So, I have about two hours to kill and a ton of recipes a friend at work gave me and so I don’t lose them, I’m thinking I’m going to type them all here, so I don’t know how many I will get done, but I’m hoping to get a few in here tonight while sitting at McDonald’s while Brittany is at cheer (I really have no life). Here goes:
1 tablespoon flour
Salt and pepper
1 lb skinless, boneless chicken breast, sliced into 8 cutlets and pounded thin
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons butter
10 ounces mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves
1. In a shallow bowl, combine the flour and 1/4 teaspoon each salt and pepper. Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate. Add 1/2 tablespoon butter and the mushrooms to the pan and cook, stirring until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 tablespoon butter. Add the wine and chicken broth and simmer until reduced, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning to heat through; season with salt.
2 1-pound store-bought pizza-dough balls
1/4 cup slivered almonds
3 tablespoons unsalted butter
1 sleev graham crackers, crushed
1/2 teaspoon chili powder (I probably won’t do)
1/4 cayenne pepper (I probably won’t do either)
1/4 teaspoon fine salt
3 cups mini marshmallows
2 4-ounces dark chocolate bars, broken into 1/4-inch chunks
1. Preheat oven to 400 degrees.
2. Form the pizza dough into two 12-to-14 inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes or until just beginning to brown. Leave the oven at 400 degrees.
3. While the pizza crust is baking, toast the almonds in a medium dry skillet over medium high heat. Transfer the almonds to a plate to cool.
4. Melt the butter in the skillet. Add the graham crackers crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside.
5. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.
(can’t wait to try this one out!!)
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
Pinch of chipolte or ancho chile powder (another thing I probably won’t add)
1/4 teaspoon kosher salt
5 strips bacon (1/3 pound)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup roughly chopped honey-roasted peanuts
1/3 cup bittersweet or semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.
2. Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.
3. Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated sugar and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.
4. Reduce the mixer speed; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate and bacon.
5. Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
Arrange 8 cups popped kettle corn (or microwaved kettle corn) in single layer on a cookie sheet lined with waxed or parchment paper. Place 1 cup milk-chocolate chips in a glass bowl and microwave on high in 30-second increments until melted. Drizzle chocolate over popcorn with a spoon. Sprinkle 1/2 cup chopped honey-roasted peanuts and 1 cup peanut-butter candies (like Reese’s Pieces) over chocolate. Chill uncovered in refrigerator for 15 minutes, or until chocolate hardens. Break into small pieces. Store in an airtight container.
FOR THE COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups quick-cooking oats
1 1/4 cups crispy rice cereal
1 cup milk chocolate chips
1 cup coarsely chopped pecans
1 cup miniature marshmallows
FOR THE TOPPING
1/2 cup milk chocolate chips
1/2 cup miniature marshmallows
2 1/2 teaspoons half-and-half
Pinch of cayenne pepper
1/2 cup finely chopped pecans
1. Make the cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking powder and baking soda in a large bowl. In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy. Beat in the eggs one at a time on medium speed, then beat in the vanilla. Add the flour mixture and beat on low speed until combined.
2. Stir in the oats, cereal, chocolate chips, pecan and marshmallows into the dough with a wooden spoon. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
3. Make the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes. Remove from the heat. Stir in the pecans. Drizzle the mixture over the cookies and let set, about 4 hours.
(I’m just going to have to make this one and take a picture myself of this one)
1 beef chuck shoulder roast (3 to 5 pounds)
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (1 ounce) dry onion soup mix
4 to 5 medium potatoes, quartered
4 cups baby carrots
1. Place roast in Crock Pot. Combine mushroom soup and onion soup mix in a medium bowl. Pour over roast. Cover and cook on low 4 hours.
2. Add potatoes and carrots. Cover and cook on low another 2 hours.
4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3/4 ounces) condensed, low fat cream of chicken soup, undiluted
1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry
Hot cooked pasta
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in Crock Pot. Cover; cook on low 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium high heat or until onion is tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to Crock Pot. Cover; cook on low an additional hour. Serve chicken and sauce over pasta.
9 cups chicken broth
1 package (16 ounces) sliced fresh button mushrooms
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1/2 cup uncooked pearl barley
1/2 ounce dried porcini mushrooms
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Combine all ingredients in Crock Pot; stir until well blended. Cover; cook on low 4 to 6 hours.
2 pounds chicken wings, split at the joint, tips removed
3 1-ounce packets ranch dressing mix
1 1/2 cups all-purpose flour
Freshly ground pepper
3 large eggs
Vegetable oil, for frying
1/2 cup hot sauce
1/4 cup honey
1. Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate for at least 1 hour or up to 4 hours.
2. Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack.
3. Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium high heat until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.
1 tablespoon trans-free margarine
1/4 cup white wine (optional)
2 tablespoons quick-cooking tapioca
2 lb skinless, boneless chicken breasts, fat trimmed and halved
1 lb mixed mushrooms (shiitake, baby portobello or cremini)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
4 oz fat-free cream cheese
1. Coat 5 quart or larger Crock Pot with margarine, leaving excess inside. Add wine and tapioca and stir.
2. Add chicken and mushrooms. Sprinkle with salt and pepper.
3. Cover; cook on low 7 hours. Stir well to combine and cook 1 more hour.
4. Stir in cream cheese and serve.