Dijon-Tarragon Cream Chicken

AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=77156&origin=detail&servings=4

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken
breast halves
salt and pepper to taste 1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh
tarragon

Directions:

1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.

2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Peach and Blueberry Crumbles

2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:20 min

Inactive Prep Time:5 min

Cook Time:45 min

Level:Easy

Serves: 5 to 6 servings

Ingredients:

For the fruit:

2 pounds firm, ripe peaches (6 to 8 peaches)

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup fresh blueberries (1/2 pint)

For the crumble:

1 cup all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 pound (1 stick) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner

Allana's Excellent Potato Soup

Ingredients

8 ounces cubed cooked ham
1 cup chopped onion
1 tablespoon butter
2 1/2 pounds potatoes, peeled and diced
2 (14.5 ounce) cans chicken broth
1 tablespoon prepared Dijon-style mustard
1 1/2 cups milk
1 (10.75 ounce) can condensed cream of celery soup
1/4 teaspoon garlic powder
1/4 teaspoon seasoning salt
1/2 teaspoon salt-free seasoning blend

Directions

In a large saucepan over medium-high heat, sautee ham and onions in the butter, until the onions are translucent. Stir in the mustard, then pour in the chicken broth. Add potatoes, bring to a boil and cook until potatoes are tender.

Combine the milk and cream of celery soup; stir in to the saucepan. Season with garlic powder, seasoned salt and salt-free seasoning blend. Heat through, but do not boil. Serve hot.

http://allrecipes.com/Recipe/Allanas-Excellent-Potato-Soup/Detail.aspx?ms=1&prop25=32928292&prop26=DailyDish&prop27=2010-03-02&prop28=DailyRecipe&prop29=FullRecipe&me=1

Raspberry Pecan Muffins

Makes 12 medium size or 6 large muffins

Ingredients:

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

¼ cup half and half

1/3 cup vegetable oil

1 egg

1 Jar Raspberry Preserves or Jam

1/4 cup chopped Pecans

Directions:

1. Heat oven to 400 degrees F. Grease bottoms only of muffin cups or line with baking cups.

2. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add in the chopped pecans to all the dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Place 1 TBS of preserves or jam on each muffin before baking; press into batter and swirl around  a little to blend. Sprinkle with a few more chopped nuts and a little sugar.

4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.

Fresh Strawberry Muffins

    Makes 12 Large or 24 small muffins

Ingredients:

1/4 cup canola oil

1/2 cup milk

1 egg

1/2 teaspoon salt 2 teaspoons baking powder

1/2 cup white sugar

(plus more for sprinkling)

1 3/4 cups all-purpose flour

1 cup chopped strawberries

Directions:

1. Preheat oven to 375 degrees F, butter the muffin tin (s).

2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Sprinkle some sugar over the chopped strawberries, mix to coat and then add to the flour mix and stir to coat with flour. Pour in milk mixture and stir together until just moist, don’t over mix!

3. Fill muffin cups. Sprinkle the tops with a little sugar (optional), and bake at 375 degrees F for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Enjoy!

Oatmeal Raisin Muffins

Ingredients:

This makes 12 LARGE muffins (filling batter to 3/4 full) or 24 small muffins (filling batter to 1/2).

You can cut the ingredients by half also.

2 ½ cups quick cooking oats

2 ½ cups milk

2 eggs

1 cup vegetable oil

1 ½ cups packed brown sugar 1 tsp Cinnamon

2 ½ cups all-purpose flour

8 teaspoons baking powder

1 ½ teaspoon salt

2 cups raisins

Directions:

1. Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F. Grease bottoms only of muffin tins.

2. Stir eggs, oil, 1 ¼ cup of the brown sugar and the raisins into the oat and milk mixture.

3. In a separate bowl, combine flour, baking powder and salt and whisk together. Add oat mixture to the

   flour mixture, stirring until just moist. Fill each cup 2/3 full. Sprinkle tops with the remaining brown sugar.

4. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes

Banana Nut Muffins (or Bread)

Ingredients:

1 Cup mashed bananas

1 ½ Cup flour

½ Cup softened butter

1 Cup sugar

1/4 Cup. sour cream

¼ tsp salt

2 eggs

1 tsp. baking powder

1 tsp vanilla

½ Cup chopped walnuts

Directions:

Mix all ingredients together in a large bowl, and bake in a greased muffin pan for about 45 minutes or until toothpick clean at 350.

Teacup Chocolate Souffle

Ingredients:

3 oz chocolate, melted

1 Tbsp double cream

2 eggs, separated

Cocoa powder, for dusting

Directions

Heat the oven to 400F/200C.

Butter and sugar two small ovenproof tea cups.

Stir the cream and egg yolks into the warm chocolate.

Whisk the egg whites until stiff.

Stir in half and fold in the rest.

Pour into the cups and bake for 10 to 12 minutes, or until risen and cooked.

Dust with cocoa.

Apple Pound Cake

Recipe courtesy Sunny Anderson, 2009

Prep Time:15 min
Inactive Prep Time:30 min
Cook Time:1 hr 30 min

Ingredients:

5 jumbo-sized eggs, separated
1 cup buttermilk
4 sticks butter, plus 1 tablespoon, for pan
3 cups cake flour, plus 2 tablespoons, for pan
1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
2 1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 teaspoons baking powder

Special equipment: 10-inch Bundt cake pan

Directions:

Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.)

Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated.

In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve.

Chocolate Banana Cake

AllRecipes.com
http://allrecipes.com/Recipe/Chocolate-Banana-Cake/Detail.aspx

Ingredients:

1 (18.25 ounce) package devil's food cake mix
1 cup mashed bananas
1/3 cup vegetable oil
3 eggs

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.

Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

Breakstone’s Fruit Filled Coffee Cake

Prep Time: 15 Minutes

Cook Time: 35 Minutes Ready In: 1 Hour

Servings: 24

"An easy, glazed cherry-filled coffee cake is ready in just one hour."

Ingredients:

1 package (2-layer size) white cake mix

1 teaspoon ground cinnamon

1 cup BREAKSTONE'S Reduced Fat Sour

Cream

3 eggs

1/4 cup water 1 (21 ounce) can cherry pie filling

1/2 cup PLANTERS Sliced Almonds,

toasted

1 cup powdered sugar

1 1/2 tablespoons milk

Directions:

1. Heat oven to 350 degrees F. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.

2. Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

3. Mix sugar and milk; drizzle over cake. Cool completely.

Todd's Orange and Raspberry Cake

below are two pics of my cake:

Recipe courtesy Giada De Laurentiis
Prep Time:15 min
Inactive Prep Time:1 hr 15 min
Cook Time:32 min

Ingredients:

Cake:
Butter, for greasing the pans
Flour, for dusting
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 large orange, zested, about 1/4 cup
1 1/3 cups no pulp orange juice
3 egg whites
2 tablespoons vegetable oil
Frosting:
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup creme fraiche
1 pound powdered sugar
1/4 cup raspberry jam
Water, as needed
1/4 cup raspberry jam
1 (6-ounce) container fresh raspberries

Directions:

For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries.

Spinach and Sun Dried Tomato Pasta

Ingredients:

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked
penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil 1/4 teaspoon crushed red pepper
flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and
torn into bite-size pieces
1/4 cup grated Parmesan cheese

Directions:

1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese

Chicken, Spinach and Cheddar Souffle

courtesy Giada De Laurentiis
Prep Time:10 min
Cook Time:1 hr 0 min
Serves:4 to 6 servings

Ingredients

Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1 1/2 cups whole milk, at room temperature
1/2 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mild Cheddar
1/2 cup grated Parmesan
2 packed cups baby spinach leaves
1 store-bought, rotisserie chicken, breast meat only, skinned and cut into 1/2-inch cubes (about 2 cups)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices country-style white bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

Directions
Special equipment: a 2-quart (8-cups) souffle dish

Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.

In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).

In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

Blueberry Sour Cream Coffee Cake

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=70828&origin=detail&servings=12

Ingredients:

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 5/8 cups all-purpose flour
1 teaspoon baking powder 1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners' sugar for
dusting

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
3. Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
4. Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before

Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving