Tangy Cheesy Chicken Spaghetti

Boil and debone 1 pound of chicken. Use 3 leg quarters is the to keep cost down. In a sauce pan, combine the chicken broth water, one can of cream of mushroom soup, one can of rotel, (drained), and one can of cheddar cheese soup. Add pepper, garlic and onion powder to taste. Cook and drain 4 lbs of spaghetti noodles. Combine all ingredients in a large 6 quart dish. Heat and serve.

French : Leek and Potato Soup

* 1/4 cup butter or margarine
* 2 large leeks, washed well and chopped
* 4 all-purpose potatoes, peeled and diced
* 4 cups chicken broth
* 1 tablespoon TABASCO® brand Green Jalapeño Pepper Sauce
* 1/4 teaspoon salt
* Sour cream or yogurt
* Snipped chives for garnish

Melt butter in a 3-quart saucepan over medium heat; add leeks and cook 5 minutes or until tender-crisp. Add potatoes; cook 5 minutes longer, stirring constantly. Add chicken broth, TABASCO® Green Sauce, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.

In a food processor or blender, puree soup in batches. To serve, garnish each serving with dollop of sour cream or yogurt and top with chives.

Makes 6 servings.

Daniel Restaurant New York - Short Ribs Braised in Red Wine

3 bottles dry red wine
2 tablespoons vegetable oil
8 short ribs, trimmed of excess fat
Salt and crushed black peppercorns
Flour, for dredging
8 large shallots, peeled, trimmed, split, rinsed and dried
2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths
2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
1 medium-sized leek (white and light-green parts), coarsely
chopped, washed and dried
10 cloves of garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves and 2 thyme sprigs
2 tablespoons tomato paste
3 quarts unsalted beef broth
Freshly ground white pepper

1. Pour the wine into a large saucepan set over medium heat. When
the wine is hot, carefully set it aflame. Let the flames die out,
then increase the heat so that the wine boils; allow it to boil
until it cooks down by half. Remove from the heat.

2. Center a rack in the oven and preheat to 350°F.

3. Warm the oil in a large, heavy, ovenproof pot over medium-high
heat. Season the ribs all over with salt and the crushed pepper.
Dust half of the ribs with about 1 tablespoon flour. Then, when the
oil is hot, slip the ribs into the pot and sear 4 to 5 minutes on
each side, until well-browned. Transfer the ribs to a plate. Repeat
with remaining ribs. Remove all but 1 tablespoon of the fat from
the pot, lower the heat under the pot to medium and toss in the
vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes,
then stir in the tomato paste and cook for 1 minute.

4. Add the wine, ribs and broth to the pot. Bring to a boil, cover
tightly and place in the oven to braise for 2 1/2 hours or until
the ribs are very tender. Every 30 minutes, skim and discard fat
from the surface. (It's best to make the recipe to this point, cool
and chill the ribs and broth in the pan overnight; scrape off the
fat the next day. Rewarm before continuing.)

5. Carefully transfer the meat to a platter; keep warm. Boil the
pan liquid until it has reduced to 1 quart. Season with salt and
white pepper and pass through a fine strainer; discard the solids.
Spoon the sauce over the meat and serve.

Tip: the ribs and sauce can be combined and kept covered in the
refrigerator for 2 to 3 days. Reheat gently, basting frequently, on
top of the stove or in a 350°F oven.

Serves 8

Chili's Margarita Grilled Chicken

4 boneless, skinless chicken breasts
1 cup Margarita Mix liquid
1/4 cup tequila
1 Tbs minced garlic
Freshly ground black pepper, to taste
Salt, to taste

Pour margarita mix, tequila and garlic over chicken breast and let
marinate for 2 hours in refrigerator. When ready to prepare drain
and dust with black pepper to taste.

Grilling works best, but you can also use an iron skillet and bring
to medium high temperature.

Spray an oil coating into pan and braise chicken breast until done
on each side.

Serve chicken breast on top of black beans and serve with your
favorite Mexican rice and a generous helping of salsa.

Serves 4

Sugared Salmon

This is a quick and easy recipe that we like a lot. It just takes salmon steaks, sugar, ground pepper, soy sauce and a little olive oil.

Take the skin off the salmon steaks, (one for each person)
roll the steaks in a mixture of sugar and pepper ( not alot of pepper, just enough to know it's there)
Place the steaks in a frying pan with enough olive oil so that it just covers the bottom of the skillet.
cook on eash side for 3-4 minutes with medium heat, depending on the thickness of the steaks.
(Keep an eye on them, the sugar will burn if you leave them in too long)
Place on a cookie sheet and sprinkle generously with soy sauce and place in a preheated oven at 350 for 8 minutes. They're done!

Applebees Oriental Chicken Salad

Source: The Secret Recipe Forum http://www.recipesecrets.net/forums
Posted by: B-Man

Ingredients:

Oriental Dressing

3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil

Salad

1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
2-4 cups vegetable oil (for frying)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat. You want
the temperature of the oil to be around 350 degrees.

Blend together all ingredients for dressing in a small bowl with an
electric mixer. Put dressing in refrigerator to chill while you
prepare the salad.

In a small, shallow bowl beat egg, add milk, and mix well.

In another bowl, combine flour with corn flake crumbs, salt and
pepper.

Cut chicken breast into 4 or 5 long strips. Dip each strip of
chicken first into egg mixture then into the flour mixture, coating
each piece completely.

Fry each chicken finger for 5 minutes or until coating has darkened
to brown.

Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots.

Sprinkle sliced green onion on top of the lettuce.Sprinkle almonds
over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto
the salad forming a pile in the middle. Serve with salad dressing
on the side.

Serves 1-2

Copycat Bonefish Bang Bang Shrimp

"This is the closest any recipe has come to the actual Bang Bang
Shrimp, I give it 5 stars. Enjoy"

1 lb Medium Shrimp, peeled and deveined
1 Cup Milk
1 Cup Panko Bread Crumbs
1/2 Cup Corn Starch
shredded cabbage (optional)
scallions (optional)
1 TBSP or to Taste Dinni's Select Spicy Shrimp Sauce

Soak shrimp in bowl with milk.

In a bowl put panko bread crumbs and another bowl put corn starch.

Dredge the shrimp in the corn starch, then again in the milk and
finally in the panko bread crumbs & set aside.

Heat a large skillet to 300 degrees F. Drop shrimp in and fry until
golden brown. Remove from oil. Drain fried shrimp on paper towels.

In a large bowl combine fried shrimp with sauce until evenly
coated. Pile on a bed of shredded cabbage and garnish with
scallions.

Apple Cake with Caramel Sauce

3 eggs, beaten
2 cups sugar
2 tsp vanilla
1 ½ cups cooking oil
3 cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
4 granny smith apples, peeled, cored, chopped
1 cup chopped walnuts

In a mixing bowl, combine eggs, sugar, vanilla & oil. Set aside.
In another bowl, combine flour, baking soda, cinnamon & salt.
Add apples & walnuts to the dry ingredient.
Fold liquid ingredients into the dry mixture.
Spoon batter into a greased bundt pan, will be very thick.
Bake at 325 F (160C) for 1 ½ hours or until inserted toothpick comes out clean.
Cool on cake rack for 15 minutes before removing from pan.
Serve as is, or with Caramel Sauce, recipe follows.



Caramel Sauce
½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup whipping cream

Combine all ingredients in a small saucepan. Bring to a boil. Cook 1 minute.
Serve with Apple Cake
Yield: 16 Servings

Note: You may want to double the caramel sauce

Bahama Breeze Tostones with Chicken

(A little something different to serve during the ball game)

Ingredients:
1 Tostones, pre-made, thawed (9 oz wt portion)
Salt
1 Adobo Chicken (8 oz wt portion)
3- 2oz spoodles of shredded Quesadilla Cheese Mix,
1- 2 oz spoodle of Tomato Salsa
1 tsp of chopped Parsley

Preparation:
1. Place tostones in fry basket; submerge and fry at 350?F for 1
1/2 minutes.
2. While tostones are frying, microwave chicken portion for 50
seconds.
3. Remove tostones from deep fryer; drain on papyrus plate; lightly
season with salt.
4. Cover surface of metal appetizer plate with even layer of
tostones.
5. Top tostones evenly with hot chicken; sprinkle cheese evenly
over entire surface of tostones.
6. Place in cheese melter until cheese is melted, being careful not
to burn edges of tostones.
7. Sprinkle evenly with drained tomato salsa then chopped parsley.
8. Place metal plate on 12" plate.

Source: Bahama Breeze

Cast Iron Skillet Baked Potatoes

These potatoes are baked, cut side down in a cast iron skillet. This
results in a potato with a slightly golden brown crust on the cut side and
it has a delicious, roasted flavor.

4 Tbsp cooking oil
1/4 tsp dried rosemary
1/8 tsp seasoning salt or kosher salt
3 or 4 medium size potatoes, sliced in half length wise

In a room temperature, about a 10-inch size cast iron skillet, add the oil and spread evenly over bottom. Sprinkle rosemary and salt evenly over the oil.

Scrub and dry the potatoes. Leave potato skins on. Cut potatoes in half, lengthwise, through widest part of potato. Place potatoes, cut side down, one layer deep in bottom of cast iron skillet. Press down on potatoes so that the cut side is coated in oil.

Place cold skillet of potatoes in cold oven. Set oven to 400F and bake for 45-minutes. At end of cooking time, pierce with fork to test for doneness.

Potatoes can be served with sour cream, grated cheese, etc.

Applebee's Tijuana "Philly" Steak Sandwich

Reduced Calorie "Lite" Version

INGREDIENTS:

1 mushroom diced
1/2 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon black pepper
Non-stick cooking spray
3 oz lean tenderloin steak
1/4 cup shredded low-fat Cheddar cheese
1/4 cup shredded low-fat Monterey Jack cheese
1 corn tortilla (8" diameter)
1 tablespoon diced tomato
1 teaspoon diced red onion
1/4 teaspoon finely-chopped fresh cilantro
1 slice turkey bacon, cooked crisply
lettuce, for serving
salsa, for serving

1. In a small saute pan, saute mushroom in 1/2 teaspoon butter;
season lightly with salt and pepper. Remove the mushrooms when
they are done and save the butter left in the pan.

2. Cut the steak in long, thin strips. (This is more easily done
if the steak is very cold.) In a skillet that has been sprayed
with non-stick cooking spray, fry the beef until done. If there is
any fat, drain thoroughly. Season with salt and pepper to taste.

3. Sprinkle the cheese in the center of the tortilla; top with
tomato, onion, cooked mushroom, and cilantro. Crumble the bacon
and sprinkle over the top. Arrange the steak on top.

4. Bring the sides of the tortilla up and fold in burrito style.
Butter the top and bottom of the tortilla with the mushroom butter
left in the pan.

5. Grill over medium heat, making sure the pan is nice and hot.
Grill for two minutes on each side.

6. To serve, slice the tortilla in half diagonally. Serve with
lettuce and salsa.

Serves 1

NUTRITIONAL INFORMATION
Calories: 445
Fat: 25.1 grams
Protein: 40 grams
Carbohydrates: 11.7 grams

The original Appleebee's version was approximately 790 calories.
By using half the butter, lean tenderloin beef, low-fat cheeses,
corn tortilla instead of flour, turkey bacon, and eliminating the
sour cream on top, you have saved 345 calories.

Adapted from Applebee's

Joe's Crab Shack Crab Cakes

(RecipeSecrets.net Lite Version)

1 egg yolk
1/3 cup fat-free mayonnaise
2 1/2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dry mustard
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
8 slices of diet wheat bread, toasted
3 tablespoons chopped fresh parsley
1 pound lump crabmeat
2 tablespoons diet margarine, melted

1. Preheat oven to 350°F.
2. Beat together the first nine ingredients.
3. Be sure the bread is toasted throughout and dry. Crush into
crumbs.
4. Fold the bread crumbs and parsley into the spice mixture.
5. Form into 4 cakes.
6. Brush each cake on both sides with the melted margarine.
7. Spray a baking sheet with non-stick cooking spray. Place the
cakes on the baking sheet and bake for 30 to 40 minutes.

Serves 4

NUTRITIONAL INFORMATION (per serving)
Calories: 205
Fat: 3.33 grams
Protein: 24.99 grams
Carbohydrates: 14.01 grams

The original Joe's Crab Shack version has 410 calories per serving.
By using fat-free mayonnaise and diet bread for your crumbs, and
then baking instead of frying, you cut the calories in half and
save 205 calories per serving.

Adapted from Joe's Crab Shack

Grand Marnier

4 medium Oranges
1 Vanilla bean
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water

Look for firm, heavy oranges which indicates lots of juice, and smooth−skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2−3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil
and be sure the sugar is dissolved.

Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Cinnamon Rolls

Serving Size 12

Dough:
1/4 cup warm water
1 tablespoon yeast
1 cup milk -- room temperature
1 large egg -- beaten,
1/4 cup butter -- softened
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)

Filling:
1 cup brown sugar-- packed
1 tablespoon cinnamon,
1/4 cup butter – softened

CREAM CHEESE CINNAMON FROSTING:
1/2 teaspoon cinnamon
4 ounces cream cheese -- softened,
1/4 cup butter -- softened
1/2 teaspoon vanilla,
1/2 tablespoon milk,
1 1/2 cups powdered sugar

Proof the yeast in the water. Mix remaining dough ingredients in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture and knead until well mixed and dough is pliable.

Mix the brown sugar and cinnamon for the filling.
On a lightly floured surface roll the dough out to an 18" by 30" rectangle.
Spread the softened butter over the dough and evenly sprinkle with the sugar and cinnamon mixture.

Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread (Unminted dental floss works well) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.

Place rolls into greased baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.

After rising, rolls should be touching each other and the sides of the pan. Bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.
In a small bowl, mix cream cheese, butter, vanilla and milk. Add powdered sugar and cinnamon and mix until smooth. Spread on warm rolls and serve immediately.

Red Robin Barbecue Chicken Salad

Barbecue sauce:
1/2 cup tomato sauce
1 teaspoon smoky Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet Sweet-N-Low artificial sweetener
1 teaspoon yellow mustard

1 boneless, skinless chicken breast half
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1/2 cup fat-free refried black beans
1/2 cup shredded low-fat Cheddar cheese
1/4 avocado, sliced
1/4 cup fat-free Ranch dressing

1. Preheat the grill.
2. Make the barbecue sauce by whisking all ingredients together.
3. Place the chicken on the grill, brushing both sides generously
with barbecue sauce once the chicken is half cooked. Continue to
brush with the sauce as the chicken grills.
4. Combine the lettuces and cabbage and arrange on a serving plate
and top with tomato.
5. In a saute pan, heat the beans. Spread the beans over the
lettuce on one side of plate.
6. Slice the cooked chicken and spread it on the opposite side of
the lettuce plate from the beans.
7. Sprinkle cheese over the top.
8. Garnish with avocado slices and serve with the Ranch dressing
and any remaining barbecue sauce on the side. (If you plan to use
some of the barbecue sauce for serving with the salad, separate it
at the beginning so you are not using sauce that has been
contaminated with raw chicken).

Serves 1

NUTRITIONAL INFORMATION PER SERVING
Calories: 540
Fat: 14.78 grams
Protein: 51.17 grams
Carbohydrates: 54.27 grams
Dietary Fiber: 15.10 grams

The original Red Robin version has 1,095 calories per serving. By
making your own barbecue sauce, using fat-free beans, cheese, and
Ranch dressing, and eliminating the crunchy onion rings, you save
555 calories per serving.

P.F. Chang's Ginger Chicken with Broccoli

Reduced Calorie Version

Chicken:
1/2 cup egg substitute (such as Egg Beaters)
1/4 teaspoon white pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, sliced

Stir-Fry sauce:
1/2 cup soy sauce
2 tablespoons rice wine vinegar
6 packets Sweet-N-Low artificial sweetener
1/2 cup chicken broth

3 cups chicken broth
8 ounces broccoli florets
2 tablespoons diet Parkay margarine
2 tablespoons minced peeled fresh ginger
2 tablespoons minced green onion
1 teaspoon minced garlic
1/4 cup cornstarch
1 teaspoon Asian sesame oil

1. Marinate the chicken ahead of time by combining the egg
substitute, white pepper, and salt. Add the chicken pieces and
marinate, covered, in the refrigerator for at least 3 hours. Drain
well when ready to use. Discard the marinade.

2. Combine the ingredients for the stir-fry sauce and set aside.

3. Bring the 3 cups chicken broth to a boil in a wok or skillet,
then reduce to a simmer. Add the drained pieces of marinated
chicken and cook not quite all the way through. Remove the chicken
from the pot, drain, and keep warm.

4. Put the broccoli in the simmering chicken broth and cook until
crisp-tender. Drain and arrange in a ring on a serving platter and
keep warm. Discard the broth and wipe the wok clean.

5. Heat the wok again and add the margarine. Add the ginger, green
onion, and garlic, sauteing for just a few seconds. Add the
stir-fry sauce and simmer for a few minutes.

6. Add the reserved chicken and cook all the way through, 2 to 4
minutes. Mix the 1/4 cup cornstarch with 1/2 cup water and add to
the simmering wok. Stir in the sesame oil. When the sauce has
thickened, pour the stir-fry into the center of the broccoli ring.

Calories: 230
Fat: 5.79 grams
Protein: 32.03 grams
Carbohydrates: 13.67 grams
Dietary Fiber: 2.60 grams

Ruby Tuesday's White Chicken Chili

6 cups chicken stock
1 lb bag Great northern beans (soak in water overnight)
2 medium spanish onions, chopped
6 cup diced cooked chicken
2 jalaepeno peppers, seeded and diced
2 diced chili peppers
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste

Simmer beans, half the onions, and half the garlic for 2 hours in
the chicken stock or until beans soften, stiring frequently.

Add chicken and salsa. Saute pepper, spices, and the remaining
onion and garlic in the oil and add to the chili. Simmer for one
more hour. Garnish with sour cream on Montrey Jack cheese.

Source: The Secret Recipe Forum http://www.recipesecrets.net/forums
Posted by: nebulized

Sunshine Carney’s Punch

2 (6 oz.) pkg. Jell-O (desired flavor)
4 cup boiling water
Mix together

4 cup sugar
4 cup water
Boil

2 cups lemon juice
2 (46 oz) cans pineapple juice
2 quarts ginger ale


In one bowl, mix Jell-O with boiling water. In a separate pot bring water to a boil and add sugar. Add sugar/water mixture to Jell-O mixture. Let cool. Add 2 cups lemon juice and 2 large (46 oz.) cans of pineapple juice. Freeze covered plastic container.

Before serving, thaw slightly and while in solid form put in punch bowl large container and mix with 2 quarts of ginger ale. Forms a thick slush. (Takes several hours to thaw.) Serves approximately 20 plus.

Hyacinth’s Everything Cookies

Prep Time: 20 Minutes | Cook Time: 10 Minutes | Difficulty: Hard | Servings: 36

Ingredients

• 1-1/2 cup Butter
• 1-1/2 cup Sugar
• 2 cups Brown Sugar
• 4 whole Eggs
• 2 teaspoons Vanilla
• 4-1/4 cups Flour
• 4 teaspoons Baking Soda
• 1 teaspoon Salt
• 1-1/3 cup Quick Oats
• 3 cups Quaker Granola (oats And Honey, Yellow Box)
• 1-1/2 cup Chopped Pecans
• 1-1/2 cup Cran-raisins
• 1-1/2 cup Apricots

Preparation Instructions

Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients.

With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes. Eat—and feel unguilty because there’s no chocolate in this cookie.

from The Pioneer Woman

Posted by Ree on July 21 2009

Rosemary Mozzarella Skewers

Prep Time: 30 Minutes | Cook Time: | Difficulty: Easy | Servings: 12

Ingredients

• Stalks Of Fresh Rosemary
• Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
• Marinated Artichoke Hearts, Drained
• Black Or Kalamata Olives, Drained
• Salami, Sliced Thin And Folded Into Fourths
• 1/2 Cup Olive Oil
• 3 Tablespoons Balsamic Vinegar
• Pinch Of Salt
• Fresh Ground Black Pepper (lots!)
• Sprinkle Of Ground Thyme

Preparation Instructions

Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves intact at the top of the stem.)

Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you'd like.

Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.

from The Pioneer Woman

Bacon-Wrapped Jalapeno Thingies

Recipe:

Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 10

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, softened
• 1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

You’ll love these so much, you’re gonna come out of your skin. Or something like that.

from The Pioneer Woman

Posted by Ree on September 9 2009

The Bar

Food for the Gods

Prep Time: 20 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 16

Ingredients

• 1-1/2 cup Butter, Melted And Then Cooled
• 8 ounces, weight Pitted Dates, Chopped Coarsely (around 1 1/2 Cups)
• 1-1/2 cup Walnuts, Chopped
• 1 cup Pecans, Chopped (optional)
• 2 cups All-purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Baking Powder
• 3/4 cups Packed Brown Sugar
• 3/4 cups White Sugar
• 4 whole Eggs At Room Temperature
• 1 teaspoon Vanilla

Preparation Instructions

1. Preheat your oven to 350 degrees F.

2. Take 2 tablespoons of the melted butter and brush your pan (one 9x13 pan or two 8x8 pans), making sure to grease the sides as well.

3. Set the coarsely chopped dates, walnuts and pecans (if using) aside in a bowl. (If the dates you are using are too dry, you can soak them in a little bit of liquid. Make sure you drain them before mixing them in with the nuts.)

4. Sift the flour, salt, and baking powder into a bowl. Set aside.

5. Mix the remaining 1 1/4 cup melted butter and sugars until well incorporated.

6. Add the eggs one at a time, mixing well after each addition.

7. Add in the vanilla.

8. Reserve ¼ cup of the flour mixture. Dredge the date and nut mixture with the reserved flour. Use more of the flour mixture if needed.

9. Mix in the rest of the flour mixture with the wet ingredients. Do this gently, by hand, until just incorporated.

10. Fold in dredged dates and nuts with the batter.

10. Pour the batter (it will be very thick) onto the buttered pan(s).

11. Bake for 30 or more minutes, until light golden brown. It can take up to 40 or so minutes to cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with moist crumbs.

12. Let cool, and cut into squares or bars. Traditionally, these are then individually wrapped and either stacked in a gift basket, or simply served on a platter.

Store these in an airtight container. They will stay moist if wrapped tightly.

from The Pioneer Woman

Posted by ivoryhut on December 14 2009

Crispy Chocolate Almond Sticks

Very thin, plain Italian breadsticks

1 cup meltable chocolate wafers or chocolate bark
2 heaping tablespoons Nutella
1/2 cup very finely chopped almonds or other nuts

Melt chocolate with Nutella and stir together. Add nuts and stir. Break breadsticks in half and dip the broken half in the chocolate/almond mixture, being careful to coat. Lay on waxed paper and sprinkle with extra nuts. Allow to set before serving.

from The Pioneer Woman

Mozzarepa

Recipes for Mozzarepa or Swisarepa.

•1 cup milk
•5 tablespoons butter
•1 cup frozen corn kernels
•1 1/4 cup arepa flour, or 1 cup finely ground yellow corn meal
•1/4 cup flour
•1/4 teaspoon salt
•1/3 cup sugar
•1 cup grated mozzarella cheese
•1/2 cup water (approximately)
•Mozzarella, sliced
Extra milk in case the mix is too dry.

Instructions:

•Grind frozen yellow corn kernels in a food processor.
You can find arepa flour at many Latin and Mexican markets. If there isn’t one near you, You can use finely ground yellow cornmeal. In a large bowl, mix the ground corn from the blender, arepa flour or cornmeal, salt, sugar, flour and shredded mozzarella.
•Bring the milk and water to a boil in a small pan. Add butter.
Make a well in the center and gradually add the hot milk and butter mixture. Stir with a wooden spoon until there are no lumps. Caution this mixture will be hot. Add more milk if the mixture is too thick. Mixture should have the consistency to a thick pancake batter.
•Heat a lightly buttered griddle to medium. spoon the batter on to the griddle to form 4" round "pancakes". Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice or two of cheese on one arepa and cover with another to make a sandwich. Reduce heat to low and continue cooking until the cheese melts, flipping a few times.
•You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

NB the hot liquid helps to bring out the flavor in the corn meal.

this makes 4 Mozzarepa sandwiches or 8 patties.

Source(s):

Home recipe.

Cheddar Puffs

Prep Time: 15 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 8

Ingredients

• 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
• ½ sticks Butter
• 3 cloves Garlic, Minced
• 1 whole Shallot, Minced
• 1-½ teaspoon Dijon Mustard
• 8 ounces, weight Cream Cheese, Sliced
• 1-½ cup Grated Cheddar Cheese
• Salt And Freshly Ground Black Pepper, To Taste
• 2 whole Egg Whites, Beaten

Preparation Instructions

Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.

Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.

Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.

When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.

from Pioneer Woman

http://thepioneerwoman.com/cooking/2009/12/cheese-puffs/

Posted by Ree on December 29 2009

Stout and Onion Soup

Prep Time 15 Minutes

Cook Time 40 Minutes

Difficulty Easy

Ingredients

• 2 TablespoonsOlive Oil
• 8 cupsThinly Sliced Onion
• 5 clovesMinced Garlic
• ¼ cupsSherry Vinegar
• 2 TablespoonsMinced Fresh Thyme
• 1 bottle(12 Oz. Bottle) Guinness, Or Any Other Stout
• 6 cupsBeef Broth
• 1 loafFrench Baguette (or Any Crusty Bread )
• ½ poundsIrish Cheddar

Preparation Instructions

Preheat oven to 400 degrees.

In a large Dutch oven, heat the olive oil then add the onions. Cook the onions on medium high heat until they caramelize and are a nice golden brown. Turn the heat down to medium. Add the garlic and cook for just a few minutes until the garlic is fragrant. Then add the sherry vinegar and the thyme. Stir together and cook for a couple of minutes. Add the bottle of stout and let it reduce by half.

When the stout has reduced, add the beef broth. Then let it simmer while you prepare the bread.

Slice the baguette into 1/2 slices and lay out on a cookie sheet. Put in the oven and toast until nicely browned on both sides, about 3 minutes on each side depending on your oven. While the bread is toasting, slice the cheese into 1/8 inch pieces. Take the bread out and let it cool for a minute while you spoon out the soup into oven safe bowls.

Set your oven to broil. Put the bowls of soup on your cookie sheet and place a piece of baguette on the surface of the soup and top with a piece of cheese. Place the cookie sheet with the soup under the broiler. WATCH your cheese! It only takes a couple of minutes to get it all brown and bubbly and only a little more to turn it black and inedible.

Serve with a nice salad for a meal or with some tasty corned beef for a St.Patrick’s Day treat!

Spicy Dr. Pepper Shredded Pork

Prep Time: 5 Minutes | Cook Time: 6 Hours | Difficulty: Easy | Servings: 18

Ingredients

• 1 whole Large Onion
• 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

from Pioneer Woman

Old-Fashioned Oatmeal Cake

Posted by ThreeManyCooks in Step-by-Step Recipes

This Old-fashioned Oatmeal Cake with Broiled Topping called out to me because I love simple, no fuss cakes that can be thrown together quickly and aren’t overly sweet. But more than the cake, I love the headnote Tasty Kitchen member Brandi N wrote. She found the hand-written recipe for this cake in her grandmother’s old tin recipe box and said the cake was “oozing with memories” for her. When I read something like that, I know it’s gotta be good.

This cake is delicious. It’s fluffy and moist, and the broiled topping makes it taste like a cinnamon roll. It’s the perfect partner for late-afternoon coffee or tea. Plus if it has oatmeal in it, it’s has to be kind of healthy, right?

You’ll need quick rolled oats, white sugar, brown sugar, butter, vanilla, eggs, flour, baking soda, baking powder, salt, heavy whipping cream (or half and half), coconut, and pecans.

Start by combining quick-cooking oats with the boiling water. (TIP: If you don’t have quick cooking oats, simply food process old-fashioned rolled oats for a few seconds.)

Adjust the oven rack to the lower-middle position and preheat oven to 350 degrees. Coat a 13-by 9-inch pan with vegetable cooking spray and flour.

Mix all the dry ingredients in a medium bowl.

In a large bowl beat the two sugars and butter until light and fluffy.

Beat in the vanilla …

And then the eggs one at a time.

Mix in the oatmeal …

Then finally add in the flour mixture.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

While the cake bakes, beat the remaining brown sugar and butter in a medium bowl.

Beat in the cream (or half-and-half) until smooth.

Stir in coconut and pecans.

When the cake comes out of the oven, top it with this mixture.

We found it helpful to spoon the topping evenly over the cake …

And then spread it to cover.

Broil the iced cake 4 to 6 inches from heating element until bubbly and light golden brown, 1 to 2 minutes. Give it a little cooling time (if you can!), then slice, serve, and enjoy!

Thank you, Brandi N, for sharing your grandmother’s recipe with us!

Chocolate Caramel Cupcakes

(Adapted from A Bakers Field Guide To Cupcakes)

(Makes 20)

2 cups all-purpose flour

1/3 cup Cocoa Powder, unsweetened

3/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Butter, unsalted, at room temperature

1 + 1/3 cups Sugar

1 teaspoon Vanilla Extract

2 Eggs

3 ounces Semi-Sweet Chocolate, melted and cooled

1 cup Milk, at room temperature

1. Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.

2. Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.

3. In a large bowl with an electric hand mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in Vanilla Extract. Beat in eggs one at a time. Beat in cooled chocolate.

4. Beat in the flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low-medium.

5. Fill cupcake wells 3/4 of the way. Bake about 22 minutes or until a toothpick in middle shows a few moist crumbs.

6. Cool on wire racks ten minutes. Then remove cupcakes to racks to cool completely.

Caramel Frosting*

(adapted from Betty Crocker)

1/2 cup Butter

1 cup Packed Brown Suger

3/4 cup Milk, divided

3 cups Powdered Confectioners' Sugar, plus a little extra if needed

1. In a 2-quart saucepan melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly, reduce heat to low.

2. Boil and stir 2 minutes. Stir in 1/2 cup Milk. Heat to boiling, remove from heat. Cool to lukewarm, about 30 minutes.

3. Pour the caramel into a large mixing bowl gradually stir in powdered sugar and milk. Beat with an electric hand mixer on low about 6 minutes until light and fluffy. If too stiff add milk a teaspoon at a time to get the right consistency. If too watery add additional powdered sugar beating on low until it reaches the right consistency.

4. Store in refrigerator for 15 minutes before frosting to help it firm up.

*For salted caramel sprinkle sea salt on top or mix a 1/2 teaspoon right into the frosting towards the end.

How To Fill A Cupcake:

Use a pastry bag with a large tip, poke it into the middle of the cupcake and give it a good squeeze.

Or

Use a small sharp knife to cut out the center at an angle so the piece you cut out looks like a cone and is about an inch long.

Put your filling in a ziploc bag or baggie and cut off the corner. Fill the 'hole' you made.

Cut off the end of the cone to make a 'lid' to hold the filling in. Save the part you cut off to crumble and sprinkle over top of the frosting.

Frost as usual.

Margarita Cupcakes

A from-scratch cupcake and fun frosting inspired by our favorite cocktail.

Ingredients

• For the Lime Cupcakes
• 3 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, at room temp
• 2 cups sugar
• 4 eggs, at room temp
• 3 limes, zested and juiced
• 1/2 tsp vanilla
• 1 cup buttermilk
• 1/4 cup tequila (or half tequila/half orange liqueur, optional)
• For the Tequila-Lime Buttercream
• 2 cups sugar
• 8 egg whites
• 3 sticks butter, room temperature
• 2 1/2 Tbsp lime juice
• 1-2 Tbsp Tequila

Instructions

1. Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.
2. Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes).
3. Add eggs one at at time, mixing thoroughly before adding the next one.
4. Add lime zest and lime juice.
5. Turn mixer to the low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
6. Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.
7. (Optional) While the cupcakes are still warm, brush the tops with tequila or tequila/orange mixture.
8. To make the frosting, place the stand mixer bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer.
9. Place bowl on the stand mixer fitted with the whisk attachment and whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).
10. Change to the paddle attachment and beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together.
11. Add lime juice and 1 Tbsp tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired.

Notes

Yields: 24 Cupcakes

Source: Confections of a Foodie Bride and Martha Stewart Living

Estimated time: 1 hour

Dark Chocolate Strawberry Shortcakes with Amaretto Cream

I used a food processor for the shortcake, but you can make everything in a bowl.

I added the butter to the food processor but you can cut it in with a fork, knife, or pastry cutter.

I used Hershey’s dark chocolate chips and dark cocoa powder but you can use semi-sweet chocolate chips and original cocoa powder if you don’t like dark chocolate.

The recipe makes 6 large shortcakes but you can make 12 small ones just be sure to adjust the time.

While the shortcakes are baking, start making the cream. I used Philadelphia cream cheese and Jell-O vanilla instant pudding mix, but you can use other flavors of pudding such as chocolate or coconut. Make sure the cream cheese is nice and soft so that the mixture won’t be lumpy. Cover and refrigerate for at least an hour or two until a firmer consistency.

When everything is done, start assembling and serve! Garnish with some whipped topping/cream and strawberries if desired!

Recipe from Snappy Gourmet Blog

Shortcakes:
2/3 cup milk
1/3 cup dark chocolate chips (or semi-sweet)
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup sugar
1/3 cup dark unsweetened cocoa powder (or original)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted cold butter, chopped

Cream:
8 ounces cream cheese, softened
1 (3.4oz) package instant vanilla pudding mix
1/4 cup Amaretto (or substitute other liqueur or milk)
1 1/2 cups milk
8 ounces defrosted frozen whipped topping or sweetened whipped cream

4 cups sliced strawberries
Garnish (optional): whipped topping/cream & strawberries

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or silpat (or grease pan well).
2. Place 2/3 cup milk and dark chocolate chips in a microwave safe bowl. Microwave on high in 30 second intervals, stirring after each interval, until smooth. Stir in vanilla. Cool.
3. Meanwhile, add flour, sugar, cocoa powder, baking powder, and salt into food processor (or large bowl), and process until combined (or whisk together if not using processor). Add butter and process until just combined (or cut in with fork if not using a food processor).
4. While food processor is running, slowly add milk and chocolate chip mixture until just combined (or stir in until just combined if making in a bowl).
5. Spoon mixture into 6 large circles (or 12 small) onto prepared baking sheet. Bake for 15-20 minutes or until set (or about 8-12 minutes for small). Cool on wire racks.
6. Meanwhile, in large bowl mix together cream cheese and pudding mix with electric mixer on medium speed until well combined. Mix in Amaretto and milk until well combined. Fold in whipped topping. Cover and refrigerate for about 1-2 hours or until firm.
7. To assemble, place a chocolate shortcake on serving plate then top with cream, strawberries; repeat layers ending with a chocolate shortcake. Top with whipped topping/cream and strawberries if desired.

Makes 2 large (or 4 small)

SNAPPY TIPS: You can make smaller shortcakes rather than the 6 large shortcakes. Adjust time as needed.

SNAPPY SUBSTITUTIONS: If you don’t like dark chocolate, substitute semi-sweet chocolate chips and original unsweetened cocoa powder. Instead of Amaretto you could use any liqueur or milk. Substitute your favorite flavor of instant vanilla pudding for the vanilla such as chocolate or coconut.

Mexican Meatballs

Ingredients:

Yield:

40 40

40 meatballs

Servings Size

• meatballs

• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork
• 2 eggs
• 1 1/2 cups dried breadcrumbs, plain
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 2 garlic cloves, minced
• 1/2 cup water
• 2 (28 ounce) cans diced tomatoes with juice
• 1 -3 chipotle chile in adobo
• 4 teaspoons vegetable oil
• 2 small onions, minced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 cup fresh cilantro, chopped (optional)

Directions:

Prep Time: 25 mins

Total Time: 1 1/4 hr

1. In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.
2. Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside. Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
3. Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
4. For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro.

Chicken with Olives

Prep Time: 15 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 4 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 6 pieces Chicken (I Used Thighs And Legs) With Skin
• 1 whole Medium Onion, Diced
• 5 cloves Garlic, Minced
• 2 whole Green Bell Peppers, Seeded And Chopped Into Large Pieces
• 1 whole 28 Ounce Can Whole Tomatoes, Completely Drained And Juice Squeezed Out, Chopped
• 1 cup White Wine (or Low Sodium Chicken Broth)
• Salt
• Freshly Ground Black Pepper
• ¼ cups Heavy Cream
• 1 cup Whole Green Olives
• 12 ounces, weight Linguine, Cooked Al Dente And Drained

Preparation Instructions

Preheat oven to 375 degrees.

In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate.

Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add chicken pieces back to pan, cover with lid, and place into the oven for 45 minutes.

Remove pan from oven and remove lid. Add whole green olives and heavy cream (drizzle evenly over the top.) Put on lid and shake the pan to “stir” in the cream. Return to the oven for 15 to 20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.

Place pasta into a large serving bowl or onto a large serving platter. Arrange chicken pieces on top of the pasta, then pour all of the sauce over the top. Can sprinkle with minced fresh parsley and Parmesan, if desired.

You’ll love this!

From Pioneer Woman

Chicken with Mushrooms and Artichokes

Prep Time: 10 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 8

Ingredients

• 8 whole Chicken Legs Or Thighs
• Salt And Pepper, to taste
• 3 Tablespoons Olive Oil
• 16 ounces, weight White Mushrooms, Sliced
• 5 whole Garlic Cloves, Minced
• ½ cups White Wine, Or More To Taste
• 2 cups Chicken Broth (More As Needed)
• 1 whole 14.5 Ounce Can Artichoke Hearts, Drained , Rinsed, And Patted Dry
• 1 cup Heavy Cream
• Freshly Chopped Chives To Taste
• Freshly Grated Parmesan
• 16 ounces, weight Pasta - Cooked And Drained

Preparation Instructions

Salt and pepper chicken pieces.

Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and brown for 1 to 2 minutes. Remove chicken from skillet.

Add sliced mushrooms to pan with the garlic, and stir around and cook for a couple of minutes. Add wine and cook for a minute while it evaporates.

Pour in chicken broth—you should have enough for it to be very liquidy. Stir to deglaze the pan, the add chicken back to pan. Add artichoke hearts. Put the lid on the skillet and continue cooking over medium-low heat (or in a 375 degree oven) for 30 minutes, checking to make sure chicken broth doesn’t completely evaporate. (Add more as needed).

Remove lid and reduce heat to low. Remove chicken from pan. Pour in cream and shake/stir to distribute. Add chives, then add chicken back to pan. Put lid on pan again and cook for an additional 10 minutes to thicken sauce. Stir and check for seasonings; add salt and pepper to taste.

Pour over cooked pasta. Top with more chives and Parmesan. Yum!

From Pioneer Woman

Oreo Balls

Ingredients

• 8 ounces softened cream cheese or whipped cream cheese
• 18 ounces package of Oreo cookies, crushed (crush the entire cookie- don't remove the filling!)
  
• 2 cups semi-sweet or milk chocolate chips
• 1 tablespoon shortening

Instructions

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips and shortening with a double boiler or in the microwave.Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.Makes about 3 or 4 dozen Oreo Balls, depending on the size

German Chocolate Cake Roll

Ingredients

• 1 cup evaporated milk
• 2 1/4 cups granulated sugar
• 3 large egg yolks plus 3 large eggs, at room temperature
• 1 1/4 cups (2 1/2 sticks) unsalted butter; 1 stick cubed, 1 1/2 sticks softened
• 3 teaspoons vanilla extract
• 1 2/3 cups sweetened coconut, toasted
• 1 cup chopped pecans
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa powder, plus more for dusting
• 1 ounce bittersweet chocolate, finely chopped
• 1/3 cup strong hot coffee
• 1/3 cup buttermilk
• Confectioners' sugar, for dusting

Directions

Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 13-by-18-inch jelly-roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.

For the filling, whisk the evaporated milk, 1 cup sugar, 3 egg yolks and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from the heat; stir in 1 teaspoon vanilla, the coconut and pecans. Set aside to cool completely, stirring occasionally.

Meanwhile, whisk the flour, baking soda and salt in a medium bowl. Whisk the cocoa and chocolate in another bowl. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.

Using a mixer, beat the softened butter and the remaining 1 1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.

Spread the batter evenly in the prepared pan. Bake until the cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.

Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.

Jalapeno Popper Macaroni and Cheese

1/2 pound bacon
1 pound cavatappi pasta
1/4 cup butter
2 large jalapenos or 4 small jalapenos, finely diced
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
3 cups milk
4 cups shredded cheddar cheese
5 ounces cream cheese
1 cup bread crumbs or crushed Ritz crackers
3 tablespoons butter, melted

1. Preheat oven to 350 degrees.

2. Cook bacon to desired crispness; drain on paper towels, crumble, and set aside.

3. Cook pasta according to package directions; drain.

4. Meanwhile, melt 1/4 cup butter in a large saucepan over medium heat. Add jalapenos and cook for 3 minutes, or until they’re slightly softened. Whisk in flour, salt and pepper, and Worcestershire sauce, until mixture is smooth and bubbly. Add milk; heat to boiling and stir constantly for 1 minute or until thickened. Stir in cheddar cheese and cream cheese until melted and smooth.

5. Add cheese sauce and bacon to pasta and mix gently. Transfer to a greased 9 x 13 baking dish.

6. Combine 3 tablespoons melted butter with the bread crumbs or crackers; sprinkle evenly over the top of the macaroni and cheese.

7. Bake for 20 minutes or until topping is slightly browned.

Pastor Ryan’s Cajun Meatloaf

Prep Time: 40 Minutes | Cook Time: 40 Minutes | Difficulty: Easy | Servings: 8

Ingredients

• 3 whole Bell Peppers (2 If They're Large)
• 2 whole Medium Onions
• 1 bunch Celery (5-6 Ribs)
• 8 cloves (to 10 Cloves) Of Garlic
• 6 Tablespoons Butter
• 1 teaspoon Salt
• 1 Tablespoon Worcestershire
• 1 teaspoon Black Pepper
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Cayenne Pepper
• Optional: A Few Shakes Of Hot Sauce
• 2 cups Ketchup, Divided
• ½ cups Whole Milk
• 1 cup (to 2 Cups) Breadcrumbs
• 2 pounds Of Lean Ground Beef (92% Lean)
• 1 pound Ground Pork
• 3 whole Eggs
• 2 Tablespoons Honey

Preparation Instructions

Preheat oven to 400 degrees.

Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. Over medium-high heat, melt 6 tablespoons butter. Once butter begins to start browning, add the diced vegetables and garlic. Add about 1 teaspoon salt.

After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.

After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.

In a large mixing bowl place the ground beef and pork. Whisk 3 eggs and add to the meat. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.

Spray a sheet pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.

In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey. Slather this sauce over the whole meatloaf.

Place in a 400 degree oven for about 40 minutes.

From Pioneer Woman

Ham Loaf

Ingredients

• 2 pounds ground ham
• 1 1/2 pounds ground pork
• 2 eggs
• 1 cup dried bread crumbs
• 1 cup evaporated milk
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup brown sugar
• 1 tablespoon mustard powder
• 1/4 cup cider vinegar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9x13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 90 minutes.
4. While the loaf is baking, combine the brown sugar, mustard powder and vinegar. Mix well and pour over the loaf in the final 15 minutes of baking.

Cherry Beer Cake

Ingredients:

• 3/4 cup (about) maraschino cherries, divided use
• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 4 eggs, at room temperature
• 2 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 2 Tablespoons butter, melted
• 1 cup cherry wheat beer (see Note), plus 2 Tablespoons (divided use)
• 1 cup confectioners' sugar (powdered sugar)

Preparation:

Preheat oven to 375 degrees F. Grease and flour a Bundt cake pan. Cut about 16 of the cherries in half lengthwise and arrange them in the bottom and up the sides of each of the small channels in the bundt pan. You should have 8 evenly-spaced rows in spokes going outward from the center tube. Chop enough of the remaining cherries to make 1/4 cup, squeeze dry in paper towels, and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract.

Using a large spatula, fold flour mixture into egg and sugar mixture.

Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).

Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.

Whisk together confectioners' sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.