Brown Sugar Asparagus

Ingredients:


2 pounds fresh asparagus spears
3 tablespoons butter
2 tablespoons firmly packed light brown sugar
3/4 cup chicken broth
Orange zest strips, optional for garnish


Step-by-step


1. Snap off the thick woody ends of the asparagus spears and discard.
2. Heat the butter in a large skillet over medium-high heat until melted. Stir in brown sugar. Cook, stirring continually, until brown sugar dissolves.
3. Add the asparagus to the brown sugar mixture, turning to coat. Sauté for 2 minutes.
4. Add the chicken broth to the skillet. Bring to a boil; reduce heat. Simmer, covered, until the asparagus is crisp-tender, about 8 to 10 minutes. Transfer the asparagus with a slotted spoon to a serving platter, reserving the pan juices in the skillet. Cover asparagus to keep warm.
5. Cook reserved pan juices in the skillet over medium-high heat, stirring frequently, until reduced by half. Drizzle over the asparagus. Garnish with orange zest strips, if desired. Serve immediately.

Citrus Marinated Chicken and Orange Salad

Ingredients
1. 3 oranges
2. 3 garlic cloves (chopped)
3. 7 tbsp extra virgin olive oil
4. 14 tsp cayenne pepper
5. 1 pinch cayenne (dressing)
6. salt
7. black pepper
8. 28 oz breasts halves (boneless skinless chicken)
9. 1 head radicchio
10. 1 red onion (thinly sliced)
11. 1 bunch arugula (stemmed and thoroughly cleaned)
12. 3 sprigs fresh oregano (stripped of leaves then chopped)
13. 2 tbsp honey
14. 1 tbsp Dijon mustard
15. 4 slices crusty bread




Directions:
1. Preheat a grill pan or outdoor grill on high.
2. Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
3. To the zest and juice, add the garlic, 3 Tbs olive oil, 1/4 t. cayenne, salt, and pepper, and stir to combine.
4. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
5. While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
6. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
7. Add the red onions and arugula.
8. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of olive oil.
9. Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
10. Remove from the grill and let rest for a few minutes. Lightly toast the bread.
11. Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Angel Hair Pasta with Beef

Ingredients:


16 ounces angel hair pasta
2 tablespoons canola oil or olive oil
2 pounds beef sirloin, thinly sliced
1 large red onion, sliced
8 ounces mushrooms, sliced
2 each medium yellow summer squash and medium zucchini, sliced
1 teaspoon minced garlic
2 (14 1/2-ounce) can diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper


Step-by-Step


1. Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.
2. Heat canola oil in a large skillet over medium-high heat until hot. Cook the beef and onion in hot oil, stirring continually, just until beef is slightly pink, about 5 minutes.
3. Add mushrooms, yellow squash, zucchini and garlic to beef mixture. Sauté until vegetables are crisp-tender, about 5 to 7 minutes.
4. Add tomatoes. Cook until tomatoes are heated through. Stir in salt, oregano and black pepper.
5. Place equal portions of the pasta on 6 to 8 serving plates. Spoon portions of beef mixture over pasta and toss lightly.

Greek Lemon Chicken

Ingredients:

3 tablespoons olive oil

6 skinless, boneless chicken breasts (4 ounces each)

3 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

2 teaspoons prepared mustard

2 cups milk

2 egg yolks

1 tablespoon grated lemon peel

1 teaspoon lemon juice

1/4 cup minced fresh parsley

1 cup sour cream

1 pound angel hair pasta

1 tablespoon vegetable oil

1/2 cup crumbled feta cheese

1 teaspoon dried dill

Step-by-Step

1. Heat oil in a large skillet over medium-high heat; add chicken and cover. Cook until chicken is browned, turning once, about 15 minutes. Remove chicken; slice. Set aside.
2. Heat butter in a medium saucepan over medium-low heat; stir in flour, salt and mustard. Add milk. Mix yolks, lemon peel and juice in a bowl. Stir one third of egg mixture into skillet.
3. Stir remaining egg mixture into flour mixture. Bring to a gentle boil, stirring continually. Remove pan from heat. Stir in parsley and sour cream.
4. Cook pasta according to package directions; drain. Toss with oil. Stir 3/4 cup of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill.

Chocolate Éclair Dessert

Desert time. I love these and usually just buy them at the store in the bakery or go over to the frozen section, but like most things, homemade is better.This is a different way to have an Éclair. 

Ingredients:

2 (3.4-ounce) packages French vanilla instant pudding mix

3 cups plus 3 tablespoons milk, divided

8 ounces whipped topping

1 (12-ounce) package graham crackers

6 tablespoons butter

2 (1-ounce) squares semisweet chocolate

1 3/4 cups confectioners' sugar

Step-by-Step:

Combine pudding mix and 3 cups milk in a large bowl. Prepare instant pudding using package directions. Add whipped topping. Beat with an electric mixer set at medium speed until blended.

Arrange a layer of graham crackers in bottom of a 13x9-inch dish. Spread with half the pudding mixture. Add a second layer of the graham crackers. Spread with remaining pudding mixture. Top with another layer of graham crackers.

Combine the butter and chocolate in a small saucepan. Cook over low heat, stirring frequently, until the chocolate melts. Stir in remaining milk.

Place confectioners’ sugar in a medium bowl. Add chocolate mixture. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers. Chill, covered, for 8 hours. Cut into squares and serve on dessert plates.

Double Chocolate Cookies

Ingredients: 

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 large egg

1/2 teaspoon baking soda

1 cup all purpose flour

2 cups (12 ounces) chopped chocolate (chips or baking squares

Step-by-Step:

1. Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and white chocolate.
3. Chill the cookie dough, covered, for 4 to 10 hours.
4. Preheat the oven to 325°F. Grease baking sheets.
5. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6. Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.

Hearty Chicken Stroganoff

With Spring here the days are still cool for a while and so are the nights. But this is light enough even for late spring and early summer. Pair it with a green salad with a vinaigrette dressing and it would be a perfect dinner. 

Ingredients:

8 ounces wide noodles

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 to 1 1/2 pounds chicken tenderloins

4 tablespoons butter, divided

6 medium mushrooms, cut into quarters

1 cup chopped onion

1/2 teaspoon dry mustard

2 cups chicken broth

1 cup sour cream

1 teaspoon ketchup

Step-by-step:

1. Cook the noodles using the package directions; drain well. Cover to keep warm.
2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat.
3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup.
5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles.

Berry Berry Parfaits

Even though right now you can't always get the fresh berries this is great with frozen ones.

Ingredients:

1 (10-ounce) package frozen raspberries, thawed

1/4 cup granulated sugar

2 tablespoons cornstarch

2 cups frozen sliced strawberries, thawed

2 teaspoons lemon juice

1 quart vanilla ice cream

1 cup sour cream

6 sprigs fresh mint, optional for garnish

Step-by-Step:

1. Drain raspberries, reserving syrup. Combine the reserved syrup with enough water to measure 1 cup.
2. Combine granulated sugar and cornstarch in a medium saucepan and mix well. Stir in raspberry syrup mixture and sliced strawberries.
3. Cook mixture over medium heat, stirring continually, until thickened. Remove from heat. Stir in raspberries and lemon juice. Chill, covered, in the refrigerator for 30 minutes.
4. Reserve 6 tablespoons of the raspberry sauce.
5. Spoon one-third of remaining raspberry sauce into bottom of 6 parfait or sundae glasses. Top each with a scoop of ice cream. Add a second layer of raspberry sauce and top with the sour cream. Spoon remaining raspberry sauce over sour cream and top with a second scoop of ice cream.
6. Drizzle parfaits with reserved raspberry sauce. Garnish with mint, if desired

Holiday Beef Roast

With Easter coming up I thought about this. Not everyone likes ham (yes I know that is not right, but I am one of them). I like this just about anytime really. It is a great Saturday or Sunday meal.

Ingredients;

3/4 cup ketchup

3/4 cup apple juice

1/3 cup currant jelly

1/2 teaspoon hot pepper sauce

1 (3-pound) beef sirloin roast, 1 1/2 to 2 inches thick

1 1/2 teaspoons garlic pepper

Step-by-step

1. For the sauce, combine ketchup, liqueur, currant jelly and hot pepper sauce in a medium saucepan and mix well. Bring just to a boil, stirring continually to blend. Remove from heat. Cover to keep warm.
2. For the beef, preheat oven to 350°F. Spray a roasting pan with nonstick cooking spray. Heat over high heat. Rub the surface of the beef with garlic pepper.
3. Sear beef in hot pan, turning frequently, until browned on all sides. Roast in oven until an instant-read thermometer inserted in the center of beef registers 145°F for medium-rare, about 1 hour. Turn off the oven.
4. Remove the beef from the oven. Spoon the desired amount of sauce over the beef. Return the beef to the oven. Let stand with oven door closed for 10 minutes.
5. Transfer the beef to a serving platter and slice into desired thickness. Reheat the remaining sauce, if necessary, and serve warm with the beef.

Warming Shepherd's Pie

Winter seems to be wanting to hang on a bit. This is a great meal to warm. It is also good on those cool spring nights. I use real mashed potatoes. If I am going to take the time to make a meal like this, I want the real thing.

Ingredients:

1 1/3 cups instant mashed potato buds (or use real mashed potatoes and make stiff)

1 2/3 cups milk

2 tablespoons butter

1 teaspoon salt

1 pound ground beef

1/4 teaspoon black pepper

1 (12-ounce) jar beef gravy

1 (10-ounce) package frozen mixed vegetables, thawed and drained

3/4 cup grated Parmesan cheese

Step-by-step

Preheat broiler. Prepare 4 servings of mashed potatoes according to package directions using milk, butter and 1⁄2 teaspoon salt; set aside.

Cook ground beef in medium broiler proof skillet over medium-high heat, stirring to separate meat, until browned and crumbly. Drain skillet drippings.

Sprinkle ground beef with remaining 1⁄2 teaspoon salt and the black pepper. Add beef gravy and mixed vegetables to meat; stir well. Cook meat mixture over medium-low heat until hot, about 5 minutes.

Spoon the mashed potatoes in a ring around outside edge of skillet, leaving 3-inch circle in center. Sprinkle grated Parmesan evenly over mashed potatoes.

Broil 4 to 5 inches from heat until Parmesan is golden, about 3 minutes.

Tangy Braised Short Ribs

Ingredients:

1 (6-ounce) can frozen lemonade concentrate

1 medium onion

1 (15-ounce) can tomato sauce

4 teaspoons dried parsley

2 tablespoons firmly packed light brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon each dried thyme and crushed red pepper flakes

1 bay leaf

4 to 5 pounds beef short ribs

Step-by-Step

1. Thaw the lemonade concentrate. Slice the onion. Separate the slices into rings.
2. Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
3. Add parsley, brown sugar, Worchester sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
4. Cook the mixture, stirring occasionally, until mixture comes to a boil.
5. Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
6. Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with coleslaw and corn muffins, if desired.

Linguine with Picante Sauce

If my husband and daughter had there way about it, picante sauce would almost be served at every meal. So this is another fast and great idea that will save money.

Ingredients:

8 ounces linguine

1 medium onion

1 clove garlic

1 (15-ounce) can black beans

1 tablespoon vegetable oil

2 1/2 cups canned stewed tomatoes

1/2 cup picante sauce

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon dried oregano

4 ounces finely shredded Colby Jack cheese blend

1/4 cup chopped fresh cilantro

Step-by-Step:

Cook pasta using package directions; drain. Rinse with cool water; drain again. Cover to keep warm.

Chop onion coarsely. Mince garlic. Drain and rinse black beans.

Heat vegetable oil in a large skillet over medium-high heat until hot. Add onion and garlic and mix well. Sauté until onion is tender.

Add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. Bring to a boil, stirring occasionally. Reduce heat to low and cover.

Simmer the sauce, stirring occasionally, for 15 minutes; remove cover. Increase heat to medium-high. Cook, stirring frequently, until of the desired consistency, about 5 minutes. Place hot cooked pasta on a serving platter. Spoon sauce over pasta. Sprinkle with Colby Jack. Top with cilantro.

Two-Cheese Macaroni

Ingredients:


1 (7-ounce) package elbow macaroni
8 ounces sharp Cheddar cheese
1 large egg
1 cup small curd cottage cheese
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley; optional


Step-by-Step


1. Preheat the oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
2. Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes; drain well.
3. Shred Cheddar. Whisk egg in a large bowl. Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.
4. Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.
5. Bake until the mixture is bubbly and lightly browned, about 30 minutes. Sprinkle with chopped fresh parsley, if desired.

Homemade Lemon Curd

This is a great thing to have on hand. There are so many things you can do with it. Tarts, the base of lemon cake and candies. It is just a great thing to have and easy to whip up a batch.

Ingredients:

2 cups granulated sugar

6 large eggs

1/2 cup lemon juice

4 tablespoons butter

Step-by-Step

1. Beat granulated sugar and eggs in a medium bowl with an electric mixer set at high speed until blended.
2. Pour egg mixture into top of a double boiler set over medium-high heat. Stir in lemon juice and butter.
3. Cook, stirring continually, until thickened.
4. Spoon the lemon curd into 3 sterilized 1/2-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids.
5. Makes 1 1/2 pints. Store lemon curd in the refrigerator for up to 3 weeks. 

Deviled Ham Puffs

If you don't like deviled ham, you can use other types of meat. I have used deviled chicken and leave out the celery (only because I don't like it).

Ingredients:

3 (4 1/4-ounce) cans deviled ham

1/3 cup sour cream

1 (2-ounce) jar pimientos, drained

1/4 cup minced celery

1 tablespoon prepared horseradish

3/4 teaspoon onion salt

3/4 teaspoon black pepper

1 cup water

8 tablespoons (1 stick) butter

1 cup all-purpose flour

1/2 teaspoon salt

4 large eggs

Step-by-Step

Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.

Preheat the oven to 400°F.

Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.

Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.

Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top.

Buttermilk Biscuits

My grandmother made the best biscuits but like most people the recipes were in her head, the same for my mother. I guess it was from all the years of making them. And like them I don't exactly measure things. I just know how they should look or smell. So here is just a good estimate for how to make these. And yes, the little bit of sugar added another layer of taste.

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup shortening

1 cup buttermilk

Step-by-Step

Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles fine crumbs.

Make a well in the center of dry mixture; add the buttermilk all at once. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl.

Preheat oven to 450°F.

Turn out dough onto well-floured surface. Knead dough 10 times; roll into 8-inch square. Cut dough into sixteen 2-inch squares. Place the dough squares 1 1⁄2 inches apart on large ungreased baking sheets.

Bake until biscuits are light golden, about 10 to 12 minutes. Remove biscuits from baking sheets and serve warm.

You can always use self-rising flour in this. If you do, omit the baking powder and baking soda. And remember do not over knead, it will make them tough.

Sesame Onion Twists

Ingredients:

2 tablespoons butter

1 1/2 cups finely chopped onions

1/4 teaspoon paprika

1 (16 ounce) loaf frozen bread dough, thawed

1 large egg, beaten

1 tablespoon sesame seeds

Step-by-Step

1. Grease large baking sheet; set aside. Melt butter in medium skillet over medium heat until foamy. Add chopped onion and paprika; cook until onion is tender, stirring occasionally. Remove skillet from heat.
2. Spray work surface with nonstick cooking spray. Roll thawed dough into a 14 x 12-inch rectangle.
3. Spread onion mixture on one side of dough. Fold dough over onion mixture to make a 14 x 6-inch rectangle.
4. Pinch 14-inch edge of dough to seal over onion mixture. Using a pastry wheel, cut dough into 14 lengthwise dough strips.
5. Gently twist one dough strip two times and place on prepared baking sheet. Press down both ends of dough strip on baking sheet to prevent curling. Repeat with remaining dough strips.
6. Cover twists with towel. Let twists rise in warm place until double in size, about 40 minutes. Brush with beaten egg; sprinkle with sesame seeds.

Preheat oven to 375°F. Bake twists until golden, about 15 to 18 minutes. Serve immediately.

Twice Baked Potatoes

I don't make these as often as I wish I could. I just love them but there is the time it takes. To help cut down on the time, make extras the next time to bake potatoes, you can store in the fridge for the next day or the day after to use. Saves time.

Ingredients:

6 large baking potatoes

6 ounces cream cheese, softened

1 cup sour cream

2 tablespoons butter or margarine

2 teaspoons onion salt

1 teaspoon salt

1/4 teaspoon pepper

6 tablespoons shredded Cheddar cheese

Step-by-Step

Preheat oven to 500°F. Microwave potatoes on HIGH for 10 minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potato.

Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.

Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add onion salt, salt and pepper; stir. Reduce oven temperature to 350°F.

Spoon potato mixture into potato shells. Sprinkle with Cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.

Chocolate Heavenly Hash

Ingredients:


1 (12-ounce) package chocolate chips
4 egg yolks
3 1/2 cups whipping cream, divided
3 tablespoons granulated sugar
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (10-ounce) angel food cake
Chocolate curls, optional for garnish




Step-by-Step:


1. Heat chocolate chips in a medium saucepan over low heat, stirring frequently, until melted.
2. Whisk egg yolks with 1/2 cup whipping cream in a medium bowl until blended. Add the egg yolk mixture gradually to chocolate, whisking continually. Cook, whisking continually, until blended, about 1 to 2 minutes. Let stand until cool.
3. Pour remaining whipping cream into a large bowl. Beat at high speed, gradually adding the granulated sugar until soft peaks form.
4. Stir pecans, vanilla extract and salt into chocolate mixture. Fold in whipped cream.
5. Tear cake into bite-size pieces. Layer half the cake and half the chocolate mixture in a tall glass bowl. Top with remaining cake and spread with remaining chocolate mixture. Chill, covered, for 2 to 3 hours. Garnish with chocolate curls, if desired.

Easy Scalloped Potatoes

Ingredients:

2 pounds red potatoes, unpeeled

2 tablespoons all-purpose flour

4 tablespoons butter

Salt, black pepper and paprika

1 1/4 cups milk

Fresh thyme, optional for garnish

Step-by-step:

1. Preheat oven to 350°F. Gently scrub potatoes under running water with vegetable brush; rinse well. Cut potatoes into 1/4-inch slices. Place slices on waxed paper and sprinkle with flour, tossing to coat.
2. Grease a 9-inch round baking dish with 1 tablespoon butter. Layer one-third of potatoes in dish; sprinkle with salt, black pepper and paprika to taste. Dot with 1 tablespoon butter. Repeat layers two times.
3. Heat milk in a small saucepan over medium heat just until hot. Do not boil.
4. Carefully pour hot milk over potatoes. Sprinkle potatoes with salt, black pepper and paprika. Cover with aluminum foil.
5. Bake potatoes for about 35 minutes. Uncover and bake until potatoes are fork-tender, about 20 minutes. Garnish with fresh thyme, if desired.

Chicken & Rice Casserole

Ingredients:
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1 1/3 cups water
1 cup long-grain or converted rice
1 teaspoon dried dill, divided
1/4 teaspoon black pepper
1 (3-pound) package chicken pieces
2 tablespoons butter
1/2 cup crushed multi-grain crackers
1 teaspoon paprika


Step-by-step
1. Preheat oven to 375°F. Combine undiluted soup, water, rice, 3⁄4 teaspoon dill and the black pepper in a 13 x 9-inch baking dish; mix well.
2. Remove skin from chicken pieces; discard skin.
3. Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil. Bake for about 45 minutes.
4. Melt butter in small saucepan over low heat; remove from heat. Add crushed crackers, paparika and remaining 1/4 teaspoon dill to butter in saucepan; stir until cracker mixture is well belnded.
5. Sprinkle cracker mixture on top of the chicken pieces in casserole.
6. Bake, uncovered, until chicken is tender and rice is cooked, about 5 to 10 minutes longer. Season to taste with salt and black pepper. Serve immediately.

Old Fashion Gingersnaps

• Ingredients:

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) butter
2 cups sugar
2 eggs
1/2 cup dark molasses
2 teaspoons vinegar

Step-by-Step:

1. Preheat oven to 350°F. Grease 4 baking sheets. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a large bowl; mix well.
2. Beat butter and sugar in a large bowl with an electric mixer set at medium speed until light and fluffy, about 1 minute. Add eggs, molasses and vinegar; beat well.
3. Add flour mixture to molasses mixture; mix until a stiff dough forms. Roll dough into 1-inch balls. Place dough balls 11/2 inches apart on prepared baking sheets.
4. Bake cookies until edges are slightly browned, about 10 minutes for chewy cookies or 13 minutes for crisp cookies. Cool on baking sheets until slightly firm

Tuna Noodle Casserole

• Servings: 6
• Ingredients:

6 ounces corkscrew pasta
1 tablespoon butter
8 ounces fresh mushrooms, sliced
1 small onion, chopped
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
1 (12 1/4-ounce) can tuna, drained
1 cup frozen peas, thawed
1 (2-ounce) jar chopped pimientos, drained
1/2 teaspoon dried thyme

Step-by-step:

1. Cook corkscrew pasta according to package directions. Drain; cover. Set aside.
2. Preheat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray; set aside.
3. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and onion; cook and stir until onion is tender, about 5 minutes.
4. Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended. Stir into mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened. Reduce heat to medium.
5. Stir in tuna, peas, pimientos and thyme. Add pasta to tuna mixture and stir.
6. Spread pasta mixture evenly in prepared casserole. Bake until bubbly and heated through, about 30 to 35 minutes. Let stand 5 minutes before serving.

Key Lime - Coconut Cupcakes

Ingredients: 

CUPCAKES
3/4 cup all-purpose flour
3/4 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 1/2 teaspoons grated lime peel
1 teaspoon coconut flavoring
1/2 cup whole milk

FROSTING
1/2 cup unsalted butter, softened
1/2 cup cream of coconut
2 tablespoons Key lime juice
1 1/2 teaspoons grated lime peel
1/4 teaspoon coconut flavoring
Dash salt
6 to 6 1/2 cups powdered sugar
1 cup sweetened flaked coconut, toasted
1/2 cup macadamia nuts, chopped

Step-by-step
1. Heat oven to 350°F. Generously coat top of muffin pan with cooking spray to help cupcakes release easily (cupcakes are large and tops may bake onto top of pan). Line 12 regular-size muffin cups with paper liners.

2. Whisk all-purpose flour, cake flour, baking powder and 1/4 teaspoon salt in medium bowl. Beat sugar and 1/2 cup butter in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 1 1/2 teaspoons lime peel and 1 teaspoon coconut flavoring. At low speed, beat in flour mixture in three parts alternately with milk, beginning and ending with flour mixture. Spoon into muffin cups.

3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (cupcakes are slightly puffed but not domed). Cool in pan on wire rack 5 minutes. Carefully remove cupcakes from pan, using small spatula if necessary; cool completely on wire rack.

4. Meanwhile, beat all frosting ingredients except powdered sugar, coconut and macadamia nuts in large bowl at medium speed 2 minutes or until blended. Slowly beat in 6 cups powdered sugar, adding additional powdered sugar if necessary for spreadable consistency. Spread frosting over cupcakes; top with coconut and nuts, pressing lightly to adhere.



To toast coconut, place on baking sheet. Bake at 350°F. for 7 to 10 minutes or until lightly browned, stirring occasionally.

Crispy Coated Zucchini and Yellow Squash

I love the summer for the veggies. My favorites have to get the squash. I am always looking for another way to make them even though Dad, Sean and myself are the only ones that will eat them. But why not make them great? And if you like it crispy always use Panko they are great for anything you want to bread and make crispy.
This is also great for get together with family.


3/4 cup Panko
1/4 cup grated Parmesan cheese
3 1/2 tablespoons extra-virgin olive oil, divided
12 oz. zucchini (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
12 oz. yellow summer squash (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon kosher salt
1/8 teaspoon pepper

1. Heat oven to 450ºF. Generously spray large rimmed baking sheet with cooking spray. Combine Panko and Parmesan cheese in small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the Panko mixture over baking sheet.

2. Toss zucchini, yellow squash, onion, remaining 1 1/2 tablespoons oil, tarragon, garlic, salt and pepper in large bowl to coat. Arrange in single layer on baking sheet, overlapping slightly if necessary; sprinkle with remaining Panko mixture.

3. Bake 20 to 25 minutes or until Panko mixture is golden brown and vegetables are lightly brown on bottom.

Beef Patties in a Pita

Ingredients: 
1 lb. ground beef
1/4 cup grated onion
1 1/2 teaspoons minced garlic
1 1/2 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon pepper
4 (6-inch) pita pocket breads, halved
1 tablespoon olive oil
2 cups baby spinach
2 plum tomatoes, sliced
1/2 cup vegetable dip - or french onion

Step-by-step
1. Heat oven to 350ºF. Gently combine beef, onion, garlic, oregano, salt and pepper in medium bowl until blended. Using heaping 1 tablespoon per patty, shape into 16 (1-inch) balls; flatten into oval patties 1/2 inch thick.

2. Wrap pita breads in foil; bake 10 minutes or until warm.

3. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Cook patties 5 minutes or until browned, turning once. Cover; reduce heat to low. Cook an additional 4 to 5 minutes or until thoroughly cooked and no longer pink in center. Drain on paper towels.

4. Serve patties in pita halves topped with spinach, tomatoes and dip.

4 sandwiches

Lemonade Cupcakes

This is a great cupcake....if you like lemon that is. I decided to try these for Easter this year. 

CUPCAKES
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, softened
2 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/3 cup prepared lemonade

FROSTING
1/2 cup unsalted butter, softened
2 to 4 tablespoons prepared lemonade
1 teaspoon vanilla extract
3 cups powdered sugar
5 to 6 drops yellow food coloring
1/4 cup sparkling white sugar

Step-by-step
1. Heat oven to 350°F. Line 36 mini muffin cups with paper liners. Whisk flour, baking powder and salt in medium bowl.

2. Beat sugar and 1/2 cup butter in large bowl at medium speed 1 minute or until blended and lighter in color. Add eggs one at a time, beating well after each addition. At low speed, beat in lemon peel and 1 teaspoon vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with flour mixture. Fill each muffin cup with scant 1 1/2 tablespoons batter.

3. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes; cool completely on wire rack.

4. Beat 1/2 cup butter, 2 tablespoons of the lemonade and 1 teaspoon vanilla in large bowl at medium speed 1 minute or until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 teaspoon at a time, if necessary, for desired consistency. Beat in food coloring. Spread frosting over cupcakes; sprinkle with sparkling sugar.

**Want them pink instead?????? For pink lemonade cupcakes, use pink lemonade for the liquid and tint the frosting with 2 or 3 drops of red food coloring instead of yellow.