Bartholomew Buffet

Baked Orzo with Chicken, Tomato and Feta

Post author By Liza Torborg
Post date April 9, 2011
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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)

Preheat oven to 425.
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).
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.
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!)

Cookies Desserts Recipes with Pictures

Monster Marshmallow Cookies

Post author By Liza Torborg
Post date March 19, 2011
No Comments on 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

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.
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.
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.

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)

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

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.

Candy Desserts Recipes with Pictures

Creamy Peanut Butter Fudge

4 cups white sugar
1 cup light brown sugar
1/2 cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

Grease a 9×13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes.
Remove from heat; stir in marshmallow creme until well incorporated and melted.
Stir in peanut butter and vanilla until smooth; spread in prepared pan.
Let cool before cutting into squares.

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.

Chicken Main Dishes Recipes with Pictures

Cheddar Chicken

I tore this recipe out of Real Simple magazine, since I am always looking for something good and easy for dinner. (The fact that I then actually made it is quite impressive, if I do say so myself.) Though it’s not exactly a healthy chicken dish, my kids gave it a 9 out of 10 and a “one hundred HUNDRED” out of 10. Which means they ate it. Which means it’s a winner! The adults loved it, too.

16 buttery crackers (such as Ritz), crushed (about 3/4 C.)
6 oz. sharp Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and pepper
4 – 6 ounce boneless, skinless chicken breasts
4 T. unsalted butter, melted

Heat oven to 350 degrees. In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
Dip the chicken in the butter, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined backing sheet.
Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 25 to 30 minutes.

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.

Chicken Pasta Recipes with Pictures

Ellen’s Summer Bruschetta Pasta

Post author By Liza Torborg
Post date August 26, 2010
No Comments on Ellen’s Summer Bruschetta Pasta

Ellen's Famous Brushetta Pasta Recipe from the Bartholomew Buffet | bbuffet.com

My cousin Ellen — an amazing cook and baker — came up with this great recipe this summer. Everyone who had already tried it swore that I would love it and my kids would eat it, and they were right. It really is the perfect summer dish. Fresh basil and garlic are a must (but canned tomatoes make it so easy).

1 12 oz. box bow-tie pasta
1 28 oz. can diced tomatoes
1/3 C. olive oil
1 6 oz. package Parmesan cheese
3-4 cloves garlic, chopped
1/3 to 1/2 C. basil, chopped
Salt and pepper, to taste
3-4 Chicken Breasts, cooked and sliced (optional)

Cook pasta according to directions on the box. In a medium bowl, mix together tomatoes, olive oil, cheese, garlic, basil, salt and pepper. Drain pasta and return noodles to pot. Add tomato mixture to pasta and stir over low heat (only takes a minute or two to warm tomatoes). Add sliced grilled or baked chicken breasts and stir.

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.