Thursday, December 14

Spinach and Chickien Pasta salad

  • 16 oz. bow tie pasta cooked al dente
  • Dressing:1 cup vegetable oil
  • 2/3 cup Yoshida's gourmet sauce
  • 2/3 cup white wine vinegar
  • 6 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Salad consists of:
  • 20 oz. bag of spinach
  • 1 6 oz. bag craisins
  • 3 cans mandarin oranges drained
  • 2 cans sliced water chestnuts drained
  • 1/2 cup parsley chopped
  • 1 bunch green onions chopped
  • 1/4 cup sesame seeds toasted
  • 6 oz. peanuts
  • 2 cups chicken cut into pieces
Instructions
  1. Blend dressing in blender
  2. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag)
  3. Combine rest and add pasta and dressing and toss
     
    Recipe and picture courtesy of yourhomebasedmom!!!

Wednesday, October 11

Mexican Quiche

10 eggs
1 lb grated jack cheese
1 pint small curd cottage cheese
½ Cup flour
1 tsp baking powder
dash salt
1 8 oz can diced green chiles
3/4 Cup butter
Beat eggs in large bowl.  Add grated cheese and cottage cheese, using low speed.  Add flour, baking powder, salt, chiles.  Add ½ Cup butter.  Mix thoroughly.  Pour remaining 1/4 Cup butter into 10 x 15 (for appetizers) or 9 x 13 (for entree) pan.  Then add mixture.  Bake at 400 degrees for 15 minutes then reduce heat to 350 degrees for 30 minutes.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Ingredients:

Muffins:

  • 3 cups (15 ounces) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 tablespoon pumpkin pie spice (see note)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1 cup vegetable oil (I often sub half applesauce/half oil)
  • 2 cups (15 ounces) granulated sugar
  • 2 cups canned pumpkin puree (15-ounce can)

Filling:

  • 8 ounces cream cheese, softened
  • 1 cup (4 ounces) powdered sugar

Streusel Topping:

  • 1/2 cup (3.75 ounces) granulated sugar
  • 1/4 cup (1.25 ounces) all-purpose flour
  • 4 tablespoons cold butter, cubed
  • 1 1/2 teaspoons cinnamon

Directions:

  1. For the cream cheese filling, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth. On a piece of parchment paper or greased foil, form the soft mixture into a log making sure that the diameter is small enough to fit into the well of a muffin pan once cut into pieces. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. ALTERNATE METHOD: sometimes I use my small cookie scoop (about a tablespoon in size) and portion out 24 cream cheese dollops on a parchment-lined plate or tray and freeze that way.
  2. Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners (can bake in batches if you only have one pan) – see the note below for tips on muffin tins and how many to use.
  3. For the muffins, in a medium bowl, combine the flour, spices, salt and baking soda. Whisk to combine; set aside. In a large bowl whisk together the eggs, vegetable oil (and applesauce if using), sugar and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don’t overmix; a few lumps are ok!).
  4. For the streusel topping, in a small bowl, combine all the ingredients. Mix together with a handheld electric mixer, pastry blender or two forks until crumbly.
  5. Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Place a slice or dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).
  6. Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese (filling the muffin tins about 2/3 to 3/4 full, depending on how deep the muffin cups are). Sprinkle the streusel topping over the top of each muffin. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.  Recipe and Photo Credit Mels Kitchen Cafe

Wednesday, August 23

White Potato Bread

2 ½ Cups hot water
1 TBS yeast
1/3 Cup sugar
4-6 Cups flour
1/3 cup potato flakes
1/3 cup oil
1 ½ TBS salt

Combine the water, sugar, potatoes and 2 cups of flour and mix until flour is wet.  Add the yeast and mix until blended.  Add the oil and salt and enough flour for the dough to pull away from the sides as it is being mixed.  When all ingredients are properly mixed, knead for 5 minutes.  Turn the dough out onto a lightly oiled counter top and form into loaves.  Let double in size.  Set the oven temperature for 425 and cook for 15 minutes.  Reset the oven to 350 and bake for an additional 15 minutes or until the loaf has a golden brown crust.  (With your smaller loaves I would just bake at 350 until golden brown.)

Bread

2/3 c. sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. salt
1/2 c. oil
Directions
In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.
Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in about 4 inches or so.  Roll up keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1 inch above the rim of the loaf pan.
Bake in a 350 F oven for 30 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.
Makes 2 loaves

Monday, March 13

The Snickerdoodle Recipe

Ingredients:  

1 3/4 CUPS OF SUGAR
1 TBS CINNAMON
2 1/2 CUPS FLOUR
2 TSP CREAM OF TARTAR
1TSP BAKING SODA
1/2 TSP SALT
1 STICK BUTTER (UNSALTED)
1/2 CUP VEGETABLE SHORTENING (CRISCO)
2 LARGE EGGS

Directions:
HEAT OVEN TO 375ยบ. COMBINE 1/4 CUP OF THE SUGAR AND THE CINNAMON IN A SHALLOW DISH. WHISK THE FLOUR, CREAM OF TARTAR, BAKING SODA, AND SALT IN A LARGE BOWL. BEAT THE BUTTER, SHORTENING, AND REMAINING 1 1/2 CUPS OF SUGAR IN A LARGE BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY, ABOUT THREE MINUTES.  BEAT IN EGGS, ONE AT A TIME. REDUCE MIXER SPEED TO LOW AND SLOWLY BLEND IN DRY INGREDIENTS UNTIL JUST COMBINED. ROLL 2 TBS DOUGH INTO BALLS, ROLL IN CINNAMON SUGAR AND PLACE ON COOKIE SHEET. BAKE 10-12 MINUTES.

Monday, February 13

Quinoa and Black Beans

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.