I'll share my recipe, if you'll share yours, April 18, 2011

13 years ago

Sugar Snap Pea and Cucumber Salad

Ingredients

1 pound sugar snap peas, trimmed

2 tablespoons chopped walnuts, toasted

1 tablespoon fat-free chicken broth or water

1 tablespoon walnut oil

1 1/2 teaspoons fresh lemon juice

1/8 teaspoon cayenne

1 tablespoon chopped fresh dill

1 English cucumber, halved lengthwise and cut crosswise into 1/4-inch-thick slices

Preparation

Have ready a bowl of ice and cold water. Cook peas in a large saucepan of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain and immediately transfer to ice water. When cold, drain well and pat dry.

Mash walnuts to a paste with a mortar and pestle and whisk in broth, oil, lemon juice, cayenne, and dill until blended. Season with salt and pepper. Toss walnut mixture with peas and cucumber until vegetables are coated.

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Comments (6)

Marilyn Sue McClintock
13 years ago
last modified: 9 years ago
Hot Cross Buns

2 eggs
1/2 cup butter or margarine, softened
4 cups Gold Medal Better for Bread flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 1/2 teaspoons bread machine or quick active dry yeast
1/2 cup dark raisins
1/2 cup golden raisins
1 egg
2 tablespoons cold water
Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired
1. Break 2 eggs into 2-cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining bun ingredients except raisins, 1 egg and cold water in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
2. Select Dough/Manual cycle. Do not use delay cycle. (Total time will vary with appliance and setting.)
3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
4. Grease cookie sheet or two 9-inch round cake pans. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)
5. Heat oven to 375 F. Beat egg and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to cooling rack. Cool slightly.
6. In medium bowl, mix all icing ingredients until well blended. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Make a cross on top of each bun with icing. Serve warm.
Makes 16 buns

Make the Most of This Recipe With Tips From The Betty Crocker Kitchens
Did You Know?
Hot cross buns were traditionally served on Good Friday because of the cross on top. Today, they are available in bakeries and supermarkets weeks before Good Friday because so many of us love these sweet, spicy rolls.
Do-Ahead
You can make these rolls ahead. After you have shaped the dough into buns and snipped the cross in top of each, cover with plastic wrap. You can refrigerate them from 4 hours up to 24 hours. Before baking, remove the buns from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until double. Then brush the tops and bake as the recipe tells you above.
How-To
If your bread machine doesn't have a Raisin/Nut signal, add the raisins 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.
Substitution
Traditionally hot cross buns contain raisins or currants. You may substitute the dark or golden raisins in this recipe with equal amounts of the more traditional currants or try chopped candied fruit.
Success
We like to use only butter to make these rich-tasting buns.

Sue From Betty Crocker
marylmi
13 years ago
last modified: 9 years ago
I have a fantastic cheesecake recipe on my blog that I would like to share with you all since Easter is coming up. Since I am too lazy to type it out, you can get it here. Please check it out if your interested, it is very good!!

Here is a link that might be useful: Mary's Blog
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I'll share my recipe, if you'll share yours, April 18, 2012
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Comments (4)
This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut. Coconut Poke Cake 1 (18.25 oz.) pkg. white cake mix 1 (14 oz.) can cream of coconut 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) pkg. flaked coconut, toasted 2 c. heavy whipping cream 1 tsp. vanilla 1 tsp. coconut extract 2 Tbsp. powdered sugar Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely. While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely. Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form. Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately. NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12.
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I'll share my recipe, if you'll share yours, April 11, 2011
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Pepper Shrimp in Peanut Sauce (Recipe.com) 1 pound fresh or frozen shrimp in shells 8 ounces farfalle (bow-tie pasta) or linguine or 1 cup long grain rice 1/2 cup water 1/4 cup orange marmalade 2 tablespoons peanut butter 2 tablespoons soy sauce 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 1 tablespoon cooking oil 2 medium red, yellow, and/or green sweet peppers, cut into strips (about 2-1/2 cups) 6 green onions, bias-sliced into 1-inch pieces Chopped peanuts (optional) 1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. 2. Cook pasta or rice according to package directions; drain. 3. Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside. 4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside. 5. Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp. 6. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm. 7. In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.
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I'll share my recipe, if you'll share yours, April 20, 2011
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I'm making this for dinner tonight. Supposed to taste just like Olive Garden. Guess we'll see! ZUPPA TUSCANA 1 lb. Italian sausage (or half regular, half turkey sausage) 1 large onion, chopped 3-4 cloves garlic, minced 1/2 cup white wine to deglaze the pan 1/2 tsp. red pepper flakes 2 russett potatoes, peeled and cut into 1/2-inch chunks 2 cups fresh kale, chopped 3 cups chicken broth 2-1/2 cups water 1 cup heavy cream Salt and pepper Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sautÃ¯Â¿Â½ until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
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I'll share my recipe, if you'll share yours, April 16, 2011
Q
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Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.
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patti43
13 years ago
last modified: 9 years ago
Mary, I bookmarked your blog. Besides the turtle cheesecake you have lots of recipes that make me want to run for the kitchen. Thanks for sharing with us. I definitely have to make the honey chicken stir fry! It sounds and looks so good.

This recipe would be great to take to a reunion or pot luck. Makes way too much for two, however. Sounds good, though.

FIESTA POTATO BAKE (Kitchen Link)

1 pkg southern-style frozen hash brown potatoes
1 1/3 cups French's French Fried Onions, divided use
2 cups Cheddar or Monterey jack cheese, divided use
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup
2 cans (4 oz each) chopped green chilies, undrained
1 cup sour cream
2 eggs, beaten
2 tbsp Frank's Redhot Hot Sauce
Diced pimento (optional, for garnish)

Preheat oven to 400 degrees F. Layer potatoes, 2/3 cup French Fried Onions and 1 cup cheese in 3-quart shallow casserole; set aside. Combine (undiluted) soup, chilies, sour cream, eggs and hot sauce in medium bowl. Pour over potatoes; stir. Bake, uncovered, 45 minutes or until potatoes are cooked and mixture is set.

Sprinkle with remaining 1 cup cheese and 2/3 cup onions. Bake 3 minutes or until onions are golden. Garnish with diced pimento, if desired. Makes 6 servings
kacram
13 years ago
last modified: 9 years ago
I haven't tried this one. But I am going to make them
tomorrow.

Cherry Scones...
weight watchers...

I'm going to sub craisins and orange zest in one batch,
and sometime I might try dried apricots...

Ingredients

1 spray(s) cooking spray

2 cup(s) all-purpose flour

1 Tbsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1/4 cup(s) sugar

1 large egg(s), beaten

1 cup(s) buttermilk

1/4 cup(s) regular butter, melted

2/3 cup(s) dried cherries, thinly sliced

Instructions
Preheat oven to 400�F. Coat a cookie sheet with cooking spray.

In a medium bowl, combine flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cherries.

Drop 12 equal two-inch mounds of batter on prepared cookie sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes. Yields 1 scone per serving.
glenda_al
13 years ago
last modified: 9 years ago
Sweet potato salad

2 large sweet potatoes (about 1.25 pounds)
2 tablespoon(s) light mayonnaise
1 tablespoon(s) Dijon mustard
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
2 large celery stalks, coarsely chopped (about 3⁄4 cup)
1/2 cup(s) thinly sliced red bell pepper
1/2 cup(s) coarsely chopped fresh pineapple
1/4 cup(s) pecans, toasted and coarsely chopped
1 small green onion, thinly sliced (about 2 Tbsp.)
Chopped chives, for garnish

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Directions

1.Using a fork, prick sweet potatoes in several places. Microwave on High about 8 minutes, or until tender, turning over midway through cooking. Cool potatoes until easy to handle. Peel off skin and cut into 3/4-inch chunks.
2.Meanwhile, in a large bowl, mix mayonnaise, mustard, salt, and pepper until blended.
3.Add sweet potato chunks, celery, red pepper, pineapple, pecans, and green onion to mayonnaise mixture. Toss gently until evenly coated. Sprinkle with chopped chives.
marylmi
13 years ago
last modified: 9 years ago
patti43... thank you. The cheesecake is really good and has the "good for you" ingredients also! :) I think you will like the stir-fry too.

I'll share my recipe, if you'll share yours, April 18, 2011

Comments (6)

Marilyn Sue McClintock

marylmi

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patti43

kacram

glenda_al

marylmi

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