Recipe Supper Totoes

(c) Clarkson Potter 2008
SHOW:
Trisha's Southern Kitchen
EPISODE:
Breakfast for Supper

http://www.foodnetwork.com/recipes/trisha-yearwood/beths-hash-brown-potato-casserole.html



'Breakfast' Dinner Hash Browns (03:47)
Total Time:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:12 servings
Level:Easy
CATEGORIES 
Red Potato Breakfast Casserole
Ingredients
1 stick butter, melted, plus more for greasing
2 pounds large red potatoes, peeled
2 cups sour cream
10 ounces Cheddar, shredded
One 10-ounce can cream of mushroom soup
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cups crushed butter crackers, such as Ritz
Directions
Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch casserole dish.

Use a the large holes box grater or the grating blade of a food processor to shred the potatoes into a large bowl. Add the sour cream, Cheddar, soup, onion, salt and pepper. Turn the mixture into the prepared baking dish and sprinkle with the crushed crackers. Pour the melted butter over the top of the casserole. Cover with foil and bake for 45 minutes, then uncover and bake until lightly browned on top, about 20 minutes more.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/beths-hash-brown-potato-casserole.html?oc=linkback

Pumpkin Apple Muffins

One of my fall favorites - these muffins are moist and very tasty. They are also relatively healthy if you substitute in wheat flour and applesauce and omit the streusel topping. 

Ingredients:


2 1/2 cups flour (I usually use 1/2 wheat flour) 
2 cups brown sugar 
1 Tbsp. pumpkin pie spice 
1 tsp. baking soda 
2 eggs, beaten 
1 cup canned pumpkin (more) 
1/2 cup applesauce or oil 
2 cups apples, peeled, cored, and chopped 
Streusel Topping (can be doubled):


2 Tbsp. flour 
1/4 cup brown sugar 
1/2 tsp. cinnamon 
4 tsp. butter 

Directions:


Preheat over to 350 degrees F. Grease muffin cups. Mix dry ingredients and wet separately. Add wet to dry; stirring just to moisten. Fold in apples. Spoon in muffin cups Mix streusel topping and sprinkle on muffins. Bake 35-40 minutes.

If you prefer, you can make bread rather than muffins. Extend baking time by 30 minutes, or until toothpick comes out clean

Servings: 18 
Time: 15 Minutes Preparation Time
35-40 Minutes Cooking Time 


By cs_jag from Hillsboro, OR

Read more: http://tincatchat.proboards.com/thread/7697#ixzz2uGs9Upj2

Recipe: Honey-Glazed Carrots and Parsnips

Great recipe with a nice, sweet taste.

Ingredients:

• 2 cups carrots, sliced diagonally
• 2 cups parsnips, sliced diagonally
• 2 Tbsp. butter or margarine
• 2 Tbsp. honey
• 1/8 tsp. ground ginger
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 Tbsp. fresh parsley, coarsely chopped

Directions:

Place carrots and parsnips in large nonstick skillet, covering with cold water. Cover; bring to a boil. Reduce heat and simmer 5-6 minutes, or until tender. Drain vegetables, reserving 2 tablespoons cooking liquid.

Melt butter in skillet. Add reserved cooking liquids, honey, ginger, salt and pepper. Bring to a boil. Cook 2-4 minutes, stirring often until reduced by half and thickened. Return vegetables to skillet. Toss until glazed and hot. Stir in parsley.

Servings:4

Prep Time:20 Minutes

Cooking Time:12-15 Minutes

By Robin from Washington, IA


Freezing parsnips http://www.thriftyfun.com/tf98807706.tip.html

Sweet Jalapeno Chicken

Sweet jalapeno chicken blends sweet and spicy flavors. It is delicious on tortillas or served with rice.

Ingredients:

• 4 large chicken breasts
• 1 bell pepper (I used 1/2 green and 1/2 yellow)
• 2 medium onions
• 1 can (14.5 oz) diced tomatoes with jalapenos
• 3 Tbsp. olive oil
• 2-3 Tbsp jalapeno pepper jelly
• 1/2 tsp. crushed red peppers
• salt
• pepper

Directions:

Cut chicken breasts across the grain into thin strips (1/4 inch thick). Set aside.

Thinly slice peppers and onions.

In a large skillet, heat 2 Tbsp olive oil over medium heat. Add onions and peppers, stirring frequently until onions are translucent and soft. Remove and set aside.

Put remaining 1 Tbsp. olive oil in pan and add chicken pieces. Cook chicken over medium heat until slightly brown. Salt and pepper to taste.

Add jalapeno pepper jelly to chicken and stir to coat.

Return cooked onions and peppers to the skillet with chicken. Also add the can of tomatoes. Stir to combine.

Cover and simmer over medium-low until hot throughout. 

By lalala...  

PW's Breakfast Burritos

Ingredients:

1 pound breakfast sausage
10 eggs
1/4 cup half-and-half
1 teaspoon seasoned salt, such as Lawry's
Ground black pepper
12 flour tortillas
Breakfast Potatoes, recipe follows
Optional Garnishes:
Grated Monterey Jack cheese
Jarred jalapenos
Hot sauce
Breakfast Potatoes:
12 russet potatoes
Canola oil, for frying
Butter, for frying
1 large onion, cut into fine dice
1 green pepper, cut into fine dice
1 red pepper, cut into fine dice
1 yellow pepper, cut into fine dice
Salt and ground black pepper
Directions
Optional Garnishes:
Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the grease and reduce the heat to low.

Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.

With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.

To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.

For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three.

Breakfast Potatoes:
Preheat the oven to 375 degrees F.

Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.

Place the hot potatoes on a cutting board and dice them into 1-inch pieces.

Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.

After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pws-breakfast-burritos-recipe.html?oc=linkback

http://www.foodnetwork.com/shows/the-pioneer-woman.html

Easy Apple Cake mix Cake Recipe

• Prep Time  30 mins  Cool Time 2 Hours

1 (3.4 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix no pudding in mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
6 apples - peeled, cored and sliced
1/2 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts

Instructions

1. 
   Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together the cake mix and instant pudding mix. Add the eggs, sour cream and oil, mix until well blended. In a small bowl combine the sugar, cinnamon and walnuts.
3. Pour half of the batter into the prepared pan, then place a layer of sliced apples over the batter and sprinkle with half of the cinnamon walnut mixture. Pour the remaining batter over the top and repeat with the remaining apples and cinnamon walnut mixture.
4. Bake for 60 to 70 minutes in the preheated oven. Cool for 1/2 hour before removing from pan to cool completely.

Chocolate Easter Eggs Recipe

• Prep: 25 min. + chilling
• Yield: 24 Servings

2525

Ingredients

• 1/4 cup butter, softened
• 3/4 cup chunky peanut butter
• 1-1/2 to 2 cups confectioners' sugar, divided
• 1 cup flaked coconut
• 1/2 cup finely chopped walnuts
• 2 cups (12 ounces) semisweet chocolate chips
• 2 tablespoons shortening

Directions

• In a large bowl, cream the butter and peanut butter until fluffy. Gradually add 1 cup confectioners' sugar and mix well. Stir in coconut and nuts.
• Turn peanut butter mixture onto a surface lightly dusted with some of the remaining confectioners' sugar; knead in enough of the remaining confectioners' sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for 1 hour.
• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs; allow excess to drip off. Place on waxed paper; let stand until set. Chill. Yield: 2 dozen.

Nutritional Facts1 serving (1 each) equals 204 calories, 14 g fat (6 g saturated fat), 5 mg cholesterol, 70 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Chocolate Easter Eggs in Taste of Home February/March 1996, p35

Easy Pineapple Upside Down Cake

Needed
12 inch cast iron pan
1 box yellow cake mix. 
( Best is  Betty Crocker ) NO PUDDING !
3/4 cup brown sugar
1 can pineapple slices
1/2 cube butter.
11 or more maraschino cherries
3 eggs
1/3 cup veg oil

Step 1
Preheat over to 350 degrees
Place butter into bottom of pan.
Put pan into oven for 3 mins just to melt butter.
Remove from oven and spread brown sugar over melted butter.
Place pineapple rings over sugar 
 ( Reserve juice for cake mix )
There are always extra slices 
( Reserve for batter )
Place 1 center then rings around center
Place cherries in extra holes between pineapple slices. 
( as many as you like )
My family loves them so tons !

Step 2 
Make cake mix 
Replace water with pineapple juice 
If not enough use a little water.
Mix as directed on box.
No crush extra pineapple from can and hand mix into batter.
Pour over pineapples and cherries into cast iron pan.
Place cast iron pan in preheated oven.
Bake for 35 mins and check with toothpick in center.
My cake cooks at high altitudes so an additional 20 mins.
Everyone is different.
Check with toothpick every ten mins until it comes out clean from the center of the cake.
Remove from oven and let sit for 25 mins.
Step 3
Run knife around edge and flip onto a serving plate.
At this time it will still be hot.

My photo is of the hot cake and sugar is still melted.

Cast Iron Pans.

Wait 20 mins. and wash out pan with hot water

Sugar  should come right out without sticking if you have taken good care of your pans.

Wipe dry and place back into the warm oven and heat until dry.

Once dry re oil and put back into oven for 5 mins.

turn off oven and when cool put away pan.

My daughter destroys cast iron but really there super easy to use.

Cake is really good also.

Enjoy

Caramel Corn

Recipe

Ingredients

• 7 quarts plain popped popcorn
• 2 cups dry-roasted peanuts (optional)
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1 teaspoon salt
• 1 cup margarine
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend.

Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Bake for 1 hour, removing the pans and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Garam Masala

Odd Brownies

Mummy Pork Yummys

Ingredients

• 3/4 cup heavy whipping cream
• 1/4 cup Dijon mustard
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 pork tenderloin (about 1 pound)
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 sheets phyllo dough (14 inches x 9 inches)
• 6 tablespoons butter, melted
• 1 medium apple, peeled

Directions

• In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.
• Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.
• Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.
• Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.
• Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.
• Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce. Yield: 4 servings.

Originally published as Yummy Pork Mummy in Taste of Home Halloween Food & Fun 

Halloween recipes for a party

Rum Punchkin:

Makes 2 quarts

1/2 cup lemon juice

3/4 cup sugar

1 cup cranberry juice

1 cup orange juice

1 cup strong tea

1 fifth rum

12 whole cloves

1 pumpkin, hollowed out for serving

Mix all ingredients together. Serve the punch in the pumpkin with ice

Stroganoff Sausage Dip:

1 lb. hot bulk pork sausage

1/2 cup finely chopped onion

1/2 lb. mushrooms, thinly sliced

2 tablespoons all-purpose flour

1 cup sour cream

1 cup milk

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 teaspoon paprika

Large corn chips

In a large skillet, cook the sausage, crumbling with a fork until well browned. Remove sausage with a slotted spoon and set aside. Add onion and mushrooms to fat in skillet and cook rapidly so mushrooms do not give off liquid. Stir often, until onion is golden. Drain fat and return sausage to skillet.

In a small bowl, gradually whisk flour into sour cream. Add milk, Worcestershire, soy sauce and paprika. Whisk to blend well. Add this to meat mixture in skillet. Cook over moderate heat until thickened. Serve immediately with large corn chips.

Tangy Shrimp Spread:

7 ounces salad shrimp, cooked, cleaned, and mashed

1/2 small onion, minced

3 tablespoons lemon juice

1 (8 oz) pack cream cheese

Blend all ingredients. Cover and refrigerate for a few hours or overnight. Let stand at room temperature before serving with crackers.

Ginger Chicken Rumaki:

12 ounces boneless skinless chicken breasts

1/4 cup orange marmalade

2 teaspoons soy sauce

1 garlic clove, minced

1/2 teaspoon ground ginger

12 slices bacon

1 (8 oz) can whole water chestnuts, cut in half

Cut the chicken into 24 bite-size pieces. Combine the marmalade, soy sauce, garlic and ginger in a bowl and mix well. Add the chicken and stir to coat well. Marinate, covered, in the refrigerator for 30 minutes, drain. Broil the bacon for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into halves crosswise. Wrap 1 piece of bacon around each chicken piece and a water chestnut half; secure with wooden toothpicks. Broil 4 to 5 inches from the heat source for 3 to 5 minutes or until the chicken is cooked through.

Veggie Bars:

2 packs (rolls) crescent rolls (refrigerated as in Pillsbury)

2 packs 8 oz cream cheese

1 cup mayonnaise

1 pack Hidden Valley Ranch Dip Mix

Chopped veggies

Cover baking pan with dough. Use a size to make them fit and push together the seams. If they don’t fit perfectly it’s ok. Bake according to directions on package. Let cool. Combine the cream cheese, mayonnaise and ranch mix. Spread it on the crust. Top with finely chopped veggies such as broccoli, red pepper, green onions, grated carrots, mushrooms, olives, and cauliflower. The more colorful veggies you choose the better this will look. These can be refrigerated then cut into squares to serve.

Cajun Artichoke Balls:

1 6-ounce jar marinated artichoke hearts, drained and finely chopped (reserve marinade)

1 14-ounce can artichoke hearts, packed in water, drained and finely chopped

2 eggs

1 tablespoon garlic juice

1 tablespoon Worcestershire sauce

1/2 -1 teaspoon liquid smoke

1/2 teaspoon Tabasco

1 1/2 cups Italian seasoned breadcrumbs

3 oz grated Parmesan cheese (Can used canned) Yuck!

In a large bowl, beat eggs with reserved marinade and blend with garlic juice, Worcestershire sauce, liquid smoke, and Tabasco. Add artichokes and breadcrumbs. Form little balls and roll each ball in grated cheese. Refrigerate. Place on lightly greased baking sheet and bake in a 300 degree preheated oven 7 to 10 minutes. Serve immediately. Can be refrigerated for up to one week.

Spider Cake Recipe

INGREDIENTS

MARBLE CAKE:

• 2 1/4 (7 1/8 ounces) cups sifted cake flour - sift it into the measuring cup
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups granulated sugar

• 2 large eggs, room temperature
• 3/4 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 6 tablespoons milk
• 3 tablespoons cocoa powder

NUTELLA AND CHOCOLATE BUTTERCREAMS:

• 1 cup egg whites (about 8 large egg whites)
• 2 cups sugar
• 1 1/2 pounds unsalted butter, softened
• pinch salt

• 1/2 cup nutella
• 4 ounces bittersweet chocolate, melted
• 1 teaspoon vanilla extract

CHOCOLATE GANACHE FOR SPIDER BODY AND WEB:

• 2 ounces bittersweet chocolate

• 4 tablespoons (2 ounces) unsalted butter, cut into 4 pieces

CHOCOLATE SPIDER LEGS:

2 ounces bittersweet chocolate, melted

am together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time and mix after each, until well combined. Add the sour cream and vanilla.

Add the dry mixture in 3 batches, alternating with the milk. Split the batter in half and sift the cocoa powder over one half. Stir gently to combine.

Place some of the white batter in the bottoms of the two 8-inch cake pans. Add the chocolate batter in blobs. Very carefully stir the white batter into the chocolate, to achieve a marble pattern. Bake for about 25-30 minutes or until a cake tester comes out clean. Once baked cool on a rack.

While the cake is cooling, prepare the buttercream:
In the bowl of a stand mixer combine the egg whites and sugar. It will be very thick and grainy. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted.

Feel the egg mixture between your fingers to check for graininess. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed. Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. If the egg whites are not cooled off sufficiently it will melt the butter when you add it.

Once the egg whites are whipped and cooled, add the butter, 2 tablespoons at a time on medium speed. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter.

Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream will be creamy and glossy looking again. Add the salt, and vanilla. Divide the buttercream in two bowls, 1/3 in one bowl and 2/3 in the other. Add the nutella to the bowl with 2/3 of the buttercream. Add the cooled, melted chocolate to the other.

Unmold the cooled cakes and cut each later in half. Spread about 3/4 cup of the chocolate buttercream on the first layer. Repeat with the next two layers of cake and buttercream. Top with the final layer of cake.

Top the cake with 1 cup of the nutella buttercream. Spread it smooth with a metal spatula. Put more nutella buttercream on the sides of the cake, using enough to cover all the crumbs. Once the whole cake is covered, smooth the icing with the spatula, until it is nice and flat.

To make the ganache spider web:
In a double boiler melt the chocolate and the butter together, gently whisking until smooth.

Use a parchment bag to pipe a thin spiral around the cake. Use a toothpick or skewer to draw lines from the center of the spiral out to the edge to create the web. Use the chocolate ganache to draw a line down the side of the cake and pipe a smaller spiders body there. Repeat with as many spiders as you like.

Cover the rest of the chocolate ganache and allow it to cool to room temperature. Once the chocolate ganache is set up - this may take an hour or two - place it in a pastry bag fit with a round tip. Pipe a large ball of the ganache to create the spider's body.

Chocolate spider legs:
Fill another paper pastry bag about 1/3 full with the melted chocolate and pipe out the chocolate in the shape of the number 7 onto a silpat, waxpaper or parchment paper. Make sure you do a size that will fit the size of the spider body you intend to have. Pipe several extra in case you have breakage. Place the sheet into the freezer to set the chocolate.

Remove the spider legs from the freezer and using a small spatula, lift up the legs and place them on the spider, 4 on each side. Work quickly so the chocolate doesn't warm up too much. You may have to return the legs to the freezer if you are doing several spiders.

From The Cooking Channel