Baked Onion Dip

Sauté 4 chopped sweet onions in a couple tablespoons of butter over medium low heat until soft. In bowl, combine 1 softened package of cream cheese with a cup of mayo. Add a couple tablespoons of garlic and jar of pimientos. Add 2 cups of shredded mozzarella and a cup of grated Parmesan cheese. Stir in hot onions. Bake in casserole dish for 15 minutes at 375, or until bubbly. Serve with crackers.

Made for Emily & Adam's Party December 2011.
Made for Sara & Dom's Ugly Sweater Party December 2011.

Honey Garlic Chicken

Ingredients

4 boneless, skinless chicken thighs 3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey

Directions
Put the chicken into slow cooker.

Combine the rest of the ingredients, then pour evenly over the top

Cook on low for 5 hours.
Serve with basmati rice and steamed or roasted vegetables.

Ricotta Stuffed Clementines

Ingredients

• One 32-ounce container ricotta cheese
• 1/2 cup confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 2 teaspoons pure almond extract
• 8-12 clementines 

Directions:

1. In a bowl, combine the ricotta, confectioners’ sugar, vanilla and almond extract. Stir until well combined. Slice each clementine in half crosswise (the peels will serve as cups), then run a spoon between the peel and the flesh and lift out all the segments as a whole. Divide the flesh into individual sections with your fingers and set aside enough of them (three for each clementine half) for garnish. Squeeze out 1 tablespoon of juice from the remaining segments and add to the ricotta mixture. Fill each clementine cup until mounded with the ricotta mixture, then decorate with the reserved clementine sections. Refrigerate the cups until ready to serve.

Buffalo Chicken Dip

Ingredients
4 boneless skinless chicken breast halves, (about 2 pounds), boiled, drained & shredded with 2 forks (You can use the crock pot for this step.)
1 - 12 ounce bottle of Frank's Hot Sauce
2 - 8 ounce packages cream cheese
1 - 16 ounce bottle of Ranch or Blue Cheese dressing
1/2 cup chopped celery
8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo

Preheat oven to 350 degrees. In a 13x9 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch/Blue Cheese dressing, stirring til smooth & hot. Pour this mixture evenly over the chicken mixture to form a second layer.

Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes til hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks and sturdy tortilla chips.

Carmelized Onion & Apple Tart

Ingredients 

2 tablespoons olive oil
2 medium onions, sliced
2 red apples (such as Braeburn or Gala), cut into small pieces
Salt and Pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sour cream

Directions

Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.

Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with sour cream, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Made for Craft Night at Emily's September 2011. Made 18 pieces - Might want to half it for a smaller gathering.

Pull-Apart Cheese Bread

Ingredients

1 loaf round sourdough bread, unsliced
1/2 pound grated jack cheese (1 eight-ounce package)
1/2 yellow onion, cut into thin slivers
1/2 cup chopped parsley
4 tablespoons butter, melted

Directions

Preheat oven to 350 degrees. 

Cut bread into diagonal slices, about 1 inch apart, stopping before you cut through the bottom of the loaf. 

Cut bread in the opposite direction in the same manner, creating diagonal shaped cubes, taking care not to cut through to the bottom.

Carefully stuff the space in between each cube with cheese, onions and parsley, then drizzle with melted butter.  

 
Wrap in foil and place in the oven for 20 minutes. Unwrap the top of the loaf and bake for 15 minutes more, to crisp up the crust. Serve immediately.

 

Sweet & Savory Squash Bowls

Ingredients:
2 small to medium acorn squash (the halves should be the size of a small bowl)

Filling Ingredients:
16 ounces Italian sausage
1-2 tablespoons olive oil (divided)
2 cloves garlic, minced
1/3 cup sweet onion, chopped
1 1/2 teaspoons red pepper flakes
1/2 teaspoon Italian herb mix
1/2 cup roasted red peppers, chopped
1/4 cup reconstituted sundried tomatoes or roasted tomatoes, chopped
1/2 cup drained canned artichoke hearts, chopped
2 cups fresh baby spinach
1/4 cup fresh basil, sliced into thin ribbons
Salt and pepper as needed

Topping:
Italian Bread crumbs
Salt and Pepper
4 tablespoons water
1/2 cup hard cheese such as parmesan or pecorino cheese, finely grated

Directions:
Wash, halve, and scrape the inside of the squash. Place the squash in a microwave safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use.

Pan fry crumbled sausage, olive oil, onions, garlic, red pepper flakes, and herbs on medium heat. When sausage is almost cooked through, add chopped roasted red peppers, sundried tomatoes, and artichoke hearts. Cook with turkey until turkey is cooked through. Add 1/4 cup water if it seems dry. Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and salt as needed. Remove from heat.

Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves and sprinkle with a pinch of black pepper. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a thick layer of grated cheese.

Broil just until cheese is lightly browned.

Breakfast Casserole

Ingredients
4 c. day old bread – cubed ½ tsp. onion powder
3 c. shredded cheddar cheese 1 tsp. salt
10 beaten eggs dash of pepper
4 c. milk 10 slices crumbled cooked
1 tsp. dry mustard bacon, or 1 c. cubed ham

Directions
Spray 9 x 13 pan with Pam. Put bread cubes in and sprinkle with 2 cups of the cheese. Beat together next 6 ingredients and pour evenly over bread and cheese. Sprinkle with bacon or ham. Cover and chill overnight…or up to 24 hours. Bake, uncovered, until set – about 1 hour at 350 degrees. (Sprinkle with more cheese on top before baking.)

from Mom.
Made for Emily's Bachelorette Party April 2011.

Slow Cooker Mole

Ingredients:
3 large chicken breasts or pork roast
28 oz can of crushed tomatoes
1 4 oz can diced green chilies
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 tsp sugar
1 onion, diced
1 clove garlic, crushed
1 tsp balsamic vinegar
1/2 oz unsweetened dark chocolate

Directions:
Place meat in a crockpot. Combine crushed tomatoes, chilies, chili powder, cumin, salt, sugar, onion and garlic. Pour over chicken. Cover crockpot and cook on low for 8 hours. Shred the chicken with two forks. It should fall apart very easily. Stir in vinegar and cut-up chocolate until chocolate has melted completely. Serve on top of diced cooked yams or cooked rice. Also great in quesadillas or wraps, or in a toasted bun as a sandwich.

Made for Brian March 2011
Used pork roast and made burritos. Had bowls and quesadillas with leftovers.

Blueberry French Toast Casserole

Ingredients:
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup frozen blueberries

Directions:
Preheat oven to 350 degrees. Grease an 8x8 inch baking pan.

Line bottom of the pan with bread cubes. In a large bowl, beat together the eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour the egg mixture over the bread and stir to coat. Cover and refrigerate overnight.

Before baking, stir again. Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top along with the blueberries. Bake in preheated oven about 45 minutes, until the top is golden.

Top with syrup!

Made for Brian March 2011.

Berry Breakfast Puff

Ingredients:
3 eggs
½ cup flour
½ cup milk
2 Tbsp sugar
1 tsp vanilla
icing sugar, yogurt or whipped cream and your favorite berries (I did blueberries and syrup with powdered sugar)

Directions:
In a bowl whisk eggs with flour and gradually whisk in milk.
Add sugar and vanilla. Pour into greased 8 inch oven-proof skillet.
Bake at 425 degrees for 13-15 minutes.
Add your favorite toppings and serve immediately.

Made for Brian February 2011
Recipe from shine.yahoo.com

Turkey Cranberry Wreath

Ingredients
2 pkgs. Refrigerated crescent rolls
½ cup mayonnaise
2 T honey Dijon mustard
½ tsp. coarsely ground pepper
2 cups cook turkey, chopped (I got 2 thick slices of baked turkey from the deli)
½ cup celery chopped
3 T fresh parsley
½ cup dried cranberries
4 oz. fancy shredded Swiss cheese (1 cup)
¼ cup chopped walnuts (optional)
1 egg, separated

Directions:
Preheat oven to 375 degrees.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large round stone. Corners of wide ends will touch and points will extend 1 inch beyond baking stone. Arrange remaining triangles in center, matching ends. Seal seams. (Points will overlap in center; do not seal).

Measure and mix all other ingredients together. Scoop filling over seams of dough, forming a circle.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly, brush over dough. Bake 25 – 30 minutes or until golden brown

Notes
This is better refrigerated and eaten later. Would be GREAT for a picnic!

Made with Brian February 2011.
Sue Kittle made for Valentine's Tea February 2011.
Original recipe from Pampered Chef.

Baked Panko Parmesan Garlic Fries

Ingredients:
3 russet potatoes
2-3 tablespoons light olive oil
1/4 cup panko bread crumbs
1/4 cup parmesan, freshly grated
garlic salt
pepper
chopped parsley (for garnish)

Directions:
Clean the potatoes. Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact. Slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl. Drizzle the olive oil over the potatoes, then stir to evenly coat. Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices is coated.

Spread the potatoes onto a large parchment covered baking sheet. Bake in an oven preheated to 450 degrees for 18-25 minutes.

Sprinkle with a pinch of fresh parmesan and chopped parsley.

Made with Brian January 2011.

Jen Wozniak's Chocolate Chip Cookies

Cream Together:
1 cup softened butter (2 sticks)
1/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla extract

Then Add:
1 packet vanilla instant pudding mix (add the dry packet - don’t make the actual pudding)
1 tsp. baking soda
2 1/2 cups flour

Then:
Mix well then add 1 bag chocolate chips. Bake at 350 degrees for 8-10 minutes or until slightly brown on bottom. I take them out when they still look a touch wet - it keeps them moist.

Recipe from Jen Wozniak who suprised me with after lunch cookie time!

Thai Chicken Salad

Ingredients:
1/4 cup vegetable oil
1 tablespoon chili garlic sauce
1 tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon grated fresh ginger
2 cups finely shredded cooked chicken breast
1/4 cup finely chopped roasted peanuts
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped cilantro

Directions:
Stir together the oil, chili sauce, lime juice, sugar and ginger until the sugar is dissolved.

Stir in the chicken to coat.

Stir in peanuts, the mint and cilantro.

From Every Day with Rachel Ray

Mom's Vinaigrette

1 part water
1 part vegetable oil
1 part sugar
1/2 part red wine vinegar
paprika, salt and pepper to taste

Mom's famous salad dressing. She recommends trying on cucumber, tomato, and red onion salad.

Famous Party Meatballs

Ingredients
Big jar of grape jelly
Regular sized bottle of barbeque sauce (doesn't have to be fancy)
96 ct. Cooked Perfect frozen meatballs

Directions
Put in the crock pot on low for about 2 hours.

Made for Ellen and Christo's New Year's Eve Party December 2010.
Made for Christmas Eve December 2010.
Made a gazillion other times.

Pasta Milano

Ingredients

Chicken
2 chicken breasts or some tenders
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Pasta
Bowtie pasta
2 tablespoons butter
Sun-dried tomatoes
sliced mushrooms

Cream Sauce
1/2 quart heavy cream
2 tablespoons minced garlic
1/4 teaspoon pepper
1 teaspoon salt
1/2 cup parmesan cheese

Garnish
Parsley
Parmesan cheese

Directions
Mix garlic powder, salt, and pepper and sprinkle on washed and dried chicken.

Grill chicken until it is done all the way through. Set aside.

Cook and drain pasta.

Meanwhile, saute the mushrooms and tomatoes in butter until soft.

Puree heavy cream, garlic, pepper, salt, and parmesan cheese.

Place cream mixture in a sauce pan and bring to a boil. Turn down heat and simmer for 15 minutes or until sauce has thickened.

Mix in mushrooms and tomatoes and add to the cooked pasta.

Slice the grilled chicken and place on top of the pasta.

Garnish with fresh parsley and grated parmesan cheese.

Made for Brian and Randy December 2010.

Artichoke Gratinata

Ingredients

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

From Heather Mistretta.

Chicken Piccata with Pasta & Mushrooms

Ingredients

6 ounces angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
 4 chicken cutlets, (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced - I would use more than this.
 3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed - I would leave these out.
2 teaspoons butter

Directions

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss
the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

From eatingwell.com

Made for Brian November 2010.