Esfiha da Tia Sandra

Massa:
3 xic de leite morno
3 ovos
3 colheres acucar
1 colher de sal
2 pacotinhos (60 g) fermento de pao (biologico)
1 xic de oleo
Farinha de trigo ate dar o ponto

Numa bacia grande misturar o leite, acucar, sal, oleo, e fermento. Bater os ovos e acrescentar. Adicionar farinha aos poucos ate ficar massa de pao homogenea. Cobrir e descansar ate dobrar de volume. (Nos USA, por causa da altitude, levar ao forno 125 degrees por 30 minutos para a massa crescer)

Recheio:
600 g carne moida crua
4 tomate picados, sem pele e sem semente
2 cebolas picadas
2 dentes de alho picados
1 maco cheiro verde
3 limoes espremidos
sal e pimenta a gosto
hortela picada a gosto

Misturar tudo e cobrir ate a massa estiver pronta.

Montagem:
Abrir a massa com um rolo e cortar circulos do tamanho desejado para fazer as esfihas. Rechear as esfihas. Em uma forma untada colocar as esfihas com emendas para baixo, pincelar-las com gema batida, e levar ao forno 350 degrees ate dourar.

Aquela

Primeiro Creme:
1 lata de leite condensado
2 latas de leite
4 gemas
1 colher de sopa de maizena

Despejar o leite condensado e adicionar as gemas, misturar bem; acrescentar 1 1/2 lata de leite. Levar ao fogo, mexer sem parar ate levantar fervura; tirar do fogo. Acrescentar 1/2 lata de leite reservado misturado com a maizena. Voltar ao fogo ate cozinhar a maizena.
Acrescentar ao creme 200 gramas de bolacha maria picada, misturar, reservar.

Segundo Creme:
4 claras
4 colheres de sopa de acucar
2 colheres de sopa de chocolate em po
2 colheres de sopa de margarina

Bater as claras em neve, acrescentar o acucar, bater bem. Acrescentar o chocolate em po dissolvido em maragarina derretida (misturar bem essa mistura), misturar levemente e colocar o creme em cima do primeiro creme com bolacha. Colocar na geladeira, servir gelada.

Obs.: Antes de preparar o primeiro creme, picar as bolachas.

Bolo de Banana da Moomie

Ingredientes:
2 bananas
2 xic de acucar
1 xic de oleo
4 ovos
1 colh. de sopa de fermento
2 xic farinha de rosca
2 bananas cortadas em fatias longas

Modo de Fazer:
1. Esquentar o forno (350 degrees Fahrenheit)
2. Leve ao liquidificador 2 bananas, acucar, oleo, ovos, e fermento. Bater bem. Adicione a farinha de rosca e misture com uma colher.
3. Despeje a mistura em uma forma untada e coloque as fatias de bananas em cima. Polvilhe com canela e acucar.
4. Leve ao forno quente por mais ou menos 30 minutos, ou ate dourar.

Gnoque Gaucho da Vovo Vilma

Calda:
2 xic. de agua
2 xic. de acucar
--Ferver ate o ponto de calda media

Massa:
1 kg farinha de trigo
2 xic acucar
2 ovos
2 colheres de sopa de margarina
2 colheres de sopa de fermento
2 xic de queijo ralado
leite

Modo de Fazer:
1. Em uma tigela grande adicione a farinha, o acucar, os ovos, a margarina, o fermento, e o queijo ralado. Adicione o leite, uma xicara por vez, ate dar o ponto de massa de pao e poder amassar.
2. Sovar a massa e enrrolar em rolos cumpridos e finos. Cortar os rolos com cortes na diagonal do tamanho desejado.
3. Em uma forma untada juntar os biscoitos cortados e assar no forno (350 degrees Fahrenheit) ate dourar.
4. Depois de frios, passar na calda e polvilhar com canela e acucar.

Mom's Cauliflower Suffle

Ingredients:
2 1/2 cups of cooked cauliflower (boil until tender, but not mushy)
2 eggs
1/2 cup table cream
1/3 cup Gorgonzola cheese or 1/2 cup Parmesan cheese/Mozzarella cheese
1/2 cup chopped green onion

Directions:
1. Preheat oven to 350 degrees.
2. In a blender add the eggs, table cream, and cheese. Blend until homogenous.
3. Add cooked cauliflower to blender and pulse it a few times until it breaks into smaller bite size pieces (do not beat it). Add the chopped green onions to the mix and stir everything with a spoon.
4. Pour mix into a greased glass casserole dish and bake it 30-40 minutes, or until golden brown on top.
5. Serve hot. Perfect with a side of white rice and any type of meats.

Pumpkin Patch Cupcakes

Recipe still to come

Cheesy Rice Pilaf

Ingredients:

3 tablespoons butter

1/2 cup chopped yellow onion

1 1/2 cups long-grain rice (I prefer Jasmine Rice)

1 teaspoon sea salt

1 cup chicken broth

2 cups water

1 cup mixed frozen vegetables (carrots, peas, corn, etc)

1/4 cup chopped fresh parsley

1 cup shredded cheese (your favorite)

Directions:

1. Melt butter in a medium saucepan on medium-high heat. Add chopped onions and saute until soft. Add rice, bay leaf, and salt and mix them well. Add chicken broth, water, and put the lid on the saucepan (leaving just a little bit open). Simmer until water is almost gone and rice is soft.

2. Add the frozen vegetables and mix it in the rice. Cover completely and simmer until water is absorbed, about 10 minutes. Remove from heat.

3. Add cheese and parsley, mix, and serve hot.

Pecan-Cinnamon Pudding Cake

by "Recipes to Share - Slow Cooker"

Makes 8 servings

Prep time: 20 minutes

Cook time: 1.5 hours

Stake time: 30 minutes

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 1/2 tsp baking powder

1 1/2 tsp ground cinnamon

2/3 cup milk

5 tbs butter, melted, divided

1 cup chopped pecans

1 1/2 cups water

3/4 cup packed brown sugar

Whipped cream (optional)

Directions:

1. Stir together flour, granulated sugar, baking powder and cinnamon in medium bowl. Add milk and 3 tbs butter; mix just until blended. Stir in pecans. Spread on bottom of greased slow cooker.

2. Combine water, brown sugar and remaining 2 tbs butter in small saucepan; bring to a boil. Pour over batter in slow cooker.

3. Cover; cook on HIGH 1.25 to 1.5 hours or until tooth pick inserted into center comes out clean. Let stand, uncovered, 30 minutes. Serve warm with whipped cream, if desired.

Polenta-Syle Corn Casserole

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Ingredients:

1 can (about 14 oz) vegetable or chicken broth

1/2 cup cornmeal

1 can (7 oz) corn, drained

1 can (4 oz) diced green chiles, drained

1/4 cup diced red bell pepper

1/2 tsp salt

1/4 tsp black pepper

1 cup (4 oz) shredded Cheddar cheese

Directions:

1. Pour broth into slow cooker. Whisk in cornmeal. Add corn, chiles, bell pepper, salt and pepper. Cover; cook on LOW 4-5 hours or on HIGH 2-3 hours.

2. Stir in cheese. Cook, uncovered, 15 to 30 minutes or until cheese melts.

Serving suggestion: Divide cooked corn mixture into lightly greased individual ramekins or spread in pie plate; cover and refrigerate. Serve at room temperature or warm in over or microwave.

Lemon-Mint Red Potatoes

by "Recipes to Share - Slow Cooker"

Makes 4 servings

Prep time: 25 minutes

Cook time: 7.25 hours (LOW) or 4.5 hours (HIGH)

Ingredients:

2 lbs new red potatoes

3 tbs extra-virgin olive oil

3/4 tsp dried Greek seasoning or dried oregano

1/4 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

1 tsp grated lemon peel

2 tbs lemon juice

2 tbs butter

4 tbs chopped fresh mint, divided

Directions:

1. Coat inside of 6-quart slow cooker with nonstick cooking spray. Add potatoes and oil, stirring gently to coat. Sprinkle with Greek seasoning, garlic powder, salt and pepper. Cover; cook on LOW 7 hours or on HIGH 4 hours.

2. Stir in lemon peel, lemon juice, butter and 2 tbs mint until butter is completely melted. Cover; cook 15 minutes to allow flavors to blend. Sprinkle with remaining mint.

Tip: It's easy to prepare this recipe ahead of time; simply follow instructions as listed and then turn off heat and let stand at room temperature for up to 2 hours. Reheat or serve at room temperature.

Cheesy Corn and Peppers

by "Recipes to Share - Slow Cooker"

Makes 8 servings

Prep time: 8 minutes

Cook time: 2 1/4 hours

Ingredients:

2 lbs frozen corn kernels

2 poblano peppers, chopped or

1 large green bell pepper and 1 jalapeño pepper*

2 tbs butter, cubed

1 tsp salt

1/2 tsp ground cumin

1/4 tsp black pepper

1 cup (4 oz) shredded sharp Cheddar cheese

3 oz cream cheese, cubed

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. Wash hands after handling.

Directions:

1. Coat slow cooker with nonstick cooking spray. Add corn, poblanos, butter, salt, cumin and black pepper. Cover; cook on HIGH 2 hours.

2. Add cheeses; stir to blend. Cover; cook 15 minutes more or until cheeses melt.

Sweet 'n' Spicy Ribs

by "Recipes to Share - Slow Cooker"

Makes 10 servings

Prep time: 10-15 minutes

Cook time: 8 hours

Ingredients:

5 cups barbecue sauce

3/4 cup packed brown sugar

1/4 cup honey

2 tbs Cajun seasoning

1 tbs garlic powder

1 tbs onion powder

6 lbs pork or beef back ribs, cut into 3-rib or individual rib portions

Directions:

1. Stir together barbecue sauce, brown sugar, honey, Cajun seasoning, garlic powder and onion powder in medium bowl. Reserve 1 cup mixture for dipping sauce; refrigerate until ready to serve.

2. Place ribs in slow cooker. Pour remaining barbecue sauce mixture over ribs. Cover; cook on LOW 8 hours or until meat is very tender.

3. Serve ribs with reserved sauce.

Tip: To make the slow cooker cleanup easier, spray the inside with nonstick cooking spray before adding an of the ingredients.

Hot Beef Sandwiches

Makes 6-8 servings

Ingredients:

1 beef chuck roast (3-4 lbs), cut into chunks

1 jar (6 oz) sliced dill pickles, undrained

1 can (about 14 oz) crushed tomatoes with Italian seasoning

1 medium onion, diced

4 cloves garlic, minced

1 tsp mustard seeds

Hamburger buns

Directions:

1. Place beef in low cooker. Pour pickles with juice over beef. Add tomatoes, onion, garlic and mustard seeds.

2. Cover; cook on LOW 8-10 hours.

3. Remove beef from slow cooker. Shred beef with two forks. Return beef to tomato mixture; mix well. Serve beef mixture on buns.

Serving suggestion: garnish with lettuce, sliced tomatoes, red onion slices, shredded slaw or other fixings to taste.

Italian Beef and Barley Soup

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Prep time: 20 minutes

Cook time: 8-10 hours

Ingredients:

1 boneless beef top sirloin steak (about 1.5 lbs)

1 tbs vegetable oil

4 medium carrots or parsnips, cut into 1/4-inch slices

1 cup chopped onion

1 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp black pepper

1/3 cup uncooked pearl barley

2 cans (about 14 oz each) beef broth

1 can (about 14 oz) diced tomatoes with Italian seasoning

Directions:

1. Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2. Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

3. Cover; cook on LOW 8-10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.

Slow-Cooked Pulled Pork Sandwiches

Makes 12 sandwiches

Prep time: 15 minutes

Cook time: 8 to 10 hours

Ingredients:

1 tbs vegetable oil

1 (3.5- to 4-pound) boneless pork shoulder roat, netted or tied

1 can (10.5 oz) condensed French onion soup

1 cup ketchup

1/4 cup cider vinegar

3 tbs packed brown sugar

12 round sandwich rolls, split

Directions:

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the roast and cook until it's well browned on all sides.

2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the roast and turn to coat with the soup mixture.

3. Cover and cook on LOW for 8 to 10 hours* or until the meat is fork-tender.

4. Remove the roast from the cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. Return the shredded pork to the cooker.

5. Divide the pork and sauce mixture among the rolls.

*Or on HIGH for 4 to 5 hours.

Tomato Topping for Bruschetta

Makes 4 servings

Prep time: 10 minutes

Cook time: 45 minutes to 1 hour

Ingredients:

3 medium tomatoes, peeled, cored, seeded and diced

1 stalk celery, chopped

1 shallot, chopped

2 pepperoncini peppers, chopped*

1 tsp tomato paste

1/2 tsp salt

1/4 tsp black pepper

1 tbs olive oil

4 large slices Italian of French bread

1 clove garlic

*Pepperoncini are pickled peppers sold in jars with brine. They are available in the condiment aisle of the supermarket.

Directions:

1. Drain any tomato juices. Combine tomatoes, celery, shallot, pepperoncini peppers, tomato paste, salt, black pepper and oil in slow cooker. Cover; cook on LOW 45 minutes to 1 hour.

2. Toast bread. Immediately rub with garlic. Spread tomato topping on bread. Serve immediately.

Grilled Apple & Pear Salad

Ingredients:

4 firm Fuji apples

2 firm Bartlett pears
1 tbs olive oil

1 small box baby arugula

1 cup chopped pecans (toasted)

¼ Cup Chopped Chives

Dressing

8oz orange juice

½ cup olive oil

Salt and pepper

Directions:

1. Cut apples and pears into wedges, about 8 each.
 Toss fruit in olive oil and season with salt and pepper.

2. Grill on a hot grill pan or outdoor grill for about 4 minutes per side.
 Place grilled fruit on a plate and hold in the fridge until cold.

3. Toast pecans in a pan over low heat until they are evenly browned and fragrant.
 Cool the nuts on a plate.

For the Dressing:

1. Simmer the orange juice until it has reduced by less than half.
 Allow to cool.
 Add the olive oil and whisk.

Assembly:

Toss the fruit, pecans, arugula, & chives with 3tbs of dressing, taste & adjust dressing as needed.

Honey-Mustard Chicken Wings

by "Recipes to Share - Slow Cooker"

Makes about 24 wings

Prep time: 20 minutes

Cook time: 4-5 hours

Ingredients:

3 lbs chicken wings

1 tsp salt

1 tsp black pepper

1/2 cup honey

1/2 cup barbecue sauce

2 tbs spicy brown mustard

1 clove garlic, minced

3 to 4 thin lemon slices

Directions:

1. Cut off chicken wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle with salt and pepper; place wing pieces on broiler rack. Broil 4 to 5 inches from heat about 10 minutes, turning halfway through cooking time. Place in slow cooker.

2. Combine honey, barbecue sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW for 4 to 5 hours.

3. Remove and discard lemon slices serve wings with sauce from slow cooker.

Tip: Browning the chicken wings in the broiler before cooking them in the slow cooker is not necessary, but will enhance their flavor and appearance.

Swiss Cheese Fondue

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

1 clove garlic, cut in half

1 can (10 1/2 oz) condensed chicken broth

2 cans (10 1/2 oz each) condensed cheddar cheese soup

1 cup water

1/2 cup Chablis or other dry white wine (optional)

1 tbs Dijon-style mustard

1 tbs cornstarch

1 lb shredded Emmentaler or Grueyère cheese, at room temperature

1/4 tsp ground nutmeg

Dash ground black pepper

Garlic bread, baked and cut into cubes

Fresh vegetable for dipping

Directions:

1. Rub the inside of a 5 1/2- to 6-quart slow cooker with the cut sides of the garlic. Discard the garlic. Stir the broth, soup, water, wine, mustard, cornstarch, cheese, nutmeg, and black pepper in the cooker.

2. Cover and cook on LOW for 1 hour or until the cheese is melted, stirring occasionally.

3. Serve with the bread and vegetables on skewers for dipping.

Caponata

by "Recipes to Share - Slow Cooker"

Makes about 5 1/4 cups.

Ingredients:

1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch pieces

1 can (about 14 oz) diced Italian plum tomatoes

1 medium onion, chopped

1 red bell pepper, cut into 1/2-inch pieces

1/2 cup salsa

1/4 cup olive oil

2 tbs capers, drained

2 tbs balsamic vinegar

3 cloves garlic, minced

1 tsp dried oregano

1/4 tsp salt

1/3 cup packed fresh basil, cut into thin strips

Toasted Italian or French bread slices

Directions:

1. Combine eggplant, tomatoes, onion, bell pepper, salsa, oil, capers, vinegar, garlic, oregano, and salt in slow cooker. Cover; cook on LOW 7 to 8 hours or until vegetables are crisp-tender.

2. Stir in basil. Serve at room temperature on toasted bread.

Tip: Be sure to cut all of the ingredients for the Caponata into uniform pieces. This allows them to cook evenly in the slow cooker.