Friday, September 30, 2011

Sutter Home's Better Burgers

Down Island Burgers with Mango Mayo & Grilled Onions


Mango Mayo

1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice


1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayo, combine all of the ingredients in food processor and process until smooth.

To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.

Makes 4 burgers

1999 Grand Prize

Julie DeMatteo, Clementon, New Jersey

Thursday, September 29, 2011

Blaine's Chocolate Creme Brule

Did you know that there are some really tasty deserts you can have on a low carb diet? Here's one from Blaine Jelus. If you want to know more about Blaine or Low Carb cooking, check out his show on Discovery Health.


6 egg yolks
1/3 cup artificial white sweetener
1 ½ cup heavy cream
1 tsp. vanilla extract
1 4 oz. unsweetened baking chocolate bar
4 tbsp. low carb brown sweetener

Preheat oven to 325 degrees. Whisk egg yolks and artificial white sweetener until sweetener is dissolved. Add cream, vanilla and chocolate. Continue to whisk until well blended.

Divide mixture into 4 four-ounce ramekins. Place in water bath and bake until set around edges (approximately 45 - 50 minutes.) Remove from oven and leave in water bath until cooled. Chill ramekins for at least two hours. Spread low carb brown sweetener on top of each ramekin and brown under broiler.

Yields 4 servings - approximately 6.5 net carbs per serving

Wednesday, September 28, 2011

Broccoli Stir Fry


2 pork tenderloins (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet; meat or fish cut into bite-size pieces
2 tablespoons sherry or white wine
1/2 teaspoon crushed red pepper flakes
4 teaspoons cornstarch
1 orange, zest grated and juice squeezed
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons canola oil
1 onion, cut into thin wedges
1/2 bunch broccoli (1/2 pound), cut into small pieces, stalks peeled and thinly sliced (3 cups)


1.In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch. In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch.

2.In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute. Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes. Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.

Tuesday, September 27, 2011

Tomatillo Chicken Soup


6 medium tomatillos, husks removed and rinsed
1-1/2 lb. skinless, boneless chicken breast halves
1 32-oz. box chicken broth
1 medium green sweet pepper, chopped
1/2 cup chopped red onion
1 stalk celery, chopped
1 4-oz. can diced green chiles
2 Tbsp. snipped fresh cilantro
1 fresh jalapeño pepper, seeded and minced*
1 Tbsp. ground cumin
1 Tbsp. lime juice
2 tsp. chili powder
2 cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper
Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeño peppers, snipped fresh cilantro, and/or tortilla chips (optional)


1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeño, cumin, lime juice, chili powder, garlic, and 1 tsp. each salt and pepper.

2. Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with sour cream, additional chopped red sweet pepper or jalapeño peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.

Monday, September 26, 2011

Slow Cooker Chili


1 pounds ground round, browned and drained
1 can kidney beans (15 ounces) , canned, drained
1 can (14.5 ounces)  diced tomatoes, with green chilies
2 tablespoons chili powder
2 clove garlic, minced
2 teaspoons salt
1 teaspoon pepper
2 tablespoon olive oil
1 medium onion, coarsely chopped
1/2 green bell pepper chopped
1 can ( ounces) cream style corn


Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.

Sunday, September 25, 2011

Apple Pear Tart


1 cup white whole-wheat flour, (see Ingredient Note)
1/2 cup old-fashioned rolled oats
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
3 tablespoons ice water


2 ripe but firm pears, peeled and thinly sliced
1 large apple, peeled and thinly sliced
1 tablespoon lemon juice
1/2 cup light brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup fresh cranberries


1.To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling.

2.Preheat oven to 375°F.

3.To prepare filling: Toss pears and apple with lemon juice in a large bowl.

4.Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top.

5.Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering"take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat.

6.Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork.

7.Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm.

Thursday, September 22, 2011

Sugared Pecans

Well, Fall is here. There is a wonderful little nip in the air, leaves are turning colors, and moms, cooks, and bakers all have that glazed look in their eye, because they know that if it's fall, the holiday party season is just around the corner.
You can hear a scream in the distance. That is the sound of list making, party planning, and the dread fear of having  all your food befall some disaster right in front of the in laws. Or it is the sound of the dieter tiring to loose those last few pounds so they can fit in the new party dress. or ... ( fill in the blank)...

Of course as kids we never thought of those things, fall meant Halloween, which meant "Candy!"

This one is easy. My Gram  included them in her care packages every Christmas. Oh, and I dare you to stop at one.

1 1/2 cups pecans halves
3 egg whites
Pinch salt
1/2  cup granulated sugar
1/2 packed brown sugar
1 teaspoon cream of tarter

Preheat oven to 300°F.

 Put egg whites into a stand up mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

 Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the cream of tarter to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper.

 Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready - crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.

Makes 12-24 cookies, depending on the size.

Wednesday, September 21, 2011

Meatball Bubble Biscuits

Maybe it's just them name but, being the bubble cassarole queen... I just had to share this recipe from Pillsbury.


1can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each)  string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
1/2teaspoon Italian seasoning
1/4teaspoon garlic powder
1 cup marinara sauce, heated
Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round. 2 Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer. 3 Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder. 4 Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.
The size of purchased meatballs varies. We used meatballs that weighed about 1/2 oz each for this recipe

Tuesday, September 20, 2011

Low Carb Club by Blaine.

This is really good.  It comes from a Discovery Health Channel Show called Blaines Low Carb Cooking.


1 1/4 cups soy flour-sifted
1/2 tbsp. baking powder
1/2 tsp. salt
1 tbsp. onion powder
1 cup warm water
1/4 cup olive oil

Turkey Breast:

1 1/2 lb. turkey breast (4 filets sliced)
8 slices bacon - cooked crispy and drained
4 leafs of iceberg lettuce sliced thin
1 cup Roma tomato - sliced
1 avocado -halved, seeded and thinly sliced
Salt and pepper to taste
4 tbsp. Dijon Mustard


1 1/2 lb. baked ham (sliced about 1/8” warm from oven)
4 oz. brie
1 cup mayonnaise
2 tbsp. horseradish
Garnish with pickle

Flatbread Preparation:

Add baking powder, salt, onion powder and sifted soy flour in mixer with dough attachment. Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky. Scrape dough out of mixing bowl with rubber spatula and with well soy floured fingers roll dough into ball on countertop (do not knead bread). Pinch off balls of dough the size of a 50-cent piece (remember keep fingers floured) Form into 4-inch diameter rounds and fry in olive oil in cast iron pan over medium heat. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week

Yield 8 slices (3 - 4 inches in diameter) - approx. 2 - 3 net carbs per slice

Turkey Breast Club Preparation:

Lightly season each turkey filet with salt and pepper. Grill in preheated grill pan coated with olive oil over medium heat for 3 -4 minutes on each side. Take 2 slices of flat bread and spread 1 tablespoon of Dijon Mustard on bottom slices. Top with lettuce, tomato, avocado, turkey and bacon. Top with other slice of flatbread and serve.

Yield 4 servings - approx. 6 net carbs per sandwich

Ham and Brie Sandwich:

Mix mayonnaise and horseradish. Top slice of flatbread with 1 tablespoon horse sauce. Top with warm ham then brie and other slice of flat bread. Serve with pickle as garnish.

Sunday, September 18, 2011

The Atkikns Meat-zza

This is one of the old recipes. from a a quick and easy recipe book. There are a few modifications, but it is good and very filling.

3/4 Pound of Fresh Ground Meat (Beef, Turkey or Sausage)
1 Cup of Shredded Mozzarella
2 tablespoons Parmesan cheese grated.
1/4 cup medium salsa
1 Tiny Red Onion, chopped
1 6 oz Can of Sliced Mushrooms
1 Tsp of Season Salt
1 glove garlic finely minced
1 tsp oregano
1 tsp ground fennel.

Mix the egg, season salt, fennel garlic oregano and meat in a bowl (The egg is to aid hold the meat together as soon as cooked, not a necessity but handy) Pat the meat into the 9 round baking Dish The meat must be spread evenly on the bottom of the dish, about 1/2 thick Location the dish into the oven at 450 degrees for 10 minutes Eliminate and drain grease.

Soon after the meat is accomplished you can empty the baking dish by turning it upside down over the cookie sheet for a crispier crust Or you can can leave it in the baking dish

add the cheese, the salsa, and sprinkle the onion and mushrooms over the top, put back in the oven just long enough to melt the cheese and heat the veggies.

The origanal recipe severed two, but I always found it could really feed 4.

Thursday, September 15, 2011

Cranberry Shortbread with White Chocolate Drizzle

Well it's kind of fallish out there, and fall reminds me of baking.

This was inspired by something called Cranberry Bark. Starbucks makes it at Christmas. So don't wait for Christmas. Try this now.

• 1/2 cup unsalted butter, softened

• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1/4 cup chopped dried cranberries


Preheat the oven to 375 degrees F.

With an electric mixer, beat the butter, sugar vanilla until light and fluffy. Add the flour and salt. Beat until just combined. .

Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Then add the cranberries Bake for 11-12 minutes—until golden around the edges.

With a small sharp knife, score the shortbread into 8 wedges per pan.

Allow to cool in the pans another 10 minutes. .

In the bottom of a double boiler bring water to a simmer. In the top of a double boiler slowly melt the white chocolate chips.

When the chocolate is completely melted, stir, the chocolate should look glossy. Drizzle the chocolate over the shortbreads and let them cool.

Then flip out of the pans the gently separate in to wedges

Wednesday, September 14, 2011

Easy Beef Enchiladas

Tomorrow is pot luck in the office, this is going to my contribution.


1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced bell pepper
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream


1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and bell pepper. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

Tuesday, September 13, 2011

Apricot-Glazed Brisket


1 beef brisket (4 pounds)
2 teaspoons salt
2 teaspoons paprika
1 teaspoon freshly ground pepper
3 tablespoons sugar free apricot jam


May add in 8 carrots, cut into 2x2x4 inch pieces and 4 small onions, quartered to recipe. Nutritionals are affected.

1. Heat oven to 475F. Season brisket with salt, paprika and pepper.

2. Place brisket fat side down in a Dutch oven. Scatter onions and carrots around the beef. Cook 15 minutes.

3. Turn brisket fat side up and add 1/2 cup water. Cover tightly. Reduce oven temperature to 375°F. Cook 3 to 4 hours, until brisket is fork tender.

4. Heat broiler. Remove brisket from Dutch oven and place on a broiler pan. Spread jam over brisket. Broil 6 from heat source 5 minutes, until jam is lightly browned in spots. While brisket is broiling, remove onions and carrots from cooking juices.

5. Cover brisket with foil and allow to rest 15 minutes before serving. Remove surface fat with a spoon and serve with degreased cooking juices.

Sunday, September 11, 2011

Summer Pizza from Olive Garden

This is a yummy pizza recipe from the Olive Garden

7 ½ cups all-purpose flour (approximately)

1 pk dry active yeast
2 ½ cups water, warm
½ Tbsp +1 tsp salt
1 Tbsp of extra virgin olive oil
All-purpose flour as needed
8 green onions, cut into 3” pieces
1 red pepper
1 yellow pepper
16 oz marinara sauce (your favorite)
1 lb mozzarella cheese, sliced
20 slices pepperoni
16 black olives, pitted


Pre-heat oven to 550ºF.


POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.

PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.

CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.


PLACE washed green onion, yellow and red pepper onto grill. Allow to grill for approximately 5 minutes or until grill marks are visible. Remove from grill and set aside.

Once peppers are cool enough to handle, remove skin and cut into 1” pieces.


PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.

SLIDE pizza dough onto a pizza pan or parchment paper.

PLACE marinara sauce and mozzarella slices on pizza. Evenly space green onions, red and yellow pepper pieces on top of cheese. Add pepperoni and olives.

BAKE at 550ºF for 5-6 minutes or until crust is golden brown.

*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature. Meet Our Team

Friday, September 9, 2011

Great Greek

Today is the first day the Greek food fest here in KC. I’ve been looking forward to going this weekend. There will be food, dancing, games for the kids, and a tour of the church.

If you can’t get to a festival, here is a baklava recipe that looks quite tasty from Emeril.


For the Syrup:

• 1 cup sugar

• 1 cup honey

• 3/4 cup water

• 1 tablespoon fresh lemon juice

• 2 cinnamon sticks

• 1 (1-inch) strip lemon zest

• Pinch ground cloves

• Pinch ground cardamom

For the filling and dough:

• 1 pound walnuts, or a combination of walnuts, pistachios and almonds

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 sticks unsalted butter

• 1 pound phyllo, thawed according to package instructions


To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until the sugar has dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set syrup aside to cool.

Using a Chef's knife, finely chop the nuts. (Alternatively, if you have a food processor, pulse the nuts until finely chopped.) In a medium mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.

Melt the butter over low heat in a small saucepan.

Using a pastry brush, lightly coat a 13 by 9-inch or 15 by 10-inch baking dish with some of the melted butter.

Open the package of thawed phyllo and lay the thin sheets on a clean work surface. Measure the phyllo sheets; if the type you have purchased measures approximately the same size as the baking dish you are using, then proceed from here. If they are larger than your baking dish, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap and a lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered.

Position rack in center of oven and preheat the oven to 350 degrees F.

Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Measure about 3/4 cup of the nut mixture and spread the nut mixture evenly over the buttered phyllo sheets. Repeat with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.

Use a sharp knife to make 4 cuts lengthwise through the layered phyllo at 1 1/2 inch intervals. (You should end up with 5 lengthwise strips 1 1/2 inches wide.) Now use your knife to cut diagonally across the strips at 1 1/2-inch intervals to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava in the baking dish.

Bake the baklava until golden brown, about 40 minutes.

Using oven mitts or pot holders, remove the baklava from the oven and set aside on a wire rack to cool for 5 minutes. Using a ladle or small measuring cup, slowly drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.

Thursday, September 8, 2011

Stuffed Mushrooms

I love mushrooms. Don't you? Next game day, try these.


4 medium portobello mushroom caps (3-4 inches/7.5-10 cm in diameter)
1 tbsp (15 mL) Italian salad dressing or olive oil
3 medium plum tomatoes, seeded and chopped
2 tbsp (30 mL) snipped fresh basil leaves
2 garlic cloves, pressed
3 oz (90 g) shredded Italian cheese blend (3/4 cup/175 mL)
2 tbsp (30 mL) seasoned dry bread crumbs

Directions:1.Preheat oven to 425°F (220°C). Brush outside only of mushroom caps with dressing. Place mushrooms, gill side up, in Deep Dish Baker. 2.Place tomatoes and basil in a small bowl. Press garlic into bowl using Garlic Press. Add cheese and bread crumbs; mix gently.3.Scoop mixture evenly into mushroom caps. Bake 16-18 minutes or until mushrooms are tender. Remove mushrooms to serving plate using Slotted Turner. To serve, cut mushrooms in half.
Another great recipe from the Pampered Chef. I think it is  time for a party.

Wednesday, September 7, 2011

Creamy Chicken Broccoli Bake

Recipe of the Day from Hen House

Creamy Chicken Broccoli Bake

1. Servings: 6
2. Prep Time: 10 minutes
3. Cook Time: 30 minutes

4 boneless skinless chicken breast halves (about 1-1/4 lb.), cut into chunks
2 cups MINUTE White Rice, uncooked
2 cups milk
12 oz VELVEETA LIGHT Pasteurized Prepared Cheese Product, cut up
10 oz frozen chopped broccoli, thawed, drained (1 package)
1/2 cup MIRACLE WHIP LIGHT Dressing


Mix all ingredients in 12x8-inch baking dish. Bake at 375°F for 30 minutes or until chicken is cooked through. Makes 6 Servings

Friday, September 2, 2011

Lime Whoopie Pies

For the cookies:

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

1 egg
1/3 cup vegetable oil
Zest of 2 to 3 limes
1 cup granulated sugar
3/4 cup buttermilk

For the filling:

8 oz cream cheese, room temperature
5 tbsp butter, room temperature
3 1/2 cups sifted powdered sugar
1/2 to 3/4 tsp vanilla extract

Preheat your oven to 350F and line a baking sheet with parchment paper.

In a bowl, mix the flour, baking soda, baking powder and salt; set aside. In another bowl, mix the egg, oil, orange zest, and sugar. Add the dry ingredients to the wet, alternating with the buttermilk, until all the ingredients are well combined.

Drop the dough, a teaspoonful at a time, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand a little while baking, but not too much. Also try to keep the shape as round and even as possible, it makes it easier to match the cookies after they are baked. Bake the cookies about 8 minutes, until they are slightly golden around the edges, but do not over bake them, you want them to be tender, not hard. Once the cookies are done baking, transfer them to a wire rack to cool completely.

While the cookies are cooling, prepare the filling. In the bowl of your mixer of choice, preferably fitted with a paddle attachment, mix the cream cheese and the butter until light and well blended. Add the sifted powdered sugar, in batches, until the filling is perfectly smooth. Add the vanilla extract, mix well.