Deep Dish Fruit Pizza

 

Prep Time: 1 Hour  |  Cook Time: 15 Minutes  |  Difficulty: Easy  |  Servings: 24  

Ingredients

• 1-1/3 cup Shortening (may Substitute Butter)
• 1-1/2 cup Sugar
• 1 teaspoon Orange Zest
• 1 teaspoon Vanilla
• 2 whole Eggs
• 8 teaspoons Whole Milk
• 4 cups All-purpose Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 2 jars (13 Ounces Each) Marshmallow Creme
• 2 packages (8 Ounces Each) Cream Cheese
• Peaches
• Kiwi Fruit
• Blueberries
• Pears
• Raspberries
• Other Fruit Optional

Preparation Instructions

1. Cream shortening (or butter), sugar, orange peel, and vanilla thoroughly. Add in eggs and beat until light and fluffy. Add in the milk and mix.
2. Sift dry ingredients together, then blend into cream mixture. Slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes).
3. Press dough into a sheet cake pan OR divide the dough in half and roll each half into a large round, then transfer to pizza pans.
4. Bake for 12-15 minutes until cookie dough is cooked and golden brown, but not overly crisp. Remove from oven and allow to cool completely.
5. Using a mixer with a whisk attachment, whip together marshmallow creme and cream cheese until light. Spread onto cooled "pizza" crust, then decorate the top generously with sliced fruit. Slice into squares or wedges and serve.

 

Corn & Cheese Chowder

Prep Time: 15 Minutes  |  Cook Time: 20 Minutes  |  Difficulty: Easy  |  Servings: 12

Ingredients

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 5 ears Corn, Kernels Sliced Off
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half
• 1 cup (heaping) Grated Monterey Jack
• 1 cup (heaping) Pepper Jack
• 1/3 cup Sliced Green Onions
• Bread Bowls

Preparation Instructions

1. In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
2. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
3. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
4. Ladle into hollowed out boules and serve immediately.

Fancy Macaroni

 

 

 

 

 

 

 

Ingredients

• 4 cups Macaroni
• 8 Tablespoons Butter (Salted Butter)
• 2 whole Medium Onions, Cut In Half And Sliced Thin
• 10 slices Regular Bacon
• 1 Tablespoon Bacon Grease (reserved From Bacon Slices)
• ¼ cups All-purpose Flour
• 2 cups Whole Or 2% Milk
• ½ cups Half-and-half
• 2 whole Egg Yolks, Beaten
• Salt And Pepper, to taste
• ½ cups Grated Gruyere Cheese
• ½ cups Grated Fontina Cheese
• ½ cups Grated Parmigiano Reggiano Cheese
• 4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

1. Preheat oven to 350 degrees.
2. Cook macaroni for half the time of the package instructions. Drain and set aside.
3. Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.
4. Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.
5. In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)
6. Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
7. Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
8. Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot.

Notes: We loved this as a side dish and it works well for leftovers. We used the cheese we had on hand- monterrey jack, cheddar and parmesan and it tasted great so you don't have to have the expensive cheeses. Next time I will cut the onions into shorter pieces- they do cook thinly but were too long for me.

Penne with Shrimp and Pink Sauce (Pioneer Woman)

Ingredients

• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• 1/2 cup chicken broth
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add the chicken broth.

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Gingerbread Bars

8 Tablespoons unsalted butter at room temperature
1/3 cup packed dark brown sugar
3/4 cup molasses
2 large eggs
2 1/4 cups unbleached flour
1 1/2 Tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
3/4 cup buttermilk
2 teaspoons fresh grated orange zest
1/3 cup semisweet chocolate chips (optional)

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

Mix the butter and brown sugar in a large bowl until creamy and smooth. Add the molasses and continue to mix. Beat in the eggs one at a time.

Measure the flour, ginger, cinnamon, cloves, nutmeg, and baking soda and then sift together into a medium bowl and set aside.

Combine the buttermilk and orange zest in another medium bowl and set aside.

Beat one-third of the flour mixture into the butter mixture, then beat in one-third of the buttermilk mixture. Do this twice more until all the ingredients are well combined.

Stir in the chocolate chips, if desired.

Pour the batter evenly in the prepared baking pan and bake for 30 minutes or until the top bounces back when you press it gently and the sides are starting to pull away from the edges.

Remove from the oven and cool on a rack for one hour. Cut just before serving.

Makes 12 to 16 bars.

Coconut Bars

Crust
10 Tablespoons unsalted butter at room temperature
1 1/4 cups unbleached flour
1 Tablespoon plus 2 teaspoons packed light brown sugar


Topping
1 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sweetened condensed milk
1 Tablespoon unbleached flour
1/2 teaspoon baking powder
pinch of cinnamon
2 cups shredded sweetened coconut

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

To make the crust, mix the butter, flour and brown sugar in a large bowl, first with a wooden spoon then kneading it with your hands. Spread the dough evenly in the bottom of the prepared baking pan, flattening with your fingers. Bake for 10 minutes or until the crust is light golden. Remove from the oven and set aside to cool.

While the crust is in the oven, make the topping. Beat both of the sugars, eggs and vanilla until combined. Add condensed milk and blend thoroughly.

Measure the flour, baking powder and cinnamon and then sift together directly into the batter. Mix the batter gently until well combined and no trace of the dry ingredients remains.

Add the coconut and mix well by hand. Spread the batter evenly onto the crust and return to the oven for an additional 30 minutes or until the top is turning golden brown.

Remove from the oven and cool on a rack for at least 1 hour. Cut just before serving.

Makes 12 to 16 bars.

Grandma Lyon's Deviled Eggs

Boil eggs.

Mix egg yolks with mayo, mustard, sugar, salt, pepper and onion salt.

Spoon into egg whites.

Sprinkle with paprika.

Lemon Bars

Crust

1 cup unbleached flour
1/2 cup confectioners' sugar
1/2 teaspoon salt
8 Tablespoons unsalted butter not yet to room temperature, cut into pieces

Filling
3 large eggs
1 cup granulated sugar
1/2 cup fresh lemon juice (2-3 lemons)
1 1/2 Tablespoons fresh, finely grated lemon zest (1-2 lemons)
3 Tablespoons unbleached flour
Big pinch of salt

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

To make the crust, sift the flour, confectioners' sugar, and salt into a bowl. Add the butter and the flour, first with a fork and then finishing with your fingertips.

Pat the mixture evenly in the prepared baking panand bake for 15 minutes or until golden. Allow the crust to cool while you make the filling.

To make the filling, beat the eggs until frothy. Slowly add the granulated sugar, until just combined. beat the lemon juice and zest and combine well.

Measure the flour and salt and then sift together directly into the filling mixture. Mix gently until they are incorporated into the lemon mixture. Pour the filling over the baked crust and bake 15 minutes or utni lthe top is set. It should have tiny blubbles on the surface and the edges should be brown and slighly pulling away from the sides.

Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 bars.

Blondies

8 Tablespoons unsalted butter
2 large eggs
1 1/4 cups packed light brown sugar
1 Tablespoon molasses
2 teaspoons pure vanilla extract
1 1/4 cups unbleached flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup semisweet chocolate chips
1/2 cup coarsely chopped pecans (optional)


Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

Cream the butter and eggs together. Beat in the sugar, molasses, and vanilla until well blended.

Measure the flour, salt and baking soda and then sift together into the butter mixture. Mix the batter gently until well combined and no trace of the dry ingredients remains. Stir in the chocolate chips by hand. If desired, stir in the pecans.

Spread the batter evenly in the prepared baking pan and bake for 25 minutes or until the top is golden and a toothpick inserted in the center of the pan comes out clean or with only a few crumbs, not batter, on it.

Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 bars.

Cream Cheese Frosting

4 ounces cream cheese, softened to room temperature
3 Tablespoons unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
1 1/4 cups confectioners' sugar
1 Tablespoon fresh lemon zest (optional)

Beat the cream cheese and butter together until smooth. Add the vanilla and continue mixing until well blended. Measure and sift the confectioners' sugar directly into the bowl and mix until smooth. Stir in the lemon zest, if desired. Spread on cool brownies, bars or cookies and refrigerate to set the frosting before cutting. Keep refrigerated until ready to serve.

Makes 1 cup.

Bumpy Highway Brownies

6 Tablespoons unsalted butter
2 ounces unsweetened chocolate, coarsely chopped to same-size pieces
1/4 cup semisweet chocolate chips
1 cup granulated sugar
2 large eggs
3/4 cup unbleached flour
1/2 teaspoon salt
1/3 cup peanut butter chips
1 cup miniature marshmallows

Grease a 9 x 9-inch pan with butter and dust with flour. Preheat oven to 350.

Melt the butter, unsweetened chocolate and 2 tablespoons semisweet chocolate chips in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool for about 15 minutes.

Beat the sugar and eggs together until frothy. Add the cooled chocolate mixture and mix until incorporated. Measure the flour and salt and sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains.

Using a spatula, spread half of the batter evenly in the prepared baking pan. Bake for 12 minutes.

Meanwhile, stir the peanut butter chips, marshmallows and remaining 2 tablespoons of semisweet chocolate chips into the remaining half of the batter by hand.

Spread the marshmallow mixture evenly over partially baked layer. You may have to use your hands to spread it evenly. Bake for an additional 15 minutes. Some marshmallows may pop and the top might bubble a little, but that's okay.

Remove from the oven and let cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 brownies.

White Chocolate Bars

6 ounces coarsely chopped white chocolate or 3/4 cup high-quality white chocolate chips
5 Tablespoons unsalted butter
2 large eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Grease a 9 x 9-inch baking pan with butter. Dust with flour. Preheat oven to 350 degrees.

Melt the white chocolate and butter in a small saucepan over low heat, stirring constantly to make sure it doesn't burn. Remove from the heat before it is completely melted and continue stirring until it is completely smooth. Set aside to cool.

Beat the eggs, sugar and vanilla together in a large bowl until smooth. Add the white chocolate mixture and mix until well combined.

Measure the flour, baking powder, and salt and sift together directly into the batter. Mix until well combined and no trace of the dry ingredients remains. Spread the batter evenly into the prepared baking pan with a spatula.

Bake for 25 minutes or until the top is light brown and cracked. Turn off the oven, leaving the pan inside for 8 more minutes. After that time, a toothpick inserted in the center should come out clean or with only crumbs, not batter on it.

Remove from oven and let cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 18 bars.

Toffee Bars

Crust
8 Tablespoons (1 stick) unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1 cup unbleached flour
3 Tablespoons sweetened condensed milk

Topping
1 cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 Tablespoons unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt

Grease a 9 x 9-inch baking pan with butter. Dust with flour. Preheat oven to 350 degrees.

To make the crust, cream together the butter and light brown sugar until smooth. Measure the flour and sift directly into the butter mixture, mixing gently until well combined. Add the milk, 1 tablespoon at a time and mix until well blended.

Press the dough evenly in the prepared baking pan in a thin layer. Bake for 14 minutes or until the edges are starting to pull away from the sides fo the pan. Remove from the oven and set aside to cool.

While the crust is cooling, make the topping. Cream together the dark brown sugar, eggs and vanilla until smooth. Measure the flour, baking powder, and salt and then sift together directly into the sugar mixture. Mix gently until well combined.

Using a spatula, spread the topping evenly over the cooled crust. bake for 25 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.

Remove from the oven and let cool on a rack for at least 1 hour. Cut just before serving.

Makes 12 to 18 bars.

Butterscotch Bars

8 Tablespoons (1 stick) unsalted butter
1 1/4 cups packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butterscotch chips
1/3 cup semisweet chocolate chips

Grease a 9 x 9-inch baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350 degrees.

Melt the butter in a small saucepan over low heat. Set aside to cool.

Cream the sugar, eggs, and vanilla in a medium bowl until smooth. Add the cooled butter and continue mixing until well blended.

Measure the flour, salt and baking powder and then sift together directly into the batter. Mix the batter gently until well combined and no trace of the dry ingredients remains. Stir in the butterscotch and semisweet chips.

Spread the batter in the prepared baking pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, sticking to it.

Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Makes 12 to 16 bars

Orange Sweet Rolls with Sour Cream Orange Glaze

Orange Sweet rolls

1 pkg yeast

¼ cup warm water

1 cup sugar

1 teaspoon salt

2 eggs

½ cup sour cream

½ cup butter, melted

3 ½ cups flour

3 tablespoons orange rind

3 tablespoons butter

Dissolve yeast, beat ¼ cup sugar, salt, eggs, ½ cup sour cream, 6 tablespoons butter, add yeast add 2 cups flour, add all flour knead, let rise until double. Roll ½ dough into 12” circle. Combine ¾ cups sugar and rind. Brush with ½ melted butter, sprinkle on ½ rind mixture cut into 12 wedges- roll up. Place in buttered pan, rise, about 1 hour. Brush with butter. Bake 30 minutes.

Sour Cream Orange Glaze

¾ cup sugar

½ cup sour cream

3 Tablespoons orange juice

½ cup butter

Bring to boil in saucepan 3 minutes or use cream cheese frosting.

Mother Lode Soup (Cheesy Vegetable)

¾ cup carrots, chopped finely

½ cup celery, chopped finely

¼ cup onion, chopped finely

Cook vegetables in small amount of water until transparent- about 10 minutes. Drain off water.

Stir in:

½ cup butter

1 cup bisquick

1/8 teaspoon pepper

1/8 teaspoon red pepper

4 dashes of paprika

Remove from heat and gradually add:

4 cans (10 ¾ oz) condensed chicken broth

heat til boiling, stirring constantly for 1 minute.

Reduce heat and stir in:

2 cups half and half

2 cups sharp cheddar cheese

Heat until melted

Chicken Fajitas Indoors (Cooks Illustrated)

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--> Serves 4 to 6.   

Ingredients

• 1/3 cup lime juice (from 2 to 3 limes)
• 6 tablespoons vegetable oil
• 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 1tablespoon Worcestershire sauce
• 1 1/2 teaspoons brown sugar
• 1 jalapeño chile , seeds and ribs removed, chile minced (we often omit this)
• 1 1/2 tablespoons minced fresh cilantro leaves
• Salt and ground black pepper
• 3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
• 1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings) (we usually use a yellow onion)
• 1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
• 1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
• 8 - 12 plain flour tortillas (6-inch)

1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes.

2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler.

3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas.

4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes.

5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed.

6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas.

Per Serving:

Cal 410; Fat 19 g; Sat fat 2.5 g; Chol 570 mg; Carb 31 g; Protein 31 g; Fiber 3 g; Sodium 570 mg