Recipe of the MonthRecipe of the Monthhttp://www.lilypadplace.com/recipe-of-the-month/2009-08-21T21:27:19ZSquarespaceSauteed Brussels Sprouts & Caramelized Onionshttp://www.lilypadplace.com/recipe-of-the-month/2009/8/21/sauteed-brussels-sprouts-caramelized-onions.htmlSite Author2009-08-21T21:01:24Z2009-08-21T21:01:24ZThis one might be tough to get the kids to eat, but try this simple recipe for everyone else to enjoy!

What You'll Need:

20-24 (clean & cut in 1/2) Brussels Sprouts (soak in water while caramelizing the onions)

1 sweet yellow onion sliced fine

2 Tablespoons Olive Oil

Port or Red Wine

Shaved parmesan for garnish

In non-stick pan, coat the bottom with Olive Oil. Add the sliced onions and cook slowly until soft. Add port or red wine to cover the onions and cook the liquid down. In a separate pan, coat the bottom with remaining olive oil (or butter for a more rich flavor) and add Brussels Sprouts. Sautee the Brussels Sprouts until a golden brown edge forms along the cut side. Gently mix the onions and Brussels Sprouts in a bowl and top with finely shaved parmesan.

]]>Star Spangled Fruit Tarthttp://www.lilypadplace.com/recipe-of-the-month/2009/6/30/star-spangled-fruit-tart.htmlSite Author2009-06-30T18:43:18Z2009-06-30T18:43:18ZThis crispy, creamy dessert is perfect for a Fourth of July celebration! With patriotic colors and a light, fluffy filling, this summery delight will be the hit of your get-together. Renae Moncur Burley, Idaho

BROUGHT TO US BY: TASTE OF HOME

TIME: Prep: 25 min. Bake: 10 min. + cooling

Ingredients:

  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon almond extract
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup halved fresh strawberries

Directions:

Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
    In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving. Yield: 16 servings.

Visit TASTE OF HOME for more great 4th of July recipes and more!

]]>Easter Egg Anyone?http://www.lilypadplace.com/recipe-of-the-month/2009/4/7/easter-egg-anyone.htmlSite Author2009-04-07T18:34:03Z2009-04-07T18:34:03ZEaster will come and go and you might find yourself with lots of left over hard boiled eggs. What to do? My research has turned up several ideas, some old, some new and some that had me wondering!
 
The obvious deviled eggs and egg salad sandwiches can take on a new twist by adding curry or chili sauce to your tried and true recipe. Eggs Divan are an old time favorite but what about an egg pizza? Can you image, that recipe sounded just like a regular pizza but added sliced hard boiled eggs instead of pepperoni. Sounded like a pretty desperate attempt at using up those eggs!

I finally settled on this one—it's perfect for my family's desire for hot and spicy, and takes care of the ham and egg left overs...yeah.
 
Spicy Eggs 'N' HamEasterEgg.jpg
 
3 T. butter
3 T. flour               
1 t. dry mustard
3/4 t. salt                                   
1/8 t. pepper
1 1/2 c. milk
1 T. Worcestershire
1 T. chili sauce
Dash of Tabasco
6 hard boiled eggs, peeled and sliced
2 c. diced, cooked ham
3/4 c. diced sharp cheddar cheese
2 T. chopped parsley

Heat oven to 400 degrees.  In a saucepan melt butter, stir in flour, salt, pepper, mustard and then the milk. Stir until thickened.  Stir in Worcestershire, chili sauce and Tabasco.  In a 1 1/2 quart casserole, arrange layers of eggs, ham, cheese and sauce. Sprinkle with paprika. Bake 25-20 minutes. Right before serving sprinkle with chopped parsley. Makes 4-5 servings.
 
Note: Recipe adapted from the Goodhousekeeping Cookbook.

]]>Pumpkin Cupcakeshttp://www.lilypadplace.com/recipe-of-the-month/2008/11/26/pumpkin-cupcakes.htmlSite Author2008-11-26T23:41:08Z2008-11-26T23:41:08ZIt doesn't get any easier or yummier than this!

What You'll Need:

1 15 oz Can of Pumpkin
4 eggs
3/4 Cup Veggie Oil
2 Cups Sugar
2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

CREAM CHEESE FROSTING (Combine until smooth):

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350. In the mixer, combine pumpkin, oil, eggs and sugar. Mix on low speed until blended. In a separate bowl, combine flour, baking soda, baking powder, salt and spices. Remove from mixer and stir in the dry mixture. We recommend using paper cups but you don't, grease the muffin pan. Cook for 20-25 minutes.

]]>Wiener Schnitzel with Spaetzelhttp://www.lilypadplace.com/recipe-of-the-month/2008/10/21/wiener-schnitzel-with-spaetzel.htmlSite Author2008-10-21T16:32:28Z2008-10-21T16:32:28Z
Allow two thin cut pork loins per person ( chicken can also be used, i.e. chicken tenders). Pound each piece of meat with a mallet until thin. Lay pieces of meat in a single layer on wax paper. Sprinkle each side with pepper, paprika, garlic salt, then flour.  Dip each piece in an bowl in which you have mixed 1 egg with some water.   Then press into fine bread crumbs. Repeat with each piece of meat and stack on a plate lined with wax paper.  Let sit for at least 20 minutes.
 
While waiting to cook the meat, put on a large pot of water to boil.  Mix together spaetzel and set aside.

 
1 1/2 c. flour
1/4 t. salt
1/4 t. ground nutmeg
2 eggs
1/2 c. milk
 
Mixture should be smooth but not runny, more like thick pancake batter.
 
Have your salads ready etc.  Then fry the meat in hot vegetable oil, just enough to coat pan and keep meat from sticking.
Watch the heat, remember the meat is thin and will cook quickly. Keep warm on a serving platter.  The water should be at a boil.  Have a colander in the sink ready to drain the noodles.  Put the dough through a spaetzel maker (if you do not have one, you can push the dough through the holes of an extra colander) into the boiling water.  This will cook very quickly.  It is done when it comes to the top of the water, usually by the time you get all the dough through it is ready to be drained.  Toss with a little butter or make a gravy to which you have added marjoram flakes for an authentic flavor.
Serve hot.]]>St. John's Banana Breadhttp://www.lilypadplace.com/recipe-of-the-month/2008/9/16/st-johns-banana-bread.htmlSite Author2008-09-16T19:07:45Z2008-09-16T19:07:45Z

 
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1 t. soda
1/2 t. salt
 3 large bananas (really ripe are the best)
1 c. chopped walnuts (optional, may want to leave out if this is for your toddlers)
 
1.  Cream together the butter and sugar. Then beat in the eggs.
2. Mix in the dry ingredients and then add the mashed bananas and nuts
3.  Pour into a greased 9x5x2 inch loaf pan and bake at 350 degrees for 50-50 minutes.  You can also use small individual loaf pans for cupcake tins just watch the time, won't take as long.]]>D's Crazy Good Mexican Diphttp://www.lilypadplace.com/recipe-of-the-month/2008/9/2/ds-crazy-good-mexican-dip.htmlSite Author2008-09-02T21:11:59Z2008-09-02T21:11:59ZThis one never lasts at a party!

What You'll Need:

2 8 OZ. cream cheese
1 lb ground turkey
1 1/2 jars medium heat salsa ( I like Herdez brand)
1 package Taco seasoning (I use Lawrey's brand)
4 oz. or more Pepper Jack cheese grated
2 - 3 tomatoes chopped
1 bunch green onions chopped - with some of the green parts too

In a glass baking dish spread softened cream cheese on the bottom. In a frying pan cook the turkey, crumble, and drain any fat. Add taco seasoning and heat through. Add salsa and heat through. Pour on top of the cream cheese layer and spread evenly. Add cheese, then green onions, then tomatoes.

Bake 350 degrees  20 - 25 minutes, or until bubbly.

Serve with tortilla chips

 

]]>Simple Peachy Frozen Piehttp://www.lilypadplace.com/recipe-of-the-month/2008/5/9/simple-peachy-frozen-pie.htmlSite Author2008-05-09T16:12:44Z2008-05-09T16:12:44Z

This is so easy, even the youngest chefs will have fun helping make this unique and tasty frozen dessert.

What you'll need:

1 container Cool Whip (seriously)
2 containers peach yogurt
1/2 cup coconut flakes
1 pre-made graham cracker pie crust

Fold in yogurt, Cool Whip and coconut flakes. Dump entire mixture into pie crust and freeze until stiff (we made it right before starting dinner and it was ready to go after dinner). The peach and coconut is a surprisingly wonderful combination.

]]>Broccoli Cheese Casserolehttp://www.lilypadplace.com/recipe-of-the-month/2008/2/11/broccoli-cheese-casserole.htmlSite Author2008-02-11T22:41:27Z2008-02-11T22:41:27ZThis easy one bowl recipe is a great last minute dish the entire family will love. Clean up is a snap.

What you'll need:

2 boxes frozen broccoli spears or topsBroccoli.jpg
1 cup mayo
2 cans Cream of Celery soup
3 cups sharp cheddar cheese
2 green onions
1 egg
Salt & pepper to taste 

Follow the directions for thawing the frozen broccoli. Mix all the ingredients thoroughly (whip the egg prior to adding to the bowl) and transfer to 9 x 12 casserole dish. Bake at 375 for 35 minutes or until sides are brown and bubbling. Remove dish and add crushed goldfish for crunchy topping and bake for 5-10 more minutes. Let stand for 5 minutes. 

]]>Sun-Dried Tomato Hummushttp://www.lilypadplace.com/recipe-of-the-month/2007/6/25/sun-dried-tomato-hummus.htmlSite Author2007-06-25T22:16:43Z2007-06-25T22:16:43ZTry it for your next picnic at the park. Hummus is also a great snack to serve with raw veggies.hummusdip.jpg

What You’ll Need
2 (15 oz) cans garbanzo beans, rinsed and drained  
1/3 cup fat-free yogurt  
1/3 cup tahini (sesame seed paste)  
3 garlic gloves  
1/2 cup chopped and drained sun-dried tomatoes packed in oil  
1 t. dried oregano   
2 t. lemon juice  

1. Process garbanzo beans, yogurt, tahini and garlic in the food processor until smooth.  
2.  Stir in sun-dried tomatoes and herbs then season to taste with the lemon juice.  

Refrigerate two hours before serving.  Makes 8 servings.

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