Recipes — for those designers that love to eat too!

The Badgers Den
#35

Originally posted by garricks

Special Request: Companion Corn Bread

Yield: 24 servings

1 ½ cups (3 sticks) unsalted butter, softened

1 1/3 cups sugar

2 teaspoons sea salt

4 teaspoons baking powder

2 teaspoons baking soda

2 cups yellow cornmeal

6 large eggs

1 cup buttermilk

1 ¼ cups all-purpose flour (see note)

2 tablespoons water

  1. Preheat oven to 350 degrees. Spray a 9x13 cake pan with cooking spray.

  2. In a large bowl, combine butter, sugar, salt, baking powder, baking soda and cornmeal. With an electric mixer, combine at low speed for 1 minute and at medium speed for 2 minutes.

  3. Add eggs and buttermilk, blend, scrape the sides of the bowl, then mix at low speed for 1 minute.

  4. Add flour and water, mix at low speed for 1 minute. Scrape the sides of the bowl, mix at low speed for 1 minute.

  5. Scrape evenly into cake pan and bake for 30-45 minutes until golden on top and a knife inserted in the center comes out clean. Let cool.

  6. Serve Companion-style in wedges (cut corn bread into squares, then halve the squares diagonally) with a bowl of soup or a salad.

Notes: A half recipe fits an 8x8 baking pan.

Companion’s Corn Bread is made with low-gluten pastry flour, which is difficult to find so we substituted all-purpose flour, which makes excellent corn bread with a slightly coarser crumb. For a finer crumb, use a blend of all-purpose and cake flour.

Per serving: 240 calories; 13g fat; 8g saturated fat;75mg cholesterol; 4g protein; 28g carbohydrate; 12g sugar; 1g fiber; 388mg sodium; 40mg calcium

Recipe adapted for home kitchens by the Post-Dispatch

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#36

Originally posted by garricks

I’m figuring the stove top recipe is from Lewis & Clark’s in St. Chuck:

Chicken Chilli

Yield: 8 servings (about 1 1/2 cups each)

2 pounds boneless, skinless chicken breast
2 medium yellow onions, diced
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon ground cloves
2 teaspoons ground cumin
1 teaspoon ground red (cayenne) pepper
2 (4-ounce) cans diced green chiles
3 (15- to 16-ounce) cans great northern beans, undrained
4 cups chicken stock or canned broth
20 ounces shredded Monterey Jack cheese, divided
Sour cream, for garnish
Diced jalapeños, for garnish

  1. Place chicken in a large saucepan; add cold water to cover and bring to a simmer. Cook until no pink remains, 15 to 20 minutes. Drain; when cool enough to handle, cut into 1/2-inch cubes.

  2. In a large soup pot, sauté onions in olive oil over medium heat until translucent, about 8 minutes. Add garlic, cloves, cumin, cayenne and green chiles. Cook, stirring, for 3 minutes. Add chicken, beans and their liquid and chicken stock; bring to a boil.

  3. Add 12 ounces (about 3 cups) of the cheese and simmer for 15 minutes, stirring occasionally.

  4. Serve in bowls topped with remaining cheese; pass sour cream and jalapeños on the side.

Per serving (about 1 1/2 cups): 560 calories; 28g fat; 15g saturated fat; 130mg cholesterol; 52g protein; 31g carbohydrate; 7g sugar; 9g fiber; 1,340mg sodium; 620mg calcium.

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#37

Originally posted by BJMRamage

I made a Jalapeño Popper Dip last night for the game…I will try to remember to find it and post, and or a photo of it. (actually, I can remember what I did)

Jalapeño Popper Dip

2, 8oz blocks Cream Cheese softened
1 Cup Mayo
1, 4oz Can of Green Chilies (I actually used 2 cans)
1, 4oz Can of Jalapeños
1/2 Cup shredded Mexican Cheese
1/2 Cup shredded Mozzarella

Panko Bread Crumbs
Parmesan Cheese
Cooking Spray

Mix the first grouping and put into a 9" pie plate/dish. I mixed in the dish and used a bit more cheese, so added in some more chilies and a tiny bit of Sour Cream. Mix the Panko and Parmesan and (use your judgement on how much you’ll need (I did) and spread this over the top of the dip. Spray the top with cooking oil spray and bake for 20-25 minutes (or until the top is golden brown) at 375 degrees.
I threw in some Jalapeños into the oven half way through to roast and then topped with dish with those. Eat with any type of crackers, pita chips, tortilla chips, celery, etc.

Enjoy.

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#38

Originally posted by garricks

GARLIC PARMESAN ROASTED CAULIFLOWER

Garlic parmesan roasted cauliflower is an easy way to make flavorful vegetables that everyone will have everyone begging for seconds.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

INGREDIENTS
1 head cauliflower
2 Tbsp olive oil
1/4 cup + 2 Tbsp grated parmesan
1/2 Tbsp minced garlic
1/2 bunch fresh parsley
to taste salt and pepper

INSTRUCTIONS
Preheat the oven to 400 degrees. Remove the outer leaves from the cauliflower. Cut the head in half and then into quarters. Cut the core off of each quarter and then break into bite sized florets (see photos). Rinse the florets well under running water.

In a large bowl, combine the olive oil, minced garlic, and 1/4 cup of grated parmesan. Mix to combine. Add the cauliflower florets and stir until they are well coated with the garlic cheese mixture.

Turn the coated florets out onto a baking sheet (covered with foil for easy clean up) and spread into a single layer. Sprinkle with salt and pepper. Bake in the 400 degree oven for 45 minutes, giving them a quick stir every 15 minutes. Before the final 15 minutes of cooking, sprinkle the last 2 Tbsp of parmesan over top.

While the cauliflower is roasting in the oven, rinse the parsley, shake dry and then roughly chop. Sprinkle the parsley over the cauliflower after it finishes roasting.

Source

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#39

Originally posted by RKK

Extreme Jalapeno Popper Pie

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#40

Originally posted by BJMRamage

Totally Awesome Autumnal Pancakes that will make your entire day better

Made a great breakfast this morning (posted to FB if some of you follow me) before church and when we came home the house still smelled incredible.

Pumpkin Cinnamon Roll Pancakes.

ingredients:
CINNAMON FILLING:
1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

CREAM CHEESE ICING:
4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

PANCAKES:
1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons pumpkin pie spice (see Tips below)
1/2/ teaspoon salt
1 tablespoon packed light brown sugar

directions:

  1. Prepare the cinnamon filling: In a small bowl- mix butter, brown sugar and cinnamon. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and lay it on the counter while you prepare the pancake batter.

  2. Prepare the Icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.

  3. Prepare the pancake batter: In a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.

  4. Check on your cinnamon filling: Open up the baggie again and give it a good stir to re-incorporate any butter that may have separated. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of toothpaste (which will eventually happen if you leave it on the counter long enough, but refrigerate for a few minutes if you need to). Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny! Snip off a small piece of the corner of the baggie.

  5. Cook the pancakes: Preheat a large skillet or griddle to medium, and spray it with nonstick spray. Use an ice cream scoop (or ladle) to add the batter to the pan. Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle. Reduce the heat to medium-low. Pick up your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl (just as you see in a cinnamon roll). Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.

tips:
*If you do not have pumpkin pie spice, use this combo of spices instead: 1 teaspoon allspice, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg

some of the changes I made was I needed to refrigerate the cinnamon bag to get it somewhat thick. Also I let the pancake batter set up some before applying the ring of cinnamon…otherwise the butter melted to much and made a huge mess. Also, the Icing wasn’t the greatest and I needed to use more 10x Sugar. Overall, incredibly good. I had a panini press/griddle and used one side for the pancake side and one for the flip to keep all the brown sugar mess to a minimum.

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#41

Originally posted by KitchWitch

Bacon-and-Crumb-Topped Plum Crisp

Ingredients
2-4 Tablespoons granulated sugar
1-Tablespoon all-purpose flour
5 cups sliced, pitted plums
1/3-cup quick-cooking or regular oats
1/3-cup packed brown sugar
2-Tablespoons all-purpose flour
1/4-teaspoon ground spice, such as nutmeg,ginger or ground cinnamon
3-Tablespoons canola or vegetable oil
3 slices bacon, crisp cooked and finely chopped
Vanilla ice cream (optional)

Directions
Preheat oven to 375 degrees F. In a large bowl combine granulated sugar and 1 Tablespoon flour. Stir in fruit. Divide fruit among six 6-ounce custard cups or ramekins. Place custard cups on a 15x10x1-inch baking pan.

For topping, in a small bowl combine oats, brown sugar, 2 Tablespoons flour and spice. Stir in oil until topping resembles coarse crumbs. Stir in bacon. Evenly sprinkle over fruit in cups.

Bake for 30-35 minutes, just until fruit is tender and topping is crisp and golden brown. Serve warm with ice cream for dessert or without ice cream for breakfast.

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#42

Originally posted by Typically

Buda talked about deviled sausages in the lunch thread, or somewhere so i tried out a recipe i found. it came out AWESOME! served it over some mashed potatoes and there weren’t any leftovers.

my starting point http://allrecipes.com/recipe/83235/deviled-sausages/

i added a sliced onion when i was browning the sausages, also added a bit more soy sauce.

Ingredients

1 tablespoon olive oil
1 med/small onion halved and sliced
1 pound sausages
1/2 cup water
1 1/2 teaspoon soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mustard
1/4 teaspoon cayenne pepper, or to taste
2 tablespoons tomato paste
1 tablespoon brown sugar

Directions

Heat olive oil in a large skillet over medium heat. Cook sausages and onions, about 15 minutes, until well browned and cooked through.
Drain fat, and return skillet and sausages and onions to medium heat. Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar. Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.

next time i make this i’m going to sub 1/2 the water for either beer, red wine, or some sort of broth. the addition of bell peppers and mushrooms might also need to happen

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#43

Originally posted by Red Kittie Kat

CHORIZO STUFFED BACON WRAPPED DATES

4 ounces Mexican style chorizo, removed from the casing
1/4 cup finely diced onion
1 clove garlic, minced
2 tablespoons finely diced pickled jalapeño
1/4 teaspoon cayenne pepper
2 ounces cream cheese, at room temperature
1/3 cup shredded sharp cheddar cheese
14 strips thick cup bacon, cut into three even pieces
40 pitted dates
Heat the oven to 350 F and place a wire cooling rack on a foil lined baking sheet. Spray the rack with non-stick cooking spray.

In a small pot over medium heat cook the chorizo until slightly darker in color, about 5 minutes. Drain off the excess fat and add the onion and garlic. Cook, stirring constantly, until the onion is softened, about 3 minutes.

Add the jalapeño and cayenne pepper and cook for 1 minute. Turn off the heat and add the cream cheese and shredded cheese. Stir well to mix. Allow to cool to room temperature.

Place the bacon pieces on a microwave save plate lined with paper towels. Cover with a sheet of paper towels and cook for 1 to 2 minutes on high, or until the bacon has released some fat and is partially cooked. Set aside to cool.

Place the cooled chorizo mixture into a piping bag fitted with a medium round or star tip. Pipe a teaspoon of filling into each of the dates, then wrap the dates in the par-cooked bacon. Place the stuffed dates on the prepared pan, seam side down. Bake for 25 to 30 minutes, or until the bacon is crisp. Cool for 5 minutes before serving.

Enjoy!

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#44

Originally posted by Red Kittie Kat

Mexican Sweet Potato Skins

Ingredients:
3 medium sweet potatoes
1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1 Tbsp. canola oil
1/2 medium yellow onion, diced
1 (15 oz.) can black beans, drained and rinsed
cilantro, as much or as little as you like
1 oz. cream cheese, softened (light is fine)
1/4 cup sour cream (light is fine)
1 to 3 chipotles in adobo, finely minced
1/2 cup shredded cheese (I used a Mexican blend I had on hand)
What you’ll do:
Preheat the oven to 350 degrees F. Bake the sweet potatoes 45-60 minutes or until fork tender, the cooking time will depend on the size of your sweet potatoes so try and use 3 of a similar size. Remove from the oven and set aside until cool enough to handle.

Saute the corn in a heavy skillet not coated with anything (the recipe suggests cast iron, but I don’t have one yet) over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned, about 5-7 minutes. Transfer to a small bowl; set aside.

To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender, about 5 minutes. Add to the bowl with the corn; add the drained black beans and cilantro to the bowl and lightly mix to combine all ingredients.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a small border around the edges on the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chipotle peppers, and salt to the mixing bowl with the sweet potatoes. Mash with a fork to your desired texture. Gently fold in the corn and black bean mixture.

Preheat the broiler. Fill each potato skin with the potato-corn-bean mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot. Garnish with fresh chopped cilantro.
Source

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#45

Originally posted by BJMRamage

These were awesome! My iPhone failed me somewhat on photos of these, I have some before but not after the cheese melted, so, linking the picture from the blog:

Baked, Cheesy Potatoes Fries

They are so easy to replicate…and this recipe is easy to alter- don’t be afraid to. These measurements will just get you started. No matter what cheese or spices you use DONT forget to add the sour cream/ranch sauce. It makes or breaks these fries. well, ok, the cheese is pretty important.

Fries:
4-6 Potatoes
1/4 cup olive oil
Sea Salt, Fresh ground pepper, your favorite seasoning salt

Sour Cream/Ranch Sauce:
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk

Toppings:
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions

Cut potatoes into “steak french fries” size.

Place on foiled baking sheet.
Drizzle with olive oil and lightly toss with tongs.
Sprinkle salts and pepper over the potatoes.
Bake 400 for 40 minutes or until fork tender

in seperate bowl mix:
sour cream, Ranch dressing and milk.
Wisk Together

on a separate platter smooth out 3/4 of the sour cream sauce.
place hot potatoes on sour cream sauce.
drizzle remaining sour cream sauce on potatoes
Sprinkle toppings.

Place under broiler for a few seconds to re-melt cheese.
It’s going to be messy and delicious.

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#46

I made these last year and got tons of compliments. They are SO good! Use a big bowl, 'cause by the end there’s a lot of stuff and I just ended up mixing it all up with my hands. It made a lot of cookies and I had no leftovers. :cookie:

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#47

GOLDEN CARROT CAKE

Like your regular carrot cake recipe, but this variation uses 24 carrots.

2 Likes
#48

lmao :smiley: :smiley:

#49

Anyone making a special dish this weekend?

It’s the one time a year I like to make Lamb. The price was good so we grabbed a leg :wink:

#50

I’m making exactly that.
Leg o Lamb with Garlic (lots of garlic) and rosemary.
The top of the meat gets scored in a crosshatch, the garlic is crushed in a press and rubbed into the wounds, then salt and pepper. The rosemary gets cut, keeping the pretty ends for garnish and the gnarly ends stripped of their leaves, the leaves sprinkled on top of the meat.

The last of the home grown sweet potatoes.
Some home grown mint jelly.

Also having Northern Spy Apple Pie (had to go clear over to the NY border to get those apples last fall. Very special, hard to find, but the kind gramma used.) I chop, sugar, spice and freeze those in a pie plate shape so I just have to roll out the crust, drop the frozen brick in, put a lid on and cook.

And some Home Brew wine. It came out pretty good this year.

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#51

You lot remind me of the passengers on the starliner Axiom in the film WALL-E. Now I believe the profession of graphic design is nothing if not fattening!

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#52

Great minds think alike PD! I’m making sweet potatoes as well and making an apple spice cake. Gonna be a great meal :slight_smile:

and lmao Eriskay … trust me we don’t eat like that all the time.

Couldn’t afford to :smiley:

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#53

Hey RKK, while I was self-employed and worked at home, many many moons ago, the fridge was mere seconds away – and I didn’t have the self discipline. I am still paying for my sins!

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#54

If anyone is interested. I’ve been making this for years and it’s always a hit :heart: This is how I make it. You make it how your taste buds like it. I don’t add much sugar. Some add upwards of a cup and that is just too much and overpowers the salad with sweetness as far as I’m concerned. I only add a 1/4 of a cup and it enhances … not overtakes :slight_smile:

Broccoli Bacon Salad

This makes a big batch

Ingredients

2 pounds bacon - cut up and fried crispy
3 big heads of broccoli - chopped up into bite size pieces, including stems ** DON’T Waste them!
3/4 of a big red onion - chopped small
2 cups Golden raisins
2 cups mayonnaise
1/4 cup sugar
2 tablespoons white vinegar
1 cup chopped nuts (Walnuts or Almonds) I had Almonds this time

Directions

Cut bacon into 1 inch pieces with kitchen shears. In a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned and crisp. Drain bacon on paper towels and cool.
Mix broccoli, bacon, red onion, nuts and raisins in a bowl.
Mix mayonnaise, sugar, and vinegar and pour over broccoli mix. Stir until well coated. You might need a little more mayo if your broccoli heads were super big. Just make sure you have coated everything and it’s not dry looking.

Cover and stick in the fridge. Make the day before you need it for all the flavors to meld and bloom :heart:

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