GRILLED GREEN BEANS

2 c. fresh green beans 1/3 c. butter 1 1/2 tbsp. chopped green onions 1 1/2 tbsp. chopped celery (fine) 1/2 tsp. salt 1/2 tsp. rosemary 1/3 tsp. basil 1/3 tsp. garlic powder Place beans on double square of foil. Add remaining ingredients  and mix. Bring 2 long ends of foil up over beans. Fold together  twice, until foil rests on beans. Fold ends down twice. Place on  grill, seam side up over medium heat, about 30 minutes, or until  beans are done. About 4 or 5 servings.

AMISH CHICKEN CASSEROLE

8 oz. broad egg noodles 1/2 cup butter 8 oz. fresh mushrooms, slice 1/3 cup flour 2 cups chicken broth 1 cup milk salt and pepper, to taste 1/3 cup freshly grated Parmesan cheese 2 cups cooked chicken, cut in cubes generous pinch of rubbed sage Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.

SWEET POTATO BISCUITS

SWEET POTATO BISCUITS

2 1/2 cups biscuit mix 1/3 cup butter, softened 1 cup sweet potatoes, cooked and mashed 1/2 cup milk Combine ingredients in order given and mix until a soft dough is obtained. Turn dough out onto a lightly floured work surface and shape into a ball; knead 3-4 turns (do not over-knead). Press out to a flattened circle 1/2-inch thick. Dip biscuit cutter into flour and cut into 2-inch rounds. Arrange biscuits with edges touching on an ungreased or parchment-lined baking sheet. Bake in preheated 450°F oven for 10-12 minutes or until golden. Makes about 18 biscuits.

BREAKFAST CASSEROLE

BREAKFAST CASSEROLE
1 lb. sausage 6 eggs 2 c. tater tots 1 1/4 c. milk 1 c. cheese, grated Fry meat; drain and mix all ingredients. Stir well and pour in greased pan. Let sit in refrigerator overnight. Preheat oven to 350 degrees and bake at 350 degrees for 45 minutes.  Can substitute 1 pound bacon or 2 cups diced ham for sausage.

TOAD IN THE HOLE

Well here's a strange name for a recipe: Toad in the hole. Not to be confused with eggs in the basket (an egg cooked in a hole cut in toast), toad in the hole is a distinctly British recipe combining two very British foods: sausage, and Yorkshire pudding.
Toad in the hole is a relatively simple dish ingredient-wise, however it can be hard to perfect. The trick is to preheat the casserole dish. Serve this meal with an onion gravy, or a mustard, and with a side of vegetables and mashed potatoes. Keep reading below for this wonderful recipe...

Toad in the Hole

(makes 4 servings)
Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon kosher salt
• a pinch of black pepper
• 3 eggs, beaten
• 1 1/2 cups milk
• 4 tablespoons melted butter
• 2 sprigs fresh rosemary
• 1 tablespoon vegetable oil
• 1lb bangers (British sausages) or good quality sausage links
• 2 large yellow onions chopped
• 2 cloves garlic, chopped
• 1 teaspoon fresh thyme
• 6 tablespoons balsamic vinegar
• 1 tablespoon beef bullion cube

Directions

1. In a large bowl, whisk together the flour, salt, and pepper. Make a well in the center of the flour. Pour in the eggs, milk, and 2 tablespoons melted butter and whisk until the flour is smooth. Cover and let stand 30 minutes.
2. Coat the bottom and sides of an 8"x12" casserole dish with a high smoke point vegetable oil. Set the oven rack in the lower-third of the oven. Place the empty casserole dish on the rack and preheat the oven to 425F.
3. While the oven is heating, heat a tablespoon of oil on a skillet on medium heat. Add the sausages and brown them on at least a couple sides. When the sausages have browned and the dish in the oven is hot, pull the oven rack out a bit. Put the sausages in the casserole dish, and pour the batter over the sausages, throwing the sprigs of rosemary in with the batter. Cook for 20-30 minutes, or until the batter is risen and golden. Do not open the oven too soon, or the batter will collapse.
4. While the dish cooks, cook the onions and remaining 2 tablespoons butter in the skillet until the onions have softened and browned (about 5 minutes). Add the garlic and thyme and saute 30 seconds or until fragrant. Add the balsamic vinegar and cook it down to about half. Add the bullion cube and stir. Sprinkle with a little water, let simmer, then serve with the toad in the hole.
5. Enjoy!

Recipe adapted from Jamie Oliver

FUNNEL CAKES

1 1/2 cups flour 2 eggs 1 cup milk 3 tablespoons sugar 1/4 teaspoon mace (optional) 1/2 teaspoon cinnamon (optional) 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/4 teaspoons salt Combine all ingredients. Drop mixture through a large funnel into hot peanut or vegetable oil (365°F-375°F) and fry until golden. Remove to paper towels using a slotted spoon. When cool, place in a clean paper bag and shake with confectioners' sugar. Alternatively, drizzle with syrup or honey just before serving.

DORITO CASSEROLE

Top with lettuce, tomatoes, olives and/or sour cream as desired!

Ingredients:
1 bag Doritos (family size)
1 onion, diced
1 lb lean ground beef
1 clove garlic (minced)
1 pkg taco seasoning
1 cup salsa
1 cup sour cream
1 can cream of chicken soup
2 cups shredded cheese
Optional:
Lettuce
Tomato
Olives
Sour Cream

Instructions:
1. Preheat oven to 350 degrees. Place salsa in a strainer to drain excess liquid while preparing beef.
2. Brown the ground beef with onion and garlic. Add taco seasoning and 1/2 cup of water. Stir until thickened and remove from heat.
3. In a large bowl, combine drained salsa, sour cream, soup and 1 cup of cheese. Add in beef and stir well.
4. Slightly crush Doritos (not completely). Layer 1 1/2 cups Doritos in the bottom of casserole dish (2 qt. square). Top with 1/2 of the beef mixture. Repeat layers. Finally top with an additional 1 to 1 1/2 ups Doritos and remaining cheese.
5. Spray bottom of a piece of foil with cooking spray and cover casserole. Bake 30 minutes covered. Remove foil and bake uncovered for an additional 20 minutes. Top with lettuce, tomatoes, olive and/or sour cream as desired.

CHEESY ZUCCHINI RICE CASSSEROLE

Cheesy Zucchini Rice Casserole

Serves 8
Ingredients

• 6 cups zucchini, chopped (approx. 2 pounds)
• 2 cups cooked rice
• 1 cup white onion, chopped
• 1 cup mozzarella, grated, divided
• 1 cup sharp cheddar cheese, grated
• 1 cup low fat sour cream
• 1/2 cup parmesan cheese, grated
• 1 (4 oz.) can green chilies, optional, drained and chopped
• 2 tablespoons extra-olive oil
• 1/2 teaspoon garlic powder
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º F.
2. Heat olive oil in a large Dutch oven or skillet over medium-high heat and saute zucchinis and onions until tender. 10-12 minutes. Season with salt and pepper.
3. Drain off excess liquid, then set aside.
4. In a large bowl, combine cooked rice with green chilies (if using), sour cream, parmesan, 1/2 cup mozzarella and garlic powder, and stir together.
5. Transfer rice mixture to a 9x13-inch baking dish and top with zucchinis and onion.
6. Sprinkle cheddar cheese and remaining mozzarella over the top and bake for 25-30 minutes, or until cheese is melted and bubbly.
7. Place under broiler for 3-5 minutes, or until golden browned.

Recipe adapted from Taste Of Home

 

CHOCOLATE PEANUT BUTTER CUPCAKES

Chocolate Peanut Butter Cupcakes

Yields 2 dozen
Ingredients
Cupcakes:

• 1 1/4 cups all-purpose flour
• 1 1/4 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup buttermilk
• 4 oz. bittersweet chocolate, chopped
• 2 large eggs, room temperature
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon instant espresso granules
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 24 mini chocolate peanut butter cups

Frosting:

• 2 1/4 cups creamy peanut butter
• 2 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4-1/3 cup heavy cream, or to taste
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350º F, line 24 cupcake tins with liners and place a mini chocolate peanut butter cup in each cupcake tin.
2. Combine bittersweet chocolate and butter in a large, microwaveable bowl and microwave at 20-second intervals, stirring in between, until melted. Place in fridge for 5 minutes to cool down.
3. Whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt in a medium bowl
4. One at a time, beat eggs into slightly-cooled melted chocolate, then mix in vanilla extract and espresso granules.
5. Alternate between adding flour mixture and buttermilk to the melted chocolate, beginning and ending with the dry ingredients, and mix until smooth.
6. Divide batter evenly among the cupcake tins and place in oven.
7. Bake for 17-22 minutes, or until toothpick inserted in center comes out mostly clean and tops are springy to the touch.
8. Remove from oven and let cool completely.
9. In a large bowl or mixer, cream together peanut butter and butter until smooth and creamy, and mix in salt and vanilla extract.
10. Alternate between adding powdered sugar and heavy cream and mix until desired consistency is reached. Beat on high for 1 minute until fluffy.
    Note: add more heavy cream for a thinner frosting, less for a thicker frosting.
11. Once cupcakes have cooled, frost with peanut butter frosting and enjoy!

OVEN-FRIED RANCH CHICKEN

OVEN-FRIED RANCH CHICKEN


Prep time:  10 minutes
Total time:  1 hour 50 minutes
4 servings


Ingredients:
Chicken:
2 cups buttermilk
2 packages (1 oz each) ranch dressing mix
1 3-31/2 lb. cut up whole chicken


Breading:
1 pouch (6.5 oz) cornbread and muffin mix
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)
Fresh parsley sprigs for garnish, if desired
                                                                                                                                                         

Directions

• 1 In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
• 2 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
• 3 Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.