Potato Gratin

5 or 6 Yukon gold potatoes

2 or 3 Portobello mushroom caps, sliced thin

1 cup grated hard cheese such as Parmesan or Asiago

3/4 cup half-and-half

Kosher salt and ground black pepper

Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.

Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately 1/8-inch thick. 

Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. (Don't over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won't set.) 

Continue building layers until you're out of potatoes or out of room to build, but be sure to save 1/2 cup of the cheese for the top.

Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before serving.

Notes: I used white blanc mushrooms and I don't think the recipe really needed them. I used parmesan AND medium cheddar and it was really good. I also used a deep square pan and it worked well.

Honey-Lime Chicken Enchiladas with Green Chile Sauce

1/4 cup honey

1/4 cup lime juice (about 2 large limes)

1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded (boiling works great)

8 flour tortillas

2 cups of Mexican cheese blend, shredded

1 14-oz can of green enchilada sauce

3/4 cup sour cream

nonstick cooking spray

Preheat oven to 350 degrees F.

In a small bowl, combine the honey, lime juice, chili powder and minced garlic or garlic powder. Pour this mixture over the shredded chicken and cover with plastic wrap. Allow to marinate 30 minutes or up to 1 hour, in the refrigerator.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the sour cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a sprinkling of cheese, then roll the tortilla up and place in the baking dish.

Repeat with the remaining chicken, cheese and tortillas. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. 

French Toast Casserole

Ingredient Checklist
1/2 cup butter, melted (one stick)
1 cup brown sugar
1 loaf Texas toast, optional to cut off crust
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling


Directions
1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes
10. Sprinkle with powdered sugar
11. Serve with butter and syrup

Chicken Cordon Bleu

For the Cordon Bleu:

3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham

1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

Directions:

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.

Hummus

2 cans garbanzo beans
olive oil
4 cloves garlic
sour cream
chili powder (and/or cayenne pepper)
salt

Add beans, 2TB olive oil and garlic to food processor until smooth. Add more oil if needed. Add up to a cup of sour cream and chili powder to taste.

Pumpkin Cream Cheese Pie

4 oz cream cheese, softened
1 TB milk
1 TB sugar
1.5 cups cool whip
1 graham cracker crust
1 cup milk
2 pkgs vanilla instant pudding (4 serving size)
1 can pumpkin (16 oz)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves

Mix cream cheese, sugar, TB milk, until smooth. Stir in cool whip. Spread on crust. In another bowl, beat one cup milk and pudding until well blended and thick. Immediately stir in pumpkin and spices. Spread over cream cheese layer and chill.

Easy Press-In Pie Crust

6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

Cook's Note
Use a dry, flat-bottomed glass or your fingers to press crumbs into the pie plate, forming a firm layer.

Recipe from Martha Stewart.

Raspberry Peach Jello Salad

8oz cool whip
8 oz cream cheese, softened
1 cup sugar
6 oz raspberry jello
6 oz peach jello
2- 2 oz. boiling water
1 pkg frozen raspberries
1 pkg frozen peaches, chopped
6 oz crushed pineapple w/juice

See instructions for Kali's Pretzel Crust Dessert. Follow similarly.

Kali's Pretzel Crust Raspberry Jello Dessert

2 cups crushed pretzel
3/4 cup melted butter
2 cups boiling water
1 pkg frozen raspberries
1 8oz container Cool Whip
1 8oz cream cheese, softened
3 TB sugar
1 6oz raspberry Jello
1 6oz crushed pineapple with juice
1 cup sugar

Mix pretzels, 3 TB sugar, and melted butter; spread on a 9x13 pan. Bake at 400 for 7 minutes and then cool.

Mix Jello with boiling water until dissolved. Add pineapple with juice and rapsberries. Chill until soft set.

Mix cream cheese, 1 cup sugar and cool whip. Spread cream mixture over chilled pretzel crust. Pour Jello mixture on top and spread evenly.

Chill until firm.

Frog-Eye Salad

1/2 of a 1 lb. package Acini De Pepe, uncooked
1 egg
1/2 cup sugar
1 TB flour
1/4 tsp salt
1 15.25 oz can crushed pineapple, drained (reserve juice)
1 16 oz can fruit cocktail or mandarin oranges
1 cup whipped cream
coconut optional
mini marshmellos optional

Prepare Acini De Pepe according to package. In heavy sauce pan, beat egg with wire whisk until foamy, stir in sugar, flour, salt, and pineapple juice. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini De Pepe with egg mixture, chill thoroughly (overnight is best). Stir in pineapple, fruit cocktail, and optionals. Fold in whipped cream. Cover and chill thoroughly.

Grandma Barnett's Dry Jello Salad

2 cups soft cool whip
1 pkg. Jello (any color but Lindsay loves green)
1 pint cottage cheese
1 can crushed pineapple

Mix jello to pineapple, stir in cottage cheese and cool whip. Refrigerate overnight, if possible.

Pumpkin Pancakes

2 cups flour
3 TB brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1.5 cup milk
1 cup pumpkin
1 egg
2 TB veggie oil
2 TB vinegar

Mix wet and dry ingredients separately, then combine just enough to mix.

Pumpkin Cream Roll

1/4 cup powdered sugar
3/4 cup flour
1/2 tsp each: baking powder, baking soda, cinnamon, ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 8oz. package cream cheese, softened
1 cup powdered sugar
6 TB butter
1 tsp vanilla
powdered sugar for dusting

Preheat to 375 degrees and grease 15" x 10" jellyroll pan; line with wax paper.  Grease and flour paper.

Sprinkle a thin kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt.

Separately, beat eggs and sugar in mixer until thick. Beat in pumpkin, stir in flour mixture. Spread evenly into pan, bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn onto towel. Carefully peel off paper, roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake and remove towel. Spread cheese mixture over cake and re-roll. Wrap in plastic wrap and refrigerate at least 1 hour.

Sprinkle with powered sugar before serving.

Andy's Crepes

1.5 cups milk
3 egg yolks
2 Tbsp vanilla
1.5 cups all purpose flour
2 Tbsp sugar
0.5 tsp salt
5 Tbsp melted butter
toppings

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well combined.

2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread to the edges. When bubbles form and edges are dry, flip over and cook unti lightly browned on the other side and edges are golden. Repeat with remaining batter.

3. Fill crepes with fruit, cream, sauces or ice cream!

Andy became the master of these after our honeymoon where we ate them most days. We love them with ham and swiss cheese for lunch, or nutella and banana for a treat.

Creamy Stovetop Mac ‘n Cheese

Serves 4
Start to finish: 30 min

2.5 cups macaroni
salt
2 lg eggs
1 (12-oz) can evaporated milk
1/2 t salt
1/4 t pepper
4 T (1/2 stick) unsalted butter
8 oz cheese, shredded (LAG likes sharp cheddar)
 
Bring 2 qts water to boil in a large pot for the macaroni.  Stir in 1 1/2 t salt and the macaroni and cook until almost tender but still a little firm to the bite.

Meanwhile, mix together the eggs, half of the evaporated milk, 1/2 t salt, and 1/4 t pepper.

Drain the pasta and return it to the pot.  Set the pot over low heat and stir in the butter until melted.

Stir in the egg mix and half of the cheddar.  Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mix is hot and creamy, about 5 min.  

Notes: I am experimenting with adding mustard powder as well.

Recipe from Libby (modified from ATK). Tested and approved by L&A.

Baked Crispy Chicken

4 cups rice cereal
3/4 cup Parmesan cheese
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup plain yogurt
8 (6 oz.) skinless boneless chicken breasts

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a plastic bag combine cereal, Parmesan cheese, paprika, cumin, salt and pepper. Mix well and pour it into a shallow bowl. Coat both sides of chicken with yogurt and then roll in cereal mixture. Press gently so that the mixture adheres. Place on the prepared baking sheet and bake for 30 minutes or until golden brown and cooked through.

Recipe found on Pinterest from www.singingwithbirds.com. Tested and approved by L&A.

Spicy Honey Chicken (crock pot)

1.5 pounds chicken (of your choice)
1 cup honey
1/2 cup soy sauce
1/4 cup chopped onion
1/4 cup ketchup
2 Tbs. vegetable oil
2 clove garlic, minced
1 tsp. red pepper flakes

Put chicken in crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Shred chicken, then return to pot and toss with sauce. Serve over rice.

Recipe found on pinterest (mmmcafe blog). Tested and approved by L&A.

Meat & Veggie Balls (Light Meatballs)

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 - 4 medium carrots,* finely grated)
2 medium (not massive!) zucchini,* finely grated
1 1/2 pounds lean ground beef
1/3 cup fine dried breadcrumbs
3 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 tablespoons Dijon mustard
2 teaspoons finely chopped fresh rosemary (or 1 tsp dried)
2 teaspoons finely chopped oregano (or 1 tsp dried)
2 teaspoons finely chopped thyme (or 1 tsp dried)
1/4 cup finely chopped parsley (nice, but you're okay without it)
1 teaspoon salt
1/2 teaspoon pepper

:: Heat the oil in a large skillet over medium heat, add the onions and saute them for 7 - 10 minutes, stirring often, until they're soft and translucent. Add the garlic and saute for another minute. Add the carrots and zucchini and cook for another 10 - 15 minutes, until the mixture is tender (but not mushy) and sweet. Set aside to cool.

:: Add all the other ingredients to a large mixing bowl. Once the veggies are cooled, add them as well. Using a large wooden spoon (or your hands, if you aren't grossed out) mix everything together until evenly combined.

:: Preheat the oven to 375 F. Have a couple of baking sheets ready, lined with aluminum foil or with a Silpat. Start with slightly damp hands and roll the mixture into meatballs that are about the size of a ping pong ball, or a bit smaller if you want dainty appetizers. Bake for 35 minutes (5 - 10 minutes less if you're going for a smaller size).

Recipe from Heart of Light. Tested and approved at Dine-O-Round. Try as a meatloaf!!

Cherry Hand Pies

1 1/2 tablespoons cornstarch
2 cups fresh cherries, stemmed and pitted, or about 12 ounces frozen pitted cherries, unthawed
2/3 cup dried cherries
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
Flour (for dusting)
1 large egg white
1 1/2 teaspoon raw sugar

Line a large rimmed baking sheet with parchment paper. Stir cornstarch and 1 1/2 tablespoons cold water in a small bowl to blend. Combine fresh cherries and next 4 ingredients in a large saucepan. Cook over medium heat, stirring occasionally, until cherry juices are released, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.

Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.

Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Scoop 3 tablespoons cherry mixture onto one side; fold dough over filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.

Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°F. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature.

LAG: I baked for 25-30 minutes.

Recipe from Epicurious.com. Tested and approved at January 2012 Dine-O-Round.

Asian Noodle Salad

SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Recipe from Pioneer Woman. Tested and approved by Lindsay and Andy at our rehearsal dinner (thanks Kari!) and again at home. Makes a TON.