Gingerbread's Recipe Thread

[Gingerbread]

Balsamic Chicken with Basil

4 boneless, skinless chicken breasts
few shakes salt/pepper
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
2 tsp basil

Season both sides of chicken breasts with salt/pepper. Heat oil in a large non-stick skillet over medium-high heat. Add chicken, cook about 8 minutes on either side or until cooked through. Stir in vinegar, honey and basil; cook another 2 minutes. Enjoy!

[Gingerbread]

Grasshopper Parfaits

15 Oreo cookies, finely chopped (about 1-1/2 cups)
1/2C finely chopped York peppermint patties
2 pkg (3.9 oz each) Jello chocolate instant pudding
4C cold milk
2 to 4 drops green food coloring (optional)
2C Cool Whip


Combine chopped cookies and mint patties. Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. Meanwhile, stir food coloring into cool whip until well blended. Layer half each of the pudding, cool whip and cookie mixture evenly in 12 parfait glasses or dessert glasses. Repeat layers. Refrigerate 30 min.

[Gingerbread]

Golden Pork Chops

1 can (14oz) cream-style corn
1/2C finely chopped onion
1/2C finely chopped celery
1/2 tsp paprika
1 1/2C dry corn bread stuffing
4 boneless pork chops
1 tbsp brown sugar
1 tbsp spicy brown mustard

Preheat oven to 400. In a large bowl, combine the corn, onion, celery, and paprika. Stir in stuffing. Transfer to a greased baking dish. Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake uncovered for 30-40 minutes or until meat juices run clear.

[Gingerbread]

Pineapple Ham Casserole

2C uncooked egg noodles
1/2C chopped celery (optional)
2 tbsp butter, divided
1 (8oz) pkg cream cheese, cubed
3/4C milk
2C cubed fully cooked ham
2 cans (8oz each) crushed pineapples, drained
2 tsp Worcestershire sauce
1/2 tsp salt
dash pepper
1/4C dry bread crumbs

Preheat oven to 350. Cook noodles according to directions, drain. In a large skillet, saute celery in 1 tbsp butter until tender. Stir in cream cheese and milk; cook until cheese is melted stirring frequently. Add noodles, ham, pineapple, Worcestershire sauce, salt and pepper to melted cheese. Transfer to an ungreased 1 1/2qt casserole dish. Melt remaining butter with bread crumbs, toss and sprinkle over casserole. Bake for 30 minutes.

[Obscuria]

Blueberry No Bake Cheesecake

2 cups honey maid graham cracker crumbs

6 tbsp margarine, melted

1 cup sugar, divided

4 packages {8 oz each} cream cheese


1/2 cup blueberry preserves


grated peel from one lemon

1 pkg {16 oz} frozen blueberries, thawed, drained

1 tub {8 oz} cool whip whipped topping thawed


Mix graham crumbs, margarine and 1/4 cup of the sugar, press firmly into bottom of 13 by 9 inch pan. Refrigerate while preparing filling.

Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add preserves and lemon peel, mix until blended. Stir in blueberries. Gently stir in whipped topping. Spoon over crust. Cover.

Refrigerate 4 hours or until firm. Garnish with lemon rind if desired.

[Gingerbread]

Lemonade Chicken

4 boneless, skinless chicken breasts
3/4C lemonade concentrate
3 tbsp ketchup
2 tbsp brown sugar
1 tbsp cider vinegar
2 tbsp cornstarch
2 tbsp cold water

Place chicken in a medium sized crockpot. Combine the lemonade, ketchup, brown sugar and vinegar in a small bowl. Pour over chicken . Cook on low for about 1 1/2 hours or until chicken is cooked through. Remove chicken and set aside. Combine cornstarch and water, stirring until smooth. Add cornstarch mix to lemonade mix and whisk until smooth. Continue to heat sauce for 20 minutes. Return chicken breasts to the crockpot and let cook a few more minutes to reheat chicken.

[Gingerbread]

Lemon-Lime Layered Dessert

2C lemon or lime sherbet, softened
1 container (8 oz) Philly cream cheese spread
1 can (14 oz) sweetened condensed milk
1/2C lime juice or lemon juice
1 tub (8 oz) Cool Whip, thawed


Line 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes. Freeze at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer. Beat cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.

[Gingerbread]

Easy Lemon Pecan Biscotti

1 pkg (18.25oz) plain lemon cake mix
1 stick melted butter
2 eggs
1C flour
1/2C pecans, chopped
parchment paper for pan

Preheat oven to 350 and place rack in the center of oven. Line a baking sheet with parchment paper. In a large bowl combine all ingredients. Blend with an electric mixer on low speed until well blended, 3-4 minutes. Stop the mixer and scrape down sides of your bowl. The dough should come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide and about 1/2 inch thick. Mound the dough so it's just slightly higher in the center. Bake the dough until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, about 30-35 minutes. Remove from oven and let biscotti cool about 10 minutes. Leave oven on. Cutting on the baking sheet, use a sharp serrated knife to slice the rectangle on the diagonal into 1 inch thick slices. You should get 14 slices. Carefully turn the slices onto their sides, using your knife to arrange them on the baking sheet. Return to oven. Bake the biscotti 10 more minutes. Turn the oven off and let the biscotti remain in there until they are crisp, 30-40 minutes. Remove from oven and carefully place biscotti on a rack and allow them to cool completely, about 2 hours.

[DialgaBritesMom]

Originally Posted by Gingerbread

Easy Lemon Pecan Biscotti

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOH!! *runs to kitchen*

[Gingerbread]

St. Patty's Day is coming! I've planned an Irish inspired feast for Wednesday's supper and thought I might share. I'll go ahead and post my next 2 days recipes now so anyone who may want to try them will have time to buy ingredients. The first one is pretty authentic but the other is more "Irish inspired". Feel free to post any of your Irish or Irish inspired recipes! Have a great St.Patrick's Day!

Colcannon

3 pounds potatoes, scrubbed
2 sticks butter (I buy the good creamery butter for this)
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish


Steam the potatoes in their skins for 30 minutes. If you do not have a steamer, you can boil them but steaming is the way to go if possible. Either way always cook your potatoes with the skin on and then peel once potatoes are cooked. This gives them better flavor. Once your potatoes are cooked, peel them using a knife and fork or peeler then chop before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

While potatoes are cooking go ahead and start your cabbage and ham. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for
45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve a very generous helping into individual soup plates. Make an indentation on the top of your mash and put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Blueberry Bread Pudding

8 slices white bread, cubed
1C blueberries
2C skim milk
1C egg beaters
2/3C sugar
1 tsp vanilla
1/4 tsp cinnamon

Preheat oven to 350. Place bread cubes in the bottom of a lightly greased 8x8 pan. Sprinkle with blueberries. In a large bowl combine remaining ingredients, pour over bread mixture. Set pan into a larger pan filled with hot water to a 1-inch depth. Bake for 11/2 hours or until a knife inserted in the center comes out clean. Serve warm.

~ I like to serve this with a caramel sauce. Just heat 1/4C milk with about 14 caramels over low heat stirring frequently until all melted *yum*