Ang is Cookin'

Monday, May 30, 2011

Tortellini Spinach Bake in Creamy Lemon Sauce

Finally got around to trying this out. My family LOVED this. I can't believe they didn't even notice it had spinach in it!

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

* I think next time I will add some chicken and omit the bacon. I couldn't really taste it in the recipe so why not make it a little healthier?

Recipe by Our Best Bites

Tuesday, March 8, 2011

Baked Parmesan Garlic Chicken

Ingredients:

1/2 cup grated Parmesan cheese
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves

Directions:

1. Preheat oven to 400 degrees F.

2. Mix cheese, dressing mix and garlic powder.

3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.

4. Bake 20 to 25 min. or until chicken is no longer pink in the center.

YUMMY!

Saturday, February 26, 2011

Peanut Butter Squares (cookie-bar like)

½ cup butter

½ cup sugar

½ cup brown sugar

1 egg

½ tsp baking soda

1/3 cup creamy peanut butter

½ tsp salt

½ tsp vanilla

1 cup flour

1 cup oats

Cream butter and sugars. Add egg and other ingredients. Pat mixture into 13 x 9 pan and bake at 350° 15-20 minutes. Sprinkle with chocolate chips, cover with a dishcloth and let melt. Spread. Let harden and the frost with icing.

Icing:

2 cups powdered sugar, ½ cup creamy peanut butter, and enough milk to make mixture smooth.

(Kristi Phillips)

Wednesday, February 9, 2011

Chocolate Filled Bars

Filling:

1 can sweetened condensed milk
1-12 oz. pkg chocolate chips
3 T. butter
1/2 tsp. salt

Melt all filling ingredients together on low and then add:

2 tsp. vanilla

Cookie

1 c. butter
2 eggs
1 tsp vanilla
1 c. sugar
1 c. brown sugar
2 1/2 C. flour
1 tsp. soda
1 tsp. salt
3 C. oats

Mix cookie ingredients together and take two-thirds of the dough and press into cookie sheet. Pour chocolate mixture on top and spread to cover. With the one-third dough left, dot/sprinkle on top. Bake at 350 and check after 15 min.

(Ashlee Millar)

Monday, February 7, 2011

Ritz Cracker Dip

2 8oz pkg cream cheese

Cooked ham (Chipped ham looks best)

Worcestershire sauce to taste

1 small minced onion

dash garlic

Mix and Yummy!

(Pam Bylund)

Saturday, February 5, 2011

Upside Down Banana Pecan French Toast

18 frozen rolls (Rhodes)

1 ¼ cups brown sugar

½ cup (1 stick) butter

¼ cup corn syrup

4 ripe bananas

½ cup pecans, chopped

2 tsp cinnamon

6 large eggs

1 ½ cups half and half

1 ½ tsp vanilla

Fresh buttermilk recipe**

1 carton fresh sliced strawberries

Butter bottom and sides of a 9- by 13-inch baking dish. Slice rolls in half and set aside. In mixing bowl, combine sugar, butter and corn syrup and mix until smooth. Spread mixture into an even layer in bottom of prepared baking dish. Slice bananas thinly and place over brown sugar mixture. Scatter pecans over bananas. Place sliced rolls atop and sprinkle with cinnamon. In a large mixing bowl, whisk together eggs, half and half and vanilla, and pour over rolls. Cover tightly with plastic wrap. Refrigerate overnight. Preheat oven to 350 degrees. Bake 45 to 55 minutes or until golden. Cool slightly, run a knife around the edge of pan to loosen sides and carefully invert pan onto a large platter or slice and serve. Serve with warm buttermilk syrup (see attached recipe) and sliced strawberries. Makes 10 servings.

Amish Friendship Bread

(Starter)

1 pkg yeast

1/4 cup warm water

3 cups flour, divided

3 cups white sugar, divided

3 cups milk

Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Instructions to pass along to friends

Do not use any type of metal spoons or bowl for mixing. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on which you receive the bag. Squish-squash-mush the bag.

Day 2: Squish-squash-mush the bag.

Day 3: Squish-squash-mush the bag.

Day 4: Squish-squash-mush the bag.

Day 5: Squish-squash-mush the bag.

Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Squish-squash-mush the bag.

Day 7: Squish-squash-mush the bag.

Day 8: Squish-squash-mush the bag.

Day 9: Squish-squash-mush the bag.

Day 10: BAKING DAY! Mix and divide the starter as follows:

Pour entire contents of bag into large non-metal bowl and add: 11⁄2 cup flour, 11⁄2 cup sugar, 11⁄2 cup milk. Measure out 4 separate batches of the starter batter, 1 cup each, into 4 separate Ziplock bags (one gallon size). Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.

Pre-heat oven to 325°. To the remaining batter in the bowl, add:

3 eggs

1 cup Canola oil

1 cup milk

1 cup sugar

2 tsp cinnamon

1⁄2 tsp vanilla

11⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

2 cups flour

1 large box instant vanilla pudding

Grease or butter 2 large loaf pans and mix an additional 1⁄2 cup sugar and 11⁄2 tsp cinnamon. Dust the greased pans with half the cinnamon/sugar mixture. Pour batter evenly into the pans and sprinkle the top with remaining sugar mixture.

Bake for 1 hour. Cool until bread loosens from sides of pan and turn out to serving dish.

If bag isn't passed on to a friend on the 10th day, be certain to tell recipient which day the bag is at when given to them. If you keep a starter bag for yourself, you will be baking every 10 days.

Buttermilk Syrup

½ cup butter

½ cup buttermilk

1 cup sugar

1 Tbs light corn syrup

1 Tbs vanilla

¾ tsp baking soda

Boil all ingredients minus the vanilla and soda for 3 minutes. Then add the vanilla and soda. The syrup will be frothy and white.

Orange Rolls

Orange Rolls

2 pkgs dry yeast (4 ½ tsp)

½ cup warm water

1 TB sugar

Combine in a large bowl. Let sit until frothy, about 10 minutes

1 cup scalded milk

½ cup butter

½ cup sugar

3 eggs, beaten

5 cups flour

1 tsp salt

Melt the butter in the warm milk. Mix milk/butter mixture, sugar, yeast, eggs, and 1 cup of flour. It will be a very loose dough. Let rise 1 hour, or until light and bubbly. Mix remaining flour with 1 tsp salt. Add to dough. Stir well, then knead lightly until smooth. Place dough in a greased bowl, turning once to evenly grease dough; cover, let rise until double in size. While the dough is rising, mix the Orange Filling

Orange Filling

1 cup butter

1 ½ cups sugar

3-4 grated orange rinds

Divide dough in half. Roll each half into a rectangle. Spread Orange Filling evenly over dough. Roll up dough like a jelly roll, and cut into 1” slices. Let rise until double on pan. Bake 10 minutes at 400°

Buttermilk Refrigerator Rolls

1 T. yeast dissolved in ¼ cup warm water (let rise a few moments)

3 cups buttermilk (room temp)

3 cups flour

½ cup sugar

3 eggs, beaten

2 tsp salt

5 cups flour

½ cup oil

1 tsp baking soda

Dissolve yeast in ¼ cup warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out w hat you want and place the rest in the fridge, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and put the rest back in the fridge. It will keep for 7 days.

For rolls: Let rolls rise until double in size. Bake at 350° for 10-12 minutes. Brush with melted butter.

(Jenn Lilly)

Tuesday, January 11, 2011

Betty Crocker (Suddenly Salad)

1 Box of Betty Crocker's Suddenly Pasta Salad (Ranch and bacon flavor is best)
Follow Directions on box
Add Stir In:
Tomatoes
Avocados
Olives
Romain Lettuce.
Best if cooled in Fridge for an Hour.

(Becki Rane)

Wednesday, December 22, 2010

Hot Cinnamon Buns

Want to try these out but don't have time to write recipe down...

http://www.youtube.com/watch?v=GXQZdUhjZMY&NR=1&feature=fvwp

Sunday, December 19, 2010

Salad

Romaine lettuce

Dried cranberries

Toasted sliced almonds

Toasted sesame seeds

Feta cheese

Grapes or Strawberries

Dressing:

1/2 c. red wine vinegar

1/2c. sugar

1 t. salt

1-2 t. grated red onion (if I feel like it)

1 t. dry mustard

1/2 t. oil

Mix well and pour over salad at the last minute before serving.

(Nancy Powell)

Herb-Stuffed Pork Tenderloin

2 Tbs dijon-style mustard

18 oz pork tenderloin

1 1/2 cups shredded spinach leaves

1/2 cup assorted snipped fresh herbs (such as sage, thyme, rosemary, basil)

3 Tbs Italian breadcrumbs

1 egg white, slightly beaten

2 teaspoons olive oil

ground black pepper

snipped fresh chives (optional)

Mustard Sauce:

1/3 cup sour cream

2 Tbs mayonnaise

2 tsp dijon-style mustard

1 tsp honey

Trim fat from meat. Using a sharp knive, make a lengthwise cut down the center of the roast, cutting to, but not through, the other side. Spread the meat flat and place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8 rectangle (if necessary, use a portion of a second tenderloin to make 18 oz by overlapping and pounding the two pieces together). Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin. Stir together spinach, herbs, bread crumbs, and egg white and spread over tenderloin. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1 inch intervals. Places meat on rack in a shallow roasting pan. Brush oil over meat and sprinkle with pepper. Roast, uncovered, at 375 degrees for 50-60 minutes. Transfer to a warm platter. Remove strings and keep warm while preparing sauce. Serve by slicing into 12 pieces. Spoon Mustard Sauce over each serving and sprinkle with chives.

Mustard Sauce:

In a small saucepan combine sour cream, mayo, dijon-style mustard, and honey. Cook over low heat for 2-3 minutes (Do Not Boil). Serve immediately with pork slices.

(Deb Morgan)

Friday, December 17, 2010

Strawberry Slush

Had this the other night. Yummy!

Tuesday, September 14, 2010

Macaroni Ham and Cheese

2 ½ cups uncooked pasta

¼ cup butter

1 garlic clove, minced

¼ cup flour

½ tsp salt

2 cups milk

½ tsp Dijon mustard

2 cups Colby cheese

4 oz thinly sliced ham, cut into strips

1/3 cup Parmesan cheese

Bread crumbs

Heat oven to 350. Cook and drain pasta. While pasta is cooking, melt butter in saucepan over low heat. Cook garlic in butter for 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce. Pour into a 2 qt. casserole. Sprinkle with Parmesan cheese and bread crumbs. Bake uncovered for 25 minutes.