Wednesday, July 11, 2007

Potatoes O'Brien

Ingredients

6 russet potatoes
2 tsp salt, divided
3 Tbsp butter
1 medium onion, minced
1/2 green bell pepper, minced
2 Tbsp coarsely chopped pimento
1/8 Tbsp pepper


Directions

1. Peel and cube potatoes. Place in a large saucepan, cover with water. Bring to a boil: add one tsp salt. Boil until tender, about 5 minutes, drain well.

2. Melt butter in a large skillet over medium heat: add potatoes, onion, bell pepper and pimiento.

3. Cook until potatoes are slightly crispy and browned stirring gently to prevent sticking. About 15 minutes. Remove skillet from heat: add remaining salt and pepper.

Apple Glazed Chicken

Ingredients

1/4 cup apple jelly
3 Tbsp white wine or chicken broth
2 Tbsp thinly sliced green onions
1/2 tsp salt
1/4 tsp pepper
4 skinless, boneless chicken breasts


Directions

1. Preheat broiler. Line broiler pan with foil. Spray with cooking spray. Blend jelly and white wine in a small sauce pan. Heat stirring constantly, over medium heat until jelly melts.

2. Reduce heat. Add green onions, salt and pepper to saucepan, stir to combine well. Reserve 1/3 of mixture, set aside.

3. Place chicken on prepared pan; brush with jelly mixture. Broil, turning and brushing with jelly mixture frequently, until juices run clear when meat is pierced with a knife, about 20 minutes.

4. Heat reserved jelly mixure to serving temperature. Drizzle over chicken. Serve immediately.


*Compliments of Easy Everyday Cooking.

Italian Stuffed Potatoes

Ingredients

4 russet potatoes
1/2 cup cottage cheese
2 Tbsp butter
1 tsp salt
1 cup marinara sauce
4 Tbsp shredded mozzarella cheese
4 Tbsp shredded Parmesan cheese


Directions:

1. Cook potatoes in a microwave on high for 15 minutes, turning after 8.

2. Preheat oven to 400. Slice top quarter off of each potatoe. Scoop out flesh into a medium bowl, leaving a 1/2 inch shell.

3. Add cottage cheese, butter and salt to bowl. Mix well. Spoon potatoe mixture into shells.

4. Top each stuffed potato with some marinara sauce, mozzarella and Parmesan. Place potatoes on a baking sheet. Bake until heated through and cheese is melted about 10 minutes.


*Compliments of Easy Everyday Cooking.

Orange Sandwich Cookies

Ingredients

3 Tbsp butter
1 1/2 cup icing sugar
2 Tbsp orange marinade
1/2 tsp vanilla extract
48 thin gingersnap cookies


Directions

1. Beat butter in a small bowl with an electric mixer set at high speed until fluffy: about 1 minute.

2. Add confectioner's sugar: beat until mixture is crumbly.

3. Add orange marmalade and vanilla to bowl; beat until smooth.

4. Spread one heaping tsp of orange filling of one gingersnap, top with another. Repeat with remaining cookies until all are assembled.


*Compliments of Easy Everyday Cooking.

Mediterranean Grilled Chicken

Ingredients

1 cup oil based Italian salad dressing
1 can frozen orange juice
1/2 tsp salt
4 skinless, boneless chicken breasts; pounded


Directions

1. Preheat grill. Blend salad dressing, orange juice and salt in a medium bowl. Remove 1/3 of the marinade and reserve for basting.

2. Trim any fat from chicken: pierce with a fork. Add chicken to marinade, turn to coat.

3. Remove chicken from marinade: drain well. Discard marinade in bowl.

4. Brush grill rack with oil to prevent chicken from sticking. Grill chicken turning and basting frequently with reserved marinade for about 15 minutes.

German Chocolate Cheesecake Squares

Ingredients
1 can, 3 oz, flaked coconut
1 cup chopped pecans
1 package German chocolate cake mix
2 Tbsp milk
8 oz cream cheese softened
1 lb icing sugar
1/2 cup melted margarine


Directions

1. Preheat oven to 350. Grease a large baking pan. Sprinkle coconut evenly in bottom of pan; top with a layer of pecans.

2. Prepare cake mix batter according to package directions. Pour batter into prepared baking pan.

3. Combine milk, cream cheese, icing sugar and margarine into a medium bowl. Beat with an electric mixer set at medium speed until blended about 2 minutes.

4. Drop tablespoonfuls of cheese mixture, 1 inch apart, onto batter. Bake until a toothpick inserted in center comes out clean, about 45 minutes. Cool. Cut into squares; invert onto a serving plate.


*Compliments of Easy Everyday Cooking

Twice Baked Potatoes

Ingredients

6 large baking potatoes
6 oz cream cheese softened
1 cup sour cream
2 Tbsp butter or margarine
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
6 Tbsp shredded Cheddar cheese


Directions

1. Preheat oven to 500. Microwave potatoes on high for ten minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potatoe.

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

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

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

*Compliments of Easy Everyday Cooking.

Glazed Turkey Picante

Ingredients

1/2 cup pepper jelly
2 turkey breast tenderloins
1/2 tsp salt
2 Tbsp melted butter or margarine


Directions

1. Brush grill rack with oil. Preheat grill to medium low. Melt pepper jelly in a small saucepan over medium heat.

2. Pat turkey dry with paper towels. Sprinkle evenly with salt.

3. Place turkey on grill rack. Brush turkey with some butter, then some pepper jelly. Cook about ten minutes, turn.

4. Brush turkey with remaining butter and jelly. Grill turkey and baste for ten minutes longer until juices run clear when meat is pierced with a knife.

*Compliments of Easy Everyday Cooking.

Chocolate Pecan Cookies

Ingredients

4 ounces unsweetened chocolate
12 ounces semisweet chocolate
1/4 cup butter or margarine
1 1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup chopped pecans


Directions:

1. Preheat oven to 350. Combine chocolates and butter in a double boiler set over hot water. Heat stirring frequently; until melted and well blended. Pour into a bowl. Add sugar, mix well.

2. Add eggs to bowl one at a time, mixing well after each addition. Beat in vanilla. Add flour, baking powder and salt. Mix well. Stir in pecans.

3. Line two baking sheets with foil. Spray with cooking spray.

4. Drop dough by 1/4 cupfuls onto baking sheets, 2 inches apart. Bake for 12 minutes or until firm. Cool cookies on baking sheets for one minute, place on wire racks to cool completely.

*Compliments of Easy Everyday Cooking.

Paprika Skillet Potatoes

Ingredients

4 medium russet potatoes
2 cups water
1 Tbsp vegetable oil
4 green onions, sliced
2 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper


Directions:

1. Cut potatoes into 1/2 inch cubes. Place into a large saucepan and cover with water.

2. Cook potatoes over medium high heat until tender, about five minutes, drain well.

3. Heat oil in a medium nonstick skillet over medium heat: add potatoes, green onions and garlic. Sprinkle with paprika, salt and pepper.

4. Saute, turning occasionally with a spatula until potatoes are golden brown, about 10 minutes. Spoon into a serving dish.

*Compliments of Easy Everyday Cooking.

Tuesday, July 03, 2007

Milk Chocolate Biscotti

Ingredients

1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped almonds
2 eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup miniature milk chocolate chips


Directions:

1. Preheat oven to 350. Line 2 baking sheets with foil: grease foil. Mix flour, baking powder, salt and almonds in a medium bowl.

2. Beat eggs and sugar in a large bowl with an electric mixer set at medium speed until blended. Add vanilla and almond extracts. Gradually beat in flour mixture. Stir in chocolate chips.

3. Shape dough into two 12 inch long logs on one prepared baking sheet. Bake for 20 minutes, cool slightly. Cut into 1 inch slices with a serated knife.

4. Place biscotti cut side down on other baking sheet. Bake for 10 minutes, turn. Bake until golden brown, about 10 minutes longer. Remove to wire racks to cool.

*Compliments Easy Everyday Cooking

Triple Chocolate Fudge

Ingredients:

4 squares (4 oz) unsweetened chocolate
2 (3 oz) pkgs cream cheese, softened
1/2 tsp vanilla extract
1/8 tsp salt
1 lb confectioner's sugar
1 cup chopped pecans or walnuts

Directions:

1. Line an 8 inch square pan with waxed paper or foil; set aside. Melt chocolate in a saucepan over low heat, stirring frequently. Remove from heat and cool slightly.

2. Beat cream cheese with an electric mixer until creamy. Add vanilla and salt. Gradually add confectioner's sugar, beating continually until smooth.

3. Beat melted chocolate into the cream cheese mixture. Add pecans and mix well with a wooden spoon.

4. Pour fudge into prepared pan. Refrigerate until firm, about 1hour. Cut into one inch squares.

Can stay in the freezer for up to one month.

*Compliments of Easy Everyday Cooking