Saturday, November 08, 2008

Peppercini Roast

My friend Sally always passes me great recipes. This one is a favorite.

Pepperocini Roast

Chuck Roast
2 bottles Pepperocinis with juice

Wash the roast, place it fat-side up in a slow cooker. Pour the pepperocinis and juice over the roast.

Cook on low heat for 8-10 hours, or high for 4-5 hours.

Make sandwiches with Havarti cheese... or eat over pasta, rice...

Corn Chili

My friend Erin made this chili for our ward Trunk-or-Treat. I love chili...and her recipe is mmmm YUM.

Corn Chili

1 lb ground beef (or mix beef and turkey or left over roast)
2 tsp chicken base
1 can diced tomatos
1 can tomato sauce
1 onion
2 cans green chiles
3/4 tsp cumin
lots of chili powder
1 can kidney beans
1 can corn
1 green bell pepper
1 Tbsp sugar
corn starch to thicken

Saute veggies
cook meat
Mix it all in a large pot, bring to boil and simmer for 2 hours.

I also added a can of sliced olives and worchestire sauce.

We love eating chili over rice with cheese and/or corn chips. My hubby and I also love Chili dogs.... mmmm.

Chicken Florentine

This is a Paula Dean recipe I found on the site. I had to modify it based on what I had in the house. My modified version is below...go to the link above to go to Paula's recipe.

Chicken Florentine
My recipe I made made enough for the 4 of us for dinner and lunch the next day.

1 (10 oz) packages frozen chopped spinach
2 chicken breast halves, cooked and shredded
1 can cream of mushroom soup
2 cups heavy whipping cream
2 cups grated sharp cheddar
3 slices havarti
2 Tbsp lemon juice
1 tsp curry powder
salt and freshly ground pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 Tbsp butter

Remove the outer wrapper from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add tthe shredded chicken.

In a medium bowl, combine the soup, cream, cheaddar, havarti, lemon juice, curry powder, salt and pepper, to taste and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11x7 in casserole dish or 2 (9-inch) square disposable aluminumm foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

You can freeze the casserole. Allow it to thaw 24 hours before baking.

Bake 350 degrees for 30 minutes until bubbly.

We had this over rotini pasta. The girls loved it too.

Pumpkin White Chocolate Drops

About two years ago my lovely friend Kim, who had just moved into the ward and recently called as activities chair - put together this awesome Back-to-Bethlehem activity for Christmas. At the activity I happened to find these magic cookies. They melted in my mouth and were so scrumptious. I found out that Angela, the real Martha Stewart made them. So she was gracious enough to share her recipe. One warning... you will not believe how many cookies disappear without you noticing. Enjoy.

Pumpkin White Chocolate Drops

2 cups butter, softened
2 cups granulated sugar
1 can (16oz) solid pack pumpkin (I use one of the giant cans - we like the pumpkin)
2 eggs
4 cups all purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1 bag (12 oz) white chocolate chips

Preheat oven 375, grease cookie sheets (I like to use parchment paper)

Beat butter and sugar in a large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda, beat just until well blended. Stir in white chocolate chips.

Drop dough by tsp full about 2-inches apart onto prepared cookie sheets. Bake 14-16 minutes, until bottoms are golden. Cool 1 minute on cookie sheets; remove to wire racks to cool

1 container (16 oz) cream cheese frosting
1/4 cup packed brown sugar
French vanilla extract

Combine frosting and brown sugar and French vanilla in bowl, spread over warm cookies.

Makes about 6 dozen cookies. You can also freeze the dough.