Cowboy Quesadillas

**Photo from Our Best Bites blog
This is a great last minute dinner idea with ingredients you usually have on hand. 

Cowboy Quesadillas
Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6")

Dipping Sauce
equal parts bbq sauce and ranch dressing (here's our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese.  Add bbq sauce and stir to combine.  Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top.  When hot, spray lightly with cooking spray, or drizzle with canola or olive oil.  Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp.  Flip and repeat on opposite side.  Cool for a few minutes and then serve with BBQ-Ranch dipping sauce. 

Lentil Sloppy Joes

Sounds strange, right? If you're trying to cut back on meat, you'll try strange things. This is a wonderful meat-less substitute for good ole' American sloppy joes.

Lentil Sloppy Joes

1 cup brown lentils

1 Tbs. vegetable oil

1 cup yellow onion, chopped

1 Tbs. garlic, minced

1 cup ketchup

1/4 cup pure maple syrup

1 Tbs. prepared yellow mustard

1 Tbs. apple cider vinegar

Tabasco to taste

Salt & pepper to taste

Sort through lentils, picking out stones or debris. Cover and cook lentils with 4 cups water in a medium saucepan over medium heat until tender but not mushy, about 22 minutes. Drain lentils and set aside. Saute onion in a saute pan over medium high heat until soft, 8 minutes. Add garlic and saute 1 minute. Add ketchup, syrup, mustard, vinegar, Tabasco, and salt & pepper. Simmer until thick and darker in color, 8-10 minutes. Stir in lentils and simmer 2-3 minutes to warm through. Serve sloppy Joes on buns with pickles, lettuce, and onions.

Vegetarian Enchiladas

We have plenty of Enchilada recipes on this blog, but you must try these vegetarian enchiladas! My family is trying to cut back on meat, and these are surprisingly delicious and completely nutritious! They're delicious with spanish rice as a side.

Vegetarian Enchiladas

Beth Blackwelder

2 Tbs. olive oil

2 tsp. ground cumin

1/4 cup flour

1/4 cup tomato paste

14.5 oz. can vegetable broth

salt & pepper

3 cups (12 oz.) grated pepper jack cheese

15 oz. can black beans, rinsed and drained

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 can of corn kernels, drained (I like to use frozen, thawed corn for a fresher taste)

6 green onions, thinly sliced

16 corn tortillas (6" size)

1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. cumin, flour, and tomato paste. Cook, whisking 1 minute. Whisk in broth and 3/4 cup water. Bring to a boil. Reduce to a simmer and cook until slightly thickened--5-8 min., salt & pepper. Set aside.

2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. cumin, salt & pepper

3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans. Pour sauce over and sprinkle with 1 cup cheese.

4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.

Pinto Bean, Tomato, and Butternut Squash Soup

This Butternut squash soup is to die for. It's thick and hearty, and packed with nutrition. And your kids will eat it!

Pinto Bean, Tomato, and Butternut Squash Soup

1 Tbs. olive oil

2 cups chopped onion

1 cup chopped celery

4 garlic cloves

3-4 cups canned vegetable broth

2 15 oz. cans pinto beans, drained

1 17 1/2 oz. can diced tomatoes in juice

2 cups 1/2 inch pieces peeled, seeded butternut squash*

1 tsp. dried oregano

1/2 tsp. crushed red pepper, or less, to taste

6 Tbs. chopped fresh basil

*Tip: for easier peeling and cutting of squash, microwave for 2 minutes to soften slightly, then cut off ends of squash and peel with a vegetable peeler.

Heat oil in heavy, large pot over medium-high heat. Add onions and celery; saute until onions are golden for about 7 minutes. Add garlic and stir for 1 minute. Add broth and next 5 ingredients. Bring to boil, reduce heat, cover, and simmer until squash is tender (about 15 minutes). Transfer 3 cups soup to blender. Cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle soup into six bowls. Sprinkle each with 1 Tbs. basil and serve.

Fly-off-the-plate Pancakes!

If you like fluffy pancakes, these aren't for you. Fly-off-the-plate pancakes are thin and sweet, oozing with blueberry goodness. There's a reason they're called "fly-off-the-plate". Combine them with homemade maple syrup, and it's a match made in heaven.

Fly-off-the-plate Pancakes

1 cup flour

1/4 tsp. salt

1 Tbs. sugar

1 Tbs. baking powder

1 egg

1 cup milk

2 rounded Tbs. sour cream

2 Tbs. melted (cooled) butter

Dump all the ingredients into the blender for a minute. That's right, this is a one-dish process. I like fewer dishes to clean.

Drop onto hot, lightly greased griddle. Sprinkle a few blueberries (the frozen ones work really well) over the surface as soon as batter has been placed on griddle.

Vegan Fajitas

Don't let the word "vegan" scare you...these are the most flavorful, delicious fajitas (or call them burritos if you'd like) I've about ever tasted. I can't wait to make them again!

Vegan Fajitas

Adapted from Allrecipes.com

1/4 cup Olive Oil

1/4 cup Red Wine Vinegar

1 tsp. dried oregano

1 tsp. chili powder

garlic salt to taste

1 tsp. white sugar

2 small zucchini, julienned

2 small yellow squash, julienned

1 large onion, sliced

1 red bell pepper, cut into thin strips

1 green bell pepper, cut into thin strips (I used 2 red peppers instead of a green, since I don't care for green peppers)

2 Tbs. olive oil

1 (8.75 ounce) can whole kernel corn, drained (I used frozen corn, thawed)

1 (15 oz.) can black beans, drained

Directions:

1. In a large bowl combined olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper, and sugar. To the marinade add the zucchini, yellow squash, onion, and peppers. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.

2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10-15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes to brown vegetables.

3. Add to your favorite tortilla (try the uncooked variety, which you cook over your stove--it makes all the difference!)

Chicken with Mushrooms

I made this for dinner a couple of weeks ago and it was so rich and delicious. Brian and I both loved it. If you need a recipe that will mix up your chicken routine, this one will make you glad you did.

picture courtesy allrecipes.com

Chicken with Mushrooms

Adapted from Allrecipes.com

3 cups sliced mushrooms

3 cloves of garlic, minced

1 Tbs. onion, chopped

4 chicken breasts (you can pound them thinner for more flavor)
2 eggs + 2 tsp. water, beaten

1 cup seasoned bread crumbs

Sprinkle of Oregano and Thyme

1-2 Tbs. Olive Oil

1/2 cup shredded Mozzarella cheese

1 cup chicken broth

1/2 cup heavy cream or milk

Cooked Rice

Preheat oven to 350 degrees. Combine bread crumbs and seasonings in bowl (you can use whichever seasonings you like best, but you need enough to season all 4 breasts). Heat half of the oil in large skillet. Dip chicken into egg mixture and then bread crumb mixture til completely coated. Salt and pepper both sides. Brown chicken on both sides in skillet. Place in a 9 X 13 pan. Pour remaining oil in same skillet and saute the mushrooms with garlic and onions until they are softened, about 5 minutes. Add chicken broth and cream/milk to pan. Stir to combine. Pour mushroom mixture on top of chicken breasts and top with mozzarella cheese. Bake for 30-35 minutes, or until juices run clear. Serve over fresh rice.

Red Velvet Cupcakes and Cream Cheese Frosting + Gift Idea

**Photo from According to Kelly blog.
 
What is it about red velvet that is so amazing?  I don't know but these are easy and good!  You must look at the gift idea below.  We made them for our Christmas goodies and they were so cute and yummy and easy.

Red Velvet Cupcakes
From According to Kelly Blog

1 package of german chocolate cake mix
1 small package (3.4 oz) of vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1, 1-oz bottle of red food coloring
3 large eggs
1 cup miniature semi-sweet chocolate chips
1. preheat oven to 350 degrees.
2. mix cake mix, pudding mix, sour cream, oil, water, food coloring & eggs in a large mixing bowl until well mixed.
3. using a spoon, fold in the mini chocolate chips.
4. fill your cupcake pan, or cupcake liners 2/3 of the way full.
5. place pans in the oven & bake approximately 18+ minutes, or until a toothpick comes out clean, or the cupcakes “springs back” when lightly pressed.
6. cool for approximately 15 minutes before frosting.
* more concerned with how red your cupcakes are, as opposed to the chocolate-ness of the cake? start with a white or yellow cake mix instead.

Cream Cheese Frosting
From According to Kelly Blog

1, 8-oz package cream cheese
1 stick of softened butter
1 tsp. vanilla
4+ cups of powdered sugar
1. mix cream cheese, butter & vanilla with an electric mixer until smooth & well combined.
2. slowly add powdered sugar, one cup at a time, until desired taste achieved. be sure to scrape down the side of bowl with a spatula.
3. once well combined, beat for an additional minute or so, until everything is creamy & fluffy.
4. using a pastry bag or ziplock bag, smother your cupcakes in mounds of yummy & delicious frosting.

**Photo from According to Kelly Blog

Gift Idea

creating heaven in a jar

From According to Kelly Blog

making mason jar cupcakers is seriously just about the easiest thing in the world. really & truly, it takes just a few simple steps… bake up a batch of your favorite cupcakes (whether it’s from a box or made from scratch), then you smoosh, frost & repeat. see i told you it was easy-peasey. but just in case you need a wee bit more direction, i’ve whipped up a little tutorial for you.
step one: as i said before, the first step is to whip up a batch of your favorite cupcakers. honestly, everything tastes better when eaten from a jar, with a spoon. people have raved about my straight from the box fun-fetti cupcakes (okay, so maybe i throw in an extra box of pudding) & begged for my red velvet recipe (they usually fall in love with the mini chocoloate chips which gives it an extra little umph!)… but really & truly neither of these recipes are all that special. but, when you are eating from a jar, with a spoon…. ahhhh! it’s like holding a little bit of heaven in your hands.
step two: throw away what you know about baking cupcakes, at least for the moment. when you’re making mason jar cupcakes no fancy-pants cupcake liners are needed for this job. so break out the pam, & apply liberally. go ahead – spary the dickens out of the pan, you definitely don’t want your cupcakes sticking. plus, you need the cupcake “sides” looking good & ready for their closeup. considering all you really see of the cupcake is their sides, you want those babies smooth & looking good!
step three: filling the cupcake pan has never been my forte! i always struggled trying scoop the batter into those itty bitty holes, without spilling batter everywhere. luckily one day it finally occurred to me to cheat. these days i use a makeshift pastry bag (a ziplock bag with about a 1/2 inch of the corner snipped off) to fill my cupcake pans quickly, cleanly & with an incredible amount of precision. & since filling my makeshift pastry bag can get complicated with just two hands, i like to put my water pitcher to work “holding open” the bag as i fill it.
step four: fill your cupcake pan according to your recipe (usually about 2/3 full), & then bake. this is my favorite part. i love the smell of baking cupcakes wafting through the house.
step five: now the fun begins. first select your mason jar of choice. personally i like the 8 oz. jars, because they fit two cupcakes absolutely perfectly. (although the 4 oz. jars are darling with a single cupcaker, & the 12 oz. can fit three cupcakes… so really it’s up to you.) next, you place your cupcake on top of your chosen jar & smoosh it all the way to the bottom. you don’t have to worry about man handling the top of the cupcake too much, because it will soon be covered in frosting.
step six: if you haven’t already, whip your frosting (whip it real good). or, if you’ve chosen the slightly quicker, but probably just as tasty route, scoop your frosting from the can. & just like before, once again i am going to use the “ziplock cheater” method. seriously, if you’ve never tried it, promise you will – soon! it will literally change the way you feel about making cupcakes.
step seven: time to frost! using a ziplock bag or a real pastry bag (trust me, you’ll want to use one or the other to get down near the bottom of the mason jar) & top the cupcake with frosting. i like a lot of frosting, so i usually do about a 1/2 inch worth – but do what ever you are comfortable with. & again, you don’t have to worry too much about how “pretty” it looks, because you are going to to be smooshing another cupcake on top of it. 
step eight: REPEAT. that’s right, this is where you get to smoosh & frost again. when you’re frosting this final time though, try not to go too over the top. remember, you still have seal it all up, & “over the top” frosting is just going to get squeezed out. so, try to keep your frosting as level with the rim of the jar, as possible. & when you are all done… seal it up baby!
step nine: once you’ve put your lid on & you are all sealed up, it’ time to pretty up the jar. using some ribbon, or a scrap of fabric, tie a square knot. (you remember how…. right over left, left over right.)
step ten: attach a fancy pants label… download perfectly sized, blank mason jar labels HERE. then, handwrite, or using your favorite editing software such as photoshop or picnik, write a sweet note. print on paper (& tape or glue down), or use avery sticker paper. & finally cut out with a sharp pair of scissors, or a 2 inch circle punch.
step eleven: slid a vintage (or plastic) spoon through the knot & viola! you’ve got the perfect gift, thank you, party favor…

Roasted Red Pepper Cream Sauce

We got several red peppers in our produce co-op this week and I was searching for a great recipe to incorporate them. I found this one on allrecipes and it was perfect. I served it over noodles and my girls LOVED it. Lauren ate all of us under the table though, with her three servings. Not only was it a hit, but it was totally different from a regular spaghetti or cream sauce and has some really healthy ingredients too!

picture courtesy allrecipes.com

Roasted Red Pepper Cream Sauce

Slightly adapted from Allrecipes.com

2 large red bell peppers

2 Tbs. minced garlic

1/4 c. chopped fresh basil

2 Tbs. olive oil

2 cups 1% milk (or use something richer for a richer flavor)

1/4 cup grated fresh Romano cheese

Salt and pepper, to taste

2 Tbs. Butter (optional)

Preheat broiler on high. Lightly coat the pepper with olive oil and broil until very blackened on all sides (or use some already roasted from a jar). This will take a while, so be patient! Place in a resealable plastic bag (seal it) and let cool for about 45 minutes. Cook pasta according to package directions (penne is recommended here). Remove the seeds, stems and outer skin (it should peel right off). Chop into bite-sized pieces. Heat olive oil in a large skillet and saute peppers, garlic and basil for 10 minutes on medium heat so flavors can meld. Place mixture in blender and blend to desired consistency. Remove back to pan and add milk and cheese, bring to a boil for a couple of minutes while cheese melts and sauce thickens. Add salt and pepper and butter, if desired (I added it and thought it was a little too rich). Simmer for 5 minutes. Add sauce to pasta and stir until combined. Sprinkle more cheese on top, if desired. Enjoy!

The Best Brownies

We served these after Christmas dinner with this hot fudge sauce. It was one of the more delicious desserts I've ever eaten- and even got rave reviews all around. These brownies have the perfect amount of richness- crumbly on the outside and totally moist on the inside. Next time you crave a brownie, ditch the box mix and make these instead.

picture courtesy Mel's Kitchen Cafe

The Best Brownies

Mel's Kitchen Cafe

2 sticks (8 oz) butter
8 oz good-quality semisweet chocolate chips (I used Nestle chips from Costco)
2 cups sugar
1 teaspoon pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder (I used regular cocoa powder)
1/2 tsp salt
2/3 cup all-purpose flour

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first! Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm. Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat). Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes (I had to cook mine about 45 minutes). Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.

Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.

Crash Hot Potatoes

**Photo from Pioneer Woman blog 

It's Pioneer Woman, therefore it's great.  enough said.

Crash Hot Potatoes

From Pioneer Woman

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Cranberry Cream Cheese Snickerdoodles

**From Real Mom Kitchen Blog
Amazing!  Seriously, these were so good.  I used dried cherries instead of cranberries and I really liked the flavor of them--more so than cranberries.


Cranberry Cream Cheese Snickerdoodles   
From Real Mom Kitchen blog

• 1 (17.9 oz) pkg Betty Crocker Snickerdoodle cookie mix
• 1/4 cup butter, softened
• 4 oz light cream cheese, softened
• 1 Tbsp water
• 1 egg
• 1 cup dried cranberries

1. In the bowl of a stand mixer, pour in cookie mix.  Remove packet of cinnamon/sugar mixture and set aside.
2. Add butter, cream cheese, water, and egg to cookie mix and blend until smooth.
3. Fold cranberries into the dough and chill dough in refrigerator for 15 minutes.
4. Place cinnamon/sugar mixture in a bowl.  Scoop spoonfuls of dough into cinnamon/sugar mixture and coat with mixture.
5. Place on an ungreased cookie sheet and bake at 375 for 8 to 9  minutes.  These cookies will not go brown.  Cool on cookie sheet for 1 minute.
6. Place cookies on cooling rack and cool completely.  Makes about 3 dozen cookies.

Ruby Red Layered Salad

I made this jello salad for Christmas dinner...I usually make Mom's triple-layer Christmas salad, but I wanted to mix things up and just go a little wild! :) :) This salad was absolutely delicious and decidedly perfect for this meal, or any meal at any time of year. The sour cream gave it a perfect flavor, together with the cherry and raspberry layers. It was easy to make and disappeared fast! Next time you need a jello salad, try this one.

picture courtesy google images

Ruby Red Layered Salad

Allrecipes.com

1- 3 oz. package raspberry jello

2 cups boiling water

1-10 oz. package frozen raspberries

1 pint sour cream

1-3 oz. package cherry jello

1- 8 oz. can crushed pineapple, drained

1- 16 oz. can whole cranberry sauce

Real whipped cream (optional)

Dissolve raspberry jello in 1 cup boiling water. Add frozen raspberries and stir until well mixed. Pour into a 9X13 (or smaller) glass dish. Refrigerate until almost firm, 30-60 minutes. Spread sour cream over firm gelatin, refrigerate. Dissolve cherry jello into 1 cup boiling water. Add crushed pineapple and cranberry sauce. Mix well. Chill until partially set, about 20-40 minutes. Spread cherry layer over sour cream layer and chill for one to two more hours, until completely set. Spread fresh whipped cream on top before serving.

Crock-pot Chicken Noodle Soup

I make this soup often when someone is ill or has a new baby---total comfort food. It's hearty and fairly healthy! The picture doesn't show that the soup is a creamy consistency, though. Enjoy!


3 chicken breasts
2-3 c. water
2 t. chicken bouillion
1 pkg. dry Knorr Vegetable Soup mix
1/4 c. chopped onion
3/4 c. chopped celery
onion salt, salt, pepper

Combine in crock-pot on low 5-6 hours. I throw in one cup chopped carrots midway through. Then add:

1 can cream of chicken soup
2-3 c. milk

Shred chicken and cook on low 1 more hour. Cook 1 (12 0z.) pkg. or "Grandma's Homemade Noodles" (in freezer section---also "Reames") as package directs in boiling water, then add to soup mixture.

Lite Pasta

**Photo from YourhomebasedMom blog

For all of you sausage haters out there--repent!  You've got to try this dish.  It's fun to use sausage every now and then and this is a definite good one!

Lite Pasta    
From Your Homebased Mom blog

1 16 oz. spaghetti – cook in salted water, Drain, & rinse in hot water (keep warm).
1 to 2 pounds  polish sausage, sliced
6 Tbsps. olive oil
2 cloves garlic, pressed
1 red bell pepper, cut in cubes
1 medium onion, cut in wedges
3-4 small (hot dog size) zucchini, cut in strips
4 tsps. chicken bouillon granules;
2 tsps. basil
2 tsps salt (or less)
2 dashes cayenne pepper (I left this out)

Heat oil; add sausage and stir fry.  Add onion & red pepper; spinkle in remaining spices & stir fry.
Add zucchini last so that it does not overcook.  Onion and red pepper take a longer
time to cook.  Toss with pasta.  Serve warm.

White Chocolate Raspberry Bars

*Photo from YourhomebasedMom blog



White Chocolate Raspberry Bars

From YourHomebasedMom Blog


1/2 C butter
1 C vanilla chips
2 C vanilla wafer cookie crumbs
2 Tbsp softened butter
2 T milk
1/4 tsp vanilla
1 C powdered sugar
3/4 C raspberry jam (could also use peach, apricot or blackberry)
1/2 C finely chopped pecans

Lightly grease a 9 inch square pan (I used an 8 inch)  In medium saucepan, combine 1/2 cup butter and 1/4 cup of the vanilla chips.  Cook over low heat until melted stirring constantly.  Remove from heat.
Stir in wafer crumbs until well mixed.  Press mixture evenly in greased pan.

In small saucepan, melt remaining 3/4 cup of vanilla chips over low heat, stirring constantly.  In small bowl, combine 2 Tbsp. butter, milk and vanilla; mix well.  Gradually beat in melted chips and powdered sugar until smooth.

Spread jam over crumb mixture.  Spread chip mixture over jam.  Sprinkle with nuts.  Refrigerate until set and cut into bars.  I allowed the bars to sit at room temperature for a while before cutting or else the chocolate layer cracks.  Serve at room temperature.

*I used frozen raspberries since I don't love the test of jam in desserts.  It was delicious!
**I used the cookie crumb mixture for the top instead of pecans.

Capellini Pomodoro

*Photo from Not So Idle Hands Blog

Capellini Pomodoro
From Not So Idle Hands Blog

This is for 4 servings

Ingredients
14 oz capellini pasta (angel hair) or equivalent in another type
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped (also great with dried)
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Directions

1. COOK capellini pasta according to package directions.
2. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
3. DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
4. SERVE immediately. (or put it in the fridge till your picnic :)

*I cut up chunks of mozzarella cheese and added it in.  It made the dish!

J.D.'s Rolls

Pic Courtesy of Google images

These rolls first made their appearance 3 or so years ago at Thanksgiving at home in Georgia when The Ethington's came to dinner. Everyone was blown away by their softness and delicious taste. I made them again last week for Christian's birthday since he's always begging me to make good rolls. I was reminded how incredibly scrumptious they are. They are just as good, if not better than Lion House rolls and they don't call for shortening, either, like the LH ones do. So, I can feel a little better about making them. Also, I'm kind of cursed when it comes to baking bread and I haven't yet been able to goof this recipe up, so it's pretty fool proof.

J.D.'s Rolls
from J.D. Ethington


1/2 c lukewarm water
2 T yeast
2 T sugar
1 can evaporated milk (the bigger one, I think it's 8-10 oz)
1 can warm water (use evap milk can)
1/2 c melted butter
1/2 c sugar
4 eggs
1 T salt
10 c flour

Combine yeast mixture: 1/2 c luke warm water, 2 T yeast, and 2 T sugar. Set aside to bubble for 5 -10 min.

Combine: evap. milk, can warm water, butter, 1/2 c sugar, eggs, 1 T salt and mix well. Add yeast mix. Add 10 c flour and mix for 10 minutes. Raise til size doubles, shape, raise again until doubled. Bake at 350 for 15-20 min.

Ham and Cheese Souffle Roll

Pic courtesy of Our Best Bites

I kinda went out on an adventurous limb when I made this. I mean, we've all heard tales of souffles and how temperamental they can be. But, I'm telling you, this was surprisingly easy and SOOOO good. It was such a refreshing departure from the regular old scrambled eggs, quiches, and frittatas that usually grace our tables for breakfast. I actually made this Christmas morning and everyone raved. I have to note that the recipe on Our Best Bites where I got it, called for a parsley sauce (basically it was a really oniony Ranch dressing) over the top. I made it and I really didn't love it and no one else was a huge fan. So, what I would recommend is a simple, light cheese sauce, like an alfredo sauce that can even be found here or maybe a light smooth red sauce or salsa. Or, it was also REALLY good plain, if sauce isn't your thing. It is such a pretty meal, and very sure to impress.

*For a wonderful tutorial and step by step pics and instructions, go to Our Best Bites.

Ham and Cheese Souffle Roll
Our Best Bites from Better Homes and Gardens 15th Edition Cookbook
Prep: 50 min, Bake: 65 min, Chill: 2-24 hours, Serves: 8-10 slices

4 Tbs butter (this is for the actual recipe. Use additional butter for greasing pan)
1/2 C flour
1/8 tsp black pepper
2 C milk
6 egg yolks, lightly beaten
6 egg whites
1/4 tsp cream of tartar
6 oz thinly sliced ham (go to the deli counter and ask for thin slices)
6 oz thinly sliced Swiss or provolone cheese
Sauce-see suggestions in notes above
*Heavy Duty foil (really, that's what it's called. Heavy Duty! It's larger and stronger than normal foil and that's what you'll need.) I used my silpat in a jelly roll pan and it worked wonderfully.

*Some of you asked about using parchment paper instead of foil. I asked our friend Juli from the BHG test kitchens and she tested it out for us! Here are her notes: We didn’t ever test it using parchment, but I tried it today and it worked very well! You do still have to work slowly, and coax the souffle with a spatula to get it to release, but it does, and with most of the lovely browned surface intact. I also inverted onto a sheet of parchment, and that worked fine for rolling up, and now I can bake on that same sheet of parchment.

1. Preheat oven to 375 F. Line a 15x10x1 inch baking pan with foil (a large rimmed baking sheet) extend foil about 1 inch over edges of pan. Grease well with butter and lightly flour the foil.

2. In a medium saucepan melt 4 Tbs butter. Stir in flour and pepper. Gradually and slowly stir in milk while whisking to remove lumps. Cook and stir until mixture is thickened and bubbly; cool slightly. Place egg yolks in a medium bowl; gradually stir in milk mixture. In a large bowl beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight.) Fold some of the beaten egg whites inot the egg white mixture. Fold egg yolk mixture into the remaining beaten egg whites. Spread in the prepared baking pan.

3. Bake about 20 minutes or until souffle is puffed and a knife inserted in center comes out clean.

4. Meanwhile, place a long sheet of heavy foil (about 22x18 inches) on a large baking sheet. Generously grease teh foil. After baking souffle immediately loosen edges of souffle from baking pan. invert souffle onto the foil-lined baking sheet. Carefully peel off foil.

5. Place ham and cheese slices in single layers on top of souffle. Starting from a short side, use foil on baking sheet to lift and help roll up souffle. Don't roll the foil inside. use the foil to lift souffle roll onto another flat baking sheet. Cover souffle with foil and chill for 2-24 hours.

6. Before serving, preheat oven to 350. Bake souffle roll, covered with the foil, about 45 minutes or until heated through. To serve, uncover and transfer souffle roll to a warm serving platter (a giant spatula works well, you can sort of slide the whole roll while helping it with the spatula). Slice with a serrated knife and serve with sauce of choice, if desired.

Eggnog Bundt Cake with Caramel Sauce

Pic courtesy of Sister's Cafe

This has to be one of the richest desserts I've ever eaten. And, all you have to do is look at the ingredient list to see why. I browsed all my favorite recipe sites for days looking for the perfect Christmas Eve dessert and decided to go with this one and I'm so glad I did. Everyone loved it. Even I loved it which is saying a lot because 1) I detest the taste of eggnog and 2) I detest the taste of nutmeg. But, not only did it turn out beautifully, but the caramel sauce did the perfect job of subduing the strong nutmeg flavor of the cake. I know it's a little late for a Christmas cake, but this would also be fabulous for New Year's!

Eggnog Bundt Cake with Caramel Sauce
from Sister's Cafe

1 yellow cake mix (preferably with pudding in the mix)
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased bundt pan. Bake at 350 for 35-45 minutes. Dust lightly with powdered sugar for presentation (optional, I didn't do this).

Caramel sauce:
½ lb brown sugar (~1 1/8 c.)
½ lb butter (2 sticks)
½ lb powdered sugar (~2 cups)
½ T. cinnamon
½ qt. rich vanilla ice cream

Add all ingredients to a medium sauce pan and melt together over medium heat. Pour warm over individual servings immediately before serving.