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.

Rhubarb Cream Pie

From My Own Sweet Thyme Blog

1 unbaked pie shell ( 9-inch)
2 1/2 cups rhubarb, sliced thin
1 cup sugar
1/4 teaspoon salt
2 eggs, beaten
2 Tablespoons butter, cut up on top of filling
ground cinnamon
a little milk
extra sugar for sprinkling (I used vanilla sugar)

Mix the sugar, salt, beaten eggs and rhubarb well. Dot with butter. Sprinkle a little cinnamon on top. I pour extra sugar around the edge of the pie (a tablespoon or so) then make strips of pastry and make a lattice across the top. Pour a little milk on the lattice crust to make it brown and crispy. Sprinkle with a little sugar.

Bake 10 minutes at 400 degrees. Then reduce heat to 325 degrees and bake for 40 minutes more.

Remove from oven and place on a wire rack to cool.

Serve with ice cream or whipped cream.

Enjoy!

Note: After 10 minutes at 400 degrees, I baked mine for approximately 60 minutes at 325 degrees. Perhaps the variation was because I used a deep dish pie plate. I suggest watching carefully and removing the pie from the oven when the crust has browned to your satisfaction.

Cranberry Pistachio Mexican Wedding Cookies

Yields: ~40 cookies

2 sticks unsalted butter, room temperature
1/2 cup powdered sugar, plus more for coating
1 Tbsp pure vanilla extract
1/2 tsp salt
1/3 c shelled natural pistachios, chopped
1/2 c dried cranberries, chopped
1 3/4 c cake flour
3/4 c sifted all-purpose flour

Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 sticks butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).

Shape dough by generous tablespoonfuls into balls. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.

Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. Can be made 4 days ahead. Store airtight at room temperature.

Source: Adapted from Bon Appetit, December 2006

Pineapple Salsa

A tropical treat to accompany seafood or chicken.

2½ cups cubed fresh pineapple
1/2 red bell pepper, chopped
1/2 small cucumber, peeled and seeded
1 jalapeño pepper, seeded
1 Tbsp brown sugar
2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 tsp salt
1 Tbsp chopped fresh mint
2 Tbsp DLM Mustard Seeds

Reserve 1/2 cup of the pineapple. In a food processor, combine 2 cups of pineapple with remaining ingredients, except mustard seeds; coarsely chop. Stir in remaining pineapple and mustard seeds by hand. Let stand, covered, for 1 hour so the flavors can blend. Yields 2 1/2 cups

Squash and Tomato Tart

DLM local food recipe

2 large potatoes (about 12 oz), peeled
1 zucchini (about 8 oz)
1 yellow squash (about 8 oz)
2 large ripe tomatoes (about 1 lb)
1/4 cup sweet onion, chopped
3 Tbsp fresh basil, chopped
2 cloves garlic, minced
1 1/2 cup Buckeye Grove Dixie Swiss, shredded (about 8 oz), divided
1 tsp DLM Italian seasoning
1 tsp sea salt
1/4 tsp freshly ground pepper
2 large Morning Sun Farm Organic Eggs, lightly beaten

Preheat oven to 400ºF. Butter a 9-inch deep-dish pie plate or a shallow 7x11-inch casserole.

Cut potatoes, zucchini, and squash in half lengthwise; thinly slice crosswise (about 2mm thick). Bring a large pot of water to a boil. Add potato slices and cook 4 to 5 minutes. Drain well in a colander (when ready to use, pat dry with a paper towel if still wet).

Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Line casserole with 1/2 of the potato slices. In a large bowl combine remaining potato, zucchini, squash, onion, basil, garlic, 1 cup of the cheese, Italian seasoning, salt, pepper, and eggs until well mixed. Arrange half of the tomato slices on top of the potatoes in the casserole. Evenly spoon the vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/2 cup of cheese. Bake 40 minutes or until vegetables are tender and cheese is golden brown. Allow to rest for 10 to 15 minutes before serving.

Makes 8 servings

Grilled Potato Skins

Ingredients

• 2 cooked russet potatoes
• 4 slices bacon
• Toothpicks, soaked in water for 10 minutes
• 1 small bunch asparagus, trimmed to just the top 1/3 of the spears
• BBQ sauce
• 1 cup shredded Cheddar
• Sour cream

Directions

Preheat grill over medium-high heat.

Peel each potato and cut ends off, (so they are flat on both sides), then cut in half across the center. Scoop out 1/2-inch of the potato's center to form a crater. Wrap a piece of bacon around each chunk of potato and secure with toothpicks to keep the bacon in place.

Put the potatoes on the grill, cut side down, until the bacon is cooked. Flip once to get color on each side. Cover with foil to create a tent and turn heat down to medium to "steam" the potatoes. Put the asparagus on the grill and coat with BBQ sauce. Remove the foil from the potatoes, add the cheese to the crevice and cook until melted.

Arrange a potato in center of each plate and remove the toothpicks. Stick 3 to 4 pieces of asparagus in the cheese crevice so the asparagus is standing upright. Garnish with sour cream and serve.

Tandoori Chicken

Classic tandoori chicken from India is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead. This recipe needs to marinate at least 8 hours or overnight.

Prep Time: 8 hours, 45 minutes

Cook Time: 45 minutes

Total Time: 8 hours, 90 minutes

Ingredients:

• 1 (3-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Yield: 4 servings

Per serving (without cucumber, red onion, tomato or lemon, for garnish): 303 calories, 33 percent calories from fat, 45 grams protein, 3 grams carbohydrates, .54 gram total fiber, 11 grams total fat, 124 milligrams cholesterol, 707 milligrams sodium.

Source: Savoring India by Julie Sahni (Williams-Sonoma/Oxmoor)

Spoon Bread

Ingredients:

• 3/4 cup cornmeal, stone or water ground, if possible
• 1 teaspoon salt
• 1 cup boiling water
• 3 tablespoons melted butter
• 2 large eggs
• 1 cup milk
• 2 teaspoons baking powder

Preparation:

Combine cornmeal and salt in a mixing bowl. Stirring constantly, gradually add boiling water, keeping smooth; stir in the melted butter. In a small mixing bowl, beat eggs until pale in color and thick. Add milk and beat to combine. Add milk and egg mixture to the cornmeal mixture with baking powder. Beat with an electric hand-held mixer or whisk to blend thoroughly. Turn into a generously greased 8-inch square glass baking dish or 1 1/2-quart casserole. Bake at 350° for about 30 to 35 minutes, until set and lightly browned. Serve the spoon bread hot, with plenty of butter.
Serves 4 to 6.

Copycat Black Angus Garlic Cheese Bread

Garlic bread and melted cheeses — that really is the best of both worlds! Try this recipe next time you make a nice steak or have pasta and sauce.

1 loaf French bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees F for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

Ham Loaf

Ingredients:

Servings:

8 8

8

Servings Size

• 1 lb fresh ground turkey
• 1 lb ham, ground (or turkey ham)
• 1 cup breadcrumbs
• 1 egg
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup milk

SAUCE

• 2/3 cup brown sugar
• 1 teaspoon dry mustard
• 1/2 cup water
• 1/4 cup vinegar

Directions:

Prep Time: 10 mins

Total Time: 2 1/4 hrs

1. 1 Grind meat (if necessary) and mix all loaf ingredients.
2. 2 Shape into a loaf.
3. 3 Bake at 350°F for one hour.
4. 4 Mix sauce ingredients together. Pour sauce over loaf and continue to bake for another hour.

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.

Steak, Red Onion Jam, Arugula, and Parmesan Crostini

1 baguette, sliced into ½-inch-thick slices
1 recipe Red Onion Jam (see recipe below)
2 (8-ounce) boneless rib eye steaks
¼ cup extra virgin olive oil,divided
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 cups roughly chopped arugula
6 ounces Parmigiano Regianno cheese, shaved

Preheat oven to 375 degrees. Place baguette slices on a baking sheet and bake until baguette slices are toasted and golden brown, about 7 minutes per side. Set aside until ready to assemble.

20 minutes before grilling, remove steaks from refrigerator and let sit at room temperature.
Heat grill to high. Brush the steak on both sides with 2 tablespoons of the oil and season with salt and pepper . Place on grill and cook until golden brown and slightly charred, 6 to 7 minutes. Turn over and continue grilling 5 to 6 minutes for medium rare. Transfer steaks to cutting board, tent loosely with foil, and let rest for 5 minutes. Slice into ¼-inch-thick slices.

Assembly:
Spread ½ tablespoon of red onion jam onto each baguette slice. Top with a slice of steak and transfer to serving platter. Sprinkle arugula over the top of the crostini and garnish with shaved parmesan. Drizzle with extra virgin olive oil and season with salt and pepper
8 servings

Red Onion Jam
3 tablespoons olive oil
3 red onions, thinly sliced
3/4 cup sugar
1/3 cup red-wine vinegar
3/4 cup dry red wine

Place oil in a medium saucepan over medium-low heat. Add onions, and cook until they begin to soften and become translucent, 8 to 10 minutes. Add sugar and continue cooking for 1 minute. Carefully add vinegar and wine. Increase the heat and bring to a boil, and immediately reduce to a simmer. Cook until liquid has evaporated and onions are caramelized, about 30 minutes.

Jalapeño Popper Mac 'n' Cheese

(Adapted from Rachael Ray)

16 ounces dry cavatappi pasta
2 teaspoons extra-virgin olive oil
3 jalapeño chiles, seeded, ribs removed and thinly sliced
2 serrano chiles, seeded, ribs removed and thinly sliced
2 garlic cloves, minced
1 1/2 cups milk
8 ounces cream cheese, sliced into cubes
2 tablespoons dried minced onion
8 ounces (about 2 cups) shredded Mexican-blend cheese

In a large pot of boiling, salted water, add pasta and cook according to package directions. Drain and place back into the pot off heat.

Meanwhile, in a medium saucepan, heat oil over medium. Stir in jalapeños, serranos and garlic - cook until tender, about 5 minutes. Add to the pot with the drained pasta.

Preheat the broiler.

In the same saucepan, add milk, cream cheese and onion - heat over medium-low, stirring, until very smooth, about 5 minutes. Pour in to the pot with the pasta and add the cheese - season with salt and fresh ground black pepper, tossing well to coat. Scoop mixture into a casserole dish coated with cooking spray. Place under the broiler and bake until lightly browned on top, about 3 to 5 minutes.

Remove and let cool slightly before serving.

Makes about 6 servings.

Buffalo Chicken Potato Casserole

Source: Betty Crocker Recipe Card Casseroles Magazine

1 1/4 pound boneless skinless chicken breasts, cut into 1-inch strips
1/3 cup buffalo wing sauce (recommended: Frank's Red Hot)
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch or blue cheese dressing (I used ranch)
1/2 cup shredded cheddar cheese
1 10-ounce can cream of celery soup
1/2 cup corn flake crumbs (I used crumbled Ritz crackers)
2 tablespoons butter or margarine, melted
1/4 cup chopped green onions (about 3 medium)

1. Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray.

2. In medium bowl, stir together chicken strips and wing sauce.

3. In large bowl, stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips over potato mixture.

4. In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.

5. Cover with foil. Bake 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with green onions.

Devil Dogs

Ingredients

• 1 whole Chocolate Sheet Cake (see "Best Chocolate Sheet Cake Ever" On Tasty Kitchen)
• 1 whole Recipe For "That's The Best Frosting I've Ever Had" On Tasty Kitchen (or You Can Use Frozen Whipped Topping)
• Maraschino Cherries

Preparation Instructions

Bake cake according to recipe directions, thoroughly greasing and flouring the pan. Allow cake to cool completely, then turn out onto a flat surface.

Make frosting recipe, substituting half-and-half for milk for extra thickness/richness.

Cut cooled cake into rectangles.

Place frosting into a frosting bag. Squeeze frosting onto one rectangle of cake. Press second rectangle on top. Squeeze a dollop of frosting on the top piece of cake. Place a cherry on top.

Chill until ready to serve!

From Pioneer Woman

Recipe: The Best Chocolate Sheet Cake. Ever.

Ingredients

• FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• ¼ teaspoons Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• ½ cups Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• _____
• FOR FROSTING:
• ½ cups Finely Chopped Pecans
• 1-¾ stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Frosting Recipe (Sub half-and-half for the milk for extra richness; do milk for more lightness)

Recipe: That’s the Best Frosting I’ve Ever Had

Ingredients

• 5 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation Instructions

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Serendipity Frrrozen Hot Chocolate

INGREDIENTS:
1 cup of milk
3 cups of ice

Dry ingredients
1/3 cup of evaporated instant dry milk
1/3 cup of granulated sugar
4 tablespoons of a variety of the finest cocoas of your choice

METHOD:
1. Mix dry ingredients together
2. In a blender (in this order) add milk, dry mix and ice
3. Blend for 20-30 seconds until smooth daiquiri-like texture
4. Pour into a large glass, top with whipped cream and shaved chocolate

Favorite Cheese Ball

Ingredients

• 8 ounces, weight Cream Cheese
• ¼ cups Sour Cream
• 1 cup Finely Shredded Cheddar Cheese
• ¼ cups Shredded Parmesan Cheese
• ¼ cups Finely Chopped Onion
• ½ teaspoons Teaspoon Garlic Powder
• 1 pinch Cayenne Powder
• 1 teaspoon Lemon Juice
• ¼ teaspoons Freshly Ground Black Pepper
• ⅓ cups Dried Cranberries, Optional
• ½ cups Toasted Pecans, Chopped Coarse (optional)

Preparation Instructions

1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combined.

2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes – 1 hour.

3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.

Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.

From Tasty Kitchen

Pasta with Pancetta and Leeks

Prep Time: 5 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 4

Ingredients

• 12 ounces, weight Pasta, Cooked Al Dente
• Reserved Pasta Water, If Needed
• 3 ounces, weight Chopped Pancetta
• 3 whole Leeks, Sliced Thin
• 1 Tablespoon Butter
• ½ cups Dry White Wine
• ½ cups Heavy Cream
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese, Shaved

Preparation Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

From Pioneer Woman

Hot Chocolate Meringue Cake

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Oven Temp: 200

Ingredients

U.S.

Metric

Conversion chart

• Parchment paper
• 6 egg whites
• 1 tablespoon(s) cream of tartar
• 1 1/4 cup(s) sugar
• 3 tablespoon(s) sifted cocoa
• 1/8 teaspoon(s) cayenne pepper
• 4 cup(s) whipped cream

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Directions

1. To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
2. Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
4. Cool on the pan on a wire rack. Store in a very dry, cool place.
5. Fill the layers with whipped cream and serve within 2 hours.

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