S: Bachelorette Weekend 2011
FC: This Cookbook is inspired by all of the talented cooks in your life.
1: Parmesan-Spinach Dip 1 10-oz frozen chopped spinach, thawed 1 8-oz package cream cheese, softened 3/4 cup mayonnaise 1 1/4 cup freshly grated Parmesan cheese, divided 1/4 cup minced onion 1 tsp dried Italian seasoning 1 tsp hot sauce 1/2 tsp garlic powder 1/4 tsp freshly ground pepper 1/2 tsp paprika Drain Spinach. Press between paper towels to remove excess moisture. Combine cream cheese and mayonnaise in a bowl, stirring with a whisk until smooth. Add spinach, 1 cup Parmesan cheese, onion, Italian seasoning, hot sauce, garlic powder, and pepper. Stir well. Spoon into a greased 1 quart casserole dish. Bake, uncovered at 350 degrees for 30 minutes. Sprinkle with remaining cheese and paprika. Bake for 10 more minutes. Serve with assorted crackers or tortilla chips.
2: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Parmesan and Prosciutto Mini Muffins Ingredients 4 spray(s) cooking spray 2/3 cup(s) all-purpose flour 2/3 cup(s) whole wheat flour 1/4 cup(s) grated Parmigiano-Reggiano, finely grated 4 tsp sugar 2 tsp baking powder 1/2 tsp table salt 1/2 tsp black pepper, freshly ground 2 large egg white(s), at room temperature 4 oz Casa Italia Prosciutto, or other proscuitto, thinly sliced 1/2 cup(s) part-skim ricotta cheese 1/2 cup(s) low-fat milk 2 Tbsp unsalted butter, melted and cooled Instructions Position rack in center of oven and preheat to 400F. Spray two 12 indentation mini muffin tins with cooking spray. In a large bowl, whisk together both flours, cheese, sugar, baking powder, salt and pepper. In a second bowl, whisk together egg whites, prosciutto, ricotta, milk and melted butter until the mixture is fairly smooth. Pour wet ingredients into dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon into muffin tins, about 1 1/2 tablespoons per indentation. Bake until browned on top and a toothpick inserted into the center of a muffin comes out clean, about 12 to 14 minutes. Cool in tins for a couple of minutes before turning muffins out and cooling them on a wire rack. Yields 1 muffin per serving.
3: Crab Dip and Homemade Pita Chips Ingredients 1 pound jumbo lump crabmeat, free of shells 1 cup grated pepper jack cheese 1 cup mayonnaise (Light so it is less oily) 1/4 cup grated Parmesan 1/4 cup minced green onions 2 garlic cloves minced 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 1 teaspoon hot sauce (Cocktail can be substituted) 1/2 teaspoon dry mustard Salt and pepper to taste Directions Preheat oven to 325 degrees. Combine all of the ingredients in a bowl and stir until mixed. Put into a casserole dish. Add Parmesan cheese and a few green onions on top. Bake about 40 minutes until bubbly then broil for a few minutes until brown on top. Pita Chips Using a pizza cutter slice plain pita points to make triangles. Arrange on a cookie sheet (they can overlap somewhat if necessary). Spray with a non-stick cooking spray. Sprinkle salt and pepper. Bake about 8-10 minutes. Watch carefully because they brown quickly. | Chance made us sisters, hearts made us friends. Love, Carrie
4: Aunt Bea’s Simple Southern Chicken Pie Stew whole fryer or pkg. of chicken breasts. Remove meat in bite-sized chunks. Reserve 1 to 1 1/2 c broth. Make a medium white sauce: 2 T butter, 2-3 T flour, 1c milk, 1 can cream of chicken soup, salt and pepper. Melt butter over low heat. Use wooden spoon to stir. Blend in seasonings and flour. Remove from heat to stir in milk gradually. On medium heat, bring to thickening point, stirring constantly. Add chicken broth. Add 1 can cream of chicken soup. Pour into large corning ware skillet or deep baking dish and top with pie crust. Bake at 425 degrees until brown and bubbly (about 20-30 minutes). Freezes well! Piecrust: I use those Pillsbury pie crusts in the refrigerator section that I can just roll out over the chicken. Or, you can always make your own: 2 C all purpose flour, 1 tsp salt, 2.3 c shortening, 5-7 T water.
5: Grandma Saye's Macaroni and Cheese | "Live to love and laugh a lot, and that's all you need." Love everyday and cook often, Chef Kat. Love, Andrea Saye | Ingredients 1/2-1 C Ham Sliced into Cubes 1/4 C Chopped Onion 2 TBS Butter 1 Can Cream of Mushroom Soup 1 C Milk 1 C Shredded Cheddar Cheese 2 C Cooked Macaroni 2 TBS Bread Crumbs Directions Lightly brown ham and onion in butter. Stir in soup, milk and 3/4 cup cheese. Stir until well blended. Add cooked macaroni and blend as well. Pour into buttered casserole. Sprinkle with crumbs, 1/4 C cheese and bake uncovered. Enjoy!
6: Fast Shrimp This recipe is so quick, easy & delicious, it should be illegal. (recipe adapted from Everyday Paleo) 1 lb Wild Caught Argentinian Red Shrimp or shrimp of your choice 1 bell pepper diced and 1/2 yellow onion diced 4 big hand fulls of baby spinach leaves 2 tablespoons coconut oil 1/2 tablespoon curry powder (or more to taste) Sea salt and black pepper to taste In a large skillet, heat the coconut oil over medium heat. Add the onions and bell peppers and cook until defrosted and sizzling if using the frozen or until the veggies become tender if using fresh. Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle. Add the spices, mix well and serve! Serves 3-4. Oh, & it goes remarkably well with a glass of red.
7: Beer-Marinated Chicken Tacos For the marinade 1 cup dark Mexican beer, such as Negra Modelo 2 tablespoons dark sesame oil 1 tablespoon finely chopped garlic 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 6 boneless, skinless chicken thighs 2 cups of your favorite guacamole 8-12 Taco size corn tortillas Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refrigerator to marinate for 2 hours to overnight. Remove chicken from the refrigerator while lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals out evenly over the charcoal grate. Grill chicken until fully cooked and browned on both sides, about 4-5 minutes per side. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips. While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.
8: The Jackson's Christmas Eve Chicken and Dumplings 4 chicken breast salt and pepper chicken stock-both reserved from poaching the chicken and 1 large box of Swanson's chicken broth 1/2 teaspoon poultry seasoning 1/2 teaspoon herbs d' provence (or thyme,& rosemary) 3 Tablespoons butter Season the chicken with salt and pepper to taste. Poach in boiling water about 30 minutes or until done. Reserve the broth. Cool chicken and shred or cut into bite sized pieces. Set aside. Add the Swanson's broth to your chicken broth and return to a boil. Season with 3 Tablespoons of butter or margarine. Add the herbs. Return the chicken to the broth and simmer approximately 10 minutes. Bisquick Dumplings: 2 cups of original bisquick mix. stir in 2/3 cup of milk until a dough forms. Drop dough by spoonfuls into hot chicken mixture. Cook uncovered over a low heat 10 minutes. Cover and cook 5 minutes longer. ENJOY!
9: "There is no love sincerer than the love of food." ~George Bernard Shaw | Carrie Jackson | Shrimp and Grits | Saute bacon in skillet, set bacon aside and drain most of grease Saute mushrooms in bacon grease (add olive oil if needed) Once mushrooms are soft, add one garlic clove, and white wine Add shrimp and cook until pink Cook grits according to directions Once done add butter and cheese of your choice To serve: Put grits in a serving bowl, top with shrimp mixture, garnish with bacon crumbles and diced green onions
10: Name | Kat, Congratulations to you and Jackson! I hope you have many fun-filled hours in the kitchen cooking, baking, and eating in each others company! | Stuffed Manicotti 1 lb. mild bulk pork sausage (or sometimes I substitute chopped veggies for the meat like zucchini and/or mushroom) 1 jar of your favorite spaghetti sauce 1 (15 oz) carton ricotta cheese 12-14 jumbo shells, cooked and drained Shredded mozzarella cheese In a large saucepan, brown sausage; drain. Set aside. In a casserole dish, pour 1/3 of spaghetti sauce in bottom of dish. Stuff shells with ricotta cheese and place in casserole. Pour spaghetti sauce over the shells and sprinkle sausage on half of the shells. Top with mozzarella cheese. Bake uncovered at 350 for 35 minutes.
11: From Lourdes Make the night before. A double recipe makes a big, full 9x13 pan. 4 large potatoes 1 cup sour cream 1 8oz cream cheese, soft 4 TBS butter, soft 2/3 cups of milk 2/3 cups of shredded cheddar 1/2 cup shredded Muenster (or any other kind of cheese) 2 tsp salt 1 tsp pepper Cook potatoes until tender. Beat sour cream, cream cheese and butter into potatoes until smooth. Stir in milk and rest of ingredients. Spoon into lightly buttered dish. Cover and chill over night/ Let stand 30 minutes before baking. Bake at 350 about 45 minutes. I add more cheese on top. | Christmas Potatoes
12: Ingredients 1 1/2 cups (3 sticks) butter, at room temperature 1 (8 ounce) package low fat cream cheese, at room temperature 3 cups granulated white sugar 6 large eggs 3 cups cake flour, sifted twice after measuring pinch of salt 1 teaspoon vanilla extract 1 teaspoon almond extract Directions 1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking... with the flour mixed into it). 2. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts. 3. Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean. 4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving. | Kat, I love you like a fat kid loves cake!
13: Grandma Mimie's Pound Cake (A good southern recipe for a good southern family) | 1 cup real butter (2 sticks, melted) 1/2 cup Wesson Oil 2 3/4 cups sugar 5 medium eggs 3 cups flour 1/2 tsp baking powder 1/2 tsp salt 1 cup milk 2 tsp vanilla flavoring *4 Tbs cocoa for if you want Chocolate Pound Cake Combine ingredients then pour into a pound cake pan/angel food cake pan. Bake at 325 degrees for 1 1/2 hours. *If you want a Marble Pound Cake, combine all ingredients (except cocoa) then pour 1/2 the batter in the pound cake pan. Mix 3 Tbs cocoa in other half of batter. Pour the chocolate mix on top of the plain mix in the pound cake pan. Do not stir. Put in the oven to bake at 325 for 1 1/2 hours. | Kitty Kat- CONGRATULATIONS to you! I wish you and Adam all the best in the many, many years to come. This pound cake recipe is a sure fire way to the heart of a southern gentleman so I hope you enjoy it. All my love, Keri
14: Uncle Buck's Famous Fudge | Ingredients 1 jar of marshmallow creme 2/3 cup evaporated milk 1 1/2 cup sugar 1/4 cup butter or margarine 1/4 tsp salt 1/2 cup nuts 1 tsp vanilla 12oz chocolate chips Directions Combine first 5 ingredients and bring to a full boil stirring constantly over medium heat. Let continue to boil and cook for 5 minutes. Add chocolate chips and stir until melted and mixture is smooth. Add nuts and vanilla. Line a 9x9 pan with foil. Pour into pan and chill for 2-3 hours or until firm. | Families are like fudge - mostly sweet with a few nuts. ~Author Unknown
15: Frozen Apple-Oatmeal Sandwiches (a delicious summer treat) 1 package cream cheese softened 2 Tbs sugar 2 Tbs milk or apple juice 2 Tbs apple jelly 1/4 tsp cinnamon 2 packages of soft-baked oatmeal cookies (or you can make your own, just make sure they are smaller in size) 6 ounces milk chocolate 2 tsp vegetable oil 1. In a bowl combine cream cheese, sugar, milk, apple jelly, and cinnamon. Beat on medium speed with mixer until smooth. 2. Spread the mixture over the flat side of one cookie. Sandwich with another cookie being careful not to let the filling ooze out. Place sandwiched cookies on waxed-paper-lined cookie sheet in the freezer until firm. 3. Combine chocolate and vegetable oil in a microwave-safe bowl. Microwave for 1 minute. Stir until smooth, returning to microwave in 15-second increments if needed. Remove sandwiches from freezer. Half-dip in chocolate. Return to waxed-paper-lined cookine sheet and refreeze. Serve frozen. | "Good cooks never lack friends."
16: FLAN - Cuban Custard 1/2 cup sugar 5 whole eggs 1 tsp. vanilla 1/2 tsp. cinnamon 1/2 cup whole milk 1 can condensed milk 1 can evaporated milk Put sugar in top of double boiler and allow sugar to melt on top of stove. When sugar begins to melt, tilt pan to coat entire pan. Once coated, set aside. Add all other ingredients in blender; mix well. Pour liquid into top of double boiler pan over the coated sugar layer. Put double boiler together and bring water to boil, turn down temperature enough to keep water boiling gently. Cook til knife comes clean (time varies with the pans used). Allow to cool completely then turn onto plate. Melted sugar will coat the top of the flan. Can serve with fruit on the side or alone. Can do the process in individual in small pans and allow pans to sit in a water bath in the oven. | Love, Mom
17: Peanut Butter Cookies with Splenda From Emily Beidler's Kitchen | 1 cup margarine (or butter) 1/2 cup of Splenda for baking 1/2 cup of Splenda Brown sugar 1 cup of peanut butter 2 eggs (well beaten) 1 tsp. vanilla 1/2 tsp. salt 1 (scant) tsp. soda 1 tsp. baking powder 2 cups of flour Cream butter and Splendas, add peanut butter, mix well, add eggs and vanilla. Add flour mixture which has been sifted with all other dry ingredients. Add gradually and blend well. (best to refrigerate a couple of hours now... even overnight) Shape in balls the size of a walnut. Place on cookie sheet and flatten with a fork (dipped in flour) one way and then the other to make a criss cross pattern. Bake until golden brown at 350 degrees (approx 8-10 minutes but it really depends on the oven).
18: Peanut-Banana Espresso Smoothie [serves 2] 1 cup low-fat milk 1 tablespoon instant espresso powder 1/4 cup natural creamy peanut butter 1 ripe banana, cut into thirds 1 cup ice Blend & Enjoy. Simple & Sweet with a good kick of protein.
19: Chocolate Chess Pie | Ingredients: 1 cup brown sugar 1/2 cup white sugar 1 tsp. flour Dash of salt 2 eggs 1/2 eggshell of milk 1 tsp. vanilla 1 stick butter 1.5 square of unsweetened chocolate (Bakers is the best) Melt butter & chocolate together in the microwave. Blend sugars, flour, & salt together. Add 2 eggs, 1/2 eggshell of milk, and vanilla to the blend. Then add in melted chocolate. Beat altogether (do not overbeat) and pour into unbaked pie shell (golden cracker is delish!). Bake at 350 degrees for 40 minutes. Shake pie plate to see if thick. If crack appears, it is done. Let cool before eating (should turn solid). Also good to freeze.