Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Muffins that taste like doughnuts. (But without all the work and without the frying)! Now who doesn't love that???



What you need:
...
3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Enjoy!



COMFORT BAKE BREAKFAST RECIPE:

Ingredients:
5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).

http://rockinglion.wordpress.com/201...t-bake-mmmmmm/

Peachy Keen Bars

Ingredients:
1 pkg dry cake mix-white, yellow or french vanilla
1/3 c butter, room temperature
2 large eggs, divided
29 oz can light peach slices, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp pure vanilla extract


Directions:

Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes. Cut peach slices into 1” pieces; Spoon onto partially-baked crust. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes. Chill at least 30 minutes before serving; Serves 12.

Store leftovers in refrigerator.

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[Jolie Rouge]

If you like squash here is a recipe to try. I made this like it said and put raw onions over the top. It was good but next time I think I would cook the onions first.
My sister in law shouldn't have the bread so she made it like a lasagna and layered it and added onions in her layers. She made a double recipe.
I think next time I make it I will do more like she did but brown some sausage and mix in with it. I was wondering how it would work with using some lasagna noodles also.

SUMMER SQUASH GALETTE

2-1/2 cups yellow summer squash, thinly sliced
1 refrigerated, unbaked pie crust
3/4 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
1 clove garlic, minced
1 Tbsp. olive oil
2 tsp. finely shredded lemon peel
1Tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 egg yolk

1. Sprinkle squash lightly with salt. Transfer to a colander and let drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees.

2. Meanwhile, on a large piece of floured parchment paper, roll dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet and set aside.

3. For ricotta filling - in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta mixture over the dough, leaving a 1-1/2" border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edges, pleating as necessary.

4. In a small bowl whisk together egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven and bake for 35 to 40 minutes or until edges are brown. Sprinkle with fresh dill, parsley, or basil if desired. Serve warm or at room temperature.

Makes 6 servings - 283 calories, 18 g fat, 59 mg cholesterol, 444 mg sodium, 20 g carbs, 1 g fiber, 9 g protein.

OMG - that sounds FAB-U-LOUS !!

[Jolie Rouge]

Polish Sausage and Cabbage Soup Crock Pot

2 cups potatoes, cubed and peeled
4 cups cabbage, shredded it fine
1 carrot, shredded it fine
1 large onion, chopped
2 teaspoons caraway seeds, crushed (optional)
1-1/4 lb Polish sausage, cooked, halved lengthwise and cut into 1/2 inch slices
4 cups fat free chicken broth or you can just use water
black pepper and salt to taste

Directions:
Place potatoes, cabbage, carrot, onion, caraway seeds, sausage, pepper and salt in crock pot. Pour broth over all.
Cover, cook on low for 10 - 12 hours or high for 5 - 6 hours.


Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg


Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla


Directions for Pudding:

Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce:

Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.


To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

[Jolie Rouge]

July 29, 2013
S’mores Stuffed Pizza Cookies

S’mores Stuffed Pizza Cookies are filled with pieces of chocolate bar, marshmallow,
and graham cracker and are the ultimate ooey gooey cookie indulgence.

Taste: Exactly how you’d imagine a s’mores stuffed cookie to taste like! I was worried these would be too sweet so I reduced the amount of sugar I would regularly use.

Texture: The best part. Ooey, gooey, chewy, crunchy, thick, and all around amazing with a glass of milk or a scoop of ice cream.

Ease: Easy and fun.

Appearance: You can’t tell what kind of amazing surprise is waiting for you inside these babies.

Pros: Yes, yes. yes.

Cons: Not an everyday treat.

Would I make this again? Oh yeah.

Ingredients:

1 stick unsalted butter, melted
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon vanilla
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
2 Graham crackers, broken into large pieces
1 Hershey’s bar, broken into large pieces
4 marshmallows, cut in half

Directions:

Preheat oven to 400°F. Spray 2 6-inch pie plates or cast iron baking dishes with nonstick cooking spray.

In a large bowl, use a rubber spatula to stir together the butter, granulated sugar, and brown sugar until combined. Let stand for 5 minutes. Stir in the egg and vanilla. Add the flour, baking soda, and salt, stirring until incorporated. Fold in the chocolate chips.

Divide the dough into 4 equal pieces. Press two pieces of dough into the bottom of the prepared pans. Divide the graham cracker, Hershey’s bar, and marshmallows between the dough. Flatten out the remaining two pieces of dough and press over the marshmallows.

Bake for about 15 minutes, or until edges are slightly browned but the inside is still gooey. Let cool for five minutes before serving.

http://www.handletheheat.com/2013/07...a-cookies.html



No-Bake Peanut Butter Oatmeal Cookies

2 cups sugar
Dash of salt
1 stick butter (1/2 cup)
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
Waxed paper

In a large saucepan bring to a boil the sugar, salt, butter and milk. Boil mixture over medium heat for 1 full minute. Remove from heat immediately.

Add peanut butter and vanilla; stir well. Add oatmeal and stir until thoroughly incorporated. On a sheet of waxed paper, drop mixture by the teaspoonfuls. Drizzle with a mixture of cocoa, powdered sugar and water if desired. Cool until set and firm.

[Jolie Rouge]

Carmelized Baked Chicken

2 1/2 lbs chicken legs or wings
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper (optional)



Preheat oven to 350. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
Pour over the chicken. Bake in preheated oven for one hour, or until sauce is caramelized.

[Jolie Rouge]

Baja Sauce for Fish or Shrimp Taco
A close to authentic Baja Style sauce with a which can be used on fish or shrimp tacos; or any grilled seafood.

Ingredients

1 1/2 cups Mayo or plain yogurt
1 1/2 cup sour cream
1/2 Large jalapeno pepper diced
3 Chipotle pepper (Can in Adobo) diced
1 - 1 1/2 cups fresh chopped cilantro
juice from 1 lime
1 Tbs olive oil

How to make it
--------------------------------------------------------------------------------

I use a Food Processor which to mix all these great ingredients and to make this sauce. Place diced Jalapeno, cilantro, lime juice, and olive oil in processor and blend for a minute or so on low spead. Add Mayo or Yogurt, Sour Cream and Chipotle with some of the adobo sauce from the can to processor and mix all ingredients for another minute or two on medium speed

Transfer mixture to a glass or plastic container and cover and refrigerate for a minimum of 1 hour for the flavors to meld. Enjoy on your fried or grilled fish tacos or grilled fish fillets.


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Baja II

Original recipe makes 1 cup

1/4 red bell pepper, seeded and chopped
1 jalapeno pepper, sliced
2 tablespoons diced onion
1 cup mayonnaise
1 tablespoon vinegar
1/4 teaspoon cracked black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.


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Avocado Sauce

1/4 ripe avocado, peeled
1 pinch kosher salt
3 drops of freshly squeezed lime juice
1 -2 tablespoon water or 1 -2 tablespoon milk
2 fresh fresh cilantro stems, stemmed and chopped (optional)


Mayonesa Secret Sauce

1/2 cup mayonnaise or 1/2 cup lime mayonnaise
2 teaspoons white vinegar
1 1/2 tablespoons water or 1 1/2 tablespoons milk

[Jolie Rouge]

Fabulous Fish Tacos

This recipe is from: Eating Well To Fight Arthritis
Taco-seasoned fish topped with mild creamy coleslaw and tomatoes served in a corn tortilla is the best of southwestern and seafood.

Makes 8 servings

Ingredients

1 1/2 pounds fish fillets
1 (1.25-ounce) package low sodium taco seasoning mix
2 tablespoons lime juice
2 cups cole slaw (shredded cabbage)
1/3 cup nonfat sour cream
1 tablespoon light mayonnaise
1 bunch green onion, chopped
3 tablespoons chopped green chilies
Salt and pepper to taste
8 (6-inch) corn tortillas

In bowl or plastic bag, coat fish with taco seasoning and lime juice. In large nonstick skillet coated with nonstick cooking spray, sauté fish over medium heat 5–7 minutes, until flaky and done. In bowl, combine coleslaw, sour cream, mayonnaise, green onion, green chilies, season to taste; set aside. Warm tortillas according to package directions or heat in microwave 30 seconds. Fill each tortilla with fish and coleslaw mixture. Repeat with remaining tortillas.

Food Facts


Calories 144
Calories from fat 9%
Fat 2g
Saturated Fat 0g
Cholesterol 35mg
Sodium 344mg
Carbohydrate 15g
Dietary Fiber 3g
Sugars 3g
Protein 15g
Diabetic Exchanges: 1 starch, 2 lean meat

[Jolie Rouge]

Cream of Crab soup

1/4 cup (1/2 stick) butter
1 medium onion, coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick® Parsley Flakes
1 pound lump crabmeat
3 tablespoons dry sherry or cooking sherry (optional)

Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk. Bring just to boil.

Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally. Stir in sherry, if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay, if desired.

( made this with leftover shrimp .... YUM !! )



Fresh Apple Cake



Layer your apple slices (or other fruit) at the bottom of a pan (9x11) that has been coated with non-stick spray.
Sprinkle on boxed cake mix.
Pour 1/2 cup of melted butter over the fruit and dry cake mix.
Bake at 350* for approximately 35-45 minutes -- it's done when it is nice and bubbly.

[Jolie Rouge]

Cheddar Cheese Bacon Bites

2 cups cheddar cheese, shredded
1/3 cup mayonnaise
1 3-oz. jar real bacon bits
1 baguette, sliced into 1/4-inch slices

Combine cheese, mayonnaise and bacon bits and spread about 1 tablespoon on each slice of bread. Bake on an ungreased baking sheet at 425 degrees for 5 - 7 minutes or until cheese is melted.

Rotel Cups

Makes: 45 cups


1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup Mayo
3 pkg. phyllo pastry cups – thawed


Preheat oven to 350 degrees F.

Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 min.

[Jolie Rouge]

3 mashed bananas ( RIPE )
1/3 cup applesauce
2 cups rolled oats
1/4 cup almond milk
1 teaspoon vanilla
1 teaspoon cinnamon

1/2 cup raisins ( or dried cranberries or blueberries ) optional

[Jolie Rouge]

Jill’s Pork Tenderloin ~



3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar


Preparation Instructions

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

http://tastykitchen.com/recipes/main...rk-tenderloin/