Ingredients
1 c. butter
1 c. brown sugar
1 c. chocolate chips
1 c. mixed nuts
6 c. (1 bag) buttered popcorn
Directions
Prepare popcorn and put in large bowl. In a saucepan over medium-low heat, whisk butter and brown sugar until smooth and combined. Pour mixture onto popcorn until completely coated. Spread coated corn evenly on cookie sheet (or two). Sprinkle chocolate chips and nuts evenly over corn.
Bake at 350 degrees for 6 to 8 minutes. Let cool completely and serve.
Tuesday, June 5, 2012
Mom's Macaroni & Cheese
Ingredients
4 tbsp. butter
1 heaping tbsp. cornstarch
1 qt. milk (2% or whole)
3-4 c. shredded cheese
1 lb. macaroni
1 can diced tomatoes, drained
Breadcrumbs, for garnish
Directions
Cook macaroni for 6 to 7 minutes, or until slightly firm. Preheat the oven to 350 degrees.
Melt butter in a medium saucepan, on medium-low heat. Add the cornstarch and whisk the combination into a roux. Add the milk until slightly thickened. Add cheese slowly, and continue to stir.
Mix the cheese with the macaroni, add the tomatoes, and pour into a casserole dish. Shake breadcrumbs over the top, if desired. Bake for about 30 minutes.
4 tbsp. butter
1 heaping tbsp. cornstarch
1 qt. milk (2% or whole)
3-4 c. shredded cheese
1 lb. macaroni
1 can diced tomatoes, drained
Breadcrumbs, for garnish
Directions
Cook macaroni for 6 to 7 minutes, or until slightly firm. Preheat the oven to 350 degrees.
Melt butter in a medium saucepan, on medium-low heat. Add the cornstarch and whisk the combination into a roux. Add the milk until slightly thickened. Add cheese slowly, and continue to stir.
Mix the cheese with the macaroni, add the tomatoes, and pour into a casserole dish. Shake breadcrumbs over the top, if desired. Bake for about 30 minutes.
Candied Pecans
Ingredients
1 1b. pecans
1/3 c. butter
1/4 c. sugar
1/2 tbsp. cinnamon
1/4 tbsp. ginger
Sea salt
Directions
Melt and blend ingredients together. Lay out on a cookie sheet. Bake at 300 degrees for 30 minutes, stirring several times. Sprinkle with sea salt.
Butter Cookies ("Thumbprints")
Ingredients
1 lb. butter
1 c. sugar
1 egg
1 tsp. vanilla
4 c. flour
Directions
Cream sugar, butter, egg and vanilla. Slowly add the flour. Form into cookies and bake on 350 degrees for 15 to 20 minutes on an ungreased cookie sheet. For thumbprints, press your thumb into the formed cookies before baking and drop in a teaspoon of preserves.
1 lb. butter
1 c. sugar
1 egg
1 tsp. vanilla
4 c. flour
Directions
Cream sugar, butter, egg and vanilla. Slowly add the flour. Form into cookies and bake on 350 degrees for 15 to 20 minutes on an ungreased cookie sheet. For thumbprints, press your thumb into the formed cookies before baking and drop in a teaspoon of preserves.
Fruit Pizza
Ingredients
1 pkg. sugar cookie dough
8 oz. pkg. cream cheese
4 oz. Cool Whip
1/2 c. confectioners sugar
Mixture of fruit, including strawberries, mandarin oranges, kiwi and blueberries
Glaze:
1/2 c. water
2 tbsp. corn starch
1/2 c. sugar
2 tbsp. lemon
1/2 c. orange juice
Directions
Bake one package of sugar cookie dough in a pizza pan at 350 degrees for 15 minutes. Cool.
Blend cream cheese, cool whip and confectioners sugar. Spread over cooled cookie. Place sliced fruit on the pizza.
To make the glaze, boil ingredients for one minute and then cool. Spread a thin layer of glaze over the fruit. Refrigerate and slice like a pizza for serving.
Baked Ziti
Ingredients
2 lbs. ricotta cheese
2 eggs, beaten
1 c. onion, chopped
black pepper, freshly ground
2 jars spaghetti sauce, thinned
1 lb. ziti or rigatoni noodles
2-2 lb. pkg. mozzarella cheese
Directions
Preheat oven to 350 degrees. Mix ricotta cheese, eggs, onion and black pepper. Boil noodles. Mix noodles into cheese mixture. NOTE: May be frozen at this point for future casseroles.
Layer sauce, noodle mixture, sauce, mozzarella, noodle mixture, sauce, and mozzarella into a casserole dish. Leave about an inch on the top of the dish. Bake for 40 minutes.
Classic Tzatziki
A traditional Greek dip, tzatziki makes a tasty topping for sandwiches. Serve with pita wedges or crudités.
Ingredients
1 c. cucumber, peeled, seeded and grated
1/8 tsp. salt
1 c. plain Greek yogurt
1 tbsp. fresh mint, finely chopped
2 tsp. fresh lemon juice
2 tsp. fresh dill, finely chopped
1/4 tsp. salt
2 garlic cloves, minced
Directions
Place cucumber on several layers of paper towels; sprinkle with 1/8 tsp. salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least one hour before serving.
Ingredients
1 c. cucumber, peeled, seeded and grated
1/8 tsp. salt
1 c. plain Greek yogurt
1 tbsp. fresh mint, finely chopped
2 tsp. fresh lemon juice
2 tsp. fresh dill, finely chopped
1/4 tsp. salt
2 garlic cloves, minced
Directions
Place cucumber on several layers of paper towels; sprinkle with 1/8 tsp. salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least one hour before serving.
Mom's Spaghetti Sauce
A quick and easy “doctored” spaghetti sauce when you want homemade, but don’t have a lot of time.
Ingredients
1/4 c. olive oil
2 medium onions, chopped
1 heaping tbsp. garlic
2 lg. cans diced tomatoes
1 lg. can tomato sauce
2 sm. cans tomato paste
1 heaping tbsp. liquid basil (or fresh)
1 heaping tbsp. liquid oregano (or fresh)
1/2 c. red wine
Directions
Heat up 1/4 cup of olive oil in a large pot. Slightly brown the onions. Add garlic and continue to cook. Add diced tomatoes, tomato sauce and tomato paste. For a chunkier sauce, add additional tomatoes. Now add basil, oregano, red wine. Cook for about three hours on low, stirring frequently.
Ingredients
1/4 c. olive oil
2 medium onions, chopped
1 heaping tbsp. garlic
2 lg. cans diced tomatoes
1 lg. can tomato sauce
2 sm. cans tomato paste
1 heaping tbsp. liquid basil (or fresh)
1 heaping tbsp. liquid oregano (or fresh)
1/2 c. red wine
Directions
Heat up 1/4 cup of olive oil in a large pot. Slightly brown the onions. Add garlic and continue to cook. Add diced tomatoes, tomato sauce and tomato paste. For a chunkier sauce, add additional tomatoes. Now add basil, oregano, red wine. Cook for about three hours on low, stirring frequently.
Strawberry Tabbouleh
Ingredients
1 c. Bulgar wheat, medium grind
4 scallions, finely chopped
1/3 c. red onion, finely minced
3 c. fresh parsley, finely chopped and dried
1 c. spearmint, finely chopped and dried
1/3 c. olive oil
1/4 c. apple cider vinegar (more to taste)
1 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. allspice
salt and pepper, freshly ground to taste
2 c. strawberries, diced
1 1/2 c. English cucumbers, diced
1 c. firm tomato, seeded and diced
1/2 c. toasted walnuts, chopped
crumbled goat cheese, optional
Directions
Bring 1 cup of water to a boil and pour over bulgar wheat in a heat-proof bowl. Stir in a 1/2 teaspoon of salt. Allow to soak for 30 minutes, until the bulgur is swollen, but still a bit firm. All the water should have been absorbed, but if some remains, just drain and squeeze bulgur dry. Empty into a large bowl.
Add the scallions, red onion, parsley and mint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin, and allspice, and pour over ingredients. Toss to coat and season with salt and pepper. Cover and refrigerate for 2 to 3 hours to allow ingredients to blend.
Just before serving, add strawberries, cucumbers, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning.
1 c. Bulgar wheat, medium grind
4 scallions, finely chopped
1/3 c. red onion, finely minced
3 c. fresh parsley, finely chopped and dried
1 c. spearmint, finely chopped and dried
1/3 c. olive oil
1/4 c. apple cider vinegar (more to taste)
1 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. allspice
salt and pepper, freshly ground to taste
2 c. strawberries, diced
1 1/2 c. English cucumbers, diced
1 c. firm tomato, seeded and diced
1/2 c. toasted walnuts, chopped
crumbled goat cheese, optional
Directions
Bring 1 cup of water to a boil and pour over bulgar wheat in a heat-proof bowl. Stir in a 1/2 teaspoon of salt. Allow to soak for 30 minutes, until the bulgur is swollen, but still a bit firm. All the water should have been absorbed, but if some remains, just drain and squeeze bulgur dry. Empty into a large bowl.
Add the scallions, red onion, parsley and mint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin, and allspice, and pour over ingredients. Toss to coat and season with salt and pepper. Cover and refrigerate for 2 to 3 hours to allow ingredients to blend.
Just before serving, add strawberries, cucumbers, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning.
Bombay Sloppy Joes
As always, soy or myoprotein crumbles can be substituted for the ground turkey in this recipe.
Ingredients
Sauce:
2 tbsp. vegetable oil
1 tbsp. ginger, minced
2 cloves garlic, minced
1/2 serrano chile pepper, seeded & minced
1 tsp. garam masala
1/2 tsp. paprika
1-15 oz. can tomato sauce
Sloppy Joes:
3-4 tbsp. vegetable oil
1/4 c. raisins
1/4 c. shelled pistachios
1 tsp. cumin seeds
1 lg. white onion, finely diced
1 red bell pepper, seeded & finely chopped
1 serrano chile pepper
Kosher salt
1 lb. turkey or soy crumbles
1/2 tsp. honey
1/4 c. half-and-half
Fresh cilantro
4 sesame buns
Directions
Sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about one minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and one cup water, stir and bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.
Sloppy Joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about one minute. Remove from the skillet and set aside.
Return the skillet to medium heat and add the remining 1 to 2 tablespoons of vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey/soy crumbles, breaking up the big lumps, and cook until opaque, about 5 minutes.
Add the prepared sauce to the turkey/soy mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.
Remove the whole chile pepper and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the Sloppy Joe mixture.
Ingredients
Sauce:
2 tbsp. vegetable oil
1 tbsp. ginger, minced
2 cloves garlic, minced
1/2 serrano chile pepper, seeded & minced
1 tsp. garam masala
1/2 tsp. paprika
1-15 oz. can tomato sauce
Sloppy Joes:
3-4 tbsp. vegetable oil
1/4 c. raisins
1/4 c. shelled pistachios
1 tsp. cumin seeds
1 lg. white onion, finely diced
1 red bell pepper, seeded & finely chopped
1 serrano chile pepper
Kosher salt
1 lb. turkey or soy crumbles
1/2 tsp. honey
1/4 c. half-and-half
Fresh cilantro
4 sesame buns
Directions
Sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about one minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and one cup water, stir and bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.
Sloppy Joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about one minute. Remove from the skillet and set aside.
Return the skillet to medium heat and add the remining 1 to 2 tablespoons of vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey/soy crumbles, breaking up the big lumps, and cook until opaque, about 5 minutes.
Add the prepared sauce to the turkey/soy mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.
Remove the whole chile pepper and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the Sloppy Joe mixture.
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