Category: Recipes with Pictures

The recipes in this category have pictures to view.

Categories
Breads & Rolls Recipes with Pictures

Apple Bread

Apple Bread Recipe from the Bartholomew Buffet - bbuffet.com

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.

Categories
Beef Recipes with Pictures Soups

Tortellini Soup

Tortellini Soup recipe from the Bartholomew Buffet - bbuffet.com

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)

  1. 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).
  2. 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.
  3. Add the cooked sausage to the pot. Pour in about a cup of red wine and stir till it is nearly evaporated.
  4. 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.
  5. Let simmer 30-40 minutes until the carrots are tender.
  6. Bring to a boil and add a large package of refrigerated tortellini.
  7. 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.  

Categories
Chicken Dips Recipes with Pictures

Buffalo Chicken Dip

This version of buffalo dip is creamy and has just enough heat. It’s a huge hit at parties when served with tortilla chips and celery. It also makes a mighty fine dinner. Or so I’ve heard.

2-3 large chicken breasts, cooked and shredded
1/2 C. to 3/4 C.. wing sauce (I use Frank’s Red Hot Wings Sauce, Buffalo)
1 8 oz. package cream cheese, softened
1/2 C. ranch dressing
1 1/4 C. shredded cheddar, divided

Preheat oven to 350 degrees. Combine shredded chicken and wing sauce in saucepan on low until all chicken is covered in sauce. Add cream cheese, ranch dressing and 3/4 C. cheddar cheese. Stir together until combined. Pour in small, greased casserole dish and sprinkle with 1/2 C. cheddar cheese. Bake at 350 degrees for 25 minutes. Remove from oven and let sit five minutes before serving.

Categories
Cookies Desserts Recipes with Pictures

Double Chocolate Oatmeal Cookies

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!!

Categories
Breakfast Cakes Desserts Recipes with Pictures

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.

Categories
Beef Main Dishes Recipes with Pictures

Easy Crock Pot French Dip Sandwiches

I am always looking for ways to use up a roast without having to eat … roast. This is a fabulous recipe I got from my friend Erin. She is pretty much the queen of making easy food that tastes like it took all day to prepare. (Well, technically this does take all day.) Most importantly, it’s impossible to mess this up. Enjoy!

3-4 lb. beef roast
2 onions (sliced)
5 C. water
1/2 C. soy sauce
1 envelope Lipton Onion Soup Mix
1 clove garlic, minced
Rolls or hoagies
Thinly sliced Swiss cheese

Place roast in large crock pot. Add other ingredients. Cook on low for 6-9 hours (depending on how hot your crock pot is). Shred beef and place on buns; top with cheese and broil 3-4 minutes or until cheese is melted. Serve with juices for dipping.

Categories
Breads & Rolls Recipes with Pictures

Banana Flaxseed Bread

1/2 C. flaxseed, ground
3 bananas, mashed
1/4 C. vegetable oil
1/4 C. white sugar
1/4 C. brown sugar
2 eggs
3/4 C. all-purpose flour
3/4 C. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a large mixing bowl, beat together banana, oil, sugar and eggs.
  3. In a separate bowl, mix together flour, baking powder, baking soda, salt, and ground flax seed.
  4. Gradually stir flour mixture into banana mixture.
  5. Spoon batter into prepared loaf pan.
  6. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.

 

Categories
Casseroles Chicken Main Dishes Pasta Recipes with Pictures

Baked Orzo with Chicken, Tomato and Feta

1 medium onion, finely chopped
3 cloves garlic, minced (I often use more)
1 tsp. dried basil (I use much more)
2 T. olive oil (divided)
1/2 C. white wine
1 large can petite diced tomatoes (28 to 32 oz)
1 tsp. salt (optional)
1 1/2 to 2 lbs diced cooked chicken
1 lb. orzo pasta
1/2 C. black olives, pitted and chopped (optional)
1 to 1 1/2 C. crumbled feta (to taste)

  1. Preheat oven to 425.
  2. Cook onion, garlic and basil in 1 Tbsp oil in a 4-quart heavy pot over moderately high heat until onion is softened (about 3 minutes – but I usually do them longer). Add wine and boil until reduced by half (about 3 minutes). Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened (about 8-10 minutes).
  3. While sauce is being prepared, cook orzo to al dente (don’t overcook, as it will become mush in the sauce). Reserve 1/2 C. of pasta cooking water and then drain orzo. Return orzo to pot and toss with remaining 1 Tbsp of oil. Stir in sauce and chicken, then reserved cooking water (note: I generally don’t add much of the water (if it looks dry, I add just a bit of it), then add olives, salt and pepper to taste.
  4. Spoon into an oiled 13 x 9 baking dish, then sprinkle with feta. Bake uncovered in middle of oven until cheese is slightly melted and pasta is heated through (approx 15 minutes).

    Note: Makes excellent left-overs (just microwave). Can be made a day ahead for a dinner party (it actually tastes better on day 2, in my opinion!)

Categories
Cookies Desserts Recipes with Pictures

Monster Marshmallow Cookies

Monster Marshmellow Cookies from the Bartholomew Buffet - bbuffet.com

I discovered this recipe in Food Network Magazine (a Christmas gift that I LOVE!). I saw the picture one day and made these cookies the next. They are A-M-A-Z-I-N-G! As you’re mixing the dough you’ll probably think to yourself “There is no WAY I can possibly mix in any more ingredients,” but keep going. You’ll be tired but happy. Oh — and you may need to double the chocolaty topping and/or use more half and half. I found it a bit too thick to drizzle … more like “plop.”

2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
2 sticks butter, softened
1 C. granulated sugar
1 C. packed light brown sugar
2 large eggs, at room temperature
1 T. vanilla extract
2 C. quick-cooking oats
1 1/4 C. crispy rice cereal
1 C. milk chocolate chips
1 C. coarsely chopped pecans
1 C. miniature marshmallows

TOPPING:
1/2 C. milk chocolate chips
1/2 C. miniature marshmallows
2 1/2 tsp. half-and-half
Pinch of cayenne pepper
1/3 C. finely chopped pecans

  1. Making the cookies: Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Combine the flour, baking powder and baking soda in a large bowl.  In a separate bowl, beat the butter and both sugars with a mixer on medium-high speed until fluffy.  Beat in the eggs one at a time on medium speed, then beat in the vanilla.  Add the four mixture and beat on low speed until combined.
  2. Stir the oats, cereal, chocolate chips, pecans and marshmallows into the dough with a wooden spoon.  Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 3 inches apart. Bake the cookies in batches until golden, 10 to 12 minutes. Transfer to racks to cool.
  3. Making the topping: Combine the chocolate chips, marshmallows, half-and-half and cayenne pepper in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.  Remove from the heat. Stir in the pecans.  Drizzle the mixture over the cookies and let set, about 4 hours.
Categories
Cookies Desserts Recipes with Pictures

Gingerbread Cookies

Long lost bbuffet contributor, Ellen, here.  A friend gave me the greatest gingerbread cookie recipe.  Rolls and cuts like a charm and tastes fantastic.

3 C. flour
1 C. light brown sugar
1/4 C. corn starch
1 1/2 T. orange rind
1 T. ginger
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 T. molasses
1 T. water
1 egg
1 C.  cold butter, cup into 1 inch pieces

Icing
2 cups powdered sugar
1/2tsp. vanilla
2 T.  milk (add additional milk to reach desired consistency)

  1. Mix flour, sugar, cornstarch, orange rind, ginger, pumpkin pie spice, soda and salt in a large mixing bowl.
  2. Whisk molasses, water and egg in a small bowl; set aside.
  3. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  4. Pour molasses mixture over flour; beat with mixer until dough forms a ball.
  5. Knead 2-3 times until smooth.
  6. Divide in half; wrap in plastic wrap and chill for 2 hours.
  7. Roll dough on lightly floured surface to 1/4 inch thickness.
  8. Cut with cookie cutters, place on baking sheets.
  9. Bake 11-13 minutes in 350 degree oven-cool on wire racks.
  10. Decorate with icing.