Recipes Archive

Asparagus Bacon Quiche

From: Ashley Lundgren

1 unbaked pastry shell 9 inches

1 lb fresh asparagus

    1-inch pieces

6 bacon strips

3 eggs

1-1/2 cups half and half cream

1 cup grated Parmesan cheese, divided

1 TBS sliced green onions

1 tsp sugar

1/2 tsp salt

1/4 tsp pepper

pinch ground nutmeg

 

1. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes; remove foil. Bake 5 minutes longer; remove from the oven and set aside.

 

2. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust.

 

3. In a bowl, beat eggs; add cream, 1/2 cup of cheese, onions, sugar, salt, pepper, and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400 for 10 minutes. Reduce heat to 350; bake 23-25 minutes longer or until a knife inserted near the center comes out clean. Yield 6-8 servings

RACHEL RAY SUPER SLOPPY JOES

YIELD: 4 SUPER SLOPPY SANDWICHES

Prep: 10 minutes 

Cook: 15 minutes

INGREDIENTS

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan

• 1 1/4 pounds ground beef sirloin

• 1/4 cup brown sugar

• 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

• 1 medium onion, chopped

• 1 small red bell pepper, chopped

• 1 tablespoon red wine vinegar

• 1 tablespoon Worcestershire sauce

• 2 cups tomato sauce

• 2 tablespoons tomato paste

• 4 crusty rolls, split, toasted, and lightly buttered

• Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows

DIRECTIONS

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles

Paula Deen's Corn Salad

Servings: 8

Ingredients:

2 (15 oz) cans whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayonnaise

1 cup green pepper, chopped

1/2 cup red onion, chopped

1 (10 1/2 oz) bag coarsely crushed fritos chili cheese corn chips (I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips

Directions:

Mix first 5 ingredients together and chill.  Stir in corn chips just before serving.  

Brocolli & Ham Quiche

Round Pie Plate

3 eggs

1/2 stick of butter (softened)

1/2 Bisquick

1 1/2 cups milk

Salt & Pepper

8 oz Monterey Jack Cheese shredded

Ham, Broccoli, etc to taste

Preheat oven to 350 degrees.  Grease pie plate. Add eggs, butter, Bisquick, milk, salt & pepper to blender.  Blend well.  Pour into pie plate.  Sprinkle cheese and ham etc into pie plate.  Push down with fork until covered with egg mixture.  Bake for 40 minutes or until golden brown.

9 x 13 pan

Same recipe just double everything.  You will have to do each recipe seperately in the blender because both at the sametime will not fit into the blender.  Bake for at 50-55 minutes or until golden brown.

Knock You Naked Brownies

Courtesy of http://www.thepioneerwoman.com/

Made by Jillian Block 

Ingredients:

- German Chocolate Cake Mix (1 box, 18.5 oz)

- Pecans, 1 c. finely chopped

- Evaporated Milk (1/3 c., for mix)

- Evaporated Milk (1/2 c., for caramel mixture)

- Butter, melted (1/2 c.)

- Caramels, 60, unwrapped

- Semi-sweet chocolate chips (1/3 c.)

- Powdered Sugar (1/4 c.)

1) Preheat oven to 350

2) Grease a 9 x 9 square baking pan

3) In a large bowl, mix cake mix, chopped pecans, 1/3 c. evaporated milk, and butter (melted). Stir together It will be thick.

4) Press HALF of the mixture into the greased pan. Back for 8 to 10 minutes. Set aside.

5) While baking...get out a double boiler (or a boiling saucepan with heatproof bowl on top...which never works quite right, but whatever...I don't have a double boiler). Add caramels with 1/2 c. evaporated milk. When melted, pour over the brownie base. Sprinkle chocolate chips on top.

6) Turn out the remaining brownie dough on a work surface. Use your hands to make it into a large square that is a little smaller than the pan. Use a spatula to remove it and put it on top of the caramel and chocolate chips.

7) Bake fr 20 to 25 minutes. Remove from pan and allow to cool. Then cover and refrigerate for a few hours. When ready to serve, sift powdered sugar on top.

Egg Casserole

Made by Roxi Kendrick

3 c. cheese and garlic croutons

2 c. shredded cheddar cheese

6 Tbls butter, melted

2&1/2 c. milk

9 eggs

1 can cream of mushroom soup

1 pkg breakfast sausage, browned and set aside

Spray 9x13 pan with cooking spray. Put croutons in bottom, cover with cheese and cooked sausage. Melt butter and pour over croutons, cheese and meat. Beat eggs, soup, milk and salt and pepper to taste; pour over everything. Cover and refrigerate overnight. Bake at 350, covered for 45 minutes. uncover and bake 15 minutes more.

Paula Deen's Gooey Butter Cake

Made by Jillian Block

Cake:

1 box (18.25 ounce box) yellow cake mix

1 large egg

8 tablespoons (1 stick) butter, melted

Filling:

1 package (8 ounces) cream cheese, room temperature

2 large eggs

1 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted

1 box (16 ounces) confectioners' sugar

Directions:

1) Preheat oven to 350 degrees.

2) Grease a 13 x 9 inch pan.

3) Cake: Place cake mix, egg, and butter (melted, but not hot) in a large bowl. Mix well using a large spoon. Scrape batter into the prepared pan and smooth out.

4) Filling: Using an electric mixer with a paddle attachment beat cream cheese at medium speed until smooth. Add eggs and vanilla and beat well. Add melted butter and beat. Slowly add confectioner's sugar, 1/4 cup at a time, and beat between each addition. Using a spatula, spread filling over cake mixture.

5) Bake for 40-50 minutes. You want center to be a little gooey. When you stick a toothpick in the center it should come out with a few wet crumbs.

Voila! Delicious.

Roquefort Pear Salad www.allrecipes.com
6 Servings 
Ingredients
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
Directions
In a skillet over medium heat, stir 1/4 cup of sugar together with the
pecans. Continue stirring gently until sugar has melted and caramelized the
pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break
into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard,
chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, and green
onions. Pour dressing over salad, sprinkle with pecans, and serve.

Barley and Beef Soup

Cooking Light March 2009
6 servings
Ingredients
1 large yellow onion, chopped
1 pound trimmed chuck steak, cut into ½ inch cubes
1 ½ cups chopped carrots
1 cup chopped celery
5 cloves garlic, minced
1 cup uncooked pearl barley
5 cups beef broth
2 cups water
½ cup tomato puree
½ teaspoon salt
¼ teaspoon pepper
2 bay leaves
Directions
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add
chopped onion and beef; cook 10 minutes stirring occasionally, until beef is
browned.  Add chopped carrots and celery; cook 5 minutes, stirring
occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining
ingredients, and bring to a boil.  Cover, reduce heat, and simmer 40 minutes
or until barley is done and vegetables are tender.  Discard bay leaves.
(Serving size 1 ¾ cup; 275 calories; 5g fat)

S'more Bars

makes 36 bars
Ingredients:
12 graham crackers
3/4 cup butter
3/4 cup firmly packed brown sugar
3 cups marshmallows
4 milk chocolate bars, broken into pieces (Can substitute chocolate chips and just sprinkle them into the marshmallows until it looks "FULL")
1.  Heat oven to 350.  Line 15x10x1 inch jelly-roll pan w/ foil.  Spray foil with cooking spray.  Place graham crackers onto foil so sides touch.
2.  Melt butter and brown sugar in microwave until mixture just comes to a boil.  Pour evenly over crackers.
3.  Back 5-6 minutes or until bubbly.
4.  Remove pan from oven; sprinkle with marshmallows and candy bar pieces.  Continue baking until marshmallows begin to soften, about 2-3 minutes.   Cool completely.   Lift from pan using foil.  Cut into bars. 

African Sweet Potato Stew with Red Beans

Ingredients

2 teaspoons olive oil 

1 1/2 cups chopped onion 

1 garlic clove, minced

4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds) 

1 1/2 cups cooked small red beans

1 1/2 cups vegetable broth 

1 cup chopped red bell pepper 

1/2 cup water

1 teaspoon grated peeled fresh ginger

1/2 teaspoon salt 

1/2 teaspoon ground cumin

1/4 teaspoon black pepper 

1 (14.5-ounce) can diced tomatoes, drained  

1 (4.5-ounce) can chopped green chiles, drained  

3 tablespoons creamy peanut butter 

3 tablespoons chopped dry-roasted peanuts 

6 lime wedges  

Preparation

Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.

Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.

Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.

Poppy Seed Chicken  

Prep: 10 min.

Bake: 40 min.

Yield: Makes 4-6 servings

Recipe from Southern Living

Ingredients

3 cups chopped cooked chicken, or 2 large cans chicken

1 can cream of chicken soup

1 cup sour cream 

1 Tablespoon poppy seeds

1½ rolls of Ritz crackers, crushed

1/2 cup butter, melted 

Preparation

1. Combine first 4 ingredients in a bowl. 

2. Stir together cracker crumbs and melted butter.

3. In an 11 x 7-inch casserole dish, layer half of the crackers, all of

chicken mixture, then remaining crackers.

3. Bake at 350° for 35 to 40 minutes or until hot and bubbly.

Apple Dip

1 small container of Mascaphone Cheese

Caramel Apple Dip or Ms Richardson Caramel

Heath Candy Bar (crunch) or you can purchase the Heath candy already in pieces

Spread a layer of Mascaphone Cheese on a plater

Drizzle Carmel on top of Cheese

Sprinkle Heath Candy on top

Pumpkin & Black Bean Soup

From “Rachel Ray’s Top 30 30-minute meals--Comfort Food”

1 tablespoon canola or olive oil

1 tablespoon butter

1 medium onion, finely chopped

1 can (14.5 ounces) chicken or vegetable broth

1 can (14.5 ounces) diced tomatoes in juice

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) pumpkin puree

½ cup heavy cream

1 ½ teaspoons curry powder (I use more to taste)

1 teaspoon ground cumin (I use more to taste)

3 pinches cayenne pepper (¼ teaspoon)

Coarse salt, to taste (I also add a little pepper)

Heat a deep pot over medium heat. Add oil and butter. When butter melts, add onion and sauté, 5 - 10

minutes, until tender. Add broth, tomatoes, black beans, and pumpkin.

Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne, and a few pinches

salt. Simmer 5 minutes and adjust seasonings.

Chunky guacamole and tortilla chips are recommended to serve with this soup. We prefer corn bread

--a Jiffy mix made into muffins works great.

Serves 4, can easily be doubled

The Meatball Shop's Gobble Gobble Balls

From the kitchen of The Meatball ShopServings: Over 8

Difficulty: Easy

Cook Time: 30-60 min

Ingredients

2 tablespoons olive oil

2 pounds ground turkey

2 cups garlic croutons or stuffing cubes

1 cup dried cranberries

2 large eggs

¼ cup bread crumbs

2 tablespoons chopped fresh sage

2 teaspoons salt

Pinch of ground cinnamon

For the garlic croutons:

1 large loaf stale country bread, crusts removed

1 garlic clove, minced

1 cup fresh oregano, finely chopped

¼ cup olive oil

Salt

Cooking Directions

Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking

dish and use your hand to evenly coat the entire surface. Set aside.

Combine the ground turkey, croutons, cranberries, eggs, bread crumbs, sage,

salt, and cinnamon in a large mixing bowl and mix by hand until thoroughly

incorporated.

Roll the mixture into round, golf ball-size meatballs (about 1 ½ inches),

making sure to pack the meat firmly. Place the balls in the prepared baking

dish, being careful to line them up snugly and in even rows vertically and

horizontally to form a grid. The meatballs should be touching one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A

meat thermometer inserted into the center of a meatball should read 165°F.

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Spicy White Chili

Prep 30 min.  Cook 20 min.

2 cups chopped onions

4 cloves garlic, minced

2 Tbsp. olive oil

1 4.5-oz. can diced green chiles

3 tsp. chili powder

1 tsp. dried oregano, crushed

1/8 tsp. cayenne pepper

3 15oz. cans white kidney beans, rinsed, drained

2 14.5 oz. cans reduced-sodium chicken broth

5 cups cubed cooked turkey or chicken

4 oz. Monterrey Jack cheese with jalapeno peppers, shredded

In Dutch oven cook onions and garlic in hot oil over medium-high heat for 5-6 minutes, stirring often, until tender.  Stir in chiles, chili powder, oregano, and cayenne; cook 1 minute.  Mash one can of beans; add all beans and broth to Dutch oven.  Bring to simmering.  Cook, covered, 10 minutes.

Stir in turkey; cook about 10 minutes, until heated through.  Stir in cheese until melted.  Makes 8-10 servingings. 

Pumpkin Ginger Cheesecake       

Crust:

1 1/2 cups gingersnap cookies (about 36 cookies)

1/4 cup sugar

3 Tbsp butter, melted

Cheesecake

3 pkgs (8 oz each) cream cheese, at room temperature

1 cup sugar

1/4 cup packed light brown sugar

2 large eggs

1  (15 oz can) can of pureed Pumpkin 

2/3 cup (5 oz can) Evaporated milk

2 Tbsp cornstarch

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground cinnamon

Topping

1 container (16 oz) sour cream, at room temperature

1/3 cup sugar

1 tsp vanilla extract

crumbled gingersnap cookies

Preheat oven to 350 degrees. Tightly wrap outside bottom and sides of 9" springform pan with foil to prevent leakage.  Lightly grease inside of pan.

FOR CRUST:

Combine cookie grumbs, sugar and melted butter.  Press mixture into bottom and 1 inch up prepared pan.  Bake for 6-8 minutes.  Cool for 10 minutes.

FOR CHEESECAKE:

Beat cream cheese, sugar and brown sugar in mixing bowl until fluffy.  Beat in eggs, pumpkin and milk.  Add cornstarch and spices and beat well.  Pour into crust.

Place springform pan into large roasting pan; fill roasting pan with hot water to 1 inch depth.  (water bath)

Bake for 65 to 75 minutes, or until edge is set but center still moves slightly.

FOR TOPPING:

Mix sour cream, sugar and vanilla in small bowl. (I also added a dash of ginger, nutmeg and cinnamon).  Remove cheesecake from water bath, leaving water 

bath in oven.  Spread sour cream mixture over warm cheesecake.  Return cake to water bath and bake for 5 minutes longer.  Remove cheesecake from

water bath and to wire rack.  Run knife around edge of cheesecake.  Cool completely.  Refridgerate for several hours or overnight.  Top with crumbled 

gingersnaps (optional).  Remove side of pan and serve.   

Cream Cheese Coffee Cake

2 packages Pillsbury crescent rolls

2 - 8oz cream cheese blocks at room temp

1 egg separated

1 tsp vanilla

1 cup sugar

Topping 

1/2 cup sugar

1 tsp cinnamon

Lightly grease bottom of 9x13 pan.  Line bottom with one package of crescent rolls (spread the rolls and join separated parts).  Cream sugar and cream cheese until smooth.  Add vanilla and egg yolk.  Spread mixture evenly on top of rolls.  Place remaining package of crescent rolls on top of cream cheese mixture.  Beat egg white until foamy and then brush on top of rolls.  Mix sugar and cinnamon for topping and sprinkle on top of rolls.  Bake at 350 for 25-30 minutes.  Cool and refrigerate.

Country Apple Dumplings

Ingredients:

2 large apples, peeled and cored

2 (10 oz) cans refrigerated crescent roll dough

1 cup butter

1 1/2 cups white sugar

1 tsp ground cinnamon

1 (12 fluid ounce) can or bottle Mountain Dew (I used diet, I think you can use any citrus soda).

Directions:

1. Preheat oven to 350 degrees F.  Grease a 9x13 inch baking dish.

2. Cut each apple into 8 wedges and set aside.  Separate the crescent roll dough into triangles.  Roll each apple wedge in crescent roll dough starting at the smallest end.  Pinch to seal and place in the baking dish (they don't have to look pretty).

3. Melt butter in a small saucepan and stir in the sugar and cinnamon (stir until the sugar has dissolved).  Pour over the apple dumplings.  Pour Mountain Dew (or other citrus soda) over the dumplings.

4. Bake for 35-45 minutes in the preheated oven, or until golden brown.

S'more Bars

makes 36 bars

Ingredients:

12 graham crackers

3/4 cup butter

3/4 cup firmly packed brown sugar

3 cups marshmallows

4 milk chocolate bars, broken into pieces (can substitute chocolate chips and just sprinkle onto the marshmallows until it looks full)

1.  Heat oven to 350.  Line 15x10x1 inch jelly-rool pan w/ foil.  Spray foil with cooking spray.  Place graham crackers onto foil so sides touch.

2.  Melt butter and brown sugar in microwave until mixture just comes to a boil.  Pour evenly over crackers.

3.  Back 5-6 minutes or until bubbly.

4.  Remove pan from oven; sprinkle with marshmallows and candy bar pieces.  Continue baking until marshmallows begin to soften, about 2-3 minutes.   Cool completely.   Lift from pan using foil.  Cut into bars.

Baked Ravioli

Prep Time: 15 mins

Total Time: 1 hrs 15 mins

Servings: 6-8

Ingredients

1 (28 ounce) bag frozen cheese ravioli (large and round work best)

1 (28 ounce) jar marinara sauce

1 cup parmesan cheese, freshly grated

2 cups shredded mozzarella cheese

5 - 10 ounces frozen spinach, thawed and squeezed of liquid

black pepper, to taste

Directions

Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to

keep the bottom wet).

Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce.

Sprinkle with spinach, Parmesan, and mozzarella.

Place another layer of ravioli. Pour the rest of sauce over the ravioli.

Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.

Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for

another 30 minutes or until cheese melts and sauce bubbles.

Chopped Italian Salad

Servings: 8

INGREDIENTS

1 head romaine lettuce, cut into 1-inch squares (about 3 quarts)

1/4 pound sliced pepperoni, chopped

1/3 cup drained sliced pimientos (one 4-ounce jar)

1/3 cup chopped red onion

1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one

15-ounce can), or 1 1/2 cups pitted and chopped green or black olives

3 tablespoons red- or white-wine vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon fresh-ground black pepper

1/2 cup grated Parmesan

In a large glass or stainless-steel bowl, combine the romaine, pepperoni,

pimientos, onion, and the artichoke hearts or olives. Toss to combine.

Add the vinegar, oil, salt, pepper, and Parmesan to the bowl. Toss

thoroughly to combine the ingredients.

Bacon Wrapped Dates by Ellen Boss Krohn thanks to Solera Restaurant

Medjool Dates (pit in or pitted)

1 # soft goats cheese

1/4 Cup herbs (thyme, parsley, cilantro, chives)

1 # bacon (we use all natural organic meats from MN farmers at Solera, Linden Hills Coop has this available)

Toothpicks

-If your dates have pits in them you will need to slice them in half lengthwise and remove the pit, if you can buy them without pits and halved that will save you some prep time. If you cannot find medjool other dates will work just fine.

-pick your thyme, remove stems from parsley, remove stems from cilantro ( you don't want to CHOP your herbs because you will bruise them . . . you can tell when they start leaching liquid around the edges and turn a dark green color . . . . you want to gently chiffonad them until they are finely minced

-place your goats cheese and herbs together and mix until well incorporated, add a pinch of sea salt

-take about 1/2 a teaspoon of the goats cheese mixture and mold it into the date, you don't want to overstuff it otherwise it will negatively affect the cooking procedure. Stuff all your dates 

-cut your bacon in half and roll the dates in the bacon and then secure with a toothpick

-deep fry the dates until the bacon is just crispy . . . . if you have over stuffed the dates the cheese will start to melt out

-once out of the fryer, toss in an acid vinaigrette and a little bit of chives or parsley then eat . . .can be eaten at room temp as well, it won't hurt them to sit out a little bit.

Better Than Sex Cake by Annalisa Christensen

Bake one box chocolate cake mix according to directions. Poke holes in cake with bottom of wooden spoon. Pour one can sweetened condensed milk and one jar butterscotch/caramel sundae topping over cake. Top with one container cool whip and crushed toffee pieces.