cynco de mayo 2012=TACO MONKEY BREAD

Not being Mexican, thinking about Cynco de Mayo Day isn't on my agenda.  BUT, this recipe was and it's perfect for today.  We used to eat something similar ,  called Bubble Up Pizza, back in the day.  But, sniff sniff, we only have 2 around the table these days so I bought the small can of biscuits.  It'll work.  Thanks Pillsbury!

INGREDIENTS
1-1/2     lb lean ground beef
1 T taco seasoning mix
2 cans Pillsbury Grands Flaky layers refrigerated biscuits
2 cups cheddar cheese, shredded
1/2 cup chopped tomato
1/4 cup chopped red onion
1 vaocado, pitted, peeled, and diced
1 T chopped cilantro
1 medium lime, squeezed
Salt and pepper to taste
1 cup shredded iceberg lettuce
1 cup sour cream

DIRECTIONS
1.  Heat oven to 350 F, Spray 9x5" loaf pan with cooking spray
2.  in a 12" skillet, cook ground beef with taco seasoning mix over med-high heat, stirring occasionally, until thoroughly cooked; set aside.
3.  Separate each can of dough into 8 biscuits; cut each into quarters.  In large bowl, toss biscuit pieces with cooked ground beef and cheddar cheese. Pour into loaf pan.
4. Bake 35 minutes or until dark golden brown.
5.  Meanwhile, in medium bowl, toss tomato, onion, avocado, cilantrol, lime juice, salt and pepper
6.  Cool bread in pan 5 minutes.  Place lettuce mix on serving plate.  Invert bread onto plate over lettuce.
7.  Top with sour cream and tomato-avocado mixture. Serve immediately

You'll need a pile of napkins to wipe your fingers...they're going to get messy.

Tastes Like Chicken.  Substitute shredded chicken for the ground beef in this recipe for a great flavor twist.
Top it Off!  Don't feel limited in your toppings for this recipe!  Feel free to add your favorite salsa, hot sauce, or other taco garnishes for a totally delicious meal or snack

Grilled Steak and Zucchini

1 pound baby red-skinned potatoes
1 clove garlic, smashed
kosher salt
2-1/2 T EVOO
2 t. chopped fresh rosemary
2 t. chopped fresh thyme
1 t. finely grated lemon zest
freshly ground pepper
2 medium  zucchini, sliced diagonally 1" thick
1-1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
1 T fresh lemon juice
1 T finely chopped fresh parsley

1. Preheat a grill to medium high. Put the potatoes in a medium saucepan; add the garlic, 1/2 t. salt, and water to cover. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes; drain, discarding the garlic.

2. Meanwhile, mix the olive oil, rosemary, thyme, lemon zest, 1 t. salt, and pepper to taste in a small bowl. Toss the zucchini in a bowl with 1 T of the herb oil. Rub the steak with a tablespoon of the remaining herb oil

3.  grill the steak, turning once, about 10 minutes for medium rare (a thermometer inserted into the center of the steak should register 130-135 degrees).  Transfer to a plate to rest.  Meanwhile, grill the zucchini, turning once, until well marked and crisp-tender, about 10 minutes.  Transfer toa plate and prinkle with half of the the lemon juice.

4.  Toss the potaotes with the remaining herb oil and lemon juice, the parsley, and salt and pepper to taste.  Serve with the steak and zucchini.

(Hillary's) Carrot Cake

Carrot Cake

Source: Camden LeeMaster

1 cup oil

2 cups white sugar

3 eggs, beaten well

2 cups carrots, peeled and grated finely

1 (8 ounce) can crushed pineapple, undrained

2 teaspoons vanilla

3 cups flour (replace one cup with whole wheat flour for a denser, nuttier taste)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

Mix oil, sugar, eggs, carrots, pineapple and vanilla until combined.

Mix dry ingredients in a bowl and add slowly to the wet ingredients.

To make a 9x13 cake, pour into a greased 9x13 baking dish for 45 minutes.

To make a 2 layer cake use 2 round pans and bake for 35-40 minutes or until toothpick inserted in the center comes out clean. If using 2 round pans make sure to really grease or use parchment cut in circles so that your cake comes out clean. Invert cakes into a cooling rack.

When cake has cooled frost with cream cheese frosting.

Cream Cheese Frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

1 teaspoon vanilla

1lb (4 cups) powdered sugar

Beat butter and cream cheese until light and fluffy. Add vanilla and then powdered sugar one cup at a time, scraping the bowl often. Frost the carrot cake.

Betty Crocker's Waikiki Meatballs

Waikiki Meatballs (Betty Crocker Recipe Card Library)

1 1/2 lb ground beef
2/3 cup cracker crumbs
1/3 cup onion; minced
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk; for meatballs
1 tbsp shortening
2 tbsp cornstarch
1/2 cup brown sugar; packed
1 (14 oz) can pineapple chunks in syrup, drained (reserve syrup)
1/3 cup vinegar
1 tbsp soy sauce
1/3 cup green pepper; chopped

Mix meat, crumbs, onion, egg, salt, ginger and milk. Shape into balls.

Melt shortening, brown and cook meatballs. Remove meat and keep warm, remove fat.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar, and soy sauce until smooth. Cook, stirring, until boiling. Boil and stir one minute.

Add meatballs pineapple and green pepper, heat through.

Source: Betty Crocker Recipe Card Library of 1971

Click here to view: http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=31&thread=26555

Danish Butter Ring

the best butter rings used to be made by Hough Bakery in Cleveland. We even had a Hough's at Shoreway when we first moved to SL.  Sadly they went out of business but Archie's in Cleveland (near Ouredniks) is a bakery that still makes a few of the Hough items.  I was given the recipe that made this picture (below) and then found this other recipe.  I'm going to try this recipe next.  Mainly because it has milk in it whereas the other didn't.  It's not exact but close. And so very easy.  VERY EASY.  

But if you want my opinion, I think using Betty Franklin's danish recipe and form it into a butter ring would be so much closer to the real deal...maybe I oughta try that next...except that takes a good full 2 days to make.

DANISH BUTTER RINGS
Very rich and much like the butter rings sold at Hough Bakery.
5 1/4 cups flour
1/2 cup plus 2 tsp. sugar, divided use
2 tsp. salt
1/2 lb (1 cup) unsalted butter
2 pkg. yeast
1/2 cup warm milk
6 egg yolks, room temperature
1 cup sour cream, room temperature

Combine flour, 1/2 cup of the sugar, and salt. Cut in the butter. Set aside.
Combine yeast, warm milk and 2 tsp. of sugar. Let proof.

Combine egg yolks and sour cream. Mix yeast mixture into egg yolks and sour cream.
Make a well in the center of the dry ingredients. Pour in the yeast and egg mixture. Combine well, working with heavy wooden spoon. When dough stiffens, incorporate as much of the remaining flour mixture as you can using your clean hands. Shape dough into a smooth ball and place into a large oiled bowl. Cover well with plastic wrap and chill overnight.
This dough is very rich and can be used to make the most wonderful Danish.

NEXT DAY:


TO MAKE A DANISH BUTTER RING:
Grease a round cake pan. Take a portion of dough, using very little flour, roll out into a rectangle about 18x4-inches.
Slice into 3 equal ropes, braid them together and lay that braid in a ring in a round, greased cake pan. Pinch together cut edges. (It sound difficult, but you will get the hang of it.) Cover and let rise.
Bake in preheated 350 degree F oven until golden. 


TO MAKE FILLED DANISH:
Grease a baking sheet. Take a portion of dough, roll out and cut into squares.
Use your favorite filling (I use Solo - I will enter a cheese filling recipe into website too). Smear a diagonal serving of filling and seal on the diagonal with milk moistened corners. Place on prepared baking sheets and let rise until puffy.
Bake in preheated 350 degree F oven until golden.

GLAZE:
This dough tastes wonderful if you drizzle a glaze on the warm rolls. Then sprinkle with sliced almonds. Make glaze of Confectioner's sugar, vanilla and milk.

The Forbidden Fruit

It was my turn to bring dessert to last night's bookclub.  Since we were reviewing The Fortunate Fall, Dawn suggested I use apples.  I thought about it but had the ingredients for this instead (oh and by the way, the once-18-oz pkg of refrigerate chocolate chip cookie dough is now only 16 oz so make a smaller circle or whip up a small batch of your own).

1 pkg refrigerated chocolate chip cookie dough
2 squares (1 ounce each) white chocolate for baking
2 T milk
1 8oz pkg cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
12-16 strawberries, cut in half
1 can mandarin orange segments, well drained
some grapes halved (opt, i used)
peanuts (opt, i used)
1/4 cup semi-sweet chocolate morsels
1 t. vegetable oil

Preheat oven to 350.  Shape cookie dough into a ball and place in center of a round stone (or whatever you have).  Using lightly floured rolling pin, roll dough to a 12" circle, about 1/4" thick. Bake 12-15 minutes or til edges are set.  Cookie will be soft. Do not overbake. Remove from oven; cool 10 minutes. Carefully loosen cookie from the stone; cool completely on baking stone (or surface of what you used).

Place white chocolate and milk in small bowl. Microwave on HIGH 1 minute; stir til chocolate is melted and mixture is smooth.  Microwave an additional 10-20 seconds if necessary.  Cool slightly.

In another larger bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture;mix until smooth.  Fold in whipped topping. Spread cream cheese mixture evenly over cookie.

Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate morsels and vegetable oil in microwave, uncovered, on HIGH 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges

Yield:  16 servings...thanks and credit given to Pampered Chef

Chocolate Orange Peel

When I was in Provo, UT...there was Sweet's Candy and my favorite was a chocolate covered orange stick. I mean I REALLY loved that.  It's truly about the only candy of theirs that I did love.  Now I gather they only make it maybe during the holidays.  So I was delighted to discover the following recipe and submit it for your sweet enjoyment.

Peel 3 oranges.  Cut the rind into strips and boil in water for 15 minutes, then drain and rinse.

Simmer 3 cups of sugar and 3 cups of water.  Add the peel and cook until soft, at least 45 minutes ( Mine went for 1 hour).

Drain and toss in sugar.  Transfer to a rack to dry for about 8 hours.

  Dip in melted chocolate of your choice.  Allow to harden...and eat.

Scones...

Last night's Halloween Party was a HIT!  And...why do we wait so long between making these puppies??

Scones...German Scones...the Hatch Batch version

2 T. yeast
1/2 c warm water  ... dissolve  and add 1 T. sugar

In large bowl, pour 1 c. boiling water over 1/2 c. butter, 1/2 c. sugar. Stir to melt.  Add 2 t. salt, 3 beaten eggs, 2 c. flour.

Beat till smooth. Stir in 2 1/2 c. flour.

Let rise 1 hour.  Stir down. Refrigerate at least 1 hour.

Roll out 1/4 of dough into 8x12. Cut into 2 inch squares. Fry a few at a time in deep oil--350 degrees 1 min/side. Drain.

Serve warm with jam, honey, xxx sugar, butter, peanut butter. Store unused dough in fridge.

Contributor's notes:  Remember this makes A LOT of scones.  A double batch fed..what...30 party-goers last night? With enough for probably 10 more revelers!  The impromptu party grew pretty quickly. haha. And who can pass up hot fresh scones?? My personal favorite concoction: peanut butter, xxx sugar and honey.  Also, I just scoop up a hunk of dough, roll it out thin. Then, cut into strips...then cut into squares/rectangles.

Apple Crisp

I made this for our Friday Night party two weeks ago. Served with ice cream while hot, it was a hit!

For a large group, double the topping and fill 9x13 with peeled/sliced apples.

4 c. sliced apples (4 med)
3/4 c. brown sugar
1/2 c. flour
1/2 c. oats
3/4 t. cinnamon
1/3 c.  margarine

Place applies in pie pan.  Bake 375 degrees for 30 mins.  (My 9x13 pan took a little longer.)

Dawn's Top Secret Chocolate Chip Cookies

Mix together:
1/2 c. butter...real butter
1/2 c. shortening
Add 1 1/2 cups of brown sugar and mix again.
Then add 1 tsp. vanilla and 2 eggs. Mix.

Then add 2 1/2 cups of flour sometimes more.  1 tsp. baking soda, 1/2 tsp. salt and mix again.

Try some of the dough...isn't it yummy?

Add 2 cups. semi sweet chocolate chips.  Try more dough...delicious.

Scoop out onto a tray.  Bake 400 degrees for 8 mins. At least that is how it works for our oven!

Enjoy.  Pass out to all the neighborhood kids so you can make more in 4 days!

Addendum:  For a festive cookie, try Adrienne Dial's trick.  Chop Andes mints into 1/8th instead of chocolate chips.  We used 54 pieces which equaled nearly 2 cups.  Yummy!!

Classic Chicken Pot Pie

the BEST pot pie...from Carol Marshall

Crust 2 crusts for 9" pie Filling 1/3 cup margarine or butter 1/3 cup chopped onions 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cup chicken broth 2/3 cup milk 2-1/2 to 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed

1 Heat oven to 425°. Prepare pie crust and place 1 crust in the bottom of a 9" pie pan. 2 Melt butter in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper. Stir until blended. Gradually stir in broth and milk, cooking an dstirring until bubbly and thickened. 3 Add chicken and mixed vegetables. Mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and sel edges and flur Cut slits in top crust 4 Bake at 425° for 30-40 minute or until crust is golden brown. Let stand 5 minutes before serving.

Classic Chicken Pot Pie

the BEST pot pie...from Carol Marshall

Crust 2 crusts for 9" pie Filling 1/3 cup margarine or butter 1/3 cup chopped onions 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cup chicken broth 2/3 cup milk 2-1/2 to 3 cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed

1 Heat oven to 425°. Prepare pie crust and place 1 crust in the bottom of a 9" pie pan. 2 Melt butter in medium saucepan over medium heat. Add onion, cook 2 minutes or until tender. Add flour, salt and pepper. Stir until blended. Gradually stir in broth and milk, cooking an dstirring until bubbly and thickened. 3 Add chicken and mixed vegetables. Mix well. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and sel edges and flur Cut slits in top crust 4 Bake at 425° for 30-40 minute or until crust is golden brown. Let stand 5 minutes before serving.

Carolina Style BBQ Chix

from the FoodNetwork Mag. I had a pile of these that I had thought I'd throw away after collecting the recipes I wanted (ie...ripping them out of the mag). But Robert saw them, for the first time and said...hey, we need to keep these. So I set out 8 meals to make in order, shopped and this was first. and it was so delicious. Guess he's right...I'll keep the mags as cookbooks (his words) and we can have some fun meals.

½ cup yellow mustard

¼ cup apple cider vinegar

¼ cup packed brown sugar

1-1/2 T mustard powder

2 t. hot sauce

½ t. Worcestershire sauce

Kosher salt and freshly ground pepper

2 T unsalted butter, melted

8 chix…whatever pieces you like.

Vegetable oil, for brushing

Preheat grill to med.

Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worchestershire sc, ½ t salt and pepper to taste in a bowl. Whisk in the butter

Season the chicken with salt and pepper, then toss with about 1/3 of the mustard sauce in a large bowl until coated. Let sit at room temp for at least 10 minutes

Brush the grill with veg oil.. Put about ¼ cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and thermometer inserted into the thickest part registers 170 degrees…10-12 minutes per side.