Meatless Main Dishes: Vegetarian Korma

 I made this for dinner the other night for my husband and I, and it really was amazing. We couldn't stop raving about it, and the whole time it was cooking I kept hearing my husband say, "Man, that smells good!" Very easy to make and delicious. I used 1 15-oz can coconut milk (still kept the tomato sauce) instead of the heavy cream as many reviewers suggested. I also added about 1 1/2 cups cauliflower florets and that was a really nice addition. And instead of just curry powder I used 3 1/2 tsp curry powder, 2 1/2 tsp ground cumin, 1 1/4 tsp turmeric, 3/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1/8 tsp ground nutmeg, and a dash of ground cloves. SO much better and more authentic than curry powder. The only problem I had with this recipe was that the potatoes took much longer than written to cook and become tender. I used Yukon Gold potatoes, which was recommended by one user, but that didn't seem to make a difference. Finally I decided to add the coconut milk earlier than written to see if more liquid would help the potatoes cook faster, and that is definitely what did it. Once I added that, the potatoes cooked up in no time and I was able to add the rest of the ingredients and finish the recipe. Served with rice and naan. We will DEFINITELY be making this again and again, as we really like to eat vegetarian at least once or twice a week and are always looking for new recipes to add to our collection. Thank you for a great recipe!

Pork and Pumpkin Stew

AppId is over the quota AppId is over the quota 1/4 cup vegetable oil2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces2 onions, chopped3 garlic cloves, minceda 14- to 16-ounce can tomatoes, including the juice1 1/2 cups water1 pound turnips, cut into 1-inch pieces4 cups chopped washed turnip greens or kalea 2-pound pumpkin (preferably a sugar pumpkin), seeded, reserving the seeds for toasting if desired, peeled, and cut into 1-inch piecessteamed rice as an accompanimentprint a shopping list for this recipe view wine pairings In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it with a slotted spoon to a bowl as it is browned. Add the onions to the kettle, cook them, stirring occasionally, until they are golden, and stir in the garlic. Add the tomatoes with their juice, breaking them up, the water, and the pork with any juices that have accumulated in the bowl, bring the mixture to a boil, and braise the stew, covered, in the middle of a preheated 350? F. oven for 1 hour. Stir in the turnips and braise the stew, covered, for 20 minutes. Stir in the greens and the pumpkin and braise the stew, covered, for 25 to 30 minutes, or until the pumpkin is tender. Season the stew with salt and pepper and serve it with the rice.

Tacos, Burritos and Enchiladas: Slow Cooker Enchiladas

Oct 27, 2007 After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixture and started the layers. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes). I kept my tortillas in the fridge all day, and that may have kept them from crumbling into mush while they cooked. All my husband and I could say while eating this was "oh my god this is good!", and we had to force ourselves NOT to eat the whole thing in one night. Reheated portions the next day (microwave for lunch, and oven for dinner), and it was even tastier! [ETA]: I have made this several times for potlucks at work, using the ground beef and doubling the amounts. I prep it the night before and put my 6 quart crock in the fridge, then heat it the next day at work. If you sprinkle cheese on top of every salsa/soup layer, and use a DOUBLE-thick layer of corn tortilla wedges, the tortillas do not get very mushy, even after sitting in the fridge overnight.

Tacos, Burritos and Enchiladas: Slow Cooker Enchiladas

Oct 27, 2007 After reading many of the reviews on this recipe, I modified the dish as follows: slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixture and started the layers. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes). I kept my tortillas in the fridge all day, and that may have kept them from crumbling into mush while they cooked. All my husband and I could say while eating this was "oh my god this is good!", and we had to force ourselves NOT to eat the whole thing in one night. Reheated portions the next day (microwave for lunch, and oven for dinner), and it was even tastier! [ETA]: I have made this several times for potlucks at work, using the ground beef and doubling the amounts. I prep it the night before and put my 6 quart crock in the fridge, then heat it the next day at work. If you sprinkle cheese on top of every salsa/soup layer, and use a DOUBLE-thick layer of corn tortilla wedges, the tortillas do not get very mushy, even after sitting in the fridge overnight.

Stuffed Zucchini: Mushroom Stuffed Zucchini

Jul 15, 2011 The flavor is good, although I thought it was under spiced, but that's because of the butter and cheese. I used it as an appetizer so portions were reduced. That said, for those looking for "vegetarian" and who automatically think that translates to "healthy," it does not. There's lots of cheese here which means lots of fat, saturated fat, and cholesterol. What's in this recipe is a huge amount for what this is. Find reduced fat cheeses, at a minimum.

Stuffed Peppers: Stuffed Peppers My Way

Oct 22, 2009 Colorful and tasty departure from your ordinary side dish. I used red, orange, yellow and green peppers, which made this particularly pretty and bright. I coated them lightly with olive oil and sprinkled them with sea salt and freshly ground pepper before roasting them for just 20 minutes, which was perfect. I cooked the arborio rice in chicken broth and a little butter, and added fresh minced garlic to the sauteed onions and herbs. Once mixed altogether with the chopped tomatoes, it looked like it could use a little color, so I threw in a handful of fresh, minced parsley. As for the feta, since hubs can't stand it I subbed some freshly grated Parmigiano-Reggiano instead (which he also doesn't like, but so be it). At this point I just put them back in the turned off oven until I got the rest of dinner plated and it worked out well. To finish, I gave them a light sprinkle of truffle sea salt. While not a masterpiece, it still was a healthy, tasty and pretty alternative to the routine vegetable/starch side dishes.

—naples34102 

Slow Cooker Recipes: Kashmiri Lamb

Mar 26, 2012 Really, really good. It tastes very rich, yet doesn't feel heavy. I started prepping the ginger and garlic, then thought to myself, "Those onions are going to take awhile; I should get those going." So, while the onions were caramelizing, I finished the spice puree and cubed the lamb. I also added the saffron threads to the yogurt and let them soften for about 20 minutes. I had just about a pound and a half of lamb, but I made the full amount of sauce—just reducing the chiles slightly. Oh, and I didn't have blanched almonds, so just used regular raw almonds. I think the leftovers are going to be even better than the original meal!

—Doughgirl8 

Stuffed Cabbage: Halupki (Stuffed Cabbage)

"Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!" — Jillian 

Savory Pies: Upside Down Pizza

Oct 27, 2006 After reading the previous reviews I decided to add the following ingredients: small can sliced black olives, approx. 8 oz. diced pepperoni's, 15 oz. can pepperoni flavored pizza sauce, 1.5 tablespoons diced jalapeno peppers. Put 1 can crescent rolls on bottom of 13x9 pan sprayed with Pam, thin layer of meat, 1 cup mozerella, thin layer of meat, another cup mozerella, no parmesan. Cover with 2nd can of crescent rolls, bake for 25 min. This came out golden and perfect; we will definitely be making this over again and again.

Meatless Main Dishes: Vegetarian Korma

Jan 25, 2011 I made this for dinner the other night for my husband and I, and it really was amazing. We couldn't stop raving about it, and the whole time it was cooking I kept hearing my husband say, "Man, that smells good!" Very easy to make and delicious. I used 1 15-oz can coconut milk (still kept the tomato sauce) instead of the heavy cream as many reviewers suggested. I also added about 1 1/2 cups cauliflower florets and that was a really nice addition. And instead of just curry powder I used 3 1/2 tsp curry powder, 2 1/2 tsp ground cumin, 1 1/4 tsp turmeric, 3/4 tsp ground cardamom, 1/4 tsp ground cinnamon, 1/4 tsp cayenne pepper, 1/8 tsp ground nutmeg, and a dash of ground cloves. SO much better and more authentic than curry powder. The only problem I had with this recipe was that the potatoes took much longer than written to cook and become tender. I used Yukon Gold potatoes, which was recommended by one user, but that didn't seem to make a difference. Finally I decided to add the coconut milk earlier than written to see if more liquid would help the potatoes cook faster, and that is definitely what did it. Once I added that, the potatoes cooked up in no time and I was able to add the rest of the ingredients and finish the recipe. Served with rice and naan. We will DEFINITELY be making this again and again, as we really like to eat vegetarian at least once or twice a week and are always looking for new recipes to add to our collection. Thank you for a great recipe!

Roasts: Perfect Pressure Cooker Pot Roast

Sep 29, 2006 Two yums up! I didn't really taste the dressing mixes, just beef. And moist tender beef it was. I may use a can of French Onion soup next time instead of the broth because I had more liquid than needed and it might make the gravy a little thicker and add interesting flavor (hmmm, it might not be enough liquid for the pressure cooker). Details in case there are other folks hesitant to use a pressure cooker: I was nervous to use a pressure cooker, not because of the old stories of peril (or the previous reviewers need to repaint the ceiling, LOL), but because it was a method I'm not familiar with. My chuck was 2 1/2 lbs., too large to brown in my 4 qt. cooker so I dredged it in flour and browned it in a skillet first. Other than the addition of 6 medium whole red potatoes (all that would fit), I followed the ingredient list. Because it was so full, it took a long time for the cooker to reach pressure and I had to keep the knob higher than expected (8-9 on an electric pressure cooker) to maintain pressure. The potatoes were creamy and tender, though some might consider them overdone. Now I'm disappointed there aren't more pressure cooker recipes here!

Ribs: Italian Country Style Ribs

Jul 10, 2007 Very easy to make! Next time I'm going to reduce the water. I added 1/2 can of tomato sauce, 1/2 chopped onion, two cloves of garlic - minced, 2 chopped tomatoes, and a couple of dashes of chili powder, salt and pepper. When I browned the ribs, I also seasoned with salt, pepper, garlic powder, and chili powder. I served it over some whole wheat spaghetti noodles, and for the carb conscious I served the ribs (hardly any extra sauce) on some roasted zucchini. Very tasty!

Quiche Recipes: Broccoli and Provolone Quiche

Jul 14, 2003 I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks

Pesto Recipes: Basil Pesto Sunshine Sandwich

Jan 05, 2004 Too fatty what with the oil and mayo. Better to mix the pesto with riccotta cheese in the blender. Also, basil is expensive. We make pesto of fresh spinach leaves, parsley, lemon juice, walnuts, parmesan cheese, and canola oil. We swear by it, try it.

Pizza Recipes: Chicken Avocado Pizza

Jun 23, 2008 This was great and did make for a light meal. We paired it with a nice light salad of romaine lettuce, the rest of the cherry tomatoes, some cucumber, and ranch dressing. The pizza looked beautiful and smelled delicious. The only thing is that I felt like it was missing some flavor, and I wanted to add something to give it a little more pizzaz but couldn't put my finger on what was "missing". Next time, I think I will try adding ground cumin or extra cilantro to the avocado mixture. I am also wondering if about half an onion chopped and pureed into the sauce would add some good flavor. I did find the pizza to be more flavorful the next day after the flavors had time to set. I also took advice from other reviewers and used uncooked, readymade dough for the crust. Added the ingredients to the uncooked crust and baked in oven for about 20 minutes at 400 degrees. Came out beautifully. Will definitely make again, just adding some extra flavors. Thanks for the recipe! My girlfriend loved it and was impressed :)

Meatloaf: Tex Mex Meatloaf

Nov 02, 2006 Except for the chile peppers in the tomatoes, I don't see how this recipe constituted Tex Mex without the seasonings so I added cumin and chili powder to the mix. I normally use bread crumbs in my meatloaf, however, in this case I used finely crushed tortilla chips. I made an enchilada sauce for the top of the loaf and instead of American cheese, I shredded cheddar cheese and used it as a filling rather than on top. With these few changes, it turned out really well.

Meatballs: Algerian Kefta (Meatballs)

Jan 18, 2011 I loved these. I made them exactly as called for - but used minced onion instead of chopped. For the tomato sauce - I got creative and added: 1 can rotel, 1 can of italian stewed tomatoes, sofrito (from the spanish isle), some salsa, splash of A1 bold, a 1/2 lime (squeezed), more sofrito, pepper and some cumin. Sofrito adds a little zip and spice to the sauce, as I did not have ras el hanout. Simmer on low and added on top of the meatballs. It was SO good and my company for dinner that night were AMAZED! This is my new "go to" recipe for meatballs. My FAVE!

Main Dish Seafood: Coconut Shrimp I

Jul 17, 2010 GREAT! However, I did pulse the coconut lightly in a food processor (previously mentioned) and it did adhere to the battered shrimp better (good tip). Also, since I like things a tad more seasoned, I put some cayenne pepper,paprika,garlic&onion powder, dried thyme&oregano into the 3/4 C flour (before dividing) and tossed seasoning directly on shrimp prior to coating. Plus, the larger the shrimp, the less time this takes..but it's worth the trouble even if you use medium shrimp. I wouldn't go smaller than that. After dredging/coating shrimp, chill until set, or freeze for 10 to 15 minutes. I've made these, froze and stored for another day and they fried up just as good that way too. If you use large/jumbo shrimp you can hold these in oven at 300 to finish cooking so coconut doesn't burn (or to keep warm until all are done). I also used the marmalade dipping sauce recommended which was really good! The batter itself w/out coconut works for fried onion rings or mushrooms as well, although I rolled those in Panko crumbs vs coconut flakes. Saved this recipe!

Main Dish Casserole Recipes: Tuna Casserole I

Nov 02, 2004 This recipe has been a favorite of my family for a long time. We use the same ingrediants, minus the cheese but put it together differently. I use frozen peas, not canned which you can pre-cook for 5 minutes before use or just toss in frozen. I mix the mushroom soup, tuna and 3/4 of the crushed chips together and put in the casserole dish. I use the remaining 1/4 bag of chips on the top, and bake, covered for 20 minutes until heated. Just like how my sisters and I would fight, my kids fight over this dinner and always want seconds.

Main Dish Salad: Chicken Salad with Toasted Almonds

Aug 07, 2005 This was very good. I made it as stated, and found it needed a little kick; it was a bit bland. I added a bit of curry powder, and that helped. Next time, I'll add some tart dried cranberries as another reviewer mentioned. It needs some other seasoning besides the salt and white pepper, but I'm not sure what. But I will make it again, and recommend it.

Calzones: BBQ Chicken Calzones

May 15, 2008 UPDATE: Since initially trying this, I have made it many, many times. I use the WalMart Brand Pizza Dough mix you add water too and Sweet Baby Ray's BBQ sauce, I also add some chopped onion before baking, I really think that the cilantro adds an extra dimension to the calzone and shouldn't be omitted (unless of course you don't like it). I have also brushed the crust with butter spread before baking with excellent results. This is an AR fave.6/17/2007:These are delicious and so easy. I made "minis" for a bridal shower and everyone raved. The beauty of this recipe is you can you use whatever ingredients you like (try turkey kielbasa with green peppers, onions, pizza sauce, and fresh basil); the one suggestion I would make is to saute garlic in a pan and brush over calzones before baking, I have also found the cooking time to be a little excessive.

Deep Fried: Beer Batter Fish Fillets

Jan 04, 2006 I read the reviews of this, and I have to admit I was worried about the end result. After a few modifications- omited the dill(my family dosen't care for it), used a tablespoon each of onion powder, garlic powder and old bay. Increased this flour by 1/2 cup and baking power to 1 and 1/2 teaspoons, decreased the milk to 1/4 cup, also the beer(budweiser)to 1/2 cup. As one other cook noted; leave to filets in the batter for 30 mins, it worked out great. No problems with the batter sticking, but make sure you dry the fish well before placing it in the batter bowl. I used a mixture of talapia and walleye, everyone loved it! Even me, a very picky fish eater! Served with Vicky's hushpuppies.

Burgers: Chicken Tartar Burger

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healthy recipes

Stir-Fry: Fresh Vegetable Stir-Fry with Peppery Orange Beef

"Easy, tasty stir-fry recipe. Delicious and fresh taste!!! Passed down from my father. Recipe may seem long, but you can whip it up in no time. Also, feel free to use any vegetables that you like, or add bamboo shoots or water chestnuts at the end of the recipe!" —

Sandwiches: Toasted Caprese Sandwich

Jul 06, 2010 Pretty good. I don't have garlic I can roast, so I just spread minced garlic with the butter and then toasted. It worked fine, and I'm not of the opinion that garlic isn't good with this sandwich. Although I love basil and tomato and mozzarella, I'm not absolutely in love with this sandwich--not sure why, though. It did take less time to bake than stated, and I couldn't really taste the rosemary. I think fresh rosemary would be better. Thanks for the recipe!

Ribs: Italian Country Style Ribs

Jul 10, 2007 Very easy to make! Next time I'm going to reduce the water. I added 1/2 can of tomato sauce, 1/2 chopped onion, two cloves of garlic - minced, 2 chopped tomatoes, and a couple of dashes of chili powder, salt and pepper. When I browned the ribs, I also seasoned with salt, pepper, garlic powder, and chili powder. I served it over some whole wheat spaghetti noodles, and for the carb conscious I served the ribs (hardly any extra sauce) on some roasted zucchini. Very tasty!

Quiche Recipes: Broccoli and Provolone Quiche

Jul 14, 2003 I have made many quiche recipes over the years and this was absolutely the best!. I used Krusteaz pie crust mix for the crust, and Trader Joe's mediteranean cheese mix. (Provolone, Fontina, Kasseri) The quiche took longer, maybe because I used a pottery quiche dish, not a pie pan. OOOOH so worth the wait. My family loves this and I will make it again as soon as I have some leftover steamed broccoli......thanks

Burgers: Chicken Tartar Burger

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healthy chicken recipes

EASY BUTTERSCOTCH PUDDING

It seems that I have been on a never-ending search for good pudding recipes...we like pudding!! Picky-picky husbands favorite is butterscotch and I found one, last year, that had a fantastic flavor, but it was a little thick and paste-y for our tastes.

Because it had such a rich butterscotch taste, I've been tinkering with the thickening agents and the final results have produced a real keeper of a recipe.It is light, creamy, very butterscotch-y and super quick and easy to make... no tempering of eggs or anything complicated, just mix, bring to a boil then add butter and extracts...it is done in a snap!!

1 cup brown sugar

3 level tablespoons corn starch
3 egg YOLKS
2 cups half and half
 2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon rum extract

In a saucepan that has a heavy bottom, mix the brown sugar and cornstarch. Once mixed well, stir in the half and half and the egg yolks; whisk until well mixed (run a spatula over the bottom of the pan to make sure you have everything out of the corners).

Cook on medium high until it just starts to boil (stirring the whole time).  When it starts to bubble, the pudding should already be nice and thick; remove from heat.

Whisk in the butter and extracts; mix well. Pour into dessert dishes and put some plastic wrap or wax paper directly onto the surface of the hot pudding. This will stop any pudding skin from forming.  

 Put in the fridge until well chilled.

NOTE: You get the best flavor if you use a combination of vanilla and rum extracts. If you don't have rum extracts, just use all vanilla.

BUTTER COOKIES

These big 4" cookies are crispy, light as a feather and full of butter-y goodness. They are too fragile to ship through the mail, but straight out of the cookie jar, they are melt in your mouth perfection.

1 1/4 cups butter (room temperature)
1 1/2 cups granulated sugar
3 egg YOLKS
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 TABLESPOON of vanilla extract

Cream the room temperature butter and granulated sugar with your stand mixer. Once smooth, add the egg yolks, one at a time, and beat well in between each addition; beat in the vanilla.

Mix the flour, baking soda and cream of tartar, and add this mixture to the butter mixture, one cup at a time. Mix well.

Cover and chill the dough for about 30  minutes.

Roll the dough into 1" balls and roll them in granulated sugar.  Place on an UNgreased cookie sheet (3" apart)and flatten slightly.

Bake in 350° preheated oven for 10-12 minutes or until the edges of the cookies are golden.  Recipe makes 3½ dozen cookies.

Rolling dough into 1" balls, will give you 4" cookies, so leave lots of room between each cookie ball on the cookie sheet.

 

PEANUT BUTTER SNACK CAKE

Are you old enough to remember the snack cake craze? Simple sweet cakes made for no special occasion, other than to just "snack on"; they were great. I don't  know when, or why, they faded from the scene, but I've decided to bring them back into my kitchen as a welcome change from the ever present cookie jar. Peanut butter cake, studded with mini-chocolate chips and frosted with a peanut butter and honey frosting...what's not to love?!

This cake is delicious and, if kept covered, stays moist for several days. The recipe ingredients listed here are for a 10" round cake, but you can double the ingredients and bake it in a 9"x13" pan as well.

1 cup all purpose flour
1 cup brown sugar (packed)
1/2 cup peanut butter
1/4 cup butter (room temperature)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1 teaspoon vanilla
2 eggs
1/2 cup semi-sweet mini-chocolate chips

In the bowl of an electric mixer, beat the flour, sugar, peanut butter and butter until it is crumbly.

Add the rest of the ingredients (except the chocolate chips) and mix on low speed until everything is well combined, then mix on med-high speed for three minutes.

Dust the mini-chocolate chips with a tablespoon of flour and then shake off the excess (this will keep them from sinking in the batter as they bake). Stir chips into the batter.

Bake in a greased and floured 10" round pan at 350° fir 35-40 minutes or until toothpick tests clean (my electric oven took 35 minutes).

Cool in the pan for 10 minutes then turn out onto serving plate.

FROST THIS CAKE WHILE STILL HOT!!

PEANUT BUTTER AND HONEY FROSTING

1/2 cup peanut butter

2 tablespoons honey

1 teaspoon vanilla extract

2 cups powdered sugar

4 to 5 tablespoons milk

Warm the peanut butter and honey in the microwave until it is soft but not melted. Add the rest of the ingredients and beat with electric mixer until smooth and creamy.  FROST CAKE WHILE STILL HOT.

NOTE:  If you double this recipe for a 9"x13" cake, 

make sure you double the frosting as well.

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CREAMY SHRIMP RICE BAKE

We REALLY enjoy this comfort food casserole. It is packed with tons of shrimp, rice and veggies, surrounded with a cheesy cream sauce. There are three (easy) steps to this recipe, but all can be done ahead of time and popped into the oven at dinner time. This recipe makes a LOT (serves 8)and it reheats very well!!

1½ cups UNcooked long grain rice
3 cups chicken broth (see note)
1 tablespoon butter.

In a large and deep sauce pan, melt the butter and put the RAW rice in with the butter. Stir and let the rice kernels toast in the butter until they just start to turn bright white, then add 3 cups chicken broth, stir, COVER and turn heat down super low and cook the rice for 20 minutes. After 20 minutes, remove from heat and fluff with a fork. Set aside.

Saute the following together:
1/2 cup butter (see note below)
3 celery stalks chopped
2 cloves of garlic minced
2 green onions sliced thinly
1 red bell pepper (optional)
2 cups frozen mixed veggies (or your favorite fresh veggies)

Saute, gently for about 10 minutes. The last 2-3 minutes, add 1½ pounds of raw, peeled, de-veined and washed shrimp and cook only until they start to turn pink. Don't over cook, at this stage because they will cook the rest of the way in the oven.  I often skip this step and use pre-cooked shrimp (see note below).

In a bowl, gently mix the following:
Cooked shrimp
Cooked rice
Sauteed veggies
(2)10¾ oz. cans cream of shrimp soup (Undiluted)
1/4 teaspoon black pepper
1 cup milk
2 cups Colby-Jack Cheese shredded (see note below)

Place mixture in greased 10 x 15 baking dish and sprinkle with bread crumbs that have been sauteed in a little butter. Bake at 350 for 40-50 minutes or until hot and bubbly.

NOTE: The original recipe said to put all of this food into a 9x13 pan, but it didn't all fit, so I've had better luck baking it in a 10x15 pan (or TWO smaller baking dishes).

NOTE: It might sound like 1/2 cup butter is a lot, but remember that is for 8 servings (1 tablespoon per serving) and ½ cup of butter is necessary for the right sauce consistency.

NOTE: Make sure you use Colby-Jack cheese.  Cheddar (only) is not a good choice here, and the Monterrey Jack cheese (in the Colby-Jack blend) is super creamy.  You could always use American Cheese, that would work well too. Just make sure your choice of cheese is creamy when melted.

NOTE: I don't have a problem finding cream of shrimp soup, but if you do, cream of celery soup would work well too.

NOTE: For the bread crumb topping, Just put a couple of tablespoons of butter in a fry pan along with 2 cups of bread crumbs (plus a pinch of kosher salt and a pinch of black pepper and a pinch of cayenne pepper) and stir them until they get toasty brown, then sprinkle on the casserole before you bake it.

NOTE: If you are using fresh shrimp, ignore the following note, but if you are using frozen shrimp, it is extremely important that you thaw the shrimp in a colander overnight in the fridge (do not speed thaw in running water). It is unbelievable how  much water will drain out of the frozen shrimp (both raw AND cooked), and that water will make your casserole SOUPY and SOGGY. Let the shrimp thaw overnight, then the next day, rinse them and pat them dry. I usually use medium size shrimp for this recipe (40-50 shrimp per pound).

NOTE: This casserole can also be done with chicken instead of shrimp, just change the cream of shrimp soup to cream of chicken soup, and change the shrimp to cooked chicken.

CLASSIC YELLOW CAKE

Everyone needs a great classic yellow cake recipe, so I would like to share mine. It is very moist, has a wonderful "scratch cake" flavor and texture and even though there are several steps in the recipe, they are all quick and easy.

1 cup butter (room temperature) no substitutions

1½ cups granulated sugar

8 egg YOLKS   (yes, EIGHT!!)

3/4 cup milk

2 teaspoons vanilla

2 cups cake flour  (see note below)

2 teaspoons baking powder

1/2 teaspoon salt

Preheat your oven to 350° and grease and flour two 9" cake pans that are at least 2" deep (this cake rises a lot!!)

Sift the cake flour, baking powder and salt together and set aside (I sift it twice).

Beat the butter and sugar together, on high, for two or three minutes, scraping down the sides of the bowl about once a minute.

Add the egg YOLKS, one at a time (important), beating well in between each yolk. Add the vanilla.

Now you will need to add the flour alternately with the milk; start with flour and ending with flour. Make sure you scrape the sides of the bowl once in a while. I add the flour about 1/2 cup at a time, then add a little milk, then another half cup of flour. Batter will be very thick, like this:

Divide batter into two prepared pans evenly; I like to use this recipe for cupcakes. If you make cupcakes, only fill the papers about 1/3 full.

Bake 9" layers in preheated 350° oven for 25-30 minutes. If you are making cupcakes, bake them for about 20 minutes or until golden on top. With either pan, the cake will spring back a little when lightly touched when it's fully cooked.

Cool the layer cakes about 10 minutes before you remove them from the pans. If you make cupcakes, just cool them for 2 or 3 minutes before you remove them from the pans.

NOTE: This recipe calls for two cups of cake flour. If you don't have any, you can substitute the following: put 1 tablespoon of cornstarch in a 1 cup measuring cup and then fill the cup with all purpose flour. This is a great substitution for cake flour. You will need to do this twice...once for each cup.

CINNAMON ROLL CAKE (5 STAR!!)

Oh my goodness, this cake is beyond perfect. It has that wonderful taste that you only find in the "center part" of a good cinnamon roll (does that make sense?). The first time I tried it, I was compelled to close my eyes and savor it in complete silence...it was THAT good.

The cake is quick and easy to make and it is one of those great recipes that tastes good (even better) on day two and three (if it lasts that long).It would be a big crowd-pleaser for ANY occasion.

2 1/3 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter flavored Crisco (see note)

Put the above ingredients in the food processor and process until the mixture looks sort of like wet-ish sand. Remove from food processor and place in mixing bowl.

To the above mixture, add:

3/4 cup vegetable oil
4 whole large eggs
1 cup sour cream
2 teaspoons vanilla extract

Mix everything just until smooth, do not over mix. I did this with an electric mixer on low.

In a different small bowl, combine 1 cup brown sugar and 1 tablespoon of ground cinnamon, set aside.

Grease and flour a 9" x 13" GLASS baking dish. Put half of the cake batter in the prepared pan. Sprinkle it with 2/3 of the brown sugar-cinnamon mixture, then top with the other half of the cake batter. Gently swirl a small knife through the batter, making sure that you don't scrape the bottom of the pan.

Sprinkle the top of the 2nd layer with the final 1/3 of the brown sugar-cinnamon.

Bake in a preheated 325° oven (yes, that is 325°) for 50 minutes or until a toothpick tests clean (don't over bake).

Remove from oven and let the cake sit for 15 minutes, then drizzle frosting glaze over the top of the hot cake (leave the cake in the pan).

GLAZE

2 cups confectioners sugar
4 tablespoons milk
1 tablespoon vanilla extract

Whisk till smooth and drizzle over hot cake.

Keep this cake in the baking dish, just make sure you cover it tightly with plastic wrap AFTER it is completely cooled.

This cake is beyond moist and delicious on day two and three.

NOTE: The recipe calls for butter flavored Crisco; I have no idea how the batter/cake would turn out if you used something else, (sorry).

CROCKPOT SHORT RIB TACOS

The next two weeks are very busy "baking" weeks for me, how about you? I've made three different kinds of jam to put in gift baskets, and now I'm starting the fun stuff like cookies, breads and a gingerbread house.

While I'm happy to be in the kitchen, I'm not as happy about cooking real food (like dinner), so my crockpot is getting a workout while I have fun baking cookies.

Today's post came about the other day when I had some BONELESS beef short ribs thawed out and I had no clue what to do with them.  I decided to make boneless short rib tacos and they were SO GOOD, I will definitely be making these again!!

Start with 2½ pounds of BONELESS beef short ribs. I'm sure every butcher shop has their version, but the ones I use look like this and they are about 1/2" thick:

In a small cup, mix 3 teaspoons of chili powder, 1 teaspoon of ground cumin (don't leave that out), 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of oregano and 1 tablespoon of dry onion flakes. Mix well and sprinkle both sides of the meat evenly as possible (no need to brown the meat). 

Put the seasoned meat in the crockpot and top with a 4 ounce can of undrained mild green chile's (I use Ortega).

Cook on low for 6 hours or until they are fall apart tender (it really depends on how thick the meat is). Don't add any liquid.

Remove the meat from the crockpot and cover with foil to keep warm for a few minutes. There will be about a cup of broth in the bottom of the crockpot...thicken it and coat the meat with the "taco gravy". Each boneless short rib makes one awesome taco!!

The leftovers (sliced on the bias) made fantastic grilled beef and cheese subs.?

?

APPLE PIE JAM

This is another great tasting recipe in my "Gifts from the Kitchen" series.  It is very economical and it is unique enough to make a great gift for co-workers, church friends, babysitters, etc. (any time you need a small gift from the heart for friend).

It really does taste just like an apple pie!!

APPLE PIE JAM

6 cups diced granny smith apples (6 or 7 apples)

1/2 cup apple juice  (you can use water in a pinch)

1/2 teaspoon butter

3 cups granulated sugar

2 cups brown sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (freshly ground is best)

(1) small box (1¾ oz.) Sure-Jell Premium powdered pectin

Dice the apples, then put them in the food processor for just a (very) few pulses. You don't want the pieces too small.

Cook the apples, apple juice and butter (in a large heavy pot with tall sides) over low heat until the apples are soft but not mushy.

Stir in powdered pectin and bring to a full rolling boil (one that does not stop boiling when you stir it); stir constantly.

When it comes to a full rolling boil, add the sugars, cinnamon and nutmeg. Stir well and bring back to another full rolling boil.  Keep it at a full rolling boil (while stirring) for exactly one minute, no longer.

Remove from heat and skim off any foam from the surface of the jam(if there is any). Pour the jam into HOT clean jars, leaving 1/4" head space. Wipe the rims of the jars with a CLEAN wet cloth and put on the two piece lids (hand tighten). 

Process in a hot water bath:  half pints for 10 minutes; pints for 15 minutes.  This recipe makes (7) half pint jars.

NOTE: As with a lot of jams that have chunks of fruit, if you aren't careful, the fruit will "float" in the jar and it won't be evenly distributed throughout the jam. It doesn't change the taste at all, but it isn't "picture perfect" for gift giving either.

To avoid that:  After you take the cooked jam off of the heat for the last time, Sit it on a towel or a pot holder so that the pan stays as hot as possible. Let  the hot jam sit in the hot p an for five minutes before you put it in the HOT jars. Stir the hot jam every 60 seconds or so with a CLEAN spoon. After the five minutes is up, put the jam in the hot jars and proceed with the same directions.  This little trick will stop the fruit bits from floating to the top (see above photo).

 

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Super Moist Chocolate Cupcakes

 

I found this quick, easy, delightful recipe on the For the Love of Cooking web site. It makes one dozen super moist, super chocolate-y, super yummy cupcakes. This recipe is going into my "5 star file", that is for sure.

1/2 cup white sugar
1/2 cup brown sugar
3/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoons baking soda
3/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil (I used vegetable oil)
1 teaspoon vanilla extract
1/2 cup BOILING water

Preheat the oven to 350° and line a cupcake pan with 12 paper liners.

Sift together all of the dry ingredients into a large bowl. Add the egg, milk, oil and vanilla and beat together with an electric mixer until combined.

Scrape the sides of the bowl and add the boiling water, mix until just combined but smooth.

The batter will be very watery looking, so don't be alarmed.  Pour the batter evenly into the paper liners.

Bake in preheated oven for 20-22 minutes or until a toothpick tests clean. Remove from oven and cool before frosting.

Do you have a craving for chocolate?

Give this a try, they are great.

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Microwave Chocolate-Marshmallow Pudding

Super quick, super easy, rich and chocolate-y, and very inexpensive to make; this fun dessert will satisfy your chocolate craving for sure!! Equally delicious warm or cold, you can have this treat on the dinner table in no time.

1/2 cup brown sugar
1/3 cup unsweetened baking cocoa
pinch salt
3 level tablespoons corn starch
2 cups milk (see note below)
1 tablespoon butter
1 teaspoon vanilla
2 cups mini-marshmallows (optional)

In a large glass bowl, mix the brown sugar, cocoa, salt and corn starch. Slowly add the milk and mix well. At first the cocoa will sort of sit on top of the milk, but if you mix well with a whisk, it will mix together in a minute or so.

Microwave on HIGH for 3 minutes. Carefully remove from microwave, and stir well (again with whisk).  Put it back in the microwave (one minute at a time...stirring well after each minute) until the pudding is shiny and thick.  My microwave took the initial 3 minutes, then 2 more (1 minute) intervals), but everyones microwave is different, so just mix it well after each interval and when it is shiny and thick, it's done.

After pudding is thick, stir in butter and vanilla and mini-marshmallows. The heat from the pudding will melt the marshmallows, so don't stir them too much (you want them to stay whole if possible).  Chill the pudding in dessert dishes.

NOTE: I like to use whole milk in this recipe, but I make it with 2% milk a lot too.

NOTE: Marshmallows totally optional.

NOTE: Don't microwave this pudding in a plastic bowl because the plastic gets hotter than the pudding for some reason; glass is the best.

COLD OVEN POUND CAKE

I've been making this cold oven pound cake for over 25 years and it has never failed me. It is a wonderful old recipe that you start baking in a COLD oven. An hour and five minutes later, you have perfection in taste, texture, sweetness, moisture and shape.

?1 pound powdered sugar (4 cups, see note)

1/2 pound of butter (room temperature)

4 large eggs

3 cups all purpose flour (see note)

1 cup warm water

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon lemon extract

1 teaspoon coconut extract

This recipe calls for 1 pound of powdered sugar, but that was an inconvenient measurement for me, so I got out my new handy-dandy kitchen scale and (fluffed, scooped, leveled) it was exactly 4 cups.
DO NOT PREHEAT OVEN. Cream the room temperature butter and the powdered sugar together with electric mixer until it is very fluffy (this will take 2-3 minutes). Beat in egg's one at a time, scraping the sides of the bowl between eggs (to make sure it gets mixed well).

In separate bowl, measure out 3 cups of flour and stir in the baking powder. NOTE: to measure each cup of flour, sift it into a cup and level off the top with a straight edge. If you just dip your measuring cup into the flour, you will be getting too much flour.

Add the flour mixture to the butter mixture, alternately, with the warm water. I usually do this in thirds. Stir in extracts. The final flavor of the cake has a very mild lemon flavor, you won't really taste the coconut extract, but it really adds something to the overall flavor of the cake.
Pour cake batter into a well greased and floured 10" bundt pan (I use a cooking spray with flour in it).  Shake the pan just a little to eliminate any small air pockets in the batter.

Put pan into COLD oven. Turn the oven to 350°F and set the timer for 1 hour and 5 minutes. Remove cake from oven and let it sit in the pan (on a rack) for 10 minutes, then turn it out.

Wrap the HOT cake tightly with plastic wrap (I do this to all of my cakes) and let it cool to room temperature before frosting.

This is the perfect cake for strawberry shortcake, petit fours, or just snacking!!

YUMMY BARS

This basic recipe has been around for several decades because it is not only delicious, but it is super quick and easy and very versatile. It is basically a graham cracker bottom with a sweetened condensed milk center laced with coconut, nuts and chocolate chips; easy as one-two-three!!

Prefer dark chocolate? No problem, prefer peanut butter chips, no problem, prefer cinnamon or chocolate graham crackers? No problem.  Change this recipe to your hearts desire!!

1½ cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 cup melted butter
14 ounce can sweetened condensed milk (not evaporated)
1 cup sweetened flaked coconut
1 cup chopped nuts (optional)
2 cups favorite flavor chocolate chips

Line a 9" x 13" baking dish with parchment paper, leaving the ends long enough to hold on to when you lift the finished bars out of pan. If you don't have parchment paper, you can spray the pan with vegetable spray but parchment works the best.

Melt the butter and toss with graham cracker crumbs and sugar. Press firmly into prepared baking dish.

Pour the sweetened condensed milk evenly over the bottom layer.
Sprinkle the coconut on top of the milk layer; next add the nuts if you are going to use them (I don't).

Finally, layer the chocolate chips (or your favorite flavor of chips). Use a fork and really press hard on the layers, mashing them all together.

Bake at 350° (in metal pan) or 325° in glass dish for 25 minutes or until lightly golden around edges.

Don't cut the bars until the chocolate is cooled AND set. You can speed set the chocolate by putting the baked bars in the fridge for a while, but bring it to room temperature again before cutting them.

Store covered, at room temperature.? These are super fast to make and are great for any time you need a quick "take along".

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APPLE CAKE

Many years ago, a older lady named Virginia Spreen gave me this wonderful recipe. It is one of those great old recipes that turns out perfect every time and even improves on day two and three. No electric mixer is used with this cake, just a sturdy spoon. It's down home flavor and texture reminds me of one of grandma's delicous cakes!!

4 cups peeled and diced Rome apples
1½ cups white sugar
1 cup chopped walnuts or pecans
.
Mix the above ingredients together and let stand at room temperature for an hour to extract some of the juice from the apples (juice goes into the recipe later)This is an important step, don't leave it out..

In large mixing bowl, combine (and set aside)

3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
.
Add the following to the chopped apple-sugar mixture and mix well
,
2 teaspoons vanilla extract
1 cup vegetable oil
2 beaten eggs
.
Combine the dry ingredients to the apple mixture (extracted juice from apples and all) and mix with a large spoon (do not use electric mixer).
.
Pour into a greased and floured bundt cake pan or an angel food pan. Bake at 350F for 1 hour and 10-15 minutes. Make sure you use the toothpick test to see if it is done after one hour and 10 minutes. Cool for 5 minutes then turn the cake out of the pan. Wrap hot cake in plastic wrap to cool.

People ask me why I wrap my cakes in plastic wrap while they are still very hot. The simple answer is that it not only keeps the cake extremely moist, but it enhances the flavor. I'm not sure "why" it works so well, but I use this method on EVERY cake I bake.
NOTE: Grease and flour cake pan liberally. I use the vegetable spray that has flour already in it, and that works fine.
.
NOTE: Store this cake covered, because the apples in the cake will continue to make this cake more moist (it is actually better on day two and three).

NOTE: Any apple will work with this recipe, but I find that Rome apples taste the best (Granny Smiths work too, but are a little tart). Dice the apples in a little less than ½" squares (the size of dice is not critical). Do not use food processor...it cuts them too small.

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HASHBROWN CRUST QUICHE

The beauty of this recipe, besides its "yummy-ness",is that it is ultimately consumer friendly. You can add (or subtract) your favorite veggies or meat to your liking...don't like mushrooms? Don't add them. REALLY like broccoli? Double the amount used. It all works and turns out great. The hashbrown crust is a nice, easy, and tasty change from the traditional quiche crust.

 3 cups UNcooked shredded hashbrown potatoes
1/3 cup melted butter (I use a little less)
salt and pepper to taste
1 cup diced cooked breakfast meat
1/4 cup thinly sliced green onions (optional)
1 cup shredded cheddar cheese (pepper jack is good too)
4 eggs
½ cup milk
1 cup broccoli pieces
½ cup diced red bell pepper
.
Mix the melted butter with the uncooked shredded hashbrowns and press into a 9" pie plate (I use an 8"x8" pan) sprinkle with salt and pepper. I like to use "Simply Shred" potatoes that you find next to the eggs in the market (not frozen). If you use frozen hashbrowns, thaw completely and dry them between paper towels before using.

Bake in a pre-heated 425F oven for 20 minutes or until the potatoes start to brown. Remove from oven.
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Top with the meat and veggies. I like to use thin cut Black Forest ham, but cooked breakfast sausage works well and of course you can't go wrong with crisp crumbled bacon!! I also saute the veggies just a little before putting them on top of the hashbrown crust; top with shredded cheddar (or cheese of your choice).
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Whisk the eggs, milk and ½ teaspoon salt and ¼ teaspoon black pepper together and pour over everything. Don't be tempted to add extra eggs.
.
Reduce heat to 350 and bake for 20 to 25 minutes or until golden on top.

GIFTS FROM THE KITCHEN

Over the Christmas season, I will be posting a variety of easy recipes that I'm calling GIFTS FROM THE KITCHEN. The beauty of this idea is that you can make these gifts far in advance of your hectic holiday baking schedule and they will be "waiting in your pantry" for that neighbor, school teacher, office friend or unexpected last minute guest on Christmas Eve!! (check out link at end of this post for some wonderful (and free) "From the Kitchen of..." gift tags you can download).

My first GIFT FROM THE KITCHEN post is for Blueberry Jam... a quick and easy recipe that uses frozen blueberries (I don't even thaw them first). This jam has a wonderfully fresh taste!!

BLUEBERRY JAM? (makes 8 cups of jam)

5 cups finely chopped frozen blueberries (see notes below)
2 tablespoons lemon juice
7 cups granulated sugar
1/2 teaspoon butter
(2) 3 ounce pouches of liquid Certo pectin

Prepare your jam jars. Personally, I put them through the hottest setting on my dishwasher, and then let them sit/steam in there while I make the jam. For the lids, I wash and rinse them, then let them sit in a pan of almost boiling water, while I make the jam.

We like a jam that doesn't have a lot of serious "chunk-age" (as picky-picky husband calls it) so I put the frozen blueberries in the food processor (a few cups at a time) and process them until they are about the size of rice, so the final jam has the consistency of a fruit spread. If you like "chunk-age" in your jam, just don't chop the berries so small.

The recipe calls for five cups of chopped berries. I use a regular measuring cup and pack as many chopped berries as I can in it (do that for each of the 5 cups). Place the chopped berries, lemon juice, sugar and butter in a large heavy kettle.

Heat on medium, stirring constantly, until the sugar is dissolved.  Increase the heat to medium high and bring it all to a FULL ROLLING BOIL (one that will not stop boiling when you stir it).

Remove from heat (but don't shut off the burner) and add BOTH pouches of liquid Certo pectin (make sure you squeeze it all out of the pouch). Put the pan back on the heat and bring the jam back to a FULL ROLLING BOIL FOR ONE MINUTE.

Turn the heat off and skim any "foam" that is on top of the jam  (if there is any) and fill HOT jars, leaving 1/4" of head space.  Wipe rims of glass jars with clean, wet towel. Put on the two piece lids and tighten. 

Process in hot water bath: Pints for 15 minutes or half pints for 10 minutes.

NOTE: If you decide to thaw the berries (I never do)make sure you do not rinse them or drain them (you will want to include any berry juice that results from thawing.

NOTE: I can't tell you exactly how many pounds of frozen blueberries makes 5 cups of chopped berries. I'm guessing that I used about 1½ or 2 pounds?

NOTE: This recipe uses LIQUID pectin, I have never made this with powdered pectin. Certo is made by Sure Jell and there are two 3 ounce pouches of liquid pectin in each box.

NOTE: I found a trick in an OLD cookbook that has worked wonders to eliminate "floating jam pieces"...those bits of fruit that work their way to the top of each jar, but THIS STEP IS NOT NECESSARY!!! IT IS SIMPLY COSMETIC!!!

Right after you take the jam off of the heat for the last time, let it remain in the hot pan for FIVE MINUTES; gently stir (with a sterile spoon) every 60 seconds. It really does eliminate problems with floating fruit).

NOTE: I found some fantastic gift tags for "Home made gifts from the Kitchen" that you can download (free) at: www.unsophisticook.com   CLICK HERE       You can print them on cardstock or photo paper and they look excellent!!