Recipes - Post Your Recipes Here

[CompKillaz]

Cinnamon Coffee Bars

Description
Enjoy this delicious recipe for breakfast.

Ingredients
1/3 cup butter, softened
1 cup packed brown sugar
1 egg
1/3 cup hot, strong brewed coffee
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
GLAZE:
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 teaspoons milk

Directions
1. In a large mixing bowl, cream butter and brown sugar. Add egg; beat well. Beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture.
2. Stir in chocolate chips and walnuts. Spread into a well-greased 8-in. square baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a glaze consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.

Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min

[CompKillaz]

The No Bake Fruit Tart

Choose a fruit from Column A, a crust from Column B and then just follow the assembly instructions.

2 lbs (or 4 cups of ripe fruit; 2-1/2 cups of cookie crumbs washed and peeled)

If fresh fruit is unavailable or you don't want to have to peel the fruit you can use canned or jarred fruit

Column A: Column B
Mango: Gingersnap cookies
Strawberry: Graham Crackers
Peaches: Short bread cookies
Raspberries: Chocolate cookies
Pears: Sugar cookies
Other fruit inspirations include: pineapple, apricots, blackberries, cantaloupe, and papaya.

Other ingredients that apply to any flavor of pie:
10 Tbl of butter, melted
1-1/4 cups of milk
3/4 cup of sugar (with sweet fruits you can reduce the sugar or even use Splenda)
5 Tbl of cornstarch
Whipped cream or whipped topping (optional)

For the Crust:

Take out your 10" tart pan with removable sides. This is best done with a smooth-sided tart pan (non- scalloped). A cheesecake pan works just fine. Put in your crumbs and drizzle on the 10 Tbl of melted butter. Mix with a fork until fully combined. Then spread the mixture across the bottom of the pan and up 1" on the sides. To make this easier, I spread a sheet of plastic wrap over the crumb mixture. This way the crumbs don't stick to my fingers. When you have the crust spread you can take away the plastic wrap. Set the crust in your refrigerator to cool while you prepare the fruit filling.

Place your fruit in a blender or food processor. Blend on high until the fruit is pureed. This should only take about 10 seconds and you can do it in two batches if necessary. (If there are seeds in the fruit you chose you can go one more step and strain out the seeds, but this is optional).

In a medium saucepan combine the milk, sugar and cornstarch. Whisk until dissolved. Add the fruit puree and cook on medium-high heat until the mixture is thick and bubbling. This should take about 7 minutes. Stir often or even constantly. Remove from heat and pour this mixture into your prepared crust. Cover and refrigerate several hours or overnight. When ready to serve, take a sharp knife and run it along the inside edge of the tart pan to loosen crust. Remove your pan sides and you're ready to slice. Use a long, sharp knife. You can serve this topped with whipped cream or a topping like Cool Whip. (Cool Whip now comes in a can that you can spray; just like canned whipped cream.) This way you can put a decorative dollop on each slice. It's also great plain

[eroticdreamercz69]

Fried Ice Cream
Prep Time: 15 min| Cook Time: 2 min| Ready In: 4 Hrs| Servings: 8

INGREDIENTS

    * 1 quart vanilla ice cream
    * 3 cups crushed cornflakes cereal
    * 1 teaspoon ground cinnamon
    * 3 egg whites
    * 2 quarts oil for frying

DIRECTIONS

   1. Scoop ice cream into 8 - 1/2 cup sized *bleep*.
   2. Place on baking sheet and freeze until firm, about 1 hour.
   3. In a shallow dish, combine cornflakes and cinnamon.
   4. In another dish, beat egg whites until foamy.
   5. Roll ice cream *bleep* in egg whites, then in cornflakes, covering ice cream completely.
   6. Repeat if necessary.
   7. Freeze again until firm, 3 hours.
   8. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
   9. Using a basket or slotted spoon, fry ice cream *bleep* 1 or 2 at a time, for 10 to 15 seconds, until golden.
  10. Drain quickly on paper towels and serve immediately.

[CompKillaz]

Summer Berry Pudding

A summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread.

Servings: 2 servings
Total Time: 6 hours 20 minutes (including chilling time)
Ease of Preparation: Easy
Health: Low Calorie, High Fiber, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy


Ingredients:

Summer Berry Pudding
4 small slices firm white bread , crusts removed
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons sugar
2 tablespoons water
Pinch of salt


Steps:


1: Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.

2: Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.

3: Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.

4: Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.

5: To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.



Nutrition: (Per serving)

Calories - 252
Carbohydrates - 56
Fat - 2
Saturated Fat - 0
Monounsaturated Fat - 0
Protein - 5
Cholesterol - 0
Dietary Fiber - 8
Potassium - 277
Sodium - 299
Nutrition Bonus - Vitamin C (120 daily value), rich in antioxidants (anthocyanidins, ellagic acid).

Cover and refrigerate for up to 2 days. | Equipment: Two 1-cup (8-ounce) ramekins or similar-size dishes

[CompKillaz]

Chicken with Tarragon Cream Sauce

A touch of lemon-tarragon cream elevates simply sauteed chicken *bleep*. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.

Servings: 6 servings
Total Time: 50 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight


Ingredients:

Chicken with Tarragon Cream Sauce
Juice of 1 lemon
1/3 cup heavy cream
1/2 teaspoon kosher salt , divided
1 teaspoon plus 1/2 cup all-purpose flour , divided
1 teaspoon plus 1 tablespoon butter , divided
3 large boneless, skinless chicken *bleep* (about 1 1/2 pounds), trimmed
1/4 teaspoon ground white pepper
1 teaspoon peanut or canola oil
1 cup reduced-sodium chicken broth , divided, plus more as needed
1/2 cup frozen peas , thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for garnish


Steps:


1: Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.

2: Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)

3: Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.

4: Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.

5: Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.



Nutrition: (Per serving)

Calories - 231
Carbohydrates - 6
Fat - 10
Saturated Fat - 5
Monounsaturated Fat - 2
Protein - 28
Cholesterol - 91
Dietary Fiber - 1
Potassium - 347
Sodium - 209
Nutrition Bonus - Selenium (31 daily value), Vitamin C (15 dv).

[CompKillaz]

Summer Vegetable Crępes

Crępes aren’t just for dessert—they make a quick and savory weeknight dinner. Here they’re filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don’t skip the step of placing a piece of parchment or wax paper under each crępe as you fill it—without it, the crępes are tricky to roll. Serve with: A tossed salad.

Servings: 4 servings
Total Time: 30 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Cholesterol, High Calcium


Ingredients:

Summer Vegetable Crępes
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives , divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt , divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear; see Tip)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crępes (see Tip)


Steps:


1: Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

2: Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.

3: To roll crępes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crępes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crępe. Use the paper (or plastic) to help you gently roll the crępe around the filling. Place the crępe seam-side down on a dinner plate. Repeat with the remaining crępes and filling. Serve each crępe topped with 2 tablespoons of the reserved sauce and more chives, if desired.



Nutrition: (Per serving)

Calories - 302
Carbohydrates - 25
Fat - 17
Saturated Fat - 8
Monounsaturated Fat - 6
Protein - 15
Cholesterol - 46
Dietary Fiber - 3
Potassium - 485
Sodium - 687
Nutrition Bonus - Calcium & Vitamin C (35 daily value), Vitamin A (20 dv).

Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife. “Ready-to-use” crępes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

[CompKillaz]

Pork Loin Roast with Garlic-honey mustard aioli
Serves 6 - 8 (double or triple for a party)

One pork loin roast (Approx 8" long and 4" in diameter)
Olive oil spray
Italian herb mix, 1 - 2 tsp.
1 cup of mayonnaise
1 Tbl of minced garlic (jar garlic is fine)
3 Tbl of honey-mustard (Or any other mustard you prefer; even horseradish mustard)
Parker House rolls (optional-- if you want to make little sandwiches)

In a 9 by 13 pan set your roast. Spray the whole roast liberally with olive oil spray. Sprinkle the Italian herbs over the top of the roast (the fatty side up). Let sit in a cold refrigerator for up to 4 hours. Then prepare to grill. Heat grill on high to 500 degrees. Oil the grill and put the roast on the grill grate fatty side down. Sear the roast at 500 degrees for 5 minutes. You'll have beautiful grill marks and a good crust on the top.

Turn the roast over. Turn the grill down to 325 degrees and grill until the loin roast reaches 155 degrees. Use a meat thermometer to check. This may take 20 - 30 minutes depending on how your grill behaves. Try not to open the grill too often so you don't let the heat out.

Let the roast sit for at least 10 minutes before cutting. One nice thing about this roast is you can stop here, wrap the roast in foil and put it in your refrigerator until the next day. This is a great way to prepare for a party in advance. The roast can be served hot, cold or room temperature. For the party, I took the roast out of the refrigerator and sliced it very thinly. Then I put it back in a 9 X 13 pan and heated it at 300 degrees. While the roast was heating I poured a cup of white wine over the top to give it more moisture. You can use wine, water or even orange juice. Choice is yours.

When the roast was warm I served it with the rolls and the aioli. People could make little sandwiches using the aioli as a spread or just have pork and use the aioli as a dip.

To make the aioli. Mix the mayo, the garlic and the mustard in a nice serving bowl. That's it! You can also make this a day ahead and just pull it out of the refrigerator a bit ahead of serving it so it's not completely refrigerator cold. This will even make a fun dinner in front of the fireplace in the winter so don't hold back. Enjoy!

[eroticdreamercz69]

Taco Dip
Prep Time: 15 min| Cook Time: 30 min| Ready In: 45 min| Servings: 8

INGREDIENTS

    * 1 pound ground beef
    * 1 (16 ounce) can refried beans
    * 1/2 cup hot taco sauce
    * 1 tablespoon chili powder
    * 1 teaspoon ground cumin
    * 1 cup sour cream
    * 1/4 cup chopped onion
    * 1/4 cup chopped tomatoes
    * 1/4 cup black olives, sliced
    * 1/4 cup jalapeno pepper rings
    * 1 1/2 cups shredded Cheddar cheese

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large skillet, brown ground beef and drain.
   3. Add refried beans, spicy taco sauce, chili powder and cumin.
   4. Spread this mixture into a 9x13-inch baking dish.
   5. Spread sour cream over meat mixture.
   6. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream.
   7. Top with the cheese.
   8. Bake at 350 degrees F (175 degrees C) for 30 minutes.

[eroticdreamercz69]

Southwestern Chicken Stir-Fry

A spicy marinade gives this veggie-packed stir-fry the flavors of the Southwest.

Prep Time:5 min
Start to Finish:30 min
Makes:4 servings (about 1 cup each)
   

2   tablespoons lime juice
2   teaspoons chili powder
1   pound boneless skinless chicken breast halves, cut into 1/2-inch strips
1   small zucchini
1   small yellow summer squash
2   tablespoons vegetable oil
1/3   cup medium Old El Paso® Picante Sauce sauce
2   tablespoons chopped fresh cilantro

1.   Mix lime juice and chili powder in medium glass or plastic bowl; stir in chicken. Cover and refrigerate 15 minutes. Cut zucchini and yellow squash into thin slices.
2.   Heat 12-inch skillet or wok over high heat. Add 1 tablespoon of the oil; rotate skillet to coat side.
3.   Add chicken and marinade; stir-fry until chicken is no longer pink in center. Remove from skillet. Add remaining 1 tablespoon oil; rotate skillet to coat side. Add zucchini and yellow squash; stir-fry about 4 minutes or until vegetables are crisp-tender. Add chicken, picante sauce and cilantro; cook and stir until hot.

[eroticdreamercz69]

Spicy Peanut Chicken

This colorful stir-fry gets its kick from a dash of red pepper.

Prep Time:10 min
Start to Finish:15 min
Makes:4 servings
   

1/4   cup Progresso® chicken broth (from 32-ounce carton)
1   tablespoon cornstarch
1   tablespoon sugar
2   tablespoons soy sauce
1   tablespoon white vinegar
1/4   teaspoon ground red pepper (cayenne)
1   tablespoon vegetable oil
1   pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
1   garlic clove, finely chopped
1   teaspoon grated gingerroot
1   medium red bell pepper, cut into 3/4-inch pieces
1/3   cup dry-roasted peanuts
2   medium green onions, sliced (2 tablespoons)

1.   Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
2.   Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
3.   Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.

[eroticdreamercz69]

Layered Summertime Salad

Come and get it! Luscious layers of meat and veggies that can be made ahead and will feed a crowd.

Prep Time:30 min
Start to Finish:2 hr 30 min
Makes:10 to 12 servings
   

2   cups uncooked gemelli (twist) pasta (8 ounces)
8   medium green onions, sliced (1/2 cup)
4   slices bacon, crisply cooked and crumbled
1   cup mayonnaise or salad dressing
1/2   cup shredded Swiss cheese (2 ounces)
2   tablespoons lemon juice
1   teaspoon sugar
1/2   teaspoon garlic powder
4   cups bite-size pieces salad greens
1   cup snow (Chinese) pea pods, cut in half
1   cup sliced cauliflower florets
1   cup broccoli florets
1   large red bell pepper, finely chopped (1 1/2 cups)

1.   Cook pasta as directed on package; drain. Rinse with cold water; drain.
2.   In medium bowl, mix pasta, onions and half of the bacon. In small bowl, mix mayonnaise, cheese, lemon juice, sugar and garlic powder.
3.   In 3 1/2-quart salad bowl, layer salad greens, pasta mixture, pea pods, cauliflower, broccoli and bell pepper. Pour mayonnaise mixture evenly over top.
4.   Cover and refrigerate at least 2 hours. Sprinkle with remaining bacon just before serving.

[CompKillaz]

Buffalo Chicken Dip

Description
Great appetizer for anytime.

Ingredients
3 chicken *bleep* skinless and boneless
2 8oz packages cream cheese
1 cup ranch dressing
2/3 bottle Hot Sauce
2 cups shredded cheese

Directions
Cook 3 boneless, skinless chicken *bleep* and shred (set aside). Mix cream cheese, ranch dressing and hot sauce together. Add in cooked chicken. Place in 8x8 casserole dish and bake at 350F for 1 hour. Uncover in the last 15 minutes and sprinkle on the shredded cheese to melt. Serve with tortilla chips.

Prep Time: 15 Min
Cook Time: 1 Hr
Total Time: 1 Hr 15 Min
Servings: 12

[CompKillaz]

Buffalo Chicken Quesadillas

Description
A quick snack, appetizer, or main meal!

Ingredients
cooking spray
4 hot chili pepper tortillas
1 8 oz. package of shredded mozzarella cheese
2 cooked boneless chicken *bleep*
1 cup buffalo chicken wing sauce

Directions
Spray non-stick griddle or large frying pan with cooking spray and heat on medium. While pan is warming, cut each chicken breast into 14 pieces, place in bowl and toss with wing sauce. Place one or two tortillas in pan (they can't overlap). Flip when warm, (approximately 1 minute) and spread cheese over half the tortilla. Fork seven pieces of chicken onto the cheese and fold empty side of tortilla over filling. Let heat for 1-2 minutes until slightly browned and then flip over. Heat second side for 1-2 minutes until slightly browned and then remove from heat. Cut as desired.

Servings: 4

[eroticdreamercz69]

Sirloin Marinara
Prep Time: 15 min| Cook Time: 15 min| Ready In: 30 min| Servings: 8

INGREDIENTS

    * 2 tablespoons olive oil
    * 1 onion, thinly sliced
    * 2 pounds top sirloin steak, sliced
    * 2 cups chunky pasta sauce
    * 2 cloves garlic, minced
    * 1/2 cup red wine

DIRECTIONS

   1. Heat the oil in a 10 inch skillet over medium high heat.
   2. Add the onions and saute until tender, about 5 minutes.
   3. Add the steak strips, turning so that all sides get browned, about 10 minutes.
   4. Add the tomato sauce, garlic and red wine.
   5. Reduce heat to low and simmer for 10 to 15 minutes, or until the steak is cooked through.

[eroticdreamercz69]

Amazing Italian Lemon Butter Chicken
Prep Time: 10 min| Cook Time: 20 min| Ready In: 30 min| Servings: 5

INGREDIENTS

Lemon Butter Sauce:

    * 1/4 cup white wine
    * 5 tablespoons fresh lemon juice
    * 5 tablespoons heavy cream
    * 1 cup butter, chilled
    * salt and pepper to taste

Chicken and Pasta:

    * 1/2 pound dry farfalle (bow tie) pasta
    * 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
    * 2 tablespoons olive oil
    * 2 tablespoons butter
    * 1/4 cup all-purpose flour
    * salt and pepper to taste
    * 4 ounces bacon
    * 6 ounces mushrooms, sliced
    * 6 ounces artichoke hearts, drained and halved
    * 2 teaspoons capers, drained
    * chopped fresh parsley for garnish

DIRECTIONS

   1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat.
   2. Cook at a low boil until the liquid is reduced by 1/3.
   3. Stir in cream, and simmer until it thickens.
   4. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated.
   5. Season with salt and pepper.
   6. Remove from heat, and keep warm.
   7. Bring a large pot of lightly salted water to boil.
   8. Add pasta, and cook until al dente, about 8 to 10 minutes.
   9. Drain, and set aside.
  10. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat.
  11. In a bowl, stir together flour, salt, and pepper.
  12. Lightly coat chicken with flour mixture.
  13. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.)
  14. Fry until cooked through and golden brown on both sides.
  15. Remove the chicken to paper towels.
  16. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
  17. Cut the chicken *bleep* into bite-size strips, and return them to the skillet.
  18. Stir half of the lemon butter sauce into the chicken mixture.
  19. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta.
  20. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired.
  21. Toss well, and garnish with parsley.