1/2 c butter
5 eggs
1 1/2 c milk
1 1/4 c flour
Put butter into a Dutch oven. Melt butter by preheating oven to 425 degrees.
Meanwhile, beat eggs with a whisk in a mixing bowl. Add milk and flour, blend with eggs.
When the butter in the oven has melted, pour the egg mixture into it. (Do not mix, just pour right on to the butter.)
Bake for 20 minutes at 425. The Dutch babies will be fat and fluffy when you pull them out of the oven. Sprinkle with powdered sugar and/or syrup.
From Rachael Aveytua
Sunday, January 12, 2020
Saturday, January 4, 2020
Chocolate Fondue
10 oz. Ghiradelli milk chocolate chips (maybe use a few semisweet ones, too)
1/3 c milk
1/3 c heavy cream
1 tsp vanilla extract
Dipping options: banana slices, rice krispie squares, marshmallows, Nilla wafers, Oreo cookies, etc.
In a saucepan, combine the chocolate, milk, and cream and heat on low, stirring often, until the chocolate is completely melted and smooth. Don't let it boil-- keep it on low heat.
Once melted, stir in the vanilla extract.
From Mel's Kitchen Cafe
1/3 c milk
1/3 c heavy cream
1 tsp vanilla extract
Dipping options: banana slices, rice krispie squares, marshmallows, Nilla wafers, Oreo cookies, etc.
In a saucepan, combine the chocolate, milk, and cream and heat on low, stirring often, until the chocolate is completely melted and smooth. Don't let it boil-- keep it on low heat.
Once melted, stir in the vanilla extract.
From Mel's Kitchen Cafe
Cheese Fondue
16 oz. Gruyere cheese, shredded
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika
Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.
In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below.
Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...
From Mel's Kitchen Cafe
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika
Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.
In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below.
Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...
From Mel's Kitchen Cafe
Monday, December 23, 2019
Chili Cheese Souffle Squares
8 Tbs butter
1/2 c flour
1 tsp baking powder
dash of salt
10 eggs
7 oz. green chiles
2 c cottage cheese
1 lb monterey jack cheese, shredded (can use pepperjack cheese, too, or a combination thereof)
Slice butter into large chunks and place in a 9 x 13 pan. Place in oven and preheat to 400 degrees. (Keep an eye on this so it doesn't burn!)
Whisk together flour, baking powder, and salt in a large mixing bowl. Add 1-2 eggs and whisk until there are no lumps. Add remaining eggs and whisk until smooth. Stir in chiles, cottage cheese and jack cheese and stir until just combined.
Remove pan from oven and tilt so the butter coats all over, then carefully pour butter into egg mixture and stir to combine. Pour mixture back into warm pan.
When oven is preheated place pan in oven and cook for 15 minutes. Reduce heat to 350 and cook an additional 30-35 minutes, or until top is golden and slightly browned. Let cool (and set) for 10 minutes before slicing into squares and serving.
From Our Best Bites
1/2 c flour
1 tsp baking powder
dash of salt
10 eggs
7 oz. green chiles
2 c cottage cheese
1 lb monterey jack cheese, shredded (can use pepperjack cheese, too, or a combination thereof)
Slice butter into large chunks and place in a 9 x 13 pan. Place in oven and preheat to 400 degrees. (Keep an eye on this so it doesn't burn!)
Whisk together flour, baking powder, and salt in a large mixing bowl. Add 1-2 eggs and whisk until there are no lumps. Add remaining eggs and whisk until smooth. Stir in chiles, cottage cheese and jack cheese and stir until just combined.
Remove pan from oven and tilt so the butter coats all over, then carefully pour butter into egg mixture and stir to combine. Pour mixture back into warm pan.
When oven is preheated place pan in oven and cook for 15 minutes. Reduce heat to 350 and cook an additional 30-35 minutes, or until top is golden and slightly browned. Let cool (and set) for 10 minutes before slicing into squares and serving.
From Our Best Bites
Monday, December 9, 2019
Leftover Turkey Soup
1 Tbs butter
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey
In a 6-quart saucepan, heat the butter and oil over medium heat until hot. Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. (For brown & wild rice, about 30 minutes.)
Whisk together (or blend) the half & half with the flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper as needed.
From Mel's Kitchen Cafe
1 Tbs olive oil
1/2 c chopped carrots
1/2 c chopped celery
1/2 c finely chopped onion
1/4 tsp dried thyme (or 1 tsp fresh, chopped)
1/4 crushed dried rosemary (or 1 tsp fresh, chopped)
6 c turkey stock
3/4 c brown & wild rice
2 tsp kosher salt
pinch of pepper
1 c half and half
1/3 c flour
3-4 c chopped, leftover turkey
In a 6-quart saucepan, heat the butter and oil over medium heat until hot. Add the carrots, celery, onion, thyme, and rosemary and cook, stirring often, until vegetables are slightly tender, 3-4 minutes.
Add the broth, rice, salt and pepper. Bring the soup to a simmer and cook, stirring occasionally to prevent sticking, until the rice is tender. (For brown & wild rice, about 30 minutes.)
Whisk together (or blend) the half & half with the flour until smooth and there are no lumps. Stir the flour mixture into the soup, whisking quickly, and simmer gently until slightly thickened, 5-6 minutes. Stir in the cooked turkey and heat through. Season to taste with additional salt and pepper as needed.
From Mel's Kitchen Cafe
Thursday, November 21, 2019
Alfredo Sausage Pasta
13 oz. smoked sausage
1 lb uncooked spaghetti noodles
3 3/4 c chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 Tbs butter
2 c milk
3 Tbs cornstarch
2 c grated Parmesan cheese
Slice the smoked sausage into quarter inch rounds and place them in the bottom of the instant pot in an even layer.
Break the spaghetti into thirds and fan them out so they aren't in one big clump. Pour the broth around the sides of the pot. Add in the spices and butter. Cover the pot and secure the lid, close the valve, set to cook for 3 minutes, and when finished, let pot sit for 5 minutes then open valve so pressure releases.
Stir the noodles. Turn to saute setting. Stir the cornstarch into the milk until smooth, then pour the mixture into the pot. Stir in the Parmesan cheese. The sauce will thicken up quickly. Turn off the instant pot, serve, and enjoy!
From 365daysofcrockpot
1 lb uncooked spaghetti noodles
3 3/4 c chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 Tbs butter
2 c milk
3 Tbs cornstarch
2 c grated Parmesan cheese
Slice the smoked sausage into quarter inch rounds and place them in the bottom of the instant pot in an even layer.
Break the spaghetti into thirds and fan them out so they aren't in one big clump. Pour the broth around the sides of the pot. Add in the spices and butter. Cover the pot and secure the lid, close the valve, set to cook for 3 minutes, and when finished, let pot sit for 5 minutes then open valve so pressure releases.
Stir the noodles. Turn to saute setting. Stir the cornstarch into the milk until smooth, then pour the mixture into the pot. Stir in the Parmesan cheese. The sauce will thicken up quickly. Turn off the instant pot, serve, and enjoy!
From 365daysofcrockpot
Friday, November 1, 2019
One Pot Creamy Pesto Chicken
1.5-2 lbs chicken breasts
4 Tbs butter
4 cloves garlic
1 lb penne pasta
3 c chicken broth
2 c milk
6 oz. cream cheese
2/3 c basil pesto
1/2 c grated Parmesan
pepper
pinch of crushed red pepper flakes
spinach (optional)
sun-dried tomatoes (optional)
Cut the chicken breasts into 1-inch pieces. Add the butter to a large skillet and melt over medium heat. Add the chicken and cook until chicken is slightly browned on the outside. Add garlic to the skillet and continue to saute for one more minute.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic, stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn heat up to medium high and bring broth to a boil.
Once boiling, give the pasta a quick stir, replace lid, and turn heat back to medium low. Let the pasta simmer about 8 minutes, stirring quickly and replacing lid every now and then, until most of the broth has been absorbed and the pasta is tender.
Add milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the spinach and tomatoes. Stir until the spinach has wilted, then remove from heat. Top with freshly cracked pepper and red pepper flakes, then serve.
From Budget Bytes
4 Tbs butter
4 cloves garlic
1 lb penne pasta
3 c chicken broth
2 c milk
6 oz. cream cheese
2/3 c basil pesto
1/2 c grated Parmesan
pepper
pinch of crushed red pepper flakes
spinach (optional)
sun-dried tomatoes (optional)
Cut the chicken breasts into 1-inch pieces. Add the butter to a large skillet and melt over medium heat. Add the chicken and cook until chicken is slightly browned on the outside. Add garlic to the skillet and continue to saute for one more minute.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic, stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn heat up to medium high and bring broth to a boil.
Once boiling, give the pasta a quick stir, replace lid, and turn heat back to medium low. Let the pasta simmer about 8 minutes, stirring quickly and replacing lid every now and then, until most of the broth has been absorbed and the pasta is tender.
Add milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined.
If using, add the spinach and tomatoes. Stir until the spinach has wilted, then remove from heat. Top with freshly cracked pepper and red pepper flakes, then serve.
From Budget Bytes
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