Monthly Archives: August 2012

SLOW COOKER CHICKEN TACO SOUP

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1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can OR bottle beer
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
3 whole boneless, skinless chicken breasts
shredded cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning and stir to blend. lay chicken breasts on top of the mixture, pressing down slighlty until just covered by the other ingredients. set slow cooker to LOW, cover, and cook for 5 hours.

remove chicken breasts from the soup and allow to cool long enough to be handled. shred the chicken and stir it back into the soup. cook an additional 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

8 servings

BLACK BEAN, CORN AND TURKEY CHILI

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1 tbs vegetable oil
1 lb ground turkey
1 lg onion, chopped
2 tbs chili powder
1 tsp ground cumin
1 tsp dried oregano leaves, crushed
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 3/4 cups chicken broth
1 cup chunky salsa
1 tbs sugar
1 (15 oz) can black beans, rinsed and drained
1 (16 oz) can whole kernel corn, drained

heat the oil in a 4 qt saucepan over medium-high heat. add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. cook until turkey is well browned, stiirring frequently to break up meat.

stir the broth, salsa, sugar, beans and corn into the saucepan. heat to a boil. reduce the heat to LOW.

cover and cook for 30 minutes. stir the chili occasionally while cooking.

6 servings

BAKED BEANS

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4 slices bacon, chopped
1 onion, choipped
1 small (5 oz) portuguese sausage, sliced
1 (15 oz) can pork and beans
1 (15 oz) can kidney beans, drained
1 (15 oz) can pinto beans, drained
1/2 cup brown sugar, or less, as desired
1/3 cup catsup
2 tsp worcestershire sauce
1/4 cup mild cheddar cheese, grated
parmesan cheese for sprinkling

fry bacon until lightly browned. add onion and portuguese sausage and cook together until the onion is tender. in a large bowl, mix together all ingredients (except for the cheese) and place in a greased casserole dish. top with cheddar and parmesan cheese. bake at 350 degrees for 1 hour.

8-10 servings

TANGERINE SPONGE CAKE

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CAKE BATTER:

6 eggs, separated, at room temperature
1 1/2 cups sugar
1 3/4 cups flour, sifted
1/4 tsp salt
6 tbs freshly squeezed tangerine juice
1/2 tsp ground nutmeg
2 tbs grated tangerine zest

TANGERINE GLAZE:

1 cup 10x sugar, sifted
1 tbs grated tangerine zest
3 tbs freshly squeezed tangerine juice

preheat the oven to 350 degrees. have an ungreased 10″ tube pan with a removable bottom ready.

in a large bowl, with an electric mixer, beat the egg whites until foamy. slowly add, about a tablespoon at a time, 1/2 cup of the sugar, beating well after each addition. continue beating until stiff, glossy peaks form. set aside.

in another large bowl, using the mixer, beat the egg yoks until light and fluffy, about 3-3 1/2 minutes. beat in the remaining 1 cup sugar until incorporated. alternately beat in the flour and salt with the juice. blend in the nutmeg and zest.

spoon the batter into the tube pan. bake in the center of the oven for 50 minutes, or until the cake springs back when you press it gently with your fingertips. invert the cake in the pan, standing the pan on its prongs. or invert the pan over a long-necked bottle. let cool completely.

when it is cool, remove the cake to a plastic cake or cardboard round.

make the glaze: put the sugar in a small bowl and whisk in the zest and juice. drizzle the glaze over the cake and allow it to set.

makes 1 (10″) cake

PECAN DIVINES

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2 cups melted butter (4 sticks)
3 cups sugar
1 1/2 cups brown sugar
4 tsp vanilla
2 tsp salt
4 beaten eggs
5 cups flour (no need to sift)
3 cups chocolate chips
4 cups chopped pecans

preheat oven to 350 degrees, rack in the middle position.

melt the butter. mix in the sugars. add the vanilla and the baking soda and mix. add the eggs and stir it all up. add half the flour, the chocolate chips, and the chopped pecans. stir well to incorporate. add the rest of the flour and mix thoroughly.

drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. if the dough is too sticky to handle, chill it slightly and try again. bake at 350 degrees for 10-12 minutes or until nicely browned.

let cool two minutes,then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.

makes approx 10 dozen cookies

DEEP DARK CHOCOLATE CAKE

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1 box devil’s food cake mix
4 eggs
1 cup sour cream
3/4 cup water
1/4 cup vegetable oil
1 pkg instant chocolate pudding
1 (6 oz) pkg chocolate chips

combine first six ingredients and mix thorughly. add chocolate chips and mix. pour into a well-greased bundt pan. bake at 350 degrees for 50-60 minutes. cool for at least 20 minutes; remove from pan to complete cooling.

CORNMEAL CHEESE MUFFINS

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11/2 cups flour
1/2 cup yellow cormeal
1/4 cup sugar
1 tbs baking powder
3/4 tsp slt
1/2 cup small-curd cottage cheese
3/4 cup milk
1/4 cup oil
1 egg
1/2 cup shredded cheddar cheese
1/2 tsp dried thyme

in a mixing bowl,combine flour, cornmeal, sugar, baking powder and salt. in another bowl, mash cottage cheese with a fork; add milk, oil & egg. add to dry ingredients; stir just until moistened. fold in cheddar cheese and thyme. fill greased or paper-lined muffin cups 3/4 full. bake at 400 degrees for 20-25 minutes or until golden brown. cool in pan 5 minutes before removing to a wire rack.

makes 1 dozen

TURKEY-TORTILLA BAKE

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9 (6″) tortillas
1/2 lb ground turkey
1/2 cup chopped onion
3/4 cup mild OR medium taco sauce
1 (4 oz) can green chilies, drained
1/2 cup frozen whole kernel corn, thawed
1/2 cup (2 oz) shredded cheddar cheese

preheat oven to 400 degrees. place tortillas on large baking sheet, overlapping tortillas as little as possible. bake 4 minutes; turn tortillas. continue baking 2 minutes or until crisp. cool completely on wire rack.

heat medium nonstick skillet over medium heat until hot. add turkey and onion. cook and stir 5 minutes or until turkey is browned and onion is tender. add taco sauce, chilies and corn. reduce heat and simmer 5 minutes.

break 3 tortillas and arrange over bottom of 1 1/2 qt casserole. spoon half of turkey mixture over tortillas; sprinkle with half of cheese. repeeat layers. bake 10 minutes or until cheese is melted and casserole is heated through. break remaining tortillas and sprinkle over casserole. garnish, if desired.

4 servings

ROSEMARY BISCUITS

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1 (3 oz) pkg cream cheese, softened
1 3/4 cups bisquick
1/2 cup milk
2 tsp chopped fresh OR dried rosemary

cut cream cheese into biscuit mix with a pastry blender or fork until mixture is crumbly; add milk and rosemary, stirring just until dry ingredients are moistened.

turn biscuit dough out onto a lightly floured surface, and knead 3-4 times.

pat or roll dough to 3/4″ thickness; cut diagonally with a knife into 1″ diamonds. place on baking sheet.

bake at 400 degrees for 10 minutes or until lightly browned.

makes 2 dozen biscuits

B.Y.O.B.

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Ask couples to bring their 10 favorite ingredients in a paper bag. Divide into teams, give each team a bag, and challenge them to create a recipe using at least half of the items. Here’s a sample of some ingredients that would work well:

shredded cheddar cheese
refrigerated pie crusts
marinara sauce
black beans
mayonnaise
white wine
bacon
italian bread
celery
artichoke hearts