Tuesday, February 28, 2012

Chocolate Cherry Cake

Pioneer Pantry
Chocolate Cherry Cake
1 pkg. devil's food cake mix
3 eggs
21 oz. can cherry pie filling
1 tsp. almond extract

GLAZE:

1/2 c. chocolate chips
1 tbsp. butter
2 tbsp. milk
1/2 c. powdered sugar

Combine cake mix, eggs, cherry pie filling and almond flavoring. Beat 2 minutes at high speed. Pour into 12 cup bundt pan which has been greased and floured. In a 350 degree oven, bake 40 to 50 minutes or until toothpick comes out clean. Cool right in pan for 25 minutes, then turn onto serving plate.

Cool completely. In small saucepan, over low heat, blend first 3 ingredients of glaze, stirring constantly until chocolate pieces melt. Remove from heat, stir in powdered sugar. Add additional milk, if necessary for glaze consistency. Spoon over cooled cake.

Thursday, February 23, 2012

Tomato Soup

Pioneer Pantry
Tomato Soup
1 quart of canned tomatoes
1/4 cup sun dried (optional)
1 box chicken stock
1 small can tomato paste
1/2 small onion
2 cloves garlic
1/2 jalapeno pepper
2 T. Hot Sauce (Tabanero)
2T. olive oil
1/2 cup sour cream

Chop Onion, garlic and jalapeno pepper and saute over medium heat in the olive oil. ( use your soup pot so you don't have so may dirty dishes) Drain Tomato and puree in a blender or food processor, add in the cooked vegies and blend. Return mixture to pan and add in the sun dried tomatoes, tomato paste and hot sauce. Simmer on low for 30 minutes. Top with sour cream and serve with grilled cheese sandwich:)

Tuesday, February 21, 2012

Cream of Broccoli

Pioneer Pantry
Cream of Broccoli
Ingredients

1 French baguette, cut crosswise into 1/2-inch thick slices
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1 carrot, peeled and chopped
2 cups steamed broccoli
3 cups reduced-sodium vegetable or chicken broth
1 Tlb. of Tabanero Sauce
1 (12-ounce) can evaporated milk
Salt and freshly ground black pepper
1/3 cup roasted garlic cloves

Directions

Preheat oven to 400 degrees F.

Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted.

Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper and Tabanero Hot Sauce . Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup.

Thursday, February 16, 2012

Tabanero Fried Chicken


Tabanero Fried Chicken
1 onion, minced
3 tablespoons Tabanero Hot Sauce
4 cloves garlic, minced
1 tablespoon tomato paste
½ cup pineapple juice
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground pepper
3 pounds chicken drumsticks and thighs
Corn oil, for frying
3 cups dry bread crumbs
In a bowl, mix the onion, chiles, garlic, tomato paste, juice and dry spices. Season with salt and pepper. Place the chicken in a large zip top bag, and pour the marinade over. Close, and marinate for 10 minutes.
Pour the oil in to a large skillet, until it reaches halfway up the sides. Heat the oil on high until it reaches 350 degrees, using a thermometer. Pour the bread crumbs onto a large plate. Remove the chicken pieces from the marinade and coat all sides in bread crumbs.
Working in batches, carefully place the chicken in to the hot oil. Cook for 4 minutes per side. Drain the chicken pieces on paper towels, place on a parchment paper-lined baking sheet, and bake in the oven for 10 minutes, flipping the chicken halfway through. Serve hot.

Tuesday, February 14, 2012

Hot Wings

Pioneer Pantry
HOT WINGS
Ingredients

1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
oil for deep frying
1/4 cup butter
1/4 cup hot sauce (Tabanero www.tabanero.com)
1 dash ground black pepper
1 dash garlic powder

Directions

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve

Thursday, February 9, 2012

Pioneer Pantry
Slow Cooker Italian Chicken Alfredo
Ingredients

cooking spray
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can chopped canned mushrooms
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley

Directions

Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.

Tuesday, February 7, 2012

Chocolate Chip Cookie Dough Brownies


Chocolate Chip Cookie Dough Brownies


Yield: 32 brownies
Prep Time: 30 min + cooling time
Cook Time: 25 min
These brownies are a major treat for cookie dough lovers...

Ingredients:

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
COOKIE DOUGH (EGG FREE!):
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired

Thursday, February 2, 2012

Honey Roasted Chicken and Potatoes

Honey Roasted Chicken and potatoes

2 large (about 12 ounces each) baking potatoes, unpeeled and cut lengthwise into 3/4-inch wedges
1 large (about 1 pound) sweet potato, peeled and cut lengthwise into 3/4-inch wedges
2 tablespoon(s) vegetable oil
2 teaspoon(s) chili powder
1 teaspoon(s) salt
1 whole(s) (about 3 1/2 pounds) chicken
1/4 teaspoon(s) ground black pepper
1 tablespoon(s) honey
1/4 teaspoon(s) paprika
2 tablespoon(s) hot water

Directions

Preheat oven to 450° F. In 15 1/2" by 10 1/2" jelly-roll pan, toss potato wedges with 1 tablespoon oil, 1 teaspoon chili powder, and 1/2 teaspoon salt until evenly coated.
Remove giblets and neck from chicken; refrigerate to use another day. With breast side up, tuck wing tips under back of chicken. With string, tie legs together.
Rub chicken with remaining 1 tablespoon oil and sprinkle with pepper and remaining 1/2 teaspoon salt. Place chicken, breast side up, on rack in 13" by 9" roasting pan or metal baking pan. Place chicken on center oven rack and potatoes on lowest oven rack; roast 1 hour. If potatoes are fork-tender, remove from oven and keep warm.
In cup, combine honey, paprika, and remaining 1 teaspoon chili powder. Brush honey mixture all over chicken. Roast chicken (and potatoes, if necessary) 5 minutes longer or until temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175° to 180° F.
Transfer potatoes to warm large platter. With tongs, tilt chicken to allow juices from cavity to run into roasting pan. Place chicken on platter with potatoes; let stand 10 minutes for easier carving. Meanwhile, skim and discard fat from drippings in pan; stir in hot water. Serve chicken and potatoes with pan drippings.