orkut - Dê e seu Madruga.

orkut - Dê e seu Madruga.

Crêpe/Blini/Blintz

from the kitchen of Jennifer (Bartlett) Conover

These thin, Russian-style pancakes are one of my favorite things to make lately.
Here's the recipe:

1 c flour (white or whole wheat)
1 1/2 c milk
2 eggs (or applesauce)
1 T sugar (or splenda)

Mix it all together so there are not any lumps.

When cooking, pour enough in the pan so it thinly coats the pan. The best way to flip these is not by spatula. Test out your skills in the kitchen by tossing it so it changes sides. These can be served savoury or sweet. I like serve these buffet style...strawberry topping, confectioners sugar, nuts, cinnamon apples, Nutella, butter, and of course for those traditional pancake eaters--maple syrup.

Chicken Enchiladas

from the kitchen of Marilyn Graves

2-3 cups cut up chicken
2 cans cream of chicken soup
chicken broth
salsa
8 oz sour cream
1 can green chilies
corn tortillas
cheese

Mix up chicken, cream of chicken soup, chicken broth, salsa, sour cream and green chilies. Pour thin layer of sauce in an 8 x 10 baking pan. Add layers of cheese, tortillas, sauce, and then repeat all the way to the top. Top with cheese. Bake at 350˚ for 1 hour or until it bubbles at sides.

Prep Time: 2 hours
Serves: 8-12

Candied Chicken Breasts

from the kitchen of Shawa Graves

10 skinnless, boneless chicken halfs
2 cups dried bread crumbs
2 Tbsp flour
1 Tbsp oregano
1 Tbsp salt
2 tsp black pepper
1 Tbsp vegatable oil
1 1/2 cups brown sugar, packed
1/4 cup prepared mustard
1/2 cup ketchup
1 Tbsp Worchestershire Sauce
1 Tbsp Soy Sauce
1/4 cup grated onion
1/2 tsp salt
3/4 cup water
10 pinapple rings

Rinse chicken breasts and pat dry. In a shallow dish or bowl mix together bread crumbs, flour, oregano, 2 Tbsp salt and black pepper. In a large skillet, heat oil. Dredge chicken in bread crumb mixture and brown in skillet about 3-4 min each side. Layer chicken in 2 lightly greased 9 x 13 baking dishes. Pre-heat oven to 350˚. In a large saucepan on low heat combine brown surgar, mustard, ketchup, Worchestershire Sauce, Soy Sauce, onion, 1/2 tsp salt and water. Bring to boil and pour over chicken. Cover baking dishes with aluminum foil. Bake in oven for 1 hour or until chicken is no longer pink and juices run clear. Top each piece with a pinapple ring and serve.

Chocolate Chip Cheese Ball

from the kitchen of Marilyn Graves

1 8oz package of cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioner's sugar
2 Tbsp brown sugar
14/ tsp vanilla extract
1 cup miniature semisweet chocolate chips

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar, and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic and chill in the refrigerator for 1 more hour.

Serve with Nilla Wafers

Crock-Pot Gumbo

from the kitchen of Dee & Denise Kaufman

2 italian sausages
4 chicken breats
1 chopped onion
1 chopped green bell pepper
1/2 can of pineapple chunks
2 cans of pork and beans
1 can of chili beans
1/4 cup of BBQ sauce
2 cups of water
salt, black pepper, basil, garlic, chili powder (to taste)

2 cups of uncooked rice
5 cups of water
1/4 tsp of salt

Place sausage, chicken, onion, bell pepper, pineapple chunks, beans, BBQ sauce, 2 cups of water and spices in a crock pot and cook on low for 3 hours. Serve gumbo mixture over the rice.

Cook rice: bring 5 cups of water to a boil. Add 1/4 tsp of salt. Add 2 cups of rice. Place stove on low and cook for 15 min. Remove from heat and let sit for 10 min.

Prep Time: 30 min.
Serves 6

Strawberry & Yogurt Angel Food Cake

from the kitchen of Denise & Dee Kaufman

1 box of angel food cake mix
or
1/2 cup and 1 tablespoon cake flour
3/4 cup and 1 tablespoon and 2 teaspoons white sugar
6-3/4 egg whites
3/4 teaspoon vanilla extract
3/4 teaspoon cream of tartar
1/4 teaspoon salt

1 lb of sliced Strawberries
1 light yogurt (favorite flavor)
2 Tbs of milk

Angel food cake pan
or
8-10 small bunt cake pans

Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Slice and top with strawberries. Mix yogurt and milk and pour onto cake slices

Serves: 8-10

Rice Krispy Treat Flags

from the kitchen of Dee & Denise Kaufman

3 Tbsp butter or margarine
1 pkg (10 oz about 40) marshmallows or 4 cups of miniature marshmallows or 1 jar (7 oz.) marshmallow creme
6 cups Rice Krispies cereal
White frosting
Red frosting
Star-shaped white candy sprinkles

Microwave Directions: In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minute. Stir mixture until smooth. Add rice krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture into 13 x 9 x 2-inch baking pan coated with cooking spray. Allow to cool. Cut into 8 rectangles for flags. Decorate using frosting and star-shaped candy sprinkles. Best if served same day. Microwave cooking times may vary.

Stovetop Directions: Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture into 13 x 9 x 2-inch baking pan coated with cooking spray. Allow to cool. Cut into 8 rectangles for flags. Decorate using frosting and star-shaped candy sprinkles. Best if served same day.

For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.

Prep: 60 min.

Servings: 8

Skyrocket Coolers

from the kitchen of Dee & Denise Kaufman

1 bottle of cranberry juice

1 bottle of "Cool Blue" Gatorade

1 bottle of Diet ginger ale (must be sugar-free)

Tall clear drinking glass(es)

Ice cubes

The key to creating three "stripes" is to layer ingredients, placing the heavier, sugar drink as the base, and then "layering up" to the lighter, no-sugar drink. It's Mixology 101 for kids!Fill the tall, clear drinking glass about one-third of the way with ice cubes. Pour in the cranberry juice (heaviest, sugary beverage) to fill one-third of the glass. Very slowly and carefully, pour in the Gatorade "Cool Blue" (medium-weight beverage) to fill another one-third of the glass. Hint: When pouring, aim for an ice cube to prevent the liquids from hitting each other too forcefully and hence blending. Again, very slowly and carefully, pour in the diet ginger ale (lightest, no-sugar beverage) for your final layer. Again, aim for an ice cube. Top it off with a festive straw or swizzle stick - some red, white and blue garland or pipe cleaners wrapped around skewer sticks work great! - and serve. Be sure to enjoy your coolers pretty promptly; if left sitting too long, the colors will eventually meld.

Pretzel Sparklers

from the kitchen of Dee & Denise Kaufman

1 24-count bag of pretzel rods

2 cups of Almond Bark (you can buy it at Wal-Mart) or white chocolate melting discs, or white chocolate chips

1 container of red, white and blue sprinkles

Melt the 2 cups of white chocolate discs or chips. Be careful, as white chocolate burns very easily! If you use a microwave, keep it on low power, checking and stirring every 10 seconds or so. If you use a stovetop, use a double-boiler, again checking and stirring every 10 seconds or so. Continue until all chips or discs are melted. Carefully dunk each pretzel rod, about halfway, into the melted white chocolate. Sprinkle the red, white and blue sprinkles on the white-chocolate-dipped portion of each pretzel rod. Place the garnished pretzel rods on wax paper to let them "set." Tip: For quicker "cooling" results, place them in the refrigerator for a bit.

Prep: 30 Min

Pineapple Mango Grilled Chicken

from the kitchen of Dee & Denise Kaufman

4 chicken breasts
1/2 onion
1/2 tomato
1/2 can pineapple chunks
1/3 cup of pineapple juice
1 mango (if at all possible)
1 tsp cornstarch
salt, black pepper, basil (to taste)
Mashed potatoes or rice

Dice onion, chop tomato and mango. Sauté onion, add in mango, pineapple chunks and tomato. Add desired amount of spices. Coat mixture with cornstarch and slowly stir in pineaple juice. Cook until bubby. Remove sauce from pan. Spray pam on the same pan and grill the chicken. Pour sauce over the chicken to serve. Great with potatoes or rice.

Prep: 20 min
Serves: 4

Chocolate No-Bake Cookies

from the kitchen of Dee & Denise

2 cups sugar
4 tbsp cocoa
1/2 tsp salt
1/2 cup milk
1/2 cup butter or margerine
1/2 cup peanut butter
1 tsp vanilla

Mix together and boil in a frying pan for 1 1/2 min.
Remove from heat and add 2 1/2-4 cups of oats.

Olive Garden's Alfredo Sauce

1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste

Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta.

Prep Time: 20 Minutes

Serves: 4

Okay, so it's not exactly healthy, but man it's good! Especially with chicken and broccoli. Everything in moderation.

Creamy White Sauce

from the kitchen of Dee & Denise Kaufman

1 lb pasta or 3 cups of rice (uncooked)
4 Tbsp flour
4 Tbsp butter or margarine
1/2 tsp salt
1/4 tsp black pepper
garlic, basil, bouillon, etc. to taste
2 cups of milk
1 can of tuna or 1/2 lb of chicken

Optional: grilled onions, brocholi, bell peppers, roasted red peppers, corn, mushrooms, carrots, cheese, hardboiled eggs

Cook pasta or rice. In a separate pan, melt butter or margarine and add flour and salt. Cook until bubbly. Add milk slowly and cook until thick and smooth. Add tuna or chicken and any other desired ingredients (makes 3 cups of white sauce). Serve over pasta or rice.

This also makes a great gravy. Smooth and creamy.

Preparation time: 20 min
Serves: 6-8

We usually make this with grilled onions, brocholi and corn, and the boys love it and always ask for more! Feel free to experiment.

Speedy Chicken Stir-Fry

from the kitchen of Jenn Graves


This is my family's favorite meal. Becca loves it! We put it on our menu every month.

Prep Time:10 min
Total Time:25 min
Makes:4 servings, 2 cups each

8 oz. angel hair pasta, uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Dry Roasted Peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly; sprinkle with the peanuts.

Substitute whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, for the broccoli. Our favorite is green beans. Cabbage is good too.

Santa Fe Grilled Chicken Salad Wrap

from the kitchen of Jenn Graves

We tried this recipe out the other night. It was fast, easy, a hit, and pretty healthy too; especially if you use whole wheat tortillas and low fat dressing.

4 C torn romaine lettuce
1 pkg. (6 oz.) Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) whole kernel corn, drained
1/2 C Mexican Style Shredded Cheese
1/4 C Ranch Dressing
1/4 C Salsa
8 Flour Tortillas

Toss romaine, chicken breast strips, tomatoes and corn in a large bowl; sprinkle with cheese.
Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Makes 4 servings, 2 wraps each.

Chicken Breasts with Apple Stuffing

from the kitchen of Rebecca Nelson

4 4oz. skinless, boneless chicken breast halves
2 slices whole grain bread, cut into 1/2-inch cubes
1 Granny Smith apple, cored and diced
1/3 cup chicken broth
1 tsp dried sage
1 tsp dried thyme
1/2 tsp salt, plus more for seasoning
1/4 tsp pepper, plus more for seasoning

Preheat oven to 400 degrees. Coat a shallow baking pan with cooking spray. Using a sharp knife, slice horizontally through the middle of each piece of chicken (like you're slicing a bagel), stopping before you cut all the way through. Spread open chicken pieces, press down gently with the palm of your hand and place on prepared pan. Set aside.

Mix remaining ingredients well in a a large bowl. It works better to mix the dry stuff before you add the apples or chicken broth. Spoon onto one half of each piece of chicken, then fold other half over. Season to taste with additional salt and pepper.

Bake 30 minutes, or until chicken is cooked through.
Serves 4

This is one of my favorite recipes (especially in the fall) for good eats and for a low-fat healthful chicken dish. I got this from a magazine and unfortunately cut off all the info as to who submitted it. Maybe next time I cook it, I'll come back and add a picture!

Hello!

Hello! Dee and Denise -
Thanks for the invitation to join in your blog! This will be a fun way to keep in touch. Thanks again.

Tomato Basil Soup

from the kitchen of Dee & Denise Kaufman

2 Tbsp butter or margerine

1/2 onion
2 cloves garlic or 1/2 tsp garlic powder
2 Tbsp. basil

1/4 tsp salt (or to taste)

1/4 tsp black pepper (or to taste)

1 can diced peeled tomatos (14.5 oz)

2 cans of tomato soup (10.75oz each)

1 can of milk (10.75oz)

grated cheese (optional)

Dice onions and garlic cloves. Melt butter in sauce pan. Sautee onions and garlic in butter until softened. Chop diced tomatos to desired consistancy (a hand chopper works well; we like small pieces). Add basil, salt, black pepper to onions and stir for 1 min. Add diced tomatos to onion mixture and stir for 2 minutes. Stir in cans of tomato soup. Slowly stir in milk. Cook until hot. Sprkinle grated cheese on top if desired when serving.

Preparation Time: 15-20
Serves: 4-6

This is the recipe that everyone has been asking me for, and I finally got it out there!!

Sausage Penne Pasta

from the kitchen of Dee & Denise Kaufman

1/2 lb. penne pasta
1/3 cup olive oil (as needed)
2 large sausages
1 green bell pepper
1 red bell pepper
1 onion
1 Tbsp beef bullion
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic
1/2 tsp basil
1/2 tsp chili powder
1 can diced tomatoes (8oz)
1 can pineapple chunks (optional or is it?)

Bring water to boil in a large pot. Slice sausages, dice bell peppers and onion into large chunks. Once water is brought to a boil, cook pasta until done al dente. In a separate large sauce pan, heat oil and sautee sausage, onion and bell peppers until tender. Mix in beef bullion, salt, black pepper, garlic, basil and chili powder. Add diced tomatoes (and pineapple chunks) and heat. Drain pasta and add to vegetable mix.

Preperation time: 35 minutes
Serves: 4

To kick things off... here is a favorite that's sure to please! ENJOY!