Monday, October 22, 2007

Chicken Tikka Masala

I got this recipe from Mrs. Presley on the Nest's Food board.
It tasted just like an authentic Indian restaurant. It was a little spicy for our taste, so I've adjusted the recipe to how I will make it the next time I prepare it.


1 C. plain yogurt
1 T. Lemon juice
2 t. cumin
1 t. cinnamon
1 t. cayenne pepper
1 1/2 t. ground black pepper
1 T. minced fresh ginger
1 t. garam masala
1 t. salt
3 boneless skinless chicken breasts, cut into chunks

2 T. butter
4 garlic cloves, minced
2 t. cumin
2 t. paprika
2 t. garam masala
1 t. salt
2 (8oz) cans of tomato sauce
1 can diced tomatoes
2 c. fat free evaporated milk
*cilantro to garnish :)

In large bowl, combine marinade ingredients with chicken. Refrigerate for one hour or up to overnight.

Grill chicken chunks in George Foreman grill or skewer and grill on high heat.

Melt butter in large skillet over medium heat. Saute garlic for 1 minute. Season with spices and salt. Stir in tomato sauce, tomatoes and milk. Simmer on low until sauce thickens, about 20 minutes. Add chicken and simmer for 10 minutes. Serve over Basmati Rice.

Sunday, October 14, 2007

Chicken Tetrazzini

This is a fabulous recipe I got from my friend Dorene. We make it regularly. Enjoy!
Chicken Tetrazzini
1 C. Diced Celery
1 C. Diced Green pepper
1 C. Diced onion
1 C. Sliced mushrooms
2 t. salt
1/4 t. pepper
3 C. Cooked, cubed chicken
1 lb. Cooked spaghetti
1/2 c. butter
1/4 c. flour
1 c. Milk
1/2 lb. grated sharp cheddar
1 garlic clove, crushed
2 T. Worcestershire
1/4. c. Sherry
3/4 c. shredded Parmesan

Boil water and cook spaghetti. Meanwhile; Cook veggies and mushrooms in butter until onion is transparent. Add flour and blend. Add milk stirring constantly. Add cheddar, salt, pepper, garlic, Worcestershire, chicken and Sherry. When cheese is melted, mix with spaghetti. Place in casserole and top with Parmesan. Bake at 350 for 20-30 minutes.

Double Layer Pumpkin Cheesecake

This cheesecake was amazing! I made it for my husband. I don't even like cheesecake and still loved it. The recipe is from, the pie crust I used was from

Double Layer Pumpkin Cheesecake with Gingersnap Crust

5 T. unsalted butter, melted
1 1/2 c. cookie crumbs (I used 24 gingersnaps)
1/8 t. salt

Combine ingredients in food processor. Press evenly into bottom and up side of pie plate. Bake at 350 for 12-15 minutes. Cool.

2 (8 oz) pkg. cream cheese, softened
1/2 c. sugar
1/2 t. vanilla
2 eggs
1/2 c. pumpkin puree
1/2 t. ground cinnamon
1 pinch cloves
1 pinch nutmeg

whipped topping or ice cream for serving

Preheat oven to 325. In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust. Set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until blended. Carefully spread over batter in the crust.
Bake in preheated oven for 35-40 minutes or until center is almost set. Allow to cool, then refrigerated for 3 hours or overnight. Cover with whipped topping or ice cream to serve.

Thursday, October 11, 2007

Pumpkin Bliss Cupcakes

OH! MY GOSH! These are sooo yummy!
This recipe is from Domino magazine, but I found it online.

Pumpkin Bliss Cupcakes

3 c. flour
1 T. plus 1 t. pumpkin pie spice
2t. baking soda
1 t. salt
3 c. Sugar
1 (15 oz) can pumpkin puree
4 large eggs
1 c. vegetable oil
3/4 c. orange juice

Preheat oven to 350. Line muffin pans with liners or spray with baking spray. Sift together flour, spice, soda and salt. In large bowl, combine sugar, pumpkin and eggs. Whisk until smooth. Whisk in the oil and orange juice until smooth. Add flour mixture and fold together until incorporated. Do not overmix. Bake 20-25 minutes and frost with cream cheese frosting.

Cream cheese frosting
4 oz. unsalted butter, softened
8 oz. cream cheese, softened
1 T. vanilla
5 c. confectioner's sugar

Cream butter and cream cheese until fluffy. Add vanilla and beat. Add sugar one cup at a time and continue to beat an additional 5 minutes.