Weekend Recipes

Here are today's six recipes to help you through the weekend. Enjoy!

SUNDAY MORNING SLOW COOKER BREAD PUDDING

This comes from Kresha Faber in her blog, Nourishing Joy. It was also posted in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” (To view this online, go to http://nourishingjoy.com/slow-cooker-bread-pudding/.)

Kresha wrote, “Sunday morning is always a bit harried, trying to get out the door to church with three little ones in tow. And since it’s Sunday – a day we like to set aside for rest, worship, and family time – I like breakfast to be something a little special.

“Trouble is – on a day of rest when we’re trying to get out the door in a hurry, ‘special’ isn’t exactly something I want to spend a lot of time on.

“So when I discovered that I could make bread pudding in the slow cooker, I was ecstatic! I’ve been making this every Sunday for several months now and every week it’s something we all look forward to. I prep it Saturday night and we have a hot breakfast waiting for us in the morning.

“And the best thing about it is that it’s highly customizable – this recipe is only limited to your culinary imagination! Some weeks we have plain bread pudding, some it’s banana bread pudding, some it’s chocolate. My two current favorites are the dairy-free Indian chai bread pudding and the almond bread pudding with apples and apricots.

“I haven’t tried it with any gluten-free breads, but I would imagine it would work just fine as long as there’s plenty of bread so that it doesn’t get completely saturated and get overly soggy.

“I’ve also discovered that it works well for savory bread puddings too. Thanksgiving stuffing has been a breeze and our favorite spicy ham and cheese strata comes out beautifully.

“Oh, and one frugal tip – make this with leftover bread pieces saved through the week. Since our homemade bread comes out with very crunchy, chewy crusts (which my husband and I love), we typically trim them off for our younger children because they’re just too difficult to chew. Through the week I save the crusts and make this bread pudding with all those reserved bread pieces. Any stale pieces you have – croissants, challah, sourdough, whole wheat, whatever! – will work beautifully.” Serves 6 - 10, depending on serving size.

Note: If you haven’t already signed up for cooking emails from the Today Show and/or Kresha, I highly recommend both.

7-8 cups bread cubes

4 cups whole milk

5 eggs

1 tablespoon vanilla extract

1 tablespoon cinnamon

3/4 cup unrefined cane sugar or maple syrup

3 tablespoons rum (optional)

Method:

In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well.

Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes.

Meanwhile, very liberally coat the slow cooker insert with butter.

After the bread cubes have soaked, pour the entire mixture into the slow cooker insert.

Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t hurt it.)

CHERRY PIE BARS

This easy (and yummy) recipe is from the Tablespoon cooking e-newsletter. It begins, “Three easy ingredients, one deliciously simple cookie bar. This delish dessert combines all the goodness of sugar cookies with cherry pie.” Prep Time: 10 minutes; Total Time: 60 minutes; makes 9 servings.

To view this online, click here.

Ingredients

1 (16.5 oz.) package Pillsbury™ refrigerated sugar cookie dough

1 can cherry pie filling

1/4 cup cinnamon-sugar

Directions

Preheat oven to 350ºF.

Press half of sugar cookie dough into bottom of a parchment-lined 9x9-inch baking pan. Spoon pie filling over the top. Drop small pieces of remaining sugar cookie dough on top of the filling, creating a “cobbler” of crust. Sprinkle with cinnamon sugar.

Bake for 40-45 minutes, or until medium golden brown. Remove and cool completely before cutting into squares.

Tips: For best results, make 1 day ahead so slices have enough time to cool and come out perfectly square when cut.

PERFECT BURGER

This recipe comes from Bobby Flay one of The Food Network’s stars. Total Time: 20 min; Prep: 10 min; Cook: 10 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/perfect-burger-recipe.html?oc=linkback

Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

Kosher salt and freshly ground black pepper

1 1/2 tablespoons canola oil

4 slices cheese (optional)

4 hamburger buns, split; toasted, if desired

Directions

Toasted Burger Buns

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.

IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

LOADED NACHOS

This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Nachos are among the most ubiquitous of America’s pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product. But nachos should, and can, be better than this.

“Try them showered in good shredded cheese and accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, with shredded lettuce and thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro.

“Want some bacon on there as well, or a slash of hot sauce? Go to! Some will add beans. Others black olives, chopped raw onion. Please do.

“But take care to layer well. Layering is the key to loaded nacho perfection.” Yield: 6 to 8 servings; Time: 30 minutes.

To view this online, click here.

Ingredients

1/4 pound slab or thick-cut bacon, diced

1 medium yellow onion, peeled and diced

1 1/2 pounds ground beef, like chuck or sirloin

3 cloves garlic, peeled and minced

2 tablespoons ancho chile powder

1 tablespoon ground cumin

2 teaspoons kosher salt

2 teaspoons smoked paprika, hot or mild

1 1/2 teaspoons black pepper

1 teaspoon light brown sugar

1 teaspoon cornstarch

1/2 teaspoon red pepper flakes

1/2 to 2/3 cup chicken stock, homemade or low-sodium, or water

1 12- to-16-ounce bag corn tortilla chips

1/2 head iceberg or romaine lettuce, shredded

1/2 cup pickled jalapeños

2 avocados, pitted and sliced

2 cups shredded Monterey Jack cheese

1 1/2 cups shredded sharp Cheddar cheese

1/2 cup crumbled Cotija cheese

3 radishes, cleaned and thinly sliced

2 cups cherry tomatoes, sliced into quarters

1/2 cup sour cream

1/2 cup roughly chopped cilantro leaves

2 limes, cut into eighths, for garnish

Hot sauce, if desired

Preparation

Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.

Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)

Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.

Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.

BEEF & BROCCOLI

This is from the Campbell’s Kitchen e-newsletter. It begins, “Steak strips are stir-fried with broccoli and simmered in a tangy tomato sauce. Served over rice, this tasty dish is sure to please your dinnertime crowd.” Prep Time: 25 minutes; Total Time: 45 minutes; Serves: 4, about 2 cups each.

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick (about 1 steak), cut into thin strips

1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup

3 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper

3 cups fresh or frozen broccoli florets, cut into 1-inch pieces

1 cup long grain white rice, prepared according to package directions (about 3 cups)

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned.

Stir the soup, soy sauce, vinegar, garlic powder and red pepper, if desired, in the skillet and heat to a boil. Stir in the broccoli and cook until it's tender-crisp. Serve the beef mixture over the rice.

LOADED MEXICAN CHICKEN AND POTATO SKILLET

This comes from the Tablespoon e-newsletter, and begings, “Serve this easy Mexican skillet dinner for a quick weeknight meal.” Prep Time: 40 min; Total Time: 40 min; Makes 5 servings.

To view this online, click here.

Ingredients

3 tablespoons vegetable oil

1 bag (20 oz) refrigerated cooked diced potatoes with onions

1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes

1 can (14.5 oz) Mexican-style diced tomatoes, undrained

1/2 cup real bacon pieces (from 3-oz package)

1/4 cup chopped green onions (4 medium)

2 cups shredded Cheddar cheese (8 oz)

1 container (8 oz) sour cream

1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Directions

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.

In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.

Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

Tuesday Recipes

Here are six recipes to get you through the day. Enjoy!

FLAKY BUTTERMILK BISCUITS

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.” Time: 30 minutes; Makes 10 to 12 biscuits

To view these online, click here.

Ingredients

2 cups all-purpose flour

1/2 cup cake flour

1 tablespoon baking powder

2 teaspoons sugar

1 1/4 teaspoon fine sea salt

9 tablespoons unsalted butter, chilled and cubed

1 cup buttermilk, chilled

Preparation

Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.

In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.

Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.

Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

3-INGREDIENT ONE-POT MAC AND CHEESE

This quick dish is from the Tablespoon e-newsletter, and begins, “Be the most popular mom on the block with this creamy, creamy 20-minute twist on the classic mac.” Prep Time: 20 min; Total Time: 20 min; Makes 6 servings.

To view this online, click here.

Ingredients

1 can (12 oz) evaporated milk

1 lb uncooked elbow macaroni

2 cups shredded sharp Cheddar cheese (8 oz)

Directions

In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat. Reduce heat to medium-high; cook 6 minutes, stirring frequently.

Reduce heat; simmer uncovered 8 minutes, stirring frequently; do not drain.

Remove from heat; stir in cheese until melted.

ROASTED CARROTS WITH LEMON DRESSING

This comes from the Food e-newsletter. The recipe begins, “Very simple way to dress up roasted carrots. The roasted sort of gives a caramelized sweetness which is accentuated by the honey and is balanced lemon flavor. A bit of cayenne gives it a kick but doesn't overpower.” Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; makes 6 servings.

To view this online, go to http://www.food.com/recipe/roasted-carrots-with-lemon-dressing-292064.

Ingredients

3 
lbs carrots, cut into pieces 2-inch long and 1-inch thick (15-20)

2 
tablespoons olive oil

1⁄8 
teaspoon cayenne pepper

coarse salt

2 
tablespoons honey

juice and zest of 1 lemon

Directions

Preheat oven to 450.

In foil lined roasting pan, toss carrots with oil and cayenne and season with salt.

Arrange in single layer, using two pans if needed.

Roast tossing one halfway through for 30-40 minutes, or until tender.

In a small bowl, whisk together honey, zest and lemon juice. Season with salt.

Drizzled over carrots and toss to coat.

BLACK WALNUT PIE

This comes from Ellen Zachos, About.com's foraging expert. Ellen writes, “If you appreciate the rich, dark flavor of black walnuts, this pie features that flavor in a sweet, decadent dessert. If you're curious about black walnuts but don't have a tree near you, or you aren't sure it's worth the trouble of harvesting, de-hulling, and cracking the very hard shells, you can buy black walnuts for an easy taste test.” Prep Time: 10 minutes; Cook Time: 60 minutes; Total Time: 70 minutes; Yield: 1 pie.

To view this online, click here.

Ingredients

1 ready made pie crust

3 eggs

1 cup light or dark corn syrup (I use light for pecan, but prefer dark for black walnut)

1 cup sugar (2/3 cup sugar if you're baking at altitudes over 5000 feet)

2 Tbs. melted butter (3 Tbs. melted butter if you're baking at altitudes over 5000 feet )

1/2 tsp. vanilla extract

1 cup chopped black walnuts

Preparation

The recipe begins with a disclaimer from Ellen: “I tried several different recipes, detouring from the traditional corn syrup base to a maple syrup version that sounded tasty. Alas, it did not set, and while the flavors were nice, no one wants to serve a pie that runs together after the first slice is cut. All the recipes for a maple syrup-based pie warned that it wouldn't be fully set when you took it out of the oven, but promised that the pie would continue to firm up.

“Not true.

“So I returned to the corn syrup base, just like my mother used for her pecan pie. There's something to be said for tried and true.”

Note: For the remainder of this recipe, whenever you read the directions in the first person (i.e. “I realize...”, “To read my philosophical stance...”), that's Ellen. There is a link to her stance on pie crusts, which also takes you to a recipe for her silverberry meringue pie. I haven't tried it, but it sure sounds interesting!

Preheat oven to 350F (or 325F if you're baking at altitudes over 5000 feet).

Grease the pie pan, then lay a single ready-made pie crust in a nine inch pan and trim and crimp the edges. (Ellen adds: “I realize you may not usually grease your pie pans, but this is a sticky pie and you'll be glad you did. Put the pan in the fridge until you're ready to bake. (To read my philosophical stance on ready-made-pie-crusts, click here..)”

In a bowl, combine the eggs, corn syrup, sugar, melted butter, and vanilla, and mix well with a fork.

Chop the black walnuts into pieces about the size of your baby fingernail. While I often leave pecans whole in a pie (or just barely chopped), I recommend chopping black walnuts because they have such a strong flavor.

Pour the nuts into the bottom of the chilled pie shell, then pour the liquid on top of the nuts. (The nuts will float to the top as they bake.)

Bake for 25 minutes, then check the color of the crust. If it's already nicely browned, cover the crust with small pieces of aluminum foil to keep it from burning. Bake for a total of 60 minutes. The center of the pie may still be bubbling when you take it out of the oven, but it will firm up as it cools. I promise!

LOADED MEXICAN CHICKEN AND POTATO SKILLET

This comes from the Tablespoon e-newsletter, and begings, “Serve this easy Mexican skillet dinner for a quick weeknight meal.” Prep Time: 40 min; Total Time: 40 min; Makes 5 servings.

To view this online, click here.

Ingredients

3 tablespoons vegetable oil

1 bag (20 oz) refrigerated cooked diced potatoes with onions

1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes

1 can (14.5 oz) Mexican-style diced tomatoes, undrained

1/2 cup real bacon pieces (from 3-oz package)

1/4 cup chopped green onions (4 medium)

2 cups shredded Cheddar cheese (8 oz)

1 container (8 oz) sour cream

1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Directions

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.

In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.

Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

SLOW COOKER PUMPKIN-APPLE DESSERT

This comes from the now-infamous long-since-forgotten-emailing-list; however, the person who sent this out to the list wrote, “This recipe is featured in the Betty Crocker Complete Thanksgiving Cookbook,” along with “Meet a dessert that knows how to spell homemade with great flavor.”

1 can (21 ounces) apple pie filling

2 cups Gold Medal® all-purpose flour

1 1/4 cups packed brown sugar

1 cup canned pumpkin (not pumpkin pie mix)

3/4 cup fat-free cholesterol-free egg product

1/3 cup vegetable oil

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

Ice cream, if desired

Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.

Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.

Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.