Jenny's Snowflake Cocktails

Just in time for the winter weather, a nummy change from the usual suspects - guaranteed to take the chill off a below-zero evening!

Girl Scout Cookie
2 oz. Kahlua
1 oz. creme de menthe
1 oz. half-and-half
Shake with ice, pour over ice. Mint leaf is nice touch.

Toasted Almond
3/4 oz. Amaretto
3/4 oz. Kahlua
3/4 oz. cream
Shake with ice, serve.

Burnt Toast Almond
1/2 o. Vodka
1/2 oz. Amaretto
1/2 oz. Kahlua
1/2 oz. cream
Shake with ice, serve.

Andes Candies
1 oz. Vodka
1/2 oz. Kahlua
1/2 oz. Rumple Minze
Milk
Mix liquor, pur over ice, add milk to fill glass

Kahlua Egg Nog
4 oz. Egg Nog
1 oz. Kahlua
Mix together, dust nutmeg on top.

Smith & Kearns
2 oz. Light cream
1 oz. Kahlua
1 oz. soda water
Pur Kahlua and cream in ice-filled glass, stir, add soda water, stir again.

Cookie Cheaters

This one goes out to Kealie, who swears she can't bake ANYTHING! Perfect for a quick - slightly different - coupleadozen cookies.

Prep time: 5 minutes
Bake time: See package

Cranberry Oatmeals
1 package oatmeal cookie mix
1/2 c. dried craisins

Mix together and bake according to directions on package. Super quick.


Snickerdoodles
1 package sugar cookie mix

Prepare according to package directions. BUT - form into ball, roll each in 1/4 c. sugar + 1 tsp. cinnamon. Bake according to directions.

Mole Chili

Perfect for a chilly (get it?) winter night - this chili comes together in a matter of minutes. Deep, dark brown and thick enough to stand a spoon upright.

Prep time: 10 minutes
Cook time: 5 additional minutes on simmer
Servings: 4 bowls

Brown: 1 lb ground beef + 1/4 c. chopped onion

Stir in:
2 cans diced tomatoes (drained)
1 can chili (or black or navy or kidney) beans (drained)
1/4 c. ketchup
1 T. garlic powder
2 tsp black pepper
2 tsp salt
1 T. chili powder

... and the magic ingredient...
1 T. unsweetened cocoa powder.

Tuck into a bowl of THAT on a rainy/snowy night!

Mushroom Pasta

This is one speedy recipe, yet tastes divine... a super combo for any short-cut cook! And with all the holiday parties approaching... something different to bring!

Serves: 6-8 as a side
Prep time: 5 minutes
Cook time: 15 minutes total

Cook 1 lb box of medium-sized pasta (penne, ziti are great)

Meanwhile, cook an entire 12 oz. package of microwave bacon (saving yourself an icky greasy pan to clean later!)(Or brown up about 12 slices if you like messes. Drain well.)

When pasta is done, drain, return to pasta pot and stir in:
2 - 8 oz. cartons of sliced mushrooms (can mix types)
1 c. chopped green onions (abut 6-7)
2 - 16 oz. jars Alfredo sauce
Generous dash of:
cayenne pepper
salt
garlic powder
1 c. grated Parmesan cheese
and at the very end, the crumbled bacon.

Serve now or store covered in refrig to reheat nicely.

Judy's Spicy Noodles

Another lifesaver from Guest ShortCutCook Judy A. -- helping out as I take a few to get through minor surgery. Very minor surgery, unless it's on YOU, of course!

1 lb linguini
1/2 cup chinese sesame oil
1/2 cup soy sauce (use lite if you prefer)
2 Tablespoons hot chili oil
2 tsp minced garlic
salt and pepper to taste
toasted sesame seeds (if you have the time and energy)

Prepare linguini according to packaged directions. Combine the remainder of the ingredients and toss with the cooked linguini. Serve hot or cold. Even kids love this one.

Buffalo Chicken Pasta

Another way to get that hot/cool, ying/yang taste of Buffalo Chicken Wings... This pasta has plenty of kick - if you wish, tone it down a bit by using less cayenne.

Prep / Cooking time: 15 minutes
Servings: 6 servings

Cook 1 lb. box pasta (penne works well) according to package directions.

Meanwhile, melt together:
1/2 stick butter
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp salt

Turn off heat.

When pasta is almost done, wisk in:
1/2 c. prepared ranch dressing

Drain pasta, pour sauce over, stir in:
1 lb cooked chicken, sliced, diced or cubed
12 scallions/green onions, chopped
4 oz. package blue cheese crumble

Greek Chicken and Potatoes

Here's another one-pot-wonder-meal from Guest Chef Judy A. in the Twin Cities. Ahhh, the aroma of the Greek Islands floating through my kitchen...

Greek Chicken and Potatoes

6 split chicken breasts, skin-on, bone-in
3 large russet potatoes, cut into large wedges
2 large onions, cut into large wedges
3 to 4 Tablespoons olive oil
salt and pepper to taste
4 Tablespoons oregano

Place chicken, potatoes, and onions in a roasting pan. Drizzle all with olive oil. Salt and pepper to taste. Then generously sprinkle oregano over all. Bake at 425 degrees for one hour to one hour and fifteen minutes.

Gettin' Saucy #1: Basil Rosa Sauce

Yes, yes, store-bought treats are your friends! These are in the refrigerated section of your store... just waiting for you on your next busy day!

3 - 4 ounces Basil Pesto (about half of a standard 7 oz. container)
3 - 4 ounces Light Alfredo Sauce (ditto above)
12 - ounce size container Marinara (or any tomato-based sauce)

Combine all, heat through, don't boil. Great on pasta or fish. Finish with a little freshly-grated Parm, if you wish.

Gettin' Saucy #2: Blue Steak Sauce

OK, it's not really blue, but this idea sends plain ole blue cheese into a nummy steak topper. And if a little spills over to mashed potatoes, it's your day!

In a small saucepan combine:
1/2 c. half-and-half or cream
4 oz. package of blue cheese crumbles

Let s-l-o-w-l-y melt together, stirring often. It takes about 10 minutes. Serves 6 generously.

French Butternut Squash Soup

Fool your foodie friends into thinking this soup is European, exotic and elegant. It's fast, tastes good and... it's actually good for you! (Well, the creme fraiche aside, that is...)

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4 bowls

Thaw one 12 oz box of cooked butternut (winter) squash, either in microwave or saucepan, on low

Stir in 1/2 c. creme fraiche,
1 c. apple juice or cider
2 dashes cinnamon
Salt and pepper to taste.

Simmer a minute or so, serve piping hot. Voila!

Lazy Day Lasagna

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 6-8, depending on appetite

This white lasagna is a little different than the usual suspects... and with a couple of short cuts, easier than most. Fits perfectly in an 8"x8" pan. Freezes beautifully.

Good idea: Assemble day ahead, refrigerate, pop in oven for baking the next day. (This dish is headed out both through cyberspace and in person to Lizz, new mom to Baby Sam.)

Mix together:
1 jar light Alfredo Sauce
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1 Tbsp. Italian seasoning

Get out:
2 c. baby spinach, no need to chop (get the pre-washed kind, duh!)
2 thinly sliced Roma tomatoes
1 package oven ready lasagna noodles (the no-precook kind)
2 c. shredded (or diced) cooked chicken, can now find frozen cooked strips
2 c. shredded mozarella cheese (divided)

Spray pan with cooking spray... or else.

Assembly:
One ladle of sauce in bottom of pan,
Layer of noodles, break to fit, can overlap
Ladel of sauce,
Layer of noodles,
Lay in tomato slices,
Cover with baby spinach,
Ladel of sauce,
1 c. of the shredded mozarella,
Last layer of noodles,
Ladel of sauce,
Remaining 1 c. of shredded mozarella.

Cover with foil, bake about an hour at 375 degrees, pull the foil off the last 10 minutes to brown. Let stand 10 minutes to firm up before slicing.

Breakfast-For-Dinner, Takes 1 through 4!

Breakfast-For-Dinner, Take 1: Above-and-Beyond French Toast
Or lunch, brunch, or breakfast, for that matter!

Remember wheat germ? Yeah, they still make the stuff and it’s not only crunchy and tasty, it is so good for you!

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4 (two slices each)

8 slices cinnamon swirl bread (day old ((or more!)) is best)

Beat together:
4 eggs
¼ tsp salt
½ tsp. cinnamon (yes, I know, the bread already has some…)
2 T. wheat germ

Pour egg mixture into a rimmed baking sheet. Put bread slices into mixture, turn once, let soak 10 minutes.

Melt 1 T. butter in large non-stick skillet or griddle. Cook over medium heat, until lightly brown on each side. Serve with maple syrup, warmed in the micro, of course.
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Breakfast-For-Dinner, Take 2: Eggy Casserole

This casserole can easily be assembled the night before, refrigerated and popped in the oven for baking. (For those of us who like to sleep in when we can!) It’s also easy to double or triple for a crowd.

Prep time: 10 minutes
Cook time: 1 hour
Servings: 6 servings

8 ounces pre-cooked breakfast sausage
6 eggs
½ can cream of mushroom soup
½ soup can milk
16 ounces frozen potatoes (rounds, tater tots or hash browns)
1- 4 ounce can mushrooms
½ c. shredded cheese, plus a little more to sprinkle on top

Mix all together. Pour into well-greased baking dish. Bake in a preheated oven (350 degrees) 50-60 minutes until done. Sprinkle extra cheese on top for an additional five minutes of baking.
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Breakfast-For-Dinner, Take 3: Hash Brown Skillet

Not even almost low-fat, this is a once-in-awhile easy, tasty skillet supper.

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 servings

1T. olive oil to grease skillet

Brown 12 ounces frozen hash browns (with or without peppers, your choice)
When potatoes are almost crispy, add 1/2 c. chopped frozen onions to the pan.

As soon as onions are soft, add 4 beaten eggs and turn heat down to low.
Stir gently until eggs are cooked.
Sprinkle on 1/2 c. of your fav shredded cheese and stir once more.

A bit of chopped parsley or slivered chives is a pretty, but very optional, touch.
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Breakfast-For-Dinner, Take 4: Burritos Eggscetera
(Sorry about the title...)

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

Whip up 8 eggs, salt and pepper to taste - be generous, eggs can be boring. Spray a micro-wave safe bowl with cooking spray so clean-up isn't too bad. Microwave, stirring frequently, 3-4 minutes until eggs are soft set.
Stir in 1/2 c. shredded cheese (will melt upon standing) and 1 c. diced ham (or cooked sausage)(or bacon).
Warm four large flour tortillas 1 minute in microwave. Fill each tortilla with 1/4 of eggscetera (ok, last time...) mixture. Fold up, seam-side down. Top with sour cream and salsa.

Peanut Shrimp Stir-Fry

If this takes you longer than 10 minutes, TOTAL, you're just not paying attention and shouldn't be around a hot stove.

Also great with leftover chicken or pork.

Prep time: 2 minutes
Cook time: 8 minutes
Servings: 4

Heat 1 tsp. oil in large skillet on medium heat.
Toss in:
12 oz. cooked, shelled, deveined shrimp
16 oz. bag of coleslaw mix
2 C. matchstick carrots
2 C. shredded purple cabbage

Stir-fry until everything just starts to soften.
Stir in:
1 C. peanut salad dressing, heat through. If you have peanuts on hand, chop some and scatter on top. Ditto with green onions/scallions.

Done! And only one pan to clean!!!

Unbelievably, Ridiculously, Miraculously Simple Tortilla Soup

(And hey - it even tastes great!)
This one is for daughter Amanda, who oh, SO loves soup.

Prep time: 6 minutes
Cook time: 15 minutes
Servings: 8 cups of soup


8 c. good quality chicken broth
4 c. shredded/diced cooked chicken
16 oz. salsa, the specialty kind with black beans and corn
5 or 6 fresh small corn tortillas, cut into thin strips
1/2 t. dried cilantro
1/2 t. garlic powder

Mix.
Simmer.
DONE!

(Told ya it was easy...!)

POP! It's a Tart!

Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 8 pieces

Easy enough for a weeknight, not too sweet, and adds a serving of fruit to everybody’s day. (Hint: Call it a Rustic Tart and folks will be even more impressed!) ((Hint P.S. In our world, rustic just means homemade chunky style but don’t tell anyone!))

1 sheet refrigerated piecrust, at room temp
1 large apple, red or green, unpeeled but cored, sliced
1 large pear, Bartlett works best, unpeeled, cored, sliced
Feeling creative? Use all green apples, or all red apples, or all pears, or throw in a peach or some plums - just so fruit totals 1 ¼ lb.

Mix together:
4 oz. cream cheese, at room temperature
1 tsp. cinnamon
1 T. brown sugar

Toss fruit with:
¼ c. brown sugar
¼ c. flour
2 tsp. cinnamon

Preheat oven to 450 degrees. Spray pie plate with nonstick cooking spray. Put crust in a pie plate. Spread cream cheese mixture into mainly the center of piecrust. Top with the fruit.

Bake 35-40 minutes, covering loosely with foil after first ten minutes, and POP! It’s a Tart!

Lickety-Split Chicken/Pasta/Vegetable Soup

Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 4 bowls

6 c. chicken stock (boxed, jarred, canned, from concentrate… if you’re into showing off, homemade)
1 T. minced garlic
¼ c. chopped onion (as always, frozen is fine)
1 c. frozen mixed vegetables (try the mix of carrots, green beans, corn)
Pepper to taste

Bring to a boil, stir in:
½ c. orzo pasta

Boil 6 minutes, until pasta is tender.

Stir in:
2 c. leftover shredded chicken or turkey
1 T. chopped parsley (dried works fine)

Heat through, don’t boil again or chicken will go tough. Top with a grate of Parmesan cheese, if you wish.



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Phaked-Out Philly Cheese Steak Sandwiches

Phaked-Out Philly Cheese Steak Sandwiches

Prep time: 10 minutes
Servings: 4

So much faster than traditional recipes, this is largely “assembly,” with a dash of real cooking thrown in just for effect.

4 Kaiser, hoagie, or sandwich rolls (or hot dog buns… or, heck, even toasted bread works!)
1 9 oz package of pre-cooked roast beef
1 cup sliced onion
1 c. prepared (jar or can) Mexican Salsa Con Queso (cheese sauce with salsa)

In medium skillet, cook onions in 1 T. butter or olive oil, just until softened. Add in roast beef and turn to coat and warm through.

Toast rolls/buns/bread. Warm cheese sauce in small pan or micro.

Pile rolls with warmed beef and onions, slather on cheese sauce.

So Many Hummus Among Us

Basic Hummus:
1 15 oz can garbanzo beans (chickpeas)
2 cloves garlic (or 2 tsp. minced garlic in a jar)
½ t. salt
½ t. black pepper
2 T. good quality olive oil
1 T. sesame seeds (or tahini paste)
Handful fresh or 1 T. dried parsley

Starting with the garbanzo beans, blend in food processor until smooth. Add remaining ingredients, continue to blend until smooth. If needed, add 1-2 Tbsp. additional oil. Refrigerate.

To get fancy:
Lemon Hummus
Add the zest of one lemon
2-3 Tbsp. lemon juice
Blend, refrigerate

Roasted Red Pepper Hummus
Add ½ c. jarred roasted red pepper
Dash of cayenne pepper
Blend, refrigerate

Mediterranean Hummus
Add one small can (2.5 ounces) chopped or sliced black olives
1 –14 oz. can small or quartered artichoke hearts (roughly chop first)
Blend, refrigerate

Jalapeno Hummus
Add 1/2 c. sliced jarred or canned jalapenos (more if you're needing some real heat
Blend, refrigerate


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Creamy Artichoke-Mushroom-Parmesan Soup

Prep time: 10 minutes
Serves: 6

1 lb. jar light Parmesan Alfredo sauce
3 c. milk
2- 14 oz. cans sliced mushrooms
1 14oz. can quartered artichoke hearts, roughly chopped (not in marinade)
1 tsp. garlic powder
1 T. dried basil
½ c. grated Parmesan cheese
Salt and pepper to taste.

Mix all together, heat thoroughly.



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Easiest Watermelon Salad

Prep time: 10 minutes
Servings: 4

4 c. watermelon, cubed and seeded
¼ c. lime juice
¼ c. honey
½ c. coarsely chopped fresh mint leaves
1 T. grated lime zest

Toss all together. Serve well-chilled.





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Super Simple Tomato Sauce (or Soup!)

A quick yet homemade sauce. Or the start of Chicken Parmesan. Or the first steps to a creamy soup.

Pre time: 5 minutes
Cook time: 10 minutes, boil to simmer
Servings: Makes 3 cups of sauce, about 4 servings

Stir together
1 14 ½ ounce can diced tomatoes (partially drained)
1 15 ounce can tomato sauce
1 T. chopped garlic
1 tsp. chicken (or vegetable) base concentrate or a splash of chicken (or veggie) broth
1 T. dried Italian Seasoning (your favorite brand)
Black pepper to taste
2 tsp. sugar (trust me, this balances the tomato tang)

Bring to a boil, simmer 10 minutes (in the time your pasta is cooking!).

For a creamy, hearty soup, add 2 cups of half-and-half.

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Cheesy Green Potatoes

Prep time: 5 minutes
Cook time: Varies, according to brand used
Servings: 4 servings

Okay, this is the epitome of shortcut cooking – the use of potato flakes. I know, hold everything...Now while we don’t care much for them as plain potatoes, adding a few extra ingredients results in a pretty darn good side. (And sneaks in spinach for unsuspecting young ones!)

Mix a batch of potato flakes as directed, to end up with four servings. Except no salt, instead stir in a teaspoon of chicken (or vegetable)base concentrate. Or if you have chicken or vegetable broth on hand, use that instead of water in the potato mix. And also, use slightly less liquid than called for – adding fresh spinach later brings in extra moisture.

When potatoes are ready, stir in:
2 tsp. freshly-ground pepper
4 c. roughly-chopped fresh baby spinach,
4 oz. shredded cheddar cheese
Stir together, no need to actually cook the spinach, the hot potatoes will wilt it sufficiently. Sprinkle extra shredded cheese on top to serve.

Three Pork Events: Roast Once, Eat Thrice

Initial roasting prep time: 5 minutes
Initial roasting cook time: 1 ½ hours
Initial roast servings: 4 generous servings each dish.

THREE PORK EVENTS: Roast Once, Eat Thrice

4 lb. boneless pork loin, tied
1/4 c. olive oil
1 T. chopped fresh or dried rosemary
Generous salt and pepperStir together, rub on all sides of roast.

Grill indirectly, not over flame but on the other side of the grill. Grill for 1½ hours, turning a couple of times, lid closed, until meat thermometer reaches 160 degrees. To roast in oven, cook at 375 degrees 1 ½ hours, or until reaching an internal temp of 160 degrees. (Roast will continue to cook as it stands ten minutes before slicing.)

Divide meat into three components – 1/3 is served as Roast Pork, another 1/3 becomes Pulled Pork Sandwiches, and last 1/3 is used in Pork Fried Rice. Cover and refrigerate.

Pork Event #1: Roast Pork Dinner, serve with rice or potatoes and a veggie side or salad. A nice family dinner.

Pork Event #2: Pulled Pork Sandwiches
Cut the next 1/3 of original roast into a few large chunks. Put in slow-cooker.
Mix together and pour over pork:
1/3 c. ketchup
¼ c. hot sauce
¼ c. packed brown sugar
1 T. garlic powder
Near the end of cooking: Add 1 C. chunky applesauce. Stir well and reheat.

Cook on low, 4-6 hours, or until pork shreds easily. Serve as pulled barbequed pork on a sturdy roll. Can top with coleslaw or chopped onion. Or spoon into a taco shell, top with your favorite fixings.
Note: If you’re really crunched for time, just use your favorite barbeque sauce. We won't tell.


Pork Event #3: Pork Fried Rice
Prepare your favorite rice or rice pilaf to make 4 servings.
During last minutes of cook time, add 2 C. frozen chopped vegetables (usually a mix of peas,
carrots, green beans, corn) to the pot.
Cut remaining 1/3 of original roast into ½” or so cubes – should be about 3 cups.

In large skillet, over medium heat, coat pan with 1 T. olive oil.
Add in rice/vegetable mix, toss.
Add in pork pieces, toss.
Wisk together two eggs, stir in.
Add sauce: Mix together 2 T. teriyaki sauce, 2 T. soy sauce, 1 T. sesame oil.

Cook all together 5-8 minutes, stirring, until eggs are cooked.

Note: If you’re needing to impress friends/family feel free to break out the wok.

Kickin’ Spicy Tangy Chicken Wings/Drummies

Prep time: 10 minutes
Grilling time: 30-35 minutes
Makes 2 dozen pieces

Wings or drummettes or a combination of both – these hit the sweet, tangy, and spicy buttons all at the same time. As addictive as they come.

Preheat grill on high, when chicken goes on, immediately turn to low and keep it there.

Toss 2 dozen wings/drummies with olive oil, generous salt and pepper. Grill for 30 minutes, until completely cooked and crispy.

In medium sauce pan, melt together:
1/4 c. plum jelly or plum sauce
3/4 c. jalapeno pepper jelly
¼ c. chopped onion
1 T. chopped garlic
2 tsp. cayenne pepper or chili pepper flakes
Zest and juice of 1/2 lemon

Mix all together, bring to a low boil, simmer 10 –15 minutes. (Can be done a day ahead.)
Dunk each wing in bowl with basting sauce, fully coat, return to grill for 5 minutes to get sticky.

A nice side with these wings/drummies is a package of prepared cole slaw mix, topped with any good Asian peanut or sesame salad dressing. Sprinkle on chopped peanuts or sesame seeds if you're feelin' fancy.

Cold Summer Cucumber and Avocado Soup

This chilled soup is nice for a girlie lunch, served in pretty coffee cups or wine glasses... but rich and manly enough for a guy on a hot summer night. Use vegetable broth for a vegetarian soup.

20 minutes prep
4 hours chilling time
Makes 8 cups of soup, or 16 half-cup servings

In blender: 1 English cucumber (long, seedless kind) - peeled and coarsely chopped.
½ C. chopped onion (ShortCutCook likes frozen chopped onions!)

1 C. room-temperature (or chilled) chicken stock (or vegetable stock)
½ C. half and half or milk
Salt and pepper, generously, to taste
Blend, on slowest speed to start. Empty into pitcher or mixing bowl.

In blender: 1/4 C. lemon juice (fresh squeezed… or not!)
1 C. cold water
16 oz. prepared guacamole (zesty flavor, if that’s what you’re into)
Blend, on slowest speed to start. Empty into pitcher with earlier batch.

After blending, stir in 1 T. chopped dill, 1 T. chopped chives. If soup is too thick, can add an additional ½ C. cold water. Cover with plastic wrap.

Chill at least four hours, overnight is best.