Beyond Kitchens Rochester MN
Beyond Kitchens Rochester MN

 

beyond kitchens above and beyond

Moist Sour Cream Coffee Cake

Posted 8.31.10

  • 1 1/2 cups granulated sugar
  • 3/4 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon CALUMET Baking Powder
  • 1/2 teaspoon baking soda
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup chopped PLANTERS Pecans
  • 1/3 cup firmly packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
Directions:
  1. Preheat oven to 350 degrees F. Beat granulated sugar, butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix flour, baking powder and baking soda. Add to sugar mixture alternately with sour cream, beating until well blended after each addition.
  2. Mix pecans, brown sugar and cinnamon. Spoon half of the pecan mixture into greased 12-cup fluted tube pan or 10-inch tube pan; top with half of the cake batter. Repeat layers.
  3. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack. Loosen cake from side of pan with spatula or knife. Invert cake onto wire rack; gently remove pan. Cool completely.

 

Best-Ever Meat Loaf Yield: 6 Servings

Posted 8.10.11

  • 2 eggs
  • 2/3 cup milk
  • 3 slices bread, torn into pieces
  • 1/2 cup chopped onion
  • 1/2 cup grated carrot
  • 1 cup (4 ounces) shredded cheddar or mozzarella cheese

Topping:

  • 1/2 cup tomato sauce
  • 1/2 cup packed brown sugar
  • 1 teaspoon prepared mustard
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon dried basil, thyme or sage, optional
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef
Directions:

In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion, carrot, cheese, herbs and seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7-1/2 in x 3-1/2in x 2-1/2in loaf. Bake at 350 degrees for 45mins.

Combine the topping ingredients; spoon some over meat loaf. Bake for about 30mins longer or until meat is no longer pink, occasionally spooning some of the remaining topping over loaf. Let stand for 10mins before serving. Enjoy!

 

South Louisiana Shrimp Etouffee

Posted 7.15.11

  • 1 - medium green bell pepper
  • 1 - medium sweet yellow onion
  • 1 - tbsp of Minced Garlic
  • 4 - medium celery stalks
  • 1 - stick of butter
  • 1 - 15/18 oz can tomato sauce
  • 1 - 10/12 oz can Golden Mushroom soup (Campbell's makes a good one)
  • 1 - 6/8 oz can mushrooms (slices or pieces & stems)
  • 1 - package frozen shrimp medium 50 - 70 count (cooked & peeled)
Directions:
  1. Dice celery, onion & bell pepper and saute in butter and garlic until soft and translucent.
  2. Add mushrooms, tomato sauce and golden mushroom soup and blend together until sauce becomes a rich "rust" color.
  3. Add thawed shrimp and cook for 20 minutes over med/high heat.
  4. Add salt & pepper or Cajun spice to taste and service over white rice.
  5. Add a green vegetable, garden salad, french bread sticks, sweet ice tea and you have a meal for 2 - 4 people just like is served in South Louisiana Cajun country...

 

Santa Fe Chicken Casserole

Posted 6.7.11

  • 3 cups shredded cooked chicken breasts
  • 1 can (15 oz.) black beans, rinsed
  • 1 can (14.5 oz.) no-salt-added diced tomatoes, drained
  • 2 green onions, sliced
  • 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
  • 3 flour tortillas (6 inch)
  • 3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
Directions:
  1. Heat oven to 375 degrees.
  2. Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
  3. Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
  4. Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is golden brown.

 

Sweet Beer Bread By Janis Shepard

Posted 3.8.11

  • 3 cups self-rising flour
  • 1/2 cup sugar
  • 1 (12 oz.) bottle of beer (can use non-alcoholic or light beer as substitute)
  • 1/4 cup butter or margarine, melted.
Directions:
  1. STIR together first 3 ingredients; pour into a lightly greased 9 x 5 inch loaf pan.
  2. BAKE at 350 degrees for 45 minutes. Pour melted butter over top and bake 10 more minutes.

 

All-American Chili

Posted 2.8.11

  • 6 oz. hot turkey Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 lb. ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 Tbsp. chili powder
  • 2 Tbsp. brown sugar
  • 1 tablespoon ground cumin
  • 3 Tbsp. tomato paste
  • 1 tsp. dried oregano
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 2 bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans kidney beans, drained
  • 1/2 cup (2 oz.) shredded reduced-fat sharp cheddar cheese
Directions:
  1. Heat a large Dutch oven over medium-high heat.
  2. Remove casings from sausage.
  3. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  4. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
  5. Stir in wine, tomatoes, and kidney beans; bring to a boil.
  6. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  7. Uncover and cook for 30 minutes, stirring occasionally.
  8. Discard the bay leaves.
  9. Sprinkle each serving with cheddar cheese.

 

Pumpkin Bread Pudding (One of Katie's Favorites)

Posted 1.11.11

For the bread pudding:

  • 2 cups half and half
  • 1 15-ounce can pure pumpkin 1 cup (packed) plus 2 Tbsp. dark brown sugar
  • 2 large eggs
  • 1 1/2 tsp. pumpkin pie spice
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. vanilla extract
  • 10 cups 1/2-inch cubes egg bread (about 10oz.)
  • 1/2 cup golden raisins

For the caramel sauce:

  • 1 1/4 cups (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup whipping cream
  • Powdered sugar
Directions:
  1. Preheat oven to 350 degrees.
  2. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
  3. Fold in bread cubes, then stir in golden raisins.
  4. Transfer mixture to 11x7 inch glass baking dish. Let stand 15 minutes.
  5. Bake pumpkin bread pudding about 40 minutes, or until tester inserted into center comes out clean.

While that bakes, prepare caramel sauce:

  1. Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
  2. Whisk in cream and stir until brown sugar dissolves and sauce is smooth, about 3 minutes.
  3. When bread pudding is done baking, sift powdered sugar over the top, and serve warm with caramel sauce.
  4. Enjoy!

 

Katie's Favorite: Peppermint Topped Brownies

Posted 12.21.10

  • 1 cup flour
  • 1 1/2 cups of sugar
  • 3 eggs
  • 10 Tbsp. butter, plus more for pan
  • 1/2 lb. semi-sweet chocolate, chopped
  • 6 oz. good-quality bittersweet chocolate, broken into large chunks
  • 1/2 cup cocoa powder
  • 1 cup whipping cream
  • 1 Tbsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 80 round, red-and-white peppermint swirl hard candies (17 oz. pkg.)
Directions:
  1. Preheat oven to 350 degrees. Butter a 9 x 13 inch baking pan. In a medium saucepan, stir butter and bittersweet chocolate over very low heat with heatproof rubber spatula until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.
  2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
  3. Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm, beginning to pull away from sides of pan. Let brownies cool completely in the pan on a wire rack.
  4. Reduce oven temperature to 300 degrees. Line a level, rimmed 11 1/2 x 16 inch baking sheet with parchment. With a pencil, draw a grid of 1 3/4 in. squares on parchment (5 rows of 8), leaving about a 1 in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with pizza cutter, using pencil lines as your guide. If scored lines do not hold rescore quickly. Let the candy cool. Gently break into squares. And repeat with the reaming candies.
  5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool.
  6. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour refrigerator.
  7. Place peppermint squares bottom up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops.

 

Christina's Favorite: Peanut Blossums

Posted 12.21.10

  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar (firmly packed)
  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1 egg (unbeaten)
  • 2 Tbsp. milk
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 pkg. Hershey's kisses
Directions:
  1. Sift together flour, baking soda, and salt. Set aside (until Step 4).
  2. In a large bowl, cream together shortening and peanut butter. Gradually add sugar and brown sugar.
  3. Add egg, milk, and vanilla. Beat well.
  4. Blend in dry ingredients (gradually).
  5. Shape dough into round balls, roll in sugar, and place on ungreased cookie sheet.
  6. Bake at 375 degrees for 8 minutes.
  7. Remove from oven and press a Hershey's kiss in the center of each cookie, then bake for 2-5 minutes longer.

 

Diane's Favorite: Gramma Marion's Ice Box Cookies

Posted 12.21.10

This recipe is from my Grandmother, Marion Miller. She was "very German" and a wonderful baker. She had amazing patience while teaching me to cook, and cleaning up after me when I was a very young child. She is my inspiration to experiment with recipes and totally love cooking the way I do.

  • 1 cup brown sugar
  • 1 cup white sugar
  • 3 eggs
  • 3/4 cup shortening (melted)
  • 3/4 cup butter (melted)
  • 4 1/2 cups flour
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. baking soda, in a little boiling water
  • 1 tsp. vanilla
  • 1 cup pecans, finely chopped
  • 1 cup walnuts, finely chopped
Directions:
  1. Beat sugars and eggs until light and fluffy.
  2. Add the melted shortening and butter to the sugar mixture.
  3. Sift the flour, cinnamon, baking powder, and salt together and blend into the sugar mixture.
  4. Add the baking soda, vanilla, and nuts and mix together.
  5. Mold the stiff dough into rolls about 2 - 2 1/2" in diameter (or push into small loaf pans lined with plastic wrap to form).
  6. Refrigerate cookie dough overnight.
  7. Slice cookie rolls or bricks into 1/4 to 3/8" slices and place on a cookie sheet.
  8. Bake at 350 degrees approximately 10 min. (until lightly browned).

 

Gingerbread Latte

Posted 11.15.10

  • 2 fl.oz. espresso coffee
  • 2 tbsp. gingerbread flavored syrup
  • 1/2 cup milk, steamed
  • 1/8 cup whipped cream
  • 1 pinch ground nutmeg
  • 1 pinch ground cinnamon
  • 1/2 tsp. vanilla powder
Directions:
  1. In a coffee mug, combine espresso coffee with flavored syrup
  2. Pour in steamed milk
  3. Top with whipped cream
  4. Sprinkle with nutmeg, cinnamon, and vanilla powder

Serving/Prep Information:
Serving Size: 1, Preparation Time: 2min, Cook Time: 2min

 

Sweet Beer Bread

Posted 10.1.10

  • 3 cups self-rising flour
  • 1 (12oz) bottle of beer (can use non-alchoholic or light beer as a substitute)
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, melted
Directions:
  1. Stir flour, sugar, and beer together; pour into a lightly greased 9x5in loaf pan.
  2. Bake at 350 degrees for 45 minutes.
  3. Pour melted butter over top and bake for 10 additional minutes.

For Cheddar-Chive Beer Bread:

  1. Add 3/4 cup shredded sharp cheddar cheese and 2 Tbsp chopped chives to dry ingredients.
  2. Proceed with above instructions.

Serving/Prep Information:
Makes 1 loaf. Prep - 5 min., Bake - 55 min.

 

Belgian Apple Pie

Posted 8.20.10

Ingredients:

  • 1/2 cup butter
  • 1/3 cup sugar for apple mixture
  • 1/4 cup sugar for filling
  • 3/4 teaspoon vanilla -- divided
  • 1 cup flour
  • 4 cups apple -- peeled and sliced
  • 1/2 teaspoon cinnamon
  • 1 package cream cheese (8 ounce)
Directions:
  1. Cream 1/2 cup butter with 1/3 cup sugar.
  2. Add 1/2 tsp vanilla and blend well.
  3. Mix in 1 cup flour and form into ball.
  4. Press into bottom of a 10 inch spring-form pan.

Apple mixture:

  1. Combine 4 cups of peeled and sliced (thin) apples with 1/3 cup sugar and 1/2 tsp cinnamon. Set aside.

Filling:

  1. Mix one 8 oz. package of cream cheese with 1/4 cup sugar.
  2. Add one egg and 1/4 tsp vanilla and beat until smooth and creamy.
  3. Pour onto the pastry shell in spring-form pan.
  4. Sprinkle the apple mixture over the filling.
  5. Bake at 450 degrees for 30 minutes.
  6. Let pie cool in pan before removing the spring-form.

Serving/Prep Information:
Serving Size: 12, Preparation Time: 0:20, Start to Finish Time: 0:50

Nutritional Information:
Per serving: 133 Calories (kcal); 8g Total Fat; (54% calories from fat); 2g Protein; 14g Carbohydrate; 36mg Cholesterol; 83mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

Minestrone Soup

Posted 6.24.10

Ingredients:

  • 1 lb. sausage (hot or Old Faulk sausage from Hy-Vee)
  • 1 qt. water
  • 2-4 celery stalks
  • 2 medium onions
  • 1 large can tomatoes
  • 1 Tbsp diced parsley
  • 1 clove garlic
  • 2-4 carrots
  • 1 can beef broth
  • 1 tsp oregano
  • 1/2 tsp basi
  • l 1 can garbanzo beans
  • 1 can green beans
  • 1/2 tsp sugar
  • noodles if desired
Directions:
  1. Brown sausage and drain.
  2. Combine sausage, water, celery stalks, onions, tomatoes, parsley, garlic, carrots, beef broth, oregano, and basil and simmer that for 6 hours.
  3. Then you are going to add the garbanzo beans, green beans, sugar and noodles (optional) and simmer for 1 more hour.

Best when served with fresh tomato or parmesan. Serves 12.

 

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