Recipes - User contributions [en]

Crispy Baked Chicken Thighs

2025-09-30T23:18:05Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=10 min
|CookTime=35 min @ 400°
|Source=[https://thesaltymarshmallow.com/crispy-baked-chicken-thighs/ TheSaltyMarshmallow.com]
|Yield=6-8 servings
|Rating={{Delicious}}
}}

=== Ingredients ===
* 3 lbs chicken thighs (preferably bone-in, skin on), about 6-8
* 2 t olive oil
* 2 t salt
* 2 t garlic powder
* 2 t onion powder
* 2 t italian seasoning
* 1 t black pepper
* 1 t paprika

=== Preparation ===
Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.

Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.

In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Sprinkle the spices over the chicken evenly.

Bake chicken in preheated oven for 35-45 minutes (boneless, skinless thighs may need about 10 minutes less)

[[Category:Chicken]]

Crispy Baked Chicken Thighs

2025-09-30T23:17:20Z

Cheri: /* Ingredients */

Crack Mix

2023-12-02T21:05:34Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=15 min
|CookTime=30 min @ 250°
|Source=Tricia Thrasher
|Yield=20+ servings
|Rating={{Delicious}}
}}
Tricia brought this to Deep Portage in 2023 for the adults. It was the first one that disappeared out of all the snacks that were brought, including the [[Gingerbread White Chocolate Blondies]] that we brought (that Dr. Green wanted the recipe for).
=== Ingredients ===
* 8 c Crispix
* 2 c pretzels
* 12 oz peanuts or mixed nuts
* 1 c salted butter (2 sticks)
* 1 c brown sugar
* 20 large marshmallows

=== Preparation ===
Preheat oven to 250°.

Mix the Crispex, pretzels, and nuts into a roasting pan or large bowl. Set aside.

Head the butter, brown sugar, and marshmallows in a pot on the stove and stir until well combined. Remove from heat and mix into the other ingredients. If mixed into a bowl, pour out into a large baking dish or large baking sheet with sides.

Bake at 250° for 30 minutes, stirring every 10. Cool on wax paper about 30 minutes, and break up with a wooden spoon.

[[Category:Snacks]]

Kahlua Mudslide Brownies

2023-10-13T20:57:13Z

Cheri:

{{RecipeSummary
|PrepTime=30 min
|CookTime=~25 min
|Source=(online)
|Rating=Very rich, yummy, but more cakey than fudgey
|Yield=24
}}
=== Ingredients ===
* 2 c all-purpose flour
* 1/2 t baking powder
* 1/2 t salt
* 2/3 c butter
* 4 oz unsweetened chocolate
* 3 eggs
* 1 1/2 c sugar
* 4 T Kahlua
* 2 T Irish Creme liqueur
* 1 T vodka
* 3/4 c walnuts, coarsely chopped

==== Kahlua Glaze ====
* 1 1/4 c powdered sugar
* 3 T Kahlua

=== Preparation ===
Combine flour, baking powder and salt in a small bowl. Melt butter and chocolate in small saucepan over low heat; set aside. Beat eggs and granulated sugar in a large bowl until light. Beat in flour mixture, chocolate mixture, Kahlua, Irish Creme and vodka. Fold in walnuts. Pour into greased 9"x13" baking pan. Bake at 350° just until toothpick inserted in center comes out clean; about 25 minutes. Do ''not'' overbake! Cool in pan on wire rack. Spread with Kahlua glaze. Cut into squares.

==== Kahlua Glaze ====
Beat together powdered sugar and Kahlua in a small bowl until smooth.

[[Category:Brownies]]
[[Category:Yummy]]

To do

2023-01-08T21:07:44Z

Cheri: /* Recipes to enter */

=== Recipes to enter ===
* https://fitfoodiefinds.com/24-hour-sous-vide-ribs/
* https://bakerbynature.com/cranberry-cinnamon-whiskey-sour/
* https://bakerbynature.com/double-chocolate-peppermint-fudge-cookies

Dry Rub
* 1/2 cup brown sugar
* 2 tablespoons garlic powder
* 4 teaspoons onion powder
* 2 tablespoons coarse salt
* 2 teaspoons cinnamon
* 4 teaspoons dried thyme
* 2 teaspoons pepper

[[Category:Recipes]]

No-Boil Tomato Basil Baked Ziti For The Busiest Of Days

2019-09-14T22:29:32Z

Cheri: Created page with "{{RecipeSummary |PrepTime=30-45 min |CookTime=45 min @ 375 |Source=[https://www.huffpost.com/entry/no-boil-baked-ziti_l_5d713626e4b03b3b730a158f HuffPost.com] |Yield=4-6 servi..."

{{RecipeSummary
|PrepTime=30-45 min
|CookTime=45 min @ 375
|Source=[https://www.huffpost.com/entry/no-boil-baked-ziti_l_5d713626e4b03b3b730a158f HuffPost.com]
|Yield=4-6 servings
|Rating={{unrated}}
}}
=== Ingredients ===

* 1 tablespoon olive oil
* 1 yellow onion, diced
* 4 cloves garlic, minced
* 1 pound loose, ground turkey or chicken sausage
* 2 tablespoons double-concentrated tomato paste
* 1 (28 ounce) can crushed tomatoes
* 1 teaspoon dried Italian seasoning
* 8 ounces ziti pasta (can substitute penne pasta)
* 2 cups water
* 1/2 cup Parmesan cheese
* 1 cup whole milk ricotta cheese
* 12 ounces low-moisture mozzarella, diced into 1/4-inch cubes (about 2 cups), divided
* 1 large egg, beaten
* 1/2 cup fresh basil leaves, torn
* Kosher salt
* Red pepper flakes, optional

=== Preparation ===
Preheat oven to 375 degrees Fahrenheit.

Heat olive oil in large saucepan over medium-high heat.

Add onion and garlic and sauté for 5 minutes, stirring often. Season with salt.

Add ground sausage and cook for 5 minutes, until browned and cooked through. Drain off any excess oil.

Add tomato paste and cook until it turns a deep red and starts to caramelize, about 2-3 minutes. Stir often to prevent it from burning.

Add canned tomatoes, Italian seasoning and 2 teaspoons kosher salt. Let simmer for 5 minutes then transfer to large bowl.

Add uncooked noodles, water, Parmesan, ricotta, 1 1/2 cups cubed mozzarella, beaten egg and basil leaves.

Transfer to a greased 9x13-inch baking dish. Cover with foil and bake for 45 minutes.

Remove cover, top with remaining mozzarella and bake an additional 10-15 minutes, until ziti has set and mozzarella has melted.

Let sit for 10 minutes before serving. Garnish with red pepper flakes if desired.

[[Category:Pasta]]

Honey, Mustard and Rosemary Pork Roast

2018-09-29T17:18:07Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=15 min + 1 hr to marinade
|CookTime=~1 hr @ 350°F + 15 min resting time
|Source=[http://www.epicurious.com/recipes/food/views/Honey-Mustard-and-Rosemary-Pork-Roast-2130 Epicurious.com]
|Yield=4-6 servings
|Rating=Excellent
}}
=== Ingredients ===
* 3/4 cup beer (better with cider, IMO)
* 1/2 cup Dijon mustard
* 6 tablespoons honey
* 1/4 cup olive oil
* 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
* 2 tablespoons chopped garlic
* 1 2-pound boneless pork loin roast
* 1/2 cup whipping cream

=== Preparation ===
Whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.

Preheat oven to 350°F. Transfer pork to rack set in roasting pan; reserve marinade. Roast until thermometer inserted into center registers 150°F., about 55 minutes. Let stand 15 minutes.

Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.

Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.

[[Category:Pork]]
[[Category:Main Dish]]
[[Category:Excellent]]

Canned Tomato Soup

2018-09-14T02:12:52Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=1 hr
|CookTime=~2-3 hrs
|Source=Joan M. (via Elaine Hanson)
|Yield=~14 pints
|Rating={{Very Good}}
}}
=== Ingredients ===
* 1 peck tomatoes (~8 qts of puree)
* 12 onions
* 1 bunch celery

* 1 1/2 c sugar
* 1/4 c salt
* 1 t pepper
* 1/2 - 3/4 c flour (mixed with cold water to avoid clumps)

=== Preparation ===
Puree the tomatoes, onions and celery into a 4+ gallon stock pot. Bring to a boil and simmer for 1-2 hours, stirring occasionally to reduce the volume by about 1/8. Remove from heat, strain through a food mill, and return to the stock pot(s). Add the sugar, salt, pepper and flour mixture, and bring to a rolling boil, stirring frequently. Continue with a rolling boil for about 10-15 minutes. Remove from heat.

Prep the canner with two quarts of hot water plus ~2-4 tablespoons of vinegar, and put the canner on the burner.

Divide the soup into canning jars--filling to the neck of each jar. With a wet washcloth, clean the rim of each jar before setting a lid on. When enough jars are ready to load the pressure cooker, put on the rings and tighten to seal; the ring should be firm, but not too tight. Once the pressure cooker is loaded, put the lid on and turn up the heat. Once steam is constantly coming out of the pressure valve, continue letting it vent for ~4 minutes. After 4 minutes of constant steam, put the weight on the pressure valve to close it. Cook in a pressure cooker for 8 minutes at 5 lbs pressure. Keep an eye on the pressure (between 5-10 lbs) and adjust the temperature if it is rising/falling to much. The important thing is to keep the pressure at or above 5 lbs.

After 8 minutes, remove the pressure cooker from the heat and let cool until the pressure has dropped to 0. Remove the weight to make sure the pressure is normal, then remove the jars and let cool.

[[Category:Canning]]
[[Category:Soup]]
[[Category:Tomatoes]]

Popovers (RVA)

2018-08-04T17:03:07Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=20 min
|CookTime=45 min
|Source=RVA Home Ec class
|Yield=12-16 popovers
|Rating={{Very Good}}
}}
=== Ingredients ===
* 4 eggs
* 2 c milk
* 2 c flour
* 1 t salt

=== Preparation ===
Heat oven to 450. Grease 12 deep custard cups (or popover pan). With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat.

Fill popover pans or custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes @ 450. Lower the oven temperature to 350 and bake 15-20 minutes longer or until deep golden brown. Immediately remove from pan; serve hot.

[[Category:Side Dish]]
[[Category:Bread]]

Fig-Prosciutto Pizza with Arugula

2016-01-23T02:28:27Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=20 min
|CookTime=10-15 min
|Source=[http://thepioneerwoman.com/cooking/2011/09/fig-prosciutto-pizza-with-arugula/ Pioneer Woman]
|Rating=Yummy!
|Yield="Don't even think about touching my pizza..." or 2-4 servings for people that share
}}
=== Ingredients ===
* 1/3 batch of [[Pioneer Woman's Pizza Dough | pizza dough]]
* 2 tablespoons olive oil
* 4 tablespoons fig spread or jam
* kosher salt to taste
* 12 ounces, weight fresh mozzarella, sliced thin
* 6 ounces, weight thinly sliced prosciutto
* 1 bunch washed and rinsed arugula
* freshly ground pepper, to taste
* 1/2 cup shaved Parmesan

=== Preparation ===
Preheat oven to 500°.

Roll out the pizza dough as thinly as possible. Place on a large baking sheet.

Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Parbake for about 7 minutes. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.

Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.

Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.

Cut into wedges or squares and serve immediately!

[[Category:Pizza]]
[[Category:Arugula]]
[[Category:Prosciutto]]
[[Category:Figs]]
[[Category:Yummy]]

Oatmeal Raisin Bread

2015-01-24T17:09:53Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=30 min + rising time
|CookTime=25-30 min
|Source=
|Yield=2-3 loaves
|Rating=Very good
}}
=== Ingredients ===
* 2 1/2 cups hot water
* 1/2 cup whole wheat flour
* 5 1/2 cups bread flour
* 1/2 cup brown sugar
* 1 tsp salt
* 1/2 cup margarine or butter
* 1 cup old-fashioned oatmeal
* 1 cup raisins

* 1 pkg or 2 1/4 tsp yeast

* 1/2 c. sugar
* 1 T. cinnamon

=== Preparation ===
Mix water, whole wheat flour, 4 c. bread flour, brown sugar, salt, butter, oatmeal, and raisins in stand mixer. Add yeast and mix well. Switch to dough hook and add remaining flour. Beat for 12 minutes with dough hook.

Mix sugar and cinnamon together; reserve.

Sprinkle counter with flour and dump dough onto it. Let rest for 20 minutes. (Prepare second batch of dough now if desired.) Knead until satiny. Usually don't need to add any more flour. Put in a greased bowl and let rise until double. Punch down. Divide into 2 ½ parts. (I usually make 5 loaves out of 2 batches.) Roll into long rectangle, width of a bread pan or a little less, using rolling pin.

Sprinkle with sugar and cinnamon mixture. Roll up jelly roll fashion. Put in greased bread pan. Let rise. Bake 375 degrees 25- 30 min. Loaves should sound hollow when tapped with your fingernail. ENJOY.

Freezes well.

[[Category:Bread]]
[[Category:Very Good]]

Pioneer Woman's Pizza Dough

2015-01-16T21:14:17Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=15 min + 1-2 hours (rising time)
|CookTime=8-10 min
|Source=''[http://thepioneerwoman.com/cooking/ The Pioneer Woman] Cooks''
|Yield=2 pizza crusts
|Rating=Excellent
}}
=== Ingredients ===
* 1 1/2 c warm water
* 1 t or 1/2 packet active dry yeast
* 4 c all-purpose flour
* 1 t kosher salt
* 1/3 c extra virgin olive oil, plus more for drizzling

=== Preparation ===
Pour 1 1/2 c warm water into a bowl. Sprinkle the yeast over the water. Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in the olive oil into the flour until just incorporated. In a separate bowl, gently stir the yeast/water mixture; and drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)

Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours or cover with plastic wrap and store in the fridge for up to two days.

To prepare the pizza, preheat the oven to 500°F. Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet. Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better! Lay the desired toppings over the dough and bake the pizza for 8-10 minutes, until the edges of the crust are golden brown.

'''Note:''' The dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.

[[Category:Misc Recipes]]
[[Category:Pizza]]
[[Category:Excellent]]

Saucy Meatballs

2014-12-24T22:21:26Z

Cheri:

{{RecipeSummary
|PrepTime=10 min
|CookTime=1 hr or 3 hrs (baking or crockpot)
|Source=[http://www.melskitchencafe.com/2010/02/saucy-meatballs.html Mel's Kitchen Cafe] blog
|Yield=6-8 servings
|Rating=Very good
}}
We cheated and used pre-made meatballs, and just threw the sauce and meatballs (still frozen) into the crockpot for a few hours.
=== Ingredients ===
==== Meatballs ====
* 1 1/2 pounds ground beef
* 3/4 cup quick oats
* 1 cup milk
* 3 tablespoons finely minced onion
* 1 1/2 teaspoons salt
* 1 teaspoon ground black pepper

* 1 cup all-purpose flour (for coating meatballs)
* Canola oil

==== Sauce ====
* 12 oz. jar of cocktail sauce
* 1 can whole cranberry sauce
* 1 cup brown sugar
* 1 cup water

=== Preparation ===
'''For the meatballs:''' preheat the oven to 350°. Combine all the meatball ingredients (except the oil and flour). Roll into medium-small balls (about the size of a ping pong ball – if you want specifics) and place on a cookie sheet. Place sheet in the freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour. Heat 1/3 cup canola oil in a large skillet. When oil is hot, add meatballs and brown on all sides (but don’t cook through). Place the meatballs in a single layer in a 9x13-inch baking dish and make the sauce.

'''For the sauce:''' combine the sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Pour the sauce over the meatballs and cook in the oven for 40 minutes, tossing halfway through to coat the meatballs in the sauce. Serve with toothpicks.

'''Note:''' Alternately, you can make the meatballs the day beforehand (including cooking them by themselves in the 9x13-inch pan) and then the next day, place the meatballs and heated sauce in the crockpot and cook on high for 2-3 hours to heat through.

[[Category:Appetizers]]
[[Category:Ground Beef]]
[[Category:Very Good]]

Dutch Baby

2014-12-04T22:58:40Z

Cheri:

{{RecipeSummary
|PrepTime=10 min
|CookTime=10-15 min
|Source=''Joy of Cooking'' (pg 799-800)
|Yield=2-4 servings
|Rating=Very good
}}
'''Note:''' ''Need to proofread this and compare it against the recipe in the book since I entered it from memory the day after we made it.''
=== Ingredients ===
* 2 eggs, room temperature
* 1/2 c milk
* 1/2 c flour
* 1/4 c sugar
* 4 T butter

=== Preparation ===
Preheat the oven to 425°.

Whisk together the first four ingredients.

Melt the butter in a 10-inch, oven-proof skillet over medium heat. Gently swirl the melted butter around the pan to coat the entire bottom and up the side.

Once the butter is hot, pour the batter into the skillet and let sit for one minute. Put the skillet into the oven and bake for 10-15 minutes until the sides are puffed up and golden brown.

Serve immediately. The sides will deflate once the skillet is removed from the stove.

=== Notes ===
The recipe can be doubled and put into a greased 9x12 baking dish instead of a skillet.

[[Category:Breakfast]]

California Angel Hair Pasta

2014-11-30T18:48:04Z

Cheri: /* Instructions */

{{RecipeSummary
|PrepTime=10 minutes
|CookTime=15 minutes
|Yield=4 servings
|Source=[http://www.tasteofhome.com Taste of Home]
|Rating={{Very Good}}; "A winner"
}}
=== Ingredients ===
* 3 T Extra virgin olive oil
* 4 c tiny broccoli florets
* 2 T pine nuts
* 3/4 c double-strength chicken stock
* 1 t fresh thyme or 1/2 t dried
* 3 T unsalted butter
* 4 oz chevre (goat cheese), crumbled
* pepper
* 1 pkg angel hair pasta

=== Instructions ===
Bring pot of water to a boil with 1 T olive oil. Saute broccoli and pine nuts in 2 T olive oil for 1 minute and add stock. Bring to a boil. Add thyme, pepper, butter and cheese. Mix until cheese melts. Lower heat to warm. Cook pasta. Drain and rinse under hot water. Add pasta to sauce and toss gently.

[[Category:Pasta]]
[[Category:Main Dish]]
[[Category:Vegetarian]]
[[Category:Broccoli]]

Creamy Polenta with Goat Cheese

2014-11-17T23:23:22Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=5 min
|CookTime=20 min
|Source=[http://thepioneerwoman.com/cooking/2009/11/creamy-polenta-with-goat-cheese-heaven-on-a-plate-part-2/ The Pioneer Woman]
|Yield=4-6 servings
|Rating=Very Good
}}
Very good side dish with [[Braised Short Ribs]].

=== Ingredients ===
* 4 1/2 c water
* 1 cup Yellow Cornmeal
* 1 teaspoon Salt
* 2 Tablespoons Butter
* 4 ounces, weight Goat Cheese

=== Preparation ===
Bring 4 1/2 cups water to a boil.

Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.

Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.

When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.

[[Category:Side Dish]]
[[Category:Polenta]]
[[Category:Very Good]]

French Chicken Broccoli Supreme

2013-07-30T22:44:19Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=15 min
|CookTime=30 min @ 350°
|Source=[http://www.justgetoffyourbuttandbake.com/?p=984 Just Get Off Your Butt and Bake blog]
|Yield=6-8 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 1 lb fresh broccoli, break in pieces, and steam for 2 minutes.
* 3 c cooked chicken breasts, chopped in small pieces
* 3 c grated cheddar cheese, divided
* 2 tubes Ritz crackers
* 1 stick butter, melted
* 1 t poppy seeds

==== Sauce ====
* 1/3 c butter, melted
* 1/4 c cornstarch, dissolved in 1/2 cup cold water
* 1/3 c chicken broth
* 1/4 t salt
* 1/4 t pepper
* 2 c milk
* 1 1/2 c of the above cheddar cheese

=== Preparation ===
In greased 13x9 pan, layer the broccoli and chicken, then set aside.

In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

[[Category:Main Dish]]
[[Category:Chicken]]
[[Category:Broccoli]]

Broccoli Cheese Casserole

2013-06-25T22:34:12Z

Cheri:

{{RecipeSummary
|PrepTime=30 min
|CookTime=1 hr
|Source=Cheri's shower 9-19-1999
|Rating=Very good
|Yield=6-8 servings
}}
=== Ingredients ===
* 2 c cottage cheese
* 3 eggs, beaten
* 1/2 stick butter (oleo), cubed
* 8 oz cheddar cheese, shredded
* 3 T flour
* 1/2 t salt
* 1/4 t pepper
* 1 bunch fresh broccoli, cooked, salted and well-drained

=== Preparation ===
Mix all ingredients together and bake in a covered casserole dish at 350° for one hour.

[[Category:Side Dish]]
[[Category:Casserole]]
[[Category:Broccoli]]
[[Category:Very Good]]

French Chicken Broccoli Supreme

2013-03-07T22:46:22Z

Cheri:

{{RecipeSummary
|PrepTime=15 min
|CookTime=30 min @ 350°
|Source=[http://www.justgetoffyourbuttandbake.com/?p=984 Just Get Off Your Butt and Bake blog]
|Yield=6-8 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 1 lb fresh broccoli, break in pieces, and steam for 2 minutes.
* 3 c cooked chicken breasts, chopped in small pieces
* 3 c grated cheddar cheese, divided
* 2 tubes Ritz crackers
* 1 stick butter, melted
* 1 t poppy seeds

==== Sauce ====
* 1/3 c butter, melted
* 1/4 c cornstarch, dissolved in 1/2 cup cold water
* 1/3 c chicken broth
* 1/4 t salt
* 1/4 t pepper
* 2 c milk
* 1 1/2 c of the above cheddar cheese

=== Preparation ===
In greased 13x9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

[[Category:Main Dish]]
[[Category:Chicken]]
[[Category:Broccoli]]

Spinach Artichoke Pasta

2012-10-30T23:19:39Z

Cheri:

{{RecipeSummary
|PrepTime=10 min
|CookTime=10-15 min
|Source=[http://heatovento350.blogspot.com/2011/05/spin-art-pasta.html Heat Oven To 350 blog]
|Yield=4-6 servings
|Rating={{very good}}
}}
=== Ingredients ===
* 1 (13 oz) box shell pasta
* 1 tsp butter
* 2 tsp minced fresh garlic
* 1 8 oz package reduced fat (not fat free) cream cheese
* 1/2 cup milk
* 1/2 cup reduced fat sour cream
* 1T lemon juice
* 1/2 tsp salt
* 1/4 tsp red pepper flakes
* 1 14 oz can artichoke hearts (packed in water), drained and chopped
* 10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
* 1/2 cup Parmesan cheese
* 1 cup chopped cooked chicken (optional)
* Additional Parmesan for serving

=== Preparation ===
Cook pasta according to package directions

In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

[[Category:Side Dish]]
[[Category:Pasta]]
[[Category:Artichokes]]

Almond-Crusted Goat Cheese Salad with Raspberry Dressing

2012-07-31T23:08:33Z

Cheri:

{{RecipeSummary
|PrepTime=30 min
|CookTime=20 min
|Source=[http://www.epicurious.com/recipes/food/views/Almond-Crusted-Goat-Cheese-Salad-with-Raspberry-Dressing-105335 Epicurios.com]
|Yield=4 as side; 2 as entree
|Rating=Very tasty
}}
=== Ingredients ===
* 2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices
* 1 large egg
* 1 tablespoon water
* 1/2 cup all purpose flour
* 1/2 cup sliced almonds
* 2 teaspoons butter, melted
* 6 ounces mesclun mix (about 8 cups lightly packed)

==== Dressing Ingredients ====
* 2/3 cup frozen raspberries, thawed
* 1/2 cup sugar
* 1/4 cup red wine vinegar
* 2 tablespoons minced red onion
* 1 tablespoon dry mustard
* 1/2 teaspoon salt
* 1/2 teaspoon lemon juice
* 1 cup olive oil
* 1 tablespoon poppy seeds

=== Preparation ===
Preheat oven to 350°F. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place almonds in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes.

Blend the first 7 dressing ingredients in processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds.

Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing; serve.

[[Category:Salads]]
[[Category:Goat Cheese]]
[[Category:Very Good]]

Almond-Crusted Goat Cheese Salad with Raspberry Dressing

2012-07-31T22:56:10Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=30 min
|CookTime=20 min
|Source=[http://www.epicurious.com/recipes/food/views/Almond-Crusted-Goat-Cheese-Salad-with-Raspberry-Dressing-105335 Epicurios.com]
|Yield=4 as side; 2 as entree
|Rating=Very tasty
}}
=== Ingredients ===
* 2/3 cup frozen raspberries, thawed
* 1/2 cup sugar
* 1/4 cup red wine vinegar
* 2 tablespoons minced red onion
* 1 tablespoon dry mustard
* 1/2 teaspoon salt
* 1/2 teaspoon lemon juice
* 1 cup olive oil
* 1 tablespoon poppy seeds
* 2 5-ounce logs soft fresh goat cheese, each log cut into 4 round slices
* 1 large egg
* 1 tablespoon water
* 1/2 cup all purpose flour
* 1/2 cup sliced almonds
* 2 teaspoons butter, melted
* 6 ounces mesclun mix (about 8 cups lightly packed)

=== Preparation ===
Blend first 7 ingredients in processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds.

Preheat oven to 350°F. Pat each goat cheese slice to 1/2-inch thickness. Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place almonds in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in almonds to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter. Sprinkle with salt and pepper. Bake until almonds are lightly browned, about 10 minutes.

Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing; serve.

[[Category:Salads]]
[[Category:Goat Cheese]]
[[Category:Very Good]]

Mediterranean Orzo Salad

2012-07-14T23:02:04Z

Cheri:

{{RecipeSummary
|PrepTime=10 min
|CookTime=12 min
|Source=[http://www.centsationalgirl.com/2011/05/mediterranean-orzo-salad/#more-18341 Centsational Girl blog]
|Yield=6-8 servings
|Rating=Delicious
}}
=== Ingredients ===
* 8 oz orzo
* 3 Tbsp extra virgin olive oil (EVOO)
* 6 oz pitted & sliced kalamata olives
* 4 oz diced sundried tomatoes (dry or jar)
* 8 oz cubed feta
* 2 oz toasted pine nuts
* small handful of fresh diced parsley
* salt + pepper to taste
* squeeze of lemon (optional)

=== Preparation ===
Slice your kalamata olives in half, cube your feta, and dice your sundried tomatoes. Toast your pine nuts in the oven for a few minutes at 375 degrees, it enhances their flavor. Chop a small handful of parsley, and set aside.

Cook your orzo according to the directions on the box, strain, and place in a bowl. Immediately pour the EVOO over the orzo to keep it from sticking, then stir it all around.

Add the feta, kalamata olives, sundried tomatoes, pine nuts and parsley on top. Toss the ingredients together, then add freshly cracked black pepper and salt to taste. Chill for an hour. Serve with cold cuts, grilled vegetables, or any other favorite summer main entrée.

[[Category:Side Dish]]
[[Category:Pasta Salad]]
[[Category:Feta Cheese]]
[[Category:Pasta]]

Confetti Salad of Kale and Rhubarb

2012-05-03T01:32:38Z

Cheri:

{{RecipeSummary
|PrepTime=45 min + 3 hours resting time
|CookTime=~15 min
|Source=[http://www.startribune.com/lifestyle/taste/recipes/146141635.html StarTribune.com]
|Yield=6-8 servings
|Rating={{very good}}
}}
=== Ingredients ===
==== Pickled Rhubarb ====
* 1 c rhubarb, cut in 1/4-in pieces
* 1/3 c sugar
* 1/2 c white balsamic vinegar
* 1/2 tsp salt
* 1/2 tsp mustard seeds

==== Salad ====
* 1 bunch (12 to 15 leaves) lacinato kale
* 3 tbsp pickling liquid from rhubarb
* 3 tbsp walnut oil
* Hefty pinch salt
* Several grinds pepper
* 4 oz aged Gouda, cut in fat matchsticks (about 1 c)
* 1 tbsp butter
* 1/2 c fresh bread crumbs, preferably sourdough
* 1/2 c candied walnuts (see below), roughly chopped

=== Preparation ===
==== Making the Pickled Rhubarb ====
Place rhubarb in a shallow heat-proof bowl. In a small saucepan, combine sugar, vinegar, 1/2 teaspoon salt and mustard seeds, and bring to a boil; cook until sugar dissolves. Pour mixture over the rhubarb and let sit at room temperature for at least 3 hours before using. The pickles' flavor improves if refrigerated overnight. Any leftover pickling liquid can be refrigerated for future use.

==== Making the Salad ====
Remove center rib from kale leaves, stack several pieces, then slice crosswise into a fine julienne. You should end up with about 5 cups. Rinse kale and pat dry between paper towels or use a salad spinner.

Whisk together pickling liquid and walnut oil. Season with salt and pepper. Toss kale with dressing, then gently fold in the cheese and drained rhubarb. Place in refrigerator for at least 30 minutes so the kale softens a bit; it can chill for up to 3 hours.

Heat butter in a small saucepan over medium heat, then add bread crumbs, stirring to coat. Cook, stirring, until crumbs are golden and crisp. Set aside.

Before serving, toss salad again, add bread crumbs and walnuts, and toss once more.

To make candied walnuts: Place a sheet of parchment paper on a baking sheet and set aside. Combine 1/4 cup water and 1/2 cup packed brown sugar in a saucepan and bring to a boil, stirring until sugar dissolves. Add 1 cup walnut halves and continue to stir for about 5 minutes, until mixture begins to thicken. Pour out onto parchment paper, separating walnuts with a fork. Sprinkle with 1/4 teaspoon salt. Cool completely. Store in airtight container at room temperature for up to a month.

[[Category:Kale]]
[[Category:Rhubarb]]
[[Category:Salads]]

Glazed Julienne of Carrots

2012-04-05T23:27:30Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=20 min
|CookTime=5-10 min
|Source=''Leo Buscaglia's Love Cookbook'' with Biba Caggiano (pg 58)
|Yield=4-6 servings
|Rating=Yummy!
}}
=== Ingredients ===
* 6 medium carrots, peeled and cut into very thin strips
* 3 T unsalted butter
* 3 T sugar
* 4-6 T lemon juice
* 3/4 c golden raisins, soaked in 2 cups of water for 20 minutes, then drained
* 6 T pine nuts
* salt

=== Preparation ===
Bring a saucepan of water to a boil over medium-high heat. Add carrots and cook just enough to soften. (They should still have a crunchy consistency.) Drain carrots and rinse under cold running water to stop the cooking. Set aside until ready to use.

Melt the butter in a medium skillet over medium heat. Add sugar, lemon juice, raisins and pine nuts. Stir a few times until the sugar is dissolved. Add the carrots, season with salt to taste, and remove from heat.

Just before serving, put the skillet back on medium heat and stir carrots a few times until they are coated with the sugar/lemon mixture. Serve hot.

==== Prepare Ahead ====
* Through step 2, one hour or so ahead.
* Complete the last step just before serving.

[[Category:Carrots]]
[[Category:Side Dish]]
[[Category:Yummy]]

Warm Italian Focaccia Sandwiches

2012-04-05T03:04:34Z

Cheri: Created page with "{{RecipeSummary |PrepTime=15 min |CookTime=1 hr |Source=Ann Dexter |Yield=2-4 servings |Rating=Excellent }} === Ingredients === * Focaccia Bread * Pesto * Provolone cheese sli..."

{{RecipeSummary
|PrepTime=15 min
|CookTime=1 hr
|Source=Ann Dexter
|Yield=2-4 servings
|Rating=Excellent
}}
=== Ingredients ===
* Focaccia Bread
* Pesto
* Provolone cheese slices
* Pepperoni slices
* Tomatoes (thinly sliced w/out seeds)
* Fresh cracked pepper
* Fresh baby spinach
* Non-stick Reynolds wrap

=== Preparation ===
Cut focaccia in half, so you have two big rounds. ([Ann:] Target has the best bread for this recipe. I get the Asiago cheese flavor or the one with tomatoes baked on the top.) Spread light pesto on each half. On bottom layer a generous layer of pepperoni. Next layer provolone cheese slices - about 6 per sandwich. Next layer slices of tomatoes with seeds out to cut down on moisture. We love pepper at our house so I grind some pepper on the tomatoes. Finally add a heaping layer of fresh baby spinach. Use a lot! It cooks down. Put the "cover" on - the other focaccia round. Wrap sandwich in nonstick foil and bake for one hour at 350. When done unwrap sandwich and let it sit out on your cutting board for 10 minutes before slicing into 6 wedges.

This can be prepared ahead and baked before serving.

[[Category:Sandwiches]]
[[Category:Excellent]]

Duck with Port Cherry Sauce

2012-01-29T17:58:45Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=30 min
|CookTime=45 min
|Source=[http://www.epicurious.com/recipes/food/views/Duck-with-Port-Cherry-Sauce-104189 Epicurious]
|Rating=Fabulous! (although a bit salty)
|Yield=4 servings
}}
'''''Caution: Grilling the duck can be... exciting.'''''
=== Ingredients ===
* 1 c low-sodium soy sauce
* 1 c sherry
* 4 6-oz duck breast halves (or venison cuts)
* 12 frozen dark, sweet cherries, thawed, halved
* 1 c chicken stock
* 1 c beef stock
* 1/2 c ruby port
* 1 fresh thyme sprig
* 1 t cornstarch dissolved in 2 t water
* 1/4 c butter, cut into 1/2" pieces, room temp

=== Preparation ===
Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.

Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.

Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.

Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.

Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.

[[Category:Main Dish]]
[[Category:Duck]]
[[Category:Venison]]

Creamed Spinach

2012-01-25T23:47:05Z

Cheri:

{{RecipeSummary
|PrepTime=5 min
|CookTime=10 min
|Source=''The Joy of Cooking''
|Yield=4-6 servings (typically 4)
|Rating=Delicious
}}
=== Ingredients ===
* 1 1/2 to 2 lbs spinach, stemmed
* 1/2 c heavy cream
* 1/2 t salt
* freshly grated or ground nutmeg to taste
* ground black pepper to taste

=== Preparation ===
Place spinach in a large saucepan over medium heat and cook, covered, in the water clinging to the leaves until wilted; 4-5 minutes. Remove to a colander, rinse quickly, and press out as much water as possible. Finely chop.

Put cream into a large skillet and bring to a boil. Add the cooked spinach and the seasonings. Cook over medium heat until the cream has reduced, about 3 minutes. If the cream reduces more than you want, making the spinach a little dry, moisten if again by adding 2-3 tablespoons of milk, half-and-half or water. Serve hot.

[[Category:Side Dish]]
[[Category:Spinach]]
[[Category:Delicious]]

Lefse

2011-12-10T04:03:21Z

Cheri:

{{RecipeSummary
|PrepTime=2 hrs
|CookTime=2 hrs
|Yield=~18-36 rounds
|Rating=Yummy, very moist
}}
=== Ingredients ===
* 12 c riced russet potatoes (~5 lbs)
* 2 t salt
* 6 T butter/margarine
* 2 T sugar
* 3 T heavy cream / evaporated milk
* 3 c flour - use less, flour the board a lot

=== Preparation ===
Combine all but the flour; refrigerate. Add flour; mix.

Bake at 400°.

=== See Also ===
* [[Emaline's Lefse]]
* [[Grandma Ruth's Lefse]]

[[Category:Christmas]]
[[Category:Potatoes]]
[[Category:Yummy]]

Sesame Chicken and Asparagus Pasta

2011-11-12T16:58:42Z

Cheri:

{{RecipeSummary
|PrepTime=30 min
|CookTime=15 min
|Source=''The New Basics Cookbook'' (page 141)
|Yield=6 servings
|Rating=Excellent!
}}
=== Ingredients ===
* 8 oz linguine or bow-tie pasta
* 3 cloves garlic, minced
* 1 T red wine vinegar
* 1 T brown sugar
* 6 T chunky peanut butter
* 1/4 c soy sauce
* 6 T sesame oil
* 1 T hot chile oil
* 2 boneless and skinless cooked chicken breast halves
* 5 T sesame seeds, toasted
* 1 lb asparagus, trimmed
* 3 scallions (green onions) white bulb and 3 inches green, cut into 2-inch julienne
* 1 small cucumber, halved, seeded, and cut into 1/4-inch dice

=== Preparation ===
Bring a large pot of water to a boil. Add the pasta, and cook at a rolling boil until just tender. Drain, rinse under cold water, drain again, and set aside in a large mixing bowl.

Place the garlic, vinegar, brown sugar, peanut butter, and soy sauce in a food processor. Process for 1 minute. With the motor running, slowly add the sesame and hot chili oils through the feed tube, and process until well blended.

Shred the chicken into 2-inch julienne, and toss with the linguine. Add the sauce and 4 tablespoons of the sesame seeds, and toss to coat well.

Cut the asparagus on the diagonal into 1-inch lengths. Blanch in a saucepan of boiling water for 1 minute. Drain, rinse under cold water, and pat dry.

Place the linguine and chicken in a large flat serving bowl, and arrange the asparagus on top. Sprinkle with the scallions, cucumber, and remaining 1 tablespoon sesame seeds. Serve at room temperature.

[[Category:Chicken]]
[[Category:Pasta]]
[[Category:Asparagus]]
[[Category:Excellent]]

Mel's Kitchen Cafe Buttermilk Banana Bread

2011-11-01T19:13:10Z

Cheri:

{{RecipeSummary
|PrepTime=20 min
|CookTime=50-55 min
|Source=[http://www.melskitchencafe.com/2008/03/buttermilk-banana-bread.html My Kitchen Cafe]
|Yield=1 large loaf
|Rating={{good}}
}}
''From "My Kitchen Cafe:"''
:Just like my favorite cheesecake, tried-and-true lasagna, incredible french bread rolls, this banana bread is my all-time favorite if it's kind. In fact, it is the only banana bread recipe I've made in years. Unlike the dark-flecked variety of banana bread (which is delicious in it's own right), this bread is light, both in color and texture, and it has a wonderful buttery crust that is my favorite part. Buttermilk is the secret ingredient and I haven't found a substitute (even homemade buttermilk) that works as good as the real thing. Yum - it is delicious! It should come as no surprise that this recipe comes from my Aunt Marilyn!

=== Ingredients ===
[[Image:Buttermilk Banana Bread.jpg|right]]
* 1/2 cup butter, softened
* 1 1/2 cups sugar
* 2 eggs, well beaten
* 1 cup mashed bananas (I use about 3 average sized bananas)
* 4 tablespoons buttermilk
* 1 3/4 cups flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla
* dash baking soda

=== Preparation ===
Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

Note: 1 9x5" loaf pan has to cook for much longer than the stated time and browns too quickly around the edges. Try two 8x4" pans next time.
[[Category:Quick Breads]]
[[Category:Bananas]]

Butternut Squash and White Bean Soup

2011-10-11T16:15:04Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=30 min
|CookTime=~45 min
|Source=Cooking Light
|Rating=Delicious
|Yield=6 servings
}}
=== Ingredients ===
* 3 bacon slices
* 1 c chopped onion
* 3/4 c chopped celery
* 3 garlic cloves, minced
* 4 c cubed, peeled butternut squash
* 1/4 c dry white wine
* 4 c chicken broth
* 1 t ground cumin
* 1/4 t ground red pepper
* 1/8 t cinnamon
* 1/8 t cloves
* 1/4 c cream
* 1 T chopped fresh oregano
* 1 t salt
* 1/4 t black pepper
* 2 (15 oz) cans Great Northern beans, drained and rinsed
* 3 T toasted pumpkin seeds

=== Preparation ===
Cook bacon until crisp. Reserve 2 t drippings in pan. Crumble bacon; set aside.

Add onion, celery, and garlic to pan; cook 3 minutes or until tender, stirring occasionally. Add squash; cook 3 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds.

[[Category:Soup]]
[[Category:Squash]]
[[Category:Delicious]]

Li'l Cheddar Meat Loaves

2011-08-29T22:12:34Z

Cheri:

{{RecipeSummary
|PrepTime=15 min
|CookTime=45 min
|Yield=8 servings
|Rating=Yummy!
|Source=''Unknown''
}}
=== Ingredients ===
* 1 egg
* 3/4 c milk
* 1 c shredded cheddar cheese
* 1/2 c quick oats
* 1/2 c chopped onions
* 1 t salt
* 1 lb lean ground beef
* 2/3 c ketchup
* 1/2 c packed brown sugar
* 1 1/2 t prepared mustard

=== Preparation ===
In a bowl, beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 8 loaves; place in greased 9"x13" baking dish. Combine ketchup, brown sugar, and mustard; spoon over loaves. Bake, uncovered, at 350° for 45 minutes or until meat is no longer pink and meat thermometer reads 160°.

[[Category:Main Dish]]
[[Category:Ground Beef]]

Bourbon Chicken

2011-08-14T16:46:35Z

Cheri:

{{RecipeSummary
|PrepTime=15 min
|CookTime=15 min
|Yield=4-6 servings
|Source=[http://mykitchencafe.blogspot.com/2008/11/bourbon-chicken.html My Kitchen Cafe]
|Rating=Very good
}}
=== Ingredients ===
* 2lb boneless skinless chicken breasts
* 4 tablespoons oil (for pan-frying)
* cornstarch (for dusting, optional)

[[Image:Bourbon Chicken.jpg|right|320 px]]

==== Sauce ====
* 1 garlic clove (minced)
* 1/4 teaspoon ginger (I used ground ginger)
* 1/2 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup light brown sugar
* 2 tablespoon ketchup
* 1 tablespoon cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce

=== Preparation ===
Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

[[Category:Main Dish]]
[[Category:Chicken]]
[[Category:Very Good]]

Bourbon Chicken

2011-08-14T16:46:01Z

Cheri:

Snack Mix

2011-06-13T23:58:00Z

Cheri: /* Instructions */

{{RecipeSummary
| PrepTime=5 min
| CookTime=30 min
| Yield=''Never enough''
| Rating="Mmmm... salty & sweet"
| Source=Jodi Radel
}}
=== Ingredients ===
{|
|-
| 17 oz || box Crispix
|-
| 14 oz || dry roasted peanuts
|-
| 10 oz || pretzels
|-
| 1 lb || plain M&Ms
|-
| 1 lb || peanut butter M&Ms
|-
|}

==== Caramel ====
{|
|-
| 2 c || brown sugar
|-
| 1/2 c || corn syrup
|-
| 3/4 c || butter (salted)
|-
|}

=== Instructions ===
Carefully mix the Crispix, peanuts and pretzels in a large roasting pan.

Mix the caramel ingredients in a saucepan over medium heat. Bring to a boil, stirring constantly. Boil for 90 seconds. Carefully pour over cereal mix in roasting pan. Bake 8 minutes at 350. Stir. Bake 8 more minutes. Stir. Spread on wax paper to cool; break apart as cooling. When cooled, mix with M&Ms. Note: mix can be frozen.

[[Category:Snacks]]
[[Category:Delicious]]

Cherry, White Chocolate Chip, Oatmeal Cookies

2011-04-27T20:46:07Z

Cheri: /* Ingredients */

{{RecipeSummary
|PrepTime=20 min
|CookTime=8-10 min/sheet
|Source=LaVonne Downing
|Rating=Delicious!
|Yield=3.5 dozen
}}
=== Ingredients ===
* 1 1/2 c flour
* 1 t baking soda
* 1 c salted butter (room temp)
* 3/4 c sugar
* 3/4 c lite brown sugar
* 1 egg
* 1 t vanilla
* 1 1/2 c oatmeal
* 1 c dried cherries or cranberries
* 1 c white chocolate chips
* 1 c toffee pieces

=== Preparation ===
Preheat oven to 350°. Sift together flour and baking soda. In separate bowl, cream butter and sugar until light and fluffy; ~2-3 minutes. Add egg and mix on high. Add vanilla extract and mix.

Add sifted flour in portions and mix on low speed until well combined. Add oatmeal, dried cranberries, white chips and toffee pieces until well combined.

Divide dough into 3 equal portions and roll into logs, approximately 1 1/2" in diameter. Dough can be baked immediately or wrapped in waxed paper and store in refrigerator for a few days or frozen for months.

Cut 3/4" slices off logs and place on parchment paper-lined cookie sheet. Bake until golden brown; approximately 8-10 minutes. Leave cooling on cooling rack.

[[Category:Cookies]]

Oatmeal Chip Cookies

2011-04-09T21:24:24Z

Cheri: Created page with '{{RecipeSummary |PrepTime=20 min |CookTime=11-13 min/sheet |Source=Taste of Home Recipe Book, second edition |Yield=about 7 dozen |Rating=very good }} === Ingredients === * 2 c. …'

{{RecipeSummary
|PrepTime=20 min
|CookTime=11-13 min/sheet
|Source=Taste of Home Recipe Book, second edition
|Yield=about 7 dozen
|Rating=very good
}}
=== Ingredients ===
* 2 c. butter or margarine, softened
* 2 c. sugar
* 2 c. packed brown sugar
* 4 eggs
* 2 t. vanilla extract
* 6 c. quick-cooking oats
* 3 c. all-purpose flour
* 2 t. baking soda
* 1 t. salt
* 2 c. (12 oz.) semisweet chocolate chips or butterscotch chips or mixture of choice

=== Preparation ===
In a mixing bowl, cream butter, sugars, eggs and vanilla. Combine oats, flour, baking soda and salt; stir into creamed mixture. Add chocolate chips and mix well. chill dough for 1 hour or until firm.

Roll dough (or use cookie scoop) into 1 1/2 inch balls; place on greased or parchment-lined cookie sheets. Bake at 350 degrees for 11-13 minutes or until lightly browned. Let sit on cookie sheets for a few minutes before removing to rack to cool.

[[Category:Cookies]]

Tranovato Peanut Butter Bars

2011-01-28T21:44:26Z

Cheri:

{{RecipeSummary
|PrepTime=20 min
|CookTime=10-15 min
|Source=
|Yield=12
|Rating=
}}
=== Ingredients ===
* 1 1/2 c butter or margarine
* 2 c brown sugar
* 1/2 c peanut butter
* 2 egg yolks
* 1 t vanilla
* 3 1/2 c flour

==== Icing ====
* 1/2 c powdered sugar
* 1 t milk or cream
* 1/2 c crushed peanuts

=== Preparation ===
Mix first five ingredients until creamy. Add flour; mix well. Bake 20-25 minutes in a greased 9x13 cake pan. Spread icing on while still hot.

[[Category:Bars]]

Breakfast Scones

2011-01-22T16:10:32Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=15 min
|CookTime=15 min
|Yield=8 servings
|Source=''Baking with the St. Paul Bread Club''
|Rating=Yummy
}}
=== Ingredients ===
* 1 1/4 c all-purpose flour
* 1 t baking powder
* 1/2 t baking soda
* 1/4 t salt
* 1/4 c dark brown sugar, packed
* 4 T unsalted butter
* 1/4 c vegetable shortening
* 1 c old-fashioned oatmeal
* 2/3 c dried plums, snipped into small pieces*
* 1/3 c buttermilk

=== Preparation ===
Preheat oven to 375° F.

In a medium bowl mix flour, baking powder, soda, salt, and brown sugar. With a pastry cutter or two knives, cut in butter and shortening until well distributed in small pieces. Stir in oatmeal and dried plums. Add buttermilk, mixing just until moistened. Knead inside bowl for 5 or 6 turns, place on ungreased baking sheet, and then pat into a 7-inch circle. Cut into 8 wedges, and then gently move them slightly apart, leaving about 1 inch between each wedge.

Bake for 15 minutes and serve warm.

Note: *Any other dried fruit may be substituted for the dried plums. I especially like dried apricots.

[[Category:Breakfast]]
[[Category:Scones]]

Breakfast Scones

2011-01-22T16:10:00Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=15 min
|CookTime=15 min
|Yield=8 servings
|Source=''Baking with the St. Paul Bread Club''
|Rating=Yummy
}}
=== Ingredients ===
* 1 1/4 c all-purpose flour
* 1 t baking powder
* 1/2 t baking soda
* 1/4 t salt
* 1/4 c dark brown sugar, packed
* 4 T unsalted butter
* 1/4 c vegetable shortening
* 1 c old-fashioned oatmeal
* 2/3 c dried plums, snipped into small pieces*
* 1/3 c buttermilk

=== Preparation ===
Preheat oven to 375° F.

In a medium bowl mix flour, baking powder, soda, salt, and brown sugar. With a pastry cutter or two knives, cut in butter and shortening until well distributed in small pieces. Stir in oatmeal and dried plums. Add buttermilk, mixing just until moistened. Knead inside bowl for 5 or 6 turns, place on ungreased baking sheet, and then pat into a 7-inch circle. Cut into 8 wedges, and then gently move them slightly apart, leaving about 1 inch between each wedge.

Bake for 15 minutes and serve warm.

*Any other dried fruit may be substituted for the dried plums. I especially like dried apricots.

[[Category:Breakfast]]
[[Category:Scones]]

Breakfast Scones

2011-01-22T16:09:24Z

Cheri: /* Ingredients */

Almond Bonbons

2010-12-07T21:57:24Z

Cheri:

{{RecipeSummary
|PrepTime=25 min
|CookTime=12 min per sheet; Cool: 30 minutes
|Rating=very good
|Yield=about 3 dozen cookies
|Source=Betty Crocker's Best Christmas Cookbook
}}
=== Ingredients ===
* 1 1/2 c. all-purpose flour
* 1/2 c. butter or margarine, softened
* 1/3 c. powdered sugar
* 2 T. milk
* 1/2 t. vanilla
* 1/2 package (7- or 8-oz size) almond paste
* Almond Glaze (below)
* Coarse sugar crystals (decorating sugar), if desired

===== Almond Glaze =====
* 1 c. powdered sugar
* 1/2 t. almond extract
* 4 to 5 t. milk

=== Preparation ===
Heat oven to 375 degrees. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack; cool completely. Dip tops of cookies into Almond Glaze; sprinkle with sugar crystals.

=== Variations ===
Instead of almond paste, wrap the dough around:
* Candied cherries for Cherry Bonbons
* Dried apricots for Apricot Bonbons
* Dates for Date Bonbons
* Malted milk balls for Malted Bonbons
* Hazelnuts or macadamia nuts for Nut Bonbons.

[[Category:Cookies]]

Almond Bonbons

2010-12-07T21:56:16Z

Cheri:

Almond Bonbons

2010-12-07T21:55:39Z

Cheri:

{{RecipeSummary
|PrepTime=25 min
|CookTime=12 min per sheet; Cool: 30 minutes
|Rating=very good
|Yield=about 3 dozen cookies
|Source=Betty Crocker's Best Christmas Cookbook
}}
=== Ingredients ===
* 1 1/2 c. all-purpose flour
* 1/2 c. butter or margarine, softened
* 1/3 c. powdered sugar
* 2 T. milk
* 1/2 t. vanilla
* 1/2 package (7- or 8-oz size) almond paste
* Almond Glaze (below)
* Coarse sugar crystals (decorating sugar), if desired

====== Almond Glaze ======
* 1 c. powdered sugar
* 1/2 t. almond extract
* 4 to 5 t. milk

=== Preparation ===
Heat oven to 375 degrees. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack; cool completely. Dip tops of cookies into Almond Glaze; sprinkle with sugar crystals.

=== Variations ===
Instead of almond paste, wrap the dough around:
* Candied cherries for Cherry Bonbons
* Dried apricots for Apricot Bonbons
* Dates for Date Bonbons
* Malted milk balls for Malted Bonbons
* Hazelnuts or macadamia nuts for Nut Bonbons.

Almond Bonbons

2010-12-07T21:55:09Z

Cheri:

{{RecipeSummary
|PrepTime=25 min
|CookTime=12 min per sheet; Cool: 30 minutes
|Rating=very good
|Yield=about 3 dozen cookies
|Source=Betty Crocker's Best Christmas Cookbook
}}
=== Ingredients ===
* 1 1/2 c. all-purpose flour
* 1/2 c. butter or margarine, softened
* 1/3 c. powdered sugar
* 2 T. milk
* 1/2 t. vanilla
* 1/2 package (7- or 8-oz size) almond paste
* Almond Glaze (below)
* Coarse sugar crystals (decorating sugar), if desired

==== Almond Glaze ====
* 1 c. powdered sugar
* 1/2 t. almond extract
* 4 to 5 t. milk

=== Preparation ===
Heat oven to 375 degrees. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack; cool completely. Dip tops of cookies into Almond Glaze; sprinkle with sugar crystals.

=== Variations ===
Instead of almond paste, wrap the dough around:
* Candied cherries for Cherry Bonbons
* Dried apricots for Apricot Bonbons
* Dates for Date Bonbons
* Malted milk balls for Malted Bonbons
* Hazelnuts or macadamia nuts for Nut Bonbons.

Almond Bonbons

2010-12-06T22:16:55Z

Cheri:

{{RecipeSummary
|PrepTime=25 min
|CookTime=12 min per sheet; Cool: 30 minutes
|Rating=very good
|Yield=about 3 dozen cookies
|Source=Betty Crocker's Best Christmas Cookbook
}}
=== Ingredients ===
* 1 1/2 c. all-purpose flour
* 1/2 c. butter or margarine, softened
* 1/3 c. powdered sugar
* 2 T. milk
* 1/2 t. vanilla
* 1/2 package (7- or 8-oz size) almond paste
* Almond Glaze (below)
* Coarse sugar crystals (decorating sugar), if desired

=== Almond Glaze ===
* 1 c. powdered sugar
* 1/2 t. almond extract
* 4 to 5 t. milk

=== Preparation ===
Heat oven to 375 degrees. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack; cool completely. Dip tops of cookies into Almond Glaze; sprinkle with sugar crystals.

=== Variations ===
Instead of almond paste, wrap the dough around:
* Candied cherries for Cherry Bonbons
* Dried apricots for Apricot Bonbons
* Dates for Date Bonbons
* Malted milk balls for Malted Bonbons
* Hazelnuts or macadamia nuts for Nut Bonbons.

Almond Bonbons

2010-12-06T22:12:41Z

Cheri: Created page with '{{RecipeSummary |PrepTime=25 min |CookTime=12 min per sheet; Cool: 30 minutes |Rating=very good |Yield=about 3 dozen cookies |Source=Betty Crocker's Best Christmas Cookbook }} ==…'

Chipper Bars

2010-07-12T02:54:26Z

Cheri: /* Preparation */

{{RecipeSummary
|PrepTime=20 min
|CookTime=25-35 min
|Source=Brenda Thornton
|Rating=Very good
|Yield=24
}}
=== Ingredients ===
* 2 c quick oats
* 1 c flour
* 1 c brown sugar
* 3/4 c butter
* 1/2 t baking soda
* 1/2 t salt
* 1 can fat-free sweetened condensed milk
* 1/3 c peanut butter
* 1 c chocolate chips

=== Preparation ===
Mix oats, flour, brown sugar, butter, soda, and salt until crumbly. Reserve 1 1/2 c mixture; press remaining crumbs in greased 9x13 pan.

In a small bowl, stir together milk and PB; pour evenly over crumb mixture. Sprinkle with chocolate chips; top with reserved crumb mixture.

Bake at 350° for 25-35 minutes or until brown. Do not overbake. Allow to cool completely (~2 hours) before cutting.

* Note: Quick oats and fat-free sweetened condensed milk are critical for the proper texture of the bars.
[[Category:Bars]]
[[Category:Very Good]]

Chipper Bars

2010-07-12T02:53:47Z

Cheri: /* Ingredients */