Tuesday, April 22, 2008

Annie's Awesome Cornbread

Preheat oven to 350. Spray 9x13 or 8 1/2 x 11 inch pan.

Mix together:
3 boxes jiffy cornbread mix
2 1/2 c. milk
1/2 c. oil
3 eggs
3 T sugar
1 can creamed corn (regular sized can)
1 can chopped jalepenos (these come in those small 1/2 size cans but just 1 of them)
1 can diced green chiles (same with these)
2 1/2 cups grated cheese (i use cheddar or monterey jack)

Pour into pan, bake 60 minutes or until golden brown

Oatmeal Carmelitas

14 oz carmels
1/2 c. evaporated milk
2 c. flour
1/2 tsp. salt
2 c. oats
1 tsp. soda
1 1/2 c. brown sugar
1 c. melted butter
1 c. chocolate chips

Combine dry ingredients and melted butter into huge bowl. Press 1/2
crumbs into greased 9 x 13 pan.

Bake 10 mins. Melt carmels then milk, cool slightly. Remove pan from
oven and sprinkle chocolate chips and spread carmel mixture. Cover
with remaining crumb mixture.

Bake 15 mins or until golden brown 350. Cool before cutting.

May use 10 oz or 1 1/4 c. jar of carmel ice cream topping.

Annie's AWESOME Enchiladas!

2lb chicken, cubed
1 package cream cheese, softened
1 large can green enchilada sauce
1-2 small cans of chopped green chiles
1 can chopped jalpenos (optional- or use 1/2 can instead)
1 bag shredded monterrey jack cheese
1 package burrito size flour tortillas
1/2 package chicken fajita seasoning
Olive oil

Mix chicken with fajita seasoning and cook in 2 T olive oil until no longer pink. Add cream cheese and allow it to melt in the skillet, then add the green chiles and jalepenos. When all melted together, turn heat to low or remove from heat.

Spoon chicken filling into tortillas, spoon 1-2 T enchilada sauce and sprinkle small handful of cheese, then roll and place in a greased 9x13 inch pan. Repeat this until the pan is filled. (You can squeeze more in a pan that it might seem).

Then pour the rest of the enchilada sauce over the enchiladas, spreading with a spoon to make sure than the tortillas are all moistened by the sauce (keeps them from getting too crispy when cooking).

Bake at 375 for 20 minutes, until cheese melts. If you make them ahead of time, you can refrigerate but you will need to bake longer (40 min at least), or until the center is hot. If you do this, make sure you cover with foil until the last 15 min then remove foil to melt the cheese. Otherwise it will be too done on top.

Slow Cooker Ham

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Zippy Burgers

1/4 cup beer or beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
4 hamburger buns, split

1. In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.
2. If grilling the hamburgers, coat grill rack with nonstick cooking spray before starting the grill. Grill hamburgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F. Serve on buns.

Teriyaki Pork Kabobs

1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-inch pieces

1. In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Mexican Chicken Corn Chowder

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin.

Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Adobo Chicken With Ginger

1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally.

After 30 minutes, remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Teriyaki Tuna

1/2 cup teriyaki sauce
1 1/2 pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated

Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.

Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.

Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

Basic French Onion Soup

1 pound onions, sliced
3 tablespoons vegetable oil
2 (14 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
2/3 cup shredded Swiss cheese

Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.

Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.

Ladle soup into bowls and top with bread.

Brie And Mushroom Phyllo Puffs

1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed

Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.

Preheat the oven to 375 degrees F (190 degrees C).

Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.

Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.

Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

BNTS (bunts) -- Baked Noodle Tomato Sausage

1 (1-pound) package uncooked penne
1 pound hot turkey Italian sausage links -- or hot pork sausage
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
8 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 413(26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); PROTEIN 24.1g; CHOLESTEROL 49mg; CALCIUM 265mg; SODIUM 941mg; FIBER 4.5g; IRON 7.9mg; CARBOHYDRATE 53g

Key Lime Pie

1 (9 inch) prepared graham cracker crust
2 cans sweetened condensed milk
1/2 cup sour cream
1 cup key lime juice (if fresh 3/4 cup)
1 tablespoon grated lime zest

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN!

Chill pie thoroughly before serving. Garnish with fresh whipping cream and lime slices.


1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup peach schnaaps
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, peach schnaaps, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.