Semana 12

Week 12, Cooking With Kim

Creamy Cheesy Broccoli Soup

Cook about 15 min., until tender:

• 2 lb head broccoli, chopped
• 4 green onions, chopped
• 6 chicken bouillon cubes
• 4 1/2 c water

Add, bring to boil:

• 1 tsp Worcestershire sauce
• 2 cups cream

Add slowly, boil about 1 minute (until thick)

• 3 Tbsp cornstarch mixed with 3 Tbsp water

Remove from heat, stir in:

• 8 oz. grated medium or sharp cheese

Can garnish with green onions and cheese.

Cheese Cake

• 1 8-oz cream cheese (softened)
• 1 c powdered sugar
• 1 tsp vanilla
• 1 c whipping cream (or 8 oz cool whip)
• 1 graham cracker pie crust
• pie filling for topping (or sugared strawberries)

Whip the cream. Blend cream cheese & sugar. Stir in whipping cream. Add vanilla. Pour in crust. Chill. Serves 6.

Texas Sheet Cake

• 2 c sugar
• 2 c flour
• 1/2 tsp salt
• 2 eggs
• 2 cubes butter (1 cup)
• 1 c water
• 1/4 c cocoa
• 1tsp soda
• 1/2 c sour cream

In large bowl mix sugar, flour & salt. In heavy pot bring to boil butter, water & cocoa. When it boils pour over dry ingredients in large bowl. Add sour cream, soda & eggs (mix after each addition). Pour in a greased cookie sheet. Bake at 375f for 20-25 min.

FROSTING:

• 2 cubes butter (1 cup)
• 6 Tbsp canned milk
• 4 c powdered sugar
• 1 tsp vanilla
• 1/4 c cocoa

Boil milk, butter & cocoa in a heavy pot until bubbly. Pour over sugar & vanilla & beat. Spread over warm cake.

Apple Crisp

• 4 c sliced apples (not peeled)
• 3/4 c packed brown sugar
• 1/2 cup flour (regular or self-rising)
• 1/2 cup oatmeal
• 1/3 cup butter
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg

Grease small casserole dish and place apples on bottom. Mix remaining ingredients and sprinkle over apples. Bake at 375f for 30 mins, or until topping is golden brown. Serve warm with ice cream.

• Zucchini Bread
• 3 eggs
• 1 c oil
• 2 1/4 c sugar
• 2 c zucchini, grated
• 3 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 3 tsp cinnamon
• 1 tsp salt
• 3 c flour

Combine all ingredients. Grease & flour 2 loaf pans. Bake for 1 hour at 325. Done when toothpick is clean. Remove from pans once completely cooled.

Semana 11

Week 11, Cooking With Kim!

Peach-Glazed Pork Chops

• 1 can (8 1/2 oz) peach slices, undrained
• Hot water
• 1/4 (1/2 stick) butter, cut into pieces
• 1 pkg (6 oz) Stove Top (about 2 heaping cups)
• 6 pork chops, 1/2 inch thick
• 1/3 cup peach or apricot jam or preserves
• 1 Tbsp. Dijon mustard

Drain peaches, reserving syrup. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture and butter in large bowl until utter is melted. Stir in contents of stuffing mix pouch & peaches. Let stand 5 minutes.

Spoon stuffing mixture into 13x9" baking pan. Arrange chops over stuffing mixture. Mix jam & mustard. Spoon over chops.

Bake at 375f for 40 minutes or until chops are cooked through. Makes 6 servings.

Maybe someday Jumbo will carry it, but until then...

Stove-Top Stuffing (a little too white in the picture... darker is better!)

• 30 slices bread (dense), 1/2" cubes
• 1/3 c oil
• 3 Tbsp instant minced onion
• 3 Tbsp parsley
• 2 tsp garlic salt
• 3/4 tsp ground sage
• 1/2 tsp seasoned pepper or salt

Heat oven to 300f. Mix all ingredients and place on cookie sheets. Toast 20-40 minutes (until browned & looks like dry Stove Top), stirring occasionally. Cool. Makes 12 cups. Store in air-tight container for up to 12 weeks.

Bread Pudding and Caramel Sauce
5 cups stale bread
3 cups warm milk
¼ teaspoon salt
3 eggs
½ cup sugar
1 teaspoon vanilla
½ teaspoon cinnamon

Preheat oven to 350 F. Break up bread into pieces. Soak in warm milk. Combine and beat well, salt, eggs, sugar, vanilla and cinnamon. Pour egg mixture over the soaked bread and toss lightly. Bake in a baking dish set in a pan of hot water for 45 minutes. Serve with caramel sauce.

Caramel Sauce (there is always too much sauce for the bread pudding, but I like it that way... try dipping apple slices in the leftover sauce)
1 cup brown sugar
1 cup half and half
1 cup butter

Heat to boiling. Whisk quickly. Stir until desired consistency. Serve at room temperature, over bread pudding.

Semana 10

Week 10

Cinnamon Rolls
Original Recipe from the Pioneer Woman



Ingredients (rolls):
1 quart whole milk
1 cup vegetable oil
2 cups sugar
2 packages Active Dry Yeast (4 1/2 teaspoons)
10 cups all-purpose flour
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 scant teaspoon salt
2 cups melted butter
cinnamon--a lot

Directions:
Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan.
"Scald" the mixture (heat until just before the boiling point.)
Turn off heat and leave to cool 45 minutes to 1 hour.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages (4 1/2 teaspoons) Active Dry Yeast.

Then add 8 cups of all-purpose flour.

Stir mixture together. Cover and let sit for at least an hour.

Then, add 1 more cup of flour, 1 heaping teaspoon baking powder, and 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.

Stir mixture together.
Sprinkle surface generously with flour.
Take half the dough and form a rough rectangle.
Then roll the dough thin, maintaining a general rectangular shape (rectangle should increase in both width and length as you roll it out).

Now drizzle 1 1/2 to 2 cups melted butter over the dough.

Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the end closest to you, begin rolling the dough in a neat line away from you. Keep the roll relatively tight as you go.

Next, pinch the seam to the roll to seal it

Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.

Let the rolls sit for 20 to 30 minutes to rise, then bake at 400 degrees until light golden brown, about 15 to 18 minutes. After rolls are removed from the oven, spread icing over the top.

Cinnabon Icing
(yields 2lbs.--enough for 7 pans of rolls)

Ingredients:
1/2 pound Margarine
1/2 pound cream cheese
1 pound powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

Directions: Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for AT LEAST an additional 12 minutes. When almost done, add in the extracts.




Traditional Christmas Breakfast Casserole



Ingredients:
1 package bacon
1/4 cup chopped green onions
8 Tbsp. margarine
12 eggs
2 1/2 cups soft bread--cut into small squares --approx. 5 slices of white bread
1/8 tsp. paprika

Cheese sauce ingredients:
2 Tbsp. butter/margarine
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup grated cheddar cheese

Directions:
Cook bacon. Crumble and set aside.
Next, cook the green onions in 3 tablespoons of margarine until tender but not brown.

Now, make the cheese sauce. On medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 cups of milk. Once incorporated, add 1 cup grated cheddar cheese until melted. Remove from heat and set aside.

Then, take 12 lightly beaten eggs and scramble with green onions in a skillet just until set but not firm (a teeny bit runny). Remove from heat and fold in the cheese sauce. Pour eggs and cheese sauce into a greased 9X13 pan. Sprinkle cooked bacon and cut bread over the eggs. Melt 5 tablespoons of butter in a small bowl. Add 1/8 teaspoon paprika to melted butter and pour over the bread. **If you like you can cover and chill overnight. Remove 1/2 hour before ready to cook.

Bake uncovered at 350 degrees for 30 minutes.

Semana 9

Week 9, Cooking With Ruth!

Baked Empanadas
Stuffed Tomatoes
Baked Apples

Empanadas con Queso

Stir:
1 tsp salt
4 heaping cups of flour (1 lb)

Add & mix with hands until almost dry, but not sticky.
1 ¼- 1 ½ c of hot water
just over ½ c lard (or shortening)- melted but not hot

Work it when it is warm, not cold.

Grate 1 lb cheese (manteceso or gouda) Put in middle of dough & pinch down edges. Set on waxed paper. Poke 2 holes in each empanada. Fry in heated oil. The secret is lemon peel. When the peel turns brown throw it away & add another.

Can keep in fridge for 24 hrs before frying. If cooked later, re-poke the 2 holes.

Semana 8

Week 8, Cooking With Yamin!

Enchaladas

Semana 7

Week 7, Cooking With Kim!

Stuffed Shells

Mix Together:

• 1/2 # Mozzarella cheese (grated)
• 2 # cottage cheese
• 2 eggs
• 1/2 c parmesan
• parsley (for color)

1 jar Ragu (or Hunts) sauce

large pasta shells (1/2 of recipe fills 18 shells)

• Cook pasta shells in salted water
• drain on paper towel
• spread spagetti sauce on bottom of 9x13 pan
• stuff large shells with mix
• place on top of sauce
• bake for 30 min. @ 350

Garlic Bread

• 1/4 c melted butter
• 1/4 c cooking oil
• 1-2 cloves of garlic (depending on how strong you want it)
• grated mozzerella (enough that it almost reaches the top of the top of the liquid)
• parmesan (maybe 1/4 c)

Combine all ingredients when butter is cooled (I have melted the cheese into a big yucky ball before... not good). Spread on top of french bread & broil until cheese is melted and lightly browned.

Molten Chocolate Cakes prep: 15 min total time: 29 minutes

• 4 squares semi-sweet baking chocolate (2/3 c semi-sweet chocolate chips)
• 1/2 c butter
• 1 c powsered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbsp. flour

Preheat oven to 425f. Butter 4 (3/4-cup) custard cups of souffle dishes. Place on baking sheet.

Microwave choclate & butter in large microwaveable bowl on high 1 minute or until butter is melted. Stire with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.

Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife round cakes to losen. Invert cakes onto dessert dishes. Serve immediately. Tastes amazing with a scoop of ice cream.

Semana 6

Week 6

Spring Spinach Salad



Ingredients:
2 packages spinach blend salad (or 1 package spinach leaves and 1 spring mix--whatever you prefer)
2 small cans of mandarin oranges--drained
1/2 red onion--thinly sliced
8 slices of cooked bacon--crumbled
5 slices of swiss cheese--cut into small squares
1/2 package of Honey Roasted Almond Accents

(dressing)
1/3 cup vinegar
3/4 cup vegetable oil
1/3 cup sugar
1/4 diced red onion
3/4 tsp salt
3/4 Tbsp poppy seeds
1 Tbsp mustard

Directions:
This is pretty much a dump and toss kind of recipe. Toss the salad ingredients in a large bowl. Then, in a separate bowl, combine the dressing ingredients and whisk until well blended. Pour dressing over salad and toss again. Eat right away.

*Note: Alone, this recipe will feed 4-5 people. As a side, it feeds approximately 15. If you want to make this ahead of time, do not add the dressing until right before you eat. Enjoy!


Mexican Green Sauce



Ingredients:
2 medium (1 large) ripe avocados
1/4 diced large onion
2 diced garlic cloves (about 1 - 2 tsp. diced garlic)
1 handful of chopped cilantro
1 jalapeño pepper
1 teaspoon salt
about 1 cup of water
a dash of lemon juice

Directions:
Dice avocado, onion, garlic, and cilantro.
Toss into blender/food processor.
Chop jalapeño pepper.
Add the diced pepper and 1/2 of it's seeds to blender/food processor.
Add water.
Blend.
Add salt and a dash of lemon juice.
Blend again.

**Add more water and salt until you like the texture and taste. You can also add more jalapeño seeds if you like it hot.

You really can't mess this up. Add more or less of everything, until it tastes good to you!

Enjoy this sauce with tortilla chips, tacos, burritos, enchiladas, quesadillas, or anything with tortilla, cheese, meat, or vegetables.
(click here to see what that means)


Still to come:
Zucchini and Egg Casserole

Semana 5