S: Merry Christmas 2011
FC: From Our Kitchen to Yours
1: These are all of our favorite recipes. We hope you enjoy making them as much as we do. Merry Christmas All Our Love, Huntington and Lauren
2: Ingredients: 4 Tablespoons Butter 4 Large Eggs 1/2 Teaspoon Salt 3/4 Cup Half and Half 3/4 Cup Flour 1 Teaspoon Grated Orange Zest 2 Tablespoons Orange Juice | Preheat over to 425. Melt butter in Cast Iron or oven safe skillet, transfer 2 tablespoons of melted butter to blender. Leave rest of the butter in skillet. Add eggs, salt, and half and half to blender, blend. Add flour and bend until smooth. Add orange zest and orange juice, than blend. Heat butter left in skillet again. Swirl to coat pan. Pour batter into pan and transfer to oven. Back 15 to 20 minutes until puffed and golden. Serve with fresh fruit cooked in brown sugar or honey and powdered sugar. | Soufflé Pancake
3: Ingredients: 1 loaf French bread, diagonally sliced 1/2 cup unsalted butter 1 cup brown sugar, packed 2 tablespoons light corn syrup 5 large eggs 1 1/2 cups half-and-half 1 teaspoon vanilla extract 1 teaspoon Grand Marnier 1/4 teaspoon salt | Melt butter, brown sugar and light corn syrup over medium heat in a small saucepan. Stir until smooth. Pour mixture in a 13x9 casserole dish. Place bread on top, squeezing it in if you need. Whisk eggs, half and half, vanilla, Grand Marnier and salt in a large bowl until combined. Pour mix evenly over bread. Chill in the fridge overnight. Let casserole come to room temperature. Heat oven to 350. Baked uncovered 35 to 45 minutes. Edges will be puffed and golden. | Creme Brulee French Toast
4: Chop tomatoes, red onion, yellow pepper, and Jalapeño. Mix with corn and beans. Add Italian dressing until salsa is coated completely. | Cowboy Salsa | Ingredients: 6 Roma Tomatoes 1 Medium Red Onion 1 Yellow Pepper 1 Can White Corn, Drained 1/2 Can Black Beans, Drained 1 Jalapeño up to 1 Cup Italian Dressing
5: Ingredients: 1 (8 ounce) package cream cheese (room temperature) 1/2 cup mayonnaise 1/2 cup cheddar cheese (grated) 1/2 cup parmigiano reggiano 1 (4 ounce) can sliced jalapeños 1/4 cup panko bread crumbs 1/4 cup parmigiano reggiano | Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapeños in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes. | Jalapeño Popper DIp
6: Ingredients: 1 cup warm milk 1 teaspoon quick-rising yeast 1 tablespoon brown sugar 2 – 3 cups all-purpose flour 1 teaspoon salt 1 egg 1 tablespoon water kosher salt, for sprinkling boiling water 2 teaspoons baking soda | Stir milk, yeast, and brown sugar with your fingers until dissolved. Let rest for 1 minute. Using the dough hook, with your mixer on low slowly add two cups of flour to the wet ingredients.Add the salt. Add the remaining flour until the dough pulls away from the sides. Slowly increase the speed of the mixer until you reach the high setting. Continue to knead the dough in the mixer on this speed for approximately five minutes. Place the dough in a lightly oiled bowl. Cover with a damp towel and set in a warm place for 45 minutes. Preheat oven to 400 degrees. Boil Water and add Baking Soda. Dump the dough on to your floured work surface and lightly pat it into the shape of a square. It should measure about 9” x 9” and be almost 3/4 thick. Cut the dough into about 10 – 15 squares, roll squares into balls. Make an X on each ball. Cook balls on both sides in boiling water for one minute. Remove with slotted spoon. Brush tops with beaten egg and water, than sprinkle with kosher salt. Bake for 10-13 minutes in oven. They will be golden brown on top. | Pretzel Bites
7: In a large pot over medium heat, stir together the beer, Velveeta, sugar, salt, and butter until just melted. Remove from the heat and cool to 110 degrees. Stir occasionally as it cools. In the bowl of your stand mixer fitted with the dough hook, combine 2 cups of the bread flour and the 2 packets of rapid rise yeast. Pour the warm beer mixture in. Turn your mixer until low speed and gradually add the remaining flour until the dough cleans the sides of the bowl. Turn mixer to medium and knead dough for 5 minutes. Pour the cubed cheddar cheese into the mixer and allow it to incorporate into the bread dough. Place dough in a greased bowl and allow to rise in a warm place until doubled, about an hour. Punch the dough down and separate into two equal balls. Place one ball of dough on a floured surface and press into a rectangle shape about 10x6 inches. Cut the dough into three long strips, leaving 1/2 inch intact at the top of the rectangle. Braid the dough and tuck the ends under. Repeat with second ball of dough. Spray two 8x4 loaf pans with cooking spray and place the loaves inside. Return to a warm spot and let rise again, about 1/4 inch above the pan. Bake for 350 degrees for 35-40 minutes, tenting the top with foil for the final 10-15 minutes of baking time. Turn the loaves out onto a wire rack to cool. | Ingredients: 12 ounces beer 12 ounces Velveeta 2 tablespoons sugar 1 tablespoon salt 2 tablespoons unsalted butter 5 cups bread flour 2 packets rapid-rise yeast 8 ounces cheddar cheese, cut into small cubes | Beer Cheese Bread
8: Ingredients: 1 10 oz Package Frozen spinach 16 oz Sour Cream 1 Cup Mayonnaise 1 Package Knorr Vegetable Soup Mix | Thaw spinach and squeeze dry. Using paper towel or a kitchen towel. Mix spinach, mayonnaise, sour cream, and Vegetable soup mix together. Mix until spinach is separated and mixed in completely. Best if made 24 hours before serving. | Spinach Dip
9: Sweet and Sour Chicken | Ingredients: 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil Sauce: 3/4 cup sugar 4 tablespoons ketchup 1/2 cup white vinegar 1 tablespoon soy sauce 1 teaspoon garlic salt Pineapple Colored Pepper Onion Rice | Wisk together sauce ingredients and set aside. Heat oil in skillet over medium to med-high heat. Preheat oven to 325 degrees. Cut boneless chicken breasts into chunks. Season with salt and pepper Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Cover the chicken with sauce and bake for one hour at 325 degrees. Turn chicken every 15 minutes. Make an extra batch of sauce and reduce on stove top as chicken cooks. Sauté Pepper, onion, and pineapple until soft. Serve chicken with rice, vegetables and extra sauce.
10: Ingredients: 1 lb Back Fin Crab meat 1 egg 1/2 Cup Mayo 1 Tablespoon Dijon Mustard 1 Teaspoon Blacking Spice, extra for sprinkling 1 Teaspoon Salt 1 Jalapeño (Finely Chopped) 2 Tablespoon Cracker Meal | Whisk egg than add mayo, mustard, blackening spice, salt, and jalapeño to it. Mix well. Refrigerate mixture for at least 1 hour or up to overnight. Drain and clean crab meat. Mix cracker meal and crab meat together. Gently fold sauce into the crab mixture. Being careful not to break up crab meat. Form into 8-10 golf ball size crab cakes. Sprinkle with extra blackening spice. Bake them on a greased pan (use Pam) at 375 Degrees for 18 to 20 minutes. | Jalapeño Crab Cakes
11: Ingredients: 1 tablesppon olive oil 1 cup chopped shallot or yellow onion 3 garlic cloves, minced 4 cups water, boiling 1 container of Knorr Homestyle Concentrated Chicken Stock 1 cup uncooked Arborio rice 1 cup dry white wine 2 cups fresh arugula 3-4 oz goat cheese 3 Roasted Red Peppers Chopped | Arugula, Roasted Pepper, & Goat Cheese Risotto | Add the container of Concentrated Chicken Stock to the boiling water and whisk to dissolve. Keep warm. Sauté onions and garlic. Add rice, and sauté for one minute. Add wine. And stir. Keep pan on low heat from this point forward. After wine is absorbed add 1/2 cup broth and stir. Repeat adding broth and letting it get absorbed until you are down to the last 1/2 cup. With last 1/2 cup of broth add argulua to rice. Once argulua is wilted and stock is absorbed, remove from heat. Stir in Goat Cheese and roasted peppers.
12: Ingredients 1 pound Chopped cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro | Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Serve with tortilla chips. avocado and sour cream. | Slow Cooker Chicken Tortilla Soup
13: Ingredients: 1lb flank steak 1/4 cup soy sauce 1/4 cup water 2 Tablespoons brown sugar 2 Tablespoons corn starch 1/4 cup + 2 Tablespoons beef broth 1/4 teaspoon ginger powder 1 Head Broccoli 4 green onion, chopped 2 Tablespoons peanut oil Rice | Slice beef very thin and on an angle against the grain (freeze for 10-15 minutes before slicing to make it easier.) Whisk together soy sauce, water, brown sugar, cornstarch, beef broth and ginger powder in a bowl. Add beef slices and set aside. Pre-heat a very large pan to high with peanut oil in it. Add in broccoli and allow to cook for 2 minutes, stirring a few times. Remove broccoli and set aside. Allow pan to re-heat, then add in half the beef. Let the beef sit in the pan until it starts to get brown on one side, then stir for 30 more seconds. Remove and cook second batch of beef with green onions. When the first side of the second batch of beef is golden brown, add broccoli, first half of beef and remaining marinade back into the wok. Stir to mix everything together, then turn the heat off. Sauce will thicken as it stands. Serve over rice. | Beef and Broccoli
14: Ingredients: 4 lbs. potatoes, peeled and cubed 1/2 cup onion, chopped 2 cloves garlic, minced 2 14oz. cans chicken broth 2 teaspoons salt 1/2 teaspoon pepper 2 cups half and half For Garnish: shredded cheddar cheese, cooked and crumbled bacon, sliced green onions | Spray inside of crock pot with some non-stick spray then throw in the cubed potatoes. Top with chopped onion, and garlic. Add chicken broth, salt and pepper. Broth will not completely cover potatoes. Cover and cook on low for 8 hours or until potatoes are tender. When finished cooking, mash potato mixture with a potato masher. Stir in half and half. Cover and cook on high for 20 more minutes, or until mixture is thoroughly heated. Ladle into bowls and garnish. | Crock Pot Loaded Baked Potato Soup
15: Break apart cold rice. Add 1/2 cup of the soy sauce to it. Heat Wok to high and add one tablespoon Sesame oil. Cook eggs. Pull them apart as they cook. Don't scramble completely. Remove from pan and set aside. Reheat wok and add 1 tablespoon of Sesame oil. Add in shrimp and cook completely. Once cooked remove from pan and set aside. Heat wok and add butter. Cook carrots, garlic, green onions, and peas. Once heated through add in rice and rest of the soy sauce. Heat rice mixture through. Then add egg and shrimp back into the wok. Once everything is combined and heated serve immediately. | Shrimp Fried Rice | Ingredients: 2 tablespoons Butter 1 tablespoon Minced Garlic 1 Cup shredded Carrots 4 cups Cold Rice 2 Green Onions, Chopped 2 Eggs 1 Cup Soy Sauce 1lb Medium Sized Shrimp 2 tablespoons Sesame Oil 1/2 Cup frozen peas
16: Ingredients: 10 tablespoons unsalted butter 1 1/4 cups sugar 3/4 cup plus 2 tablespoons unsweetened cocoa powder 2 teaspoon salt 1/2 teaspoon pure vanilla extract 2 large eggs, cold 1/2 cup all-purpose flour | Preheat oven to 325F. Line the bottom and sides of an 8X8-inch square baking pan with foil, leaving an overhang on sides of pan. Combine the butter, sugar, cocoa, and salt in a double boiler or heatproof bowl. Heat ingredients but stir from time to time until the butter is melted and the mixture is smooth. It looks fairly gritty at this point. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Spread evenly in the lined pan. Bake 35 minutes. Let cool in fridge for two hours. Then transfer to a cutting board and cut brownies into small pieces. They will be almost a fudge consistency. . | Salty Cocoa Brownies
17: Ingredients: 42 Oreos, 30 left whole, & 12 coarsely chopped 2 pounds cream cheese, room temperature 1 cup sugar 1 tsp vanilla extract 4 large eggs, room temperature, lightly beaten 1 cup sour cream Pinch of salt | Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. | Mini Oreo Cheesecakes
18: Ingredients Cupcakes: 1 cup sugar 6 tablespoons butter 2 eggs 2 teaspoons vanilla 1 1/2 cups flour 1 1/4 teaspoon baking powder 1/2 cup milk grated zest of two lemons Frosting: 2 sticks of butter, at room temperature 3 cups of powdered sugar + 1 cup extra 2 teaspoons vanilla extract 1/4 -1/2 cup chopped strawberries grated zest of two lemons 1-2 tablespoons of milk | Strawberry Lemonade Cupcakes | Cupcakes: Makes 12 Cupcakes Combine dry ingredients in a bowl. Cream butter, sugar, and eggs together until fluffy. Add vanilla and lemon zest. Add half of the dry ingredients,into the wet. Mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Pour into cupcake tins and bake for 20-25 minuets at 350. Let cool, then frost.
19: Frosting: In the bowl of your electric mixer, cream butter until smooth. Add in powdered sugar slowly with the mixer on low, increasing to combine. Add in vanilla extract. At this point you need to separate the frosting in two. I choose to take about 3/4 of the mixture and make it strawberry, with the rest being lemon. Leave the frosting for the strawberry in the mixer. Put the frosting for the lemon flavor in a separate bowl. For the strawberry frosting: once the berries are chopped, press them with a paper towel to just release any extra moisture. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go. Being that strawberries have a high water content, you may need to add some (or all) of the extra cup of powdered sugar. This will depend on the water content of your strawberries, so add 1/4 cup, then more sugar if needed. Repeat until desired flavor/consistency. For lemon frosting: take the remaining butter mixture and either add it to a clean bowl of your electric mixer or a bowl large enough that you can whisk with some elbow grease. Fold in lemon zest and add milk if needed.
20: Peanut Butter Cups | Ingredients: 1 cup peanut butter 3/4 cup powdered sugar 3 tablespoons butter, softened 1 teaspoon vanilla 3 teaspoons salt 2 bags milk chocolate chips Foil Cup cake wrappers Beat together the peanut butter, sugar, butter, vanilla, and salt until creamy Melt the two bags of chocolate chips Place a small spoonful of the melted chocolate into the bottom of a foil cupcake wrapper. Drop a spoonful of the peanut butter mixture into the middle of the chocolate. Then spoon more melted chocolate over the top and spread a bit to cover the peanut butter. Let cool at room temperature. Do NOT place in fridge. Once cooled remove from wrapper and enjoy.
21: Ingredients: 1 box of white cake mix, plus water, oil and eggs called for on the box 1 cup of Sour Apple Pucker Green food coloring 2 sticks of butter softened 1/2 cup caramel Syrup 3 cups powdered sugar | Cupcakes: Prepare the cupcakes as indicated on the box, substituting the alcohol for one cup of the water. Add green food coloring to the batter to achieve desired shade of green. Frosting: Beat the butter and caramel syrup on medium speed of an electric mixer until smooth and fluffy, scraping down the sides of the bowl as necessary. Add the powdered sugar and beat on low until just combined. Scrape down the sides of the bowl and increase the mixer speed to high. Beat for 2 minutes. Frost cupcakes | Caramel Apple Cupcakes
22: Ingredients 4o Saltines 1 1/2 sticks Butter 1 cup brown sugar 2 cups white chocolate chips 1 1/2 cups chopped pistachios | Heat oven to 350. Spray a large baking sheet with nonstick spray and line with crackers. Make sure to cover entire baking sheet. Heat butter and brown sugar in pan. Bring to a boil, whisking frequently. Once it's good and bubbly, pour over crackers. Bake for a few minutes until the toffee is bubbling all over the crackers. Remove from oven and sprinkle white chocolate chips over the top. Once they start to melt, spread lightly with a spatula and sprinkle with pistachios. Let cool completely and than break apart. | White Chocolate Pistachio Saltine Toffee
23: As we like to call them "Crack Cookies" | 2 1/4 Cup Flour 1 Teaspoon Baking Soda 1 Teaspoon Salt 2 Sticks Butter (Softened) 3/4 Cup Sugar 3/4 Cup Brown Sugar 1 Teaspoon Vanilla Extract 2 Eggs 2 Cups peanut Butter Chips 5 oz Chocolate Covered Pretzels (Chopped) Preheat the oven to 350 degrees. Combine flour, baking soda, and salt in a small bowl and set aside. Beat together the butter, brown sugar, sugar, and vanilla until creamy. Add eggs, one at a time, mixing well. Gradually beat in the flour mixture. Stir in the chocolate chips, and pretzel pieces until well combined. Bake for 10-12 minutes or until golden brown.