Pecan Sour Cream Pound Cake

Ingredients:

  • 1/4 cup chopped pecans
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 300.
  2. Grease and flour a 10 inch Bundt or tube pan.
  3. Sprinkle pecans on bottom of pan; set aside.
  4. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  5. In a large bowl, cream butter and white sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla.
  7. Add flour mixture alternately with sour cream.
  8. Pour batter over pecans in prepared pan.
  9. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  11. To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla.
  12. Drizzle over cake while still warm.

Source:  http://allrecipes.com/recipe/pecan-sour-cream-pound-cake/detail.aspx

 

Salsa Verde Chicken Enchiladas

Ingredients:

  • 1 (16 oz) jar Salsa Verde
  • 2 cups shredded pepper jack cheese
  • 3 cups (12 oz) cooked, chopped chicken
  • 8 medium (soft taco size) flour tortillas

Directions:

  1. Preheat oven to 350.
  2. Spray a 9×13 baking dish with cooking spray.
  3. Spoon a thin layer of salsa verde into the bottom of the dish.
  4. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl.
  5. Spoon about 1/3 cup mixture down the middle of a tortilla.
  6. Fold sides over and place seam side down in prepared baking dish.
  7. Top with remaining salsa and 1 cup shredded cheese.
  8. Bake uncovered for 20-30 minutes until bubbly.

Source:  http://www.kevinandamanda.com/recipes/dinner/salsa-verde-chicken-enchiladas.html

 

Loaded Baked Potato Casserole

Ingredients:

  • 4 russet potatoes, cubed
  • 3 tablespoons olive oil
  • 4 chicken breasts, cubed
  • 1 cup bacon, crumbled
  • 1 1/2 cups cheddar cheese
  • 4 green onions, sliced
  • 2 tablespoons butter, sliced
  • Salt & pepper

Directions:

  1. Preheat oven to 350.
  2. Place potatoes in a 9×13 baking dish.
  3. Drizzle with olive oil and season with salt.
  4. Stir to coat potatoes.
  5. Mix in bacon, raw chicken, and cheddar.
  6. Lay butter slices over casserole.
  7. Season with salt & pepper.
  8. Cover with aluminum foil and bake for 60 minutes.
  9. Remove foil and bake for 15 more minutes.
  10. Top with green onion.

Source:  http://rachelschultz.com/2013/11/20/loaded-baked-potato-casserole/

 

Lemon-Chive Asparagus Risotto

Ingredients:

  • 5 cups chicken stock
  • 2 cups bite sized pieces of asparagus
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1/3 cup Parmesan, grated
  • 1/4 cup chopped chives
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • zest one lemon
  • salt
  • pepper

Directions:

  1. In a saucepan, bring the broth to a simmer.
  2. Heat oil and butter in a large saucepan.
  3. Sauté the garlic and shallot until lightly caramelized.
  4. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually.
  5. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition.
  6. When you are about half way through the broth, add the asparagus to the rice.
  7. Continue to add broth and stir.
  8. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, zest and chives.

Source:  http://www.coconutandlime.com/2010/05/lemon-chive-asparagus-risotto.html

 

Peanut Butter Cookies

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup Crisco (I used butter flavored)
  • 1 1/4 cup packed brown sugar
  • 3 Tbl milk
  • 1 Tbl vanilla
  • 1 egg
  • 1 3/4 cup flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda

Directions:

  1. Heat oven to 375 and line baking sheets with parchment paper.
  2. Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl.
  3. Beat at medium speed until well blended.
  4. Add the egg and mix until just blended.
  5. Combine the flour, salt and baking soda in a separate bowl.
  6. Add the dry ingredients to the wet and mix until just blended.
  7. Drop by heaping teaspoons onto the baking sheet.
  8. Flatten the cookies slightly using a fork (wetting the fork will keep it from sticking to the dough).
  9. Bake 7-8 minutes or until set and just beginning to brown.
  10. Let cool on the baking sheets about two minutes.
  11. Move to a cooling rack.

Source: Recipe insert

Snickers “Salad”

Ingredients:

  • 12 snack sized Snickers candy bars
  • 5 medium sized apples Chopped
  • 1 small box instant vanilla pudding
  • 1/4 Cup Milk
  • 1 8 oz container Cool Whip
  • Caramel ice cream topping

Directions:

  1. Chop Snickers bars and apples into bite sized pieces.
  2. In a bowl whisk your pudding mx, milk and Cool Whip until incorporated.
  3. Add in apples and Snickers and stir.
  4. Place in a large serving dish and cool in the refrigerator for about 1 hour.
  5. Add a few pieces of Snickers bites on top.
  6. Drizzle chilled caramel ice cream topping on top.

Source:  http://cincyshopper.com/snickers-salad-recipe/

 

Gnocchi Mac and Cheese

Ingredients:

  • 1 pound purchased or homemade gnocchi
  • 2 Tablespoons butter
  • 2 teaspoons garlic, finely chopped
  • 1 Tablespoon all-purpose flour
  • 3/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/3 cup shredded sharp Cheddar cheese
  • 1/3 cup shredded Swiss cheese
  • Salt and white pepper to taste
  • 1/3 cup shredded Parmigiano-Reggiano

Directions:

  • Preheat oven to 375.
  • Prepare gnocchi according to package directions.
  • Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
  • Melt butter in a medium saucepan over medium heat.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.
  • Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
  • Combine cheese in a bowl, then add by the handful to milk mixture, stirring until melted before adding the next handful.
  • Once all cheese is melted, season sauce with salt and pepper.
  • Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.
  • Bake gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes.

Adapted from:  http://thecuttingedgeofordinary.blogspot.com/2010/10/gnocchi-mac-cheese.html

 

Baked Mac ‘n Cheese with Shrimp and Bacon

Ingredients:

  • 1 lb medium raw shrimp (25-30 count), peeled, deveined, tails removed
  • 3/4 tsp salt, divided
  • 1/2 tsp ground black pepper
  • 6 Tbsp butter, divided
  • 1/2 cup dry white wine, divided
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 3 1/2 cup milk, divided
  • 1 Tbsp Honey Dijon mustard
  • 1 tsp Cajon seasoning
  • 1/2 lb bacon, cooked and crumbled
  • 8 oz uncooked pasta (I used fusilli)
  • 2/3 cup Smoked Gouda, shredded, divided
  • 1 cup medium Cheddar, divided
  • 2/3 cup panko bread crumbs

Directions:

  1. Season shrimp with 1/4 tsp of the salt, and pepper.
  2. Heat 2 Tbsp of the butter in a large skillet with high edges, over medium heat; until bubbling.
  3. Cook the shrimp 2-3 minutes, until pink and cooked through, turning once.
  4. Stir in 1/4 cup dry white wine; cook 1 minute and remove shrimp with a slotted spoon.
  5. Add onion and garlic to the sauce pan and cook for 2 minutes; until onions become translucent.
  6. Add remaining butter and flour to pan; whisk 1-2 minutes or until smooth.
  7. Slowly pour in 1 cup of the milk, whisking constantly until smooth.
  8. Whisk in remaining milk, 1/4 cup dry white wine, mustard, Cajun seasoning and remaining 1/2 tsp salt.
  9. Cook, covered, 3-5 minutes or until mixture comes to a simmer, whisking often.
  10. Remove pan from heat.
  11. Stir in pasta, 1/2 of the cheddar and  1/2 of the smoked Gouda.
  12. Pour into a 5 qt ceramic casserole dish and bake, covered, 30-35 minutes or until pasta is tender, gently stirring once halfway through baking.
  13. Meanwhile, combine bread crumbs and remaining cheeses in small bowl.
  14. Remove dish from oven and preheat the broiler.
  15. Stir in shrimp and bacon, and top with bread crumb mixture.
  16. Place dish 2-4 inches from heating element and broil 2-3 minutes; until top is golden brown.
  17. Remove from oven; let stand 5 minutes.

Source:  http://www.hunwhatsfordinner.com/2014/02/baked-mac-n-cheese-with-shrimp-and-bacon.html

 

Shrimp and Grits with Spinach

Ingredients:

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup quick-cooking grits or polenta
  • 1/2 cup grated Parmesan cheese
  • 32 medium shrimp (about 1 1/2 pounds), peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 1/4 cups chicken broth
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 5 scallions, white and light green parts finely chopped (about 3/4 cup)
  • 1 tablespoon juice from 1 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Tabasco sauce
  • 5 ounces baby spinach (about 2 loosely packed quarts)

Directions:

  1. In a medium saucepan, bring water to a boil.
  2. Add salt, then grits and cook, stirring frequently, until thick, about 10 minutes.
  3. Stir in cheese and keep warm.
  4. In a large saucepan, heat olive oil over medium high heat until shimmering.
  5. Season shrimp with salt and pepper, add to pan, and sauté until cooked through, about 1 minute per side.
  6. Remove shrimp with a slotted spoon and set aside.
  7. Whisk flour into pan and cook, stirring constantly, until pale golden, about 1 minute.
  8. Whisk in chicken broth, garlic, scallions, salt, pepper, and hot sauce.
  9. Cook until slightly reduced, about 3 minutes.
  10. Add shrimp and spinach to pan and cook until spinach is wilted.
  11. Place grits on every plate and top with shrimp, spinach, and sauce.

Source:  http://www.seriouseats.com/recipes/2012/03/shrimp-and-cheese-grits-spinach-recipe.html

Queso Smothered Chicken

Ingredients:

  • 1 bottle Lawry’s Baja Chipotle 30 minute marinade
  • 4 boneless chicken breasts, pounded to an even thickness
  • 1 Tbsp olive oil
  • 1 cup orzo
  • 2 cups chicken broth
  • 2 Tbsp tomato paste
  • 2 tsp chili powder
  • 8 oz Velveeta, diced
  • 1 can Ro-Tel diced tomatoes and green chilies

Directions:

  1. Pour marinade over chicken and let marinate in the refrigerator for at least 30 minutes.
  2. When ready, grill chicken until done.
  3. Prepare the orzo by heating oil in a large saucepan over medium heat and adding the orzo.
  4. Cook, stirring constantly, until lightly browned. 
  5. Stir in chili powder, tomato paste and chicken broth and bring to a boil.
  6. Reduce heat to low, cover and simmer for 15 to 20 minutes.
  7. Fluff with a fork.
  8. Combine Ro-tel and Velveeta in a medium bowl. 
  9. Heat on high in the microwave in 30 second intervals until cheese is melted.
  10. To assemble, place 1/4 of the orzo on a plate, top with grilled chicken. Pour 3-4 tablespoons cheese dip over chicken and orzo.

Source:  http://www.plainchicken.com/2012/10/queso-smothered-chicken.html