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Tuesday, September 22, 2015

Caramelized Apple Bites

Ingredients

  • Servings: 4
  • 6 individually wrapped caramels, unwrapped and chopped
  • 2 tablespoons light corn syrup
  • 2 apples - peeled, cored and diced

Recipe

    Preparation Time: 15 mins Cook Time: 1 min Ready Time: 16 mins

  • in a medium microwave safe bowl, place the caramels and light corn syrup. microwave on high heat approximately 30 seconds, until melted.
  • place apples in the bowl, and toss until coated with the caramel and light corn syrup mixture. allow to cool before serving.

chicken crescent braid

Ingredients

  • Servings: 1
  • 2 (10 ounce) cans refrigerated crescent rolls
  • 4 small potatoes with skin
  • 1/2 pound fresh green beans, cut into 1 inch pieces
  • 3 medium carrots, peeled and chopped
  • 3 tablespoons vegetable oil
  • 2 skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 1 (16 ounce) container sour cream
  • 2 tablespoons country dijon-style mustard
  • 1 teaspoon adobo seasoning
  • 1 pinch salt and black pepper to taste

Recipe

    Cook Time: 25 mins Ready Time: 1 hr 25 mins

  • cook potatoes in a microwave on high heat until soft, about 15 minutes.
  • place carrots and green beans into a medium saucepan of boiling water, and cook to soften, about 5 minutes.
  • in a large skillet, heat oil over medium heat. dip chicken strips into beaten egg, coat in bread crumbs, and cook in hot oil until golden brown on both sides. remove to paper towels to cool. then cut chicken strips into cubes.
  • cut softened potatoes into cubes. place potato cubes, carrots, green beans, and chicken cubes into a large bowl. gently stir in sour cream and mustard; season with adobo, and salt and pepper to taste.
  • lightly sprinkle a baking sheet with flour. unroll crescent roll dough from one can a baking sheet; pinch the perforations together to form a single sheet of dough. repeat with the remaining roll; lay it out beside the first sheet of dough and pinch to connect the two together. the dough should now be about 12 inches long and 7 inches wide. roll out the dough until it is about 20 inches long and 12 inches wide.
  • preheat oven to 350 degrees f (175 degrees c). spoon the filling directly down the center of the dough, leaving 1-inch margins at the top and bottom and 3-inch margins at the sides. with scissors, cut 1-inch strips from the margins of the two long sides (6 strips in all). at the top and bottom, fold the dough in about 1 inch. then take one strip and lay it across the filling from corner to corner. pinch to seal. lay across another strip from the opposite corners. repeat until all of the strips are braided across the dough. brush the top with egg wash.
  • bake in a preheated oven until golden brown, about 20 minutes.

Dev's Dorm Room Casserole

Ingredients

  • Servings: 2
  • 4 cups water
  • 4 ounces spaghetti
  • 1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup
  • 1 (10 ounce) package frozen broccoli florets
  • 1/2 cup french fried onions

Recipe

    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins

  • place 4 cups water in a 2 quart microwave-safe dish. heat on high until bubbling, about 15 minutes. break pasta in half, and drop into heated water. microwave on high for 10 to 15 minutes, or until tender. drain and set aside (keep warm).
  • cook broccoli according to microwave directions. add cooked broccoli to noodles, reserving liquid. stir in 1/4 cup fried onions and mushroom soup. add reserved broccoli liquid. toss thoroughly, and top with remaining onions. cover, and microwave on high about 15 minutes, or until top is crunchy. let stand for a few minutes.

flourless chocolate cake i

Ingredients

  • Servings: 1
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 18 (1 ounce) squares bittersweet chocolate
  • 1 cup unsalted butter
  • 6 eggs

Recipe

  • preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
  • in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
  • either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
  • cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
  • pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  • bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

charleston breakfast casserole

Ingredients

  • Servings: 8
  • 12 slices bacon
  • 1/4 cup butter, melted
  • 3 cups croutons
  • 2 cups grated cheddar cheese
  • 6 eggs
  • 1 3/4 cups milk
  • 1 bell pepper (any color), diced
  • 1 tablespoon prepared mustard
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins

  • place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
  • preheat oven to 325 degrees f (165 degrees c).
  • melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
  • crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
  • bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.