Roasted Beet Salad

Roasted Beet Salad from The Gitto Farm n 'Kitchen


Prep Time: 15 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 servings

Ingredients
4 medium red beets, tops removed and scrubbed
Extra-virgin olive oil
2 navel oranges
1/4 cup toasted, peeled hazelnuts, chopped
Kosher salt and freshly cracked black pepper
1 small wedge Pecorino Romano, for shaving

Directions
Preheat the oven to 400 degrees F.
Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle
olive oil over them and wrap them tightly in the foil, making a packet. Roast until a
knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and
15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves
are a good idea to prevent staining your hands.)

Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the
peeled orange in your hand and carefully slice the segments away from the membrane,
dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange
on serving plates. Scatter the orange segments and hazelnuts over the sliced beets,
drizzle the plates with olive oil and squeeze a little juice from the orange membrane
over each plate. Season with salt and pepper, to taste. Garnish with shaved thin
slices of cheese and serve.

Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes
from my friend Barb

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

More Chex Mixes

Tex Mex Chex
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
2 cups bite-size cheese crackers
2 cups bite-size pretzel twists
1 cup salted peanuts
3 tablespoons vegetable oil
2 tablespoons water
1 package (1 oz) Old El Paso® taco seasoning mix


1 Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

2 In large microwavable bowl, mix cereals, crackers, pretzels and peanuts.

3 In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated.

4 Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool. Store in airtight container.

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Cheesy Ranch Chex Mix

9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
2 cups bite-size pretzel twists
2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted
1 package (1 oz) ranch dressing and seasoning mix
1/2 cup grated Parmesan cheese


1 In large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated.

2 Microwave uncovered on High 3 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Store in airtight container.

Copycat Kentucky Fried Chicken Recipe

Kentucky Fried Chicken Recipe ...... YUMMMMMM!
11 Herbs and spices...... Enjoy.

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
*optional add ketchup to mix
Directions:

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

☆ Thank you all for passing my things around and sharing ☆

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Apple Pie Enchiladas

Apple Pie Enchiladas - Incredibly easy to make and are Out Of This World Good! Making these tonight for dessert after Meatloaf, Mashed Potatoes, Salad, and Veggies
found on Facebook here https://www.facebook.com/groups/recipesmadeeasy/

Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - store bought is great for this, Just be sure to buy Flour Tortillas

Directions:
1. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon and roll up, tucking in edges; and place seam side down in prepared dish.
2. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
3. Pour sauce over enchiladas and let stand 45 minutes.
Note: Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transform the flour tortillas into a faux pasty dough.
4. Bake in preheated oven at 350 degrees F for 30 minutes, or until golden.

~Enjoy~

Kitchen Tip: Each sauce recipe is enough for 6 Apple Pie Enchiladas. I usually make a double batch of sauce...Its That Good!

Hot Fudge Pudding Cake

How to Make Hot Fudge Chocolate Cake
found on http://cutepuppylove.me/2015/01/07/how-to-make-hot-fudge-chocolate-cake/

Preheat oven to 350F and grease 9×9 inch pan.

1 C flour
3/4 C granulated sugar
2 T unsweetened cocoa powder
1/2 t salt

Mix dry ingredients together. Add:

1/2 C milk
2 T butter melted

Mix together. Spread in pan with spatula

1 C packed brown sugar
1/4 C unsweetened cocoa powder
1 3/4 C hot water


In a large bowl, mix together all purpose flour, sugar, salt, cocoa, and baking soda. Add milk, butter and mix until well combined and pour into the pan. Sprinkle sugar on top of the batter, then add the hot water.

Bake for 30-40 minutes or until firm or the sauce bubbles.

Serve with whipped cream or ice cream.

***************************************************

Here is the Hershey version
found https://www.hersheys.com/recipes/recipe-details.aspx?id=4761&name=Hot-Fudge-Pudding-Cake

Ingredients
1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping (optional)
Directions

1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired.

Makes 9 (1/2 cup) servings.

Crispy Cheddar Chicken

Crispy Cheddar Chicken
found http://jamiecooksitup.net/2011/10/crispy-cheddar-chicken/
Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Recipe from adapted from What’s Cookin’ Chicago via Pinterest

***Note: This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don’t bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It’s best to make the sauce fresh, when you are ready to eat.

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter


1. Cut each chicken breast into 3 large chunks.

2. In a small food processor grind up the ritz crackers.

3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

4. Dip each piece of chicken into the milk…
then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it.

Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers.

5. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.

6. Sprinkle the dried parsley over the chicken.

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Enjoy!

Tossed Chicken Piccata

Found here http://www.zillihospitalitygroup.com/tossed-chicken-piccata/

Tossed Chicken Piccata
Ingredients: 4 Servings

2 Tbsp. Olive oil (dived by half)
1 1/3 pounds chicken breast, cut into 1 inch pieces
Salt and pepper
2 Tbsp. butter
5 Garlic cloves, chopped
2 shallots, chopped
2 Tbsp. all purpose flour
½ cup White wine
1 lemon , juiced
1 cup chicken broth
3 Tbsp. drained capers
¼ cup flat parsley chopped
1 pound cooked penne pasta (al dente)
Chopped chives for garnish

Directions:

Heat a heavy bottom skillet over medium High heat, Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all around. Reduce heat to medium. Add the other tablespoon oil and tablespoon butter, garlic, and shallots to the skillet. Saute for three minutes. Add flour and cook for two minutes. Whisk in wine and reduce the liquid for one minute. Whisk lemon juice and broth into sauce, Stir in capers and parsley. When the liquid becomes bubbly, add remaining tbsp. butter. Cook for 2 more minutes. Toss cooked pasta with the chicken and sauce, adjust seasoning with salt and pepper. Serve and top with chopped chives.