Sunday, January 10, 2010

Green Bean Casserole

This is a Mama K recipe. Remembering to prep these the night before is a bit of a pain. I think they'd probably be just as good even if you skipped that step.

2 cans french cut green beans, drained (or equivalent in fresh green beans)
1/2 lb bacon, chopped
6 T sugar
6 T apple cider vinegar
1 red onion, thinly sliced

1) If using fresh green beans, steam for 20 mins.
2) Fry bacon until crispy; remove from pan.
3) Add sugar and vinegar; simmer until combined.
4) In a baking dish, layer green beans, sauce, bacon and onions.
5) Refrigerate overnight.
6) Bake at 350 degrees for 25 minutes.

Saturday, January 9, 2010

Buffalo Chicken Dip

Buffalo Chicken Dip

10 oz can chicken, drained
8 oz package cream cheese, softened
1/2 c ranch dressing
1/4 c plus 2 T hot sauce
3/4 c cheddar cheese, shredded

1) Preheat oven to 350 degrees.
2) Mix together all ingredients in an 8x8 baking dish.
3) Bake for 25 mins or until hot and bubbly.

Pizza Sauce

This a great slightly spicy, slightly sweet pizza sauce. This makes enough for 3-4 nine-inch pizzas.

Pizza Sauce

1 6 oz can tomato paste
6 fluid oz warm water (110 degrees)
3 T parmesan cheese, grated
1 tsp garlic, minced
2 T honey
3/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp dried basil
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp dried red pepper flakes

1) In a small bowl, combine all ingredients, stirring until smooth.
2) Let sit for 30 mins.

Pizza Dough

This is our favorite pizza dough so far. We've been making it on a 9 in round pizza pan (has holes in the bottom), but as soon as I get a pizza peel, we will try it out with our pizza stone. This is half of the original recipe (but all I can make in my food processor at one time), and it makes two thin 9 inch pizzas. If I want to make enough dough for 4 pizzas, I make two batches and knead them together before putting the dough in the oiled bowl.  I have substituted 1 c whole wheat flour for 1 c of all purpose flour with good results.

Pizza Dough

1 1/8 tsp yeast
1 c warm water (105-110 degrees)
2 1/2 - 2 3/4 c all-purpose flour, divided, plus more for dusting
3/4 tsp sea salt
olive oil

1) Dissolve yeast in warm water in small bowl; let sit for 5 minutes.
2) Combine yeast mixture, 1 1/2 c flour and salt in the food processor; mix until smooth.
3) Add additional 1 c flour. Continue adding flour, 1 T at a time up to 1/4 c, until dough comes together but is still sticky. Process for an additional 1-2 minutes.
4) Turn dough out onto lightly floured surface and knead with lightly floured hands for a minute or two.
5) Shape dough into a ball and transfer to a lightly oiled bowl.
6) Turn the dough to coat with oil and loosely cover.
7) Let rise until doubled in volume (about 1 1/2 hours).
8) Punch down dough; re-form ball in bowl.
9) Cover; refrigerate overnight.
10) Preheat oven to 500 degrees; divide dough into two pieces.
11) Read Martha Stewart's directions for stretching out the dough.
12) Place dough on pizza pan; mist with olive oil.
13) Lightly spread sauce over the dough leaving a 1 in border.
14) Top sparingly with cheese and toppings.
15) Bake for 10-15 mins.

Friday, January 1, 2010

Spinach Artichoke Dip

This is Diana's recipe. I made it for the NYE party we went to last night.

Spinach Artichoke Dip

10 oz box frozen spinach, thawed
14 oz can artichoke hearts, drained
12 oz cream cheese
1/2 c (heaping) mayo
2 T garlic
2 tsp lemon juice
1/2 c parmesan cheese, grated
handful of shredded mozzarella cheese

1) Preheat oven to 375 degrees.
2) Squeeze out the excess moisture and roughly chop both the spinach and the artichoke hearts.
3) Mix together all ingredients in a large bowl (using a mixer works best).
4) Spread evenly in an 8x8 baking dish and bake for 25 mins or until hot and bubbly.

Stuffed Cabbage Rolls a.k.a. Pigs in a Blanket

This was a great recipe with a few minor changes. The hardest part was peeling off the raw cabbage leaves. After removing the outer leaves, it is nearly impossible to remove any more leaves without mangling them. Next time, instead of boiling the raw leaves, I will try the suggestions of the reviewers on to either steam the entire head before removing the leaves or to freeze and then thaw the entire head. These were so good that I'm going to make more tomorrow (to use up my cabbage) and freeze them.

Stuffed Cabbage Rolls

6 cabbage leaves
15 oz can tomato sauce
2 T brown sugar
2 T lemon juice
2 tsp Worcestershire sauce
1 tsp garlic powder, divided
1/2 c white rice, cooked (I used basmati.)
1/2 lb ground chicken (or turkey)
1/2 egg, beaten (I used 1 T cornstarch instead.)
2 T milk
1/4 c onion, minced
1/2 tsp salt
1/4 tsp ground pepper

1) Preheat oven to 350 degrees.
2) Boil cabbage leaves 2 mins; drain.
3) In a small bowl, combine the tomato sauce, brown sugar, lemon juice, Worcestershire sauce and 1/2 tsp garlic powder.
4) In a large bowl, combine the rice, chicken, egg, milk, onion, salt, pepper, remaining 1/2 tsp garlic powder and 1/4 c of the sauce.
5) Divide mixture evenly between the cabbage leaves; roll up the leaves, tucking in the ends.
6) Place rolls in an 8x8 baking dish; pour sauce evenly over the top.
7) Cover with foil and bake for 1 hour.


One year for Thanksgiving I volunteered to bring cornbread. I was determined to find a good recipe, and I made 3 or 4 different batches and they were all dry and generally not that good. I recently tried a new recipe. Almost the entire 9x13 pan of it got tossed. Then I came across this recipe. Being cautious, I only made a half batch, and I incorporated a few of the changes recommended in the review section. I think I've finally found my go-to cornbread recipe. It was delicious with some honey butter (mix together softened butter, honey and salt, all to taste).


2 c cornmeal
2 1/2 c milk
1 1/2 c flour
1 T baking powder
1 tsp salt
1/2 c white sugar
1/2 c brown sugar (loosely scooped)
2 eggs
1/2 c olive oil

1) Preheat oven to 375 degrees.
2) In a small bowl, combine cornbread and milk; let sit for 10 mins.
3) In a large bowl, whisk together flour, baking powder, salt and sugars.
4) Mix in the cornmeal mixture, eggs and oil; beat on low for 5 mins.
5) Pour batter into a greased 9x13 pan.
6) Bake for 30 - 35 mins or until toothpick inserted in the center comes out clean.