SANDRA'S INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I've modified for serving at a single setting,

as in its whole form goes south when refrigerated should there be leftovers.

All my recipes (as each are kitchen-tested) take many modifications until perfected.

These individual desserts are cute, decadent and comforting

to serve during those cold winter months...

Yield: Four (1/2-pint or 8-oz) Mason Jars

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Cobbler Batter:

--Dry:

3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/2 teaspoon cinnamon

--Wet:

2 tablespoons unsalted butter, melted

1/4 cup milk

1 medium egg

1/3 cup of reserved peach liquid (listed below)

Filling:

1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped

--(reserving 1/3 cup of liquid)

1/3 cup granulated sugar

1-1/2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

METHOD

Preheat oven to 350F.

Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.

Cobbler Batter:

In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.

Filling:

Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.

Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!

SANDRA'S CHOCOLATE-TOFFEE ANGEL FOOD CAKE (No-Bake)

An easy recipe that takes only six ingredients and no baking.

It's my makeover from a popular early 1970's dessert

that is ever so scrumptious and decadent as well...

Servings: 12

Prep: 10 Mins.

Chill: A minimum of 2 hours

INGREDIENTS

1 prepared angel food cake (either store-bought or homemade)

4 tablespoons unsweetened cocoa powder

1 cup confectioners' sugar

2 (8-oz tubs) cool whip

1 teaspoon vanilla extract

6 full size Heath bars, finely crushed (by pulsing in a food processor)

--Extra unsweetened cocoa powder for dusting top of frosted cake

METHOD

Cut the angel food cake horizontally into three even layers using a serrated knife.

Sift, using a sieve, the cocoa powder and confectioners' sugar into a large bowl. Add the cool whip and vanilla extract. Whisk to combine. Using a spatula, gently fold in the finely crushed heath bars.

Spread the frosting in between the layers, around the sides (including inside the center tunnel area), and on top of the cake. As a finishing touch, dust the top of cake using a fine-mesh sieve.

Chill at least 2 hours before serving.  Store any leftover cake in the refrigerator. ~ Enjoy!

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...

Servings (8 to 10)

Prep: 20 Mins.

Cook: 2 Hrs.

INGREDIENTS:

Sauce:

1 lb (or so) moose, venison, or beef burger

1 lb (or so) ground Johnsonville Sweet Italian Sausage

3 ribs celery, finely chopped

1 small yellow onion, finely chopped

1/2 of a large red bell pepper, finely chopped

2 garlic cloves, minced

1 (29-oz can) tomato sauce, plus

--1 (16-oz. can) tomato sauce

1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes

3 to 4 tablespoons honey, to taste

1 tablespoon dried sweet basil

1 tablespoon dried parsley, or a small bunch of chopped fresh parsley

1 tablespoon dried Italian herb seasoning

Finish:

--Balsamic Vinegar

Serve with:

--12 oz. prepared thin spaghetti, according to package directions

--Freshly grated parmesan

--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.

Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA'S 10-APPLE NO-SHRINK DEEP-DISH ALMOND-CRUST PIE

By gently par-cooking the apples beforehand,

I've finally solved the problem of apples shrinking as they cook,

and therefore this method prevents leaving a gap between crust and apples

that have typically collapsed upon cooling...

Servings: (8-10)

Prep/Par-Cook: 30 Mins.

Bake: 65 Mins.

INGREDIENTS

Almond Crust

--(A hearty, darker, and super flavorful crust)

2 cups all-purpose flour

--plus extra for rolling

1/2 cup slivered almonds

1 cup cold unsalted butter, cut into 1/2" cubes

--plus extra for filling below

1/2 teaspoon fine-grain kosher salt

2 teaspoons light brown sugar

4 to 6 tablespoons cold milk

1 large egg, beaten

Filling

--(No shrink)

10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain kosher salt

1 teaspoon freshly squeezed lemon juice

1 teaspoon vanilla extract

2 tablespoons corn starch

--2 tablespoons cold unsalted butter, cut into 1/2" cubes

--1 tablespoon milk

--1 tablespoon turbinado sugar (sugar in the raw), or regular

METHOD

Prepare the crust in a food processor by combining flour, almonds, salt and brown sugar; pulse 4 times to mix. Add 1 cup butter cubes and pulse 8 times. Add sufficient milk, beginning with 4 tablespoons, pulsing until mixture pulls from edge and begins to solidify into a ball. Remove dough and place on lightly floured surface; divide in half, and form into 2 flat discs. Wrap each disc in plastic wrap and refrigerate 1/2 hour.

Preheat oven to 425 degrees, including placing a foil-lined baking sheet on middle rack in oven. Cut three 4" wide foil strips; set aside. Also, set aside a deep-dish pie plate. (I used a 10" diameter x 1-1/2" deep ceramic pie dish.)

Meanwhile, prepare filling by placing apple pieces in a Dutch Oven (or large heavy-bottom pot) over medium-high heat. Add sugars, ground ginger, cinnamon, salt, lemon juice, vanilla extract, and cornstarch. Using a wooden spoon, toss to combine. Cover Dutch Oven and cook for 10-12 minutes, while frequently stirring. Remove Dutch Oven from heat, and uncover to allow filling to gently cool while preparing crust.

Remove crust disks from the refrigerator, and roll out one at a time, on a lightly floured surface about 1/8" thick. Place bottom crust into pie dish, cutting any excess outer edge hanging over dish.  Roll out top crust using the same method.

Working quickly, add filling over bottom crust in dish. Dot with 2 tablespoons cold butter cubes, then push slightly under apples (so when butter steams while pie bakes it does not cause top of crust to separate from filling). Add top crust to pie, trim edges to 1/2"; pinch to flute and secure. Gently cover top of crust with a light coating of milk using a pastry brush, score a few decorative steam hole slits, and evenly sprinkle top with turbinado sugar.

Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425 degrees for 15 minutes. Pull pie from oven and line edges of crust with foil strips (to prevent over browning); lower the heat to 375 degrees and continue baking for an additional 45 minutes, turning once half way through baking. Remove pie from oven and cool on a wire rack for a minimum of 1-1/2 hours to set. Cut into wedges and serve with French vanilla bean ice cream. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~

Tip: Feel free to peel the apples beforehand, although this unpeeled pie version adds more nutrients and fiber to its outcome, including doing so dramatically cuts down on prep time...

SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies

that melt in your mouth. 

The possible flavor and color variations

are endless...

Yields: (28 to 30)

Prep: 20 Mins.

Chill: 1 Hr.

Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:

1 cube unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sour cream

--Sift dry ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

Buttercream Frosting:

1 cube unsalted butter, at room temperature

½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

3 tablespoons milk

Organic food coloring

Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 

Add eggs, one at a time, beating until each is incorporated. 

Add vanilla extract and sour cream, and beat on low speed until fully incorporated.

Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 

Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.

Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 

Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.

Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and immediately add sprinkles. 

Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~

(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder

and additional vanilla extract to thin frosting + chocolate sprinkles.

SANDRA’S 30-MINUTE POTATO ‘N BACON CHOWDER

A welcoming hot chowder

on a blustery winter day that takes

minimal time to prepare...

Servings: (4)

Prep: 5 Mins.

Cook: 30 Mins.

INGREDIENTS

4 strips center-cut bacon, cut into ½” wide slices

½ yellow onion, chopped

½ red bell pepper, chopped

2 ribs celery, chopped

2 garlic cloves, minced

¼ cup all-purpose flour

3 cups low-sodium chicken broth

3 russet potatoes, peeled, and cut into ½” cubes

1 teaspoon old bay seasoning

1 teaspoon dried basil

½ teaspoon white pepper

½ cup condensed milk (not sweetened)

--Fresh sprigs of parsley for garnish (optional)

METHOD

Brown bacon until crispy in a medium heavy-bottom saucepan over medium-high heat.  Retain drippings, and remove bacon to drain on paper towel.

To the saucepan drippings, add the onion, bell pepper, and celery.  Saute until onions are translucent.  Add garlic; saute for 30 seconds. Add flour, and stir to fully incorporate while cooking for 1 minute.

Add chicken broth to saucepan; stirring to incorporate.  Add potatoes, old bay seasoning, basil, and pepper.  Bring to boil, and reduce to low to simmer for 20 minutes, while occasionally stirring, just until potatoes are tender.

Add drained bacon and milk to chowder; stirring to combine.  Cook for an additional 2 to 3 minutes, just until thoroughly heated (do not boil).

Ladle chowder into 4 serving bowls and garnish with sprigs of parsley. ~ Enjoy!

~~~~~~~~~~~

Tip:  I served the delicious hot chowder with warm French bread slices, and a nice garden salad drizzled with vinaigrette.

April 1, 2012: "Happy Blogger Awards" to fellow food bloggers...

April 2012 ~ "Happy Blogger Award”...

Wishing you all a fabulous 2012 with great achievements and experiences ~I hope the coming year is a glorious one that rewards all your endeavors with great success.  

Here is a "Happy Blogger Award" to the following bloggers doing fabulous work in food blogging...

Andrea ~ Quest for Delish

Christine ~ Christine's Pantry

Foodies For Life ~ The Choco-Aholic

Yelena ~ Cooking Melangery

Warren ~ Table for Two Cookbooks

Carolina ~ La Cucina Prima Donna

Dori ~ Malibu Kitchen

Neshanne ~ Oishii Treats

Molly ~ Slapdash Cooking

Susan ~ What's Cooking

Please accept it and make this year special by giving this award to your blogger friends whom you think deserve it as well...

Keep ‘smiling’ and 'happy blogging'...

SANDRA’S AWESOME ALBACORE TUNA NOODLE CASSEROLE

My reaction to past recipes I've tried is that they tend to be too dry,
hence this updated and enhanced version that's superbly delicious...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 45 Mins.

INGREDIENTS

*Pasta and Peas:
4 cups (10 oz.) dry egg noodles, prepared according to package directions, but to al dente
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained ~ Optional
--(We like using medium, but use mild if you like your's less spicy)
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup medium cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon dried thyme
1 teaspoon old bay seasoning
1 (9 oz. can) albacore tuna in water, drained

****Topping:
1 cup french fried onions, crushed

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil; set aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add onions, celery, crimini mushrooms and saute until onions are translucent. Add garlic, sea salt and ground pepper, to taste; saute 30 seconds longer, and remove skillet from heat.

In a large bowl, mix together chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, thyme, and old bay seasoning. Gently fold in drained noodles, peas, and tuna. Transfer mixture to prepared baking dish.

Crush french fried onions (they now make cheddar flavored ones...those work too), sprinkle evenly over top. Cover, and bake for 30 minutes, then uncover and continue baking for 15 minutes, until heated through and top is golden. ~ Enjoy!

Pipin' Hot out of  Oven...

~~~~~~~~~~~~~~~~


Tip: I like to serve this Albacore Tuna Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN TORTILLA SOUP

A tried and true fiesta comfort soup...


[Featured on 3-19-12 at:
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup]

Serves: (4)
Prep/Cook: 25 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons light olive oil
2 ribs celery, chopped
½ red bell pepper
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
¼ teaspoon sriracha sauce (or your preferred hot sauce)
4 cups low-sodium chicken broth
1-1/2 cups water
2 fresh corn on the cob, kernels removed, (or 1 cup frozen corn kernels, thawed)
2 tablespoons fresh lemon juice
2 cups skinless, cooked chicken, roughly shredded
1 (14.5 oz. can) cannellini beans, drained and rinsed (creamy white beans)
2 tablespoons freshly chopped cilantro
2 plum tomatoes, chopped
1 avocado, seeded, and chopped
Sea salt and freshly ground pepper, to taste

Garnish:
--4 lemon wedges
--tortilla chips

METHOD

In medium saucepan, heat oil over medium heat until hot. Add celery, bell pepper, onion, and garlic, and cook, covered, 8 to 10 minutes, until vegetables are tender while frequently stirring. Add cumin, chili powder, and sriracha sauce, and cook 30 seconds, while stirring. Add broth, water, corn kernels, and lemon juice to vegetable mixture; cover saucepot and heat to boiling over high heat.

Add chicken pieces, chopped cilantro, and cannellini beans into broth mixture in saucepan; heat to boiling, covered, over high heat for 3 minutes. Remove saucepan from heat; stir in chopped tomatoes. Taste for seasonings, adding sea salt and freshly ground pepper to taste, if desired.

Place a handful of crushed tortillas in bottom of each bowl, and ladle soup over top, and then sprinkle each bowl with avocado pieces. Serve with lemon wedges to squeeze over soup just prior to eating. Place additional whole tortilla chips along side for scooping. ~ Enjoy!


~~~~~~~~~~~~~~~


Tip:  This soup is fabulous using lime instead of lemon as well (I just happened to have fresh lemons on-hand today.

SANDRA'S TRIPLE-BAKED CHEDDAR BROCCOLI and BACON POTATO

Oh my, these are fabulous and a 1/2 of a triple-baked potato
with your favorite main dish will be utmost satisfying...

Servings: (2)
Prep: 5 Mins. |
Bake 30 Mins.

Posted by Sandra

INGREDIENTS

1) Par-Bake in Microwave
1 large russet potato, scrubbed and pierced

2) Finish Baking in Oven
baking spray
pinch of garlic powder
pinch of onion powder

3) Baked a Final Time Stuffed
1 strip bacon, cut into ½” strips
2 tablespoons spanish onion, chopped
1 small clove of garlic, minced
3 tablespoons frozen broccoli florets, thawed, and chopped
3 tablespoons sour cream
2 heaping tablespoons cheddar cheese, grated
kosher salt and ground pepper to taste

***Topping
--2 tablespoons cheddar cheese, grated

METHOD

Preheat oven to 350 degrees.

Scrub and pierce potato, and par-bake in microwave on high for 5 minutes. Carefully remove from microwave (it’ll be hot), and place on a sheet of tin foil. Spray the potato all over with baking spray, and sprinkle lightly with garlic and onion powder all over, then roll up and place in preheated conventional oven for 15 minutes.

Meanwhile, place a medium skillet over medium-heat, and brown bacon until crispy. Remove bacon to a paper towel lined saucer, reserving drippings. Add the onion to skillet, and saute until translucent. Add the garlic and saute for 30 seconds. Add the broccoli, sour cream, 2 tablespoons cheddar cheese, and kosher salt and ground pepper, to taste, and remove from heat.

Remove the potato from the oven, unwrap from tin foil, and using tongs cut the potato in half lengthwise. Using a tablespoon, scoop out flesh while leaving ¼” of the walls of the potato intact. Place the scooped out potato flesh into skillet, and mash the mixture with a fork, then stir to combine. Generously stuff the potato halves with the filling, and top with remaining cheddar cheese, and bake on a foil-lined baking sheet for 12 to 15 minutes, until warmed through and cheese on top has melted. Remove from oven, and sprinkle with crispy bacon. - Enjoy!

SANDRA'S SEARED BRATS in BAKED BEANS with MAC N’ CHEESE and FRESH CORN

Some nights you just
need all these comfort foods
at the same time...

Servings: (4)
Prep: 12 minutes |
Bake 20 minutes

Posted by Sandra

INGREDIENTS

***Traditional Mac N’ Cheese
2 cups uncooked elbow macaroni (I prefer the ones with ridges)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 oz) sharp cheddar cheese, shredded

***Seared Brats in Baked Beans
1 tablespoon olive oil
2 smoked brats, cut in half lengthwise, and then cut in half crosswise, and scored around edges (to prevent excessive curling)
1 (14 oz. can) Baked Beans (I prefer the Bush’s Original)
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/8 teaspoon garlic powder

****Fresh Corn - (cut off cob)
2 ears of fresh yellow corn on the cob
1/2 teaspoon granulated sugar
1 teaspoon butter
kosher salt

METHOD

Preheat oven to 350 degrees.

Cook pasta as directed on package, (but a few minutes less so it is al dente, as it will continue to cook in oven).

While macaroni is cooking, make the cheese sauce by melting butter in 3-quart saucepan over low heat. Whisk in flour and continue cooking for 1 minute, add milk, salt, pepper, mustard and worcestershire sauce, and continue to whisk just until bubbles form, about 2 more minutes. Remove from heat, and stir in cheese with a spoon until melted. Drain macaroni and return to dry pot. Gently add cheese sauce over macaroni to incorporate. Pour macaroni/cheese mixture into an ungreased 9x9"x2” casserole dish. Bake uncovered for 20 minutes.

Meanwhile, start the corn on the cob boiling by covering with lightly salted water, adding sugar and butter, and then cooking, covered, for a total of 12 to 15 minutes.

Also, begin searing brats in a medium skillet over medium-high heat, until golden brown on both sides, and then remove to a plate, and set aside. Reduce the heat in the skillet to medium, and saute the onions, bell peppers, and garlic powder, just until the onions are translucent. Add the baked beans, and browned brats back to the skillet, and reduce heat to a low to simmer, just until the Mac N’ Cheese and corn are done.

Cut the corn kernels off of the cobs, and then serve up your dinner as shown in photograph. – Enjoy!

MAX’S HOMEMADE CHICKEN NOODLE SOUP

An outstanding comfort food for the soul,
especially when you're feeling a bit
under the weather...

Servings: (4)

Prep:  5 Mins. | 
Cook: 45 Mins.

Posted by Max via Sandra

INGREDIENTS

2 bone-in, skin-on chicken breasts

6 cups low-sodium chicken broth

1 small spanish onion, chopped

2 medium carrots, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon poultry seasoning (for the homemade recipe, (Click here: Sandra's Poultry Seasoning Blend)

Kosher salt and ground pepper, to taste

8 ozs. (1/2 box) Ronzoni-Rotelle spiral pasta, cooked accordingly

¼ cup fresh parsley, roughly chopped (We also often prefer cilantro, or both, at times)

--1 loaf of prepared, warm crispy bread, sliced

METHOD

Rinse chicken, and remove skin, and trim off any excess fat, then add to medium saucepan, and add the chicken broth.  Bring to boil, cover, and reduce heat to a medium simmer, and cook for 20 minutes.  Remove chicken from saucepan, and set aside on a plate.

Add the onions, carrots, celery, garlic, and poultry seasoning to the saucepan of broth.  Taste for seasonings and add kosher salt, if needed, and ground pepper.  Bring to a boil, and then turn down heat to medium and cover to simmer, just until vegetables are tender (not mushy), about 20 minutes.

Meanwhile, when chicken has cooled, de-bone and cut into bite-sized pieces, and set aside.  Also, prepare the noodles according to package directions, (about 10 to 12 minutes), then drain and set aside.

Add the cooled chicken pieces to saucepan when vegetables are tender, and cook for a couple minutes, just until warmed through. (This is important, so a not to overcook the chicken otherwise it gets too tough, Max says ;-)

To serve, place pasta in equal amounts into four soup bowls, ladle chicken and vegetable broth on top.  Garnish with freshly chopped parsley and/or cilantro, along with slices of warm crusty bread.– Enjoy!

~~~~~~~~~~~~~~~

Tip:  If you have leftovers, Max suggests storing the pasta separately in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

SANDRA'S COMFORTING CHILI BRAT DOGS with the WORKS

Now this is love on a plate if you ask me,
in moderation of course ;)

Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 smoked brats (I prefer Johnsonville)
4 hotdog buns
Butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons purple onion, finely chopped
12 slices of jarred sliced pickled jalapenos
Ketchup
French’s yellow mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hot dog buns (without breaking apart) and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted for about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Butterfly each brat lengthwise (not all the way through), and place in skillet, and cook on both sides until lightly caramelized.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted bun on 4 separate plates, then a browned butterflied brat onto of each, spoon the chili mixture equally on top of them, and then sprinkle with cheese, tomatoes, onions, and jalapeno slices. Finally, lightly squirt each with ketchup and mustard, and place potato chips along side. – Enjoy!

SANDRA'S TERRIFIC RAINY DAY CHICKEN and DUMPLINGS

A comfort food that
is guaranteed to warm your soul
on those chilly days...

Servings: (4)
Prep: 15 Mins. |
Cook: 30 to 35 Mins.

Posted by Sandra

***Chicken Soup
2 tablespoons olive oil
4 boneless and skinless, uncooked chicken thighs, cut into bite size pieces
2 ribs of celery with green leafy tops, sliced
4 carrots, peeled and sliced
1 medium onion, diced
2 cloves of garlic, minced
2 (14.5 oz.) cans low-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon dried parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 teaspoon worcestershire
1 tablespoon white wine vinegar
2 teaspoons chicken bouillon
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground pepper
Water

***Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of kosher salt
Pinch of ground pepper
1/4 cup, plus 2 tablespoons milk
2 tablespoons vegetable oil

METHOD

Heat a dutch oven over medium-high heat, add the chicken pieces and cook saute for 5 minutes. Add the celery, carrots, onion, and garlic, cooking until the onions are translucent. Add the chicken broth (pre-mixed with cornstarch), parsley, poultry seasoning, cayenne pepper, worcestershire sauce, white wine vinegar, chicken bouillon, and kosher salt and ground pepper, including enough water to amply cover chicken and vegetables, about 2 cups. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

Taste for seasonings, adding more kosher salt and pepper, if needed, making sure the soup continues to simmer.

Meanwhile, sift through a sieve into a medium bowl all the dry dumpling ingredients, and add the milk and oil, mixing to form dough. Drop by tablespoonfuls into simmering soup. Cover and continue simmering for 15 to 20 minutes longer to cook dumplings, and serve. – Enjoy!


~~~~~~~~~~~~~~~


Tip:  I store leftover dumplings and soup in separate containers in the refrigerator so the dumplings retain their integrity.

SANDRA'S FRESH APPLE BLUEBERRY NILLA CRISP

A comfort dessert that your
family is sure to enjoy...

Servings: (8)
Prep: 10 mins. |
Bake 1 hour.

Posted by Sandra

INGREDIENTS

***Filling
4 large apples, peeled, cored, sliced, and cut in half
1/4 cup dark brown sugar
1 tsp. ground cinnamon
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
Pinch of fine-grained kosher salt
1 tablespoon all-purpose flour
¼ cup dried blueberries

Heading to the oven
for baking

***Crumble
1/3 cup old-fashioned oats (not quick cooking)
¼ cup dark brown sugar
1 teaspoon ground cinnamon
3/4 cup cold unsalted butter, cut into small cubes
25 nilla wafers, crushed
Butter baking spray

***Toppings
--French vanilla ice cream
--1 tablespoon chopped dried blueberries

METHOD

Preheat oven to 375 degrees. Spray a glass pie dish with baking spray, and set aside.

In a medium bowl, add the apples, brown sugar, cinnamon, vanilla, lemon juice, a pinch of kosher sale, and dried blueberries. Toss to combine, and place filling mixture into prepared pie dish.

In a small bowl, combine oats, brown sugar, cinnamon, and flour; tossing to combine. Work in cold butter cubes with pastry cutter or a fork until you have coarse crumbs the size of peas. Stir in nilla wafer crumbs; sprinkle crumble mixture over apples. Lightly spray top of crumble mixture with butter spray.

Bake for 1 hour, just until apples are tender. Let set for 15 minutes. Serve warm by cutting into slices, and top them with a scoop of french vanilla ice cream and a sprinkling of chopped dried blueberries (see top photograph). – Enjoy!

SANDRA'S ULTIMATE HOMEMADE CHICKEN POT PIE

Comfort and delicious food for the soul
doesn't get any better than this...

Yields: (One 10” pie,
or individual ramekins)

Prep: 20 mins. |
Bake: 40 to 45 mins.

Posted by Sandra

INGREDIENTS

***Chicken/Veggie Filling

1 lb. skinless, boneless chicken breast halves – uncooked, and cut into ½” cube

1-1/4 cup carrots, cut into ½” cubes

1 cup frozen green peas

3/4 cup celery, cut stalks in half, and then into ½” slices

2 medium russet potatoes, peeled and cut into ½” cubes

Low-sodium chicken broth to cover chicken/veggies
--(Note: Reserve broth while draining)

***Sauce

2/3 cup butter

1 cup onion, chopped

2 garlic cloves, minced

2/3 cup all-purpose flour

Kosher salt and freshly ground pepper to taste

1 teaspoon celery seeds

1 teaspoon poultry seasoning

1 teaspoon ground thyme

1 teaspoon worcestershire

2 tablespoons white wine vinegar

3 cups reserved low-sodium chicken broth

1-1/3 cup milk

***Crust

--2 unbaked pie crusts (For homemade, click here: Pie Crust Recipe (for two 10' crusts)

--1 egg with 2 tablespoons water, beaten (to brush on top of crust before baking)

METHOD

In a saucepan, combine chicken, carrots, peas, celery, and potatoes. Add chicken broth to cover and boil for 8 to 10 minutes, just until veggies are tender. Remove from heat, drain (reserving broth separately) and also set aside veggies/chicken mixture.

Preheat oven to 450 degrees.

In the saucepan over medium heat, saute the onions in butter until soft and translucent. Add the garlic and saute for 30 seconds. Whisk in flour, kosher salt, pepper, celery seed, poultry seasoning, thyme, and worcestershire, and then slowly stir in white wine vinegar, reserved chicken broth, and milk. Simmer over medium-low heat until sauce thickens (if too thick add more milk), also taste for seasonings, adding more kosher salt and pepper, if needed.  Add the chicken/veggie mixture, and remove from heat and set aside.

Fit the pie crust in the bottom of the pie plate (or individual ramekins), leaving a 1/2" overhang. and place the chicken and sauce mixture over bottom pie crust. Brush edges of the bottom pie crust with egg wash mixture so the top crust adheres.  Cover with top crust, and flute edges with fingers or fork tines to seal. Brush top crust with beaten egg (not edges), and then sprinkle lightly with kosher salt. Make a vent hole in middle of top crust by cutting a few small slits to allow steam to escape while baking. Place foil strips around edges of pie crust to prevent edges from burning, and place pie on a foil-lined baking sheet in the event of potential spillovers.

Bake for 15 minutes at 450 degrees.  Remove foil strips, and reduce oven heat to 350 degrees, and continue baking for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 20 minutes before serving (be very careful, it/they will still be very hot). - Enjoy!

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Tip: After cooking, the pot pie can be frozen.  To reheat, just place in microwave and cook on high for 7 to 8 minutes.

SANDRA'S TRADITIONAL CHEDDAR MAC and CHEESE

As you have probably gathered
I'm big on comfort food without unnecessary additives,
just so they're big on flavor as this dish is...

Servings: (4)
Prep: 12 minutes |
Bake: 15 to 20 minutes

Posted:by Sandra

INGREDIENTS

2 cups elbow macaroni
--(I prefer Barilla brand due to the
ridges in this particular macaroni
that captures the sauce)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon fine-grained kosher salt
¼ teaspoon white pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 ozs.) cheddar cheese, shredded
--(I prefer ‘sharp’)

METHOD

Preheat oven to 350 degrees.

Cook macaroni as directed on package, (but a few minutes less so it is al dente, as it continues to cook in oven).

While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour and continue cooking for 1 minute while whisking. Whisk in milk, salt, white pepper, mustard, worcestershire, and continue to do so until bubbles begin to form. Continue whisking and simmering for 1 minute longer. Remove from heat, and fold in cheese with a spoon until melted.

Drain macaroni and return to medium saucepan with cheese sauce, and gently fold in macaroni to combine.

Pour mixture into an ungreased 9"x9"x2" casserole dish. Bake in the preheated oven, uncovered, for 15 to 20 minutes, just until bubbly. - Enjoy!

SANDRA'S ROASTED FALL ACORN SQUASH

A spicy and sweet roasted acorn squash that is
a perfect side dish to most any entree...

Serves: (4)
Prep Time: 10 min |
Roast Time: 45 min to 1 hr

Posted by Sandra

INGREDIENTS

2 acorn squash, cut in half lengthwise
4 tablespoons butter, softened
2 tablespoons maple syrup
Kosher salt, to taste
Cayenne pepper, to taste

METHOD

Preheat oven to 400 degrees.

Wash and dry squash, and then cut in half lengthwise (along the ribs); be super careful. Scrape seeds and pulp from the insides with a spoon and discard.

In a small bowl combine the softened butter with the maple syrup, spread inside of each half with mixture, and then lightly dust all four halves with kosher salt and cayenne pepper.

Place halves cut side up on a baking dish lined with foil.

Bake for 45 minutes to one hour until soft, which will have a pool of goodness in the middle of each half.  Use a pastry brush to evenly distribute pooled sauce on both halves of acorn squash.  Stand to let cool for 10 minutes before serving. - Enjoy!

SANDRA'S EASY CHEESY POTATO BAKE

A tasty side dish you'll be serving
often with your favorite entrees...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 30 min.

Posted by Sandra

INGREDIENTS

6 russet potatoes, peeled and cut into 1” cubes
5 tablespoons butter
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups cheddar cheese, shredded
--(plus more for garnishing)
1-1/2 cup sour cream
1/3 cup green onions, sliced
Salt & freshly ground black pepper, to taste

***Garnish:
· Cheddar Cheese, grated
· Paprika

METHOD:

Preheat oven to 350 degrees.

Place potato cubes in a large pot, covered with cold water, and par-boil for 8 to 10 minutes, drain in a colander, set aside.

Meanwhile, in a small saucepan add a 1/2 cup of the butter until halfway melted; add the minced garlic and onion powder and cook for 30 seconds, just until butter has melted; remove from heat, and set aside to cool.

Add the drained potatoes back into large pot, and set aside.

Add the cheddar cheese, sour cream, green onions, and salt and pepper to butter mixture in small saucepan that has cooled slightly; gently fold to combine; add mixture to the large pot of potatoes and gently fold to combine (no need to heat the additions).

Spray a 9 x 13 baking dish with oil. Add the potato mixture, spreading evenly. Sprinkle with remaining grated cheese, and then lightly dust with paprika on top.

Bake uncovered at 350 degrees for 30 minutes; let stand for 10 minutes, and serve. - Enjoy!

SANDRA'S APPLE TOPPED ANGEL FOOD CAKE with FRESH BLACKBERRIES

A very elegant dessert that you'll be proud to serve
to your family and/or guests...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 20 min.

INGREDIENTS

· 5 apples, peeled cored and thinly sliced
· 1 pint of fresh blackberries
· 1 (12-ounce can) lemon/lime soda
· 1 1/2 cups water
· 1/2 cup unsalted butter
· 1/3 cup dark brown sugar
· 1/3 cup molasses
· 3/4 cup maple syrup
· 1/2 teaspoon ground cinnamon
· 1 pinch salt
· 1/2 cup flavored brandy, apple, or orange
· 1/2 cup pecans, finely chopped (optional)
· 1/2 cup raisins, finely chopped (optional)
· 1 (10-inch round) store-bought angel food cake

METHOD

Place apples in large bowl with 1 can soda and 1-1/2 cups water; let stand for 5 minutes.

Meanwhile, in a large skillet over medium-heat melt the butter, then add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer; remove skillet from heat (so as not to flame) and add brandy, move skillet back to heat and add pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes, until apples are tender and liquid has reduced to a syrupy consistency.

Top angel food cake with apple mixture, and then well of cake (as in photograph) with the addition of blackberries placed in center.  Slice and serve with a side of vanilla ice cream and more fresh blackberries.