Saturday, February 23, 2013

Favorite Banana Bread

What You Need 2-1/4cups flour 1-1/2tsp. CALUMET Baking Powder 1/2tsp. baking soda 1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4cup butter, softened 1cup sugar 1cup mashed fully ripe bananas (about 3) 2 eggs 1cup chopped PLANTERS Walnuts . Make It HEAT oven to 350°F. MIX flour, baking powder and baking soda. Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add bananas and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts. POUR into greased and floured 9x5-inch loaf pan. BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely.

Saturday, February 16, 2013

Hamburger Meal in One

Serves: 4 Cooking Time: 40 min What You'll Need: • 1 pound ground beef • 1/2 cup crushed butter-flavored crackers • 1/4 cup chili sauce • 2 large potatoes, thinly sliced • 1 large onion, thinly sliced • 2 green and/or red bell peppers, cut into 1-inch chunks • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 (10 ¾-ounce) can condensed cream of mushroom soup What To Do: 1. Preheat oven to 400 degrees F. In a medium-sized bowl, combine ground beef, cracker crumbs, and chili sauce; mix well. Form into 8 patties and set aside. 2. Coat four 12- x 18-inch pieces of aluminum foil with cooking spray and top each one with equal amount of potatoes, onion, and green pepper. Sprinkle salt and pepper evenly over vegetables. 3. Place 2 beef patties over each pile of vegetables and top each with an equal amount of soup. Seal each foil packet and place on a large baking sheet. Bake 40 to 45 minutes, or until beef is no longer pink and vegetables are tender

Sunday, February 10, 2013

Birthday 59

Today is my birthday and I have had an amzing weekend with my wonderful husband. No recipes today. I have completed 2 years of recipes every day and I am done! I may post a recipe once a week, but I really want to try them all out.

Saturday, February 9, 2013


INGREDIENTS • 1 1/2 cups semi-sweet chocolate pieces • 2/3 cup heavy cream • 2 tbsp. honey • 1 tsp. vanilla extract • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions • Assorted fresh fruit (strawberries, banana slices, kiwi slices, pineapple chunks and grapes)
DIRECTIONS 1. Heat the chocolate pieces, heavy cream and honey in a 2-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally. Remove the saucepan from the heat. Stir in the vanilla extract. 2. Spoon 1/4 cup chocolate mixture into each pastry shell. Serve with the fruit for dipping. 3. Recipe Note: You can serve the fruit with skewers or toothpicks to make dipping easier. 4. Easy Substitution: You may substitute orange, coffee or raspberry-flavored liqueur for the vanilla extract in this recipe. 5. Easy Substitution: Some other ideas for dipping include marshmallows, pretzel sticks, dried fruit and/or your favorite Pepperidge Farm® cookies

Friday, February 8, 2013

Strawberry & White Chocolate Cake Mix Cookies

Ingredients • 1 box strawberry cake mix • 1 stick {8 Tbls} butter, melted • 1 egg • 1 teaspoon vanilla • 4 oz Neufchatel cheese {light cream cheese}, room temperature • 3/4 cup white chocolate chips • 3/4 c M&Ms
Instructions 1. Combine, butter, egg, vanilla, and cream cheese in a bowl. Mix together thoroughly. 2. Add cake mix, half of the box at a time, mixing until well combined. 3. Stir in chips and candies by hand. 4. Refrigerate for at least one hour and then roll dough into 1 inch balls. 5. Preheat oven to 350 degrees. 6. Place dough balls onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all! Set a timer. 7. Let cookies cool on a baking sheet for several minutes before removing to a wire rack to cool completely. 8. Cookies can be stored in an airtight container for 4-5 days. 9. Makes 3 dozen cookies.

Thursday, February 7, 2013

Almond French Toast

INGREDIENTS: 1 cup slivered almonds 3 eggs 1 cup milk 3 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon almond extract 1 teaspoon vanilla extract 12 thick slices French bread 3 tablespoons canola oil 3 tablespoons butter confectioners' sugar for dusting
DIRECTIONS: 1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside. 2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour. 3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving

Wednesday, February 6, 2013

Beef Taco Rice Skillet

Ingredients o 1 lb ground beef o 1 (1 1/4 ounce) envelopes taco seasoning mix o 1 1/2 cups water o 1 cup thick & chunky salsa o 1 cup frozen whole kernel corn o 1 1/2 cups uncooked instant rice o 3/4 cup shredded taco blend cheese o 1 cup shredded lettuce o 1 medium tomatoes, chopped o sour cream, if desired
Directions 1. Cook beef in 10 inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. 2. Stir in seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute; remove from heat. Cover and let stand 8 minutes. 3. Fluff rice mixture with fork; sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. 4. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream.

Tuesday, February 5, 2013

Nutella and Chocolate Fondue

You will need: > 1 tbsp. Nutella > 1 (11.5 oz.) bag of semi-sweet chocolate chips > 1 cup heavy whipping cream > Any and all yummy sweets you would like to dip in your Nutella chocolate Here are a few ideas: Strawberries Pineapple Pound cake Brownies Marshmallows Cookies
1. First thing you need to do is melt your chocolate in a small saucepan on your stove. I know it seems strange, but your fondue pot won't get hot enough to melt your chips, it will only keep your melted chocolate warm. Heat your heavy cream on low and slowly pour in your chocolate chips, stirring constantly so they don't burn. When all of your chips are melted stir in your Nutella. 2. Pour your chocolate into your fondue pot and ENJOY!

Monday, February 4, 2013

Cherry Chocolate Fruit Dip

16 oz. cream cheese (2 bars) 3/4 cup heavy cream 2/3 cup sugar 10 oz. jar maraschino cherries, drained (save the juice) 5 T. maraschino cherry juice 4.4 oz. chocolate bar 4.4 oz white chocolate bar 1 tsp. vanilla 1/2 tsp. almond extract dipping fruit (bananas, apples, pineapple, etc.)
Directions: Dump the cherries in a food processor, and pulse until well chopped. Break up the chocolate bars, add to the food processor and pulse just until the chocolate is chopped to small chunks. Don't over-pulse the chocolate, you want small chunks. Set the chocolate/cherry mixture aside and pull out another bowl. In that bowl, combine your sugar, cream cheese, and heavy whipping cream. Mix well. Add the vanilla, almond extract, cherry/chocolate mixture, and finally the cherry juice. Mix well. Chill and serve with your favorite fruits (apples, bananas, strawberries, pineapple, etc.)

Sunday, February 3, 2013

Smoky Beef Chili with Tortilla Chip Crust

Ingredients: • 4 1/2 lb. beef chuck roast, cut into 1-inch cubes • Kosher salt and freshly ground pepper, to taste • 5 Tbs. vegetable oil • 3 large yellow onions, diced • 2 carrots, peeled and diced • 1 celery stalk, diced • 2 red bell peppers, seeded and diced • 10 garlic cloves, minced • 2/3 cup chili powder • 2 Tbs. ground cumin • 1 Tbs. dried oregano • 2 tsp. ground coriander • 1 cup beef broth • 2 cans (each 28 oz.) crushed tomatoes • 1 can (15 oz.) kidney beans, rinsed and drained • 1 can (15 oz.) black beans, rinsed and drained • 1/4 cup finely ground cornmeal • 8 oz. sharp cheddar cheese, shredded • 3 cups tortilla chips • Guacamole for serving • Sour cream for serving
Directions: Season the beef generously with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the oil. Add one-third of the beef and sear until well browned on all sides, 6 to 8 minutes. Transfer to a large bowl. Sear the remaining beef in 2 more batches, warming 1 Tbs. oil in the insert before searing each batch. Reduce the heat to medium and warm the remaining 2 Tbs. oil. Add the onions, carrots, celery and bell peppers and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Add the chili powder, cumin, oregano and coriander and cook, stirring constantly, for 1 minute. Add the beef, broth and tomatoes, and season with salt and pepper. Place the insert on the slow-cooker base, cover and cook on high according to the manufacturer’s instructions until the meat is tender, about 5 hours; during the last 30 minutes of cooking, stir in the kidney beans, black beans and cornmeal. Fill the chamber of a handheld smoking gun with mesquite wood chips according to the manufacturer’s instructions. Place the nozzle directly above the chili, cover the slow cooker tightly with plastic wrap and smoke the chili. Repeat the smoking with another chamber of chips. Remove the nozzle and cover the slow cooker tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Fill the chamber of the smoking gun with mesquite wood chips. Place the cheese in a pie dish, place the nozzle directly above the cheese, cover the dish tightly with plastic wrap and smoke the cheese. Remove the nozzle and cover the dish tightly with plastic wrap. Let stand for 10 minutes, then remove the plastic wrap. Position a rack in the middle of an oven and preheat the broiler. Top the chili evenly with the tortilla chips and sprinkle with 1 cup of the cheese. Transfer the insert to the broiler and broil until the cheese is melted, about 4 minutes. Serve with the remaining cheese, guacamole and sour cream alongside. Serves 10 to 12. Williams-Sonoma Kitchen

Saturday, February 2, 2013

Outrageous Warm Chicken Nacho Dip

INGREDIENTS: 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) , drained 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons minced jalapeno pepper, or to taste (optional) 1 cup canned black beans, rinsed and drained
DIRECTIONS: 1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat

Friday, February 1, 2013

San Francisco Garlic Fries

Go 49ers!! Ingredients • Nonstick vegetable oil spray • 2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3" batons • 3 tablespoons vegetable oil, divided • Kosher salt and freshly ground black pepper • 4 garlic cloves, minced • 2 tablespoons chopped flat-leaf parsley
Preparation • Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 Tbsp. oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet. • Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes. • Whisk remaining 1/2 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat.

Baltimore-Style Crab Cakes

In the Super Bowl this Sunday the Baltimore Ravens are playing the San Francisco 49ers. Here's athe 1st of 2 recipes to get into the mood! Ingredient List • 1/2 cup mayonnaise • 1 large egg, beaten • 1 tablespoon Dijon mustard • 1 tablespoon Worcestershire sauce • 1/2 teaspoon hot sauce • 1 pound jumbo lump crab meat, picked over • 20 saltine crackers, finely crushed • 1/4 cup canola oil • Lemon wedges, for serving This is my favorite crab cake recipe. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. I like ones that don’t have a lot of filler, no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out. You can also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size cakes for parties. Instructions
Total Time: 1 hr 25 min Servings: 4 In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges. MAKE AHEAD The crab cakes can be prepared through Step 2 and refrigerated overnight. Originally published in Andrew Zimmern’s Kitchen Adventures on