Oven Roasted Tomatoes

Oven-Roasted Tomatoes

A bunch of tomatoes, any variety (I usually use Roma)
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves


Preheat oven to 325.

Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Put tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.

Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes. Give it one more generous drizzle of olive oil. 

Place in oven and cook for about 3 hours or so (the larger the tomatoes the longer they will take--if you cut them smaller they will cook faster).  They are done when they start to get black around the edges and are dried up, but are still soft.  In a pinch I have upped the oven temp to 425 and cooked them in an hour as well.

So good for snacking---I always eat a ton right out of the oven.  I will use them as a substitute for anything that calls for sun-dried tomatoes or puree them in a tomato sauce, throw them in some pasta, you get the idea.  They are SO good and smell heavenly!

Quick Apple Dumplings

6-8 apples
1 (8 count) refrigerated crescent roll dough
1/8 teas ground cinnamon
1/2 cup butter
1 cup sugar
1 cup orange juice
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1. Preheat ovn to 350.  Grease baking dish. 
Combine butter, orange juice, sugar in a medium saucepan.  Bring to boil.  Remove from heat and stir in vanilla.
Chop 6-8 apples, spread in 9x13" pan.  Sprinkle with 2 Tbs flour and pour on orange syrup.  Sprinkle with pecans. Cover with layer of crescent roll dough.  Sprinkle wiith cinnamon.  Bake 35 mins or until crust is golgen and apples are tender when pierced with a fork.

Napa Cabbage Chicken Salad

Napa Cabbage Chicken Salad
(From Dana)

Dressing:
1/2 c vegetable oil
1/4 c red wine vinegar
1 packet ramen seasoning
1/2 tsp salt (to taste)
1/2 c sugar

1 head Napa cabbage
3 green onions, chopped
2 chicken breasts (broiled or grilled), cubed or shredded

Saute:
1/4 c sesame seeds
1/2 c sliced almonds
1 pkg uncooked  and broken ramen noodles, oriental of chicken flavor
1/4 c butter

Saute sesame seeds, almonds, broken up ramen noodles and butter on med heat until lightly brown.  Do not burn (approximately 5 minutes).

Toss with cabbage, lettuce, onions and chicken in a large bowl.
Pour dressing, to taste, over salad adn lightly toss just before serving.

Velvety Cheesecake

Velvety Cheesecake
1 cup graham cracker crumbs
3/4 cup plus 3 T. sugar, divided
3 T. butter, melted
3 8-oz pkgs. cream cheese, softened
2 T. all-purpose flour
2 t. vanilla extract
3 eggs
1 cup sour cream
Toppings: chocolate shell sauce sprinkled with chopped turtle candies.

Combine crumbs, 3 tablespoons sugar and butter.  Press into the bottom of a 9"springform pan.  Bake at 325 for 10 minutes; cool.

Beat cream cheese, remaining 3/4 cup sugar, flour and vanilla at medium speed with an electric mixer until smooth.  Add eggs, one at a time, beating just until yolk disappears.  Stir in sour cream.  Pour batter into cooled crust.  Bake at 325 for 45 minutes or until edges are set and center in almost set.  Turn off oven.  Immediately run a knife around edge of pan, releasing sides.  Close oven door and let cheesecake stand in oven 45 min.

Remove from oven; cool completely in pan on a wire rack.  Cover and chill 8 hours.

Remove sides of pan; top with toppings

Girls Night Out/Shelf Reliance Party

For all of you looking for a way to get out of the house this weekend (since our youth are occupied with youth conference) come on down to my house from 7-9 pm Friday night. I will have a Shelf Reliance representative here to do some demonstrations, taste testing, and Q & A on food storage for anyone who's interested. If you're not interested in that then just stop by and enjoy some yummy food and good company! If you're like me, I need just a little sanity break every once in a while! I live in the Montecito Estates down by the water towers off of Unser. Call me if you need directions.
Lisa B 898-0838

Raspberry filled Vanilla Cupcakes with Cream Cheese Frosting

Time: 60 minutes
Yield: 30 cupcakes
Recipe idea from Jamie Cooks It Up! Cake recipe from Cindi Schut

RASPBERRY FILLING: 
2 heaping C (one 12 ounce package) frozen raspberries
1 1/2 T cornstarch
2 T lemon juice
1/2 C sugar
1 T butter
1 t almond extract
dash salt

CUPCAKE: 
1 box Duncan Hines White Cake Mix
1/3 C flour
1 (3.4 ounce) box instant vanilla pudding
4 eggs
1/3 C sour cream
1 1/2 C water
1/3 C oil
1 t almond extract
  
FROSTING:
1 (8 ounce) package cream cheese, softened
1/2 C butter, softened
3 T shortening (I use butter flavored Crisco) 
5 1/2 C powdered sugar
4 T whipping cream   
1 t vanilla
dash salt

RASPBERRY FILLING
1. Place 2 heaping cups frozen raspberries, 1 1/2 T cornstarch, 2 T lemon juice and 1/2 C sugar into a medium sized sauce pan. Stir it around with a whisk to combine.
2. Bring the mixture to a boil over medium high heat, stirring constantly. The raspberries will break down very quickly. Continue to stir while the mixture boils for about 2 minutes. 
or until the filling becomes glossy and thick...like this.
3. Remove the pan from the heat, add 1 tablespoon butter, 1 teaspoon almond extract and a dash of salt. The filling is a bit sour if eaten plain. However, remember that we are going to pipe it into a sweet cupcake and top it with an even sweeter frosting. The sweet and tart will work nicely together.
4. Set the filling aside to cool.CUPCAKES
1. Into your stand mixer add 1 box white cake mix, 1/3 C flour and 1 small box of vanilla pudding. Toss it around with a fork to combine.
2. Add 4 eggs, 1/3 C sour cream, 1 1/2 C water, 1/3 C oil and 1 t almond extract to the dry ingredients. Mix on low for about 1 minute. Then scrape the sides of you mixer with a rubber spatula and beat on medium speed until the batter is smooth and a bit thick. 2-3 minutes should do the trick.
3. Line your muffin tins with cupcake liners and spoon the batter into them. Now...a word to the wise here. I always tend to fill them too full. Don't make my same mistake, ok? Fill the liners just a bit over half way full. This will give you a nice round domed cupcake. If you fill them too full like I always seem to do, you will have cupcakes with more of a mushroom shape.
4. Bake the cupcakes at 350 degrees for 12-15 minutes or until a toothpick inserted into the center comes out clean.
5. Remove the pans from you oven and allow the cupcakes to rest in the pans for about 5 minutes. Then transfer them to a wire rack and let them cool completely. 
6. When your cupcakes (and filling) have cooled completely, place a large cake decorating tip into a pastry bag. Carefully fill the bag with the raspberry filling. This can get a little bit messy. Be sure that when you are filling the bag you turn the tip end up a bit so the filling doesn't run out.
7. Pipe the filling into each cupcake.

FROSTING
1. Place 1 package softened cream cheese,  1/2 C softened butter and 3 tablespoons shortning into your stand mixer. Beat on medium speed until well combined and smooth.
2. Add 5 1/2 C powdered sugar, 4 tablespoons whipping cream, 1 teaspoon vanilla and a dash of salt. Mix until well combined. If the mixture is too thick, add a bit more whipping cream. If it gets too runny, add a bit more powdered sugar.
3. Fill another pastry bag with the frosting and pipe it onto each cupcake.
Might be fun to add a few sprinkle hearts or something...since Valentines Day is just around the corner. :)
Enjoy!

7 Layer Greek Dip

7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread

COLD CHICKEN SATAY NOODLES

COLD CHICKEN SATAY NOODLES (dana's dish)

This meal can be served at room temperature or cold, making it a great option for warm spring and summer nights.

by Rachael Ray | on 08/30/07

 

INGREDIENTS

• Salt
• 1 pound whole wheat spaghetti
• 1/4-1/3 cup smooth or chunky peanut butter, softened
• 2 tablespoons honey
• 1/4 cup warm water
• 1/4 cup Tamari (dark soy sauce)
• 1 clove garlic, grated with a microplane or box grater
• Juice of 2 limes, zest of 1
• 1 teaspoon hot sauce (eyeball it)
• 3 tablespoons vegetable, peanut or sunflower oil
• 2 cups store-bought rotisserie chicken meat, skin removed and thinly sliced
• A handful of shredded carrots
• 4 scallions, thinly sliced on an angle
• 1 cup spinach leaves, thinly sliced
• 1/4 cup chopped peanuts, available in small pouches in the baking aisle
• 2 tablespoons chopped cilantro or flat leaf parsley, whichever you prefer

Serves 4

PREPARATION

Bring a large pot of water to a boil. Once boiling, salt the water liberally, then drop in the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well and reserve.

While the water is coming to a boil and the pasta is cooking, whisk together the softened peanut butter, honey and warm water in a large bowl. Once they're combined, whisk in the Tamari, garlic, lime juice and zest and hot sauce. While whisking continuously, pour in the oil in a steady stream to complete the dressing.

Add the noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place the noodles in shallow bowls and top with the chicken and cilantro or parsley.

Caramel Apple Cider

(Recipe from Our Best Bites)


1 (64 oz) bottle of apple juice or cider (**much better with apple cider)
1/2 cup orange juice (freshly squeezed or high quality brand like Simply Orange)
2 cinnamon sticks
1/4 tsp ground allspice
1 orange
8 whole cloves
1/3 cup bottled caramel sauce (plus more to taste if desired)
Sweetened whipped cream
Ground cinnamon

1.Pour the apple cider into a large stock pot on the stove. Set heat to medium high. Add orange juice, cinnamon sticks, and allspice
2.Thoroughly wash your orange and then gently stab the whole cloves into it.
3.Gently drop your orange into the pot. Bring cider to a boil and then reduce to simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot.
4. After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.
5. When ready to serve, top with whipped cream, a drizzle of caramel and a sprinkle of cinnamon.

Teri's Chili

This is the chili I brought to Lisa's house for the baked potato night. ( I have used canned diced tomato's when I don't have tomato's on hand.)

2 lbs ground beef(I use ground turkey)

(1) 29oz can tomato sauce

(1) 20 oz can kidney beans(with liquid)

(2) 15 oz cans pinto beans (with liquid)

1 cup diced onion

1 small can of diced green chili

3 medium tomatoes chopped

2 tsp cumin powder

3 Tablespoons chili powder

1 1/2 tsp black pepper

2 tsp salt

1 1/2 cups water

Brown meat, drain and rinse off fat. Add all other ingredients, simmer over low heat.

*For spiecier chili, add 1/2 tsp black pepper

*For much spicier chili, add 1 T. cayenne pepper