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PIE CRUST · Jan 11, 05:56 PM by Michele Roper

2 cups flour
1 teaspoon salt
2/3 cup shortening
1/3 cup pop

Cut in flour, salt, and shortening.. Shake for one minutes. Make a well. Pour in pop, shake for one minute.

PECAN TOFFEE TASSIES · Dec 19, 03:03 PM by Michele Roper

1 refrigerated pie crust
1/4 cup butter, melted
1 cup firmly packed brown sugar
2 tablespoons flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10oz) package almond brickle chips

Preheat oven to 350 degrees

Unroll the piecrust onto a lightly floured surface. Roll into 15 inch circle. Cut out 48 circles using a 1 3/4 inch fluted cookie cutter. Place in 1 3/4 inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 mintues, or until filling is set and crust is lightly browned. Cool in pans on wire racks.

CHOCOLATE PECAN PIE · Dec 15, 12:35 PM by Michele Roper

8 squares Bakers Semi Sweet Baking Chocolate
Pie Crust
2 Tbsp margarine
3 eggs, slightly beaten
1/4 cup firmly packed brown sugar
1 cup Karo corn syrup
1 tsp. vanilla
1 1/2 cups pecan halves

Heat oven to 350 degrees. Coarsely chop 4 squares of the chocolate and set aside. Line 9 inch pie plate with pie crust. Microwave remaining 4 squares of chocolate and butter in large microwavable bowl for 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Brush bottom of pie crust with amount of beaten egg. Stir sugar, corn syrup, eggs, and vanilla into chocolate mixture until well blended. Stir in pecan and chocolate. Pour into pie crust. Bake 55 minutes

ORIGINAL RANCH SNACK MIX · Dec 14, 12:16 PM by Michele Roper

8 cups Kellog’s Crispix cereal
2 1/2 cups small pretzels
2 1/2 cups bite-size Cheddar cheese crackers
3 tablespoons vegetable oil
1 packet Hidden Valley Original Ranch Seasoning & Salad Dressing Mix

Combine cereal, pretzels and crackers in a gallon-size Zipper Storage Bag. Pour oil over mixture. Seal bag and toss to coat. Add seasoning & salad dressing mix; seal bag and toss again until coated.

MUSTARD-BALSAMIC VINAIGRETTE · Dec 8, 05:25 PM by Michele Roper

1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup canola oil
2 Tbsp coarse grained mustard
12 Kalamata olives, pitted and finely chopped
1 Tbsp. maple syrup or 1 1/2 tsp. brown sugar
1 tsp. dried basil
Salt and pepper ground pepper to taste

Cimbine vinegar, olive oil, canola oil, mustard,olives, maple syrup and basil in a jar with a tight fitting lid and shake well. Adjust seasoning with salt and pepper.

CARIBBEAN CHICKEN SALAD · Dec 5, 11:52 AM by Michele Roper

4 chicken breats
2 tsp. McCormick Montreal Chicken seasoning
Romaine lettuce
cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 pz) pineapple tidbits, drained
1/2 cup cheddar cheese, shredded
1/2 cup honey-Dijon salad dressing

Preheat grill to high. Season the chicken breasts on both sides with the Montreal seasoning. Then place chicken on hot grill and grill until no longer pink in the center.

While the chicken is cooking, combine the lettuce, cucumber, red onion, radishes, red bell pepper and tomatoes in a lrage mixing bowl and toss.

Divide the salad between 4 plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits and shredded cheese.

Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2 inch strips.

Top each salald with a portion of chicken. Pour honey-Dijon dressing over salads.

AVOCADO WITH BALSAMIC VINEGAR · Dec 4, 12:46 PM by Michele Roper

Cooking Pleasures October/November 2006

Halve 2 avocados; remove pits. Pour 1/2 teaspoon balsamc vinegar into each cavity; sprinkle wiht salt and pepper.

CRANBERRY MARSHMALLOW SALAD · Dec 2, 01:06 PM by Michele Roper

1 bag of cranberries
2 apples, peeled and cored
1 cup miniature marshmallows
1 cup sugar
Cool Whip

Rinse cranberries and sort out the mushy ones. Put cranberries and peeled apples through food chopper. Add marshmallows and sugar. Mix well. Let stand overnight in refrigerator. Just before serving fold in whipped cream.

WALDORF WILTED SALAD · Dec 1, 05:30 PM by Michele Roper

10 cups field greens
2 cups bok choy stems cut in 1/2 inch pieces
1/2 cup walnuts, toasted and coarsely chopped
1/3 cup olice oil
1/3 cup rice vinegar
2 Tablespoons chopped shallot
1 Tablespoons Dijon style mustard
1 tsp sugar
1/8 tsp. each salt and pepper
3 granny Smith apples, cored, cut in wedges
3 hard cook eggs, cut in wedges

In a large bowl toss greens, bok choy and nuts. Set aside

For dressing, in a small saucepan combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Bring to boiling, remove from heat. Carefully pour warm dressing over salad; toss lightly. Cover bowl with a large dinner plate for 1 to 2 minutes or just until greens begin to wilt. Remove plate. Add apples and eggs; toss lightly. Serve immediately
Makes 6 servings

HIDDEN VALLEY GLAZED BABY CARROTS · Nov 30, 09:14 PM by Michele Roper

1/4 cup butter
1/4 cup packed light brown sugar
1 package (16 ounces) ready-to-eat baby carrots, cooked
1 packet (1 ounce) Hidden ValleyOriginal Ranch Seasoning & Salad Dressing Mix

Melt butter and sugar in a large skillet. Add carrots and seasoning & salad dressing mix; stir well. Cook over medium heat until carrots are tender and glazed, about 5 minutes, stirring frequently.

ROASTED SWEET POTATOES WITH BALSAMIC DRIZZLE · Nov 29, 01:47 PM by Michele Roper

1 1/2 pounds sweet potatoes (about 3 medium)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
freshly ground pepper, to taste
1 cup balsamic vinegar
2 tablespoons honey
1 teaspoon butter

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.

Peel sweet potatoes and cut into 1/2 inch thick wedges. Place on a prepared baking sheet, drizzle with oil and toss well. Spread the wedges in a single payer and bake until tender when pierced with a knife, 25 to 30 minutes. Remove from the oven; season with salt and pepper.

Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch the syrup carfully during the last few minutes of reducing to prevernt burning) Swirl in butter and remove from heat. Drizzle the warm sauce over the roasted sweet potaotes.

PUMPKIN BROWNIES · Nov 27, 03:07 PM by Michele Roper

4 eggs
1 2/3 cup sugar
1 cup oil
16 oz. can pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
1 can cream cheese frosting

In an electric mixing bowl, beat eggs, sugar, oil and pumpkin until light and fluffy. Mix dry ingredients separately and then add to pumpkin mixture. Mix all ingredients until smooth. Pour mixture out onto an un-greased jelly-roll pan (15×13x1).
Bake at 350 degrees for 25 -30 minutes. Cool completely.
Frost with cream cheese frosting

OVEN FRIED CHICKEN · Nov 25, 05:03 PM by Michele Roper

Cooking Light p.276

1 cup low-fat buttermilk
2 large egg whites, beaten
1 cup flour
1/3 cup cornmeal
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 cut up chicken
2 tablespoons canola oil
Cooking spray

Preheat oven to 425

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish, stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture, dredge in flour mixture.

Heat oil in a large nonstick skillet over medium high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425 for 30 minutes or until chicken is done.

SERVE WITH
mashed potatoes
peas

APPLE CRUMB SQUARES WITH APPLE CIDER SAUCE · Nov 14, 03:11 PM by Michele Roper

1 cup old fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup unbleached all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon freshly grated lemon zest
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons canola oil
1/4 cup apple-juice concentrate, thawed
2 Granny Smith apples, peeled and thinly sliced
1/4 cup coarsely chopped walnuts
1 cup Apple Cider Sauce
vanilla ice cream

Preheat oven to 350. Coat a 9 inch square baking pan with cooking spray.

Whisk oats, whole-wheat flour, all-purpse flour, brown sugar, lemon zest, baking powder, salt, cinnamon and nutmeg in a large bowl. Work in the oil and apple-juice concentrate with a fork until the mixture resembles coarse crumbs.

Press 2 cups of the oat mixture firmly into the bottom of the prepared pan. Arrange apple slices over the crust in three overlapping rows. Mix the walnuts into the remaining oat mixture. Sprinkle over the apples and pat into an even layer.

Bake until the top is golden and the apples are tender when pierced, 30 to 35 minutes. Cool completely on a wire rack.

Meanwhile, make Apple Cider Suace.

To serve, cut into pieces and place on plates. Top with ice cream and drizzle with cider sauce.

APPLE CIDER SAUCE
2 cups apple cider
2 teaspoon cornstarch
4 tespoons water
1 tablespoon butter

Boil cider in a small heavy saucepan over high heat until reduced to 1 cup. 15 to 20 minutes.

Mix cornstarch and water; add to the cider and cook, stirring, until slightly thickened, about 1 minutes. Remove from heat and swirl in butter until melted.

TORTELLINI & ZUCCHINI SOUP · Nov 9, 10:59 AM by Michele Roper

Eating Well Oct/Nov 2006 p.30

2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces tortellini, preferably spinach & cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.

Stir in broth and zuchhini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

Makes 6 servings.

SERVE WITH:
Baguette
Spinach salad

TACO SOUP · Sep 6, 12:04 PM by Michele Roper

1lb. ground beef
1 medium onion, chopped
1 pkg taco seasoning
16 oz can corn (drained)
16 oz. can kidney beans (drained)
28 oz. can stewed tomatoes
8 oz. can tomato sauce
grated cheese
tortilla chips

In skillet brown meat and saute with chopped onion. Add seasoning mix, corn, kidney beans, tomatoes and tomato sauce. Bring to a boil, reduce heat, simmer 20 – 30 minutes. Serve with tortilla chips and top with cheese.

Comment [1]

CILANTRO VINAGRETTE · Sep 5, 10:47 AM by Michele Roper

4 Tablespoons canola oil
4 Tablespoons water
4 Tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper to taste
2 teaspoon dried Cilantro (or fresh is better)

Great with salad with beans, dark lettuce, avocado, green onions, tomatoes

Comment [1]

CAULIFLOWER GRATIN · Aug 19, 12:46 PM by Michele Roper

Cauliflower florets
Diced red pepper
2 teaspoons ground cumin
melted butter
Combine in a greased shallow pan.

Combine equal parts of dry Italian-seasoned bread crumbs and Parmesan cheese. Sprinkle over top of vegetables. bake at 375 for 30 minutes.

MUSTARD-GLAZED SALMON WITH YOGURT DILL SAUCE · Aug 18, 05:59 PM by Michele Roper

Cooking Pleasures july 2006 p.52

2 tablespoons honey mustard
1 teaspoon olive oil
2 tablespoons minced fresh dill, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 1/2 lb. salmon steaks
1/4 cup reduced fat sour cream
1/4 cup nonfat plain yogurt
1 large green onion, finely sliced
1 1/2 teaspoons prepared horseradish
4 lemon wedges

In small bowl, whisk together mustard, oil, 1 tablespoon of the dill, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Brush over top of salmon.

In another small bowl, stir together sour cream, yogurt, green onion, horseradish and remaining 1 tablespoon dill, 1/4 teaspoon salt and 1/8 teaspoon pepper.

Heat grill; oil grill grate. Place salmon on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 8 to 10 minutes or until salmon just begins to flake, turning once. Serve with dill sauce and lemon wedges.

Comment [1]

CHICKEN IN COCONUT CURRY SAUCE · Aug 16, 02:01 PM by Michele Roper

Cooking Pleasures July 2006 p.33

6 boneless skinless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
1 tablespoon minced ginger
2 teaspoons minced garlic
1 serrano chile, veins and seeds removed, minced
2 1/2 teaspoon curry powder
1/2 teaspoon paprika
1 cup coconut milk
3 tablespoon slivered almonds, toasted
2 tablespoons chopped fresh mint

Sprinkle chicken with salt and pepper. Heat skillet over medium-high heat until hot. Add oil; heat until hot. Add chicken, in batches if necessary; cook 4 inutes or until borwned, turning once. Place on plate.

Melt butter in same skillet over medium to medium-low heat. Add onion, ginger, and garlic; cook and stir 5 minutes or until softened. Stir in chile, curry powder and paprika; cook and stir 2 minutes. Add coconut milk; bring to a boil. Return chicekn to skillet; reduce heat to low. Cover and cook 8 to 10 minutes or until no longer pink in center, turning once. Stir in almods; sprinkle with mint.

SERVE WITH:
Wild rice
peas

Comment [1]

DURANGO POTATO SALAD · Aug 15, 11:22 AM by Michele Roper

2 lbs small red potatoes
1 can Rotel
1/2 cup mayonnaise
2 tablespoons Gulden’s Spicy Brown Mustard
1 cup chopped celery
2 green onions, sliced
3 slices cooked bacon, crumbled

In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cook slightly. Cut into quarters. Meanwhile, in a large bowl combine Rotel, mayonnaise and mustard. Add potoates, celery, green onions and bacon; toss to coat. Cover and refrigerate for about 1 hour. Makes 8 servings.

Comment [1]

THAI GRILLED HALIBUT · Aug 8, 09:30 AM by Michele Roper

Cooking Pleasures july 2006 p.53

FISH
4 garlic cloves, minced
1 teaspoon freshly ground pepper
4 halibut fillets

SAUCE
4 tablespoons lime juice
2 tablespoons fish sauce
2 garlic cloves, minced
4 teaspoons packed brown sugar
3 teaspoons finely chopped jalapeno chile
1/2 teaspoon kisher salt

Heat grill. In small bowl, stir together garlic cloves and pepper. Spread garlic mixture over halibut, gently pressing it into fish

In another small bowl, whisk together all sauce ingredients

Place halibut on grill. Cook until just begins to flake. Serve with sauce.

SERVE WITH:
wild rice
asparagus and roasted red and green peppers

Comment [1]

CHICKEN SATE WITH CURRIED PEANUT SAUCE · Aug 5, 12:24 PM by Michele Roper

Cooking Pleasures July 2006 p.14

SATE
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons dark sesame oil
2 teaspoons lime juice
1 teaspoon ground cumin
1 lb. bonless skinless chicken breast

SAUCE
1/2 cup chunky peanut butter
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water

In medium bowl, stir together all sate ingredients except chicken. Cut chicken into thin strips; place in bowl with marinade. Cover and refrigerate at least 1 hour or up to 24 hours.

Meanwhile, soak 16 wooden skwers in water 30 minutes

In medium saucepan, stir together all sauce ingredients except water; slowly stir in water. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 3 to 5 minutes or until sauce is thick enough to coat chicken.

Heat grill. Remove chicken from marinade. Thread chicken onto skewers. place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 5 to 6 minutes or until no longer pink, turning once. Serve sates with sauce.

LEMON-GARLIC GRILLED CHICKEN AND ASPARAGUS · Jul 31, 01:22 PM by Michele Roper

Cooking Pleasures July 2006 p.54

1/4 cup lemon juice
3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 boneless skinless chicken breast havles
24 asparagus spears

double lemon juice, olive oil, garlic, salt and pepper

In small bowl, whisk together lemon juice, oil, garlic, salt and pepper.

Place chicken and asparagus in separate shallow dishes. Pour half of the lemon mixture over chicken, turing to coat. Pour remaining lemon mixture over asparagus. Let stand 15 minutes.

Heat grill. Remove chicken from marinade; discard marinade. Remove asparagus from marinade; reserve marinade. Oil grill grate. Place chicekn and asparagus on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.

Grill chicekn 8 to 10 minutes or until no longer pink in center, brushing with reserved asparagus marinade, turning once. Grill asparagus 4 to 5 minutes or until lightly bronwed and crsip-tender, turing frequently.

STOVE TOP OPTION
In frying pan whisk together lemon juice, olive oil, garlic, salt and pepper. Add chicken. Cook until chicken is done and marinade has reduced.

Heat oven to 400. On pan whisk together lemon juice, olive oil, garlice, salt and pepper. Add asparagus. Cook 5 minutes or until asparagus is crsip-tender.

SERVE WITH:
rice cooked in lemon juice and dill

CHINESE STIR-FRY OVER CRUNCHY SLAW · Jul 3, 10:37 AM by Michele Roper

Cooking Pleasures July 2006 p. 54

SAUCE
1/2 cup soy sauce
2 tablespoon rice vinegar
2 teaspoon dark sesame oil
2 teaspoon chili-garlic sauce
3 boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 cup water
4 teaspoons cornstarch

STIR FRY
2 tablespoon vegetable oil
1 cup coarsly chopped red bell pepper
1 cup sknow peas, cut diagonally into thirds
4 coarsely chopped green onions
2 garlic cloves, minced
4 cups shredded broccoli coleslaw mix
2 tablespoon coarsely chopped peanuts
2 tablespoon minced cilantro

In medium bowl, whisk together soy sauce, vinegar, sesame oil, and chili-garlic sauce. Add chicekn; toss to coat. Let stand 15 minutes.

Remove chicken from sauce. Whisk water and cornstarch into sauce until smooth.

Heat vegetable oil in wok or large skillet over high heat until hot. Add chicken; stir-fry 3 minutes or until chicken is almost cooked through. Add bell pepper, snow peas, green onions and garlic; stir-fry 1 minutes. Add sauce; stir-fry 1 minute or until sauce thickens and chicken is no longer pink in center.

Divide coleslaw mix between 2 plates; top with chicken mixture. Sprinkle with peanuts and cilantro.

SERVE WITH
rice

Cook [1]

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