S: Family Favorites 2011
1: This cookbook is inspired by all of our family's favorite recipes.
2: Chocolate Cake Doughnuts
3: Ingredients 1 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup low-fat buttermilk 1/2 cup packed dark-brown sugar 1 egg 4 tsp unsalted butter, melted 1 tsp vanilla extract 2 cup confectioners sugar 3 tablespoons milk Sprinkles, toasted coconut, mini chips 1 tablespoon unsweetened cocoa powder 1. Heat oven to 325 degrees F. Coat doughnut pan with nonstick cooking spray. 2. In large bowl, whisk flour, cocoa, baking soda and salt. In small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended and smooth. 3. Spoon batter into a large re-sealable plastic bag. Cut off a corner and squeeze batter into prepared indents, about 2/3 full. Smooth tops. Bake at 325 degrees F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool. For chocolate-frosted doughnuts: Combine remaining 1 cup confectioners sugar, the cocoa and remaining 2 tablespoons milk. Stir until smooth. Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with sprinkles, coconut or mini chips, if desired.
5: Homemade Fluffy Pancakes | Ingredients 3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted butter for pan Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
6: 90 Minute Cinnamon Rolls
7: Ingredients 3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt 1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened Directions Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
8: Chicken Tortilla Soup
9: Chicken Tortilla Soup Ingredients 3 boneless skinless chicken breasts 1 gallon water 6 carrots ( 1/4 Sliced) 6 celery ribs ( 1/4 Sliced) 1/2 onion ( Chopped) 4 tablespoons garlic ( Minced) 4 teaspoons salt 1 teaspoon black pepper 1/2 or 1 teaspoon cayenne pepper 1/2 teaspoon cumin 1/4 cup cilantro or parsley ( Chopped) 1 (12 ounce) cans diced Tomatoes ( Mild) 1 cans corn 2 to 3 tablespoons of cornstarch 20 corn tortillas chips 12 ounces shredded monterey jack cheese Boil chicken in water until done and then cut up into pieces Add chicken, carrots, celery, onion, garlic, salt and peppers to crockpot Add veggies to the pot. Add tomatoes cilantro, corn, and cumin to the pot. Stir well. Stir in cornstartch just to get appropriate thickness. Serve soup after 4-6 hours cooked on low. Sprinkle with cheese and crunched tortilla chips.
10: Freezer Burritos | Lunch
11: Freezer Burritos Ingredients: 1 pound lean ground beef (90% lean) or ground turkey 1/4 cup finely chopped onion 1-1/4 cups salsa 2 tablespoons reduced-sodium taco seasoning 2 cans (15 ounces each) pinto beans, rinsed and drained 1/2 cup water 2 cups (8 ounces) shredded reduced-fat cheddar cheese 12 flour tortillas (8 inches), warmed Cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and taco seasoning. Bring to a boil. Simmer, uncovered, for 2-3 minutes. Transfer to a large bowl; set aside. In a food processor, combine pinto beans and water. Cover and process until almost smooth. Add to beef mixture. Stir in cheese. Spoon 1/2 cup beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up. Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use frozen burritos: Remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2-1/2 minutes, turning burrito over once. Let stand for 20 seconds
13: Chicken Salad Ingredients 2 cups cubed cooked chicken 1-1/2 cups seedless red grapes, halved 1 cup chopped cucumber or celery 3/4 cup sliced almonds 3/4 cup shredded part-skim mozzarella cheese 1/2 cup poppy seed salad dressing 6 pita breads (6 inches), halved Leaf lettuce, optional Directions In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Drizzle with dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.
14: Tilapia Tacos Ingredients 1 lb. Tilapia Fillets 1 Tbsp. Olive Oil 12 Corn Tortillas 1 Small Red Onion, diced 1 Medium Tomato, diced 1 JalapeÃ±o, finely diced 2 Cloves Garlic, finely minced Juice of 1 Lime tsp. Cumin tsp. Coriander tsp. Chili Powder Salt and Pepper to taste head of Green Cabbage, sliced C. Plain Greek Yogurt C. Light Sour Cream 4 oz. shredded mozzarella Combine onion, tomato, jalapeÃ±o, cilantro, garlic, lime, cumin, coriander, chili powder, and salt and pepper to taste. Add cabbage to salsa mixture, cover, and refrigerate. Combine yogurt and sour cream in a small bowl, cover and refrigerate. Heat a large skillet over medium-high heat, and add in olive oil. Season the tilapia fillets with salt and pepper, and add to pan, cooking until done, about 3 minutes for each side. Place tortillas in a warm towel and microwave for one minute. Flake the tilapia fillets, and add 1/3 of each fillet to a tortilla, top with salsa/cabbage mixture, cream sauce, and mozzarella cheese. Serve with lime wedges, and enjoy!
15: Tilapia Hearts of Gold | Ingredients 2 lbs. Tilapia fillets 1/2 cup sun-dried tomatoes 1 cup artichoke heart 1-2 tablespoons minced garlic 1 tbsp. lemon garlic pepper 1/4 lbs. butter 1/2 cup heavy cream 1/4 cup lemon butter In a medium to hot cast iron skillet brown the Tilapia fillets approximately 2 minutes on each side. In a sautÃ© pan melt 1/4 pounds of butter. Add artichoke hearts, garlic lemon pepper and sun-dried tomatoes. SautÃ© for 3 minutes then add heavy cream. Reduce by 1/2. Add 1/4 cup lemon butter. Toss and serve over fish with steamed veggies on the side.
16: Ingredients 1/4 cup soy sauce 2 tablespoons sugar 1 tablespoon white vinegar 1 tablespoon ketchup 1/2 teaspoon ground ginger 2 garlic cloves, minced 1 pound boneless skinless chicken breasts, cut into strips 2 tablespoons olive oil 1 package (16 ounces) frozen stir-fry vegetable blend 1 can (8 ounces) unsweetened pineapple chunks, drained Hot cooked rice Directions In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice. | Pineapple Chicken Stir-Fry
17: Pineapple Chicken Stir-Fry
19: "There is no love sincerer than the love of food." ~George Bernard Shaw | Salsa Meatloaf | Ingredients: 1 pound ground beef sirloin 1/2 cup salsa 1/2 cup Italian seasoned bread crumbs 1/2 cup shredded Cheddar cheese 1 egg, lightly beaten 3 cloves garlic, minced dried parsley to taste salt and pepper to taste Preheat oven to 350 degrees F In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan. Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F.
20: Quick Shrimp Scampi | Ingredients 1 lb. fresh shrimp, shelled and de-vined 1/2 to 3/4 cup butter 2 tablespoons lemon juice 1 tablespoon dried parsley flakes 1/4 tsp pepper 3 to 4 tablespoons minced garlic parmesan cheese - optional Directions In a microwave safe dish, combine all ingredients except shrimp. Cook at high power 2 to 3 minutes, stirring twice till butter is melted. (You could also do this in a pan on the stove, but make sure the garlic doesn't burn) Saute shrimp in pan w/butter till shrimp is opaque - only takes about 5 minutes. Combine shrimp and sauce and serve over rice or pasta.
22: Easy Cheddar Steak Sandwich
23: Easy Cheddar Steak Sandwich 2 tablespoons butter 1/4 medium onion, sliced 4 large fresh mushrooms, sliced 1/4 green bell pepper, sliced into long strips 1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible 3 tablespoons chopped pickled hot peppers 1 teaspoon Hot pepper sauce 2 slices sharp Cheddar cheese salt and pepper to taste 1/3 French baguette, cut in half lengthwise Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.
24: 2 Tbsp butter, softened 2 tsp canola oil 1/2 cup(s) dark brown sugar 1 tsp vanilla extract 1/8 tsp table salt 1 large egg white 3/4 cup(s) all-purpose flour 1/4 tsp baking soda 1/2 cup semi-sweet chocolate chips Preheat oven to 375F. Cream together butter, oil and brown sugar. Add vanilla, salt and egg white, and mix together thoroughly. Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly. Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack. | Mini Chocolate-Chip Cookies
25: Easiest Banana Bread 1/2 cup butter, melted 1 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup chopped walnuts 2 medium bananas, sliced Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. 2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan. 3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
26: Chocolate Zucchini Cake
27: Name | Chocolate Zucchini Cake 2 1/4 cups sifted all purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 3/4 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 cup buttermilk 2 cups grated unpeeled zucchini (about 2 1/2 medium) 1 6-ounce package (about 1 cup) semisweet chocolate chips 3/4 cup chopped walnuts Directions: Preheat oven to 325F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.