Mom's Reading

Home Our members Yearly Book Lists Our Complete Book List Recommendations Guestbook

Our BEST Recipes
Our Julia Child Recipes
24-Hour Greek Salad
7-Layer Bars
8-Layer Salad
Albondigas
Amaretto Divine
Amish Breakfast Casserole
Amish Friendship Bread
Amish Pasta and Chicken Salad
Asparagus Cashew Rice Pilaf
Baked Vidalia Onion Dip

Baked Peppers and Tomatoes
Barbecue Baby Back Ribs
Basil Parmesan Dip with Pita Chips
Braised Short Ribs Provencal
Bread Machine Pumpernickel Bread
Broccoli Casserole
Broccoli Salad
Butternut and Acorn Squash Lasagna
Canadian Cheese Soup
Candy Corn Bark
Caramel Dipped Apples
Caribbean  One-Pot Stew
Caribbean Romance
Cheesy Mexican Soup
Chicken Stew with Coconut Milk
Chicken with Lemon and Garlic
Chicken w/Tomatoes and Honey
Chocolate Pudding Cake
Chocolate Rum Cheesecake
Chorizo in Red Wine
Easy Chicken and Tomato Recipe
Fettuccini Alfredo
Fresh Tomato Salsa
Ginger Scallion Noodles
Greek Panzanella
Grilled Asparagus and Prosciutto Salad
Grilled Jumbo Mustard Shrimp
Grown-Up Mac 'N Cheese
Holiday Mexican Spread
Hot Curried Fruit Compote
Hot Pizza Dip
Lemonade
Linguine with Shrimp Scampi
Killer Margaritas
Monkey Bread
Nana's Baked Beans
New York Cheesecake
Nicky's Vanilla Cake
Orange Sorbet
Pat's Plum Tart
Pink Peeps
Polynesian Ribs
Puppy Chow
Risotto Primavera
Roast Chicken with Potatoes,
Onions, and Garlic

Roasted Brussel Sprouts
Sangria
Shrimp & Veggie Tempura
Space Odyssey Cocktail
Spiced Pumpkin, Lentil &
Goat Cheese Salad

Spinach Soup
Tater-Tot Casserole

Tortilla Pie
Traditional Gumbo with Rice
Watermelon Gazpacho
Witch's Brew


 

Traditional Gumbo with Rice

Submitted by Trish
Made for The Mermaid Chair


6 C water
1 Pound of chicken (pre-cooked), smoked sausage, or seafood (I used sausage)
1 Box of Zatarain's Gumbo mix

In a 3-quart saucepan, combine water, meat or seafood (if seafood is used, bring to boil before adding seafood) and Zatarain's Gumbo mix.  Stir and bring to a boil.  Stir, reduce heat, cover and simmer over low heat for 25 minutes. 

 


 

  Back to top

Orange Sorbet

Submitted by Kellie
Made for
The Music of Light

1/2 C sweetened condensed milk
1 1/26 C fresh orange juice
4 oranges
4 tsp lemon juice

Cut the top of the orange.  Use a spoon to take off the meat of the orange.  Careful not to make a hole.
Mix sweet condensed milk with juices.
Pour the juice in the orange, and put in the freezer for at least 4-5 hours.

                                                                                                                                                                       

Fettuccine Alfredo

Submitted by Laura
Made for Beyond the Sky and the Earth: A Journey into Bhutan


2 Tbsp extra-virgin olive oil
2 shallots, minced
1 Tsp minced garlic
1 C heavy cream
Salt and freshly ground pepper
1/4 Pound prosciutto, julienned
1 C frozen peas, thawed
1/2 C freshly grated Parmigiano, Reggiano, plus more for garnish
1 Pound fresh fettuccini

Heat olive oil in a large skillet over medium heat.  Add shallots and garlic and sauté for a couple of minutes until tender.  Add cream and cook for 1-2 minutes.  Season with salt and pepper, to taste.  Add prosciutto and peas and toss gently to combine.  Sprinkle cheese over top and stir to melt and combine.  Cook until heated through.

In a large pot of boiling water, add fettuccini and cook until al dente, just a couple of minutes for fresh pasta.  Drain, reserving 1/4 cup pasta water.  Add the reserved pasta water and drained fettuccini to skillet.  Toss to combine pasta with sauce and season with salt and pepper, to taste.  Serve, garnished with extra cheese.

  Back to top
  Back to top

Shrimp & Veggie Tempura

Submitted by Mary
Made for
The Music of Light

32 vanilla wafers, crushed
1 egg, beaten
3/4 C water
1/3 C apricot nectar (I substituted Apricot Preserves)
2 tsp cornstarch
1/4 C packed brown sugar
3  Tbsp red wine vinegar
1 Tbsp ketchup
2 C vegetable Oil
3/4 Pound medium shrimp-peeled and deveined AND/OR a variety of vegetables

In a small bowl, mix vanilla wafers, egg, and water until well blended.  Refrigerate 1-2 hours.
To make dipping sauce:  In a small sauce pan, blend nectar into cornstarch.  Stir in brown sugar, vinegar and ketchup.  Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil.  Set aside.
In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C).  Dip shrimp and vegetables in vanilla wafer batter and fry 4-6 shrimp at a time until golden brown.  Drain well.  Serve hot with dipping sauce.

 

 

 

 

 

 




                                                                                                                                                                    
                                                                                                                                                                     

                                                                                                                                                                   

 

 

 

                                                                                                                                                                     

 Back to top
 Back to top
 Back to top

 

 

 

 

 

                                                                                                                                                                     

 Back to top

 

 

 

 

 

 

 

 

 

                                                                                                                                                                                                             

 

 

 

 

 

 

 

 

 

 

 


                                                                                                                                                                     

 Back to top
 Back to top

 

 

 

 

 

 

 

                                                                                                                                                                   

24-Hour Greek Salad

Submitted by Kathy   
Made for The Time-Traveler's Wife


6 oz. ziti
1/2 C plain yogurt
1/2 Marie's creamy garlic dressing
1/2 C pitted black olives
1 C crumbled feta cheese
1 large tomato chopped
1 C alfalfa sprouts
onion and garlic croutons
1/2 Tsp oregano
1 small cucumber -thinly sliced and halved

Cook pasta, rinse and drain, put in large bowl.
In small bowl, combine yogurt, dressing and oregano.
Pour 1/2 mixture over pasta. 
Layer cucumbers, olives, cheese and tomato on top.
Spread on remaining dressing.  Top with sprouts.  Cover tightly.  Chill 24 hours.
To serve, mix and top with croutons.

 

 

Watermelon Gazpacho

Submitted by Kerrie   
Made for
Hitler's Niece

6 C cubed seeded watermelon
1 C coarsely chopped peeled English cucumber
1/2 C coarsely chopped yellow bell pepper
1/3 C chopped green onions
3 Tbsp chopped fresh mint
3 Tbsp fresh lime juice
1 Tbsp extra-virgin olive oil
3/4 Tsp salt
1/2 Tsp hot sauce
1 garlic clove
1 C cranberry-raspberry juice

Combine first ten ingredients.  Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped.  Spoon into a large bowl.  Repeat procedure with remaining watermelon mixture.  Stir in cranberry-raspberry juice.  Chill thoroughly.  Yield: 8 servings.

 

 

 

 

 

 

                                                                                                                                                                   

 Back to top
 Back to top
 Back to top

 

 

 

 

 

 

 

Baked Vidalia Onion Dip

Submitted by Cheri  

Easy Chicken and Tomato Recipe

Submitted by Mary
Made for
The Collected Stories of Katherine Anne Porter

Tomato Sauce
Chicken Pieces  (Thighs, drumsticks, or quartered breasts, with skin removed)
Coarsely Chopped Onion
Garlic Cloves, Chopped
Italian Seasoning
Basil
Salt and Pepper
Chopped Carrots

Put layers of sauce, chicken pieces, onion, garlic, and seasoning in crockpot until everything is in. (Leave carrots out, or any other vegetable that you want to add).
Cook on high for 3-4 hours, depending on amount of chicken.  (Increase time if chicken was frozen to start)
Add carrots one hour before serving.

*I usually use one can of sauce (12 oz?),  for six thighs or three breasts that feed my family of four.  I add two onions, two cloves of garlic, and generous amounts of seasonings.   For a really quick meal, use seasoned chopped tomatoes in a can.  Mix with chicken on the stovetop or in the crockpot.

Serve with pasta and veggie.  (At book club, we had Laura's homemade polenta!)

Asparagus Cashew Rice Pilaf

Submitted by Kellie
Made for A Little Love Story


1/4 cup butter
2 ounces uncooked spaghetti, broken
1/4 cup minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups vegetable broth
salt and pepper to taste
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup cashew halves

Melt butter in a medium saucepan over medium-low heat.  Increase heat to medium and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender.  Stir in jasmine rice, and cook about 5 minutes.  Pour in vegetable broth.  Season mixture with salt and pepper.  Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

Place asparagus in a separate medium saucepan with enough water to cover.  Bring to a boil, and cook until tender but firm.

Mix asparagus and cashew halves into the rice mixture and serve warm.

Hot Curried Fruit Compote

Submitted by Sarah
Made for
'21' Every Day was New Year's Eve

1 can (16 oz) each peach halves, pear halves,  and apricot halves, sliced into 2 or 3 pieces (you could
just get sliced ones and save yourself the cutting time, which is what I do)
1 can pineapple chunks
1 Jar of maraschino cherries
pecan or walnut halves, optional
1 tsp curry powder
1/3 c margarine or butter
2/3 c brown sugar

Drain fruit well and arrange in shallow 2-qt baking dish.
Scatter cherries & nuts on top.

In saucepan, melt butter or margarine.  Blend in sugar & curry powder and pour over fruit.
Bake at 325 for 35 - 40 min.  Serve and enjoy!
Notes:
I like the peaches and pineapple and not so much the apricots, so I go heavy on the former and light on the latter. You can add and subtract according to your preference.  I doubled the recipe for book club.  Also, you can stick this in the fridge and reheat the next day with good results.
 

Space Odyssey Cocktail

Submitted by Kellie
Made for
The Sparrow

1 shot Bacardi Rum
1 shot Malibu Coconut Rum
1 shot Pineapple juice
Orange juice
Grenadine Syrup
Maraschino Cherries

In cocktail glass, combine rum and pineapple juice.  Top off with orange juice.  Pour in a little Grenadine syrup, to fill the bottom of the glass. Drop in a cherry and enjoy!

Monkey Bread

Submitted by Susan
Made for
The Sparrow

4 Cans Pillsbury buttermilk biscuits
1 stick of butter
1 Cup brown sugar
Cinnamon and Sugar

Cut each biscuit into four pieces.  Roll in cinnamon and sugar. Melt enough butter in bundt pan to cover.
Place all biscuits into bundt pan.
On low heat, melt stick of butter and brown sugar until completely dissolved.
Pour brown sugar mixture over biscuits in bundt pan.
Bake at 350 for 35 minutes, until dark gooey brown.

Broccoli Casserole

Submitted by Kellie
Made for
The Sparrow

2 Boxes chopped broccoli, cooked and drained
4 Tbs Chopped onion
1 Can cream of mushroom
2/3 Cups mayonnaise
2 eggs beaten
Salt and Pepper to taste
3/4 Cup Cheez-its, crushed
1/2 Stick butter, melted

Mix together onion, mushroom soup, mayonnaise, eggs, salt and pepper and place in a casserole.
Place drained broccoli over the mixture.
Sprinkle cheez-its over the top of the broccoli and pour the melted butter over the crumbs.  Bake 30 minutes at 350 degrees.

Candy Corn Bark

Submitted by Kellie
Made for
The Poe Shadow

1 1/2 Pounds of white chocolate, cut into squares
1 1/2 Cups of small broken pretzels
2 Cups of Candy Corn
1/3 Cup raisins (optional)
1 Cup of pecans (optional)
Orange and brown sprinkles (optional)

Slowly melt chocolate over low stove heat or microwave.  (White chocolate burns easily so be careful.) 
Pour melted chocolate onto baking sheets and sprinkle assorted toppings on it.  Cool in refrigerator or freezer until firm.  When solid, break into pieces and store in an airtight container.

Witch's Brew

Submitted by Mary
Made for
The Poe Shadow

1 1/4 C Midori
2 C Vodka
5 C Ginger ale
1/2 C Water (optional)

Mix all ingredients and serve over ice or add water before serving.

Albondigas
Tiny spiced meatballs with tomatoes

Submitted by Laura
Made for
The Shadow of the Wind

1/2 Lb. ground pork
1/2 Lb. ground beef
1/2 Lb. ground veal
1 Cup dry bread crumbs
6 garlic cloves, minced
2 Tbs. chopped fresh parsley
1 1/2 Tsp. ground coriander seeds
1/2 Tsp. nutmeg
1/2 Tsp. cumin
Pinch of cayenne, salt and freshly ground pepper
3 Tbs. olive oil
1 medium onion, minced
1 Cup dry white wine
3 Cups (2 28-oz. cans) Italian plum tomatoes, crushed

Preheat the oven to 350 degrees F.
In a bowl, combine the pork, beef, veal, bread crumbs, 4 garlic cloves, parsley, ground coriander, nutmeg, cumin, cayenne, 3/4 tsp. salt and 1/4 tsp. pepper.  Form into 32 1-inch meatballs and place on a baking sheet.  Bake for 10-12 minutes.  Remove from the oven and reserve.

Heat the olive oil in a skillet.  Add the onions and the remaining 2 garlic cloves and sauté for 7  minutes, until soft. Add the wine and the tomatoes and simmer slowly, 15 minutes.  Add the meatballs, 1/2 tsp. salt and pepper, and continue to simmer slowly 10 minutes. 
Serve immediately or at room temperature.
Serves 6.
This recipe can be made completely up to 2 days ahead of time.  Reheat before serving.

Note:  These highly spiced meatballs are also made in North Africa, the Middle East, Turkey and Greece and are most frequently known as kefta.  In Spain, they are called albondigas and this is Biatriz's recipe, who lives outside Seville.

Chorizo in Red Wine

Submitted by Kerrie
Made for
The Shadow of the Wind

8 Oz cured chorizo sausage
6 Tbsp red wine
2 Tbsp brandy
Chopped fresh parsley, to garnish

Prick the chorizo sausages in several places with a fork and place in saucepan with wine.  Bring to a boil, lower the heat, then cover and simmer gently for 15 minutes.  Remove from heat and leave to cool in the covered pan for 2 hours.

Remove the sausage from and pan and reserve the wine.
Cut the chorizo sausage into 1/2 inch slices.
Heat the chorizo in a heavy-based frying pan, then pour over the brandy and light very carefully with a match.  When the flames have died down, add the reserved wine and cook for 2-3 minutes until piping hot.  Serve garnished with fresh parsley.

Baked Peppers and Tomatoes

Submitted by Kerrie
Made for
The Shadow of the Wind

2 red peppers
2 yellow peppers
1 red onion
2 garlic cloves
6 plum tomatoes
1/4 Cup black olives (optional)
1 Tsp light brown sugar
3 Tbsp sherry
3-4 rosemary sprigs
2 Tbsp olive oil
Salt and pepper

Seed the peppers and then cut each into 12 strips.

Preheat the oven to 400 degrees.  Place the pepper, onion, garlic, tomatoes and olives in a large roasting tin.  Sprinkle over the sugar, then pour over the sherry.  Season well, cover with foil and bake for 45 minutes.

Remove the foil from the tin and stir the mixture well.  Add the rosemary sprigs.

Drizzle over the olive oil.  Return the tin to the oven for a further 30 minutes until the vegetables are tender. Serve hot.

Chicken with Lemon and Garlic

Submitted by Mary
Made for
The Shadow of the Wind

8 oz skinless chicken breast fillets
2 Tbsp olive oil
1 shallot, finely chopped
4 garlic cloves
1 Tsp paprika
Juice of 1 lemon
2 Tbsp chopped fresh parsley
Salt and pepper
Parsley and lemon wedges to garnish

Pound chicken breasts until they are 1/4 inch in thickness.  Cut into strips about 1/2 inch wide.
Heat oil in frying pan and stir-fry chicken, shallots, garlic and paprika over high heat for about 3 minutes until lightly browned and cooked through.

Add lemon juice and parsley with salt and pepper to taste
Serve hot with lemon wedges and parsley.

Sangria

Submitted by Kellie
Made for
The Shadow of the Wind

1 bottle of red wine (Cabernet Sauvignon, Merlot, Roja, Zinfandel, Shiraz)
1 lemon, cut into wedges
1 orange, cut into wedges
2 Tbsp sugar
1 Shot brandy
2 C ginger ale or club soda

Pour wine into the pitcher and squeeze the juice wedges from the lemon and orange into the wine.  Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy.  Chill overnight.  Add ginger ale or club soda just before serving.

If you'd like to serve right away, use chilled red wine and serve over lots of ice.

Broccoli Salad

Submitted by Mary
Made for The Time-Traveler's Wife and Why I'm Still Married


10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 C red onion, chopped
1/2 C raisins
3 Tbsp white wine vinegar
2 Tbsp white sugar
1 C mayonnaise
1 C sunflower seeds

Place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain, crumble and set aside.

In a medium bowl, combine the broccoli, onion and raisins.  In a small bowl, whisk together the vinegar, sugar and mayonnaise.  Pour over broccoli mixture, and toss until well mixed.  Refrigerate for at least 2 hours.

Before serving, toss salad with crumbled bacon and sunflower seeds.

Made for The Fireman's Fair

1 C chopped vidalia onion
1 C grated Parmesan cheese or shredded Swiss cheese (about 4 oz.)
1/2 C Hellmann's Real Mayonnaise
1 clove garlic, finely chopped (optional)
Hot pepper sauce to taste (optional)

Preheat oven to 375.
In 1-Quart casserole, combine all ingredients.  Bake 25 minutes or until golden brown.  Serve with your favorite dippers.

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                                                                                                                               

 Back to top
 Back to top


                                                                                                                                                                   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Back to top
 Back to top

 

 

 

 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Back to top

 

 

 

 Back to top
 Back to top

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Back to top
 Back to top
 Back to top
 Back to top

 

 

 

 

 

 

 

 

 

 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Back to top
 Back to top
 Back to top
 Back to top

Fresh Tomato Salsa

Submitted by Dorie
Made for Butcher of Dreams

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 tsp salt
2 tsp lime juice
 
In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt and lime juice.  Chill for one hour in the refrigerator before serving.

Chocolate Pudding Cake

Submitted by Crissy
Made for In Cold Blood

1 pkg. (18 ¼ oz) chocolate cake mix
1 pkg. (2.9 oz) instant chocolate pudding mix
2 cups (16 oz) sour cream
4 eggs
1 cup water
¾ cup vegetable oil
1 cup (6 oz) semisweet chocolate chips
Whipped Cream or ice cream, optional

In a mixing bowl, combine the first six ingredients.  Beat on medium speed for 2 minutes.  Stir in chocolate chips.  Pour into a 5-qt. slow cooker that has been coated with non-stick cooking spray.

Amish Breakfast Casserole

Submitted by Susan
Made for Amish Grace

1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Preheat oven to 350. 

In a large skillet, cook bacon and onion until bacon is crisp; drain.  In a bowl, combine the remaining ingredients; stir in bacon mixture.  Transfer to a greased 13x9 baking dish.

Bake uncovered for 35-40 minutes or until set and bubbly.  Let stand for 10 minutes before cutting. 

Amish Pasta and Chicken Salad

Submitted by Mary
Made for Amish Grace

Holiday Mexican Spread

Submitted by Kerrie
Made for The Art of Racing in the Rain

Nana's Baked Beans

Submitted by Diane
Made for The Art of Racing in the Rain

1 lb navy beans - washed and picked over throwing away any brown ones
1 large onion, chopped
3 T sugar
3 T molasses
1 tsp salt
1/2 lb bacon - chopped

Add all the ingredients to a Boston Baked Bean Pot. Cover with water and bake at 350 for approximately 3 hours. After the first hour of cooking, check the pot about every 15 minutes and add water as it dissolves. Keep adding the water to the desired thickness. After 3 hours, taste the beans and add more molasses or sugar to taste and remove from oven when beans are soft.

Puppy Chow

Submitted by Kerrie
Made for The Art of Racing in the Rain

1 (12-oz.) bag chocolate chips
1/3 cup peanut butter
6 cups Crispix cereal
1 cup confectioner's sugar

Place chocolate in a large bowl and microwave at medium 1 minute.  Stir until chips are melted.  Add peanut butter, stir.  Pour cereal into a large bowl.  Pour chocolate/peanut butter mixture over cereal.  Spoon sugar into a large zip-top plastic bag.  Add cereal mixture and shake.  Serves 10 people.



1 (8-oz.) package cream cheese, softened
1 (8-oz.) (2 cups) shredded, mild cheddar cheese
1 (4.5-oz) can chopped green chiles, drained
1/3 cup green onions, sliced
2/3 cup red bell pepper, chopped
1/2 cup sour cream
chopped fresh parsley

In a large bowl, combine cream cheese and cheddar cheese; blend well.  Stir in chiles, onions, and 1/3 cup of the bell pepper.  Place mixture on sheet of plastic wrap.  Shape into a 12-inch log.   (At this point, you can mold the log into any shape you want.  I've used a candy cane for Christmas and a heart for Valentine's Day.  For this book club meeting, I molded it into the shape of a dog bone!)  With plastic wrap, transfer to serving plate; reshape if necessary.

Cover; refrigerate at least 1 hour before serving.  Just before serving, spread sour cream over the entire shape.  (Use remaining bell pepper to decorate, i.e., stripes on the candy cane)  Sprinkle with parsley.  Serve with assorted crackers.  Store in refrigerator.

Amaretto Divine

Submitted by Kellie
Made for The Art of Racing in the Rain

1 package yellow cake mix
1 cup non-dairy amaretto flavored creamer  (I couldn't find this, so I used non-dairy Italian sweet creme flavored creamer)
1 cup amaretto liqueur
3 eggs
1/3 cup vegetable oil

1 package instant vanilla pudding mix
1 cup non-dairy amaretto flavored creamer  (or Italian sweet creme)
1/4 cup amaretto liqueur
2 cups heavy cream, whipped
4 bars chocolate covered toffee bars, chopped
1 bar chocolate candy bar, melted
1/2 cup sliced almonds

Preheat oven to 325 degrees.  Grease and flour three 8-inch pans.  (I used 2 9-inch pans and instead of greasing them, I used wax paper.)

Mix together the cake mix, 1 cup creamer, 1 cup liqueur, eggs, and oil until blended.  Distribute cake batter evenly between the cake pans.  Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake.  Allow to cool completely before filling.

To make the amaretto whipped cream filling:  Combine pudding mix, 1/4 cup liqueur and 1 cup amaretto flavored creamer.  (I used maybe 1/2 cup.)    Set aside for 5 minutes until thickened.  Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars.  Use to fill and frost the cake.  Drizzle cake with melted chocolate and sprinkle with sliced almonds.  Refrigerate until ready to serve.

This colorful salad must be prepared in advance.  You can use leftover chicken or just cook some extra chicken the night before.

1 pound pasta (rotelle or similar)
3 cups cooked chicken, cut up
2 carrots, shredded
2 cups red cabbage, finely shredded
10 oz. frozen peas, thawed
1 red onion, diced
1 green pepper, cut into match sticks
1/2 cup Italian dressing
1 cup Ranch dressing

Cook pasta according to package directions.  Drain and toss with Italian dressing.  Set aside to cool slightly.  Add the chicken and vegetables and toss.  Stir in the Ranch dressing, adding the amount you prefer. 

This colorful salad must be prepared in advance.  You can use leftover chicken or just cook some extra chicken the night before.

Amish Friendship Bread

Submitted by Kerrie
Made for Amish Grace

This is the Amish Friendship Bread that gets passed around from friend to friend.  When you pass this starter on to a friend, make sure they understand that they will need to follow the instructions beginning at day one then will use the Amish Friendship Bread recipe on Day 10.

Starter:
1 pkg. active dry yeast
1/4 cup warm water (110^ F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110 F)

In a small bowl, dissolve the yeast in warm water for 10 minutes stir well.

In a 2-quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar.  Mix thoroughly or the flour will get lumpy when you add the milk.  Slowly stir in warm milk and dissolved yeast mixtures.  Loosely cover the mixture with a lid or plastic wrap.  The mixture will get bubbly.  Consider this day 1 of the cycle, or the day you receive the starter. 

For the  next 10 days, handle starter according to the following instructions:

Day 1 - Receive the starter
Day 2 - stir
Day 3 - stir
Day 4 - stir
Day 5 - add 1 cup each, flour, sugar and milk
Day 6 - stir
Day 7 - stir
Day 8 - stir
Day 9 - stir
Day 10 - Add 1 cup flour, 1 cup sugar and 1 cup milk.  Divide into 4 containers, with one cup each for three of your friends and one cup for your own loaves.  Give friends the instructions for Day 1-Day 10 and the following recipe for baking the bread.

After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

2/3 cup oil
3 eggs
1/2 tsp. salt
1 - 1 1/2 tsp. cinnamon
1 cup sugar
2 cups flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda

Using a fork, beat by hand until well blended.  (Option:  At this point, you can add 1 cup raising and/or 1 cup nuts).
Grease two loaf pans with butter, sprinkle with sugar instead of flour.  Bake at 325 for 1 hour.  Cool 10 minutes, remove from pans.  Makes two loaves.

*Kerrie made this bread for us and she gave each of us a "starter" to take home!

Butternut and Acorn Squash Lasagna

Submitted by Laura
Made for Possession

3 lbs squash (I used 2 butternut and 2 acorn)         
3 T vegetable or olive oil
4 amaretti cookies, crumbled (I used Stella d’oro almond cookies)
3 ½  cups milk
1 T minced garlic
Pinch nutmeg
½ stick butter
¾ cup fresh sage leaves (or basil if you prefer a sweeter lasagna)
4 T flour
12 sheets no-boil lasagna pasta
Shredded mozzarella (about 2 cups) (to taste – I sprinkled a small handful between two layers and the top of the lasagna and added to the ricotta mixture)
1/3 cup grated parmesan cheese (or to taste)
2 cups ricotta or cottage cheese mixed with a handful of mozzarella cheese and grated parmesan cheese ( I had a little cottage cheese on hand so I made this mixture.)

Prepare squash:  cut them in half (remove seeds), sprinkle with oil and s & p , place in 400 degree oven for 1 hour, let them cool and scoop out the squash into a bowl, discarding skin. Taste and season with more salt and pepper as needed)

Preheat oven to 375 degrees  and position the rack in the center of the oven.

In a large heavy saucepan, cook garlic in butter over medium  heat, stirring until softened. Stir in flour and roux, stirring, 3 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half the sauce to a blender (*See Note about blending hot liquids).  Add the sage and blend until smooth. Return the sage sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread ¾ cup of sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread the 2 cups of ricotta, mozz, parm mixture over the noodles. Spread 1/3 cup  of the squash puree over the cheese mixture. Drizzle ½ cup of sauce over squash.  Add 3 more lasagna noodles, 1/3 cup squash puree, sprinkle with mozzarella cheese, and sauce. Repeat layering until lasagna finished, ending with sauce.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle with any remaining mozzarella and parmesan cheese  over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

 *(When blending hot liquids: remove liquid from the heat and allow to cool for at least 5 minutes – fill no more than halfway. Release one corner of lid to vent steam. Place paper towels over top of machine and pulse a few times before processing on high speed).

 

Canadian Cheese Soup

Submitted by Kellie
Made for The Day the World Came to Town

1/2 c finely chopped carrots
1/4 c finely chopped celery
1/4 c finely chopped onion
2 T butter
1/4 c flour
2 c milk
1 1/2 c chicken broth
dash of paprika
1/2 c sharp American cheese, cubed or shredded

Combine carrots, celery, onion and butter in saucepan.  Cover;  cook over low heat until vegetables are tender. Stir in flour.  Add milk, broth and paprika.  Cook and stir until thick and bubbly.  Stir in cheese.  DO NOT BOIL.  Makes 4-5 main dish servings or 8 appetizer servings.

Ginger Scallion Noodles

Submitted by Cheri
Made for The Day the World Came to Town

1lb. thing spaghetti or rice noodles, cooked and drained
1 lg onion, minced
2 T sesame oil, divided
1 clove garlic
2 T minced fresh ginger
1 bunch scallions
1/3 c soy sauce
3 T hoisin sauce
2 T water

Brown onion over medium heat in 1 T sesame oil.  Add garlic and ginger. Stir till brown.  Add scallions and stir over medium heat 2 minutes.  Add cooked pasta.
In small mixing bowl, combine soy sauce, hoisin sauce, 1 T sesame oil and water.  Mix thoroughly then pour over pasta mixture.  Blend well.  Serve warm or at room temperature.

Chocolate Rum Cheesecake

Submitted by Kerrie
Made for Honeymoon with My Brother

1 1/4 C Graham cracker crumbs
2 T sugar
1 oz sweet butter, melted
6 oz semi-sweet chocolate
1/4 C rum
1 lb. cream cheese
3/4 C sugar
1/2 C sour cream
1 T vanilla extract
5 eggs

Preheat oven to 325.  Generously butter the inside of a springform pan.  Cover the outside (bottom and sides) with a sheet of heavy duty aluminum foil - shiny side out.  (This reflects heat away from the cheesecake and prevents it from cooking too rapidly and overcooking.)  Mix the graham cracker crumbs with the 2 tablespoons of sugar.  Add the melted butter.  Press evenly on the bottom and sides of the pan.  Refrigerate until ready to use.

Cut the chocolate into small pieces.  Combine with the rum in the top of a double boiler over - NOT IN - barely simmering water. Stir gently until the chocolate is  melted and smooth. Set aside.

Use an electric mixer to beat the cream cheese until light and fluffy.  Gradually beat in the 3/4 cup of sugar, sour cream and vanilla.  Add the eggs one at a time.  Mix well.  Place the bowl over a pan of (very) hot water (but do NOT let the water touch the bottom of the bowl).  Use a hand-held electric mixer to mix until smooth.  Pour about 1 1/4 cups of this mixture (per cheesecake) into a separate bowl and set aside.  Whisk the remaining batter with the chocolate.  Stir (the same way as before) over (very) hot water until smooth.

Take the springform pan from the refrigerator.  Pour in the chocolate batter.  Gently pour the plain batter over.  Make swirls of chocolate batter down the middle by using a fork.  Place on the middle rack of the oven.  Bake for 50 minutes.  Cool to room temperature.  Remove the foil and the rim of the pan.  Refrigerate overnight. 

Hot Pizza Dip

Submitted by Crissy
Made for Honeymoon with My Brother

8 oz cream cheese, softened
1 tsp Italian seasoning
1/4 tsp garlic powder
2 C shredded mozzarella cheese
1/2 C pizza sauce
1/2 C finely chopped green pepper
1/2 C finely chopped red pepper
Tortilla chips

In a bowl, combine cream cheese, Italian seasoning, and garlic powder; spread on the bottom of a greased 9-inch pie plate.  Combine cheeses; sprinkle half over the cream cheese layer.  Top with the pizza sauce and peppers.  Sprinkle with the remaining cheeses.  Bake at 350 for 20 minutes.  Serve warm with tortilla chips.

Caribbean Romance

Submitted by Mary
Made for Honeymoon with My Brother

1 oz amaretto
1 1/2 oz white rum
1 1/2 oz orange juice
1 1/2 oz pineapple juice
1 splash grenadine

Pour the amaretto, rum, orange juice and pineapple juice into a cocktail shaker half-filled with ice cubes.  Shake well.  Strain into a highball glass filled with ice cubes and float grenadine on top.  Garnish with slices of orange, lemon or lime, and serve.

Polynesian Ribs

Submitted by Kellie
Made for Honeymoon with My Brother

1 1/2 pounds pork spareribs
1/2 cup packed brown sugar
4 1/2 tsp cornstarch
1/2 tsp celery salt
1/2 tsp ground ginger
1/2 cup crushed pineapple, with juice
1/4 cup water
1/4 cup chopped onion
2 T cider vinegar
2 T soy sauce
1 T Worcestershire sauce
1 1/2 tsp grated orange peel
1/8 tsp hot pepper sauce

Cut ribs into serving size pieces.  Place ribs bone side down in shallow roasting pan.  Bake, uncovered at 350 degrees for one hour; drain.

In a saucepan, combine the brown sugar, cornstarch, celery salt and ginger.  Combine the pineapple, water, onion, vinegar, soy sauce, Worcestershire sauce, orange peel and hot pepper sauce.  Gradually stir into brown sugar mixture.  Bring to a boil; cook for 2 minutes or until thickened.  Brush ribs with sauce.  Bake 25-35 minutes longer or until meat is tender, basting with sauce several times.  Serve with wet-naps!

Tortilla Pie

Submitted by Laura
Made for Butcher of Dreams

4  10- inch flour tortillas
1 T olive oil, plus more for pan
1  medium onion, chopped
1 1/2 tsp ground cumin
1/4 tsp red-pepper flakes
salt and pepper to taste
2 T tomato paste
1 pound ground beef
3 garlic cloves, minced
1  10 oz. package frozen corn
3 packed cups loose baby spinach (~ 5oz) torn to pieces (or total 3 cups spinach and fresh cilantro)
2 cups (8 oz) shredded Monterey Jack Cheese
Fresh cilantro sprigs for garnish, optional
sour cream (optional)

Preheat oven to 400 degrees.
Using a paring knife, trim tortillas to fit a 9-inch springform pan (use removable bottom of the pan as a guide). Lightly oil bottom and sides. Set aside.
 In a large skillet, heat oil over medium heat. Add onion, cumin and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3-5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook breaking up meat with a spoon until no longer pink, 4-6 minutes. Add corn and spinach (or spinach/cilantro mixture); stir until spinach has
wilted, about 2 minutes.

Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.

Bake pie until top is lightly browned, 15 - 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Cheesy Mexican Soup

Submitted by Beth
Made for Butcher of Dreams

2 cups chopped zucchini
3/4 cup chopped red or green pepper (1 medium)
1/2 cup chopped onion (1 medium)
1 15 oz can black beans, rinsed and drained
1 10 oz package frozen whole kernel corn, thawed
1 14.5 oz can diced tomatoes with green chilies
1 16 oz jar cheddar cheese pasta sauce
1 cup reduced sodium chicken or vegetable broth (I used vegetable)
 
In crock pot place zucchini, pepper, onion, beans and corn.  Pour undrained tomatoes over vegetables and beans.  Combine cheese sauce and broth; pour over all.

Cover and cook on low heat for 6-8 hours or on high heat setting, 3-4 hours.
Add tortilla strips when serving (optional)

Prep time is 15 minutes.  Makes 5-6 servings.

Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out with moist crumbs.  Serve in bowls with whipped cream or ice cream if desired.  Yield: 10-12 servings. 

Caribbean One-Pot Stew

Submitted by Laura
Made for Wide Sargasso Sea


1 pound sweet potatoes
2 T olive oil
2 T minced ginger
3 garlic cloves
1/4 jalapeno, minced
2 stalks celery, diced
1 green bell pepper, diced
1 small onion, diced
1 pound pork loin, trimmed and cut into 1/2" pieces
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
3 (16 ounce) cans BUSH'S BEST dark red kidney beans rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can chicken broth

Prick sweet potatoes with fork and microwave on high for 6-8 minutes until tender. Set aside.  When cool, peel and cut into 1/2-inch cubes.  Heat olive oil in large stockpot.  Add ginger, garlic and jalapeno and saute until soft, about 2 minutes.  Add celery, green pepper and onion, and cook until translucent, about 5 minutes.

Season pork with cumin, salt and pepper.  Push vegetables to one side of stockpot and add pork, browning on all sides.  Add kidney beans, tomatoes, broth and sweet potatoes and bring to a boil.  Reduce  heat and simmer for 25-30 minutes, or until pork is tender.  Taste and adjust seasonings.  Garnish with a spoonful of relish made from 1 cup chopped pineapple, 2 sliced scallions and 2 tablespoons of chopped cilantro.  Serve with hot sauce, if desired.

7 Layer Bars

Submitted by Colleen
Made for A Father's Affair


1 stick of butter
1 cup of graham cracker crumbs
1 cup of shredded coconut
1 cup chocolate chips
1 cup butterscotch chips
1 can sweetened condensed milk
1 cup chopped pecans

Preheat oven to 350. Melt the stick of butter in a 13x9 glass pan right in the oven. Then sprinkle the graham cracker crumbs evenly over butter. Continue to layer all the ingredients in the above order. Bake for approx. 25 minutes making sure the center looks "set".

 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top
 Back to top

Linguine with Shrimp Scampi

Submitted by Susan
Made for The Mermaid Chair


Vegetable oil
Kosher salt
1 1/2 Pounds linguine
6 Tbsp unsalted butter
5 Tbsp good olive oil
3 Tbsp minced garlic (9 cloves)
2 Pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 Tsp freshly ground black pepper
3/4 C chopped fresh parsley
Grated zest of 1 lemon
1/2 C freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half rounds
1/4 Tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add one tablespoon of salt and the linguine, and cook for 7-10 minutes, or according to the directions on the package.

Meanwhile, in another large heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic.  Sauté for 1 minute.  Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about five minutes, stirring often.

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot.  Immediately, add the shrimp and sauce, toss well, and serve.

Tater-Tot Casserole

Submitted by Cheri
Made for
Midwives

2 eggs
2 C whole milk
salt & pepper to taste
3 C shredded cheddar, divided
32-oz. bag Tater Tots

Preheat oven to 350.  Grease a 9" X 11" baking dish with butter.
In mixing bowl, combine: 2 eggs, 2 cups whole milk, salt & pepper.
Add 2 cups shredded cheddar and a 32-oz. bag tater tots to the egg mixture. Stir well and dump into casserole. Pat down with back of wooden spoon so that mixture is submerged equally in the milk and top is even.
Top with another cup of shredded cheddar.
Bake for 45 minutes, or until the top is golden brown.
DO NOT drop the casserole in the middle of the road when finished!! (I added that last tip from personal experience...)

8-Layered Salad

Submitted by Kellie
Made for  A Simple Plan
4 eggs, hard-boiled, chilled, and chopped into small pieces
1 head lettuce, torn into small pieces
1 onion, chopped
1 (8 oz) can water chestnuts
1 (16 oz) package frozen green peas
2 cups mayonnaise
2 tsp white sugar
1 tsp seasoning salt
1/4 tsp garlic powder

1/2 lb bacon, cooked and crumbled
1 large tomato, chopped

In a 13X9 dish, (I used a trifle bowl) layer the lettuce, onion, water chestnuts and peas.

In a medium bowl combine the mayonnaise, sugar, seasoned salt and garlic powder. Mix until smooth. Spread evenly over the peas. Cover and refrigerate overnight.

Peel and chop hard cooked eggs.

Remove salad from refrigerator and top with bacon, eggs and tomato.  Serve.

Pour sauce over short ribs. Sprinkle with parsley.

Greek Panzanella

Submitted by Diane
Made for  Catching Fire & Mockingjay
Good Olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 lb. feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dijon mustard
1/4 cup good red wine vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup good olive oil

Heat 3 T olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 tsp salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Braised Short Ribs Provencal

Submitted by Laura
Made for  Catching Fire & Mockingjay
2 TBS or more olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
12 whole garlic cloves, peeled
2 TBS flour
1 TBS dried herbs de Provence
2 cups red zinfandel
2 ½ cups canned beef broth
1 (14 oz) can diced tomatoes in juice
1 bay leaf
½ cup (about) water
24 baby carrots
½ cup nicois olives, pitted
3 TBS chopped fresh parsley

Preheat oven to 325 degrees F. Heat 2 TBS oil in heavy, large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add the ribs to the pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to a large bowl.  Pour off all but 2 TBS dripping from the pot or add oil as necessary to measure 2 TBS. Add onion, chopped carrot and celery and cook over medium-low heat until the vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour and herbs de Provence; stir 1 minute. Add wine and 2 cups broth; bring to a boil over high heat, scraping up brown bits. Add tomatoes with their juices and bay leaf. Return ribs and any accumulated juices to the pot. If necessary, add enough water to the pot to barely cover the ribs. Bring to a boil.

Cover pot tightly and transfer to oven. Bake until the ribs are very tender, stirring occasionally, about 2 hours and 15 minutes. [Can be made 1 day ahead. Cool slightly, refrigerate uncovered until cold. Cover and keep refrigerated. Bring to a simmer before continuing]. Add remaining ½ cup broth, peeled baby carrots and olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350 degrees, until carrots are tender about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper.  

Pour sauce over short ribs. Sprinkle with parsley.

Bread Machine Pumpernickel Bread

Submitted by Kellie
Made for  Hunger Games

1 1/8 cups warm water
1 1/2 Tbsp. vegetable oil
1/3 cup molasses
3 Tbsp. cocoa
1 Tbsp. caraway seed (optional)
1 1/2 tsp. salt
1 1/2 cup bread flour
1 cup rye flour
1 cup whole wheat flour
1 1/2 Tbsp. vital wheat gluten (optional)
2 1/2 tsp. bread machine yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic cycle; press start.

Pink Peeps

Submitted by Mary
Made for  
Prime Meridian

1.5 oz vodka
1.5 oz Pink vodka-fruit fusion liqueur
Splash triple sec
1 oz Cranberry Juice
Pink (or any color) bunny shaped marshmallow, sugar cover candy (peeps)

Fill a martini shaker about 1/2 way with ice.
Add the following ingredients to the shaker:  Vodka, pink vodka-fruit fusion liqueur, splash of triple sec and cranberry juice.  Shake for 30 seconds.
Pour the drink (no ice) into a martini glass. 
Garnish the glass with the pink bunny, by cutting a small slit into the bottom of the the candy and place it on the rim of the glass (so the bunny stands up).
Enjoy! 

Chicken Stew with Coconut Milk

Submitted by Dorie
Made for  How the World Makes Love

1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
1 medium yellow onion, chopped
1 cup peeled potatoes, cut into 1-inch chunks
1 cup halved baby carrots
1 9 oz. package frozen lima beans
1/4 (12 oz) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free reduced sodium chicken broth
1 tbsp. cumin
1 tbsp. curry powder
Salt and pepper to taste
1/4 tsp tabasco sauce
Parsley or cilantro, for garnish

Put all ingredients in a large pot, or dutch oven.  Cover and bring to a boil.  Reduce heat and simmer for 1-2 hours, or when potatoes are cooked.

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Submitted by Kellie
Made for Garlic and Sapphires: The Secret Life of a Critic in Disguise

¾ cup French green lentils
6 cups peeled seeded sugar pumpkin or butternut squash, cut into 1-inch pieces (I used a 1½ pound butternut squash but you could also use a 1½ to 2 pound sugar pumpkin)
3 to 5 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
½ teaspoon salt
4 cups baby arugula
11 ounces soft goat cheese, crumbled
¼ cup thinly sliced mint leaves
1 tablespoon red wine vinegar
Salt and pepper

Preheat oven to 375 degrees.
Toss the pumpkin/squash with 2 tablespoons oil, the cumin, paprika, and salt until all the cubes are well-coated in the marinade. Arrange them in a single layer on a baking dish and roast for 20 minutes. Turn each piece so that all the sides get the chance to turn nice and crispy, and roast for another 10 to 15 minutes until tender. Leave to cool.
While the pumpkins/squash is in the oven, prepare the lentils. Soak them in cold water for about 10 minutes, then drain and boil them in salted water for about 20 to 30 minutes, until tender. Drain, rinse under cold water and drain again.
To assemble the salad, combine the lentils, pumpkin/squash cubes, and oil from the baking dish with arugula, half of goat cheese, mint, vinegar, and enough oil to just coat each ingredient. Divide among plates and sprinkle the remaining goat cheese over.

Risotto Primavera

Submitted by Kerrie
Made for Garlic and Sapphires: The Secret Life of a Critic in Disguise

Page 53

1/2 pound asparagus
5-6 cups homemade chicken stock
1/2 tsp saffron strands, crumbled
3 T butter
2 T olive oil
1 medium red onion, diced
1 smallish carrot, diced
2 small zucchini, diced
1/2 tsp salt
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup thawed frozen peas
1/2 cup Parmesan cheese, plus extra for the table
Salt and pepper to taste

Cut off the tips of the asparagus and set them aside.  Dice the top half of the stalks (discard the rest), and set the diced asparagus aside.
Bring the stock to a steady simmer in a saucepan.  Remove 1/4 cup of the stock.  Add saffron and set aside.
Melt 2 tablespoons of the butter with the olive oil in a heavy-bottomed saucepan. Add the onion and cook for about 6 minutes, until it is golden. 
Add the carrot and cook for 5 minutes more.  Add the zucchini, diced asparagus, and 1/2 tsp salt, and cook for about 5 minutes more.
Add the rice and stir until it is coated with the oil. Add the wine and cook, stirring, until it has evaporated, about 3 minutes.  Now slowly add enough simmering stock to cover the rice, and cook, stirring, until it has evaporated.  Keep adding, stirring, and evaporating for about 20 minutes.  Then add the asparagus tips and peas, along with the saffron stock, and cook for another 5-10 minutes, until the rice is soft on the outside and still has a bit of a bite at the center.  Add a few more spoonfuls of stock, remove the pan from the heat, and add the remaining 1 tablespoon butter and the cheese.  Taste for salt and pepper, and serve with extra cheese for people to add to their own taste.

New York Cheesecake

Submitted by Diane
Made for Garlic and Sapphires: The Secret Life of a Critic in Disguise

Page 20

1 1/2 cups graham cracker crumbs
1 cup sugar
1/2 cup melted unsalted butter
1 12 pounds cream cheese, preferably without gum, at room temperature
4 eggs
3 tsp vanilla
Grated zest of one lemon
2 cups sour cream

Preheat the oven to 350 degrees.
Mix the graham crackers with 1/4 cup sugar and the melted butter and press into bottom and sides of a 9-inch ungreased springform pan.  Chill while preparing filling. 
Beat the cream cheese, 12 cup sugar, eggs, 2 teaspoons of the vanilla, and lemon zest until smooth.  Pour into chilled crust and bake 50 minutes to an hour, or until the cheese is set and starting to turn golden in spots.  Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack.
Stir together the sour cream, remaining 1/4 cup of sugar, remaining teaspoon of vanilla and spread over cooled cake.  Return to oven for 12 minutes until glossy and set.
Cool completely, cover, and chill at least 8 hours.

Roast Chicken with Potatoes, Onions and Garlic

Submitted by Laura
Made for Garlic and Sapphires: The Secret Life of a Critic in Disguise

Page 230

1 farm-raised chicken, about 3 1/2 pounds
1 lemon
Olive oil
3 or 4 smallish Yukon Gold potatoes (or any other variety except russet), each peeled and cut into 8 pieces
3 or 4 cloves garlic, unpeeled
Salt and pepper

Preheat the oven to 400 degrees.
Wash the chicken under running water and pat it dry.  Remove and reserve the extra fat from the inside of the chicken.  Very gently run your fingers between the breast and the skin, beginning from the neck end, loosening the skin from the breast on both sides.  Being careful not to puncture the skin, place the excess fat beneath the skin (the chicken will then baste itself).
Puncture the lemon a few times with a fork, and place it inside the chicken.
Pour enough olive oil into a roasting pan to make a thin film over the bottom.  Toss the potatoes, onion, and garlic into the pan and turn until they are covered with olive oil.
If you have a rack, put the chicken on it, breast side up, and place it in the roasting pan (you may have to jiggle things a little to fit it over the potatoes and onions).  If you don't, just put the chicken right into the pan.  Pour a little olive oil over the chicken, and salt and pepper everything in the pan.
Roast for about 1 hour, or until an instant-read thermometer inserted into a thigh reads 170 degrees.  Remove the pan from the oven and let the chicken rest for 10 minutes.
Carve the chicken into serving pieces, surround them with the potatoes, onions, and garlic, and squeeze the lemon over the top.

Nicky's Vanilla Cake

Submitted by Michele
Made for Garlic and Sapphires: The Secret Life of a Critic in Disguise

Page 291

2 sticks unsalted butter, at room temperature
1 cup sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup sour cream
2 T vanilla extract

Preheat the oven to 350 degrees.  Butter and flour an angel food cake or a bundt cake pan.
Cream the butter and sugar together until light and fluffy.  Add the eggs, one at a time, blending well after each addition.
Mix the flour, baking soda, baking powder, and salt together, and add this to the butter mixture, mixing well.  Add the sour cream and mix well; then mix in the vanilla.  (The batter will be thick.)
Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until golden.  Let the pan cool on a wire rack for 5 minutes.  Then turn the cake out of the pan, and leave it on the rack until cool.
Put the Brussels sprouts on a baking sheet or cookie pan with sides, sprinkle with the olive oil, and toss so that each sprout is coated.  Spread the sprouts out so they are in a single layer, and sprinkle with salt and pepper.  Top with the diced bacon.  Cook, turning the sprouts once, for about 20 minutes or until they are very dark and crisp.  Serve at once.

Roasted Brussels Sprouts

Submitted by Crissy
Made for Garlic and Sapphires: The Secret Life of a Critic in Disguise

Page 325

2 pounds small Brussels spouts, trimmed
3 T olive oil
Salt and pepper
4 slices thickly cut bacon, diced

Preheat the oven to 400 degrees.
Put the Brussels sprouts on a baking sheet or cookie pan with sides, sprinkle with the olive oil, and toss so that each sprout is coated.  Spread the sprouts out so they are in a single layer, and sprinkle with salt and pepper.  Top with the diced bacon.  Cook, turning the sprouts once, for about 20 minutes or until they are very dark and crisp.  Serve at once.

Barbecue Baby Back Ribs

Submitted by Crissy
Made for A Tree Grows in Brooklyn


2 racks pork baby back ribs
Pepper
2 1/2 cups barbecue sauce
3/4 cup cherry preserves
1 Tbsp. Dijon mustard
1 garlic clove

Cut ribs into serving size pieces; sprinkle with pepper.  Place in crockpot.  Combine the remaining ingredients; pour over ribs.

Cover and cook on low for 6 to 8 hours or until meat is tender.

Basil Parmesan Dip with Pita Chips

Submitted by Mary
Made for A Tree Grows in Brooklyn


4 (6 inch) pitas
cooking spray
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
1 cup lightly packed basil leaves
3/4 cup finely grated Parmesan cheese
3/4 cup sour cream
2 teaspoons fresh lemon juice (Oh my gosh, I misread the recipe and used
lime juice in mine!)
1 garlic clove, minced
basil springs (optional)

Preheat oven to 375.
Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake for 12 minutes or until crisp.
Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth. Scrape into a serving bowl using a rubber spatula. Garnish with basil
sprigs, if desired. Serve with pita chips. Yield: 8 servings.

Spinach Soup

Submitted by Dorie
Made for A Tree Grows in Brooklyn


1 med onion, chopped
1/4 cup butter
5 cups chicken broth
4 Tbsp uncooked white rice
1 11-oz box frozen spinach, thawed and drained
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground nutmeg

Saute onion in butter until translucent, about 5 minutes.  Add chicken broth
and bring to a boil, add rice, turn down and simmer for 20 minutes.  Add
spinach and seasonings and continue simmering another 5 minutes.  Blend in
the blender.  Serve with a dollop of sour cream. So good!

Grown-Up Mac 'N Cheese

Submitted by Diane
Made for The Catcher in the Rye

12 ounces thick-sliced bacon
Vegetable oil
Kosher salt
6 cups elbow macaroni or cavatappi (I used 1 lb)
4 1/2 cups milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
8 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar, grated
6 ounces Swiss, grated
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
6 slices white sandwich bread, crusts removed
6 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the cheeses, salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into large baking dish.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top

(You can really play with the cheeses and add what you like. The recipe called for Blue Cheese, but I substituted Swiss.)

Pat's Plum Tart

Submitted by Dorie
Made for The Catcher in the Rye

1/2 cup butter, softened
1 1/2 cups flour
1/3 cup sugar
1/4 tsp cinnamon
 
Mix together above ingredients with a fork or pastry blender. 
Pat into a 9 inch tart pan, with some going up the sides.
 
Toss 1 1/2 lbs of Italian plums (halved and pitted) with:
1/2 cup sugar
2 Tbsp flour (I leave it out sometimes if the plums aren't juicy)
1/2 tsp cinnamon
1/4 tsp almond extract
 
Place evenly on top of the dough.  Sprinkle with 1/4 cup of sliced almonds.
Bake 45 minutes at 375 degrees.  This can also be made with apples or peaches. 
(I've tried it with apples and it's delicious, but I haven't tried it with peaches yet.)

Grilled Jumbo Mustard Shrimp

Submitted by Diane
Made for The Late, Lamented Molly Marx

3 cloves garlic, minced
1 medium onion, diced
1/4 c. extra virgin olive oil
1/4 c. chopped fresh parsley - I have used basil and cilantro to or a combination of whatever I have
1 t. dry mustard - if you do not have this you can skip it and just add a bit more Dijon
2 t. Dijon mustard
2 t. kosher salt
1/4 t. ground pepper
1 lemon, zested and juiced
2 lbs. jumbo shrimp, peeled and deveined

Combine the garlic, onion, olive oil, fresh herbs and mustards, salt, pepper, juice and zest of the lemon, in a medium bowl.  Whisk to combine everything.  Add the shrimp and let in marinate one hour.   (The marinade is thick but do not worry it is supposed to be that way.) 

Prepare the grill or pre-heat the broiler.  Brush the grill with olive oil so the shrimp will not stick. 
I skewer the shrimp and grill 1-2 minutes per side or until they are pink.   Delicious! 

(Note:  I buy the 2 lb bag of frozen, deveined shrimp at Stop and Shop or Market basket.  You just need to defrost and take the shell off.  You can leave the tail on if you are going to use for a party.  I take the tails off if it is just us.  To defrost is really easy.  Just put them in a colander and run cool water of them and stir them up once in awhile.  They will defrost in 5 - 10 minutes.)

Chicken with Tomatoes and Honey

Submitted by Kerrie
Made for The Passions of Emma

2 T. sunflower oil
2 T. butter
4 chicken quarters or 1 whole chicken
1 onion, very finely chopped
1 garlic clove, crushed
1 tsp. ground cinnamon
good pinch of ground ginger
3 lb. tomatoes, peeled, cored, and roughly chopped
salt and freshly ground black pepper, to taste
2 T. clear honey
1/3 c. blanched almonds
1 T. sesame seeds
fresh, crusty bread, to serve

Heat the oil and butter in a large casserole.  Add the chicken pieces and cook over a medium heat for about 3 minutes until the chicken is lightly browned.  Add the onion, garlic, cinnamon, ginger, tomatoes and seasoning, and heat gently until the tomatoes begin to bubble.  Lower the heat, cover and simmer very gently for one hour, stirring and turning the chicken occasionally, until it is completely cooked through.

Transfer the chicken pieces to a plate and then increase the heat and cook the tomatoes until the sauce is reduce to a thick puree, stirring frequently.  Stir in the honey, cook for a minute and then return the chicken to the pan and cook for 2-3 minutes to heat through.  Dry fry the almonds and sesame seeds or toast under the grill until golden.  Transfer the chicken and sauce to a warmed serving dish and sprinkle with the almonds and sesame seeds.  Serve with fresh, crusty bread.

Killer Margaritas

Submitted by Kellie
Made for
I See You Everywhere

2 parts Jose Cuervo Tequila
5 parts Margaritaville mix
1 part Orange Juice
1/2 part Triple Sec
1/2 part Grand Marnier

Combine all ingredients in pitcher.  Mix well.  Serve chilled or over ice.

Caramel Dipped Apples

Submitted by Mary
Made for The Devil in the White City

5 apples
1 pkg (14 oz) Kraft caramels (about 50)
2 Tbsp milk

Insert wooden pop sticks into stem end of each apple. Cover large plate with wax paper. Grease with butter. Set aside. Place caramels and milk in saucepan, cook on medium-low heat until caramels are completely melted, stirring occasionally. Dip apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Scrape bottom of apples then place on prepared plate. Refrigerate at least one hour or until ready to serve. Remove from refrigerator and let stand at room temperature for 15 min. before serving. Store leftover dipped apples in refrigerator.

Note:  This is the recipe exactly as it appears on the caramel package. My tip would be to skip the waxed paper and just butter your plate and place the apples directly on the plate.

Lemonade

Submitted by Dorie
Made for The Devil in the White City

2 12-oz cans frozen lemonade
1 can water
1 can vodka (I used vanilla vodka, but the recipe calls for plain)
2 cans 7-up

Mix all of the ingredients and freeze for 24 hours before serving.  Serve with 3/4 frozen mixture and 1/4 7-up.   Enjoy!

Grilled Asparagus and Prosciutto Salad

Submitted by Mary
Made for The Red House Mystery

1 1/4 lb asparagus, tough bases trimmed
7 T olive oil
Salt and freshly ground pepper
1 clove garlic, minced
2 T red wine vinegar
1 t tarragon or Dijon mustard
1 T fresh chives, finely snipped
6 oz mixed baby greens
3 oz. prosciutto, 3 thinly sliced and cut into strips
2 oz parmesan cheese, shaved (optional)

Brush the asparagus with 1 T of the oil and season with salt and pepper. Place the spears on the grill rack and cook on medium high heat, turning occasionally with tongs, until slightly charred and tender, about 8 minutes.  (I used a roasting pan and broiled them in the oven).
In a large bowl, whisk together the garlic, vinegar, mustard, 1/4 t salt, and a pinch of pepper. Gradually whisk in the remaining 6 T oil until smooth. Stir in the chives.
Add the greens and prosciutto to the vinaigrette and toss to coat evenly.   Arrange the asparagus on plates and top with the greens. Top with the parmesan, if using, and serve.