Tuesday, December 30, 2014

2014 Recipe Round Up

Every year I challenge myself to try one new recipe a week.     I average about 65 new recipes a year.   This year was slightly less because I was recovering from thumb surgery for almost 4 weeks, but I'm still very happy with my list.     :)

  1. Maple Bacon Dijon Chicken
  2. Banana Cinnamon Chip Bread
  3. Hamburger Pie
  4. Spicy Lemon Basil Chicken
  5. Chocolate Glazed Donuts
  6. Mozzarella sticks
  7. Fried Chicken and Waffles
  8. Meatballs in Cream Sauce with Garlic Butter Pasta
  9. Strawberry & Cream Cheese Stuffed French Toast
  10. Tortilla Chip Crusted Chicken Tenders (with honey yogurt dip)
  11. Jalapeno Popper Hot Dogs
  12. Crispy Chicken Caesar Club with Melted Parmesan and Mozzarella Cheese
  13. Chicken Simon and Garfunkel
  14. Iced Oatmeal Cookies
  15. Chicken Cordon Bleu Roll-ups
  16. Strawberry Cream Cheese Waffle Sandwiches
  17. Baked Crispy Coconut Chicken with Sweet & Spicy Orange Dipping Sauce
  18. Tennessee Burger with Bourbon and BBQ Sauce
  19. Grown Up Rootbeer Floats
  20. Bacon Wrapped Beer Brats
  21. Corn Dogs
  22. JalapeƱo Rainbow Veggie Bagel Sandwiches
  23. Jalapeno Cheddar Chicken Melts
  24. Chicken Caesar Salad Bagels
  25. Herbed Tomato-Cucumber Salad
  26. Old-Fashioned Chocolate Fudge
  27. Buttermilk-Brined Chicken Breast Salad
  28. Meatball Patty Melts
  29. Creamy Chicken and Herb Skillet
  30. Citrus Couscous
  31. Cheesy Crispy Potato Skins
  32. Caramel Glazed Apple Bread
  33. Tomatoes Stuffed with Couscous
  34. Cheeseburger Quesadillas
  35. Chinese Orange Chicken
  36. One Pot Pizza Pasta Bake
  37. Quadruple Chocolate Soft Fudgy Pudding Cookies
  38. SURE.JELL® Concord Grape Jelly
  39. Lasagna Rolls
  40. Cider Bacon Chicken
  41. Caramel Apple Upside Down Cake 
  42. Jack O' Lantern Cheeseburger Pie
  43. Cheesy Garlic Crescents
  44. Apple Slab Pie
  45. Baked Gingerbread Mini Donuts 
  46. Bacon Cheeseburger Pie
  47. Honeybun Cake
  48. Gooey Chocolate Chip Cookie Bars 
  49.  Mounds Brownies 
  50. Christmas Crack 
  51. Jello Lemon Bars
  52. Blueberry Lemon Crumb Bars
  53. Puff Pastry Pinwheels 
  54. Bacon Wrapped Kielbasa with Brown Sugar Glaze
  55. Pizza Biscuits

Monday, December 29, 2014

Snacky Sunday- Bacon Wrapped Kielbasa with Brown Sugar Glaze and Pizza biscuits

We took down and put away Christmas this morning, and ended up eating a late breakfast.   Last Pats game of the regular season today, and I thought I'd make some things that would be easy to snack on in front of the tv.

These go together quick if you do them assembly line style, and it's a good payoff in the end.   Sticky, meaty, sweet deliciousness.    I make sure to do the clean up right away before everything hardens. 




                     
* Exported from MasterCook *

Bacon Wrapped Kielbasa Bites with Brown Sugar Glaze - What the Fork Food Blog

  1                lb.  kielbasa- used Hillshire Farm Polska Kielbasa Links
10 slices center cut bacon
  1                  C  brown sugar -- packed
  3               Tbsp  dijon mustard
  3               Tbsp  rice wine vinegar
  1/2 Tbsp fresh cracked black pepper

Heat oven to 375.   For easier clean up,  line a baking sheet with foil or parchment.   Top with a baking rack lightly sprayed with nonstick cooking spray.

Cut each kielbasa link into 1" pieces.   Slice bacon into thirds.  Wrap one piece bacon around each kielbasa coin and secure with a tooth pick.


Over medium heat in a small saucepan, combine brown sugar, vinegar, mustard and pepper.   Stir until sugar is dissolved and keep warm. 

Dip or brush glaze over kielbasa and put onto prepared rack.    Bake for 35 to 40 mins, basting with the glaze about every 15 mins.

Serve immediately, or keep in a low warm oven so that glaze doesn't harden too much. 

  "http://www.whattheforkfoodblog.com/2014/12/18/bacon-wrapped-kielbasa-bites-brown-sugar-glaze/"

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This is about as easy as it gets.   Preheat oven to time specified on the can of Grands biscuits.   Split each biscuit in half.   Add a pinch of cheese and some mini pepperoni to the bottom half.   Add sauce if desired, but we prefer ours on the side.    Replace top of biscuit and press lightly with your fingers around the edges to seal.    Place on a lightly sprayed baking sheet.  Bake according to package directions.     When they came out of the oven, I brushed them with some melted butter that I added some Penzey's Brady Street Cheese Sprinkle to.


Wednesday, December 24, 2014

Christmas Baking 2014

Because I'm just getting back into the kitchen after hand surgery, my usual cookie baking bonanza wasn't going to happen this year.    We have a gathering on Christmas Eve of about 15 people and I bring a tray to pass.   I figured the best way to get a good variety was to focus on recipes that I could bake in 13x9 pans. 

Here is the finished tray, minus the Mounds Brownies, which stayed in their own pan:


First up, Honeybun Cake:
I prefer Betty Crocker cake mixes, and those have now been reduced to 15.25 oz.   My friend Carol shared a cake mix upsizer and it worked perfectly in this recipe.   Thank you to Serve at Once for sharing the recipe!

       
            
* Exported from MasterCook *

                              Honeybun Cake

  1                box  Yellow Cake Mix --  Betty Crocker 15.25 + 3oz Cake mix upsizer
  4              whole  Eggs
  1                cup light Sour Cream
     3/4          cups  Vegetable Oil
  1                cup  Light Brown Sugar
  2          teaspoons  Cinnamon
  2               cups  Powdered Sugar
  6        Tablespoons  Milk
  1           teaspoon  Vanilla Extract

Heat the oven to 325.    In a medium bowl, combine cake mix, upsizer, eggs, sour cream and oil together.   In another bowl, combine brown sugar and cinnamon.

Spray a 13x9 pan with nonstick cooking spray.   Pour in half the cake batter, and sprinkle half the brown sugar mixture over the top.    Add the remaining cake batter and smooth until it's even.   Sprinkle the last half of the brown sugar mixture on top.    Swirl a knife through the batter.


Bake for 40 to 50 mins or until a tester inserted near the center comes out clean.

For the glaze- combine powdered sugar, milk and vanilla with a whisk.      Pour glaze over the cake when it comes out of the oven.    You can tilt the pan to get even distribution or use an offset spatula.     Glaze will set up in a few mins.   Serve warm or at room temperature.

Source "http://serveatonce.blogspot.com/2010/11/show-stealer-honeybun-cake.html"

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Next were Mounds Brownies.    Doesn't get much easier than this.  I used a Dark Chocolate Brownie mix and milk chocolate frosting, but would have preferred the dark chocolate.  Thank you Katerina!  I missed getting a photo of these, be sure to go check out the ones on her blog  :)



                     
* Exported from MasterCook *

                             Mounds Brownies


 Family Size (9x13) box of Dark Chocolate brownies, plus the ingredients to make them.
  5 1/3           Cups  shredded coconut
  14oz                Can  sweetened condensed milk
  1 1/2           Cups  powdered sugar
  1                Can  chocolate frosting

Make brownies according to the package directions and cool completely.


Mix together the coconut, sweetened condensed milk and powdered sugar until well combined. Spread over the brownies with an offset spatula.



Remove lid and foil topper from frosting.   Heat in the microwave in 5 second intervals until it is pouring consistency.  Pour over the brownies, spread to the edges and let set. 

Source "http://www.inkatrinaskitchen.com/2011/11/mounds-brownies.html"




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Chocolate Chip cookie are usually the big hit of the party, so I wanted to have some form of them this year.    Thank you Lori!





                     
* Exported from MasterCook *

                    Gooey Chocolate Chip Sandwich Bars


                        GOOEY CHOCOLATE FILLING:
  2               cups  semi-sweet chocolate chips
                        One 14-ounce can sweetened condensed milk
  2          teaspoons  vanilla extract
                        COOKIES:
2               sticks  butter, at room temperature
  1                cup  light brown sugar
     1/2           cup sugar
  1              large  egg
  1              large  egg yolk
  1         tablespoon  vanilla extract
  2               cups flour
  1                cup  quick-cooking oats
  1           teaspoon  baking powder
  1           teaspoon  baking soda
  1           teaspoon  kosher salt
  3               cups  semi-sweet chocolate chips


Heat oven to 350.      

For the filling-
Combine chocolate chips and sweetened condensed milk over low heat in a small saucepan.   Stir until melted and thickened, about 3 to 5 mins.    Remove from heat, add vanilla, stir until smooth.   Let cool.


For the dough-
Cream together butter and sugars.   Add egg, yolk and vanilla.   Combine flour, oats, baking powder, baking soda and salt together.   Add slowly to creamed mixture, scraping down the sides of the bowl.   Stir in chocolate chips.



Spray a 13x9 pan with nonstick cooking spray, or line with parchment and butter it.  Pour half the cookie dough into the pan, pressing to spread it evenly.    Pour the filling over the dough and spread evenly.     Add the remaining cookie dough over the top in small pieces.  I like to use my tiny cookie scoop for this.


Bake about 20 to 25 mins or until slightly browned.     Cool completely on a wire rack.


Source: RecipeGirl.com (Adapted slightly from the Cookies for Kids' Cancer Cookbook) "http://www.recipegirl.com/2011/09/29/gooey-chocolate-chip-sandwich-bars-cookies-for-kids-cancer-cookbook/"

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I have a problem, and I'm admitting it here- I have a cabinet full of Jell-o.  I don't make it nearly enough to support my buying habits, but I get to the store and I see new flavors, and into the cart it goes.    One of my New Year's resolutions is to try and use up the overstock I've got going, and this recipe gave me a headstart on it  :)   Thank you to Six Sisters Stuff!

                      
* Exported from MasterCook *

                             Jello Lemon Bars


  1            package  yellow cake mix- used Betty Crocker 15.25 oz + 3oz cake mix upsizer
  1                     dry package of lemon Jell-O gelatin -- (3 ounce)
  4                     eggs
     3/4           cup  water
     3/4           cup  vegetable oil
                        Icing:
  2               cups  powdered sugar
  2                     lemons -- juiced (about 6 tablespoons)- I used the zest too.
  2        tablespoons  melted butter

Heat oven to 350.  

In a medium bowl, combine cake mix, upsizer, Jello, eggs, water and oil.    Spray a 13x9 pan with nonstick cooking spray and batter.   Bake for 35 to 40 mins, or until a tester comes out clean.


For the icing, combine butter, powdered sugar, lemon juice and zest.  

Remove cake from the oven and poke holes in it.   I used a wooden spoon, but next time I'd use a fork.   Pour icing over the hot cake.   Let cool slightly or completely.  Both ways it was delicious.

Source  "http://www.sixsistersstuff.com/2014/04/jello-lemon-bars.html"

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I managed to acculumate several boxes of puff pastry.  I've been working my way through it, and this recipe caught my eye on Pinterest.   It's a little bit fussy, but there's a nice payoff.    I used lemon pie filling and seedless raspberry jam.  I only rolled my pastry out a bit and cut each sheet into 9 squares.    Thank you Jonna!

                     
* Exported from MasterCook *

                       Puff Pastry Berry Pinwheels

  1            package  Puff Pastry Sheets -- (17.3 ounces) thawed
Lemon pie filling and seedless raspberry jam
1 egg, slightly beaten

For glaze-
1 cup powdered sugar
1 1/2T melted butter
Teaspoon vanilla
Milk as needed for drizzling consistency

Heat the oven to 350.   Line baking sheets with parchment paper.



Lightly flour your work surface.    Unfold the puff pastry gently.   Roll out slightly and cut into thirds, and then each into thirds (18 total for both sheets).



Place squares on baking sheet.   I used a 1T cookie scoop to add filling to the center.   Cut lines from the corner of the square to within 3/4" of the filling (Jonna has great pics on her blog of this).   

Brush the points with egg wash, and fold up every other one, pinching it together to seal.    Brush lightly with egg wash.   You can also sprinkle with raw sugar at this point, or glaze later.

Bake for 20 mins or until golden brown.   Let cool completely on a wire rack.

Whisk together ingredients for the glaze.   I drizzled mine on using a fork because my plastic squeeze bottles have gone missing.   You could also add it to a ziptop bag and snip the corner off, or make a paper cone. 

Source "http://www.justgetoffyourbuttandbake.com/puff-pastry-berry-pinwheels/"


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I've seen Christmas Crack floating around the internet for years.   So simple, so good.  Both my guys are allergic to nuts, so I topped mine with some grated Nestle Holiday Swirled Morsels.   Is it still toffee if you don't add the nuts?   I don't know, but I do know that I couldn't stop breaking little pieces off and eating it.   Thank you Julie!


                     
* Exported from MasterCook *

                               Easy Toffee


  1                     sleeve saltine crackers
     1/2             c  butter
  1                  c  brown sugar -- packed
  1                bag  miniature semi-sweet chocolate chips
 Grated Holiday Morsels

Heat oven to 350.

Line a cookie sheet with parchment paper.   Lay out the saltines with the edges touching.  

Combine butter and brown sugar over medium heat, stirring.    Bring it to a boil.   Pour over the saltines carefully and spread out with an offset spatula.   Pop into the oven for 5 mins.

Sprinkle the top with the mini chocolate chips.    Let sit for a minute or so, then spread the chocolate out with your spatula.  Top with grated morsels.



Cool completely and bust into pieces.

Source "http://julieblanner.com/easy-toffee/"




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This summer we spent a warm afternoon picking blueberries at a local farm.   I froze them on cookie sheets when I got home, then moved them to ziptop bags in varying amounts.    I knew I wanted to use some of them in this recipe, but went back and forth about defrosting vs. not.    In the end, they were probably half defrosted, and the resulting bars turned out delicious.    A taste of summer in December.   

This was my last item for the day, and I was a little loopy by then.  I zested my lemons into a bowl and then juiced them on top of it.    As a result, I didn't add any lemon to the crust, but I did add both zest and juice to the filling.  Thank you Audra!



                     
* Exported from MasterCook *

                        Blueberry Lemon Crumb Bars

  1                cup  sugar
  1           teaspoon  baking powder
  3               cups  flour
  2 sticks cold butter
  1                     egg
     1/4      teaspoon  salt
for the filling-
                        Zest and juice of 2 lemons
  4               cups  fresh blueberries (I used frozen, partially thawed)
     1/2           cup  sugar
  4          teaspoons  cornstarch

Heat oven to 375.   

In a food processor, combine sugar, flour, baking powder and salt.   Add in butter in chunks and 1 egg.   Pulse until crumbly.    

Spray a 13x9 pan with nonstick spray.    Add half of the dough to the pan, pressing it lightly into place.

Combine sugar, cornstarch, lemon juice and zest.   Stir in blueberries.   Pour over the crust.   Top with remaining dough, crumbling and distributing it evenly.

Bake for 40 to 50 mins or until slightly browned on top.   Cool completely.

Source "http://www.the-baker-chick.com/2011/07/blueberry-lemon-crumb-barsgiveaway-winner-announced/"



Tuesday, December 23, 2014

Bacon Cheeseburger Pie

There are just some nights when you shouldn't attempt a new recipe.   Last night was one of them, but I stubbornly clung to my planned menu.   .

My first problem- I couldn't find refrigerated hashbrowns, so I bought the frozen ones, a 30oz bag.   I eyeballed 20oz and defrosted them in the microwave.    Next issue- despite having a dozen pie pans, none of them are deep dish.   I went with a Pyrex.    When I put the crust into the oven, a major homework meltdown occurred and I was distracted and forgot to set the timer.   I am guessing that I shorted the time the crust should have baked by about 5 mins based on how long it took to cook through in the end.

In the filling, I used minced dried onion, which is the only way I can get it past the people I live with. A quick count made me realize that I couldn't use the eggs without compromising my Christmas baking, so I omitted them, along with the panko.   I meant to put Penzey's BBQ 3000 in for my 'steak seasoning', but with all the chaos I forgot.    Then there was the cheese.   I thought I'd picked up a 4 cup bag, but it was only a 2 cup.    I decided that it was more important to have the cheesy top,  so that's what I went with.   Oh and the pickles.   I'm the only one that eats them, and I meant to throw a few on my serving, but it just didn't happen.

Since I shorted the time on the crust when it was empty, it took 45 mins to get golden after I'd filled it, and the cheese on top was pretty browned.    What made it to the table was a hit, despite all the changes.   My husband had two helpings and polished off another large chunk as a midnight snack.   My son can be weird about layered foods or foods touching each other, but he ate most of what was on his plate with no complaint. 

I am not going to post my 'version' of the recipe here.   Just go to Melissa's blog.    Check out her beautiful pictures and the recipe  :)






Sunday, December 21, 2014

Baked Gingerbread Mini Donuts

It's beginning to look a lot like DONUTS!  :)   Struggling a bit with my Christmas spirit this year.   I decided to play some cheerful music and bake a nice treat for breakfast.   I knew I wanted donuts, but I couldn't decide on a flavor- eggnog?  peppermint?  Nope, I wanted gingerbread and I had these on my donut Pinterest board from Pinch of Yum.

No changes to this one, except that I cannot remember adding the maple syrup.  The minute I stepped into the kitchen, I was swarmed with people needing answers to urgent questions that apparently I only possess the answer to.   I know I did, the lid was off and I had a measuring spoon with remnants in it, but whether I added it to the batter or the glaze, I have no idea.    

I let the kid go a little nuts with the sprinkles.   And they turned out delicious.  It's the holidays, and calories don't count til January, right?     Thank you so much to Lindsay at Pinch of Yum for the recipe, and for helping my Grinchy heart grow three sizes today  :)
   
              
                     
* Exported from MasterCook *

                      Baked Gingerbread Mini Donuts

Donut
  1                cup  flour
     3/4      teaspoon  baking powder
     1/4      teaspoon  baking soda
  1           teaspoon  cinnamon
     1/2      teaspoon  ginger
  1              pinch  allspice
  1              pinch  cloves
     1/4      teaspoon  salt
     1/4           cup  brown sugar
  1                     egg
     1/4           cup  applesauce
  1         tablespoon  milk
  2        tablespoons  melted butter
Glaze
  2        tablespoons  butter
     1/4           cup  brown sugar
  2        tablespoons  maple syrup
  2        tablespoons  milk
     1/2           cup  powdered sugar

Heat the oven to 350.


Combine flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, salt.   In another bowl, mix together brown sugar, egg, applesauce, milk and melted better.   Stir the wet into the dry until just combined.    Put a gallon ziploc bag into a tall glass and open it over the sides,.  Pour the batter in and zip it closed, getting the air out.  

Spray the donut pan with nonstick spray.   Clip the tip of the ziploc bag and pipe the batter into it, going about 1/2 full.   I got 24 mini donuts.    Bake for 7 to 8 mins.    Cool on a wire rack for a minute or two, and then turn out to cool completely.

For the glaze- melt butter with brown sugar over medium heat in a small saucepan.    Slowly combine and bring to a boil.   Boil 2 minutes.     Add 1 tablespoon of the milk and the maple syrup and return to a boil.     Whisk in the powdered sugar, and add another tablespoon of milk if necessary to get dipping consistency.    Leave the pan on low heat, and stir occasionally to keep it from setting up in the pan.   

Dip each donut into the glaze, then invert it onto a wire rack.   Hit it with some sprinkles if desired. 

Source:
  "http://pinchofyum.com/baked-gingerbread-mini-donuts"

Monday, December 15, 2014

Apple Slab 'Pie'

So happy to be getting back into the kitchen a little.  I've been recovering from hand surgery and though I was prepared with frozen and quick fix meals, I was unprepared for how much I'd actually miss cooking.   The guys have done a great job helping out and yesterday I decided they deserved a little treat.

I've accumulated four boxes of puff pastry and had a half dozen Cortland apples, and turnovers were on my mind.    I saw this Apple Slab Pie from Natasha's Kitchen on Pinterest, and it was easy to throw together.    I know my family and took Natasha's advice about doubling it up and making both sheets of puff pastry.   My apples were a bit closer to the edges than hers, so I didn't get as nice of a puff on the pastry, but it is still delicious.   The first one disappeared very, very quickly.     I packed slices in both of the guys lunches today and will be enjoying a piece myself shortly for breakfast.  What? It's fruit, so that = breakfast, right?  I also had a little syrupy apple goodness leftover, and I packed it into a container for later use over ice cream or pancakes.    

Thank you Nastasha! Can't wait to see what other finds I can score on your blog   :)  It is dreary here today, and I'm not handling the camera so well, so be sure to swing by the blog and check out her great pics.







Apple Slab Pie

6 medium Cortlands, peeled, cored, and sliced about 1/3"
1 stick butter
1/2 cup brown sugar
2 tsp Penzey's ground cinnamon
2 sheets Pepperidge Farm frozen puff pastry, thawed
Flour for dusting the board
1 beaten egg
Raw sugar

Heat oven to 400˚.

Melt butter in a large skillet over medium heat.    Add the sliced apples.   Saute in the butter until light brown, about 7 mins.    Turn the heat down to low, add in brown sugar and cinnamon.    Stirring occasionally, simmer over low heat until the apples are soft and the syrup is thickened, (about 5 to 6 mins).

Dust your rolling surface with flour.    Roll puff pastry sheet gently to approximately 9 1/2 x 10 1/2".  Cut the sheet down the center.    Repeat with other sheet.    Move two halves to a parchment lined sheet pan.  

Add apples in a line down the middle of the puff pastry, leaving a 1" border on all sides.    Pour over a little of the syrup.   Brush the edges of each with egg wash, then top with the remaining two sheets of puff pastry.     Seal the edges with your fingers.   

Cut slits in the top, about 6.   Brush the entire top with egg wash, then sprinkle with raw sugar.    Bake for 15 to 17 mins, or until puffed and golden brown.

Source:  http://natashaskitchen.com/2014/09/30/apple-cinnamon-slab-pie/