Lebni and Zahtar

I went to Sammy's Woodfired Pizza this summer in San Diego, and it was DELICIOUS. We had this great appetizer called Lebni, which is a Mediterranean soft cheese that was served with some delicious pita-like stuff ... it was so good. Anyways, my goal is to someday make this, so I've found a recipe for the entire appetizer, plus a recipe for zahtar, which is the spice mix that is used in the appetizer. Apparently this first one is coming straight from Sammy's, which is super cool. So here's the recipe:

Lebni is a pasteurized kefir cheese with a fluffy texture like whipped cream cheese and a tangy taste kind of like sour cream. Lebni and zahtar – a blend of sesame seed, powdered sumac and dried thyme needed for this recipe – can be purchased at Middle Eastern markets.

Lebni (Mediterranean Soft Cheese)

4 servings

6 tablespoons zahtar

2 tablespoons toasted sesame seeds

10 ounces Lebni cheese

6 tablespoons extra-virgin olive oil

OPTIONAL GARNISH

Diced tomatoes

Snipped chives

Chopped parsley

HERB OIL-GRILLED FLATBREAD

1/2 cup olive oil

1 tablespoon chopped fresh garlic

2 cups softly packed fresh herb leaves (equal parts basil, cilantro, mint)

1 tablespoon black pepper

1 tablespoon coarse salt

4 (8-inch) flatbreads

Combine zahtar and sesame seeds in a small bowl. On a large shallow platter, spread the Lebni 1/2 to 1 inch thick. Surround with Herb Oil Grilled Flatbread wedges. Sprinkle zahtar mixture evenly over Lebni and flatbread. Drizzle extra-virgin olive oil over all. Top with optional garnishes, if desired.

To make the Herb Oil-Grilled Flatbread: Combine all ingredients except flatbread in blender and blend until smooth. Brush both sides of flatbread with the herb oil and let marinate for several hours. Saute or grill bread evenly on both sides. Cut bread into wedges before serving.

And now for the Zahtar recipe:

Dukkah (Zahtar)

100 g sesame seeds
50g roasted chick peas
100g coriander seeds
50g hazelnuts
50g walnuts
1 Tblspn ground cinnamon or 2 sticks cinnamon
1 tsp sea salt
large pinch black or white pepper
1.5 Tblspn cumin seeds
1 Tblspn dried marjoram
1 Tblspn sumac
50 g sunflower seeds

method

Separately dry roast in a hot frying pan the sesame seeds, chick peas, coriander seeds, hazelnuts and walnuts.

Likewise roast the cumin seeds.

Grind the coriander seeds first, as they are the hardest ingredient.

Then add the remaining dry roasted ingredients and the sunflower seeds and grind –pounding together if doing it by hand until coarsely crushed. If you prefer a finely crushed mix, don’t crush to a state where the oils form the nuts and seeds are released and the mixture starts to form a paste. It should be a dry mixture of ingredients.

Mix the herbs and ground spices. Taste and adjust seasonings if necessary. It is yummy with a peppery bite, and a slightly salty taste.

Melt-in-Your-Mouth Braised and Barbecued Chicken

This is the ultimate in impressing people with your food skills. It should be renamed. Something like Boyfriend Chicken. Or The Husbandmaker. Ow ow. Let me tell you ... this stuff is completely divine. :D

MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN

2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup TROPICANA PURE PREMIUM Orange Juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags SUCCESS Boil-In-Bag Rice, uncooked
1/4 cup chopped green onion, green tops only

Heat oil in a large skillet over medium-high heat. Add chicken, and sauté 6 minutes, turning once.

Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.

Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.

Prepare rice according to package directions. Keep warm.

Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.

Spoon rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.

Garlic Olive Oil Pasta Sauce

GARLIC OLIVE OIL PASTA SAUCE

3 Tbsp. butter

3 Tbsp. olive oil

2 cloves garlic

2 cans tomatoes, drained

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. crushed red pepper

YUM.

Special K Treat

SPECIAL K TREAT

1/2 cup brown sugar

1/2 cup white sugar

3/4 cup Karo

2 Tbsp. margarine

Put all in saucepan--bring to a boil. Add 1 cup peanut butter and stir until mixed. Pour on at least 6 cups of Special K. Stir until all is covered. Spread out on waxed paper until cool.

"Golden" Pancakes

High protein, and somehow these aren't disgusting. Seriously. They're really good.

"GOLDEN" PANCAKES

1 cup whole grain oats

6 egg whites

1 cup fat free cottage cheese

1/4 tsp. vanilla

1/4 tsp. cinnamon

2 packs Splenda

In blender combing oats, egg whites, cottage cheese, vanilla, cinnamon, and sugar substitute. Blend on medium until smooth. (1 min). Cook on griddle.

Grandma's Pancakes

Makes you seriously wonder why you've been living on Krusteaz for so many years ...

GRANDMA'S PANCAKES

1 egg

1 cup buttermilk

2 Tbsp. oil

1 cup flour

1 Tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Mix.

Broccoli-Ham Calzones

BROCCOLI-HAM CALZONES

1 16-oz. package chopped frozen broccoli, thawed (press out excess liquid)

2 cups shredded cheddar cheese (8 oz.)

8 oz. fully cooked ham, diced (1 1/2 cups)

1/4 tsp. garlic powder and pepper

1 16-oz. loaf of frozen bread dough, thawed

Mix all but bread dough for filling. Take dough and let thaw overnight in fridge. Grease lg. bowl in a.m., put loaves in it and let sit on counter 2 1/2-3 hours at room temperature. Divide each loaf into 6 equal parts. Roll each part out with a rolling pin to 5-6" circles. Top with 2 Tbsp. of filling. Fold in half and seal edges well (crimp with fingers or tines of fork). Cut small steam vent in top. Sprinkle baking sheet with corn meal. Place calzones on sheets. Bake at 400 degrees for 30-35 minutes, or until brown. Makes 6-8.

No-Bake Fudgy Wudgys

How can you say no to a name like that??

NO BAKE FUDGY WUDGYS

2 cups sugar

2 cubes margarine

1 cup milk

6 Tbsp. cocoa

Bring to a boil; boil 1 min.

Add:

1 tsp. vanilla

6 cups quick oats

1/2 cup nuts

1 1/2 cup coconut

Mix together and spoon onto waxed paper.

Hot Dog Saucies

HOT DOG SAUCIES (the best way, hands down, to eat a hot dog)

1 medium onion, chopped

1/4 cup oil

1/4 cup brown sugar

1 bay leaf

2 Tbsp. vinegar

16 franks

1 cup diced celery

2 cans condensed tomato soup

2 tsp. oregano

1 cup water

1 tsp. Worcestershire sauce

Hot dog buns

Sauté onion and celery; add rest of ingredients except hot dogs and buns. Simmer 10 minutes. Score franks; place in sauce; cover and simmer for at least 15 minutes. Toast buns. Then top with save and a frank for each.

Chicken Hawaiian

CHICKEN HAWAIIAN

1 large green pepper, cut in strips

1-2 cloves garlic, minced

2 Tbsp. salad oil

2 cans cream of chicken soup

2 cups cubed, cooked chicken

1 13-oz. can pineapple tidbits with juice

2 Tbsp. soy sauce

3 cups cooked rice

1/4 cup toasted slivered almonds

In saucepan, cook green pepper with garlic in oil until tender. Blend in soup and pineapple juice, add chicken, pineapple tidbits, and soy sauce. Heat, stirring now and then. Serve over rice. Top with almonds. Makes 6 servings.

(This is a Kofford famile recipe :))

King Ranch Chicken

KING RANCH CHICKEN

1 tsp. chili powder

1 tsp. ground cumin

2 Tbsp. butter

3 cups cooked, chopped chicken (or 4 breasts)

1 green pepper, chopped

1 red pepper, chopped

1 can cream of chicken soup

1 can cream of mushroom soup

2 10-oz. cans diced tomatoes and green chilies, undrained

1 medium onion, chopped

12 6-inch corn tortillas, cut up

2 cups (8 oz.) shredded cheese

Melt butter in large skillet over medium heat, cook onion and peppers, stir in chicken, soups, tomatoes, spices.

Place 1/3 tortillas in greased 13x9. Top with 1/3 chicken mixture, sprinkle with 2/3 cup shredded cheese. Repeat layers twice reserving 2/3 cup cheese. Bake uncovered at 352 degrees for 35-45 minutes. Sprinkle with remaining cheese, and bake 5 mins more. Let stand 5 mins.

Pizza Roll-Ups

PIZZA ROLL-UPS

1 loaf frozen French, pizza, Italian, or all-purpose bread dough

1 lb. lean ground beef

1 tsp. salt

1/2 tsp. pepper

2 cups grated part-skim Mozzarella cheese

1 tsp. Italian seasoning

1 Tbsp. chopped fresh parsley

4 cups Italian tomato sauce (see recipe)

Thaw dough; roll it into a 14- by 24-inch rectangle about 1/4-inch thick. Brown ground beef; stir in remaining ingredients except tomato sauce. Spoon filling evenly onto dough, slightly pressing filling into dough.

Roll dough lengthwise like a jelly roll and cut into 24 1-inch slices. Treat 2 rimmed baking sheets with nonstick spray; lay slices on sheets about 1 inch apart. Preheat oven to 400 degrees. Let roll-ups stand for 10 minutes. Bake for 20 to 25 minutes, or until golden brown. Cool roll-ups and freeze in 4 1-gallon bags, 5 per bag. Slip a 1-quart bag with 1 cup sauce in each bag.

To prepare, thaw roll-ups and warm in a preheated 400-degree oven for 10 minutes. Or put them frozen into the microwave; heat on high (100 percent) for about 2 minutes. Serve with warmed Italian tomato sauce.

Stuffed Rolls

STUFFED ROLLS

1 cup onion

1 tsp. mustard

2 Tbsp. ketchup

1/2 cup part skim Mozzarella cheese

3/4 lb. ground beef, rinsed

1 can cream of mushroom soup

8-10 deli French rolls (wheat)

Mix all ingredients except rolls. Cut rolls lengthwise and scoop out some bread. Fill in with meat mix. Wrap in foil and place in freezer bag. When thawed, put rolls on cookie sheet, still wrapped in foil. Bake 350 degrees for 30 mins.

Stroganoff

STROGANOFF

1 lb. ground beef

1 can cream of mushroom soup

2 cups cooked noodles

1 tsp. salt

1/2 cup sour cream

1 small onion, chopped

1/2 cup milk

2 Tbsp. butter

1/4 tsp. pepper

Brown ground beef. Drain fat. Sauté onions until tender. Stir in soup, milk, butter, salt, and pepper. Mix. Add noodles and simmer covered 10-15 minutes. Uncover and simmer 10 minutes. Remove from heat and stir in sour cream. Heat, but do not boil.

One-Roll Meal

ONE MEAL ROLL

1 loaf frozen bread dough

1 chopped onion

1 cup chopped mushrooms

Sliced olives

4 oz. Mozzarella cheese

1 chopped green pepper

Pineapple tidbits

Lean ham

Roll out bread dough. Cover with all ingredients. Roll up like cinnamon rolls. Cut into 1 1/2" sections. Place on cookie sheet sprayed with Pam. Let rise and bake at 350 degrees for 20 mins or until done.

Ham Fried Rice

I like fried rice!! :D

HAM FRIED RICE

1 1/2 cups lean ham

1 8-oz. can water chestnuts

1 4-oz. can mushrooms

1/4 cup chopped green pepper

1 cup frozen peas

3 cups cooked rice

1 egg plus 2 egg whites, scrambled

2 Tbsp. soy sauce

Combine all. Pour into freezer bag. When thawed, stir fry in pan sprayed with Pam until heated.

Jambalaya

JAMBALAYA

2 Tbsp. butter

1 onion, chopped

1 green pepper, chopped

2 stalks celery, chopped

3 cups cubed cooked ham (1 lb.)

1 lb. Cajun flavored or smoked sausage, sliced

1 8-oz. can tomato sauce

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp. red pepper

5 cups cooked rice

Melt butter over medium heat in large skillet. Add onion and next three ingredients, sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, for 20 mins. Stir in rice, cover, cook, stirring occasionally, 30 mins over low heat. Freezes well.

Dora's Chicken El Paso Soup

DORA'S CHICKEN EL PASO SOUP

1 small onion, chopped

26 oz. can cream of chicken soup

26 oz. can cream of mushroom soup

4 14-oz. chicken broth

2 1/2 cups milk

2 lbs chicken, cooked and cut up (Reserve broth and use instead of canned)

3 cans Rotel or tomatoes with Jalapeño. (Dora uses 1 can to taste.)

1 1/2 Tbsp. chili powder (may be teaspoons? Taste!)

6 flour tortillas, fried in butter, cut in thin strips or chips

Sauté onion, add rest of ingredients, simmer.

Toppings: Cheese, black olives, chips, avocado, cilantro, sour cream.

Italian Soup

ITALIAN SOUP

2 tsp. oil

2 chicken breasts, cut into chunks

1/2 cup chopped onion

1/4 cup chopped celery

2 garlic cloves, minced

1 tsp. basil (can use 1/2)

1/4 tsp. pepper

1 cup water

1 10-&-3/4 oz. CONDENSED chicken broth

1 14.5-oz. can sliced stewed tomatoes, undrained

1 cup corn

1 oz. (1/3 cup) uncooked vermicelli, broken into 2-in. pieces

1 Tbsp. Parmesan

Heat oil in saucepan; stir fry chicken. Add onion, celery, garlic. Cook until veggies are tender. Stir in basil, pepper, broth, water, and tomatoes. Bring to a boil. Reduce heat, cover, simmer 5 min. Stir in corn and vermicelli. Cover, simmer 10 mins until heated vermicelli is tender. Garnish with Parmesan cheese.

Brunswick Stew

BRUNSWICK STEW

1 3lb broiler fryer

2 stalks celery, cut into 1-inch pieces

1 small onion

7 cups water divided

2 10-oz. packs frozen corn

1 cup chopped onion

2 28-oz. cans tomatoes, chopped, undrained

2 10-oz. Lima beans

1 8-oz. tomato, chopped

3 med. potatoes, peeled and diced

2 Tbsp. butter

1 Tbsp. salt

1 1/2 tsp. pepper

1/2 tsp. red pepper

10 saltine crackers

Combine fryer, celery, quartered onion, and 5 cups water. Bring to a boil. Cover, simmer 1 hour. Remove solids, reserving broth in dutch oven, discard celery and onion. Bone and skin--chop meat. Add chicken, baby Lima beans, and remaining ingredients, except crackers. Bring to boil. Simmer 4 hours. Add remaining 2 cups water as needed.

Sushi Rice

SUSHI RICE

3 cups rice

1/3 cup rice vinegar

3 Tbsp. sugar

1 tsp. salt

Holiday Beverages

Yum.

RUSSIAN TEA

2 cups sugar

2 cups water

Boil together, then add:

1 cup orange juice

3/4 cup lemon juice

1 tsp. vanilla

1 tsp. almond flavoring

2 quarts water.

Serve hot.

HOT MULLED CIDER

1/2 cup brown sugar

1 tsp. whole allspice

1 tsp. whole cloves

1 3" stick cinnamon

1/4 tsp. salt

1/4 tsp. nutmeg

6 cups apple cider

Place all ingredients in large saucepan. Heat over moderate heat for 20 mins. Strain. Serve in mugs. Serves 12 half-cup portions.

Orange Julius

Never tried this before, but I want to.

ORANGE JULIUS

2 cups milk

3/4 cup frozen orange juice concentrate

1/2 cup sugar

1 tsp. vanilla

15-17 ice cubes

Place the milk, orange juice concentrate, sugar, vanilla, and ice into a blender. Blend and serve.

Cute Company Ideas: Breakfast Edition

I found this cookbook hanging out in the kitchen a couple of weeks ago, and I was sorely tempted to steal it. Then I found out I'd be flying out to school, and that put the kibosh on that idea. It's called Come On Over, and it's the darned precious-est thing I've ever read. It's got all these tasty sounding recipes with cute little ideas for making meals special when company comes. I'm not going to go through the whole cookbook at once, so here are the breakfast ideas, plus whatever other ones I come across in my virtual stumblings.

• A glassful of fresh-squeeze orange juice is always a treat at breakfast. Set out a juicer along with a bowl of oranges cut in half so guest can take a turn squeezing their own.
• Having friends over for breakfast? Set the table the night before ... one less thing to think about in the morning!
• Offer guests fun toppers for their cocoa! Vanilla powder, mini chocolate chips, mini marshmallows, whipped topping, etc.
• A bowl filled with bright lemons and limes looks so cheery on a breakfast table. Prick them a few times with a fork to release their delightful scent.
• Tiny berry baskets filled with fresh fruit look charming at each place setting. Stick a toothpick through a placecard and prop up inside.
• Pull napkins through the hole of a bagel, then set one on each plate.
• Fill each muffin cup of a 4-muffin pan with nuts/chocolate chips, etc. and nestle a small votive candle in each. So cute!
• Thread cranberries and grapes through wooden skewers and serve with any breakfast beverage. Looks really pretty in orange juice or white grape juice.
• Stick whole cloves into firm pears to spell the first initial of each guest's name. Tie a sheer ribbon around each stem and stand the pears up at place settings.
• Slice kiwi into 1/4 inch thick slices, then use a cookie cutter to cut out star shapes from the middle. Cut stars from melon slices, and fit the melon star into the opening in the kiwi.
• Make mini breakfast quiches in muffin tins!
• Use mini cookie cutters to cut toasted bread into charming shapes to serve alongside savory dips and spreads.

Doesn't that just make you want to have people over for breakfast??? :)

Breakfast Casserole

When I was in middle school, I went to a really psycho place. Actually, it was pretty nice. But boy were they serious about their teacher appreciation days. One year, they assigned my mom to make a pan of this stuff in the teacher's lounge by a certain time ... I suppose I'm just so used to potluck that I feel like you just get what you get and why does the PTA need to be all controlling and crap, right? Well whatever. This used to be called "Kathy's Sausage Casserole." But I don't know Kathy, so who really cares if I cut that part out, right? It's not like she's got a copyright on it. Everyone makes this stuff.

BREAKFAST CASSEROLE

8 eggs, beaten

1 lb. bulk sausage, browned and drained

2 cups milk

2 cups grated cheddar cheese

1 tsp dry mustard

1-10 pieces of bread, cubed

Spray 9x13 pan with cooking spray. Combine bread cubes and cooked sausage, spread evenly in pan. Combine eggs, milk, and mustard. Stir in cheese. Pour over bread/sausage mixture. Cover with plastic wrap and refrigerate overnight. IN the morning, bake at 350 for 30-40 minutes until top is browned.

Frightening Finger Cookies

These are hilarious. Perfect for a Halloween party.

FRIGHTENING FINGER COOKIES

1 cup softened butter, no substitutes

1 egg

1 tsp almond extract

1 tsp baking powder

1 cup powdered sugar

1 tsp vanilla extract

2 3/4 cup all purpose flour

1 tsp salt

1/2 cup sliced almonds

Red decorating gel

In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder, and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes, or until easy to handle. Working with one piece of dough at a time, roll into 1-inch balls. Shape balls into 3" x 1/2 " fingers. Using the tip of a table knife, make three slashed in the middle of each finger for knuckles. Place 2" apart on lightly greased baking sheets. Bake at 325 degrees for 20-25 minutes or until lightly browned. Cool for three minutes. Squeeze small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool. Yield: about 5 dozen cookies.

Cake Mix Cookies

Yum. And easy. Total win.

CAKE MIX COOKIES

One box cake mix

2 eggs

2/3 cup oil

Mix until well blended. Bake 8-10 mins in 350 degree oven.

Pie Crust/Dough

Versatility in 4 ingredients.

PIE DOUGH

6 rounded cups flour (Goldenwest Unbleached)

3 cups butter flavored Crisco

3 tsp. salt

1 1/2 cups water

Mix flour, shortening, and salt with fingers until it resembles a crumb mixture. Add water.

This recipe will make 6 pies.

If you want to cut this recipe down, just remember to use 1 cup of flour for each pie you want to make. The shortening is just half of the flour, and the water is half of the shortening.

Bake all pies on the lowest rack in the oven.

Bake pies at 375 degrees for 1 hour or until pie shakes loose.

Bake shells at 375 degrees for 8-10 minutes.

Spinach Salad

Healthy, delicious ... what more could you ask for?

Spinach Salad

1/2 cup almonds, slivered and chopped

3 Tbsp sugar

1 cup celery, chopped

1 can mandarin oranges (1 oz.), well drained

2 bunches green onion, chopped

1 bunch spinach (large), bite-size pieces

1/2 tsp salt

1 dash pepper to taste

1/4 cup salad oil

1 Tbsp parsley

1 Tbsp sugar

1 Tbsp vinegar

1 dash Tobasco sauce, to taste

Nuts: In small saucepan, over medium heat, stir almonds and sugar together. Remove from heat when almonds are medium brown (won't be long... these burn easily). Pour onto wax paper or aluminum foil to cool.

Dressing: Mix salt, pepper, salad oil, parsley, sugar, vinegar, Tobasco.

To Serve: Toss almond mixture with greens immediately before serving. Pour dressing over all and toss gently.

Yield: 6 servings.

Make Ahead Mashed Potatoes

They only say that heaven is located in the clouds because clouds look like mashed potatoes.

MAKE AHEAD MASHED POTATOES

5 lbs. potatoes, peeled and quartered

4 Tbsp butter

8 oz. cream cheese

8 oz. sour cream

1/2 cup milk

1 1/2 tsp salt

2 Tbsp butter, melted

1 tsp paprika

Bring water to boil in large pan. Add potatoes. Reduce heat to medium. Cover and simmer 25 mins, or until tender. Drain. Mash potatoes in large bowl. Add solid butter and next four ingredients. Mix until blended. Spoon mixture into a greased 8x12 dish. Drizzle with melted butter and sprinkle with paprika. Bake immediately, or cover and refrigerate. If refrigerated, let stand at room temperature 30 mins before baking. Bake at 350 degrees, uncovered for 30 mins.

Grandma's Spaghetti Sauce

Spaghetti. A family reunion staple, and one of my favoritest foods ever. Really, this is way better than any spaghetti sauce you could ever get out of a can. It puts it to shame. And you know what the secret ingredient is? The Shilling Sauce Mix. Weird, right? But it's AWESOME. And you really can't make spaghetti sauce without it.

GRANDMA'S SPAGHETTI SAUCE

1/2 onion, chopped

1 lb. ground beef

4 cups canned tomatoes (2 14.5-oz. cans)

1/2 cup parsley

2 cups seasoned tomato sauce

1 bay leaf

1 cup water

1 cup celery

2 Tbsp oil

2 cloves garlic, minced

1 1/2 tsp oregano

1 tsp salt

1 can mushrooms (13 oz.), sliced

1/4 teaspoon thyme

1 Tbsp sugar

1-2 Shilling spaghetti sauce mix

Cook onion and celery in hot oil until tender. Add meat and garlic. Brown light. Add remaining ingredients. Simmer uncovered 2 - 2 1/2 hours, or until nice and thick. Stir occasionally. Remove bay leaf.

Alpine Chicken

This is a family favorite. It seriously is so delicious. And every time I see the name of it, I think of Alpine, Utah (even though I'm not sure whether or not I've ever actually been there) and of little yodelers.

ALPINE CHICKEN

12 boneless chicken tenders

1 tsp salt

1 tsp pepper

1 16-oz. package of Swiss cheese, sliced

1 can cream of chicken soup

1/2 soup can of water or chicken broth

1 8-oz. package Pepperidge Farm herb stuffing

3/4 cup margarine, melted

Arrange chicken in sprayed 11x9. Season with salt and pepper. Layer cheese over chicken. Combine soup and broth. Pour over top. Toss stuffing with margarine. Spoon over all. Bake covered at 350 for 1 hour. Uncover, bake additional 30 minutes. Don't let stuffing get too brown. Yield: 4 servings.

German Pancakes

When I was about thirteen and my cousin Kia was about eighteen, our families were at the lake together the same week. It was like a family reunion or something. I honestly don't really remember much, except that we were there, she was in love with Eminem and Red Vines, and she taught me how to make German pancakes. It was super easy, they were super delicious, and I had the recipe memorized by the end of the week. Alas, my memory's a sieve for anything useful, and a high-security vault for crap, so, tragically, the recipe was lost.

Today my desire for German pancakes was maximum, and the number of other options was truly pathetic. Pretty much all there is in the fridge is Rotel dip (made of Rotel, spicy sausage, and Velveeta. It looks, smells, and tastes like vomit) and like, some browned ground beef. Other than that, there's not much. And so, the infamously simple and few-ingredient-ed German pancakes was a perfect fit for lunch. So, like a true member of the Millennial Generation, I hopped on the internet to find a recipe. And here it is:

1/2 cup flour

3 eggs

1/2 cup milk

2 T melted butter

1/2 t salt

Bake at 450 for 20 minutes.

Now, I kind of had a little concern here. I mean, three eggs is a LOT and I wasn't so sure that this was exactly what I wanted. So I looked around, found some variations, and this is how the cooking went:

Oven preheated to 450 degrees, 9-in. pie pan placed in oven for about 5 minutes. During this time period, 1/2 cup Better-for-Bread flour, 3 eggs, 1/2 cup milk, 1/2 t salt, and a huge "dash" (one might call it an explosion) of cinnamon were mixed in a bowl. After the five or so minutes were up, I pulled the pan out of the oven and dropped 2 T of butter into the hot pan and let it melt right there, which worked perfectly. Once the butter was all melted, I poured the batter into the pan, stuck it in the oven, and set the timer. Then, while waiting, I got to working on this here blog/cookbook (specifically the About the Cookbook page).

About ten or so minutes into cooking (remember, it was supposed to go for 20 minutes), I, being the curious person that I am, opened the oven. This is what I found:

Yeah. So that's a little ridiculous. How can this be fixed? Well, I think a bigger pan (possibly a 13x9, even though that totally kills the roundness factor), or a cutting in half of the recipe would be sufficient. I'd also cut the butter back to a single tablespoon, since there was butter pooling on the top of it. Ultimately, however, the German pancakes were delicious with powdered sugar on the top. Yummy yummy yummy! :) It might be fattening, but hey, it's pretty high protein, right? Variations on the recipe unquestionably forthcoming.

For those who don't like the ingredients of their recipes in paragraph form. (It is kind of reminiscent of a word problem from 4th grade math class, is it not?)

GERMAN PANCAKES--BASIC RECIPE

1 tablespoon butter

1/2 cup flour

1/2 cup milk

1/2 teaspoon salt

3 eggs

Preheat oven to 450 degrees. Insert empty pan into oven. (13x9, just to be safe, or 9-in. round, if you're into baking architecture). Allow pan to stay in oven at least five minutes, can be before or after oven has finished preheating. While pan and/or oven are heating, mix together flour, milk, salt, eggs, and any optional spices you might like (cinnamon, nutmeg, pumpkin pie spice, etc.). Remove pan from oven. Place butter pat in pan and allow to melt. Once butter is fully melted, pour in pancake batter. Return pan to oven. Cook ten minutes. Allow to cool (pancake will deflate slightly) and top with syrup, powdered sugar, jam, or whatever your little heart desires.

Happy eating! :)