Posts filed under 'Recipes'
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher/sea salt
Freshly grated black pepper
Lemon juice and/or lemon zest
- Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
- Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
- Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving.
January 28th, 2010
Cranberry Chicken
2-3 packs boneless chicken breasts
1/2 tsp salt
1/4 tsp salt
2 TBLS butter
1/2 c diced onion
1/2 c diced celery
1 can (160z) whole-berry cranberry sauce
1 c bottled BBQ sauce
- Sprinkle chicken w/salt/pepper; brown in skillet in butter. Move to 9×13 pan
- In skillet, sautee onion/celery with leftover ‘juice’ ’til tender.
- Add BBQ sauce, mix well - pour over chicken.
- Bake, uncovered, @ 350 for 1.5 hours (if chicken is sticking up out of sauce, flip halfway thru cooking)
January 28th, 2010
These are the best sugar cookies ever (assuming you like soft, chewy ones, that is). Originated in my recipe book as a Valentine’s Day confection, but perfect for any season that calls for cutouts.
Ingredients:
2/3 c. shortening
3/4 c. granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
2 c. flour
4 tsp. milk
1 egg
Directions:
- Thoroughly cream sugar and shortening
- Add egg
- Beat until mixture is light and fluffy
- Add vanilla and mix thoroughly
- Stir dry ingredients, together with milk, and add to creamed mixture
- Mix well
- Divide dough in half
- Chill for 1 hour
- Roll out half of dough 1/8″ thick. Keep other half chilled
- Cut and place on greased cookie sheet
- Bake at 375 degrees for 12 minutes
- Allow to cool and ice with buttercream frosting
Makes 2 dozen cookies
January 3rd, 2009
This is an extremely tasty, simple salad which will complement any meal. If Arugula lettuce is out of season, supplement with your favorite leaves, but Arugula is best as it lends a nice, peppery flavor. Enjoy!
Ingredients:
Arugula lettuce (or lettuce of choice)
2-4 Tbsp pine nuts
½ to ¾ c. fresh, shredded parmesan
4 or 5 Tbsp olive oil
2 Tbsp balsamic
sea salt and fresh ground pepper to taste
Directions:
- Toast pine nuts lightly in a dry saucepan over high heat.
- Make Balsamic vinaigrette by adding together olive oil, balsamic vinegar, sea salt and freshly ground pepper.
- Toss Arugula with Balsamic dressing, pine nuts, and cheese.
December 30th, 2008
Although these are a Christmas favorite, they also go well on a New Year’s platter!
Ingredients:
1½ c. butter
1 c. granulated sugar
1 egg
2 Tbsp. milk
½ tsp. almond extract
3½ c. all purpose flour
1 tsp. baking powder
Directions:
*Note: You need a cookie press for these cookies.*
- Preheat oven to 375°.
- Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well.
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill.
- Place dough into cookie press and press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until lightly browned around the edges.
- Remove cookies from sheet; cool on rack.
Makes 7-8 dozen cookies.
December 30th, 2008
A sauce that complements fresh, steamed broccoli…try it on other vegetables, too!
Ingredients:
¼ cup onions (green or white)
3 Tbsp ketchup
¾ cup mayonnaise
Directions:
- Mix all ingredients together; keep cool.
December 30th, 2008
These cookies aren’t just for the holidays - chocolate and peanut butter go together all year round 
Ingredients:
48 Hershey Kisses
½ c. shortening
¾ c. creamy peanut butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1½ c. all purpose flour
1 tsp baking soda
½ tsp. salt
Granulated sugar (in which to roll cookies)
Directions:
- Preheat oven to 375° and unwrap chocolates.
- Beat shortening and peanut butter in a large bowl until well blended.
- Add 1/3 c. granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well.
- Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned.
- Immediately press a chocolate into the center of each cookie; cookie will crack around the edges.
- Remove quickly from cookie sheet to wire rack. Cool completely.
Yields about 4 dozen cookies.
December 30th, 2008
This recipe is a very simple, hearty meal that’s great for those chilly winter days.
Ingredients:
1 pkg. macaroni & cheese
1 lb. ground beef
½ cup onion (either 1 whole small onion or half of a large)
1 Tbls. chili powder
1 can tomatoes in juice, chopped (diced tomatoes work well)
1 can whole kernel corn, drained (can also use frozen corn)
Directions:
- Brown beef and onion.
- Stir in chili powder; add tomatoes with juice and corn (I’ve been known to throw in a little red wine too!) and simmer.
- Prepare Mac & Cheese (according to package) and add to meat mixture.
Serve with warm bread and enjoy!
December 27th, 2008
Very similar recipe to the Swedish Tea Cookies, but this one’s a tad “heavier”. Still sure to be a Christmas treat that everyone will want more of!
Ingredients:
1 cup butter
1/3 cup heavy cream
2 cups all-purpose flour
1/3 cup granulated sugar for decoration
1/4 cup butter, softened
3/4 cup sifted confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
Directions:
- Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
- To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners’ sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
December 15th, 2008
Not to be confused with Russian Tea Cakes, these fluffy, cream-filled wafers are sure to be a favorite around the Christmas cookie tray.
Ingredients:
1 cup butter
2 cups all-purpose flour
1/3 cup light cream
1/3 cup granulated sugar for decoration
1/2 cup butter
1 1/4 cups confectioners’ sugar
3 tablespoons evaporated milk
1 teaspoon vanilla extract
Directions:
- Preheat oven to 375°.
- Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
- Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
- Bake at 375° for 8 to 10 minutes. Let cookies cool before frosting.
- To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
- To make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners’ sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners’ sugar amounts to get buttercream to a good spreading consistency.
Put the extras into the freezer for safe-keeping; they also taste great “frozen,” too. Same cookies as the Christmas Cream Wafers, but with a slightly different recipe.
December 15th, 2008
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