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-Another yummy recipe from Susanna! Can't wait to try it!
3 oz. cream cheese, softened
3 T butter or margarine, divided
2 c. cubed cooked chicken*
2 T milk
¼ tsp. salt
1/8 tsp. black pepper
1 T chopped chives or green onions
1 T chopped green bell pepper
1 T chopped pimiento
1 8 oz. can refrigerated crescent rolls
¾ c. crushed seasoned croutons
*10 oz. canned chicken can be substituted. If you used canned chicken, do not add salt.
Preheat oven to 350°. Blend cream cheese and 2 T butter. Add all other filling ingredients, mixing well. Separate crescent rolls into 4 squares, pressing to seal perforations. Spoon equal amounts of filling into center of each square. Pull corners to center of each square and press to seal. Melt 1 T butter, brush tops of pastry with butter, and top with crushed croutons. Bake on ungreased cookie sheet 20-25 min. Chicken pockets can be assembled and frozen—extend baking time slightly. Generously serves 2—sparingly serves 4.
Sunday, June 22, 2008
Penne Pasta with Spicy Tomato Vodka Cream Sauce
Thanks Susanna! :)
1 lb. penne pasta, cooked
¼ c. extra-virgin olive oil
4 garlic cloves, minced or pressed
¼ tsp. crushed red pepper flakes (or to taste)
Kosher salt (or table salt)
1 28-oz. can crushed tomatoes or tomato puree
2 T vodka (or more for drinking)
½ c. heavy cream
Freshly chopped parsley and freshly grated Parmesan cheese for garnish
In a large skillet, sauté garlic, crushed red pepper, and a pinch of salt over low heat until garlic is just golden—be careful not to let the garlic burn.
Add tomatoes, stirring well, and simmer uncovered over low-medium heat until sauce begins to thicken—about 15 min. Taste for seasoning.
Add cooked pasta and toss. Add vodka and toss. Add cream and toss.
Reduce heat to low, cover, and let sit for a couple of minutes.
Serve with chopped parsley and grated Parmesan.
1 lb. penne pasta, cooked
¼ c. extra-virgin olive oil
4 garlic cloves, minced or pressed
¼ tsp. crushed red pepper flakes (or to taste)
Kosher salt (or table salt)
1 28-oz. can crushed tomatoes or tomato puree
2 T vodka (or more for drinking)
½ c. heavy cream
Freshly chopped parsley and freshly grated Parmesan cheese for garnish
In a large skillet, sauté garlic, crushed red pepper, and a pinch of salt over low heat until garlic is just golden—be careful not to let the garlic burn.
Add tomatoes, stirring well, and simmer uncovered over low-medium heat until sauce begins to thicken—about 15 min. Taste for seasoning.
Add cooked pasta and toss. Add vodka and toss. Add cream and toss.
Reduce heat to low, cover, and let sit for a couple of minutes.
Serve with chopped parsley and grated Parmesan.
Thursday, June 19, 2008
Peanut Butter Cup Cookies
1 3/4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bakes at 374 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bakes at 374 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Thursday, May 1, 2008
Hawaiian Banana Nut Bread
Hawaiian Banana Nut Bread
This recipe is great because it makes 2 loaves of bread. You can make one for yourself and one for a function or neighbor. The bread is also very filling and thick so a small slice will be quite filling! Great as a breakfast bread or for a dessert bread served with a scoop of ice cream! :)
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 2 - 9x5 inch loaves
INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
This recipe is great because it makes 2 loaves of bread. You can make one for yourself and one for a function or neighbor. The bread is also very filling and thick so a small slice will be quite filling! Great as a breakfast bread or for a dessert bread served with a scoop of ice cream! :)
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
SERVINGS & SCALING
Original recipe yield: 2 - 9x5 inch loaves
INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Banana Cake w/ Banana Butter Icing
Banana Cake
This is an incredibly moist banana cake from a mix. Can be made without icing but with icing makes it even more divine! Made this for our family reunion! Can't wait to make it again!
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch pan
INGREDIENTS
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
Banana Butter Icing
Can be used on banana cake, white cake or peanut butter cake.
INGREDIENTS
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
DIRECTIONS
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
This is an incredibly moist banana cake from a mix. Can be made without icing but with icing makes it even more divine! Made this for our family reunion! Can't wait to make it again!
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 inch pan
INGREDIENTS
2 tablespoons lemon juice
2/3 cup milk
2 large very ripe bananas, mashed
1 (18.25 ounce) package butter cake mix
1 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Put 1 tablespoon lemon juice in a measuring cup with 2/3 cup milk. Set aside. Mash bananas with a fork, adding the remaining 1 tablespoon lemon juice to them as you mash. Set aside.
In a large bowl, combine cake mix and baking soda. Stir to combine. Add bananas, softened butter, milk mixture, eggs and vanilla. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 4 minutes. Pour into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until center of cake springs back when lightly tapped. A toothpick stuck in the center may leave a slight crumb. Allow to cool on a wire rack.
Banana Butter Icing
Can be used on banana cake, white cake or peanut butter cake.
INGREDIENTS
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
DIRECTIONS
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
THE ULTIMATE HEALTHY DINNER- Grilled Salmon with Cranberry Sauce
Makes: 4 servings
Start to Finish: 20 minutes
1/2 cup sweetened dried cranberries
1/2 cup cherries, pits removed
1 tablespoon sugar
2 tablespoons apple juice
2 tablespoons minced candied ginger
1 teaspoon orange peel
4 4oz. wild salmon fillets
1 teaspoon dried thyme or lemon thyme
salt and pepper to taste
12 whole cloves
Preheat grill, stovetop grill or broiler on high. To make salsa, simmer cranberries, cherries, sugar, apple juice, candied ginger and orange peel in a medium saucepan over medium heat for 5 minutes, or until cranberries are plump and soft. Remove from heat and cool.
Season salmon fillets with thyme, salt and pepper. Grill or broil for 3-5 minutes on each side. Spoon 1/3 cup salsa onto plate. Place salmon fillet in the center and garnish with chives. Serve with brown rixe and lightly steamed spinach and broccoli.
WHY IT'S GOOD FOR YOU:
SALMON: One of the best sources of protein and omega 3 fatty acids, which have been linked to drecreased risk for cardiovascular disease, diabetes, Alzheimer's and asthma and may play a role in fighting depression.
CRANBERRIES: Rich in fiber and an excellent source of quercetin and immuneboosting vitamin C, cranberries may protect against heart disease, urinary tract infections, peridontal disease, and stomach ulcers.
GINGER: Thanks to its antiflammatory properties, it can help combat motion and morning sickness as well as joint pain in those suffering from certain types of arthritis.
CHERRIES: They can help to lower cholesterol and reduce inflammation, and are loaded with vitamins A, C and all the Bs, plus calcium, iron, potassium, and fiber.
BROWN RICE: This whole grain contains B vitamins, which have been shown to help protect against some types of breast cancerm Alzheimer's and heart disease.
SPINACH AND BROCCOLI: These vegetables are high in fiber and calcium and may help prevent colon, breast, bladder and cervical cancers.
Start to Finish: 20 minutes
1/2 cup sweetened dried cranberries
1/2 cup cherries, pits removed
1 tablespoon sugar
2 tablespoons apple juice
2 tablespoons minced candied ginger
1 teaspoon orange peel
4 4oz. wild salmon fillets
1 teaspoon dried thyme or lemon thyme
salt and pepper to taste
12 whole cloves
Preheat grill, stovetop grill or broiler on high. To make salsa, simmer cranberries, cherries, sugar, apple juice, candied ginger and orange peel in a medium saucepan over medium heat for 5 minutes, or until cranberries are plump and soft. Remove from heat and cool.
Season salmon fillets with thyme, salt and pepper. Grill or broil for 3-5 minutes on each side. Spoon 1/3 cup salsa onto plate. Place salmon fillet in the center and garnish with chives. Serve with brown rixe and lightly steamed spinach and broccoli.
WHY IT'S GOOD FOR YOU:
SALMON: One of the best sources of protein and omega 3 fatty acids, which have been linked to drecreased risk for cardiovascular disease, diabetes, Alzheimer's and asthma and may play a role in fighting depression.
CRANBERRIES: Rich in fiber and an excellent source of quercetin and immuneboosting vitamin C, cranberries may protect against heart disease, urinary tract infections, peridontal disease, and stomach ulcers.
GINGER: Thanks to its antiflammatory properties, it can help combat motion and morning sickness as well as joint pain in those suffering from certain types of arthritis.
CHERRIES: They can help to lower cholesterol and reduce inflammation, and are loaded with vitamins A, C and all the Bs, plus calcium, iron, potassium, and fiber.
BROWN RICE: This whole grain contains B vitamins, which have been shown to help protect against some types of breast cancerm Alzheimer's and heart disease.
SPINACH AND BROCCOLI: These vegetables are high in fiber and calcium and may help prevent colon, breast, bladder and cervical cancers.
Beef Kabobs with Grilled Asian Slaw
Think of this as a giant Asian Cold Slaw Salad. I took the beef off of the kabobs and put them on top of my salad. The teriyaki sauce makes it taste absolutely wonderful.
Ingredients:
1 to 1 1/4 lbs. boneless beef sirloin steak, cut into 3/4 inch pieces
1 cup teriyaki sauce, homemade or storebought
1 small head grenn cabbage, tough outer leaves removed
1 bunch green onions
6-8 rings fresh pineapple (if absolutely have to you can use canned pineapple rings)
1/4 cup canola oil, plus more for brushing
In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat gas grill to medium-heat, and oil the grates.
Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.
Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2-3 minutes or un til you have visible grill marks, turning them once with tongs. Bring everything inside.
Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 4.
Ingredients:
1 to 1 1/4 lbs. boneless beef sirloin steak, cut into 3/4 inch pieces
1 cup teriyaki sauce, homemade or storebought
1 small head grenn cabbage, tough outer leaves removed
1 bunch green onions
6-8 rings fresh pineapple (if absolutely have to you can use canned pineapple rings)
1/4 cup canola oil, plus more for brushing
In a ziplock bag, marinate the beef in 1/2 cup of the teriyaki sauce for 30 minutes. Prepare a charcoal fire or heat gas grill to medium-heat, and oil the grates.
Thread the beef onto skewers. Cut the cabbage in half and remove the core, then cut the halves into quarters. Brush canola oil on the cut sides of the cabbage, the white parts of the onions, and the pineapple slices. Then brush oil on the skewered beef.
Grill the beef for 2 minutes per side, turning once, or until cooked to your liking. Grill the cabbage, onions, and pineapple rings for 2-3 minutes or un til you have visible grill marks, turning them once with tongs. Bring everything inside.
Chop the onions (include some of the green), the pineapple, and the cabbage and combine them in a large serving bowl. Whisk the remaining 1/2 cup of teriyaki sauce with the 1/4 cup of canola oil, pour it over the slaw, and toss it all to blend. Serves 4.
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