Amish Sour Cream Potatoes
This has become one of Ronnie's favorite. I cubed the potatoes (leaving skin on)
and cooked them in an electric skillet until tender with a chopped onion. Because the potatoes
are then cooked, a combined all ingredients into a microwave casserole, and topped it with
crushed Pretzel/Ritz Crackers..... then 'cook' it in the microwave for only five minutes (until the
entire casserole was hot, and the cheese melted.
Amish Sour Cream Potatoes
Ingredients:
***Potatoes***
1 pint sour cream
1 can cream of chicken soup
1 Tbsp. onion
1 cup grated cheddar cheese
9 cooked potatoes, grated
3 Tbsp. melted butter, or margarine {not spread}
***Topping***
2 Tbsp. melted butter, or margarine {not spread}
1/2 cup crushed cornflakes
Mix together all potato ingredients and pour into baking dish. Combine
topping ingredients and sprinkle over top.
Bake at 350 degrees F., uncovered for 1 hour.
NOTE from whom sent this to me originally: A friend sent this recipe to me and since I noted the potatoes were cooked and shredded, I decided to bake it for 30 minutes, then
increase the time as needed. It was ready in 40 minutes.
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Cranberry Pecan Cookies
These are yummy all year long !!!!
Cranberry Pecan Cookies - Beulah Snodgrass
Chili Cornbread Salad
CHILI CORNBREAD SALAD
From: Mollye Holzheuser
1 PKG (8-1/2 OZ) CORNBREAD/MUFFIN MIX
1 CAN (4 OZ) CHOPPED GREEN CHILIES, UNDRAINED
1/8 TSP. CUMIN
1/8 TSP. OREGANO
PINCH RUBBED SAGE
1 C. MAYONNAISE
1 C. (8 OZ) SOUR CREAM
1 ENVELOPE RANCH SALAD DRESSING MIX
2 CANS (15 OZ EACH) PINTO BEANS, RINSED & DRAINED
2 CANS (15-1/4 OZ EACH) WHOLE KERNEL CORN, DRAINED
3 MEDIUM TOMATOES, CHOPPED
1 C. CHOPPED GREEN PEPPER
1 C. CHOPPED GREEN ONIONS
10 BACON STRIPS, COOKED & CRUMBLED
2 C. (8 OZ) SHREDDED CHEDDAR CHEESE
1. PREPARE CORNBREAD BATTER ACCORDING TO PACKAGE DIRECTIONS. STIR IN THE CHILIES, CUMIN, OREGANO, AND SAGE. SPREAD IN A GREASED 8-IN. SQUARE BAKING PAN. BAKE AT 400 DEGREES FOR 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL.
2. IN A SMALL BOWL, COMBINE THE MAYONNAISE, SOUR CREAM, AND DRESSING MIX; SET ASIDE.
3. CRUMBLE HALF OF THE CORNBREAD INTO A 13”X9”X2” DISH. LAYER WITH HALF OF THE BEANS, MAYONNAISE MIXTURE, CORN, TOMATOES, GREEN PEPPER, ONIONS, BACON, AND CHEESE. REPEAT LAYERS (DISH WILL BE VERY FULL). COVER AND REFRIGERATE FOR AT LEAST 2 HOURS.
YIELD: 12 SERVINGS
Risotto With Peppers and Gorgonzola
Risotto With Peppers and Gorgonzola
- 1 tablespoon olive oil
- 3 shallots, finely chopped
- 3 red peppers, halved, deseeded and sliced
- 2 teaspoons fresh thyme
- 500 g arborio rice
- 150 ml white wine
- 1 1/3 liters vegetable stock
- 175 g gorgonzola, crumbled
Directions
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Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
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Add the rice, stirring well to coat all the grains. Season.
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In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite.
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Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
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Serve and enjoy!
Pie in a Jar
From Lolly via Joanie
This is the type of jar you'll need.
They're half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Why oh why did I have to get the other parent's genes??!) Mine are made by Kerr (Here's the link to buy them from Amazon). They're stinking cute as is, don't you think? Something about a short squatty jar makes me giddy with the thoughts of fun things I could put inside. Ya know, like PIE.
Step 1: Pie Dough
The first thing you'll need is dough. You can use any pie dough you like.
Step 2: Make a topper and line the jar
Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside.
Use the rest of the dough to line the jars. (No, you do not need to grease them) The great part is that there's no rolling required! Just take little pieces and press them in. Make sure it's pressed all the way up to the top of the jar, or pretty close to it.
Step 3: Fill 'er upYou'll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned! You can also use the same method shown in the galette post to use any fruit you happen to have around.
Here's the basic recipe (for 4 pies)
2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it's pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)
Play around with it and come up with something yummy! I made 2 different pies in my pictures: one, a cut-down version of Kate's Apple Pie and one with fresh cherries and almond extract.
When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)
Step 4: Top it off
Make sure your "lid" has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. I am in LOVE with these little Autumn Leaf Pie Crust Cutters that my sister gave to me last fall. Oooh, I just saw this year's set has an acorn in it! I might have to get that one too--how cute is that little acorn??! My little maple leaf is pretty darn cute, too.
When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit, as show in the picture below. Then use your finger, or a fork, to press the 2 pieces of dough together to seal. And nobody even think about mentioning the state of my fingernails.
Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.
Crumb Topping (for 4-6 pies)
1/4C brown sugar
1/4 C flour
2 T oats
1/4 T cinnamon
3 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.
And I couldn't help but try a mini lattice on one. Eeek! Dying of cuteness overload. (Click here for a how-to on a lattice pattern)
** Optional step here that I HIGHLY reccomend: Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly instensified!Step 5: Freeze 'em!
Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. You'll be reaching for the crumbs at the bottom of the keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.
Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it's Thursday...I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.
Step 6: Bake 'em
Now first let me say that one of the biggest concerns from everyone is about the jars breaking in the oven. All I can say it that I've baked hundreds of these and never once has a jar broken. These are canning jars- they are designed to be boiled, pressure cooked, etc. So it's different than putting any ol' piece of glass in the oven. They bake just fine! But if you're freaking out then my advice would be this: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you're really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.
Depending on your filling you can pop them right out of the jar and onto a plate like so:
Or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...
And if you have oozing cherry filling, that might be the only option!
Chicken Pot Pie
Roasted Carrot Veggie Dip
This easy dip will win your guests over in no time! Roasting carrots brings out their natural sweetness, which kids and adults alike will love.
Makes 2 cups
INGREDIENTS:
- 4 carrots, peeled and chopped
- 1 tablespoon extra virgin olive oil (EVOO)
- Salt and pepper
- 1 cup plain Greek yogurt
- Zest and juice of 1 lemon
- Assorted veggies for dipping, such as celery, bell pepper and zucchini spears
DIRECTIONS:
Pre-heat the oven to 425ºF.
Toss the carrots and EVOO (Extra Virgin Olive Oil) together on a baking sheet and season with salt and pepper. Roast the carrots until tender, about 20 minutes.
Transfer the carrots to a food processor and process until pureed and smooth. Add the yogurt, lemon zest and lemon juice and some salt and pepper to the processor. Continue to mix until smooth and combined.
Chill the dip and serve cold with veggies.
Tip: Make this recipe super simple to bring with you by putting the dip in a deep, round food storage container or leftover deli container. Cut your veggies to the height of the container and stand them up in the dip, then pop on your lid and you’ve got veggies and dip when you're ready for it!
Spicy Honey-Brushed Chicken Thighs
Spicy Honey-Brushed Chicken Thighs
Superfast Chicken Supper! Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini "baby broccoli".
Yield - 4 servings (serving size: 2 chicken thighs)
Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 8 skinless, boneless chicken thighs
- Cooking spray
- 6 tablespoons honey
- 2 teaspoons cider vinegar
Preparation
Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Nutritional Information
- Calories: 321 (31% from fat)
- Fat: 11g (sat 3g,mono 4.1g,poly 2.5g)
- Protein: 28g
- Carbohydrate: 27.9g
- Fiber: 0.6g
- Cholesterol: 99mg
- Iron: 2.1mg
- Sodium: 676mg
- Calcium: 21mg
Pamela J. Hodges, PhD, MSN, RN
Satay Lettuce Wraps
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SATAY LETTUCE WRAPS from Rachel Ray 1/2 cup dry-roasted peanuts • 2 tablespoons vegetable or peanut oil • 1 1/4 pounds thinly sliced pork or chicken cutlets or 1 1/2 pounds ground pork or chicken • Pepper • 1/4 pound oyster, baby white or shitake mushrooms, chopped or thinly sliced • 1 bunch scallions, chopped or thinly sliced • 4 cloves garlic, chopped • 1 1 1/2-inch piece fresh ginger root, cut into thin matchsticks or finely chopped • 2 tablespoons creamy peanut butter • 1/2 cup unsweetened apple juice or chicken stock • 1/4 cup Tamari (dark soy sauce) • A few dashes of hot pepper sauce • 1 small head iceberg lettuce, core removed and head quartered Using a food processor, finely chop the peanuts. In a large skillet, heat the oil, two turns of the pan, over high heat. Add the pork and cook until browned, about 5 minutes; season with pepper. Add the mushrooms, scallions, garlic and ginger; toss for 2 minutes. Push the ingredients to the side of the pan and add the peanut butter to the center to melt. Whisk in the apple juice, Tamari (eyeball it) and hot sauce. Stir in the peanuts. Spoon the satay into a serving bowl or individual bowls. Serve the lettuce wedges alongside. Scoop the satay mixture into lettuce leaves to wrap up as you eat. | |
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Talking Nutrition