Cox5 Recipes - User contributions [en]

Creamy Italian Pasta Salad

2026-09-14T01:22:20Z

Jennifer:

Ingredients

For the Creamy Italian Dressing:
*1 cup mayo
*2 teaspoons Dijon mustard
*4 garlic cloves, minced
*1 teaspoon red pepper flakes
*3 teaspoons Italian seasoning
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper, plus more to taste
*3 tablespoons freshly squeezed lemon juice (from about 1½ lemons)
*3 tablespoons white wine vinegar

For the Pasta Salad:
*12 ounces rotini or fusilli pasta, cooked according to package directions
*1 red bell pepper, diced
*1 shallot, finely diced
*1/2 cup sliced black olives
*1 cup diced mozzarella
*1/4 cup finely chopped parsley
*1/2 cup thinly sliced basil leaves
*kosher salt, to taste

Instructions

Make the Creamy Italian Dressing:
In a blender or using an immersion blender in a wide-mouth jar, combine the mayo, mustard, garlic, red pepper flakes, Italian seasoning, salt, pepper, lemon juice, and vinegar. Blend until smooth and creamy. Set aside.

Assemble the Pasta Salad:
In a large mixing bowl, combine the cooked pasta, bell peppers, shallots, olives, mozzarella, parsley, and basil. Pour the Creamy Italian Dressing over the pasta and toss until the pasta is very well coated and combined. Season to taste with salt. Cover and refrigerate until just chilled.

Note: Other optional veggies include zucchini, cherry tomatoes, and mushrooms. Optional proteins include ham, salami, or chicken.

''Original recipe found at www.thedefineddish.com''

[[category:Sides]]

[[Category:Salads]]

Green Pea Salad

2026-09-14T01:22:01Z

Jennifer:

[[File:peasalad.jpg|300px|thumb|right]]

*1/2 cup mayonnaise
*1 tablespoon vinegar
*1 teaspoon sugar
*Ground pepper to taste
*1/4 tsp. Worcestershire sauce
*10 oz frozen peas, thawed and drained
*1/2 cup bacon bits
*1/4 cup minced red onion

Combine mayonnaise, vinegar, sugar, pepper, and worcestershire sauce in a salad bowl.
Add peas, bacon, and onion, toss thoroughly and chill before serving.

It’s best to make this at least an hour in advance so the flavors blend.

''Original recipe found at www.savour-fare.com''

[[category:Sides]]

[[Category:Salads]]

Creamy Italian Pasta Salad

2026-09-14T01:21:14Z

Jennifer:

Ingredients

For the Creamy Italian Dressing:
*1 cup mayo
*2 teaspoons Dijon mustard
*4 garlic cloves, minced
*1 teaspoon red pepper flakes
*3 teaspoons Italian seasoning
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper, plus more to taste
*3 tablespoons freshly squeezed lemon juice (from about 1½ lemons)
*3 tablespoons white wine vinegar

For the Pasta Salad:
*12 ounces rotini or fusilli pasta, cooked according to package directions
*1 red bell pepper, diced
*1 shallot, finely diced
*1/2 cup sliced black olives
*1 cup diced mozzarella
*1/4 cup finely chopped parsley
*1/2 cup thinly sliced basil leaves
*kosher salt, to taste

Instructions

Make the Creamy Italian Dressing:
In a blender or using an immersion blender in a wide-mouth jar, combine the mayo, mustard, garlic, red pepper flakes, Italian seasoning, salt, pepper, lemon juice, and vinegar. Blend until smooth and creamy. Set aside.

Assemble the Pasta Salad:
In a large mixing bowl, combine the cooked pasta, bell peppers, shallots, olives, mozzarella, parsley, and basil. Pour the Creamy Italian Dressing over the pasta and toss until the pasta is very well coated and combined. Season to taste with salt. Cover and refrigerate until just chilled.

Note: Other optional veggies include zucchini, cherry tomatoes, and mushrooms. Optional proteins include ham, salami, or chicken.

''Original recipe found at thedefineddish.com''

[[category:Sides]]

[[Category:Salads]]

Creamy Italian Pasta Salad

2026-09-14T01:15:05Z

Jennifer: Created page with "Ingredients For the Creamy Italian Dressing: ▢1 cup homemade mayonnaise ▢2 teaspoons Dijon mustard ▢4 garlic cloves, minced ▢1 teaspoon red pepper flakes ▢3 teaspoons Italian seasoning ▢1 teaspoon kosher salt ▢1/2 teaspoon freshly ground black pepper, plus more to taste ▢3 tablespoons freshly squeezed lemon juice (from about 1½ lemons) ▢3 tablespoons white wine vinegar For the Pasta Salad: ▢12 ounces rotini or fusilli pasta, cooked according to pa..."

Ingredients

For the Creamy Italian Dressing:
▢1 cup homemade mayonnaise
▢2 teaspoons Dijon mustard
▢4 garlic cloves, minced
▢1 teaspoon red pepper flakes
▢3 teaspoons Italian seasoning
▢1 teaspoon kosher salt
▢1/2 teaspoon freshly ground black pepper, plus more to taste
▢3 tablespoons freshly squeezed lemon juice (from about 1½ lemons)
▢3 tablespoons white wine vinegar

For the Pasta Salad:
▢12 ounces rotini or fusilli pasta, cooked according to package directions
▢1 cup diced small red bell pepper (from about 1 small pepper)
▢1/2 cup finely diced shallot (from about 1 large shallot)
▢1/2 cup sliced black olives
▢1 cup diced hard uncured salami
▢1 cup diced mozzarella
▢1/4 cup finely chopped parsley
▢1/2 cup thinly sliced basil leaves
▢kosher salt, to taste

Instructions
Make the Creamy Italian Dressing:
In a blender or using an immersion blender in a wide-mouth jar, combine the homemade mayonnaise, mustard, garlic, red pepper flakes, Italian seasoning, salt, pepper, lemon juice, and vinegar. Blend until smooth and creamy. Set aside.
Assemble the Pasta Salad:
In a large mixing bowl, combine the cooked pasta, bell peppers, shallots, olives, salami, mozzarella, parsley, and basil. Pour the Creamy Italian Dressing over the pasta and toss until the pasta is very well coated and combined. Season to taste with salt. Cover and refrigerate until just chilled.

Garlic Potato Wedges

2026-09-14T01:13:04Z

Jennifer: Created page with "*gold potatoes *avocado oil *McCormick Grill Mates Garlic Butter Seasoning Cut each potato into 8 wedges. Coat the wedges generously in avocado oil and seasoning. Arrange the wedges in a single layer on a large baking sheet. Roast at 450 degrees for 30 minutes, flipping half way through."

*gold potatoes
*avocado oil
*McCormick Grill Mates Garlic Butter Seasoning

Cut each potato into 8 wedges. Coat the wedges generously in avocado oil and seasoning.

Arrange the wedges in a single layer on a large baking sheet.

Roast at 450 degrees for 30 minutes, flipping half way through.

Yellow Sour Cream Pound Cake

2026-04-22T23:38:06Z

Jennifer:

Preheat oven to 350°F.

* Vegetable oil and flour for dusting the pan
* 1 package of (18.25) plain yellow cake mix
* 1 cup sour cream
* 1/3 cup vegetable oil
* 1/4 cup water
* 1/4 cup sugar
* 4 large eggs
* 1 t. pure vanilla extract
* 1 small package vanilla pudding (you can use different pudding mix to change the flavor of the cake: Lemon, Strawberry, etc.)

Lightly mist tube pan with vegetable spray and dust with flour. Shake out excess flour.

Place the cake mix, sour cream, oil, water, sugar, eggs, vanilla, and pudding in large mixing bowl. Blend with electric mixer on low speed for one minute. Scrape down the sides of the bowl with rubber spatula. Increase the mixer speed to medium and beat two more minutes until the batter looks thick and smooth.

Bake cake until golden brown and springs back when lightly pressed. (50- 55 minutes) Remove pan and let it cool on a wire wrack for about 20 minutes. Run a long knife around the edge of the cake and invert it onto a wire rack. Then invert it again so that the cake is right side up…

Pat Barton (from her mom, Maxine Johnson)

[[category:Desserts]]

Spinach Apple Salad

2026-02-05T02:18:44Z

Jennifer: Created page with "* 5 ounces fresh spinach * 1 honeycrisp apple, thinly sliced * 1 shallot, thinly sliced * 1 cup sliced almonds * 1/4 cup shaved parmesan * 1/4 cup dried cranberries '''Apple Cider Vinaigrette''' * ¼ cup apple cider vinegar * 1 teaspoon maple syrup or honey * 1 garlic clove, grated * ¼ teaspoon Dijon mustard * ¼ teaspoon sea salt * Freshly ground black pepper * ¼ cup extra-virgin olive oil === Instructions === In a small bowl, whisk together the apple cider vinega..."

* 5 ounces fresh spinach
* 1 honeycrisp apple, thinly sliced
* 1 shallot, thinly sliced
* 1 cup sliced almonds
* 1/4 cup shaved parmesan
* 1/4 cup dried cranberries

'''Apple Cider Vinaigrette'''

* ¼ cup apple cider vinegar
* 1 teaspoon maple syrup or honey
* 1 garlic clove, grated
* ¼ teaspoon Dijon mustard
* ¼ teaspoon sea salt
* Freshly ground black pepper
* ¼ cup extra-virgin olive oil

=== Instructions ===
In a small bowl, whisk together the apple cider vinegar, maple syrup, garlic, mustard, salt, and several grinds of pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.

Mix all the salad ingredients in a large bowl and toss with the dressing.

Custard Pie

2026-01-25T20:35:55Z

Jennifer:

*2 1/2 cups milk, scalded
*3 eggs, beaten
*3/4 cup white sugar
*1/4 teaspoon salt
*1/4 teaspoon ground nutmeg
*1 teaspoon vanilla extract
*1 unbaked pie crust

Preheat the oven to 400 degrees.

Scald the milk by heating it on the stove over low heat until a skin forms in the middle and bubbles appear around the edges. Discard the skin.

Beat together the eggs, sugar, salt, nutmeg, and vanilla until very well blended.

Temper the egg mixture by adding in the hot milk one ladleful at a time, stirring continuously.

Pour the custard mixture into the pie crust.

Bake for 30 to 35 minutes, or until a dinner knife inserted near the center comes out clean. Cool on rack.

Variation: Coconut Custard Pie - reduce vanilla to 1/4 teaspoon, add 3/4 teaspoon coconut extract or flavoring, and sprinkle 1/2 to 3/4 cup coconut in pie crust before pouring in the custard.

[[category:Desserts]]

Custard Pie

2026-01-25T20:35:29Z

Jennifer:

Curry Doria (Jennifer's)

2025-12-28T22:30:58Z

Jennifer:

{{DISPLAYTITLE:Curry Doria (Jennifer's)}}
* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''
* 1 Tbsp '''extra virgin olive oil'''
* 4 cloves '''garlic, minced'''
* 2 '''bay leaves, torn in half'''
* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce'''
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend'''
* 2 Tbsp '''panko'''

# Start cooking the rice.
# In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.
# Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.
# Season with salt and pepper.
# Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.
# Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.
# Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.
# Place the steamed rice in a 13x9 pan.
# Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.
# Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and golden.

''Original recipe found at www.justonecookbook.com''
[[Category:Entrees]]

Curry Doria (Jennifer's)

2025-12-28T22:28:40Z

Jennifer: Jennifer moved page Curry Doria (tripled) to Curry Doria (Jennifer's) without leaving a redirect

{{DISPLAYTITLE:Curry Doria (Jennifer's)}}
* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 4 cloves '''garlic, minced'''
* 1 Tbsp '''extra virgin olive oil'''
* 2 '''bay leaves, torn in half'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce'''
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend'''
* 2 Tbsp '''panko'''

* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''

# Start cooking the rice.
# In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.
# Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.
# Season with salt and pepper.
# Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.
# Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.
# Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.
# Place the steamed rice in a 13x9 pan.
# Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.
# Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and golden.

''Original recipe found at www.justonecookbook.com''
[[Category:Entrees]]

Curry Doria (Jennifer's)

2025-12-28T22:27:02Z

Jennifer:

Curry Doria (Jennifer's)

2025-12-28T22:24:45Z

Jennifer:

* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 4 cloves '''garlic, minced'''
* 1 Tbsp '''extra virgin olive oil'''
* 2 '''bay leaves, torn in half'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce'''
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend'''
* 2 Tbsp '''panko'''

* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''

# Start cooking the rice.
# In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.
# Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.
# Season with salt and pepper.
# Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.
# Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.
# Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.
# Place the steamed rice in a 13x9 pan.
# Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.
# Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and golden.

''Original recipe found at www.justonecookbook.com''
[[Category:Entrees]]

Curry Doria (Jennifer's)

2025-12-28T22:24:32Z

Jennifer:

Curry Doria (Jennifer's)

2025-12-28T22:23:52Z

Jennifer:

* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 4 cloves '''garlic, minced'''
* 1 Tbsp '''extra virgin olive oil'''
* 2 '''bay leaves, torn in half'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce'''
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend'''
* 2 Tbsp '''panko'''

* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''

Start cooking the rice.

In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.

Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.

Season with salt and pepper.

Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.

Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.

Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.

Place the steamed rice in a 13x9 pan.

Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.

Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and golden.

''Original recipe found at www.justonecookbook.com''
[[Category:Entrees]]

Curry Doria (Jennifer's)

2025-12-28T22:23:16Z

Jennifer:

* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 4 cloves '''garlic, minced'''
* 1 Tbsp '''extra virgin olive oil'''
* 2 '''bay leaves, torn in half'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce'''
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend'''
* 2 Tbsp '''panko'''

* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''
Start cooking the rice.

Start cooking the rice.

In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.

Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.

Season with salt and pepper.

Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.

Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.

Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.

Place the steamed rice in a 13x9 pan.

Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.

Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and golden.

''Original recipe found at www.justonecookbook.com''
[[Category:Entrees]]

Curry Doria (Jennifer's)

2025-12-28T22:12:45Z

Jennifer:

* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 4 cloves '''garlic, minced'''
* 1 Tbsp '''extra virgin olive oil'''
* 2 '''bay leaves, torn in half'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce'''
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend'''
* 2 Tbsp '''panko'''

* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''
Start cooking the rice.

Start cooking the rice.

In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.

Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.

Season with salt and pepper.

Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.

Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.

Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.

Place the steamed rice in a 13x9 pan.

Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.

Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and golden.

''Original recipe found at www.justonecookbook.com''

Curry Doria (Jennifer's)

2025-12-28T22:12:26Z

Jennifer: Created page with "* 1 '''onion, minced''' * 5 '''carrots, minced''' * 4 cloves '''garlic, minced''' * 1 Tbsp '''extra virgin olive oil''' * 2 '''bay leaves, torn in half''' * 1 lb '''ground beef''' * 1 lb '''ground pork''' * '''kosher salt''' * '''freshly ground black pepper''' * 3 Tbsp '''Japanese curry powder''' * 3 cups '''chicken or vegetable stock''' * 4 Tbsp '''tonkatsu sauce''' * 4 Tbsp '''ketchup''' * 2 Tbsp '''unsalted butter''' * 1 cup '''Italian cheese blend''' * 2 Tbsp '''pa..."

* 1 '''onion, minced'''
* 5 '''carrots, minced'''
* 4 cloves '''garlic, minced'''
* 1 Tbsp '''extra virgin olive oil'''
* 2 '''bay leaves, torn in half'''
* 1 lb '''ground beef'''
* 1 lb '''ground pork'''
* '''kosher salt'''
* '''freshly ground black pepper'''
* 3 Tbsp '''Japanese curry powder'''
* 3 cups '''chicken or vegetable stock'''
* 4 Tbsp '''tonkatsu sauce'''
* 4 Tbsp '''ketchup'''
* 2 Tbsp '''unsalted butter'''
* 1 cup '''Italian cheese blend'''
* 2 Tbsp '''panko'''

* 5 rice cooker cups '''uncooked Japanese short-grain white rice'''

Start cooking the rice.

In a large, shallow pan, heat the olive oil and saute the garlic and bay leaves until fragrant. Add the minced onion and carrot.

Add the beef and pork, breaking into small pieces and cooking until the meat is no longer pink.

Season with salt and pepper.

Add the curry powder and chicken stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.

Cover with the lid and bring to a boil. Reduce the heat to medium low and cook for 5 minutes.

Add the tonkatsu sauce, ketchup, and butter. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.

Place the steamed rice in a 13x9 pan.

Pour the meat mixture and sauce on top of the rice. Sprinkle with cheese, then panko.

Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and golden.

''Original recipe found at www.justonecookbook.com''

Sweet Potato Casserole

2025-11-27T02:00:12Z

Jennifer:

*3 medium sweet potatoes
*half a stick of butter softened
*1/2 c brown sugar
*1/3 c granulated sugar
*1/2 tsp cinnamon
*a shake of nutmeg
*mini marshmallows

Prick and boil your potatoes for about 40 to 50 minutes and check for doneness; usually if knife can be stuck through. Let them cool and peel.
Preheat oven to 350. Put potatoes in 2 quart greased casserole dish and add all ingredients except marshmallows.
Mash potatoes and ingredients real well; you can even use an electric mixer or hand mixer to make sure they're mixed real well. Heat for about 20 minutes.
Put your oven up to 400 degrees and add marshmallows. Put marshmallows on top of the sweet potatoes and heat for about 5-10 minutes or until browning on top.

==== Buttery Pecan Topping: ====

* ¾ cup packed light brown sugar
* ½ cup all-purpose flour
* Pinch of salt
* 6 tablespoons butter, melted
* 1 ¼ cups chopped pecans

If using the pecan topping instead of the marshmallows top immediately.
[[category:Sides]]

Sweet Potato Casserole

2025-11-27T01:58:47Z

Jennifer:

*3 medium sweet potatoes
*half a stick of butter softened
*1/2 c brown sugar
*1/3 c granulated sugar
*1/2 tsp cinnamon
*a shake of nutmeg
*mini marshmallows

==== Buttery Pecan Topping: ====

* ¾ cup packed light brown sugar
* ½ cup all-purpose flour
* Pinch of salt
* 6 tablespoons butter, melted
* 1 ¼ cups chopped pecans

Prick and boil your potatoes for about 40 to 50 minutes and check for doneness; usually if knife can be stuck through. Let them cool and peel.
Preheat oven to 350. Put potatoes in 2 quart greased casserole dish and add all ingredients except marshmallows.
Mash potatoes and ingredients real well; you can even use an electric mixer or hand mixer to make sure they're mixed real well. Heat for about 20 minutes.
Put your oven up to 400 degrees and add marshmallows. Put marshmallows on top of the sweet potatoes and heat for about 5-10 minutes or until browning on top.

[[category:Sides]]

Dinner Rolls (Duncan Hines' Butterhorns)

2025-11-26T22:42:47Z

Jennifer:

1 cup whole milk

12 tablespoons (1 1/2 sticks) unsalted butter

1/2 cup sugar

2 1/4 teaspoons dry yeast

4 cups flour

1 1/2 teaspoons salt

3 large eggs, lightly beaten

4 tablespoons salted butter, melted, for brushing

Place the milk and unsalted butter in a medium saucepan over medium-low heat and stir until the butter nearly melts, 3 to 4 minutes. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature or to no more than 125*F on an instant-read thermometer. Whisk in the yeast.

Turn the mixture into the large bowl of a stand mixer. Add 2 cups of the flour and beat on low speed to combine. In a separate bowl, stir the salt into the remaining 2 cups of flour. Add this flour mixture, alternating with the lightly beaten eggs, to the bowl of the stand mixer, beating on low until smooth. The dough will be sticky. Lightly grease a large clean bowl with a little unsalted butter. With a rubber spatula, turn the dough into the bowl. Cover with a light kitchen towel and place it in a warm spot to rise until double, about 1 hour.

Dust a work surface with 1 tablespoon of the flour. Punch down the risen dough with the rubber spatula and turn it onto the flour. With floured hands and using a bench scraper or metal spatula, knead the dough for several minutes by folding it over again and again, until you can work with it and it springs back. It may still be a little sticky. Try not to use a lot of flour during this step, which will result in dry rolls--just enough to stop it from sticking. Clean out the bowl in which it rose and turn the dough back into the bowl. Cover with plastic wrap and place in the fridge overnight. (Or you can skip this step and let it rise until doubled again, 1 hour.)

The next day, remove the dough from the fridge and divide it into 3 pieces, about 14 ounces each. Working with one at a time on a lightly floured surface, roll out a 10- to 11-inch round, about 1/4 inch thick.

Line a 12-by-17-inch rimmed baking sheet with parchment paper. Cut the dough round into 12 wedges, using a pizza cutter or sharp knife. Starting at the wide end, roll up and tuck the pointed end underneath the roll. Place several inches apart on the pan. Brush with about half of the melted salted butter. Let rise again, uncovered, until the rolls rise slightly but are not doubled, 30 minutes.

Heat the oven to 375*F, with rack in the middle.

Bake until the rolls are golden brown on top and bottom, 12 to 15 minutes. Brush with the remaining melted salted butter and serve.

Recipe from Baking In The American South by Anne Byrn

Dinner Rolls (Duncan Hines' Butterhorns)

2025-11-26T21:32:20Z

Jennifer: Created page with "1 cup whole milk 12 tablespoons (1 1/2 sticks) unsalted butter 1/2 cup sugar 2 1/4 teaspoons dry yeast 4 cups flour 1 1/2 teaspoons salt 3 large eggs, lightly beaten 4 tablespoons salted butter, melted, for brushing Place the milk and unsalted butter in a medium saucepan over medium-low heat and stir until the butter nearly melts, 3 to 4 minutes. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature or to no more than 125*F on an i..."

Overnight Tater-Tot Breakfast Casserole

2025-11-10T14:47:44Z

Jennifer:

*12 to 16 ounces breakfast sausage
*1 cup small diced bell peppers (any color)
*1/2 cup small diced onion
*6 large eggs
*1 cup milk
*1/2 cup sour cream
*1/2 teaspoon salt
*Pinch of black pepper
*24 ounces (about 6 cups) frozen tater tots
*1 cup grated cheddar cheese
*1 cup grated Monterey Jack cheese

In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender.

In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.

Dump the tater tots across the bottom of the pan. (Standing them on their end vs laying them on their side will use more tater-tots and require a longer baking time).

Spread the sausage and veggies over the tater tots. Sprinkle cheese evenly across the top. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.

Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. (An instant read thermometer should say 160.) Serve warm.

''Original recipe found at www.melskitchencafe.com''

[[category:Breakfast]]

Chicken Pot Pie with Biscuits

2025-05-27T01:53:17Z

Jennifer:

Biscuits:

* 2 cups flour
* 1 tablespoon baking powder
* 1 tablespoon sugar
* 1/2 teaspoon kosher salt
* 6 tablespoons very cold salted butter
* 3/4 cup whole milk

Filling:

* 4 tablespoons salted butter
* a few sprigs of thyme
* 4 shallots, minced ''(about 1/2 cup)''
* 4 cloves garlic, minced
* 4 carrots, peeled and sliced thinly ''(about 2 1/2 cups)''
* 4 celery stalks, chopped ''(about 1 cup)''
* 2 teaspoons coarse kosher salt, divided
* 1/3 cup flour
* splash of dry white wine ''(about 1/2 cup, sub chicken broth)''
* 2 cups chicken broth
* 2 cups whole milk
* 1/2 cup heavy cream ''(sub with whole milk if you want)''
* 4 cups shredded rotisserie chicken ''(can use raw chicken, just cook with the shallots)''
* one 10-ounce bag of frozen peas
* tiny little squeeze of lemon juice

Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.

Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.

Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste!

''Original recipe found at www.pinchofyum.com''

[[category:Entrees]]

Chicken Pot Pie with Biscuits

2025-05-27T01:45:32Z

Jennifer:

Biscuits:

* 2 cups flour
* 1 tablespoon baking powder
* 1 tablespoon sugar
* 1/2 teaspoon kosher salt
* 6 tablespoons very cold salted butter
* 3/4 cup whole milk

Filling:

* 4 tablespoons salted butter
* a few sprigs of thyme
* 4 shallots, minced ''(about 1/2 cup)''
* 4 cloves garlic, minced
* 4 carrots, peeled and sliced thinly ''(about 2 1/2 cups)''
* 4 celery stalks, chopped ''(about 1 cup)''
* 2 teaspoons coarse kosher salt, divided
* 1/3 cup flour
* splash of dry white wine ''(about 1/2 cup, sub chicken broth)''
* 2 cups chicken broth
* 2 cups whole milk
* 1/2 cup heavy cream ''(sub with whole milk if you want)''
* 4 cups shredded chicken ''(I use a rotisserie chicken)''
* one 10-ounce bag of frozen peas
* tiny little squeeze of lemon juice

Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.

Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.

Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste!

''Original recipe found at www.pinchofyum.com''

[[category:Entrees]]

Chicken Pot Pie with Biscuits

2025-05-27T01:44:52Z

Jennifer: Created page with " Biscuits: * 2 cups flour * 1 tablespoon baking powder * 1 tablespoon sugar * 1/2 teaspoon kosher salt * 6 tablespoons very cold salted butter * 3/4 cup whole milk Filling: * 4 tablespoons salted butter * a few sprigs of thyme * 4 shallots, minced ''(about 1/2 cup)'' * 4 cloves garlic, minced * 4 carrots, peeled and sliced thinly ''(about 2 1/2 cups)'' * 4 celery stalks, chopped ''(about 1 cup)'' * 2 teaspoons coarse kosher salt, divided * 1/3 cup flour * splash of dr..."

Biscuits:

* 2 cups flour
* 1 tablespoon baking powder
* 1 tablespoon sugar
* 1/2 teaspoon kosher salt
* 6 tablespoons very cold salted butter
* 3/4 cup whole milk

Filling:

* 4 tablespoons salted butter
* a few sprigs of thyme
* 4 shallots, minced ''(about 1/2 cup)''
* 4 cloves garlic, minced
* 4 carrots, peeled and sliced thinly ''(about 2 1/2 cups)''
* 4 celery stalks, chopped ''(about 1 cup)''
* 2 teaspoons coarse kosher salt, divided
* 1/3 cup flour
* splash of dry white wine ''(about 1/2 cup, sub chicken broth)''
* 2 cups chicken broth
* 2 cups whole milk
* 1/2 cup heavy cream ''(sub with whole milk if you want)''
* 4 cups shredded chicken ''(I use a rotisserie chicken)''
* one 10-ounce bag of frozen peas
* tiny little squeeze of lemon juice

# Biscuits: Preheat the oven to 425 degrees. Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6-8 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
# Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the shallots, garlic, and thyme; sauté for 5 minutes. Add the carrots, celery, and 1 teaspoon of salt; sauté for 5 minutes. Add the flour; let it cook for 1-2 minutes. Add wine; let it sizzle out. The mixture will be sticky and thick. Don’t panic. You’re doing it right. Slowly and gradually, add the chicken broth, milk, and cream. Stir and let it rest a bit after each addition. After a few minutes the mixture should resemble a thick, creamy soup. Add chicken and peas. Season to taste with remaining salt, pepper, and just a tiny bit of lemon juice. Remove sprigs of thyme.
# Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt and pepper to taste!

''Original recipe found at www.pinchofyum.com''

Cinnamon Applesauce Pancakes

2025-01-08T21:49:34Z

Jennifer: Created page with "* 2 cups all-purpose flour * ¼ cup granulated sugar * 4 teaspoons baking powder * ¼ teaspoon baking soda * ½ teaspoon salt * ½ teaspoon cinnamon * 1 ¾ cups milk * ¼ cup butter, melted * 2 teaspoons pure vanilla extract * 1 4 oz cup of cinnamon applesauce === Instructions === * Combine together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla a..."

* 2 cups all-purpose flour
* ¼ cup granulated sugar
* 4 teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon salt
* ½ teaspoon cinnamon
* 1 ¾ cups milk
* ¼ cup butter, melted
* 2 teaspoons pure vanilla extract
* 1 4 oz cup of cinnamon applesauce

=== Instructions ===

* Combine together the flour, sugar, baking powder, baking soda, salt and cinnamon in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla and applesauce.
* Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay). (The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
* Set the batter aside and allow to rest while heating up your pan or griddle.
* Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
* When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

''Original recipe found at www.cafedelites.com''

[[category:Breakfast]]

M&M Oatmeal Cookies

2024-06-01T14:56:43Z

Jennifer:

*1½ cups whole wheat flour
*2 teaspoons cornstarch
*1 teaspoon baking soda
*1 teaspoon baking powder
*½ teaspoon salt
*¾ cup coconut oil
*1 cup demerara sugar
*2 large eggs
*1 tablespoon vanilla
*2¾ cups old fashioned oats
*1 cup M&Ms
*⅓ shredded coconut

Preheat your oven to 375°F and line a cookie sheet with parchment paper.
Whisk together the dry ingredients (flour through salt) in a medium bowl and set aside.
In a large microwave safe bowl, melt the coconut oil in the microwave. Add the sugar, eggs, and vanilla and stir.
Add the dry mix to the wet mix and stir just until combined. Stir in the oats, M&Ms, and coconut until combined.
Form the dough into balls, about two tablespoons in size, and press the balls down into cookie shape. These don't spread very much so be sure to flatten them.
Bake for 9 - 12 minutes or until the middle appears to be set.

Makes about 35 cookies.

''Original recipe found at www.texanerin.com''

[[category:Desserts]]

Magical Chicken Marinade

2024-05-31T15:56:42Z

Jennifer: Created page with "*½ cup extra virgin olive oil *½ cup balsamic vinegar or other vinegar *¼ cup soy sauce *¼ cup Worcestershire sauce *⅛ cup lemon juice *¾ cup brown sugar *2 teaspoon dried rosemary *2 tablespoon Dijon mustard or Spicy Brown mustard *1 ½ teaspoons salt *1 teaspoon ground black pepper *2 teaspoon garlic powder *3.5 lbs chicken thighs Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basti..."

*½ cup extra virgin olive oil
*½ cup balsamic vinegar or other vinegar
*¼ cup soy sauce
*¼ cup Worcestershire sauce
*⅛ cup lemon juice
*¾ cup brown sugar
*2 teaspoon dried rosemary
*2 tablespoon Dijon mustard or Spicy Brown mustard
*1 ½ teaspoons salt
*1 teaspoon ground black pepper
*2 teaspoon garlic powder
*3.5 lbs chicken thighs

Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken and be sure to close bag securely.
Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.

Preheat grill to medium high heat and lightly oil the grates.
Remove the chicken from the marinade, letting the excess drip off. Grill chicken for 5 to 6 minutes on each side or until cooked through.
Baste the chicken occasionally with the reserved marinade.

Once the chicken has reached 165°F, remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.

Note: If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

''Original recipe found at www.momontimeout.com''

[[category:Entrees]]

Coconut Chicken Curry and Rice

2024-03-23T19:46:35Z

Jennifer:

Try doubling the rice and sauce

*2 tablespoons olive oil
*1/2 cup white onion, diced finely
*1 red chile pepper, diced (can sub 1/4 teaspoon red pepper flakes for this or a jalapeno)
*1 lb boneless skinless chicken breast, diced into 1-inch pieces
*4 cloves garlic, minced
*1 tablespoon olive oil
*2 teaspoons curry powder
*1 teaspoon coriander
*1 cup uncooked long grain white rice
*1 cup chicken broth
*1 (14.5 ounce) can coconut milk
*1 teaspoon salt
*1 teaspoon minced ginger
*2 tablespoons chopped basil leaves

*peas and roasted cauliflower for serving

In a large skillet, heat oil over medium high heat. Add the onion and peppers and sauté for a couple of minutes. Add the chicken and sauté for 5-6 minutes or until no longer pink. Add more oil if needed while cooking.

Add the garlic and sauté for the last minute of cooking. Push mixture to the side of the pan.

Add the remaining tablespoon of olive oil, Add the curry powder, coriander, and rice. Sauté for 30 seconds. This helps the spices bloom. Quickly add the chicken broth, coconut milk, and salt.

Simmer covered over low heat for 15-20 minutes or until rice is tender. Stir in the ginger for the last couple minutes.

When rice is tender, stir in basil and serve.

''Original recipe found at www.the-girl-who-ate-everything.com.''

[[category:Entrees]]

Oven Baked Chicken Parmesan

2024-03-23T19:45:58Z

Jennifer:

* olive oil
* 1 onion, chopped
* 2 cloves minced garlic
* 1 can (28 oz) crushed tomatoes
* 2 tsp. sugar
* ½ tsp. salt
* ¼ tsp. pepper
* 6 boneless, skinless chicken breasts
* 1 box Shake 'N Bake Parmesan Crusted seasoned coating mix
* Italian cheese blend
* Dried oregano
* Fettuccini, cooked and drained

In 3-quarts saucepan, heat 2 tablespoons of olive oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt, and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.

Coat chicken with coating mix and place in 13x9-inch baking pan. Bake at 425 degrees for 20 minutes or until cooked through. Top each chicken breast with tomato sauce and cheese. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts.

Serve over fettuccini.

[[category:Entrees]]

Curry Soup

2024-01-29T23:03:12Z

Jennifer: Created page with "*1/4 cup coconut oil measured when solid *1 and 1/2 cups finely diced yellow onion (1 very large onion) *1 cup finely diced carrots (~2-3 large carrots) *1 red pepper diced *2 tablespoons finely minced garlic (~4-5 cloves) *1 tablespoon finely minced ginger (~1-inch piece of ginger) *2 chicken breasts, cut into small pieces *2 tablespoons red curry paste (I use Thai Kitchen) *1 tablespoon white granulated sugar *1 tablespoon yellow curry powder *1 teaspoon garam masala *..."

*1/4 cup coconut oil measured when solid
*1 and 1/2 cups finely diced yellow onion (1 very large onion)
*1 cup finely diced carrots (~2-3 large carrots)
*1 red pepper diced
*2 tablespoons finely minced garlic (~4-5 cloves)
*1 tablespoon finely minced ginger (~1-inch piece of ginger)
*2 chicken breasts, cut into small pieces
*2 tablespoons red curry paste (I use Thai Kitchen)
*1 tablespoon white granulated sugar
*1 tablespoon yellow curry powder
*1 teaspoon garam masala
*1/2 teaspoon ground cumin
*1/2 teaspoon ground coriander
*1/4 teaspoon red pepper flakes optional
*Fine sea salt and freshly cracked pepper
*2 and 1/2 cups Yukon gold potatoes or sweet potatoes (cut into 1/2-inch pieces)
*2 cans (13.5 oz.; 400mL EACH) regular (full-fat) coconut milk
*2 cups chicken stock
*2/3 cup frozen peas or fresh broccoli
*1/2 cup cashews
*3 tablespoons finely chopped fresh cilantro (optional)
*2 tablespoons lime juice
*cooked rice to serve (optional)

Heat coconut oil in a large pot over medium heat. Add the onion, carrots, pepper, garlic, and ginger. Season with 1/8 teaspoon each of salt and pepper, and sauté, stirring occasionally until onion is translucent and veggies begin to soften, 8-10 minutes.

Sprinkle the sugar over veggies and sauté to begin the caramelization, about 3-4 more minutes.

Add chicken to the pot and sauté until partially cooked.

Add red curry paste and spices, plus salt and pepper to taste (about 1/4 teaspoon of each). Sauté for 1 minute, stirring constantly.

Add the potatoes and season again with salt and pepper (about 1/4 teaspoon of each). Cook, still over medium heat, stirring frequently, for 5 minutes.

Pour in chicken stock and coconut milk, and season once again with salt and pepper (about 1/4 teaspoon salt and 1/8 teaspoon pepper).

Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat, to medium or until the soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced down and thickened and potatoes are tender, about 18-25 minutes.

Add in peas or broccoli, cashews, and another 1/4 teaspoon salt (or salt as needed). Stir well into the soup and cook until warmed through, about 1-2 minutes. Remove from heat and stir in the cilantro and lime juice.

Serve by itself or over a small scoop of rice.

''Original recipe found at www.chelseasmessyapron.com''

[[category:Entrees]]

[[category:Soups]]

Peanut Blossoms

2024-01-15T22:54:48Z

Jennifer:

*1/2 cup granulated sugar
*1/2 cup packed brown sugar
*1/2 cup creamy peanut butter
*1/2 cup butter, softened
*1 egg
*1 1/2 cups flour
*3/4 teaspoon baking soda
*1/2 teaspoon baking powder
*Additional granulated sugar
*About 36 Hershey's Kisses, unwrapped

Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.

Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.

Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 kiss in center of each cookie. Remove from cookie sheets to cooling rack.

''Original recipe found at www.bettycrocker.com''

[[category:Desserts]]

Peanut Blossoms

2024-01-15T22:54:14Z

Jennifer: Created page with "*1/2 cup granulated sugar *1/2 cup packed brown sugar *1/2 cup creamy peanut butter *1/2 cup butter, softened *1 egg *1 1/2 cups flour *3/4 teaspoon baking soda *1/2 teaspoon baking powder *Additional granulated sugar *About 36 Hershey's Kisses, unwrapped Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda..."

*1/2 cup granulated sugar
*1/2 cup packed brown sugar
*1/2 cup creamy peanut butter
*1/2 cup butter, softened
*1 egg
*1 1/2 cups flour
*3/4 teaspoon baking soda
*1/2 teaspoon baking powder
*Additional granulated sugar
*About 36 Hershey's Kisses, unwrapped

Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.

Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.

Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

''Original recipe found at www.bettycrocker.com''

[[category:Desserts]]

Pancake batter

2023-12-04T23:37:03Z

Jennifer:

*1 ¼ cups all-purpose flour
*¼ cup sugar
*1/2 teaspoons salt
*2 teaspoon baking powder
*1 ¼ cups milk, room temperature
*¼ cup unsalted butter, melted
*1 egg
*1 teaspoon vanilla extract
*1 tablespoon unsalted butter

In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine.

In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine.

Add the milk mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Be sure not to overmix.

Let the batter rest for 15-30 minutes at room temperature.

Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and 1 cup of batter to the pan.

Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

''Original recipe found at shop.kpkitchen.eu''

[[category:Breakfast]]

Pancake batter

2023-12-04T23:36:45Z

Jennifer:

Pancake batter

2023-12-04T23:36:30Z

Jennifer: Created page with "*1 ¼ cups all-purpose flour *¼ cup sugar *1/2 teaspoons salt *2 teaspoon baking powder *1 ¼ cups milk, room temperature *¼ cup unsalted butter, melted *1 egg *1 teaspoon vanilla extract *1 tablespoon unsalted butter In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine. In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine. Add the milk mixture to the dry ingredients and gently fold with a r..."

*1 ¼ cups all-purpose flour
*¼ cup sugar
*1/2 teaspoons salt
*2 teaspoon baking powder
*1 ¼ cups milk, room temperature
*¼ cup unsalted butter, melted
*1 egg
*1 teaspoon vanilla extract
*1 tablespoon unsalted butter

In a large bowl, add the flour, sugar, salt, baking powder, and whisk to combine.
In a liquid measuring cup, add the milk, melted butter, vanilla extract, and egg and whisk to combine.
Add the milk mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Be sure not to overmix.
Let the batter rest for 15-30 minutes at room temperature.
Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and 1 cup of batter to the pan.
Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

''Original recipe found at https://shop.kpkitchen.eu/''

[[category:Breakfast]]

Creamy Red Pepper Pasta

2023-07-11T17:00:38Z

Jennifer:

*1 pounds chicken breast
*3 tablespoons butter
*4 large garlic cloves minced
*1/2 yellow onion finely minced
*3-4 ounces roasted red pepper spread
*1/4 teaspoon paprika
*1/4 teaspoon crushed red pepper flakes
*salt to taste
*black pepper to taste
*1/2 cup chicken stock
*1 1/2 cups heavy cream
*1 cup fresh grated parmesan
*1 cup packed fresh basil leaves plus more for garnish
*fresh pasta for serving

Cut breasts in half lengthwise, pound to even thickness. In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.

In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions are softened.

Add chicken stock to deglaze the skillet and bring to a gentle simmer until reduced by half. Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.

''Original recipe found at www.foxandbriar.com''

[[category:Entrees]]

Creamy Red Pepper Pasta

2023-07-11T16:58:59Z

Jennifer:

*1 pounds chicken breast
*3 tablespoons butter
*4 large garlic cloves minced
*1/2 yellow onion finely minced
*3-4 ounces roasted red pepper spread
*1/4 teaspoon paprika
*1/4 teaspoon crushed red pepper flakes
*salt to taste
*black pepper to taste
*1/2 cup chicken stock
*1 1/2 cups heavy cream
*1 cup fresh grated parmesan
*1 cup packed fresh basil leaves plus more for garnish
*fresh pasta for serving

Instructions
Cut breasts in half lengthwise, pound to even thickness
In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions are softened.
Add chicken stock to deglaze the skillet and bring to a gentle simmer until reduced by half.
Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.

''Original recipe found at www.foxandbriar.com''

[[category:Entrees]]

Creamy Red Pepper Pasta

2023-07-11T16:58:02Z

Jennifer: Created page with "*1 pounds chicken breast *3 tablespoons butter *4 large garlic cloves minced *1/2 yellow onion finely minced *3-4 ounces roasted red pepper spread *1/4 teaspoon paprika *1/4 teaspoon crushed red pepper flakes *salt to taste *black pepper to taste *1/2 cup chicken stock *1 1/2 cups heavy cream *1 cup fresh grated parmesan *1 cup packed fresh basil leaves plus more for garnish *fresh pasta for serving Instructions Cut breasts in half lengthwise, pound to even thickness In..."

*1 pounds chicken breast
*3 tablespoons butter
*4 large garlic cloves minced
*1/2 yellow onion finely minced
*3-4 ounces roasted red pepper spread
*1/4 teaspoon paprika
*1/4 teaspoon crushed red pepper flakes
*salt to taste
*black pepper to taste
*1/2 cup chicken stock
*1 1/2 cups heavy cream
*1 cup fresh grated parmesan
*1 cup packed fresh basil leaves plus more for garnish
*fresh pasta for serving

Instructions
Cut breasts in half lengthwise, pound to even thickness
In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.
In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper. Saute for about five minutes, until onions are softened.
Add chicken stock to deglaze the skillet and bring to a gentle simmer until reduced by half.
Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.
Add chicken back to the skillet, allow to warm up if needed. Serve over pasta.

White Chicken Chili

2023-04-08T20:45:44Z

Jennifer:

*1 tablespoon oil
*1 medium onion, chopped (about 1/2 cup)
*2 cloves fresh garlic, finely minced
*2 chicken breasts, cut into small pieces
*2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
*1 3/4 cup chicken broth
*2 cans (4 ounces each) chopped green chiles
*1 teaspoon salt
*1 teaspoon ground cumin
*1 teaspoon dried oregano
*1/2 teaspoon pepper
*1/4 teaspoon cayenne pepper
*8 ounces cream cheese

In a 4- or 5-quart pot, heat the oil over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften.

Add the chicken and cook until the outsides have some color.

Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.

Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

Remove from the heat; stir in the cream cheese.

Serve immediately. Pairs well with cornbread.

NOTES:
You can also make this with canned or rotisserie chicken, just add it with the beans.
The chopped green chilis can be replaced with a jar of green salsa.

''Original recipe found at www.melskitchencafe.com''

[[category:Entrees]]

Ground Beef Stroganoff

2023-01-19T21:11:29Z

Jennifer:

*1 1/2 pounds lean ground beef
*1 small onion, chopped (about 1/2 cup)
*1 clove garlic, finely minced
*1 teaspoon salt
*1/2 teaspoon pepper
*8 ounces sliced white button mushrooms
*8 ounces cream cheese, cubed
*2 cups beef broth
*1/2 cup milk
*3 tablespoons flour
*Salt and pepper to taste
*Cooked egg noodles or rice for serving

In a large nonstick skillet, cook the meat, onion, garlic, salt and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Drain excess grease. Add sliced mushrooms and cook until the mushrooms are soft and browned and the meat is cooked through, another 5 minutes or so.

Add the cubed cream cheese and let the cream cheese melt over medium heat, about 2-3 minutes, before stirring in. Mix gently until the cream cheese is incorporated throughout the meat mixture. In a large liquid measuring cup, combine the beef broth and milk. Whisk in the flour until the mixture is smooth and there are no lumps of flour remaining.

Stir the beef broth/milk mixture into the meat and cook over medium or medium-high heat, stirring occasionally. Let the mixture bubble and simmer until slightly thickened, 3-4 minutes. Serve over cooked egg noodles or hot, cooked rice.

''Original recipe found at www.melskitchencafe.com''

[[category:Entrees]]

Frito Pie

2023-01-19T21:08:49Z

Jennifer:

* 2 tsp olive oil
* 1 pound ground turkey
* 1/2 red onion, finely diced
* 1 jalapeno, seeded and minced
* 2 tsp minced garlic
* 1 Tbs. chili powder
* 1 Tbs. cumin
* 1 (14.5 oz) can diced tomatoes
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1 (14.5 oz) can kidney beans, drained and rinsed
* 1 (4 oz) can diced chiles
* 1 (11 oz) can Mexi-corn, drained
* 1 (8 oz) can tomato sauce
* 1-2 cups Frito chips
* 1-2 cups shredded cheddar cheese
* coarse salt and freshly ground pepper

Preheat oven to 350.

Heat the oil in a large sauté pan over medium-high. Add the ground turkey; cook until browned all over, about 6 minutes. Add a pinch of salt and pepper.

Add the onions, jalapeno pepper and garlic. Sauté until veggies have softened, about 4 minutes. Add the cumin and chili powder; sauté another minute.

Add the tomatoes, beans, chiles, corn, and tomato sauce. Give a good pinch of salt and pepper to the mix and cook for 5 to 10 minutes, until it’s all combined and happy and in love.

Pour the mix into a 9x13 baking dish and top with Fritos and cheese. Bake for 5 minutes, or until the cheese is melted and slightly bubbling.

Garnish with cilantro and diced avocado, if desired.

[[Category: Entrees]]

Butter Chicken

2022-10-30T15:47:49Z

Jennifer:

*1 stick butter, divided
*2 onions, diced
*2 serrano peppers, seeds and ribs removed, diced
*2 1/2 T fresh grated ginger
*10 cloves of garlic, minced
*2 T garam masala
*2 tsp coriander
*1 tsp cumin
*1 tsp black pepper
*3 c water
*1 c tomato paste
*2 T sugar
*2 tsp salt
*2 c heavy cream
*2 lbs boneless, skinless chicken thighs
*2 tsp salt
*1 c plain greek yogurt
*1/4 c cilantro, chopped
*cooked rice for serving

Melt 4 tablespoons of butter in a large sauce pan. Saute the onions, serrano peppers, ginger, and garlic for about 8-10 minutes until soft and slightly browned. Add the spices and stir for 2-3 minutes. Add the water and tomato paste, whisking until well incorporated. Add sugar and salt. Return to a simmer, then turn off the heat and add the cream. Use an immersion blender until the sauce is smooth. Return to a simmer and stir in 4 more tablespoons of butter.

Trim the chicken then season with salt. Coat the chicken in yogurt. Lay out the chicken on a wire rack in a large rimmed baking sheet. Move your top oven rack to about 6 inches below the broiler. Broil for 16-20 minutes, flipping half way through. You want the outsides to look charred and the insides to reach 175 degrees. Let the chicken rest for 5 minutes, then cut into bitesize pieces and add to the sauce along with the cilantro. Serve over rice.

''Original recipe found at www.americastestkitchen.com''

[[category:Entrees]]

Butter Chicken

2022-10-30T15:47:33Z

Jennifer: Created page with "*1 stick butter, divided *2 onions, diced *2 serrano peppers, seeds and ribs removed, diced *2 1/2 T fresh grated ginger *10 cloves of garlic, minced *2 T garam masala *2 tsp..."

Roasted Carrots with Garlic Yogurt

2022-04-19T01:18:58Z

Jennifer:

[[File: Roastedcarrots.jpg|300px|thumb|right]]
Roasted Carrots:
*1 bag (32 ounces) of rainbow carrots, peeled and sliced
*1 tablespoon olive oil
*1/4 teaspoon each of garlic powder, onion powder, cumin, and smoked paprika
*1/2 teaspoon salt
*1/4 teaspoon pepper
Yogurt sauce:
*1/2 cup whole milk Greek yogurt
*1/2 tablespoon olive oil
*1/2 clove garlic, minced
*salt and pepper
Additional Toppings:
*Honey
*1/4 cup cilantro, roughly chopped
*1/4 cup pistachios, roughly chopped

Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.

Whisk together the yogurt, olive oil, garlic, salt, and pepper.

Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.

''Original recipe found at www.pinchofyum.com''

[[category:Sides]]

Au Gratin Potatoes

2022-04-19T01:18:11Z

Jennifer:

[[File: Augratinpotatoes.jpg|300px|thumb|right]]
*6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes -- by weight is a more accurate measure)
*½ white or yellow onion, cut into slices
For the sauce:
*2 tablespoons salted butter
*¼ cup all purpose flour
*1 1/2 cups milk
*8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
*½ teaspoon garlic powder
*¾ teaspoon salt, plus more to taste
*Freshly ground black pepper
For topping:
*1/2 cup gruyere cheese (or sub more sharp cheddar)
*¼ cup grated parmesan

Preheat the oven to 375 degrees F. Spray a 13x9 baking dish with nonstick cooking spray or grease with butter or oil.

Place sliced potatoes in three tight slanted rows. Add in onion slices in between the rows and on top of potatoes.

Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary. Pour the sauce evenly over the potatoes and onions to cover them.

Cover the pan with foil, then bake for 45 minutes. After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top.

''Original recipe found at www.ambitiouskitchen.com''

[[category:Sides]]

File:Roastedcarrots.jpg

2022-04-19T01:16:07Z

Jennifer:

File:Augratinpotatoes.jpg

2022-04-19T01:14:25Z

Jennifer:

Roasted Carrots with Garlic Yogurt

2022-04-19T01:04:04Z

Jennifer: Created page with "Roasted Carrots: *1 bag (32 ounces) of rainbow carrots, peeled and sliced *1 tablespoon olive oil *1/4 teaspoon each of garlic powder, onion powder, cumin, and smoked paprika..."

Roasted Carrots:
*1 bag (32 ounces) of rainbow carrots, peeled and sliced
*1 tablespoon olive oil
*1/4 teaspoon each of garlic powder, onion powder, cumin, and smoked paprika
*1/2 teaspoon salt
*1/4 teaspoon pepper
Yogurt sauce:
*1/2 cup whole milk Greek yogurt
*1/2 tablespoon olive oil
*1/2 clove garlic, minced
*salt and pepper
Additional Toppings:
*Honey
*1/4 cup cilantro, roughly chopped
*1/4 cup pistachios, roughly chopped

Preheat the oven to 450 degrees. Spread the carrots out onto a large baking sheet. Drizzle with olive oil. Combine the spices, salt, and pepper in a small dish and sprinkle over the carrots. Gently toss the carrots in the oil and seasoning. Roast for 20 minutes until tender and the edges are slightly charred.

Whisk together the yogurt, olive oil, garlic, salt, and pepper.

Spoon the yogurt sauce over the carrots. And finish with a drizzle of honey and a sprinkle of cilantro and pistachios.

''Original recipe found at www.pinchofyum.com''

[[category:Sides]]