Wednesday, December 31, 2008

Reuben Dip

From one of my fav cooking blogs:

1/3 pound deli corned beef, sliced into very thin strips
1 can sauerkraut, drained
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
1/4 cup prepared horseradish, regular or creamy
cocktail rye bread, toasted

Mix all ingredients and pour into pie plate or shallow baking dish. Bake at 325 degrees until bubbly. Serve with toasted cocktail rye bread.

Substitute turkey for the corned beef to cut the fat and cals, and make it a Rachel Dip!

Salted Nut Rolls

From LV
Preheat oven to 325 degrees

1 box yellow cake mix
1 stick butter, softened
1 bag butterscotch chips
1 egg
1 bag mini marshmallows
3/4C Karo syrup
1/2 jar salted peanuts

Combine dry cake mix, butter and egg until crumbly. Pat into 9"X13" pan and bake at 325 degrees for 30-40 minutes. Sprinkle marshmallows over top and place in oven until golden. In the meantime, put butterscotch chips and Karo syrup in microwave safe bowl, and microwave in 20 second increments, until melted. Stir well and pour over golden marshmallows. Sprinkle with peanuts and refrigerate to set - at least 45 minutes. May store covered at room temperature.

Butterfinger Cake

1 pre-made angel food cake round
2 containers pre-made chocolate pudding (kid size)
2 containers butterscotch pudding (kid size)
1 container cool whip, equally divided in 2
2-3 Butterfinger candy bars, crushed

Tear cake into 1 inch cubes and place in dish. Mix each type of pudding with 1/2 of the cool whip. Add to cake and stir. Stir in crushed Butterfinger candy bars. Cover and chill for 1 hour before serving.

Super quick, cheap and delicious!

Egg Bake

1 good loaf bread, cubed
8 eggs
1/2 container sour cream
1/2C milk
Bacon (cooked and crumbled), Sausage (browned) or ham (cooked and chopped)
2C Shredded cheddar cheese
herbs (basil, parsley chives), salt and pepper to taste

Combine all ingredients in baking dish. Top with cheese. Refrigerate for 1-2 hours, or overnight to allow eggs to soak into bread.
Bake at 400 degrees for 25-30 minutes.

I usually cut and freeze bread so it doesn't go to waste, and I have a reserve for making egg bake. Just thaw before using.

NO-Knead Bread

3C flour
1/4tsp instant yeast
1 1/4tsp salt
1 5/8C tepid water*
cornmeal for dusting

Combine flour, yeast and salt in bowl. Add water. Use your hands to mix ingredients. Dough will be shaggy and sticky. Cover with plastic wrap and let rest at least 12 hours, up to 18 hours at room temperature. Dough is ready when surface is dotted with bubbles. Flour a work surface and place dough on it. Fold dough over on itself once or twice. Recover with the plastic and let rest for 15 minutes. Coat ball of dough with cornmeal, cover and let rise for about 2 hours. Preheat oven to 450 degrees. Place dutch oven in oven while preheating. Carefully place dough in Dutch oven and bake covered at 450 degrees for 24 minutes (this is the perfect time in my oven). Uncover and bake for an additional 4 minutes. Loosen edges with butter knife and place on cooking rack immediately.

To add dry ingredients (herbs, nuts, dried fruit etc), do so in the first step with flour, yeast and salt. To add perishable ingredients (cheeses etc), add when folding dough, being careful to not overwork dough.

My fav: Asiago (1/2C) and black pepper
Others: Herb
Parmesan herb
Walnut, dried cranberry and dried apricot (my sister's fav)
Cheddar cheese (add 1/3C cheddar cheese powder (in bulk spice section) and fresh grated cheddar cheese (Keith's fav)
Cinnamon brown sugar (2tsp cinnamon, 1T brown sugar) -makes the BEST french toast!

Black Beans and Rice

3C cooked white or brown rice
1 can black beans, rinsed and drained
1 1/2 C tomatoes, chopped
1-2T cilantro, chopped
Juice of 1 lime
1/4C Mexican cheese, crumbled*

Combine all ingredients and serve hot or cold. Excellent side to Grilled chicken.

*You can find the Mexican cheese in the cold case by the tortillas and salsa at the grocery store. It comes in a round.

Sugo Sauce

2T olive oil
1/2C white wine
1 medium onion, chopped
2 cloves garlic, minced
1/2C kalamata olives, pitted and quartered
1pkg baby bella mushrooms
2T capers, drained
1/2 bunch fresh basil, chopped
2 - 28oz cans stewed/crushed tomatoes
salt and pepper to taste

Saute mushrooms, onion and garlic in white wine and olive oil. Add remaining ingredients and simmer down until sauce is thick, about 20 minutes.
Servo over pasta with meatballs.

Sunday, December 28, 2008

Margarita Chicken Enchiladas with Cilantro Lime Rice

Preheat oven to 400 degrees

3-4 chicken breasts
1/2C Tequila
1/2 C margarita mix
grated peel of 1 lime
Juice of 1 lime
1/2tsp salt
1 can cream of chicken soup
1/2 container sour cream
2-3T capers
1/4 small onion, finely diced
1 jar green tomatillo salsa (the best is the Chavies brand in the cold case, or the Frontera grill tomatillo and green olive salsa)
8oz Monterrey jack cheese, shredded
4 oz manchego or other white Mexican cheese
1/2 can green chilies (optional)
Lime wedges
1pkg of 10 tortillas


5-6C cooked basmati rice
juice of 1 Lime
2-3T cilantro, finely chopped
1/2tsp salt - add more to taste

Dice chicken and marinate in tequila, margarita mix, salt, lime peel and lime juice. Cover and place in refrigerator. The longer you marinate it, the better it is!
Saute chicken in the marinade. Combine cream of chicken soup, sour cream, capers, onion, 1/2 jar salsa, chilies and salt. Add cooked chicken and mix well. Spoon mixture into tortilla shells. Add cheese and roll. Place in large baking dish. When all tortillas are filled and in pan, pour remaining salsa over tortillas and top with Manchego cheese. Make sure all of the tortillas are covered, otherwise they will have burnt edges. If some edges are exposed, spray lightly with cooking spray. Bake at 400 degrees for 25-30 minutes, or until cheese is golden and bubbly.

RICE: Immediately after cooking rice, drain and add lime juice, cilantro and salt. Stir well.

Serve enchiladas over a bed of cilantro lime rice. Just before serving, squeeze lime wedge over each serving. Enjoy with a cold margarita!

Caprese Salad

1pkg grape tomatoes, halved
1 ball soft mozzarella, cubed*
3-4T fresh basil, torn
4T olive oil
1tsp balsamic vinegar
sea salt to taste

Mix everything together and serve right away.

To cut soft mozzarella, put it in the freezer for 15 minutes before cutting. It will make it much easier to cut!

Rolled Flank Steak

1 Flank or skirt steak
1 pkg prosciutto
1/4C pesto
1 jar roasted red peppers, drained, patted dry, sliced open and rolled flat
1/4 C fontina or asiago cheese
salt and pepper
1/4C white wine
2T olive oil
cooking string

Place steak between 2 pieces of plastic wrap and pound flat. Remove plastic and spread pesto over steak. Next, lay slices of prosciutto across steak, followed by roasted red peppers. Sprinkle with cheese, salt and pepper and roll as tightly as possible. Tie in 3 places with cooking string. Brush with olive oil and place in baking dish. Pour white wine in bottom of pan. Bake at 350 degrees for 30-40 minutes, until meat is at desired level of doneness.

To make for a dinner party, make several rolls and place them in a roaster to cook. Excellent with a caprese salad (can find this easy recipe under the salad section).

Mama B's Meatloaf

Preheat oven to 375 degrees

2lb ground beef
1/2 small onion, minced
1 clove garlic, minced
2/3C bread crumbs
3/4C ketchup
1 tsp Worcestershire sauce
1T Dijon mustard
2 eggs
2T parsley, minced
1T brown sugar
salt and pepper to taste

In large bowl, combine ground beef, bread crumbs, 1/2C ketchup, mustard, worcestershire, garlic, parsley, eggs, salt and pepper with your hands. Form into 2 loaves on a baking sheet lined with tin foil. Sprinkle with onions. Combine 1/4C ketchup and brown sugar and spread over top. Bake at 375 degrees for 45 minutes.

Spagetti Pie

Preheat oven to 350 degrees

1lb spaghetti noodles, cooked and drained
1pkg pizza dough (I get mine in the cold section at Trader Joe's)
1lb hamburger, browned
1 small onion, diced and sauteed
1pkg baby portabella mushrooms
2T basil, minced
1/4C green olives
1/4C black olives
1/2 cup white wine
2T olive oil
1tsp minced garlic
1/4 tsp salt
2 eggs
1 egg white
1 1/2 jars marinara sauce
1 can tomato paste
8oz mozzarella cheese
1/2 cup Parmesan cheese

Spray medium casserole dish with non-stick cooking spray. Flour work surface and roll out 3/4 of the dough. place in baking dish and bake for 8 minutes at 350 degrees.
Saute mushrooms, onion and olives in white wine, olive oil, garlic and salt. Add to browned hamburger. In separate bowl, mix 1 jar marinara sauce, tomato paste, 2 eggs, basil, mozzarella cheese and 1/4C Parmesan cheese. Add meat mixture to sauce, then toss with spaghetti and heat on stove. Pour spaghetti mixture into baked pizza crust. Roll out remaining crust and place over casserole dish, pinching sides. Brush with egg yolk. Bake at 350 degrees until crust is golden.
Heat 1/2 jar marinara in microwave. Cut spaghetti pie place on plate. Top with marinara and sprinkle with Parmesan cheese.

Chinese Hot Dish

Preheat oven to 350 degrees

2lb hamburger
2 small onions, diced
1C chopped celery
1C peas
1can cream of mushroom soup
4T soy sauce
1C raw rice
2C water
crunchy Chinese noodles

Brown hamburger, onion and celery. Add peas and cream soup followed by soy sauce, raw rice and water. Place in 2 quart casserole dish and bake at 350 degrees for 90 minutes.

Beef Stroganoff

1 pkg wide egg noodles, cooked and drained
1 - 2-3lb boneless roast
1 pkg dry onion soup mix
3C water
1 small onion, finely diced and sauteed
1 clove garlic, minced
1 can cream of mushroom soup
1C sour cream
2T ketchup
2tsp Worcestershire sauce
salt and pepper

Cook roast ahead of time in crock pot with 3 cups of water and 1 package of onion soup mix. Should take about 6-7 hours to cook on low heat. When done, shred with 2 forks. Sauce in crock pot should be thick. Add all ingredients to meat and sauce from crock pot. Heat on stove until bubbly, serve over egg noodles.

Sugar Beet and Goat Cheese Sandwich with Balsamic Aiolo

1 focaccia loaf
5-6 roasted sugar beets
1/2 pkg arugula
2-3 oz goat cheese, in thin slices*
2 large white onions, caramelized**

1/4C mayo
1tsp minced garlic
1/4 tsp sea salt
1/2 tsp balsamic vinegar, more to taste.

Slice focaccia in half, the long way. Toast in oven. While bread is toasting, mix mayo, garlic, salt and balsamic vinegar together. Refrigerate until ready to use.
Remove and lay goat cheese slices down first. Follow with sugar beets, onions and arugula. Spread the aioli on the top half of the sandwich, put together, cut and serve cold.
If you want to add a protein, honey turkey or rotisserie chicken are great on this sandwich.

*To make it easier to slice goat cheese, place it in the freezer for about 1/2 hour before you plan to use it. Then, fill a glass with hot water, placing your knife in it between cuts (make sure to dry it off before cutting).

**Caramelize onions: Slice onions, leaving them in rounds. Toss with olive oil, balsamic vinegar and salt. Either pan saute on low or bake at 325 degrees for 1/2-1 hour. Onions will become caramel in color and be semi-translucent.

Oriental Chicken Pasta Salad

From Marshall Fields MarketPlace

1 package long fusilli pasta (or any large pasta), cooked
2C cooked chicken breast
2C pea pods, sliced diagonally
4 green onions, sliced
1 1/2C baby portabella mushrooms, sliced
1/2 package fried wonton crisps
1C mandarin oranges
3T toasted sesame seeds

1 egg yolk
1/4C sugar
1/4C soy sauce
1/4C Rice white vinegar
1/4tsp white pepper
2T sesame oil
1C vegetable oil

Whisk or blend dressing (should be thick). Toss with salad fixings, except for the wonton crisps. Chill for 1-4 hours in fridge. Just before serving, top with wonton crisps.
**Wonton crisps are next to the crunchy Chinese noodles in the Asian section at the grocery store.

Cold Veggie Salad

From TN

5C broccoli, chopped
5C cauliflower, Chopped
2C shredded cheddar cheese
1/2C golden raisins
1 small white onion, chopped
1/4C salted sunflower seeds
6 strips bacon, cooked and crumbled


1C mayo
2tsp red wine or cider vinegar
1/4C sugar

Mix dressing. Combine veggies, sunflower seeds and bacon, stir in dressing. Chill and serve.

Cold Lemon Chicken Salad

From TN's mom

6-8 Chicken breasts, grilled, sliced then chilled
1 red bell pepper, cleaned and sliced
1 green bell pepper, cleaned and sliced
2 C snow pea pods, halved
Juice of 2 lemons
1/4C olive oil
Salt and Pepper to taste

Whisk lemon juice, olive oil, salt and pepper. Combine chicken and veggies. Toss with dressing and Chill for 1 hour before serving.

Veggie Salad

From TN and KJ

1/2 head broccoli, chopped
1/2 head cauliflower, chopped
2 C pea pods, halved
1 pkg grape tomatoes, halved
1 green pepper, sliced
1/2 small onion, chopped
1 cuke, sliced
5 sliced provolone cheese, halved and julienned
1/4 lb deli salami, julienned
1/2 pkt dry Italian dressing mix
3/4-1 bottle Newman's Light Italian Dressing

Whisk dressing and dry dressing mix together, toss with veggies, cheese and salami. Chill and serve. Can substitute grilled chicken for salami.

That Good Salad

From NK
Serves 14


3/4C vegetable oil
1/4C lemon juice
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper

Mix well and chill.


2 bunches romaine (2 lbs)
2C chopped tomatoes
1C shredded Swiss cheese
2/3C slivered almonds, toasted
1/4C Parmesan cheese
8 bacon strips, cooked and crumbled
1C Caesar salad croutons

Combine all salad fixings and toss with dressing. Serve immediately with croutons on top.

Greek Summer Salad

1 large container grape tomatoes, halved
1 container or 1/2 C Feta cheese
2 large or 6 mini cucumbers, sliced and halved
1/2 small purple onion, minced
2T lemon juice
1 C Greek dressing (bottled)
salt and pepper to taste

Combine everything and refrigerate for 1/2-1 hour. Serve cold. Excellent side to grilled chicken (marinated in 1/3C olive oil, 1T oregano, 3T lemon juice and salt and pepper).

Fruit and Romaine Salad


2 hearts of romaine, chopped
1/4C Crasins
1 apple, chopped
1/2 C salted cashews
1/2 C Parmesan cheese, grated or paper thin sliced


1/3C blood orange olive oil
2T Dijon mustard
2T lemon juice
2tsp poppy seeds
3T sugar
2T minced scallions

Mix and refrigerate dressing. If you're unable to find the blood orange olive oil, use 1/3C olive oil and 1/4 c orange juice.
Combine everything right before mixing. Add grilled chicken and make it a meal.

Fruited Chicken Wild Rice Salad

1 package chicken, cooked and shredded, or 1 rotisserie chicken (preferred)
2-3C wild rice, cooked and cooled
1 apple, chopped
2 carrots, shredded (use cheese grater)
3 ribs celery, chopped
2T chives, diced
2C grapes, halved
1 small container mandarin oranges
1C REAL mayo
3/4C sour cream
3/4 C Poppy seed dressing
1T Dijon mustard
2tsp salt
1tsp pepper

Combine all ingredients and chill. You may need to add more mayo or poppy seed dressing to accommodate for amount of chicken used.
Serve on croissants.

Fruit Dip

From SB

1 - 8oz pkg cream cheese, softened
1 small container marshmallow cream
1tsp vanilla

Combine all ingredients and serve with fruit.

I make mini fruit tarts using this sauce. Use a roll of pre-made sugar cookie dough. Slice per directions on roll. Using muffin pan, place 1 slice of cookie dough per opening. Using fingers, press cookie dough on bottom and halfway up sides of pan. Bake 3 minutes less than indicated on package. Allow to fully cool before removing from pan (I put it in the snow). Spoon in about 1T fruit dip and fill with fruit. Delicious and so cute, great for a baby or wedding shower.


1 small onion, minced
2 cloves garlic, minced
4T lime juice
10 avocados
4T Cilantro, minced
3 Roma tomatoes, seeded and finely diced
1 jalapeno, roasted, cleaned and finely minced
salt and pepper to taste

Combine onion, garlic and lime juice and let rest for 30 minutes. Clean avocados and mash with fork. Combine all ingredients and mash, season and serve with chips.

Crab Cakes with Tomatillo Salsa

Adapted from a Cooks of Crocus Hill class

1/2C + 1T mayo
1 egg
1T Dijon mustard
1T Worcestershire sauce
1 dash Tabasco
1 lb lump crab meat, drained well
20 saltines, crushed
peanut oil for frying

Whisk wet ingredients together. Place crab meat in separate bowl and spread crackers over crab meat. Pour wet mixture over crab meat and gently fold together. Chill mixture for 1 hour.
Form into 8 packed mounds for main dish, or 24 mini appetizer sized cakes. Saute in a few T peanut oil until browned and crisped on both sides and heated through. Drain on Paper towel, sprinkle with sea salt and serve with the salsa (recipe follows).


12 tomatillos, quartered
1 jalapeno, roasted and cleaned (available canned)
1 poblano chile, roasted, cleaned and chopped (available canned)
1 handful cilantro leaves
1 garlic clove, minced
Juice of 1/2 lime
3T mint leaves, chopped (optional)
1 white onion, finely minced
1 1/2 T sea salt

Place onions and salt in bowl. Puree all other ingredients in blender or food processor. Combine two mixtures.


2T mayo
2tsp horseradish
1tsp garlic, minced
1/8 tsp salt

Combine ingredients and use for spread on sandwiches or burgers.

Asian Sauce

1C mayo
1/4C apricot preserves
1T soy sauce
1T dijon mustard
1/4tsp minced garlic
1/2 tsp freshly grated ginger

Combine all ingredients and place in covered bowl. Chill for at least 30 minutes.

  • Dipping sauce for chicken
  • Stir fry with chicken or beef, add veggies and cashews. Serve with rice.
  • Pretzel dip
  • Brush over tillapia or salmon, and bake

Prosciutto, goat cheese and roasted beet rolls

1 pkg (8 slices) prosciutto
4 oz goat cheese
3T pesto (optional)
2 small sugar beets, quartered

Lay out prosciutto slices and brush with pesto, if desired. Lay 1/2 slice of goat cheese on, placing towards one end, in the middle. Lay one of the quarters of sugar beets on top of the goat cheese. Wrap prosciutto around cheese and beet and roll, forming a package. Spear with toothpick and place on baking sheet. Bake @ 350 degrees for 10-15 minutes, until prosciutto is crispy.


2 oranges, sliced
2 lemons, sliced
2 cinnamon sticks
3/4C brandy
1 bottle red wine (750ml), chilled
1 bottle sparkling cider (750ml), chilled

Combine ingredients in large pitcher or bowl. Cover and place in refrigerator and let chill for 3-4 hours. Serve on ice.

Buffalo Chicken Dip


1 - 8oz package cream cheese
1 - 8 oz block Monterrey jack cheese, shredded
1C chunky blue cheese dressing (in cold case)
1/2C Louisiana hot sauce
3 chicken breasts, boiled and shredded
Celery for serving
Frito's for serving

Combine all ingredients and bake at 325 degrees for 25 minutes. Transfer to crock pot to serve. Serve with celery and Frito's.


1/2 container frozen lemonade concentrate
1/2 container frozen OJ concentrate
1/2 C brown sugar
1 container cloves
5 cinnamon sticks
2 jugs apple juice

Mix concentrates with apple juice until thawed. Put all ingredients in crock pot, turn heat to high and bring to a boil, about 2 hours. Reduce heat to low and serve hot.

Saturday, December 27, 2008

Cheesy Potatoes

Preheat oven to 400 degrees

1 bag frozen, shredded potatoes
1/2 container sour cream
1 can cream of chicken soup
6T butter, melted
3/4 cup milk
bacon, ham (Serrano, country or prosciutto) or sausage, cooked and chopped
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
8 oz cheese, shredded
salt and pepper to taste

Saute meat in frying pan. Pour out oil and saute onion in same pan. Mix sour cream, milk, cream of chicken soup, onion, parsley, salt and pepper, and melted butter. Mix well. Add wet mixture and meat to potatoes in baking dish. Bake at 400 degrees for 30-40 minutes, until bubbly and golden.

Serrano ham with smoked Gouda cheese *my favorite*
Country ham with Swiss cheese
Sausage with cheddar cheese *Keith's favorite*
Prosciutto with fontina, mozzarella and sprinkled with goat cheese (omit parsley and add basil)


Welcome to Mama B! I am a wife and a mother to two fabulous kids. I love to cook, sew, craft, decorate and participate in karate.
This blog will become my way of sharing new and old recipies, crafts and projects. Enjoy!