Pumpkin Chocolate Chip Bread

This bread is super tasty, quick and easy!

INGREDIENTS
1 cup pumpkin puree (not pumpkin pie mix)
1 tsp vanilla
3 eggs
1/4 cup sour cream
3/4 cup vegetable oil
1 2/3 cup flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup + 1/4 cup chocolate chips, divided

DIRECTIONS

1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
5. Fold in 1 cup of chocolate chips.
6. Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
7. Bake 60-75 minutes or until a toothpick comes out clean.
8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.

Vegetable Lasagna

Ingredients:
3 cups pasta sauce (like Classico Spicy Tomato and Pesto)
16 ounces 2% cottage cheese
1/2 cup grated parmesan
9 whole wheat lasagna noodles
8 ounces mozzarella cheese
Approximately 4 cups mixed vegetables (I used spinach, carrots, sundried tomatoes, and zucchini)

Directions:
Preheat oven to 400*.  Spray 11 X 8 glass casserole dish.
Combine cottage and parmesan cheeses.
Place 3 uncooked noodles in pan.
Cover with 1 cup pasta sauce, 1/3 cheese mixture, 1/3 vegetables, and 1/3 mozzarella.
Repeat 2 more times.
Cover tightly with aluminum foil and bake one hour.

Chinese Noodle Salad

This is a fantastic light salad that would go great to any potluck! Makes about 6 servings.

Ingredients
• 1 head Napa or bok choy cabbage OR pre-shredded bag cabbage
• 5 large green onions
• 2 (3-ounce) package ramen noodles (save one seasoning pack for dressing)
• 1 (6-ounce) package slivered almonds
• 1 tablespoon sesame seeds
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 3 tablespoons white vinegar or rice wine vinegar (preferred)
• 1/4 teaspoon salt
• (optional) a few thin slices of red onion for color

Directions
Preheat the broiler.
Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan or cookie sheet, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar, vinegar, and salt with the contents of the seasoning pack. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.

Variations: This is good with chicken added to make a more hearty salad. Could also add mandarin oranges.

Breakfast Casserole

Serves 6
1 pkg “Little Smokies” or other mini pre-packaged mini sausage*

1 8ou can refrigerated crescent rolls 

2C grated cheese of choice (mozzarella, cheddar, Monterey jack, etc.)

4 beaten eggs - maybe more depending on how many servings you want

3/4C milk

¼ t salt

1/8t pepper

• Preheat oven to 425degrees.
• Unroll refrigerated crescent rolls (if not cool, they will get sticky and not unroll well) and line bottom of a 9x13-inch baking dish, pressing perforations together to seal into one sheet.  This forms a bottom crust.
• Grate cheese.  
• Crumble meat (or use food processor).
• Sprinkle crust with meat and cheese, distributing evenly.
• Combine eggs, milk, salt and pepper - beat well (until slightly frothy).  
• Pour over meat and cheese mixture, distributing evenly throughout pan.
• Bake at 425 degrees for 20 minutes or until set and top is slightly brown.  
• Take out and sprinkle with fresh or canned parmesan cheese (optional: do this the last 5 minutes of cooking if you’d like parmesan to melt into casserole a bit)
• Let stand approximately 5 minutes to allow it to set up enough to cut.
• Cut into squares and serve immediately.  

*Note:  Cooked crumbled bacon, ham, bulk sausage (crumbled, cooked and well-drained) or other meat/protein of choice may be substituted for the sausage.

Chinese Shrimp Noodle Salad

Chinese Shrimp Noodle Salad

8 oz Chinese egg noodles

½ c diced celery

½  c chopped green onion

1 can sliced water chestnuts

1 can shrimp, drained (or about 1 C fresh)

1 sm pkg Uncle Dan’s Southern Style Dressing (now Hidden Valley Ranch)

1 c mayo

Boil egg noodles (broken) for 9 minutes (see note below)

Rinse in cold water.

Add celery, onion, and water chestnuts. 

Just before serving, mix Uncle Dan’s and mayo and pour over all.   Mix.

Add shrimp just before serving

Can be refrigerated overnight. 

*Notes:

1.  fresh shrimp is better

2.  the somen brand egg noodles only need to cook 3 minutes.

3.  Can actually mix all the night before (including shrimp).  Won’t make a lot of difference.

Easy Jambalaya

INGREDIENTS:
two chicken breasts, chopped
andouille sausage links, chopped
3 red, green, yellow or orange bell peppers, chopped
1 red onion, chopped
2 - 14 oz cans stewed tomatoes
3 chopped garlic cloves or garlic powder
cajun seasoning
oregano
rice

DIRECTIONS:
Coat chopped chicken in Cajun seasoning. Brown in the bottom of a cast iron stew pot. Add peppers & onions and saute until soft. Add stewed tomatoes, let simmer. Add Cajun seasoning oregano and garlic to taste. Serve over rice.

*Can add shrimp, pork, or other meats/veggies if desired.

Sun-dried Tomato Pesto

2 jars of sun-dried tomatoes in oil, undrained
4 big cloves garlic, 2 big handfuls basil
~1/4 cup parmesan cheese
1/2 cup walnuts –

Blend in a food processor. 

via KathEats.

PT Loin

INGREDIENTS:
Pork Tenderloin
Teriyaki marinade
Green onions, diced
Brown rice

DIRECTIONS:
Place pork t-loin in a shallow baking dish and brush with marinade. Follow package instructions for baking the pt-loin. Meanwhile, cook brown rice. Let the tenderloin rest 5 minutes before slicing. Serve over brown rice, sprinkle with green onions.

Slow Cooker Herbed Chicken

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INGREDIENTS
8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

DIRECTIONS
1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

from BHG via YumSugar

Sloppy Joes

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INGREDIENTS
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
3/4 pound ground beef sirloin
1 can (14 1/2 ounces) tomato puree
1/2 teaspoon mustard powder
1 1/2 teaspoons dark-brown sugar
1 tablespoon cider vinegar
16 party-size potato rolls

DIRECTIONS
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.

2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.

from Martha Stewart

Pizza Dough

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INGREDIENTS
3 ¼ C flour
1 packet of instant rise yeast
¼ cup dry white wine, at room temp
1 cup warm (almost hot) water
A dap of olive oil
A few pinches of salt
A few pinches of sugar
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DIRECTIONS
1.) Mix flour, yeast, salt , and sugar in a bowl.

2.) Make a well in the mixed dry ingredients.

3.) Pour wet ingredients into the well, stir together with a wooden spoon. When it is too hard to stir anymore mix with your hands.

4.) When dough peels away from sides of bowl and makes a ball, move it to a floured work surface and knead for 5 minutes…don’t be afraid to make sure the work surface is really floured...if it starts to run out add more. Kneed for another 5 minutes. Oil the inside of a clean bowl. Place the dough in that bowl and cover with a dish towel. Let sit for an hour in a warm place.

5.) After an hour punch the dough down, separate into two or three pieces. Let those stand for a few minutes by themselves. Roll out the dough balls on a well floured work surface into your pizza shape…round if you are lucky. Tossing works too if you know how.

6.) Cook on a hot pizza stone. You can cook the dough a little bit (2 min first side, 30 seconds second side) before you put toppings on, or if you have a pizza paddle you can topping-up the dough and slide it onto the already warmed up pizza stone….of course that is difficult and might take some practice.

Tiramisu.

INGREDIENTS
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

DIRECTIONS
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee and coffee liqueur. Dip ladyfingers one-by-one into coffee and liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.

Refrigerate for at least 2 hours, preferably overnight.

In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate.

Buffalo Chicken Pizza

Another great recipe from Rachael Ray!
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INGREDIENTS
3/4 pound chicken breast cutlets
Evoo, for drizzling
2 teaspoons grill seasoning, (Montreal)
1 pizza dough, store-bought
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
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DIRECTIONS

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

Maple Mustard Pork Loin

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INGREDIENTS
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons chopped fresh rosemary plus 6 sprigs
4 cloves garlic, smashed and peeled
One 4-pound boneless pork loin (about 12 inches long)
One 8-ounce package lean sliced bacon
6 small baking potatoes (1 1/2 pounds), quartered
Salt and pepper

DIRECTIONS
1. In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.
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Annie's Buffalo Chicken Dip

INGREDIENTS
4 boneless chicken breasts, boiled & shredded
(or 4-6 cans of chicken)
12 ounces Franks Red Hot Sauce
2, 8-ounce packages cream cheese
16 ounces ranch or blue cheese dressing
2 cups monteray jack cheese, shredded
Celery sticks or Fritos for dipping

DIRECTIONS
Mix the chicken and hot sauce in a 13x9" baking dish. Mix and heat the cream cheese and dressing in a saucepan till smooth. Pour over chicken mixture. Top with shredded Monteray Jack cheese. Bake at 375°F for 45 minutes. Let sit 10-15 minutes before serving. Serve with nachos, fritos, celery or carrot sticks.

Chorizo and Mussels

INGREDIENTS
2 tbsp olive oil
1 tsp sweet smoked paprika
1/2 lb chorizo, chopped
2 carrots, peeled ad chopped
1 onion, chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 cup chicken broth
24 mussels, scrubbed
2 tbsp chopped parsley
Crusty bread, for mopping

DIRECTIONS
1. Heat one tbsp olive oild in a large cast iron pot or skillet. Cook the chorizo, stirring, about 5 minutes. Add the carrots, onion and garlic and cook, stirring frequently, until softened, 7 minutes. Stir in the wine and simmer for 2 minutes.
2. Stir in the chicken broth and scatter the mussels around the skillet. Cover the pan and cook until the mussels open, 2 to 3 minutes. Remove the lid, sprinkle the parslety on top and serve immediately with bread.

Marla's Hummus

INGREDIENTS
1 can chickpeas (garbanzo beans), drained and rinsed
1/3 – 1/2 cup lemon juice
2 cloves garlic
1 1/2 –2 Tbsp Tahini (can substitute peanut butter but not preferred)
1/2 tsp salt
2-3 Tbsp olive oil

DIRECTIONS
Process chickpeas and garlic in a blender or food processor until finally chopped. Add lemon juice, Tahini and salt process until mixed well then add olive oil to desired consistency. Add a little chili powder with the olive oil, if you like. You could also add olives for a variation or garnish. Serve with pita chips or veggies (Marla recommends *baby carrots*).

Paella

After seeing Mario Batali's Paella on Oprah, I've decided I have to make it! First it looks like I'll need to invest in a Paella pan, but after that it is a very flexible recipe where you can add as much good stuff as you want and substitute almost anything. Great for entertaining a crowd!



INGREDIENTS
10 small to medium chicken drumsticks
1/2 cup extra-virgin olive oil
2 cups medium shrimp , enough for about 5 per person
1 medium Spanish onion , cut into 1/4-inch dice
1/2 cup pureed ripe tomatoes
1 tsp. kosher salt , or to taste
1 tsp. saffron threads
2 Tbsp. sweet pimenton (Spanish smoked paprika)
4 quarts chicken stock
2 cups bomba or other shortgrain rice
1 pound Manila clams , scrubbed
1 cup freshly shucked peas
10 spears pencil asparagus , stalks cut on the diagonal into 1/4-inch thick slices
1-inch pieces of sausage

DIRECTIONS
Preheat an oven to 400°. Place the drumsticks on a baking sheet and season all over with salt and extra-virgin olive oil. Bake for 20 to 22 minutes and set aside.

In the meantime, heat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the shrimp and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Push the onions into the center of the pan and sprinkle 2 tablespoons of the salt around the edges of the pan.

Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the remaining salt, the saffron, pimentón and cook, stirring, for 5 minutes. Add chicken stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add clams, drumsticks, arranging them nicely throughout the pan. Then add the peas and asparagus and bring the stock back to a boil, and cook, without stirring, for 10 minutes. Taste for salt and add it if needed, then cook, again without stirring, for 10 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don't worry, this is what you want).

Remove from the heat and let rest for 10 minutes before serving.

Beer Butt Chicken

To get started making Beer Butt Chicken, buy a 12 oz. can of beer.* If the chicken is large, a 16 oz. is fine. Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option. Do not use bottled beverages in this recipe. The glass can get hot and break. Drink (or pour out) ¼ to ½ of the beer. Crushed up garlic, onions, or any sprinkle seasonings can be added to the beer.

Buy a chicken. The smaller ones are easiest to work with both in terms of setting the bird upright and as far as cooking through to the bones. Before putting the chicken over the beer can, rub any dry seasonings desired inside the cavity. Some good options include seasoning salts, pepper, fresh garlic, and paprika, chili powder, curry, rosemary.

Slide the beer deep inside the chicken cavity. This open part is really the head end of the chicken, but Beer Neck Chicken just doesn't have the same ear appeal. I like to keep the chicken laying on it's side, so I poke holes in one side of the beer can - instead of opening the top.

Melt butter in a small pan and add seasonings. Rub the butter mixture over the outside of the bird. This seals the chicken and also ensures that the skin will be brown and crispy when done.

If barbeque sauce is used, wait until the last 15 minutes to brush the bird. If the sauce is lathered on earlier, it will burn and leave the chicken looking like a charred mess. The meat still tastes fine, but the appearance is not good when barbeque sauce is spread on too early in the cooking process.

Beer Butt Chicken should cook indirectly. If using a charcoal grill, slide the coals over to one side and cook the chicken on the side without coals. For gas grills, light only one side of the grill. Cook the chicken on the side not fired up.

It's much easier to cook Beer Butt Chicken in a large grill with a lid. It can be done on an open grill, but it takes longer and requires more attention.

To charcoal grill, let the coals burn down until gray hot. Add 8 additional coals every half hour to keep the heat consistent and steady. With a gas grill, set the lit side to medium heat.

Check the chicken every 15 minutes or so and brush on more butter mixture as needed.

A chicken cooked in a grill with a lid takes about an hour and a half to 2 hours to cook. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done.

Taking the chicken off the grill can be a challenge. It tends to be a bit tipsy (pun intended). Use two large forks and stick on in each breast and lift off or use grilling gloves and grab the bird and move off the grill. Be careful with the can of liquid. It will be hot and will burn if sloshed out.

Let the bird cool for 15 minutes or so before serving. It will fall off the bone and is easiest served in large chunks rather than sliced.