No, not the pro football player or his wife. This is a recipe from a restaurant in Stockholm. I may try these.
Click on title to view
Sunday, November 7, 2010
Friday, November 5, 2010
Apple Raspberry Cobbler
1 can (21 oz) raspberry pie filling with more fruit
1 tablespoon finely chopped crystallized ginger
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 teaspoons milk
1 tablespoon sugar
Heat oven to 400°F. Into ungreased 8- or 9-inch square (2-quart) glass baking dish, spoon both pie fillings and ginger; stir gently to mix well. Remove pie crust from pouch; place flat on cutting board. Cut crust into 1/2-inch-wide strips. Place half of the strips, about 1/2 inch apart, on filling mixture. Weave a cross-strip through center by first folding back every other strip of the first layer of strips.
Continue weaving cross-strips with second half of strips folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends as needed. Brush crust with milk; sprinkle with sugar. Bake 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cool at least 20 minutes before serving.
Easy Ranch Chicken
6-8 servings
4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F. Spray 9″ x 13″ baking dish with nonstick cooking spray.In a large bowl, mix together the chicken, soups, Rotel and corn. Pour mixture into the baking dish and top with the cheese. Bake, uncovered, for 20 minutes. After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos. Bake an additional 10 to 15 minutes, until the chips are toasted. Let set 5 minutes before serving.
4 skinless, boneless chicken breasts, cooked and shredded or cubed
1 can cream of mushroom
1 can cream of chicken
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (15.25 oz) whole kernel corn, well drained
1 cup crushed Doritos, cheese flavor preferred
2 cups shredded Mexican blend cheese (just Monterrey Jack or Cheddar works, too)
Preheat oven to 350˚F. Spray 9″ x 13″ baking dish with nonstick cooking spray.In a large bowl, mix together the chicken, soups, Rotel and corn. Pour mixture into the baking dish and top with the cheese. Bake, uncovered, for 20 minutes. After 20 minutes, take the casserole out of the oven and layer with the crushed Doritos. Bake an additional 10 to 15 minutes, until the chips are toasted. Let set 5 minutes before serving.
Thursday, November 4, 2010
Gin and Cranberry Juice
1 12-oz bag fresh cranberries
1/2 cup white sugar
1/4 cup water
1 cup seltzer/club soda
1 cup gin
2 tablespoons lime juice (about 3 limes)
In a medium saucepan, bring the cranberries, sugar and water to a simmer and simmer uncovered until berries hiss and pop. Stir occasionally. This should only take a few minutes if the berries aren’t frozen or cold from the refrigerator, but if they are, it will take 5-8 minutes or so. Place your sieve/ricer/food mill over a large. Place 1 cup of cranberries aside for garnish, and force the remaining ones through the sieve. Throw away the solids remaining (seeds, skins, etc.), and add the whole berries to the cranberry syrup mix. Cool completely in the fridge for 2 hours, then add the rest of ingredients to the pitcher (soda, gin, and lime juice), stir, and serve over ice (or not) when ready. You can definitely make the cranberry puree a day or two ahead of time, but don’t add the soda and other ingredients until when you’re ready to serve.
1/2 cup white sugar
1/4 cup water
1 cup seltzer/club soda
1 cup gin
2 tablespoons lime juice (about 3 limes)
In a medium saucepan, bring the cranberries, sugar and water to a simmer and simmer uncovered until berries hiss and pop. Stir occasionally. This should only take a few minutes if the berries aren’t frozen or cold from the refrigerator, but if they are, it will take 5-8 minutes or so. Place your sieve/ricer/food mill over a large. Place 1 cup of cranberries aside for garnish, and force the remaining ones through the sieve. Throw away the solids remaining (seeds, skins, etc.), and add the whole berries to the cranberry syrup mix. Cool completely in the fridge for 2 hours, then add the rest of ingredients to the pitcher (soda, gin, and lime juice), stir, and serve over ice (or not) when ready. You can definitely make the cranberry puree a day or two ahead of time, but don’t add the soda and other ingredients until when you’re ready to serve.
Wednesday, November 3, 2010
Thank you, Trisha
Thanks for all the effort you have been putting into this recipe blog. To everyone else, don't be shy post some of your own recipes. You might just help someone come up with an idea for dinner or a dish for a holiday gathering.
Strawberry Rhubarb jam
I love the combination of Strawberries and Rhubarb. I made the best Strawberry and Rhubarb pie once. So that is why this jam appeals to me. Click on title to view
Welcome Kathie Sample-Perez!
So glad you could join us Kathie! As you can see we have compiled an assortment of recipes since we were on Facebook. Take a look around and make sure to share some of your favorite recipes too. Oh and feel free to comment on the recipes posted (i.e., an ingredient you add to the same recipe to enhance it, a question about a recipe or maybe just a compliment). Enjoy! : )
Tuesday, November 2, 2010
Lindy's Cheesecake
CRUST
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg yolk
CHEESECAKE
5 packages (8 oz each) cream cheese softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel, if desired
1 tablespoon grated lemon peel, if desired
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 whipping (heavy) cream
GARNISH
3/4 shipping (heavy) cream
1/3 cup slivered almonds toasted, and lemon or orange peel, if desired
1) Heat oven to 400F. Lightly grease 9-inch spring-form pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms, gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8-10 minutes or until lightly golden brown, cool. Press remaining dough 2 inches up side of pan.
2) Heat oven to 475F. In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks, and 1/4 cup whipping cream, on low speed until well blended. Pour into crust.
3) Bake 15 minutes. Reduce oven temperature to 200F. Bake 1 hour longer. Cheesecake may not appear to be done, if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven, leave cheesecake in oven for 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts, 30 minutes.
4) Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled, cover and continue refrigerating at least 9 hours but no longer than 48 hours.
5) Run metal spatula along side of cheesecake to loosen apart. Remove side of pan, leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds and lemon peel. Store covered in refrigerator.
1 cup all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1 egg yolk
CHEESECAKE
5 packages (8 oz each) cream cheese softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel, if desired
1 tablespoon grated lemon peel, if desired
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 whipping (heavy) cream
GARNISH
3/4 shipping (heavy) cream
1/3 cup slivered almonds toasted, and lemon or orange peel, if desired
1) Heat oven to 400F. Lightly grease 9-inch spring-form pan with shortening; remove bottom. In medium bowl, mix all crust ingredients with fork until dough forms, gather into a ball. Press one-third of the dough evenly on bottom of pan. Place on cookie sheet. Bake 8-10 minutes or until lightly golden brown, cool. Press remaining dough 2 inches up side of pan.
2) Heat oven to 475F. In large bowl, beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, egg yolks, and 1/4 cup whipping cream, on low speed until well blended. Pour into crust.
3) Bake 15 minutes. Reduce oven temperature to 200F. Bake 1 hour longer. Cheesecake may not appear to be done, if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven, leave cheesecake in oven for 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts, 30 minutes.
4) Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled, cover and continue refrigerating at least 9 hours but no longer than 48 hours.
5) Run metal spatula along side of cheesecake to loosen apart. Remove side of pan, leave cheesecake on pan bottom to serve. In chilled small bowl, beat 3/4 cup whipping cream with electric mixer on high speed until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds and lemon peel. Store covered in refrigerator.
Chocolate Dream Tart
1/3 cup butter or margarine, softened
1 cup all-purpose flour
1 egg
1 tablespoon butter or margarine
1 can(14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips(2 cups)
1/2 cup chopped walnuts
1 teaspoon vanilla
Unsweetened whipped cream, if desired
1) Heat oven to 400F, In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom. Bake 12 to 15 minutes until golden brown, cool on wire rack.
2) Reduce oven temperature to 350F, In 2-quart saucepan, melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally until chocolate is melted. Stir in ealnuts and vanilla. Spread in baked crust.
3) Bake about 25 minutes or until edge is set but chocolate appears moist in center. Cool completely in pan on wire rack, about 1 hour. To serve, top each slice with whipped cream.
NEW TWIST
To show off this wonderfully rich dessert, garnish with chocolate curls or dip ends of toasted walnut halves into melted chocolate and place on each serving with dollop of whipped cream.
Make-Ahead Magic
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 hours or freeze up to 2 months. About 1 hour before serving, unwrap frozen tart and let stand at room temperature to thaw.
1 cup all-purpose flour
1 egg
1 tablespoon butter or margarine
1 can(14 oz) sweetened condensed milk
1 bag (12 oz) semisweet chocolate chips(2 cups)
1/2 cup chopped walnuts
1 teaspoon vanilla
Unsweetened whipped cream, if desired
1) Heat oven to 400F, In medium bowl, cut 1/3 cup butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg until dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan with removable bottom. Bake 12 to 15 minutes until golden brown, cool on wire rack.
2) Reduce oven temperature to 350F, In 2-quart saucepan, melt 1 tablespoon butter over low heat. Stir in milk and chocolate chips. Cook over low heat, stirring occasionally until chocolate is melted. Stir in ealnuts and vanilla. Spread in baked crust.
3) Bake about 25 minutes or until edge is set but chocolate appears moist in center. Cool completely in pan on wire rack, about 1 hour. To serve, top each slice with whipped cream.
NEW TWIST
To show off this wonderfully rich dessert, garnish with chocolate curls or dip ends of toasted walnut halves into melted chocolate and place on each serving with dollop of whipped cream.
Make-Ahead Magic
To make ahead, tightly cover the completely cooled tart and refrigerate up to 3 hours or freeze up to 2 months. About 1 hour before serving, unwrap frozen tart and let stand at room temperature to thaw.
Easy Caramel Sticky Rolls
1/2 cup packed brown sugar
1/2 cup whipping (heavy) cream
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 can (1 oz) refrigerated soft breadsticks
1) Heat oven to 350F. In ungreased 8-inch round pan, mix brown sugar and shipping cream. Sprinkle with pecans.
2) In small bowl, mix granulated sugar and cinnamon. Unroll breadsticks dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end, separate at perforations. Place coiled dough in pan.
3) Bake 20 to 25 minutes or until golden brown, Cool 1 minute. Place heatproof serving plate upside down onto pan, turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.
Easy Caramel Apple Sticky Rolls
Omit the cinnamon-sugar mixture and spread 1/3 cup cinnamon-flavored applesauce over dough.
1/2 cup whipping (heavy) cream
1/4 cup chopped pecans
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 can (1 oz) refrigerated soft breadsticks
1) Heat oven to 350F. In ungreased 8-inch round pan, mix brown sugar and shipping cream. Sprinkle with pecans.
2) In small bowl, mix granulated sugar and cinnamon. Unroll breadsticks dough, but do not separate into breadsticks. Sprinkle cinnamon-sugar mixture over dough. Roll up dough from short end, separate at perforations. Place coiled dough in pan.
3) Bake 20 to 25 minutes or until golden brown, Cool 1 minute. Place heatproof serving plate upside down onto pan, turn plate and pan over. Let pan remain 1 minute so caramel can drizzle over rolls.
Easy Caramel Apple Sticky Rolls
Omit the cinnamon-sugar mixture and spread 1/3 cup cinnamon-flavored applesauce over dough.
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