Monday, November 30, 2015

Pecan Pie

Ingredients:
  • 1 9-inch pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 eggs, beaten
  • 1/2 cup (1 stick) salted butter
  • 2 cups pecans (plus extras to line the top, if desired)
Directions:
  1. Partially pre-bake a pie crust in a 9-inch pie pan according to instructions, then heat oven to 350 degrees F.
  2. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon; add eggs and whisk until smooth.
  3. Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Stir in chopped pecans, then pour filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
  4. Bake for about 50-60 minutes, or until the filling is set.  And by "set", I mean that the filling will probably be slightly jiggly, but not too sloshy.  If it's too sloshy, don't hesitate to add it back in for another 10-20 minutes. If the edges of the crust begin to turn too brown, briefly remove the pie from the oven and cover the crust with a pie crust shield or loosely wrap with aluminum foil, then return to the oven. Once the filling is set, remove the pie and let cool completely on cooling rack, 3 to 4 hours, before slicing.

Sunday, November 29, 2015

Slow-Cooker Buffalo Chicken Nachos

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • garlic salt to taste
  • salt and pepper to taste
  • 12 ounce bottle buffalo wing sauce
  • 1/2 pound pasteurized process cheese spread, cubed
  • 10 ounce can diced tomatoes with green chiles
  • 12 ounce package tortilla chips
Directions:
  1. Place chicken in a slow cooker; sprinkle with garlic salt, salt, and pepper. Pour in enough buffalo sauce to cover chicken. Cover and cook on low setting until very tender, about four hours. 
  2. Shred chicken with two forks and drain off any excess liquid. 
  3. In a saucepan, combine cheese and tomatoes with green chiles. Cook and stir until cheese melts. Layer tortilla chips on a large serving plate. Spoon cheese sauce over chips; top with chicken. 
Serves 6-8.

Saturday, November 28, 2015

Best Ham Sandwiches Ever

Ingredients:

  •  2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones) 
  •  1 1/2 lbs of Virginia ham (NOT honey ham) 
  •  12 slices Swiss cheese 
  •  1 stick of real butter
  •  2 teaspoons Worcestershire sauce 
  •  1 teaspoon Garlic Powder
  •  1 teaspoon Onion Powder
  •  1 teaspoon poppy seeds


Directions:

  1. You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. 
  2. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. 
  3. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. 
  4. Cover with foil and let sit in fridge for 1 hour or overnight. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature.


Tuesday, November 17, 2015

Savory Crescent Chicken Squares

Ingredients:
  • 3 oz. package cream cheese, softened
  • 3 tablespoons margarine, melted
  • 2 cups cooked cubed chicken
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped chives or onions
  • 8 oz. Pillsbury refrigerated quick crescent rolls (tube)
  • 3/4 cup seasoned croutons, crushed


Directions:
  1. Preheat oven to 350 degrees. 
  2. In medium bowl, blend cream cheese and 2 tablespoons margarine (reserving 1 tablespoon) until smooth. Add next 4 ingredients. Mix well. 
  3. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center of chicken mixture. Twist slightly and seal edges. Brush tops with reserved melted margarine. Dip in crouton crumbs. 
  4. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Makes 4 sandwiches.
Recipe from the Kitchen of Marcia Hansma.

Monday, November 16, 2015

Skillet Lasagna

Ingredients:
  • 1 jar (24-26 oz) marinara sauce
  • 3 cups water
  • 8 oz lasagna noodles
  • 1 lb bulk hot Italian turkey sausage
  • 2 oz grated Parmesan cheese
  • 1 cup fresh whole milk ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 tsp coarsely ground black pepper
  • Additional grated Parmesan cheese (optional)

Directions:
  1. Combine sauce and water in 12-in. Skillet. Cover; bring to a boil.
  2. Meanwhile, break noodles crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
  3. As noodles cook, place sausage into 10-in Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles. Remove from heat and drain grease. Stir sausage into noodles and sauce.
  4. Meanwhile, combine cheeses and black pepper in small mixing bowl. Scoop cheese mixture over noodles. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
  5. To serve, sprinkle lasagna with additional Parmesan cheese, if desired.
Serves 6.  470 calories per serving.

Friday, November 13, 2015

Pizza-fied Chicken

Ingredients:
  • Jar of pizza sauce
  • 1 cup shredded mozzarella cheese
  • 4 raw boneless skinless chicken breasts
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup diced green bell pepper
  • 1 cup sliced mushrooms
  • 1/4 cup diced onion
  • 16 slices pepperoni, chopped
  • Grated Parmesan cheese

Directions:
  1. Preheat broiler.
  2. Place chicken in a large sealable bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet until it is uniformly about 1/2-inch thick. Evenly sprinkle both sides of the chicken with the garlic powder, onion powder, salt, and black pepper. Set aside.
  3. Bring an oven-safe skillet sprayed with nonstick spray to medium heat on the stove. Add bell pepper, mushrooms, and onion and cook until softened, about 4 to 6 minutes. Remove veggies and set aside.
  4. Remove skillet from heat, re-spray, and return to medium heat. Add chicken and cook for about 3 minutes per side, until cooked through.
  5. Top chicken with veggies, pizza sauce, mozzarella cheese and pepperoni. 
  6. Place skillet under the broiler for 2 to 3 minutes, until cheese softens and pepperoni becomes crisp.
  7. Plate your pizza-fied chicken, and sprinkle with grated topping.

Wednesday, November 4, 2015

Microwave Applesauce

Ingredients:

  • 6 cups of apple slices, peeled (using 1 kind of apple generally gives the best flavor)
  • 1/2 cup of water
  • 1 tablespoon lemon juice
  • pinch of salt
  • 1/4 cup of sugar or Splenda
  • 1/2 teaspoon of cinnamon


Directions:

  1. Place the apples in a large microwave safe bowl or casserole dish.  Stir in the water, lemon juice, and salt.  
  2. Cover and microwave on high for 12 minutes.  Stir every 4 minutes.  
  3. Remove from microwave and stir in sugar and cinnamon.  
  4. Puree to applesauce consistency using a food processor. 
  5. Cool and store in refrigerator.  


Recipe from the kitchen of Jennifer Schwerin

Tuesday, November 3, 2015

Slow Cooker Pork Tacos

Ingredients:

  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 tablespoon salt
  • 1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
  • Flour tortilla shells
  • Shredded cheese
  • Cole slaw


Directions:

  1. Place the first 7 ingredients in a bowl and mix.
  2. Place the pork shoulder in a Crock Pot and rub all over with the seasoning mixture.
  3. Cook on low heat for 8-12 hours.
  4. Remove the pork to a plate and using 2 forks, shred the into bite size pieces. 
  5. Place some shredded cheese in a tortilla shell. Add some pork.  Top with coleslaw.
  6. Serve with tortilla chips, guacamole and salsa.