Tuesday, May 22, 2018

Tuna Noodle Casserole

On a dreary, rainy day we decided to make this recipe. Stacy informs me that it is the best tuna casserole we've ever made. So, this recipe is the one. --Mark

Ingredients

6 oz pasta
1 8-oz package of mushrooms
2 ribs of celery, chopped
1 1/2 C frozen peas, thawed
1 small onion, chopped
1 tsp garlic powder
1 quart vegetable broth
Dash Worcestershire sauce
1 sprig fresh thyme
1 8-oz package cream cheese, softened
3 T flour
2 5-oz cans of tuna, drained and flaked
1 C shredded cheddar cheese
fresh ground black pepper to taste

Topping:
1 C panko bread crums
1 T butter, melted
salt and pepper to taste

Instructions

Combine topping ingredients and set aside.

Preheat oven to 400 degrees F. Add olive oil to a 7-quart stock pot, and saute mushrooms, celery, onions and garlic powder for 3-4 minutes over medium heat. Add broth, Worcestershire sauce and thyme sprig and bring to a boil, stirring occasionally. Add cream cheese and noodles, stirring until creamy and smooth. Sprinkle flour over top of mixture. Stir and cook for 2 minutes, or until mixture begins to thicken. Fold in tuna and peas. Season with salt and pepper.

Pour into a 3-quart casserole dish. Sprinkle on Cheddar cheese and topping mixture. Bake uncovered 15 minutes. Remove from oven and let stand 10 minutes.

Notes

We omitted the mushrooms, used gluten free pasta, and added a third can of tuna. We also prepared it in a rectangular Pyrex dish, and it was great.

https://www.allrecipes.com/recipe/239901/no-yolks-tuna-noodle-casserole/

Tuesday, May 8, 2018

Crack Pie

I don't know why it's called Crack Pie. Is it addictive? I suppose. Does it crack when you cook it?Somewhat. Did I have to crack the cookie crust? Yes. Super sweet. Super good. Super yum. --Mark


Ingredients:

Oat Cookie Crust
Nonstick spray
9 T butter
5 1/2 T packed brown sugar
2 T sugar
1 large egg
3/4 C plus 2 T old-fashioned oats
1/2 C flour
1/8 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Filling
3/4 C sugar
1/2 C packed brown sugar
1 T nonfat dry milk powder
1/4 tsp salt
1/2 C butter, melted, cooled slightly
6 1/2 T heavy whipping cream
4 large egg yolks
1 tsp vanilla extract
powdered sugar for dusting

Instructions:

Oat Cookie Crust
Preheat oven to 350˚F. Line a 13x9x2 inch baking pan with parchment paper, and coat with nonstick spray.

Combine 6 T butter, 4 T brown sugar, and 2 T sugar in a medium bowl and beat until light and fluffy. Add egg and beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt, and beat until will blended. Turn oat mixture out onto prepared baking pan. Press evenly to edges of the pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to a rack and cool completely.

Using your hands, crumble the oat cookie into a large bowl. Add 3 T butter and 1 1/2 T brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Press into a 9-inch pie dish, covering the bottom and extending up the sides of the dish. Place dish on a rimmed baking sheet.

Filling
Position the rack in the center of the oven and preheat to 350˚F. Whisk sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla, and whisk until well blended. Pour filling into crust. Bake for 30 minutes. Reduce heat to 325˚F. Continue to bake until filling is brown in spots and set around the edges, but the center still moves slightly, about 20 minutes. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.

Sift powdered sugar lightly over top of pie. Cut into wedges and serve cold.

Tuesday, March 6, 2018

Jalapeño Popper Chicken

So Stacy starts this dinner group for inspiration. "What's For Dinner" it's called. Then she sees this recipe. No inspiration for meals? Mission accomplished. And this recipe is easy and delicious. Muy bueno! --Mark

Ingredients:

2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
1/2 tsp garlic powder
8 oz cream cheese, softened
1/2 pound jalapeño peppers (about 5-6 peppers)
4 oz sharp cheddar cheese, grated
1/2 cup crumbled crispy bacon

Instructions:

Preheat the oven to 375˚F

Lay chicken breasts flat in a casserole dish.  Season them with the garlic powder then spread the cream cheese over them evenly.

Wash the jalapeño peppers and then cut the tops off.  Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.

Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.  Chicken is done when cooked through to an internal temperature of 165˚F.

Serve warm with a side of potatoes, veggies, or a baked potato.  Enjoy!

Notes:

We omitted the bacon and topped it with panko bread crumbs. Also, when we made this the first time, the store didn't have enough jalapeño peppers, so we mixed in poblanos. It worked very well.

Monday, March 5, 2018

Salmon Roasted in Butter

One day Stacy thinks, "Hey, you know what would be good? Salmon with a bunch of butter on it." A Google search later reveals this delightful dish. Quick. Easy. Oh so delicious! --Mark


Ingredients:

4 T butter
4 T minced chervil, dill, or parsley
1 salmon filet (1 1/2 to 2 lb)
salt and pepper to taste
lemon wedges

Instructions:

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

Tuesday, February 13, 2018

Peanut Butter Cup Trifle

This decadent dessert has become a favorite of our daughter. She loves all things chocolate and peanut butter, and this does not disappoint. --Mark


Ingredients:

1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 teaspoons vanilla
1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)
20 peanut butter cups , crumbled
6-8 peanut butter cups to garnish. 

Instructions:

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups.

Chill at least four hours until serving.

Tuesday, October 24, 2017

Pumpkin Pasties (Pumpkin Spice Cookies)

These are a favorite cookie around here. They are so simple, and they taste like Fall. Or Hogwarts. Either one. They're fantastic --Mark

Ingredients:

1 can of pumpkin
1 box of spice cake mix
1 bag chocolate chips

Instructions:

Heat oven to 350 degrees

Mix the pumpkin and spice cake. Add chocolate chips if desired.

Place tablespoons of mix on baking sheets.

Bake for 11-13 minutes.

Cool slightly and enjoy.

Enchilada Soup

One day Stacy decided that she wanted some soup, Mexican soup. She didn't want to make one of our other recipes, and being the "Queen of Leftovers" she was able to put together several things we had in the house into a nice broth. Then she wondered what would happen if she added a can of enchilada sauce. Taste it and you'll see what happened. The fact that it is here on the blog tells you all you need to know. --Mark


Ingredients:

olive oil
1 medium onion
garlic to taste (optional)
1 can diced green chilies
1 quart chicken or vegetable stock
cooked chicken (or lentils)
1 can enchilada sauce
hot sauce (optional)

shredded cheese
shredded lettuce
sour cream
avocado
chips

Instructions:

Heat a small amount of oil in a pot and add the onions and garlic. Saute until soft. Add the green chilies and heat through.

Add stock and heat to a boil.

Add chicken (or lentils) and heat until ready to serve, or until the lentils are cooked.

Add hot sauce if desired.

Top with cheese, lettuce, sour cream, avocado, chips, or anything else that you would like.

Enjoy!

Notes:

You can add water if needed to dilute the flavor or increase the amount of soup desired.