Artichoke Bread from Valerie's Kitchen

 

Cheesy Artichoke Bread
Yield: Approximately 16 pieces
Ingredients:

• 1 cup shredded mozzarella cheese
• 1/2 cup shredded or shaved Parmesan
• 1/2 cup mayonnaise (light or regular)
• 3 ounces reduced fat cream cheese (Neufchatel cream cheese)
• 1 (14 ounce) can artichokes in water, drained and chopped
• 8 to 10 jarred jalapeno peppers (tamed or hot), diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Lawry’s Seasoned Salt
• Fresh ground black pepper to taste
• 1 loaf French bread

Directions:
Preheat your oven to 400 degrees. Line a baking sheet with foil and set aside.
Combine all ingredients in a mixing bowl. Slice the loaf of French bread down the middle and spread the mixture evenly over both halves of the bread. Place the artichoke coated bread on the foil lined baking sheet, place in the oven and bake for 20 minutes. Switch oven to broil setting for a minute or two at end of baking time.
Remove from oven when it is lightly golden brown and allow to cool for a minute or two. Slice into serving size pieces.
 

French Toast Casserole

Baked French Toast Casserole

butter (for preparing baking dish)

1 loaf French bread

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows 

Prepare 9x13 baking dish by generously buttering the entire dish.  Set baking dish aside.  Slice French bread, on the bias approximately 1-inch thick. Arrange slices in your prepared baking dish in 2 rows, overlapping the slices. Set dish aside.

In a large bowl, whisk eggs.  Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and whisk until blended but not too bubbly.

Pour mixture over the bread slices, making sure they are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. I like to make sure all my slices are good and coated.  Even dunking them in the mixture sometimes.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Scoop out praline topping and make 8 dollops of topping.  Then spread Praline Topping evenly over the bread (like you are icing a cake) and bake for 40 minutes, until puffed and lightly golden.  Serve with a dollop of butter (room temperature)





Praline Topping 
2 sticks unsalted butter, room temperature 
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg



Combine all ingredients in a medium bowl and mix well with a wooden spoon.

Dump Cake

dump-cake.html

• 1 box yellow cake mix
• 1 can (about 20 oz) crushed pineapple
• 1 can cherry pie filling
• 1/2 cup (1 stick) butter, melted
• 1/2 cup coconut
• 1/4 cup sliced almonds
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• Dump Cake

Preheat oven to 350 degrees.  No need to grease or spray, but feel free if you'd like to do this.

Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish.  Stir to combine the fruit.

Distribute dry cake mix evenly over fruit in the baking dish.  Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter).  Top with coconut and sliced almonds.

Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown.  Serve warm or chilled.  Cream is nice poured on top.

Serves 8-10

Read more: http://www.bakeatmidnite.com/2013/04/dump-cake.html#ixzz2TlYmTiKg

Shrimp recipe

cinnamonspiceandeverythingnice.com

Roasted Lemon Garlic Herb Shrimp

by Reeni

Ingredients

1/3 cup olive oil

1 lemon, zested then half cut into thin slices and other half into wedges

3-4 fresh thyme sprigs, leaves removed

sea or kosher salt and fresh black pepper

spaghetti/pasta, couscous or rice for serving

2 tablespoons butter

1 pound fresh shrimp, medium-sized, deveined with tails off

5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Banana Smoothie

BANANA SMOOTHIE

from Shugary Sweets

I added in all the delicious flavors of a traditional banana split (bananas, pineapple, strawberry, chocolate) and topped it with whipped cream too. You could take it a step further and add some chopped nuts on top, but they don’t go through the straw to well.

Ingredients

• 4-5 ice cubes
• 1 small banana
• 1/4 cup crushed pineapple (drained)
• 3 whole strawberries (hulled)
• 2 Tbsp vanilla soy milk
• 1 scoop protein powder
• 1 Tbsp chia seeds
• 2 Tbsp whipped cream
• 1 cherry
• 1 tsp chocolate syrup

Instructions

1. In a blender, combine ice, banana, pineapple, strawberries, milk and protein powder. Blend until fully combined. Add chia seeds and pulse until mixed into smoothie. Pour into a large glass and top with whipped cream, a cherry and chocolate syrup. ENJOY!

Spicy roasted potatoes

 SITE: ALWAYS ORDER DESSERT


Spicy Roasted Potatoes
Serves 2 as a main, 4 as a side

Ingredients
3lbs Idaho (Russet) potatoes
Extra virgin olive oil
Kosher salt
1 tablespoon smoked spanish paprika
2 teaspoons ground aleppo pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 cup fresh cilantro, finely chopped
1/4 cup Parmesan, grated (optional)

Directions
Preheat oven to 400 degrees. Wash and scrub potatoes, but don't bother to peel. Dice into 3/4" cubes and place in a large bowl. Drizzle generously with Extra virgin olive oil and toss to coat. Season generously with kosher salt. Add the paprika,  aleppo, black, and cayenne peppers, and toss again.

Spread out on a baking sheet and roast 25 minutes. Use a spatula to stir and flip the potatoes, and return to the oven for about another 15-20 minutes, or until golden and completely cooked.

Taste and adjust seasoning. Top with fresh cilantro and Parmesan. Serve immediately.

great idea!

http://myrecipejourney-lillian.blogspot.it

 

Meatloaf Muffins

INGREDIENTS;
2 lbs. 93% lean ground beef
2 large eggs
1 cup of prepared tomato sauce
1 cup of fresh breadcrumbs
1/2 cup fresh grated parmesan cheese
2 large cloves crushed garlic
2 tbls. dried parsley
1/2 tsp. onion powder
1/2 tsp. dried oregano
DIRECTIONS;
In a large bowl mix together all dry ingredients.
Then add in all wet ingredients and mix til well incorporated.
Preheat oven to 350 degrees.
Grease a small 12 count muffin pan.
Evenly divide the meatloaf mix into each muffin portion.
Place the muffin pan on a cookie sheet to catch any overflow of grease.
Bake uncovered on center rack for about 45 - 50 minutes or til full cooked.
Remove from oven and place each muffin on a serving platter.
Top each muffin with mashed potatoes and serve with brown gravy.

Macaroni and cheese

• from www.bakeatmidnite.com/ 
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• 2 cups uncooked elbow macaroni
• Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
• 1/4 tsp salt
• 1 tsp oil or butter

For the sauce:

• 1/2 cup heavy cream
• 2 cups whole milk (I generally mix 1 1/2 cups milk with 1/2 cup half and half cream)
• 1 cup cubed Velveeta
• 8 oz shredded sharp cheddar
• 2-3 strips of crisp bacon, diced
• 1/2 tsp freshly ground black pepper

For the topping:

• 1 cup soft breadcrumbs
• 1 tbs butter, melted

Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker.  Set rice cooker to COOK.  Check macaroni in about 10 minute.  If water is almost absorbed, switch cooker to WARM.  When water is absorbed, the cooker will automatically switch to keep warm mode, but it's better in this case to catch this before it does.  However, if it has already gone to keep warm, it's no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK).  Leave the cooked elbows in the rice cooker's pot.

Add sauce ingredients to cooked macaroni in the rice cooker's pot.  Switch cooker to COOK and with lid open, stir until cheeses are melted.  Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.

While sauce is reducing, mix breadcrumbs with the melted butter.  Set aside.

Preheat oven to 350 degrees.  Spray or grease a 1.5 quart deep casserole.  

Add macaroni and sauce to prepared baking dish.  Top with buttered bread crumbs.

Bake at  350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.

Serves 4-6

**For Conventional Cooking**

Cook elbows as per package directions; drain and set aside.

In a medium saucepan ,combine sauce ingredients, except for bacon.  Stir constantly over medium heat until cheeses are melted.  Reduce heat and stir constantly until sauce is slightly reduced (about 25%).  Add the bacon and cooked, drained macaroni.  Proceed from here as in the directions above.

Read more: http://www.bakeatmidnite.com/2013/05/classic-cheddar-bacon-macaroni-cheese.html#ixzz2TdFx2fFY

Cucumber Salad

Cucumber Salad With Ginger

 hillbillyhousewife.com

Here’s a salad that’s as simple as it is delicious. It’s perfect when you are grilling in the backyard or for picnics. Since there is no mayonnaise etc, there is no need to worry about it spoiling to quickly in warm weather.

• 4 medium size fresh cucumbers, peeled
• 1/3 cup rice vinegar
• 1 tsp honey
• 1 tsp kosher salt
• 1 1/2 tsp grated ginger root

Cut cucumbers in half lengthwise and remove any large seeds and extra pulpy flesh if necessary.
Slice into very thin pieces, crosswise, into crescent shapes.
In a bowl whisk together the vinegar, honey, salt, and ginger.
Add the cucumbers to the bowl and toss together until well coated.
Cover and refrigerate for at least an hour before serving so the flavors blend well.

Red Potato Salad

Red-Potato-Salad  from Dr. Weil

Ingredients

1 1/2 pounds red potatoes, organic if possible 1/4 cup Dijon or Dusseldorf mustard 1/4 cup dry white vermouth 1/4 cup white wine vinegar 2 tablespoons extra-virgin olive oil 1 yellow onion 2 stalks celery 2 tsp capers 1/2 cup chopped fresh parsley Chopped fresh dill to taste 1/2 lb steamed green beans, cut in 1-inch pieces (optional)

Instructions

1. Boil potatoes in their skins, covered, just until they can be easily pierced with a sharp knife. 2. Meanwhile, prepare dressing in a jar, combining mustard, vermouth, vinegar, olive oil, salt and pepper to taste; shake well. 3. Drain potatoes, let cool enough to handle, then peel and cut into thick slices. Place in a large bowl. 4. Pour dressing over the potatoes while they are warm, tossing well. 5. Add chopped onion, sliced celery, capers, finely chopped parsley, dill and, if you like, other chopped vegetables (red bell pepper, radish). 6. Correct seasoning. Chill until served. 7. If desired, you can toss in lightly cooked fresh green beans as a good last-minute addition.

Strawberry Banana Ice Cream

From: slow roasted italian

Simple Strawberry Banana Ice Cream - serves 8 (makes approximately 64 ounces)
4 large bananas, frozen
4 cups strawberries, frozen
2 tablespoons sugar

Place strawberries in a bowl or measuring cup, sprinkle with sugar and toss to combine.  Place bowl in microwave at 30 second intervals until the strawberries soften slightly and the sugar dissolves in the juice.

Add bananas and strawberry mixture to the blender and blend until they reach the perfect consistency.

When your ice cream stops moving in the blender, you will want to stop and scrape down the pitcher of the blender and stir a few times.  About 2-3 minutes total blending time.

Your frozen fruit may separate into tiny frozen chunks before it becomes a fabulous creamy consistency, so be patient.

Serve and enjoy! You can also transfer to a freezer safe container and allow ice cream to firm up in the freezer for 2 to 3 hours.

*NOTE:  There are no preservatives in your ice cream, so it will freeze solid.  Simply remove from freezer 10 minutes before serving to allow to soften slightly.  If freezes and keeps beautifully!

Banana nut coffee cake muffins

 slow roasted italian  

Banana Nut Muffins
makes approximately 30 muffins.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large bananas
1 cup pecans, chopped

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

Chicken Pot Pie

This is from Lisa cooking

 

Print

Author: Lisa

Ingredients

• 1 can (10¾ oz) Cream of Chicken Soup
• 1 pkg frozen mixed vegetables (thawed)
• 1 cup cubed cooked chicken
• ½ cup milk
• 1 egg
• 1 cup all purpose baking mix

Instructions

1. Preheat over to 400 degrees.
2. In a 9″ pie plate, mix the soup, vegetable, and the chicken.
3. Mix the milk, egg, and baking mix. Pour over the chicken mixture and bake 30 minutes (or until golden brown).

roasted potatoes italian style

Copied from Melissa southern style kitchen

Roasted potatoes are never a wrong choice for a side dish.  They pair well with so many entrees, too numerous to mention.  These potatoes are fantastic alongside an Italian inspired meatloaf or a chicken entree in place of pasta.  Simple flavors, featuring a spectacular classic flavor combination!

You'll need:
3 lbs red potatoes
2 Tbsp fresh rosemary, roughly chopped & divided
1/4 cup olive oil [plus add'l for drizzling]
1/2 tsp garlic salt
1/2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp onion powder
5 Tbsp grated Parmesan cheese, divided

Directions:
Preheat the oven to 450°F.  Spray a baking sheet liberally with cooking spray.  Set aside.  Clean the potatoes and remove any blemishes leaving the peel intact. Cut the potatoes into similar size chunks.  Add to a mixing bowl with the remaining ingredients, reserving 1/2 Tbsp of chopped rosemary and 2 Tbsp of  grated Parmesan for garnishing.

Arrange on the baking sheet in a single layer. 

Bake for 30-35 minutes until fork tender. Turn halfway through cooking for even browning.  Remove from the oven, and drizzle with additional olive oil.  Toss with 2 Tbsp of grated Parmesan cheese and fresh chopped rosemary before serving.  Yield:  6-8 servings

Fluffernutter Sandwich Cookies

 Fluffernutter cookies

Ingredients

1/2 c. butter, softened

1 c. brown sugar

1/2 c. granulated sugar

2 large eggs

2 tsp. vanilla extract

1 ½ c. peanut butter

3 c. all-purpose flour

1 T. cornstarch

2 tsp. baking soda

1 tsp. kosher salt

18 marshmallow stackers (or 9 large marshmallows cut in half horizontally)

18 chocolate kisses

Directions

1. Preheat oven to 350 F. Line 2 cookie sheets with silicone baking mats or parchment paper.
2. In a large bowl, cream together butter and sugars.
3. Stir in eggs and vanilla until well-combined.
4. Add peanut butter, and stir until incorporated.
5. Add flour, corn starch, baking soda, and salt; stir until just combined.
6. Using a medium (1 ½ tablespoon) cookie scoop, scoop dough and place 1 ½- to 2-inches apart on lined cookie sheet.
7. Use a fork to make cross-hatch design, if desired.
8. Bake for 8 minutes.
9. Remove from oven, and let cookies sit for about 2 minutes.
10. Flip cookies over flat side-up. Top half cookies with marshmallows and the other half with chocolates.
11. Return to oven for 3-4 minutes, or until marshmallows have puffed slightly and chocolate has softened.
12. Put a chocolate half with a marshmallow half, and gently press together.
13. Enjoy warm, or cool to room temperature.

Tuscan Kale salad (from Dr. Weil)

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan 1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Skinny Lasagna

Skinny Lasagna Roll Ups   from the page  http://www.theslowroasteditalian.com/
serves 6
12 lasagna noodles
1 tablespoon extra virgin olive oil
½ medium onion, chopped
4 garlic cloves
1 pound ground chicken breast
1 teaspoon kosher salt
½ teaspoon pepper
1 recipe - 5 minute marinara or your favorite sauce *
16 ounces part skim ricotta
4 large egg whites
1 cup shredded parmesan
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
4 ounces shredded 2% Mozzarella cheese

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* 5 Minute Marinara Sauce
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
2 (8 ounce) cans tomato sauce
2 tablespoons tomato paste
1 tablespoon julienne cut sun-dried tomatoes (not packed in olive oil)
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon pepper
Pinch crushed red pepper flakes

Combine ingredients in a medium saucepan over medium-high heat.  Stir to combine.  Using an immersion blender (blender stick) to puree sauce.  Cook until warmed through, about 3 minutes. 

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Preheat 350°F.

Prepare lasagna by bringing an 8 quart pot of water to a boil.  Add pasta and a handful of salt.  Cook according to package directions (approximately 7-10 minutes).  Remove from heat when pasta is al dente.  Drain and rinse with cold water.

Meanwhile in a large skillet over medium high heat add oil and onions.  Cook until translucent, stirring occasionally.  Add garlic.  Cook 1 minute.  Add ground chicken, 1 teaspoon salt and 1/2 teaspoon pepper.  Cook until chicken is cooked through.  Add 1/2 of marinara sauce.  Stir and reduce heat to low.

Meanwhile combine ricotta, cheese, eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Mix until combined using a fork.

Prepare a baking dish by pouring sauce into pan, completely covering the bottom of the baking dish.

On a clean surface lay out cooked pasta.  Add about 2 tablespoons of ricotta and 1 tablespoon of sauce, spread across lasagna.  Starting at the end closest to you, roll lasagna.  Place in baking dish.  Repeat until all lasagna are rolled.  Pour remaining sauce over the top.  Sprinkle mozzarella cheese over top.

Bake for 30 minutes or until cheese is melted.  Serve and enjoy.

BBQ sauce

from  http://www.iheartnaptime.net/ 

Ingredients

• 2 cups ketchup
• 1/2 cup tomato sauce
• 1/2 cup + 1 TB brown sugar
• 1 1/2 TB soy sauce
• 1 TB worcestershire sauce
• 2 TB seasoned rice vinegar
• 2 cloves of garlic minced (about 2 tsp)
• 1/2 tsp Kosher salt
• 1/4 tsp ground black pepper
• 1/8 tsp red pepper flakes (optional)
• 
  

Instructions

1. Combine all ingredients in a medium sized pan. Bring to a boil then reduce the heat to low and simmer for 20 minutes. Remove from heat.
2. Use the sauce on BBQ chicken pizza, to brush on grilled chicken the last ten minutes of grilling or for other recipes where BBQ sauce is used.