Winter Fruit Salad with Honey-Orange Dressing

Winter Fruit Salad with Honey-Orange Dressing

Red leaf lettuce
4 oranges, peeled and sliced
4 kiwi, peeled and sliced
3 bananas, peeled and sliced

Dressing:
2/3 C. orange juice
2 tsp. cornstarch
2 T. honey
1/3 C. sour cream

In small saucepan, cook orange juice, cornstarch, and honey over medium heat til mixture just comes to a boil. Remove from heat. Cool completely. Stir in sour cream. Cover and refrigerate til serving time.

To serve, place lettuce leaves on salad plates; arrange fruit on lettuce. Top each with 1-2 T. dressing.

Coconut Waffles

I've been wanting to make these for months, and I finally got around to it on Saturday. We're a bunch of waffle/pancake/crepe lovers so this recipe was a refreshing switch from the norm. I'm not a huge coconut fan, but they weren't overly coconutty; they were just right. These were moist and delicious; make them and you won't regret it!

1 3/4 C. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
3 eggs
1 14 oz. can unsweetened coconut milk (I used the light kind because coconut milk is pretty much pure fat. Oh, and look for it in the Asian food section)
6 Tbsp. butter, melted
3/4 C. coconut
1/2 C. chocolate syrup
1/2 C. chopped toasted almonds
Whipped cream or powdered sugar

1) In a medium bowl combine flour, sugar, baking powder, and a dash of salt. Make a well in center of flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2) Pour 1/2 C. batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with chocolate, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm. Makes 8 waffles.

Pizza Salad

Alot of these are already in one UOP cookbook or another, but I figured posting again wouldn't hurt anyone. This recipe is from a Kraft "Salads" booklet. And it's almost as yummy as pizza itself. :)

Pizza Salad
(for four)

1 bag romaine lettuce
1 cup cherry tomatoes, halved
1 bell pepper, seeded and chopped
1/2 can olives, halved
1/2 a small package of sliced pepperoni
1 cup shredded mozzarella (or little balls of mozzarella, called 'ciliegine')
1/4 cup shredded parmesan cheese
1/4 cup (or however much you like) Italian dressing

Brown the pepperoni, on a baking sheet, in a 400 degree oven for about 12 minutes. Drain on paper towels. Toss lettuce with desired amount of dressing, then top with tomatoes, bell pepper, olives, pepperoni, and cheeses. Serve with Italian cheese bread.

Pumpkin Cloverleaf Rolls

Ok, once again, look beyond this crappy picture (note to self: photographing a yellowish food in a green bowl, not a good idea) and try these! I am a firm believer that there aren't many better things in this world than a homemade, hot from the oven roll. So when I came across this recipe in the November Family Fun mag., I knew I had to make these. They are a great addition to a fall meal, and would also be really yummy for a brunch since they have a buttery sweetness to them. The recipe only makes 12, but they are 12 monster rolls. Yum!

3 3/4 C. flour, plus more for sprinkling
1 pkg or 2 1/4 tsp instant or bread machine yeast (I used regular yeast)
1 tsp. salt
1/4 C. milk
1/4 C. honey
1/2 C. canned or frozen and thawed pureed pumpkin or squash
1 large egg
1/2 C. warm water
8 fresh sage leaves, slivered (or 1 1/3 tsp. dried leaves)
1 stick butter

1) In a large bowl, mix together the flour, yeast, and salt, and set it aside. (Since I didn't use instant yeast, I proofed my yeast in the warm water with a little sugar in a separate cup first)
2) Pour the milk into a microwaveable bowl and microwave on high for 30 seconds. Whisk in the honey, squash, egg, and water (or the yeast water if you do it my way).
3) Blend the squash mixture into the flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour. (Again, I was worried my non-instant yeast wouldn't work as well, so I just put the bowl in a warm place to rise for an hour. They didn't roll into balls as well since the dough wasn't cold, but they raised really nicely.)
4) Two hours before baking, turn the dough out onto a floured surface and knead 6 sage leaves into the dough (I used the dried). Melt the butter and set aside. Divede dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until 12 muffin cups are filled.
5) Drizzle each rolls with 1/2 tsp. of the leftover butter and then sprinkle them with the rest of the sage (or a shot of dried stuff from the jar). Let the rolls rise in a warm spot until they're double in size, about 1 to 1 1/2 hours (took just under an hour for me due to the first rising).
6) Heat oven to 350. Bake the rolls until golden, about 15 to 17 minutes. Makes 1 dozen.

Hashbrown Quiche

16 oz. frozen shredded potatoes
1/3 c. olive oil or butter
1 c. shredded cheddar cheese
1 c. diced ham
1/4 c. whole milk
6 eggs
1/4 tsp. salt
few grinds of fresh black pepper
1 head of broccoli

Grease casserole dish. Mix potatoes and olive oil and press into dish to form a crust. Bake at 425 for 20 minutes. Meanwhile, steam and roughly chop the broccoli. Don't over cook the broccoli as it will continue cooking in the oven. On top of hashbrowns, layer on broccoli, cheese, and ham. Beat eggs, milk, salt and pepper, and pour over all. Bake at 350 for 30 minutes or til set.

Perfect for conference weekend!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

It's definitely feeling like autumn here, so I say it's time to dig into all of the yummy pumpkin dessert recipes! I made these for a baptism on Saturday and they were so easy and good, I thought I'd post the recipe. Just look beyond the subpar picture- it was the only one left!

Cake
1 box spice cake mix
1 C. pumpkin puree
3 large eggs
1 C. water

Heat oven to 350. Spray cake pans or line cupcake tins with liners. Beat ingredients in a large bowl on medium speed for two minutes. Pour batter into pans. Bake depending on pan size (about 18-22 minutes for cupcakes). Cool completely.

Cream Cheese Frosting
1 8 oz. package of cream cheese, softened
1/4 C. butter, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 C. powdered sugar

Beat cream cheese, butter, milk, and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 C. at a time, on low speed until smooth and spreadable. You'll probably have leftovers, so don't be stingy with the frosting when icing your cupcakes. Besides, did you notice there was no oil in the cake? Another excuse to pile it on.

Chicken Cordon Bleu Casserole

Tonight's Sunday dinner. YUM.

Chicken Cordon Bleu Casserole

4 large chicken breasts
8 slices of deli ham
4 square slices of swiss cheese
small can of cream of chicken soup
3/4 a cup of half and half (or milk if you are healthy like Katie)
1 1/4 cups chicken broth
1/4 cup butter, melted
1/2 a package of Pepperidge Farm Herb Stuffing

Cut each chicken breast in half so there are 8 pieces. Place in baking dish. Top each piece with a slice of ham. Halve the slices of cheese so there are 8 pieces. Top each piece of chicken with a slice of cheese. Mix soup and half and half and pour over all. Mix broth, butter and stuffing and dump it on top. Bake, covered, at 350 for 40 minutes, then uncover and bake for 10 minutes more.

Mac-and-Cheese Soup

This easy dish was a hit at my house last week. Plus, it had simple ingredients and cooked up in a snap. A great meal for a busy weeknight!

1 pkg (32 oz.) reduced-sodium chicken broth (I just used three or so teaspoons of bouillon and 4 cups of water)
6 oz. small pasta shells
1 bag (16 oz.) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low-fat milk (skim worked fine)
2 Tbs. all-purpose flour
1 1/2 cups shredded cheddar cheese

1) In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.
2) Whisk flour into the milk. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts. Makes 6 servings. Serve with bread or toast.

Caprese Sandwiches

So, this picture did not turn out so hot, but looks can be deceiving! These were DE-licious (and quick!) and I will be making them again very soon.

Caprese Sanwiches

1 loaf ciabatta bread
a few thick slices of mozzarella (fresh if you can find it)
2 heirloom tomatoes
1/4 C. basil pesto

Slice open ciabatta, slather on the pesto (both sides), layer tomatoes and cheese. Cook in skillet as you would a grilled cheese sandwich. I did mine in a couple tablespoons olive oil and used a heavy pot to press it down while it cooked. YUM.

Watermelon with Lime

Ok so this isn't so much of a recipe as it is a serving suggestion. When preparing watermelon, simply squeeze a couple of limes over the cut up fruit per your taste. It's a tasty way to add a little zing! to your watermelon.

Pasta With Cream Red Sauce

This is Annie Javadi's recipe from the blue UOP cookbook (with a couple of minor variations) and our current favorite fast fix. I love this meal because the ingredients are simple, and I pretty much always have them on hand, which is great for the times you haven't been able to get to the store (like me who hasn't shopped since I got back in town.) The easy cream sauce gives the dish a velvety texture and the fam just gobbles it up. Try it if you haven't already- it's delish!

1 bag of egg noodles (you can use any noodles)
2 boneless, skinless chicken breasts (straight from the freezer works)
1 tsp minced garlic from the jar
1 jar spaghetti sauce (I use a three cheese type)
1/2 spaghetti sauce jar full of milk
1 C. sour cream (light is fine)
Parmesan cheese to taste (grated or fresh)

Boil chicken in water with the garlic until no longer pink. Cube and set aside. Meanwhile cook egg noodles and drain. In another pan combine spaghetti sauce and milk and bring to a boil. Add the sour cream and cook until creamy and fairly thick. Add chicken. Either add in the noodles and serve together or serve the chicken sauce on individual beds of noodles. Top with parmesan cheese. Yummy!

PEPPERED PORK TENDERLOIN WITH TOMATO & MINT SALSA

Okay Candice, you've officially made me feel guilty. I don't have a picture of this, because I made this right when Candice started this blog, and we all know how well I blog. It actually is a pretty dish and the mint salsa gives it a different taste rather than just a regular salsa. I know some of you don't like onions ( I won't name any names), but you don't have to use as many and you don't have to scoop them onto your dish. Overall I was pleased with this dish. The meat for us took longer than it suggests to cook it, but both of my kids wanted more and more. It was tasty.

2 pork tenderloin (12 oz. each)
1 T. balsamic vinegar
6 T. olive oil
2 t. salt
3/4 t. fresh black pepper (I just used 1/2 t. but you can use more if you want it more peppery)

Combine vinegar with 1 T. olive oil, 1 t. salt, and pepper. Add tenderloin and cover and let sit.

4 lg. tomatoes - cored and chopped (approx. 3 cups)
1/2 C. chopped sweet onion
1 lg. garlic clove - minced
1/2 C. chopped fresh mint
1/4 C. red wine vinegar - whisk with remaining olive oil and pour over tomato mixture

Cook meat on grill or pan - medium/high heat

Hi - 3 min. on each side
Med. - 6 min. on each side

Slice and serve on warm tortillas with salsa and avocado.

Chicken Enchiladas Blancas

This is Laurel Anne's first post on this blog, she just doesn't know it yet. :) Since many of my recipes that I love and use most often are from her, I thought I would remind everyone of this yummy one found in the white UOP book.
(Chris reported they are the best he has ever had.)

Chicken Enchiladas Blancas

3 chicken breasts, cooked and diced
1 can cream of chicken soup
1 C sour cream
1/2 C green salsa
1 onion, diced (or 1/2 of one, grated)
1 T. butter
1 can diced green chilies
2 C shredded monterey-jack cheese
1 can white pinto beans, rinsed and drained
10 flour torillas

Saute onion in butter til clear, add garlic and chilies and saute for 2 minutes. Mix in remaining ingredients, except for tortillas and reserving 1 cup of cheese. Place about 1/3 cup filling in each tortilla and roll up. Place in sprayed 9 by 13 pan. Use any remaining sauce to top enchiladas. Top with cheese and bake at 350 for 30-40 minutes til hot and bubbly.

Green Pizza

Green Pizza
2 T. olive oil
2 garlic cloves, minced
6 oz. baby spinach, washed and dried
salt and pepper
15 oz. ricotta cheese
1/2 C. grated parmesan
1 C. shredded mozzarella
1 egg
1 ball pizza dough

marinara sauce


In a saute pan, heat oil over medium heat. Add garlic and cook for 30 seconds. Add spinach, season with s and p, and cook for about 3 minutes, til wilted. Transfer to a colander and squeeze out extra liquid- calzone filling should be fairly dry. Combine spinach, cheeses, and egg in a large bowl. Season again with s and p. Roll out the dough, place on a baking sheet, and top with spinach mix. Bake at 400 for 15-20 minutes, until golden brown. Serve with marinara sauce for dipping.

This is Maya's fave!

Fast Fajitas

This is an Everyday Food recipe. I love fajitas, but when cooked in a skillet, the peppers can become slimy and slug-like. I love this method because it uses a minimal amount of vegetable oil, and you broil the chicken then vegetables in the oven, so the chicken is cooked but not dry, and the veggies are done to perfection.

Fast Chicken Fajitas
4 chicken breasts, fileted in half
2 Tbsps vegetable oil
1 tsp. chili powder
salt and pepper
3 bell peppers (ribs and seeds removed),
thinly sliced1 medium onion,
halved and thinly sliced
3 garlic cloves, minced
8 flour tortillas
1/2 cup sour cream
lime wedges

Heat broiler, with rack 4 inches from heat. Arrange chicken on rimmed baking sheet lined with foil. Rub with 1 Tbsp oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is cooked through, about 7 minutes. Remove from oven and set aside.
On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining Tbsp oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6-8 minutes.
Thinly slice chicken. Stack and wrap tortillas in a damp paper towel; microwave for 1 minute. Transfer chicken and pepper mixture to platter, and serve with tortillas, sour cream, and lime wedges.


Katie, I think even you will be proud of this bargain. Please note that this is a 3 pound bucket of sour cream.