Strawberry Spinach Salad

Strawberry Spinach Salad

Prep Time: 10 minutes
Ready In: 1 Hour, 10 Minutes


Ingredients:

* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered

Directions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Nutritional Information open nutritional information:

Amount Per Serving Calories: 491 | Total Fat: 35.2g | Cholesterol: 0mg

**This isn't one of my recipes, this is the site of where I got it so I'm giving credit for using it:http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx

Enjoy!

Vegetable Lasagna

VEGETABLE LASAGNA

Ingrediants

* 2 Tbsp. olive oil
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1/2 cup diced green pepper
* 1/2 cup diced red pepper
* 1/2 cup diced zucchini
* 8 oz. sliced mushrooms
* 2 26 oz. jars spaghetti sauce or 6 cups homemade spaghetti sauce
* kosher salt and black pepper to taste
* 15 oz. part-skim ricotta cheese
* 2 large eggs, lightly beaten
* 1 cup shredded asiago cheese
* 12 oven-ready lasagna noodles, such as Ronzoni or Barilla
* 1 cup grated Parmesan cheese
* 2 cups shredded mozzarella cheese


Preparation

Preheat oven to 375 degrees F.

Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, garlic and peppers. Saute several minutes until vegetables start to soften.

Add zucchini and mushrooms. Saute 2-3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauce.

Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings.

In a medium bowl, mix ricotta cheese, eggs and asiago cheese together. Set aside.

Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan.

Top with four lasagna noodles, going crosswise. It's okay if they overlap.

Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.

Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce.

Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce.

Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly.

Let rest 15 minutes before cutting.

Credit: This is where I found the recipe, it's not my own I just wanted to share it with everyone! http://kidscooking.about.com/od/dinnerrecipes/r/vegetablelasagn.htm

Chicken Breasts With Mushroom Cream Sauce

Chicken Breasts With Mushroom Cream Sauce

INGREDIENTS:

Serves: 2
Total Time: 30 Minutes

• 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)

• 1/2 teaspoon(s) freshly ground pepper
• 1/4 teaspoon(s) salt
• 1 tablespoon(s) canola oil
• 1 medium shallot, minced
• 1 cup(s) thinly sliced shiitake mushroom caps
• 2 tablespoon(s) dry vermouth, or dry white wine
• 1/4 cup(s) reduced-sodium chicken broth
• 2 tablespoon(s) heavy cream
• 2 tablespoon(s) minced fresh chives, or scallion greens

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Directions

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

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Tips & Techniques

It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast — the "tender" — removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Credit To: Delish.com, which is where I found this recipe! I didn't invent it myself so to speak, I just wanted to share it with you all.

Nutritional Information
(per serving)

Calories	275
Total Fat	15g
Saturated Fat	5g
Cholesterol	84mg
Sodium	373mg
Total Carbohydrate	5g
Dietary Fiber	--
Sugars	--
Protein	25g
Calcium	0

Healthy New England Clam Chowder

• 1 1/2 cup(s) water
• 12 large cherrystone or chowder clams, scrubbed
• 2 slice(s) bacon, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 stalk(s) celery, chopped
• 2 tablespoon(s) all-purpose flour
• 1 large (12-ounce) potato, peeled and cut into 1/2-inch chunks
• 2 cup(s) reduced-fat (2%) milk
• Pepper
• 1 tablespoon(s) snipped fresh chives

Serves: 6

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Yields: 6 servings

Total Time: 50 min

Prep Time: 20 min

Cook Time: 30 min

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Directions

1. In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open. Discard any unopened clams.
2. Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2 1/2 cups total.
3. Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain. To bacon fat in pan, add onion, carrot, and celery, and cook 9 to 10 minutes or until tender, stirring occasionally.
4. Meanwhile, remove clams from shells and coarsely chop.
5. Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; heat to boiling. Cover; simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, 1/8 teaspoon pepper, and bacon; heat through (do not boil). Sprinkle with chives to serve.

Credit Too: http://www.delish.com/recipefinder/healthy-new-england-clam-chowder-recipe
I didn't whip up this recipe myself, I'm putting this link as credit to where I found the recipe. I just wanted to share it with everyone! Enjoy!

Nutritional Information
(per serving)

Calories	180
Total Fat	9g
Saturated Fat	4g
Cholesterol	21mg
Sodium	155mg
Total Carbohydrate	20g
Dietary Fiber	2g
Sugars	--
Protein	8g
Calcium	--

Chocolate Cake

Chocolate Cake

Mix in saucepan

• 3 tbsp cocoa
  
• 1 egg yolk
• 1/2 cup milk
  

• Cook, med heat, until like custard, cool slightly

Add the following;

• 3 tbsp shortening
  
• 1 cup sugar
  
• 1/2 cup milk
  
• 1 tsp vanilla
• sift together & add the following;
• 1/2 cup flour
  
• 1 tsp baking soda
• 1/2 tsp salt
  

Beat well & bake in "8x8" pan for 25-30 minute in preheated 375* oven

This is a recipe that my grandmother use to make.

Yogurt Cheese

Yogurt Cheese

(use like cream cheese)

• Set a med. strainer over a bowl.
  
• Line strainer with 2 layers of paper towel(white) or a paper coffee filter.
  
• Add 1 1/2 cups plain lowfat yogurt
  
• Cover with plastic wrap and refrigerate at least 4 hours
• Then remove cheese(yogurt) & put into another bowl, refrigerate.
  
• Can also be layered with fruit salad, for a dessert

This is from Woman's Day Magazine

Sausage Cheese Balls

Sausage Cheese Balls

• 3 cups original Bisquick mix
• 1 pound bulk pork sausage
  
• 4 cups shredded cheddar cheese(16 ounces)
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
  
• 1/2 teaspoon dried rosemary leaves, crushed
  
• 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes, barbecue sauce, or chili sauce, if desired

1. Heat ovent o 350*. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10, 1/2x2x1 inch.

2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500ft) Heat oven to 375* F. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal all purpose flour. Bake 25 to 30 minutes.

This is a Bisquick Recipe so the credit goes to them, it's one of my favorites so I wanted to share it with everyone!!

Enjoy!

Frozen Chocolate Bananas

Frozen Chocolate Bananas

• 1/2 cup milk chocolate or semi sweet chips
• 2 wooden popsicle sticks
• 1 large banana - cut in half
  
• Topping: coconut, chopped peanuts or sprinkles

• Melt chocolate low heat in saucepan
  
• Remove from heat, put banana halves on stick, cover with chocolate(spooning on is probably the easiest way)

• Roll in a topping right away
  
• Place on wax paper on pan or cookie sheet, freeze until firm
  

**If not eating that day, wrap and leave in freezer**

Enjoy!!

Cinnamon Mocha Coffee

Cinnamon Mocha Coffee

• Make 5 cups of coffee
• Adding 1 tbsp of cinnamon & 1/4 tsp nutmeg to coffee grounds before brewing
• 1 cup milk
• 1/2 cup chocolate syrup
  
• 1/4 cup packed brown sugar
  
• 1 tsp vanilla extract
  

• In large saucepan combine milk & chocolate syrup & brown sugar, cook over low heat, stir occasionally - until sugar dissolves
• Stir in vanilla & coffee - serve in mugs
  

[You can put whip cream on top if you want too]

Enjoy!

Peanut Butter Fudgies

Peanut Butter Fudgies

Ingredients needed:

• 2 cups sugar
  
• 2 1/2 tablespoons unsweetened cocoa powder
• 1/2 cup milk
  
• 1/2 cup butter or margarine
  
• 1/2 cup Jif Peanut Butter
  
• 2 cups quick cooking rolled oats
  

Directions:

• In a large saucepan, combine sugar and cocoa powder; add milk, stirring until smooth
  
• Add butter or margarine
  
• Bring to boiling over high heat; boil 2 minutes. Remove from heat.
  
• Add Jif, stirring until melted. Stir in rolled oats; mix well.
  
• Drop from teaspoon onto waxed paper. Cool thoroughly.
• Makes 3 1/2 dozen candies.

Enjoy!!

Sloppy Joes

Sloppy Joes

• 1 lb ground beef
• 1 small onion, chopped
• 1/2 cup & 2tbsp ketchup
  
• 1/4 cup water
  
• 1 tsp brown sugar
  
• 1 tsp salt
  
• 1/4 tsp mustard
• 1/4 tsp chili powder, pinch of all spice

- Cook beef and onion over medium heat until no longer pink, drain
- Add all other ingredients, bring to a boil, reduce heat to low
- Simmer until heated through(It will thicken some)
- Serve on buns

Enjoy!

Parmesan Noodles

Parmesan Noodles

• Medium egg noodles
• 3 tbsp chopped onion
  
• 2 tbsp butter or margarine
• 1/2 cup grated Parmesan cheese
• Garlic Salt & Pepper - a little or a lot depending on what you like
  

- Cook noodles, drain, mix in other ingredients

Scalloped Potatoes

Scalloped Potatoes

- Pre heat your oven to 325*

• 5 Potatoes Peeled & Sliced
• 1/4 Cup Butter Or Margarine
  
• 3 tbsp Flour
  
• 1 tsp Salt
• Dash of Pepper
• 3 Cups Milk

- In large saucepan melt butter, stir in flour, salt & pepper, stir till smooth
- Gradually add milk, bring to a boil, stir about 2 minutes til thick & bubbly
- Pre heat oven 325*
- Placed potatoes in greased 9" baking pan
- Add sauce, stir to coat potatoes
- Cover and back 30 minutes , uncover, bake 30-40 minutes longer, till potatoes are tender

**TIP: If you want this quick use canned sliced potatoes, use 2 cans, if you only have one can cut ingredients in half. When you use canned potatoes it should only take about 30 minutes at 350*

Enjoy!!

Beefy Biscuit Cups

Beefy Biscuit Cups

- Preheat Oven To 375*

• Ground Beef
• Spaghetti Sauce
  
• Large Refrigerated Biscuits
  
• Shredded Cheese

- Brown Beef, Drain, Add Sauce, Cook Till Heated
- Press Biscuits Into Greased Muffin Cups
- Press Into Bottom & Up Sides
- Spoon About 2tbsp Of Meat Mix Into Center
- Bake In Preheated Oven at 375* For 15-17 Minutes Till Golden Brown
- Sprinkle Cheese on Top
- Bake About 3 MoreMinutes Or Until Cheese Melts

Enjoy!!

Do you have a recipe to share with us?

Hi everyone!

We're so happy we've been able to post a couple recipes already, do you have one you'd like to share with us or possibly one you'd like to see? If you want to share one please feel free to leave it in a comment or you can e-mail us at coast2coastrecipes@gmail.com, we'll gladly post it in a new blog post and give you credit for the recipe as well.

We'd love to hear about any cooking or baking disasters you might have had over the years or over this Holiday season, yes, their bad but sometimes others like to hear about them, we would love here at Coast 2 Coast Cooking's Blog. We'll be posting a lot of recipes over this week but we will keep the blog up to date every single day with new recipes or tips for cooking/baking. For any past blog entries please check out the blog archive which can be found on the side hand side of the blog.

Happy Holidays & Happy Blogging!

Decadent Peanut Butter Pie

My mom makes this pie every Christmas but now that I recently moved out to California and will be spending my Christmas here, the best friend and I will be attempting to make this pie on Christmas Eve. It's very rich and sweet so it's one of those once a year kind of treats, my mom didn't make this recipe up herself, neither did I, it's from Smuckers so I want to give credit where it's deserved.

*Decadent Peanut Butter Pie*

1 prepared chocolate cookie pie crust
1 cup Jif creamy peanut butter
8 oz cream cheese (at room temperature)
1/2 cup sugar
12 oz container of non-dairy whipped topping, divided
1 jar (11.75 oz) Smucker’s Hot Fudge Ice Cream Toppings, divided

Drizzle: 2 tbs Smucker’s Hot Fudge and 2 tbs Jif Peanut Butter

In a medium bowl, beat together the Jif peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Smucker’s Hot Fudge, place remaining Smucker’s Hot Fudge into a microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Smucker’s Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time.

Just before serving, spread the remaining whipped topping over hot fudge layer, being careful not to mix the two layer.

Place the 2 tbs Smucker’s Hot Fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs Jif Peanut Butter going in the opposite direction of the Smucker’s Hot Fudge.

Enjoy! What makes this dessert so easy is that it's a no bake pie! It's a great treat, anyone who has ever tried it after my mom made it loved it, my cousin thought one year he'd have two pieces, he did than he regretted it because he didn't believe it was so sweet until he didn't feel well lol, so be prepared, one decent size piece at a time is good. It will last for a few days, that is if their are leftovers. I doubt there will be if you bring it to a Christmas Party or if your having company over or going somewhere and bringing dessert.

*I found the picture of the pie via a Google image search, I had one of the one my mom made a couple Christmas' ago but I just can't seem to locate it.