Friday, December 14, 2012
Friday, December 7, 2012
Janelle Robinson
Italian Spinach Pasta
Salad
French Bread
Peppermint Candy Cane Brownies
Italian Spinach Pasta
2 cups penne pasta, uncooked
½ lb. hot or mild Italian sausage
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, Undrained
1 cup Shredded Low-moisture Part-skim mozzarella cheese
2 tbsp. grated parmesan cheese
Cook pasta as directed on package
Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
Drain pasta. Add to skillet along with the cheese; toss lightly and serve.
Or
Drain pasta. Pour into a casserole dish, pour sausage, tomato, and spinach mixture over top of the pasta, sprinkle with cheese and serve.
Peppermint Candy Cane Brownies
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes
Preheat oven to 350 degrees.
Roughly chop baking squares so they’ll be easier to melt, then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped).
Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. In a bowl, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9×13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! Cool on a cooling rack.
For frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled brownies and place in the fridge to chill while you do the final step
Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top.
Tuesday, December 4, 2012
Kimberly Van Duker
Pot Roast
Fried Corn
Cranberry Salad
Crescent Rolls
Apple Crumble
Pot Roast
1 envelope Lipton onion dry soup mix
Approx. 1 cup water
Optional: cut up potatoes, onions, carrots
Put pot roast in crock pot. Add soup mix and water. Add cut up potatoes, onions and carrots if desired. Cook on low for 8 hours or high for 4 hours.
Fried Corn
In a large fry pan, mix one package frozen corn with 1/2-1 stick butter and 1 TBS sugar on medium heat until corn starts to brown very slightly.
Cranberry Salad
Grind up separately in a food processor:
1 bag cranberries
2 apples
1-2 oranges
Put processed fruits in a bowl. Add:
1 can crushed pineapple (drained)
2 cups sugar.
Stir and let sit several hours or overnight. Serve chilled.
Crescent Rolls
1/2 cup hot water (from tap)
2 pkgs yeast (4 1/2 tsp.)
1 TBS honey or sugar
2 eggs
1 cup sugar
1 stick melted butter
2 cups milk
Aprrox. 6 cups flour
Combine hot water with yeast. Add honey or sugar. Let sit to grow. Melt one stick of butter. In a mixing bowl, combine eggs, sugar, and the melted butter. Heat milk on stove without stirring until just before it boils. Let cool. Alternate adding milk and flour to the egg/sugar/butter mixture. Add yeast. Knead for 5 minutes in a mixer or 8-10 minutes by hand, adding flour as needed. Let rise (covered) until dough has doubled in volume.
Apple Crumble
1-2 cans pie filling
1 cup flour
1 cup oats
1 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 stick melted butter
Put pie filling in a pie tin. Mix all other ingredients in a bowl and spread evenly n top of pie filling. Bake at 350 for 20-30 minutes.
Julie Butler
Chicken Fettuccine
Italian Bread
Tossed Salad
Chocolate Chip Cookie
Chicken Fettuccini
2 Chicken breasts
2 T. Vegetable or olive oil
Italian Seasoning
¼ C. Butter
½ onion
½ can or ¼ C. mushrooms
1 clove of garlic
Pint of heavy cream
1 chicken bouillon cube
2 C. parmesan cheese
8 oz. fettuccini
Combine oil
and Italian seasoning and cover chicken with oil mixture. Broil chicken until
done, turning chicken over to brown both sides. Dice chicken and set aside.
Save chicken pan for later. Start a pot of water boiling for noodles and when
boiling add noodles. Melt butter in pot, sauté onion, mushrooms, and minced
garlic in butter. Reduce heat to medium low, pour all but ½ C. of cream into
the pot, pour other ½ C. onto the chicken pan to help remove the drippings.
Pour chicken drippings mixture into the pot. Add bouillon cube and dissolve. Add cheese and remove from
heat. When noodles are done drain and add to the sauce. Serve warm.
Italian Bread
Ingredients
Biga
- 2 cups bread
flour
- 1/4 tsp. Instant
dry yeast
- 8 oz. water @
room temperature
Dough
- 3 cups bread
flour
- 1 tsp. instant
dry yeast
- 1-1/3 cups water
@ room temperature
Other
- Pam spray (I use
olive oil Pam for this recipe; regular Pam would be fine too)
- Cornmeal
- Large baking
sheet
Start the evening before
with the biga or pre-ferment
Making
the biga couldn’t be much simpler: combine all ingredients in a medium to
large bowl, and knead for a few minutes, forming a shaggy dough. I always coat
the inside of the bowl with a generous spray of Pam; this makes things easier
later on. Cover tightly with plastic wrap and leave out for three hours
at room temperature, then refrigerate overnight.
it will have risen and bubbled quite a
bit as it fermented. When you’re ready to form the balance of the dough,
remove the biga from the refrigerator and let it come to room temperature.
Mixing the dough
Likewise,
the dough itself is simplicity: flour, water, yeast. NOTE: do
NOT add the salt at this point. Combine the 3 ingredients in a medium to
large bowl. Knead for 3-4 minutes and cover dough loosely with plastic
wrap; let the dough rest for 20 minutes at room temperature. (Again, I
coat the interior of the bowl with Pam prior to putting the dough back in it.)
After
20 minutes, I sprinkle one of the two teaspoons of table salt over the dough,
and then add the biga to the dough by inverting its bowl over that containing
the dough. A spatula will help in removing the biga.
Pull
the dough/biga mixture out of the bowl and knead it on a clean surface prepped
with some Pam spray for a few minutes, thoroughly mixing the salt into the
dough. Then add the other teaspoon of salt to the dough and continue to
knead it for another 3-4 minutes. Make sure you continue to turn the
dough on itself to ensure that the salt is thoroughly mixed throughout the
dough and that the biga and new dough are completely blended with one another.
The
next few steps aren’t taxing, they’re just time consuming. Let the
dough mixture (tightly covered with plastic wrap) rise for an hour at room
temperature. Then remove the plastic wrap and gently fold one side of the
dough to the other, fold the top to the bottom, and flip it over in the bowl.
Having used Pam in the bowl makes this much easier. You are NOT punching
down the dough, but rather gently folding it upon itself. Recover tightly
with plastic wrap – and repeat this process twice for a total of 3 hours’ worth
of rising.
At
this juncture you’re going to have to resort to working on a floured
surface. If preparing two loaves, cut the dough in half after turning it
from the bowl onto your work surface. Dust your hands and the top surface
of each piece of dough with flour. Shape the two pieces into rectangles
measuring appx. 8″ x 10″ Fold the two top corners toward the center and then
begin gently rolling the dough into a log shape, Put the seam side down, and
tuck the ends underneath. Transfer the two loaves onto a baking sheet onto
which you previously sprinkled cornmeal:
Cover
the loaves loosely with plastic wrap and let rise one hour; (pre-heat your oven
to 500°F at the 45 minute mark) then use a single edge razor blade or very
sharp paring or chef’s knife to cut a 1/2″ deep slit lengthwise in each loaf,
stopping and starting about 2″ from the ends of the loaf:
Oven
pre-heated? Great! Bake for 10 minutes at 500°F; turn loaves 180° (rotate
baking sheet one half turn) and lower heat to 400°F. Bake for another 30
minutes until loaves are a deep golden brown. Interior temperature should
be ~210°F. When thumped on its bottom, a properly baked loaf should sound
hollow.
Monday, December 3, 2012
Kathryn Clark
Creamy Garlic Angel Hair Pasta
Strawberry and Spinach Salad
Chocolate Melting Pots
Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
8 ounces of semisweet chocolate
1 cup (2 sticks) of butter
7 eggs, divided use
6 tablespoons of sugar
1/2 cup of flour
Preheat your oven to 375 degrees. Melt the chocolate and butter and cool for 10 minutes. In a separate bowl, mix four eggs with sugar. Whisk. Then add flour and whisk. Add the remaining three eggs and add the egg mixture to the chocolate mixture. Pour this entire mixture into individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting). Serve with vanilla ice cream.
Allyson Anderson
Menu
Cinnastack
Pancakes (Pancakes, cinnamon frosting and vanilla glaze)
Sausage
Peaches
Orange
Julius
Pancakes
1 ¼ c.
flour
2 tsp.
baking powder
½ tsp.
baking soda
1 Tbsp.
sugar
1 beaten
egg
1 c. milk
1 Tbsp. lemon
juice
2 Tbsp.
vegetable oil
Mix all
dry ingredients in a bowl. Combine milk and lemon juice and let sit until the
milk curdles. Once the milk has curdled add oil and egg to mixture. Combine all
wet ingredients with the dry. Stir until batter is moistened. Batter will be
lumpy. Cook on medium-high heat.
Cinnamon Frosting
½ tsp.
cinnamon
2 Tbsp.
butter, softened
¼ tsp.
vanilla
¾ c.
powdered sugar
1 Tbsp.,
1 tsp. milk
Mix
butter, vanilla and milk. Add cinnamon and powdered sugar. Stir until smooth and
slightly grainy. Make sure the cinnamon has been distributed evenly throughout.
Vanilla Glaze
1 c.
powdered sugar
2 Tbsp.
milk
¼ tsp.
salt
½ tsp.
vanilla
1 Tbsp.
butter
Mix milk,
vanilla and butter. Add salt and powdered sugar. Stir until smooth
Cinnastack
Pancakes
Put the
cinnamon frosting on one pancake. Once frosting is on pancake (be generous in
the amount you put in your pancake) put a pancake on top the frosted pancake.
Once you have stacked the pancakes add the vanilla glaze on the top pancake.
Now you have created a Cinnastack Pancake!
Orange Julius
1 c.
water
1 c. milk
1/3 c.
sugar
1 tsp.
vanilla
½ can of
concentrated orange juice
Ice
Put all
ingredients in a blender. Blend together. Make sure the ice has been properly
crushed as to in be in big chunks anymore. Pour and serve
Austin Diamse
Spicy Honey Chicken Thighs
Long Cut String Beans
Spinach Squares
Whole Wheat Rolls
Banana Splits
Spicy Honey Chicken Thighs
8 boneless chicken thighs (about 2 lbs.)
Rub on chicken or toss to coat in a bowl:
2 tsp. chili powder
2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cumin
1 tsp. paprika
1 tsp. salt
Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine glaze and spread half on chicken:
1/2 cup honey
1 Tbsp. cider vinegar
Broil 1 minute, remove chicken and turn over. Brush chicken with remaining honey mixture. Broil 1 more minute or until chicken in done.
Spinach Squares
1 (10 ounce) package spinach, rinsed and chopped
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1 cup milk
1/2 cup butter, melted
1 onion, chopped
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese. Transfer the mixture to the prepared baking dish. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
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