Quick Cinnamon Coffee Cake

This cake is very much like the famous "Cinnabons" you buy in the mall! Just missing the icing!

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

6 tablespoons white sugar

1/2 teaspoon salt

1/3 cup vegatable oil

1/2 cup milk

1 egg

1/2 teaspoon vanilla extract

2 tablespoons butter, melted

1/2 cup brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

　

(optional: I added some crushed walnuts into the cinnamon sugar crumble that goes on the top)

　

Directions:

1. Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.

2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.

3. In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.

4. Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.

5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon.

Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to

20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Daisy Martinez's Grilled skirt steak with Chimichurri sauce

Serves: 8 portions

INGREDIENTS

• 4 skirt steaks, trimmed, cut in half crosswise to yield 8 portions
• Sea salt and fresh-ground black pepper
• 2 teaspoons onion powder
• 2 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• Oil spray
Chimichurri sauce
• 4 cups flat-leaf parsley leaves
• 6 cloves garlic
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• Salt and fresh-ground pepper
• 1 heaping teaspoon red pepper flakes (optional)
　
DIRECTIONS:

Grilled skirt steak

Rub, salt and pepper and onion powder on steaks. Sprinkle with vinegar and brush with olive oil. Grill to taste. Drizzle chimichurri sauce (see below) over it.
　
Chimichurri sauce

Pulse parsley and garlic in processor until fine, and scrape out into a bowl. Stir in the olive oil and vinegar and check for seasoning. Add optional red pepper flakes for a spicy chimichurri.

Danny's Butternut Squash Risotto

Ingredients:

1 butternut squash
2 cups carnaroli rice
6 cups vegetable or chicken stock
1 cup white wine
1 onion finely diced
3 cloves garlic finely chopped
Parmesan cheese
Salt and pepper
Extra virgin olive oil

Cooking instructions:

Cut squash in half, remove seeds and place flesh down on a baking tray. Roast in a 400* oven for 45 mins until very soft and caramelized. Remove from oven, peel and set aside.
Bring stock to a simmer in a pot on stove top.
In another large pot heat 4 tbsp. olive oil and saute onion and garlic for 4-5 mins on medium heat( do not burn garlic!)
Now add the rice and stir constantly for 1 min. making sure to coat rice evenly with oil .
Add squash to pot and stir until well blended with rice.
Add wine and stir until wine is absorbed by rice.( approx 1-2 mins.)
Begin adding about 1 cup of stock and stirring ocassionaly until rice absorbs it, and repeat this process approx. every 5 mins. This process should take 25-30 mins.
At this point the risotto should be "al dente" (subtley hard) to the bite but very creamy,
Plate risotto and add parmesan shavings , serve immediately.

The sweetness of the squash and the nice subtle bite to the rice has this very creamy texture and is extremely flavourful and hearty.

My Chicken Piccata

Serves: 4 

Ingredients:

8 skinless, boneless chicken cutlets

1 egg

Zest of 1 Lemon
4 lemon slices
1/2 cup Lemon juice

1 1/2 cups chicken broth

1/2 cup White Wine

1 1/2 Tbs Parsley

3 Tbs Extra Virgin Olive Oil
4 Tbs Butter
1/4 cup all-purpose flour

1 Tbs small Capers (or no Capers)
1 tsp Sweet Paprika

Salt and Pepper

Directions:

In a small bowl, beat the egg, a few tbs of water, salt and pepper. Set aside.

In a pie plate mix together the flour, 1 Tbs of the parsley and Paprika. Dip the chicken in the egg, then in the seasoned flour. Shake off excess.

In a large skillet, melt 3 Tbs of the butter and the olive oil. Add in the chicken 2 at a time until lightly browned and crispy. Remove the chicken and put aside on a wire rack.  Drain off excess oil left in pan, but don't scrape the bottom. In the same pan, add the rest of the butter, the rest of the parsley and the white wine. Scrape the bottom and sides of pan to release all the brown pieces (they have all the flavor). 

Simmer about 5 mins to cook out the alcohol and then add the lemon zest (or capers if you are using them), chicken broth and all of the remaining Lemon juice. Simmer until the sauce thickens (about 10 mins). Add the chicken back in, top with lemon slices, cover and let simmer for 5 more minutes. Add Capers or a little sprinkle of parsley and serve!

Missy's Peach Custard Pie

Recipe and picture courtesy of Melissa Ertle Barney

 

If you like custard and you like peaches... this is a REALLY easy pie that I make sometimes for Stephen... he loves it!

It looks like it takes a bit but the prep and all that really is like 10 minutes of your time. just make sure while crust cooks you do the peaches and the mixing bowl things and it saves on time.

Ingredients:

3 c fresh or frozen peaches (I buy canned in 100% juice- 1 can is the equal usually)

2/3 c sugar

2 T all purpose flour

1/4 teaspoon salt (I just sprinkle till it looks good)

2 eggs (slightly beaten)

1 c light cream or whole milk

nutmeg

Bake your pie crust at 450 degrees for 5 minutes

slice peaches super thin, while pie crust is cooking and cooling. Then place them in the bottom of the partially baked pie shell. mix together in SEPERATE mixing bowl your sugar, flour and salt. Then mix in your eggs stirring. Then add your milk. Place your pie shell in the oven, then carefully pour your mixture from the mixing bowl ontop of the peaches. sprinkle with nutmeg.

Put foil on the edges of the pie crust and bake for 25 min at 350. Then remove the foil and bake an additional 20-25 minutes or until your knife comes out clean.

let it cool and chill . cover it when you store it.

Guinness and Chocolate Cheesecake

Ingredients:

1 cup crushed chocolate cookies

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon unsweetened cocoa powder

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

1/2 pound semisweet chocolate chips

2 tablespoons heavy cream

1 cup sour cream

1 pinch salt

3/4 cup Irish stout beer (e.g. Guinness®)

2 teaspoons vanilla extract

1 (1 ounce) square semisweet chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.

Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.

Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.

Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.

Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Tracy's Corned Beef and Cabbage

Start with a really large pot of water with 1 beer (it helps to tenderize the meat and gives a great flavor, and the alcohol does burn off), (put pickeling spice in a coffee filter & tie with string then through it in), I also sometime add seasoned meat tenderizer, you can really taste the difference. Add 1 sliced onion. Bring to a boil, add the corned beef (I like the flat cut, it seems to be more tender). Boil for 2 to 3 hours (more if needed, just check for tenderness). Add Turnip (chopped about a half inch thick), red potatoes cut in half, & the cabbage cut in two's or four's. Boil for another half an hour to an hour and it is good to go. Fill the plate and add just a little butter on top. Salt & Pepper to taste. Add some mustard or horseradish sauce also.

Tracy's Penne alla Vodka

Take Chopped onion or Chopped or slivered fresh garlic to your taste (I love garlic so of course I add alot)Saute in butter just until soft. Add Heavy or whipping cream & half & half. One medium size of both, add tomatoe paste (make it to the thickness you like & I like to add diced tomatoes (for a little kick you can add a can with mild green chili's) & sometimes stewed too, make sure you drain them. Once you have that all together start with 1/4 cup of Vodka. Let simmer for 15 minutes and go by taste, you can add more if needed as you go and let that simmer for 15 more minutes. Cook Penne and pour sauce over it. I made so much I had to freeze the other half of it. You can cook some chopped prosciutto and either put it in the sauce or on the side. I have made many different sides (since I dont eat meat or seafood), but I have used scallops, shrimp, boneless grilled chicken, etc...

Lesley's Chicken Dhansak

This is my version of Chicken Dhansak - not terribly authentic but as I never have all the ingredients to follow the recipe properly this is what I do, it serves 4:

Ingredients:

Ground nut or sunflower oil
2 tsp ground turmeric
1 tsp ground coriander seed
3 cloves garlic (I often put in loads more than this as I love garlic)
1 large onion
1 tsp curry podwer
1 red chilli
2 large tomatoes - blended
diced chicken - I used chicken thighs that I had roasted the day before so skipped step 1 of the instructions below.
1/2 butternut squash
1 sweet potato - traditionally aubergine is used but I don't like aubergine and sweet potato works well
1 cup red lentils
Chopped coriander leaf (cilantro)

Directions:

Fry the diced chicken in a little oil until cooked and set aside.

Blend the onion, garlic, chilli and spices to make a smooth paste. Fry this in a heavy bottomed saucepan with about 2 tbsp oil for 3 minutes. then add the blended tomatoes - cover and cook, stirring frequently, until the oil starts to seperate at the edges of the pan.

Add the sweet potato and 1 cup of water, stir, cover and simmer for 10 mins.

Add the squash and 1 cup of water, stir, cover and simmer for 10 mins.

Add the lentils and cooked chicken and 2 cups of water, stir, cover and simmer for 20 mins.

Keep stirring throughout the cooking and add more water if required. The spices can be adjusted to suit your taste - adding more or less curry powder depending on the heat you like.

Stir through the fresh coriander before serving - this is good with indian breads, chutneys and green salad, because of the lentils it is quite hearty so doesn't really need rice. I like lots of lentils and quite a soupy texture, but again adjust quantites to suit your taste.

Lesley’s Chilli and Lemon Chicken Escalopes

Lesley’s Chilli and Lemon Chicken Escalopes


The chicken is a recipe from a (dare I say) slimming magazine

Combine a finely chopped red chilli, 4 cloves garlic, a handfull of chopped parsley, juice and zest of a lemon and a tsp of chilli flakes. Bash some chicken breasts to flatten then rub on the chilli mixture and cook in a non-stick frying pan until cooked through. I did go and get a lemon as I didn't think orange would work :-).

Tina's Stuffed Pork Roast

HERE IS THE ROAST PORK I MADE LAST WEEK IT WAS AWESOME. I CAN'T BELIEVE I WAS ABLE TO CUT AND ROLL IT OUT SO I COULD STUFF WITH TONS OF GARLIC AND PARSLEY. WAS IT GOOD.

IF YOUR BUTCHER CAN ROLL IT FLAT THAT WOULD BE GREAT THEN YOU COULD STUFF AND ROLL YOURSELF, BUT I WAS ABLE TO DO IT MYSELF AND WAS VERY SURPRISED COOKING SHOWS HELP.!

NOTE: I MADE TINA'S RECIPE AND ADDED SOME PARMESAN CHEESE, IT WAS AWESOME!
THANKS TINA!!! EVERYONE LOVED IT!!!


INGREDIENTS:

1 CENTER CUT ROAST PORK
4 CLOVES GARLIC CHOPPED
1 BUNCH PARSLEY CHOPPED
GRATED PARMESAN CHEESE (OPTIONAL)
SALT AND PEPPER
BUTCHER TWINE TO REROLL AND TIE
ROLL OUT ROAST PORK

DIRECTIONS:

COVER THE ENTIRE INSIDE WITH CHOPPED GARLIC AND PARSLEY SPRINKLE WITH PEPPER AND SALT. ROLL BACK UP AND TIE SO IT STAYS TOGETHER. THEN RUB THE ENTIRE TOP WITH MORE GARLIC PARSLEY SALT PEPPER AND A LITTLE OIL.
MY ROAST PORK WAS 2 AND A HALF POUNDS SO I COOKED IT FOR ABOUT 1 HOUR AND 45 MINUTES IT WAS PERFECT.
I SERVED WITH RICE AND BROCCOLI SALAD. PICS POSTED BELOW

Tracy's Penne Rosa

Penne Pasta
1 tbsp white wine
2 tbsp olive oil
1/2 tsp ground or crushed red pepper (optional)
Fresh Chopped or sliced garlic (what ever is to your liking)
1/4 cup heavy whipping cream
1/2 cup spaghetti sauce (whatever you like)
bag of baby fresh spinach
2 cans of italian style diced tomatoes(add more or less, however you like it)
Fresh grated parmesan cheese.

Directions:

Boil pasta & put aside, In a large skillet heat wine, olive oil, garlic, spaghetti sauce, tomatoes & crushed red pepper (again, optional) over medium heat, stir consitantly for 4 to 5 minutes. Add pasta , mix into sauce, pour cream into mixture and stir until incorporated, add spinach last and stir until wilted. Serve w/ fresh parmasean cheese on top and let melt or melt in oven in casserole dish. Really good if you serve with grilled or breaded chicken breast, sauted shrimp, scallops or what ever you like. (You can also add asparagus or mushrooms). Enjoy!!!

Carmella's Chili Recipe

Ingredients:

1 lb ground beef
1 green pepper- cut into small pieces
2 medium onions - halved and sliced
1 large clove of garlic - minced
1 large can crushed tomatoes
1 large can diced tomatoes
1 large can red kidney beans
either 1 large can or 1 box of frozen corn
1/4 tsp. crushed red pepper
3 or 4 dashes of Tobasco sauce
Chili powder (to taste)
Salt and pepper

Directions:

Brown the ground beef in a large pot with salt and pepper
Add the onion and garlic.
After about 2 or 3 minutes, add both cans of tomatoes and about 1 can of water.
Mix in the green pepper.
Add the chili powder.
Simmer for approximately 1/2 hour - add the red pepper and tobasco (there should be a slow burn at the BACK of your throat)
Simmer for approximately another half hour - adjust chili powder, salt and pepper to taste.
Add corn and kidney beans.
Let simmer for another hour, stirring occassionally.

Serve with tortilla chips or over rice.

Chicken Alfredo with Sun-Dried Tomato Cream

Chicken Alfredo with Sun-Dried Tomato Cream

Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings

Ingredients:
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves or 4 tsp dried basil leaves


Directions:
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.




Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g

Margaret's Easy Rigatoni

Ingredients:

1 pound of Rigatoni Pasta
1 pound of sausage meat browned and drained
1 bag of fresh spinach
1 cup of fresh basil
1 pound of boccacini mozzerella balls diced
2 small cans of stewed italian style tomatoes diced
garlic
Olive oil

Directions:

Brown garlic in olive oil and add spinach and basil until wilted
add browned sausage meat and stewed tomatoes (salt and pepper)
let simmer about 30 minutes while pasta boils
toss spinach and sausage mixture with pasta and diced boccacini mozzerella
Serve