Author: Scott Torborg

Creamy Italian Chicken

One of our favorite restaurants in Rochester, MN is the Redwood Room. Years ago they used to serve a creamy chicken pasta dish that was to die for. For some odd reason they stopped serving this dish, but Liza found this recipe and it tastes just like the dish we craved. So, take our word for it and try it, you’ll be glad you did.

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 C. water
8 oz. cream cheese, softened
1 can cream of chicken soup
Shredded Parmesan cheese
Rice or pasta noodles of choice (I like fettucine noodles myself!)

Place the chicken breasts in a slow cooker.
Combine salad dressing mix and water; pour over chicken.
Cover and cook on low for 3 hour.
In a small mixing bowl, whisk together cream cheese and soup until blended. Pour mixture over chicken.
Cook 1-3 hours longer (or until chicken is done). Cut chicken up into bite-sized pieces while in crock pot – last hour.

Server over hot rice or pasta noodles.
Add a bit of shredded parmesan cheese on top before serving

Breads & Rolls Recipes with Pictures

Apple Bread

Got this recipe from my co-worker Natalie W. She won our weekly football pool and shared her winnings by bringing in a couple loaves of this apple bread. She made three loaves, but only two made it to work. That’s how good this recipe is.

3 eggs
2 C. sugar
1 C. vegetable oil
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1 tsp. salt
4 C. chopped apples (chopped fairly small)

Topping:
1/4 C. softened butter
1 T. flour
1/2 C. sugar
3 T. cinnamon

Cream together oil, eggs, sugar, vanilla, baking soda and salt. Stir in apples and flour. Pour into 3 loaf pans (approx. 8.5 x 4.5″) and sprinkle with topping. Bake at 350 degrees for about 45-60 minutes. Check with a knife to be sure loaves are done.

Beef Recipes with Pictures Soups

Tortellini Soup

Another dish from the kitchen of Margi Newkirk. This was fantastic, she didn’t think it was BBUFFET worthy, but my taste buds would beg to differ. Here are her comments about this recipe: “This is one those recipes where you just sort of use what is in the fridge and forget the rest and it still always turns out!! Enjoy!!”

1 lb. hamburger (or Italian turkey sausage)
1 large package of refrigerated tortellini
1 C. red wine
1 onion
2 stalks of celery with leaves
1 red or yellow bell pepper
5-6 carrots
2 garlic cloves
4-5 cans of low sodium beef broth (or chicken broth or a combination)
1 can of tomato puree (28 oz.)
1-2 T. sugar
Dried herbs (basil, oregano, thyme, marjoram, some black pepper)

Brown 1 lb of Italian sausage until it is no longer pink – drain well on paper towels (I used hot Italian turkey sausage but I have also used pork sausage).
In a large soup pot, saute chopped onion, celery, red or yellow bell peppers, finely chopped carrots and some minced garlic in a little olive oil.
Add the cooked sausage to the pot. Pour in about a cup of red wine and stir till it is nearly evaporated.
Add 4-5 cans of low sodium beef broth (or chicken broth or a combination), one 28 oz can of tomato puree (I had a bunch of fresh tomatoes so I just blended those up instead but the canned is great, too), and some dried herbs – basil, oregano, thyme, marjoram, some black pepper, and 1-2 tbsp sugar.
Let simmer 30-40 minutes until the carrots are tender.
Bring to a boil and add a large package of refrigerated tortellini.
Reduce heat and simmer until tortellini is cooked (5-6 minutes).

Sometimes you need to add more broth or water on the second day as the tortellini seems to continue to soak up the liquid.

Cookies Desserts Recipes with Pictures

Double Chocolate Oatmeal Cookies

Post author By Scott Torborg
Post date August 26, 2011
No Comments on Double Chocolate Oatmeal Cookies

Another recipe from the kitchen of our friend Margi Newkirk. Margi said she got this from some friends of theirs who were originally from Ireland. These cookies had an interesting twist in that they definitely pack a chocolate punch, but the hint of the coffee flavor finds it’s way through. At the time I couldn’t put my finger on the flavor, but seeing the recipe, it makes sense. The bottom of the pictured watermelon bowl was visible within no time. My kids were upset with their father. My stomach was in heaven!

1/2 C. butter
1/2 C. shortening
1 egg
1 1/2 C. sugar
1 tsp. instant coffee dissolved in 1/4 C. water
1 tsp. vanilla
1 ¼ C. flour
1/2 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. oatmeal
1 C. chocolate chips

Cream together butter, shortening, and sugar until very fluffy; add coffee mixture and vanilla. Stir dry ingredients together and beat into creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto baking sheet. Bake at 350 for 7-8 minutes. Don’t overbake!!

Breakfast Cakes Desserts Recipes with Pictures

Blueberry Pecan Coffee Cake

Post author By Scott Torborg
Post date August 10, 2011
No Comments on Blueberry Pecan Coffee Cake

A few weeks ago we had the fortunate pleasure to taste some wonderful creations by our friend Margi Newkirk. One of the creations that stood out for me was this Blueberry Pecan Coffee Cake. I am not a huge fruit guy, but this recipe was fantastic. This is not the first dish Margi has made that I have wanted to post, it’s just the first one that I remembered to take a picture of and get the recipe. You’re sure to see more recipes from Margi.

Cinnamon Crunch Topping:
1 1/2 C. chopped pecans, toasted
1/3 C. brown sugar
2 T. flour
1 tsp. cinnamon
3 T. cold butter, cut in small pieces

Combine pecans and dry ingredients. Work butter in with your fingers until mixture resembles coarse crumbs. Set aside.

Sour Cream Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2/3 C. butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour cream
1/3 cup orange juice
1 C. blueberries
2 T. flour

Stir dry ingredients together and set aside. Cream butter and sugar together until fluffy. Beat in eggs, mixing well after each. Whisk together vanilla, sour cream, and orange juice. Alternately add dry ingredients and sour cream mixture to creamed mixture, mix just until combined. Spoon half of batter into greased and floured 9 inch round pan. Sprinkle half of cinnamon topping over batter. Toss blueberries with 2 T. flour. Sprinkle berries over batter. Spoon remaining batter over blueberries. Sprinkle with remaining topping. Bake at 350 degrees for 45 – 55 minutes, until toothpick inserted in center comes out clean. Drizzle with orange glaze.

Orange Glaze:
1/2 C. powdered sugar
2-3 tsp. orange juice

Stir just enough orange juice into powdered sugar until it is smooth and a good consistency for drizzling.

Desserts Recipes with Pictures

Brownie Delight

Got this recipe from my co-worker Steve Milbrandt. He’s a regular contributor to our work potlucks and has a number of recipes in this blog. It’s a favorite of mine and many others on the floor. Thanks Steve!

1 box fudge brownie mix
1 box instant chocolate pudding
16 oz. Cool Whip
1 pk. cream cheese
2 C. powder sugar

Bake and cool fudge brownies per package instructions in a 9×13″ pan
Mix softened cream cheese and powdered sugar
Fold in 8 oz. of Cool Whip to cream cheese and powdered sugar mixture
Spread over cooled brownies
Mix chocolate pudding per package instructions
Spread chocolate pudding over cream cheese/Cool Whip layer
Spread remaining 8 oz. of Cool Whip over the chocolate pudding layer
OPTIONAL: Top with nuts, shaved chocolate or any other desirable toppings

Refrigerator a couple hours before serving.

Bars Desserts Pies Recipes with Pictures

Pecan Pie Bars

Got this recipe from my co-worker Carol Robson. Here are her comments:

This is a really easy recipe to make. Be sure to use real butter (no substitutes). Debi Fasig (co-worker and contributor to Bartholomew Buffet) said that she likes my pecan pie bars better than hers!! That’s a HUGE compliment. As you know, Debi brings in some of the most delectable treats.

3 C. flour
1/2 C. sugar
1/2 tsp. salt
1 C. (2 sticks butter) – cold

Preheat oven to 350 degrees. Grease bottom and sides of 15 x 10 x 1 inch baking pan. In large bowl, combine flour, sugar and salt. With pastry blender, cut in 1 cup of butter until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake 20 minutes.

While crust is baking, mix up the topping:

3 T. butter – melted
4 eggs, lightly beaten
1 1/2 C. light corn syrup
1 1/2 C. sugar
1 1/2 tsp. vanilla extract (Watkins)

2 1/2 C. chopped pecans

In a large bowl, stir (by hand) eggs, corn syrup, sugar, melted butter and vanilla until blended. Stir in pecan pieces. Spread evenly over hot crust. Bake 25 minutes or until set. Cool slightly before cutting. Use a plastic knife to cut the bars and they won’t stick to the knife. Makes 48 servings.

Desserts Pastries Recipes with Pictures

Apple Slices

Another recipe from the kitchen of Debi Fasig. Debi brings some of the most delectable treats into work. This one, like the others, was simply scrumptious. Thanks Debi and keep’em coming.

2 cups flour
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 cup butter
2 beaten egg yolks
4 cups slices apples
3/4 cup sugar
1/4 cup flour
1 tsp. cinnamon
1 slightly beaten egg white

Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press half over bottom of 10×15” pan. Combine apples, remaining sugar, flour, and cinnamon. Arrange over bottom crust. Crumble remaining dough over apples. Brush egg white over all. Bake 40 minutes at 350 degrees. Frost with powdered sugar glaze.

Desserts Recipes with Pictures

Caramel Nut Chews

I got this recipe from my co-worker Debi Fasig. She has supplied our work area with some fabulous food over the years. Many of which have been added to this recipe blog. She changed up a portion of the recipe and added some mini M&M’s on a few, but she didn’t like those as much. So, if you got a sweet tooth these certainly won’t disappoint. Thanks Debi, I think I’ll go grab another before they’re gone.

1 (14 to 16 oz.) bag caramels
5 T. butter
2 T. water
6 oz. pkg. chow mein noodles
1-1/2 C. dry roasted peanuts
1/2 C. chocolate chips
1/2 C. milk chocolate chips

Melt together caramels and butter and add water. Stir in chow mein noodles and peanuts. Drop onto well-buttered wax paper. Melt chocolate chips and drizzle over the top.

NOTE: When you store these, make sure they are not placed on paper doilies–the cookie will stick to the paper. I usually store them on greased wax paper in a Tupperware container.

Bars Desserts Recipes with Pictures

Amish Peanut Butter Swirl Bars

Post author By Scott Torborg
Post date June 4, 2010
No Comments on Amish Peanut Butter Swirl Bars

I got this recipe from Jean my co-worker. She said she found the recipe in the Amish column in the Post Bulletin (Rochester, MN newspaper). These bars are thicker than your standard bars and each bite is packed with a fantastic peanut butter flavor. They will not disappoint.

1 C. creamy peanut butter
2/3 C. butter, softened
1 1/2 C. sugar
1 1/2 C. brown sugar
4 eggs
4 tsp. vanilla
2 C. flour
2 tsp. baking powder
12 oz. chocolate chips
1/2 tsp. salt

Preheat oven to 325 degrees and grease 9 x 13″ pan. Cream peanut butter, butter, and sugars until smooth. Add eggs and vanilla. Mix til smooth. Add flour, baking powder, salt. Spoon into greased pan. Sprinkle with chocolate chips. Bake 5 minutes. Using a butter knife, swirl melted chips through the dough. Bake 40 more minutes until knife inserted in center comes out clean (some chocolate may stick to the knife). Cool one hour. Cut.