Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Main Dish, Side Dish, Snack
4ozpretzel sticks or twists
4pieceMini Babybel Original Cheese
2Tbspmini chocolate chips
Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick. Serve any extra ingredients on the side.
20Sliceswhite bread Arnold Brick or Sourdough bread
2cupscooked ham chopped about 8 oz.
½tspWorcestershire sauce(I left out)
3dashes hot sauceI omitted the hot sauce
10pimento-stuffed green olivessliced in half
Ketchup for squirting
Punch out the rounds from the bread using the 2 ½ round cookie cutter.
Layout the rounds on a cookie sheet and set aside.
Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.
Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
Blender or Food Processor
2clovesgarlic(Optional we did not use)
16ozwhole wheat pasta shells
In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.
And 1 teaspoon of minced jalapeno.For little kids omit the jalapeno pepper
1Green Bell Pepper stem
With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids, omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours. Later, unwrap put the Green Bell Pepper stem in the middle of the ball, and serve with Black (or Blue) Nacho Tortilla Chips.
Recipe courtesy of Michelle Buffardi from the Cooking Channel
From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe
5lbAll Purpose Flour
1heaping tsp salt
2tspVanilladepends on taste, add less or more
1 1/2cups Golden Raisins
2PacketsFast Rising Yeast
¾cuphot tap waterabout 104° to 110°
(For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit
Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.
1CupSweet Pickle RelishI used bread and butter pickles I had made
1 ½tspYellow Mustard
½tspPT Garden Lemon Pepper
1French loaf to Make Crostinioptional
Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.
1/2tspfreshly-ground black pepperplus additional to taste
2clovesgarlic*minced (*not in mine)
1pounddried split peasrinsed and sorted
1large bay leafor 2 small
8cupschicken stockHomemade is best
1cupleftover Circle B Ranch Hickory Smoked ham
In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.
The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.
Chef Kathryn Americano Greek Salad and her own dressing
3cupsromaine lettuce -pre-washed and torn into bite size pieces
1cuphalved cherry tomatoes
1/2cupsweet onioncut into thin slivers
1/2cupblack olives -pitted
1/4cupfeta cheese crumbles
¼cuplemon olive oil
¼cup fig balsamic vinegar
Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.
This time on “The Chef, You, and I,” Kathryn, and her friend Marty prepare some comfort food recipes. Watch as they prepare Ritz Cracker Casserole, Roasted Cauliflower, fruit salad, and Marty’s favorite brown butter chocolate chip cookies.
Cut up Rotisserie Chicken or Boil Chicken Breast with Celery and Onion until chicken is tender
Then Cut it up. In a bowl mix soup with sour cream add chopped water chestnuts
then add soup sour cream, cut up water chestnut’s and add Chicken and blend it all together. Add Mixture to the greased casserole dish. Crush Cracker and add to top of mixture then add melted butter to the top of the dish put in oven for about 35 to 40 minutes it will start bubbling then take it out and serve with Cauliflower.
Marty Schultes Permission to use and she taught us how to make it on the show
1Large Head of Cauliflower
1 16ozpackage of provolone cheese slices
8ozcontainer of shredded parmesan cheese
1 10ozPackage of Mozzarella Cheese
Take the Cauliflower and turn upside down Trim the Core but leave some it on so it will sit on the baking dish or flat pan Trim the leaves off Boil water and Then Place Cauliflower in Boiling water for about 5 to6 minutes. Carefully take out Cauliflower and put on a Prepared Baking sheet lined with Parchment Paper I Spray my Pan with Duck Fat Spray and then put the parchment down. Once the Cauliflower cools a little spread Mayonnaise on top of the Head of Cauliflower to cover it completely then sprinkle Parmesan Cheese Mozzarella cheese and then take the slices about four and cover the head completely.
Place in oven at 400 degrees till the top of the cauliflower is light Brown and bubbly from the Cheese. Take out of the oven and then wait a few minutes slice in long slices and serve.
1pkg8-inch soft tortillas I used Chef Mex Poquitto Mas Flour Totillas
Preheat oven to 375 degrees. Lightly grease a casserole dish and set aside. – I used Cornhuskers Duck Fat Spray
In a large skillet add ground chicken and cook until no longer pink. Add chili powder and cumin.
Add diced onions and peppers and sauté for another 3 minutes.
Add black beans, diced tomatoes and 3/4 of the jar of salsa to skillet and mix to combine. Simmer for 5 minutes.
Meanwhile, cut tortilla in halves or quarters. Spread a small amount of salsa on bottom of casserole dish. Add one layer of cut tortillas and then layer some of the chicken mixture and some cheese. Repeat layers until casserole dish is filled.
Top with leftover salsa and cheese. Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 5 minutes until cheese starts to brown and bubble.
Top with chopped green onions and your favorite toppings. Delicious!!!!
In a Large Skillet (I used an Electric Skillet) cook ground beef and onion until beef is browned. Drain well. Stir the salt, pepper, chili powder, cumin, olives, tomato sauce, and chili peppers into the meat mixture. Bring to a boil. Remove from heat. I sprayed the 13×9 dish with Cornhuskers Gourmet Duck Fat Spray. Then alternate layers of lightly buttered tortillas, the meat mixture, and shredded cheese, ending with cheese sprinkled over top. Add water, and cover with lid or foil. Bake for 30 minutes.
Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.
1Roasted Chicken from StoreChopped into pices (about half a chicken or two breasts)
Salt and pepperto taste
8Med size Chef Mex Flour Tortillas
1cupscallionsgreen onions, chopped
115 oz cangreen enchilada sauceoptional
1 4.5 oz canchopped green chiles
Salsa and sour cream
Sprinkle the Chicken with the Put the Taco seasoning and one third cup of chicken broth into a bowl and add chopped chicken mix chicken into it and then take the Tortilla put into the Tortilla maker and lay it down on ( I used a Quesadilla Electric maker) You can do it your skillet to the tortilla add a handful of cheese, then a pinch of scallions, then about 1/2 cup cooked chicken mixture. Moving quickly, spoon over a couple spoonsful of the cooked sauce and green enchilada sauce Top with another handful of cheese and top with another tortilla in the Electric Tortilla maker wait until the light is off and take it out of the Maker.
It is wonderful to be able to celebrate again with family and friends, so my pastor, Father Umberg, joins me in preparing some recipes from Grandma Raaker. Father grilled some brats to go with the potato salad. I hope you enjoy it.
With summer in full swing, I enjoyed preparing a few recipes for Father’s Day and the 4th of July with my friend and Pastor, Father Umberg. Check out this video for some summer grilling ideas as well as a couple of favorites from Grandma Raaker.
Fry Bacon, save grease to sauté onion in, cut and peel potatoes, add celery bacon salt and pepper to taste. In onion grease, add vinegar, sugar and water, bring to boil thicken. Dissolve corn starch in about ¼ cup water. Add potatoes add chopped eggs, salt and celery seeds, then serve.
Move oven rack to lower third portion of the oven and preheat to 325° F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
Add apricot jam, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
Remove ham from package and pat dry if too wet. Place ham on roasting rack, flat side down, so the fatty side is facing up. Gently score the ham in a crisscross pattern, and brush all over with 1/2 cup of the prepared glaze. Cover ham loosely with aluminum foil to prevent drying out or burning. Bake for about 1 – 1 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130° F.
Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham. Increase oven temperature to 375° F. Brush 6 Tbsp. of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp. of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step. Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color. Remove roasting pan from oven and place ham on a large cutting board. Tent loosely with foil and let ham rest for 20 minutes before slicing.
By Marina’s Kitchen- Circle B Ranch
With Permission to use on the show and to give it out
2 to 3shallotsSliced or finely diced (depending on your preference
2cupMild Cheddar Cheese
½cupParmesan shredded cheese
Salt and Pepper to taste
Preheat oven to 375° F and grease 13 x 9" pan or Baking dish.Peel the potatoes and use either a 360 slicer or a Mandolin into about ¼ to ⅙ inch slices. Next, peel and slice the shallots thin (you can also dice very finely).Layer the potatoes, shallots, a little flour, some butter, and salt/pepper to each layer, as well as a little cheese. Once all the layers are finished, pour the milk and heavy cream over the top of the dish and sprinkle the remaining cheese on top.Bake until the potatoes are tender about 50 minutes. Leave uncovered and bake until the top browns. Remove from the oven and let it stand while the sauce thickens.
2medium carrotspeeled chopped – I used 8 baby carrots already peeled
2stalks of celerychopped fine
8cupschicken brothlow sodium
1Tbspfresh thyme leaves
3cupscooked chickenI used a store-bought rotisserie chicken.
1tsplemon and pepper spice
Fresh dill for garnish
1tspof Fresh Parsley minced
1lemonsliced for garnish
In a large Dutch oven or heavy pot, heat 1 tbsp. olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the onion. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 3 ladles-full of the broth from the cooking pot (this helps temper the eggs so they won’t curdle when you add the sauce to the soup). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately. Garnish with fresh parsley, if you like. Serve hot with your favorite crusty bread.
Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, 3 to 4 minutes. Add fresh ginger, cinnamon, Pumpkin pie spice, cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly slowly add into food Processor add cream slowly into each batch you are processing pour into bowls and serve hot.
4cupssweet cornabout 3 ears, kernels cut from the cob
1lbfresh lump crab meat
1cuphalf and half
fresh ground black pepper
In a large Dutch oven, heat oil and butter over medium heat. Add onion, celery, carrots, and sauté 5-7 minutes or until soft. Deglaze with the wine.
Add bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for 10 minutes.
Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered just until corn is tender, about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate. If need to, reduce heat to medium/low.
Stir in chopped parsley and if desired, serve with sprinkle of Old Bay seasoning.
Over the past few months, I have enjoyed cooking with my 360 Cookware and for this show, I am going to showcase their Gourmet Slow Cooker Base –with the 6-quart pan. Now, if you don’t have this, please note that you can combine the ingredients in a roasting pan or even a slow cooker, but I have to say, this pot was so easy to use, and clean up was a breeze.
If you are interested in purchasing any of 360 cookware visit their website and use the Code KR-20, to get a special discount! Enjoy the show.
Please note: These instructions are for the 360 Gourmet Slow cooker with a 6-quart pan. Do NOT put your crockpot on a burner. If you are using a Dutch oven, you can follow these instructions but either finish in the crockpot or stovetop set to medium low for 45 min.
Preheat unit on range top heating unit over medium heat for two minutes. Melt butter.
Add onions and sauté for 15 to 20 minutes or until golden brown. Remove from heat. Sprinkle with flour. Add beef broth and water. Mix well
Place unit on base and simmer, covered at Setting #4 for 1 ½ to 2 hours. Keep warm at Setting @1. To serve, add croutons and sprinkle with Cheese.
Preheat oven to 350°. Grease and flour a 9 x 13 pan.
Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
Mix together mashed banana with 1 tablespoon lemon juice, set aside.
Beat together butter, brown, and granulated sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy. Combine flour, baking soda, and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in mashed bananas. Pour into greased pan. Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until a toothpick inserted in the center comes out clean (do not overbake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
3 to 3 ½lbsbeef roast, chuck round or rumpMarinated in 1 cup of red wine
½ to 1lbmushrooms
½packet onion soup mix
Place roast in the 6-quart pan. Sprinkle with seasoned salt. Pepper and onion soup mix or sliced onion, if desired. Add all ingredients. (Do not add water).
Cover unit and place on the Slow cooker base. Simmer at Setting #4 for 2 1/2 to 3 hours or at Setting #2 for 7 to 10 hours or until roast is well-done and tender. Meat juices may be used for gravy Keep warm for serving at Setting #1.
In large bowl, combine ground chuck. Veal, pork, breadcrumbs, garlic, salt, pepper, eggs, milk, basil and parsley. Mix well. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter. Reheat unit on range top, heating unit over medium heat for 2 minutes. Sauté meatballs Just enough to cover bottom of pot) until evenly browned Remove as they brown. To prepare spaghetti sauce, sauté onion and garlic in hot meat drippings in unit on range top over medium-low heat until golden (about 4 minutes). To onion mixture, add tomatoes, tomato paste, oregano, salt, pepper, basil, sugar, parsley and water. Stir and bring to a boil on range top over medium heat (about 10 minutes) Remove from heat Place browned meatballs in sauce on Gourmet Slow Cooker base. Simmer, covered, at Setting #3 for 5 to 6 hours. Stir occasionally; keep warm for serving at Setting #2. Serve over cooked spaghetti. Garnish with grated Parmesan cheese.