LEMON GREEK YOGURT POUND CAKE
This yumminess comes from The Baker Chick. While I've only been on her newsletter's emailing list for a couple of months, I can tell you that I love the stuff she bakes! I highly suggest signing up for her newsletter. This yields 1 9 inch loaf.
To view this online, click here. The recipe is adapted from The Food Network.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/4 cup for glaze
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice for cake, plus 1/4 cup for syrup and 2 tablespoon for glaze
1/2 cup greek yogurt
zest of one lemon
1/2 cup powdered sugar
Instructions
In a small bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.
Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)
Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the syrup:
Stir together 1/4 cup of lemon juice and 1/4 cup sugar until sugar has dissolved.
For the glaze:
Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.
To finish:
Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm! Drizzle with the glaze. Serve warm or room temperature.
CHICKEN VEGETABLE SKILLET
This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.
To view this online, click here.
Ingredients
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 onion, chopped
9 oz. pkg. frozen asparagus cuts, thawed
1 tomato, chopped
1/4 cup zesty Italian salad dressing
Preparations
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
CROCKPOT POTATO SOUP
Another recipe from Linda Larsen, who writes, "My mom made this hearty potato soup when I was young; it's rich, delicious, and very inexpensive. I've adapted it to the crockpot." Prep time: 25 minutes; Cook time: 480 minutes; Total time: 505 minutes; Yield: 8 - 10 servings
To view online, click here.
Ingredients
5 russet potatoes, peeled and cubed
2 onions, chopped
4 cloves garlic, minced
3 (14-ounce) cans ready to serve chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
1 (13-ounce) can evaporated milk
3 tablespoons flour
1 cup sour cream
1 teaspoon dried oregano leaves
2 Tbsp. dried snipped chives
1/8 teaspoon celery salt
Preparation
Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours. When potatoes are tender, coarsely mash with large spoon or potato masher.
Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.
Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook on high for 20 minutes longer.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
BAKED MONTE CRISCO SANDWICHES
This recipe is from FamilyTime.com, and starts off, "Set aside the bread and serve this ham and cheese melt on puff pastry instead. Sweet and savory never tasted so good...especially when topped with a sprinkle of confectioners' sugar." Serves 4; prep time: 15 minutes; cook time: 20 minutes
To view this online, click
Ingredients
1 egg
1 tablespoon water
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
8 thin slices deli Black Forest ham
4 slices deli Swiss cheese (about 4 ounces)
confectioners' sugar
pure maple syrup
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.
With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.
Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.
Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
Notes: Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 427, Total Fat 28g, Saturated Fat 15g, Cholesterol 96mg, Sodium 861mg, Total Carbohydrate 24g, Dietary Fiber 2g, Protein 18g, Vitamin A 15%DV, Vitamin C 0%DV, Calcium 23%DV, Iron 11%DV
WINTER MINESTRONE
This is from Giada De Laurentiis of The Food Network's Giada at Home. Total Time: 50 min; Prep: 10 min; Cook: 40 min; Yield: 4 to 6 servings; Level: Easy
To read this online, go to: http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe2.html?oc=linkback
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
Kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) Parmesan rind
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
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