Romaine-Feta Salad with Glazed Pecans

Posted on by Rosie

Romaine lettuce or mixed baby greens
1/2 small red onion, thinly sliced
Feta Cheese crumbles
Glazed pecans

Dressing:
1/2 tsp salt
freshly ground black pepper
1/4 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp sugar
1Tbsp chopped fresh parsley
dash Tabasco sauce

Combine dressing ingredients; shake well to dissolve sugar; chill. Lightly toss greens and onion. Add half the feta and nuts. Pour dressing over salad, tossing gently. Place on salad plates and top with remaining feta and nuts. Serve immediately.

White Chicken Chili

Posted on by Rosie

Have company over! This makes a big potful of delicious chili.

8 skinned and boned chicken breasts
2 medium onions, chopped
2 garlic cloves, chopped
1 Tbsp canola oil
2 (14 oz) cans chicken broth
4 (15.5 oz) cans cannellini beans, rinsed and drained
2 (4.5 oz) cans chopped green chiles, undrained
1 tsp salt
1 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp chili powder
1/2 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp cayenne pepper
Toppings: shredded Monterey Jack cheese, cheddar cheese, salsa, sour cream, black olives, cilantro

Cut chicken into bite-size pieces. Saute chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat for 10 minutes. Stir in broth and the next 10 ingredients; bring to boil. Reduce heat and simmer, uncovered for 30 minutes. Serve with desired toppings. Makes 15 cups.

Pepper Steak

Posted on by Rosie

3 lbs. sirloin or tri-tip steak
3 Tbsp canola oil
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
2 cups sliced fresh mushrooms
1 can condensed beef broth
1 1/4 tsp salt
1/4 tsp fresh black pepper
2-3 Tbsp soy sauce, to taste
1/2 cup water
3 Tbsp cornstarch
2 cups cherry tomatoes

Slice beef into thin strips about 2″ long. Brown in oil in dutch oven. Stir in onion, garlic, broth, salt, and pepper. Cover and simmer gently for 20-30 minutes. (Don’t boil; boiling will toughen meat.) If desired, meat can be refrigerated at this point.

Before serving, stir in peppers and mushrooms. Simmer until crisp-tender, 3-4 minutes. Mix cornstarch and water in small bowl. Add to meat mixture to desired thickness. Stir in soy sauce; add cherry tomatoes and heat for 2-3 minutes. Serve over rice, noodles or mashed potatoes.

Balsamic Glaze for Grilled Pork Chops

Posted on by Rosie

1/2 cup balsamic vinegar
1/4 cup minced flat-leaf parsley
2 Tbsp fresh lemon juice
2 Tbsp honey
1 Tbsp grated orange peel

Mix ingredients together; pour into shallow pan. Add pork chops; turn to coat. Grill over medium-high heat, watching carefully, until 145 degrees in center, or to desired doneness.  (Any nasties in pork are killed at 140 degrees, so don’t overcook. Pork will be dry if overcooked.)

Because of the honey in the glaze, the chops will brown beautifully. If they get brown too quickly, move to cooler space on the grill to finish cooking.

Easy Pound Cake

Posted on by Rosie

4 cups flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
2 tsp vanilla extract
optional: 1 tsp lemon or orange zest

In this order, place flour, sugar, butter, milk, eggs and vanilla in mixer bowl. Beat a low speed for 1 minute, stopping to scrape down bowl. Beat a medium speed for 2 minutes. Pour into well greased and floured 10″ tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

If desired, serve with Lemon-Blueberry Cream.

Carrot Cake

Posted on by Rosie

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 large eggs
2 cups sugar
3/4 cup canola oil
3/4 cup buttermilk
2 tsp vanilla
2 cups grated carrots
1 (8 oz) can crushed pineapple, drained well
1 1/3 cup coconut
1 cup chopped pecans or walnuts

Stir together flour, baking soda, cinnamon, and salt. Beat together the eggs, sugar, oil, buttermilk and vanilla until smooth. Add flour mixture at low speed until blended. Fold in carrots, pineapple, coconut and nuts. Pour into greased and floured 13×9-inch pan. Bake @ 350 degrees for 40-45 minutes or until toothpick comes out clean. Cool completely, then frost with Cream Cheese Frosting.

Cream Cheese Frosting:

1/2 cup butter, softened
1 (8 oz) plus 1 (3 oz) pkgs cream cheese, softened
1 (16 oz) pkg powdered sugar (about 4 cups, or to your desired consistency)
1 1/2 tsp vanilla
1 tsp grated orange zest

Beat butter and cream cheese at medium speed until creamy. Add powdered sugar, vanilla and zest. Beat at high speed until smooth and fluffy.

Cheesecake

Posted on by Rosie

Crust:
1 1/2 cups graham cracker crumbs (about 1 pkg, crushed in food processor)
1/4 cup sugar
1/3 cup butter, melted

Filling:
3 (8 oz) pkgs cream cheese, softened
1 cup sugar
3 large eggs
1/2 cup sour cream
2 Tbsp fresh lemon juice
1 Tbsp vanilla

Topping:
1 cup sour cream
3 Tbsp sugar

Preheat oven to 350 degrees. Crust: in medium bowl, stir together the crumbs, sugar and butter until moistened. Press firmly into bottom of 10″ springform pan.

In mixer bowl, blend cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition. Add sour cream, lemon juice and vanilla. Cream until well blended, but don’t over mix. Pour filling into crust; remove air bubbles by tapping pan on counter. Bake for 1 hour and 15 minutes or until top is set.

Combine sour cream and sugar. Spread over mixture immediately after removing cheesecake from oven. Return to oven for 5 minutes to set sour cream. Cool cheesecake on wire rack, then cover and chill.

Serve with fresh berries or fresh berry coulis and a swirl of whipped cream.

Chocolate Chip Cookies

Posted on by Rosie

2  1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups chocolate chips
1 cup chopped pecans or walnuts

Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl; beat until creamy. Add eggs one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate chips and nuts. Use cookie scoop to drop onto ungreased cookie sheet. Bake for 9-11 minutes or until golden brown. Cool for 2 minutes, then transfer to wire rack to cool.

Salted Peanut Crisps

Posted on by Rosie

These cookies are really different, and if you like peanuts, you’ll love ‘em!

1/2 cup shortening
1/2 cup butter
1 1/2 cups pack brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1/2 tsp soda
1 tsp salt
2 cups salted peanuts

Heat oven to 375 degrees. Mix shortening, butter, sugar, eggs, and vanilla thoroughly. Blend flour, soda and salt; stir in. Mix in peanuts. Drop by rounded teaspoons or use cookie scoop, placing 2″ apart on greased cookie sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8-10 minutes or until golden brown.

Peanut Butter Cookies

Posted on by Rosie

1/2 cup shortening
1/2 cup butter
1 cup peanut butter (smooth or crunchy–your choice!)
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

Mix shortening, butter, peanut butter, sugars and eggs thoroughly. Blend dry ingredients; stir into butter mixture. Roll dough into 1 1/4-inch balls. Place on greased cookie sheet. Flatten crisscross style with fork dipped in flour. Bake in 375 degree oven for 10-12 minutes.

For a special cookie, I melt a few squares of Ghirardelli dipping chocolate until smooth and runny. With pastry brush, paint 1/2 of the top of each cookie with chocolate. Place on wire rack or parchment paper to dry. They look wonderful and the combo of peanut butter and chocolate is fabulous!

Molasses Crinkles

Posted on by Rosie

1 1/2 cup shortening
2 cups brown sugar, packed
2 eggs
1/2 cup molasses
4 1/2 cups flour
4 tsp baking soda
1/2 tsp salt
1 tsp cloves
2 tsp cinnamon
2 tsp ginger
granulated sugar

Mix shortening, sugar, eggs and molasses thoroughly. Blend dry ingredients; stir into shortening mixture. Chill dough. Roll dough into 1 1/4-inch balls. Dip tops into granulated sugar. Place balls, sugared side up, on greased cookie sheet. Sprinkle each with 2-3 drops of water. Bake @ 375 degrees for 10-12 minutes or just until set but not hard. Cool on baking sheet for 5 minutes before transferring to cooling rack.

Banana Bread

Posted on by Rosie

2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 1/4 cup toasted walnuts, coarsely chopped
3 very ripe bananas, (about 1 1/2 cups mashed)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 Tbsp butter, melted and cooled
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour 9×5-inch loaf pan; set aside. Whisk flour, sugar, baking soda, salt and walnuts together in large bowl. Mix mashed bananas, yogurt, eggs, butter and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with spatula until just combined and batter looks thick and chunky. Scrape batter into loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack.

Peanut Butter Candy Bars

Posted on by Rosie

3/4 cup butter
2 cups quick oatmeal
1 1/4 cups flour
1 cup packed brown sugar
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
1/3 cup dark corn syrup
1/2 to 1 cup chocolate chips

Melt butter in saucepan. Add remaining ingredients except peanut butter and chocolate chips. Press into bottom of greased 13×9-inch pan.

Bake at 375 degrees for 20-25 minutes, or until light golden brown. (Do not overbake.) Spoon peanut butter over hot bars. Melt chocolate chips with 2 Tbsp shortening over hot water (or in microwave). Drizzle over peanut butter.

Chocolate Mud Pie

Posted on by Rosie

1 (8.5 oz.) pkg chocolate wafers
1/2 cup plus 3 Tbsp butter
1 quart-1/2 gallon coffee ice cream, softened (the more, the better!)
Glaze:
1/3 cup cocoa
2/3 cup sugar
1/3 cup whipping cream
1 tsp vanilla extract

In food processor, blend chocolate wafers to fine crumbs.
In small saucepan over low heat, melt 1/2 cup butter. In 9 inch springform pan, mix the chocolate wafer crumbs and melted butter. With hands, press mixture to bottom of pan. Bake in 375° oven for 10 minutes. Cool crust completely on wire rack. Carefully spread coffee ice cream into crust, pressing down firmly to remove any air pockets and make level surface for glaze; freeze until firm, at least 2 hours.

In 2-quart saucepan over medium heat, cook cocoa, 2/3 c. sugar, 1/3 c. whipping cream, and 3 T. butter until mixture is smooth and boils. Remove from heat; stir in 1 tsp. vanilla. Cool mixture slightly; carefully pour over coffee ice cream beginning in center and circling out toward edge. Cover with foil, not letting foil touch the surface of the pie. Return pie to freezer; freeze until firm, at least 1 hour. To serve, release from pan and cut with knife warmed in hot water. Serve with whipped cream and chocolate curls.

Nutty Pie Crust

Posted on by Rosie

Hate making pie crust? You’ll love this one; it doesn’t need rolling! It’s easy as…well, pie!

3/4 cup flour
2 Tbsp brown sugar
6 Tbsp butter, melted
1/3-1/2 cup finely chopped nuts

Blend flour, sugar, butter and nuts, mixing well until moistened. Press, not roll, into 9-inch pie pan. Bake at 450 degrees for 10-15 minutes. Use instead of pastry crust for no-bake pudding or fruit fillings.

Lemon-Blueberry Cream

Posted on by Rosie

3/4 cup whipping cream
1/3 cup powdered sugar
1/2 cup sour cream
1 tsp freshly grated lemon zest
1 cup fresh blueberries, washed and completely dry

Beat whipping cream and powdered sugar until smooth and stiffened. Fold in sour cream and zest; gently stir in blueberries. Dollop on slice of pound cake; garnish with lemon zest curl and additional blueberries.

Crispy Ice Cream Pie

Posted on by Rosie

Need a no-bake frozen dessert for a hot summer day? Here’s the perfect thing!

1 Tbsp butter
2/3 cup marshmallow cream
2 1/2 cups Rice Krispies cereal
2 pints of your favorite ice cream, softened
Fresh fruit, sliced; or your favorite topping

Butter a 9-inch pie pan. Melt 1 Tbsp butter in large saucepan. Remove from heat and whisk in the marshmallow cream to melt. Add cereal and mix until completely coated with marshmallow mixture. Press into pie pan, using hands to flatten on bottom and build up on sides to make a crust. Chill for 45 minutes. Fill chilled crust with your favorite flavor of ice cream. Cover with plastic wrap and freeze until very firm. To serve, cut into slices and top each serving with fruit slices or ice cream topping. Hint: Strawberry ice cream with sliced strawberries and whipped cream is my favorite!

Kids love this dessert, so let them get involved by choosing their favorite flavor combinations and helping your make the pie.