Combine and chill:
HEAT oven to 350°F.
PLACE 1 won ton wrapper in each of 24 mini muffin cups sprayed with cooking spray, with edges of wrapper extending over top of cup. Bake 5 min. Meanwhile, combine remaining ingredients.
SPOON artichoke mixture into won ton cups.
BAKE 12 to 14 min. or until filling is heated through and edges of cups are golden brown.
Um, yes please! Saw this recipe on Real Simple and HAD to steal it.
Curried Egg Salad Sandwich
Serves 4| Hands-On Time: 10m | Total Time: 20m
Ingredients
8 large eggs
1/3 cup mayonnaise
1 teaspoon curry powder
1 tablespoon chopped fresh chives
kosher salt and black pepper
4 slices pumpernickel bread
4 large leaves Bibb lettuce
potato chips, for serving
Directions:
Place the eggs in a saucepan and add enough water to cover. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Rinse the eggs under cold water, peel, and coarsely chop.
In a medium bowl, combine the mayonnaise and curry powder. Fold in the eggs and chives; season with ½ teaspoon salt and ¼ teaspoon pepper. Dividing evenly, top each slice of bread with lettuce, then the egg salad. Serve with the chips.
By Dawn Perry, April 2011
Spicy Dr. Pepper Shredded Pork
Added by Ree on March 22, 2011 in Main Courses, Pork
Prep Time 5 Minutes
Cook Time 6 Hours Servings 18 Difficulty Easy
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.
Hehe! I like the idea of this recipe, because iPhone auto-correct always corrects my name to Marengo the first time someone types it. Kind of a cool nickname too!
Chicken Marengo
Vegetable cooking spray
2 cups frozen, chopped onions
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 pound boneless, skinless chicken tenders, cut into 1-inch pieces
1 can (15 ounces) light red kidney beans, rinsed, drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/4 cups fat-free reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (4 ounces) mushrooms, drained
2 stripes orange rind (3 x 1 inch)
3/4 teaspoons dried thyme leaves
1/2 teaspoon dried tarragon leaves
Salt and pepper, to taste
4 cups cooked rice or noodles, warm
Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.
Add remaining ingredients, except salt, pepper and rice to saucepan; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season to taste with salt and pepper. Serve over rice.
Makes 6 main dish servings.
Nutrient Information Per serving: Calories 294; Fat 1g; % Calories from Fat 7; Carbohydrate 46g; Folate 16mcg; Sodium 367mg; Protein 22g; Dietary Fiber 4g; Cholesterol 34mg
Spinach and Artichoke Dip
Serves 4| Hands-On Time: 10m | Total Time: 20m
Ingredients
* 1 10-ounce box frozen cut or chopped spinach, thawed
* 1 12-ounce jar artichoke hearts, drained and roughly chopped
* 1/2 cup whipped cream cheese
* 3/4 cup sour cream
* 1 cup grated Cheddar (I'm thinking a mozerella/parmesean mix would work better...)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* pita chips, tortilla chips, or sliced French bread
* 1 lemon, cut into wedges (optional)
Directions:
1. Heat oven to 400° F.
2. Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
3. Scrape the mixture into a small oven-safe baking dish. Bake until lightly golden and heated through, about 15 minutes. Serve warm with the chips or bread and the lemon wedges, if desired.
Ingredients
1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature
Directions
1. Heat oven to 325° F.
2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.
Thanks Real Simple!
Joanie's Zucchini Bread
Cream together:
3 eggs
2C sugar
1C oil
2C peeled and grated zucchini
3tsp. vanilla
Add to that:
1tsp. salt
1T. cinnamon
1/2 tsp. cloves
3C flour
1tsp. soda
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cardamom (opt. but sooo worth the add)
1C nuts (opt)
1C choc chips (opt)
(I'd add either the nuts OR the choc chips but not both, also make sure to shake your choc chips in about 1/3 c of flour so that they don't all sink to the bottom of your bread.)
Mix and pour into two well greases loaf pans. Bake @ 350 degrees for 1 hour. And don't blame me, or Nan, or her mom Joanie if neighbors randomly show up because it smells like you're baking gingerbread..this stuff is YUMMMMY!
Via Miss Ardis.
Malasadas (recipe from KVMH Recipe Book, Barbara Garcia, CDM with a little bit o' su'in su'in)
1 pkg. dry yeast (2 1/4 tsp.)
1 tsp. sugar
1/4 c. warm water
1 sm. grated potato
6 eggs well beaten
6 c. flour
1/2 c. sugar
1/4 tsp. lemon extract (su'in su'in...hehehe)
1/4c. melted butter
1 c. evaporated milk
1 tsp. salt
1c. warm water
Mix yeast with 1 teaspoon sugar and 1/4 cup warm water. Add the grated potato. Cover and let rise. Combine the rest of the ingredients in a large bowl or pot and add the risen yeast mixture. Mix well and knead dough for several minutes (it's gonna be sticky, but don't throw down too much dough when kneading, you don't want it to be too tough). Cover with a clean, damp dishcloth or tablecloth until double in size (about an hour). form balls with fingers or drop by spoonfuls into hot oil and fry until golden brown. Cool. Roll in sugar (or whatevah you like) and eat em up! Ho da Onolicious!!
Yields approx. 4 to 5 dozen.
via Ardis :)
A co-worker brought some amazing cookies to work today, here's the recipe.
He says "I kind of followed one and I kind of made it up on my own, but it went something like this:
I creamed one stick of butter and a cup of brown sugar, then added a heaping spoonful of almond butter and an egg or two.
In a separate container, I mixed a half-cup of white flour, a half-cup of whole wheat flour, a pinch or two of salt, a rounded half-teaspoon of baking soda and a pinch or two each of cinnamon, ground ginger and cayenne.
Then I mixed the butter mixture with the flour mixture, added a half-cup or so of oats, some pecans and some chocolate chunks.
Bake at 375 degrees for about 8 minutes per sheet. I think that’s it. Oh yeah, I added some vanilla extract along the way, but we were almost out, so I don’t even know if you can taste it anyway."
They tasted amazing!
I went to a baby shower yesterday, and the hostess was serving this punch and it was FABULOUS! Maybe a tinsy bit too sweet, but I'm sure the recipe can be adjusted! (Can't they always?)
1 3-oz bx of Orange Jell-o
2 c. Sugar
5-6 c. Water
1 46-oz can of Dole Pineapple Juice
1 12-oz frozen Minute Maid Lemonade (Undiluted)
1-oz Pure Almond Extract
1 quart Ginger Ale
Mix dry Jell-o and sugar and add to boiling water. Separately, mix pineapple juice, lemonade, almond extract, and add to Jell-o mix and stir.
After cooling 10-15 min, pour juice into 1-quart freezer bags, and freeze.
Put frozen punch in punch bowl, thaw & mix until it becomes slushy, add ginger ale and Enjoy!
Orange Cupcakes
2 1/2 cups all-purpose flour
2 cups granulated sugar
1/2 tsp each baking powder, baking soda and salt
3 large eggs
2 Tbsp grated orange zest
2 tsp vanilla extract
3/4 cup vegetable oil
1 cup buttermilk
Orange Cream Frosting
1 brick (8 oz) cream cheese, softened
1 tsp vanilla extract
2 tsp grated orange zest
1 1/2 cups confectioners’ sugar
Orange paste food color (optional)
Garnish: strips of orange peel
| 1 | lb lean (at least 80%) ground beef |
| 1 | box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained |
| 1 | can (14.5 oz) diced tomatoes, undrained |
| 1 | can (2 1/4 oz) sliced ripe olives, drained |
| 2 | tablespoons Original Bisquick® mix |
| 1 | tablespoon chili powder |
| 2 | teaspoons ground cumin |
| 1/2 | teaspoon salt |
| 1 | cup Original Bisquick® mix |
| 1/2 | cup cornmeal |
| 1/2 | cup milk |
| 1 | egg |
| 1. | Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat. |
| 2. | In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture. |
| 3. | Bake uncovered about 25 minutes or until crust is light brown. |
| High Altitude (3500-6500 ft): Bake about 30 minutes. | |
| Substitution: |
| A 15.25-ounce can of Green Giant® whole kernel corn, drained, can be used instead of the frozen corn. |
| Serve-With |
| Serve a salad of fresh greens and avocado and orange slices tossed with your favorite vinaigrette dressing. |
Praline-Pumpkin Cake
Cake mix and purchased frosting pair up with some extras to create a scrumptious pumpkin and praline indulgence.
Prep Time: 25 min
Total Time: 2 hours 15 min
Makes: 16 servings
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1. Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3. Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.
Make the Most of This Recipe Success:
Cool layer cakes in their pans on wire racks for 5 minutes. This keeps the cake from breaking apart while it's too warm and tender.
Nutrition Information:
1 Serving: Calories 480 (Calories from Fat 230); Total Fat 25g (Saturated Fat 9g, Trans Fat 3g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 8%; Iron 8% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 5 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
Thanks Betty Crocker!
Sloppy Buffalo Joes
This is such a good meal!! This is the side dish that goes with the turkey joes.
Quick Puff: The only pie dough you'll ever need
2 pounds of all-purpose flour (approximately 7 1/2 cups)
2 pounds cold unsalted butter (8 sticks) cut into small pieces
1 1/4 cups cold water
1/2 teaspoon salt
In a large bowl, combine flour, salt and butter. Massage the butter into the flour until the butter pieces are a bit smaller. Add the water and smoosh around, coating the flour/butter with water. Kneading until the whole mess looks like is's holding together just a little. Dump the dough out and form into a loose square. This is what it'll look like. It's not pretty. But just be patient. It gets so much better.
Play Dough Cookies
3/4 C butter
3 ounces cream cheese
1 cup white sugar
1 egg
1 t vanilla extract
2 and 3/4 C flour
1 t baking powder
1/4 t salt
assorted food coloring (gel or paste is best)
1. In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla. Beat until smooth.
2. In a bowl combine flour, baking powder, and salt. Add dry ingredients to the creamed mixture. Stir until soft dough forms. Divide dough into Fourths. Tint each with a different food coloring. Wrap in plastic and chill for two hours. (I stuck it in the freezer for 15 minutes because I hate to wait!)
3. Preheat oven to 350. Shape colors into 3/4 inch balls. For each cookie place one pink, one orange, one green, and one blue ball together and roll to make one giant ball. Roll into a 12 inch long snake, and then starting at one end coil roll to make a cookie. Place cookies 2 to 3 inches apart on greased cookie sheet to allow for spreading.
4. Bake for 8 minutes or until lightly browned. Cool and store in an airtight container.Enjoy!
Christmas Casserole
10 eggs beat until thick
Add
1/2 cup flour
1 tsp baking powder
1/2 tsp of salt
1 pint of cottage cheese
1 lb of jack cheese
8 oz can of diced green chilies
1/2 cup melted butter
Stir well. Pour into well greased buttered 9x13 baking dish and bake at 350F for 35 minutes or until the top has browned and the center is done.
Snow Balls 350* 20 min
¾ C butter
1 tsp vanilla
1 Tbl water
1/8 tsp salt
1/3 C sugar
1 ½ C flour
1 C choc chips
1 C chopped nuts
Cream butter, vanilla, water, sugar and salt. Add flour and mix well. Add chips and nuts. Form into 1” balls. Bake at 350* for 20 minutes. Cool for a few minutes. Roll in powdered sugar while still warm. Makes about 3 doz. (unless you eat lots of dough:)
Looks like Pecan Sandies to me! YUM! via: isawtoday
