Amy's Recipe of the Day

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Location: Texas, United States

Thursday, September 27, 2007

Sausage Frittata

1 lb bulk sausage
1 large onion, chopped
2 cups frozen hash browns, thawed
1 cup grated cheddar cheese
3 Tbsp flour
8 eggs, beaten
1 cup Newman's Own ranch dressing (or your favorite; if you can have msg, another good one is Naturally Fresh Lite Ranch)
1/2 cup skim milk
salsa (optional)

Saute sausage and onion in a large skillet over medium heat, breaking up sausage and cooking it unit the meat is no longer pink. Drain and let cool. Transfer to a large mixing bowl, add potatoes and cheese, toss. Stir flour into the mixture. Combine eggs, dressing, and milk. Pour egg mixture into sausage mixture and stir well.

Option 1: Pour into greased muffin cups and bake for 15-20 minutes or until set. (3250)
Option 2: Pour into greased mini muffin cups and bake for 5-10 minutes. (3250)
Option 3: Pour into 9 X 13 pan sprayed with Pam and bake for 30 minutes. (3500)

Serve with salsa.


Wednesday, September 26, 2007

Grilled or Baked Onions

3 large sweet onions
¾ cup shredded parmesan cheese
3 Tbsp butter
salt and pepper
Reynolds Release (6 sheets)

Cut top and bottom of onion off. This way onions won’t roll when you set them down after you cut them in half. Peel outer layer of skin and discard. Cut onions in half so each half is a half-sphere. Set one onion half, large cut side up, on Reynolds Release. Put ½ Tbsp butter on onion, then sprinkle with a few Tbsp parmesan. Season with salt and pepper. Enclose onion half in foil.

Two ways to cook: Grill for about 20 minutes or so; check onions to make sure they are tender and not burned. Serve.
Bake for about 1 ½ hours in oven. You can set your oven at 350 or 375, but if you have something in the oven at 400, that temp should be fine too.

They have a great flavor on the grill, but it can be easy to burn them.
They are a little more ordinary in the oven, but you can completely forget about them for a few hours and they still won’t burn.

Serves 6.


Monday, September 24, 2007

Fajita Steak Rolls

The original recipe calls for top round. The meat never got very tender. It was perfect when we had it with sirloin.

2 beef top sirloin steaks, about 1 to 1 1/4 pound each, cut 1/4-inch thick
1 tablespoon olive oil
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 (2 ounce) can green chilies, chopped
2 cloves garlic, minced
2 tablespoons fresh cilantro, minced
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1 cup salsa or picante sauce, divided

Rub both sides of meat with olive oil.

Combine remaining ingredients except salsa in mixing bowl and blend well. Measure out about 1/2 of vegetable mixture and set aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef rolls in Crock-Pot. Spoon 1/4 cup salsa evenly over beef rolls.

Cover and cook on LOW for 8–10 hours (We had good results with 10.5 - 11 hrs) (or HIGH: 4–5 hours).

Meanwhile, stir 1/4 cup salsa into reserved vegetable mixture. Cover and refrigerate.

Spoon remaining 1/4 cup salsa over beef rolls during last 15 minutes of cooking.

Slice steaks into serving portions and accompany with vegetable-salsa mixture.

Makes 8 servings that are kind of small (1/2 steak roll each) or 4 servings that are really too big. The steaks shrink after cooking; they don't look like much until you start to eat them! I used toothpicks instead if string.


Thursday, September 20, 2007

Pumpkin Vanilla Chip Cookies

¾ cup butter at room temperature
1 8-oz block cream cheese, softened
2 tsp vanilla
2/3 cup sugar
1 cup brown sugar
1 egg
1 tsp nutmeg
¼ tsp ginger
1 ½ cups pumpkin puree
2 cups flour
1 tsp baking powder
(I added 1/8 tsp salt, but was not in recipe)
1 12-oz package vanilla chips
½ cup nuts OR ½ cup mini chocolate chips
½ cup chopped dates (optional)

Mix butter, cream cheese, vanilla, and sugars with electric mixer until well blended. Add egg and mix. Add spices and pumpkin. Mix well. In separate bowl, combine flour, baking, powder, and salt, if using salt. Pour into wet mixture and mix just until blended. Stir in chips and nuts and anything else you are adding. Drop by teaspoonfuls on parchment-covered baking sheets. Bake at 375 degrees for 15-20 minutes (in my oven, 12 minutes). Cool on wire rack. Makes about 8 dozen 2-inch cookies.


Wednesday, September 19, 2007

Dill Dip

2/3 cup mayonnaise
2/3 cup sour cream
1 Tbsp grated onion
1 tsp dill weed
1 tsp Lawry's seasoned salt
3 drops Tabasco or Louisiana hot sauce

Mix all ingredients. Chill a few hours or overnight.


Sunday, September 16, 2007

Fudgy Mocha-Toffee Brownies

Cooking spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips

Preheat oven to 350°.
Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee granules and 1/4 cup hot water, stirring until the coffee granules dissolve.
Combine butter and semisweet chocolate chips in a small microwave-safe bowl. Microwave at HIGH for 1 minute or until butter melts; stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, unsweetened cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla extract, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350° for 22 minutes. Cool on a wire rack.

Yield 20 servings (extremely tiny--We got 9-12 servings)


Thursday, September 13, 2007

Apple Meatloaf

1 ½ lbs ground beef
1 lb ground pork
1 ½ cups stuffing mix
2 cups finely chopped apples
3 eggs
2 tsp salt
2 Tbsp prepared mustard
1 large onion, minced
3 Tbsp prepared horseradish
¾ cup ketchup

Combine all ingredients, mixing thoroughly. Pack into greased loaf pan 8 X 5 X 3” and bake at 350 degrees for 1 hour and 15 minutes. (I needed a bigger pan than a loaf pan, and I had to cook it longer.)


Wednesday, September 12, 2007

Spinach-Artichoke Ravioli Lasagna

Apparently I have no recollection of making this on January 27, but I just went through my archives and found it. Oops. I am losing my mind.

1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano

Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes


Tuesday, September 11, 2007

Chicken Breasts with Gorgonzola-Tomato Salsa

2 cups chopped tomato
1/3 cup minced red onion
1/3 cup finely chopped fresh basil
2 teaspoons extravirgin olive oil
1 teaspoon kosher salt, divided
6 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons crumbled Gorgonzola cheese

Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.
Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.
6 servings


Monday, September 10, 2007

Macaroni and Cheese

I made this up tonight out of stuff we had on hand because the resident 2-year-old was not in good shape (behavior-wise) to go to the store with me.

8 oz small shell pasta
3 Tbsp butter, divided
¼ cup flour
2 cups skim milk
¾ cup shredded Italian cheese mixture
1 cup 2% milk shredded cheddar; more or less to taste
2 Tbsp gorgonzola
1 small can mushroom pieces
¼ cup dry bread crumbs (I used plain; if you have flavored ones, I’m sure they would do fine)
salt and white pepper to taste
Dried parsley

Boil pasta in salted water. Melt 2 ½ Tbsp butter in medium saucepan. Add flour and stir until combined. Gradually add milk, stirring constantly. When it thickens, add a little salt and pepper. Add cheese, continuing to stir constantly. When cheese is melted, remove from heat. Taste and add more salt and pepper. Drain pasta when al dente. Put pasta in mixing bowl and add cheese sauce.

Drain mushrooms and stir into pasta. Put remaining butter into small dish. Microwave until melted. Combine with bread crumbs. Pour pasta into 1 ½ - quart baking dish. Sprinkle bread crumb/butter mixture. Sprinkle parsley over top.

Bake at 350 degrees for about 20 minutes. Makes 4 servings.


Sunday, September 09, 2007

Squirrel Nut Zipper Pie

• 3 eggs
• 2 Tbsp. unsalted butter, melted
• 2/3 cup light corn syrup
• 14-oz. can sweetened condensed milk
• 1/3 cup half-and-half
• 1 tsp. butter flavor extract (may substitute vanilla extract)
• 1/2 tsp. almond extract
• 1/4 tsp. salt
• 2 cups unsalted roasted peanuts, finely chopped
• 9-inch deep-dish frozen pie shell, unbaked
• 1/2 cup caramel dessert topping


1. Adjust oven rack to lowest position. Preheat oven to 350ºF. Whisk together the eggs, butter, corn syrup, sweetened condensed milk, half-and-half, butter and almond extracts and salt until well blended. Stir in the chopped peanuts.

2. Pour into pie shell and bake for 45 minutes, or until center is set. Remove from oven and let cool on wire rack. To serve, drizzle each slice with caramel dessert topping.


Sunday, September 02, 2007

Banana Ravioli

3/4 cup finely chopped peeled banana (about 1 large)
1/4 cup packed golden brown sugar
1/4 cup graham cracker crumbs
1/4 cup finely chopped pecans
16 wonton wrappers
1 egg, beaten
Vanilla pudding (I use instant)
Powdered sugar

Gently mix banana, brown sugar, graham cracker crumbs, and pecans in medium bowl (do not mash bananas). Lay wonton wrappers on work surface and brush edges with egg. Spoon 1 1/2 tsp banana filling into center of each wrapper. Fold wrappers diagonally over filling. Press edges to seal. Spray baking sheet with cooking spray. Place wontons on sheet. Spray wontons with cooking spray. Bake 12-15 minutes at 350 degrees, turning wontons halfway through. Arrange ravioli on serving plate and dust with powdered sugar, if desired. Serve with vanilla pudding. Makes 16.