Tuesday, September 29, 2009

Cheesy Potato and Carrot Casserole

Cheesy Potato and Carrot Casserole
5 c potatoes, peeled and thinly sliced
2 medium onions, diced
4 carrots (or 10-15 baby carrots), in thin strips (I just buy the pre-cut ones)
6 T butter
4 T flour
2 t salt
.5 t black pepper
2 dashes ground red pepper
2.5 c milk
2.5 c shredded Cheddar cheese

1. Preheat oven to 375*.
2. Place vegetables in a large saucepan and add enough cold water to cover them.
3. Bring to a boil over medium-high heat; cook 8-10 minutes, or until tender.
4. Melt the butter in a medium saucepan on medium heat. Add flour, salt, and peppers; mix well. Cook and stir for 1 minute.
5. Gradually add milk while stirring. Bring to boil over medium heat; cook for 5 minutes, or until thickened, stirring constantly.
6. Stir in cheese; reduce heat to low. Cook 1 minute, or until cheese is melted, stirring constantly.
7. Drain vegetable mixture and spoon half of it into a lightly greased 9x13 pan.
8. Cover with half of the cheese sauce and repeat layers.
9. Cover with foil and bake for 30 minutes; remove foil. Bake for another 15 minutes, or until heated through.

Tuesday, September 22, 2009


4 eggs
.25 t salt
2 c flour, divided
2.25 c milk, divided
.25 c butter, melted
.5 t almond extract (opt)

1. In a large mixing bowl, whisk together eggs and salt. Add .5 cup flour and .5 cup milk until well mixed. Keep adding flour and milk alternately until all is added.
2. Whisk batter until it's smooth (mixer on low); add butter and whisk again until smooth.
3. Heat a small (8”) non-stick skillet over medium heat.
4. Pour a little less than ¼ cup for each crepe; twirl the pan so that the batter coats the surface evenly. As the crepe cooks, it changes in appearance.
5. Cook until edge of crepe is lightly browned and surface feels dry when touched, about 2 minutes.
6. To turn, run a very wide spatula around edge to loosen; flip and cook until lightly browned. Turn out of pan on to plate.
7. Batter keeps in fridge for several days if tightly covered. Yields 20-24 crepes.

Tuesday, September 15, 2009

Crunchy Chicken Fingers

This recipe is from my friend Aubrey. She's an awesome cook and has some great recipes!

Crunchy Chicken Fingers
1 c. corn flakes
1 c. breadcrumbs
2 T. brown sugar
1 t. salt
.5 t pepper
.5 t. allspice
3 T. olive oil
1.5 lb. chicken breast, cut into 2" strips
1/3 c. flour
2 eggs, beaten

1. Preheat oven to 375*.
2. Crunch corn flakes in pie pan or other shallow dish. Mix in crumbs, sugar, salt, pepper, and allspice; drizzle oil over dry mix and blend well.
3. Dip chicken in flour, eggs, and then crunchy breading mix.
4. Arrange chicken on non-stick cookie sheet and bake for 15 minutes, or until crisp and brown.

We usually have Dr. Pepper BBQ sauce, buffalo sauce, and ranch dressing to dip in. Sometimes we use honey mustard sauce and sweet & sour sauce as well.

Tuesday, September 8, 2009

Dr. Pepper BBQ Sauce

Dr. Pepper BBQ Sauce

1 1/4 c ketchup
dash of crushed red pepper
1/2 c honey mustard
1 T (apple) cider vinegar
1 c sugar
1/4 t hot sauce
1 t minced garlic
3 T Worcestershire sauce
2 t garlic salt
1/2 c lemon juice
1 t garlic powder
dash of liquid smoke
1 t basil
1 c Dr. Pepper
1 t black pepper
1 c flour (opt)

1. Mix all ingredients in a blender or with a mixer. 2. If you want it to be thinner (more like a marinade), omit flour. If you want it to be thicker (like a BBQ sauce), add the flour.

Tuesday, September 1, 2009

Cinnamon Pull-Apart Rolls

Cinnamon Pull-Apart Rolls

3.5 c flour
.5 c cornstarch
1 T baking powder
1.25 t salt
2 T sugar
2 c (1 pt) heavy cream or whipping cream
1.5 c sugar
butter, melted
cinnamon/sugar mixture for rolling

1. Lightly grease a 9" x 13" pan, line with parchment, and grease the parchment. Parchment isn't absolutely necessary, but it makes it easier.
2. Whisk together the flour, baking powder, salt, and sugar. Add cream, then toss and stir the mixture till the dough comes together. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.
3. Place the cinnamon sugar in a small, shallow bowl or pan; or in a ziploc bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in butter, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan in a single layer; they'll be touching one another, which is just fine.
4a. Cover the pan with plastic, and place in the freezer overnight, or for up to a week. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350*. The buns don't need to thaw. Bake for 65-70 minutes; tent them with aluminum foil after 45 minutes.
4b. If you're baking the buns immediately (not frozen), bake them for 45 to 50 minutes at 350*, till the buns in the center are cooked through (use toothpick test).
5. Remove from the oven, and serve immediately. Dust with confectioners' sugar, if desired, right before serving.