alfredo sauce

 1/2 c butter

1 1/2 c heavy whipping cream

2 tsp garlic, minced

1/2 tsp Italian seasoning

salt & pepper

2 c grated parmesan

This is easy peasy!!  Add everything to the pan and cook on low for 10-15 minutes.

YUM! YUM!

shared by Google search??

Chicken or Beef Enchilada Mexican Delight (Casserole seems outdated)

Cook chicken (shred) or brown ground beef, turkey or meat of choice-1 lb

Mix:

1 medium onion, chopped

1/2 c sour cream

1 c cheddar cheese

2 T parsley or cilantro

salt and pepper

Add meat to the mixture

Mix:

1 can tomato sauce

1/2 c green pepper finely diced

1 container of green chilies

2 T chili powder

1 clove garlic minced

1/4 tsp ground cumin

1 tsp oregano

2/3 c water

salsa to taste 

Cook for 15 minutes on medium heat.  Let cool.

Dip flour or corn tortillas in sauce and put meat mixture inside, roll up and place in baking dish.  Stack tortillas next to each other until dish is full or meat mixture is gone.  Preheat oven 375 degrees.  Bake for 20 minutes.  Put desired sour cream and cheese on top and place back in the oven and back until cheese is melted.

Serve with chopped parsley or cilantro.  This is SOOO Good!!!

shared by....I think Lynnette Marcus

Potato & Fennel Augratin

2 fennel bulbs, stalks removed

1 yellow onion, halved and thinly sliced crosswise

• 2 tablespoons good olive oil
• 
  
• 1 tablespoon unsalted butter
• 
  
• 2 pounds russet potatoes, peeled (4 large potatoes)
• 
  
• 2 cups plus 2 tablespoons heavy cream, divided
• 
  
• 2 ½ cups grated Gruyère cheese, divided (½ pound)
• 
  
• Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees.  Butter a 10 x 15 x 2-inch (10 cup) baking dish.

Cut the bulbs in half lengthwise and slice them crosswise, making approximately 4 cups of sliced fennel. Put the olive oil and butter in a medium (10-inch) sauté pan and sauté the fennel and onions together over medium-low heat for 10 minutes, until tender.

Thinly slice the potatoes by hand or with a mandoline. Place them in a large bowl with the 2 cups of cream, 2 cups of Gruyère, 1 teaspoon salt, and ½ teaspoon pepper. Add the fennel and onion mixture and mix well.

Pour the potato mixture into the prepared baking dish. Press down lightly to smooth the top. Combine the remaining 2 tablespoons of cream and ½ cup of Gruyère and sprinkle evenly on the top.  Bake for between 1 and 1¼ hours, until the potatoes are very tender and the top is browned and bubbly.  Allow to cool for 10 minutes and serve hot.

created by Ina Garten

Grandma's Butter Icing

 3 c confectioners sugar

1 1/2 tsp vanilla

1/2 c butter

3 T milk

Mix together until smooth.

created by Grandma Helen Sims

Grandma's Sugar Cookies

1 1/2 c confectioner's sugar

1 c butter

1 egg

1 tsp vanilla

1/2 tsp almond flavoring

2 1/2 c flour

1 tsp baking soda

1 tsp cream of tartar

Mix sugar and butter, add eggs and flavorings.  Mix dry ingredients in a separate bowl and mix in other sugar mixture slowly.  Put in refrigerator for 2 hours to overnight.  Preheat oven to 375 degrees.  Roll out and use desired cookie cutter.  Bake on greased cookie sheet 7-8 minutes.  Cool and frost with Grandma's Butter Icing.

created by Grandma Helen Sims

Miso Peanut Dressing

1 1/2 T peanut butter

1 1/2 T honey

1 T tamari or soy sauce

1 T white miso paste

1 1/2 T sesame oil

4 T unseasoned rice vinegar

1 tsp Sambal chili paste

Mix in a bullet or blender!

Aunt Susie's Chocolate Cake

1 c oil

1 c buttermilk

2 egg yolks

1 tsp vanilla

2 c sugar

2 c flour

1/2 C cocoa

1 T baking soda

1/4 tsp salt

1 c boiling water

Preheat oven to 350 degrees.

Beat oil, buttermilk, yolks and vanilla.  Add sugar, flour, cocoa, and remaining ingredients.  Pour in an ungreased cake pan.  Bake 50 minutes or until a toothpick comes out clean.  Cool and frost with Aunt Susie's Butter Cream Frosting.

It's a family FAVE!!!

created by my Aunt Susie Jacobs

Aunt Onie's Homemade Bread

1 1/2 c milk

1/2 c butter

2 tsp salt

2 T sugar

2 pkgs yeast

1 c warm water

6-7 c flour

Heat milk, salt and butter until butter melts.  Add milk mixture to half the flour.  

Mix yeast in warm water and add sugar.  Yeast will get foamy.

Add to flour and stir in as much more flour as you can with a spoon.  Turn out onto a lightly floured surface.  Knead in enough flour to make a moderately stiff dough that is smooth and elastic.  About 6 minutes.  Shape into a ball.  Put in a greased bowl; turn once.  Cover and let rise in a warm place until double (about 1 1/4 hrs.)  

Punch down; turn onto floured surface.  Divide dough in half.  Cover; let rise 10 minutes.  Shape into desired rolls or loaves of bread.  Place in butter pan(s) and brush with melted butter.  Cover; let rise in a warm place until near double (45-60 minutes).  

Bake in a preheated oven at 375 degrees or until golden brown.  Remove from pan(s).  Cool.

created by my Aunt Onie Colgin

Decadent Chocolate Truffles made with Cacao

 

• 4.73 fl oz (140 ml/g) double cream or dairy free alternative such as full-fat coconut milk (from a can) – with high content coconut extract (65%+)
• 3.17 oz (90 g) caster sugar
• 3.17 oz (90 g) 100% cacao block/bar/buttons finely chopped or grated 
• liqueur/nut or fruit extracts of choice optional – added a little at a time to taste (See NOTES)
• mixes of : cocoa; grated chocolate; chopped or ground nuts; sprinkles and edible glitters.

• Heat the cream and sugar together in a small saucepan over a low heat, stirring continuously, until the sugar has dissolved and the mixture is just beginning to simmer (do NOT allow to boil).
• Remove from the heat and stir in the cacao until the mixture is smooth and shiny and the cacao has completely melted and combined.
• If adding optional oils, liqueurs or other additions, add them at this point a little at a time to taste, being careful not to add too much liquid or the mixture will not set properly. 1 to 1½ tablespoons of liqueur maximum.
• Pour the mixture into an air-tight container and allow to cool before placing in the fridge to fully set (3 to 4 hours or overnight).
• Once firm, scoop small spoons of the mixture into the palm of your hands and roll into balls. 
• Mix any coatings into shallow bowls and gently roll the truffle balls to coat/dust.
• Once coated, place the balls separately on a tray lined with baking paper.
• Place back in the fridge to chill and firm.
• As these truffles are made with cream, they are best stored in the fridge in airtight containers/boxed.

Peanut Butter Cookies

1/2 c butter, beat 2 minutes

ADD:

1/2 c sugar

1/2 c packed brown sugar, beat 2 minutes

ADD:

1/2 c peanut butter

1 large egg, mix together

In a separate bowl, whisk:

1 1/4 c flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp kosher salt (omit if using salted butter)

Stir the dry ingredients into the sugar butter mixture.

CHILL THE DOUGH:  Wrap dough in plastic and refrigerate at least 3 hrs.

Preheat the oven to 375 degrees.

Shape the dough into 1 1/4" balls.  Place the balls of dough on an ungreased cookie sheet or on parchment paper.  Flatten in a crisscross pattern with a fork.  It helps to dip the fork in sugar to keep it from sticking to the dough.

Bake about 9-11 minutes or until light brown.  Remove the cookies, let cool 1 minute and then transfer to a rack to cool.

TIP:  for chewier cookies, bake at 300 degrees for 15 minutes!

Add a chocolate kiss for an added treat!!

discovered by Jessi B

Aunt Susie's Butter Cream Icing

1/3 c butter

1/4 c milk

4-4 1/2 c powdered sugar

1 tsp vanilla

Cream together with mixer.

Goes amazing with Aunt Susie's Chocolate cake!!!!

Rueben Eggrolls

1 T EVOO

1 small onion, finely chopped

1 stalk celery, finely chopped

pinch kosher salt

4 cloves garlic, minced

1 tsp caraway seeds

8 ozs pastrami, finely sliced OR ham

10 ozs. shredded cabbage or slaw mix

1 T soy sauce or tamari

1 T apple cider vinegar

pepper to taste

1 T flour

8 eggroll wrappers

oil for frying

strong deli mustard or Chinese hot mustard or homemade Thousand Island dressing

Saute oil, onion and celery.  Add the rest of the ingredients through the pepper and mix well.  Sprinkle the flour over the filling and mix.  Create your eggrolls.  I use Avocado oil to fry or could bake in the oven for a healthier twist!

Enjoy!

saw on Food Network, I think!

Butter OR Boursin OR Cream Cheese Board

1 stick of really GOOD butter, OR Boursin Cheese OR block of Cream Cheese

Spread on a your favorite wooden board, platter or whatever--not too thin, not too thick, just right!

Ideas of toppings:

• Butter Board
• honey
• pomegranate seeds or dried fruit of choice, chopped if big pieces
• pistachios or fave nut coarsely chopped
• fresh rosemary, chopped and sprigs to decorate
• Boursin Cheese Board
• jam or jelly of choice such as pepper jelly, raspberry jelly
• nut of choice, chopped
• chopped salami or meat of choice
• fresh herbs
• (for an Italian twist-try EVOO, Sundried tomatoes, pine nuts and basil)
• Cream Cheese Board
• smoked salmon
• capers
• red onion
• fresh dill
• OR pepper jelly
• OR whatever you can find in the frig.....everything goes with Cream Cheese

Have fun with this SUPER FUN concept and serve with whatever sounds good....fresh bread, crackers study enough to dip & drag through the spread or maybe even veggies depending on your toppings!

inspiration from my friend, Stacey who recently visited the east coast

Overnight Crème Brûlée French Toast

1 loaf of French bread, sliced into 1-inch thick pieces

5 large eggs

1 cup half-and-half

1 cup whole milk

1 teaspoon vanilla extract

2/3 cup granulated sugar, plus extra for the topping

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter

Maple syrup, for serving

Directions:

Generously butter a 9x13-inch baking dish. Arrange slices of French bread in a single layer in the dish, slightly overlapping if necessary.

In a large bowl, combine eggs, half-and-half, milk, vanilla extract, 2/3 cup of sugar, cinnamon, and nutmeg. Whisk until everything is beautifully blended together.

Pour the egg mixture over the bread slices, making sure all the bread is soaked.

Cover the dish with plastic wrap and refrigerate overnight.

The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap.

Dot the top of the bread with small pieces of the butter and sprinkle with a little sugar.

Bake for 35-40 minutes, until the toast is puffed up and golden.

Remove from the oven and allow it to cool for a couple of minutes. Sprinkle the top with additional sugar and briefly broil until the sugar caramelizes.

Serve with a side of maple syrup and any suggested sides.

Shared by FB recipes

Chicken Thigh Marinade

1 lb Chicken Thigh (I like bone in with skin)

Marinade:

1 tbsp Honey

1 tbsp Oyster Sauce 

2 tbsp Tamari or soy sauce

2 tbsps Coconut or Brown Sugar

2 cloves Garlic, pureed or grated

1 inch Ginger, pureed or grated 

1 tsp Chinese Five Spice powder

Pinch of White Pepper or Black Pepper

Directions:

Prepare the Marinade:

Mix all marinade ingredients in a bowl or ziplock bag.

Marinate the Chicken overnight in frig. 

Grill chicken and ENJOY!

Shared by FB recipes

Rustic No Knead Rosemary Garlic Bread

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal

Directions:

In a large bowl, combine flour, garlic, rosemary, salt, pepper, and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover the bowl tightly with plastic wrap and let stand at room temperature until the surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape the dough into a round.

Place the dough into the prepared skillet.

Cover with a clean dishtowel and let stand at room temperature until the dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Servings: 8 servings Enjoy!

via:  source unknown

Baked Salmon Meatballs with Avocado Dip

Ingredients:

For the Salmon Meatballs:

1 lb fresh salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg, lightly beaten

2 cloves garlic, minced

2 tbsp fresh dill, chopped (or 1 tsp dried dill)

1 tbsp lemon zest

Salt and black pepper, to taste

For the Tangy Avocado Sauce:

1 ripe avocado

2 tbsp Greek yogurt or sour cream

1 tbsp lime juice (or lemon juice)

1 small clove garlic, minced

Salt and black pepper, to taste

Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the Salmon Meatballs:  Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.

Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.

2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.

3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. Serve:  Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.

Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.

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Tzatziki

 For the Garlic Tzatziki:

1 ½ cups greek yogurt

4 cloves garlic

1 small cucumber, peeled and chopped

2 teaspoons olive oil

Juice of ½ lemon