Wednesday, January 18, 2017

ORANGE CARROT STICKS

1 lb carrots, julienned
1 tbsp brown sugar
1 tsp cornstarch
1/4 cup orange juice
2 tbsp butter

Place carrots in a saucepan with enough water to cover them. Cover carrots and cook until tender.

In another saucepan, combine sugar and cornstarch; stir in orange juice until smooth. Bring mixture to a boil; cook, stirring for 2 minutes or until thickened and bubbly. Stir in the butter.

Drain carrots. Top the carrots with the orange mixture and toss to coat.

Yield: 4 servings.
Note: File Photo

Tuesday, January 17, 2017

PINEAPPLE AND MORE CHEESEBALL

2 bricks (8-oz each) cream cheese, softened
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 tsp seasoned salt
1 can (8-oz) crushed pineapple, drained
Chopped pecans for coating

Mix all ingredients together and shape into a ball. Press pecans all over surface. Cover and chill until serving time.

Serve with assorted crackers.






Monday, January 16, 2017

COPYCAT PANERA BREAD'S BROCCOLI CHEESE SOUP

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper


In a small saucepan, sauté onion in the 1 tablespoon of butter; set aside.

In a large saucepan, cook the 1/4 cup melted butter and flour, using a whisk, over medium heat for 3-5 minutes stirring constantly until smooth. Slowly add the half & half then the chicken stock. Simmer mixture for 20 minutes.

Add the broccoli, carrots and  cooked onions. Cook over low heat 20-25 minutes;
add salt and pepper. Can be puréed in a blender, if desired. Return to heat and add cheese. Stir in nutmeg before serving.


Yield: 4 servings
Note: File Photo


Friday, January 13, 2017

COPYCAT OLIVE GARDEN'S ZUPPA TOSCANA

1 lb hot Italian sausage, casings removed
3 garlic cloves, minced
1 large onion, chopped
Kosher salt
Freshly ground black pepper
6 cups low-sodium chicken broth
4 large russet potatoes, diced
1 bunch curly kale, leaves stripped from stems and chopped
3/4 cup heavy cream
1/4 cup freshly grated Parmesan, for serving

In a large pot over medium heat, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, about 5 to 7 minutes; drain off fat.

Add the garlic and onion; cook until golden, about 5 minutes. Season to taste with the salt and pepper.

Add the broth and potatoes with enough water to cover the potatoes. Cook until potatoes are tender, about 20-25 minutes.

Add kale, stir and let cook until the kale is tender and bright green, about 3 minutes. Stir in the cream.

To serve, ladle into serving bowls and garnish with the Parmesan.

Note: A friend shared this recipe with me. Evidently she got it from delish. She made it and said it was delish!


Thursday, January 12, 2017

GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained
In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.
Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.
Fold in green beans and heat through. Simmer, stirring gently occasionally.
Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.
Note: This recipe and photo were sent to me by a friend.

Monday, January 9, 2017

COPYCAT RECIPE FOR CRACKER BARREL MEATLOAF

2 eggs
2/3 cup milk
25 Ritz crackers, crushed
1/2 cup chopped onion
4-oz shredded sharp cheddar cheese
1 tsp salt
1/4 tsp pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 tsp mustard

Preheat oven to 350 degrees.

Beat eggs in a large mixing bowl; add the milk and crackers. Stir the onion and cheese into the mixture. Add the salt, pepper, and ground beef; mix together well. Shape into a loaf and place in baking pan.

Bake at 350 degrees for 45-60 minutes or until cooked through. After 30 minutes of baking, top the meatloaf with half of the following sauce:

In a small bowl, combine the ketchup, brown sugar, and mustard. Place half atop the meatloaf 30 minutes into baking time and bake an additional 10 minutes. Spread the remaining sauce over the top and return to oven to bake until cooked through, about 5 to 10 minutes.

Note: File Photo

Note: I am not sure how close this comes to Cracker Barrel meatloaf. I was given this recipe. It sounds good though so I will try it.

Sunday, January 8, 2017

TUSCAN VEGETABLE SOUP

2 tbsp olive or canola oil
1 tsp minced garlic
1 pkg (8-oz) sliced mushrooms
1/4 cup chopped onion
1 can (14.5-oz) Italian-style stewed tomatoes, do not drain
1 jar (7-oz) roasted red peppers
1 can (19-oz) cannellini beans
2 tsp dried basil
1 tbsp balsamic vinegar
salt and pepper to taste
Grated Parmesan cheese

Place oil and garlic in a large skillet over medium heat; add mushrooms and onion. Cook, stirring, 5 minutes.

Using a large spoon or a knife, cut up the tomatoes in the can into smaller pieces.

Rinse and drain the red peppers and cut into bite-size pieces.

Add the tomatoes, peppers and beans to the skillet; bring to a boil. Reduce the heat to medium-low, cover, and simmer 10 minutes.

Stir the basil and balsamic vinegar into the mixture; add salt and pepper to suit your taste.

To serve, ladle into bowls and sprinkle with the grated Parmesan.

Yield: 4 servings.




Saturday, January 7, 2017

DELICIOUSLY SINFUL POTATOES

1 bag frozen Ore-Ida O'Brien Potatoes
1 lb Velveeta cheese
1 cup mayonnaise
1 lb bacon
1/4 cup shredded cheddar or Mexican blend shredded cheese

Preheat oven to 350 degrees.
Lightly grease a 9 x 13-inch baking pan or dish; set aside.

Fry bacon until crispy, drain on paper towels and crumble.

Cut cheese into cubes.

Mix the potatoes, cheese, mayonnaise, and crumbled bacon all together in a large bowl. Transfer mixture to the prepared baking pan. Sprinkle with shredded cheddar.

Bake at 350 degrees for 30 minutes or until bubbly and cheese is melted.


Friday, January 6, 2017

BUTTER OATMEAL COOKIES

1 cup (2 sticks) melted butter
2 cups light brown sugar
4 cups oatmeal
2 tbsp baking powder
1 tsp salt
2 tsp vanilla extract

Preheat oven to 325 degrees.

Mix all ingredients together well; press dough evenly into a jelly roll pan.

Bake at 325 degrees 20-25 minutes.

Remove from oven and quickly cut into desired shapes with cookie cutters or into squares or bars with a knife.

Dip in melted milk chocolate or white chocolate, if desired.



HONEY MUSTARD SALAD DRESSING

5 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp olive oil mayonnaise
2 tbsp honey
1/2 tsp salt
1/2 tsp freshly ground black pepper

Put all ingredients in a blender container and mix well. Chill before serving.

Note: Any leftovers should be refrigerated in a jar with a tight fitting lid. Shake very well before using again. Run through the blender again, if necessary.

Note: File Photo