~ Chef ~
Friday, December 16, 2011
~*~ Till Next Year ~*~
Thursday, December 15, 2011
~ Green Bean Casserole ~
Ingredients:
1 (14.5 oz) can of cut or french style green beans, drained
1 (10 3/4 oz) can of cream of mushroom soup
2 cups of diced cooked turkey or chicken
1 cup of cooked rice
1/2 cup of milk
1 (2.75 oz) can of french fried onions
Directions: In a large bowl, combine the green beans, mushroom soup, turkey, rice and milk. Pour mixture into a 2 quart baking dish. Bake at 350 degrees for 20 minutes. Top with fried onions and bake an additional 10 minutes. Serves 4-6 ~ Chef ~
Wednesday, December 14, 2011
~ CHRISTMAS Breakfast Pie ~
Ingredients: 1 (12 oz roll) pork sausage with sage * 1 cup shredded Swiss cheese * 1 cup shredded Cheddar cheese * 2 (9 inch) unbaked frozen pastry shells * 6 eggs, lightly beaten * 1 cup milk * 1/3 cup chopped onion * 1/3 cup chopped sweet red pepper * 1/3 cup chopped green pepper
Tuesday, December 13, 2011
~*~ National Cocoa Day ~*~
Monday, December 12, 2011
~ Chocolate Monkey Bread ~
Directions: Pre-heat oven to 350 degrees. Generously spray your bundt pan with cooking spray. In a bowl combine white sugar, cinnamon and cocoa. Mix well then set aside. On the stove, melt butter and brown sugar and then set aside. Place half of the walnuts in the bottom of the bundt pan. Pat each biscuit out flat and cut them in half. Place 2 chocolate chips in each half piece of dough and roll into a ball. Roll half the dough balls in the cinnamon mixture, then place in the bundt pan. Sprinkle the rest of the walnuts and half of the brown sugar and butter over the first layer of biscuit dough. Place the rest of the dough balls in the pan and sprinkle any leftover cinnamon mixture over them. Pour the rest of the butter and brown sugar over the second layer. Bake 45 – 50 minutes. Let cool in pan 10 – 12 minutes. Turn out onto plate. Enjoy! ~ Chef ~
Friday, December 9, 2011
<<< Pumpkin Won Tons >>>
Directions: Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside. In a small bowl, whisk together the egg and the water for the egg wash. Place one Won Ton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the Won Ton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal well. Repeat for remaining. Remember ... good, tight seal! Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few Won Tons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown. Drain on rack to let cool. Sprinkle with powdered sugar. Use your imagination ... Won Ton wrappers can be used for many appetizer or dessert recipes. ~ Chef ~
Thursday, December 8, 2011
~ Cream Cheese Wrappers ~
Ingredients:
4 ounces cream cheese, softened
1/3 cup chopped green onions (scallions)
1/4 teaspoon ground ginger
kosher salt
12 – 15 wonton wrappers
water for sealing
oil for frying
Directions: In a bowl combine cream cheese, green onions and ginger. Season to taste with salt. To assemble: lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers. Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Allow to cool for several minutes. Then serve. Yields: 12-15 ~ Chef ~
Wednesday, December 7, 2011
~ Gingerbread Muffins ~
2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 egg
3/4 cup milk
1/4 cup canola oil
1/4 cup molasses
Directions: In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm! Yields: 1 dozen ~ Chef ~
Tuesday, December 6, 2011
~ Pumpkin Egg Nog Pie ~
1-1/2 cups of Eggnog
2 large eggs
1/4 cup of white sugar
1/4 cup of dark brown sugar
1 tsp. of ground cinnamon
1/2 tsp. of salt
1/4 tsp. of ground cloves
1/4 tsp. of ground ginger
1/4 tsp. of nutmeg (more if you desire)
Directions: Preheat oven to 425 degrees. Mix all ingredients using a wire whisk till well blended. Pour mixture into a regular pie shell. Cover edges with a crust protector or tin foil to prevent edges from burning. Bake at 425 degrees for 15 minutes. Turn heat down to 350 degrees and continue baking for 45-55 minutes or until a knife comes out clean. Cool on wire rack. Top with whip topping and sprinkle with nutmeg. Serve warm! ~ Chef ~
Monday, December 5, 2011
~*~ Pfeffernusse Cookies ~*~
1/4 cup honey
1/2 cup unsalted butter
2 eggs, beaten
2 teaspoons anise extract
3 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cardamom
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon ground cloves
1 teaspoon allspice, ground
1 cup confectionery sugar (more if needed)
Friday, December 2, 2011
~ Granola In-A-Jar ~
Ingredients:
1 c. uncooked oats
1 c. rice crispies
1/2 c. brown sugar, firmly packed
1/2 c. sliced almonds
1/2 c. wheat germ (mixed with 1 tsp cinnamon)
1/4 c. shelled sunflower seeds
3/4 c. raisins (in a baggie)
Directions: Layer in order into a 1 quart wide-mouth mason jar, pressing each layer as you go. Raisins (in baggie) will go on top. Seal.
Include these instructions on the gift tag: Remove bag of raisins and set aside. Empty rest of the jar into a large bowl. Mix. Now add 2 Tablespoons of oil until well coated. Add 1/3 cup of honey and mix well. Spread into a 9x13 pan and bake at 250 degrees for 40 minutes. Stir the granola around after 20 minutes. Allow to cool completely and stir in the raisins. Store in an air tight container. This can be used either as a cereal or as a topping for yogurt or ice cream. ~ Chef ~
Thursday, December 1, 2011
~ Jambalaya In-A-Jar ~
Directions: In a large bowl, combine all ingredients listed above. Divide evenly among three half-pint containers (a little over 1 cup in each container).