RECIPES – Page 307 – Chasing MY Life WHEREVER it Leads ME

Cream Cheese Cookies

CREAM CHEESE ORANGE SLICE COOKIES COOKIES

COOKIES
3/4 cup (1 1/2 sticks) butter, softened
8 ounce package cream cheese, softened
1 cup powdered sugar
2 1/4 cups flour
1 teaspoon cinnamon
1 1/2 teaspoon grated orange peel
1/2 teaspoon baking soda

Beat cream cheese and butter together until well creamed.
Add sugar and blend again.
Add flour, orange peel and soda.
Mix well.
Shape into a log.
Chill 30 minutes.
Cut 1/4 inch slices.
Bake on ungreased cookie sheet 15-18 minutes until edges begin to golden.
Cool on rack.

DIP
1/3 cup semi-sweet chocolate chips
1 tablespoon orange juice
1 tablespoon orange liqueur

In a small saucepan melt melt chocolate chips, orange juice and orange liqueur together until smooth.
Dip 1/2 of each cookie into the chocolate mixture.
Cool on wax paper until chocolate mixture hardens.

National Ice Cream Month and National Blueberry Month

LEMON ICE CREAM with BLUEBERRY SAUCE

ICE CREAM

5+ medium lemons (3/4 cup +1 teaspoon for sauce)
2 cups whole milk
1 1/4 cups sugar
1/4 teaspoon sea salt
12 egg yolks, save the whites for a great omelet
2 cups heavy cream

Juice lemons until you have 3/4 cup of juice.
Zest lemon peels until you have 2 tablespoons. Be sure to zest only the bright yellow as the insides are more bitter.
Chill the juice.
In a small saucepan, heat the milk over a medium heat until it begins to bubble.
In a larger saucepan whisk the sugar, salt and lemon peel into the egg yolks. until well blended.
Gradually whisk in the warmed milk mixture. Cook and stir continuously with a wooden spoon over medium heat until mixture thickens (about 15 minutes).
Transfer to a large bowl and immediately cool the custard mixture by placing the bowl in a larger bowl of ice water for 5 minutes or so. Stir constantly while it is cooling.
Add in the lemon juice.
Freeze according the manufacturers directions.

BLUEBERRY SAUCE

2/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon sea salt
1/3 cup water
1 teaspoon lemon juice
4 cups fresh blueberries

Combine sugar, cornstarch and salt in a large saucepan. Stir in the water and lemon juice until all dissolved.
Add blueberries and cook over medium heat until bubbly and starts to thicken.
Cook a few minutes more until desired thickness.
Transfer to a pitcher and bring to room temperature before serving.

Ice Cream Recipes in honor of National Ice Cream Month!

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July is National Ice Cream Month
July 18th is National Ice Cream Day
Let’s Celebrate Together!
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I scream, you scream,
we all scream for ice scream!

Joy over at Joy of Desserts is hosting this delightful round up of recipes for ice creams, gelatos, sorbets, sherberts, granites, frozen yogurts and any ice cream-like confections. So click on over and check out all the recipes. If you want to join in head on over to Joy’s blog to link to it so that we may all visit you. You can even link to recipes you have already posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don’t speak the same language.

It just happens to coincide with Meredith’s themes for blueberries and National Ice Cream Month over at Scrumptious Sunday which is hosted by Meredith at Mercedes Rocks and with Favorite Ingredient Friday’s 4th of July theme which is hosted by Kathryn at Overwhelmed with Joy.

It is not a problem with my ice cream freezer, but Kathryn over at Overwhelmed with Joy recently pointed out that she found it better to cool the mixture in the refrigerator before using the ice cream freezer.

VANILLA ICE CREAM ~ BASIC RECIPE
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing.

STRAWBERRY ICE CREAM
2 cups strawberry chunks
1 cup whole milk
1/2 cup sugar
2 Jumbo eggs
2 cups heavy cream

CHOCOLATE CHOCOLATE CHIP ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup milk chocolate chips

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa just before removing from heat. Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

CHOCOLATE BANANA ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
3 ripe bananas

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa. Let it cool to room temperature. Puree’ the bananas and whisk into the cream and vanilla. When cooked mixtures cools, whisk the two together. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

APRICOT PINEAPPLE ICE CREAM
1 cup whole milk
2/3 cup sugar
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup Smucker’s Apricot Pineapple Jam

Pour the rum over the blueberries. Let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Drain the excess moisture off the blueberries. Add them just before the freezing process is complete.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Slow Cooking Thursday collides with Scrumptious Sunday this week with Beef Bourguignon

Scrumptious Sunday hosted by Meredith at Mercedes Rocks
Slow Cooking Thursday hosted by Diary of a Stay at Home Mom
BEEF BOURGUIGNON

1 1/2 pounds boneless beef chuck roast, cubed
2 tablespoons butter
1 tablespoon minced garlic
4 slices bacon, cubed
2 carrots, sliced
1 onion, chopped
12 pearl onions, peeled
8 ounce package sliced mushrooms
flour
1 tablespoon Classico sun dried tomato pesto
1 bay leaf
1/2 teaspoon thyme
1 teaspoon sea salt
1 teaspoon white pepper
2 cups red wine of your choice

Melt the butter and saute’ the beef chunks and garlic until browned. Remove to small crock pot.
Sprinkle flour over the browned beef chunks.
Add bacon and brown until crisp. Add to the slow cooker.
Sprinkle flour over the bacon.
Add the onions and carrots and saute’. Add to the slow cooker.
Whisk together the remaining ingredients and pour over the slow cooker contents, adding bay leaf last.
Set slow cooker to low and cook 2 hours undisturbed until meat is tender.
Add the pearl onions and mushrooms during the last 1/2 hour at least.
Check every 20 minutes after 2 hours until desired consistency is reached.
Good over mashed potatoes or buttered egg noodles.

Swedish Meatballs

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!

MEATBALLS
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced

1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
Using fork, mash bread mixture until no large dry bread chunks remain.
Add mixture to beef mixture and blend until well mixed.
Form 1-inch round meatballs. You’ll have about 25-30.
Heat oil in 10-inch straight-sided sauté pan over medium-high heat.
Add meatballs in single layer and fry, turning several times, until lightly browned on all sides, 7 to 10 minutes.
Adjust heat as needed to keep oil sizzling but not smoking.
Transfer browned meatballs to paper towel-lined plate.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

Pour off and discard the oil in pan.
Return pan to medium-high heat and add butter. Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
Slowly whisk in broth, scraping pan bottom to loosen browned bits.
Add brown sugar and bring to simmer.
Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
Stir in cream and return to simmer.
Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.
Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

Brioche EGG Bread

Brioche EGG BREAD
1 1/2 pound loaf

2/3 cup whole milk
2 tablespoons butter, cut into chunks
2 eggs
3 cups unbleached flour
2 tablespoons sugar
1 1/2 teaspoon active dry yeast

The beauty of bread machines is they always want the same layering.

Liquids
Butter chunks & Eggs
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

Freezer Food Friday~Macaroni & Cheese Spicy Style

hosted by mjpuzzlemom

1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated

Preheat oven to 350 degrees.
Toss crouton crumbs with melted butter and set aside.
Prepare macaroni and drain.
In large skillet melt 1/2 cup butter.
Add onions and saute’ until tender and slightly browned.
Whisk in flour until smooth.
Gradually add milk, stirring constantly until thick.
Stir in hot sauce, salt and peppers.
Stir in cheese until blended.
Toss together the macaroni and 3/4 of the bread crumbs.
Stir in cheese mixture until smooth.
Pour into lightly sprayed 9×9 stoneware.
Top with remaining crumbs.
Bake 30 minutes.

We have it for dinner that night and then I put the leftovers in 1 quart freezer containers for future meals.

I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Favorite Ingredient Friday ~ Devil's Food Orange Cake & Orange Butter frosting

CAKE

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

Heat oven to 325 degrees.
Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
Squeeze oranges, saving pulp
Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
Mix the baking soda into 2 teaspoons of orange juice.
In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
Add the baking soda mixture and blend well.
Add the cooled chocolate mixture and blend well.
Pour the batter into the prepared pan.
Level pan by dropping on counter top to remove air bubbles.
Bake until springy 55-60 minutes.
Cool 10 minutes and then invert onto platter.
Cool before frosting.

FROSTING

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

Beat butter until fluffy.
Beat in 1/2 of the powdered sugar until smooth.
Add orange juice, vanilla and orange peel. Blend until smooth.
Slowly add the remaining sugar and blend until silky.
Adjust sugar and orange juice until desired consistency and flavor is reached.

If you don’t have this mess in the end,
you did it wrong!

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Slow Coooking Thursday ~ Mexican Baja Casserole

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.
MEXICAN BAJA CASSEROLE

1 pound ground beef
1 large yellow onion, chopped
4 teaspoons minced garlic
1/3 cup salsa
4 oz. can chopped green chiles
1 large can white corn
1 large tomato, chopped (seeds too)
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon sea salt
6 corn tortillas, cut into strips
2 cups Sargento Mexican blend shredded cheese

Brown the beef, onions and garlic in a frying pan.
Drain the fat off. Add the salsa, chiles, corn, tomatoes and seasonings. Mix well.
Spray slow cooker with a coating of PURE.
Transfer mixture to slow cooker.
Layer the tortilla strips, meat mixture, and cheese.
Repeat until all ingredients are used (2-3 layers)
Cover and cook on low 4 hours.
Let rest 10-15 minutes before serving.
Garnish with sour cream.

Freezer Food Friday ~Sweet & Zesty Meatballs

hosted by mjpuzzlemom
These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

Preheat oven to 375 degrees.
In a large bowl, combine all the meatball ingredients and blend well.
Shape into 1 inch balls.
Place meatballs on un-greased cookie sheet.
Bake 25-30 minutes until browned and baked through.
For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They’ll be ready in 3-4 hours.

*I sometimes cheat and buy the bags of meatballs from Costco or Sam’s Club

SAUCE
3/4 cup Welch’s grape jelly
3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

In a large saucepan combine jelly, chili sauce and vinegar.
Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
Layer meatballs, peppers and spicy sauce in crock pot.
Warm meatballs in sauce for 3-4 hours before serving.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

Taco Ring Salad ~ Recipe of the Week

A lot of people have asked about this recipe of late, so I thought it was time to share it.
It is so simple and looks so good too.
It’s great for Super Bowl parties, potlucks, etc…
Kids really love it too.

1 1/2 pounds ground beef
taco seasoning
1 large onion, chopped small
4 oz. can chopped green chiles, not drained
1 package refrigerator crescent rolls 1
large tomato, chopped
1 bunch green onions, sliced
3 cups shredded lettuce
1 package Sargento Mexican blend fine shredded cheese
sour cream

Preheat oven to 350 degrees.
In a skillet brown the ground beef and onion. Drain.
Add taco seasoning and green chiles.
Simmer 5-10 minutes. Drain again so there is no excess moisture.
I use my stoneware pizza stone. Lightly spray it with PURE.
Unroll the crescent rolls and separate them.
Arrange the rolls (wide edges inward with the thin corner edge slightly hanging off the pizza stone) in a circular pattern around the pizza stone with the corners slightly touching.
Arrange the meat mixture in a circular pattern covering the large end portion of the crescent rolls. Sprinkle 1/3 -1/2 of the cheese over the meat.
Pull the small pointed end up over the meat mixture and pinch into large portion creating a ring that resembles a wreath. You will have an open area with meat showing through.
Bake according to the biscuit directions and golden.
I also serve it on the stoneware. Arrange the shredded lettuce, green onions and tomatoes in the center and edges. For just us, I just put it directly on the plate.
Garnish with sour cream and remaining cheese.
Serve immediately.

Favorite Ingredient Friday ~ Dessert Edition ~ Cheese Danish

hosted by Overwhelmed with Joy

4 oz. cream cheese*
1/3 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice
2 – 8 oz. crescent rolls
1 egg
1 tablespoon butter

Combine first 5 ingredients and cream together.
On a large greased cookie sheet, roll out the first can of crescent rolls, sealing all the edges.
Spread the cream cheese mixture evenly over top of crescent rolls.
Top with the other can of crescent rolls and seal all the outside edges top to bottom.
Beat together the egg and melted butter.
Brush egg mixture over crescent rolls.
Bake at 35 degrees for 20 minutes.

*can substitute 4 oz. cream cheese for 2 oz. cream cheese and 2 oz. jam (favorite flavor)

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Category: RECIPES