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Sneaky Chef recipes using Motts®
August 2009
1) SNEAKY CHEF BREAKFAST ICE CREAMS
Nutrition Highlights: Fruit, calcium, and probiotics
The name alone makes kids giggle and school mornings go a bit smoother. Your kids will think you’re the best when you call them into the kitchen for their morning “ice cream”! These two-minute recipes are fun enough to entice even the grumpiest kids. This is the only way I got my youngest daughter, Samantha, to eat anything in the morning all during her first year of kindergarten.
Your food processor is the only way to puree the frozen fruit without having to add a lot of liquid — and for these small quantities, a three-cup mini food processor works best. These recipes can be quickly converted to a thinner smoothie by adding an extra ½ cup of milk to all the variations below and then mixing them in the blender:
Each variation below serves 2 children
***DEMO RECIPE*** Extra Sneaky Strawberry Breakfast Ice Cream
Rich in vitamins C and K, potassium, folate, calcium, fiber and protein.
1/4 ripe avocado
1/2 cup frozen strawberries, without syrup or added sweeteners
2 tablespoons Motts® applesauce
1 tablespoon honey or sugar
Chocolate Banana Breakfast Ice Cream
Rich in vitamins B6, C, potassium, fiber, calcium, protein, and antioxidants
1 frozen banana, cut in pieces (about 1 cup)
2 tablespoons plain yogurt
1 tablespoon honey or sugar
1/2 teaspoon unsweetened cocoa powder
Note: If you prefer to use sweetened yogurt (the vanilla flavored yogurt works well with all of the above), you probably won’t need the extra sugar or honey.
For each of the above Breakfast Ice Creams, put all ingredients in food processor and puree on high — hold on tight, the first few seconds are a bit rough until the mixture smoothes out. Each makes about 1 1/2 cups of ice cream.
Another sneaky hint: Make popsicles out of these ice creams by pouring them into ice pop molds and freezing the night before. It’s double the fun to eat it this way in the morning!
2) SNEAKY CHEF CHEESY LUNCHBOX MUFFINS
Makes 8 muffins
1 cup all-purpose flour (or whole grain “pastry” flour)
2 teaspoons baking powder
½ teaspoon each salt and baking soda
2 large eggs
2 tablespoons sugar
3 tablespoons canola or vegetable oil
½ cup Motts® applesauce
¼ cup Orange Puree (see Make-Ahead recipe below)
½ cup grated Parmesan cheese
½ cup diced cooked ham, turkey, salami, or bologna, optional
Preheat the oven to 375 degrees. Line a muffin tin with paper liners.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another mixing bowl, whisk together the eggs, sugar, oil, applesauce, Orange Puree, cheese, and optional meat, if using. Fold the dry ingredients into the wet, mixing until the flour is just moistened. Don’t overmix, or the muffins will be dense.
Fill each muffin cup almost to the top, spooning about 1⁄4 cup of batter into each and bake for 25 to 27 minutes, until the tops are golden brown. Serve warm out of the oven or wrap and store in refrigerator (for up to 3 days) or freezer (for up to 3 months). Defrost and place in lunchbox with an ice pack.
3) SNEAKY CHEF SPEEDY STOVETOP LASAGNA
1 tablespoon extra-virgin olive oil
1 medium-size onion, finely chopped (about 1 ½ cups)
3 to 4 garlic cloves, finely minced
1 pound lean ground turkey or beef
¾ cup Green Puree (Make-Ahead Recipe Below)
1 can (6-ounces) tomato paste
¼ cup oat bran
½ teaspoon each dried basil and oregano
9-ounce box uncooked lasagna noodles, roughly broken into strips
1 jar (24-26 ounces) marinara sauce
1 cup part-skim shredded mozzarella
Heat the oil over medium heat in a deep skillet or earthenware pot. Add the onions and garlic and cook until they are slightly translucent, about 10 minutes. Add the turkey (or beef), stirring to break it up, and cook for about 5 minutes, until the meat is no longer red. In a medium bowl, combine the Green Puree and tomato paste until the mixture turns brownish in color. Add to skillet and stir in the oat bran, basil, and oregano. Add broken noodles on top of meat mixture, then top with tomato sauce. Fill the empty tomato sauce jar three-quarters full of water (about 2 ½ cups) and add to skillet. Stir to combine. Bring to boil and then reduce to simmer, cover, and cook for 30 minutes, stirring occasionally. Add cheese on top and do not stir again; cover for 3 to 5 minutes until cheese is melted. Serve hot.
4) SNEAKY CHEF CHOCOLATE CUPCAKES
Makes 18 cupcakes
3 large eggs
¾ cup Motts® applesauce
1 cup Motts® apple juice
¼ wheat germ
1 box (about 18 ounces) chocolate cake mix (such as Duncan Hines® Moist Deluxe® Devil’s Food)
Frosting, optional
Preheat oven to 350 degrees and line a muffin tin with paper muffin cups.
In the bowl of an electric mixer, combine eggs, applesauce, apple juice, wheat germ, and cake mix. Blend at low speed for 30 seconds, then increase speed to medium speed for another 2 minutes. Pour batter into cake pan or muffin tins. Bake for 19 to 21 minutes (or until a toothpick inserted in the center comes out clean).
Remove and cool before frosting, if desired.
Sneaky Chef Make-Ahead Recipe: Orange Puree (From Recipe 2)
1 medium sweet potato or yam, peeled and coarsely chopped
3 medium to large carrots, peeled and sliced into thick chunks
2 to 3 tablespoons water
Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful - if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids—a gigantic no-no a Sneaky Chef.
Drain the carrots and sweet potatoes and put them in the food processor with two tablespoons of water. Puree on high until smooth – no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store mores. Orange Puree will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.
5) SNEAKY CHEF SPINACH BROWNIES
(Makes about 30 kid-sized brownies)
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/4 cup Purple Puree (see recipe below)
1/4 cup Motts® applesauce
1/4 cup plus 2 tablespoons Flour Blend (mix equal parts white and whole wheat flour, or just use whole grain “pastry” flour – found in natural food stores)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
DIRECTIONS
Preheat the oven to 350 degrees. Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, Purple Puree, and applesauce. Combine this purple egg mixture with the cooled chocolate mixture.
In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
Keeps for a week in the refrigerator, covered tightly.
Sneaky Chef Make-Ahead Recipe: Purple Puree:
3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoons water
If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
BLACKSTRAP MOLASSES PORK CHOPS
Pidge -- Mom Squad
Serve with garlic mashed potatoes and wilted spinach for a delicious meal packed with iron, calcium, and vitamin C
1/3 cup blackstrap molasses
3 Tabs. steak sauce (such as A1)
1 1/2 Tabs. apple cider vinegar
1/4 tsp. ground allspice
1/8 tsp. ground red pepper
4 (6 ounce) bone -in-center-cut pork chops (about 1/2 inch thick)
1/4 tsp. salt
1/4 tsp. black pepper
Cooking spray
1. Combine first 5 ingredients in a small bowl. Set aside
2. Sprinkle pork with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, cook 2 minutes on each side. Pour molasses mixture over pork, cook 2 minutes. Yield 4 servings ( serving size: 1 pork chop and 1 1/2 Tabs. sauce).......ENJOY!
I served this with a little help from the grocery store and used bought garlic mashed potatoes.......read labels here because the difference in calories and fat can range significantly........I also added al= little more butter taking into account the added calories.......you can also add low fat sour cream, chives, cream cheese or nothing. sometimes a little milk can thin them out a little..
HOMEMADE GARLIC CHIPS
Pidge -- Mom Squad
You can sprinkle these on the wilted spinach and the mashed potatoes
WILTED SPINACH WITH GARLIC CHIPS
1/4 cup extra virgin olive oil
4 large garlic cloves, carefully peeled and very thinly sliced into chips
2 pounds triple- washed spinach stems removed
1/2 teaspoons grated nutmeg, coarse salt and coarse ground black pepper
Place a large skillet on stove and add the olive oil and garlic chips. Turn heat onto low heat and let the garlic chips fry up until golden, turning them from time to time, about 5 minutes. Remove the crisp garlic chips with a slotted spoon and reserve. Add the spinach to the pan, turning with tongs to wilt it all in. This does not take long don't over cook. Season the spinach with the nutmeg, salt, and pepper. Serve immediately, garnished with garlic chips...........Serves 4
This meal makes up quickly and the pork offers no threat of Swine Flu only a lean and healthy quick meal....Teamed up with the garlic mashed and wilted spinach with garlic chips full of anti-oxidants, iron, zinc and vitamin C..................You're in " HOG HEAVEN".........
PIDGE'S STRAWBERRY SPINACH SALAD
from Pidge -- MomSquad
1 lb. spinach
1 cup chopped celery
1 pt. fresh strawberries, sliced
1/2 cup slivered almonds, carmalized in 2Tbsp.. sugar
3 green onions, sliced
Add just before serving almonds carmalized in 2 tabelspoons sugar on top of stove. Watch them they canburn quickly...
DRESSING:
1c. salad /canola oil
1/2 tsp. salt
1/2 c. redwine vinegar
3 drops Tabasco sauce
1/2 c. sugar
Mix. Combine with spinach, almonds, etc., and toss just before serving.
STRAWBERRY ICE CREAM
from Pidge -- MomSquad
Makes about quart
Here is an old fashioned, full-flavored strawberry ice cream. Serve with a few sweet sliced strawberries for garnish.....I took store bought pizelles and made ice cream sandwiches.
1-1/2 cups fresh strawberries, stemmed, or 12 oz. frozen unsweetened stawberries
1/2 cup milk
1-1/2 cups heavy cream
2/3 cups sugar
1 Tabsp. vanilla extract
2 Tabsp. Triple Sec, or orange-flavored liqueur.I used Grand Marnier
dash salt
Place strawberries in a blender or food processor and puree. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow instrutions for freezing.............
PIDGE'S STRAWBERRY DIP & CHOCOLATE DIPPED SRAWBERRIES
from Pidge -- MomSquad
This dip is so easy and great for dipping fruit and even cookies and dense pieces of cake like pound cake............
Just mix equal amounts of marshmallow fluff and sour cream........You can end there or sometimes I may add 1 or 2 capfuls of almond extract and you can also lighten the density by adding a little cool whip...have fun playing around with it and making it your own..............Enjoy!!!!!!!!!!!!!
You can melt chocolate in a double boiler and dip berries put on rack which is on waxed paper lined cookie sheet ..Or you can really simplify the process and get in baking dept or in produce the Micro cup with chocolate just follow instructions and melt...dip......serve.........No Excuses for Elegance!!!
COLD STRAWBERRY SOUP SHOOTER
from Pidge -- MomSquad
1# straberries
3 Tbsps. honey
2 Tbsps. lime juice
2 Tbsps. sour cream
1to 2 Tbsps. fresh tarragon
Place all ingredients in blender and blend till smooth. Serve chilled in demitasse cups or lg. shot glasses with a fresh tarragon leaf and small dollop of sour cream and lady finger on side. This is easy yet so elegant a good way to wow momon her day she will be impressed
HERB GARDEN PASTA SALAD
from Pidge -- MomSquad
There are no set rules or recipe for this salad...Just cook up some pasta probably shells ,bowties, or even penne or use some leftover pasta. You can add what ever you and your family like.
I added:
drained and rinsed garbanzo bean
shredded carrot (store bought)
canned artichoke hearts coarsely canned
drained ripe olives, coarsly chopped
1 jar marinated, roasted peppers in oil and garlic
(or you can slice oasted jar pappers or fresh peppers)
deli provolone cheese (the stronger one) sliced into 1/4" slices approx.1/3 to 1/2 lb.
cut grape tomatoes, halved into small cubes
turkey pepperoni slices
cut into bite-size pieces
broccoli flowerettes,
cut into bitesize pieces
any good bottled Italian salad dressing you enjoy
a little lemon zest to freshen all the flavors
(I used The Silver Palate low-fat Lemon Garlic Herb Salad Splash)
grated parmigano reggiano
salt & pepper to taste--but taste first since the cheese & dressing will add salt
LUCK of the IRISH CHEDDAR-ALE SOUP
from Pidge -- MomSquad
What could be more appropriate than cooking with potatoes and beer for St. Patrick's Day!
Serves 6 (1 3/4 cups each)
Prep time 35 min.
Ingredients:
1 Tbs. canola oil
1 lg. onion, chopped
1 12-ounce botttle beer, preferably ale
2 18oz. bags preferably diced peeled potatoes
1 14-oz. can vegetable broth or chicken broth
1 cup water
2 1/2 cups nonfat or low-fat milk
1/4 cup flour
1 1/2 cups sharp shredded Cheddar cheese, divided
1 small red pepper, thinly sliced or finely chopped
chopped parsley, optional but I added it for the green
Preparation
1. Heat oil in Dutch oven or saucepan over med. heat. Add onion and cook,stirring, until softened, about 3 minutes. Add beer; bring to boil and boil 5 minutes.
2. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
3. Whisk the milk and flour and add to the soup. Bring to a simmer over med.-high heat and cook whisking occasionally, until thickened, about 3 minutes.
4. Remove from the heat; stir in 1 1/4 cups cheese; keep stirring until melted.
5. Ladle the soup into bowls and garnish with remaining cheese, red pepper, and parsley
ENJOY the IRISH JIG happening in your MOUTH!
PIDGE'S SHAMROCK SHANDY
from Pidge -- MomSquad
The English and Irish have been making Shandy's since the 1600s. If you prefer you can substitute 1 1/2 cups gingerale for the seltzer and lime juice- also known as a SHANDYGAFF
Serves 2
Preparation time 5 minutes
Ingredients
1 1/2 cups seltzer
1 beer (non-alcholic, if desired)
2 Tbsp. frozen limeade
2 lemon wedges
Preparation
Combine seltzer, beer and limeade. Pour into glasses and garnish with lemon wedges.
Toast to the Irish !
WASH THIS DOWN WITH SOME GREEN BEER
WHOLE-WHEAT IRISH SODA BREAD
from Pidge -- MomSquad
Soda breads are a hearty Irish staple. The acid in the buttermilk mixes with the soda to act as the leavening . Soda breads have the heft of a yeast bread , but are made in minutes. The dough can be shaped into scones or the traditional round loaf, depending on the occasion. The are perfect for mopping up a hearty soup or stew.
Makes a 2lb. loaf (12 slices)
Preparation time: 60 minutes + approx. 30 minutes baking time
Ingredients
2 cups whole-wheat flour
2 cups all purpose flour, plus more for dusting
1 tsp. baking soda
1 tsp. salt
2 1/4 cups buttermilk
Preparation
1. Preheat oven to 450F degree oven. Coat a baking sheet with cooking spray and sprinkle with a little flour.
2. Whisk whole-wheat flour,and all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean any extra dough off your hands.
3. Pat and roll the dough gently with floured hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
4. Bake the bread for 20 minutes. Reduce oven temperature to 400F degrees and continue to bake until the loaf is brown on the top and sounds hollow when tapped, 30 to 35 minutes more.NOTE: check loaf at around 20 minutes baking time sometimes loaf gets down before the 30 plus minutes it is always easier to addmore time but overbaked is just that.
Transfer the loaf to a wire rack and let cool for about 30 minutes...Enjoy this with Irish butter for a delicious addition to any Irish fare!
COST CUTTING COOL COFFEE LATTE
from Pidge -- MomSquad
This recipe is my take on one I found in "Cooking Light" I used vanilla flavored beans but you can use any good quality medium roast bean and flavor you like. I also would use fat free milk. That is the fun try different ways and flavors just like your own coffee shop.
* 1 3/4 cups (5ounces) good-quality med. roast coffee beans
* 5 cups cold water
* 4 1/2 cups 1% or skim milk
* 1/2 cup fat-free sweetened condensed milk..NOT EVAPORATED
* 1 vanilla bean, split lengthwise
1. Place coffee beans in a food processor , or coffee grinder, process for about 45 seconds or until beans are coarsely ground and no whole beans remain. Combine coffee and 5 cups cold water in a medium bowl, stirring to combine. Cover and refrigerate 8 hours or overnight.
2. Combine milk and condensed milk in a medium saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to mik mixture. Cook 8 minutes or until thoroughly heated (do not simmer), stirring occasionally. Remove from heat; let cool to rom temperature. Cover and refrigerate 8 hours or overnight.
3. Strain coffee mixture through a cheesecloth-lined fne sieve into a bowl. Discard cheesecloth and solids. Pour coffee mixture into a pitcher. (Yield is approx. 3 cups coffee extract.) remove vanilla bean from milk mixture and discard. Add milk mixture to cofffee mixture just before serving; stir well to combine. Yield: 8 servings (serving size; about 1 cup). YUM!
Enjoy and fun with the creative aspect of this recipe. This could become a week-end ritual and put the $$ you save making your own lattes in a jar and maybe treat yourself by going to the movies etc.
PIDGE'S
SUPERBOWL CHILI
from Pidge -- MomSquad
Great with oyster cracker, toasted pita chips,or nacho chips
1# lean ground beef 2 to 3 Tbs. chili powder, to taste
1# ground pork 1Tbs.sugar
1 can (15oz.) hot chili beans, undrained 4 Tbs. red wine vinegar
1 can (28oz.) diced tomatoes 1 tsp. cumin
1 large onion, diced 1 to 2 cups water or more to taste
3 cloves garlic, minced 1 cup shredded cheese
1 green pepper, diced (optional) 1 cup sour cream (I used low-fat)
( I like flavor it offers)
I a large skillet, brown ground beef and ground pour. Drain off excess fat and transfer the meats to a large soup pot. Add the undrained chili beans, tomatoes, onion, green pepper, garlic, chili powder, sugar, vinegar, and cumin. Cover and simmer for 1 hour, stirring frequently to avoid scorching. To serve, ladle into bowls. Add the shredded cheese and sour cream over each serving as desired.
Yields 4 to 6 servings.
This is a thick chili; add more water if you prefer a thinner consistency; or you could let it thicken up and treat it almost like a chili dip layer cheese and sour cream on it and dip away.
New Years Eve Punch
from Chef Martin Koenig
1 Can of Pineapple
1 Can of Cherries
1 Bottle White Wine
1 Bottle Sparkling Wine
1 Quart of Vodka
1 Quart of Raspberry Juice
1 Quart of Orange Juice
Soak Fruits in Vodka for 2 Days in Fridge
Than add all the other Stuff one hour before Serving
Pigs in Blanket
from Chef Martin Koenig
1 pack of little Hot Dogs
1 Pack of Puff Pastery
Defrost Puff Pastery and roll it out on a Cutting Board
Cut in Little Triangles and roll the Hot dogs in the dough
Bake in oven at 400 F for 12 minutes
Salmon on Belgan Endive
Half a Pound of smoked Salmon
2 Hats of Belgan Endive
Creamy Horseradish Sauce
Cut Salmon in Pieces and Take the Leaves off the Belgan Endive
Roll Salmon on Endive and put a little of the Creamy Horseradish Sauce on Top
TIFFANY'S TIPSY TREAT
1 DESSERT SHELL
3 SCOOPS OF ICE CREAM
3-5 TBSP WINE COOLER
HANDFUL OF MIXED BERRIES
----------------
TRACEY'S CHEATING PUMPKIN MOOSE PIE
1 TUB OF LIGHT OR FAT FREE WHIPPED TOPPING
1 PREPARED PIE SHELL….GRAHAM CRAKER CRUST
|1 CAN OF PUMPKIN PIE FILLING
MIX INGREDIENTS AND PUT IN PIE SHELL…REFRIGERATE UNTIL READY TO SERVEa
Mom's Black-Eyed Pea Salad
From “The Storm Gourmet” by Daphne Nikolopoulos
Serves 4.
2 (15.8-oz.) cans black-eyed peas
1 medium onion, minced (or some reconstituted onion flakes)
1/4 cup chopped parsley or reconstituted parsley flakes
1/2 cup olive oil
4 tbls. lemon juice
Salt
Cracked black pepper
1. Combine peas, onion and parsley in a medium-size bowl.
2. Place olive oil and lemon juice in a screw-top jar and shake vigorously until liquid appears cloudy. Pour over pea mixture and toss.
3. Season with salt and cracked black pepper to taste.
MA'S GRAVY (TOM STYLE)
By: Tom Johnston
3 to 4 Cloves of Crushed Garlic
1/2 Onion
1/2 Green Bell Pepper
2 Cups Sliced Mushrooms
2 OR 3 Crushed Roma Tomato's
1 Lg. Can Tomato Puree
1/2 Lb. Ground Turkey
Grated Pecorino Romano Cheese
1/2 Box Pasta of Choice
3 Shakes of: Oregano, Dried Basil, Salt, Pepper, Hot Sauce, Garlic Powder
2 Lbs. Lean Ground Beef
1 Lb. Ground Turkey
3 14oz Cans of diced tomatos with green chilies
3 15oz Cans of Kidney beans (1 Dark, 1 light, 1 white)
3 Packets of McCormick's Mild Chili Seasoning mix
1/2 cup of Dark Brown Sugar
1/2 cup diced Onion
2 boxes of the Jiffy Corn Muffin Mix
Just follow the instructions on the box.
You can add a little Brown Sugar to batter to sweeten Bread.
Make the bread right before serving Chili.
Add all cans of Diced Tomatos undrained and all cans of Kidney Beans undrained into a large pot.
Add all 3 packets of seasoning and diced onion.
Stir on medium heat.
Brown all the meat and drain off all liquid then add to the pot.|
Stir and bring to a good simmer. Then add the Brown Sugar.
Cook on low to medium heat for 1/2 hour. Shut off and let stand for 2 to 3 hours.
Warm, then serve in bowl over a piece of the Corn Bread and sprinkle the Cheddar cheese on top.
Tracy's "No more scary face" from the pumpkin patch facial mask
1/2 cup of fresh cooked pumpkin, drained, cooled, no skin
1 egg white whipped
1 tbs honey
2 tbs ground oats
2 tbs plain yogurt
splash of fresh lemon juice
pinch of nutmeg
Mix together and apply to clean face and neck. Rinse with water & pat dry.
German Potato Salad
by: Cara Mueller
Ingredients:
1 pickle
1/2 lbs. bacon, diced
6 potatoes
3 tsp. flour
2 1/2 cups milk
5 tbs. vinegar
2 tsp. salt
4 1/2 tsp. sugar
Boil, peel and cut potatoes. Add chopped pickles. Cook bacon. Take bacon
from pan, and leave some grease. Add about 3 tbs flour to pan and brown,
and take off heat. Add in about 2 cups milk, stir as smooth as you can.
Add remaining milk, then add vinegar, salt, sugar. Toss with potatoes,
add bacon, and a spoonful of pickle juice. Serve hot or cold.
Keep in mind, since this is a family recipe, there are alot of 'abouts'
or as my grandmother likes to say "till it looks right" or "till it
tastes right".
AMY'S AWESOME CHEESE DIP
By: Amy Wegmann
2 Cups of white or yellow onions - dices
2 Cups of real mayonaisse
2 Cups of shredded jarlsberg cheese
MIX ALL OF THE INGREDIENTS TOGETHER…. (PUT A LITTLE BIT OF THE JARLSBERG TO THE SIDE TO SPRINKLE ON TOP AT THE END.)
PLACE THE MIXTURE IN A OVEN SAFE DISH.
BAKE ON 350 FOR ABOUT 20 MINUTES OR UNTIL TOP IS GOLDEN BROWN AND BUBBLING.
REMOVE FROM OVEN AND SERVE WITH GARLIC BAGEL CHIPS OR TORTILLA CHIPS
ENJOY!!
Snapper Almandine
Prawnbroker Reataurant
4 (7-8 oz.) Snapper fillets
½ cup slivered almonds
½ cup flour
¼ cup dry white wine
¼ cup olive oil
Juice of a small lemon
Salt & pepper to taste
2 Tablespoons chopped parsley
1. Pat fillets dry and sprinkle with salt, pepper and lemon juice.
2. Coat the fillets with the flour on both sides.
3. Sautee in heated oil about 4-5 minutes each side. (Actual cooking time will depend on the thickness of the fish and the temperature of the oil.) Remove to heated serving dish.
4. Add the almonds to the remaining oil and sauté until golden. Add white wine and reduce.
5. Pour the almonds and wine mixture over the snapper fillets and garnish with chopped parsley
Patrick’s Spicy Chicken Dip
Patrick Nolan
(4) Big 'Ol Fried Chicken Tenders *OR* (2) Broiled Boneless Chicken Breasts (Shredded)
(1/2) Bottle of Wing Sauce
(1) 8 oz. Block of Cream Cheese (softened)
(1) Cup Grated Sharp Cheddar Cheese
(1/2) Jar of Marie's Blue Cheese Dressing
(1/2) Stick of Butter
Serve it up with nachos & celery
Sweet Potato Kugel
Ingredients:
3 medium sweet potatoes
2 eggs
½ Cup sugar
1 teaspoon vanilla
Dash salt
Beat with mixer. Pour into a 9’x13’ greased pan.
Topping:
½ stick margarine, melted
¼ Cup brown sugar
¼ Cup cornflakes
½ Cup pecans
Toss until crumbly. Sprinkle topping over ingredients. Do not cover.
Bake 350 degrees x 40 minutes.
Arizona Pizza
Arizona Pizza Kitchen
Ingredients:
Julienne Chicken - 5 Oz
Feta Cheese - 4 Oz
Sun-dried Tomatoes – 2.5 Oz
Spinach - 4 Oz
Olive Oil - 3 Oz
Garlic - ½ Teaspoon
Penne - 12 Oz
Seasoning - 3 Teaspoon
Once the chicken is cooked, stir all ingredients together; toss with Penne Pasta and serve hot.
1,2,3,4 Cake for cupcakes:
by Kellie Ann Thomas
1 cup butter
2 cups sugar
3 cups flour
4 eggs
1 cup milk
1 teaspoon vanilla
Pinch of salt
Cream butter and sugar together. Add eggs, one at a time until well combined. In a separate bowl, combine flour and salt (and cocoa if
your making the chocolate version below). Add vanilla to milk.
Alternating add flour mixture and milk mixture to the butter mixture. See below for next steps.
Tips:
Let butter/cream cheese/eggs come to room temperature for easy blending!
To make chocolate version:
Reduce four to 2 1/2 cups and add 1/2 cup baking cocoa
Cream Cheese Butter-cream Frosting
by Kellie Ann Thomas
Oven 350*
3/4 stick butter
1/2 c. cream cheese
1 heaping teaspoon vanilla
1 box confectioners' sugar
2-3 tablespoons milk depending on consistency/stiffness needed for decorating
ICE CREAM CONE CUPCAKES
by Kellie Ann Thomas
(Oven 350*)
1 package of cake ice cream cones (I like the tricolor)
1 batch of 1,2,3,4 Cake batter
Cream Cheese Butter-cream Frosting
Food coloring, Sprinkles and Candy
Divide up ice cream cones in a 9x13 cake pan. Prepare cake batter recipe and ladle batter into cones, leaving 1/2 inch for cake to
rise. Bake for about 20 minutes or until toothpick comes out
clean. Let cool completely. While cooling, make frosting. Add a
few drops of food coloring. Place frosting in gallon zip-lock bag.
Cut a 1/2 inch piece of the zip-lock's corner off (to make it look like soft-serve ice cream, make that cut a zigzag). Pipe frosting onto Ice Cream Cone Cupcakes starting at edge and working in a spiral towards center. Sprinkle with sprinkles and/or candy.
OCEAN FRIENDS CUPCAKES
by Kellie Ann Thomas
Preheat Oven 350*
Regular (not mini, not mammoth) cupcake paper liners and cupcake pans
1 batch of 1,2,3,4 Cake batter
Cream Cheese Butter-cream Frosting
Food coloring, Decorating Gels, Gummy fish/dolphins/sharks, Sprinkles and Candy
Prepare cake batter and bake for about 20 minutes or until toothpick comes out clean. While you let those cupcakes cool, prepare
frosting. Add a few drops of food coloring. Spread onto cupcakes.
Create peaks for waves. Decorated with gels, gummy fish, and sprinkles.
BLUEBERRY STUFFED FRENCH TOAST
by Kellie Ann Thomas
12 slices white bread, crusts discarded and cut into 1-inch cubes
2 - 8oz pkg of cream cheese
1 cup blueberries, rinsed and picked over
12 large eggs
1/3 cup maple syrup
2 cups milk
Sauce:
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries, rinsed and picked over
1 Tbsp butter
Arrange half of the bread in a buttered 13 x 9 inch baking dish. Scatter cream cheese over the bread and scatter the blueberries over the cream cheese. Arrange the remaining bread on top of this.
In a large bowl, whisk together the eggs, syrup and milk. Pour evenly over bread mixture and chill, covered, overnight.
Bake covered with foil in a preheated 350 degree oven for 30 minutes. Remove foil and bake for 30 additional minutes.
For the sauce, in a small saucepan stir sugar, cornstarch and water and cook over medium heat stirring occasionally for 5 minutes or until thickened. Stir in blueberries and simmer, stirring occasionally, for 10 minutes or until berries burst. Add the butter and stir. Serve with the french toast.
Easy Smoked Salmon Dip
by Kellie Ann Thomas
1 3oz. package of smoked Alaskan Salmon (the filet style you find next to the canned tuna fish)
1 8oz. container sour cream
1 T fresh dill opt.
1/8 t. salt
1/8 t. pepper
Pour out excess water out of salmon pouch. In a bowl, place salmon
and flake with fork. Add remaining ingredients and combine well.
Serve with fresh baked pita chips.
Baked Pita/Wrap Chips
by Kellie Ann Thomas
(Oven @ 375*)
4 Store bought pitas or 4 sandwich wraps (I figure 1 pita/wrap per person, so if you serving more or less, you can adjust the recipe)
Olive Oil for drizzling
Sea salt
Stack pitas or wraps on cutting board and cut into eight pieces (like a pizza). Place cut chips on to large cookie sheet sprayed with
vegetable oil spray. Drizzle chips with olive oil and sea salt.
Toss with hands and spread out chips. Back for 10-15 or until golden and crispy. You may need to turn chips half way through cooking time. Let chips cool on cookie sheet. Serve immediately or store in an air tight container.
Banana Butterscotch Box Cake Cookies
by Kellie Ann Thomas
(Oven @ 375*)
1 Box Vanilla Cake Mix
2 eggs
1/2 cup (1 stick) butter
1 t. vanilla
1/8t. salt
1 ripe, mashed banana
3/4 c. rolled oats
1/2 c. butterscotch chips opt.
Grease or line your cookie sheets with parchment paper. Dump all ingredients except for oats and butterscotch chips in a bowl. Using
and electric mixer, mix all ingredients until a smooth dough forms.
By hand, mix in remaining oats and chips until just combined. Use a spoon or mini ice cream scoop to drop tablespoon size cookies onto cookie sheets. Bake for 15 minutes, or until edges are lightly golden. Cool 5 minutes and transfer to wire rack or platter. Let finish cooling and serve. Can store cooled cookies in an air tight container for a week.
Venetian Ham and Cheese Sandwich Appetizers
by Chef Bill Wavrin (Dwyers Pub)
Yield: 1 sandwich serves 6 appetizers
Ingredients:
4 ounces boiled ham thinly sliced
1/4 ounce Parmesan cheese thinly sliced
1 ounces Swiss cheese thinly sliced
2 slices white bread
Mayo substitute
Olive oil spray for sandwiches
Method:
Step #1: Spread the mayo on the bread layer the ham Swiss and sprinkle of parmesan cheese.
Step #2: Cut into sandwich into 3 strips lengthwise and fry in olive oil. Cut each strip in half and serve wrapped in parchment paper.\
Chocolate Polenta Cups with Berries and Zesty Cream
by Chef Bill Wavrin (Dwyers Pub)
If you want to impress a bunch of hoity toities, her it is! This is a great dessert and very elegant.
Yield: 12 servings.
Ingredients:
1½ cups butter, unsalted
2 cups raw sugar
1 vanilla bean
1 lemon, zested
2 egg whites
1 cup polenta
3 cups flour
2 ounces dark chocolate, melted
½ cup whipped cream
4 tablespoons sugar
2 tablespoons amaretto
1 teaspoon vanilla
½ teaspoon ancho chile powder
¼ cup cream de cassis
1 tablespoon raw cane sugar or agave syrup
½ cup blackberries, washed
½ cup raspberries, stemmed
½ cup strawberries, stemmed & washed
½ cup blueberries, washed
12 mint leaves, washed
Method:
Pre-heat oven 325°!!
Step#1: Split the vanilla bean in half and scrape out the seeds. Ina mixer, beat the butter, sugar, vanilla bean seeds and zest until creamy. Beat in one egg at a time. Fold in the flour and polenta.
Step#2: When thoroughly combined, take a [1] ounce scoop and spoon into brioche forms. Press the dough with your thumbs into the forms to make a thin cup. Place forms on a sheet pan and bake for [15] minutes or until golden and cooked through. Place forms on a rack to cool. When cool remove the polenta cups from the forms. Dip the tips of the cookies in the melted chocolate. Set aside.
Step#3: Place the cream, sugar, vanilla and chile powder in a mixing bowl and beat to soft peak. Place into a pastry bag with and a #9 star tip and reserve in the fridge until service.
Step#4: Place the berries in a sauce pan with the cassis and sugar and cook over low heat [1] minute, gently stirring, just until warm.
Step#5: Fill each polenta cup with the berries and pipe a small star of whipped cream in the right upper hand corner of each cup. Place a mint leaf atop the whipped cream. Serve! Zowie!!
Steak Diane, Rosemary Red Skin Potatoes, Green Beans Almondine
Ingredients:
Olive Oil
Salt & Pepper to taste
Flour
(2) 4 oz. Filet Mignon medallions
2 Tsp. Diced Shallot or red onion
2 oz. Brandy
1 Tbl. Dijon mustard
½ Tsp. Herbes de Provence
½ Cup Heavy Cream
1 Tsp Butter
Method of Preparation:
Heat Olive Oil in medium sized skillet at medium high temperature. Salt and pepper medallions and dust with flour. Sear medallions on both sides in skillet. Add Shallots to pan. Sauté onions until Translucent. Deglaze pan with Brandy. (Caution certain brandies will ignite.) Reduce Brandy till half volume. Add Dijon mustard and Herbs. Stir while adding heavy cream and then butter. Reduce sauce till desired creamy consistency. Add salt and pepper to taste.
Rosemary Red skin Potatoes
Ingredients:
Olive oil
8 oz. portion or red skin potatoes. Smaller is best.
2 Sprigs chopped fresh Rosemary
Salt and Pepper to taste.
Method of Preparation:
Wash and Scrub red skin potatoes. Peal a stripe around each Potato. Store Potatoes in cold water until ready for use. When ready put potatoes in stockpot covered with fresh cold water. Put on stovetop and bring to a boil. Boil for 2-3 minutes. Strain. These can be fixed ahead of time and refrigerated until time to prepare. Heat Olive oil in skillet large enough to hold all potatoes in single layer. Add potatoes and cook until white stripe appears brown. Add Chopped Rosemary to skillet with salt and pepper to taste and toss to coat all potatoes.
Ingredients: .
1 Tsp. baking Soda
4 oz. fresh green beans
Butter
Almond Slivers.
Salt and Pepper to taste.
Method of Preparation:
Remove ends of green beans and wash. Bring a pot of water to boil and add 1 Tsp baking soda and then the beans. Boil for approximately 5 minutes. Beans should still be crisp. This also may be prepared up to this point ahead of time. Refrigerate beans until ready to cook. Put butter in cold skillet and heat on medium heat until butter is melted. Add green beans to butter and cook until soft. Add almond slivers to pan and toss to coat.
Tracey's "No Time" Shampoo
1/2 Cup Cornstarch
Favorite Fragrance
Boar Bristle Brush
Alfred's "Real Dogs Don't Get Wet" Shampoo
1 Vanilla Bean
4 Cups Cornmeal
Place vanilla bean in the cornmeal for one week.
Sprinkle on your pet... Let it rest and then brush it out.
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