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CARAMEL PECAN BARS 2-3-18 Top of page
Base:
1 yellow cake mix
1/3 cup butter, melted
1 egg
Combine and press into the bottom of a 9x13" pan.
Filling:
14 oz. sweetened condensed milk
1 egg
1 cup chopped pecans
1/2 cup heath chips
1 tsp. vanilla
Combine and pour over base layer in pan. Bake at 350° for 25-30 minutes. Center will remain soft until cooled.
CARAMEL PECAN BARS (2-3-18) 2-10-18 Top of page
Base:
1 yellow cake mix
1/3 cup butter, melted
1 egg
Combine and press into the bottom of a 9x13" pan.
Filling:
14 oz. sweetened condensed milk
1 egg
1 cup chopped pecans
1/2 cup heath chips
1 tsp. vanilla
Combine and pour over base layer in pan. Bake at 350° for 25-30 minutes. Center will remain soft until cooled.
CHOCOLATE APPLESAUCE CAKE (allrecipes.com) 2-10-18
2 cups unbleached all-purpose flour
2 tbsps. unsweetened cocoa powder
1 1/2 tsps. baking soda
1/2 tsp. salt
1/2 cup butter
1 1/2 cups white sugar
2 eggs
2 tsps. vanilla extract
2 cups unsweetened applesauce
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350°. Grease and flour a 9x13" pan. Sift together the flour, cocoa, baking soda and salt in a bowl. Set aside. In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce. Pour the batter into a 9x13" baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack.
CLASSIC BEEF BORSCHT (From sweetandsavorybyshinee.com) 2-17-18 Top of page
1 pound beef, cut into cubes
2 tsps. salt, divided
2 medium carrots
2 medium beets
2 medium potatoes
2 celery ribs
7 oz. cabbage
1 tbsp. olive oil
2 cloves garlic
4 tbsps. tomato paste
1 bay leaf
1/4 cup parsley, chopped
10 cups cold water
1. In a large pot, add the beef, 1 teaspoon of salt and 10 cups of cold water. Bring it to a boil over medium high heat, skimming off the scum for clearer stock. Then reduce heat to medium and simmer for about 45 minutes. Grate the carrots and 1 beet on a large grater, and julienne the other beet. Cube the potatoes and celery into small pieces. Thinly slice the cabbage. Once the stock has been cooking for about 30 minutes, add potatoes and bay leaf. Meanwhile, heat the olive oil in a large skillet over medium low heat. Add grated carrots along with pressed garlic. Sauté the carrots until nice and fragrant. Add beets and cook for 2 minutes, stirring. Then stir in the tomato paste and cook for another 8 minutes, stirring frequently. Add sliced cabbage and celery into the stock and cook for 5 minutes. Stir in the sautéed vegetables and cook until heated through, about another 5 minutes. Stir in parsley and serve immediately with sour cream and bread.
RUSSIAN BORSCHT (From skinnyfiberhealthyblog.wordpress.com) 2-17-18
2 cups shredded, peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 oz.) cans beef broth
2 cups coarsely chopped cabbage
1 tbsp. butter
1 tbsp. fresh lemon juice
1 1/2 tsps. dill or to taste
sour cream, for doppling
Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes. Add cabbage and butter, and cook uncovered for about 20 minutes. Stir in lemon juice. Let it sit for an hour. Reheat or leave at temperature and serve with sour cream.
CLASSIC MARINARA 2-24-18 Top of page
28 oz. whole tomatoes
1/4 cup extra virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper
flakes
1 tsp. kosher salt
1 large fresh basil sprig, or 1/4 tsp. dried oregano,
more to taste
Pour tomatoes into a large bowl and crush with hands. Pour 1 cup water into can to clean. Reserve. In a large skillet over medium heat, heat the oil. When it is hot, add garlic. As soon as garlic is sizzling, but not brown, add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir. Place basil sprig, including stem, on the surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
CHOCOLATE APPLESAUCE CAKE (allrecipes.com, requested, not given 2-10-18) 2-24-18
2 cups unbleached all-purpose flour
2 tbsps. unsweetened cocoa powder
1 1/2 tsps. baking soda
1/2 tsp. salt
1/2 cup butter
1 1/2 cups white sugar
2 eggs
2 tsps. vanilla extract
2 cups unsweetened applesauce
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350°. Grease and flour a 9x13" pan. Sift together the flour, cocoa, baking soda and salt in a bowl. Set aside. In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce. Pour the batter into a 9x13" baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack.
HOW TO MAKE CHICKEN STOCK FROM A ROTISSERIE CHICKEN (From katiescucina.com) 2-24-18
1 Rotisserie Chicken
2 cups baby carrots
4 celery stalks, chopped
1 white onion, quartered
Small bunch of parsley (about 1/4 cup)
2 chicken bouillon
1/8 tsp black pepper
10 cups water
Place the chicken carcass in a 5.5 quart stock pot. Then place in carrots, celery, onion, parsley, chicken bouillon cubes and black pepper. Then pour the water on top of the contents in the pot. Bring to a boil on high (about 10 minutes) with lid on. Then reduce heat to medium and simmer for 40 minutes. Mix on occasion to ensure the carcass is breaking apart and all the flavors are mixing. Let cool, remove any chicken left on the carcass plus vegetables and store in a separate container to be used for soup. Strain stock in a mesh colander that is sitting in a large bowl. Pour stock into freezer bag or container to use at a later date. Use within one week or freeze and use up to 3 months later.
INSTANT POT BUTTERNUT SQUASH RISOTTO (From hy-vee.com) 2-24-18
3 tbsp. unsalted butter
1 medium yellow onion, chopped
4 cloves garlic, minced
1 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. ground sage
Kosher salt, to taste
ground black pepper, to taste
1 cup Select Arborio rice, dry
1 cup butternut squash, cut into 1-inch cubes
1 cup water
2 cup vegetable stock
5oz. pkg. shaved Parmesan cheese, divided
1/2 cup English walnuts, toasted, divided
Fresh basil leaves, for garnish
Set Instant Pot to the “Sauté” setting. Melt butter until sizzling; add onions, garlic, rosemary, thyme, sage, and season with salt and pepper. Cook until onions have softened, about 5 minutes. Add Arborio rice, butternut squash, water, and vegetable stock. Seal lid and turn to “Pressure Cooker” setting, cook on HIGH for 10 minutes. Once risotto has finished cooking, release seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid. Measure 1/4 cup shaved Parmesan, and set aside; stir in remaining Parmesan. Remove risotto from Instant Pot and divide evenly between 4 bowls. Serve each portion topped with 1 tablespoon Parmesan and 2 tablespoons toasted walnuts.
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