1 tsp. olive oil
2 c. sliced shiitake mushroom caps (about 4 oz.)
6 oz. pkg. pre-sliced Portobello mushrooms, chopped
1/2 c. light mayonnaise
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1/4 c. thinly sliced green onions
2 tbsp. chopped fresh parsley
1 tsp. garlic powder
1 tsp. black pepper
3/4 tsp. salt
Dash of cayenne pepper
14 oz. can artichoke hearts, drained and coarsely chopped
2 (8 oz.) pkg. fat-free cream cheese
Sliced baguette
Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.
Heat oil in large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Combine mushrooms and remaining ingredients, stirring until well-blended. Spoon mixture into prepared dish. Bake for 30 minutes or until thoroughly heated.
Serve hot with sliced baguette. Makes 5 c. Leftovers are great on a toasted bagel!
Wednesday, January 28, 2009
Pepperoni Dip
8 oz. pkg. cream cheese, softened
1/2 c. sour cream
1/8 tsp. garlic powder
1/4 tsp. dried oregano
1 c. pizza sauce
1/2 c. pepperoni, diced
1/4 c. chopped onions
1/4 c. chopped green bell pepper
1 c. shredded mozzarella cheese
Preheat oven to 350°F. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over cream cheese mixture. Arrange the pepperoni, onion, and green bell pepper over the sauce. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly. Serve with pita or tortilla chips. Makes 8 servings.
1/2 c. sour cream
1/8 tsp. garlic powder
1/4 tsp. dried oregano
1 c. pizza sauce
1/2 c. pepperoni, diced
1/4 c. chopped onions
1/4 c. chopped green bell pepper
1 c. shredded mozzarella cheese
Preheat oven to 350°F. In a small bowl, combine cream cheese, sour cream, garlic powder, and oregano. Spread cream cheese mixture into a 9-inch pie plate. Spread pizza sauce evenly over cream cheese mixture. Arrange the pepperoni, onion, and green bell pepper over the sauce. Bake 10 minutes. Remove from oven and sprinkle cheese on top. Return to oven and bake until cheese is melted and bubbly. Serve with pita or tortilla chips. Makes 8 servings.
Mushroom Veggie Burgers
1 tbsp. olive oil
1 1/2 c. finely chopped yellow onion (about 1 lg. onion)
3 sm. garlic cloves, finely minced
4 c. coarsely chopped portobello mushrooms (about 2 lg. mushrooms)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. Italian-flavored breadcrumbs
2 lg. egg whites
Buns and condiments of your choice
Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and saute, stirring occasionally, until limp and golden (about 3 minutes). Add mushrooms and saute, stirring now and then, until mushrooms soften and brown (about 4 minutes). Transfer mushroom mixture to a large bowl and cool 10 minutes.
Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly. Scoop up mixture by 1/2-c. measure; using hands, shape into four patties about 3/4-inch-thick.
Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side. Serve on buns and add desired condiments.
1 1/2 c. finely chopped yellow onion (about 1 lg. onion)
3 sm. garlic cloves, finely minced
4 c. coarsely chopped portobello mushrooms (about 2 lg. mushrooms)
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. Italian-flavored breadcrumbs
2 lg. egg whites
Buns and condiments of your choice
Heat olive oil in 12-inch nonstick skillet over moderately high heat for 1 minute. Add chopped onion and garlic and saute, stirring occasionally, until limp and golden (about 3 minutes). Add mushrooms and saute, stirring now and then, until mushrooms soften and brown (about 4 minutes). Transfer mushroom mixture to a large bowl and cool 10 minutes.
Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly. Scoop up mixture by 1/2-c. measure; using hands, shape into four patties about 3/4-inch-thick.
Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side. Serve on buns and add desired condiments.
Paula Deen's Pot Roast
1 (3 lb.) boneless chuck roast
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 c. vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. Chardonnay (or 12 oz. bottle of beer)
Sprinkle roast on all sides with salt, pepper, and garlic powder. Using a skillet over high heat, sear roast in oil until brown. Place roast in crock pot, and add onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add Chardonnay and a small amount of water. Cook on low for 8 hours.
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 c. vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. Chardonnay (or 12 oz. bottle of beer)
Sprinkle roast on all sides with salt, pepper, and garlic powder. Using a skillet over high heat, sear roast in oil until brown. Place roast in crock pot, and add onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add Chardonnay and a small amount of water. Cook on low for 8 hours.
Crockpot Cheesy Penne
1 lb. sweet Italian sausage
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
1 (15 oz.) can tomato sauce
1 (14 oz.) can diced tomatoes
1 tsp. oregano
1 tsp. garlic powder
Salt & pepper, to taste
1/4 c. olive oil
2 tsp. granulated sugar
1/2 to 3/4 lb. penne pasta
1 c. shredded mozzarella or Monterey Jack
Parmesan cheese
Cook sausage in frying pan on medium heat until browned and crumbly. Drain well. Place in crock pot. Add sauce, tomatoes, oregano, garlic powder, salt, pepper, oil, and sugar; stir well. Cook on low 7 to 8 hours or high 4 to 6 hours.
Salt large pot of water and cook penne 4 to 5 minutes less than directions on box call for (about 7 or 8 minutes).
About a half hour before you are ready to eat, add penne to crockpot and stir well. Top with shredded cheese. Continue to cook on high for 15 to 20 minutes or until pasta is tender and heated and cheese has melted. Top with parmesan cheese to serve.
Vegan Chocolate Cake
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. cocoa powder
1/2 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Mix flour, sugar, baking soda, salt, and cocoa powder in large mixing bowl. Add oil, vinegar, and vanilla. Pour water over all and mix thoroughly with a fork or electric mixer, scraping sides and bottom often.
Pour into 8-inch square pan and bake at 350°F for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
Recipe can be doubled. Cake can be dry, so if desired, add a can of cherry pie filling to recipe.
1 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. cocoa powder
1/2 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1 c. cold water
Mix flour, sugar, baking soda, salt, and cocoa powder in large mixing bowl. Add oil, vinegar, and vanilla. Pour water over all and mix thoroughly with a fork or electric mixer, scraping sides and bottom often.
Pour into 8-inch square pan and bake at 350°F for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean.
Recipe can be doubled. Cake can be dry, so if desired, add a can of cherry pie filling to recipe.
Red Pepper Cream Sauce
2 red bell peppers (about 3/4 lb.), coarsely chopped
2 c. heavy cream
1 tsp. paprika
1 tsp. fresh lemon juice
3/4 tsp. salt
1/8 tsp. freshly ground white pepper
Pinch cayenne pepper
Combine bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from heat. Add paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree mixture until smooth. Serve hot.
Makes 2 c.
2 c. heavy cream
1 tsp. paprika
1 tsp. fresh lemon juice
3/4 tsp. salt
1/8 tsp. freshly ground white pepper
Pinch cayenne pepper
Combine bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from heat. Add paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree mixture until smooth. Serve hot.
Makes 2 c.
Coq Au Riesling
2 tbsp. garlic infused oil
1 c. cubed bacon
1 leek, finely sliced
12 skinless chicken thighs (or 6 skinless chicken breasts)
1 bottle Brys Estate Dry Riesling wine
10 oyster mushrooms, torn into strips (4 c.)
3 bay leaves
Salt & pepper to taste
Heavy cream (optional - can also use half & half or light sour cream)
1 to 2 tbsp. freshly chopped dill
Heat oil in a large fry pan and fry bacon until crisp. Add leek and soften with bacon for a minute or so. Add chicken, wine, mushrooms, and bay leaves. Season with salt and pepper and bring to boil; cover pan and simmer gently for 30 to 40 minutes. If desired, stir in cream during the last few minutes of cooking time. Like all stews, this tastes its best if you let it get cold and then re-heat the next day. Serve sprinkled with dill, serve with egg noodles. Pair with Brys Estate Dry Riesling. Serves 6.
1 c. cubed bacon
1 leek, finely sliced
12 skinless chicken thighs (or 6 skinless chicken breasts)
1 bottle Brys Estate Dry Riesling wine
10 oyster mushrooms, torn into strips (4 c.)
3 bay leaves
Salt & pepper to taste
Heavy cream (optional - can also use half & half or light sour cream)
1 to 2 tbsp. freshly chopped dill
Heat oil in a large fry pan and fry bacon until crisp. Add leek and soften with bacon for a minute or so. Add chicken, wine, mushrooms, and bay leaves. Season with salt and pepper and bring to boil; cover pan and simmer gently for 30 to 40 minutes. If desired, stir in cream during the last few minutes of cooking time. Like all stews, this tastes its best if you let it get cold and then re-heat the next day. Serve sprinkled with dill, serve with egg noodles. Pair with Brys Estate Dry Riesling. Serves 6.
Phantom Canyon Smoked Gouda and Blonde Ale Soup
8 c. chicken stock
6 c. Queen's Blonde Ale (or any blonde ale)
1 1/2 lb. potatoes, peeled and chopped
6 c. heavy cream
2 lb. smoked Gouda cheese, shredded
1 tsp. salt
Pinch white pepper
Bring stock, potatoes, and beer to a boil. Reduce heat to a simmer and cook until potatoes are tender. Purée mixture. Return to heat; add cream, salt, and pepper. Bring to a boil and simmer for 5 to 7 minutes. Remove from heat and stir in cheese.
6 c. Queen's Blonde Ale (or any blonde ale)
1 1/2 lb. potatoes, peeled and chopped
6 c. heavy cream
2 lb. smoked Gouda cheese, shredded
1 tsp. salt
Pinch white pepper
Bring stock, potatoes, and beer to a boil. Reduce heat to a simmer and cook until potatoes are tender. Purée mixture. Return to heat; add cream, salt, and pepper. Bring to a boil and simmer for 5 to 7 minutes. Remove from heat and stir in cheese.
Lettuce Wraps
Iceberg lettuce
2 to 4 boneless, skinless chicken breasts, cut into very small pieces
2 cloves fresh garlic
1 tbsp. soy sauce
1/4 c. hoisin sauce
2 tsp. ginger
1 tbsp. rice wine vinegar
1 can chopped water chestnuts
Green onions, chopped, to taste
2 tsp. sesame oil
Tear each layer of lettuce off and rinse and let dry.
Cook chicken in small amount of vegetable oil. Drain. Keep over low heat and add all remaining ingredients.
Fill each lettuce leaf with chicken, roll up, and enjoy!
2 to 4 boneless, skinless chicken breasts, cut into very small pieces
2 cloves fresh garlic
1 tbsp. soy sauce
1/4 c. hoisin sauce
2 tsp. ginger
1 tbsp. rice wine vinegar
1 can chopped water chestnuts
Green onions, chopped, to taste
2 tsp. sesame oil
Tear each layer of lettuce off and rinse and let dry.
Cook chicken in small amount of vegetable oil. Drain. Keep over low heat and add all remaining ingredients.
Fill each lettuce leaf with chicken, roll up, and enjoy!
Chicken Tortilla Soup
4 chicken breasts
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
2 (15 oz.) cans black or pinto beans, rinsed and drained
1 (15 oz.) can Rotel tomatoes
1 c. salsa
1 (14.5 oz.) can tomato sauce
Tortilla chips
Shredded cheddar cheese
Sour cream
Combine all ingredients, except chips and cheese, in large slow cooker. Cover and cook for 8 hours on low. Just before serving, remove chicken and cut into bite-sized pieces. Stir back into soup.
To serve, place a handful of chips into each bowl and ladle soup over chips; top with cheese. Top with sour cream.
Cream Cheese Chicken
4 chicken breasts
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
1/4 c. melted butter or margarine
Salt and pepper, to taste
1 to 2 pkg. dry Ranch or Italian Dressing mix
1 can cream of chicken soup
8 oz. cream cheese, cut into cubes
1/2 c. chicken broth
1/2 chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in crockpot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 c. juices from crockpot. Add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth. Pour over chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta, or mashed potatoes. Add in broccoli or other veggies for variety.
Cheesy Chicken
1 lb. boneless chicken breast (frozen is fine)
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
2 cans cream of celery soup
1 can green chiles
1 block Monterey jack cheese, shredded
Combine first 3 ingredients in crockpot and cook on low for 6 hours. Take out chicken and shred (it will just fall apart); put back in crock pot. Add shredded Monterey Jack cheese and cook for 15 minutes more or until cheese is melted. Serve over rice.
Easy Santa Fe Chicken
1 can black beans, rinsed and drained
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
2 cans whole kernel corn, drained
1 c. bottled thick and chunky salsa
5 skinless, boneless chicken breasts (can use frozen)
1 (8 oz.) brick cream cheese (low fat is fine)
1 c. shredded cheddar cheese
In a 3 1/2- or 4-quart slow cooker, mix together beans, corn, and 1/2 c. salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on high for 2 1/2 to 3 hours, or until chicken is tender and white throughout; do not overcook or chicken will toughen.
Remove chicken and cut into bite-sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster. Heat until cream cheese melts and blends into sauce.
Serve over rice. Top with shredded cheese. Or serve in tortillas with sour cream.
To-Die-For Crockpot Roast
1 beef roast, any kind
1 pkg. dried brown gravy
1 pkg. dried Italian salad dressing mix
1 pkg. dried ranch dressing mix
1/2 c. water
Place beef roast in crockpot. Mix together dried mixes in a bowl and sprinkle over roast. Pour water around roast. Cook on low for 7 to 9 hours
1 pkg. dried brown gravy
1 pkg. dried Italian salad dressing mix
1 pkg. dried ranch dressing mix
1/2 c. water
Place beef roast in crockpot. Mix together dried mixes in a bowl and sprinkle over roast. Pour water around roast. Cook on low for 7 to 9 hours
Crockpot BBQ Chicken
3 to 4 chicken breasts (can be frozen)
2 c. ketchup
4 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients except chicken in crockpot. Add chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred / pull with forks. Return to pot and stir in sauce to coat. Serve on buns.
Optional: When chicken is done cooking, shred like the recipe says and mix it up really well with sauce. Leave lid off crockpot and cook on high for another 30 to 60 minutes.
2 c. ketchup
4 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients except chicken in crockpot. Add chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred / pull with forks. Return to pot and stir in sauce to coat. Serve on buns.
Optional: When chicken is done cooking, shred like the recipe says and mix it up really well with sauce. Leave lid off crockpot and cook on high for another 30 to 60 minutes.
Crockpot Garlic Brown Sugar Chicken
1 1/2 lb. chicken pieces
1 c. brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda
2 to 3 tbsp. minced garlic
1 green bell pepper, sliced
2 tbsp. soy sauce
1 tsp. pepper
Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles.
1 c. brown sugar
2/3 c. vinegar
1/4 c. lemon lime soda
2 to 3 tbsp. minced garlic
1 green bell pepper, sliced
2 tbsp. soy sauce
1 tsp. pepper
Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on low for 6 to 8 hours. Serve over rice or noodles.
Crockpot BBQ Beef Brisket
2 to 3 lb. brisket
1 lg. onion, chopped
2 tbsp. minced garlic
1/3 c. Worcestershire sauce
1 sm. jar liquid smoke
1 bottle of your favorite BBQ sauce
The night before cooking, place brisket in large ziploc bag. Pour in next 4 ingredients. Squeeze out all air and massage meat through bag. Place in shallow baking dish (so it won't leak) in fridge overnight. The next morning, take out brisket and wrap it up in aluminum foil. Discard leftover liquid. Place meat (in foil) in crockpot and cook on low for 6 hours. Remove foil, pour BBQ sauce over meat, and cook an additional 60 to 90 minutes.
1 lg. onion, chopped
2 tbsp. minced garlic
1/3 c. Worcestershire sauce
1 sm. jar liquid smoke
1 bottle of your favorite BBQ sauce
The night before cooking, place brisket in large ziploc bag. Pour in next 4 ingredients. Squeeze out all air and massage meat through bag. Place in shallow baking dish (so it won't leak) in fridge overnight. The next morning, take out brisket and wrap it up in aluminum foil. Discard leftover liquid. Place meat (in foil) in crockpot and cook on low for 6 hours. Remove foil, pour BBQ sauce over meat, and cook an additional 60 to 90 minutes.
Pot Roast Italiano
1 (2 to 3 lb.) beef chuck roast
1 (14.5 oz.) can diced tomatoes, drained
1 (12 oz.) can tomato sauce
2 tsp. red wine vinegar
2 med. onions, sliced
1 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. basil
Salt and pepper, to taste
1 (6 oz.) can tomato paste
Grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into gravy and add parmesan cheese to taste. Add meat back to gravy and serve.
1 (14.5 oz.) can diced tomatoes, drained
1 (12 oz.) can tomato sauce
2 tsp. red wine vinegar
2 med. onions, sliced
1 tsp. oregano
1 tsp. garlic powder (or to taste)
1 tsp. basil
Salt and pepper, to taste
1 (6 oz.) can tomato paste
Grated parmesan cheese
Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into gravy and add parmesan cheese to taste. Add meat back to gravy and serve.
Crockpot Chicken Swiss with Stuffing
4 chicken breasts
4 slices Swiss cheese
1 box stuffing mix
1/2 c. chicken broth
2 cans reduced fat cream of chicken soup
1/2 c. parmesan cheese
Spray crockpot with nonstick cooking spray; put breasts on the bottom. Cover with Swiss cheese. In a separate bowl, mix stuffing and seasoning packet (if they aren’t already combined), cream of chicken soup, and chicken broth. Pour and spread over chicken. Sprinkle parmesan cheese on top and cover. Cook on low for 7 to 8 hours.
4 slices Swiss cheese
1 box stuffing mix
1/2 c. chicken broth
2 cans reduced fat cream of chicken soup
1/2 c. parmesan cheese
Spray crockpot with nonstick cooking spray; put breasts on the bottom. Cover with Swiss cheese. In a separate bowl, mix stuffing and seasoning packet (if they aren’t already combined), cream of chicken soup, and chicken broth. Pour and spread over chicken. Sprinkle parmesan cheese on top and cover. Cook on low for 7 to 8 hours.
Crockpot French Dip
1 (2 to 3 lb.) lean beef roast
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14.5 oz.) can beef broth
1 envelope dry French onion soup
1 (12 oz.) bottle beer
3 c. water
Mozzarella cheese
6 hoagie rolls
Season roast with garlic powder and pepper. Place roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup, beer, and water. Bring to a boil and pour over roast in crock pot. Cook on high 5 hours.
Once finished, remove beef from crockpot and slice or shred. Place hoagie rolls covered with mozzarella under broiler till cheese is melted. Place beef on buns, cover with top bun, and cut in half. Ladle juice out of crock pot into small bowls and place at each setting for dipping. Serves 6.
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 (14.5 oz.) can beef broth
1 envelope dry French onion soup
1 (12 oz.) bottle beer
3 c. water
Mozzarella cheese
6 hoagie rolls
Season roast with garlic powder and pepper. Place roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup, beer, and water. Bring to a boil and pour over roast in crock pot. Cook on high 5 hours.
Once finished, remove beef from crockpot and slice or shred. Place hoagie rolls covered with mozzarella under broiler till cheese is melted. Place beef on buns, cover with top bun, and cut in half. Ladle juice out of crock pot into small bowls and place at each setting for dipping. Serves 6.
Crockpot Beef Stroganoff
1 1/2 to 2 lb. beef stew meat
1 sm. onion, chopped
1 can cream of onion soup
1 can cream of mushroom
8 oz. cream cheese
8 oz. sour cream
Egg noodles
Combine stew meat, soups, and onion in crockpot and mix well until meat is coated. Cook on low 8 to 10 hours. Before serving, cut cream cheese into cubes; add to crockpot and stir well. Add sour cream, mix well, and let simmer till heated thoroughly. Serve over cooked egg noodles.
1 sm. onion, chopped
1 can cream of onion soup
1 can cream of mushroom
8 oz. cream cheese
8 oz. sour cream
Egg noodles
Combine stew meat, soups, and onion in crockpot and mix well until meat is coated. Cook on low 8 to 10 hours. Before serving, cut cream cheese into cubes; add to crockpot and stir well. Add sour cream, mix well, and let simmer till heated thoroughly. Serve over cooked egg noodles.
Friday, January 23, 2009
Brownie Mosaic Cheesecake
Brownies:
4 oz. unsweetened chocolate, finely chopped
3/4 c. butter
1 3/4 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 c. flour
Crust:
1 1/2 c. finely ground chocolate cookies
5 tbsp. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
Cheesecake:
3 (8 oz.) pkg. cream cheese, softened
4 lg. eggs
1 tsp. vanilla
1 c. sugar
Ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 c. plus 1 tbsp. heavy cream
2 tbsp. butter, cut into 2 pieces
To make brownies, preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil, leaving ends of foil overhanging sides of pan. Grease foil and set aside.
Microwave chocolate and butter in a large bowl on high for 30-second intervals, stirring in between, until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add salt and flour; mix well. Spread into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4- to 1-inch squares for use in cheesecake. Set aside 2 c. for recipe -- you will have many extra brownies left over.
To prepare crust, combine all crust ingredients in mixing bowl and stir until well-combined. Press into bottom and one inch up the side of a 9-inch springform pan. Fill right away or chill for up to 2 hours.
To make cheesecake, preheat oven to 350°F. Beat cream cheese with electric mixer until light and fluffy. Add eggs one at a time, beating on low speed, scraping down bowl between additions. Add vanilla and sugar and beat until well-combined.
Fold in brownie cubes very gently and pour mixture into cookie crumb crust. Bake in middle of oven for 45 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.
To make ganache, put chopped chocolate in heatproof bowl. Bring cream to a boil, then pour half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles. Pour in remainder of cream and blend into chocolate, using the same circular motions. When ganache is smooth and shiny, stir in butter piece by piece. Do not stir ganache any more than you must to blend ingredients -- the less you work it, the darker, smoother, and shinier it will be. Let sit until thickened to desired consistency. Pour on top of cooled cheesecake and spread evenly. Chill to set.
4 oz. unsweetened chocolate, finely chopped
3/4 c. butter
1 3/4 c. sugar
3 eggs
1 tsp. vanilla
1/2 tsp. salt
1 c. flour
Crust:
1 1/2 c. finely ground chocolate cookies
5 tbsp. unsalted butter, melted
1/3 c. sugar
1/8 tsp. salt
Cheesecake:
3 (8 oz.) pkg. cream cheese, softened
4 lg. eggs
1 tsp. vanilla
1 c. sugar
Ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 c. plus 1 tbsp. heavy cream
2 tbsp. butter, cut into 2 pieces
To make brownies, preheat oven to 350°F. Line a 9 x 13-inch baking pan with foil, leaving ends of foil overhanging sides of pan. Grease foil and set aside.
Microwave chocolate and butter in a large bowl on high for 30-second intervals, stirring in between, until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add salt and flour; mix well. Spread into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs (do not overbake). Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut into 3/4- to 1-inch squares for use in cheesecake. Set aside 2 c. for recipe -- you will have many extra brownies left over.
To prepare crust, combine all crust ingredients in mixing bowl and stir until well-combined. Press into bottom and one inch up the side of a 9-inch springform pan. Fill right away or chill for up to 2 hours.
To make cheesecake, preheat oven to 350°F. Beat cream cheese with electric mixer until light and fluffy. Add eggs one at a time, beating on low speed, scraping down bowl between additions. Add vanilla and sugar and beat until well-combined.
Fold in brownie cubes very gently and pour mixture into cookie crumb crust. Bake in middle of oven for 45 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Allow to cool completely.
To make ganache, put chopped chocolate in heatproof bowl. Bring cream to a boil, then pour half of the cream over the chocolate and let sit for 30 seconds. Working with a whisk or rubber spatula, gently stir chocolate and cream together in small circles, starting at center of bowl and working your way out in increasingly larger concentric circles. Pour in remainder of cream and blend into chocolate, using the same circular motions. When ganache is smooth and shiny, stir in butter piece by piece. Do not stir ganache any more than you must to blend ingredients -- the less you work it, the darker, smoother, and shinier it will be. Let sit until thickened to desired consistency. Pour on top of cooled cheesecake and spread evenly. Chill to set.
Cream Cheese Frosting
2 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
In medium bowl, cream together cream cheese and butter until well-combined. Mix in vanilla, then gradually stir in confectioners' sugar. Store in refrigerator after use.
1/2 c. butter, softened
2 c. sifted confectioners' sugar
1 tsp. vanilla extract
In medium bowl, cream together cream cheese and butter until well-combined. Mix in vanilla, then gradually stir in confectioners' sugar. Store in refrigerator after use.
Yellow Cake
3/4 c. butter, softened
3 eggs
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 c. milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8- or 9-inch round cake pans or one 9 x 13-inch cake pan. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well-combined, scraping down sides of bowl as necessary. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
Bake at 375°F for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 9 x 13-inch pan, or until a toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Frost with desired frosting.
3 eggs
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
1 1/4 c. milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8- or 9-inch round cake pans or one 9 x 13-inch cake pan. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well-combined, scraping down sides of bowl as necessary. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
Bake at 375°F for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for a 9 x 13-inch pan, or until a toothpick inserted near the center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Frost with desired frosting.
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