Chocolate Bundt Cake

Photo source:  Martha Stewart

When it comes to desserts, I always trust that a Martha Stewart recipe will be delicious!

The cake looks dense and moist and that chocolate ganache looks heavenly.

I want some now with a cup of coffee!

Click here to go to the Martha Stewart.com recipe page.

Collection of Salad Dressing Recipes

Why use store-brought commercial salad dressing when it is so easy to make homemade dressing?  It is so much better, you control the ingredients and you can tweak it to your family's taste.

Salad dressings are not just for salad anymore . . . I love baked chicken and potatoes drenched in italian dressing and stir fry chicken made with asian salad dressing.  Experiment and you will be surprised with the results!

Chef John's Ranch Dressing

Honey Mustard Dressing

Catalina Dressing

Absolutely Fabulous Greek Dressing

Avocado Goddess Salad Dressing

Rich and Creamy Blue Cheese Dressing

Raspberry Vinaigrette Dressing

Cilantro Lime Dressing

Sweet and Spicy French Dressing

Italian Dressing Mix

Asian Ginger Dressing

Southwest Fiesta Dressing

Raspberry Lemonade Cheesecake Bars

A delicious looking cheesecake bars recipe from Betty Crocker!

Ingredients

Crust

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup butter, softened 

1 egg 

1 teaspoon finely grated lemon peel

Filling

2 packages (8 oz each) cream cheese, softened 

1/2 cup sugar 

1 tablespoon finely grated lemon peel

2 eggs 

1/3 cup fresh lemon juice

1 cup fresh raspberries

Directions

Heat oven to 325°F. 

Spray bottom only of 13 x 9-inch pan with cooking spray.

Mix crust ingredients with spoon until soft dough forms in a large bowl. 

Press dough in bottom of pan. 

Bake 15 minutes. 

Remove from oven to cooling rack and cool 10 minutes.

Beat cream cheese, sugar and 1 tablespoon lemon peel with electric mixer on medium speed until smooth. Scrape sides of bowl frequently. 

Add eggs, one at a time and beat until just blended. 

Beat in lemon juice. 

Reserve 1/4 cup filling and set aside. 

Spread remaining filling over cooled crust.

Mash raspberries with fork.  Push mixture through small strainer with back of spoon to make 1/4 cup raspberry puree. 

Stir puree into reserved filling. 

Drop spoonfuls of raspberry mixture on cream cheese layer. 

Carefully swirl into top of cream cheese layer with a knife.

Bake 30 to 35 minutes or until filling is set. 

Cool 30 minutes on cooling rack. 

Refrigerate about 2 hours or until cooled completely. 

Cut in 6 rows by 4 rows.

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Photo and recipe source

Blackened Shrimp Stroganoff

Oh my . . . guess what is for dinner tonight?

The combination of shrimp, fresh mushrooms and roasted red peppers is perfection.  Readers of my blog know how much I love shrimp pasta and always try new versions.  Something tells me this will be my favorite!

After drooling over this recipe, The Captain and I discussed what we would like to change in the recipe.  First off, no capers.  We will also opt to make shrimp stock and use white wine where the recipe calls for the second application of chicken stock.  To begin with, we will be marinading the shrimp for at least two hours to ensure maximum flavor.

Make this recipe uniquely yours by adding ingredients that your family loves, don't use the ones you don't love. Adjust the hot and spicy element of this dish by using a cajun seasoning that suits your taste.

Don't forget a loaf of hot crusty bread to complete this meal.  I will update this post after trying the recipe!



UPDATE

Our first try making this recipe was a comedy of errors.  First of all, we DO NOT RECOMMEND using white wine.  The first batch of making the gravy was ruined by the funky taste and also wasted the beautiful shrimp stock we made.  

We ended up using chicken stock in the second attempt at the gravy, which was delicious.

How do you forget one of the most attractive and delicious ingredients in this recipe?  We forgot the roasted red peppers!!!

All in all, it was still a delicious meal with all the errors and we will be making it again using shrimp stock and roasted red peppers.

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 6 ounces fettuccini pasta
• 1 tablespoon butter
• 3 cups fresh mushrooms, sliced
• 1 tablespoon chopped shallots
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7 ounce) jar roasted red bell peppers
• 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning and set aside in a medium bowl. 

Add pasta to a large pot of lightly salted boiling water, cook for 8 to 10 minutes or until al dente; drain.

Melt butter over medium heat in a large frying pan.

Cook and stir mushrooms and shallot in butter until tender. Remove from pan. 

Cook shrimp until they turn pink (about 2 to 3 minutes . . . do not overcook). Remove from pan. 

Cook 2/3 cup chicken broth and bring to a boil. Cook uncovered, until reduced to 1/4 cup (2 to 3 minutes).

Stir together sour cream and cornstarch in a small bowl. 

Mix in 1 cup chicken broth. 

Stir mixture into reduced chicken broth in the frying pan. 

Cook and stir until thick and bubbly. 

Cook 1 minute more. 

Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. 

Serve over pasta.



Footnotes

You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.



Photo and recipe source

Rustic Chicken Gratin

This recipe will be an experiment in spices and flavors since I have never used curry and have no idea what it tastes like.  I'm broadening my horizons!

I would make a simple change . . . use fresh vegetables, it is what is preferred. Maybe I'm weird, but I don't usually like the taste of frozen vegetables and prefer fresh.  As far as mushrooms, canned is ok, but I absolutely love fresh mushrooms.

Cheddar cheese?  I will use it the first time, but I'm not convinced this will be as good as it could be with another type of cheese.

Serving Size / Yield
4-6 servings



Ingredients

• 1 C. butter
• 1 C. onion, chopped
• 1 C. flour
• 1 tsp . salt
• 1/2 tsp. curry powder
• 1 (4-oz.) can sliced mushrooms, drained
• 1 (13-oz.) can evaporated milk
• 1 (10-oz.) pkg. frozen broccoli spears, drained
• 3 chicken breasts, chopped
• 2 C. cheddar cheese, shredded
• 4 C. white rice, cooked

Directions

Preheat oven at 375 degrees F. 

Melt butter in skillet, add onions and saute until tender. Remove skillet from heat. 

Stir in flour, salt and curry. 

Drain mushrooms. Add water to 1/2 C. mushroom liquid and add to flour mixture in skillet. 

Blend in evaporated milk until smooth and add mushrooms. 

Cook over medium heat, stirring until sauce thickens. 

Spread cooked rice on bottom of 13-by-9-inch baking dish. 

Arrange chicken and broccoli over rice. 

Pour sauce over mixture and cover with cheese. 

Bake for 20 to 25 minutes.

Photo and recipe source

Garth's Pasta Salad

Photo source:  Food Network

Love the combination of the two pastas!

This recipe comes from the kitchen of Garth Brooks and Trisha Yearwood via The Food Network.

Reviewers of this recipe cited not enough dressing or seasoning, so I will use this recipe as a start of a pasta salad.    

With that in mind, I will be adding mayonnaise a spoonful at a time until desired consistency is reached, italian dressing or a vinegar and oil dressing. 

Depending on how it tastes seasoning-wise after adjusting salt and pepper, I may add onion powder and/or cayenne pepper (just a pinch of each). Otherwise, the only other thing I would add is some cubed chicken.

Add what your family loves and make this recipe uniquely yours!

Click here to go to Food Network's recipe page.

Layered BLT Dip Recipe

Love this idea for a BLT dip!  I can also see this rolled up in a tortilla with some extra bacon strips for an awesome snack or light meal.

The photo and recipe comes from Taste of Home . . . link follows the recipe.

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup finely chopped lettuce
8 bacon strips, cooked and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
Toasted French bread baguette slices



Directions

Beat cream cheese, mayonnaise and Parmesan cheese until blended. 

Spread into a large shallow dish. 

Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. 

Refrigerate until serving. 

Serve with bread slices. 

Yield: 20 servings (1/4 cup each).

Originally published as Layered BLT Dip in Taste of Home April/May 2016, p49

Photo and recipe source

Chive and Onion Hash Browns

This hash brown casserole sounds and looks seriously delicious!

Ingredients

1-1/2 cups half-and-half cream
1 container (8 ounces) spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed



Directions

Preheat oven to 375°. 

Combine the first five ingredients in a Dutch oven, cook and stir over medium heat until blended. Stir in potatoes.

Grease a 13x9-in. or 3-qt. baking dish.  

Layer 1/3 of the hash brown mixture and 2/3 cup Swiss cheese and sprinkle with 1 tablespoon chives. Repeat layers. 

Top with remaining hash brown mixture and cheese; dot with butter.

Bake, covered for 35 minutes. 

Bake, uncovered for 10-20 minutes longer or until edges begin to brown and potatoes are heated through. 

Let stand 10 minutes before serving. Sprinkle with remaining chives. 

Yield: 12 servings (3/4 cup each)

Photo and recipe source

Originally published as Chive & Onion Hash Brown Potatoes in Taste of Home December/January 2012, p35

Quick and Easy Cherry Cobbler

It doesn't get any easier than this Cherry Cobbler recipe from Betty Crocker. OK, I guess you could use canned biscuits, but other than that . . . easy enough for a beginner!

Let me deviate from the recipe for a minute and discuss the concept of semi-homemade, using convenience foods in meal preparation.  

A comment from a disgruntled reader brought this discussion to a food website comment board making advocates of semi-homemade cooking seem lazy and uncaring about their family by fixing a meal using these shortcut tricks.  

You know, there is a time and place for everything!  

I am an advocate of both styles of cooking.  While I can make the best "from scratch" biscuits using the same recipe I've used since junior high school home ec class, there are times I want quick and easy.  That is why I always have a box of Bisquick on hand.  The Captain and I have recently added canned fruit filling, puff pastry sheets and OMG . . . jarred spaghetti sauce to our pantry for those times.  If I really think about it, we probably stock many other convenience foods . . . oh yeah, chicken stock!

There have been times that I've spent hours in the kitchen making a spaghetti sauce using tomatoes, peppers and herbs from my garden.  No convenience there!  It is all about the time you have on your hands.

In my working days, I wanted quick and easy semi-homemade meals since after a day at the office, I didn't want to spend hours in the kitchen.  A good meal and time to unwind is what I wanted.  On the weekends, I would go crazy cooking and many times making and freezing extra food for during the week. It is all about choice!

She probably thinks that using a slow cooker is also evil . . .

OK, rant over . . . the woman's comments really upset me!

So . . . having said all that . . . you can change up this recipe by using a different canned fruit like apple.  If it makes you feel better to make your scratch biscuits, knock yourself out!  It is a guide . . .

Thank you to Betty Crocker for providing these convenience foods and showing us how to use them  :)

Ingredients

1 can (21 ounces) cherry pie filling

1 cup Original Bisquick™ mix

1/4 cup milk 

1 tablespoon sugar

1 tablespoon butter or margarine, softened


Directions

Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven and heat to 400ºF and let heat 10 minutes. Remove pan from oven.

While pie filling is heating . . . stir remaining ingredients until soft dough forms. Drop by spoonfuls onto warm pie filling. Sprinkle with additional sugar.

Bake for 18 to 20 minutes or until topping is light brown.

Photo and recipe source

Homemade Zesty Italian Salad Dressing

As time goes on, I want to make my own concoctions so I know what is in it.  

Baked chicken and potatoes topped with italian salad dressing is one of my favorite ways to bake chicken.  Why not make it fresh?

Commercial salad dressing in a bottle is a convenience food and has its place in the kitchen for those who want the convenience.  

If you have the time, there is nothing like making your own kitchen concoctions that only has those ingredients you want in them.

Ingredients

1 cup Extra Virgin Olive Oil
1/4 cup white wine vinegar
2 TBSP red wine vinegar
1 large clove of garlic – minced
2 TBSP finely chopped shallots
2 TBSP finely chopped red bell pepper
2 tsp Dijon mustard
1 tsp honey
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 tsp dried oregano
Pinch of red pepper flakes

Instructions

Place all ingredients in a jar with a tight fitting lid
Shake until well combined and thickened.



Recipe and photo courtesy of Old World Garden Farms

Easy Stromboli

Photo source:  Pillsbury

"This easy pizza stromboli recipe is a family favorite, made even simpler with Pillsbury™ Classic Crust Pizza Crust and just five more ingredients. Quick, flavorful, and homemade, it's a delicious twist on traditional pizza. Ready in under an hour (20 minutes prep, 15 to 20 minutes bake time), this pizza stromboli recipe saves you time so you can take those extra minutes to sit down and enjoy the meal with your family."  Comment from Pillsbury

Yum!!!  Looks delicious . . . great as a main meal or appetizer.

This is a fast and easy recipe that comes from Pillsbury and utilizes convenience foods to make it easy enough for a beginner.

One of the things I would change is the addition of italian sausage and mushrooms.  The beauty of this recipe is versatility . . . use it as a guide and add what your family loves.  

You can use your own pizza dough, use leftover spaghetti sauce, make a delicious ham and cheese stromboli . . . you get the idea!

Click here to go to the Pillsbury recipe page.

Cheesy Chicken and Broccoli Crescent Bake

This recipe from Pillsbury is a mix of convenience and fresh ingredients.  

Fast, easy enough for beginners and looks delicious!

Ingredients

6 slices bacon, chopped 

1 box (9 oz) frozen broccoli cuts

1 package (8 oz) sliced fresh mushrooms (about 2 1/2 cups)

2 cups shredded cooked chicken 

1 jar (15 oz) four cheese Alfredo pasta sauce

1 cup shredded Italian cheese blend (4 oz) 

1/4 teaspoon black pepper

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions

Heat oven to 375°F.

Spray (2-quart) 11x7-inch glass baking dish with cooking spray.

Cook chopped bacon until crisp. Drain on paper towels. Reserve 1 tablespoon bacon drippings.

Microwave broccoli as directed on box. Set aside.

Heat 1 tablespoon bacon drippings in the same skillet . . . add mushrooms and cook over medium-high heat 3 to 5 minutes, stirring frequently.

Stir in bacon, broccoli, chicken, Alfredo sauce, cheese and pepper until well blended. Transfer into baking dish.

Separate dough. Starting at short side of triangle, roll each triangle up halfway and arrange over top of hot filling, alternate triangles to fit in baking dish.

Bake 22 to 26 minutes or until crust is deep golden brown.

Cover with foil last 10 minutes of bake time.

Recipe and photo source

Corn Muffins in Poblano Cups

Here is a recipe for something unusual and delicious looking.  The Captain and I love using poblano peppers and often use it in place of or together with green pepper since we love the spicy taste.

Can't wait to try this recipe that comes from Food.com (link follows recipe).

Ingredients

cooking spray
1 (7 ounce) box corn muffin mix (recommend Jiffy)
1⁄2 cup shredded Mexican blend cheese
1 (7 ounce) jar chopped pimiento
3 tablespoons freshly chopped cilantro leaves
6 poblano peppers, halved lengthwise and seeded

Directions

Preheat oven to 400 degrees F.

Spray a large baking sheet with cooking spray.

Prepare corn muffin mix according to package directions, add cheese, pimentos and cilantro.

Place poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.

Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!

Photo and Recipe Source

Raspberry Pie Squares

This is one of those recipes that can be used as a guide.  Instead of making the crust yourself, you could use frozen pastry sheets, use pre-made pie filling, frozen fruit or substitute the type of filling.

Taste of Home is the photo and recipe source, link follows recipe.

Ingredients


3-3/4 cups all-purpose flour
4 teaspoons sugar
1-1/2 teaspoons salt
1-1/2 cups cold butter
1/2 to 1 cup cold water

FILLING:
2 cups sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
8 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
5 teaspoons heavy whipping cream
1 tablespoon coarse sugar



Directions

Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle.

Preheat oven to 375°. 

Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan and press pastry onto the bottom and up the sides of pan. Trim pastry even with edges.

Filling: in a large bowl, combine sugar, flour and salt . . . add raspberries and lemon juice . . . toss to coat. Spoon over pastry.

Roll out remaining pastry and place over filling. Trim and seal edges, cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. 

Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. 

Cool completely on a wire rack. Cut into squares.Yield: 24 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.


Recipe and Photo Source
Originally published as Raspberry Pie Squares in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p218

Lemony Grilled Chicken

Love grilled chicken that has been marinated overnight.  The chicken picks up the flavors and brings a moisture like nothing else.

The reviews on this recipe are awesome and sounds like a winner.

This recipe comes from Taste of Home, one of my favorite food websites!

Ingredients

1 cup olive oil
2/3 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 pounds)
8 bone-in chicken thighs (2 pounds)

Directions

Whisk the first five ingredients until blended; stir in onions. 

Pour 1-1/2 cups marinade into a large resealable plastic bag. 

Add chicken, seal bag and turn to coat. 

Refrigerate overnight. Cover and refrigerate remaining marinade.

Prepare grill for indirect heat. 

Drain chicken, discarding marinade in bag. 

Place chicken on grill rack, skin side up. 

Grill, covered, over indirect medium heat 15 minutes. 

Turn; grill 15-20 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. 

Yield: 8 servings.

Originally published as Dad's Lemony Grilled Chicken in Taste of Home June/July 2013

Photo and recipe source

Garlic Cheddar Chicken Bake

Chicken and rice meals are among my favorites and I love the twist of cheddar cheese in this recipe that comes from Pillsbury.

It looks delicious and I can't wait to make it!

Ingredients

2 tablespoons butter, melted

1/2 cup Progresso™ plain panko crispy bread crumbs

1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces

1 cup uncooked regular long-grain white rice

1 teaspoon salt

1/4 teaspoon pepper 

1/4 teaspoon garlic powder 

2 1/2 cups Progresso™ chicken stock (from 32-oz carton)

2 cups shredded Cheddar cheese (8 oz)

Chopped fresh Italian (flat-leaf) parsley, if desired

Directions

Heat oven to 375°F. 

Spray 8-inch square (2-quart) baking dish with cooking spray. 

Mix melted butter and bread crumbs until well mixed in small bowl. Set aside.

Mix chicken, rice, salt, pepper, garlic powder, chicken stock and 1 1/2 cups of the cheese in the baking dish until well mixed.

Bake 45 to 50 minutes until most of the liquid is absorbed and the rice is tender.

Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown.

Sprinkle with chopped parsley.

Source