Danish Puffs

1/2 cup butter- softened
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 cup water
1 teaspoon almond extract

1 cup flour
3 eggs
powder sugar glaze
(below)


Heat oven to 350. cut 1/2cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture, mix with fork. gather pastry into ball, divide into halves. pat each half into rectangle 12x3 inches, on ungreased cookie sheet. rectangles should be about 3 inches apart.

heat 1/2 cup butter and 1 cup water to rolling boil. remove from heat. quickly stir in almond extract and 1 cup flour. stir vigorously over low heat until mixture forms a ball, about 1 minute. remove from heat. add eggs. beat until smooth and glossy. spread 1/2 of the topping over each rectangle. bake until topping is crisp and brown about 1 hour, cool(topping will shrink and fall, forming the custardy top). spread with powdered sugar glaze, sprinkle with nuts

*** 2 coffee cakes

Powdered Sugar Glaze
mix 1.5 cups powdered sugar, 2 tablespoons margarine or butter, softened, and 1.5 teaspoons vanilla. stir in 1-2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency

Overnight Caramel Pecan Rolls

2 pkg active dry yeast
1/2 cup warm water
2 cups lukewarm milk (scalded then cooled)
1/3 cup granulated sugar
1/3 cup vegetable oil or shortening
3 teaspoons baking powder
2 teaspoons salt
1 egg
7 cups flour

dissolve yeast in warm water in large mixing bowl, Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, eg and 3 cups of the flour. beat until smooth. mix in enough remaining flour to make dough easy to handle.

turn dough onto well floured surface, kneed until smooth and elastic, 810 minutes. place in greased bowl; turn greased side up. Cover; let risein warm place until double, about 1.5hours. dough is ready if indention remains when touched

heat brown sugar and 1/2 cup margarine until melted; remove from heat. stir in corn syrup. divide mixture between 2 baking pans 13x9x2 inches. sprinkle each with 1/2 pecan halves (I do not use this)

punch down dough; divide into halves. roll 1 half into rectangle, 12x10. spread with 2 tablespoons of the margarine. mix 1/2 cup sugar and the cinnamon; sprinkle half of the sugar mixture over rectangle. roll up, beginning at 12 inch side. pinch edge firmly to seal. stretch roll to make even.

cut roll into 12 1 inch slices. place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. repeat with remaining dough. refrigerate at least 12 hours but no longer than 48. (to bake immediately, do not wrap. let rise in warm place until double, about 30 minutes. bake as directed below)

heat oven to 350. remove foil from pans. bake until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. let pan remain a minute so caramel drizzles over rolls

Sauce for pans ingredients:
1 cup packed brown sugar
1/2 cup margarine or butter softened
2 tablespoons light corn syrup
1 cup pecan halves

Rub on the dough
4 tablespoons margarine
1/2 cups granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon

Macaroni and Cheese

1/2 box elbows
1/4 cup butter
1/4 flour
1 3/4 cup milk
1 cup cheese

The Rhode Island West Dish

1lb ground beef
onion (to liking, my husband does not like onion so we don't use that much)
brown gravy
potatoes
shredded cheese

brown meat and onions together
when done place in casserole dish and add 1 pkg of brown gravy.
Make mashed potatoes. I LOVE cheese so I add cheese to the potatoes, scoop them on top of the ground beef/gravy. Sprinkle with more cheese. Bake on 350 until cheese is melted and is hot throughout.

I usually make earlier int he day so it takes a little longer.

ENJOY:)

Beef Stew

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Directions

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery

1. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours

http://allrecipes.com//Recipe/slow-cooker-beef-stew-i/Detail.aspx

serendipity'sfrozen hot chocolate

Ingredients:

4 oz of your favorite chocolate (4oz =about 1 cup)

2 teaspoons store-bought hot chocolate powder

1 1/2 tablespoons sugar

1 1/2 cups milk

3 cups ice cubes

lightly sweetened whipped cream

chocolate shavings (optional)

Directions:

1. Chop chocolate into small pieces and melt in microwave on low heat.

2. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended.

3. Remove from heat and slowly add 1/2 cup milk, stirring until smooth.

4. Cool to room temperature.

5. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

This just might become part of our Christmas tradition while decorating the tree:)

French onion soup- grilled cheese

http://www.huffingtonpost.com/kerry-saretsky/french-onion-soup-grilled-cheese-sandwich_b_752366.html





French Onion Soup Grilled Cheese Sandwiches

serves 4

INGREDIENTS

3 tablespoons unsalted room temperature butter, divided
1 vidalia onion, sliced 1/8" thick on a mandoline
Sea salt
1 dried bay leaf
1 1/2 tablespoons cognac
1/4 cup beef stock
Freshly cracked black pepper
8 3/4-inch slices of sourdough bread, about 1 8" round loaf (see Note #1)
8 ounces gruyère, coarsely grated
8 ounces Italian fontina, coarsely grated (see Note #2)

PROCEDURE

1. Melt one tablespoon of butter in an 8.5-inch sauté pan over medium heat.
2. Add the thinly sliced onions, salt, and bay leaf. Cook 8 minutes, stirring often with a wooden spoon, until the onions are soft and golden, but not charred. If the onions begin to brown too quickly, add 2 tablespoons of water, and continue cooking.
3. Add the cognac off the heat, and allow to reduce 2 minutes over low heat.
4. Add the beef stock and cook on low heat for 3 minutes, until the onions are soft and jammy, and the pan is dry. Remove the bay leaf and discard.
5. Meanwhile, lightly butter one side of each slice of bread with the 2 remaining tablespoons of butter. Divide the cheese between all the unbuttered sides of bread, and scatter the onion mixture evenly on half of those slices. Then top each piece of onion and cheese bread with a slice of just cheese bread, so the butter is on the outside of the sandwich, and the onions are sandwiched between two layers of cheese.
6. Place in an 8.5-inch sauté pan on medium-low heat, place one sandwich at a time on the hot pan. Toast 2 minutes on the first side, lower the heat to low, and toast 4 minutes on the second, or until the outside of the sandwich is golden and crisp, and the cheese is melted. Cut in half, and serve immediately, with Dijon mustard and a few cornichons on the side.

NOTES

1. You could also use a rustic French farmhouse round loaf.
2. Feel free to use either a mix of gruyère and fontina, or just 16 ounces gruyère.

Apple dip

1 package of cream cheese
2/3 cup brown sugar
caramel
heath bar

mix cream cheese ad brown sugar until blended
put in pan
pour caramel on top
break up heath bar on top of caramel

slice apples and enjoy!!

TOMATO & CORN SALAD W/ MAYTAG BLUE CHEESE

3 ears fresh corn (husk/silk removed) - no cooking necessary
2 T cider vinegar
Salt & Fresh ground pepper
1/2 cup veg oil
4 large tomatoes (about 1 3/4 lb), seeding and cut into 1 in cubes
2 green onions (scallions), including green tops. finely chopped
1 lg celery stalk. finely chopped
1/4 lb blue cheese (pref Maytag), crumbled

- Cut corn off cob.
- In small bowl, whisk together vinegar, 1/8 tsp salt, and 1/8 pepper. Gradually whisk in oil and set aside.
- Place tomatoes in colander and sprinkle w/ 1/4 tsp sald. Let drain for 30mins.
- In bowl, combine tomatoes, corn, green onions, and celery. Add vinaigrette and half of blue cheese. Mix gently.
- Sprinkle remaining cheese on top before serving




NOTES FROM HALEY:
- When I made for u guys, I halved the amount of veg oil. Didn't think it needed all the oil. So, maybe u want to hold back on the oil and then taste and see if u think it needs more

Turkey Sausage-Spinach Lasagna with Spicy Tomato Sauce

My SIL made this when we were all together this summer and everyone loved it! I am not a lasagna fan and it was delicious!

• 1 tablespoon olive oil
• 1 1/4 pounds hot Italian turkey sausages, casings removed
• Spicy Tomato Sauce
• 1 15-ounce container ricotta cheese
• 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
• 1 3/4 cups grated Parmesan cheese
• 2 large eggs
• 3 tablespoons whipping cream
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 9 uncooked lasagna noodles
• 3 cups shredded provolone cheese (about 12 ounces)

Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.

Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.

Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)

Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

Read More http://www.epicurious.com/recipes/food/views/Turkey-Sausage-Spinach-Lasagna-with-Spicy-Tomato-Sauce-100988#ixzz10di4sPfg

Lasagna Notes: I just buy jarred sauce. Usually need about 3 big jars. I put 2 in the meat then I use the 3rd one to fill in around the lasagna pasta (so it cooks in the sauce). Fill to about 1/2 inch or so from top. Sometimes it's hard to find turkey sausage so I go for whatever looks good in the store - I think I did hot chicken sausage with you guys. I usually freeze some in smaller portions too for us to heat up during the week.

Easy Chicken Bake

1 pkg savory herb stove top stuffing mix
1.5lb chicken
1 can cream of chicken
1/3 breakstone or knudsen sour cream
16 oz frozen mixed veg. THAWED and DRAINED

preheat oven 400

prepare stuffing as directed on box
mix: soup, chicken, sour cream, veg. in 13x9 dish and top with stuffing

bake for 30 min or until chicken is completely cooked

(when I make this I am going to precook the chicken)

Found on stove top box

Peanut butter and jelly muffins

Ingred:
1/2 cup natural PB- creamy
1/2 cup carrot puree
1/2 cup firmly packed light or dk brown sugar
2 tbl soft tub margaine spread
1/2 cup nonfat plain yogurt
1 large white egg
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2tsp salt
1/2 cup low sugar- strawberry, blueberry or grape preserve

Directions:

• preheat oven at 320 coat 12 cup miffin pan with spray or with cupcake liners
• in lrg bowl beat PB, carrot puree, sugar, margarine with wooden spoon, until well combined. stir in yogurt and egg white
• add flour, baking powder, baking soda, and salt. stir in until just combined but do not overmix. There should be some lumps in the batter.
• divide the batter among the muffin cups and drop a spoon full of preserve on top of each.
  
• bake until tops of muffins are lightly browned. about 20-25 minutes

(Jessica Seinfeld- Deceptively Delicious)

Parmesan Smashed Potatoes

3 lbs red potatoes
1 tablespoon plus 2 teaspoons kosher salt
1.5 cups half and half
1/4lb unsalted butter
1/2cup sour cream
1/2 cup freshly grated Parmesan cheese
1/2teaspoon ground black pepper

boil potatoes and salt
in small sauce pan heat 1/2 and1/2 and butter
put pot. in a bowl and mix to break them up. slowly add hot cream and butter to pot.
fold in the last of the sour cream and parm cheese and remaining salt and pepper

Tetrazzini

Cook 4 boneless chicken breasts in water, save broth.
cook 1lb. of spaghetti,drain.
In a large bowl put spaghetti and chicken cut into pieces.
Add 1 can of cream of mushroom soup,
2 cans of reserved chicken broth
12-16 oz of sharp cheddar shredded,
salt and pepper. Mix all together.
Pour into casserole dish.
Bake uncovered at 325* for about 50 mins.

Foil pan yams (wegmans)

1 lrg yellow onion- chopped
2 medium yams (1/2lbs)- peeled and diced
1 red sweet peper- chopped
2tbsp wegmans basting oil

place onion first, topped evenly with Yams and peppers.
drizzle with basting oil, cover pan with foil.
grill 20-25 minutes on med

baked Potato Salad (wegmans)

baby red potato
1 tbs of pure olive oil
1/2 tsp salt
1/4 tsp pepper
8 slices bacon
1cup mayo
1/2cup sour cream
4 green onions
1 tbsp minced shallot
1cup shredded sharp cheese
1 pkg italian parsley

preheat oven at 450
-toss: potato, oil, salt and pepper in bowl roast for 20-25 min- chll for an hour
-blend mayo, sour cream, green onion, shallot, bacon and cheese
-toss in potatoes

Grilled Broccoli

• 6 cups fresh broccoli spears
• 2 1/2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup grated Parmesan cheese

Directions

1. Place broccoli in a large bowl. Combine the lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Toss broccoli, then drain marinade. Place Parmesan cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time, shake to coat.
3. Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.

Sloppy Joes

1 lb hamburger and an onion browned

mix 1/2 cup ketchup
1/4 cup bennets chilli sauce (any chilli sauce)
1 tsp apple cider vinegar
1 tab sugar
1 tab worchester
2 tab mustard

Mix in meat and cook altogether for 1 hour

Chicken Wing Casserole

Chicken breast (for Jeff and I, I just used two large ones)
- dice them and cook them with some wing sauce to give extra flavoring. I was lazy and used pre-made sauce you can make your own with red hot and butter
- add celery and onion (to your liking) to the chicken

Cook 2 cups of rice

Put rice in a casserole dish and then add chicken, celery and onion and top with some more sauce.

Bake in oven covered for 20 mins. or so
I then sprinkled some mozzarella cheese and cooked for about 5-10 more minutes

I used chunky blue cheese dressing on the side and Jeff used ranch.

Potato Soup

5 lb bag of potatoes

1 small can of roasted garlic chicken broth (if I can’t find this I just add some chopped garlic to a regular can of chicken broth)

1 large can of chicken broth

Carrots

Celery

12 chicken bouillon cubes

2 sticks of butter

1 large can of cream of chicken soup

2 small cans of cream of celery soup

Milk

Cut potatoes into small cubes after peeling. Place in large pot. Put in small can of roasted garlic chicken broth and large can of chicken broth. Add water to cover the rest of the potatoes. Add carrots and celery to taste. Add 12 bouillon cubes. Boil until potatoes are soft, but not mushy. Drain.

Place 2 sticks of butter in empty pot. Stir in cream of chicken and both cans of cream of cream of celery soup. Slowly stir in potatoes. Put in milk to make as thin or thick as you want it. (I did this in the crockpot)

Things you may add to the soup to garnish:

Cheese

Scallions

Bacon bits

Quick Fruited Salsa

2 cans mandarin oranges- drained
1 can pineapple tidbits in juice- drained
1 can black beans rinsed and drained
1 sweet red pepper chopped
1/2 cup chopped red onion
1 tb dried cilantro
2 tab chopped canned jalapeno pepper
1 tab lime juice
1/4 teaspoon minced garlic

drain oranges - let stand on several layers of paper towels to absorb excess moisture. slice in half
combine pineapple and remaining 7 ingredients in a med mixing bowl. add oranges stirring gently to combine.
Let chill before serving