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Wednesday, May 13, 2009

Bubble Pizza

Bubble Pizza

Crazy Lady's Note: I mix all the ingredients together in the pan and then top with cheese.   Ours are generally pepperoni and spicy sausage, but tasty with any of your favorite toppings.  You can also use two 8x8" baking dishes for two different kinds of pizza.  Easy Peasy.

Quick Cooking

A top-ranked food with teens, pizza can quickly quell a growling tummy! Jo Groth of Plainfield, Iowa says, "This recipe has a no-fuss crust made from refrigerated biscuits. For a jazzed-up version, add favorite toppings."

SERVINGS: 6-8

TIME: Prep: 15 min. Bake: 25 min.

Ingredients:
  • 1-1/2 pounds ground beef
  • 1 can (15 ounces) pizza sauce
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese
Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13-in. x 9-in. baking dish. Top with the beef mixture.

Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Yield: 6-8 servings.

Tuesday, May 12, 2009

Lemon Cream Fettuccine

I've made this for my family many times and they love it. :)

Lemon Cream Fettuccine

rec.food.recipes/Mary Filmore/2001

1 lb fettuccine, cooked al dente

2 Tbsp Olive oil

2/3 cup onion, finely minced

3/4 cup heavy cream

1 tsp grated lemon rind

1/3 cup lemon juice

1/2 cup unsalted butter

2 Tbsp Italian parsley, minced

2 tsp fresh basil, minced

salt and pepper to taste

Mix the parsley and basil.

Heat the olive oil and 2 Tbsp butter in a sauté pan. Cut the rest of the butter into thin pats and let sit at room temperature.

Add the onions to the pan and cook slowly until they start to turn color. Add the lemon juice and raise the heat. Let about 1/3 of the lemon juice cook away. Add the lemon zest and whisk in the rest of the butter to make a creamy sauce.

Immediately pour it over the fettuccine. Sprinkle the parsley and basil over the top and serve pronto.

This is delicate and creamy, but some members of my family like to gild the lily with a little Parmesan, so I pass it in the side.

Wednesday, April 29, 2009

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

As if chocolate chip cookies need to be any sweeter, English toffee adds a crunchy smoothness and hazelnuts add a touch of sophistication.

1/2 C. old-fashioned oats
2 1/4 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, room temperature
1 C. (packed) light brown sugar
1 C. sugar
2 large eggs
1 tsp. pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 C. hazelnuts, toasted, husked, and chopped
1 (12-oz.) bag semisweet chocolate chips

Preheat the oven to 325 degrees.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Editor's Note: When we made these cookies they were extremely sweet. You could easily use a 1/2 C. of brown sugar and a 1/2 C. white sugar and still have a sweet cookie.

Macaroni Grill Lemon Butter Sauce

Macaroni Grill Lemon Butter Sauce

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter

Heat the lemon juice and white wine in a saucepan over medium heat.

Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.

Season with salt and pepper. Remove from heat and keep warm.

Easy Rice Additions

Easy, Cheesy Rice: Add butter and Parmesan cheese to hot, cooked rice.

Emerald Isle: Add peas and finely chopped fresh mint to hot, cooked
rice.

Baked, but not Potato: Add crumbled bacon and sour cream to hot, cooked rice.

Lemon Zinger: Add butter, fresh lemon juice and lemon zest to hot,
cooked rice

How Sweet It Is: Add cinnamon, sugar and butter to hot, cooked rice.

Maui Wowi: Add crushed pineapple and green bell pepper slices to hot, cooked rice.

Sesame Treat: Add toasted sesame seeds, sesame oil and thinly sliced green onions to hot, cooked rice.

Country Bumpkin: Add cream gravy to hot, cooked rice.

Health Nut: Add toasted sunflower seeds and raisins to hot, cooked
rice.

Dracula's 'Shroom: Add mushrooms and garlic sautéed in butter to hot, cooked rice.

Gardener's Delight: Add chopped fresh basil, chopped tomatoes and
fresh corn-off-the-cob to hot, cooked rice.

Leek Freak: Add butter and cooked leeks to hot, cooked rice.
Cantonese Please: Add broccoli flowerets, sesame oil, chopped toasted peanuts or cashews to hot, cooked rice.

Pass the Parmesan, Peas: Add garlic sautéed in butter, peas and
parmesan cheese to hot, cooked rice.

Polish BBQ: Add kielbasa sausage and barbecue sauce to hot, cooked
rice.

Unkissable Crunch: Add sautéed garlic and onions, and toasted walnuts to hot, cooked rice.

Moo Goo Rice: Add sautéed mushrooms, snow peas and sliced water
chestnuts to hot, cooked rice

Mama Mia: Add tomato basil sauce, cooked zucchini and Italian sausage to hot, cooked rice. Top with parmesan cheese.

Rice Ole: Add black beans, minced red onion, chopped bell pepper,
chopped cilantro, and vinaigrette to hot, cooked rice.

Corn on the Range: Add corn and barbecue sauce to hot, cooked rice.

For Southerners Only: Add cooked okra and stewed tomatoes to hot,
cooked rice.

Porky Peas: Add crumbled bacon and peas to hot, cooked rice.

Hoppin' John: Add black-eyed peas and sliced green onions to hot,
cooked rice.

Veggy Medley: Add garbanzo beans, shredded carrots, ripe olives,
parsley, and ricotta cheese to hot, cooked rice. Top with parmesan
cheese.

Mock Apple Cobbler: Add sliced apples, cinnamon, brown sugar, chopped nuts, and vanilla yogurt to hot, cooked rice.

Rice Parmigana: Add mixed vegetables, your favorite spice or herb,
butter, and parmesan cheese to hot, cooked rice.

South of the Border: Add diced tomatoes, sliced green onions,
shredded Monterey jack cheese and chopped cilantro to hot, cooked
rice.

Hearty Rice: Add marinated artichoke hearts and grated Parmesan
cheese to hot, cooked rice.

Little Bit of Italy: Add asparagus tips, toasted pine nuts, red and
yellow peppers to hot, cooked rice. Top with Parmesan cheese.

U.S.S. Rice: Add naval orange slices, chopped red onions or
scallions, and vinaigrette dressing to hot, cooked rice.

Feeling Slightly Mexican: Add fresh avocado, tomato chunks, fresh
cilantro, and lots of lemon

Steam-it-Up: Add steamed zucchini and carrots, butter, parmesan
cheese to hot, cooked rice.

Nuts about Garlic: Add sautéed garlic and toasted pine nuts to hot,
cooked rice.

Let's Salsa: Add cooked beans, salsa and shredded cheese to hot,
cooked rice.

Trail Blazer: Add yogurt and fresh fruit to hot, cooked rice. Top
with granola.

Pooh Bear's Favorite: Add milk, raisins, a little sugar and a dash of
vanilla to hot, cooked rice. Simmer until thickened. Drizzle with
honey.

Farmer's Scramble: Add scrambled eggs, sausage and green onions to
hot, cooked rice.

Rice Cream: Add vanilla ice cream, dash of cinnamon to hot, cooked
rice.

Indian Gold: Cook rice with a pinch of saffron. Add cooked green
beans.

Tea-Time: For extra flavor, toss an herbal tea bag into the water
while rice cooks.

Beefed-Up Rice: Cook rice in beef broth. Add sautéed onions, cashews, and raisins. Top with green onions

Rice Worth Crowing About: Cook rice in chicken stock. Add sautéed
onions, mushrooms, green pepper, and toasted pine nuts.

It's Greek to Me: Cook rice in chicken broth with chopped onion and a
clove of minced garlic. Fold in feta cheese and chopped parsley.

Reese’s Peanut Butter Cup Cheesecake

Reese's Peanut Butter Cup Cheesecake

Crust
1 1/2 pkg graham crackers crushed
1/3 cup sugar
5 tbsp melted butter
1 cup chopped peanuts
Cake
32 oz cream cheese (good quality)
1 cup sugar
5 jumbo eggs
1/4 cup cornstarch
1/2 cup heavy whipping cream
1 tsp vanilla
1/2 cup peanut butter
8 Reese's cups ( chopped into pieces)

Crust
Mix and pat into 10 inch springform pan and set aside.

Cake
Break eggs and heat in microwave for 20 seconds. Put to side. Cream the cheese until light. Add sugar and beat some more. Add eggs one at a time, mixing well after each. Mix in peanut butter, cream, vanilla and corn starch. Blend well. Stir in candy.
Pour mixture into crust and bake at 350 for 60 minutes. or until outside edge is firm and middle is still soft.
Keep pan of water on bottom of oven to prevent cracking while baking. When cake comes out of oven run knife around the edge to loosen. Cool for several hours then top with additional Reese's and drizzle with melted chocolate.

Honey-Chipotle Sauce

Honey-Chipotle Sauce

1 oz chipotle pepper in adobo sauce (available in cans; remainder may
be frozen)
1 tsp minced garlic
1 tbsp chopped fresh cilantro (or parsley)
4 oz honey
1 tbsp ground dry mustard
1 tsp ground cumin
4 oz fresh lime juice
1 tbsp balsamic vinegar
2 oz vegetable oil

Sauce: Place all ingredients except oil in a food processor or blender.
With it running, slowly add oil until blended.