Gail's Recipe Station

Scotch Shortbread Cookies (TNT) 1/2 LB (i.e., 2 sticks) Butter at room temperature (do NOT replace butter with margarine!) 2 Cups All-Purpose Flour 1/2 Cup Powdered Sugar 1/4 Tsp Vanilla Extract Parchment Paper for baking Preheat oven to 350. Cream butter, vanilla extract, and sugar in a mixer until well combined. Add flour, mix well.  Roll out and cut into desired shapes.  Place a sheet of parchment paper on a cookie sheet.  Place cookies on the parchment paper (I usually leave about 1/2 inch between each cookie). Bake in oven for about 12 to 15 minutes (cookies are done when they are pale gold in color). - - - - - - - - - - - - - - - - - - NOTES : Gail's Note: I used a heavy duty mixer to mix this dough and it worked just fine. These are really, really good and taste terrific with a hot cup of tea or coffee. I also recommend adding Hershey's Special Dark Chocolate Chips (about 1/3 cup should do) mixed into the dough before baking--trust me, they taste ab

Sweet and Gooey Chicken Wings (TNT) Prep Time: 4 Hours 5 Minutes Cook Time: 1 Hour 35 Minutes Ready In: 5 Hours 40 Minutes Servings: 4 "Sweet and gooey chicken wings prepared with common ingredients, very tender." Ingredients: 1/2 cup soy sauce 1/4 cup packed brown sugar 1/2 tablespoon vegetable oil    1/2 teaspoon minced fresh ginger root 1/2 teaspoon garlic powder 1 1/2 pounds chicken wings Directions: 1.     In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours. 2.     Preheat oven to 350 degrees F (175 degrees C). 3.     Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops

Stuffed Pepper Soup Ingredients: 1 lb. ground beef 1 small onion, diced 1 large bell pepper, diced 1 can (29 oz.) diced tomatoes 1 (10 oz) can tomato soup (or tomato sauce) 1 (14 0z) can chicken broth (or beef broth) 2 cups cooked rice 1 tbsp. sugar 1 tsp. garlic powder salt & pepper, to taste shredded cheddar cheese, for topping Directions: In a large pot, brown and crumble ground beef along with diced green peppers and onion over medium-high heat. When meat is thoroughly cooked, drain excess grease from beef mixture. Put beef mixture back into pot. Add in diced tomatoes, chicken (or beef) broth and tomato soup (or tomato sauce).  Give it all a good stir. Then add in rice. Stir again. Then stir in seasonings; sugar, garlic powder, salt & pepper (to taste). Cover and let soup simmer on low-medium heat for about 30 minutes to let all the flavors blend.  Then serve with shredded cheddar cheese on top of each serving.

Chicken Marsala Pot Pie 1 tablespoon olive oil 1 lb boneless skinless chicken breasts, cut into cubes 2 cups sliced fresh mushrooms (about 5 oz) 1 medium onion, chopped (1/2 cup) 1 teaspoon salt 1 teaspoon pepper 2 tablespoons butter 2 tablespoons Gold Medal® all-purpose flour 1/2 cup Marsala wine 1/2 cup chicken broth 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed 1 Pillsbury® refrigerated pie crust, softened as directed on box Heat oven to 400°F. In 12-inch skillet, heat oil over medium heat. Add chicken, mushrooms, onion, salt and pepper. Cook 8 to 10 minutes, stirring frequently, until chicken is no longer pink in center. Remove chicken mixture from skillet; set aside. In same skillet, melt butter. Stir in flour with whisk. Cook 2 to 3 minutes, stirring constantly, until bubbly. Stir in wine and broth. Heat to boiling; reduce heat. Simmer until sauce is thickened. Add chicken mixture to sauce. Stir in mixed vegetables; heat until hot. Pour into 9

Gail's Mushroom Marsala Stuffed Ravioli (TNT) This recipe is based on the recipe I originally downloaded from http://www.tablespoon.com/recipes/mushroom-stuffed-ravioli-recipe/1/.  I made a few changes (such as adding Marsala wine) and are reflected below.  They turned out pretty good, but not as good as I had hoped.  I think part of it is because I pulsed the mushroom mix a little more than I probably should have.  I also think this would have tasted better if the ravioli had been slightly broiled in the oven before placing on serving plates with the cream sauce.  I also think some pre-roasted asparagus would have been a nice addition when serving--might have to try that next time.  Prep Time: 20 min     Total Time: 40     Servings: 4 servings FOR THE RAVIOLI -- 1 lb sliced baby portabella mushrooms 2 teaspoons olive oil 2 teaspoons unsalted butter 1/4 cup minced sweet onion (I used a mixture of thinly sliced green onions with the finely chopped sweet onion) 2 garlic

Mushroom Stuffed Ravioli Here's another recipe I plan to make (maybe even today)! Prep Time: 20 min     Total Time: 40     Servings: 4 servings     FOR THE RAVIOLI --     1 lb sliced baby portabella mushrooms     2 teaspoons olive oil     2 teaspoons unsalted butter     1/4 cup minced red onion     4 teaspoons minced garlic     1/4 teaspoon salt     2 teaspoons chopped fresh chives     1 package wonton wrappers     egg wash (1 egg beaten with 1 tablespoon water)     FOR THE SAUCE --     1 cup heavy cream     2 tablespoons Gold Medal unbleached all-purpose flour     1/4 cup plus 2 tablespoons grated Parmesan cheese     2 tablespoons chopped fresh chives     salt and pepper to taste Place mushrooms in a food processor and pulse until minced. In a large skillet over medium-high heat, heat oil and butter. Add onions; saute until translucent, about 2 minutes. Add mushrooms, garlic and salt; cook, stirring often, until moisture from mushrooms evaporates, abou

Spinach and Bacon Mac 'n Cheese ( Betty Crocker® Kitchens ) Gail's Notes :  Now this is something I know both my husband and my grandkids will LOVE so I'm posting it on my blog so I have it to refer to the next time I want to try a new and different recipe that has a taste of "comfort food", which is most likely what this recipe does.  The only thing I'll probably do to make this truly "my" recipe is add thinly sliced crimini mushrooms (sauteed in olive oil). Macaroni and cheese goes upscale, featuring bow-tie pasta, bacon and spinach. This delicious dish can serve six in just 25 minutes. 3 cups uncooked bow-tie (farfalle) pasta (8 oz) 1/2 lb sliced bacon, coarsely chopped 2 tablespoons butter 1 small clove garlic, finely chopped 1/4 cup Gold Medal® all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups milk 2 cups shredded sharp Cheddar cheese (8 oz) 1 bag (6 oz) fresh baby spinach leaves, coarsely choppe