January 2013 Recipes
January 2013 Recipes
Pepperoni and Mozzarella Pull Apart Bread (1/31/13)
Ingredients: 1/3 cup favorite flavored dipping oil; 2 teaspoons garlic powder; 2 (16 ounce) packages pre-made pizza dough or homemade pizza dough; 1 (7 oz) package sliced pepperoni; 1 (8 oz) package shredded mozzarella cheese. Directions: Preheat oven to 375 degrees F. Separate pizza dough into small bite sized pieces. In a bowl add your favorite flavored dipping oil. Toss dough pieces in dipping oil to lightly coat. Layer dough pieces in bottom of bundt or fluted tube pan, next layer sliced pepperoni, shredded cheese and sprinkle with garlic powder. Repeat layers again, and end with final layer of dough pieces. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings with optional marinara dipping sauce on the side. I usually layer until about 2/3 of the pan is full. Definitely plan for it to feed a hungry crowd. You can scale down the ingredients if you choose to feed a smaller crowd. You can serve it hot or room temperature.
Angel Wings (1/30/13) Mix together: 1 cup condensed Tomato soup, undiluted, 3/4 cup water, 1/4 cup packed brown sugar, 2-1/2 Tablespoons balsamic vinegar, 2 Tablespoons chopped green onion. Place in slow cooker and add 10 chicken wings and mix well. Cover and cook on low 5-6 hours until cooked through. If you want them a little spicier add Tabasco sauce.
Hot Fruit Salad (1/29/13) In a 3 quart slow cooker, combine ¾ cup sugar, ½ cup melted butter, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg and a dash of salt. Stir in 2 – 15 ounce cans sliced peaches, drained; 2 – 15 ounce cans sliced pears un-drained, a 23 ounce jar of chunky apple sauce, ½ cup dried apricots, chopped and ¼ cup dried cranberries or dried cherries. Stir, cover and cook on high for 2 hours or until heated through.
Meatza (1/28/13) Make your favorite meatloaf recipe with 1 pound lean ground beef and press mixture on bottom of a round pizza pan as you would a regular pizza crust. Top with your favorite pizza sauce, pepperoni, sausage or any of your favorite pizza toppings and mozzarella cheese. Bake 375 degrees 30-45 minutes or till meat crust is done. Cut into pie wedges and serve.
Chicken Artichoke Casserole (Farm Bureau Favorites) (1/25/13) 2 chicken breasts, skinned and boned cut in bite size and parboiled until done. While cooking combine: 8-1/2 oz. can of artichokes, packed in water (cut in 1/4th or 1/8ths., 4 oz can chopped mild green chilies, 1 cup grated parmesan cheese and 1 cup mayonnaise. Stir in the chicken. Place in casserole and bake 35-40 minutes until done. You can add more chicken if you wish.
Pizza Rolls (1/24/13) You will also need 13 egg roll wrappers, 1 egg, lightly beaten and oil for frying. In a large skillet, cook 1 pound bulk Italian sausage and ¾ cup diced green pepper over medium heat until meat is no longer pink. Add 1 garlic clove, minced; cook 1 minute longer. Drain. Stir in 1 can (15 ounces) crushed tomatoes, ¼ cup tomato paste, ½ teaspoon salt, ½ teaspoon dried oregano, ¼ teaspoon sugar, 1/8 teaspoon dried rosemary, crushed and a dash of pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from heat; cool for 20 minutes. Stir in 8 ounces cubed part-skim mozzarella cheese. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal. In an electric skillet or deep-fat fryer, heat 1 in of oil to 375 degrees. Fry egg rolls in batches for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
Slow cooker Split Pea Soup (1/23/13) In a slow cooker place: 16 oz package dried green split peas, rinsed, 2 cup cubed fully cooked ham, 1 large onion, chopped, 1 cup sliced or chopped carrots, 1/2 teaspoon rosemary, 1/2 teaspoon thyme , 32 oz. chicken broth, 2 cups water. Cover and cook on low for 8-10 hours or till peas are tender.
Taco Meatloaf (1/22/13) In a bowl combine: 2 cups crushed tortilla chips, 1 cup shredded cheddar cheese, 1 cup salsa, 1/2 cup egg substitute, 1/4 cup sliced ripe olives, 1 envelope taco seasoning. Crumble 2 pounds lean ground beef over and mix well. Shape into a loaf and bake at 350 for about 40 minutes. Over the top pour a combination of 1/2 cup ketchup, 1/4 cup brown sugar and hot sauce to taste and pour over the loaf and continue to bake about 20 minutes or until meat thermometer reaches 160 degrees.
Chicken Italiano (1/21/13) Cook 2 slices of bacon, chopped, until crisp and drain on paper towel. Set aside. Add to the drippings 2 pounds boneless skinless chicken thighs. Cook on each side till brown transfer to a plate. Add 3 carrots, peeled and sliced, 2 ribs celery, sliced, 1 onion chopped, and cook about 5 minutes , stirring frequently. Stir in 24 oz jar spaghetti sauce and 1/4 cup Italian dressing. Add chicken and any drippings from plate. Simmer for 30 minutes or till chicken is done, stirring occasionally. Meanwhile cook 4 cups penne pasta, according to directions. Drain pasta; pace on plate. Top with chicken mixture , sprinkle with bacon and little basil and parmesan cheese.
SPAM Meatloaf (1/18/13) In a food processor process 12 oz SPAM classic until finely chopped or grind by hand. In a large bowl combine: 1/4 cup fresh parsley, chopped, 1 garlic clove, minced, 1/3 cup bread crumbs, 1 pound ground chuck, 2 large eggs, 1 chopped medium onion, salt and pepper to taste. Mix very well and place in loaf pan. Bake 1 hour at 375 degrees. Let stand 5 minutes before slicing.
Amish Cake (1/17/13) Combine: 2 cups flour, 2 cups sugar, 2 teaspoons baking powder, 2 eggs, lightly beaten, 1 teaspoon vanilla, one 20-oz can crushed pineapple, with juice and 1 cup chopped pecans. Pour into greased and floured 9 by 13 pan and bake at 350 degrees for 45 minutes. You can use frosting of your choice or even whipped topping but the frosting our Ironwood friend used was CREAM CHEESE FROSTING: Cream together: ½ cup soft butter, 8 oz package whipped cream cheese, 1-1/3 cup powdered sugar and 1 teaspoon vanilla. Frost cake and refrigerate.
SOFT ORANGE CUSTARD FROM TASTE OF HOME (1/16/12) INGREDIENTS: TBLSP. BUTTER, SOFTENED; 2/3 CUP SUGAR; 2 EGGS, SLIGHTLY BEATEN; 2 TBLSP. ALL-PURPOSE FLOUR; 1/4 TSP. SALT; 1/4 CUP ORANGE JUICE; 1 1/2 TSP. ORANGE ZEST; 1 TSP. LEMON JUICE; 1 CUP FAT-FREE MILK (I USED 2%). DIRECTIONS....IN A SMALL BOWL, BEAT BUTTER AND SUGAR ON MEDIUM SPEED FOR ONE MINUTE. ADD THE EGGS, FLOUR AND SALT. BEAT FOR ABOUT TWO MINUTES OR UNTIL THICKENED. ADD THE ORANGE JUICE, LEMON JUICE AND ORANGE ZEST...STIR IN MILK. POUR INTO FIVE SIX OZ. RAMEKINS OR CUSTARD CUPS. PLACE IN A 13IN X 9IN BAKING PAN. ADD ONE INCH BOILING WATER TO PAN. BAKE, UNCOVERED, AT 325-DEGREES FOR 35-40 MINUTES OR UNTIL A KNIFE INSERTED NEAR THE CENTER COMES OUT CLEAN. SERVE WARM OR CHILLED. I SERVED THIS WITH REDI-WHIP TOPPING....I THINK IT WOULD ALSO BE GOOD WITH FRESH OR FROZEN BERRIES. ALSO, IF A PERSON DOES NOT LIKE THE TEXTURE OF ORANGE ZEST I THINK IT WOULD BE GOOD WITHOUT...THE ORANGE JUICE ADDS ENOUGH FLAVOR. I THINK IT WOULD ALSO BE GOOD WITH ONLY LEMON FLAVOR....ONE QUARTER CUP
Apple Enchiladas (1/15/13) Cherries or peaches can be substituted for apples. 1 (21 ounce) can apple pie filling; 6 (8 inch) flour tortillas; 1 teaspoon ground Cinnamon; 1/2 cup butter; 1/2 cup white sugar; 1/2 cup brown sugar; 1/2 cup water. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake in preheated 350 degree oven 20 minutes, or until golden. Serve with vanilla ice cream.
Crispy Chicken Fingers (1/14/13) Makes: 4 servings. Ingredients: 12 ounces skinless, boneless chicken-breast halves; 1 egg, slightly beaten; 1 tablespoon honey; 1 teaspoon prepared mustard; 2 cups cornflakes, finely crushed; dash of black pepper. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.
SPAM Breakfast Pasty (1/11/13) Three hard boiled eggs, mashed combined with one half small can of SPAM or ham, chopped and Cheddar cheese, cubed tiny. Salt and pepper to taste. Mix together then add just enough mayo to hold together. 8 oz. package GRAND biscuits; flatten to 5 inch diameter. Put 1 Tablespoon filling in center and flatten another biscuit and put on top and seal edges OR use just one biscuit and a little less filling, fold over like a pasty (half moon shape. Bake in Oven as per the Biscuits direction.
Boneless Pork Sirloin Chops (1/10/13) INGREDIENTS: 2 pounds Chops;1 teaspoon garlic power; 4 tablespoons olive oil; 1 teaspoon seasoning salt; 1 (10.75) can condensed cream of mushroom soup; 1 egg beaten; ¼ cup all purpose flour; ½ cup milk; 2 cups Italian-style seasoned bread crumbs; 1/3 cup white wine. DIRECTIONS: Preheat oven to 350 degrees. Rinse pork chops, pat dry and season with garlic powder and seasoning salt to taste. Place the beaten egg in a small bowl. Dredge the pork chops lightly in flour, dip in the egg mix, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the chops 5 minutes per side, or until the breading appears well browed. Transfer the chops to a baking dish, and cover . Bake in the preheated over for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace the cover and bake for another 30 minutes.
Jell-O Cookies (1/9/12) Beat together: 8 oz pkg cream cheese, softened, 3/4 cup butter, softened, 1 cup sugar, 2 teaspoons vanilla. In a bowl mix: 2-1/4 cups flour, 3 oz package raspberry (or any other color) Jello, 1/2 teaspoon baking soda. Slowly mix flour into cream cheese mixture, mixing well after each addition. Roll dough into 60 one inch balls, place on sprayed cookie sheets and bake in pre-heated oven 375 for 9-11 minutes or till edges are slightly browned. Cool for a few minutes and sprinkle with powdered sugar, if desired.
8 Can Taco Soup from Sally Karttunen (1/8/12) 1 (15 oz.) can black beans, drained and rinsed; 1 (15 oz.) can pinto beans, drained and rinsed; 1 (14.5 oz.) can petite diced tomatoes, drained; 1 (15.25 oz.) can sweet corn, drained; 1 (12.5 oz.) can white chicken breast, drained (can use leftover chicken, of course); 1 (10.75 oz.) can cream of chicken soup; 1 (10 oz.) can green enchilada sauce; 1 (14 oz.) can chicken broth; 1 packet taco seasoning. Directions: Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Serve with tortilla chips. Optional Garnishes as desired: sour cream, guacamole, shredded cheese, onion, cilantro.
Slow Cooker Pork Loin (1/7/13) Dry pork loin roast with paper towels and season with salt and pepper. Brown in a tablespoon oil for about 10 minutes on all sides. Stir into the crock pot 14 oz. can whole cranberry sauce, 1/2 cups dried cranberries, 1/3 cup orange juice and a little orange zest and 1/8 teaspoon cinnamon. Nestle the pork loin onto the sauce. Cover and cook until pork is tender and registers 145 degrees about 4 hours on low. Transfer pork to plate and cover with foil. Let sauce settle for a few minutes and skim off fat. Heat to boiling for about 10 minutes. Slice pork and put sauce on top.
SPAM Pizza Burgers (1/4/13) Brown 1 ½ pounds of hamburger and drain the fat. Add one large can of SPAM, cubed, 1 jar spaghetti sauce, ½ pound Velveeta, cube and heat until the cheese has melted, stirring occasionally. Simmer about 15 minutes. On top of ½ of hamburger buns, add mixture and bake in a 350 degree over for 10 to 15 minutes. Variations: if you like you can add onions, mushrooms, green peppers, Italian seasonings, garlic, etc. Just don’t add any additional salt, the SPAM is salty on its own. You can substitute ground venison in mixture with the hamburger meat.
Cannellini And Sausage Soup (1/2/13) Brown 12 oz sliced beef summer sausage or smoked sausage and drain. Add 4-5 cups of vegetable broth, two 15 oz cans cannelloni beans, 4 cups of finely chopped cabbage, and 3 chopped green onions. Add salt and pepper and simmer about 15 minutes till cabbage is tender.
Pecan Apple Pancakes (1/2/13) In a large bowl , mix together: 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt. , 1/2 teaspoon ginger, 1/2 teaspoon mace or nutmeg, 1/2 teaspoon cloves. In a bowl whisk together 2 eggs , 1-3/4 cups buttermilk , 3 Tablespoons canola oil, Mix egg mixture into flour mixture, stirring until just combined. Add 1-3/4 cups shredded peeled apples and 1/2 cup chopped pecans. Lightly grease grill and cook as for regular pancakes.