Niner Recipe Exchange

Chicken, Lemon and Dill with Orzo

2010-09-09T06:51:00.000-05:00

Submitted by: law67

Difficulty: Easy

Ingredients:

4 cups chicken broth
3/4 cup water
1 tablespoon butter
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder (I added this)
1 pound chicken tenderloins, cut into 1" pieces
1 pound orzo
2 cups crumbled feta
1/4 cup coarsely chopped fresh dill
2 teaspoons lemon zest
1 tablespoon fresh lemon juice (I used about 3 tablespoons)
1 cup grated Parmesan

Directions:

Preheat oven to 400 degrees.
In a sauce-pan bring broth, 3/4 cup of water, butter, garlic powder, salt and pepper to a boil.
In a 3 quart baking dish combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate.
Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
Sprinkle Parmesan on top and let stand 5 minutes before serving.

Strawberry Pies

2010-09-09T06:48:00.000-05:00

Submitted by: Diamond_Doll

(makes 2 pies)

Difficulty: Easy

Ingredients:

1 can sweetened condensed milk
1/3 cup lemon juice
8oz sour cream
2 cups strawberries, sliced
2 graham cracker crusts
16oz Cool Whip

Warning: Do not try to use low fat sour cream or light Cool Whip.

It won't set. :-(

Directions:

Mix milk & lemon juice
Fold in sour cream and 8oz Cool Whip. Stir in strawberries
Pour into crusts and chill overnight
Top with remaining Cool Whip before serving

Broccoli Walnut Salad

2010-09-09T06:46:00.000-05:00

Submitted by: Diamond_Doll

Difficulty: Moderate

Salad Ingredients:

Romaine lettuce
Broccoli crowns
4 chopped green onions

Topping Ingredients:

Ramen noodles
1 cup walnut, chopped
1 stick butter

Directions:

Melt butter. Crush ramen noodles (discard flavor packet). Brown ramen noodles and walnuts. Drain on paper towel.

Sweet & Sour Dressing:

1 cup oil
1 cup sugar
1 cup red wine vinegar
2 tsp soy sauce

Mix thoroughly.
Combine all ingredients when ready to serve.

Pineapple Cheeseball

2010-09-09T06:43:00.002-05:00

Submitted by: Diamond_Doll

Difficulty: Easy

Ingredients:

16oz cream cheese, softened
5oz crushed pineapple, drain well
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
2 cups chopped pecans
1 tbsp seasoned salt

Directions:

Mix all ingredients except 1 cup of pecans. Form into ball. Roll in remaining pecans.
Wrap in foil and chill overnight.
Serve with crackers.

Grilled Chicken and Asparagus Salad

2010-09-09T06:41:00.000-05:00

Submitted by: tgoff248

Difficulty: Easy

Ingredients:

3 chicken breast halves, boneless skinless
2 tsp rosemary (dried)
1 1/2 lb asparagus
1 1/2 lb lettuce spring mix
1 pint(s) cherry tomatoes, halved
6 oz feta cheese, crumbled
1/3 cup(s) olive oil
1/4 cup(s) balsamic vinegar
2 tbsp honey

Directions:

For the dressing - Combine 1/3 cup olive oil, 1/4 cup balsamic vinegar and 2 Tbsp honey in a small container with a lid. Season with salt and pepper. Shake well and chill.
Pound chicken to an even thickness, brush with a little olive oil, and season with rosemary and a little kosher salt and pepper.
Snap off tough ends of asparagus. Grill asparagus and chicken, covered with grill lid, over med-high heat (350 - 400 degrees) until done. Asparagus should still be crisp when done (about 8 - 10 minutes cooking time).
Slice chicken and cut asparagus on the diagonal into 1 inch pieces. Toss salad greens, cherry tomatoes, chicken and asparagus with balsamic dressing. Top with feta.

Serves- 6. Prep Time- 10 mins. Cook Time- 25mins.

Cold Orzo Salad

2010-09-09T06:38:00.000-05:00

Submitted by: melpfaff

Difficulty: Medium

Ingredients:

1 small box of orzo
2 large tomatoes
fresh parsley
1 clove garlic
1 cup crumbled feta
olive oil
red wine vinegar
lemon juice
italian seasoning

Directions:

Cook orzo according to directions. Drain and rinse with cold water until cold
Meanwhile, dice tomatoes. Combine with diced garlic. Toss with cooked orzo
To make dressing: Combine 3 parts oil with 1 part vinegar. Add 1 tsp lemon juice and sprinkle Italian seasoning
Whisk together, toss with orzo. top with parsley and feta
Keep refrigerated

Cranberry and Goat Cheese Salad

2010-09-09T06:34:00.000-05:00

Submitted by: melpfaff

Difficulty: Easy

Ingredients:

Mesculin Greens (1/2 bag)
Baby Spinach (1/2 bag)
Carrots Julienne
1/2 sliced almonds
1 cup crumbled goat cheese
1/2 cup craisins

Directions:

Combine ingredients
Serve with a vinagrette dressing
Add chicken if desired

Easy Shrimp Pasta

2010-09-09T06:31:00.001-05:00

Difficulty: Easy

Submitted by: amelianguy

Serves 2

Ingredients:

1 lb. fresh or frozen shrimp, thawed & peeled
1/2 lb. whole wheat pasta (I like linguine best for this recipe)
2 tbsp. Extra Virgin Olive Oil
1/4 cup grated parmeasan cheese
1 tsp. minced basil
1 tsp. garlic powder
Juice of 1 lemon
1 small roma tomato, diced
Salt & pepper to taste

Directions:

Boil pasta until al dente; drain.
Skewer the shrimp and grill until done, or just saute them in a skillet with a little olive oil until pink. You can use the frozen pre-cooked shrimp if you like, if so, just heat through.
Toss the pasta & shrimp together with olive oil, cheese, basil, garlic, & lemon juice. Salt & pepper to taste.
Top with diced tomatoes and serve.

We're Back....

2010-08-31T06:02:00.000-05:00

... after a bit of a hiatus, The Niner Recipe Exchange is back!!

The only change is that we will be running the exchange only once a month instead of every two weeks. Every two weeks just got to be a little overwhelming, so hopefully this will work out better for everyone.

Ok, on with the exchange!

Since summer is coming to an abrupt end, I'd like everyone to send in their favorite SUMMER RECIPE

*This will be considered the September Recipe*

A refresher on how this works since we haven't done it in a while:

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can submit as many as you'd like and pictures are a big plus if you have them.

When you email your recipe, please put all the info in the body of your email rather than as an attachment. I've been having issues with pasting info from attachments and I've been needing to re-type a lot of the recipes I receive. It gets time consuming, so this would be much appreciated!

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you submit your recipe!!

The next exchange will be held in 1 month.

Cinnamon Lovers Apple Pie with Crumb Topping

2010-03-18T06:33:00.000-05:00

Submitted by: tarmar

Difficulty Rating: Easy

INGREDIENTS:

1 Pillsbury crust

Filling:

5-6 Granny Smith apples (if using a deep dish pan, use 6-8 apples)
3/4 cup sugar
1 tbsp cinnamon

Crumb Crust:

1/2 cup sugar
3/4 cup flour
1/3 cup softened butter
1 tsp cinnamon

DIRECTIONS:

Roll out crust and press into pie dish.
Mix together sugar and cinnamon.
Layer apples in dish, sprinkling cinnamon/sugar mixture over each layer until dish is full.

For crumb crust:

Mix all ingredients together until crumbly. Top apples with crumb crust.
Bake at 450 degrees for 10 minutes, then turn over to 350 degrees and bake for another 40 minutes.
If necessary, cover pie with foil for last 10 minutes to prevent over browning crumb topping.

Cooking Light Pecan Oatmeal Pie

2010-03-18T06:30:00.000-05:00

Submitted by: becs11048

Difficulty Rating: Easy

INGREDIENTS:

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

DIRECTIONS:

Preheat oven to 325°.
Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
Combine brown sugar and remaining ingredients, stirring well with a whisk.
Pour into prepared crust.
Bake at 325° for 50 minutes or until center is set.
Cool completely on a wire rack.

Yogurt Pie

2010-03-18T06:27:00.001-05:00

Submitted by: amelianguy

Difficulty Rating: Easy

INGREDIENTS:

2 - 8oz. yogurts (about 2 cups), any flavor. Blended works better than fruit on the bottom.
1 regular sized container (16oz?) Cool Whip
Fresh fruit in the same fruit flavor as the yogurt (i.e. if you get strawberry yogurt, get strawberries. Blueberry yogurt, get blueberries etc.)
2 cups graham cracker crumbs and 1/2 cup melted butter OR
1 premade graham cracker crust

DIRECTIONS:

If you're going to make your own crust, combine butter with graham cracker crumbs until moist. Press into pie plate.
Combine yogurt and cool whip together until blended. Spread into pie crust.
Garnish with fresh fruit, as much as you like.
Refrigerate for at least 2 hours before serving.

Peanut Butter Pie

2010-03-18T06:24:00.000-05:00

Submitted by: kelklump

Difficulty Rating: Easy

INGREDIENTS:

½ cup peanut butter
1 - 8oz cream cheese
1 cup powdered sugar
1- 8oz cool whip
1 graham cracker crust

DIRECTIONS:

Cream together peanut butter and cream cheese. Add powdered sugar.
Next add 4 oz cool whip.
Pour into graham cracker crust and freeze for 15 minutes.
Top with 4 oz whip cream and drizzle with chocolate syrup.
Sprinkle with peanuts if desired.

Caramel Pie

2010-03-12T16:40:00.001-06:00

Submitted by: lneuner09

Difficulty Rating: Easy

courtesy of Southern Living

INGREDIENTS:

14 oz can sweetened condensed milk
a 9-inch ready made graham cracker crust (feel free to make your own if you’re ambitious)
8 oz container of whipped topping OR use recipe for homemade whipped cream (below)
1 oz bittersweet chocolate, shaved

DIRECTIONS:

Pour milk into a 2-cup glass measuring cup, cover with aluminum foil.
Place measuring cup in 3.5qt slow cooker.
Carefully pour hot water in the slow cooker to reach the level of the milk in the measuring cup.
Cover and cook on LOW for 9 hours.
Pour caramelized milk into crust, cool completely.
Spread whipped topping over the pie, top with shaved chocolate.Chill for 2 hours before serving.

From-Scratch Whipped cream

1 ½ cups whipping cream
1 ½ tbsp powdered sugar
2 tsp vanilla extract

Pumpkin Pie

2010-03-12T16:37:00.000-06:00

Submitted by: lneuner09

Difficulty Rating: Easy

I've always used the recipe on the back of the pumpkin can. I've never tried anything better, so don't fix it if it ain't broken!

Courtesy of the Libby's pumpkin people.

INGREDIENTS:

3/4 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
15oz can pumpkin
12oz can evaporated milk
1 unbaked 9-in (4 cup) deep dish pie shell (*work with 2 shallow pie crusts as well)
whipped cream for topping

DIRECTIONS:

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
Beat eggs in a large bowl, stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
Pour into pie shell, make 425 for 15 minutes.
Reduce oven temp to 350, bake for 40-50 minutes or until knife comes out clean.
Cool for 2 hours.

Recipe Exchange #5: PIE!

2010-03-12T07:21:00.001-06:00

Send in your pie recipes!

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

When you email your recipe, please put all the info in the body of your email rather than as an attachment. I've been having issues with pasting info from attachments and I've been needing to re-type a lot of the recipes I receive. It gets time consuming, so this would be much appreciated!

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next exchange will be held in 2 weeks.

Perfect Fried Chicken

2010-03-11T16:28:00.000-06:00

Submitted by: michelle142

Difficulty Rating: Easy

This is another one of my Grandmas recipes.

INGREDIENTS:

2 1/2 to 3 lb. Chicken (with skin) - cut in pieces
1/3 cup evaporated milk
3/4 cup flour
3/4 cup crushed cornflakes
2 tsp salt
1/4 tsp pepper
vegetable oil

DIRECTIONS:

Wash Chicken
Combine flour, cornflakes, salt and pepper into a small paper bag
Dip chicken into milk, then place in paper bag
Shake bag to coat chicken
Cover the bottom of a skillet with vegetable oil
Brown chicken over medium heat, turning as needed
Cover and reduce heat to low and cook 40 to 45 minutes, turning occasionally
Remove cover and cook 5 minutes longer to crisp

Crispy Oven Baked Chicken

2010-03-11T16:20:00.000-06:00

Submitted by: michelle142

Difficulty Rating: Moderate

This is my Grandmas original recipe that she tweaked for years and years. I haven't perfected it yet (and neither has anyone else in my family), but when you do it right it's delicious. I've never had any other chicken quite like it.

INGREDIENTS:

1 1/4 cups crushed cornflakes
1 tsp onion power
1 tsp poultry seasoning
1 tsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp pepper
1/4 cup lemon juice
1/4 French dressing
6 bone-in chicken breasts (skin removed)

DIRECTIONS:

Preheat oven to 400 degrees
Combine first 8 ingredients in a bowl
In another bowl, combine lemon juice and french dressing
Dip chicken in lemon/dressing mixture, then into the cornflake mixture
Arrange in a 15x10x1 baking pan
Bake 40 to 45 minutes

Hidden Valley Ranch Chicken

2010-03-11T16:11:00.000-06:00

Submitted by: D74LeadinLady

Difficulty Rating: Easy

INGREDIENTS:

1/2 cup Hidden Valley Original Ranch Dressing
1 tablespoon All-Purpose Flour
1lb Boneless, Skinless Chicken Breast
1/4 cup Shredded sharp cheddar cheese
1/4 cup grated Parmesan Cheese

DIRECTIONS:

Preheat oven to 375 degrees
Combine dressing with flour in a shallow bowl.
Coat each chicken with dressing mixture and place on ungreased baking pan.
Combine cheddar and parmesan cheeses, sprinkle on chicken.
Bake for 25 minutes.

Popcorn Chicken

2010-03-11T16:05:00.000-06:00

Submitted by: D74LeadinLady

Difficulty Rating: Easy

AKA: Cheesy Baked Chicken from cooks.com

INGREDIENTS:

One sleeve of Ritz Crackers
1lb of Chicken Tenders
One Bag of Shredded Sharp Cheddar Cheese (Optional - we prefer without it)
2 Tablespoons Extra Virgin Olive Oil (divided)
1 tsp Pepper
1 tsp Parsley Flakes
1 tsp Salt

DIRECTIONS:

Preheat oven to 350 degrees.
Crush the sleeve of Ritz crackers in a large bowl until fine enough to use as breading
Add pepper, salt and parsley flakes to the Ritz cracker breading, mix.
Add one tablespoon of Extra Virgin Olive Oil to the bottom of the pan.
Rinse each piece of chicken with water and roll each piece of chicken through the breading.
Sprinkle extra breading over the top of the chicken in the pan.
If using cheese, sprinkle cheese over the top of the chicken.
Add 1 tablespoon of Extra Virgin Olive Oil to the top of the chicken.
Bake for 30 minutes.

*Recipe also says it works great with pork, but I haven't tried it.

Ritzy Chicken Casserole

2010-03-11T16:02:00.000-06:00

Submitted by: bamanichole

Difficulty Rating: Moderate

INGREDIENTS:

1 lb boneless skinless chicken breast
1 can cream of chicken soup
1 can cheddar cheese soup
8 oz sour cream
2 tubes Ritz crackers (I like a lot you can use more/less to your taste)
2 tbsp melted butter

DIRECTIONS:

Boil chicken (I put season salt in the water to for some flavor) then shred/chop
Mix soups and sour cream together
Mix chicken in with soup & sour cream mixture
Grease bottom of 11x13 baking dish with butter
Crush 1 tube of Ritz crackers on bottom of pan
Pour chicken mixture on top of crackers
Crush 1 tube Ritz crackers on top of chicken mixture
Pour melted butter on top.
Bake at 350 for 20 minutes or until golden brown on top.

Amaretto Chicken

2010-03-11T16:00:00.000-06:00

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

2 boneless chicken breasts, pounded
4 fresh strawberries, sliced
2 tbsps olive oil
3 tbsps flour, plus extra for chicken
1 cup half and half
1/4 cup amaretto
parsley for garnish
prepared pasta

DIRECTIONS:

Prepare your favorite pasta (such as angel hair or penne. Could also sub orzo).
Heat oil in saute pan. Rinse chicken, and lightly coat in flour.
Cook evenly until lightly brown, remove from heat.
In sauce pan on medium heat, melt butter and then gradually add flour
to make a light roux. Slowly add half and half while stirring. Then
add amaretto to taste. At the last minute, add chicken to the sauce
to heat them.

Serve over pasta. Garnish with parsley and strawberries.

Balsamic Chicken Recipe

2010-03-11T15:57:00.000-06:00

Submitted by: melpfaff

Difficulty Rating: Moderate

I adapted this from a cooking light recipe. I omitted green peppers, because I don't care for them. You can also use some extra veggies you may have, such as sliced zucchini. Works well with rice or orzo. I also serve it over angel hair pasta, and make additional sauce with diced tomatoes.

INGREDIENTS:

1 teaspoon olive oil
1/2 cup coarsely chopped onion
4 garlic cloves, sliced
2 (4-ounce) skinless, boneless chicken breast halves
1/2 cup balsamic vinegar
1/4 cup sliced mushrooms
1 teaspoon dried Italian seasoning
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup hot cooked long-grain rice

DIRECTIONS:

Heat the oil in a large skillet over medium-high heat.
Add onion and garlic; sauté 3 minutes.
Add chicken; cook 4 minutes on each side or until browned.
Add bell pepper and next 4 ingredients (bell pepper through tomatoes). Reduce heat to medium-low; cook 20 minutes or until chicken is done.
Serve over rice.

Chicken Fajitas

2010-03-11T15:54:00.000-06:00

Submitted by: tdmd09

Difficulty Rating: Easy (but requires long marinade time)

INGREDIENTS:

1lb chicken breasts cut into strips
2 tsp black pepper
2 tsp garlic powder
6 bay leaves
1 cup pineapple juice
3/4 cup soy sauce
2 bell peppers, julienne sliced (any color)
2 tsp vegetable oil

DIRECTIONS:

Mix pepper, garlic powder, bay leaves, pineapple juice and soy sauce in a ziploc bag. Marinade chicken for 8 hours or overnight.
Remove chicken from marinade, reserving marinade. Place chicken in pan with vegetable oil. Cook, stirring frequently about 3 minutes.
While chicken cooks, place bell peppers in marinade. Remove bell peppers and add to chicken in pan, discard marinade and bay leaves. Cook all together until chicken is cooked through.
Serve with warm tortillas.

Honey Mustard Chicken

2010-03-11T15:52:00.000-06:00

Submitted by: tdmd09

Difficulty Rating: Easy

INGREDIENTS:

chicken breasts (1 per person)
1/2 cup honey
1/2 cup mustard
1 tsp dried basil
1 tsp paprika
1/2 tsp parsley
salt and pepper

DIRECTIONS:

Preheat oven to 250 degrees. Salt and pepper the chicken, place in a lightly greased 9x13 pan (9x9 pan works if you are cooking for two people).
In a small bowl, combine honey, mustard, basil, paprika and parsley. Mix well. Pour half mixture over chicken.
Bake 30 minutes. Turn chicken over and brush with remaining mixture. Bake another 10-15 minutes until chicken is fully cooked. Let cool 10 minutes before serving.

Chicken Picatta

2010-03-07T09:39:00.000-06:00

Submitted by: melpfaff

Difficulty: Medium

Recipe from from Giada DeLaurentis, with some changes

INGREDIENTS:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
3 tbsp butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
3/4 cup cup chicken stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped

DIRECTIONS:

Season chicken with salt and pepper. Coat chicken in flour and shake off excess.In a large skillet over medium high heat, melt 1 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 1 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Crispy Chicken Costaletta

2010-03-07T09:34:00.000-06:00

Submitted by: maryandkirk0909

Recipe a la Cheesecake Factory. http://joelens.blogspot.com/2010/01/crispy-chicken-costoletta.html (from Nestie joelen&luis)

Warning: This recipe makes enough to feed one average sized wife and 4 very large men.

INGREDIENTS FOR CHICKEN:

4 chicken breasts, cut horizontally, and pounded to about 1/4 inch thick, or use chicken cutlets.
3 Tablespoons flour
1 tsp ground pepper
1 tsp kosher salt
2 eggs, whisked
2 tablespoons water
zest of 2 lemons
1 1/2 cups panko bread crumbs
2 Tablespoons Freshly grated Parmesan
2 Tablespoons olive oil
1 Tablespoon butter

DIRECTIONS:

Preheat oven to 250 degrees. Have a baking sheet set aside.
In one pie plate/baking dish combine flour, pepper and salt.
In another pie plate/baking dish combine eggs and water, whisk until combined.
In another pie plate/baking dish combine lemon zest, bread crumbs and cheese.
Place pounded chicken or chicken cutlets in the flour, coating well, followed by the egg mixture and the bread crumbs.
Heat olive oil and butter in a large frying pan over medium heat. Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed. Keep chicken warm by placing on baking sheet and place in the preheated oven until ready to serve.

INGREDIENTS FOR LEMON CREAM SAUCE:

1 tablespoon canola oil
2 garlic cloves, finely minced
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup plus 1 T fresh lemon juice
Kosher salt
Freshly ground pepper
1 tablespoon unsalted butter, cold

DIRECTIONS:

Over medium heat in a fairly large saucepan heat canola oil.
Add minced garlic and saute until fragrant.
Add whipping cream and boil until reduced by one-third.
Add Dijon, lemon juice, salt and pepper to taste.
Simmer about 5 minutes. Remove from heat and stir in butter until melted.
To serve: Plate the chicken with the lemon cream sauce over it and serve hot.

Parmesan Chicken Burgers

2010-03-07T09:26:00.002-06:00

Submitted by: maryandkirk0909

http://ellysaysopa.com/2009/03/18/chicken-parmesan-burgers/ (borrowed and now beloved in my house from Nestie MrsWindyCity)

I sub ciabatta rolls for the regular buns. These are also AMAZING as sliders.

INGREDIENTS:

1 lb. ground chicken (I used breast meat)

1/4 cup grated parmesan cheese

1/4 cup plain bread crumbs

2 tsp. Italian seasoning

1/4 cup chopped flatleaf parsley

1 clove garlic, finely minced or pressed

1 shallot, finely diced

salt and pepper

1/2 cup pasta sauce

4 slices mozzarella or provolone (or 1/2 cup shredded)
sauteed mushrooms (optional)

4 buns (brushed with a little garlic butter, they are even better)

DIRECTIONS:

Lightly mix together all the ingredients for the burgers. Form into 4 patties. I like to make them about 30-40 minutes ahead of time, to let the flavors meld a little bit.

Preheat & spray the broiler with a little oil (or use the grill, or a pan). Broil the burgers for about 4 minutes on the first side, then flip and broil for 3 minutes. Top each chicken burger with 2 Tbsp. pasta sauce and a slice (or about 2T) of cheese. Place back under the broiler for 30-60 seconds, until cheese in melted and burger is cooked through. Top with mushrooms, if desired. Place the buns in the broiler for about 10 seconds, just until toasted.

TEQUILA LIME CHICKEN

2010-03-07T09:22:00.000-06:00

Submitted by: maryandkirk0909

Difficulty Rating: Easy

INGREDIENTS:

1 cup water
1/2 cup teriyaki sauce
2 tablespoons lime juice
1 clove minced garlic
1 teaspoon liquid smoke (feel free to omit this, I never use it)
1/2 teaspoon of salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

DIRECTIONS:

Combine ingredients in shallow dish
Marinade 1 lb. (boneless, skinnless) chicken breasts overnight
Grill, broil or bake
Top with pico de gallo or salsa of your choice

Chicken Saltimboca

2010-03-07T09:17:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 2 servings.

INGREDIENTS:

2 boneless, skinless chicken breasts
2 slices proscuitto (or more, depending on the size of the chicken)
2-3 basil leaves, julienned
2 tbs. flour
1/4 c. chicken stock
2 tbs. lemon juice
Salt and pepper, to taste
Olive oil, for cooking
Nonstick cooking spray

DIRECTIONS:

Preheat oven to 375.
Place chicken breasts on a platter. Season with salt, pepper, and a pinch of the julienned basil. Wrap with proscuitto and secure with a toothpick, if necessary.
Heat olive oil over medium heat in a saute pan. Place the chicken breasts, prosciutto seam side down, in the skillet and saute about 7 minutes on each side, or until prosciutto is browned.
Place the chicken on a foil lined backing sheet that has been lightly sprayed with cooking spray. Bake for 20-25 minutes, or until throughly cooked.
While chicken is cooking, sprinkle flour into olive oil/prosciutto drippings and whisk together. Add the lemon juice and chicken stock, continuing to whisk. Season with salt, pepper, and remaining basil and reduce heat to low. Simmer the gravy until thickened and smooth.
Remove chicken from oven and let rest. Spoon gravy over top.

Chicken with Sundried Tomatoes

2010-03-07T09:14:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 4 servings.

INGREDIENTS:

3 tbs. olive oil
4 boneless, skinless chicken breasts
1 shallot, finely diced
1 clove garlic, finely minced
1 (10.75 oz) can of cream of mushroom soup
¾ c. water
¼ c. thinly sliced sun-dried tomatoes
1 tbs. red wine vinegar
2 tbs. chopped fresh basil leaves
4 c. cooked wide egg noodles
¼ c. shredded parmesan cheese

DIRECTIONS:

Heat 2 tablespoons of olive oil over medium-high heat. Add chicken and cook 10 minutes, or until well browed on both sides. Remove chicken from skillet and place on a platter. Set aside.
Heat remaining oil in the skillet and reduce heat to medium. Add shallot, tomatoes, and garlic and cook and stir for 2 minutes. Add soup, water, and vinegar and whisk together until smooth and creamy. Stir in basil and allow mixture to cook together for 2-3 minutes.
Return chicken back to skillet and heat to a boil. Reduce to low and cook chicken in sauce for 5 minutes, or until chicken is fully cooked. Serve chicken and sauce over noodles and sprinkle with cheese.

Perfect Roast Chicken

2010-03-07T09:10:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Moderate

INGREDIENTS:

1 (5 to 6 lb) roasting chicken
10 sprigs fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tbs. butter, melted
Olive oil

DIRECTIONS:

Preheat oven to 425°. Remove the chicken giblets. Rinse the chicken inside and out and pat dry. Liberally season with salt and pepper the inside of the chicken. Stuff the cavity with the thyme, both lemon halves, and all the garlic. Brush the outside of the chicken with butter and sprinkle again with salt and pepper. Tie both legs together with kitchen string and tuck the wings under the body of the chicken. Place in a roasting pan.
Roast the chicken for 1 ½ hours, or until the juices run clear when you cut between the leg and the thigh. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken on a platter and serve.

Spicy Thai Basil Chicken

2010-03-07T09:08:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 4 servings.

INGREDIENTS:

1 tbs. olive oil
1 clove garlic, minced
1 shallot, thinly sliced
1 bell pepper, diced (any color will work)
2-3 boneless, skinless chicken breast, cut into thin strips
1 jalapeno, cut into thin rounds
2 tbs. hoisin sauce
1 tbs. lime juice
2 tbs. water
8 basil leaves, roughly chopped
1 tsp. ground ginger
Salt and pepper, to taste

DIRECTIONS:

Heat a large skillet or wok over medium high heat. Add oil and heat until it begins to ripple. Season chicken strips with salt and pepper and cook in hot oil until lightly browned, about 5-6 minutes. Add in shallot, bell pepper, jalapeno, and garlic and cook until softened, about 5 more minutes.
In a small bowl, whisk together hoisin sauce, lime juice, water, and ginger. Add to the wok and stir chicken and vegetable mixture to coat. Reduce heat and continue cooking for 5 minutes to thicken sauce.
Serve over white rice.

Cheesy Fiesta Chicken

2010-03-07T09:05:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 2 servings.

INGREDIENTS:

2 boneless, skinless chicken breasts
1 can (10 oz.) cream of cheddar soup
1 c. salsa
1 tsp. ground cumin
Salt and pepper, to taste

DIRECTIONS:

Preheat oven to 350°. Place chicken in a baking dish. Season with salt and pepper liberally.
In a small bowl, combine soup, salsa, and cumin. Pour over chicken. Cover chicken with foil and bake 45 minutes.
Serve over noodles or with rice.

Spicy Chicken Szechuan Noodles

2010-03-07T09:02:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Easy

INGREDIENTS:

1/2 c. chicken stock
1 tbs. soy sauce
2 tbs. Chinese black bean sauce
2 tsp. sugar
2 tsp. finely minced fresh ginger
1 tbs. minced garlic
2 tbs. red chili paste
1/2 lb. boneless, skinless chicken breast, thinly sliced
1 red bell pepper, sliced into 1/2" strips
1 small onion, thinly sliced
1/2 c. snow peas
1/4 c. shredded carrot
2 tbs. sesame seeds
1/4 lb. thin spaghetti or Chinese egg noodles (I used whole wheat spaghetti)
1/4 c. green onion, diced
1/4 tsp. sesame oil
Salt and pepper, to taste
Olive oil, for cooking

DIRECTIONS:

In a wok or large saute pan, heat olive oil over medium-high heat. Add chicken and cook for 2-3 minutes, or until no longer pink. Add onion and bell pepper and continue to cook for 5-7 minutes on medium heat. Season with salt and pepper.
While chicken and vegetables are cooking, combine chicken stock, soy sauce, black bean sauce, and sugar in a small bowl. Set aside. In a saucepan, bring water to a boil. Salt, and drop pasta. Allow to cook for 8 minutes, or until desired doneness.
Add carrot, peas, and garlic. Cook for about 2-3 minutes before adding chili paste and ginger. Stir mixture to combine. Pour sauce mixture that has been set aside over chicken and vegetables. Sprinkle with sesame seeds. Reduce heat to low and simmer.
Drain pasta and return to hot pot. Season with 1/4 tsp. sesame oil. Portion the pasta onto plates or in a shallow bowl. Spoon chicken and vegetable mixture over noodles, making sure to include excess sauce. Garnish with scallions.

Chicken Vindaloo

2010-03-07T08:58:00.000-06:00

Submitted by: wamozart12

Difficulty Rating: easy/medium

Warning: spicy!

This also works with other meats: pork, beef, lamb.

INGREDIENTS:

1-2T oil (vegetable or olive, or ghee if you have it)
1 onion, chopped
3 cloves of garlic, minced
2T vindaloo blend (available from Penzeys.com, or make your own, recipe follows)
1/2t salt
1/4 cup cider or malt vinegar
1lb chicken (white or dark meat), chopped into bite-sized pieces
2-3 potatoes, peeled and chopped into bite-sized pieces
2/3 cup plain yogurt (fat-free or regular)
(optional: 1lb washed fresh spinach)

DIRECTIONS:

In a large pan, heat oil and add onion and garlic. Saute over medium-high heat for about 4 min.
Meanwhile, make a paste of vindaloo spice, salt and vinegar. Add the paste to the onions, stir to coat, and saute for another 2 min.
Then add chicken and sear over medium-high heat for 2 min, then add potatoes and cook for about 5 min.
Add yogurt and about 1 cup of water, stir, and cook, covered, for about 30 minutes on medium heat, until the potatoes are soft and the pork is cooked through. Check often to make sure liquid doesn't all boil off, add more water if necessary.
At the end of the 30 minutes, add the spinach (if you're using it) to the top of the pan, replace cover and allow to wilt for a couple minutes, then stir to coat spinach in sauce.

Make your own vindaloo spice (makes about 5T):

2T curry powder
1T garam masala
2t cayenne pepper
1t hot mustard powder
1t degi mirch (a kind of pepper) or paprika

Serve with basmati rice or naan:

Basmati Rice

1.5cups basmati rice
1T oil, butter or ghee
1 2inch cinnamon stick
2 green cardamom pods
2 whole cloves
1T cumin seeds (or ground cumin)
2.5 cups water
1/2t salt

DIRECTIONS:

Soak rice in enough water to cover for 20-30 min.
Heat oil in a pan, add cinnamon stick, cardamom pods, cloves and cumin. Stir and cook for 2 min, until toasted.
Drain the rice and add to pan, stir for 2 min to coat with oil and spices and to toast the grains.
Then add water and salt. Bring to a boil, then reduce to a simmer and cook (covered) until the liquid has all been absorbed, about 15-20 min.

Naan starter:

2t active dry yeast
1/2 cup warm water
2t sugar
2T milk
2T yogurt
1T sugar
1t salt
2-2.25 cups all-purpose flour

DIRECTIONS:

Start yeast in warm water with 2t sugar.
Leave for 10 min, then add milk, yogurt, 1T sugar, salt and flour, combine to form a soft dough.
Knead 6-8 minutes, then let rise for an hour.
Form golfball-sized balls and leave on a tray/cookie sheet for 30 min, covered, to rise. Roll out each dough ball with a rolling pin, and cook on a hot greased grill pan (or frying pan) over high heat, about 2 min per side.
Brush with melted butter and sprinkle with dried basil, or herb of choice.

Chicken Roulades with radicchio and shiitake mushrooms

2010-03-07T08:51:00.000-06:00

Submitted by: wamozart12

Difficulty Rating: Moderate

This recipe looks really fancy, but it's not, and a chicken roulade can be very versatile. It calls for an oven-proof skillet to sear the chicken before putting in the oven, but you can sear in a pan and transfer to baking dish. The chicken needs to be prepared a bit in advance, and refrigerated before cooking, so it requires some planning.

INGREDIENTS:

4 boneless, skinless chichen breast halves
Coarse salt
1 small head radicchio, cored, leaves separated
3 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
3 shallots, finely chopped
8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices)
1 tablespoon finely chopped fresh sage
Freshly ground pepper
1/2 cup Marsala wine
1/2 cup freshly shredded mozzarella cheese
10 cipollini or pearl onions, peeled
1/4 cup chicken stock

DIRECTIONS:

Slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Set aside.
Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.
Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds. Set aside to cool.
Remove top layer of plastic from chicken. Season with salt and pepper. Spread one quarter of the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with 1-2 tablespoons of mozzarella. Using plastic wrap to lift and guide chicken, roll up; twist plastic at both ends. Repeat with remaining chicken breasts. Refrigerate at least 1 hour (up to 3).
Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet. Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining 1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.
Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.
Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.

Chicken Piccata

2010-03-07T08:43:00.000-06:00

Submitted by: Riss91

Difficulty Rating: Easy

INGREDIENTS:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

DIRECTIONS:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Show: Everyday Italian

Episode: Weeknight Dinner

Creamy Crockpot Chicken

2010-03-07T08:39:00.001-06:00

Submitted by: Nunu&Eddie

Difficulty Rating: Easy

INGREDIENTS:

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Evaporated Milk
1 T butter
1 small yellow onion (chopped)
1 t minced garlic
4 skinless, boneless chicken breasts
Salt & Pepper to taste

DIRECTIONS:

Lay chicken breasts in the bottom of the crock pot. Season with salt and pepper. Add butter.
Mix soups, milk, onion and garlic in a bowl. Pour over chicken and butter.
Cook on Low for 6 hours and serve over egg noodles or rice. Serves 4.

Chicken Enchiliadas

2010-03-07T08:37:00.000-06:00

From: lneuner09

Difficulty: moderate (mostly b/c it's time consuming)

Courtesy of Pink Parsley. I made a few minor changes, but nothing really worth noting. Seriously delicious!

INGREDIENTS:

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
3 cloves garlic, minced
3 tbsp chili powder
2 tsp cumin
3 tsp sugar
15 oz can tomato sauce
1 cup water
3 roma tomatoes, chopped
1 lb boneless, skinless chicken breasts (about 2 large breasts)
2 cup package of shredded cheddar/monterey jack blend cheese
12-15 soft corn tortillas

DIRECTIONS:

Preheat oven to 400. Preheat a large skillet over medium-low heat with 1 tbsp EVOO. Add onion, jalapeno and garlic, stirring often until onions have softened (8-10 minutes). Stir in chili powder, cumin, and sugar, stir until fragrant (about 30 sec). Stir in tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until thickened (5 minutes).
Nestle chicken into sauce. Reduce heat to low, cover and cook until chicken in cooked through (about 15-20 minutes). Transfer chicken to a place and set aside to cool.
Strain sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer onion mixture to a large bowl and set aside. Shred chicken into bite-sized pieces and add to onion mixture. Add 1/4 cup of enchilada sauce and 1 cup of cheese. Toss to combine.
Stack tortillas on a late and cover with plastic wrap. Microwave on high for 60 seconds. Spoon 1/3 cup of chicken mixture evenly down center of each tortilla. Tightly roll tortilla and lay seam-side down in a gresed 9x13 dish. Continue for rest of tortillas and chicken mixture. Pour enchilada sauce evenly over top. Top with remaining cheese.
Cover dish with foil, bake for 20 minutes or until heated through. Remove foil and bake for another 5 minutes. Let stand for 10 minutes before serving.

Chicken Parm Pizza

2010-03-07T08:35:00.000-06:00

Submitted by: lneuner09

Difficulty Rating: Easy

Warning, this will be your new favorite pizza recipe! I've made a few tweaks to the recipe...

INGREDIENTS:

1 pizza dough (store bought or homemade)
2 tbsp EVOO
1 lb ground chicken
3 garlic cloves, chopped
1 small onion, chopped
1 tbsp dried parsley
1 pinch of red pepper flakes
1 pinch of oregano
1 pinch of basil
8oz can tomato sauce
1 cup shredded or grated parmesan cheese
1 and 1/2 cups shredded provolone (I use mozzarella, melts better)

DIRECTIONS:

Preheat oven per dough instructions. Spread dough on pizza pan or stone, bake dough according to package directions.
Meanwhile, heat a deep skillet over medium high heat with 2 tbsp EVOO. Add ground chicken and brown, breaking up with a wooden spoon. Add onion and garlic, season with salt and pepper. Cook 506 minutes or until soft. Add spices and tomato sauce and heat through.
Remove dough from the oven, top with sauce. Scatter cheeses over the top. Top with another pinch of each of the dried spices. Finish baking per dough instructions.

Recipe Exchange #4: Chicken

2010-02-26T09:36:00.001-06:00

This weeks theme: BEST/FAVORITE CHICKEN RECIPE

Send in your favorite Chicken Recipe!

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

NEW: When you email your recipe, please put all the info in the body of your email rather than as an attachment. I've been having issues with pasting info from attachments and I've been needing to re-type a lot of the recipes I receive. It gets time consuming, so this would be much appreciated!

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next exchange will be held in 2 weeks.

Enchilada Casserole

2010-02-14T08:22:00.001-06:00

Submitted by: lneuner09

Difficulty Rating: Easy

*Adapted from Southern Living Cookbook*

INGREDIENTS:

3 tbsp chopped green chiles, divided
3/4 cup chunky salsa
1/4 cup chopped fresh cilantro
15.5oz can black beans, rinsed
11 oz can white corn, rinsed
10 oz can enchilada sauce
1/2 green bell pepper, chopped
8oz package corn muffin mix
2 large eggs
1 cup shredded Mexican blend cheese

DIRECTIONS:

Stir together 2 tbsp green chiles, salsa, cilantro, black beans, corn, bell pepper and enchilada sauce in Crock Pot.
Cover and cook on LOW for 4 hours. Stir occasionally.
Stir together remaining 1 tbsp green chiles, muffin mix, and eggs.
Spoon evenly over bean mixture in crock pot.
Cover and cook on LOW an additional 1 hour and 20 minutes or until cornbread is finished.
Top with cheese and cook 5-10 minutes or until cheese is melted.

Taco Soup

2010-02-14T08:18:00.000-06:00

Submitted by: Diamond_Doll

Difficulty Rating: Easy

INGREDIENTS:

2lbs browned ground beef or ground turkey
1 can each black, pinto, and kidney beans
2 packages ranch dressing mix
2 packages taco seasoning
1 large can diced tomatoes
1 can Rotel
2 cans corn
Diced onion

DIRECTIONS:

Do not drain any ingredients except corn.
Mix together in crockpot.
Cook on high for about 6 hours.
Serve with tortilla chips or Fritos.
Garnish with cheese and/or sour cream.

Crockpot Shrimp Creole

2010-02-14T08:15:00.000-06:00

Submitted by: Diamond_Doll

Difficulty Rating: Easy

From Paula Deen

INGREDIENTS:

2 Tbsp olive oil
1/2 cup each (diced large) bell pepper, celery, and onion
1 tsp chili powder
14oz tomatoes
8 oz tomatoe sauce
1 Tbsp hot sauce (more or less)
1 Tbsp Worcestershire sauce
1 tsp sugar
salt & pepper
1 1/2 lbs. large shrimp, peeled and deveined
sliced green onions
sticky rice

DIRECTIONS:

Saute bell pepper, celery, and onion in olive oil. Add chili powder and cook until carmelized.
Add to crock pot.
Add tomatoes and tomato sauce, hot sauce, salt, pepper, worcestershire and sugar to crock pot. Stir, then cover.
Cook 3 hours on high or 6 hours on low.
Just before serving, add shrimp and cook on high 3-5 minutes.
Serve over sticky rice and garnish with onions.

Recipe Exchange #4: Crock Pot Meals

2010-01-29T07:30:00.002-06:00

This weeks theme: CROCK POT MEALS

Send in your favorite Crock Pot recipe - preferrably a "whole meal" type recipe (ie: pork roast & potatoes or something along those lines).

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

NEW: When you email your recipe, please put all the info in the body of your email rather than as an attachment. I've been having issues with pasting info from attachments and I've been needing to re-type a lot of the recipes I receive. It gets time consuming, so this would be much appreciated!

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next exchange will be held in 2 weeks.

Mini Mushroom Tartlets

2010-01-24T08:41:00.000-06:00

Submitted by: Dalto

Difficulty Rating: Easy

Recipe from Hungry Girl

INGREDIENTS:

15 mini phyllo dough shells (found in the freezer aisle)
1 cup finely chopped portabello mushrooms
1/3 cup finely chopped white onion
3 tablespoons chopped scallions
3 tablespoons fat-free cream cheese, room temperature
1/2 teaspoon minced garlic
1/8 teaspoon salt
2 dashes black pepper
2 dashes nutmeg

DIRECTIONS:

Preheat oven to 375 degrees.
Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion, and cook until soft.
Place mushrooms and onion in a small bowl. Add scallions, cream cheese, garlic, salt, pepper, and nutmeg, and mix well.
Evenly distribute mushroom mixture among the phyllo shells. Arrange shells on a baking sheet sprayed lightly with nonstick spray. Bake in the oven for 12 to 15 minutes, until edges of tartlets are crisp.
Allow to cool slightly before serving.

Pepper Cheese

2010-01-20T10:33:00.000-06:00

Submitted by: lneuner09

Difficulty Rating: Easy

Hands down everyone's favorite at every party. Warning - it's crazy addicting. And best with Keebler Club Crackers :)

INGREDIENTS:

8oz cream cheese, softened
1 pkg dry italian dressing mix
2 tbsp butter, softened
1/2 cup parmesan cheese

DIRECTIONS:

Mix ingredients well, spread in a shallow dish.
Top with coarse ground pepper.
Serve immediately.

*Note: can cover with plastic wrap and refridgerate until needed. If you do so, take cheese out of fridge at least 30 minutes before serving to soften up.

Black Bean Salsa

2010-01-20T10:30:00.000-06:00

Submitted by: lneuner09

Difficulty Rating: Easy

Warning: HIGHLY addictive and my most requested recipe. This is a Mizzou tailgating staple. I got the recipe from someone my mom works with. Who knows where it came from, and WHO CARES. It's so yummy the whole world should make it.

INGREDIENTS:

2 - 15oz cans black beans, rinsed
1 - 11oz can white shoe peg corn, rinsed
2 - 14.5 oz cans of Rotel
1/2 of a red onion, chopped
1/3 cup lime juice
1/3 cup extra virgin olive oil
1 1/2 tsp cumin
1/2 tsp salt
1/4 cup chopped fresh cilantro

DIRECTIONS:

Combine ingredients and stir until blended
Cover and refrigerate overnight

Taco Cresents

2010-01-20T10:20:00.000-06:00

Submitted by: AbsoluteSweetniss1977 by request of D74LeadinLady :)

Difficulty Rating: Easy

INGREDIENTS:

ground hamburger or turkey
2 packages of crescent rolls (I used reduced fat ones)
a package of taco seasoning
mexican cheese
salsa
shredded lettuce.

DIRECTIONS:

Brown up the hamburger or turkey, add the taco seasoning like you were making tacos.
Preheat the oven to whatever is on the crescent roll package.
Take the crescent rolls out and lay them on a pizza pan in a circle so that it looks like a big sun - you want to lay the rolls slightly over each other so that it forms a ring.
Put the taco mixture on each crescent, then top with some cheese.
Fold the end of the roll over the mixture - when you have done that to all of them it will look like a big ring.
Pop it in the oven and bake for the time from the crescent roll package & then its done! :)

Pineapple Cheeseball

2010-01-20T10:10:00.000-06:00

Submitted by: Diamond_Doll

Difficulty Rating: Easy

(I know pineapple and cheese sounds weird, but this is delicious! It's my mom's signature recipe.)

INGREDIENTS:

16oz cream cheese, softened
5oz crushed pineapple, drained well
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 cups chopped pecans
1 tbsp seasoned salt

DIRECTIONS:

Whip cream cheese with fork until creamy.
Mix all ingredients except 1 cup of the pecans.
Form into a ball. Roll the ball in the remained 1 cup of pecans to coat.
Wrap in foil and refrigerate overnight.

Crab Puffs

2010-01-20T10:07:00.000-06:00

Submitted by: Diamond_Doll

Difficulty Rating: Easy

This is a good appetizer to make ahead, freeze, and bake when needed.

INGREDIENTS:

1 stick margarine
5oz jar Old English cheese (found in the aisle with Cheez Wiz)
1 1/2 tsp mayo
1/2 tsp garlic salt
7oz can crabmeat
6 English muffins split in half

DIRECTIONS:

Blend ingredients and spread onto split English muffins. Freeze.
When ready to cook, place on greased cookie sheet.
Bake at 350 degrees for 15-20 minutes or until crispy.
Cut each muffin into 4ths.

Bacon Swiss Dip

2010-01-20T10:03:00.001-06:00

Submitted by: Diamond_Doll

Difficulty Rating: Easy

INGREDIENTS:

8oz cream cheese, softened
1/2 cup mayo
1 cup shredded Swiss cheese
10 slices bacon, cooked and crumbled
2 tbsp green onion, chopped
Ritz crackers

DIRECTIONS:

Mix together cream cheese, mayo, Swiss cheese, and onions.
Place in a greased baking sheet. Top with bacon and crushed Ritz crackers.
Bake for 15-20 minutes on 350degrees.
Serve with Ritz crackers.

Cannoli Dip (Dessert Dip)

2010-01-16T17:33:00.000-06:00

Submitted by: melpfaff

Difficulty Rating: Easy

Recipe from Pampered Chef

INGREDIENTS:

1 container part-skim ricotta cheese
1 cup powdered sugar
½ container cool whip, thawed
2 cups mini chocolate chips

DIRECTIONS:

Mix ingredients together in small mixing bowl.
Serve with graham cracker sticks, fruit (esp strawberries).

Sweet and spicy chicken wings

2010-01-16T17:30:00.001-06:00

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

Juice of 2 limes
1/2 cup of cilantro (I use the paste that can be find in produce aisle, refrigerated tube)
1/4 cup veg or olive oil
3 tbsp honey
1 jar diced jalapenos (drain)
1 jar tomato paste tomato paste
4 garlic cloves (I use minced garlic)
1 tsp chili powder
Salt and pepper
3 lbs wings

DIRECTIONS

Clean and pat dry the wings
Mix all remaining ingredients, pour over wings
Bake wings at 375 for about 30 min or until crispy

Asian style cocktail meatballs

2010-01-16T17:27:00.001-06:00

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

1 package of your favorite frozen meatballs
1/2 cup Thai Chili Pepper sauce
1/2 cup Teriyaki Sauce
1 tablespoon toasted sesame seeds
2 tablespoons honey
pinch or dash of ground ginger
pinch or dash of garlic powder

DIRECTIONS:

Combine ingredients in small mixing bowl. Add meatballs to crock pot or chafing dish. Cover with sauce. Garnish with green onions.
Heat on high 1 hr, then on low until ready to be served.

Phyllo Dough Tarts

2010-01-16T17:24:00.001-06:00

Submitted by: melpfaff

Difficulty Rating: Easy

Pre-made phyllo dough cups are your friend. I buy Athens brand.

INGREDIENTS:

1 pkg frozen spinach
1 container part skim ricotta cheese
8 oz feta cheese
1 tsp minced garlic
1 tbsp parsley

DIRECTIONS:

Defrost, and drain spinach using paper towels or cheesecloth.
Mince garlic if needed.
Combine ricotta, spinach, and garlic by hand or using hand mixer on low. Add feta cheese crumbles.
Spoon into phyllo cups. Garnish with parsley.
Bake 10 – 12 min at 375.

Asparagus and Pear Wrapped in Prosciutto and goat cheese

2010-01-16T17:21:00.001-06:00

Submitted by: melpfaff

Difficulty Rating: Easy - but they look fancy

INGREDIENTS:

5 Bartlett or Bosch pears
prosciutto
1 container soft goat cheese
2 tbsp honey
1 bundle asparagus

DIRECTIONS:

Steam asparagus in microwave or using double boiler so that the asparagus is still “al dente”.
Cut pears into 1 inch pieces, lengthwise.
To start with pear, place a dollop of goat cheese on top of pear, and wrap around the center a piece of prosciutto.
When finished, drizzle the pears with honey.
For asparagus, spread a dollop of goat cheese around the middle, then wrap with prosciutto.

Bruschetta

2010-01-16T17:18:00.001-06:00

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

1 loaf french bread
5 vine tomatoes
minced garlic
basil-dried or fresh
Parmesan cheese
olive oil

DIRECTIONS:

Preheat oven to 375
Dice tomatoes. Dice basil into ribbons if using fresh and mince garlic. Combine tomatoes, basil, garlic and a drizzle of olive oil in mixing bowl.
Cut bread into 1 in slices, and arrange on baking tray. Using pastry brush, brush lightly with olive oil. Spoon tomato mixture onto bread. Sprinkle fresh or jarred Parmesan cheese.
Bake 10 min.

White Bean and Garlic Dip

2010-01-16T17:15:00.000-06:00

Submitted by: melpfaff

Difficulty Rating: Easy

INGREDIENTS:

1 can white cannelloni beans
2 cloves garlic or 1 tbsp minced garlic
olive oil
Parmesan cheese

DIRECTIONS:

In mini food processor (I use magic bullet), dice garlic. Add beans gradually and a drizzle of olive oil.
Finish with Parmesan cheese.
Serve with crackers, tostadas,or veggies.

Cold Spinach Dip

2010-01-16T17:13:00.000-06:00

Submitted by: melpfaff

Difficulty Rating: Easy - this can be made in a snap

INGREDIENTS:

1 8 oz package neufchatel cream cheese
1 cup low fat sour cream
1 package frozen spinach
1 tsp minced garlic

DIRECTIONS:

Use microwave to defrost spinach. Drain and remove excess water from spinach using paper towels or cheesecloths.
Mix ingredients together with hand mixer. Also add black ground pepper or parm cheese if desired.
Serve with cold veggies, bread, pita chips, or crackers.

Hot Spinach Dip

2010-01-16T17:09:00.001-06:00

Submitted by: melpfaff

Difficulty: Moderate, more time-consuming. I usually use this in winter, and use a casserole dish with tea lights underneath to keep it warm. Works well with pita chips, bread, veggies.

Taken from Emeril Lagasse/Food network

INGREDIENTS:

2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
2 cup grated Monterrey Jack
1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
1/4 cup grated Parmesan

DIRECTIONS:

Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside.
Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside.
In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and stir well. Remove from the heat and pour into the prepared dish.
Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

Notes: Make sure the pan is hot and stir constantly when making a roux. I usually omit the onions. I sometimes add diced tomatoes or red peppers. Also, make sure you rinse the artichokes, to get rid of the “vinegar” taste.

Bacon and Tomato Cups

2010-01-16T17:06:00.000-06:00

Submitted by: becs11048

Recipe from: http://allrecipes.com/recipe/bacon-and-tomato-cups/detail.aspx

Difficulty Rating: Medium

INGREDIENTS:

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Stuffed Mushrooms

2010-01-16T17:00:00.001-06:00

Submitted by: amelianguy

Difficulty: Easy

INGREDIENTS:

1 package button mushrooms
1 package pre-cooked bacon strips
1 1/4 cup shredded cheese (any you like, although sharper cheeses work better)

DIRECTIONS:

Wash mushrooms and pat dry. Remove the stems (keep them!) and place the mushrooms, top down, on a baking sheet. Finely chop the stems and put into a bowl. Chop bacon strips and add to mushroom stems. Add 1 cup of the cheese, combine.
Spoon the mixture into the mushroom caps, packing it down so it
will stay. Top each cap with more cheese.
Bake at 350 degrees for 10 minutes, until the cheese is melted and the mushrooms are heated through. Cool slightly and serve.

Easy Bruschetta

2010-01-16T16:56:00.002-06:00

Submitted by: amelianguy

Difficulty: Easy

INGREDIENTS:

6-8 Roma tomatoes
1/4 cup olive oil
1 tsp. dried basil or 3-4 fresh basil leaves, chopped
2 cloves fresh garlic, finely chopped or 1 tbsp. jarred minced garlic
1/2 cup parmasean cheese, grated
2 tbsp. balsamic vinegar (optional)
salt and pepper to taste
1 loaf baguette

DIRECTIONS:

Chop tomatoes and put in mixing bowl. Add all other ingredients and combine. Slice baguette and toast, serve.
This tastes better the longer it sits, so if you refrigerate it overnight and then let it come back to room temp before serving, the flavors will be stronger.

Creamy Spinach Dip

2010-01-16T16:54:00.000-06:00

Submitted by: amelianguy

Difficulty: Easy

INGREDIENTS:

1 - 10oz package of frozen chopped spinach, thawed.
1 1/2 cups Sour Cream
1 cup Mayonnaise
1 pkg. Knorr vegetable soup mix
1 8oz. can Water Chestnuts, chopped
3 green onions, chopped (optional)
Tortilla chips or sliced bread to serve

DIRECTIONS:

Thoroughly thaw the spinach and squeeze as much water as you can out of it, until it's dry.
Mix all the ingredients together in a large bowl, chill for 2 hours, serve with chips or bread.

Avocado Salsa

2010-01-16T16:51:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Medium

Yields 4-5 c.

INGREDIENTS:

2 ripe avocados
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can shoepeg corn, drained and rinsed
1 c. bell pepper (any color), diced
1 jalapeno, finely minced
2 plum tomatoes, diced
1/2 c. green onion, chopped
1/4 c. lime juice
1 tbs. taco seasoning mix
2 tbs. olive oil
Salt, to taste

DIRECTIONS:

Mix together beans, corn, peppers, green onion, and tomatoes in a large bowl. Slice avocados around the pit, so that you will have 2 halves per avocado. Remove the pit. Sprinkle halves with salt and about 2 tsp. of the lime juice. Using a small knife, slice the avocados into bite sized chunks while still in skin. Then, using a large spoon, gently remove the avocado chunks from the skin and add to the bowl.
Whisk together remaining lime juice, taco seasoning, and olive oil in a small bowl. Pour over the salsa mixture, and gently stir to combine. Serve with tortilla chips.

* No taco seasoning? You can use 1 tsp. cumin, 1 tsp. chili powder, 1 tsp. garlic powder, and 1/2 tsp. black pepper instead.

Veggie Pizza

2010-01-16T16:47:00.000-06:00

Submitted by: aortiz59

Difficulty Rating: Easy

Yields 32 slices.

INGREDIENTS:

2 (8oz) cans of refrigerated crescent rolls
1 (8oz) package of cream cheese, softened
1/2 c. sour cream
1 pkg. dried ranch dressing seasoning
1/2 c. small broccoli florets
1/2 c. cucumber slices, quartered
1 plum tomato, seeded and chopped
1/4 c. shredded carrot
1/4 c. shredded cheese, any variety

DIRECTIONS:

Preheat oven to 375. Unroll crescent rolls into 4 long rectangles. On an ungreased baking sheet, press crescent rolls into the bottom of the pan and up the sides to form a crust. Bake 13 to 17 minutes, or until golden brown. Allow to cool completely, about 30 minutes.
In a small bowl, mix cream cheese, sour cream, and ranch seasoning until smooth. Spread on crust evenly. Top with vegetables. Cut into 8 rows x 4 rows.

* You can adjust the recipe to make a "taco" pizza as well - substitute ranch seasoning for a taco seasoning packet. Use tomatoes, bell peppers, black olives, and cheese as toppings.

Exchange #3! Appetizers!

2010-01-15T07:24:00.001-06:00

Steph started this one up a few weeks back, but with little response. So we'll give this one another shot!

This weeks theme: APPETIZERS

Send in your favorite appetizer recipe! I love apps, so I can't wait to try out all the new yumminess that is sure to come my way!

When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next exchange will be held in 2 weeks.

Happy app making everyone!

Peanut Butter Cookies

2009-12-16T06:35:00.000-06:00

Submitted by: bamanichole

Difficulty Rating: Very Easy

INGREDIENTS:

1 cup peanut butter
1 cup sugar
1 egg

DIRECTIONS:

Mix together and spoon on ungreased cookie sheet press with fork to make indentions. Bake at 350 degrees about 10-15 mins until golden brown.

*posted by: michelle142*

Beer Cookies

2009-12-16T06:33:00.001-06:00

Submitted by: wamozart12
Difficulty Rating: Medium

Adapted from Sean LaFond

INGREDIENTS:

2 12 ounces bottles of beer- Belgian style white beer is good, but for the holidays, I like the seasonal holiday cinnamon/nutmeg beers.
5 tablespoons honey
1 stick cinnamon (or 1/2teaspoon cinnamon if you don't have sticks)
1/2 teaspoon nutmeg
2 star anises (optional if you don't have any)
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups powdered sugar
1 large egg
1/2 teaspoon vanilla extract
zest of 1 orange
2 teaspoons ground coriander
2 cups all-purpose flour
1/2 teaspoon baking soda

ICING (Optional):

1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon orange juice
1 tablespoon whole milk
1 orange zested using a bar grater, optional

DIRECTIONS:

Put the beer, honey, cinnamon stick, nutmeg and star anise into a medium saucepan and reduce over medium heat until you have about 1/3-1/2 cup of liquid, at which point the liquid will suddenly begin to aggressively foam due to the higher concentration of sugar (which looks different than the carbon dioxide foaming at the beginning). You may occasionally have to skim the foam off the top of the beer. This takes about an hour, and smells delicious. Remove cinnamon stick and star anise and discard. Let the reduction cool to room temperature.
Cream the butter and sugar together. Add egg and blend thoroughly. Add vanilla, orange zest, coriander, and beer reduction and blend. Mix the flour and baking soda together then slowly add to the batter.
Preheat oven to 350 degrees F.
Scoop 1T balls of dough onto a cookie sheet, bake for 15-20 minutes, until edges just begin to turn golden brown.
Let cookies cool completely.
Optional Icing: Combine powdered sugar, vanilla, milk and orange juice with a fork or small whisk. Drizzle over or place a dollop on each cookie. Garnish with curls of orange zest.

*posted by: michelle142*

Peppermint Bark

2009-12-16T06:27:00.000-06:00

Submitted by: wamozart12

Difficulty Rating: Medium

Taken from orangette.blogspot.com

INGREDIENTS:

20 oz. white chocolate, finely chopped
10 candy canes, coarsely crushed
7 oz. bittersweet chocolate, finely chopped
6 Tbsp. heavy cream
1 tsp. peppermint extract

DIRECTIONS:

Cover a large baking sheet securely with aluminum foil. Measure out and mark a 9- by 12-inch rectangle on the foil (or just approximate when adding the chocolate).
Put the white chocolate in a metal (or other heatproof) bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the chocolate from the heat. Pour 2/3 cup of it onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with ¼ cup of the crushed peppermints. Chill until set, about 15 minutes.
Meanwhile, combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula – make sure you cleaned it after using it for the white chocolate, above! – spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.
Rewarm the remaining white chocolate until just melted. Working quickly, pour the white chocolate over the firm bittersweet layer with icing or rubber spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

*posted by: michelle142*

Swedish Jam Squares

2009-12-16T06:24:00.000-06:00

Submitted by: wamozart12

Difficulty Rating: Easy

INGREDIENTS:

1 package yellow cake mix
1 stick (1/2cup) softened butter
1 extra large or jumbo egg
Jam of desired flavor

ICING:

1 cup powdered sugar
1T milk
1t vanilla or almond extract

DIRECTIONS:

Combine cake mix, butter and egg, mix until combined. Press into the bottom of a greased 9x13 baking pan. Spread jelly in a thin layer over dough. Bake 25-30 min (until edges are lightly browned) at 325.
Let squares cool. Make icing: combine powdered sugar, milk and flavoring, drizzle over jam squares. Allow icing to set, then cut into squares.

*posted by: michelle142*

Jello Spritz Cookies

2009-12-16T06:21:00.001-06:00

Submitted by: wamozart12
Difficulty Rating: Medium

For use with a cookie press

INGREDIENTS:

4 cups flour
1 t baking powder
1 1/2 cup butter, softened
1 cup sugar
1 (3 oz.) pkg. Jello
1 egg
1 t vanilla

DIRECTIONS:

Sift flour and baking powder together. Cream in butter. Gradually add sugar and Jello. Beat in egg and vanilla and then mix all until smooth. Load dough into cookie press with desired shape, spritz onto cookie sheets. Bake at 400 degrees for 10 to 14 minutes, until bottom starts to brown.

*These cookies are fun to coordinate shapes with jello flavor/color- green trees, red hearts, etc.

*posted by: michelle142*

Spice Cookies

2009-12-16T06:18:00.000-06:00

Submitted by: wamozart12

Difficulty Rating: Medium (because of all the ingredients)

Adapted from Camilla Saulsbury's Exotic Spice Cookies recipe

INGREDIENTS:

2 cups all-purpose flour
2 1/4 teaspoons ground ginger
2 teaspoons baking soda
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
1/2 cup chopped crystallized ginger
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening, room temperature
1 large egg
1/4 cup honey
1 teaspoon rosewater
3/4 cup turbinado (raw) sugar or colored sanding sugar, for rolling

DIRECTIONS:

Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.
In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture, mixing until just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees F. Roll dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on cookie sheets, spacing 2 to 3 inches apart.
Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on wire racks.

*posted by: michelle142*

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

2009-12-14T12:14:00.001-06:00

Submitted by: Mrs. Zee

Difficulty Rating: Easy

Ingredients:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

*posted by: michelle142*

Gingerbread Cookies

2009-12-08T16:06:00.002-06:00

Submitted by: billyandsara

Prep time: 30-40mins
Cook time: about 10 mins
Level: Easy just the prep is long and requires a lot of ingredients.
Preheat oven to 350F

Ingredients:

1 1/2 Sticks of lightly salted butter, softened
1 2/3 cups of sugar
1 orange zested
4 cups of all purpose flour, plus I put some to the side for when I am rolling if needed
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 tablespoon of ground dry ginger
1/2 teaspoon of nutmeg
1/2 of ground all spice
2 teaspoons of ground cinnamon
1/4 teaspoon of ground cloves
1/2 teaspoon of salt
2 Eggs
1/2 of molasses (dark)
1 lemon juiced

Directions:

In a bowl mix your butter, sugar and orange zest with a hand mixer until it is smooth, about 5 mins.
In a seperate bowl mix, flour (sifted), baking powder, baking soda, ginger, nutmeg, allspice, cinnamon, cloves and salt, mix together and set aside.
In a third bowl mix together you eggs, molasses and lemon juice.
Once you have the butter mixture smooth lower your speed and start to add your dry ingrediants, once you have the dry ingrediants in start mixing in you bowl with the eggs. I fins that this works best with a stand mixer and I use my paddle attachment.
Once you have your dough mixed take it out of the bowl and break into two pieces, press each piece between two pieces of wax paper and chill for 15-20 mins.
After you chill your dough you must flour your surface and start rolling. I sometimes find it easier to roll it when it is still i nthe wax paper but that is up to you. Once you have the thickness you want then press your cookcutter into them and place them on your cookie sheet. *note make sure you leave a little room they can spread out.
Bake until golden brown about 10 mins

*posted by: michelle142*

Big Soft Ginger Cookies

2009-12-07T10:51:00.000-06:00

Submitted by: Eli845

Difficulty Rating: Easy

From www.allrecipes.com

Original Recipe Yield 2 dozen

Ingredients:

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine or butter, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

*posted by: michelle142*

THE Gooey Butter Cookies

2009-12-07T07:53:00.002-06:00

Submitted by: lneuner09

Difficulty Rating: Moderate (only b/c they are time consuming)

Ingredients:

8 oz cream cheeese, softened
1 stick butter, softened
1 egg
1 tbsp vanilla
1 box yellow cake mix
8 oz powdered sugar

Directions:

Cream together cream cheese, butter, egg, and vanilla in stand mixer.* Slowly add cake mix and blend well. Batter will the THICK. Chill for 1 hour.
Preheat oven to 350. Put powedered sugar in a small bowl. Coat hands in powdered sugar (trust me). Take a rounded tablespoon of dough and knead in powdered sugar. Once kneaded, give dough one last roll in powdered sugar. Place on ungreased cookie sheet (I line with parchment paper). Bake for 13-14 minutes. Refrigerate dough in between batches in the oven. Makes 3 dozen cookies.

* This can be done with a hand mixer, I'm sure. But I've busted 2 hand mixers with this recipe, I don't recommend it. Even the Kitchenaid had trouble with it. The batter gets super thick and sticky, and has a way of ruining hand mixers. Just a heads up.

*posted by: michelle142*

Kitchen Sink Cookies

2009-12-07T07:47:00.000-06:00

Submitted by: lneuner09

Difficulty Rating: Easy

Ingredients:

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 and 1/2 cups old fashioned oats
1 and 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
6 oz package of craisins
2/3 cup white chocolate chips
2/3 cup macadamia nuts, chopped

Directions:

Preheat oven to 375.
Using an electric mixer, beat butter and sugar togather until creamy. Add eggs, mix well.
Combine flour, oats, baking soda and salt. Add to creamed mixture in additions, stirring well after each addition.
Stir in craisins, white chocolate, and nuts. (Note, a spoon won't cut it, you'll need to get your hands in there). Refridgerate for 30 minutes to make the batter easier to handle.
Drop by rounded tablespoon onto ungreased cookie sheets (I lined with parchment paper) Bake 8-10 minutes or until golden. Cool on wire rack. Refridgerate batter in between batches in the oven. Makes 4 dozen cookies.

posted by: michelle142

Walnut Cups

2009-12-06T16:59:00.001-06:00

Submitted by: Rach83

Difficulty Rating: Hard

Baking time: 20 min.

*For this recipe you will need mini cupcake tins

Crust Ingredients:

1 stick of margarine/butter
3 oz. cream cheese
1 c flour

Filling Ingredients:

1 egg slightly beaten
1/4 tsp vanilla
1 TB melted butter
3/4 c brown sugar
3/4 c chopped walnuts

Crust Directions:

Mix softened cream cheese and butter. Add flour a little at a time. Pinch off small pieces, enough to fill the mini tins and shape with your thumb until you form a cup.

Filling ingredients:

Mix all ingredients together and fill the dough cups you just made about halfway. Bake at 350 for about 20 min or until crust is golden. Cool for 2-3 min. before taking out of pan.

*posted by: michelle142*

Chocolate Crinkles

2009-12-06T16:55:00.001-06:00

Submitted by: Rach83

Difficulty Rating: Moderate

Baking time: 10-12 minutes

Ingredients:

2 c sugar
3/4 c vegetable oil
3/4 c cocoa
4 eggs
2 tsp vanilla
2 1/2 c flour
1/2 tsp salt
confectioners sugar

Directions:

Combine sugar & oil in large bowl, add cocoa and blend well. Mix in eggs, vanilla, flour and salt. Cover and chill for approximately 3 hours (or you can chill overnight and continue baking the next day). Shape into 2 inch balls and roll in confectioners sugar. Place about 3 inches apart on a greased cookie sheet. Bake about 10-12 min at 350.

*posted by: michelle142*

Coconut Macaroons

2009-12-06T13:05:00.000-06:00

Submitted by: steeser03

There are two different recipes, each varies in difficulty.

***

Difficulty Rating: Moderate

Yields 22-25 cookies

Ingredients:

2 egg whites
1/2 teaspoon vanilla
dash of salt
2/3 cup sugar
1 1/3 cup flaked coconut

Directions:

Grease cookie sheet. Beat egg white, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350 degrees for 20 minutes. Remove from sheet immediately and transfer to foil (sprayed with Pam) or wax paper.

***

Difficulty Rating: Easy

Yields 24 cookies.

Ingredients:

1/2 cup sweetened condensed milk
2 cups flake coconut
1 teaspoon vanilla

Directions:

Combine all ingredients, mix well. Drop by spoonful on greased cookie sheet one inch apart. Bake at 350 degrees for 10 minutes or until delicate brown. Remove from pan immediately and place on wax paper.

*posted by: michelle142*

Easy Velvety Chocolate Truffles

2009-12-04T14:54:00.000-06:00

Submitted by: amelianguy

Difficulty rating: Easy

Ingredients:

2 squares (1 oz. each) unsweetened baking chocolate
1 package (12 oz.) semi-sweet chocolate chips
1 container (8 oz.) of Cool Whip, thawed and divided
1/2 teaspoon vanilla
Assorted coatings

Directions:

Coarsely chop chocolate squares. Place chopped chocolate, chocolate chips,and 1/2 whipped topping in a microwave safe bowl. Microwave, uncovered on high for 1 1/2 to 2 minutes, until chocolate is melted and smooth, stirring at 20 second intervals. After chocolate is all melted, fold in vanilla and rest of whipped topping.
Spread mixture onto a cutting board. Refrigerate 30 minutes, or until firm enough to scoop. Do not let it get too firm, or coating will not adhere will to truffles. Using a large spoon, scoop mixture and roll into small balls with your hands.
Place truffles onto plates with various coatings. Suggested coatings are unsweetened cocoa powder (you can drizzle these with a little dark chocolate to make them pretty), toasted chopped almonds, chocolate shavings, toasted coconut, sprinkles, crushed candy canes.

*posted by: michelle142*

Pecan Pie Cookies

2009-12-04T14:46:00.001-06:00

Submitted by: Diamond_Doll

Difficulty: Moderate, but can be made easily by using store bought cookie dough instead of making it from scratch (just add some brown sugar).

Cookie Ingredients:

1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

Filling Ingredients:

1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 teaspoon vanilla

Directions:

Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Roll dough into balls and place on ungreased cookie sheet. Make indentation in each cookie with your thumb.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes at 350 degrees or until lightly browned. Cool 1 minute; remove from cookie sheets.

*posted by michelle142*

Oreo Truffles

2009-12-04T14:42:00.000-06:00

Submitted by: Diamond_Doll

Difficulty Rating: Easy

Ingredients:

1 pkg. Oreos, finely crushed
8oz cream cheese, softened
2 pkg. semi-sweet chocolate, melted

Directions:

Mix cookie crumbs and the cream cheese until well blended. Roll mixture into approximately 40 balls. Dip balls in melted chocolate and place on waxed paper-covered baking sheet. Decorate by sprinkling extra cookie crumbs or drizzling white chocolate.

*posted by michelle142*

Recipe Exchange #2!!

2009-12-04T06:13:00.000-06:00

It's time for our 2nd recipe exchange! We had such a great turn-out for the Thanksgiving recipes, I can't wait to see what we get from this one.

This weeks theme: COOKIES

Christmas cookies, favorite cookies.... heck, any cookies!!

*NEW FOR THIS EXCHANGE* When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!

The next exchange will be held in 2 weeks.

*posted by michelle142*

Spiced Pumpkin Cheesecake

2009-11-23T12:39:00.000-06:00

Submitted by: steeser03

Prep Time: 45 min

Total Time: 6 hr

Makes: 16 servings

Ingredients:

1-1/2 cups finely crushed Ginger Snaps (about 38 cookies)
1/4 cup finely chopped Pecans
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 container (8 oz.) Sour Cream
1 cup mashed cooked fresh pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

Directions:

PREHEAT oven to 325°F if using silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of pan.
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream, pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour and 15 minutes or until center is almost set. Loosen cake from rim of pan; cool before rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Chutney

2009-11-23T12:35:00.000-06:00

Submitted by: D74LeadinLady

Here is the recipe I listed the other day when trying to figure out what a cooking apple meant. I did a test run with this chutney and it was pretty awesome if I do say so myself. Some people use this a a condiment with a poultry dish (so you can eat it with your Thanksgiving turkey!) I've been eating it with Rtiz crackers and some cream cheese.

Ingredients:

1 (12 ounce) bag fresh or frozen cranberries
1 1/4 cups sugar
3/4 cup water
1 large cooking apple, chopped
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.
Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

"To die for" Chocolate Pecan Pie

2009-11-23T12:31:00.001-06:00

Submitted by: MrsPH

Every year, my mom takes pie requests from the men in the family for Thanksgiving. Last year, my husband requested a pecan pie and so my mom made this recipe from Emeril... And let me tell you it is "to die for". I have made it a few times since then (it's incredibly easy to make esp. when you use a ready made crust) and I have yet to hear anyone say they didn't like it.

*Recipe from Emeril Lagasse*

Ingredients:

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt

Directions:

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing.
Serving suggestions include: Caramel or confectioners' sugar on top or with vanilla ice cream. We never served it with any as it is pretty perfect on its own.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Harvest Pumpkin Bread

2009-11-23T12:27:00.001-06:00

Submitted by: maryandkirk0909

Recipe adapted from Recipe Zaar

Ingredients:

1 1/2 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
3/4 c. sugar
1/4 c. dark brown sugar
1 can, 15 oz. canned pumpkin
2 large eggs
1/4 c. oil
1/4 c. applesauce

Directions:

Preheat oven to 350 degrees.
Spray 9x5 loaf pan (or your desired bread shaping device) with baking spray.
Combine flour, cinnamon, nutmeg, baking soda, and salt in large bowl.
Combine sugars, pumpkin, eggs, oil, and applesauce in medium bowl (I wouldn't recommend a metal mixing bowl for this part- it just tastes tinny to me if you mix liquids in one). Mix until blended.
Add pumpkin mixture to flour mixture and stir until just moistened.
Spoon batter into prepared pan.
Bake for 60-70 minutes or until wooden pick inserted into center comes out clean.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Roasted Maple Sweet Potatoes

2009-11-21T08:59:00.002-06:00

Submitted by: melpfaff

Ingredients:

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt Freshly ground pepper to taste

Directions:

Preheat oven to 400°F.
Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Worlds Best Mashed Potatoes

2009-11-21T08:55:00.000-06:00

Sumbitted by: melpfaff

There is no exact recipe here.

Ingredients:

about 5 lbs mashed potatoes
buttermilk
butter
garlic powder
ground white pepper
fresh chives

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Pumpkin Cheesecake

2009-11-21T08:52:00.002-06:00

Submitted by:melpfaff

Recipe from *Cooking Light*

Crust Ingredients:

56 reduced-fat vanilla wafers (about 8 ounces)
1 tablespoon butter or stick margarine, melted
Cooking spray

Filling Ingredients:

3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
Dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can pumpkin

Directions:

Preheat oven to 400°.
To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.
Reduce oven temperature to 325°.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.
Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cranberry-Cider Sauce (whole berry)

2009-11-21T08:45:00.000-06:00

Submitted by: melpfaff

Ingredients:

3 cups apple cider
3/4 cup white sugar
4 cinnamon sticks
1 tablespoon grated orange zest
12 whole cloves
2 1/2 cups fresh cranberries

Directions:

Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Green Beans (from Giada Delaurentis)

2009-11-21T08:40:00.001-06:00

Submitted by: melpfaff

Ingredients:

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Directions:

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Roasted Vegetable Soup

2009-11-21T08:21:00.008-06:00

Submitted by: aortiz59

A good rule of thumb for this recipe is for every cup of pureed vegetables use the same amount of stock. Be careful to re-season with salt and pepper.

*Recipe taken from Barefoot Contessa Family Style*

Yields 3 to 4 servings.

Ingredients:

3 to 4 c. chicken stock
3 to 4 c. roasted vegetables
Salt and pepper, to taste

Directions:

In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the vegetables and the stock in the bowl of a food processor. Pour the soup back into the pot and season to taste. Thin the soup with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it is the consistency that you like.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Autumn Vegetable Medley

2009-11-21T08:07:00.006-06:00

Submitted by: aortiz59

My family doesn't put this on the table for Thanksgiving, but I made this for my H and I a few days ago for our own mini-Thanksgiving at home. It makes a lot of vegetables, so if you are making this for just two people you will have a ton of leftovers. I've included a recipe for roasted vegetable soup, which is a great way to use leftovers because leftover roasted vegetables get soggy when heated up again.

*Recipe taken from Taste of Home*

Yields 7 servings.

Ingredients:

3 medium Yukon Gold potatoes, cut into small wedges
2 medium red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, quartered
3 tbs. olive oil
2 tbs. balsamic vinegar
2 tsp. dried rosemary, crushed
1 tsp. dried thyme
1 tsp. salt
½ tsp. pepper

Directions:

Preheat oven to 425°.
In a large bowl, combine potatoes, red peppers, squash, sweet potato, and onion. In a small bowl, whisk the oil, vinegar, and seasonings. Pour over vegetables and toss to coat.
Transfer to a lightly greased baking sheet, lined with foil. Bake, uncovered, for 30-40 minutes or until tender, stirring occasionally.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Cypress Inn Pie

2009-11-21T07:55:00.001-06:00

Submitted by: Diamond_Doll

Cypress Inn Pie is the signature pie from a small inn in my hometown of Tuscaloosa, Alabama. The inn is now closed, but my mother has been making the pie for years, and it has become a family tradition. It's a fool-proof recipe and a crowd pleaser. Who doesn't like toffee?

Ingredients:

8oz cream cheese, softened
8oz cool whip
1 cup powdered sugar
1/2 cup chopped pecans
1 crushed Heath bar OR Heath toffee bits
Graham cracker crust
Shaved chocolate, for garnish

Directions:

Mix 1st 4 ingredients with mixer until smooth. Spread into pie crust. Sprinkle with Heath bar and chocolate shavings on top. Chill in refrigerator for several hours.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*

Autumn Cheesecake

2009-11-20T15:12:00.003-06:00

Submitted by: Eli845

This recipe is from http://www.allrecipes.com/. It's a foolproof recipe and comes out perfect everytime I make it. People always request this one over and over.

Ingredients:

1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans. Bake in preheated oven for 60 to 70 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*