Recipes from this morning's show :)

HOMEMADE CREAM OF TOMATO SOUP

FANTASTIC EGG SALAD

GRILLED CHEESE ROLLUPS

PEANUT BUTTER BROWNIE BITES

HOMEMADE CREAM OF TOMATO SOUP

3 tablespoons butter

½ cup finely chopped onion

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 cup chicken broth

1 cup evaporated milk

2 tablespoons brown sugar

Salt and pepper to taste

In a large pot, melt butter and sauté onions over medium high heat for about 3 to 4 minutes or until softened.  Add the garlic and sauté’ for 1 minute more.  Turn the heat down to very low and add remaining ingredients.  Cover and let simmer for at least 30 minutes.  Sprinkle with fresh or dried basil if desired and top with sour cream.  Great with grilled cheese sandwiches J

FANTASTIC EGG SALAD

8 eggs, boiled, peeled and chopped

1 T sour cream

2 T mayo

1 t. sugar

1 t. vinegar

1 t. yellow mustard

1 t. Tony Chachere’s seasoning

½ t. paprika

¼ cup green onions, chopped (optional)

½ cup sweet pickles, chopped

Dash of hot sauce

Salt and pepper to taste

Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.

GRILLED CHEESE ROLLUPS

8 slices fresh white bread, crusts removed

4 Velveeta cheese slices

Mayo

5 tablespoons butter

Flatten each piece of bread gently with a rolling pin.  Spread about ½ teaspoon mayo on each piece of bread and place half of a slice of cheese in the middle of the bread.  Roll them up and place them seam-side down in a skillet with melted butter.  Cook over medium heat, rolling them over to brown them on all sides.  Serve immediately.

PEANUT BUTTER BROWNIE BITES

24 mini peanut butter cups

½ tube refrigerated chocolate chip cookie dough

1 (18.3-oounces brownie mix)

Line a 24-count mini muffin tin with mini cupcake liners.  Make the brownie batter according to directions.  Take 1 teaspoon of the cookie dough, form into a ball and press into each muffin tin.  Press a peanut butter cup into each piece of cookie dough.  Now place a tablespoon of brownie batter on top of each peanut butter cup.  Bake for 18 minutes at 350.  Remove from the oven and let them cool for about 30 minutes.  Very carefully remove each from the muffin tin.  I find that taking a plastic butter knife and running around the edges helps to get them out. 

Recipes from this morning's show..Turkey-stuffed Bell Peppers, Garden Salad with Homemade Thousand Island, Artichoke Dip and Sweetened Parsnips :)

STUFFED BELL PEPPERS

4 large bell peppers

1-½ lbs. ground sirloin or ground turkey

½ cup onion, chopped

1 small can tomato paste

1 tablespoon each of Worcestershire sauce and ketchup

1 teaspoon each of salt, pepper, garlic powder and onion powder

2 tablespoons brown sugar

1 pouch Success Rice, cooked

½ cup water

½ cup breadcrumbs

1 cup sharp cheddar cheese, shredded

Slice bell peppers in half long ways and rinse and remove seeds.  Make sure you pat them dry then drizzle just a little olive oil on one side of each pepper.  Place on a baking sheet and bake at 400 for 10 minutes.  Remove from oven and set aside.   While the peppers are roasting in the oven, brown beef and onion together and then drain.  Place beef and onion back into the pan then add all remaining ingredients.  Stir well and let it simmer on low for 8-10 minutes.   Stuff each pepper generously with beef mixture then add sauce mixture and bread crumb topping and bake at 350 for 30 minutes.  Makes 8 stuffed halves.

SAUCE & BREADCRUMB TOPPING:

1 small can tomato sauce

Yellow mustard

Brown sugar

Spoon a heaping tablespoon of tomato sauce over each pepper.   Next squirt just a few little dots of yellow mustard over the sauce.  Lastly, sprinkle just about ½ teaspoon brown sugar over mustard and sauce.  Top with breadcrumb/butter mixture and bake as directed above.

BREADCRUMB MIXTURE:

2 tablespoons butter

½ cup breadcrumbs

In a small saucepan, melt butter then add breadcrumbs and stir with a fork until mixed well.

SIMPLE ARTICHOKE DIP

1 (14-ounce) can artichoke hearts, drained and chopped

1 cup mayo

1 cup Parmesan cheese, shredded

1 teaspoon each of salt, pepper and garlic powder

Mix together well and place in a small ovenproof dish.  Bake at 375 for 25 minutes.  Let cool for 10 minutes before serving.  Serve with your favorite crackers or pita chips.

HOMEMADE THOUSAND ISLAND DRESSING

½ cup mayo

2 tablespoons ketchup

2 tablespoons sweet pickle relish (I use Wickles)

1 tablespoon grated onion

1 small clove garlic, minced

1 teaspoon vinegar

1/8 teaspoon salt and pepper

2 dashes hot sauce

Place all ingredients in a jar with a tight fitting lid and stir and shake it until all ingredients are mixed well.  Refrigerate for 4 hours or overnight.  This makes enough for 4 salads.  It’s also great on hamburgers!

SWEETENED PARSNIPS

2 pounds parsnips, peeled and cubed

1 teaspoon each salt, pepper, honey and sugar

1 to 2 tablespoons butter

Parsley for garnish

Place the cleaned parsnips into a pan of water.  Bring to a boil, and once boiling, turn down the heat to medium and cook for 7-10 minutes or until parsnips are tender but not mushy.  Drain well and add seasonings and butter.  Garnish with parsley.  Stir well, and serve immediately.

Just in case you'd rather wow your Valentine at home instead of going out :)

A ROMANTIC DINNER FOR TWO:

STEAK MARSALA

POTATOES AUGRATIN

LEMON-PEPPER ROASTED ASPARAGUS

CHOCOLATE-COVERED STRAWBERRIES

STEAK MARSALA                     

FOR THE STEAKS:

4 petite steak filets

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 2 minutes.  Place steaks in skillet and sear for exactly 2 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 12 minutes.  Remove from the oven and let them rest for 10 minutes. 

FOR THE MARSALA SAUCE:

1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.

MELISSA’S POTATOES AUGRAUTIN

2 large baking potatoes, washed and cubed

1 small onion, chopped

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

1-cup sour cream

1 (8-ounce) bag sharp cheddar, shredded

In a skillet (black skillet is best), place olive oil and butter on medium high heat.  When the butter is melted, place potatoes in the skillet and sauté’ for about 10 minutes.  Add the onions and continue to sauté’ the potatoes and onions together until the potatoes are very tender.  You may even place a lid over the skillet and simmer the potatoes on low for about 15 minutes, stirring often.  Once the potatoes are cooked, spread sour cream over potatoes then sprinkle cheese evenly over sour cream.  Cover and simmer on very low for about 5 to 10 minutes or until cheese is melted.  These are delish!

LEMON-PEPPER ASPARAGUS

1 bunch fresh asparagus, washed and trimmed

Olive oil

Salt, pepper and lemon-pepper seasoning

Place the asparagus on a baking sheet in a single layer and drizzle with olive oil.  Sprinkle seasonings over asparagus and roast in the oven on 425 for 12 minutes.

CHOCOLATE COVERED STRAWBERRIES

Fresh strawberries, rinsed and dried off

Dipping chocolate (you can find this on the baking aisle)

Melt the chocolate in the microwave according to package directions.  Dip each strawberry in the chocolate and place on a piece of wax paper.  They will set up quicker if you place them in the fridge for about 15 minutes J

Here are my recipes from this morning's show :)

TURKEY CHILI

PEAR SALAD

BACON & TOMATO CUPS

CHOCOLATE-RASPBERRY PARFAITS

TURKEY CHILI

2 lbs. ground turkey

1 bell pepper, chopped

1 onion, chopped

1 tablespoon flour

1 (28-ounce) can Rotel

1 (15-ounce) can tomato sauce

1 can French Onion soup

2 cans kidney beans (I get 1 can of dark and one can of light beans)

1 can chili beans

1 cup water

4 tablespoons chili powder

2 tablespoons cumin

2 tablespoons sugar

1 tablespoon brown sugar

1 tablespoon Sriracha

1 tablespoon each of salt, pepper, garlic powder and onion powder

½ teaspoon cinnamon

¼ t. cocoa powder

Brown turkey with the onion and bell pepper.    Stir in the flour until mixed well and add all of the remaining ingredients.  Simmer on low for at least an hour, but the longer it simmers on very low, the better it is!  You may want to taste it as you cook it to see if you desire more of any of the seasonings.  I serve my chili with grated sharp cheddar, jalapenos and sour cream J

Bacon & Tomato Cups

8-10 slices of bacon cooked and crumbled

1 medium tomato, chopped

½ bunch green onions, chopped

2/3 cup grated Swiss cheese

½ cup mayo

1 t. Italian seasoning

1 can flaky layer biscuits (you will not use all of the biscuit dough).

Preheat oven to 375.  Mix all ingredients except for biscuit dough.  Peel the biscuits in half and place each half into greased muffin pan.  Spoon about a tablespoon of mixture into each biscuit and bake 15-20 minutes.  This makes 12 large cups or you can cut biscuits in half and use mini-muffin tins and make 24.

PEAR SALAD

2 cans pears, drained well (I like to refrigerate the cans of pears)

Hellman’s mayo

Sharp cheddar cheese, shredded

Arugula or your favorite kind of lettuce

Place the clean lettuce on a plate and place 3 pears onto the lettuce.  Place a dollop of mayo in each pear half and sprinkle generously with the cheese.  This is a delicious, refreshing salad that goes so well with chili or anything spicy. J

CHOCOLATE-RASPBERRY PARFAITS

1 small box chocolate pudding

1- ½ cups chocolate milk

¼ teaspoon cinnamon (optional)

4 large pieces of angel food cake, cut into bite-size pieces

1 cup Cool Whip divided 4 ways

½ cup raspberries, rinsed and patted dry

Mix the first three ingredients together.  In 4 parfait glasses or drinking glasses, place a few tablespoons of pudding in the glass,  then a layer of cake pieces over the pudding, then Cool Whip on top of the pudding.  Add a few raspberries then repeat another layer and garnish with a raspberry on top.