Amy's Recipe of the Day

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Location: Texas, United States

Monday, March 31, 2008

Spicy Moroccan Bread Salad

½ cup olive oil, divided
2 cloves garlic, finely chopped
1 tsp ground cumin
1 lb loaf, torn into ½-inch pieces
salt and pepper
4 ribs celery, with leaves, sliced
1 cup canned chickpeas, drained
4 oz jarlsberg cheese, cut into ¼-inch cubes (I used mozzarella; no jarlsberg to be found in this town.)
½ cup slivered almonds, toasted
¼ cup red wine vinegar

Preheat oven to 350 degrees. In a large bowl, combine ¼ cup olive oil, the garlic, and cumin. Add the bread and toss; season with salt and pepper. Scatter on a baking sheet and bake, tossing occasionally, until toasted.
In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and remaining olive oil. Add the bread and toss. Let stand for 1 hour. Season with salt and pepper.

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Monday, March 24, 2008

Fruit And Cake Kabobs

1 frozen pound cake
1 pineapple
1 package strawberries
2 to 2 ½ baking bars Ghirardelli dark chocolate (60%)
2 Tbsp shortening or butter (approximately)
8 skewers

Cut pineapple into chunks. Cut leaves off strawberries. Cut frozen pound cake into 24 chunks. Don’t thaw before you cut; it is easier to cut it frozen.

Break up 1 chocolate bar and put into microwave-safe dish. Add a few tsp shortening or butter. Microwave on 50% power for 30 seconds. Stir and re-microwave
several seconds longer if needed. Coat each piece of pound cake in chocolate. Put on cookie sheet covered in wax paper. Repeat with next chocolate bar or two until all cake is covered. I need a little more than 2 bars to cover my cake.)

Place cookie sheet in fridge until chocolate is solid, then transfer to covered container if not using immediately. (We store them in the fridge.)

Alternate strawberries, cake, and pineapple on each skewer and serve.


Friday, March 21, 2008

Buttery Almond Crisps

2 cups flour
1 cup sugar
1 cup butter, softened
1 egg, separated
1 tsp ground cinnamon, divided
½ tsp salt
1 cup sliced almonds
2 Tbsp sugar

In large mixer bowl, combine flour, the 1 cup sugar, butter, egg yolk, ½ tsp of the cinnamon, and salt. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half. Press half of dough onto ungreased baking sheet to 1/16-inch thickness. Repeat with remaining dough on second baking sheet. In small bowl, beat egg white with fork until foamy. Brush over dough; sprinkle with almonds. In small bowl, stir together 2 Tbsp sugar and the remaining ½ tsp cinnamon. Sprinkle over almonds. Bake in 350 degree oven for 12 to 15 minutes or until very lightly browned. Immediately cut into 2-inch squares or diamonds. Cool on wire racks. Store in tightly covered container. Makes 3 ½ dozen cookies.


Monday, March 17, 2008


2 lbs potatoes, peeled and chopped
3 cups cabbage, sliced or shredded
¼ cup milk (or more)
2 Tbsp or more butter
salt and pepper to taste

Boil potatoes until tender. Mash with potato masher and add milk, butter, salt, and pepper to taste. Put sliced cabbage into microwave-safe container and microwave on high until soft, about 4 minutes. Stir in cabbage. Taste and adjust seasoning.


Tuesday, March 11, 2008

Empty Tomb Crescent Rolls

Equipment and utensils: Baking tray(s), Bowls, Container or pan to melt butter, Oven, Oven mitts
Ingredients: Butter, Cinnamon, Crescent rolls(enough so each child can have one triangle), Marshmallows, large(one per roll), Sugar

Give each child a crescent roll triangle. Tell the children to pretend this is the cloth Jesus would have been buried in.

Give each child a marshmallow. This represents Jesus.

Have the children dip their marshmallow into the melted butter to represent embalming oil and into the cinnamon and sugar to represent spices.

Have the children wrap their marshmallow in the crescent roll so it is completely covered.

Bake the rolls in the oven (tomb) for ten to twelve minutes at 350 degrees.

While the rolls are baking, tell the children the story of Jesus and the empty tomb.

When the rolls are done, let them cool for a minute. Give each child a napkin and a roll.

Open the rolls to reveal that nothing is inside! The marshmallow melted, but the roll remains puffed up.

Let the children enjoy the rolls, then contribute in cleaning up.


Monday, March 10, 2008

Crock Pot Barbecue Pulled Chicken Sandwiches

I doubled the sauce and used 5 chicken breasts. If you are making this for someone who is trying to control migraines with her diet, then substitute white vinegar for the cider vinegar.

2 boneless skinless chicken breasts
1 ½ cups ketchup
3 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 tsp cayenne, or to taste (I used MUCH less)
½ tsp garlic powder

Combine all ingredients for sauce in slow cooker. Add chicken, try to coat it well with the sauce.

Cook on high 3-4 hours or until chicken is fully cooked all the way through. Then shred chicken and stir so all pieces are coated. You can keep slow cooker on low to keep chicken warm for serving on hard rolls.

We served it on buns with cheese (different kinds).


Sunday, March 09, 2008

Seacoast Dip

Shown with Wheatables.

3 oz cream cheese, softened
½ cup mayonnaise
1 Tbsp lemon juice
1 Tbsp fresh parsley, chopped
1 tsp onion powder
¼ tsp garlic salt
¼ tsp ground black pepper
½ lb shredded imitation crab or lobster meat, or 1 cup cooked salmon, shrimp, or other seafood

Mix cream cheese and mayonnaise with electric mixer until smooth. Blend in lemon juice and spices. Stir in seafood. Cover and chill for at least one hour. Serve with crackers or vegetables.


Saturday, March 01, 2008

Country Pork With Mushrooms

• 2 pounds country-style ribs, boneless
• 1 can cream of mushrooms soup
• 4 ounces sliced mushrooms
• 1/4 teaspoon salt
• 1 envelope mushroom gravy mix
• 1/8 teaspoon pepper
• 1/2 teaspoon sweet paprika
• 2 tablespoons cold water blended with 1 heaping tablespoon all-purpose flour
Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened.
Serve country-style ribs with mashed potatoes and corn.
Country-style ribs recipe serves 6.