I found this recipe through Taste of Home's website. Visit it here www.tasteofhome.com
Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) white beans, rinsed and drained
1 can (14-1/2 ounces) Chicken Broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream
Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.
I love this recipe. I never had a white chili until I made this and it is amazing! I'm a big fan of the white beans and use them in other recipes (like Italian Meatball Stew) I give this recipe a 5 and so does everyone else that I have served it to.
Friday, October 8, 2010
Saturday, January 9, 2010
Grilled Salmon wtih Garlic Mayo
This recipe is from Taste of Home August and Sept 2009 issue.
Ingredients
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 teaspoon dried rosemary, crushed
4 salmon fillets (6 oz each)
8 garlic cloves, peeled
1 tablespoon lemon juice
3/4 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon Dijon mustard
Directions
Coat grill rack with cooking spray before starting grill. Combine 3 tablespoons oil and rosemary; brush over salmon. Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork.
Meanwhile, in a small microwave safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.
We made this recipe for the first time yesterday. We used out panini grill instead of a regular grill. This caused the outside of the salmon to get a little tough and kind of like salmon jerky. It still tasted good though. The sauce garlic mayo sauce it excellent and could be used as an alternative to tartar sauce with any fish.
I give this recipe a 4 out of 5, just for the sauce alone. My husband gave it 3 1/2.
Ingredients
3 tablespoons plus 1 teaspoon olive oil, divided
1/2 teaspoon dried rosemary, crushed
4 salmon fillets (6 oz each)
8 garlic cloves, peeled
1 tablespoon lemon juice
3/4 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon Dijon mustard
Directions
Coat grill rack with cooking spray before starting grill. Combine 3 tablespoons oil and rosemary; brush over salmon. Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork.
Meanwhile, in a small microwave safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.
We made this recipe for the first time yesterday. We used out panini grill instead of a regular grill. This caused the outside of the salmon to get a little tough and kind of like salmon jerky. It still tasted good though. The sauce garlic mayo sauce it excellent and could be used as an alternative to tartar sauce with any fish.
I give this recipe a 4 out of 5, just for the sauce alone. My husband gave it 3 1/2.
Tortellini with Broccoli
This recipe is from Fix it and Forget it - Slow Cooker recipes
Ingredients
1/2 cup water
26-oz jar of your favorite pasta sauce, divided
1 tablespoon dried Italian seasoning
9 oz pkg fresh mixed cheese tortellini
16 oz pkg frozen broccoli florets
Grated Parmesan cheese (optional)
Directions
Combine water, pasta sauce and Italian seasoning in a bowl.
Pour 1/3 of the sauce into the slow cooker. Top with tortellini
Pour 1/3 sauce over tortellini. top with broccoli.
Pour remaining sauce over broccoli.
Cook on high 1 1/2 - 2 hours or until broccoli and pasta are tender, but not mushy. Garnish with Parmesan cheese, if desired.
I made this recipe for the first time last week. It was super easy and had an excellent taste. I think I let it cook a little too long though, cause the pasta did get kind of mushy.
I give it a 3 out of 5. My husband gives it a 3 1/2.
Ingredients
1/2 cup water
26-oz jar of your favorite pasta sauce, divided
1 tablespoon dried Italian seasoning
9 oz pkg fresh mixed cheese tortellini
16 oz pkg frozen broccoli florets
Grated Parmesan cheese (optional)
Directions
Combine water, pasta sauce and Italian seasoning in a bowl.
Pour 1/3 of the sauce into the slow cooker. Top with tortellini
Pour 1/3 sauce over tortellini. top with broccoli.
Pour remaining sauce over broccoli.
Cook on high 1 1/2 - 2 hours or until broccoli and pasta are tender, but not mushy. Garnish with Parmesan cheese, if desired.
I made this recipe for the first time last week. It was super easy and had an excellent taste. I think I let it cook a little too long though, cause the pasta did get kind of mushy.
I give it a 3 out of 5. My husband gives it a 3 1/2.
Sweet and Sour Chicken
This recipe is from Better Homes and Gardens 30-Minute Meals.
Ingredients
1 8-oz can pineapple chunks (juice pack)
1/2 cup bottled sweet and sour sauce
12 ounces skinless, boneless chicken breast halves, cut into 1 inch pieces
1 tablespoon soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into but size strips
1 medium carrot, sliced
1 cup fresh pea pods, stems removed
2 cups hot cooked rice
1 can water chestnuts (my addition)
Directions
Drain pineapple, reserving 2 tablespoons of the juice; set pineapple aside. In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside. In a medium bowl, toss chicken with soy sauce; set aside.
In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add sweet pepper and carrot; cook for for 3 minutes. Add pea pods and water chestnuts; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add the remaining 1 teaspoon of oil to skillet. Using a slotted spoon, add chicken to skillet. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetable mixture and pineapple chunks, heat through. Serve chicken mixture with hot rice.
We have made this recipe several times. It is super easy to make and tastes excellent.
I give this recipe a 4 out of 5. My husband gives it a 3 1/2.
Ingredients
1 8-oz can pineapple chunks (juice pack)
1/2 cup bottled sweet and sour sauce
12 ounces skinless, boneless chicken breast halves, cut into 1 inch pieces
1 tablespoon soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into but size strips
1 medium carrot, sliced
1 cup fresh pea pods, stems removed
2 cups hot cooked rice
1 can water chestnuts (my addition)
Directions
Drain pineapple, reserving 2 tablespoons of the juice; set pineapple aside. In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside. In a medium bowl, toss chicken with soy sauce; set aside.
In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add sweet pepper and carrot; cook for for 3 minutes. Add pea pods and water chestnuts; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add the remaining 1 teaspoon of oil to skillet. Using a slotted spoon, add chicken to skillet. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetable mixture and pineapple chunks, heat through. Serve chicken mixture with hot rice.
We have made this recipe several times. It is super easy to make and tastes excellent.
I give this recipe a 4 out of 5. My husband gives it a 3 1/2.
Marvelous Mushroom Soup
This recipe is from Taste of Home Soups magazine, 2008
Ingredients
1/2 lb fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 can (14.5 oz each) beef or vegetable broth
1 cup (8 oz) sour cream
1/2 cup half and half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and Pepper to taste
Directions
In a Dutch over or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly.
Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through, but do not boil.
We made this recipe for the first time last week. I was disappointed in the taste. I didn't think it had a very good flavor, even after I added more hot sauce and salt and pepper. It just couldn't get to a point where I enjoyed this dish.
I give it a 1 out of 5, it was warm, that was the only think I liked about it. My husband gave it a 3 out of 5.
Ingredients
1/2 lb fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 can (14.5 oz each) beef or vegetable broth
1 cup (8 oz) sour cream
1/2 cup half and half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and Pepper to taste
Directions
In a Dutch over or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly.
Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through, but do not boil.
We made this recipe for the first time last week. I was disappointed in the taste. I didn't think it had a very good flavor, even after I added more hot sauce and salt and pepper. It just couldn't get to a point where I enjoyed this dish.
I give it a 1 out of 5, it was warm, that was the only think I liked about it. My husband gave it a 3 out of 5.
Speedy Minestrone
This recipe is from Taste of Home Pasta special published 2009
Ingredients
2 cans (14.5 oz, each) beef broth
1 pkg (24 oz) frozen vegetable and pasta medley in garlic sauce
1 pound smoked sausage, cut into 1/2-in. slices
1 can kidney beans, drained and rinsed
1/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Shredded Parmesan cheese
Directions
In a large saucepan, combine the first 7 ingredients. Bring to a boil.
Reduce heat; simmer, uncovered for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese.
We tried this recipe for the first time last week. We couldn't find the pasta medley, so we improvised with mixed veggies in garlic sauce and shell pasta. We still cooked it the same. Judging the doneness by when the pasta was tender.
If we make this one again, I will probably use beef kielbasa instead of smoked sausage because I thought the sweet flavor of the smoked sausage was a little too much.
My husband and I both give this dish a 3 out of 5.
Ingredients
2 cans (14.5 oz, each) beef broth
1 pkg (24 oz) frozen vegetable and pasta medley in garlic sauce
1 pound smoked sausage, cut into 1/2-in. slices
1 can kidney beans, drained and rinsed
1/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Shredded Parmesan cheese
Directions
In a large saucepan, combine the first 7 ingredients. Bring to a boil.
Reduce heat; simmer, uncovered for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese.
We tried this recipe for the first time last week. We couldn't find the pasta medley, so we improvised with mixed veggies in garlic sauce and shell pasta. We still cooked it the same. Judging the doneness by when the pasta was tender.
If we make this one again, I will probably use beef kielbasa instead of smoked sausage because I thought the sweet flavor of the smoked sausage was a little too much.
My husband and I both give this dish a 3 out of 5.
Comforting Broccoli Casserole
This recipe is from Taste of Home Best Holiday Recipes 2008
Ingredients
2 eggs, lightly beaten
1 can (10.75oz) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 pkg (16 oz) frozen broccoli cuts, thawed
1 pkg (10 oz) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs
Directions
In a large bowl, combine the first seven ingredients, fold in broccoli. Transfer to a greased 1 1/2-qt. baking dish. Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes or until heated through.
We made this casserole for Christmas Day with our family. I was a little disappointed with how liquidy it turned out. It might have sat too long or not cooked long enough, I'm not sure what went wrong, but it was really thin and though it had good flavor, I think it should have been thicker.
I give it a 2 out of 5 and my husband gives it a 1.
Ingredients
2 eggs, lightly beaten
1 can (10.75oz) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 pkg (16 oz) frozen broccoli cuts, thawed
1 pkg (10 oz) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs
Directions
In a large bowl, combine the first seven ingredients, fold in broccoli. Transfer to a greased 1 1/2-qt. baking dish. Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes or until heated through.
We made this casserole for Christmas Day with our family. I was a little disappointed with how liquidy it turned out. It might have sat too long or not cooked long enough, I'm not sure what went wrong, but it was really thin and though it had good flavor, I think it should have been thicker.
I give it a 2 out of 5 and my husband gives it a 1.
Sweet Potatoes and Apples
This recipe is from Taste of Home Best Holiday Recipes 2008
Ingredients
6 medium sweet potatoes, peeled
2 medium tart apples, peeled, cored and cut into rings
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons unsweetened apple juice
2/3 cup finely crushed gingersnap cookies (about 10 cookies)
Directions
Place sweet potatoes in a Dutch over; cover with water. Cover and bring to a boil; cook for 30 minutes or just until tender. Drain; cool slightly. peel the potatoes and cut into 1/2-in. slices. Arrange half of the slices in a greased 13-in. x 9-in x 2-in. baking dish. Top with the apples and remaining sweet potato slices.
In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake uncovered, at 325 degrees for 30 minutes or until apples are tender. Sprinkle with gingersnap cookies. Bake 15 minutes longer.
Makes 8-10 servings
We made this for Christmas Day dinner with our family. It turned out well. I put together the casserole the night before and made the sauce the day of.
My husband and I both give this casserole a 3 out of 5.
Ingredients
6 medium sweet potatoes, peeled
2 medium tart apples, peeled, cored and cut into rings
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons unsweetened apple juice
2/3 cup finely crushed gingersnap cookies (about 10 cookies)
Directions
Place sweet potatoes in a Dutch over; cover with water. Cover and bring to a boil; cook for 30 minutes or just until tender. Drain; cool slightly. peel the potatoes and cut into 1/2-in. slices. Arrange half of the slices in a greased 13-in. x 9-in x 2-in. baking dish. Top with the apples and remaining sweet potato slices.
In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake uncovered, at 325 degrees for 30 minutes or until apples are tender. Sprinkle with gingersnap cookies. Bake 15 minutes longer.
Makes 8-10 servings
We made this for Christmas Day dinner with our family. It turned out well. I put together the casserole the night before and made the sauce the day of.
My husband and I both give this casserole a 3 out of 5.
Creamed Potato Casserole
This recipe is from Taste of Home Best Holiday Recipes 2008
(the original recipe was for 2 casseroles, but we only needed enough for 1 casserole, I am giving my modified ingredients list here)
Ingredients
12 medium potatoes
1/3 cup plus 1 1/2 tablespoons butter, divided
1/3 cup all-purpose flour
2 1/2 cups chicken broth
2 1/2 cups half and half cream
4 egg yolks, lightly beaten
3/4 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup seasoned bread crumbs
Directions
Place potatoes in a large stockpot or soup kettle; cover with water. Bring to a boil, reduce heat; cover and simmer for 20 minutes or until just tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut 1/4 in. slices; set aside.
In a large saucepan, melt 1/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1 cup hot cream mixture into egg yolks; return all to pan, stirring constantly. Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Spread 1 cup sauce into a 3-qt baking dish. Top with a third of the potato slices. Repeat layers twice. Spread with remaining sauce. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered at 375 degrees for 40-45 minutes or until bubbly.
We made this casserole for our family on Christmas Eve. I thought it turned out really well. I give it a 5 out of 5. My husband gives it a 3 1/2 out of 5. Out of all the leftovers we had in our fridge after Christmas, this was the only thing that didn't end up spoiling because we ate it so fast.
(the original recipe was for 2 casseroles, but we only needed enough for 1 casserole, I am giving my modified ingredients list here)
Ingredients
12 medium potatoes
1/3 cup plus 1 1/2 tablespoons butter, divided
1/3 cup all-purpose flour
2 1/2 cups chicken broth
2 1/2 cups half and half cream
4 egg yolks, lightly beaten
3/4 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup seasoned bread crumbs
Directions
Place potatoes in a large stockpot or soup kettle; cover with water. Bring to a boil, reduce heat; cover and simmer for 20 minutes or until just tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut 1/4 in. slices; set aside.
In a large saucepan, melt 1/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1 cup hot cream mixture into egg yolks; return all to pan, stirring constantly. Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Spread 1 cup sauce into a 3-qt baking dish. Top with a third of the potato slices. Repeat layers twice. Spread with remaining sauce. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered at 375 degrees for 40-45 minutes or until bubbly.
We made this casserole for our family on Christmas Eve. I thought it turned out really well. I give it a 5 out of 5. My husband gives it a 3 1/2 out of 5. Out of all the leftovers we had in our fridge after Christmas, this was the only thing that didn't end up spoiling because we ate it so fast.
Sugar and Spice Nuts
This recipe is from Taste of Home Best Holiday Recipes 2008
Ingredients
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries
Directions
In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk the egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.
Bake at 300 degrees for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container.
We made these and put them into tins to give as gifts along with the cookie mix. They were easy to make and had an interesting taste. Slightly spicy, but sweet enough to not need something to drink with them.
Ingredients
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries
Directions
In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk the egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.
Bake at 300 degrees for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container.
We made these and put them into tins to give as gifts along with the cookie mix. They were easy to make and had an interesting taste. Slightly spicy, but sweet enough to not need something to drink with them.
Spicy Oatmeal Cookie Mix
This recipe is from Taste of Home Best Holiday Recipes 2009
Ingredients
1 cup all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup each packed brown sugar and sugar
1 cup old-fashioned oats
1 cup swirled milk chocolate and caramel chips
1/2 cup flaked coconut
Additional ingredients
1/2 cup butter, softened
1 egg
3/4 teaspoon vanilla extract
Directions
In a small bowl, combine the first five ingredients. In a 1-qt. glass jar, layer the flour mixture, brown sugar, sugar, oats, chips and coconut, packing well between each layer. Cover and store in a cool, dry place for up to 6 months.
To prepare the cookies:
In a large bowl, beat the butter, egg and vanilla. Add the cookie mix and mix well. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire cooling racks.
Makes 3 1/2 dozen cookies.
We gave this cookie mix as a gift to our families this year for Christmas. They were easy to make and an inexpensive gift to make.
Ingredients
1 cup all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup each packed brown sugar and sugar
1 cup old-fashioned oats
1 cup swirled milk chocolate and caramel chips
1/2 cup flaked coconut
Additional ingredients
1/2 cup butter, softened
1 egg
3/4 teaspoon vanilla extract
Directions
In a small bowl, combine the first five ingredients. In a 1-qt. glass jar, layer the flour mixture, brown sugar, sugar, oats, chips and coconut, packing well between each layer. Cover and store in a cool, dry place for up to 6 months.
To prepare the cookies:
In a large bowl, beat the butter, egg and vanilla. Add the cookie mix and mix well. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire cooling racks.
Makes 3 1/2 dozen cookies.
We gave this cookie mix as a gift to our families this year for Christmas. They were easy to make and an inexpensive gift to make.
Strawberry Cheesecake Muffins
This recipe is from Taste of Home Best Holiday Recipes 2008
Ingredients
1 pkg (3 oz) cream cheese, softened
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam
Directions
In a small bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder, and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into dry ingredients just until moistened.
Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
We made these muffins for several different parties we had during Christmas time. My first batch didn't do too well, so I let me husband try his hand at it. His batches came out excellent.
The muffins have an interesting taste, and even though there is only a little lemon peel in them, the lemon flavor comes out really strong, but in a good way. I give these muffins a 3 out of 5. My husband gives them 3 out of 5 as well.
Ingredients
1 pkg (3 oz) cream cheese, softened
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam
Directions
In a small bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder, and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into dry ingredients just until moistened.
Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
We made these muffins for several different parties we had during Christmas time. My first batch didn't do too well, so I let me husband try his hand at it. His batches came out excellent.
The muffins have an interesting taste, and even though there is only a little lemon peel in them, the lemon flavor comes out really strong, but in a good way. I give these muffins a 3 out of 5. My husband gives them 3 out of 5 as well.
Cranberry Catch of the Day
This recipe is from Taste of Home's Best Holiday Recipes of 2008
Ingredients
1 1/2 cups chopped celery
1/2 cup chopped onion
9 tablespoons butter, divided
6 cups cubed bread
3/4 cup chopped pecans
1/3 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon salt, divided
6 haddock, cod or halibut fillets (6 oz each)
Orange-Cranberry Sauce Ingredients:
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange juice
1 cup fresh or frozen cranberries
2 teaspoons grated orange peel
Directions:
In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in the bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13-in x 9-in x 2-in baking dish. Arrange fillets over stuffing.
Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake uncovered at 350 degrees for 25-28 minutes or until fish flakes easily with a fork.
In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook for 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing.
We made this recipe for the first time for a party we had for Christmas with some of our friends. We substituted orange roughy fillets, because we like the taste of the roughy and it was all we had. I thought that the stuffing was excellent and that overall it was a very interested and unusual dish. I give it 4 out of 5 stars. My husband gives it a 3 out of 5.
Ingredients
1 1/2 cups chopped celery
1/2 cup chopped onion
9 tablespoons butter, divided
6 cups cubed bread
3/4 cup chopped pecans
1/3 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon salt, divided
6 haddock, cod or halibut fillets (6 oz each)
Orange-Cranberry Sauce Ingredients:
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange juice
1 cup fresh or frozen cranberries
2 teaspoons grated orange peel
Directions:
In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in the bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13-in x 9-in x 2-in baking dish. Arrange fillets over stuffing.
Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake uncovered at 350 degrees for 25-28 minutes or until fish flakes easily with a fork.
In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook for 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing.
We made this recipe for the first time for a party we had for Christmas with some of our friends. We substituted orange roughy fillets, because we like the taste of the roughy and it was all we had. I thought that the stuffing was excellent and that overall it was a very interested and unusual dish. I give it 4 out of 5 stars. My husband gives it a 3 out of 5.
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