What's Cooking

Chocolate Caramel Crumble

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/4 cup packed brown sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup cold butter
16 caramels
1 tablespoon 2% milk
1/4 cup semisweet chocolate chips

In a small bowl, combine 1/2 cup flour, brown sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup for topping. Press remaining crumb mixture into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 10-14 minutes or until set.

In a saucepan or microwave-safe bowl, melt caramels with the milk. Stir in the remaining flour until smooth. Pour over crust. Sprinkle with reserved crumb mixture and chocolate chips. Bake for 12-15 minutes or until topping is golden brown. Cool on a wire rack.

Mom's Chicken Satay

1 pkg boneless chicken breasts

Marinade
2 cloves garlic 
2T soy sauce 
2 t sesame oil 
2 t lime juice 
1 t ground cumin

Mix first 5 ingredients. Slice breasts into thin strips, marinate. Make the sauce. 

Sauce
1/2 c peanut butter 
1/4 c green onion 
2 cloves garlic 
1 T honey 
2 t soy sauce 
1 t curry 
1 t cumin 
1 t ground coriander
1 c water 

Combine all but water in saucepan and cook over medium heat; add water slowly -- should take  3–5 min. 

Grill the chicken.  Serve with sauce. 

 

Sloppy Janes

1 t onion powder
2 lbs lean ground beef
¼ c Worcestershire sauce
1 c ketchup
¼ c vinegar
¼ c lemon juice
2 T brown sugar
Buns for serving

Brown the beef in a large saucepan. Drain the fat. Add everything else but the buns to the pan. Add ½ c hot water and bring to a boil. Reduce heat and simmer, covered, for an hour. Serve with hot buns. 

(This can also be made by browning the beef and then dumping everything in a crockpot and cooking 4 hours on low.) 

Ham and Swiss Sticky Buns

9 oz deli ham finely chopped
2 cups (8 oz) shredded Swiss cheese
1/2 cup firmly packed light brown sugar
2 (16.3 oz) cans refrigerated jumbo biscuits
Maple syrup

Preheat oven to 325 degrees. Stir together the first 2 ingredients.

Sprinkle brown sugar into a 12 inch square on a clean surface. Arrange biscuits in 4 rows on sugar covering sugar completely. Pinch biscuits together to form a square. Roll dough to a 12 to 16 inch rectangle (about 1/4 inch thick), pinching dough together as needed. Spread ham and cheese mixture over dough. Roll up tightly, starting at one long side, pressing brown sugar into dough as you roll. Pinch ends to seal. Cut into 16 slices using a serrated knife. Fit each slice into cups of a lightly greased 24 cup muffin pan (dough will extend over tops of cups).

Bake at 325 degrees for 40 mins or until golden and centers are completely cooked. Cool on a wire rack for 10 mins. Drizzle with syrup.

Shrimp Sauce

¾ c chili sauce

2-4 T lemon juice

1-2 T horseradish

2 t Worcestershire

½ t onion powder

Tabasco to taste

 

Atlantic Salmon with Creole Mustard Sauce

4 T unsalted butter
3 T brown sugar
3 T soy sauce
2 T lemon juice
2 T white whine
3 lbs salmon fillet

Creole Mustard Sauce

1 c cream
¾ c stone ground
mustard
1 t Dijon mustard
4 t Worcestershire
½ t basil
¾ t pepper
1/8 t white pepper
1/8 t cayenne
1 c sour cream

Combine butter, sugar, soy sauce, lemon juice, and wine. Place salmon in a ziplock and pour in marinade. Refrigerate up to 6 hours.

Preheat oven to 400. Place salmon and marinade in baking dish and bake 20 minutes. Then broil for 2 more minutes. 

Prepare the sauce: Combine cream, mustards, Worcestershire, basil, and peppers in a heavy saucepan. Cook stirring over medium heat until thick, about 5 minutes. Add sour cream and stir well. 

Salmon in Bell Pepper Sauce

5 8-10 oz fillets. 
½ T salt
Ground black pepper
½ T garlic powder
1 t onion powder
1-1/2 t olive oil
1 red pepper
1 yellow pepper
1 onion slice
1 t oregano
1 c cream cheese

 

Season salmon fillets with salt, pepper, garlic and onion powder and olive oil. 

Marinate 2-24 hours. 

Clean peppers and cut into pieces.  Place in 2 saucepans, one for each color. To each pan add 1/2 quart water, ½ slice of onion, salt to taste and ½ t oregano. Boil, then drain, reserving a little water.  

In a blender, puree the peppers in separate batches, adding a little water. Return to saucepans and boil. Stir in cream cheese and salt and pepper to taste. 

Grill the salmon until cooked to taste. Drizzle sauces over top. 

Sugar Apron Million-Dollar Spaghetti

1 (16 ounce) package spaghetti noodles
1 pound ground beef
1 (16 ounce) jar spaghetti sauce (or homemade)
1/2 cup butter, sliced - divided
1 cup cottage cheese or ricotta
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1 (8 ounce) package shredded Cheddar or mozzarella cheese or grated parmesan

Preheat oven to 350 degrees F

Bring a large pot of lightly salted water to a boil.

Cook spaghetti in the boiling water, stirring occasionally until "al dente" (cooked through but firm to the bite), about 12 minutes. Drain.

Heat a large skillet over medium-high heat.

Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Mix in spaghetti or tomato sauce.

Combine the cream cheese, sour cream and cottage cheese until well blended.

Place half the slices of butter into the bottom of a 9x13-inch casserole dish.

Spread half the spaghetti into the dish. Top spaghetti with creamy mixture.

Layer remaining spaghetti over creamy mixture.

Top with remaining pats of butter.

Pour ground beef mixture over spaghetti and spread to cover casserole.

Bake for 30 minutes.

Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Pip & Ebby Crockpot Macaroni, Two Ways

 

Option 1: 

1/4 c butter
3 c milk
8 oz Velveeta
3 c shredded cheddar
1/4 c grated parmesan
16 oz elbow macaroni, precooked approximately 5 minutes

 

Option 2: 

4 c milk
8 oz cream cheese
3 c shredded cheddar
12 oz evaporated milk
16 oz elbow macaroni, precooked approximately 5 minutes

 

Combine all ingredients in crock pot; set the crock pot on low and cook 2-3 hours.

 

Lil Luna Chicken Alfredo Casserole

12 oz. pkg penne pasta
3 boneless skinless chicken breasts marinated in Italian dressing if desired
vegetable oil
1/4 tsp thyme
1/4 tsp poultry seasoning
salt and pepper to taste
2 TB olive oil
1/2 c butter
2 tsp minced garlic
4 TB flour
3 c half and half
3 c milk
3 c Kraft Italian Five Cheese Blend divided
Italian Seasoning, garnish

The night before, marinate the chickenin a bag of Italian dressing.

When ready to make dinner, cook pasta as directed. Drain and set aside.

While pasta is cooking, heat 1–2 TB of oil in a skillet on medium heat. Slice marinated chicken into thin pieces. In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of chicken. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool. Cut into bite size pieces

While chicken is cooling, preheat oven to 350 and start on sauce. In a separate large skillet, melt the butter; add garlic and cook for 2 minutes. Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes. Whisk in 1½ cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove from heat.

In a large bowl, combine chicken, pasta, and sauce. Mix well. Spread into a buttered 9x13 baking pan and sprinkle with an additional 1½ cup of cheese.

Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.