27 February 2009
From Cooking For 2
-2 T. brown sugar
-1/8 tsp. vanilla
-2/3 c. oats
-2 tsp. corn syrup
-3 T. flour
-1 tsp. molasses
-1/2 tsp. cinnamon
-1/8 tsp. baking soda
-1/4 c. chopped pecans
-2 T. dried blueberries
-2 T. dried cranberries
In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup, molasses and vanilla. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture, and mix well. Stir in pecans, blueberries and cranberries. Press into an 8 X 4 loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes, or until set and edges are browned. Cool completely on a wire rack. Cut into bars. Yields ~8 bars.
24 February 2009
Melissa GOriginally found on:
| Ingredients: |
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Prep Time: 20 minutes
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.
22 February 2009
(I seem to remember seeing this recipe in the cookbook, too.-Melissa G)
2 c. whole wheat flour
1 T. baking powder
½ tsp. salt
¼ tsp. nutmeg
a few dashes of cinnamon (to your liking)
½ c. egg beaters
1 c. vanilla soy milk
1/3 c. granulated sugar
1/3 c. Splenda brown sugar
4 oz. cinnamon or strawberry applesauce
1 tsp. vanilla
1-½ c. frozen or fresh blueberries
Preheat oven to 400°.
In another bowl, mix together:
Add dry ingredients to wet, blending just until mixed. Batter will be lumpy. Add blueberries.
Combine all ingredients until crumbly
Fill muffin tins 2/3 full. Top with streusel. Bake 12-15 mins, until toothpick comes out clean.
1/2 c. arborio rice
3 c. milk
2 oranges - zest in long strips (can do it with a vegetable peeler)
Combine rice, 2-1/2 c. milk, zest from 1 orange in a bowl that is heat safe. Place bowl over pan of simmering water. Cover. Stir occasionally Cook for 50-60 minutes. Remove orange zest.
1 c. heavy cream
1/2 c. sugar
1/4 c. honey
1 lg. egg
1 egg yolk
1/2 tsp. vanilla
1/2 tsp. salt
Strawberry or Raspberry preserves
In small sauce pan heat cream, 1/2 c. milk, and zest from 1 orange until simmering. In a bowl, whisk sugar, honey, egg, vanilla and salt. In a slow stream add hot milk to the sugar mixture, whisking constantly. Return mixture to sauce pan over medium heat and stir constantly until thickened.
Pour custard over rice and remove orange zest. Stir. Refrigerate.
2-1/2 c. granola
1/4 c. honey
3 T. melted butter
1/4 tsp. cinnamon
Preheat oven to 325°. Line baking sheet with parchment paper. Combine all granola ingredients. Spread on pan and bake 15-20 min. Let cool on pan.
I used 2 oz shot glasses but anything can be used. I put 2 teaspoons of rice on the bottom and a layer of raspberry preserves followed by the granola and another teaspoon of rice. Topped with a small piece of orange for garnish.
This is a recipe from January Cooking Club that I neglected to get posted, but better late than never, right?
-Melissa G >:)
1 pkg. boneless, skinless chicken breasts
2 cans cream of mushroom soup
1 4-c. bag of shredded, sharp cheddar cheese
1/4 c. finely diced green pepper
1/2 c. finely diced onion
1 4-oz. jar finely diced pimentos, drained
3 c. dry spaghetti, broken into 2-in. pieces
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8-1/4 tsp. cayenne pepper
salt and pepper to taste
Boil chicken breasts, and shred with two forks. Cook spaghetti in the same chicken broth, until it is al dente, but do not overcook it. When the spaghetti is cooked, combine it with the remaining ingredients, except for one cup of sharp cheddar cheese.
Place the mixture into a casserole dish, and top with the remaining cup of sharp cheddar cheese. Cover and refrigerate for up to two days, freeze for up to six months or bake immediately at 350° for 45 minutes, until bubbly. If the cheese topping begins to get too cooked, you can cover it with foil.
This is where Jenn got the original recipe:
19 February 2009
Melissa G :)
18 February 2009
1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
Note: May be assembled ahead and refrigerated up to 12 hours before baking.
Serving size: 6 servings
as seen on Food Network's "Two Dudes Catering"
recipe can be found here
Recipe courtesy John Shook and Vinny Dotolo
*please note they also have a recipe for homemade biscuits, I did not make the recipe for biscuits, I did store bought instead.
1 tablespoon butter
1 log package sausage (recommended: Jimmy Dean)
2 cups heavy cream
1 teaspoon hot sauce (recommended: Tabasco)
1 tablespoon Worcestershire sauce
1/3 cup maple syrup
Salt and freshly cracked black pepper
For the sausage gravy:
In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste.
Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy.
she found this recipe here
2 (8 ounce) cans Pillsbury® refrigerated garlic butter crescent dinner rolls
1 (8 ounce) package cream cheese, softened
3 Eggland's Best eggs
1 small onion, chopped
1 (9 ounce) box Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese
Heat oven to 350 degrees F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
High Altitude (3500-6500 feet): Bake 18 to 23 minutes.
Diane Denny, Jacksonville, FL
Bake-Off® Contest 43, 2008
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