Friday, December 18, 2009

Dark Chocolate Bark

1-12 oz. bag dark chocolate chips

1 tsp. canola oil

5 oz. bag dried cherries

6 oz. bag shelled pistachios



Melt chocolate in microwave. Stir in oil. Stir in 3/4 bag of cherries & 3/4 bag of nuts. Spread mixture on parchment lined cookie sheet. Spread remaining cherries & nuts on top. Freeze for one hour until firm. Break into pieces. Enjoy!!



Very quick & easy! Great for holiday gift giving!

Tuesday, December 15, 2009

Paige Pond's Peanut Butter Balls

18 oz jar of peanut butter
2 cups Rice Krispies
1 1/2 cups powdered sugar
1/4 tsp vanilla
1 cup chocolate chips

Mix together all ingredients except for chocolate chips.
Roll into 1 inch balls.
Melt chocolate chips.
Coat balls in chocolate, let cool.

Anna Blevins's Lime Meltaways

Ingredients:

- 3/4 cup butter, softened
- 1 cup powdered sugar, divided
- Grated zest of 2 limes
- 2 Tbsp fresh lime juice
- 1 Tbsp vanilla
- 1 3/4 cup flour
- 2 Tbsp cornstarch
- 1/4 tsp salt

Directions:

- Mix softened butter and 1/3 cup powdered sugar until well incorporated.
- Add lime zest, juice, and vanilla.
- In separate bowl whisk together flour, cornstarch, and salt.
- Add to butter mixture slowly until well combined.
- Divide dough in half.
- Roll each half into a "snake" about 1 1/4 inch in diameter.
- Refrigerate until firm-- at least an hour.
- Slice into 1/4 inch rounds and place on cookie sheet. (They won't spread.)
- Bake at 350 for 13 minutes.
- Let cool about 10 minutes.
- Toss cookies in remaining powdered sugar in a Ziploc bag.
- Makes about 5 dozen.

Heather Mehaffey's White Candy Crackers

48-Ritz Crackers
Peanut Butter
1 package-White Almond Bark, or Candiquick

- Line a cookie sheet with wax or parchment Paper.
- Spread Peanut Butter between 2 crackers.
- Melt Almond bark according to package directions.
- Dip crackers into bark using a fork. Place on paper lined cookie sheet. Cool in fridge until set.

**IF you want to sprinkle crackers with anything, do it right after you place it on the sheet. I usually sprinkle after I put one row down on the sheet.

Kristin Turner's Chocolate Mint Cookies

Ingredients:

3/4 cup butter

1 1/2 cups packed brown sugar

2 Tablespoons water

2 cups semi-sweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 Andes chocolate mints (cut in halves)

Directions:

In microwave or on stove, heat butter, sugar and water till melted. Stir in chocolate chips and stir till partially melted. Let stand around 10 minutes to cool slightly. At high speed, beat in eggs, one at a time.At low speed, beat in dry ingredients. Beat till blended and chill dough at least one hour.Pre-heat oven to 350. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes. When you bring them out of the oven, place 1/2 a mint candy on top of each cookie. Let sit for a few minutes and then spread out with a knife as frosting on cookie.

** This makes a LOT of cookies. At least 3 dozen, depending on how large you make the balls. If you make them larger, you can fit an entire Andes mint onto each cookie.

Joyce Orzechowski's Oreo Balls

1 package oreo cookies
1 8 oz package cream cheese--at room temperature.
1 pound dark melting chocolate--I use Wilton brand and you can pick it up at any craft store.

1. Put the whole package of cookies into a food processor and mix until all cookies are just crumbs. In a bowl add crumbs to softened cream cheese. Mix together well.

2.Line a cookie sheet with wax paper and roll dough into small balls, you want them to be bite size, line all the balls on the cookie sheet and chill for an hour. Meanwhile melt the chocolate in a double boiler, if you do not have one a pot with water on the bottom and a smaller pot with a handle on top, do not get water in your chocolate.

3.Dip chilled balls into melted chocolate, return to wax paper and let harden. Serve or store in an air tight container in the refrigerator.
These are the simplest, no bake, delicious dessert ever!!!

Cristy Brice's Chocolate Peppermint Pinwheel Cookies

Prep Time: 45 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 13 min

Serves:
3 dozen

Ingredients
* 1 batch Sugar Cookies, recipe follows
* 3 ounces unsweetened chocolate, melted
* 1 teaspoon vanilla extract
* 1 egg yolk
* 1 teaspoon peppermint extract
* 1/2 cup crushed candy canes or peppermint candies

Directions

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl

Heather Mehaffey's Snickerdoodles

Ingredients:
½ C melted butter
1 C Sugar
1 Egg
½ tsp Vanilla
1 ½ C Self-Rising Flour

Directions:

In a medium mixing bowl beat butter until smooth. Add Sugar, beat until combined, scrape sides of bowl. Beat in Egg and vanilla until combined. Beat in as much of the flour as you can with mixer, then stir in rest by hand. (Optional: Cover and chill for an hour)

In a small bowl add 2 T of sugar and ¼ tsp of cinnamon. (you may need to make more) Shape dough into 1 inch balls and dip into cinnamon/sugar mixture to coat. Place 2 inches apart on ungreased cookie sheet. Bake 375 for 10-11 minutes, or until edges are golden. Transfer to wire rack and cool. Store in airtight container.

Ashli Denton's Cornflake Crunchies

Any type of chips (chocolate, butterscotch, peanut butter, etc.)
Corn Flake cereal

Melt chips in large bowl in microwave. Stir in cereal until all flakes are coated. Drop onto wax paper and allow to firm. Keep in an airtight container.

Follow measurements and directions carefully she says... or they might not turn out! :) hehe

Taco Lasagna

1½ lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning
1 can (16 oz) stewed tomatoes, chopped
1 can Rotel
1 can (4 oz) chopped green chilies
2½ C shredded cheddar cheese
2 C shredded Monterey Jack Cheese
6 large flour tortillas

  • Brown hamburger and onion. Drain well.
  • Add tomatoes, seasoning, and chilies. Simmer for 30 minutes.
  • Layer 2 torn up tortillas in bottom of a greased 9 X 13 inch pan.
  • Top with half the meat mixture, then 1 cup of each of the cheeses.
  • Repeat layers, ending with a tortilla layer.
  • Cover with foil and bake at 350° for 30 minutes.
  • Remove foil, add last ½ cup of cheddar and bake 5 more minutes.
  • Serve with sour cream and salsa.

This is a family favorite. I always freeze the leftovers in individual servings to send in lunch boxes.

I never use the green chilies, but always use more cheese. Can you ever use too much cheese?

CHEX Pumpkin Pie Crunch

¼ cup brown sugar
1 Tbs pumpkin pie spice
¼ cup butter
2 tsp vanilla
2 cups Cinnamon Chex
2 cups Wheat Chex
2 cups Honey Nut Chex
8 oz. pecans

  • Combine brown sugar and pumpkin pie spice
  • Melt butter and add vanilla, combine with sugar and spice
  • Mix cereals and pecans in large microwavable bowl.
  • Pour spice mixture over cereals and mix to coat.
  • Microwave 5 minutes, stirring after every minute.
  • Spread on paper towels to cool.
  • Store in an airtight container.

This is a nice change from regular Chex Mix. Great around the holidays.

Bacon Appetizer Crescents

1 pkg. cream cheese (8oz)
8 slices bacon, cooked and crumbled
1/3 cup Parmesan cheese
1/4 cup onion, finely chopped
2 T fresh chopped parsley
1 T milk
2 cans crescent rolls

  • Heat oven to 375°.
  • Separate rolls and form 4 rectangles, pressing seams to close.
  • Cream together all ingredients, except rolls.
  • Spread cheese mixture on rolls and roll up.
  • Slice into wheels and bake until golden~about 15 minutes.

This recipe comes from KraftFoods.com. They call for you to make small wedges with a lot of folding over instructions, but doing the roll up thing works great.

If you're in a hurry, you can use real bacon bits instead.

Monday, December 14, 2009

Pecan Pie Mini Muffins

1 cup brown sugar, packed
1/2 cup all-purpose flour
1 cup pecans, chopped
2/3 butter (not margarine), melted
2 eggs, beaten

In a bowl, combine brown sugar, flour and pecans and set aside. In another bowl, combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured mini muffin cups 2/3 full. Bake at 350 for 20 to 25 minutes, or until muffins test done. Remove immediately to cool on wire racks. Yield: 2 dozen

Thursday, December 10, 2009

Asian Slaw

Here is a great alternative to the traditional slaw recipes.

Ingredients:
1 lb shredded cabbage
1/2 cup shredded carrots
1 cup sunflower seeds
2 pkgs. crushed uncooked Ramen noodles (beef flavor)
1 cup olive oil
1/2 cup sugar
1/3 cup balsamic vinegar

Directions:
- In a small bowl mix oil, sugar, vinegar, and Ramen seasoning packets.
- Refrigerate marinade for a few hours or overnight.
- Mix cabbage, carrots, sunflower seeds, and Ramen noodles in large bowl and pour marinade over the top.
- Toss together and serve.

Notes from a Kitchen of Reality:
- After making this recipe the first time, I quickly realized that the marinade makes a lot more than I think the recipe needs. I prefer a little less, so I scale back that part of the recipe by half when I make it. But try it and you decide.
- Bagged cabbage mixes can be substituted for fresh cabbage and carrots -- as well as broccoli slaw mix which we LOVE!!
- The marinade doesn't have to sit long if it's needed in a hurry-- just make sure the sugar and seasonings are well dissolved in the oil.
- A lot of people add slivered almonds-- but I've got the nut allergy so you won't find that here!

Asparagus Quiche

My favorite all-time quiche recipe.
My mom has made it as long as I can remember and it's even better the day after, reheated or cold!

Ingredients:
1 cup grated Swiss cheese
1 can asparagus -- FRESH is wonderful in season
1 cup evaporated milk
3 eggs
1/2 cup crumbled cooked bacon
1 tsp tarragon
1/2 tsp salt
1/2 tsp pepper

Directions:
Mix all ingredients and pour into a ready to bake pie shell. Bake at 350 for 45 minutes. Let stand 10 minutes before slicing.

Tips from Kitchen of Reality:
- The original recipe calls for bacon, but I almost like it with ham better. Probably because it's easier and I usually have it. (Just cut up some ham lunch meat in 1/2 inch squares to make 1/2 cup.)
- Be sure to use tarragon-- it makes the recipe!
- The original recipe calls for "whipping cream" but I've used plain old milk and evaporated milk-- doesn't seem to make a difference. (Except in calories!!)

Roasted Pepper Cheese Dip

Love this dip!
Great for parties or on a lazy Sunday with crackers and a glass of wine!
Enjoy!!

Ingredients:
2 large red bell peppers
2 large unpeeled garlic cloves
1 block (8 oz) cream cheese
2 tsp balsamic vinegar
1/4 tsp salt

Directions:
Prepare Peppers & Garlic
- Cut bell peppers in half lengthwise; discard seeds.
- Place peppers, skin side up, on foil-lined baking sheet.
- Flatten with hand.
- Add garlic to baking sheet.
- Broil 4 minutes.
- Turn garlic over.
- Broil 4 more minutes.
- Remove garlic and set aside.
- Broil peppers an additional 2 minutes or until blackened.
- Place peppers in Ziploc bag and seal; let stand 15 minutes.
- Peel peppers and garlic; discard skins.
Making the Dip
- Place peppers and garlic in food processor, process until smooth.
- Add cheese, process until smooth.
- Spoon mixture into bowl and add salt and vinegar.
- Serve immediately or cover and chill.

Tips from Kitchen of Reality:
- You can save some time by buying the roasted red peppers in a jar at the store-- it is easier but the flavor isn't as good as fresh. (The red pepper process is much easier than it sounds.)
- This dip is great with crackers or with fresh vegetables.

Sunday, December 6, 2009

Chicken and Rice Soup

I love the chicken & rice soup at Panera and this is the closest recipe I've found to it. This can be made on the stove but I make it in the crock pot. I hope you enjoy it as much as we do-- it's fabulous to come home to after a long cold day!

Ingredients:
- 4 cups chicken broth
- 2 cups water
- 2 cups chicken (cooked & shredded)
- 1 box quick cooking long grain wild rice
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup flour
- 1/2 cup butter
- 2 cups milk

Directions:
- In crock pot set on low-- combine broth, water, chicken and rice. (SAVE the seasoning packet.)
- On stove top in a large pan-- melt butter.
- Stir in seasoning packet.
- Reduce heat to low.
- Add flour, salt, pepper-- mix well. (This appears to make a clumpy mess-- if so, you have done it correctly. This will thicken your soup!)
- CAREFULLY whisk in milk- 1/2 cup at a time until smooth. Cook about 5 minutes.
- Poor cream sauce into crock pot.
- Stir occasionally-- ready to eat in a 3 to 4 hours.

Notes from a Kitchen of Reality:
- Whisking milk with flour mixture can make a huge mess-- believe me when I say large pan and CAREFULLY!! (Especially you, Rachel!)
- I often use off brand wild rice and canned chicken instead of cooking my own.
- I LOVE to add fresh mushrooms-- just slice them and throw them in the crock pot at the beginning.
- This recipe is easy to double but will fill a crock pot very full.

Red Velvet Cheesecake


A very festive RED cheesecake for the Christmas season!

Ingredients:

CRUST:
1 1/2 cup chocolate graham cracker crumbs
1/4 cup butter
1 Tbsp sugar


CHEESECAKE:
3 pkgs (8oz) cream cheese, softened
1 1/2 cups sugar
4 large eggs
3 Tbsp unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 tsp vanilla
1 tsp distilled white vinegar
2 bottles (1 oz each) red food coloring


TOPPING:
1/2 cup butter
1 (8 oz) cream cheese, softened
1 tsp vanilla
1 (16 oz) box powdered sugar


Directions:
- Prepare crust by mixing three ingredients together and pressing into the bottom of a 9 inch spring form pan.
- In mixer, combine cream cheese and sugar. Mix well.
- Add rest of "cheesecake" ingredients and again, mix well.
- Bake at 325 for 10 minutes.
- Reduce heat to 300 and bake for 1 hour and 15 minutes.
- Turn oven off.
- Leave cheesecake in oven 30 more minutes.
- Cool on counter 30 minutes.
- Cover and chill for at least 8 hours.
- Prepare topping by beating the cream cheese and butter until smooth.
- Add sugar and vanilla.
- Spread evenly over top of cheesecake.
- Chill again until ready to serve.

Notes from Kitchen of Reality:
- The hardest thing about this cheesecake is serving it. It is very moist. (Yes, I hate that word, but I used it!) So every time you slice a piece, be sure to wipe off your knife with a napkin or wet paper towel-- otherwise you'll end up making a mess.
- Garnished with a peppermint, a small sprig of holly or rosemary--- it makes a quite impressive dessert!

Thursday, December 3, 2009

Taco Soup

1½-2 lbs ground beef
1 cup red onion, chopped
1 (1.25 oz) envelope. taco seasoning mix
1 (1 oz) envelope Ranch dressing mix
2 (11 oz) cans corn, undrained
1 (16 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans Original Rotel (chili-style diced tomatoes with green chiles)
1 (12 oz) can light beer
1½ cups water

Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
Combine meat mixture, taco seasoning mix, and next 7 ingredients in a 5½-quart slow cooker
Cover and cook on LOW 4 to 6 hours. Serve with desired toppings. Make 16 cups.

Toppings: shredded cheddar cheese, sour cream, tortilla chips, fritos, cilantro

Shrimp and Corn Chowder

1 T. butter
1 bunch or ¼ cup chopped green onion
2 to 3 cloves garlic, minced
2 cans (10 ¾ oz) cream of potato soup, undiluted
2 cups milk
1 pkg. (3 oz) cream cheese, at room temperature
1 can (8 ¾ oz) corn (yellow or white) undrained
1 lb. fresh shrimp (small or medium), cooked, peeled and deveined

In Dutch oven or large saucepan, sauté first 3 ingredients until tender. Stir in everything except shrimp; bring to a boil stirring occasionally. Add shrimp, cover and reduce heat. Add ground black pepper and seafood seasoning to taste. Cook 5 to 7 minutes. Serve hot.
Serves 4-6.

Notes from Cindy: I use the E-Z Peel shrimp (which is already deveined) from Harris Teeter. I stock up on it when it is on sale.

This recipe doubles very well. When I double it, I use an entire 8 oz. pkg. of cream cheese. Yum!

Pasta Fagioli

1 pound Hot Italian Sausage
2 cloves garlic, minced
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 (19 oz.) can Cannellini beans (undrained)
1 (14.5 oz) can crushed tomatoes
2 (14 oz.) cans chicken broth
2/3 cup ditalini pasta (or any small pasta)
Salt and chili pepper to taste

Remove casings from sausage and cut into small bite-size pieces (I usually use ground Italian Sausage since it is easier and quicker to work with). Brown sausage (add olive oil if needed to brown); then add next 4 ingredients and sauté until soft. Add beans, tomatoes and chicken broth, bring to a simmer, add pasta and cook until “al dente”. Season to taste with salt and chili pepper. Add freshly grated Parmesan and serve with a crusty Italian bread. Serves 4-6. (You may add additional chicken broth if not soupy enough)

Note from Cindy: This recipe can easily be doubled if you have a large soup pot.

Wednesday, December 2, 2009

Apple Dumplings

1 pkg crescent rolls, separate into 8 triangles
2 Granny Smith applies, peeled and quartered

Wrap each quarter of apple with a crescent roll triangle. Place in a casserole dish.

3/4 cup water
3/4 cup granulated sugar
1 stick butter

Mix these 3 ingredients in a sauce pan and heat until butter is melted; pour over dumplings. Sprinkle with cinnamon and sugar. Bake 30-40 minutes at 350 or until apple is soft when pierced with fork.

Tuesday, December 1, 2009

Katherine's Famous Fruit Cobbler

Famous...and super-easy!

1/2 stick butter
1 c flour
1 c sugar
1/8 tsp salt
3 tsp baking powder
1 c milk
2-3 c fruit of your choice (fresh, canned or frozen)

Place butter in 8x8 baking dish and melt in oven while preheating to 350. Mix dry ingredients and add milk. Pour into melted butter and dump fruit on top. Bake 30-40 min, until knife comes out clean.

Reality Notes: My favorites are peaches and blackberries, but you could use anything you like. If your fruit is real juicy, it may take a little longer to cook (I usually drain mine).

Buttermilk Pie

Don't let the name throw you - this pie is quite tasty!

1 1/2 c sugar
2/3 stick butter
4 tbsp plain flour
2 eggs
1 c buttermilk
1 tsp lemon extract
9 in frozen pie shell

Cream together butter, sugar and flour. Add eggs 1 at a time. Add buttermilk and lemon. Pour in pie shell.

Bake at 350 until done (~45 min).

Reality Note: You really do have to put eggs in 1 at a time - I found this out the hard way!