Anyone up for trading recipes?

[Sohapi]

O'Brien Frittata

1 cup diced, peeled baking potatoes
3/4 cup shredded cheddar cheese, divided
3 large egg whites, lightly beaten
2 large egg yolks, lightly beaten
1 tablespoon butter
1/2 cup diced red onions
1/2 cup diced red bell peppers
1/2 cup Canadian bacon or ham, diced
2 cloves garlic, minced
1/4 cup sour cream

Place the potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.

Preheat oven to 450 degrees F.

Combine 1/4 cup of the cheese, egg whites and egg yolks in a bowl; stir well. Set aside.
Melt butter in a 10-inch nonstick skillet over medium heat. Add the potato, onion, bell pepper, bacon and garlic; sauté 5 minutes. Stir in egg mixture; spread evenly in bottom of skillet. Cook over medium-low heat for 5 minutes or until almost set.

Wrap the handle of skillet with foil (if it's plastic); place the skillet in oven, and bake for 5 minutes or until set. Sprinkle with remaining 1/2 cup of cheese; bake and additional minute or until cheese melts.

Top each serving with sour cream.

[Sohapi]

Steak and Lettuce Wraps

1 pound flank steak
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced peeled cucumber
6 cherry tomatoes, halved
1/4 cup thinly sliced shallot
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1 head Bibb lettuce leaves separated
Preheat grill to medium-high.

Sprinkle steak with salt and pepper. Oil the grill rack. Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a "wrap."

[Sohapi]

Chocolate Glazed Donuts

One 1/4-ounce package active dry yeast
2 tablespoons warm water (98 degrees)
3/4 cup warm milk
2-1/2 tablespoons butter
1 egg
1/3 cup granulated sugar
1 teaspoon salt
2-3/4 cups all-purpose flour
3 cups canola oil

In a medium bowl, dissolve the yeast in the warm water. Add the milk, butter, egg, sugar, and salt, and blend with an electric mixer until smooth. Add half the flour and mix for 30 seconds. Add the remaining flour and knead the dough with flour-dusted hands until smooth.

Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.

Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.

Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).

Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key. Cool 5 minutes on paper towels.

Chocolate Glaze
5 1/3 tablespoons butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
1 cup semisweet chocolate chips

Combine the butter with the powdered sugar in a medium bowl and blend with an electric mixer. Add the vanilla and hot water. Mix until smooth.

Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.

When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

[Sohapi]

Originally Posted by Diwizi

White Wine and Herb Jelly
Ingredients:
2 cups white wine..... I like to start with 4 cups and boil down to 2 cups (stronger flavor)
2 cups sugar
1 packet liquid pectin or Certo
fresh herbs packed into each jar
(rosemary, thyme, sage, basil. Whatever you have that you think are good together). You can chop, or put whole sprigs in a jar.... You decide.....

Instructions:
Mix the wine and sugar in a heavy sauce pan and bring to a boil; add Certo and boil hard for one minute, stirring constantly
Skim off foam; (or add 1/2 tsp butter) ( i have recently learned this tip)
Ladle into sterilized jars; seal (while hot) with sterilized two piece lids with new centres ensuring the rim is clean
Makes about 3 cups of jelly

This time i was making for company so just put it into a bowl..... It will last for a couple of months..... It is also better with cheaper wine.... And i read that red wine is good, but i like white.....

Great with meats
Super with rocotta or cream cheese on crackers

Finally got some made and love it!!!! I used rosemerry in some and basil in some. Thanks for suggesting it!

I am almost done for the year now........still have blackberry jam to make though. Made 4 pints but they are gone........gave them away. LOL But now everyone want the wine jelly too. At least that can be done again later.

[Diwizi]

Was sitting in my kitchen floor yesterday reading old cookbooks...... And I Guess i just never looked for wine jelly before.... It is a staple in every cookbook from the south.... who knew?... Btw, Will answer other post later...

[Sohapi]

Crunchy Crumb Topping Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts
Crunchy Crumb Topping
1 cup brown sugar
1 cup all-purpose flour
4 tablespoons butter
2 teaspoons cinnamon
1/2 cup chopped walnuts
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Divide Crunchy Crumb Topping and pour on top of each pan.
Crunchy Crumb Topping:
Mix it all together really well and crumble on top of the batter prior to baking.

Bake for 60 to 70 minutes, or until done.

[Sohapi]

Chocolate Chip Banana Bread

3/4 cup brown sugar (not packed)
1/2 cup (1 stick) unsalted butter, at room temperature and cut into cubes
1 large egg, beaten
3 medium-size, very ripe bananas, mashed
3 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
pinch of salt
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet or bittersweet chocolate chips
1/2 cup walnuts or pecans, chopped (optional)


Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with butter.
In a large bowl, cream the sugar and butter.

Mix in the egg, then the mashed bananas, milk, vanilla extract, spices and salt.
Sift over the flour, baking powder, and baking soda and gently mix, stirring only till combined.

Stir in the chocolate chips and nuts.

Transfer the batter to the pan, smooth the top with the back of a spoon and bake in the preheated oven until a toothpick/cake-tester inserted in the center comes out clean, 45-60 minutes.

Allow to cool for a few minutes in the pan, and then transfer to a rack and cool.

[Sohapi]

Mexican Fry Bread (Mexican Fried Gorditas)

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons baking powder
4 tablespoons vegetable shortening
2/3 cup water or milk
Oil for frying
Filling, as desired - We like to stuff chili beans in there and its also good to use as a taco shell!

Combine flour, salt, baking powder and shortening; mix until shortening is blended. Add water; mix well. Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes. Roll dough into a ball; place into a plastic bag. Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.

In a cast iron skillet, heat oil to 375 degrees F. Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown. Use a slotted spoon to remove rounds from skillet; drain on paper towel. Fill with prepared fillings as desired.

[MRBB]

Just in time for labor day:

Pasta Veggie Salad ¨


2 lb angle hair pasta
Zesty Italian dressing
Garlic powder
Onion powder
Lemon pepper
Parsley, oregano, basil
Sliced carrots, cut green & yellow peppers, chopped onion, sweet banana peppers
Sliced tomatoes, quartered cucumber slices, green beans, olives and peas
Sliced pepperoni

Cook pasta: See perfect pasta
In a 5x10 container pour the zesty Italian dressing in to cover the bottom. Add a layer of pasta and veggies. Sprinkle on a light dash of onion, garlic powder, Parsley, oregano, pepperoni, basil and lemon pepper. Sprinkle on Italian dressing.

Do this layering until container is full. Chill for at least 2 hours. When serving add Italian dressing to top of salad as needed to be moist.

Every time I make this for a get together it's gone in no time and everyone want's the recipe. Enjoy! and have a great weekend!

[Sohapi]

Zucchini Bread Cookie Whoopie Pies

1/4 cup butter, room temperature (must be room temp!)
1/2 cup unsweetened applesauce
1/3 cup sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup finely grated zucchini (squeezed of excess moisture then measured)
1 cup old fashioned oats
1 cup flour
1-1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For the icing:

2 Tablespoons butter, room temperature
4oz 1/3 less fat cream cheese, room temperature (must be room temp!)
1/2 cup powdered sugar
1/2 teaspoon vanilla


Combine butter, applesauce, and sugars in a large mixing bowl and beat for 2 minutes (mixture won’t be light and fluffy – it’s ok.) Add egg then beat to combine. Add vanilla then beat to combine.

In a separate bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Add to the wet ingredients in two batches, mixing well between each batch. Add zucchini and mix to combine then add oatmeal and mix to combine. Cover bowl then place in the refrigerator for one hour, or until dough holds its shape when scooped.
Preheat oven to 350 degrees. Drop 1 Tablespoon dough onto parchment paper lined baking sheets then bake for 10 minutes, or until set on top. Let sit on baking sheet for 2 minutes before removing to a cooling rack to cool completely.

For the icing: While the cookies are cooling, combine butter, cream cheese, powdered sugar, and vanilla in a large mixing bowl. Beat until light and fluffy, about 2 minutes. Scoop into a piping or ziplock bag, snip off the corner, then pipe onto half the cooled cookies and top with the other half. Store whoopie pies in an airtight container in the fridge.

[Sohapi]

Raspberry Coconut Macaroons
14 ounces sweetened, flaked coconut
2/3 cup granulated sugar
3 large egg whites
Heaped 1/4 teaspoons flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (1 1/4 cups) fresh raspberries (if washed, patted very dry)


Preheat oven to 325°F. Line two large baking sheets with parchment paper.

In a food processor, blend the coconut for a minute. Add sugar, blend another minute. Add egg whites, salt and almond extract and blend for another minute. Add raspberries and pulse machine on and off in short bursts until they are largely, but not fully, broken down. (I counted 13 pulses. I might have been a little obsessive, what with the counting.) Some visible flecks of raspberry here and there are great. When you open the machine, you’ll see some parts of the batter that are still fully white while others are fully pink. Resist stirring them together.


With a tablespoon measure or cookie scoop (I used a #70), scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit. Scooping a little of the pink batter and a little of the white batter together makes them look extra marble-y and pretty.


Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons.

[Sohapi]

Leek & Fennel Chowder

2 Tablespoons butter

2 large leeks, halved lengthwise, rinsed well, and sliced into half-moons

2 fennel bulbs, sliced (I cut mine in quarters lengthwise, then cut each quarter in half lengthwise, then sliced crosswise)

4 cups vegetable broth

1 dried bay leaf

2 large potatoes, peeled and cubed

1 bunch scallions, sliced

4 cups milk

1/2 cup all-purpose flour

Salt and pepper

1/2 pound smoked salmon, separated into small chunks)

Chives, chopped, for garnish


Melt the butter in a large soup pot over medium heat. Add the leeks and fennel, sprinkle with salt, and cover the pot. Cook, stirring occasionally, until the leeks and fennel are tender, 10-12 minutes. Add the broth and bay leaf. Increase the heat to high and bring the pot to a boil. Add the potatoes and scallions to the pot. Bring the soup back to a simmer, reduce the heat to low, cover, and simmer, stirring occasionally, until the potatoes are tender, about 15-20 minutes.

In a large bowl, whisk the milk, flour, 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth. Add the milk mixture to the pot of soup. Increase the heat to high and stir the soup until it boils and thickens. Add more salt and pepper to taste.

Serve each bowl of soup topped with chunks of smoked salmon and sprinkle with chives.

[Sohapi]

Pumpkin Cinnamon Rolls with Caramel Icing
Rolls
1/3 cup milk
2 Tablespoons butter
1/2 cup unsweetened pumpkin puree
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 large egg, beaten
1 envelope active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour
Filling
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 Tablespoons butter, melted
Frosting
4 Tablespoons butter
1/2 cup brown sugar, packed
2 Tablespoons milk
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 to 3/4 cup powdered sugar, sifted

Prepare rolls: In a small saucepan, heat milk and 2 Tablespoons butter just until warm (120 - 130°) and butter is almost melted, stirring constantly.

In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down. Turn onto floured surface. Knead a few turns to form smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10-inch rectangle.

In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.
Cover and let rise until nearly doubled, 30 to 45 minutes.

Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

Drizzle icing over warm rolls.

[Sohapi]

Make these mini's in the stick house, freeze and grab a few when you hit the road in your MH.

Salted Caramel Cheesecake Mini’s
For the crust:
3/4 cups finely ground graham crackers (about 6 graham crackers)
1 1/2 Tbls. unsalted butter, melted
1 1/2 Tbls. sugar
pinch of salt
For the Cheesecakes:
16 oz cream cheese, softened to room temperature
3/4 cup sugar
1/8 tsp salt
1/2 tsp vanilla extract
2 eggs
3 Tbls. salted caramel sauce, plus more for swirling (just under 1/4 cup)

Preheat the oven to 325 degrees and line 2 muffin tins with liners. Makes 16.

Stir together the graham cracker crumbs, butter, sugar, and salt. Press 1 tablespoon of the mixture into the bottom of each lined cup (a shot glass works really well for pressing the mixture down). Bake about 5 minutes and set muffin pans aside while you mix the cheesecake batter.

With an electric mixer, beat the cream cheese until fluffy. With the mixer on low speed, add the sugar in a slow steady stream. Scrape down the bowl as needed. Add the salt, vanilla, and then add the eggs one at a time, mixing well between each addition. Stir in the 3 tablespoons of salted caramel sauce.

Spoon 3 tablespoons of filling into each lined muffin cup. Then dollop about 1/2 teaspoon (total) of salted caramel sauce in a few spots (this works best if the sauce is warm). Use a toothpick or skewer to swirl the caramel into the batter.

Bake 22-25 minutes, rotating the pans halfway through, until the filling is set. Remove from the oven to cool completely, then chill in the refrigerator for at least 4 hours before serving.