New Orleans Muffuletta Sandwich

This classic sandwich originated in New Orleans in 1906.

Its key flavor component is the olive mix, which we’ve streamlined

in this variation on the authentic olive recipe.

The olive mix also works well as a cold pasta salad dressing.

Ingredients

• 2 garlic cloves, peeled
• 2 cups pimento-stuffed olives, drained
• 1/4 cup capers, drained
• 1/2 cup Italian dressing
• Ciabatta rolls, warm, split
• 1/4 cup mayonnaise
• 8 ounces smoked ham, sliced
• 8 slices Genoa salami
• 8 slices provolone cheese

Preparation

1. In food processor, combine garlic, olives, cappers and Italian dressing. Pulse until coarse-chopped; reserve.
2. For each sandwich, spread bottom half of Ciabatta roll with 2 tablespoons mayonnaise, then top with 2 ounces ham, 2 slices salami, 2 slices cheese, and top with 1/4 cup olive relish.
3. Close sandwich with top halves of rolls.

We had this HUGE sandwich (ordered for one) at the Open Cafe' in New Orleans in the heart of The French Quarter...very yummy and the atmosphere of the quarter I'm sure added to the wonderful taste :)

Recipe: thefoodchanel.com/Creole

Cocktail Meatballs

Ingredients

• 1 egg
• 1/4 cup milk
• 1/3 cup plain bread crumbs
• 2 teaspoons McCormick® Onions, Minced
• 1 teaspoon seasoned salt
• 1/4 teaspoon McCormick® Garlic Powder
• 1/4 teaspoon McCormick® Black Pepper, Ground
• 1 pound lean ground beef
• 
  
• Preparation

1. Preheat oven to 350°F. Beat egg and milk in large bowl. Stir in bread crumbs, minced onions, Season-All, garlic powder and pepper.
2. Add ground beef; mix well. Shape into 1-inch meatballs. Arrange meatballs in 15x10-inch baking pan.
3. Bake 15 to 20 minutes or until cooked through. Drain well. Coat with Sweet Chili Sauce

Sweet Chili Sauce:

Mix 1 jar (10 ounces) grape jelly, 1 cup ketchup

2 teaspoons McCormick® Chili Powder in large skillet.

Cook and stir on medium heat until jelly is melted.

Add cooked meatballs; toss to coat with sauce.

Recipe: The Food Channel.com

Mexican Beef Stew

Ingrediants:

• 2 Pounds of Beef stew meet ( I used my left over roast cut up in cubes)
• 1 can (28 oz) whole Tomatoes, undrained
• 1 cup frozen small whole onions (I used dehydrated, or you can substitute 1/2 cup of chopped)
• 1 teaspoon of chili powder
• 1 envelope (1 1/4 ounces) taco seasoning mix
• 1 can (15oz) black beans, rinsed and drained
• 1 can (11oz) whole kernel corn with red and green peppers, drained

Note: I only had fozen corn so I added half a small can of diced green chili's "HOT"

Mis beef, tomatoes, frozen onions and chili powder in 31/2 to 4 qaurt slow cooker.

Cover and cook on low heat setting 9-11 hours or until beef is tender- since I used left over roast for my meet it only took three hours on low!

Stir in taco seasoning mix, beens, corn, and chili's. Cover and cook on high heat setting 15 to 30 minutes until thickened.

This is so yummy fresh and better the following day. Enjoy.

Recipe from: Betty Crocker/ Come home to Dinner

Fried Eggplant Pasta

For the pasta:

• 2 cooking onions
• 3 cloves garlic or 1 clove elephant garlic, thinly sliced
• 1 tbsp. extra virgin olive oil
• ½ green bell pepper, finely chopped
• About 3 pasta sauce, basil and onion flavour
• 1 tsp. dried basil
• ½ tsp. dried oregano
• Salt and pepper to taste
• 1 (450 g, 1 lb. box) spaghetti
• Grated Romano or Asiago cheese, to serve

For the eggplant

• Directions:1 small-medium eggplant (aubergine)
• 1 large egg
• 1 cup all-purpose flour
• 1 cup Italian-style breadcrumbs
• 1 cup water
• Grapeseed or other vegetable oil for deep-frying

1. Heat the oil in a medium frying pan over medium-low heat.
2. Cook the onions in the oil for about 15 minutes. Add the green pepper.
3. Add the garlic and continue to cook over medium-low heat.
4. Add the pasta sauce, stirring often, as you prepare the pasta and the eggplant. Add salt and pepper to taste.
5. After breading the eggplant, place a large pot of water on the stove for the pasta. Cook pasta according to package directions.

For the eggplant:

1. Cut the eggplant into rounds. With a sharp knife, carefully remove the skin. Then, chop the eggplant into ½-inch cubes.
2. Set out four bowls. Into the first bowl, place the cold water. Into the second, place the flour. Into the third, crack the egg and mix in one tablespoon water, beating lightly. Into the fourth, place the breadcrumbs.
3. To bread the eggplant, maintain one “wet” hand and one “dry” hand.
4. With the wet hand, dip each eggplant cube in the water.
5. Remove the cubes with the wet hand and drop them into the flour.
6. Using the dry hand, toss flour onto the cubes until well coated, then remove them to a plate.
7. When all the cubes are floured, use the wet hand to place each cube in the egg and water mixture. Then, toss them in the breadcrumbs.
8. Set aside for deep-frying, until all cubes are covered.
9. Heat the grapeseed or vegetable oil to about 350F (180 C), or about medium-high heat. The oil should not be smoking.
10. To test the heat of the oil, drop one eggplant cube into the oil. It should turn golden brown after about a minute. If it’s smoking, it’s too hot and if it doesn’t start browning, it’s too cold. After about a minute, the cube should be golden brown, but not burnt.
11. Fry the eggplant cubes (in batches if needed) until all cubes are fried. Set aside to drain on paper towels.

For the pasta:

1. Toss eggplant cubes with the cooked pasta and add sauce just before serving.If the eggplant sits in the sauce too long, it will get soggy.
2. Top with Romano or Asiago cheese, if using.

Recipe: By Jill Harris/Suite101.com

Eggnog Cranberry White Chocolate Muffins

Recipe and picture from Your Homebased Mom

http://www.yourhomebasedmom.com/eggnog-cranberry-white-chocolate-muffinsmuffin-monday/

2 1/4 cup flour

1 Tbsp baking powder

1/4 tsp salt

1 cup plus 2 Tbsp sugar, divided

2 large eggs

3/4 cup eggnog

5 1/3 Tbsp unsalted butter, melted

1 tsp almond extract

1 1/2 cup coarsely chopped cranberries

1 cup white chocolate chips

Topping:

1/2 cup sugar

1/2 cup flour

1/2 tsp cinnamon

4 Tbsp butter

1/2 cup chopped pecans

(For my topping I drizzled a mixture of eggnog, powdered sugar and 1/4 tsp rum extract over muffins after baking.)

Bake at 400 for 18 minutes.

For muffin: Chop cranberries and mix with 2 Tbsp sugar.

Mix all wet ingredients and incorporate dry ingredients just until moistened. Fold in cranberries and white chocolate chips. Fill muffin cups 2/3 full, sprinkle topping and bake.

Pumpkin Pie Bars

1 1/2 cups flour

1 cup finely chopped nuts (I used walnuts, almonds, and 2 Tbsp flax seed meal)

1/2 cup sugar

1/2 cup brown sugar

2 tsp cinnamon, divided

3/4 cup butter

2 cups pumpkin

1 (14 oz) can sweetened condensed milk

2 large eggs, beaten

1/2 tsp ground allspice

1/4 tsp salt

Bake at 375 for 30-35 minutes or until set.

Combine 1 1/2 cups flour, nuts, sugars, and 1 tsp cinnamon in bowl. Add butter and mix until it resembles crumbs. Save 1 1/4 cup mixture for topping. Pat rest of mixture in ungreased 13x9 pan.

Combine pumpkin, milk, eggs, cinnamon, allspice, and salt and mix well. Pour over crust. Mix in 1 Tbsp flour to topping and sprinkle over pumpkin mix.

Recipe and picture from eaglebrand.com

Quick Mix

• This mix can be used in recipes that call for Bisquick.
• 
  
• 9 cups King Arthur Unbleached All-Purpose Flour*
• 1/3 cup double-acting baking powder
• 5 teaspoons salt; extra-fine, if you have it
• 1 1/2 cups Baker's Special Dry Milk, nonfat dry milk, or dried buttermilk powder (we like to use 3/4 cup each dry milk and buttermilk powder)
• 1/3 cup sugar
• 1 1/2 cups vegetable shortening; use butter-flavored if you like
• *Substitute 100% white whole wheat flour for up to half of the unbleached all-purpose flour, if you wish.

Directions

1) Measure all of the dry ingredients into a large bowl, whisking them together to blend.

2) Using a pastry fork or blender, your fingers, a food processor, or a mixer, mix in the shortening till the mixture looks like coarse crumbs.

3) Store the mix in plastic bags or an airtight container for up to 1 month at room temperature; or longer in the freezer. Click on the link for tips to using this mix on King Arthur's website. http://www.kingarthurflour.com/recipes/quick-mix-recipe

Moist Chocolate Cake

• 2 cups King Arthur Unbleached Cake Flour Blend
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa powder
• 1 3/4 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, very soft
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup brewed, cooled coffee, or water
• 4 large eggs

Directions

1) Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2) Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3) Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

4) Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

5) Pour the batter into the prepared pan of your choice (one 9" x 13" pan, two 9" round pans, or three 8" round pans). Bake in a preheated 350°F oven for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; or 24 to 26 minutes for 8" layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting. Recipe from King Arthur Flour.

Tender White Cake

Picture and recipe from KingArthurFlour.com

Click on the link for the recipe.

http://www.kingarthurflour.com/recipes/tender-white-cake-recipe

Baby Bagels

Image from KingArthurFlour. com

Click on the link to make the best bagels ever!

http://www.kingarthurflour.com/recipes/baby-bagels-recipe

White Chocolate Popcorn

Picture from KraftFoods.com

12 cups popcorn

craisins

coconut

mini marshmallows

white chocolate, or vanilla bark, melted

Melt candy coating and coat with popcorn and your choice of mix-ins. Enjoy. I store in refrigerator to keep coating from melting.

Recipe adapted from KraftFoods.com

Chocolate Carmel Corn

3 quarts popped corn

2 cups marshmallows

1 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

1/2 tsp salt

1/2 tsp baking soda

craisins, coconut, nuts or mixture of each

Put popped corn and peanuts/craisins/coconut in large brown paper bag. Set aside. Mix brown sugar, butter, syrup, and salt in 2 qt glass bowl. Microwave for 3-4 minutes, stirring after each minute until mixture comes to a boil. Microwave 2 minutes more. Stir in baking soda and marshmallows. Pour syrup over popped corn in bag. Close bag and shake to coat. Microwave on high for 1 1/2 minutes. Shake well. Microwave 1 1/2 minutes more. Pour onto large pan or on waxed paper. Let cool and drizzle with melted chocolate. (I used 2 squares of vanilla bark and 1 cup semi sweet chocolate chips.)

I store in refrigerator so chocolate doesn't melt.

Nadine's Killer Waffles

2 cup flour

3 tsp baking powder

1 tsp salt

1 tsp baking soda

2 cup milk

4 eggs, separated

1 cup melted butter (this is the killer part)

In a small mixing bowl, beat egg whites until stiff. Set aside. In a large mixing bowl mix dry ingredients, milk, egg yolks and vanilla. Add melted butter. Fold in egg whites. It is very thick. Cook in waffle griddle. Very light and crispy.

Peanut Butter Bar Cookies

2 cup flour

2 cup oats

1 cup sugar

1 cup brown sugar

1 tsp baking soda

2/3 cup peanut butter

1 cup butter

2 egg

Bake at 350. Press into greased jelly roll pan. Bake for 20-25 minutes.

Frost when cooled.

Frosting:

1 1/2 cup powdered sugar

1 tsp vanilla

1/4 cup peanut butter

milk if it needs to be thinned

Haderlie's Brownies

3 cups sugar

3/4 cup cocoa

3 cubes melted butter

6 eggs

1 tbsp salt

3 cups flour

Mix all ingredients, mixing flour in last. Bake in greased jelly roll pan at 350 for 20 minutes or so. Frost when cooled.

Great Chewy Brownies

1 cup butter

2/3 cup cocoa

2 cup sugar

1 tsp vanilla

3 eggs slightly beaten

1 cup flour

Melt butter, cocoa and sugar together. Melt until top gets shiny, but not boiling. This will make the top of the brownies shiny. Add all other ingredients, dough is really thick. Bake at 350 for 20-25 minutes.

The Legendary Hot Brown

Picture from Food Network

1/2 cup butter

6 Tbsp flour

3 1/2 cups milk

1 beaten egg

6 Tbsp grated Parmesan cheese plus extra for topping

1 oz whipping cream (optional)

salt and pepper to taste

Turkey slices or shredded turkey

bread, toasted

8-12 slices fried bacon

tomato slices (we don't add, but it would be good)

Melt butter in saucepan, add flour mix to make a roux. Add milk and cheese. Add egg to thicken sauce. Do not allow sauce to boil*. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

*I use pasteurized eggs so I don''t have to worry about getting sick.

For each hot brown layer one slice toast, shredded turkey, sauce, two strips of bacon and then sprinkle Parmesan cheese on top. Broil in oven until bubbly and speckled brown.

Recipe: from the Brown Hotel. Jon had this for the first time when he was in Kentucky. He loved it, now we make it for his birthday every year.

Gram's Chicken Pot Pie

1 pound chicken breasts, cut into bite size pieces

2 Tbsp Italian dressing

2 cups frozen mixed vegetables

1 can cream of chicken soup

4 oz Velveeta, cut into cubes

1 sheet frozen puff pastry (1/2 of 17.3 oz pkg), thawed

1 egg, beaten

1. Heat oven 400. Cook and stir chicken in dressing until done. Stir in vegetables and soup. Spoon into 9 inch square baking dish; top with Velveeta. (I usually just mix mine in with the soup and vegetables.)

2. Cut pastry sheet into 1/2 inch wide strips and lay on top chicken mixture in a lattice design.

3. Brush with egg. Bake 30 minutes or until crust is deep golden brown.

Recipe from Taste of Home Cooking School.

Indian Chicken or Beef Kabobs

Cubed Chicken or Beef (I used stew meat)

Fresh Mint Chopped-about three vines

Ginger (I used minced) 1 tablespoon

Green onions-one section completely chopped

One Orange

Directions:

Combine chopped mint, ginger, and green onions. Squeeze I orange over mixture and then add your meat. Let meat and mixture marinade for an hour.

If you are using wooden Kabobs soak in water so they don't burn when you are ready to cook.

Take out your meat mixture and put together your meat kabobs.

Heat a non stick skillet with olive oil and brown your kabobs till light brown all over, place on a cookie sheet and put in your 350 heated oven for about ten minutes or until done.

I used beef so cooking for ten minutes left the little chunks a tiny bit pink...a very fresh and easy dinner.

Veggie Burgers

1 small onion, diced

1 can black beans, drained and rinsed

1/2 cup flour

1/2 cup oatmeal

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp basil and garlic seasoning blend

1 cup spinach leaves

1 egg

Place all ingredients in food processor and process until mixed but still a little chunky. Form into patties and fry on lightly greased griddle for 4-5 minutes on each side. Serve on buns with lettuce, tomatoes, and avocados.

Grilled Honey-Mustard Chicken Sandwiches

1/4 cup Dijon mustard

2 Tbsp honey

1 tsp dried oregano leaves

1/8 tsp ground red pepper

4 chicken breast halves

4 whole grain sandwich buns

4 tomato slices

Lettuce

Mix mustard, honey, oregano, and pepper. Brush on chicken. Grill chicken and brush sauce over chicken while it is grilling. Discard any remaining sauce. Serve on buns with tomatoes and lettuce.

Recipe from Bettycrocker.com

Corn Flake Candies

1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp vanilla
6 cups corn flakes

Bring sugar and syrup to a boil. Remove from heat and add peanut butter and vanilla. Stir in cereal. Drop by teaspoon on wax paper.

Banana Oatmeal Cookies

1 1/2 cups flour (I use whole wheat)

1 cup sugar

1/2 tsp baking soda

1 tsp salt

1/4 tsp ground nutmeg

3/4 tsp ground cinnamon

3/4 cup shortening (I also use applesauce in place of half of the shortening)

1 egg

1 cup mashed bananas

1 3/4 cup oats

1/2 cup walnuts (optional)

Preheat oven to 400 degrees.

Mix all dry ingredients then add shortening and mix, stir in egg and bananas. Mix oats and walnuts last. I also add chocolate chips but you don't have to.

Bake 12-15 minutes.

recipe from allrecipes.com

Crunchy Granola

7 cups oats

1 cup coconut

1 cup stabilized wheat germ

1 cup sliced almonds

1/2 cup oat bran

1/2 cup ground flax seed

1 cup roasted sunflower seeds

1/2 cup olive oil

1/2 tsp salt

1 cup honey

1 Tbsp vanilla extract

2 1/2 cups mixed dry fruit (I used raisins and craisins)

Mix all ingredients together and bake on greased cookie sheet for 90 minutes at 250 degrees, stirring every 15-20 minutes.

Recipe adapted from King Arthur Flour

Summer Chicken Noodles

2 cups chopped chicken

2 14.5 cans petite diced tomatoes with garlic and olive oil

1 cup chopped celery

1 bell pepper chopped

1 onion chopped

12 oz cooked noodles

Mix all ingredients and place in 13x9 pan. Sprinkle with 1 cup shredded cheddar cheese and bake at 350 for 30 minutes or until heated through.

Recipe adapted from a Jr miss cookbook

Texas Almond Cake

1 cup butter

1 cup water

Bring to boil in saucepan.

Mix:

2 eggs

1/2 cup light sour cream

1 1/2 tsp almond extract

1 tsp salt

1 tsp baking soda

Add:

2 cup sugar

2 cup flour

Mix in the butter/water mixture last.

Bake in greased jelly roll pan at 375 for 20-25 minutes

Frosting:

Bring to boil:

1 cup butter

1/4 cup milk

Add 4 1/2 cup powdered sugar and 1 tsp almond extract. When cake is cooled frost it.

Greek Pita Sauce

Combine the following and refrigerate for at least 1 hour for best flavor.

1 medium cucumber, seeded and chopped

1 cup plain yogurt

1 Tbsp olive oil

1 tsp lemon juice

1/2 tsp salt

1 tsp oregano

1 tsp minced garlic

Layer grilled chicken, tomatoes and the sauce in a pita and enjoy!

Recipe from Food Network

Impossibly Easy Southwestern Pie

1 1/2 cup corn

1/2 chopped onion

1 can black beans

1/3 cup shredded cheese

1/2 cup Bisquick

1/2 cup salsa

1/2 cup milk

2 eggs

Layer corn, onion, beans, and cheese in bottom of greased pan. Mix Bisquick, milk, salsa and eggs and pour over cheese. Bake at 400 in 8x8 pan or 9 in pie plate for 35-40 minutes.

Recipe from Bisquick.com

Grandma Heath's Carrot Cookies

Cookie:

2/3 cup shortening

3/4 cup sugar

1 egg

1 cup cooked mashed carrots

2 cup flour

1 tsp salt

2 tsp baking powder

1 tsp vanilla

Icing:

1/4 cup hot concentrated orange juice or juice from one orange

1 1/4 tsp butter

grated rind of one orange

2 cup powdered sugar

Cream shortening and sugar. Add egg and blend. Add carrots, flour, salt and baking powder to creamed mix. Add vanilla. Drop by tsp full on greased cookie sheet. Bake at 350 for 8-10 minutes. Frost cookies while still warm.

Angel Biscuits

1 Tbsp dry yeast

1/4 cup warm water

1/4 cup sugar

1 tsp baking soda

1 tsp salt

1 Tbsp baking powder

2 cups buttermilk or sour milk or plain yogurt

1/4 cup melted butter

5 1/2 cups flour

Stir yeast and sugar in warm water and proof. Mix flour, baking powder, soda and salt in large bowl. Make well in center of flour mixture. Pour yeast, milk and butter into well. Stir until soft dough. Knead 10 min. Place in oiled bowl and let raise 1 1/2 hours. Roll out 3/8 inch thick and let rise for 30 min. Bake at 400 for 12 minutes. Biscuits will rise considerably while baking. Dough can be refrigerated for up to one week.

Master Meat Mix

1.5 lbs lean ground beef

2/3 cup uncooked oats

1/2 cup diced onion or 1/4 cup diced dried onion

1 tsp salt

1/2 tsp garlic powder

2 eggs

2/3 cup tomato sauce

1 chopped green bell pepper (optional)

Mix all ingredients well with hands. Make either meatballs or meatloaf.

Meatballs:

Place meatballs on foil lined baking sheet. Bake at 375 for 20-30 minutes depending on size. Cool. Place in freezer bags and store in freezer.

Meatloaf:

Add 1 cup shredded cheese and mix. Form into mini loafs and place in baking pan. Combine 2/3 cup ketchup 1/2 cup brown sugar and 1 1/2 tsp mustard and spoon over top of meatloaves. Bake at 350 for 1 hour.

Recipe from the 30 Day Gourmet, 2008.

Carrot Cake Cookies

Cookies:

1 cup unsalted butter, softened

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

2 cups old fashioned rolled oats

1 1/2 cups finely grated carrots

1 cup raisins (optional--I left out)

Filling:

8 oz cream cheese, room temp

1/2 cup unsalted butter, room temp

1 cup powdered sugar

1 tsp vanilla

Beat butter and sugars until light and fluffy. Add eggs and vanilla, beat until well combined.

Sift together flour, soda, powder, salt, cinnamon, nutmeg, and ginger. Add to butter mixture and mix until just blended. Mix in oats, carrots and raisins.

Drop by teaspoonfuls on baking sheet. Bake at 350 for 12-15 minutes or until browned and crisp. Cool completely.

Cream together filling ingredients and beat until fluffy. Once cookies are completely cooled frost flat side of one cookie and sandwich with another. Repeat until all cookies are filled.

Recipe from Martha's Cookies and lick the bowl good

Bisquick Mix

8 cups flour

1 1/4 cups nonfat dry milk powder

1/4 cup baking powder

1 Tbsp salt

2 cups shortening

Combine flour, milk powder, baking powder and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups.

Impossibly Easy Tuna, Tomato and Cheddar Pie

1 Tbsp butter

1 large chopped onion (1 cup)

1 6oz can drained tuna

1 cup shredded cheddar cheese

1/2 cup Bisquick mix*

1 cup milk

1/8 tsp pepper

2 eggs

1 medium tomato, thinly sliced

Cook onion in butter until tender. Sprinkle tuna, 1/2 cup cheese and onion in bottom of 9 in greased pie plate. Stir remaining ingredients except tomato in bowl with whisk until blended. Pour into pie plate. Bake at 400 for 25-30 minutes. Top with tomato slices and remaining cheese and bake for 3-5 minutes until cheese is melted.

Recipe taken from Bisquick recipe cards Feb/March 2010.

*I use my own homemade Bisquick mix.