Grilled Sweet Potatoes

Ingredients:
2 Tbsp. extra virgin olive oil
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cinnamon
1/2 tsp. salth
1/2 tsp. pepper
3 lbs. sweet potatoes

Directions:
*Place sweet potatoes in saucepot; cover with cold water.
*Cover pot and heat to boiling.
*Partially uncover; reduce heat and simmer until just tender (20-30 min depending on thickness of sweet potatoes).
*Drain; cool slightly.
*Peel and cut into 1/2" thick ovals.
*Combine olive oil and spices to make a spiced oil.
*Brush each side of ovals lightly with spiced oil and grill on medium-high heat 3 minutes per side, brushing with more oil as desired. (I use a grill pan on the stove and it's a super easy and tasty side dish!)

Serves: 8

Source:  Good Housekeeping.
Submitted by:  Michelle Meadows Turner

Cinnamon Walnut Coffee Cake

*Note: double the recipe if you want to use a Bundt cake/ring mold - you won't end up using all the batter, but if you don't double it, it won't fill up the mold enough.


Ingredients for topping:
2/3 cup flour
1/3 cup packed brown sugar
1/3 cup sugar
2 tsp pumpkin pie spice
1/8 tsp salt
6 Tbsp cold butter in pieces
1 and 2/3 cups chopped walnuts

Ingredients for cake filling:
2 1/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
6 Tbsp butter room temp
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup buttermilk

Ingredients for icing:
1 cup confectioners sugar
1-2 Tbsp milk

Directions:
*Heat the oven to 350 F

**For the topping:
*Mix the first five dry ingredients together, then cut butter into the dry mixture, and stir in walnuts

**For the cake:
*Mix together the first five dry ingredients, set aside.
*Beat butter and both sugars until creamy and blended.
*Beat in eggs
*Add vanilla
*Beat until smooth.
*On low speed, beat in flour mixture, alternating with buttermilk.
*Spoon half of batter into prepared pan
*Sprinkle half of topping over batter
*Put rest of batter in, then the rest of topping on last.
**Note: If using a Bundt cake/ring mold, only fill the mold 2/3 full to let it rise. Can also make in any cake pan or casserole dish)

*Bake for 50-60 min until cake tester inserted is clean

*Cool on wire rack


**For the Icing:
*In a small bowl, mix confectioners sugar with enough milk to make it drizzly.
*Pour in a light drizzle over the finished cake while barely warm

Source: "My Momma"


Submitted by: Michelle Meadows Turner

Fresh Lemon Bars

Ingredients:
1 cup butter
1/2 cup powdered sugar
1 tsp vanilla extract
2 cups flour
4 eggs
2 cups sugar
Grated rind of 1 lemon
6 Tbsp. lemon juice
1/4 cup powdered sugar for topping

Directions:
*Preheat oven to 350 F.
*Grease a 9x13" pan.
*In mixer bowl, combine butter, the 1/2 cup powdered sugar, and vanilla; beat until fluffy.
*Gradually add flour, mixing until well combined.
*Spread evenly in prepared pan.
*Bake 20 min.
*While pastry bakes, in a bowl combine eggs, sugar, lemon rind and lemon juice; stir to blend all ingredients (do not beat).
*Pour lemon mixture over baked layer.
*Return to oven and bake until topping is set and lightly browned (18-22 min).
*Sift additional powdered sugar over it while warm to cover the top generously.
*Cut into square bars.
*Remove from pan when cool.

Submitted by: Michelle Turner

Salmon En Croute

Ingredients:
1/2 pkg. puff pastry, defrosted (1 sheet)
1 - 5 oz. pkg washed baby spinach
2 salmon fillets, skinless
1/4 tsp salt
2 Tbsp. olives, crushed
1 egg beaten

Directions:
*Preheat oven to 375 F.
*Line a baking sheet with parchment paper or aluminum foil.
*On a lightly floured surface, roll out a sheet of pastry to 1/8" thick.
*Place 1/2 of spinach leaves lengthwise down the center of the pastry.
*Season the fillets with salt and place down the center of the spinach.
*Wrap fish in pastry completely by folding in sides to seal.
*Place on baking sheet and brush with egg.
*Bake until golden brown 25-30 min.
*Serve immediately.

Submitted by: Michelle Turner

Potatoes Au Gratin

Ingredients:
2 lbs. potatoes (Yukon Gold preferably), peeled and thinly sliced
Salt & pepper to taste
4 Tbsp butter, divided
2 Tbsp flour
1/2 cup milk
1/2 cup heavy cream/whipping cream
6 oz. grated gruyere cheese
4 large leeks, thinly slice white part only
1 clove garlic minced

Directions:
*Preheat oven to 350 F.
*Rub garlic all over 8x12" casserole dish, grease with 1 Tbsp butter.
*Melt 2 Tbsp butter with the leeks in the microwave.
*Heat milk and cream until hot, not boiling.
*Put potatoes and leeks in the dish; add salt and pepper to taste.
*Sprinkle the top with cheese (a little bit in between the potato slices is good too!) and then pour the milk mixture over.
*Put the rest of the butter pats over the top.
*Bake for 45-50 min or until potatoes are tender when poked with a fork.

Source: my momma, who makes this at every Thanksgiving and Christmas - it's one of my favorite all time holiday dishes!


Submitted by: Michelle Turner

Hoisin-Glazed Salmon with Quinoa

Ingredients:
3 Tbsp hoisin sauce
1/4 tsp Chinese five-spice powder
1 cup quinoa
4 pieces (6 oz each) skinless salmon fillet
2 cups water
1 Tbsp rice vinegar
1 Tbsp soy sauce
2 green onions, thinly sliced
1 bunch radishes, trimmed and thinly sliced

Directions:
*Preheat oven to 400 degrees F.
*In a small bowl, combine hoisin sauce and five-spice powder.
*In a 13"x9" glass baking dish, place salmon flat side down.
*Spread hoisin mixture on top.
*Bake 15-17 minutes or until opaque throughout.
*Meanwhile, in a 12" skillet, toast quinoa on medium heat for 5 minutes or until fragrant and golden, stirring frequently.
*Stir water into toasted quinoa, heat to boiling on high.
*Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed.
*Remove skillet from heat and stir in vinegar, soy sauce, radishes and green onions until blended.
*Serve salmon with quinoa.

Submitted by: Michelle Meadows Turner

Pizza Snacks

Ingredients:
2 whole wheat English muffins, sliced
1/4 cup marinara sauce
1/4 cup diced bell pepper
1/4 cup sliced black olives
4-5 fresh basil leaves, roughly chopped
1/2 cup shredded part skim mozzarella cheese

Directions:
Preheat oven to 375F.
*Place English muffins on a baking sheet lines with aluminum foil.
*Top with marinara sauce, bell pepper, olives and basil.
*Sprinkle with cheese and bake for 12-15 minutes until cheese is melted.

Serves: 8


Source: Food Network

*Personal Notes:  This is a Food Network version of a snack my mom made for us after school a lot - you can put any of your favorite ingredients on these!

Submitted by: Michelle Meadows Turner

Picnic Oven Fried Chicken

Ingredients:
1/2 cup buttermilk
1 Tbsp Dijon mustard
2 cloves garlic, minced
1 tsp hot sauce
2 1/2 -3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 Tbsp sesame seeds
1 1/2 tsp paprika
1 tsp dried thyme leaves
1 tsp baking powder
1/8 tsp salt, or to taste
Freshly ground pepper to taste
Olive oil cooking spray

Directions:
*Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended.
*Add chicken and turn to coat.
*Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
*Preheat oven to 425°F.
*Line a baking sheet with foil.
*Set a wire rack on the baking sheet and coat it with cooking spray.
*Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl.
*Place the flour mixture in a paper bag or large sealable plastic bag.
*Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. *Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.)
*Spray chicken pieces with cooking spray.
*Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Serves: 4


Source: Food Network

Submitted by: Michelle Meadows Turner

Weeknight Enchiladas

Ingredients:
1 lb. ground beef
1 small onion, chopped
1 (10 3/4 oz) can tomato soup, undiluted
1 (10 oz) can mild enchilada sauce
8 (7 inch) flour tortillas
2 cups shredded cheddar cheese, divided (I use the Mexican shredded cheese mix)
Sour cream

Directions:
*Cook ground beef and onion in large skillet over medium heat until browned.
*Stir until meat crumbles, then drain.
*Return to skillet, stir in tomato soup and enchilada sauce until it is heated through.
*Spread 1/4 cup of the meat mixture on each tortilla and sprinkle evenly with 1 cup of cheese.
*Roll them up and place them seam side down in a 13x9x2" baking dish.
*Pour remaining meat mixture over the top of the tortillas.
*Cover and bake at 350 F for 20 minutes.
*Uncover and sprinkle evenly with remaining 1 cup of cheese
*Bake uncovered for an additional 5 minutes or until cheese melts.
*Serve with sour cream, salsa, and/or guacamole.

Serves 4


Source: My Momma

Submitted by: Michelle Meadows Turner

Gourmet Chicken Sandwiches

Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
Ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread (or other bread of choice)

Directions:
*Sprinkle pepper on one side of each chicken cutlet.
*Heat oil in a large skillet and brown garlic
*Aadd chicken, pepper-side-down and saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
*In a small bowl combine the mayonnaise, mustard and rosemary.
*Mix together and spread mixture on 4 slices focaccia bread.
*Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Serves: 4

Source: http://www.allrecipes.com/

Submitted by: Michelle Meadows Turner

Crispy Oven Chicken Fingers

Ingredients:
2 cup(s) buttermilk
2 clove(s) garlic, crushed
1 tablespoon(s) hot-pepper sauce
1 teaspoon(s) kosher salt
1 teaspoon(s) fresh-ground pepper
2 pound(s) boneless, skinless chicken breasts, cut into 3- by 1/2-inch strips
1 package(s) (7-ounce) sesame crispbread, such as WASA
6 tablespoon(s) unsalted butter, melted

Directions :
*Combine the buttermilk, garlic, hot-pepper sauce, salt, and pepper in a large bowl.
*Add the chicken, cover, and refrigerate for 2 hours or up to 12 hours.
*Heat the oven to 400 degrees F.
*Lightly coat 2 baking pans with oil and set aside.
*Crush the crispbread into coarse crumbs and place the crumbs in a large, shallow baking dish, toss in the melted butter, and set aside.
*Remove the chicken from the marinade and coat with the crumbs.
*Place on the prepared pans and bake, turning once, until golden and crisp — about 25 minutes.

Makes: 32 pieces

Source: Country Living

Submitted by: Michelle Meadows Turner

Spicy Hummus: Quick Chickpea Spread

Ingredients:
1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections (note: I haven't looked at our commissary yet though!)
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions:
*Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
*Transfer to a small dip dish and surround spread with warm pita wedges.

*Note: This recipe makes a great appetizer, or anytime snack.

Source: Rachael Ray

Submitted by: Michelle Meadows Turner

Baked Cavatelli

Ingredients: 7 oz. dried cavatelli or wagon wheel macaroni
12 oz. uncooked Italian sausage links sliced 1/2" thick (or lean ground beef)
3/4 cup chopped onion
2 cloves garlic, minced
1 - 26 oz. jar pasta sauce
1 cup shredded mozzarella cheese (4 oz)
1/4 tsp black pepper

Directions:
*Preheat oven to 375 F.
*Cook pasta according to package directions. Drain and set aside.
*In a large skillet, cook the sausage, onion, and garlic until sausage is brown.
*Remove from skillet and drain.
*In a large bowl, stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper.
*Add the cooked pasta and the drained sausage mixture.
*Stir gently to combine.
*Spoon mixture into a 2 quart casserole dish.
*Bake covered for 25-30 minutes or until nearly heated through.
*Uncover, sprinkle with rest of 1/4 cup mozzarella cheese.
*Bake about 5 minutes more or until cheese is melted.
 
Serves 5-6
 
Submitted by: Michelle Meadows Turner

Spinach and Feta Puff Pastry Bites

Ingredients:
1 (10 oz) package frozen spinach
2 cloves garlic, pressed
1/4 lb. firm feta cheese, coarsely crumbled
20 grinds of black pepper
Dash of nutmeg
Flour for dusting
1 (10 x 9.5") piece of packaged puff pastry

Directions:
*Thaw frozen spinach in microwave according to package directions or by running under warm water. *Drain spinach, squeezing excess liquid from it.
*In a bowl, mix spinach, feta, garlic, pepper and nutmeg together.
*Flour a clean, dry countertop or other flat working surface.
*Lay out puff pastry on floured surface.
*Flour the top of the dough.
*Roll out the puff pastry until it is half as thick (1/8") and about 24" x 12."
*Trim edges to size if necessary.
*Cut into 3" strips crosswise and lengthwise making 32 (3") squares.
*Make sure squares are well floured, then stack them in a little pile.
*Fill a small dish with some room temperature water.
*Place a couple of teaspoons of the filling in the top diagonal half of the square.
*Dip a finger in the water and moisten edges of the top half.
*Fold bottom half to meet edges of top half diagonally.
*Use a fork to seal edges.
*Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy.
*Serve warm.

Source: Dave Lieberman (Food Network)

Servings: 32 puffs

Submitted by:  Michelle Meadows Turner

German Sweet Chocolate Cake

Ingredients: 4 oz. Baker's German Semi-Sweet Chocolate
2 1/3 cups sifted cake flour
1 1/2 cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
1 cup buttermilk
1 tsp. vanilla
2 eggs

Coconut Pecan Frosting Ingredients:
1 cup evaporated milk
1 cup sugar
3 egg yolks, beaten
1/2 cup butter
1 tsp. vanilla
1 cup chopped pecans
1 1/3 cups coconut

Directions:
*Melt chocolate in small saucepan over low heat. Cool.
*Sift flour with sugar, soda, baking powder, and salt.
*Stir butter in mixer to soften, then add flour mixture, 3/4 cup of the buttermilk, and vanilla.
*Beat 2 minutes at medium speed.
*Add melted chocolate, eggs, and remaining (1/4 cup) buttermilk and beat for 1 minute.
*Divide batter into 3- 8" layer pans lined with parchment paper.
*Bake at 350 (F) for 35 minutes.
*Cool for 15 minutes, then cool on wire racks.

Frosting Directions:
*Combine milk, sugar, egg yolks, butter and vanilla in saucepan - cook until thick (12 min).
*Add coconut and pecans, cool, stirring occasionally.
*Spread filling on each layer and stack, then cover outer edges and top with rest of frosting.

Submitted by: Michelle Meadows Turner
(One of my mom's recipes!)

Mashed Potato Casserole with Smoked Gouda and Bacon

Ingredients:
6 slices thick-cut smoked bacon (preferably applewood smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 1 1/2" cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups coarsely grated smoked Gouda, divided

Directions:
*Butter 13x9x2" baking dish.
*Preheat oven to 375 degrees (F).
*Cook bacon in heavy large skillet until golden brown and crisp.
*Transfer to paper towels to drain.
*Chop bacon. Place in medium bowl.
*Add green onions and toss to distribute evenly.
*Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt.
*Cover and boil with lid slightly ajar until potatoes are tender, 15-20 minutes. Drain well.
*Return potatoes to pot.
*Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes.
*Add next 3 ingredients.
*Using potato masher, mash until almost smooth.
*Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture.
*Season with salt and pepper.
*Spread potato mixture in prepared baking dish.
*Sprinkle remaining 1/2 cup Gouda over.
*Can be prepared 8 hours ahead.
*Cover and chill potato mixture and remaining bacon mixture separately.
*Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled first).
*Sprinkle reserved bacon mixture over and serve.

Source: Bon Appetit Magazine

Submitted by: Michelle Meadows Turner

Freezer French Toast

Ingredients:
4 eggs
1 cup milk
2 TBSP sugar
1 tsp vanilla
1/4 tsp ground nutmeg
8 slices day old French bread, cut 3/4" thick
Butter, melted

Directions:
*In a medium sized bowl, beat together eggs, milk, sugar, vanilla and nutmeg.
*Place bread slices on a rimmed baking sheet.
*Pour egg mixture over bread and let stand a few minutes.
*Turn slices over and let stand until all egg mixture is absorbed.
*Freeze, uncovered, until firm, and then package airtight and return to freezer.
*When you are ready to serve, place the desired number of frozen slices on a lightly greased baking sheet. *Brush each slice with melted better.
*Bake in a 500 degree (F) oven for 8 minutes.
*Turn slices over, brush with melted butter, and bake an additional 10 minutes or until nicely browned.

Serves: 8 French Toast slices

Source: "My Momma!"

Submitted by:  Michelle Meadows Turner

Spicy Orange Chicken Stir-Fry

Ingredients:
1 1/2 cups jasmine rice or long-grain white rice
3/4 cup orange juice
3 Tablespoons soy sauce
1 Tablespoon cornstarch
2 teaspoons finely grated orange peel
2 Tablespoons vegetable oil
1 small red onion, halved, thinly sliced
Large pinch of dried crushed red pepper flakes
1 1/2 lbs chicken cutlets, cut crosswise into 1/2" wide strips
1- 8oz pkg stringless sugar snap peas

Directions:
*Cook rice according to package directions. Cover to keep warm; set aside.
*Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
*Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds.
*chicken with salt and pepper. Add to work and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes.
*Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper.
*Serve with rice.

Serves 6

Submitted by: Michelle Turner
Personal Notes: It is really quick to make!

Zebra Cookies

Ingredients:
4 oz unsweetened bakers chocolate
3 eggs, beaten
1 1/2 cups sugar
1/2 cup cooking oil (I use vegetable oil)
2 tsp baking powder
2 tsp vanilla
2 cups flour (all purpose)
1 cup sifted powdered sugar
Milk chocolate kisses with white stripes (Hershey's Hugs)... I cannot find them at Spangdahlem but haven't looked at Bitburg or Ramstein yet - I just used plain Hershey's Kisses and still tastes great, but the Hugs give more of the zebra effect so I'm on the lookout for them!

Directions:
*Stir unsweetened chocolate in a small heavy saucepan over low heat until melted. Cool.
*Combine eggs, sugar, melted chocolate, oil, baking powder and vanilla in a large bowl.
*Gradually add flour to the chocolate mixture.
*Cover and chill for 2 hours.
*Shape dough into 1 to 1 1/2" balls and roll in the powdered sugar.
*Place 2 inches apart on ungreased cookie sheets.
*Bake at 375 degrees (F) for 8-10 minutes or until edges crack.
*Press a Hershey Hug or Kiss in center of the hot cookie and let cool on a wire rack.

Serving size depends on how big you make the round balls... could be up to 40 cookies.

Submitted by: Michelle Meadows Turner
Personal Note: "I got this recipe from my mom but I have no idea where she got it from!"