Potatoes Romanoff

Preparation Instructions

Preheat oven to 425 degrees F.

Wrap potatoes in aluminum foil. Bake potatoes on a pan in the oven until done, about an hour. Remove foil and let cool to room temperature. Put potatoes on a plate, cover with plastic wrap, and refrigerate overnight.

Grate the chilled potatoes, including skins. You can use a large box grater or a food processor. (I like the food processor!) Transfer grated potatoes to a bowl and sprinkle in the shallots, 1 3/4 cup cheese, salt, and pepper.

Use your hands to gently toss together. (I guess you could stir it too but you would miss all the fun. Go ahead, plunge those hands down in there!) Then fold in sour cream.

Transfer mixture to a 1 1/2 quart gratin dish, making sure that you don’t compress (or squash, or moosh, or squish) it! Sprinkle the remaining cheese on top.

Bake at 350 degrees F until the top is golden brown, about 30 minutes. Serves 6.

Snickerdoodle Bars

Prep Time
20 Minutes
Total Time 1:45 Hr:Mins
Makes 24 bars
2 1/3 flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs
1 teaspoon vanilla
Cinnamon Filling
1 tablespoon granulated sugar
1 tablespoon cinnamon
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla
Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars

Raspberry Lemon Frozen Yogurt

Yield: 5 cups

Ingredients:

• 1/2 cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• 1/4 oz package unflavored gelatin
• 2/3 cup sugar + 6 tbsp
• 1/4 cup light corn syrup
• 2 cups plain whole milk yogurt
• 1/2 cup heavy cream
• 3/4 cup raspberries or blueberries (I often do a mix)

Directions:

1. Pour 5 tbsp of the lemon juice into a bowl, and sprinkle in the gelatin. Allow the gelatin to sit for 5 minutes.
2. In a saucepan, bring the rest of the lemon juice, 2/3 cup sugar, and corn syrup to a boil over medium heat, and cook for a minute or two until the sugar dissolves. Remove from the heat and stir in the lemon gelatin.
3. Mix together the yogurt, lemon zest, and cream in a large bowl, and add the saucepan mixture. Whisk until smooth, then place this mixture in an ice bath for 20 minutes, until chilled.
4. In the meantime, boil the berries with 6 tbsp sugar over medium high heat until dissolved and saucy (this should take about 5 minutes). Let cool.
5. Spin the frozen yogurt in an ice cream machine for about 20 minutes, then place the frozen yogurt and cooled berry sauce in alternate scoops into a container, and swirl with a knife to your liking. Place in the freezer for an additional 2-4 hours until completely frozen. Enjoy!

Crockpot Macaroni and Cheese

Cooking oil spray

2 cups skim milk

1 (12 oz.) can evaporated milk

1 egg

1 tsp salt

1/4 tsp. pepper

1 1/2 cups preshredded sharp cheddar cheese

2 cups uncooked elbow macaroni

Spray the pot of the slow cooker or if using a liner bag, spray the bag well.  In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot.  Add cheese and uncooked macaroni. Stir gently to mix.  

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender.  (Do not cook more than 4 hours, or the sides will begin to dry out).  Serve at once.  

Jell-o Roll-Ups

1 (3 oz.) pkg. jello

1/2 cup water

1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is sprayed well.

Stir together water and jello powder in a glass bowl and microwave for 1 minute.   Remove bowl and stir well making sure jello is dissolved.  If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff.  This is the key to a successful marshmallow layer!  If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set.  Creamy layer will float to the top.

Remove the pan from fridge.  At this point,  the jello should be very firm and easy to handle.  Gently pull one side away from pan and lift entire sheet onto counter.  Starting at one end, roll up tightly.  With seam side down, cut into 10-12 (1/2) inch slices.  We found it easiest to cut with a piece of thread or dental floss.  Just put the string around roll-up, cross and pull.

Smore’s Cookies

Recipe from Chelsea at www.mmmcafe.blogspot.com

11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 1/2 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.

Preheat the oven to 375 degrees. Line 11x17 baking pan with parchment paper.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 2  tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Makes 16-20 cookies

One Hour Cinnamon Rolls

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast (4 1/2 Saf-Instant)

Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

 

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk

No-Bake Peanut Butter Chocolate Bars

No-Bake Peanut Butter Chocolate Bars

printed from melskitchencafe.com

*Makes 16 2-inch squares

INGREDIENTS:

Crust:

2 cups graham cracker crumbs

10 tablespoons butter, melted

1 tablespoon granulated sugar

Peanut Butter Filling:

1 cup creamy peanut butter

4 tablespoons butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Chocolate Topping:

4 ounces semisweet or bittersweet chocolate

3/8 cup heavy cream

DIRECTIONS:

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of an 8X8-inch or 9X9-inch baking pan. In the bowl of a stand mixer or in a bowl using a handheld mixer, mix the peanut butter, softened butter, powdered sugar, vanilla, and salt until the mixture is completely combined and is smooth. Spread over the crumb mixture, smoothing the top with an offset or rubber spatula. Chill the bars for at least an hour, until the filling is set.

Heat the chocolate and cream in a medium microwave-safe bowl, stirring every 30 seconds, until the chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Chill the bars for at least an hour, until the chocolate topping is set. Run a knife under hot water and wipe clean. Slice the bars with the warm knife. Refrigerate until ready to serve.

Perfect Cinnamon Rolls

1 1/2 tablespoons Active Dry Yeast
1 1/2 tablespoons granulated sugar
1/2 cup warm water 115 degrees F.
8 tablespoons (1stick) unsalted melted butter
3/4 cup warmed whole milk or heavy cream 115 degrees F.
3/4 cup granulated sugar
1 large egg
4 cups Gold Medal all purpose flour plus more for dusting counters
1 teaspoon kosher salt
Cinnamon/Sugar Layer
8 tablespoons (1stick) unsalted softened butter
1 cup packed light brown sugar
1/2 cup granulated sugar
3 tablespoons ground cinnamon
4 tablespoons softened unsalted butter (for buttering pan)
1/4 cup packed light brown sugar (for sprinkling over buttered pan)
Frosting
8 ounces softened cream cheese
8 tablespoons (1 stick) softened unsalted butter
2-3 cups powdered sugar
1. Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size.
2. Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14×19 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.
3. Take 4 tablespoons softened butter and spread over 13×17 inch jelly roll pan lined with a silpat liner or parchment paper then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
4. Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
Makes about 18 rolls

The Best Spinach Artichoke Dip Ever

Added by Ree on June 10, 2012 in Appetizers, Warm Dips

Prep Time 5 Minutes Cook Time 25 Minutes

Servings 16

Difficulty Easy

Ingredients

• 3 Tablespoons Butter
• 4 Tablespoons Garlic, Minced
• 1 bag Spinach
• Salt And Pepper, to taste
• 2 cans Artichoke Hearts, Rinsed And Drained
• 3 Tablespoons Butter (additional)
• 3 Tablespoons Flour
• 1-½ cup Whole Milk (more If Needed)
• 1 package (8 Ounce) Softened Cream Cheese
• ½ cups Crumbled Feta
• ½ cups Grated Parmesan
• ¾ cups Grated Pepper Jack Cheese
• ¼ teaspoons Cayenne
• Extra Grated Pepper Jack
• Pita Wedges, Tortilla Chips, Crackers

Preparation Instructions

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Crank up the heat a bit and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Serve with pita wedges, chips, or crackers!

Cornmeal Buttermilk Cake with Chocolate Buttermilk Frosting

Added by Kelly @ Evil Shenanigans on May 17, 2011 in Cakes, Desserts

Prep Time 20 Minutes Cook Time 30 Minutes

Servings 10

Difficulty Easy

Ingredients

• FOR THE CAKE:
• 1-¾ cup All-purpose Flour
• ⅓ cups Yellow Cornmeal
• 1 teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Sugar
• ½ cups Packed Light Brown Sugar
• 8 Tablespoons Butter, Melted
• 1 cup Buttermilk
• 1 teaspoon Vanilla
• 4 whole Eggs At Room Temperature
• _____
• FOR THE FROSTING:
• 4 ounces, weight Semi Sweet Chocolate Melted
• 2 sticks Butter, At Room Temperature
• 1 teaspoon Vanilla
• ¼ cups Cocoa Powder
• 5 cups Powdered Sugar
• ⅓ cups Buttermilk

Preparation Instructions

Heat the oven to 350ºF and spray two 8-inch pans with non-stick cooking spray.
In a large bowl sift together the flour, cornmeal, baking powder, baking soda, salt, sugar, and brown sugar. In a medium bowl whisk together the butter, buttermilk, vanilla, and eggs until well-combined.
Pour the wet ingredients into the dry and mix until there are no large lumps of flour remaining. A few small lumps are fine. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until the cake pulls away from the side of the pan and springs back when gently pressed in the center. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
While the cake cools, prepare the frosting. In a large bowl cream together the melted chocolate and butter until smooth and creamy.
Add in the vanilla, cocoa powder, and powdered sugar and begin mixing. Slowly add in the buttermilk until the frosting reaches your desired spreading consistency. If the frosting is stiff, feel free to add a few more drops of buttermilk.
Once the cake is cool, frost and decorate as desired.
Enjoy!

White Velvet Sugar Cookies

2 cups butter, softened

1 (8 oz) pkg cream cheese, softened

2 cups sugar

2 egg yolks

1 tsp. vanilla

4 ½ cups flour

-Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well.  Gradually add flour. Cover and chill 2 hours or until firm.  Roll out on floured surface to ¼ inch thickness.  Cut into 3-inch shapes; place on greased baking sheets.  Bake at 350 degrees for 10-12 minutes or until set (but not browned).  Cool 5 minutes.  Place on wire racks to cool.

Funfetti Cookies

Added by Julia Mestas on April 30, 2012 in Cookies, Desserts

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 14

Difficulty Easy

Ingredients

• 1 cup Butter, Room Temperature
• 1-¼ cup Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 1 whole Egg
• 2-½ cups Flour
• ¼ cups Cornstarch
• ¾ teaspoons Baking Soda
• ½ teaspoons Salt
• ½ cups Rainbow Jimmie Sprinkles
• 2 Tablespoons Nonpareil Sprinkles

Preparation Instructions

Preheat the oven to 375ºF.
Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)
Cool on a wire rack. Store in an airtight container up to 4 days.
Recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies.

Queso Taco Pasta Bake

4 tablespoons unsalted butter
1/4 cup all purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups reduced sodium chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 tablespoons minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 10 ounce can Rotel tomatoes, mild
1 tablespoon ground cumin
1 tablespoon fresh lime juice
3/4 pound small pasta of your choice
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
2. Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in salsa, turn off heat and set aside.
3. Place 2 tablespoons olive oil in medium skillet over medium heat. Saute onions until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.
4. Cook pasta according to package directions, drain and run under cold water.
5. Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.
Makes 8 servings

Malva Pudding

1 cup sugar
1 egg
1 Tablespoon apricot jam
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon white vinegar
1 cup milk
Sauce:
1 cup heavy cream
6 oz. butter
1 cup white sugar
1/2 cup hot water
Directions:
1.Beat the egg and sugar well in a mixer. Add the jam. Sift together flour baking soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish, 350 degrees for 45- 1 hour. It is important to use a covered dish otherwise the sauce won't soak into the cake.
2. Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven.
Serve with custard adn whipped cream.

I used more jam, about 3 tablespoons, and I may have used a bit less water. It only took 45 minutes, and even then I think it was a bit too long, so just watch it.

Viva la Taco Monkey Bread

Prep Time: 20 Min

Makes 6-8 servings

INGREDIENTS:

1 1/2

lb lean (at least 80%) ground beef

1tablespoon Old El Paso® taco seasoning mix

2cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits

2cups shredded sharp Cheddar cheese (8 oz)

1/2cup chopped tomato

1/4cup chopped red onion

1avocado, pitted, peeled and diced

1tablespoon chopped cilantro

1medium lime, squeezed (1 to 2 tablespoons juice)

Salt and pepper to taste

1 1/2cups shredded iceberg lettuce

1/2cup sour cream

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In 12-inch skillet, cook ground beef with taco seasoning mix over medium-high heat, stirring occasionally, until thoroughly cooked; set aside.
• Separate each can of dough into 8 biscuits; cut each into quarters. In large bowl, toss biscuit pieces with cooked ground beef and Cheddar cheese. Pour into loaf pan.
• Bake 35 minutes or until dark golden brown.
• Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantro, lime juice, salt and pepper.
• Cool bread in pan 5 minutes. Place lettuce on serving plate. Invert bread onto plate over lettuce.
• Top with sour cream and tomato-avocado mixture. Serve immediately.

Pie Crust in the Pan

INGREDIENTS
1 1/2 cups flour
2 T sugar
2 T milk
1 t salt
1/2 cup oil (any except olive oil)

Mix dry ingredients. Make them into a little volcano-esque hill, with a hole in the top.

Whisk the wet ingredients. Pour into the the dent in the top of the dry ingredient ‘hill.’

Mix just enough to moisten dough.

Press into place in pie pan.

Done! Use as base pie crust for your next pie.

Homemade Bisquick Mix Recipe

• 10 cups flour
• 1/2 cup baking powder
• 1/4 cup sugar
• 2 tsp. salt
• 2 cups shortening

1. Mix dry ingredients.

2. Cut in shortening until mixture is about the consistency of cornmeal.

3. Store in large ziploc bags or air tight containers in freezer.

Now, use this “master mix” any time a recipe calls for baking mix.

Crusting Buttercream Icing (VIVA Method)

Ingredients

• 2 lbs. sifted powdered sugar
  1/2 cup or 1 stick butter, softened.
  1-1/2 cups solid vegetable shortening
  2 tbsp. clear vanilla extract
  1/3 cup water for icing cake -OR- 1/4 cup for stiff consistency.
  1/4 tsp. almond extract

Instructions

Cream butter, shortening, and extracts until creamy and smooth. Gradually add powdered sugar and water. Mix thoroughly on medium speed for hand mixers, low speed for stand mixers, until smooth and creamy. Do not overmix or mix on high speed.
1. For whiter icing, use butter without dye (health food stores)
2. For stiffer icing, use 1/4 cup of water instead of 1/3 cup.
3. If you live where it is humid, you can add 1-2 tbsp. meringue powder.
4. 
   
5. Let set for 15 minutes before smoothing with a VIVA paper towel.
6. Icing can be refrigerated for 2 weeks in an airtight container. Iced cake can sit at room temp. for 2-3 days.
7. 
   
8. *Any flowers made with this recipe remain soft enough to be cut with a knife.*

Eggs Benedict

Added by Ree on June 29, 2009 in Breakfast, Eggs

Prep Time 15 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 3 whole English Muffins
• 3 slices Canadian Bacon
• 3 whole Eggs (plus 3 Egg Yolks)
• 2 sticks Butter
• 1 whole Lemon, Juiced
• Cayenne Pepper To Taste

Preparation Instructions

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

Note: To ensure that everything is hot at the time when it’s ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.

Mango Peach Smoothie

Recipe from Chelsea at www.mmmcafe.blogspot.com

1 Cup Mango Peach V8 Fusion (or Orange juice)
1 ½ cups vanilla yogurt
1 ripe mango, peeled, seed removed, and diced
1 ½ Tbs. honey
1 tray ice cubs (about 14)

Combine all igredients in a large blender, blend on low for 60 seconds, and Enjoy!

Makes three 8 oz. servings

Paprika Chicken Stroganoff

printed from melskitchencafe.com

*Serves 4-6

INGREDIENTS:

1 pound boneless, skinless chicken breasts, chicken thighs or a combination of both, cut into bite-sized pieces

1 tablespoon sweet paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons all-purpose flour

2 tablespoons olive oil, plus more as needed

1 medium yellow onion, diced (about 1/2 cup)

8 ounces white button mushrooms or baby bella mushrooms, sliced

2 cloves garlic, finely minced

1 3/4 cups low-sodium chicken broth

2 tablespoons tomato paste

1 bay leaf

1/4 cup plain yogurt, creme fraiche or sour cream

Hot, cooked egg noodles, for serving (about 12 ounces to 1 pound)

Fresh, chopped parsley for garnish

DIRECTIONS:

In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.

Heat the olive oil in a large 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn't need to be cooked all thew ay through. Scrape the chicken onto a plate and set aside.

Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.

Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.

Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or creme fraiche or sour cream) and cook for about 2-3 minutes longer. If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1-2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley, if desired.

Steamed Brussel Sprouts

Recipe from Chelsea at www.mmmcafe.blogspot.com

1 lb fresh brussel sprouts
2-3 Tbsp butter
Salt and Pepper
1 lemon

Cut off ends and remove any old-looking outer leaves on the brussel sprouts and discard. Chop into quarters. Steam the brussel sprouts for 3 minutes or until just tender. They should be almost cooked all the way through. Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green.

Meanwhile, heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the brussel sprout quarters. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussel sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.

Remove the pan from the heat, and squirt with the juice of 1 lemon. Add salt and pepper to taste prior to serving.

Serves 6.

No-Bake Chocolate Chip Granola Bars

yield: 10 bars
Print This Recipe
adapted from Rachael Ray

Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.

Garlic Roasted Brussel Sprouts

Recipe from Chelsea at www.mmmcafe.blogspot.com

2 lb Brussels sprouts, trimmed and quartered
6 cloves garlic, minced fine or pressed through a garlic press
3/4 cup water
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees. To trim brussel sprouts, cut of ¼ inch of the stem, then remove the rough outer leaves (usually 2-3 leaves).

In a 9x13 inch baking dish, toss together brussel sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and season with additional salt and pepper, serve immediately.

Serves 8

Crispy Cheddar Chicken

www.jamiecooksitup.blogspot.com
Time: 15 minute prep + 45 minutes baking
Yield: 7 servings
Recipe from adapted from What's Cookin' Chicago via Pinterest

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!

Pepperoni Pizza-wiches

8 ounces softened cream cheese

20 pepperoni’s, quartered

20-30 whole pepperoni’s

1 cup shredded mozzarella cheese

1/4 cup pizza or pasta sauce

1 box Town House Crackers

1. Place cream cheese, pepperoni, mozzarella and pizza sauce into a large bowl. Mix until well combined. Place a couple tablespoonfuls of filling onto a Town House Cracker, place a full pepperoni on top then close with another cracker to make a sandwich. Continue filling until all of the filling is used up.

Makes 20-30 servings