Once my friend Cath came to visit me in PA (round 1, before Sammie) and laughed at me because I referred to everyone there as "my favorite!" (I'll be honest. It was hard not to in the Hershey Ward...) Well, I think I'm doing that with recipes tonight. This is also a new favorite. It's the first new dish that I tried out this summer once we got to Texas. We both loved it! Sammie requests it all the time now. The only change we've made is to use Sammie's sauce instead of bottled sauce. Which reminds me. I'll have him post the instructions...
Sausage Stuffed Manicotti
Shared via AddThis
Monday, October 5, 2009
Tamale Casserole by Cooking Light
This is my new favorite! It's SO good. I made it one night in PA when we were craving good Mexican Food. (In PA, Taco Bell is considered good Mexican food.) But now that we're in TX, by some pretty killer Mexican food (not to mention Mexico, itself) we still love it! And, a missionary in our ward from Mexico liked it too. So there!
Chicken Tamale Casserole
Shared via AddThis
Enjoy!
Chicken Tamale Casserole
Shared via AddThis
Enjoy!
Lemony Fruit Dip by Cooking Light
A lot of the recipes I've been doing lately are from Cooking Light. I feel bad reproducing them on this blog, especially because they say right on them not to reproduce them. But... I don't think anyone at CL would object if I posted a link to the recipe on their site.
Lemony Fruit Dip
Shared via AddThis
I call this "ambrosia." Be careful. It's addicting!
Lemony Fruit Dip
Shared via AddThis
I call this "ambrosia." Be careful. It's addicting!
Thursday, April 30, 2009
Tortellini and Cilantro Pesto Salad
from the American Medical Association Family Health Cookbook
1/2 cup chicken broth, plus 1/4 cup
1 oz. (about 1/4 cup) sun-dried tomatoes
1 pound refreigerated or frozen cheese tortellini
1/2 cup Cilantro Pesto (see recipe below)
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 yellow crookneck squash, halved lengthwise and sliced
1 yello bell pepper; seeded and diced
1 tablespoon toasted pine nuts
1. Bring 1/2 cup broth to a boil in a small pan. Remove from the heat and add the sun-dried tomatoes. Let the tomatoes stand until they are softened and have absorbed most of the liquid, about 15 minutes. Drain off and discard any excess liquid. Thinly slice the tomatoes.
2. Cook the tortellini in a large pot of boiling water according to package directions. Drain well and transfer to a mixing bowl.
3. In a small bowl, stir together the cilantro pesto, remaining 1/4 cup broth, vinegar, and chili powder.
4. To serve, add the dressing, squash, bell pepper, and sun-dried tomatoes to the pasta and toss to coat. Sprinkle with the pine nuts. Let the salad stand for at least 15 minutes or refreigerate up to 2 hours before serving at room temperature.
Nutrition Information: About 405 cals, 10g fat, 1g fiber.
Cilantro Pesto
1 cup lightly packed cilantro sprigs
1 cup lightly packed flat-leaf parsley sprigs
3 large garlic cloves (I use two, otherwise I taste garlic all night)
1/4 cup grated Parmesan cheese
2 tablespoons chicken broth
2 tablespoons extra-virgin olive oil
1. Place the cilantro and parsley in the work bowl of a food processor. With the motor running, drop in the garlic cloves and process until all ingredients are finely chopped. Add the cheese and process about 5 seconds until well blended. With the motor running, pour in the broth and oil. Process, stopping to scrape down the sides of the bowl, until a thick, rough puree forms.
2. Use the pesto immediately, refrigerate up to 2 days, or freeze up to 6 months.
Nutrition Information: about 103 cals, 9g fat, 0g fiber
Melba's Note: We LOVE this salad! As Sammie said, it goes really well with his bistecca. The chili powder gives it a southwestern kick. We actually make it without the squash and bell peppers cuz we're finicky eaters and squash is, well... squash.
The pesto is also really good for other things. We use it for mozzarella sandwiches - peasant bread, buffallo mozzarella, tomatoes, and this pesto. Yum!!
The first time we made this meal--steak and pesto salad--we had been fasting all day and were HUNGRY! Everything's better seasoned with a hearty appetite, but this really is good!
1/2 cup chicken broth, plus 1/4 cup
1 oz. (about 1/4 cup) sun-dried tomatoes
1 pound refreigerated or frozen cheese tortellini
1/2 cup Cilantro Pesto (see recipe below)
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 yellow crookneck squash, halved lengthwise and sliced
1 yello bell pepper; seeded and diced
1 tablespoon toasted pine nuts
1. Bring 1/2 cup broth to a boil in a small pan. Remove from the heat and add the sun-dried tomatoes. Let the tomatoes stand until they are softened and have absorbed most of the liquid, about 15 minutes. Drain off and discard any excess liquid. Thinly slice the tomatoes.
2. Cook the tortellini in a large pot of boiling water according to package directions. Drain well and transfer to a mixing bowl.
3. In a small bowl, stir together the cilantro pesto, remaining 1/4 cup broth, vinegar, and chili powder.
4. To serve, add the dressing, squash, bell pepper, and sun-dried tomatoes to the pasta and toss to coat. Sprinkle with the pine nuts. Let the salad stand for at least 15 minutes or refreigerate up to 2 hours before serving at room temperature.
Nutrition Information: About 405 cals, 10g fat, 1g fiber.
Cilantro Pesto
1 cup lightly packed cilantro sprigs
1 cup lightly packed flat-leaf parsley sprigs
3 large garlic cloves (I use two, otherwise I taste garlic all night)
1/4 cup grated Parmesan cheese
2 tablespoons chicken broth
2 tablespoons extra-virgin olive oil
1. Place the cilantro and parsley in the work bowl of a food processor. With the motor running, drop in the garlic cloves and process until all ingredients are finely chopped. Add the cheese and process about 5 seconds until well blended. With the motor running, pour in the broth and oil. Process, stopping to scrape down the sides of the bowl, until a thick, rough puree forms.
2. Use the pesto immediately, refrigerate up to 2 days, or freeze up to 6 months.
Nutrition Information: about 103 cals, 9g fat, 0g fiber
Melba's Note: We LOVE this salad! As Sammie said, it goes really well with his bistecca. The chili powder gives it a southwestern kick. We actually make it without the squash and bell peppers cuz we're finicky eaters and squash is, well... squash.
The pesto is also really good for other things. We use it for mozzarella sandwiches - peasant bread, buffallo mozzarella, tomatoes, and this pesto. Yum!!
The first time we made this meal--steak and pesto salad--we had been fasting all day and were HUNGRY! Everything's better seasoned with a hearty appetite, but this really is good!
Bistecca Italiana di Sammie
1” thick cut New York Strip Steak
Brown Sugar
KC Masterpiece Steak Seasoning with Garlic
Emeril’s Italian Essence
Spread about 1 Tablespoon of brown sugar on one side of the steak. Use the back of a spoon to rub the sugar in. Sprinkle KC masterpiece Steak Seasoning onto the steak – don’t use too little or too much. Sprinkle Emeril’s Italian Essence on the steak. Turn steak over and repeat on other side. Let sit for 1-2 hours and grill on medium-low heat. Flip about every five minutes for 20 minutes or until done (I like medium rare).
Sammie's Notes:
• I’ve found that when I remove the steaks from the plate, the seasoning doesn’t stay on the side of the steak sitting on the plate. I place that side face-up on the grill and re-sprinkle both seasonings onto that side after putting them on the grill.
• I’ve tried letting these steaks sit for long periods of time after seasoning them – I didn’t like the flavor as much. For guests, I start seasoning the steaks about 2 hours before we plan on eating and I never start cooking steaks until the guests are here. Steak is best right off the grill – I seat the guests just before the steaks are finished and put the steaks on their plates straight from the grill.
• Extra special thanks to Elder Knudsen – a missionary from Arizona currently serving in State College – who taught me how to cut New York strip steaks from a cryovac and suggested I use brown sugar on the steaks. (Combining it with the other two seasonings was my idea…)
• Melba and I like to eat these steaks with a cheese tortellini pesto salad. (see next entry)
Melba's note: YUM!
Brown Sugar
KC Masterpiece Steak Seasoning with Garlic
Emeril’s Italian Essence
Spread about 1 Tablespoon of brown sugar on one side of the steak. Use the back of a spoon to rub the sugar in. Sprinkle KC masterpiece Steak Seasoning onto the steak – don’t use too little or too much. Sprinkle Emeril’s Italian Essence on the steak. Turn steak over and repeat on other side. Let sit for 1-2 hours and grill on medium-low heat. Flip about every five minutes for 20 minutes or until done (I like medium rare).
Sammie's Notes:
• I’ve found that when I remove the steaks from the plate, the seasoning doesn’t stay on the side of the steak sitting on the plate. I place that side face-up on the grill and re-sprinkle both seasonings onto that side after putting them on the grill.
• I’ve tried letting these steaks sit for long periods of time after seasoning them – I didn’t like the flavor as much. For guests, I start seasoning the steaks about 2 hours before we plan on eating and I never start cooking steaks until the guests are here. Steak is best right off the grill – I seat the guests just before the steaks are finished and put the steaks on their plates straight from the grill.
• Extra special thanks to Elder Knudsen – a missionary from Arizona currently serving in State College – who taught me how to cut New York strip steaks from a cryovac and suggested I use brown sugar on the steaks. (Combining it with the other two seasonings was my idea…)
• Melba and I like to eat these steaks with a cheese tortellini pesto salad. (see next entry)
Melba's note: YUM!
Saturday, March 28, 2009
Decadent Chocolate Chunk Bread Pudding by Donna Fuller
This recipe yields 2 servings. It is easy to double or triple.
For bread pudding mixture:
2 ½ Hawaiian Sweet bread rolls
2/3 cup 2% milk
2 tbsp sugar
1 ½ tbsp unsweetened cocoa powder
1 tbsp Kahlua
½ tsp vanilla
1 large egg, lightly beaten
For topping:
1 oz semisweet chocolate, finely chopped
2 tbsp cool whip
Preheat Oven to 350 degrees. Slice bread rolls into 1-inch squares. Spread out into one layer on a baking sheet and bake in preheated 350 degree oven until slightly brown, about 5 minutes.
Combine all other dry and wet ingredients in a large bowl. Stir in browned bread squares. Cover and refrigerate mixture for a minimum of 30 minutes or up to 4 hours.
When you are ready to bake, preheat oven to 325 degrees. Lightly grease two 6-ounce ramekins. Fill each ramekin halfway with bread pudding mixture, sprinkle ¼ of chopped topping chocolate in each ramekin. Fill each ramekin with remaining bread pudding mixture and top with remaining chopped chocolate.
Place ramekins in a water bath and bake for 35 minutes at 325 degrees. Carefully remove hot ramekins from water bath and top each with a dollop of cool whip and serve warm. A mint sprig or berries are a nice additional garnish.
Donna's note: I think you could ax the Kahlua and maybe add a bit more vanilla and never really miss it.
Melba's note: Sammie has a group of close "MBA" friends that he frequently studies with or works with on projects. I sometimes remind him that "Donna's the best one out of all of you!" We've become good friends with her, her husband Todd, and their dog Samson (Phoebe's boyfriend). Donna, in addition to being smart and accomplished, is a fabulous cook! She sent on this recipe and I hope to get more from her. (hint... hint...) If you ever meet her, ask her how she got her boss arrested...
For bread pudding mixture:
2 ½ Hawaiian Sweet bread rolls
2/3 cup 2% milk
2 tbsp sugar
1 ½ tbsp unsweetened cocoa powder
1 tbsp Kahlua
½ tsp vanilla
1 large egg, lightly beaten
For topping:
1 oz semisweet chocolate, finely chopped
2 tbsp cool whip
Preheat Oven to 350 degrees. Slice bread rolls into 1-inch squares. Spread out into one layer on a baking sheet and bake in preheated 350 degree oven until slightly brown, about 5 minutes.
Combine all other dry and wet ingredients in a large bowl. Stir in browned bread squares. Cover and refrigerate mixture for a minimum of 30 minutes or up to 4 hours.
When you are ready to bake, preheat oven to 325 degrees. Lightly grease two 6-ounce ramekins. Fill each ramekin halfway with bread pudding mixture, sprinkle ¼ of chopped topping chocolate in each ramekin. Fill each ramekin with remaining bread pudding mixture and top with remaining chopped chocolate.
Place ramekins in a water bath and bake for 35 minutes at 325 degrees. Carefully remove hot ramekins from water bath and top each with a dollop of cool whip and serve warm. A mint sprig or berries are a nice additional garnish.
Donna's note: I think you could ax the Kahlua and maybe add a bit more vanilla and never really miss it.
Melba's note: Sammie has a group of close "MBA" friends that he frequently studies with or works with on projects. I sometimes remind him that "Donna's the best one out of all of you!" We've become good friends with her, her husband Todd, and their dog Samson (Phoebe's boyfriend). Donna, in addition to being smart and accomplished, is a fabulous cook! She sent on this recipe and I hope to get more from her. (hint... hint...) If you ever meet her, ask her how she got her boss arrested...
German Pancakes from Lindsay Kaelberer and Angie Hyde
6 eggs
1 cup flour
1/2 tsp salt
1 cup milk
1/2 tsp vanilla
1/4 cup butter
Turn oven to 400 degrees. Melt butter in 9X13 pan. Whip in blender eggs, flour, milk, vanilla, salt. Pour mixture into pan. Bake 20-25 minutes. Cut into squares and serve quickly. May sprinkle with powdered sugar or jam, jelly, honey, or syrup.
Lindsay's note: Anna likes to put lemon juice and brown sugar on it. Whatever. (We say that a lot about Anna...)
Melba's note: These are good! I made them for a Relief Society Birthday brunch and they were a huge hit! In fact, Dawn (RS fearless leader and woman extraordinaire) asked for the recipe so this one's for her!
1 cup flour
1/2 tsp salt
1 cup milk
1/2 tsp vanilla
1/4 cup butter
Turn oven to 400 degrees. Melt butter in 9X13 pan. Whip in blender eggs, flour, milk, vanilla, salt. Pour mixture into pan. Bake 20-25 minutes. Cut into squares and serve quickly. May sprinkle with powdered sugar or jam, jelly, honey, or syrup.
Lindsay's note: Anna likes to put lemon juice and brown sugar on it. Whatever. (We say that a lot about Anna...)
Melba's note: These are good! I made them for a Relief Society Birthday brunch and they were a huge hit! In fact, Dawn (RS fearless leader and woman extraordinaire) asked for the recipe so this one's for her!
Saturday, February 21, 2009
Chicken Tamale Casserole from Cooking Light
1 cup (4 oz.) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 3/4 oz.) can cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chiles, drained
Cooking spray
1 (10 oz.) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13X9-inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tbs sour cream. Yield: 8 servings.
Nutrition Information: 354 calories, 14.1g fat, 18.9g protein, 36.3g carb, 2.5g fiber
Melba's Note: We don't have any good Mexican restaurants in or near State College, so I'm always craving Mexican food, and I ESPECIALLY love tamales. This satisfies that craving and then some...
With Cooking Light recipes, I've found that I usually need to significantly increase (sometimes even double) the suggested cooking time. Has anyone else had that experience? I don't know if their ovens are just really hot (maybe they cook in a convection oven?) or if their food testers just like raw or undercooked food. Anyway, I cook the corn mixture for 20-25 minutes. The chicken part isn't such a big deal cuz you're just warming the whole thing and melting the cheese.
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 3/4 oz.) can cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chiles, drained
Cooking spray
1 (10 oz.) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13X9-inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tbs sour cream. Yield: 8 servings.
Nutrition Information: 354 calories, 14.1g fat, 18.9g protein, 36.3g carb, 2.5g fiber
Melba's Note: We don't have any good Mexican restaurants in or near State College, so I'm always craving Mexican food, and I ESPECIALLY love tamales. This satisfies that craving and then some...
With Cooking Light recipes, I've found that I usually need to significantly increase (sometimes even double) the suggested cooking time. Has anyone else had that experience? I don't know if their ovens are just really hot (maybe they cook in a convection oven?) or if their food testers just like raw or undercooked food. Anyway, I cook the corn mixture for 20-25 minutes. The chicken part isn't such a big deal cuz you're just warming the whole thing and melting the cheese.
Monday, February 16, 2009
Labels
Hi All -
I know, I know. I need to post some recipes. I will, I promise. I just added the label feature to the blog to make it easier to find recipes. When I send people to the blog for a recipe, I realize they have to look through more than a year's worth of posts and it's probably kinda annoying. So... each recipe is labeled according to it's title, type of food (main dishes, soups and stews, sides, sweets, bread, or breakfasts), and either the cookbook I got it from or the person who gave it to me. Hopefully it will make the site more user-friendly.
I always joke that I get the most accomplished when I have a stack of papers to grade because I find really creative ways to put off grading. Well, I better quit now and go... yes... grade. :)
Melba
I know, I know. I need to post some recipes. I will, I promise. I just added the label feature to the blog to make it easier to find recipes. When I send people to the blog for a recipe, I realize they have to look through more than a year's worth of posts and it's probably kinda annoying. So... each recipe is labeled according to it's title, type of food (main dishes, soups and stews, sides, sweets, bread, or breakfasts), and either the cookbook I got it from or the person who gave it to me. Hopefully it will make the site more user-friendly.
I always joke that I get the most accomplished when I have a stack of papers to grade because I find really creative ways to put off grading. Well, I better quit now and go... yes... grade. :)
Melba
Saturday, February 7, 2009
Sammie's Steak Marinade
2/3 Cup Cranberry Juice
3 T Balsamic Vinegar
2 T Olive Oil
2 T Chopped Fresh Rosemary
2 Cloves Garlic diced
McCormick Montreal Steak Rub
2 Good-size Sirloin steaks
Combine the cranberry juice, balsamic vinegar, olive oil, rosemary and garlic in a Tupperware dish. Add the steaks to the dish – then flip the steaks so that both sides have been covered with marinade. The steaks do not need to be completely immersed in the marinade, but they should have garlic and rosemary sitting on top of them while they marinate. Let them sit in the fridge for at least 4 hours – flip the steaks about every 2 hours in the marinade.
Remove the dish from the fridge 30 minutes before cooking. Sprinkle some of the Montreal Steak rub on either side of the steaks as you put them on the grill. Continue pouring a small amount of the marinade on the steaks while they cook.
Note – I tend to be pretty generous with the garlic and rosemary. I also like to let steaks marinade overnight. If you do this, be sure to flip them right before you go to bed and in the morning when you get up.
Sammie's Note: I went to a local restaurant in September – The Allen Street Grill – and had the best steak I’ve ever had in my life. A month later, on the day I signed the offer from Dell, Melba and I went to this restaurant to celebrate and I ordered this steak again. I tried to get the recipe, but it should come as no surprise that they wouldn’t give it to me. All I know is that it is a ‘Sweet Vinaigrette’. I have been trying to duplicate it since then and this is a recipe from a Williams & Sonoma grilling cookbook which is pretty close. It’s a simple marinade which tastes awesome. W&S says it is for sirloin and while I have only used it for sirloin (don’t have the money for rib-eye), I think it will work well with any other type of steak.
Melba's Note: My Texas husband will be out on our deck, a foot of snow on the ground and more falling, grilling IN SANDALS!!!! It's wonderful.
3 T Balsamic Vinegar
2 T Olive Oil
2 T Chopped Fresh Rosemary
2 Cloves Garlic diced
McCormick Montreal Steak Rub
2 Good-size Sirloin steaks
Combine the cranberry juice, balsamic vinegar, olive oil, rosemary and garlic in a Tupperware dish. Add the steaks to the dish – then flip the steaks so that both sides have been covered with marinade. The steaks do not need to be completely immersed in the marinade, but they should have garlic and rosemary sitting on top of them while they marinate. Let them sit in the fridge for at least 4 hours – flip the steaks about every 2 hours in the marinade.
Remove the dish from the fridge 30 minutes before cooking. Sprinkle some of the Montreal Steak rub on either side of the steaks as you put them on the grill. Continue pouring a small amount of the marinade on the steaks while they cook.
Note – I tend to be pretty generous with the garlic and rosemary. I also like to let steaks marinade overnight. If you do this, be sure to flip them right before you go to bed and in the morning when you get up.
Sammie's Note: I went to a local restaurant in September – The Allen Street Grill – and had the best steak I’ve ever had in my life. A month later, on the day I signed the offer from Dell, Melba and I went to this restaurant to celebrate and I ordered this steak again. I tried to get the recipe, but it should come as no surprise that they wouldn’t give it to me. All I know is that it is a ‘Sweet Vinaigrette’. I have been trying to duplicate it since then and this is a recipe from a Williams & Sonoma grilling cookbook which is pretty close. It’s a simple marinade which tastes awesome. W&S says it is for sirloin and while I have only used it for sirloin (don’t have the money for rib-eye), I think it will work well with any other type of steak.
Melba's Note: My Texas husband will be out on our deck, a foot of snow on the ground and more falling, grilling IN SANDALS!!!! It's wonderful.
Wednesday, January 14, 2009
Chocolate Chip Cookies from Matt Kaelberer
1 c shortening
1 c brown sugar
1/2 c white sugar
1 t salt
1 t vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 6 0z. bag large Guittard milk chocolate chips
Mix shortening, sugars, salt and vanilla for 2 min. Add eggs and mix well. Add flour and baking soda. Mix. Add choc. chips and mix. Bake 8 min. at 360 degrees. Matt says they'll look like much but take them out anyway.
Melba's note: This is another of Matt's signature dishes. You can never have too many choc. chip cookie recipes, can you?
1 c brown sugar
1/2 c white sugar
1 t salt
1 t vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 6 0z. bag large Guittard milk chocolate chips
Mix shortening, sugars, salt and vanilla for 2 min. Add eggs and mix well. Add flour and baking soda. Mix. Add choc. chips and mix. Bake 8 min. at 360 degrees. Matt says they'll look like much but take them out anyway.
Melba's note: This is another of Matt's signature dishes. You can never have too many choc. chip cookie recipes, can you?
Gingersnaps from Matt Kaelberer
2 1/2 c flour
1 c packed brown sugar
3/4 c shortening
1/4 c molasses
1 egg
1 t soda
1 t ginger
1 t cinnamon
1/2 t ground cloves
1/4 c sugar
In a large mixing bowl place about half of the flour. Add brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined, scraping the sides of the bowl occasionally. Beat in remaining flour. Shape dough into 1-inch balls. Roll the balls in sugar to coat. Place balls 2" apart onto ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes or till edges are set and tops are crackled. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. Makes about 48.
Nutrition Information: 77 cals, 1 g protein, 11 g carbs, 3 g fat, 4 mg cholesterol, 20 mg sodium, 40 mg potassium.
Melba's note: My nephew Matt made these for a family game night and they are awesome! Matt has become the official cookie-maker of his family. He also helps out his mom sometimes by making dinner. He's also way smart and good looking. When I saw him this Christmas, my first words were, "Matt! You are HOT!"
1 c packed brown sugar
3/4 c shortening
1/4 c molasses
1 egg
1 t soda
1 t ginger
1 t cinnamon
1/2 t ground cloves
1/4 c sugar
In a large mixing bowl place about half of the flour. Add brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined, scraping the sides of the bowl occasionally. Beat in remaining flour. Shape dough into 1-inch balls. Roll the balls in sugar to coat. Place balls 2" apart onto ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes or till edges are set and tops are crackled. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. Makes about 48.
Nutrition Information: 77 cals, 1 g protein, 11 g carbs, 3 g fat, 4 mg cholesterol, 20 mg sodium, 40 mg potassium.
Melba's note: My nephew Matt made these for a family game night and they are awesome! Matt has become the official cookie-maker of his family. He also helps out his mom sometimes by making dinner. He's also way smart and good looking. When I saw him this Christmas, my first words were, "Matt! You are HOT!"
Thursday, November 13, 2008
Waffle Dessert Bar
Last night the Young Women in our ward had their Young Women in Excellence program. In case you don't know what that is, it's a night where they recognize the young women for different achievements. The girls and their leaders did an amazing job and turned it into the "Emma" awards. They spray painted Mrs. Butterworth bottles with gold paint to give as the awards, and they all dressed up in formal gowns with their hair in updos. The cultural hall at the church was aglitter with stars--including a "star walk" with each girl's name and handprint in a star. It was awesome! Tara Reed, the Young Woman president called me and asked me to help beforehand with the updos. I hemmed and hawed because I REALLY don't know how to do hair other than slapping my own in a pony tail. So she told me that since the awards were Mrs. Butterworth's syrup bottles, they wanted waffles for a treat afterwards. Now she was speaking my language. I told her to say no more; I would take it from there.
I recruited Melissa and Bekah (who hauled me to the gym on Monday a.m. at 5:30 and it's now Thurs p.m. at 10:30 and my biceps still hurt) to help me. Katie was at the ward for something else, but also helped us out in the kitchen. We had a blast talking and laughing together as Bekah and I made the waffles and Melissa and Katie cooked up the syrups. We laid the waffles (plain and chocolate) out on the table with vanilla ice cream, chocolate syrup, "yummy" or buttermilk syrup, regular maple syrup (Mrs. Butterworth's of course), and whip cream. We also served milk and water. Judging by the amount of food left over, and the amount of requests I got for the recipes, I'd say the waffle bar was a success. Thanks to Melissa, Bekah, and Katie, who are awesome cooks and SO much fun! So... That's the story, following are the recipes.
Basic Waffles
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 ¾ cups milk
1/3 cup vegetable oil
2 eggs
Combine flour, sugar, baking powder, and salt. Stir together milk, oil, and eggs. Gradually add milk mixture to the dry ingredients. Stir until just blended. Pour batter onto waffle baker.
Chocolate Dessert Waffles
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2/3 cup flour
3 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
Pinch of salt (1/16 teaspoon)
2/3 cup milk
In a small mixing bowl, cream shortening and sugar until well blended. Add egg and vanilla and blend until smooth. Add remaining ingredients and mix until well blended.
Spray grids with cooking spray. Pour batter onto waffle baker.
Remove and serve topped with vanilla ice cream.
Melba's note: These two recipes came with the instruction manual for my waffle iron and they're fabulous! There are also two more great recipes - weekend waffles and whole grain waffles. If you ask me nicely, I'll give them to you.
Yummy Syrup by Suzette Done
1 c butter
2 c sugar
½ c karo syrup
1 c buttermilk
Boil and then take off heat
Add 2 t vanilla and 2 t baking soda
When you add the baking soda, the syrup will almost double in bulk so use a bigger pot than you would think to use. (We learned this the hard way, unfortunately...)
If you boil this for too long, it turns into caramel.
Melba's note: This was a staple at girl's camp this summer. It's really called Buttermilk syrup but Suzette calls it Yummy syrup so her teenagers will eat it. We used it as syrup or as caramel topping for sundaes.
Lindsay's Chocolate Sauce
Melt 1 square butter
Add 1 cup chocolate chips
Watch and stir to melt.
Add 1 can (5 oz.) evaporated milk
Add 2 cups powdered sugar
Stir and bring to boil
Boil 8 minutes
Remove from heat
Add 1 Tbsp vanilla
Melba's note: Lindsay (my sister) calls this "Uncle Bill's Chocolate Sauce" but since I can't remember who Uncle Bill is, I renamed it. Sorry Uncle Bill, thanks for a great recipe!
I recruited Melissa and Bekah (who hauled me to the gym on Monday a.m. at 5:30 and it's now Thurs p.m. at 10:30 and my biceps still hurt) to help me. Katie was at the ward for something else, but also helped us out in the kitchen. We had a blast talking and laughing together as Bekah and I made the waffles and Melissa and Katie cooked up the syrups. We laid the waffles (plain and chocolate) out on the table with vanilla ice cream, chocolate syrup, "yummy" or buttermilk syrup, regular maple syrup (Mrs. Butterworth's of course), and whip cream. We also served milk and water. Judging by the amount of food left over, and the amount of requests I got for the recipes, I'd say the waffle bar was a success. Thanks to Melissa, Bekah, and Katie, who are awesome cooks and SO much fun! So... That's the story, following are the recipes.
Basic Waffles
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 ¾ cups milk
1/3 cup vegetable oil
2 eggs
Combine flour, sugar, baking powder, and salt. Stir together milk, oil, and eggs. Gradually add milk mixture to the dry ingredients. Stir until just blended. Pour batter onto waffle baker.
Chocolate Dessert Waffles
1/4 cup vegetable shortening
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2/3 cup flour
3 tablespoons unsweetened baking cocoa
1 teaspoon baking powder
Pinch of salt (1/16 teaspoon)
2/3 cup milk
In a small mixing bowl, cream shortening and sugar until well blended. Add egg and vanilla and blend until smooth. Add remaining ingredients and mix until well blended.
Spray grids with cooking spray. Pour batter onto waffle baker.
Remove and serve topped with vanilla ice cream.
Melba's note: These two recipes came with the instruction manual for my waffle iron and they're fabulous! There are also two more great recipes - weekend waffles and whole grain waffles. If you ask me nicely, I'll give them to you.
Yummy Syrup by Suzette Done
1 c butter
2 c sugar
½ c karo syrup
1 c buttermilk
Boil and then take off heat
Add 2 t vanilla and 2 t baking soda
When you add the baking soda, the syrup will almost double in bulk so use a bigger pot than you would think to use. (We learned this the hard way, unfortunately...)
If you boil this for too long, it turns into caramel.
Melba's note: This was a staple at girl's camp this summer. It's really called Buttermilk syrup but Suzette calls it Yummy syrup so her teenagers will eat it. We used it as syrup or as caramel topping for sundaes.
Lindsay's Chocolate Sauce
Melt 1 square butter
Add 1 cup chocolate chips
Watch and stir to melt.
Add 1 can (5 oz.) evaporated milk
Add 2 cups powdered sugar
Stir and bring to boil
Boil 8 minutes
Remove from heat
Add 1 Tbsp vanilla
Melba's note: Lindsay (my sister) calls this "Uncle Bill's Chocolate Sauce" but since I can't remember who Uncle Bill is, I renamed it. Sorry Uncle Bill, thanks for a great recipe!
Friday, September 26, 2008
Roasted Asparagus with Balsamic Browned Butter from Cooking Light Magazine, September 07
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
1. Preheat oven to 400 degrees.
2. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired. Yield: 8 servings.
Carolies 45, Fat 3g, Protein 1.9g, Carb 3.9g, Fiber 1.7g, Chol 8mg, Sodium 134 mg
Melba's Note: Sammie's comment on this is: "Why didn't you start making this when we first got married?" I agree!
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
1. Preheat oven to 400 degrees.
2. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired. Yield: 8 servings.
Carolies 45, Fat 3g, Protein 1.9g, Carb 3.9g, Fiber 1.7g, Chol 8mg, Sodium 134 mg
Melba's Note: Sammie's comment on this is: "Why didn't you start making this when we first got married?" I agree!
Creamy Spinach Ravioli from Pampered Chef Lite
1 pkg (8 oz.) mushrooms, sliced (I leave this out cuz we're anti-mushroom in this house)
1/2 cup chopped onion (I used onion powder tonight and it worked)
1/2 cup diced red bell pepper (I also left this out tonight, but I've put it in before...)
2 packages (9 oz. each) refrigerated light cheese-filled ravioli
2 garlic cloves, pressed (I used garlic powder tonight and it worked)
1/4 teaspoon ground black pepper
3 oz. reduced-fat cream cheese (Neufchatel)
1/3 cup fat-free evaporated milk
1 pkg (10 oz.) frozen creamed spinach in low-fat sauce, thawed
Fresh grated Parmesan cheese (optional)
1-2 Chicken breasts, chopped (This isn't in the recipe, but I added chicken on my own because Sammie's such a meateater, and we really like it.)
Slice mushrooms, chop onion, and dice bell pepper.
Cook ravioli according to package directions. Drain.
Meanwhile, heat large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic (pressed) and black pepper. Add chicken at this point, if using. Cook and stir 3-4 minutes or until vegetables are tender and all liquid is absorbed (and chicken is cooked).
Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately. Serve with Parmesan cheese, if desired.
Yield: 6 servings
Nutrients per serving: Calories 340, Total Fat 10g, Cholesterol 45 mg, Carbohydrate 44g, Protein 18g, Sodium 580 mg, Fiber 4g
Melba's note: If you don't make any other recipe on this site, MAKE THIS ONE!! It's SO yummy and looks impressive, but is super easy.
Whenever I make a new recipe, I always ask Sammie for a quote to write on the recipe so we can remember what we thought. He'll also rank them as a "1st stringer," "2nd stringer," etc. Here's his quote from the first time I made this: "Came in strong at training camp. Took a while for the scouts to recognize him. Performed well in 1st real game. And he will stay there." It's a 1st stringer. That about says it all.
1/2 cup chopped onion (I used onion powder tonight and it worked)
1/2 cup diced red bell pepper (I also left this out tonight, but I've put it in before...)
2 packages (9 oz. each) refrigerated light cheese-filled ravioli
2 garlic cloves, pressed (I used garlic powder tonight and it worked)
1/4 teaspoon ground black pepper
3 oz. reduced-fat cream cheese (Neufchatel)
1/3 cup fat-free evaporated milk
1 pkg (10 oz.) frozen creamed spinach in low-fat sauce, thawed
Fresh grated Parmesan cheese (optional)
1-2 Chicken breasts, chopped (This isn't in the recipe, but I added chicken on my own because Sammie's such a meateater, and we really like it.)
Slice mushrooms, chop onion, and dice bell pepper.
Cook ravioli according to package directions. Drain.
Meanwhile, heat large skillet over medium heat. Lightly spray skillet with nonstick cooking spray; add mushrooms, onion, bell pepper, garlic (pressed) and black pepper. Add chicken at this point, if using. Cook and stir 3-4 minutes or until vegetables are tender and all liquid is absorbed (and chicken is cooked).
Reduce heat to low; add cream cheese and evaporated milk. Stir until cream cheese is melted and sauce is smooth. Stir in creamed spinach. Simmer over low heat 1-2 minutes or until heated through. Pour vegetable mixture over ravioli; stir gently. Serve immediately. Serve with Parmesan cheese, if desired.
Yield: 6 servings
Nutrients per serving: Calories 340, Total Fat 10g, Cholesterol 45 mg, Carbohydrate 44g, Protein 18g, Sodium 580 mg, Fiber 4g
Melba's note: If you don't make any other recipe on this site, MAKE THIS ONE!! It's SO yummy and looks impressive, but is super easy.
Whenever I make a new recipe, I always ask Sammie for a quote to write on the recipe so we can remember what we thought. He'll also rank them as a "1st stringer," "2nd stringer," etc. Here's his quote from the first time I made this: "Came in strong at training camp. Took a while for the scouts to recognize him. Performed well in 1st real game. And he will stay there." It's a 1st stringer. That about says it all.
Thursday, September 18, 2008
Souffle Stuffed Chicken from The South Beach Diet Cookbook
1 package (12 ounces) Stouffer's frozen spinach souffle, not thawed (I've never actually found this, so I use frozen creamed spinach)
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground black pepper
1 tablespoon chopped parsley, for garnish
Slices lemon, for garnish
Sprig parsley, for garnish
Preheat the oven to 350 degrees.
Using a serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten the edges with wooden picks.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.
Remove the chicken breasts to an oven-proof dish. Bake in the oven for 30 minutes.
While the chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced about 1/2.
To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken. Garnish with the chopped parsley, lemon, and parsley sprig.
Nutrition: 308 calories, 15 g fat, 3 g saturated fat, 32 g protein, 9 g carbohydrate, 1 g dietary fiber, 136 mg cholesterol, 719 mg sodium
Melba's note: I read Sammie his choices for dinner tonight and he said, "What about that one dish that's like chicken cordon bleu but spinach." From this rather inelegant description, I was finally able to determine that this is what he was talking about. It's delicious!
4 boneless, skinless chicken breasts, pounded to 1/4" thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground black pepper
1 tablespoon chopped parsley, for garnish
Slices lemon, for garnish
Sprig parsley, for garnish
Preheat the oven to 350 degrees.
Using a serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten the edges with wooden picks.
Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.
Remove the chicken breasts to an oven-proof dish. Bake in the oven for 30 minutes.
While the chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sauce is reduced about 1/2.
To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken. Garnish with the chopped parsley, lemon, and parsley sprig.
Nutrition: 308 calories, 15 g fat, 3 g saturated fat, 32 g protein, 9 g carbohydrate, 1 g dietary fiber, 136 mg cholesterol, 719 mg sodium
Melba's note: I read Sammie his choices for dinner tonight and he said, "What about that one dish that's like chicken cordon bleu but spinach." From this rather inelegant description, I was finally able to determine that this is what he was talking about. It's delicious!
Chicken Cordon Bleu from Lion House Recipes
8 chicken breast halves
8 thin slices cooked ham (I usually use the lunch meat variety)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
Salt
Pepper
Thyme or rosemary
1/4 cup melted butter or margarine
1/2 cup cornflake crumbs
Place each chicken breast between sheets of plastic wrap and pound with meat mallet to about 1/8 inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place rolls in a 9X13 pan. Bake, uncovered, in a 400 degree oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.
Cordon Bleu Sauce
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.
Melba's note: Sammie took leftovers of this to work/school today and some of the women in his office requested the recipe. So... this one is for them! (Thanks for taking care of Sammie at work. :) )
This recipe seems intimidating, but is actually pretty easy. The part I hate the most is pounding the chicken, but Sammie loves to do that, so I don't have to. Very delicious and very impressive!
Oh... and I rarely serve it with the sauce. Also, Sammie doesn't like herbs in the middle, so he requests his plain.
8 thin slices cooked ham (I usually use the lunch meat variety)
4 slices Swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 inch thick
Salt
Pepper
Thyme or rosemary
1/4 cup melted butter or margarine
1/2 cup cornflake crumbs
Place each chicken breast between sheets of plastic wrap and pound with meat mallet to about 1/8 inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll.
Place rolls in a 9X13 pan. Bake, uncovered, in a 400 degree oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired.
Cordon Bleu Sauce
1 can cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.
Melba's note: Sammie took leftovers of this to work/school today and some of the women in his office requested the recipe. So... this one is for them! (Thanks for taking care of Sammie at work. :) )
This recipe seems intimidating, but is actually pretty easy. The part I hate the most is pounding the chicken, but Sammie loves to do that, so I don't have to. Very delicious and very impressive!
Oh... and I rarely serve it with the sauce. Also, Sammie doesn't like herbs in the middle, so he requests his plain.
Sunday, September 14, 2008
Monte Cristo Sandwiches from Matt and Marcia Parkinson
4 eggs
1/4 cup heavy cream
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
6 tablespoons strawberry or raspberry preserves
2 tablespoons dijon mustard
12 slices high-quality white sandwich bread, lightly toasted (the thicker the better!)
18 this slices deli Swiss or Gruyere cheese
12 thin slices deli ham, preferably Black Forest
12 thin slices deli turkey
3 tablespoons vegetable oil
Confectioners' sugar
1. Adjust oven rack to the upper-middle position and heat the oven to 450 degrees. Whisk the eggs, cream, sugar, salt, dry mustard, and cayenne in a shallow dish until combined. Stir the jam and Dijon mustard together in a small bowl.
2. Spread 1 teaspoon of the jam mixture on one side of each slice of toast. Layer slices of cheese, ham, and turkey on 6 slices of toast. Repeat with a second layer of cheese, ham, and turkey. Add a final layer of cheese and top with the remaining toast, with the jam side facing the cheese. Using your hands, lightly press down on the sandwiches.
3. Pour the oil onto a rimmed baking sheet and heat in the oven until just smoking, about 7 minutes. Meanwhile, using 2 hands, coat each sandwich with the egg mixture and transfer to a large plate. Transfer the sandwiches to the preheated baking sheet and bake until golden brown on both sides, 4 to 5 minutes per side. Serve immediately with the remaining jam mixture and a sprinkling of confectioners' sugar.
Melba's Note: Matt and Marcia are fellow Olympus High Titan grads. Imagine my delight when I learned that Matt would be my bishop when Sammie and I moved to State College! He's quite a comical bishop with quotes such as (while conducting Ward Conference): "It's ward conference this week and we have a lot of Stake leaders here so please remember the answers we rehearsed last week, in case Stake leaders should ask any questions." Marcia is the ward volleyball expert and YW leader extraordinaire. The ward loves them!
Monday, July 28, 2008
Brownie Cake
Cake:
1 c. butter (2 sticks)
2 squares (1 oz. each) unsweetened chocolate
1 c. hot water
1/2 t. salt
2 eggs
1/2 cup milk or buttermilk
2 c. flour
2 c. sugar
1/2 t. baking soda
1 t. vanilla
Melt butter and chocolate in saucepan. Add water; boil for 2 minutes. Mix flour, sugar, salt, and baking soda together. Combine with chocolate mixture, eggs, milk, and vanilla. Beat with mixer for several minutes until creamy. (Batter will be thin.) Pour into a greased 9x13" pan. Bake @ 375 degrees for 30 minutes. Cool.
Frosting:
1/2 c. butter (1 stick)
1/3 c. milk
2 squares (1 oz. each) unsweetened chocolate
4 c. powdered sugar
1/2 t. vanilla
Melt butter and chocolate in saucepan. Add milk and boil until it thickens and begins to separate. Add this mixture to powdered sugar and mix with electric mixer until very creamy. Stir in vanilla.
This cake is SO good! My mother-in-law, Nora, got this recipe years ago from a favorite family babysitter, and she often makes it for family birthdays. My daughter Abby and I made it a few days ago for my b-day (as seen above, with Katie too), and I thought I should share it with all of you bakers and chocolate lovers.
{OK, so it's probably dorky to make your own b-day cake . . . but now that we live so far from our families, and since my husband, Luke, does many wonderful things but does NOT cook or bake, I knew it was up to me if I wanted one. And I did! :) }
Tuesday, July 8, 2008
Chicken Alfredo Pasta from Stephanie Erickson
Melt together:
1 cup butter
4 oz. cream cheese
This will end up looking grainy and you'll think you did something wrong, but you didn't.
Stir in:
1 package of shredded 4 Cheese Italian blend
2 pints cream (heavy or light, depending on how your clothes are fitting)
garlic salt (to taste)
pepper
Stir until it's thick and looks like Alfredo Sauce.
Add:
Grilled Chicken Breast (oh, about 2-3 breasts worth. More or less, depending on your crowd)
1 or 1 1/2 pkgs. cooked pasta
This recipe generously feeds 10 people. I multiplied it by 8 for camp and had plenty, plus some leftovers.
Melba's Note: This is from my friend Stephanie Erickson, who mentored me through planning the menu for camp. She is as amazing a person as she is a cook. This recipe looks intimidating but is very easy and very yummy!
1 cup butter
4 oz. cream cheese
This will end up looking grainy and you'll think you did something wrong, but you didn't.
Stir in:
1 package of shredded 4 Cheese Italian blend
2 pints cream (heavy or light, depending on how your clothes are fitting)
garlic salt (to taste)
pepper
Stir until it's thick and looks like Alfredo Sauce.
Add:
Grilled Chicken Breast (oh, about 2-3 breasts worth. More or less, depending on your crowd)
1 or 1 1/2 pkgs. cooked pasta
This recipe generously feeds 10 people. I multiplied it by 8 for camp and had plenty, plus some leftovers.
Melba's Note: This is from my friend Stephanie Erickson, who mentored me through planning the menu for camp. She is as amazing a person as she is a cook. This recipe looks intimidating but is very easy and very yummy!
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