Monthly Archives: April 2011

STEAK ROLL-UPS

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1 1/2 pounds boneless round steak
1/4 cup chopped onion
1/4 cup butter OR margarine, melted
2 cups fresh bread cubes
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup flour
2 tablespoons oil
1 can cream of mushroom soup
1 1/3 cups water
3/4 teaspoon browning sauce, optional

pound steak to 1/3″ thickness. cut into 6 pieces. combine next 8 ingredients; mix well. place 1/3 cup on each piece of steak; roll up and fasten with a toothpick. roll in flour. in a large skillet, brown roll-ups in oil. combine soup, water and browning sauce if desired. cover and simmer 2 hours or until meat is tender, turning occasionally.

6 servings

LEMON SOY CHICKEN

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1 (2 1/2-3 lb) chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon pepper
1 fresh lemon, sliced
1 tablespoon fresh lemon juice
3 tablespoons water
1 tablespoon soy since
1/2 tablespoon sugar
1/4 teaspoon ground ginger
1 clove garlic, minced or pressed

wash chicken. pat dry. sprinkle with salt and pepper.

place chicken, skin side down, in a shallow baking dish.

mix lemon slices, lemon juice, water, soy sauce, ginger and garlic. pour over chicken.

bake at 400° for 40 minutes. turn chicken halfway through baking time. baste 2 or 3 times during cooking.

APPLE ORCHARD PUNCH

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1 (32 oz) bottle apple juice, chilled
1 (12 oz) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

in a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. stir until the cranberry juice concentrate is dissolved, then slowly pour in the ginger ale.

thinly slice the apple vertically, forming whole apple slices. float apple slices on top of punch.

12 servings

IRISH COFFEE BROWNIE CUPCAKES

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BROWNIE:
5 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt

in a medium bowl, beat butter and sugar until light and fluffy. mix in egg and vanilla until thoroughly combined. mix in cocoa powder, flour and salt until just combined. set aside.

CUPCAKE:
1 cup whole milk
1 cup whole roasted coffee beans
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1 1/4 cups sugar
2 eggs
1/4 cup whiskey
brownie batter from above

in a small saucepan on medium-high, heat milk and coffee beans until just boiling. remove from heat, cover, and steep for 15 minutes. using a sieve remove the beans from the milk and set the milk aside. you will only need 3/4 cup of the milk so it’s okay if some sticks to the beans during this process.

preheat oven to 350°.

in a medium bowl, mix flour, salt, baking soda and baking powder. in a separate medium bowl, beat butter and sugar until light and fluffy. add eggs to the butter/sugar mixture, mixing until fully incorporated. in a small bowl, mix together whiskey and 3/4 cup of the coffee-infused milk. alternately mix wet ingredients and dry ingredients into the butter/sugar bowl, mixing until just combined. fill cupcake liners 3/4 full with cupcake batter. spoon 1 heaping tablespoon of brownie batter into the center of each cupcake. bake for 25 minutes or until cupcakes bounce back when lightly touched.

FROSTING:
8 ounces cream cheese
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
2 tablespoons whiskey

in a medium bowl, mix cream cheese and butter until light and fluffy. mix in powdered sugar a little bit at a time until fully combined. mix in cocoa powder and whiskey. spread or pipe onto cupcakes.

16 cupcakes

BAKED ZITI

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G1 pound ziti
16 ounces cottage cheese
1 1/2 cups grated parmesan cheese
2 eggs
2 tablespoons olive oil
5 cloves garlic, minced
1 (28 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4″ cubes
salt and pepper to taste

preheat oven to 350°. whisk cottage cheese, eggs and 1 cup parmesan together in medium bowl; set aside. prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5-7 minutes. drain pasta and leave in colander.

meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. stir in tomato sauce, diced tomatoes, oregano and basil. season with salt and pepper to taste. simmer until thickened, about 10 minutes. in a medium saucepan, whisk corn starch into heavy cream. bring to a simmer over medium heat and cook until thickened, 3-4 minutes. remove pot from heat and add cottage cheese to thickened cream. stir cottage cheese cream mixture into tomato mixture and mix well. add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.

transfer pasta mixture to a 9″x13″ baking dish. sprinkle remaining cubed mozzarella and remaining 1/2 cup parmesan cheese over pasta. cover baking dish tightly with foil and bake for 30 minutes. remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. cool for 10 minutes before serving.

8 servings

EVERYTHING-BUT-THE-KITCHEN SINK BAR COOKIES

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1 (18 oz) package refrigerated chocolate chip cookie dough
1 (7 oz) jar of marshmallow creme
1/2 cup creamy peanut butter
1 1/2 cups corn chex
1/2 cup plain m&m’s

preheat oven to 350°.

grease a 13″x9″x2″ baking pan.

press dough into prepared pan.

bake 13 minutes.

remove from oven.

drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.

bake 1 minute.

carefully spread marshmallow creme and peanut butter over cookie base.

sprinkle with cereal and m&m’s.

bake 7 minutes.

cool completely in pan on wire rack.

cut into bars.

DOUBLE WHITE CHOCOLATE AND PRETZEL PEANUT BUTTER COOKIES WITH SEA SALT

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1 stick (8 tablespoons) butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tbs to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces
1 cup additional white chocolate chips

preheat oven to 350°. cream butter and sugars until light and fluffy. melt white chocolate chips and 2 tablespoons peanut butter over a double boiler until melted. add melted chocolate chips and remaining peanut butter to beaten butter and sugars. beat in egg and vanilla.

place flour, baking soda and salt in a bowl; mix to combine. add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. with a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. with the palms of your hands, gently press down each cookie to about 1/2″ thickness. sprinkle each cookie with a touch of sea salt. bake for 12-15 minutes or until edges become golden and slightly crisp. let cool for 10 minutes on baking sheet before removing.

3 dozen cookies

SHRIMP SALAD

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1/2 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons chopped green bell pepper
1 tablespoon chopped green onion
1 tablespoon freshly squeezed lemon juice
1 (8 oz) package shrimp
1 cup cracker barrel shredded cheddar

mix mayonnaise, chili sauce, bell pepper, green onion and lemon juice in a large bowl. add remaining ingredients; mix lightly. serve over lettuce if desired. garnish with sliced hard-boiled egg.

4 servings