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Friday, December 25, 2015

Carrot Cake Pancakes ala ~CHB~

Carrot Cake Pancakes ala ~CHB~
(original recipe by Bobby Flay)

1½ cups all-purpose flour
¼ cup sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. pumpkin pie spice*
½ tsp. fine sea salt
2 large eggs
1 cup buttermilk
¼ cup eggnog
3 Tbsp. unsalted butter, melted
½ tsp. vanilla
2 small jars carrot baby food
1 tsp. grated orange zest (optional)
1 Tbsp. grated crystalized ginger or diced candied ginger

* If you don’t have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and allspice.
  • Whisk the first five (dry) ingredients together in a large bowl.
  • In a separate bowl, add the next 7 ingredients until smooth; fold in ginger; cover and refrigerate 30 minutes.
  • Heat griddle to medium heat; brush with butter and continue heating until butter foams.
  • Drop ¼ cupfuls of batter onto heated griddle; cook until bubbles start to form and burst (about 2 minutes); flip and cook to set the other side another 1 to 2 minutes.
  • As the pancakes are ready, place them in a single layer on a cookie sheet covered with parchment paper and keep them warm in the oven until ready to eat.
3 oz. cream cheese, softened
1 cup pure maple syrup
  • Using electric mixer, beat cream cheese until smooth; add maple syrup and whip for 1 minute.
  • Warm the topping in the oven (or the microwave).
  • Serve pancakes with topping.

Monday, December 21, 2015

The Best Chicken & Dumplings ala ~DKBB~

The Best Chicken & Dumplings ala ~DKBB~
(original recipe by Erika Monroe-Williams in Sept./Oct. 2015 Taste of Home magazine)

Soup, part 1
3 cans chicken in water
1 large onion, diced
6 medium to large carrots, chopped
6 celery ribs, chopped
3 cloves garlic, minced
5 cups chicken stock (I use 1 c. water to 1 tsp. Better Than Bouillon)

½ cup white cooking wine
2 tsp. sugar
¼ to ½ tsp. white pepper
5 whole peppercorns

1⅓ cup flour
2 tsp. baking powder
¾ tsp. salt
⅔ cup milk
1 Tbsp. butter, melted

Soup, part 2
½ cup heavy whipping cream
1 tsp. dried parsley
1 tsp. thyme leaves
  • Add all part 1 ingredients to a large soup pot; bring all to a boil, then lower heat and simmer 20 to 25 minutes.
  • Meanwhile, whisk together the dry ingredients for the dumplings in one bowl; whisk milk and butter in another bowl; add liquid mixture to dry ingredients, stirring just until moistened (do not overmix).
  • Drop dumplings by forkful onto top of soup; cook, covered 15-18 minutes or until toothpick inserted into center of dumplings comes out clean (NOTE: do not lift cover while dumplings are cooking).
  • Gently stir in cream, parsley, and thyme.

Monday, December 7, 2015

Cabbage Roll Skillet ala ~CHB~

Cabbage Roll Skillet ala ~CHB~
(original recipe by Susan Chickness in Dec 2015 Taste of Home magazine)

1 28 oz. or 2 14 oz. can(s) diced tomatoes, undrained
1 lb. ground hamburger (or chicken, pork, or turkey)
1 large onion, chopped
1 8 oz. can tomato sauce (optional)
2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
¼ to ½ tsp. white pepper
1 tsp. dried oregano
1 tsp. dried thyme leaves
½ to 1 tsp. dried basil
½ to 1 dried parsley
½ to 1 small head cabbage, thinly sliced
½ to 1 green pepper, cut into thin strips
4 cups cooked brown rice
  • In large nonstick skillet, cook meat and onion over medium high heat for 6 to 8 minutes, or until meat is no longer pink and breaks into crumbles.
  • Stir in tomato sauce (if using), vinegar, brown sugar, seasonings, and diced tomatoes.
  • Add cabbage and green pepper; cook, covered 6 minutes, stirring occasionally.
  • Cook, uncovered, 6 to 8 minutes longer, or until cabbage is tender.
  • Serve over brown rice.

Wednesday, October 7, 2015

Chicken Chile Relleno Casserole ala ~DKBB~

Chicken Chile Relleno Casserole ala ~DKBB~
(original recipe by Erica Ingram from Oct/Nov 2015 Simple & Delicious)

 2 Tbsp. butter
1 poblano or paseíllo pepper, seeded and coarsely chopped
1 small onion, finely chopped
1 Tbsp. flour
½ to 1 tsp. cumin
½ to 1 tsp. smoked paprika
⅛ tsp. salt
⅔ cup milk
4 oz. cream cheese, softened or cubed
1 cup shredded pepperjack cheese
1 cup shredded chicken
1 can (4 oz.) chopped green chilies
1 pkg. (8½ oz.) cornbread/muffin mix
Sliced black olives and/or sliced jalapeños for garnish (optional)
  • Preheat oven to 350° F.
  • In a medium skillet, heat butter over medium-high heat; add pepper and onion; cook and stir 4-6 minutes until peppers are tender.
  • Mix flour and seasonings together; stir this into peppers and onions, stirring constantly until thickened.
  • Stir in cream cheese; add in pepperjack cheese, chicken, and green chilies; heat through, stirring well to combine.
  • Transfer to lightly greased 8x8-inch baking dish.
  • Prepare corn muffin mix according to package directions; spread all over chicken mixture.
  • Bake, uncovered, 35 to 40 minutes or until golden brown and a toothpick inserted in topping comes out clean.
  • Let stand 10 minutes before serving; serve with olives and/or jalapeños if desired.
Serves 4.

Saturday, July 18, 2015

Tex-Mex Summer Squash Casserole ala ~DKBB~

Tex-Mex Summer Squash Casserole ala ~DKBB~
(original recipe by Tommy Lambardo on

3 to 4 medium yellow supper squash, sliced (about 5 cups)
2 cups shredded Pepper Jack cheese, divided
1 small onion, chopped
1 jalapeno, diced
1 Anaheim pepper, diced
1 Tbsp. olive oil
1 can black beans, rinsed and drained
¼ cup all-purpose flour
½ tsp. salt
¾ to 1 cup salsa
4 green onions, sliced
½ small red onion, diced
  • Preheat oven to 400° F.
  • In a small sautéing pan, sauté chopped onion, jalapeno, and Anaheim pepper in 1 Tbsp. olive oil under crisp-tender.
  • In a large bowl, combine squash, ¾ cup cheese, sautéed onion/peppers, and black beans; sprinkle all with flour and salt; toss well to combine.
  • Transfer all to a greased baking dish (13x9 or smaller…whatever size it all fits in best); bake, covered, 30 to 40 minutes, or until squash is tender.
  • Spoon salsa over the top, sprinkle with remaining cheese; return to oven to bake, uncovered, 10 to 15 minutes more or until golden brown.
  • Let stand 10 minutes before serving; top each serving with green and red onions.

Friday, May 1, 2015

Zucchini & Sausage Stovetop Casserole ala ~DKBB~

Zucchini & Sausage Stovetop Casserole ala ~DKBB~
(original recipe by Leann Gray in June/July 2015 Simple & Delicious magazine)

Photo courtesy of
1 lb. Italian sausage (mild, hot, or sweet – depends on the flavor bent you want)
1 tbsp. olive oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 to 2 cloves garlic, minced
1 can (14.5 oz.) stewed tomatoes (Italian style), cut up
1 pkg. read-to-serve long grain rice
1 tsp. prepared mustard (any kind you want…I used sweet hot)
½ tsp. garlic salt       
½ tsp. fresh cracked pepper or white pepper
½ to 1 tsp. Italian seasoning
1 cup Italian shredded cheese

In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and remove sausage from pan.
Add olive oil to pan and heat up a bit, then add zucchini, onion, and garlic; cook and stir 5 to 7 minutes or until veggies are tender.
Stir in sausage, tomatoes, rice, mustard, garlic salt, pepper, and Italian seasoning; bring to a boil, then reduce heat and simmer, covered, for at least 5 minutes to allow the flavors to blend.

Remove from heat; sprinkle with cheese; let stand, covered, 5 minutes or until cheese has all melted.

Chipotle Chicken with Spanish Rice ala ~DKBB~

Chipotle Chicken with Spanish Rice ala ~DKBB~
(original recipe from Carolyn Collins on

Photo courtesy of
4 boneless chicken breasts
Garlic salt
2 tbsp. canola oil
1 can (15 oz.) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped –OR- 1 small can diced green chilies*
2 pkgs. Ready-to-serve Spanish rice
½ cup shredded Mexican cheese blend (or Monterey Jack or Pepper Jack)
2 tbsp. minced fresh cilantro or parsley (optional)
  • Sprinkle chicken breasts with garlic salt sparingly.
  • In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
  • Stir in beans, salsa, and chipotle pepper (or green chilies); bring to a boil.
  • Reduce heat; simmer, covered, for 6 to 8 minutes or until a meat thermometer inserted into chicken reads 170° F.
  • Meanwhile, prepare rice according to package directions. Serve chicken dish with rice and garnish with cheese and cilantro/parsley.
* Use the green chilies instead of the chipotle pepper in adobo sauce if you want less heat to this dish.

Monday, April 27, 2015

Spinach & Artichoke Pizza ala ~DKBB~

Spinach & Artichoke Pizza ala ~DKBB~
(original recipe by Raymonde Borgeois in Apr/May 2015 Taste of Home magazine)

1¾ cups wheat (or unbleached) flour
1½ tsp. baking powder
¼ tsp. salt
¼ tsp. garlic powder
½ tsp. each dried basil, oregano, and parsley flakes
¾ to 1 cup beer (or nonalcoholic beer)

1½ tsp. olive oil
1 clove garlic, minced
½ tube tomato paste
2 cups shredded Italian, pizza, or mozzarella cheese
Pizza seasoning spices (your choice)
2 cups fresh baby spinach
1 can (14 oz.) water-packed quartered artichoke hearts, drained and coarsely chopped
2 roma tomatoes, seeded and coarsely chopped
¼ cup green onions, chopped
  • Preheat oven to 425° F; grease pan of choice (pizza pan or medium cookie sheet).
  • In a large bowl, whisk flour, baking powder, salt, and dried herbs until blended; add beer, stirring just until moistened.
  • Turn dough out onto a well-floured surface; knead gently 6 to 8 times, added flour as needed; roll out dough to fit pan of choice; press dough out to fill pan, pinching edges a bit to form a rim.
  • Bake 8 minutes, or until lightly browned. 
  • Mix oil and minced garlic, spread over crust.
  • Spread tomato paste over crust with spatula; sprinkle with pizza seasoning spices of your choice.
  • Sprinkle with ½ cup cheese; layer spinach, artichokes, and tomatoes.
  • Sprinkle with remaining cheese.
  • Bake until crust is golden and cheese is melted.

Wednesday, April 15, 2015

Stovetop Chicken Tarragon ala ~DKBB~

Stovetop Tarragon Chicken ala ~DKBB~
(original recipe by Tina Westover on

Picture from Taste of Home
4 boneless, skinless chicken breast halves (≈5 oz. each)
2 tsp. paprika
2 tbsp. olive oil
½ pkg. julienned carrots (≈5 oz.)
½ lb. fresh sliced mushrooms
2 cans (10¾ oz. each) condensed Cream of Chicken soup, undiluted
3 tsp. dried tarragon
1 tbsp. lemon juice
3 small squash, thinly sliced (zucchini, yellow, or combination) 
  • Sprinkle chicken breasts with paprika.
  • In a Dutch oven, heat olive oil over medium heat; cook chicken 2 minutes on each side or until lightly browned; remove from pan.
  • Add carrots and mushrooms to pan; cook, covered, 6 to 8 minutes or until carrots are crisp-tender, stirring occasionally.
  • In a small bowl, whisk soup, tarragon, and lemon juice until well blended; pour over vegetables.
  • Return chicken to pan; bring to a boil, then reduce heat to low; cook, covered, 8 minutes.
  • Top with squash; cook, covered, 8 to 10 minutes longer, or until a meat thermometer inserted in the chicken reads 165°F and the vegetables are tender.
  • Serve over cooked rice.

Friday, April 3, 2015

Zucchini Crust Pizza ala ~DKBB~

Zucchini Crust Pizza ala ~DKBB~
(original recipe from

3 cups shredded zucchini
¾ cup egg substitute
⅓ cup flour
½ tsp. salt
1½ cups shredded mozzarella cheese
2 small roma tomatoes, halved and thinly sliced
½ diced onion
½ julienned green pepper (can use Anaheim, red, or yellow – or a combination)
1 tsp. oregano
½ tsp. basil
3 tbsp. shredded Parmesan cheese
  • In a large bowl, combine zucchini and egg substitute; stir in flour and salt. Spread onto the bottom of a 12-inch pizza pan coated with cooking spray.
  • Bake at 450° F for 8 to 10 minutes (until well set).
  • Reduce heat to 350° F.
  • Remove pizza from oven and sprinkle with mozzarella, tomatoes, onions, pepper(s), oregano, basil, and Parmesan cheese.
  • Bake for 15 to 20 minutes or until cheese is melted.

Sunday, March 8, 2015

Egg Baskets Benedict

Egg Basket Benedicts ala ~DKBB~
(original recipe by Sally Jackson in Apr/May 2015 Simple and Delicious)
1 sheet frozen puff pastry, thawed
6 eggs
3 to 4 sliced Canadian bacon, chopped
1 envelope hollandaise sauce mix
 Preheat oven to 400° F.
  • On a lightly floured surface, unfold puff pastry; roll into rectangle; cut into 6 equal squares.
  • Place cut squares in greased large 6-cup muffin tin, pressing gently onto bottoms and up sides, allowing corners to point up.
  • Break and slip an egg into each pastry cup; sprinkle with Canadian bacon.
  • Bake 10-12 minutes, or until pasty is golden brown and egg whites are set (turn off oven after allotted backing time, but leave egg baskets in turned-off oven for another 2 to 3 minutes).
  • While egg baskets are baking, prepare the hollandaise sauce per directions on package.
  • Remove egg baskets to plates, covering each with warm hollandaise sauce, and top with fresh cracked pepper and Himalayan salt.

Monday, February 9, 2015

Roasted Cauliflower Soup ala ~DKBB~

Roasted Cauliflower Soup ala ~DKBB~
(original recipe from

2 heads cauliflower
3 garlic cloves, left whole
2 shallots, chopped in larger pieces
2 Tbsp. olive oil
3 cups chicken stock or broth
1 cup water
½ tsp. dried thyme leaves
1 bay leaf
2 cups heavy cream
Fine sea salt, to taste
White pepper, to taste
  • Preheat oven 425° F.
  • Cut cauliflower into 1-inch flowerets (about 10 cups).
  • In a large baking pan, toss cauliflower, garlic, and shallots with olive oil to coat and roast in middle of oven about 30 minutes, or until golden brown, turning frequently and removing any garlic and/or shallots if they are done sooner.
  • In a 4-quart pot, simmer chicken stock/broth, water, roasted cauliflower mixture, and herbs for 30 minutes or until cauliflower if very tender.
  • Discard bay leaf, and in blender puree the soup in batches until smooth (use caution when blending hot liquids), transferring batches to a bowl.
  • Return pureed soup to pot and stir in cream, salt, and pepper to taste.
  • Heat over moderate heat until just heated through.
(Note: You can easily alter the proportions of stock, water, and cream to taste.)

Saturday, January 31, 2015

Chicken Piccata ala ~DKBB~

Chicken Piccata ala ~DKBB~
(original recipe from Giada De Laurentiis)

 2 skinless, boneless chicken breasts, butterflied and then cut in half (so you have 4 total pieces)
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 Tbsp. unsalted butter, divided
5 Tbps. Extra-virgin olive oil, divided
¼ to ½ tsp. rosemary (crushed if dry, minced if fresh)
¼ tsp. ground thyme (optional)
¼ tsp. white pepper (optional)
Juice of ½ lemon
½ c. chicken stock
¼ c. brined capers, rinsed and drained
⅓ c. fresh parsley, chopped (optional – for garnish)
  • Season chicken with salt and pepper; dredge chicken in flour and shake off excess.
  • In a large skillet over medium heat, melt 2 Tbsp. butter with 3 Tbsp. olive oil; when butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes; flip and cook other side of chicken for 3 minutes; remove cooked chicken and transfer to plate.
  • Melt 2 more Tbsp. butter for add other 2 Tbsp. oil; when butter and oil start to sizzle, add the other 2 pieces of chicken and cook for 3 minutes; flip and cook other side of chicken for 3 minutes; remove cooked chicken and transfer to plate with other 2 chicken pieces.
  • Add lemon juice, chicken stock, capers, rosemary and thyme and white pepper (if desired); return to heat and bring to a boil, scraping up all brown bits from the pan for extra flavor.
  • Taste liquid for seasoning and adjust as desired.
  • Return chicken pieces to pan and simmer for 5 minutes; remove chicken to serving platter.
  • Add remaining 2 Tbsp. butter to sauce and whisk vigorously; pour sauce over chicken and garnish with parsley if desired.
Serve with rice or potatoes.

Wednesday, January 14, 2015

Curry Chicken Stew ala ~DKBB~

Curry Chicken Stew ala ~DKBB~
(original recipe from

2 cans (14.5 oz. each) chicken broth
1 can (10.75 oz.) condensed cream of chicken soup, undiluted
1 tub Knorr concentrated chicken stock -or- 1 heaping Tbsp. Better Than Bouillon Chicken Base
4 garlic cloves, minced
1 Tbsp. curry powder
¼ tsp. salt
½ to 1 tsp. cayenne pepper
¼ to ½ tsp. white pepper
5 Tbsp. dried minced onion
4 boneless skinless chicken breasts
1 medium yellow pepper, diced
4 green onions, chopped (for garnish, if desired)
Hot cooked rice 
  • In a large bowl, combine the first nine ingredients and mix well.
  • Place chicken breasts and yellow pepper in a 5- or 6-qt. slow cooker; pour broth mixture over all.
  • Cook, covered, on low for 4 to 5 hours.
  • Remove chicken breasts and cool slightly; shred meat and return to slow cooker; heat through.
  • Serve with hot rice, placing 1 cup of rice into each soup bowl, then filling the bowl with the stew.
  • Garnish with chopped green onions, if desired.