (drops per oz.)

Directions
Melt oil and beeswax in pan, add essential oils. Pour into your container. The salve will harden in 10 to15 minutes. If too soft, re-melt and add more beeswax. If too hard, re-melt and add more oil.

Using Slow Cooker Liners
We all know how easy it is to use a slow cooker to make dinner, but the clean up can be a time-consuming job. We recently found the Reynolds Slow Cooker liners at the grocery store, WalMart, etc. They have probably been on the market for a while, but we just realized how easy they make cleanup.
Put one in the slow cooker pot, put your food in it. When the meal is finished, the liner goes in the garage, then I wipe out the crock pot just to be sure it is clean and the job is done. They are quite inexpensive, especially taking into account all the time and trouble I encountered trying to get the pot clean. Because they are so easy to use, we use the crock pot much more often.

Use Beans Instead Of Meat
Try substituting expensive meat dinners with meals containing beans. Beans are cheap and full of protein.

THE DAILY DISH:

Cranberry Chicken
Ingredients:

4 whole chicken breasts, cut in half
1 bottle French dressing
1 envelope onion soup
1 can whole cranberries

Directions:
Put chicken in a 9x13 inch dish. Mix the rest of the ingredients and pour on top of chicken. Refrigerate uncovered overnight. Bake 350 degrees F for 45 minutes. Serve with rice

Watercress Salad
All natural and helps with bloating. Water-cress tastes peppery.
Ingredients:

1 pint water-cress
1 red onion, sliced anyway you prefer
French dressing (low calorie)

Directions:
Remove all bad leaves from the water-cress. Wash and drain. Place in bowl. Mix all ingredients. Top with French dressing.

Zucchini Casserole
Ingredients:

1 quart zucchini, grated
3 1/2 cups bread crumbs
1/2 cup grated cheese
2 eggs, beaten
4 Tbsp. butter or margarine, melted
1/4 tsp. salt
1 can cream of mushroom soup

Directions:
Mix all ingredients together. Bake at 350 degrees F until done, about 45 minutes. Let stand 10 minutes before serving.

Velveeta Cheese Ball
Ingredients:

1 lb. Velveeta cheese
8 oz. cream cheese
1 small jar pimento cheese spread
1 small jar bacon cheese spread
1 Tbsp. minced onion
3/4 tsp. salt
chopped pecans

Directions:
Soften cheese. Stir all ingredients together; mix well. Shape into a ball; roll in chopped pecans. Serve with crackers.

Soda Pop Candy
Supplies:

6-pack empty Coke bottles
small candies (Red Hots, Smarties, Skittles, M&Ms etc.)
nuts and/or pretzels

Directions:

Take an empty six pack of the glass Coke bottles, you will need the case as well. Wash the bottles out and dry well.
Fill each bottle with candy, nuts, pretzels or small chocolates. Pretty much whatever the recipient of the gift likes. Then put lids back on and tap lightly with a hammer to secure the lids.
Put all the bottles back in the case. Attach a Happy Valentine card on the front of the case. You can also put a ribbon around the bottles.

Chicken Soup
Ingredients:

1.5 kg (3 1/3 lbs.) chicken pieces - wings, thighs, breast, etc.
1 large onion, cut small
2 whole parsnips, peeled
2 whole carrots, peeled
1 stalk celery
1 tsp. each dried basil, oregano, thyme, and parsley
pepper, to taste
1/2 cup pasta noodles

4 large carrots, cut into diagonal slices about 1/4 inch thick
1 clove garlic, minced
1 Tbsp. olive oil
1 cup water
1 tsp. sugar or honey
1/2 tsp. cinnamon
1/4 tsp. each ground cumin and dried thyme
1/8 tsp. ground cloves
2 Tbsp. lemon juice
2 Tbsp. golden raisins

Directions:
Put the sliced carrots, garlic, olive oil, and water in a skillet. Bring to a boil and simmer until the carrots are tender, about 8 minutes.
Mix the sugar and spice and stir them in.
Increase the heat to high, and, stirring constantly, reduce the pan juices to a glaze. Immediately remove the pan from the heat.
Stir in the lemon juice and raisins. Serve.

Fruit Salad
Ingredients:

1 - 20 oz. can chunk pineapple, with juice
1 - 3 oz. package instant vanilla pudding
1 can drained mandarin oranges
Cut up apple, banana and and one or two more fresh fruits you like.

Directions:
Early in the day or the night before, gently mix the pineapple and oranges with the dry pudding. Chill. Before serving, add the apple, banana and other fruits. Chill for an hour if you like but it's not necessary, unless you want chilled apples and bananas.

Cream Cheese Frosting
This frosting is perfect for those who like a rich creamy topping that is not overly sweet.
Ingredients:

8 oz. package of softened cream cheese
2 tsp. vanilla extract
2 cups powdered sugar
1 softened stick of butter (1/2 cup)

Directions:
Place softened butter and cream cheese in a bowl.
Add vanilla.
Slowly mix in powdered sugar.
Use immediately or over and store in refrigerator until ready to use.

Pasta Sauce from Frozen Tomatoes
This is a multi use pasta sauce made from tomatoes frozen from my garden bounty. Economical, easy to make, and more flavorful than store bought. I remove seeds from my tomatoes before freezing for smoother sauce.
Ingredients:

1 gallon frozen tomatoes (or 4 large cans crushed tomatoes)
3 minced garlic cloves
1/2 cup minced onion
1/4 cup olive oil
1/3 cup sugar
2 tsp. salt (more or less to taste)
1 tsp. black pepper
1 Tbsp. basil
1 Tbsp. oregano
Seasonings can be adjusted to suit taste

Directions:
Thaw tomatoes, puree in blender. Saute onion and garlic in olive oil until crisp tender. Using a large dutch oven saucepot, add tomatoes, seasonings and sauteed garlic and onions. Heat on medium to boiling, reduce heat to low, cover and simmer for at least 2-3 hours, stirring every 15-20 minutes.
At this point, if thicker consistency is desired, remove lid and up heat to medium , stirring until more liquid is absorbed. The longer this simmers the better it is.
When done you can either jar into quarts and process according to jar manufacturer directions, or let cool completely and ladle into quart freezer bags and freeze.
Add hamburger or other meats to sauce before serving. Great on any pasta dish!

Recipe Source: thriftyfun.com

Quick and Easy Dishes

2012-01-20T12:25:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Friday, January 20, 2012 at 12:24pm

Chicken a la Good
4 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
garlic salt to taste
ground black pepper to taste
1/2 pound thinly sliced ham
4 slices Swiss cheese
8 slices bacon
1 (14.5 ounce) can chicken broth

Preheat oven to 375
Sprinkle each flattened breast with garlic salt and pepper to taste on both
sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll
each breast up like a cinnamon roll. Secure with a
toothpick if necessary. Wrap a piece of bacon loosely around each roll.
Place the rolled breasts in a 2 quart glass baking dish and pour in
chicken broth. Bake for 30 to 35 minutes in the preheated oven, or until the
juices run clear. Broil for a few minutes before serving to crisp up the bacon.

Roast Bell Peppers Stuffed with Pasta and Tomatoes
4 medium yellow or red bell peppers
2 oz capelli de angelo or very thin spaghetti, about 1 cup
1/3 cup extra virgin olive oil
12 ripe cherry tomatoes, quartered
2 garlic cloves, finely chopped
1/4 cup chopped fresh basil leaves
1/2 cup pine nuts, coarsely chopped
1/2 tsp. dried hot red pepper flakes, optional
1 cup freshly grated pecorino Romano cheese
Sea salt and ground black pepper

Slice tops off bell peppers and reserve. Scrap out and discard all seeds and
white pith. Set peppers upright in lightly oiled dish small enough to fit them
snugly. If they don't stand upright, shave a little piece off the bottom but
not right through.
Cook pasta in plenty of boiling salted water til just al dente, about 8 minutes
or according to package directions. Drain well and toss with 2 Tbsp. of the
olive oil.
Put tomatoes in a bowl with another 2 tablespoons of oil, the garlic, basil,
pine nuts, pepper flakes, if using and pecorino and mix well. Season to taste
with salt and pepper
Add pasta to peppers, filling the by two thirds, then spoon in tomato mixture.
Put pepper lids on top and brush liberally all over with remaining olive oil.
Bake in preheated 425 oven for 25 to 30 minutes or til peppers start to wrinkle
and blister. Serve hot or at room temperature.
These bell peppers are a vegetable and pasta course in one. They should be
luscious and soft, with a wrinkled browned exterior. The garlicky tomatoes keep
the pasta moist, and the pepper flakes and pecorino give a hint of
sharpness.This is a good antipasto and also a good accompaniment for fish.
Serves 4

ROAST BEEF SANDWICHES Makes 4 sandwiches.
1/4 cup drained mild or pickled banana pepper rings
4 soft hoagie rolls with sesame seeds
1 tbs reduced sodium Worcestershire sauce
4 slices deli provolone cheese, cut in half
3/4 pound thinly sliced deli roast beef
10.5 oz can condensed French onion soup

Heat oven to 400°. Heat soup and Worcestershire in saucepan to a boil. Add beef
and heat through. Divide beef among rolls. Top beef with cheese slices and place
sandwiches onto baking sheet. Bake 3 min. or until sandwiches are toasted and
cheese is melted. Spoon soup mixture onto sandwiches. Top each sandwich with 1
tbs pepper rings, then SERVE.

Bacon Cheeseburger Soup
1 lb gr beef cooked and crumbled and well drained
1/3 lb bacon chopped and cooked
2 carrots sliced
1 bunch gr onions chopped tops and all
1/3 head of cabbage shredded
2 t. granulated garlic
2 t. mixed seasoning of your choice(optional)
6 potatoes cubed and partially cooked
1 can tomatoes drained and chopped
1/3 lb cheddar cheese
2 cans chicken broth
1 C or more buttermilk
3 T flour and 3 T butter made into a roux
2 cans water
salt and pepper to taste

Brown meats adding onions and celery to soften.- drain well. Cook potatoes
about 1/2 done. Mix meat, potatoes, veggies,water and broth and cook for
about 15 minutes or until potatoes and carrots are done to your liking.
Make the roux. Add enough roux to thicken to suit also adding garlic and
seasoning. Bring to a boil for a few minutes until roux is cooked. Turn
down heat and when ready to serve add the shredded or cubed cheese stir
until melted and then add the buttermilk. Be careful not to boil after
adding milk and cheese or it will curdle.

Chicken Divan
Ingredients:
2 (10-ounce) packages frozen broccoli chopped
6 cups shredded chicken cooked
2 (10 3/4-ounce) cans condensed cream of mushroom so
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter melted

Instructions:

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box.
Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put
into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon
juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make
a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square
disposable aluminum foil pans that have been sprayed with vegetable oil cooking
spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread
crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Milkshakes, Not Just for Kids

2012-01-20T10:57:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Friday, January 20, 2012 at 10:56am

Milkshakes all Grown Up

I was so surprised to find this amazing cookbook over the weekend, "I Love You Milkshake", by Krystle Nicole Russin, available from Amazon. These are not your little kid milkshakes either. Below are a sampling of some of the delicious velvety concoctions that you will find in Krystle's book and a few of our sugar-free and low-fat faves.

COGNAC CHOCOLATE MILKSHAKE
1 cup milk
• 3 scoops vanilla ice cream
• 1 tbsp sugar
• 2 cups cognac
• ½ cup pitted cherries
• 1 cup Ferro Rocher chocolate pieces
• 1 tbsp truffle oil

TIRAMISU MILKSHAKE
1 cup milk
• 3 scoops vanilla ice cream
• 1 tbsp sugar
• ½ cup chocolate Nestle Quik or Ovaltine
• ½ cup dry coffee
• 1 tsp vanilla
• 1-1½ cups angel food cake

A great non-alcoholic option may be what works for you:

FRUITY MASCARPONE CHEESE MILKSHAKE
1 cup milk
• 3 scoops vanilla ice cream
• 1 tbsp sugar
• ½ cup Mascarpone cheese
• 1 cup apricots sliced
• ½ cup peaches sliced
• 1 cup chocolate chips
• ½ cup graham crackers smashed

Or perhaps you want a full on, Asian-style beer shake:

JAPANESE BEER MILKSHAKE
1 cup milk
• 3 scoops vanilla ice cream
• 1 tbsp sugar
• 2 cups Godiva chocolate pieces
• ¼ cup sesame seeds
• 1 tbsp fresh ginger
• ¼ cup coconut shavings
• ½ cup white rice
• ½ cup Sapporo
Make sure to crush, smash, chop or do your thing with any ingredients prior to blending them. You want to protect your blender as much as possible. Also use each shake ingredient as garnish ideas. Be as creative as you can!

If you are more in to the traditional shakes, you might like this wonderful version below:

Gourmet Strawberry Milkshake
To make this a bit lighter/healthier, use frozen vanilla yogurt instead of regular ice cream. The shake will be slightly thicker with ice cream so more milk may be necessary to blend it.
1/2 cup fresh strawberries, hulled and sliced*
1 cup (1/2 pint) vanilla ice cream
2-3 tablespoons milk
1-2 tablespoons sugar
1 teaspoon vanilla extract
In a blender, combine strawberries, ice cream, milk, sugar and vanilla and blend until smooth. Add more liquid if too thick.
Serves 1.
*Adjust the amount of sugar based on how sweet the strawberries are.

Strawberry & White Chocolate Milkshake
[Makes 2]

5 large strawberries, cut into quarters
30ml melted white chocolate
2 scoops vanilla ice-cream
1/2 cup milk

In a blender, place the strawberries, melted chocolate, ice cream and milk into a blender and process until creamy and frothy.
Serve immediately.

Sugar-Free Caramel Guilt Free-ze Milkshake
Ingredients

2 tablespoons DaVinci Gourmet Caramel Sugar Free Syrup
3 scoops non-fat chocolate ice cream or frozen yogurt
1 cup cold non-fat (skim) milk

Directions
Combine the milk, syrup and two scoops chocolate ice cream or frozen yogurt in a blender. Blend until thick and creamy and pour into a glass. Top with remaining ice cream or frozen yogurt.

Sugar-Free B-52 Milkshake
Ingredients

2 tbsp (1 oz.) DaVinci Gourmet B-52 Sugar Free Syrup
3 scoops (1.5 cups) nonfat chocolate icecream or frozen yogurt
1 cup cold nonfat (skim) milk

Directions
Combine ingredients in a blender set on high speed and blend until smooth.
One 16-ounce serving

Arizona Chicken in the Crock Pot

2012-01-19T19:51:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Thursday, January 19, 2012 at 7:50pm

The chicken is all browned and in a covered dish in the refrigerator until tomorrow where it will become one of our favorite dishes.

Yield: 4 servings
4 boneless chicken breasts
1 large onion, chopped
1/2 pound shredded Cheddar cheese
1 can cream of chicken soup
1 pinch garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
Pepper to taste
1 can cream of mushroom soup
1 can Ro-Tel tomatoes

Lightly brown chicken breasts. Cut into bite size pieces. Place chicken in the bottom of crock pot. Add onion, Cheddar cheese and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours.

Serve with tortilla chips and sour cream.

Quick Tips and Hot Dishes for the Day:

2012-01-19T12:01:00.000-06:00

Quick Tips and Hot Dishes for the Day:

Make Wraps for a Quick Dinner
When you don't have enough time to cook healthy but don't want fast food, make my specialty dinner combo. Just take a roll or a wrap and add your favorite veggies, fruit, and meat. For a delicious dinner on the go and "have fun with it".

Creamed Peas
Ingredients:

1 (16 oz.) pkg. frozen peas
1/2 tsp. salt
1 tsp. sugar
1 cup water
1/2 cup milk
2 Tbsp. flour (level)

Directions:

Bring peas, water, sugar and salt to a boil. Boil only a short time so peas are still green. Make a thickening of flour and milk. Stir into peas and bring back to a boil. It should be the consistency of gravy. Add more milk, if needed.

Corn Tortillas
Mix and cover with plastic:

5 cups masa flour (masa harina)
3 cups warm water

Roll between plastic wrap and cook on a dry griddle. It's so easy.

Easy Dinner Recipes For a Week

2012-01-19T08:01:00.000-06:00

Easy Dinner Recipes For a Week

A full week of easy dinner recipes with entrees and side dishes. Our easy dinner recipes this week include a tasty alfredo baked ziti recipe, an easy to make crock pot recipe, and other home cooked favorites. It's another delicious week of easy dinner recipes!

Day One Easy Dinner Recipe

SPICY SHRIMP AND BROCCOLI WHITE RICE

½ cup water
¼ cup sake, rice wine or chicken broth
1 Tablespoon cornstarch
2 Tablespoons hoisin sauce
1 Tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 Tablespoon vegetable oil
¾ pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 ½ cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
⅓ cup peanuts
4 cups hot cooked rice

Directions:

1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
3. Add shrimp, garlic and gingerroot; stir-fry 1 minute.
4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Sprinkle with peanuts. Serve over rice.

Day Two Easy Dinner Recipe

GARLIC FRIED CHICKEN BREASTS OLIVE OIL & GARLIC PASTA (NOODLE RONI)FRENCH BREAD

2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ cup seasoned bread crumbs
1 cup all-purpose flour
½ cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Directions:

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour.
2. In a separate dish, whisk together the milk and egg.
3. Heat the oil in an electric skillet set to 350 degrees F.
4. Dip the chicken into the egg and milk, and then dredge in the dry ingredients until evenly coated.
5. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear.
6. Remove from the oil with a slotted spatula. Serve with a box of olive oil and garlic pasta and French bread.

Day Three Easy Dinner Recipe

CROCK POT CRANBERRY BEEF ROAST BAKED POTATOES BUTTERED CORN

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 Tablespoons butter
2 Tablespoons all-purpose flour

Directions:

1. Place onion soup mix in the bottom of a slow cooker.
2. Place roast in the slow cooker, and top with cranberry sauce.
3. Cover, and cook 8 hours on Low.
4. Remove roast, and set aside. Set slow cooker to High.
5. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create thick gravy. Serve with the roast.
6. Serve with baked potatoes and buttered corn.

Day Four Easy Dinner Recipe

FOUR CHEESE BAKED ZITI ALFREDO TOSSED SALAD ITALIAN BREAD

1 package (16 ounces) ziti or small tube pasta
2 cartons (10 ounces each) refrigerated Alfredo sauce
1 cup (8 ounces) sour cream
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
½ cup grated Parmesan cheese, divided
¼ cup grated Romano cheese
¼ cup minced fresh parsley
1-¾ cups shredded part-skim mozzarella cheese

Directions:

1. Cook pasta according to package directions; drain and return to the pan.
2. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
3. Combine the eggs, ricotta cheese, ¼ cup Parmesan cheese, Romano cheese and parsley; spread over pasta.
4. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
5. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
6. Serve with tossed salad and buttered Italian bread.

Day Five Easy Dinner Recipe
BAKED BEANS WITH HAM CORNBREAD

1 can (28 ounces) baked beans
2 cups cubed fully cooked ham
¼ cup tomato paste
2 Tablespoons molasses
1 Tablespoon brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon taco seasoning
1 teaspoon minced fresh cilantro

Directions:

1. In a 1-½-qt. microwave-safe bowl, combine all ingredients.
2. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.

Cornbread Ingredients:
1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar.
4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Day Six Easy Dinner Recipe
CHICKEN RICE CASSEROLE BUTTERED CRESCENT ROLLS

6 Tablespoons butter
8 ounces mushrooms, sliced (3 cups)
¼ teaspoon dried rosemary
½ cup all purpose flour
2 cups chicken broth
1 ½ cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
½ cup dry bread crumbs
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter

Directions:

1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in a large saucepan over medium heat.
3. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended.
4. Slowly whisk in the chicken broth and the half and half or milk.
5. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about five minutes).
6. Mix in the chicken and the cooked rice, combine well. Pour into prepared pan.
7. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture.
8. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.
9. Serve with warm buttered crescent rolls.

Day Seven Easy Dinner Recipe

MEXICAN SHEPHERDS PIE OVEN WARMED TORTILLA CHIPS

1 package (6.6 ounces) instant home-style mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14-½ ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-¼ ounces) sliced ripe olives, drained
1 envelope taco seasoning
1-½ teaspoons chili powder
½ teaspoon salt
⅛ teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
4. Transfer to a greased 2 ½ quart baking dish. Top with ¾ cup cheese.
5. Spread mashed potatoes over the top; sprinkle with remaining cheese.
6. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.
7. Serve with warmed tortilla chips.

Crock Pots and Casseroles other Delights From Our Kitchen to Yours

2012-01-18T12:44:00.000-06:00

by All it Takes is a Can Opener & Crockpot on Wednesday, January 18, 2012 at 12:43pm

Crockpot Teriyaki Steak
2 1/2 lbs. boneless chuck steak
1 tsp. ground ginger
1 tbsp. sugar
2 tbsp. oil
1/2 c. low-sodium soy sauce
1 clove garlic, crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small
bowl. Place meat in crockpot. Pour sauce over. Cover and cook on low for 8
hours.

Chile Relleno Casserole
1# bulk pork sausage
1 small onion, chopped
2/3 cup bottled taco sauce
1/4 cup milk
4 eggs
1/4 cup flour
2 cups shredded jack cheese
2 (7 oz) cans whole green chiles, seeded

Cook sausage until browned and crumbly, about 20 minutes. Add onion and
sauté until transparent, about 1-2 minutes. Drain fat. Add taco sauce
and cook over medium heat until mixture thickens, 2-3 minutes.

Beat together milk, eggs and flour. Add cheese.

Layer chiles, pork mixture and cheese-egg mixture in an 8-inch square
pan. Repeat layers, ending with cheese-egg mixture.

Bake at 350F for 45 minutes. Let stand 20 minutes before serving. Makes
6 servings

Crockpot Italian-Style Roast
1- 6 oz can tomato paste
2 cloves garlic, minced
1 pkg dry onion soup mix
2 tsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 tsp salt
1 tsp freshly ground black pepper
2 lbs chuck roast, trimmed of any excess fat
1 - 16 oz can tomatoes, drained and chopped
1 medium onion, chopped
2 medium carrots, chopped
1 medium potato, chopped
1 large celery stalk, sliced
2 bay leaves

In a small mixing bowl, combine the tomato paste, garlic, onion soup mix,
oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and
place the roast in the stoneware. Add the remaining ingredients and any leftover
tomato sauce. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Makes
6 servings. You may double all the ingredients for a 5, 6, or 7-quart slow cooker.

EASY STEAK FRIES Makes 4 servings.
Pinch of cayenne pepper
2 egg whites
1 tbs minced tarragon
Pepper
1 tbs olive oil
Salt
1 tsp paprika
2 pounds potatoes
2 tbs minced chives
1 1/4 pounds flank steak, trimmed of excess fat
3 tbs Dijon mustard

Heat oven to 450°. Whisk mustard and oil in a bowl. Coat steak with 2 tbs of the
mustard mixture, then season with black pepper, set aside. Whisk chives,
tarragon and 2 tbs water into remaining mustard mixture. Slice potatoes into
1/4" thick sticks, pat dry. Whisk egg whites, paprika, cayenne and 1/4 tsp salt
in a bowl, add potatoes, toss. Coat a baking sheet with cooking spray. Add
potatoes, letting excess egg drip off, spread out, spray with cooking spray.

-Bake until golden brown, 25 min. COOK STEAK---Sprinkle 1/4 tsp salt in a cast
iron skillet. Heat pan until very hot, then add steak and place another skillet
on top to weigh it down. Sear until browned, 3 min. per side. Turn off heat and
let steak rest in pan 8 more min. Thinly slice against the grain and SERVE with
fries and herb mustard.

Rotel Tomatoes - Homemade Copycat
1 1/2 quarts peeled chopped seeded tomatoes (about 4lbs)
12 jalapeños or hot chili peppers, diced
1 teaspoon salt

Place in 4 quart saucepan, and simmer until reduced to 1 quart.
(Measure 1 quart water into saucepan in advance, and mark on outside of pan,
to help you judge).
The cans at the grocers are 10oz in size, so freeze in 1 cup portions.
This way you can adjust the hot peppers to suit yourself, and making small
batches is so easy!
Remember, freezing makes the peppers hotter.

Sour Cream Pastry
2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup cold butter, cubed
1/2 cup cold lard, cubed
1/4 cup ice water
3 Tbsp sour cream

In a bowl, whisk flour with salt. Using a pastry blender, cut in butter
and lard until mixture resembles fine crumbs with a few larger pieces.

In a small bowl, whisk water with sour cream then drizzle over dry
ingredients, stirring briskly with a fork until ragged dough forms.

Divide dough into 2 equal portions and wrap in plastic wrap and place in
refrigerator until chilled, about 30 minutes.

NOTE: This can be refrigerated up to 3 days and makes enough dough for 1
- 9" double crust pie.

Pepper Steak In Wine Sauce
1 1/2 lbs - Lean,tender cut of beef steak. Freeze til firm to ease slicing.
1 - Large green bell pepper - cut into chunks shopping list
1 - Large onion - cut into wedges shopping list
3/4 lb - small fresh mushrooms shopping list
3 - cloves of garlic - crushed & chopped fine shopping list
1 3/4 cups - dry white wine shopping list
white pepper shopping list
2 or 3 - Medium tomatoes - Cut into wedges shopping list
1 1/2 T corn Starch - Mixed with water to make a thin paste shopping list
oil for stir frying

Mix wine & garlic together & set aside
Slice steak into thin strips & place in freezer bag.
Pour wine/garlic mixture over meat
Pushing the air out, seal freezer bag & place in fridge for several hrs or
over night. Turn several times
When ready to cook:-
Remove meat strips only from the freezer bag & set aside
Strain wine marinade in sieve to separate garlic. Set aside
Heat about 3 T oil in Wok & add peppers, onions & mushrooms.
Stir fry on med/high heat for about 5 mins. The vegetables should stay
crunchy. Place in a bowl & set aside
Add a little more oil to Wok & add meat. Stir fry til meat is cooked &
tender
Add reserved garlic & stir for a minute. The juices will turn a golden
brown.
Add reserved wine marinade & a couple of shakes of pepper & simmer for a
few minutes
Thicken slightly with corn starch paste. Set aside
In another deep flat bottom pan ( I use my electric frying pan) add the
vegetables & reheat
Pour the meat & sauce over the vegetables & mix together
Place tomato wedges on top & simmer, covered for a few minutes until the
tomatoes are slightly cooked
Ready to serve with your favorite side dishes.

Chicken and Cheddar Casserole With Macaroni
Ingredients:
8 ounces macaroni, about 1 3/4 cups
1 can (10 1/2 ounces) cream of chicken soup or cream of chicken soup
with herbs
1 cup milk
2 to 3 cups diced cooked chicken
1 jar (2 or 4 ounce size) diced pimientos, drained
2 cups frozen peas and carrots, cooked just until tender
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper
8 ounces shredded sharp Cheddar cheese, or mild
1 cup French-fried onion rings

Preparation:
Lightly grease a 2 1/2 to 3-quart casserole.
Heat oven to 350°.
Cook macaroni following package directions.
Drain and rinse with hot water.
In a large bowl, mix the soup with milk.
Stir in the diced chicken, pimientos, peas and carrots, salt and pepper,
and cheese.
Stir in the cooked drained macaroni until well blended.
Spoon the macaroni mixture into the prepared baking dish.
Sprinkle onion rings over the top.
Bake for 30 minutes, or until hot and bubbly.

Cherry Pecan Oatmeal
Adjust these amounts to fit the number of people you are serving.
2 cups of your favorite oatmeal, cooked
1/2 cup dried cherries, chopped
1/2 cup packed brown sugar
1/2 cup butter, softened (or you favorite equivalent)
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans, toasted (or use some mixed nut from a can)

Combine cherries, brown sugar, butter and cinnamon. Stir into cooked oatmeal.
Spoon into individual bowls and sprinkle toasted nuts over the top of each
serving. Serves 4 to 6

Fudgy Rum-Chocolate Cake
Source: Burt Wolf's Table
Makes 10 servings
8 ounces unsweetened chocolate
2 teaspoons instant coffee
2 teaspoons rum
2 tablespoons boiling water
4 eggs
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
2 tablespoons arrowroot
1 cup heavy cream
One 10-ounce package frozen strawberries in light syrup, thawed
One pint vanilla ice cream
One pint fresh strawberries

Preheat the oven to 350 degrees F. Lightly butter and flour an 8-inch
round loose-bottomed cake pan.

Melt the chocolate and allow it to cool to room temperature, about 15
minutes. Place the melted chocolate into a mixing bowl and blend in
the instant coffee, rum, and boiling water.

Break the eggs into a second mixing bowl. Whisk in the vanilla
extract. In a third bowl, mix the confectioners' sugar with the
arrowroot and whisk that mixture into the egg mixture. Using an
electric beater, beat the egg mixture until it is about double its
original volume, that should take about 4 minutes.

In a mixing bowl, beat the heavy cream until it is stiff and stands in
peaks. Combine the chocolate mixture with the egg mixture. Then fold
in the whipped cream. Pour the mixture into the prepared cake pan, and
bake for 1 hour, or until the center of the cake is fully cooked.

Remove the pan from the oven and let cool on a rack. Meanwhile, puree
the defrosted strawberries in a food processor or blender until you
have a sauce.

Cut the cake into slices. Place some of the berry sauce on serving
plates and shake the plates until you have a thin coating of the sauce
covering most of the plate. Put a piece of the cake onto the sauce.
Put a scoop of the ice cream on the cake and garnish each slice with
the fresh berries.

Are You Ready to Party Mardis Gras Style

2012-01-18T09:37:00.002-06:00

by All it Takes is a Can Opener & Crockpot on Wednesday, January 18, 2012 at 9:36am

Hurricane
(single portion)

4 oz Dark Rum
2 oz Lemon Juice
2 oz Red Passion Fruit Mix

Serve in a Hurricane Glass filled with Crushed Ice, garnish with an orange slice and maraschino cherry.

Merle's Spinach Balls
Makes: 6 to 8 dozen

2 (10-ounce) packages frozen spinach
2 cups herb-flavored stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
3/4 cup melted margarine
1/2 cup grated Parmesan cheese
3/4 Tablespoon Cayenne pepper to taste
1 1/2 teaspoons garlic salt
1-2 teaspoons Tony's Creole Seasoning (optional)

Preheat oven to 325 degrees F. Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15-20 minutes. (These are successfully frozen by placing unbaked on a pan in freezer until hard, then storing in airtight bags. To serve, thaw slightly and bake 20-25 minutes.)

Creole Shrimp Spread Serves: 24

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin,
softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
or
1 pound crab meat
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco, to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened gelatin and blend well. Fold in remaining ingredients and pour into a lightly-oiled 6-cup mold. Chill until firm and serve with your favorite crackers or baguette slices.

(I halved this recipe for a 3-cup mold, but left the amount of gelatin the same. I also used creole seasoning powder in place of the Tabasco sauce.)

Creole Chicken Skewers one bag frozen chicken tenders (approx. 48 tenders in a bag), thawed to flexible
6" wooden skewers, soaked in water overnight
powdered creole seasoning
(salt only if creole seasoning does not already contain salt)

Thaw the chicken tenders enough so you can thread the chicken securely onto the skewers, leaving the point just inside the tip of the chicken so the blunt end of the skewer is the handle. Preheat oven to 350F. Line up the skewered chicken on a cooling rack inside a foil-covered baking sheet or broiler pan. Lightly dust each side of the chicken with creole seasoning. If your creole seasoning does not contain salt, also add salt to taste. Bake at 350F for 20 minutes each side, turning skewers over, or just until the chicken barely loses its sheen. These are underdone so when you heat them for the party they will not be overdone and dry. Freeze underbaked chicken skewers individually then store in plastic bags in freezer until ready to serve. Lay out frozen chicken skewers on cooling racks over a foiled pan again and bake at 350F until done. Makes 48 skewers.

King Cake
Traditional New Orleans Recipe Ingredients

1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened,
plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1" plastic baby doll

Directions
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place, for ten minutes or until yeast bubbles up and mixture almost doubles up in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Seperate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and using a wooden spoon slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a time and continue to beat 2 minutes or until dough can be formed into a medium soft ball. (Instead of individual tablespoons of butter, I used 8 tablespoons of oil all at once and kept kneading. I also started with only 2 1/2 cups of flour in the original mixture.)

Place ball of dough on a lightly floured surface and knead like bread. During this kneading, add up to 1 cup more of flour (1 tablespoon at a time) sprinkled over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside. (I avoided the pastry brush and just used my fingers to grease the bowl and baking sheet before I started to knead.)

Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in warm, draft-free spot for 45 minutes until the circle of dough doubles in volume. Pre-heat oven to 375 degrees F.

Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, at this time, you can "hide" the plastic baby in the cake. (I baked at only 350F for 20 minutes, and it was already golden brown. I also decided the egg wash was redundant due to the icing and sugar decoration.)

Colored Sugars
Green, purple, & yellow paste
12 tablespoons sugar

Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.

(I have found a wide variety of colored sugars for sale where cake decorating supplies are sold, so I just use those.)

King Cake Icing
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.

Cake is served in 2" - 3" pieces.

King Cake a la Britta (for home bread machine use and as non-dairy)

I made the traditional King Cake recipe until 2006, when my mom acquired an extra bread machine at a garage sale, and at my new house I actually had enough counter space to borrow the bread machine. :)

Ingredients
For bread machine:
1/2 cup warm water (110 to 115 degrees)
1/2 cup warm milk (substitute warm water for non-dairy)
2 teaspoons salt
1/2 cup sugar
1 teaspoon nutmeg
1 teaspoon lemon zest
1/2 cup oil
5 egg yolks
3 1/2 flour unsifted (best flour Trader Joe's King Arthur white flour)
2 packages active dry yeast ( = approx 1 rounded dry Tbsp bulk dry yeast)

After kneading:
1 teaspoon cinnamon (before twisting into circle)
1 egg slightly beaten with 1 tablespoon milk (optional egg wash)

one 1" plastic baby doll (after baking)

Directions
Put ingredients in order into bread machine, with the dry yeast on the very top. Set the bread machine for the dough-only cycle for 1.5 hours or until dough reaches the top of the pan.

Turn dough out onto floured breadboard. If too sticky, knead in up to 1c. flour, a little at a time. Form dough into cylinder and sprinkle cinnamon on top. Twist into a circle on a greased baking sheet, pinching the ends together to complete the circle.

If desired, brush top and sides of cake with egg wash. Bake at 350F for 15-20 minutes. Hide the plastic baby in the cake while the cake is still warm. After cake is completely cool, ice and decorate the top with the lemon icing and the colored sugar in alternating bands of purple, green and gold. It is easiest to ice a small section, sprinkle with the colored sugar, then ice the next section, otherwise the icing hardens before the sugar can stick.

Colored Sugars
Green, purple, & yellow paste
12 tablespoons sugar

Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.

(I have found a wide variety of colored sugars for sale where cake decorating supplies are sold, so I just use those.)

King Cake Icing
3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water

Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.

Cake is served in 2" - 3" pieces.

Crawfish Etouffee (The Real Thing)
Serves: 6-8

1/2 cup butter
1 cup chopped green onions
1/4 cup chopped parsley
2 pounds crawfish tails
1 cup crawfish fat, if available or 1 cup butter
Salt and pepper to taste
1 teaspoon cornstarch (optional)
Lemon slices (optional)

Melt butter in large skillet or Dutch oven and saute green onions until tender; about 10 to 15 minutes. Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes. If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce. Serve over steamed rice and garnish with lemon slices, if desired.
Etouffee ("ay-too-tay")...a rich gravy served over fluffy white Louisiana rice cooked to perfection...a food connoisseur's delight!

Jambalaya
Serves: 8

1/4 cup oil
1 (3-3 1/2 pound) fryer, cut up
1 pound pork sausage, cut into 1/4-inch slices
1 teaspoon Tony's Creole Seasoning
2 teaspoons salt
2 large onions, chopped
2 large ribs of celery, chopped
1/2 cup chopped bell pepper
3 cloves garlic, chopped
1 (8-ounce) can tomato sauce
1 teaspoon salt
2 Tablespoons chopped parsley
2 Tablespoons chopped green onion tops
4 cups cooked rice
1 (6-ounce) can water chestnuts, drained and chopped (optional)

Heat oil in a large, thick pot on medium-high heat. Add chicken pieces, brown on all sides and cook until tender (20-25 minutes). Add sausage, Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 30 minutes.
Remove chicken and sausage and drain all except 1/3 of the drippings from the pot. Add onions, celery, bell pepper and garlic, and saute until tender. Stir in tomato sauce and salt and return chicken (deboned, if preferred), and sausage to the pot. Cover and simmer about 10 minutes. Add the parsley and green onion tops, cooking an additional 5 minutes, covered. Fold in cooked rice (and optional water chestnuts) and simmer about 10 minutes. Makes 8 absolutely delicious servings!

Louisiana Red Beans and Rice

Serves: 6-8

1 pound red beans, washed, drained, and soaked in water overnight, drained 3 cups water
2 cloves garlic, chopped
1/2 cup chopped celery
1 large bay leaf, crushed
1 medium onion, chopped
1/2 cup cooking oil
Salt and pepper
1 pound smoked sausage, sliced (I also add favorite seafood, shrimp, etc.)
2 Tablespoons parsley, chopped
Steaming rice

Place beans in cold water in a 4-quart pot. Add garlic, celery, bay leaf, onion, and oil and bring to a boil. Reduce heat and simmer for about 2 hours. Add water as needed, stirring occasionally. Add salt, pepper, sausage, and parsley and continue cooking over low heat for about 1 hour. Serve over a mound of steaming rice and enjoy! For 6-8 people.

Cajun Shrimp Creole
Serves: 4-6

1/2 cup oil
1/4 cup flour
2 pounds raw shrimp, peeled and deveined
1 pod garlic, finely chopped
1/2 cup minced onion
1/2 cup chopped green pepper
2 Tablespoons chopped parsley
1/2 cup warm water
2 teaspoons salt (or less, to taste)
Tabasco to taste
2 (8-ounce) cans tomato sauce

Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and saute 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice. Serves 6.

Pecan Pralines

2 cups granulated sugar
2 cups firmly-packed light or dark brown sugar*
1 cup evaporated milk
2 cups pecan halves

* The type of brown sugar used will determine the color of the pralines.

In a large saucepan over medium heat, combine sugar, brown, sugar, and evaporated milk; cook, stirring constantly until the candy thermometer reaches 236 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads. Immediately remove thermometer and remove sugar mixture from heat; set saucepan in a large pan of cold water to cool.

Butter a large sheet of wax paper; set aside.

When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss.

Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper. NOTE: Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften.

When pralines cool and have become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container.

Makes 36 small or 20 large pralines.

COOKS NOTE: I have a little antique wash stand that has a marble base. Marble sets pralines up beautifully because it stays cold and does not get hot. Cover it with parchment paper before dropping the pralines for easier cleanup like they do at Aunt Sally's in the French Quarters. Also, the newer engineered countertops, like Silestone, work nicely for setting pralines but not as well as marble. If you have a stone yard close by, see if they will give you or sell you a portion of marble to use for this purpose.

Beignet Recipe:

1 cup lukewarm water
1/4 cup sugar
1/2 teaspoon salt
1 egg, room temperature and beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting

* Use just enough vegetable oil to completely cover beignets while frying.

beignet and coffeeUsing a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth. If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough. Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.

The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Makes 18 beignets.

Seafood Gumbo - How To Make Gumbo

Roux (see recipe below)
1 pound okra, sliced
2 tablespoons vegetable shortening
3 tablespoons butter
1 onion, chopped
1/2 cup chopped celery
1 pound fresh shrimp, peeled and deveined*
1 jar fresh oysters (check for shells)
2 cloves garlic, chopped fine
1 tablespoon chopped green bell pepper
1 can (10 1/2 ounces ) tomatoes
2 sprigs parsley, chopped
1 bay leaf (remove before serving)
2 teaspoons Cavender's Greek Seasoning**
2 quarts water or fish stock
1 bunch green onion, chopped
1/2 pound crabmeat or 1 dozen whole crabs***
Salt and pepper
Hot cooked long-grain white rice
Crackers
1 teaspoon File Powder, optional****

* In New Orleans they sell what are called "gumbo shrimp." They are not the big shrimp that you use in a "stand alone" shrimp dish. They are used more for flavor than texture. I guess you could put some of the shrimp in early for the simmering and some later for the presentation. Some people in New Orleans even boil the shells and heads to get that serious shrimp flavor. I don't care for it myself; it has that "low tide" taste!

** If you can't find Cavender's Greek Seasoning, you can substitute another brand of seasoning salt - but Cavender's is the best.

*** If using whole crabs, scald live hard-shelled crabs and clean, removing the spongy substance and the "sand bag" on the under part. Break off and crack the claws and cut the body in half.

**** Gumbo is also thickened with File Powder, made from ground dried leaves of the sassafras tree. File powder must be stirred into gumbo after it's removed from the heat because undue cooking makes the powder tough and stringy.

Start making the Roux (see below recipe).

In a large frying pan:, fry okra in 2 tablespoons shortening approximately 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside. NOTE: Take your time and don't burn it. It's worth the trouble.

In a Gumbo Pot or a large Dutch Oven over medium-high heat, melt the butter and fry the onions and celery about 5 minutes or until soft. Add the shrimp, oysters, garlic, and bell pepper; simmer 2 minutes. Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crabmeat or crabs. Salt and pepper to taste. Let gumbo simmer for approximately 30 minutes.

Serve with hot rice, crackers, and file on the side.

Makes 6 servings.

Roux - How To Make Roux:

Many New Orleans recipes start with "First you make a roux." A roux is a cooked mixture of flour and a cooking fat that is used to thicken sauces, stews, and gravies. The richness of dark colored roux adds both flavor and color to the finished gumbo.

2 tablespoons vegetable shortening or vegetable oil (your choice)
2 tablespoons all-purpose flour

In a heavy skillet (I like to use my Cast-Iron Skillet) over medium heat, heat vegetable shortening or oil until hot; add flour gradually, stirring or whisking to combine with the shortening or oil. After adding all the flour, reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown and has a nutlike odor (it will be very thick and pasty).

NOTE: This process takes some time, depending on how high the heat on your stove is. The slower, the better, but be ready to remove skillet from the heat and stir more rapidly if the roux appears to be burning. When done, immediately remove from heat and set aside.

Shrimp Etouffee

1/2 cup butter
1/4 cup all-purpose flour
1 cup thinly-sliced green onions
1 cup chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco Sauce
1 tablespoon freshly-grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp, peeled and deveined (can also use frozen shrimp)
Hot cooked rice

In a large pot over medium heat, melt butter; stir in flour and cook until bubbly. Stir in green onions, chopped onion, bell pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often for approximately 20 to 30 minutes or until vegetables are soft.

Increase heat to high and add tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper, and Tabasco; stirring, bring to a boil.

Reduce heat to low and simmer, stirring occasionally, about 45 minutes or until thickened and reduced to 4 1/2 cups. Stir in lemon zest, lemon juice, parsley, and shrimp. Simmer approximately 2 to 3 minutes or until shrimp are cooked.

Remove from heat and serve over hot cooked rice.

Oysters Rockefeller Recipe

36 fresh oysters on the half shell*
6 tablespoons butter
6 tablespoons finely minced fresh spinach leaves
3 tablespoons finely minced onion
3 tablespoons finely minced parsley
5 tablespoons homemade bread crumbs
Tabasco Sauce to taste
1/2 teaspoon Herbsaint or Pernod**
1/2 teaspoon salt
Rock Salt
Lemon wedges for garnish

* It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed.

** Gerbsaubt and Pernod are an aniseed flavored spirit, available where liquor is sold.

Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters, reserving the oyster liquor.

In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. NOTE: Mixture may be made ahead of time and refrigerated until ready to use.

Preheat oven broiler.

Line and ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level.

Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.

Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. NOTE: Watch carefully.

Garnish the plates or platter with the parsley sprigs and the lemon wedges

Serve immediately.

Makes 6 servings or 36 appetizers.

When the Dinner Bell Rings

Lagniappe of Recipes from When the Dinner Bell Rings on Facebook

Crock Pot Catalina Dressing Ribs 1-1/2 Pounds boneless country-style pork ribs 1 bottle Catalina dressing - (8 oz) 1 onion, chopped 2 garlic cloves, minced Combine all ingredients in the crock pot; cover and cook on LOW for 7 to 9 hours. This recipe yields 4 to 6 servings..

Ingredients:

Directions:

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Directions:

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Directions:

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Crock Pot Catalina Dressing Ribs
1-1/2 Pounds boneless country-style pork ribs
1 bottle Catalina dressing - (8 oz)
1 onion, chopped
2 garlic cloves, minced

Combine all ingredients in the crock pot; cover and cook on LOW for 7 to 9 hours.
This recipe yields 4 to 6 servings..