Nutty Quick Bread
Source: Allrecipes.com
Prep Time: 50 min.
Serves: 24
Ingredients:
2 cups 1% buttermilk
1 cup Grape-Nuts cereal
1 egg, lightly beaten
3 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Directions:
In a bowl combine the buttermilk and cereal; let stand for 10 minutes. Add egg. Combine the dry ingredients; stir into cereal mixture just until moistened. Spoon into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Comments:
Janice: I really loved this bread. It does give the feeling that it has nuts in it. It is very much like a sweet bread. I think this bread would compliment a lot of meals. It is very tasty and is good with your favorite spread like butter, peanut butter, etc.
Tammy: This was a good bread. Mild flavor and very dense. Was great with some melted butter. Mom always surprises me with her recipes. I look at the recipe and think, "That does not sound good," but usually I am proven wrong. Good job Mom!
Melissa: Yeah, I agree with Sis...this recipe did not sound good at all. And for Mom being such a picky eater, I was very surprised she would pick this one. But yes, it turned out pretty darn good. Super yummy with some butter and a little bit fills you up. Mom's dish was a hit.
Main Dish: Tammy
Turkey Tetrazzini
Source: Every Day Food Magazine
Prep Time: 30 min.
Serves: 4
Ingredients:
8 oz. linguine pasta, broken in half
3/4 lb. boneless, skinless turkey breast, cut into 1/2-inch chunks
Salt and pepper
6 tbsp. butter
8 oz. small whit mushrooms, quartered
1 tbsp. chopped fresh thyme
3 tbsp. flour
2 cups milk
1 cup chicken broth
1 cup grated Parmesan cheese
1 cup frozen peas and carrots
Directions:
1. Preheat the oven to 400 degrees. Grease 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain.
2. Meanwhile, season the turkey with salt and pepper. In a large skillet,heat 1 tbsp. butter over medium-high heat. Add the turkey and cook until browned, 1 to 2 minutes. Transfer to a bowl.
3. Add 2 tbsp. butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.
4. Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for to 3 minutes to thicken. Stir in 1/2 cup Parmesan and the peas and carrots. Season with salt and pepper.
5. Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup Parmesan cheese. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if you're planning on freezing this for later.)
Comments from Tammy: Well, first of all this recipe was called Turkey Tetrazzini, yet when I got back from the store, I realized I had bought chicken instead. I don't think that was a big factor. I had really high hopes for this recipe, yet it wasn't quite as flavorful as I wanted it to be. It was a little bland. Definitely add a little more salt to the recipe and top each serving with some extra Parmesan cheese and it is really good. Not sure if I will make this one again.
Lissa: This recipe was interesting, because it seemed like a whole lot of steps for not too much flavor at all. I'm not sure if people actually cook the dishes in the recipes they make or they just throw it together and make it sound good. But anyways, probably not something I would make cuz it's too many steps lol.
Janice: I really enjoyed this dish. It was made with chicken this time instead of turkey, but it was very delicious. It was even better with a little more Parmesan added after the fact. I will definitely make this dish.
Dessert: Melissa
Chocolate Toffee
Source: Heavenly Chocolate Recipes
Prep Time: 30 min.
Serves: 12
Ingredients:
1 cup sugar
1 cup butter (2 sticks)
1 6 oz. package chocolate chips
1 cup chopped pecans
Directions:
1. In heavy saucepan, combine sugar n butter. Cook until toffee reaches hard-crack stage. Pour onto sprayed baking sheet.
2. Melt chocolate in double boiler spread over toffee.
3. Sprinkle with pecans and press pecans into chocolate. Chill briefly to set chocolate. Break into pieces.
Comments:
Melissa: Oh man! What can I say??? I've always wanted to make a delicious toffee and this made my mouth water the whole time making it...BUT! Just wasn't good at all. I was so disappointed. It took a lot of time and I really had no clue what I was doing...the recipe wasn't descriptive enough for a beginner like me. I like it when recipes put a label on them like "beginner" "amateur" "pro" lol. We'll, the very next day, Mom bought a candy thermometer...so I shall have to try again sometime.
Tammy:
Janice: Lissa was very disappointed with the way the toffee came out. This recipe did not give a lot of instructions. It needed to give a lot more than it did. For novices such as us, we need step-by-step instructions. It did not say how long to cook it an I think that may have been some of the confusion. But in the end, the toffee tasted fine. I like it.
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