Pesto Twice-Baked Potato

(Yield 4 potatoes)

4 teaspoons Pesto (make your own or use your favorite store brand)
4 Russet Potatoes

1. Preheat the oven to 400 degrees. Wash and dry the potatoes

2. Pierce the potato several times with a fork and then rub a light layer of olive oil over each potato.

3. Bake the potatoes for 50-60 minutes, until fork tender. Remove and allow to cool just enough so you can hold the potato.

4. Cut the top third of the potato off (lengthwise) and set aside (or eat it). Then remove most of the flesh from the potato (leave a bit on each side and the bottom) and place in a bowl.

5. Add the pesto to the potato, mash well and scoop back into the potato ‘skin’

6. Bake for an additional 15 minutes.

Source: savoringthethyme.com via Tami on Pinterest

Crepes

1 1/2 cups flour

1 TBSP sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
1/2 tsp vanilla
2 TBSP butter, melted

In a large bowl whisk together flour, sugar, baking powder and salt. 

In a small bowl whisk together milk, eggs and vanilla. 

Add to dry ingredients and beat together until well mixed. 

Heat a medium skillet over medium heat and melt butter. 

Add the melted butter to batter and combine.

For each crepe, pour 1/3 cup batter into hot skillet and tilt the pan until you've created about a 5" circle. Cook until light brown (about 1-2 minutes) and then using a rubber spatula, flip over and continue to cook for another minute or until light brown. Serve warm.

*I filled mine with fresh berries and whipped cream, then dowsed them in powdered sugar. Other filling options can be jam, sour cream, pudding, or fresh fruit.

Sour Cream-Apple Bundt Cake

Apples

6 medium Golden Delicious apples

1/4 cup (1/2 stick) unsalted bugger

1/4 cup granulated sugar

1 tsp cardamom

Adjust the rack to the center of the oven and preheat to 350F.

Prepare the Apples:

Peel, core and quarter the apples; slice quarter into 3 slices lengthwise. Melt the butter in a skillet over medium-low heat; when it begins to bubble, add in the apples, along with the sugar and cardamom, and saute over low heat until the apples are tender but still firm, 3 to 4 minutes.  Remove the apples from heat and cool to room temperature.  Drain the apple slices and reserve the syrup - you should have 2 to 3 tablespoons.

Cake Batter

1/2 cup (1 stick) unsalted butter

2 cups all-purpose flour

1 1/4 cup granulated sugar

2 teaspoons baking power

1 teaspoon baking soda

1/4 teaspoon all spice

1/2 teaspoon cinnamon

1/2 teaspoon salt

1  cup sour cream

2 large eggs, room temperature

1 teaspoon pure vanilla extract

Reserved syrup from the apples

1/2 cup fresh bread crumbs

For the Pan

2 tablespoons unsalted buter

1/2 cup fresh bread crumbs

Make the Cake:

• Melt the butter and cool to room temperature.
• in a large bowl combine the flour, sugar, baking powder, baking soda, allspice, cinnamon and salt; whisk together thoroughly.
• combine the cooled butter and sour cream in a separate bowl and beat until smooth; add in the eggs and beat until they are fully blended.
• add the dry ingredients, 1/2 cup at a time, into the sour cream mixture, mixing on low speed just long enough after each addition to fully incorporate.  Scrape down the sides of the bowl with a spatula. Add in the vanilla and the reserved apple syrup, then increase the mixer speed to medium and beat for about 1 minute.  Toss the cooked apple slices with the 1/2 cup of bread crumbs and fold them into the batter.
• liberally butter a 9-inch bundt pan with the 2 tablespoons butter and sprinkle the inside with the fresh bread crumbs.  Make sure the pan is completely coated before tapping out the excess.
• spoon the prepared into the bundt pan and bake for 50-60 minutes. When it is done, the cake should be pulling away from the edges of the pan and a wooden pick should come out clean when inserted.  COol on a wire rack for 20 minutes, then run a thin metal spatula around the edges of the pan to loosen.   Gently invert the cake onto the cooling rack and cool to room temperature.

Serve the Cake:

If desired, lightly dust each slice with powdered sugar and serve with mounds of freshly whipped cream.

Potato Soup

Ingredients:
1 Bag Frozen Hashbrowns
1 Bar Cream Cheese
7 Chicken Boullion Cubes
1 Bag Bacon Pieces
Dill Weed
Onion Flakes
Garlic Powder

Toppings:
Shredded Cheese
Bacon Bits

• Boil 7 Cups of water, add Boullion cubes.  Whisk until the boullion cubes have desolved.  Soften the cream cheese by warming in the microwave for about 30 seconds to 1 minutes...wisk into the water.  
• Add spices, add hashbrowns.
• Cook until the hashbrowns are soft
• Then put into crockpot to cook for several hours

Ham with Pineapple Sauce

• (Serving 5)
• 
  
• 1/4 (4 pound) boneless fully-cooked ham
• 3 tablespoons and 2-1/4 teaspoons water, divided
• 1/4 cup and 1 tablespoon packed brown sugar
• 1-1/2 teaspoons soy sauce
• 1-1/2 teaspoons ketchup
• 1/2 teaspoon ground mustard
• 1/3 cup and 2 tablespoons undrained crushed pineapple
• 2-1/4 teaspoons cornstarch

Directions

• Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through.
• Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. 
• Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. 
• Serve with the ham.

Homemade Chicken Noodle Soup

(Makes 1 pot; about 8 servings)

1 can cream of chicken soup (not condensed)
2-3 cans water, as needed
2 large cooked chicken breasts, or any leftover cooked chicken
Chicken base* to taste
1/2 large yellow onion, diced
2-3 stalks celery, sliced
Baby carrots or sliced carrots
Yellow squash (2), chopped
Zucchini (1), chopped
Frozen baby lima beans
Elbow macaroni (couple handfuls)
2 Tbsp fresh parsley, chopped
1 Tbsp fresh dill, chopped
Salt and pepper
Olive Oil

• Saute vegetables in olive oil for a few minutes. 
• Add soup, water, and about 1 Tbsp chicken base (to start; you can add more later if you need it). 
• Add chicken and bring to a simmer; check seasonings and add more chicken base if you want. 
• You'll use the soup itself to cook the pasta, so add more water if needed (just a little at a time; you don't want it super-thin. 
• Return soup to a simmer, add pasta** and cook about 15 minutes or until pasta is tender. 
• Stir in herbs and serve.

*For the chicken base, I recommend Better than Bullion found in the grocery store soup aisle.


**If you're going to freeze the soup, just add (separately cooked) pasta to the portions you're serving; the pasta will have a much better texture if you don't freeze it in the soup. 

Roast Beef

Roast Beef

1 4-5lb boneless rump roast

2 tablespoons Worcestershire sauce

1 tsp granulated garlic

1 tsp onion powder

1 tsp paprika

1 tbls coarse-ground black pepper

2 tsp coarse salt

• Adjust the rack to the bottom of the oven and preheat to 450 degrees F.

Prepare the Roast:

• Blot any excess moisture from the roast using paper towels.  Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.
• Combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick.  Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.
• Rub the roast with the coarse salt and place it fat side up a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325 F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours.  (Note: Allow about 20 minutes per pound for medium-rare.)  When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board.  Allow the roast to stand for 20 minutes before slicing.

Gingerbread Cookies

INGREDIENTS:

6 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup shortening, melted and cooled

slightly 1 1/2 cup molasses 1 cup packed brown sugar 1/2 cup water 1 egg 1 teaspoon vanilla extract

DIRECTIONS:

	Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
	In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
	Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
	Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice. Recipe from:  AllRecipes

Croissant French Toast

4-6 large croissants

3/4 cup milk

2 eggs

1 tsp vanilla

powdered sugar

whipped cream

• Whisk together the milk, eggs and vanilla.
• Cut the croissants into halves horizontally.  Then dip them into the egg mixture, coating well.
• Cook the croissants on a large non-stick surface until golden brown, making sure to flip half way through (about 2 minutes on each side).

Fresh Strawberry Syrup

1 lb fresh strawberries (1 clamshell)

1/2 - 2/3 cup granulated sugar

• Cut the strawberries into quarters, and add them to a saucepan with the sugar (add the sugar to taste).
• Cook on low-medium heat until the mixture is a syrup like consistency, and the strawberries are cooked.
• At this point you can leave the syrup chunky, or puree it. 

Let's eat!
Top the croissant french toast with whipped cream, a little powdered sugar and the strawberry syrup!  Delish!!

Recipe from Southern Living, via Fabulously Fun Food

Lasagna Rolls

SAUCE:
2 tbsp unsalted butter ~ 4 tsps all-purpose flour ~ 1 1/4 cups whole milk ~ 1/4 tsp salt ~ 1/8 tsp pepper ~ pinch ground nutmeg

LASAGNA:
1 (15oz) container whole milk ricotta cheese ~ 1 (10oz) package frozen chopped spinach, thawed, squeezed dry ~ 1 cup plus 2 tbsp grated Parmesan ~ 1 large egg, beaten to blend ~ 3/4 tsp salt, plus more for salting water ~ 1/2 tsp freshly ground black pepper ~ 1 to 2 tbsp olive oil ~ 12 uncooked lasagna noodles ~ 2 cups marinara sauce ~ 1 cup shredded mozzarella (about 4oz)



To make the sauce: Melt the utter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk.  Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes.  Whisk the salt, pepper, and nutmeg into the béchamel sauce.

Preheat oven to 400 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.  Add a tbsp or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite.  Drain.  Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13x9x2 inch glass baking dish.  Pour the béchamel sauce over the bottom of the prepared dish.  ay out 4 lasagna noodles on a work surface, then spread about 3 tbsp of ricotta mixture evenly over each noodle.  Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish.  Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup of marinara sauce over the lasagna rolls.  Sprinkle the mozzarella and remaining 2 tbsp of Parmesan over the lasagna rolls.

Cover tightly with foil.  Bake until heated through and the sauce bubble, about 20 minutes.  Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.

Let stand for 10 minutes.  Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.



Recipe from Giada De Laurentiis on Food.com

Turkey Meatloaf

Vegetable cooking spray ~ 1/2 cup plain bread crumbs ~ 1/ cup chopped fresh flat-leaf parsley ~ 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes ~ 2 cloves garlic, minced, optional ~ 2 eggs, at room temperature, lightly beaten ~ 2 tablespoons whole milk ~ 1 1/2 teaspoon kosher salt ~ 1 tsp freshly ground black pepper ~ 1 pound ground turkey

Place an oven rack in center of the oven, preheat 375F.  Spray a 9 x 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, sale, and pepper.  Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F. (about 45 minutes).  Remove from oven and let rest for 5 minutes.  Transfer to a cutting board and slice.  Put on a serving platter and serve.

Serves: 4 to 6

Recipe from Foodnetwork

Pan Seared Pork Chops with Apple Butter

4 porkchops, 1 1/2 - 2 inches thick ~ 2 Tbs butter ~ 1 Tbs olive oil ~ 1 small shallot, chopped ~ 1/4 cup chicken stock ~ 1/2 cup white wine ~ 3/4 cup apple butter or apple jelly ~ salt and pepper to taste

Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat.  Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip.  When both sides are seared, transfer skilled to preheated oven to finish cooking (about 8-10 minutes).  When done remove skillet from oven and remove pork chops with tongs to a plate. Tent with foil to retain heat.

Spoon out any fat from skillet in excess of 2 tablespoons.  Return skillet to medium high heat and add shallots.  Saute until soft and fragrant.  Pour in wine and scrape up and browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple butter and chicken stock.  The sauce with thicken slightly.  Season sauce with salt and pepper.  Pour sauce over chops and serve immediately.


Recipe from Foodnetwork

Popcorn Chicken Bites

1 1/2 quarts vegetable oil for frying ~ 1 1/4 cups water ~ 1 1/4 lbs boneless chicken breast ~ 2 1/2 cups plain pancake mix ~ 4 tsp Tabasco Sauce ~ salt.

In a deep skillet, heat 1 1/2 inches of oil over medium heat.  In a wide, mixing bowl, combine 2 cups of pancake mix, water and Tabasco sauce.  Place 1/2 cup of pancake mix in another wide mixing bowl.  Cut chicken into bit size pieces.  Line a plate with a few paper towels and keep within reach.

Once oil is heated, toss the chicken pieces in the dry pancake mix, shake of excess.  Add chicken to batter and toss with a fork.  Carefully add the chicken to the hot oil. (You will fry about 3 to 4 batches).

Fry the chicken for 2 minutes on each side, flipping once, until deep golden brown.  Remove the fried chicken and drain on paper towel line plate.

Season with salt.

Meyer Lemon Pie

3 egg yolks

1 can Eagle Brand Sweetened Condensed Milk

1/2 cup of Meyer lemon juice

1 pre-made pie crust

whipped cream

Preheat oven to 350°
Beat egg yolks and condensed milk on high for about 5 minutes.
Continue beating while gradually adding Meyer lemon juice.
Pour into pre-made pie crust.
Bake for approximately 17 minutes to cook eggs.
Let cool, then refrigerate.
Serve with whipped cream.

Recipe from Unknown Mami

Oven-roasted tomato sauce

Ingredients:
4 lb Roma tomatoes quartered (8cups) ~ 1c chopped onion ~ 4 cloves garlic (whole) ~ 2 tsp kosher salt ~ 1 tsp red pepper flakes ~ 1 tsp sugar ~ 1/2c olive oil ~ 1/2c snipped fresh basil

Preheat oven to 450.
Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar in a large casserole dish.
Toss tomato mixutre with olive oil; roast 35-40 minutes until tomatoes have softened. Remove from oven and mash with a potato masher, keeping timatoes a bit chunky.
Stir in basil.