Whole Grain Cookies -- Betty Crocker

2	cups packed brown sugar
1/2	cup butter or margarine, softened
1/2	cup canola or vegetable oil
1	teaspoon vanilla
1/2	cup fat-free egg product or 2 eggs
2	cups Gold Medal® whole wheat flour
1 1/2	cups quick-cooking or old-fashioned oats
1	teaspoon baking powder
1	teaspoon baking soda
2	cups Honey Nut Clusters® cereal
1/4	cup miniature semisweet chocolate chips

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1.	Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
2.	On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
3.	Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.
High Altitude (3500-6500 ft): Bake 12 to 15 minutes.

Pesto Pizza

Pesto and Cheese Pizza

Make pizzeria-style pizza at home. It's easy when you have Bisquick® mix.

Prep Time: 20 min
Total Time: 45 min

3	cups Original Bisquick® mix
2/3	cup very hot water
2	tablespoons olive or vegetable oil
4	sticks (1 oz each) mozzarella string cheese, cut in half lengthwise
1/3	cup refrigerated basil pesto (from 7-oz container)
1	bag (7 oz) shredded mozzarella cheese with sun-dried tomatoes and basil or plain mozzarella cheese (1 3/4 cups)
1 1/2	cups 1/8-inch strips yellow, red and green bell peppers

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Total Time: 1 hour 12 min

1.	Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In large bowl, stir Bisquick mix, water and oil with fork until soft dough forms; beat vigorously 20 strokes. Cover; let stand 8 minutes.
2.	Pat or press dough in bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese; press to seal.
3.	Bake 6 to 7 minutes or until lightly browned around edges.
4.	Spread pesto over warm crust. Sprinkle with 1 cup of the mozzarella cheese; top with bell peppers and remaining 3/4 cup cheese. Bake 11 to 14 minutes or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): In step 3, bake 8 to 9 minutes. I made this in March 2010, and we really liked it. The pesto was a lot cheaper than I expected. I will probably get two or three more meals out of one $2 jar. The crust was flaky like a biscuit. I used thinly sliced chicken pieces instead of peppers. I cooked the chicken in olive oil and 2 T. of sun dried tomato pesto sauce. I put one T. of the sun dried tomato sauce in with the regular pesto sauce on the pizza. I added a few onions to the top of the pizza. I used a cup of cheddar cheese, a cup of white cheese, and a T. of parm. Try baking this with the pizza crust from California Pizza Kitchen.

Potato Chip Chicken

Potato Chip Chicken -- For my Tim who will not stop buying chips behind my back.

4	cups sour cream and onion-flavored potato chips, crushed (1 cup)
1	tablespoon parsley flakes
1	large egg
2	teaspoons Worcestershire sauce
2	tablespoons vegetable oil
4	boneless skinless chicken breasts (about 1 1/4 lb)

1.	In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
2.	In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
3.	Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).

Light Wheat Bread

Turkey Sandwich Bread -- Half White, Half Wheat

4 cups warm water
2 T. yeast
1 1/2 salt
1/2 cup honey
1/2 cup oil
1/4 to 1/2 brown sugar
2 T. gluten
2 T. lecithin
1/2 cup dry milk
2 eggs
3 T. Lemon Juice
2 T. Dough enhancer
about 15 cups flour but maybe more (Half white and half wheat)

Mix all ingredients and enough flour so the dough is not sticky.
Knead for 10 minutes
shape into loaf pans
Let rise until doubled in size
Bake 30 to 33 minutes

Utah Chicken Enchiladas

Chicken Enchiladas

from Kipper's Snacks by Kip

2 cups cubed chicken
3 cups grated cheddar cheese
2 tablespoons butter
1/2 cup chopped onion
1 can tomato soup
1 can cream of mushroom soup
1 can (4 oz) diced green chilies
1 can (10 oz) mild enchilada sauce
6 8-inch flour tortillas

Sauté the onions in the butter. Take off heat. Add chicken, 1 cup cheese, and chilies; set aside. Combine soups and sauce; heat to boiling. Remove from heat. Pour about 1 cup sauce in bottom of 9" x 13" pan. Divide chicken mixture among 6 tortillas. Put a couple of tablespoons on top of each tortilla and roll up and put in pan. Top with remaining sauce and cheese. Bake at 375 degrees for 30 minutes. Garnish each enchilada with a little sour cream, lettuce, tomato, and salsa, if desired. Serves six.

Roast Turkey

10.5 pound Turkey for about $10
Grease with olive oil, Rosemary, Thyme. Then top with a coasting of mayonnaise. Stuff with Turkey Stuffing.

Cooks for about 2 and a half hours. Cook at 3:25 or something until Temp when checked is 180.

Serve with gravy, corn, mashed potatoes and stuffing.

Makes about 10 meals (servings) for the week.

Thanksgiving Beans: A Veggie Sheppard's Pie

Thanksgiving Beans: A Veggie Sheppard's Pie

Make Smashed Potatoes with butter, milk, salt, pepper and a dash and sour cream.

Make stuffing with a stuffing mix, apples, apple juice/ water, celery, and onion.

Prepare frozen corn.

Saute one diced onion with some fresh rosemary, Thyme, olive oil and 2 (drained) cans of pinto or other light colored bean.

Optional: Prepare a meat-based gravy

To Prepare the Pie:

Fill a glass dish with layers of the prepared items.

1. Beans and Onion mixture.
2. Stuffing
3. Corn (Optional: After corn layer, pour 1 to 2 cups of broth over the first 3 layers)
4. Potatoes
5. Top with sprinkles of corn, salt and shredded carrots.

Notes: Do not serve this to husbands who hate beans and love meats. They will leave you for ruining Thanksgiving in their minds forever.

Ravioli Stuffed with Stuff

When you roll out the ravioli, keep in mind that settings on pasta makers vary. We used a Kitchen��Aid pasta-roller stand-mixer attachment, but you can use any machine, as long as you change the settings incrementally. If you are pressed for time, you can substitute wonton wrappers for the homemade pasta dough.

Serves 8 as a side dish; makes 16

• 10 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 bunch kale, trimmed and coarsely chopped (about 6 cups)
• 1 dried red chile, such as chile de árbol, crumbled
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1/4 pound prosciutto di Parma, finely chopped
• 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
• 2 teaspoons fresh marjoram, finely chopped, plus sprigs for garnish
• Zest of 1 lemon
• Coarse salt and freshly ground pepper, to taste
• 
  
• All-purpose flour, for dusting
• Semolina, for dusting

Directions

1. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter has melted. Add shallot and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add kale and chile, and cook until kale has wilted, about 2 minutes. Stir in wine and prosciutto. Bring to a boil. Cover, reduce heat, and simmer until kale is tender, about 7 minutes. Let cool slightly.
2. Transfer kale mixture to a food processor, and pulse until finely chopped. Transfer mixture to a bowl, and stir in 1/2 cup Parmesan, the marjoram, lemon zest, salt, and pepper.
3. Divide dough into two portions. Flatten 1 piece of dough (keep remaining piece covered with an inverted bowl) into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold into thirds lengthwise, and then rotate 90 degrees. Repeat three times on same setting until dough is smooth.
4. Continue to press dough, passing it through ever-finer settings, 2 passes on each setting, dusting very lightly with flour if dough is sticking, until sheet is very thin and almost translucent (number 7 of 8 on a KitchenAid pasta roller).
5. Place sheet on a surface dusted with semolina, and cut it in half crosswise. Cover half with plastic wrap. Working about 1 inch from top edge of sheet, space tablespoons of filling at 2-inch intervals on sheet. Moisten pasta around each mound of filling using a pastry brush dipped in water. Top with remaining half sheet of pasta, and press gently around filling to seal, working from center out to eliminate air bubbles. Using a pastry wheel, cut into 3-inch squares. Use a dry brush to remove any excess flour. Place ravioli on a rimmed baking sheet dusted with semolina. Repeat with remaining pasta and filling. (Ravioli can be frozen in a single layer on a baking sheet, about 15 minutes, then transferred to an airtight container and packed between layers of parchment for up to 1 month. Do not thaw before cooking.)
6. Bring a large pot of salted water to a boil. Working in batches if necessary, cook ravioli until tender but al dente, about 2 minutes. Using a slotted spoon, transfer to a colander to drain.
7. Melt remaining 8 tablespoons butter in a large saute pan over medium heat. Add ravioli and 3 tablespoons Parmesan, and toss gently to coat. Transfer to a platter. Garnish with marjoram, and serve with remaining 3 tablespoons Parmesan.

Ravioli

Ravioli

Ingredients

Serves 2

• 3 ounces fresh goat cheese
• 1/4 cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Parsley Sauce

Directions

1. In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp papper towel.

   

   Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
4. Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.

Wanton Filling

Ingredients

Makes enough to fill about 24 wontons

• 1/2 cup finely chopped Napa or Savoy cabbage
• Coarse salt
• 6 ounces ground pork, not all lean
• 3 scallions, finely chopped
• 1 tablespoon finely chopped, peeled fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil

Directions

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

Chicken and Barley Soup

Ingredients

Serves 6.

• 10 cups water
• 3 chicken drumsticks and 1 whole bone-in chicken breast, split, skin removed
• 1 medium onion, quartered
• 8 garlic cloves, peeled (4 left whole and 4 very thinly sliced)
• 2 bay leaves
• 6 sprigs fresh thyme
• 12 sprigs fresh flat-leaf parsley, plus 2 teaspoons coarsely chopped
• 1/2 teaspoon whole black peppercorns
• 2 medium carrots, cut into 4-inch pieces
• 2 celery stalks, cut into 4-inch pieces
• 1 cup pearl barley
• 1 1/2 teaspoon coarse salt
• 2 teaspoon grated lemon zest
• 2 teaspoon olive oil

Directions

1. Bring water, chicken, onion, whole garlic cloves, bay leaves, thyme and parsley sprigs, peppercorns, carrots, and celery to a boil in a pot, skimming foam from surface as necessary. Reduce heat, and gently simmer until broth turns deep gold, about 1 1/2 hours. Let cool, then skim fat from surface.
2. Meanwhile, cook barley according to package instructions.
3. Strain stock, reserving chicken breasts and discarding all other solids. Remove meat from bone, and shred into 2-inch pieces. Reheat stock and chicken in a saucepan, and stir in salt.
4. Just before serving, finely chop remaining parsley with the lemon zest until combined. Heat oil in a skillet over medium-high heat. Add sliced garlic, and cook, stirring, until fragrant but not browned, about 30 seconds.
5. Divide barley, stock, and chicken among 6 bowls. Garnish with sliced garlic and parsley-lemon mixture.

Chicken and Rice Soup

Chicken and Rice Soup from Martha Stewart Ingredients Serves 8. 1 whole chicken (3 to 4 pounds), skin removed 1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise 1 pound (5 to 6 medium) parsnips, peeled and halved crosswise 4 celery stalks, thinly sliced crosswise 2 large onions (about 1 pound), , halved and sliced 2 bay leaves 2 garlic cloves, smashed 1 tablespoon whole peppercorns Coarse salt 1 1/2 cups long-grain white rice 6 scallions, white and green parts separated and thinly slice Directions In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour. With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes. Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt. (To freeze, see note.)

Risotto with Sausage

Drunken Risotto with Sausage and Spinach (Minus the Drunken)

Serves 4

Ingredients

• 3 cups dry red wine (make a substitute here)
  
• 2 cups chicken stock
• 2 tablespoons extra virgin olive oil (EVOO)
• 3/4 pound bulk Italian sweet or hot sausage
• 1 small onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 1/2 cups Arborio rice
• Salt and pepper
• 1/3 pound bundled farm spinach leaves, stemmed and chopped (about 2 cups, packed)
• Freshly grated nutmeg, to taste
• 2 tablespoons butter
• 1/2 cup grated sharp Pecorino Romano cheese (a couple of handfuls)

Preparation

Heat the wine and stock and keep warm over low heat.

Using a heavy pot with rounded sides, prepare the risotto. Add two tablespoons EVOO, two turns of the pan, and heat over medium to medium-high heat. Add the sausage and brown and crumble it for a couple of minutes, then add the onion and garlic and soften them up for a couple of minutes more. Stir in the rice and combine; season with salt and pepper.

Start adding the warm liquids a couple of ladles at a time, stirring vigorously each time you add the liquids to develop the starch. Allow the liquids to almost fully evaporate before adding more. From the time you begin adding the liquids, the risotto will take 18 minutes to prepare. In the last 5 minutes of cook time, stir in the spinach, wilting it in one handful at a time. Stir a little freshly grated nutmeg, about 1/8 teaspoon. In the last minute of cook time melt in the 2 tablespoons butter, then stir in cheese.

Chicken Sheppard's Pie

Chicken and Garlic-Herb Potato Shepherd's Pie

Serves 4-6

Submitted by

Rachael Ray

on 11/06/08

Ingredients

• 2 1/2-3 pounds Idaho potatoes, peeled and cut into chunks
• Salt
• 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
• 2 pounds chicken breast, cut into half-inch dice
• Black pepper
• 1 cup store-bought shredded carrots, chopped
• 1 cup frozen peas
• 1 small bunch scallions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup white wine
• 1 1/2 cups chicken stock
• 1 tablespoon Dijon mustard
• 6 sprigs of tarragon, leaves removed and chopped, about 2 tablespoons
• 1 package soft garlic and herb cheese (5 ounces), such as Boursin brand
• 2 egg yolks
• 1/4 cup flat leaf parsley (a handful), chopped
• 1/4 cup milk or chicken stock, enough to loosen up the potatoes
• Paprika, for garnish

Preparation

Pre-heat the broiler and place an oven rack at the center of the oven.

Place the potatoes in a medium pot and cover with cold water. Bring to a boil, salt the water and cook until tender, 12-15 minutes.

While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO. Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes. Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions. Season the veggies with salt and pepper and cook until tender, about 2 minutes.

Scoot the vegetables over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in the white wine, cook 1 minute, then whisk in the chicken stock and cook for 1 minute to thicken. Season the sauce with mustard and tarragon then salt and pepper to taste. Pour the sauce and vegetables over the chicken in the casserole and combine.

Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper. Spread the potatoes over the chicken in the casserole dish.

Put the dish under your broiler until the top is golden brown, 3-5 minutes. Garnish with paprika.

Fancy Peanutbutter Chocolate Brownies Truffles

Peanut Butter Truffle Brownies

Craving chocolate and sweet peanut butter all wrapped up into one indulgent bar? Start with a no-fail brownie mix, then add layers of peanut butter and melted chocolate chips. Yum.

Prep Time: 20 min
Total Time: 2 hours 30 min
Makes: 36 brownies

408 Ratings
120 Reviews

Brownie Base
1	box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix
	Water, vegetable oil and eggs called for on brownie mix box
Filling
1/2	cup butter, softened
1/2	cup creamy peanut butter
2	cups powdered sugar
2	teaspoons milk
Topping
1	cup semisweet chocolate chips
1/4	cup butter

1.	Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.)
2.	In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3.	In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4.	In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Turkey Stuffing

4 cups stuffing (half Stove Top and half herb-flavored stuffing)
3/4 cup apple juice
3/4 cup water
1 medium onion diced
4 celery stalks diced
1 small apple diced
1/2 cup melted butter

This fit into a 10 pound turkey with enough for a small casserole dish. Baked the dish for 20 minutes on 350 degree.