Category: RECIPES

ELVIS COOKIES ala DUFF GOLDMAN

Duff says that the King deserves a cookie. And you know what, he’s absolutely right, and I for one am so glad Duff created a cookie for him! Elvis was known for some odd eating combos and this cookie showcases them all – bananas, peanut butter, garlic, bacon, pretzels… YEP I said garlic. I always make a recipe as written the first time and then adjust from there. I did include the garlic, but I WILL omit it next time. Hubby couldn’t taste it, but I could.

ELVIS COOKIES ala DUFF GOLDMAN yields 30 cookies
3 cups sugar
1 cup butter, softened
1 cup peanut butter, smooth or crunchy
2 tablespoons molasses
1 tablespoon PURE vanilla extract
BIG pinch of baking powder*
1 garlic clove, minced **(optional)
2 teaspoons kosher salt
3 VERY ripe bananas
2 1/2 cups all purpose flour
1 1/4 cups chocolate chips
3/4 cup pretzel crumbs (about 5 ounces hard pretzels smashed)
10 bacon strips, cooked crisp and chopped FINE

  • Preheat oven to 350°.
  • Spray baking sheet with non-stick cooking spray.
  • In a large bowl combine the butter, peanut butter, molasses, sugar, baking powder, garlic and salt, mixing until all one color.
  • Add the bananas, mixing until all the same consistency.
  • Add flour and gently mix until incorporated with no lumps.
  • Fold in the chocolate chips, pretzel pieces and bacon.
  • This is my little addition – chill the entire batch of dough for 1 hour before using.
  • Place large walnut sized spoon fulls onto prepared baking sheets 2 inches apart.
  • Chill baking sheets 10 minutes.
  • Bake for 12 minutes or until golden on the outside and gooey in the middle.
  • Cool on wire rack.

*NOTE: Duff qualifies this by saying yes, he said a BIG pinch of baking powder and to get over it 😀

**NOTE: Duff claims that the garlic isn’t weird and that there is actually a long standing tradition of putting garlic in chocolate chip cookies. I have to admit t does sound weird, but in reality no weirder than the bacon 😀 But like I said hubby couldn’t taste it, but I could so I will omit it next time and leave it up to you.

TUSCAN STYLE HERB CHICKEN

TUSCAN STYLE HERB CHICKEN
1 cup chicken bone broth
1 tablespoon melted butter
2 LARGE russet or 6 Yukon gold potatoes, diced bite size
1 cup peeled and sliced carrots
3/4 cup frozen peas
2 pounds boneless, skinless chicken breasts
1 can diced tomatoes with herbs, drained WELL
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian herbs

  • Preheat oven to 350°.
  • Whisk Italian herbs and butter into the chicken broth.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Arrange potatoes, carrots, peas and tomatoes into the bottom of a baking dish. I like to use my enameled cast iron for even baking.
  • Nestle chicken pieces into veggies.
  • Pour broth mixture over and around chicken and veggies stirring gently to coat well.
  • Bake 35-40 minutes until potatoes and carrots are tender and chicken is cooked through.

APPLE PANCAKE

APPLE PANCAKE adapted from MOLLY YEH
1/2 cup dark brown sugar
1/4 cup PURE maple syrup 
2 tablespoons unsalted butter 
1 1/4 teaspoons QUALITY ground cinnamon 
Pinch kosher salt 
1 medium HONEYCRISP or GRANNY SMITH apple, peeled, cored and sliced 1/4 inch (about 1 cup) 
4 LARGE eggs 
2 tablespoons FINE sugar 
1/2 cup buttermilk**
1/3 cup all-purpose flour 
1 teaspoon PURE vanilla 
1/4 teaspoon freshly grated nutmeg
Flaky salt, for finishing 

  • Preheat the oven to 450°.
  • In an 8-inch nonstick skillet (preferably cast iron) over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon of the cinnamon and a pinch kosher salt. Whisk together and whisk to combine.
  • Turn the heat up to medium and bring the mixture to a boil.
  • Allow to boil vigorously for 2 to 3 minutes.
  • Carefully add the apple slices and toss until the apples are fully coated in the caramel mixture.
  • Reduce heat to low and allow mixture to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent.
  • Place the skillet onto a foil, parchment or silpat lined baking sheet to catch any bubbled-over caramel and bake for 5 minutes while you prepare the batter.
  • In a large mixing bowl, beat the eggs and granulated sugar until frothy.
  • Whisk in the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg to combine until no longer lumpy.
  • Remove the pan from the oven.
  • Carefully pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. According to Molly beginning on the sides and working inward gives the pancake better structure and will also ensure that the pancake “souffles” evenly.
  • Place pan back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark.
  • Remove from the oven and allow to settle for a minute or two.
  • Carefully invert on a plate.
  • Sprinkle with flaky salt and serve immediately.

**NOTE: Buttermilk can be made by using a combination of whole milk and vinegar.

PHILLY CHEESESTEAK EGG ROLLS

PHILLY CHEESESTEAK EGG ROLLS yields 15 egg rolls
1 pound ribeye, sliced thin
1 tablespoon butter
1 red pepper, seeded and thinly sliced
1 medium onion, thinly sliced
3/4 cup WHOLE milk
1/2 cup shredded provolone cheese
1 ounce Velveeta cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
15 egg roll wrappers
oil for frying
Sweet chili sauce for dipping

  • In a large skillet melt the butter.
  • Cook steak slices 4-6 minutes over medium high heat until browned.
  • Add pepper slices and onions stirring 3-4 minutes until tender.
  • Reduce heat.
  • Stir in milk and cheeses until melted.
  • Remove from heat.
  • Stir in garlic powder, Worcestershire sauce, salt and pepper. Cool.
  • Place 2 tablespoons of filling in the center of an egg roll wrapper.
  • Fold bottom corner up over filling.
  • Fold sides over filling.
  • Wet remaining edges with water.
  • Roll tightly until edges are sealed.
  • Repeat with remaining egg roll wrappers.
  • Heat oil to 375°.
  • Fry egg rolls until golden brown.
  • Drain on paper toweling.
  • Serve hot with chili sauce.

KILBOURN SANDWICHES

KILBOURN SANDWICHES yields 10 sandwiches
1 1/4 pounds sliced turkey
1 1/4 pounds sliced tavern ham
10 slices baby Swiss cheese
20 slices QUALITY white bread
4 cups buttermilk pancake mix
oil for frying
powdered sugar for dusting

  • Layer meats and cheese on 10 slices of bread. Top with other 10 slices of bread. Cut each sandwich in half diagonally.
  • Prepare pancake mix according to package directions.
  • Dip sandwiches into batter mix, allowing excess to drip off.
  • Arrange sandwiches on a wax paper lined baking sheet.
  • Freeze until firm.
  • Heat oil to 375.
  • Fry frozen sandwiches 3-4 minutes on each side until golden brown. Fry in batches.  DO NOT CROWD PAN.
  • Drain on paper toweling.
  • Serve with dipping sauce.

DIPPING SAUCE
1 cup sour cream
1/2 cup strawberry preserves

  • Dust with powdered sugar.
  • Combine the preserves and sour cream.

SWEET CANDIED CARROTS

This is a super simple, yet sweet and flavorful recipe and quite honestly my favorite way to eat carrots.

SWEET CANDIED CARROTS
2 pounds carrots, sliced
1/4 cup butter
1/4 cup PACKED brown sugar
FRESH ground sea salt and black pepper
MINCED parsley

  • Place carrots in a wide saucepan.
  • Cover by 1 inch of water.
  • Bring to a boil. Cover and simmer 8-10 minutes until crisp tender.
    Drain and set aside.
  • In the same pan, combine the butter, brown sugar, salt and pepper; stirring to combine until butter is melted.
  • Return carrots to pan; cooking and stirring 5 minutes until well coated and glazed well.
  • Sprinkle with parsley before serving.

BALSAMIC PINEAPPLE CHICKEN with ROASTED POTATOES & BRUSSELS SPROUTS

It’s all about the sauce! Sauce is the BEST way to add extra flavor to ANY dish! I use pineapple jam, but have also used apricot pineapple, tart cherry, peach and even fig. When you add your favorite jam to a QUALITY balsamic vinegar and FRESH herbs the flavors mingle with the pan drippings and caramelized onions so that the flavors explode into the PERFECT sauce.

BALSAMIC PINEAPPLE CHICKEN with ROASTED POTATOES & BRUSSELS SPROUTS

12 ounces Yukon gold potatoes, diced into 1/2 inch pieces
1 Red Onion, halved – one half sliced thin, the other half diced
2 tablespoons FRESH thyme leaves
1 LARGE Lemon, juiced
2 boneless, skinless chicken steaks
4 tablespoons WONDRA flour
2 tablespoons QUALITY Balsamic Vinegar
3 tablespoons Pineapple jam
1/3-1/2 cup homemade chicken stock
2 cups halved and trimmed small BRUSSELS SPROUTS
1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 450°.
  • Toss potato pieces and Brussels sprouts
  • Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of oil, salt, and pepper.
  • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.
  • Pat chicken dry with paper towels.
  • Generously season all over with FRESH ground salt and pepper.
  • Dredge in WONDRA and and shake off excess.
  • Melt 1 tablespoon of oil and 1 tablespoon of butter in skillet over medium high heat.
  • Add chicken and cook until browned and cooked through, 3-5 minutes per side.
  • Transfer to a cutting board and set aside to rest.
  • Add the remaining oil to the pan oil in pan.
  • Add the onion slices and thyme leaves, cooking 2-3 minutes until softened.
  • Whisk vinegar, lemon juice and jam together.
  • Add jam mixture to pan and simmer 2-3 minutes until syrupy.
  • Stir in stock and simmer 2-3 minutes until thick and glossy.
  • Remove pan from heat and stir in remaining butter until melted.
  • Season to taste with salt and pepper.
  • Thinly slice chicken crosswise if you’d like.
  • Divide chicken, potatoes, and green beans between plates.
  • Drizzle to your heart’s content over the chicken and or potatoes and Brussels sprouts. ENJOY every bite.
  • Serve with lemon wedges on the side if desired.

BAYOU BLEND CASSEROLE – previously known as BLEND IN THE BAYOU and once known as SEAFOOD CASSEROLE EXTRAODINAIRE

I’m trying to clean up some old recipe posts. This was originally posted on March 24, 2010 and again on November 4, 2010. I then posted it for the Magazine Monday meme on March 24, 2011. I’m now changing it to a current date so I can update it. It was originally done tutorial style, but I was never happy with the pictures so am updating it a bit.

Magazine Mondays was hosted by Ivonne over at Cream Puffs in Venice.  She HAD a great blog with some great recipes, but has since deleted it I guess. I really intended to stick with this recipe as it was originally written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what they intended.

So here is their recipe as written:

BLEND IN THE BAYOU
8 ounces cream cheese
4 tablespoons butter, divided
1 large onion, chopped
2 celery ribs, chopped
1 large green pepper, chopped
1 pound cooked medium shrimp, peeled and de-veined
2 – 6 ounce cans crab meat, drained and flaked
1 can cream of mushroom soup
3/4 cup cooked rice, prepared
4 1/2 ounce jar sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon hot pepper sauce
1/2 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese
1/2 cup crushed butter-flavored crackers
  • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
  • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Combine crackers crumbs and cheese. Sprinkle over top.
  • Bake, uncovered 25 minutes or until bubbly.

and here is the new recipe as made and enjoyed and savored as the plates were licked clean!

SEAFOOD CASSEROLE EXTRAODINAIRE inspired by Taste of Home’s Blend in the Bayou
8 ounces cream cheese, softened
3 tablespoons butter, divided
1 large bunch green onions, chopped

4 large mushrooms, chopped2 cloves garlic, minced
1 green or red pepper, cleaned of ribs and seeds, diced

1 – 8 ounce package crab meat, chopped & flaked
2 – 6 ounce cans white albacore tuna, drained and flaked
1 can cream of celery soup
3/4 cup cooked rice, prepared
1 teaspoon sea salt
1 + teaspoon hot pepper sauce
1/2 teaspoon red chili pepper flakes
3/4 cup shredded cheddar/jack cheese
1/2 sleeve crushed butter-flavored crackers (I used Keebler herb and butter)
  • Preheat oven to 350°.
  • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
  • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
  • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
  • Transfer to a greased 2 quart baking dish.
  • Sprinkle crackers over top.
  • Bake, uncovered 25 minutes or until bubbly.
  • Sprinkle with remaining cheese and bake 5 minutes more.

CHERRY CHEESECAKE BITES

These super simple and oh-so-scrumptious ‘cupcakes’ are quick and easy, but look and taste like they took you all day!! You can make the glaze as thick or thin as you like to change your look. I was trying for a new Easter recipe and I was looking for a new version of a hot cross bun 😀

Yields 24-26 cupcakes

CHERRY CHEESECAKE BITES adapted from REAL HOUSE MOMS

CRUST
1 1/2 cups ginger snap FINELY ground crumbs
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1/4 teaspoon QUALITY ground cinnamon

  • Preheat oven to 325°.
  • Line two regular sized muffin tins with cupcake liners.
  • In a small bowl, mix together cookie crumbs, melted butter, sugar and cinnamon.
  • Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner.
  • Using a juice glass, press crumbs into an even packed layer.
  • Bake for 5 minutes.
  • Remove from oven and let rest while you make the filling.

FILLING
32 ounces cream cheese, room temperature
1 1/2 cups sugar
4 LARGE eggs, room temperature
1 teaspoon PURE vanilla extract
1/4 teaspoon salt

  • Beat cream cheese until fluffy.
  • Gradually add in sugar and mix until smooth.
  • Add eggs, one at a time.
  • Add vanilla and salt, mixing to combine.
  • Pour 3 1/2 tablespoons of the cheesecake filling into each cupcake liner.
  • Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick.
  • Bake cheesecakes for 22 minutes.
  • Remove from oven and allow to cool for 5 minutes.
  • Transfer to a wire rack to cool to room temperature.


TOPPING
8 ounces SMUCKERS tart cherry jam (or jam/preserves of choice)

1 cup powdered sugar
2-4 tablespoons heavy cream
1 teaspoon PURE vanilla extract

  • Place 2 teaspoons of jam on top of each cheesecake where a little dip forms.
  • In a mixing bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth. Vanilla glaze will be a little on the thick side, but should still drizzle off a spoon. Add more heavy cream as needed to reach your desired consistency.
  • Drizzle over cheesecake tops.

  • Chill for 2 to 4 hours.
  • Remove from liners and enjoy!


SUN DRIED TOMATO PESTO SALAD

SUN DRIED TOMATO PESTO SALAD yield 8 servings

Simple ingredients make an elegant looking side dish for any picnic or BBQ. This is the perfect pasta salad for a quick bite or pick me up!

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

1 pound penne pasta (or large pasta shape of choice – cavatappi works well too), prepared al dente per package directions in salted water, drained WELL
1/2 cup basil pesto
2 tablespoons apple cider vinegar
1/2 cup oil-packed sun-dried tomatoes drained and chopped
1/2 cup FRESH grated Parmesan Cheese
1/2 cup micro greens of choice
1/4 cup diced red pepper
FRESH salt and pepper, to taste

  • Whisk together the pesto and vinegar.
  • Toss pasta with pesto mix.

  • Add sun-dried tomatoes tossing to combine well.
  • Fold in micro greens, diced red pepper and Parmesan cheese. 
  • 
Chill in fridge until ready to eat.


NOTE: This makes a full meal just by adding some chopped salami, pepperoni or rotisserie chicken pieces.

CHICKEN CAESAR PASTA SALAD

CHICKEN CAESAR PASTA SALAD

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

1 pound penne pasta (or large pasta shape of choice – cavatappi works well too), prepared al dente per package directions in salted water, drained WELL
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing (you choose)
1/4 teaspoon garlic powder
1 LARGE lemon, juiced
2 cups micro greens of choice
1 cup container grape tomatoes, halved or quartered
1/2 cup FINELY shredded QUALITY Parmesan cheese
2 cups chicken grilled, diced or shredded (I use rotisserie chicken breast pieces)

  • Bring a large pot of water to boil.
  • Add sea salt and pasta then stir to prevent sticking.
  • Return water to a boil then reduce heat to medium-low and cook pasta according to directions on package until tender but still slightly firm.
  • Drain then immediately rinse under cold water to cool pasta and stop cooking.
  • Set aside to drain completely.
  • Using a very large bowl, add Caesar dressing, Worcestershire sauce, garlic powder and lemon juice then stir to combine.
  • Add chopped Romaine, grape tomatoes, Parmesan, black pepper and well-drained pasta then stir until ingredients are well coated.
  • Add diced or shredded chicken then toss to distribute chicken evenly through salad.
  • Season to taste with salt and additional black pepper if desired.
  • Serve immediately or cover and chill until ready to serve.

 

FRENCH ONION PORK CHOPS

FRENCH ONION PORK CHOPS – serves 6-8

Pork Chops smothered in an addicting creamy sauce, topped with your favorite crispy fried onions makes this a family favorite easy weeknight meal.

1-1/2 to 2 pounds (6-8) boneless pork chops, thin cut
1 1/2 cups sour cream
1 package Lipton French Onion dip mix
6 ounces Crispy Fried Onions

  • Preheat the oven to 350°. 
  • Lay the pork chops on the bottom of the 9×13 baking dish, touching but not overlapping. 
  • Combine the sour cream and onion dip mix to create french onion dip.
  • Spread dip evenly over the pork chops covering the pork chops entirely.
  • Sprinkle crispy fried onions over the top in an even layer. 

  • Cover with foil and bake for 30-45 minutes until chops are cooked through.
  • Serve with buttered noodles or mashed potatoes.