Creamy Dill Dressing

From The Sugar Mill Caribbean Cookbook, acquired on our honeymoon to Tortola. Mm mmm. 

1 ¼ c. mayonnaise (or your favorite mayo substitute)

½ c. sour cream

2 tsp. chopped fresh dillweed or ½ tsp. dried

2 T. grated fresh parmesan cheese

1 ½ tsp. coarsely ground black pepper

1 garlic clove, minced

Juice of ½ lemon

2 tsp. Worcestershire sauce

1 tsp. grated onion

1 tsp. cider vinegar

Stir all ingredients together (I use an electric beater for a very smooth consistency) and chill before serving.

Golden-Crusted Brussel Sprouts

This recipe is taken from a great cooking blog, 101 Cookbooks. It has become the most requested recipe in our house... and was Grace's special 5th birthday meal with sear-roasted pesto salmon and white rice.

~~~

This is the only way to eat brussels sprouts: cut in half and cooked until deliciously tender inside and perfectly brown and crusted on the outside.
Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for Parmesan when the weather is good. I trade that in for heavier cheeses like gruyere or Gouda in colder weather. I finished them off with some toasted hazelnuts the other night - delicious!

24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice (we use Parmesan or Asiago)

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately.
Serves 4. 

See 101 Cookbooks for a bunch more yummy recipes.

Hot Caramel Dip

When the weather starts to cool again and the apples are fresh off the trees...

1/2 c. butter
1/2 c. light corn syrup
1 c. brown sugar
1 can sweetened condensed milk

Mix together all ingredients in saucepan. Bring to boil.
Let cool (very hot right off the stove!).  It needs to be somewhat warm to serve, so serve after cooled or refrigerate and then re-warm.

Serve with apple slices

Variation: Add 1/2 c peanut butter when cooking

Berry Lemon Mousse Parfaits

**This is a new favorite summery dessert, quick and easy, just the way I like it!

Ingredients:

3/4 cup heavy cream

1/4 cup white sugar, divided

2 T. lemon juice

1/2 tsp. lemon extract

1/2 teaspoon vanilla extract

1/2 cup sliced strawberries

1/2 cup fresh blueberries

1/2 cup fresh raspberries

Directions:

1. In a large, chilled mixing bowl, using an electric mixer, beat cream, 3 T sugar, lemon juice, and extracts until mixture mounds softly.

2. In a small bowl, add remaining sugar to berries. Mix gently.

3. Spoon layers of mousse and fruit into dessert dishes. Serve immediately or chill for several hours before serving. Yield: 4 servings. (From All Recipes All-Time Favorite Best Brand Recipe Cookbook, thanks Angela!)

Nutrition info: 222 calories, 1 g protein, 18 g carbohydrate, 17 g fat, 1 g fiber, 61 mg cholesterol, 18 mg sodium

Gluten-Free?

Does anyone know of a good place to find some wheat (gluten) - free recipes?

Thanks

Ruth

Yogurt Honey Muffins

*I discovered this recipe as an attempt to use up extra yogurt I had.

4 tbsp. butter
5 tbsp. thin honey
1 cup plain yogurt
1 large egg
grated rind of 1 lemon
1/4 cup fresh lemon juice
1 cup all purpose flour
1 cup whole wheat flour
1 1/2 tsp. baking soda
1/8 tsp. grated nutmeg

1. Preheat oven to 375
2. In a saucepan, melt butter and hone. Remove from heat and set aside to cool slightly.
3. In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add butter and honey mixture.
4. In another bowl, sift together dry ingredients.
5. Fold dry into yogurt mixture just to blend. Add to muffin cups.
6. Bake 20-25 minutes. Let cool in pan 5 minutes. Serve warm or at room temp.

You can also add 1/2 cup of chopped walnuts, folded in with the flour.

Strawberry Pretzel Salad

Well, when I made this recently, I combined two different recipes that I have, so I will try to consolidate this as much as possible.

2 cups finely crushed pretzels
2/3 cup melted butter
2 tbsp. sugar

8 oz. cream cheese
12 oz. cool whipped topping
1/4 cup sugar

2 boxes sugar-free strawberry Jello
4 cups fresh strawberries, diced (or one bag of frozen strawberries, diced)
2 cups boiling water
1 1/2 cups cold water (for fresh strawberries only)

1. Heat oven to 350 degrees.
2. Mix pretzels, sugar, and butter - press into at 9x13 pan. Bake 10 minutes. Cool.
3. Beat cream cheese, sugar, and cool whip. Spread over crust. Refrigerate.
4. Add boiling water to Jello mix in a large bowl. Stir until completely dissolved.
If using fresh strawberries, add cold water. Refrigerate jello until slightly thickened, then stir in fresh berries. Spoon over cream cheese layer.
If using frozen berries, fold slices into warm Jello - cool slightly, then pour over cream cheese layer.
5. Refrigerate entire dessert to set up (probably 3 hours).

Spinach & Artichoke Dip

14 oz. artichoke hearts, drained, finely chopped
10 oz. frozen spinach, thawed, drained
3/4 cup Parmesan cheese
3/4 cup mayo
1/2 cup shredded Mozzarella
1/2 tsp. garlic powder

1. Preheat oven to 350 degrees
2. Mix all ingredients, spoon into a 9 inch pie plate (I use a cast iron skillet)
3. Bake 20 minutes or until heated through
4. Serve with chips, pretzels, crackers, etc.

** This can be made ahead of time (up to 24 hours) and refrigerated. Just add 5-10 extra minutes to warm up.

Oatmeal Carmelita Bars

#1
2 cups flour
2 cups oatmeal
1 1/2 cups brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups melted butter

#2
1 cup chocolate chips
3/4 cup caramel topping
3 tbsp. flour

1. Mix #1 together
2. Put 1/2 of #1 into a 9X13 pan
3. Bake for 10 minutes at 350 degrees
4. While 1/2 of #1 is baking, stir together caramel and flour
5. When pan is removed from oven, layer #2 on top - sprinkle chocolate chips and pour caramel over
6. Crumble remaining half of #1 over chocolate and caramel
7. Bake an additional 12-15 minutes
8. Cool completely (although, it's hard to wait that long!)

Bev's Maple Balsamic Dressing

As promised, here is the dressing we stole from the Lowe's, and use all the time!

Ingredients:

1/2 c. EVOO

1/4 c. balsamic vinegar

3 T. maple syrup

2 tsp. Dijon mustard

2 garlic cloves minced

1/2 t. salt

1/4 tsp. fresh ground pepper

Whisk together and store in refrigerator. Enjoy! (Thanks, Bev...)

Bev's Creamy Rice Pudding

Very creamy! Great on a chilly day. Thanks for sharing the yumminess, Bev! 

1 1/4 c water
3/4 teas. salt
1/2 c raw long grain rice
1/2 to 1 cup raisins

1/2 c sugar
6 Table. flour
3/8 teas. salt
2 1/2 c milk
3 large egg yolks, slightly beaten
1 1/2 teas. vanilla
1/8 teas. nutmeg
1/8 teas. cinnamon

Directions:

Bring water and salt to a boil in a small pot. Add rice and stir. Cover, reduce heat and simmer for 30 minutes until tender. Add raisins during the last 10 or 15 minutes to plump them.

Meanwhile, in top of double boiler combine sugar, flour and 3/8 teaspoon salt. Stir in milk slowly, mixing after each addition so there are no lumps. Cook, stirring constantly, until thickened.

Add a small amount of the cooked milk mixture to the egg yolks, stirring as you add it. Then stir the egg yolks into the milk mixture in the double boiler and cook for 10 minutes.

Remove from heat and stir in rice, raisins, vanilla, nutmeg and cinnamon. Serve warm or cold.

Credit to "Now... you're cooking!" 

Monique's Chicken and Veggies

Hello all!

Here is favorite of ours, that I stole from my partner teacher. I love it because you can adjust it so many ways, and it is super-quick--30 minutes or less! So it is great for those busy nights, or just when you aren't in the mood for cooking. You can use boneless skinless chicken, or any brand of chicken sausage, but this is my favorite brand shown to the right (I use Sweet Italian variety more than this spicy one). I think some of you may get chicken sausage from Costco as well? Good news on this recipe: You will only have to dirty one pot and one spatula!

Ingredients:

3-4 chicken sausages, or small boneless chicken breasts

3 cloves of garlic

2 T. EVOO

small/medium onion diced

Assorted chopped veggies (mushrooms, red/yellow/green peppers, zucchini or yellow squash, broccoli, etc...really whatever your family likes!)

dried Italian seasonings--oregano, parsley, etc. (feel free to use fresh, too!)

Bev's Maple Balsamic Vinaigrette Dressing

optional additions: feta/parmesan cheese, chicken stock, kalamata/black olives, fresh basil, turkey sausage, almonds

Directions:

Heat EVOO on medium heat. Saute garlic for 1 minute, and then toss with diced onions until they are translucent. Gradually add veggies to saute as well, adding first veggies depending on how long they will need to cook. I have even used frozen veggies, if I am really low on time. But I usually allow about 10 minutes to fully saute the veggies. I add the meat after I saute the veggies, but if your meat is not pre-cooked, make sure you do that in a second pan, and then add it a little later. If it is pre-cooked, it will just take a few minutes to warm up in the pan with veggies. If you want more of a sauce, add some chicken stock and a little cornstarch. This is also the time that I add some kind of dressing/marinade to the pan, and my favorite is the vinaigrette I listed above. I'm sure many of you have that recipe, but I can add it later if not. I usually add the basil and/or olives now, and if your family loves cheese, a little of that won't hurt either. Yield: 3-4 servings.

Enjoy your 30-minute one-pan wonder! Ruth

Sear-Roasted Chicken Breast with Tomato Wine Sauce

This is easily the best chicken I have ever made. It is a favorite around here!

For the Chicken:
4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
2 Tbs. olive oil

For the Tomato & Red Wine Sauce:
1/2 cup red wine
1 14-1/2-oz. can diced tomatoes (preferably “petite-cut”), with their juices
2 Tbs. loosely packed chopped fresh oregano
Pinch crushed red chile flakes (we like a very small pinch)
1/3 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

Sear-roast the chicken:
Heat the oven to 425°F. Turn the exhaust fan on to high. Pat chicken dry with paper towels. Season both sides with salt and pepper. Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, about 1 min. (If the water skitters around the pan and doesn’t evaporate, the pan is too hot; take it off the heat for about 30 seconds to cool.)

Add the oil, swirl it around the pan, and then evenly space the chicken in the pan. Cook without touching for 2 min. Using tongs, lift a corner of the chicken, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more min. before flipping.) Cook the second side for 1 min. and then transfer the skillet to the oven.

Roast until the chicken reaches an internal temperature of 165°F and is firm to the touch, about 5 to 8 min. Using potholders, carefully remove the pan from the oven, transfer the chicken to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.

Prepare the pan sauce:
Pour off any excess fat from the skillet. Return the pan to high heat and add the red wine. Cook, scraping the pan with a wooden spoon to incorporate any browned bits, until the wine is reduced to a glazy film. Add the tomatoes with their juices and the red chile flakes; cook until the juices reduce to a saucy consistency, about 3 min. Stir in the oregano and Parmigiano; season generously with salt and pepper to taste. Serve immediately spooned over the sear-roasted chicken.

Serve with pasta or rice on the side.

Credit for this photo and recipe to Fine Cooking.com

Easy Cucumber Sandwiches

What's a garden party without cucumber sandwiches? This is an easy recipe I found here.

I altered it slightly, using spreadable cream cheese with chive instead of adding milk and the powdered dressing mix.

Looking forward to this afternoon!



picture courtesy of thisweekfordinner.com

Wheat Germ Muffins

This is for Olivia. I love these even more than the old Bran Cereal Muffins. (I can post that one, too, if anyone is interested.)

The recipe is from an old, well used copy of the First Baptist Church Centennial Cookbook from Oxford, Kansas. A wonderful old cookbook with typewriter(bc-before computers!) written recipes by the individual contributors in their own hand. It was a gift in the '70s from Vernie May Spray, the dear grandmother of a dear friend. (How can you NOT love a wonderful grandmother named Vernie May Spray?)

1 c wheat germ
1 c flour
1 stick butter, melted
1/2 c sugar (I think I have cut this down to 1/4 c)
1 c milk
1 egg
3 tsp baking powder
little salt (1/4-1/2 tsp)

Mix everything together except put in the egg last. 350 degrees for approximately 30 minutes. Makes 16 muffins.

MeMom's Cake in a Pan

It took me years to get the recipe for the icing down right. I was using too much milk! This is my Dear Professor's family treasure--a recipe for what some call Texas Sheet Cake, or simply chocolate cake from scratch. It is good. And others love it as well. You just can't go wrong with chocolate!

(The recipe is written as I received it. Be sure to read my comments about the amount of milk for the icing.)

MeMom's Cake in a Pan

Cake
2 1/2 c sugar
1 c shortening
1/4 tsp salt
2 eggs
2 tsp soda
1 tsp vanilla
2 1/2 c flour
1/3 c cocoa
1 c buttermilk
1 c boiling water.

Cream shortening with sugar, salt, eggs, soda. Add
cocoa. Add remaing ingredients, mixing in boling water
last. Pour into 9x13 inch pan and bake at 325*F for 45
minutes to an hour. (test by sticking a toothpick in the
middle. If the toothpick comes out clean, it is done.)


Icing
1/4 c cocoa
2 c sugar
2/3 c milk
1/2 c butter
1/4 tsp salt
tsp butter flavored vanilla

Melt butter in a saucepan on medium heat. Add sugar.
cocoa, salt. Add milk (I have used 1/4c to 1/3c
buttermilk or evaporated milk) Bring to a boil, stirring
constantly. Boil gently 2 minutes, or until it begins to
thicken. Remove from heat and beat in the vanilla.
Pour over warm cake.

Lowe Chocolate Potluck Cake

cake:
1 pkg. devils food cake mix
1 c. vanilla or plain low-fat yogurt
1/2 c water
1/2 c vegetable oil
3 large eggs

topping:
1/3 c finely chopped pecans (or walnuts)
1/3 c light brown sugar
1/3 c chocolate chips

Preheat oven to 350. Place cake mix, yogurt, water, oil and eggs in large mixing bowl. blend with electric mixer at low speed for 1 minute. Scrape sides of bowl with a spatula. Increase mixer speed to medium and beat 2 minutes more. Batter should be stiff and smooth.

Pour batter into 9x13 pan that is sprayed with non-stick spray. Sprinkle topping on top of the cake. Bake for 30-35 min or until cake springs back when lightly pressed with your finger. Cool on wire rack about 20 min. Serve warm. Store at room temp for 3 days or in refrigerator for 1 week.


Here you go, Judy. You need to take this one with you for Texas baking ;)

Emily's Penne and Keilbasa

3 cups broccoli florets, blanched

1/2 cup extra virgin olive oil

1 red pepper, diced

1 medium red onion, finely diced

4 garlic cloves, sliced

1/2 cup sun-dried tomatoes chopped

1 lb. kielbasa, diced

1 teaspoon oregano

1 lb. pasta (penne, shells, etc) cooked

chopped spinach

fresh basil

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

Gorgonzola cheese

Heat 1/4 of oil in a skillet. Saute onion for 5-6 minutes, then add garlic, tomatoes, kielbasa, and oregano. Saute for 2-3 minutes more. Remove from heat.

In a large bowl, combine pasta and remanding olive oil, 2 tablespoons balsamic vinegar, salt and pepper, and fresh basil, minced. Then add fresh chopped spinach and broccoli and sauteed mixture. Top with Gorgonzola cheese.

This is one of my family's favorites!

Enjoy!

Ruth's Peanut Soup

2 tablespoons oil

8 chicken thighs

salt and pepper to taste

1 medium red onion, chopped,

1 inch piece of ginger, peeled and minced

1/2 teaspoon cayenne pepper

1 1/2 cup chopped tomatoes, canned

1 quart chicken stock

3/4 cup natural peanut butter, chunky

Cook chicken in a skillet with oil, season with salt and pepper. Cook for 10-15 minutes. Transfer to plate, keeping 2 tablespoons of the fat left in the pan

Add onion and ginger and cook in a pot, stirring occasionally (3 minutes). Stir in cayenne pepper and tomatoes, cook 5 minutes. Put chicken in the pot, and add 3 1/2 cups of chicken stock. Bring to a boil, then simmer until chicken is chicken is cooked through. Blend together remaining stock and peanut butter, stir into stew. Season to taste and cook for about 20 minutes.

~Olivia G.

Chunky Tomato Potato Soup

8 servings. Ready in about 1 hour.

2 T butter
2 onions, chopped
4c. cubed potatoes
1 1/2 c. celery, chopped
1 1/2 c. chopped carrots
2 cloves garlic, minced
1 Table. Italian seasoning (or just mix basil & oregano)
2 c. milk
2 T. cornstarch
14.5 oz can tomatoes, undrained
1 1/4c. chicken broth
2 T. tomato paste
salt & pepper

Cook onion in butter until tender in large pot. Mix in potatoes, celery, carrots, garlic and seasoning.
Pour in milk. Stir in cornstarch gradually, and bring pot to boil.

Mix in tomatoes, broth and tomato paste. Return to boil.

Reduce heat and simmer for 20 minutes. Salt and pepper to taste.

Thanks Ruth for sharing this yummy soup with all of us!  We make it every few weeks through the cold months... especially if we have some Asiago bread to go with it!

Monastery Lentils

Judy & I snap up this recipe from Emily after one small-group night meal.  It was yummy with baked potatoes.

1 c. dry lentils
3 c. water
1 bay leaf
salt
1 large onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/4 c. olive oil, or less
1 c. canned tomatoes, mashed by hand
1 tsp. basil
2 Table. parsley flakes

Cook lentils, water, bay leaf and a small amount of salt until lentils are tender, 20-25 min.
Meanwhile, saute onion, carrot, and garlic in olive oil until the onions are tender. Combine the two mixtures and add rest of ingredients. Simmer together until hot and flavors are well blended.

Serve with cornbread and salad.


Thanks for more yumminess, Emily!