Sarah's Recipe Box

Blueberry White Chocolate Muffins

2012-01-31T11:51:00.000-08:00

This is the link for the original recipe for a blueberry bread with almond and white chocolate glaze.

http://tastykitchen.com/recipes/breads/blueberry-oat-breakfast-loaf/

I needed an easy, kinda healthy muffin recipe, so this is how I adapted it:

2 cups Fresh Or Frozen Blueberries
2 cups All-purpose Flour
2 cups Whole Wheat Flour
2-½ teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
1 cup brown sugar
2 whole Large Eggs
2 cups Low Fat Milk
1/3 cups apple sauce
1 teaspoon Pure Almond Extract (or Pure Vanilla Extract)
2 cups Rolled Oats
4 Tablespoons Coarsely Chopped Almonds
1 cup white chocolate chips

Preheat oven to 375 degrees and line muffin pan with liners or spray pam

measure out 1 tablespoon of all-purpose flour and toss with the blueberries so they’re evenly coated

In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the sugar and eggs, then whisk in the milk, apple sauce, and almond extract. Gradually stir dry ingredients into the wet ones, being careful not to over-mix. Fold in the oats and then the blueberries & almonds, pour the batter into the prepared pans

Bake 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.

Parmesan Shortbreads

2012-01-17T11:44:00.001-08:00

24 SERVINGS

PREP: 30 MIN

BAKE: 15 MIN

301545

INGREDIENTS

8 oz. parmigiano-reggiano, cut into chunks

1 stick (4 oz.) unsalted butter at room temperature

1/4 tsp. salt

1/8 tsp. cayenne pepper

1 cup all-purpose flour

1/4 cup whole wheat flour

DIRECTIONS:

Position racks in the upper and lower thirds of the oven and preheat to 325°.
Line 2 large cookie sheets with parchment. Using a food processor,
pulse the cheese until finely chopped.
Using an electric mixer, mix the butter, grated cheese, salt and cayenne
at low speed until just blended. Sprinkle both flours over the butter mixture
and mix at medium speed until the dough comes together.
Gather the dough into a ball and, if necessary, knead briefly until smooth.
On a lightly floured work surface, roll out the dough to a scant 1/4 inch.
Using 2-inch cookie cutters (choose your favorite shape), cut out the cookies.
Transfer to the prepared cookie sheets. (Gather the scraps together and reroll once.)
Bake the shortbreads until lightly browned on the edges and slightly firm,
13 to 15 minutes. Transfer to racks to cool.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dessert-recipes/parmesan-shortbreads

Slow Cooker Pot Roast

2012-01-17T11:39:00.001-08:00

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/budget-recipes/italian-pot-roast-with-potatoes---carrots

1/4 cup tomato paste
2 tbsp. balsamic vinegar
2 tbsp. flour
2 1/2 lbs. beef chuck roast, tied
Salt and pepper
1 lb. carrots, cut on an angle into thick pieces
1 lb. small red-skinned potatoes
8 oz. small mushrooms
6 cloves garlic, halved
1 sprig rosemary

Brighten It Up!
Use a colorful mix of yellow, red, white and even purple potatoes.

An Extra Buck Will Buy You...pearl onions. One cup adds eye appeal and flavor. (For ease, use the frozen variety.)

DIRECTIONS:

In a 5- to 6-qt. slow cooker, stir together the tomato paste, vinegar and flour until blended. Season the beef generously on all sides with salt and pepper, then add to the slow cooker and turn to coat. Scatter the carrots, potatoes, mushrooms, garlic and rosemary around the meat; season generously with salt and pepper. Cook on low heat until the meat is tender, about 8 hours.
Discard the rosemary. Transfer the meat to a cutting board and thinly slice. Using a slotted spoon, transfer the vegetables to a platter. If desired, transfer the cooking juices to a saucepan and reduce slightly to make a sauce.

Chocolate Peppermint Pretzel Rods

2012-01-17T11:32:00.000-08:00

12 oz chocolate chips
20 pretzel rods
1 cup crushed candy canes

Line baking sheet with waxed paper

Melt chocolate chips (in microwave, stirring every 30 seconds or on double boiler on stove)

Coat top 2/3 of pretzel rods with chocolate then roll in crushed candy canes and place on baking sheet

Refrigerate 30 minutes to harden the chocolate

Hot Buttered Rum

2012-01-10T12:43:00.000-08:00

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Directions

Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
Heat water, apple cider, or pineapple juice until very hot but not boiling. Add 1 oz of rum to each mug & 1 Tbs of spiced cider batter.
Can top with a dollop of whipped cream & a sprinkle of nutmeg if desired.

Eggplant Orzo Casserole

2011-10-13T21:26:00.000-07:00

http://www.myrecipes.com/recipe/cheesy-eggplant-orzo-casserole-10000000224931/
6 cups diced peeled eggplant (about 1 1/4 pounds)
1/2 pound sausage or ground beef, browned
3 Tbs sundried tomatoes
1 tablespoon olive oil
1 1/2 cups diced onion
1 cup diced bell pepper
4 garlic cloves, minced
1 cup diced tomato
3 cups cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 cup tomato juice
1/2 cup chopped fresh basil
1 (8-ounce) can no-salt-added tomato sauce
1 cup garlic and herb cream cheese
1/2 cup crumbled feta
1 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1/3 cup pine nuts

Preparation

Preheat oven to 350°..
Spread eggplant cubes on a cookie sheet, coated with non stick spray. Bake for 15 minutes, or until slightly browned. Mix together sausage through tomato sauce in a large bowl. Add eggplant when it comes out of the oven. Spread half of orzo mixture in a large greased casserole dish. Dollop cream cheese over casserole. Spread remainder of orzo mixture over cream cheese. Mix together feta, breadcrumbs, parmesan cheese, and nuts. Spread it over casserole. Cover and bake at 350° for 30 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes or until lightly browned.

Wende's Caramel Dip for Apples

2011-10-05T20:45:00.000-07:00

...or to just eat by the spoonful :)

One block of cream cheese
3/4 cup brown sugar
1/4 cup white sugar
1 Tbs real vanilla

Whip!!!!!

Keith's Favorite Taco Pizza

2011-09-15T18:09:00.000-07:00

1 pizza crust
1/2 pound ground beef
1 onion, chopped
taco seasoning
1 small can V8 juice (or water) for taco seasoning
1 cup shredded cheddar cheese
2 cups corn (fresh is best, but frozen is ok too)
1 large tomato, diced (could always sub in salsa)
sprinkle of chili powder and garlic salt
1 handful of cilantro, chopped

Brown the ground beef and onion and drain off fat. Mix in taco seasoning and liquid (water, V8, or beer is good)
If using raw pizza dough, prebake pizza on pan for 5 minutes at 500 degrees
Top pizza with taco meat, cheese, tomatoes, and corn and sprinkle with chili powder and garlic salt.
Bake 10 minutes or until crust is done and corn is starting to brown a bit (if using a Boboli type crust, might need to broil pizza a couple of minutes)
Remove from oven and sprinkle with cilantro.

Thai Spaghetti and Meatballs

2011-09-11T15:55:00.000-07:00

We made this up~a combo of a lot of favorite recipes & food we needed to eat up in the fridge and freezer....measurements are by no means exact...

The Noodle Salad
2 packages Ramen noodles, cooked and drained (reserve one cup of cooking broth)
1 head of cabbage, thinly sliced
1 bunch of radishes, thinly sliced
a handful of cilantro, thai basil, and mint, chopped

The Meatballs
Prepackaged, frozen turkey meatballs, oven roasted per package directions

The Sauce
1 cup of Ramen cooking broth (water + seasoning packet from Ramen)
1 Tbs red curry paste
1 Tbs chili garlic sauce
juice of 2 limes
1Tbs fish sauce
1 Tbs peanut butter
2 Tbs soy sauce
1 tsp ginger

Mix together salad ingredients in a large bowl
Whisk together all of the dressing ingredients and add hot, cooked meatballs. Allow meatballs to marinade at least 30 minutes.
Serve salad with meatballs and dressing over top (meatballs are good hot or cold, your choice)

Spinach Pie

2011-08-22T17:27:00.000-07:00

a longstanding family tradition~recipe from Mom via Aunt Sue and all of our Greek/Albanian ancestors

Dough:

1/2 tsp salt

1 cup warm water

3 Tbs vegetable oil

3 1/2 cup flour

Knead & place in a plastic bag in the fridge overnight

The next day:

Prepare filling components:

12 oz crumbled feta (keep separate from the rest of the filling)

squish together in a large bowl:

2 large bunches of spinach or swiss chard or both, washed and chopped

4 eggs

1 tsp salt

1/4 cup milk

For crust:

melt together:

3 Tbs butter

1/4 cup olive oil

Preheat oven to 350 degrees.
On a floured counter top, knead refrigerated dough into a large ball. Divide ball into 4 portions (2 slightly larger, 2 smaller)
For the smaller dough quarters: divide each into 3 eggs sized pieces. Roll each "egg" of dough out to about the size of a saucer. Stack the 3 saucers of dough (with a sprinkle of butter/olive mix between layers. Roll out dough to the size of a pizza pan. Bake on pizza pan for about 7 minutes (or until leathery, but not crisp) Repeat with second smaller quarter.
For the larger dough quarters: divide each into 3 eggs sized pieces. Roll each "egg" of dough out to about the size of a saucer. Stack the 3 saucers of dough (with a sprinkle of butter/olive mix between layers. Roll the dough out as large as possible (edges should hang over sides of the pizza pan) Place one layer of dough on pizza pan, sprinkle with butter/oil mix & place second layer of dough over top.
Now place the first baked leathery dough disc on raw dough layers. Layer with half of spinach mixture and half of feta. Sprinkle with butter/oil mix.
Repeat layers.
Stretch the raw dough layers up over the top of the pie. Brush the crust with butter/oil mix.
Bake 35-40 minutes until crust is slightly browned.
Cool at least 10 minutes and cut into slices. This pie is great right out of the oven or cold out of the fridge the next day.

Smoked Salmon Chowder

2011-08-22T17:20:00.001-07:00

We just found out about Ivar's amazing smoked salmon chowder while my mom was out to visit this summer. So good! This is the closest I can get to the original:

2 slices bacon, cooked & crumbled

2 Tbs olive oil

1 cup of corn

1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 tsp Old Bay seasoning
7 c Fish stock &/or clam juice
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, Saute the corn, onion, celery, potatoes, garlic,thyme, tarragon and dill weed until the onions in leftover bacon grease or olive oil until onions are translucent. Reduce heat and add the flour and old bay seasoning, blending well. Stir in the stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire sauce, Tabasco sauce, pepper, salt and wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley. Serve with oyster crackers or in a sourdough bread bowl.

Note: Fish stock can be made following the directions in many basic cookbooks, or it can be purchased frozen from Pastaworks or other specialty food stores, or in packets of dried soup mix in the supermarket. From the Oregonian FOODday, 1/5/93.

Stupid Icebox Pie

2011-08-12T20:42:00.000-07:00

The original I was given calls for lemon juice, but we like lime (think Key Lime Pie) And topped with fresh berries, it's divine.
1 baked pie shell (graham cracker crust is good too)
1 can sweetened condensed milk
¹/2 cup fresh squeezed lime juice
1 container Cool Whip
lemon zest for topping and taste (optional)
Fresh berries to top (if desired, or can just top with a few dollops of the Cool Whip & some zest)

Instructions

Combine milk and lime juice thoroughly, then blend in Cool Whip.
Pour into the pie shell and top with fresh berries. Chill for about 2 hours.
Ta-Da!

Thai lettuce wraps

2011-07-23T16:26:00.000-07:00

1 tsp grated fresh ginger (fine to substitute powdered ginger spice in a pinch)

1 Tbs red curry paste

1 Tbs chili garlic sauce

1 pound ground turkey

3 sliced green onions

1 bunch of radishes, sliced

2 Tbs chopped fresh mint

2 Tbs chopped fresh cilantro

optional:1 serrano chile, seeded and finely chopped (if you like spicy)

2 Tbs fish sauce

3 Tbs lime juice

1 Tbs brown sugar

1 tsp sesame oil

1/4 cup chopped dry roasted peanuts

8-10 large lettuce (or napa cabbage) leaves

Heat a large nonstick skillet over medium heat. Add ginger through ground turkey, stir, and cook 7 minutes or until turkey is done, stirring frequently. Drain turkey mixture; place in a large bowl. Add green onions, radishes, cilantro, & mint. In a separate bowl, whisk together chile (if using), fish sauce, lime juice, brown sugar, & sesame oil. Top meat mixture with dressing & serve on lettuce/cabbage leaves. Top with peanuts.

Slow Cooker Asian Pepper Steak

2011-06-08T19:29:00.000-07:00

http://www.rachaelrayshow.com/food/recipes/slow-cooker-recipe-asian-pepper-steak/

This is the original recipe, but I'm not a big fan of cooked peppers & will likely use this recipe to sub in some farm veggies.

Ideas: Exchange sliced carrots for peppers & add some diced bok choy for the last 20 minutes of cooking.

3 pounds beef sirloin
3 tablespoons cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 tablespoons ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 8-ounce can tomato sauce
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice
Optional Topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes

In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.

Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.

Serve on top of cooked rice.

Tomato & Bean salad

2011-05-06T11:38:00.001-07:00

From EveryDay with Rachael Ray

2/3 cup chopped parsley

2 Tbs capers

2 tsp red wine vinegar

1 clove garlic, minced

salt and pepper to taste

1/4 cup olive oil

1 pound tomatoes (esp pretty with multicolored tomatoes), cut into thin wedges

1 can cannellini beans, rinsed

1/4 cup pine nuts

In a large bowl, whisk together parsley, capers, garlic, vinegar, salt, pepper, and olive oil.

Add the tomatoes, beans, and pine nuts and toss to coat. Let sit for 10 minutes before serving

Celery Salad with Blue Cheese

2011-05-06T11:33:00.000-07:00

From EveryDay with Rachael Ray

This sounds like it would be SO good with a grilled steak

1 Tbs apple cider vinegar

1 tsp dijon mustard

salt and pepper to taste

1/4 cup olive oil

1 bunch of celery (with leaves), in 1/4 inch slices

3/4 cup walnuts, chopped

3/4 cup crumbled blue cheese

Whisk together vinegar, mustard, salt and pepper, and olive oil in a small bowl.

Mix together celery, nuts, and blue cheese in a large salad bowl. Toss with dressing.

Carrot Chickpea Salad

2011-05-06T11:29:00.000-07:00

From Everyday with Rachael Ray

Zest & juice from 1 large lemon

1 tsp ground coriander

1/8 tsp cayenne pepper

dash of salt and cinnamon

1/2 cup olive oil

1 1/2 pounds grated carrots

2 cans chickpeas, rinsed

1/2 cup roasted cashews

1/3 cup EACH chopped cilantro and mint

In a large bowl, whisk together lemon zest and juice, coriander, cayenne, salt, cinnamon, and olive oil.

Stir in the rest of the ingredients and let sit for 5 minutes.

Cucumber Gin Cooler

2011-05-03T18:42:00.001-07:00

http://thepioneerwoman.com/tasty-kitchen/recipes/drinks/cucumber-gin-cooler/

Ooooh, when I can drink again! :)

½ whole Fresh Lime, Sliced Into Two Wedges
½ cups Seedless Cucumber, Sliced Into 1/8"-thick Rounds
4 ounces, fluid Good, Dry Gin (Such As Tanqueray, Hendricks Or Bombay)
8 ounces, fluid Good, Chilled Tonic Water
½ cups Plain Ice Cubes

Preparation Instructions

Add all ingredients to a cocktail shaker or large pitcher.

To prepare with a cocktail shaker:

1. If using the shaker, shake hard five times before dividing the contents of the shaker between two chilled glasses.
2. Serve immediately.

To prepare with a large pitcher:

1. Use a long handled wooden spoon to stir vigorously for about 20 seconds before dividing the contents between two chilled glasses.
2. Serve immediately.

Notes:
Since there are so few ingredients in this drink, it is important to use the best ingredients you can. Use a good, dry gin. I’m partial to Tanqueray, Bombay or Hendricks. Do not skimp and buy the el-cheapo stuff. For the love of all that is good in this world, do not use bottled lime juice here. I understand that a good lime can be hard to find occasionally, but this is one instance where you’re better off waiting than settling. The oils in the skin of the lime are crucial to the outcome of the drink. Tonic water is a matter of preference. I like Stirrings for a multitude of reasons: crisp, clean, quinine-centric taste and no high fructose corn syrup or aspartame. Use whichever tonic water flicks your Bic. And as for the cukes, use a nice, firm seedless variety with an edible skin. The skin of the cucumber stays in place for both visual and taste appeal here, so a thick, wax-coated number is going to be a giant sour clunker of a note in your symphonic cocktail.

Beef & Snow Peas

2011-05-03T18:39:00.000-07:00

http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/

1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Beef and Bok Choy Salad

2011-05-03T18:30:00.000-07:00

http://thepioneerwoman.com/tasty-kitchen/recipes/salads/asian-beef-and-bok-choy-salad/

FOR THE BEEF AND MARINADE:
1-½ pound Beef Sirloin
2 Tablespoons Thinly Sliced Scallions, Mostly Whites
2 whole Limes, Zested And Juiced
1-½ Tablespoon Fresh Grated Ginger
1 clove Garlic, Minced
¼ cups Fish Sauce
2 Tablespoons Low Sodium Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Oil, For Cooking Beef
_____
FOR THE DRESSING:
¼ cups Peanut Oil
2 Tablespoons Thinly Sliced Scallion, Green Tops
½ teaspoons Chili Garlic Paste Or Sriracha
½ teaspoons Salt
2 teaspoons Sugar
_____
FOR THE SALAD:
1 head Bok Choy, Large
1 cup Thinly Sliced Red Onion
3 whole Carrots, Shaved Into Ribbons
½ cups Fresh Basil Leaves, Thinly Sliced

Preparation Instructions

Partially thaw the sirloin (or if it’s fresh, flash freeze it for 30 minutes) so that it is still firm, but a knife can cut through it. This helps to keep the meat from moving around while cutting it thin! Cut the sirloin in half, lengthwise. Slice each half into very thin (1mm) pieces.

Mix the scallion whites, lime zest, ginger, garlic, fish sauce, soy and sugar in a medium bowl. Toss in the raw sirloin and allow it to marinate for at least 30 minutes, up to 4 hours.

For the dressing, in a small bowl, mix together the peanut oil, lime juice, scallion green tops, chili sauce, salt, and sugar. Whisk the dressing well.

Cut the green leaves off of the bok choy. Hand-tear them into bite-size pieces. Then thinly slice the white stalks of the bok choy. Place both on a large serving bowl. Slice the red onions very thin. Using a veggie peeler, shave the carrots to make carrot ribbons.

Roll the basil leaves tightly, then slice them into thin strips. Sprinkle all the veggies on top of the bok choy.

Drain the marinade from the beef. Heat a wok or large skillet to high heat. Add the oil and wait until it smokes. Then add half the beef to the wok, stirring continuously. Cook for 1–2 minutes until desired doneness is reached. Then repeat with the second half of the beef.

Once the beef is cooked, toss the salad with the dressing and top it with the stir-fried beef. Serve immediately. Serves 4 to 6.

Cabbage Roll Casserole

2011-05-03T18:24:00.000-07:00

http://www.kraftrecipes.com/recipes/lazy-cabbage-roll-casserole-124926.aspx?cm_mmc=eml-_-rbe-_-20110503-_-1028

I want to play with this recipe since it uses a lot of winter produce~could use more cabbage by putting handfuls of chopped cabbage between layers instead of leaves. Could probably increase amount of shredded veggies and decrease amount of beef. And will try vinegar & mustard (maybe worchestershire sauce?) instead of salad dressing.

what you need

5 large savoy cabbage leaves

1 lb. lean ground beef

1 onion, chopped

1 parsnip, shredded

1 carrot, shredded

1 stalk celery, thinly sliced

1 Tbsp. tomato paste

1 cup instant white rice, uncooked

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade

1 qt. (4 cups) tomato sauce, divided

1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA, divided

make it

PLACE cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.

MEANWHILE, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.

HEAT oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from center of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-qt. round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.

BAKE 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving

Easy Lemon Dessert

2011-05-03T18:20:00.000-07:00

http://www.kraftrecipes.com/recipes/layered-citrus-dessert-124911.aspx?cm_mmc=eml-_-rbe-_-20110503-_-1013

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

Zest of 1 large lemon

7 Tbsp. fresh lemon juice (2 large lemons)

12 HONEY MAID Honey Grahams, broken in half (24 squares)

1 cup thawed COOL WHIP Whipped Topping1 cup of raspberries (or fruit of choice) to top

make it

COMBINE milks in small bowl. Add lemon juice, 1 Tbsp. at a time, whisking after each addition until well blended. (Mixture will become thick.) Stir in zest.

ARRANGE 6 graham squares on bottom of 9x5-inch loaf pan lined with plastic wrap, trimming if necessary to make snug fit; cover with 1 cup milk mixture, spreading to completely cover grahams. Repeat layers twice. Cover with remaining grahams.

REFRIGERATE overnight. Unmold onto plate just before serving. Spread COOL WHIP over top of dessert and top with raspberries.

Shredded Brussel Sprouts

2011-04-24T15:26:00.000-07:00

http://thepioneerwoman.com/tasty-kitchen/recipes/sidedishes/shredded-brussels-sprouts/

2 pounds Brussels Sprouts
1 Tablespoon Olive Oil
4 ounces, weight Pancetta
4 cloves Garlic
1 whole Lemon, Juiced
¼ cups Parmesan
Salt And Pepper, to taste

Preparation Instructions

Cut the bottom of the Brussels spouts off and discard. Shred the remaining part of the Brussels sprout either in a food processor or by slicing thin strips with a knife. Transfer to a bowl and set aside.

In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.

Add the garlic to the same skillet and saute for 1–2 minutes. Add the shredded Brussels sprouts and saute for about 8 minutes until the leaves are tender. Add the lemon juice, Parmesan cheese, the crisped pancetta and mix around. Season with salt and pepper to taste.

Chili Cornbread Bake

2011-04-24T15:24:00.000-07:00

http://www.lynnskitchenadventures.com/2011/04/chili-cornbread-bake.html

Would try adding a can of drained tomatoes or some salsa

1 cup cornmeal
1 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1- 14 3/4 ounce cream style corn
1 cup milk
2 tablespoons oil
1 lb ground beef
1 1/2 cups shredded cheddar cheese
1- 4 ounce can chopped green chilies

Cook ground beef until done. Drain off fat and set meat aside.
In a bowl combine cornmeal, salt, and baking soda.
In another bowl combine eggs, corn, milk, and oil. Stir into dry ingredients just until moistened.
Pour half of the batter into a greased 9×13 pan.
Carefully layer ground beef, cheese, and green chilies on top of batter.
Spread remaining batter on top.
Bake at 350 for 40-45 minutes.

Resurrection Rolls

2011-04-24T15:19:00.000-07:00

http://beautyandbedlam.com/resurrection-rolls-easter-recipe/

Meant to symbolize Jesus's empty tomb~the marshmallow inside the roll melts, leaving a hollow (yummy) center

1 (10 ounce) can refrigerated crescent dinner rolls
8 large marshmallows
1/4 cup melted butter
2 tablespoons ground cinnamon
2 tablespoons white sugar

Directions

Preheat oven to 400 degrees F on lightly grease a baking sheet.
Separate crescent rolls into individual triangles.
In a small bowl, mix together cinnamon and sugar.
Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together very tightly to seal in the marshmallow as it melts. Place on a baking sheet. Repeat.
Bake in a preheated oven until golden brown, about 15 minutes.
Makes Eight Resurrection Rolls
** I have made these without dipping them in any butter, cinnamon/sugar mixture and they are still delicious. The butter just makes them an extra special treat.

Make sure you seal the seams really well. If you don’t, the marshmallow will ooze out the sides, which is just fine in our home. You have the option of making the rolls bigger by using two crescent roll, but still use one marshmallow. This way, the marshmallow won’t come out at all. Have the kids play around with making these. On some of them we wanted the empty tomb effect, so we left a little part of the roll open but made sure the side had a little lip to contain the melted mallow.

Sausage Rolls

2011-04-24T15:16:00.000-07:00

http://beautyandbedlam.com/sausage-crescent-rolls-recipe/

Easy brunch/potluck recipe~could be jazzed up with peppers & onions.

2 packages crescent rolls (make sure you buy these on sale with coupon)
1 lb pork sausage, browned & drained (hot or regular)
2 eggs
1 c shredded cheddar cheese

Preheat oven to 350.
Break 2 eggs into medium-sized bowl, and beat together. Add cooked sausage and cheese. Mix well.
In greased 9×13, spread out one package of crescent rolls. Pinch seams.
Spread sausage mix over crescent roll.
Spread out another package of crescent rolls on top of sausage mix. Pinch seams.
Bake 25 min, until top is golden. Cut into bars & serve

Bourbon Chicken & Broccoli

2011-04-24T15:14:00.001-07:00

http://www.simplyscratch.com/2010/04/spicy-bourbon-chicken-minus-whiskey.html

1 Garlic Clove, grated

1 teaspoon Fresh Ginger {or 1/4 teaspoon dried}

1/2 teaspoon Red Pepper Flakes

1/2 cup Water

1/4 cup Apple Juice

1/3 cup Soy Sauce

1/3 cup Dark Brown Sugar

2 tablespoons Ketchup

1 tablespoon Apple Cider Vinegar
2 tablespoon Olive Oil, divided
1 tablespoon Butter
2lbs chicken breasts, sliced horrizontally (all the way through)
2 bunches or 3 Cups of Fresh Broccoli florets, rinsed
6 cups of Cooked Rice

3 Green Onions, sliced for garnish

Combine the grated garlic and ginger in a medium sized bowl. Next add the red pepper flakes, brown sugar, ketchup, water, apple juice, 1 Tbsp. olive oil, apple cider and soy sauce in with the garlic and ginger; whisk to combine and set aside.

Slice the thin chicken breasts into strips and then bite size pieces.

Heat remaining olive oil and butter in a large pan over medium-high heat. Once hot, add the sliced chicken and cook until lightly browned. Once crispy and brown; pour the sauce into the pan, scraping up the brown bits on the bottom and bring to a boil. Add broccoli florets, cover and cook until the broccoli is tender and sauce reduces, about 3-4 minutes. Remove lid and let sauce thicken for a couple of more minutes if desired. Serve over hot rice and garnish with sliced green onions.

Fruit Breakfast Bake

2011-04-24T15:09:00.000-07:00

Borrowed from my S-i-L Katie's recipe box~very good for brunches or potlucks.

We really like this with apple slices & apple pie seasoning, but the peaches are good too.

1 C brown sugar
1/2 C butter
2 T water
1 can drained peaches (or 6 peeled, sliced fresh peaches, pears, or apples)

1 tbs apple pie seasoning
5 eggs
1.5 C milk
1 T vanilla
cinnamon to sprinkle
1 loaf Italian or French bread, diced into small pieces

1. Combine sugar, butter & water and heat to boiling. Simmer 10 min stirring constantly. Pour into greased 9x13" pan and top with fruit & spices. Arrange bread on top.
2. Whisk eggs & milk & vanilla and pour over bread. Refrigerate overnight. Sprinkle with cinnamon and bake, covered, at 350 for 45 min. Uncover & bake for an additional 10 minutes. Let rest for 10 minutes & serve.

Pimiento Cheese Chicken

2011-04-03T14:19:00.000-07:00

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000109615

2 slices bacon
3/4 cup shredded cheddar cheese
2 tablespoons minced green onions
1 1/2 tablespoons diced pimientos
1 tablespoon canola mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon black pepper
1 tablespoon canola oil

Preparation

1. Preheat oven to 400°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes on both sides. Bake at 350° for 15 minutes; let stand for 5 minutes.

Chicken Queso Soup

2011-04-03T12:57:00.000-07:00

http://www.lynnskitchenadventures.com/2011/02/chicken-queso-soup.html

In a pinch, this is just as good with a couple of cups of salsa instead of the chilies and tomatoes

1 onion, finely chopped
1 Tbs oil
1 teaspoon cumin
1 teaspoon ground red pepper
1 small can diced green chilies
2 – 14ounce can diced tomatoes
2 cups chicken broth
4 ounces fat free cream cheese, cut into chunks, and room temperature
1 ½ cups milk
1 cups shredded sharp cheddar cheese, plus a little extra for topping
3-4 cups cooked shredded chicken
tortilla chips for topping

In a larger pan saute onion in oil until tender and lightly browned.
Add chilies, tomatoes, broth, cumin, and red pepper.
Cook on low for 10-15 minutes. Then add cream cheese, milk, and chicken. And cook until heated through.
Stir in shredded cheese and serve, topped with chips and cheese.

Sour Cream Noodle Bake

2011-04-03T12:33:00.000-07:00

http://thepioneerwoman.com/cooking/2011/03/sour-cream-noodle-bake/

Perfect for meal deliveries post baby/surgery/illness/etc just as it is. For us, we jazz it up with some sauteed garlic, onions, mushrooms, worchestershire sauce, & spicy mustard in the tomato sauce.

1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

Holiday Pretzel sticks

2011-04-03T12:28:00.001-07:00

http://www.parenting.com/article/frosted-pretzel-sticks

The idea came from an Easter crafts article, but I think they'd be cute for a variety of holidays with different sprinkles and colors of frosting or melted chocolate.

Pretzel Rods
Sprinkles
White or Pink Frosting

What To Do:

Put frosting in a small mug or other similar container. Add a tiny bit of water at a time, mixing well, to get a slightly thinner consistency. You want the frosting to stick to the pretzel sticks but not in a blobby way.
Dip the end of the pretzel rod into the frosting, coating the top third or even half of the pretzel. Tap pretzel a few times, against inside of mug, to remove excess but make sure the pretzel is coated.
Immediately shake sprinkles onto the coating and then set uncoated end in another mug, or lay across a small bowl, leaving the coating set until hardened.
When coating are completely set, you can then package for giving. To serve at your party, just arrange pretzel rods in a container, coated ends up.

Pressure Cooker Mediterranean Chicken

2011-04-03T11:13:00.000-07:00

http://www.tbs.com/stories/story/0,,246029,00.html

½ cup plain yogurt
1 tablespoon olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
½ teaspoon finely chopped tarragon
½ teaspoon each salt and fresh ground black pepper
8 bone-in chicken thighs, skin on
Fennel, ¼ inch slices
Onion, diced
1 ½ cups dry white wine
2 lemons, quartered
2 cups of your favorite variety of pitted olives
3 artichokes, leaves removed and quartered, choke removed
4 sprigs thyme
2 tablespoons Dijon mustard
Salt, pepper and chili flakes to taste

Directions:

1. Combine yogurt, lemon juice, one tablespoon olive oil, garlic, tarragon, salt and pepper. Place chicken in a glass dish or plastic bag and toss with marinade. Marinate for 45 minutes to an hour.

2. Remove chicken from marinade; wipe off excess marinade, reserving for later. Heat 3-4 tablespoons of olive oil in a 4 to 6-quart pressure cooker. Brown chicken, a few pieces at a time and set aside. Add the fennel and onion and sauté until translucent. Add the white wine and scrape browned bits off the bottom of the pan.

3. Return all chicken to pressure cooker. Add remaining marinade, olives, lemon wedges, artichokes, thyme, mustard, salt, pepper and chili flakes.

4. Close pressure cooker cover and place pressure regulator on vent. Cook for 8 minutes, with regulator rocking slowly. Cool pressure cooker at once.

5. Transfer contents of the cooker to a warm platter and serve with rice or bread for soaking up sauce.

Serves 4-6

Slow Cooker Applesauce

2011-04-02T20:01:00.000-07:00

Super easy recipe from our farm share~perfect for all the apples we get in the fall/winter share

8-10 apples, peeled, cored, chopped

1/2 cup water

1/3 cup white sugar

1/2 cup brown sugar

1/8 tsp cinnamon

Cook apples & water in slow cooker on low for 6-8 hours.

Add sugars & cinnamon & cook for 30 more minutes.

Mash or blend to desired consistency.

Store in fridge for 1 week or freeze.

Lemon Raspberry French Toast Cups

2011-03-26T18:39:00.000-07:00

Loosely adapted from:http://www.tasteofhome.com/Recipes/Raspberry-French-Toast-Cups

Serves 2

2 slices Italian bread, cut into 1/2-inch cubes
1/2 cup fresh or frozen raspberries
2 ounces cream cheese, cut into 1/2-inch cubes OR a handful of chopped white chocolate
zest from 1 lemon
2 eggs
1/2 cup milk
1 tablespoon maple syrup
dash cinnamon and nutmeg
Directions:
Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese or white chocolate. Top with remaining bread. In a small bowl, whisk the eggs, milk, zest, syrup, and seasonings; pour over bread. Cover and refrigerate for at least 1 hour (or overnight).
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until golden brown

Serve topped with a few extra raspberries and a drizzle of maple syrup or the raspberry syrup from the link above.

Easy Fruit Cream Pie

2011-03-26T18:30:00.001-07:00

Not sure where this recipe originally came from, but it's super easy and flexible. Our favorites are lemon jell-o with raspberries and raspberry yogurt on a graham cracker crust and strawberry or raspberry pie on a chocolate crust.

Ingredients:

1 (3 ounce) package fruit flavored jell-o

1/2 cup boiling water

1 pint fresh fruit of choice (optional)

2 (8 ounce) containers fruit yogurt

1 12 ounce tub Cool Whip, thawed

1 8 inch pie shell (graham cracker or chocolate wafer are best)

Dissolve Jell-o in boiling water in large mixing bowl.

Add yogurt & stir well

Let the mixture cool completely then fold in Cool Whip and fresh fruit, if using.

Quickly spoon filling into pie crust (it sets up quickly)

Freeze for at least 30 minutes before serving

Chicken Noodle Casserole

2011-03-26T14:58:00.000-07:00

http://www.lynnskitchenadventures.com/2008/10/chicken-noodle-souperole.html

Comes together even faster if you use rotisserie chicken and a bag of frozen mixed veggies.

4 chicken boneless skinless chicken breast

1 – 12 ounce package egg noodle
1 onion, chopped

2 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

3 -4 tablespoons olive oil

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup sour cream

salt and pepper

1 tablespoon chopped fresh parsley

1 cup crumbled saltines or butter crackers, optional

In a large pot of boiling water drizzle some olive oil and 1 tablespoon of salt. Boil the chicken until done. ( skip this step if using precooked chicken) Cook the noodles in boiling water. While the noodles are cooking cut up the chicken into 1/2 inch pieces. Drain pasta and set aside.

In a pot saute onion, garlic, carrots, and celery in the olive oil and butter. Cook until the onions appear translucent (skip this step if using frozen veggies, just add them straight into the mix and bake for 10 extra minutes) Add the mushroom soup, chicken soup, and sour cream. Mix well. Salt and pepper if needed. Add the noodles, chicken, and parsley. Stir until fully coated. Transfer to a greased 2 1/2 quart baking dish. ( I used a 9×13 pan) Bake at 350 for 40 minutes or until bubbly. ( Mine took about 30 minutes) If you are using crackers remove from oven and sprinkle with crackers and bake 5 – 10 more minutes.

Thai Tacos

2011-03-26T14:54:00.000-07:00

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001599618

This recipe calls for steak, but chicken or salmon are also good.

Steak:
1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
Cooking spray
Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro
Remaining ingredient:
8 (6-inch) fat-free flour tortillas

Preparation

To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.

Baked Peach French Toast

2011-03-26T14:28:00.000-07:00

http://www.lynnskitchenadventures.com/2009/08/overnight-peach-french-toast.html

4 peaches, peeled and sliced

1 cup brown sugar

½ cup butter, melted

2 tablespoons corn syrup

1 loaf french bread~or if desperate, double layer plain old store bought sliced sandwich bread

5 eggs

1 ½ cups milk

1 teaspoon vanilla

Grease 9×13 pan and set aside. In a saucepan, over medium low heat mix and melt brown sugar, butter, and maple syrup. Pour the mixture in the greased pan. Place sliced peaches on top of sugar mixture. Place bread on top of peaches. Mix together eggs, milk, and vanilla and pour over the bread. Try to cover the bread. The bread will soak up the liquid.

Cover with foil and refrigerate overnight. In the morning bake covered at 350 degrees for 30 minutes, uncover and bake 5-10 more minutes. If serving for a crowd/eating all at once, it looks prettier if you invert it onto a serving platter so you can see the pretty baked peaches.

Peanut Butter Frosting

2011-03-26T14:10:00.000-07:00

http://www.lynnskitchenadventures.com/2009/03/peanut-butter-sheet-cake.html

The link above gives you the recipe for a peanut butter sheet cake with peanut butter frosting, but we like a white or chocolate cake (or banana bread) with peanut butter frosting better.

1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.

Breakfast Burrito Casserole

2011-03-15T20:41:00.000-07:00

http://www.lynnskitchenadventures.com/2011/03/breakfast-burrito-casserole.html

2 cups of diced ham, cooked sausage, or cooked bacon ( any of them work, but we prefer sausage)
10 tortillas (We prefer corn, but you can also use flour tortillas)
2 cups shredded cheddar, pepper jack, or colby jack cheese, divided
2 cups milk
6 eggs
1/4 teaspoon salt
salsa for serving

In a large bowl combine meat and 1 1/2 cups of cheese.

Place about 1/4 cup of mixture in each tortilla and roll up.

Place filled tortillas into a 9×13 pan.

In a bowl combine eggs, milk, and salt. Mix together well and pour over filled tortillas.

Sprinkle remaining cheese on top. Cover with foil and refrigerate overnight.

In the morning, remove them from the fridge and let stand at room temperature for about 30 minutes.

Bake covered at 350 degrees for 25 minutes. Uncover and bake about 10 minutes more.

Serve with salsa and enjoy!

Baked Oatmeal

2011-03-15T20:31:00.000-07:00

http://www.lynnskitchenadventures.com/2009/05/peanut-butter-baked-oatmeal.html

3 cups quick cooking oats
1/2 cup brown sugar
dash of cinnamon
1 cup milk
2 tablespoons butter, melted
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla
2 peeled & diced apples (or 2 mashed bananas or and handful of chocolate chips)
1/2 cup peanut butter

Mix all ingredients together and stir well. Spread in a greased 9×13 pan. Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer. Serve with warm milk poured over top. Enjoy!

Basic Biscuits

2011-03-13T08:31:00.000-07:00

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001906343
This is a good recipe for a relatively "light" biscuit with ingredients I almost always have stocked.
The original below made basil parmesan biscuits, but we've also done cheddar & onion or garlic & parmesan, or just plain. Think you could probably use it to make iced cinnamon raisin bisccuits ala Hardees.
9 ounces all-purpose flour (about 2 cups)
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup chilled butter, cut into small pieces
2/3 cup chopped fresh purple basil
1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
2/3 cup fat-free milk
1 large egg
Cooking spray

Preparation

1. Preheat oven to 425°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil and cheese. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface; pat to 1-inch-thick circle. Cut with a 2-inch biscuit cutter into 12 biscuits. Place biscuits on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes. Remove from oven, and cool.

Bloody Mary Steak Salad

2011-03-09T11:05:00.000-08:00

From Rachael Ray

For Vinaigrette:

2 Tbs tomato paste

Juice of 1 lemon

1 Tbs horseradish

1/2 Tbs worcestershire sauce

1/2 cup olive oil

1 Tbs chopped parsley

lots of black pepper (to taste)

For Salad:

1 head of romaine lettuce, washed & chopped

1 endive, chopped

3 celery stalks, thinly sliced

1 1/2 pound flank steak, grilled to preference and sliced in thin strips across the grain

1 cup green olives with pimiento