Our weather is 'doing it's own thing' lately - one day warm (yesterday it got up to 54 degrees F!), sunny - super lovely day! Today it's grey, gloomy & 36 degrees with possible show showers later on - sigh...
Nothing much new here - we're still down to ONE car which makes planning out who needs to go where/when a bit of a challenge. I was thinking "Oh, I babysit at 2" then I realized my son has to be to work AT 2 (half hour drive) which means I'll have to do a half-hour earlier drop-off/husband pick me up tonight thing. Oh well - such is life, eh?
Old Fashioned Banana Pudding
1/2 C. sugar
2 T. cornstarch
1 tsp. salt
2 1/4 C. whole milk
4 large eggs, separated
2 T. unsalted butter
1 tsp. vanilla
3 1/3 C. vanilla wafers
4 ripe bananas, cut into 1/2" slices
3 T. sugar
=
Preheat oven 375 degrees F.
In a small bowl whisk sugar, cornstarch
& salt; add to a medium sized heavy
saucepan along with milk & 4 egg yolks -
whisk until well blended. Cook over
medium heat, stirring constantly, 6-8
minutes until thickened.
Remove from heat; stir in butter & vanilla.
Layer half of the vanilla wafers in a 8 X 8"
square baking dish. Top with half the banana
slices & half the pudding - repeat with remaining
wafers, banana slices & pudding.
In a large bowl using elec. mixer, beat egg
whites at high speed until foamy. Gradually
add 3 T. sugar, beating until sugar dissolves
& stiff peaks form, about 5 minutes. Spread
over pudding, sealing to edges of dish.
Bake 7-9 minutes until golden.
Let cool 30 minutes & serve warm or chill
an additional hour & serve cold.
Serves 8-10
NOTE: Pudding gets thicker as it cools; when
it's warm it may be a bit looser.
(recipe: southernliving.com)
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BBQ Chip Potato Pancakes
1 lb. frozen hash brown potatoes
1/3 C. flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. white pepper
2 T. green onion, chopped
1 egg
2 T. fresh parsley, finely chopped
2 oz. crushed BBQ flavored potato chips
2 T. vegetable oil
1 1/2 T. margarine, melted
=
Defrost froz. potatoes in fridge overnight
(or 12 hours)
In a small bowl combine flour, melted margarine,
salt/pepper & baking powder.
In large bowl gently combine thawed potatoes,
flour mixture, green onions, egg, parsley & BBQ
chips.
In a large skillet or on a griddle over medium heat
heat oil. Use approx. 1/4 C. potato mixture per
pancake - cook until golden brown; place cooked
pancakes on a paper towel-lined plate.
NOTE: recipe did not say how many, only
4-6 servings, so not sure exactly how many
pancakes this makes
(recipe: mipotato.com)
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Tuscan Chicken Skillet
kosher salt/black pepper
1 (12 oz) pkg. fettuccine noodles
4 slices bacon, chopped
1 lb. chicken tenders, cut into
1-inch pieces
2 cloves garlic minced
4 plum tomatoes, chopped
1 C. heavy cream
1 (5 oz) pkg. fresh baby spinach
3/4 C. grated Parmesan cheese
3 T. chopped fresh basil
=
Bring large pot of salted water to
a boil & cook fettuccine accordg.
to pkg. directions; drain.
In large, COLD skillet, add bacon -
cook over medium-high heat, stirring
occasionally, until crispy, about 8
minutes. Transfer to a plate using a
slotted spoon.
Sprinkle chicken lightly with salt/pepper -
add to skillet in a single layer. Cook,
undisturbed, 2-3 minutes until golden
brown on underside. Continue to cook,
stirring occasionally, until cooked through,
about 4 minutes more. Transfer to plate
with bacon.
Reduce heat to medium & add garlic,
stirring about 30 seconds. Add tomatoes &
cream -bring to a simmer then add spinach;
stir until just wilted. Add bacon, chicken,
fettuccine & Parmesan - toss with tongs
until well coated. Season to taste with salt/
black pepper. Sprinkle servings with basil.
Serves 4
(recipe: foodnetwork.com)
--------------------------
Crockpot Wedding Soup
11 C. chicken broth
1 (14 oz) pkg. cocktail-sized
frozen meatballs
2 eggs, beaten
4 C. freshly chopped escarole or
spinach
3/4 C. grated Parmesan cheese, plus
extra for garnish (optional)
=
In 5 qt or larger crockpot combine
broth & meatballs. Cover & cook on
High 2 1/2 hours (or Low 6 hours) until
meatballs are heated through.
Remove lid & gradually stir in egg,
forming thin strands. Stir in escarole/
spinach & 3/4 C. Parmesan cheese.
Serve immediately topped with additional
grated Parm. cheese, if desired.
Serves 8
(recipe: mrfood.com)
----------------------
Chicken Cordon Bleu
4 boneless skinless chicken breasts
4 thin slices prosciutto di Parma (deli ham)
1/2 lb. Gruyere cheese, grated
1/4 C. flour
kosher salt/black pepper
1 C. panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, finely minced
2 T. unsalted butter, melted
2 eggs
=
Preheat oven 350 degrees F.
Lightly spray a rimmed baking pan
with nonstick cooking spray.
Lay chicken breasts on a work surface
between 2 sheets plastic wrap. Using
flat side of a meat mallet, gently pound
chicken to 1/4 inch thick. Remove top
sheet of plastic & lay 2 slices prosciutto
neatly over top to cover the chicken.
Sprinkle 1/4th of cheese over ham. Tuck
in sides of chicken & roll up tightly like
a jellyroll. Keep in plastic & squeeze the
log gently to seal - twist both ends of
plastic tightly to form a log - repeat
with remaining chicken, ham & cheese.
Refrigerate logs about 30 minutes.
In a pie plate add flour, salt/pepper.
In another pie plate mix bread crumbs with
thyme, garlic, salt/pepper & melted butter.
In another pie plate beat eggs (can add a
little water if desired)
Remove plastic wrap from log. Lightly
dust chicken with flour (shake off excess
flour) then dip in egg mixture; then gently coat
in the bread crumbs. Place in prepared pan &
lightly drizzle olive oil on top.
Bake 20-25 minutes until browned & cooked
through.
Cut into pinwheels & serve.
Serves 4
(recipe: foodnetwork.com)
---------------------------
Sausage Bread
1 lb. breakfast sausage (or any
ground sausage)*
16 oz. frozen bread dough, thawed**
(follow pkg. directions for thawing)
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 1/2 C. shredded Monterey Jack cheese***
=
Preheat oven 350 degrees F.
Line a large sheet tray with parchment paper.
In large skillet over medium heat, cook &
crumble sausage until cooked through &
no longer pink; drain well on paper towels.
On a clean, lightly floured work surface,
place bread dough & roll it out into a
10 X 14" rectangle. (if you find it is hard to
roll out, let it rest 5-10 minutes & try again).
Sprinkle half the Ital. seasoning, both powders
evenly on top of dough. Add cooked sausage
onto dough, making sure there is a 1-inch
border along the top & bottom edges and
a 2-inch border on one of the long sides of
the dough.
Add cheese evenly on top of sausage, then
sprinkle remaining Ital. seasoning, both
powders on top. Fold the top & bottom
parts of dough over the filling. Roll dough
tightly like a jelly roll, over the filling towards
the exposed edge of the dough. Pinch the
seams together (as best you can) & place
on prepared baking sheet.
Bake 20-30 minutes until golden brown on
outside.
Let bread rest 10-15 minutes before slicing.
Serves 8
Store any leftovers in fridge for up to 3 days/
freezer for up to 3 months. To reheat: heat
in oven until warmed through (if reheated in
microwave it may become soggy)
*You can use ground Italian sausage, spicy
sausage or sage sausage in place of
breakfast sausage
**You can use pizza dough or French
bread dough
***You can use mozzarella, provolone, Swiss or
Cheddar in place of Monterey Jack
NOTE: This can also be served with a dipping
sauce like au jus gravy, marinara, honey mustard,
ranch or white pepper gravy
(recipe: thecountrycook.net)
-------------------------------
Buttery Pineapple Crumble Bars
2 C. flour
3/4 C. butter, softened
1/2 tsp. vanilla
1 1/3 C. sugar, divided
1/2 tsp. kosher salt, divided
4 C. chopped fresh pineapple
(about 22 1/2 oz)
1/4 C. cornstarch
1 1/2 T. fresh lemon juice
(from 1 lemon)
1/4 C. slivered almonds
=
Preheat oven 375 degrees F.
Spray 9" square baking pan with
nonstick cooking spray. In a bowl
using elec. mixer, beat flour, butter,
vanilla, 1 C. sugar & 1/4 tsp. salt on
medium-low speed until mixture
resembles coarse crumbs (aboutbuttery
1 minute). Reserve 1 C. of crumbs
in a small bowl for topping. Press
remaining crumbs in bottom of pan
evenly. Bake about 18 minutes until
golden brown. Transfer pan to a wire
rack & cool crust completely, about
30 minutes (Do not turn off oven).
In a bowl gently stir together chopped
pineapple, cornstarch, lemon juice,
remaining 1/3 C. sugar & 1/4 tsp. salt
until thoroughly combined; spread
mixture evenly over cooled crust.
In a small bowl stir together almonds &
reserved crumbs -sprinkle evenly over
pineapple mixture. Bake 45-55 minutes
until filling is bubbly & topping is lightly
browned. Transfer to a wire rack to cool
completely, about 1 hour. Cut into
16 squares.
(recipe: Facebook)
==================
Hope it's warm & sunny where you are!
Enjoy your day;
Hugs;
Pammie
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