Friday, July 23, 2010

Sauerkraut and noodles

This is a recipe from Dawn Baranek. I halved the recipe and it made plenty.

1 16oz. thick egg noodles
1 onion, diced
1 large can sauerkraut
1/2 to 1 pint sour cream
salt and pepper to taste

Saute onion in butter. Cook the noodles according to directions. Mix all ingredients together. Grease a covered baking dish. Pour noodle mix into dish. Cover. Bake at 325 for one hour.

~I served this with the sauerbraten meatballs. It is good with pork!

Chocolate Chip-Pretzel Bars

2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 tsp. vanilla extract
One 12-ounce bag bittersweet chocolate chips (I used semi-sweet)
1 1/2 cups mini pretzels, coarsely chopped

Preheat the oven to 350°. Spray a 9-by-13-inch pan with cooking spray.

In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter with both sugars at medium speed until light, about 1 minute. Beat in the eggs and vanilla extract. On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.

Spread the batter evenly in the pan. Press the batter down with a spatula. Bake for 25-30 minutes, until golden brown. Transfer the pan to a rack and let cool completely. Cut the bars into squares and serve.

Sunday, July 18, 2010

Strawberry Triffe

Combine first 4 ingredients and set aside. Slice top 1/4 off of cake and set aside. Carve tunnel out of remaining cake and break into small chunks. Mix chunks of cake, strawberries and Cool Whip into cream cheese mixture. Fill tunneled cake with mixture and replace lid on cake. Extra mixture can be placed in center hole.

1 pkg. cream cheese
1 (14 oz.) can sweetened condensed
1/3 c. lemon juice
1/4 tsp. almond abstract
2 c. strawberries
1 sm. container of Cool Whip
1 angel food cake

Dill Fingerling Potatoes

I did these with regular idaho potatoes cut into slices. Found the recipe

•2 tablespoons unsalted butter
•1 1/4 pounds fingerling potatoes, rinsed but not peeled
•1 teaspoon kosher salt
•1/4 teaspoon freshly ground black pepper
•1 1/2 tablespoons chopped fresh dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.

Friday, July 16, 2010

Caramel Scones

3 cups unbleached all purpose flour
1/2 cup cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 large egg
2 teaspoons vanilla extract
1 cup butterscotch baking chips

1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar (optional)

Medium bowl
Large bowl
Parchment paper
Baking sheets
Pastry Blender (Optional)

Step 1: Preheat oven to 425 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.
Step 4: Whisk together sugar, baking powder, and salt into mixture.
Step 5: In medium bowl, mix together cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture.
Step 7: Stir a few times, then add butterscotch chips. Mix until just combined into dough.
Step 8: Drop large tablespoons of batter onto prepared cookie sheet.
Step 9: Brush the top of each scone with eeg white.
Step 10: Top with ground butterscotch chips.
Step 11: Bake for until brown, 16-18 minutes.
Step 12: Remove from oven and cool slightly, sprinkle with powdered sugar if desired.

This caramel scone recipe makes 18 scones

S'mores Sandwich Bar Cookies

I doubled this and made it in a 9x 13


•1/2 cup (1 stick) butter or margarine, softened
•3/4 cup sugar
•1 egg
•1 teaspoon vanilla extract
•1-1/3 cups all-purpose flour
•3/4 cup graham cracker crumbs
•1 teaspoon baking powder
•1/4 teaspoon salt
•1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Milk Chocolate Bars OR 5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each)
•3 cups miniature marshmallows

1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.

3. Sprinkle mini chocolate bars over baked layer or arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Sour Cream Chicken


1 cup reduced fat sour cream
2 tbsp minced chives
2 tbsp lemon juice
2 tsp celery salt
2 tsp paprika
2 tsp Worchestershire sauce
1 small clove of garlic, minced
1 1/4 cups seasoned breadcrumbs
2-3 pounds chicken
2 tablespoons reduced fat butter, melted

1.In a shallow bowl, combine the first seven ingredients.
2.Put breadcrumbs in a separate shallow bowl.
3.Coat chicken with sour cream mixture, then coat with breadcrumbs.
4.Arrange chicken on a rack in a foil lined baking pan. (I neglected to notice this instruction and cooked mine on a cookie sheet coated with cooking spray.
5.Bake, uncovered at 350 degrees for 30 minutes.
6.Drizzle with butter.
7.Bake for an additional 15-20 minutes longer or until juices run clear