Sour Cream Chocolate Chip Cake

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350.
  2. Grease and flour a 9 inch pan.
  3. In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
  4. In a large bowl, cream butter and sugar until light.
  5. Add eggs and mix thoroughly.
  6. Add sour cream and mix well.
  7. Add flour mixture and mix thoroughly.
  8. Pour batter into 9 inch pan and bake for 30 minutes or until golden brown and springy on the top.

Source:  http://allrecipes.com/recipe/sour-cream-chocolate-chip-cake-i/detail.aspx

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Spinach Bisque

Ingredients:

  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup chopped onion
  • 1/4 cup butter, melted
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 (16-ounce package) Velveeta, cubed

Directions:

  1. Using a 4-quart slow cooker, put the spinach into the bottom.
  2. Add the chopped onion.
  3. In a pan, whisk together the butter and flour to form a roux.
  4. Slowly add the milk and water in 1 cup increments.
  5. Add salt and nutmeg.
  6. Stir well to combine, and then pour mixture on top of the spinach.
  7. Add velveeta.
  8. Cover and cook on low for 5 to 6 hours, or until the onions are translucent.
  9. Stir well before serving.

Source:  http://crockpot365.blogspot.com/2010/10/spinach-bisque-slow-cooker-recipe.html

Creamy BLT Dip

Ingredients:

  • 2 (16 oz) containers of Sour Cream
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp dried parsley
  • 2 tomatoes, chopped
  • 8 slices bacon, cooked and crumbled
  • ¾ cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • Tortilla chips for serving

Instructions:

  1. In a medium mixing bowl, combine sour cream, onion powder, garlic powder, dried and dried parley.
  2. Once mixed transfer to a bowl or 9 inch pie plate.
  3. Place the sour cream on the bottom.
  4. Layer with bacon, cheese, tomatoes, shredded lettuce, and garnish with additional tomatoes.
  5. Serve with chips.

Source:  http://therecipecritic.com/2013/12/creamy-blt-dip/

Bourbon Glazed Pork Chops

Ingredients:

  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 pork chops (about 1 1/4 pounds)
  • 2 tablespoons butter
  • 1/4 cup bourbon

Directions:

  1. In a small bowl combine brown sugar, smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper.
  2. Rub brown sugar mixture over pork chops.
  3. Melt butter in a large skillet over medium high heat until foaming subsides.
  4. Add pork chop and cook until well-browned, about 4 minutes.
  5. Flip pork and cook until browned on second side, about 3 minutes.
  6. Add bourbon to pan.
  7. Continue to cook until liquid had reduced to a dark glaze, about 3 minutes longer.
  8. Transfer pork chops to a large plate to rest, pouring any glaze on top.

Source:  http://www.seriouseats.com/recipes/2014/01/bourbon-glazed-pork-chops-and-fried-eggs-recipe.html

Monte Cristo Sandwich

Ingredients:

  • 1 quart oil for frying, or as needed
  • 2/3 cup water
  • 1 egg
  • 2/3 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 slices white bread
  • 4 slices Swiss cheese
  • 4 slices turkey
  • 4 slices ham
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon confectioners’ sugar for dusting

Directions:

  1. Heat 5 inches of oil in a deep-fryer to 360F.
  2. While oil is heating, make the batter: In a medium bowl, whisk together the egg and water.
  3. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth.
  4. Set aside in the refrigerator.
  5. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle.
  6. Cut sandwiches into quarters, and secure with toothpicks.
  7. Dip each sandwich quarter in the batter so that all sides are coated.
  8. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray.
  9. Dust with confectioners’ sugar just before serving.

Source:  http://allrecipes.com/recipe/monte-cristo-sandwich—the-real-one/detail.aspx

Nachos

Ingredients:

  • 1 pound ground meat (beef, turkey or chicken)
  • 1 1.25 oz packet taco seasoning mix
  • 1 11 oz bag Doritos, taco flavor
  • 1 16 oz jar mild salsa
  • 1 pound mexican blend shredded cheese
  • 1 can black beans, drained
  • 1 medium onion, diced
  • 8 oz jar taco sauce, mild
  • 8 oz sour cream

Directions:

  1. Preheat oven to 350 degrees.
  2. Cover a half sheet pan with aluminum foil.
  3. Prepare taco beef per seasoning mix pack instructions.
  4. Spread Doritos on a half-sheet pan.
  5. Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
  6. Bake for 5-8 minutes or until cheese is melted.

Source:  Marks family recipe

Chicken Cordon Bleu Casserole

Ingredients:

  • 2 lbs skinless chicken breasts, cut into bite-size chunks
  • dry breadcrumbs
  • 1/2 cup milk
  • 1 egg, mixed with the milk
  • 8 ounces of swiss cheese, cubed
  • 8 ounces ham, diced
  • 1 (10-3/4 ounce) can cream of chicken soup
  • 1 cup milk

Directions:

  1. Dip chicken into egg and milk mixture, then toss with the breadcrumbs, coating well.
  2. Brown in a little oil until golden.
  3. Place chicken in a baking dish and add cheese and ham.
  4. Mix soup with 1 cup of milk and pour over all.
  5. Bake at 350 for 30-35 minutes or until tender and bubbly.

Source: http://therecipereview.wordpress.com/2010/07/13/chicken-cordon-bleu-casserole/

 

Buffalo Chicken Macaroni and Cheese

Ingredients:

  • 5 Tablespoons butter
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • 3/4 cup Frank’s Buffalo Wing Sauce, divided
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese, shredded
  • 8 ounces pepper jack cheese, shredded
  • 2/3 cup sour cream

Directions:

  1. Preheat oven to 350 degrees and butter a 9 x 13 baking dish.
  2. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
  3. Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat.
  4. Add the onion and celery and cook until soft, about 5 minutes.
  5. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
  6. Melt 2 tablespoons butter in a saucepan over medium heat.
  7. Stir in the flour and mustard until smooth.
  8. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
  9. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
  10. Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.
  11. Pour the cheese sauce evenly on top.
  12. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Source: http://noblepig.com/2010/03/buffalo-chicken-macaroni-and-cheese/

 

Broccoli-Cheddar Oven Risotto

Ingredients:

  • 4 cups low-sodium chicken broth
  • 1 bunch broccoli, cut into small florets
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/2 small onion, finely chopped
  • 1 3/4 cups arborio rice
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground pepper
  • 1 cup grated sharp cheddar cheese

Directions:

  1. Position racks in the upper and lower thirds of the oven and preheat to 425.
  2. Bring the chicken broth to a low simmer in a saucepan.
  3. Toss the broccoli with the olive oil on a rimmed baking sheet.
  4. Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat.
  5. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.
  6. Add the rice and stir to coat.
  7. Pour in the wine and cook until evaporated, about 1 minute.
  8. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil.
  9. Cover and set on the bottom oven rack. Place the broccoli on the upper rack.
  10. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
  11. Remove the rice and broccoli from the oven.
  12. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary).
  13. Stir in the broccoli.

Source:  http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-cheddar-oven-risotto.html

Alice Springs Chicken

Ingredients:

  • 4 chicken breast, pounded to an even thickness
  • 1 bottle Lawry’s Original Seasoned Salt marinade
  • 4 slices bacon
  • 1 cup fresh mushrooms, sliced
  • 2 cups cheddar cheese, shredded
  • 1/2 cup honey mustard dressing

Directions:

  1. Marinate the chicken in the marinade for at least 30 minutes.  The longer the better.
  2. While the chicken is marinating, cook the bacon reserving 2 tablespoons of fat. Sauté mushrooms in bacon fat.
  3. Grill the chicken 12-15 minutes, until done.
  4. Preheat the broiler on your oven.
  5. Place cooked chicken on a rimmed baking sheet.
  6. Spread 1-2 Tbsp honey mustard on cooked chicken.
  7. Top with bacon, mushrooms and cheese.
  8. Broil until cheese is melted.