Chocolate Zucchini Muffins
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Ingredients
  1. 1 1/3 cups all-purpose flour
  2. 2/3 cup packed brown sugar
  3. 1/3 cup unsweetened baking cocoa
  4. 3/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 3/4 cup buttermilk
  7. 1/3 cup butter, melted
  8. 1 egg
  9. 1 teaspoon vanilla
  10. 1 cup coarsely shredded zucchini
  11. 1/2 cup semisweet chocolate chips
  12. 1/4 cup chopped walnuts or pecans
Instructions
  1. Heat oven to 375°F. Place paper baking cup in each of 12 regular size muffin cups.
  2. In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon or whisk.
  3. In small bowl, beat buttermilk, melted butter, eggs and vanilla with whisk until blended.
  4. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and nuts.
  5. Divide batter evenly among muffin cups.
  6. Bake 20-24 minutes or until toothpick inserted in center comes out clean.
  7. Cool 5 minutes; remove from pan. Server warm or cool.
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Rotini with Creamy Burger Sauce
Serves 6
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 pound rotini (spiral) pasta
  2. 1 pound lean ground beef
  3. 1 medium yellow onion, diced
  4. 2 cloves garlic, minced
  5. 1/4 teaspoon. red pepper flakes
  6. 2 teaspoons soy sauce
  7. Two 15-ounce cans diced tomatoes
  8. 1/2 cup heavy cream
  9. 1/4 cup grated Parmesan cheese
  10. Salt and ground black pepper
Instructions
  1. Bring a large pot of water to a boil
  2. Add the pasta and cook according to package directions, then drain
  3. Meanwhile, in a large skillet over medium-high,
  4. combine the beef and onion and saute. breaking up the meat with a wooden spoon
  5. Cook until the beef is starting to brown and the onions are tender, about 8 minutes
  6. Add the garlic, red pepper flakes, soy sauce and tomatoes. Bring to a simmer and cook for 5 minutes
  7. Add the heavy cream to the meat sauce and simmer until thickened, about 2 minutes
  8. Add the cheese, then the pasta, tossing to coat
  9. Season with salt and pepper
Nutrition information per serving
  1. 540 calories;
  2. 150 calories from fat (28 percent of total calories);
  3. 17 g fat (8 g saturated; 0.5 g trans fats);
  4. 80 mg cholesterol; 66 g carbohydrate;
  5. 4 g fiber; 8 g sugar; 28 g protein;
  6. 690 mg sodium
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Sticken - Chicken
Glazed Chicken Thighs
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Ingredients
  1. 6 chicken thighs or 6 chicken breasts
  2. 1/2 cup flour
  3. 1 teaspoon garlic salt…
  4. 1 teaspoon paprika
  5. 1/2 teaspoon ginger
  6. 2/3 cup brown sugar
  7. 1/2 cup water
  8. 1 tablespoon Worcestershire sauce
  9. 1/4 cup soy sauce
Instructions
  1. Preheat oven to 300 degrees.
  2. Carefully rinse Chicken
  3. Dry thoroughly.
  4. Coat chicken with flour seasoned with garlic salt, paprika and ginger.
  5. Arrange chicken skin side up in a single layer in baking pan.
  6. Roast, uncovered, for 1 hour.
  7. Drain.
  8. Mix other ingredients in a pot over a low flame.
  9. Pour over baked chicken when sugar has suitably melted.
  10. Bake for another 2 hours at 325 degrees or until
  11. chicken is done and deliciously glazed.
Notes
  1. Basting and turning at least once will ensure an evenly coated glaze.
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Eggnog French Toast
Serves 6
Eggnog makes it an extra special treat
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 2 eggs, beaten slightly
  2. 1 1/2 cups eggnog
  3. 1 1/2 tablespoons ground cinnamon
  4. 1 teaspoon pumpkin pie spice
  5. 12 slices French bread
Instructions
  1. Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well blended. Pour the mixture into a shallow dish.
  2. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
  3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.
  4. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side.
  5. Place cooked slices on a serving plate and cover with foil to keep warm until all French toast is cooked. Serve immediately.
Adapted from allrecipes
Adapted from allrecipes
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Homemade Cranberry Sauce
Homemade Whole Berry Cranberry Sauce
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 cup sugar
  2. 1 cup water
  3. 1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
Instructions
  1. Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
Adapted from Ocean Spray
Adapted from Ocean Spray
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Fleishkeukla
German comfort food from the settlers of North Dakota
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Ingredients
  1. 3 pounds lean ground beef
  2. 3 medium toes crushed garlic (to your taste)
  3. 1 Teaspoon. black pepper
  4. 1 Tablespoon. salt
  5. 1/2 cup water
  6. MIX WELL
  7. DOUGH
  8. 5-6 cups flour
  9. 5 eggs
  10. 1 Tablespoon. sugar
  11. 1 Teaspoon. salt
  12. 1 1/2 - 2 cups cream (or 1/2 cream and 1/2 milk)
Instructions
  1. Cut large walnut size pieces of dough, roll out, add meat.
  2. Seal using 1 egg beaten with 1 Tablespoon. water.
  3. Deep Fry until Golden
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Marinated Vegetables
Yields 12
A Delicious Blend of Raw Vegetables with a little Zing!
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Ingredients
  1. 0.33 c Oil
  2. 3.00 tb Lemon juice
  3. 3.00 tb Vinegar
  4. 1.50 ts Salt
  5. 0.25 ts Pepper
  6. 1.00 ea Cauliflower (small head)
  7. 0.50 ea Green pepper
  8. 1.00 ea Onion (small)
  9. 7.00 oz Black olives
  10. 2.00 ea Carrots (medium)
Instructions
  1. Cut up vegetables in bite size portions. Mix together oil, lemon juice, vinegar, salt and pepper.
  2. Pour over vegetables and let stand overnight.
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Sandy's Chocolate Chip Cookies
A Delicious Chewy Chocolate Chip Cookie
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Ingredients
  1. 2.00 c Margarine
  2. 2.00 c White Sugar
  3. 2.00 c Brown Sugar
  4. 4.00 ea Eggs
  5. 2.00 ts Vanilla
  6. 4.00 c Flour
  7. 4.00 c Oatmeal
  8. 6.00 oz Hershey Candy Bar
  9. 1.00 ts Salt
  10. 2.00 ts Baking Powder
  11. 2.00 ts Soda
  12. 12.00 oz Chocolate Chips
Instructions
  1. Cream together margarine and sugars. Add eggs and vanilla. Put oatmeal in blender and blend until fine.
  2. Mix together the blended oatmeal, flour, salt, baking powder and soda.
  3. Add to creamed mixture. Blend well.
  4. Add chocolate chips and grated candy bar.
  5. Mix.
Notes
  1. Bake on ungreased cookie sheet
  2. at 375 degrees 11 to 15 minutes. Remove immediately.
  3. Makes 6 to 8 dozen
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Garlic Herb-Brined Turkey
Serves 18
If you've never tried making a brined turkey before—this is the one to try. Get out the garlic and fresh herbs and discover how easy it can be
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Total Time
11 hr 20 min
Total Time
11 hr 20 min
Ingredients
  1. 1 fresh turkey (12 lb.)
  2. 3 qt. (12 cups) water
  3. 1 cup kosher salt
  4. 12 cloves garlic, lightly crushed
  5. 1 small onion, sliced
  6. 8 sprigs fresh parsley
  7. 4 sprigs fresh rosemary
  8. 4 bay leaves
  9. 1 gal. (4 qt.) ice water
  10. 1 bottle (16 oz.) KRAFT Tuscan House Italian Dressing
  11. 1/4 cup butter
Instructions
  1. Remove neck and giblets from turkey cavities; discard or reserve for another use. Place turkey in plastic brining bag or turkey-size oven bag.
  2. Bring 3 qt. water, salt, garlic, onions and herbs to boil in 8-qt. stockpot on high heat, stirring occasionally. Remove from heat. Add ice water and dressing; stir until ice is melted. Slowly pour over turkey in bag; tightly close bag. Refrigerate at least 8 hours or up to 16 hours.
  3. Remove turkey from bag; discard bag and brine. Pat turkey dry with paper towels. Let stand at room temperature 30 min.
  4. Heat oven to 425ºF. Place turkey on rack in roasting pan sprayed with cooking spray. Bake 20 min. Reduce oven temperature to 375ºF. Melt butter; brush onto turkey.
  5. Bake 1-1/2 to 2 hours or until turkey is done (165ºF). Transfer to cutting board; tent with foil. Let stand 15 min. before carving.
Adapted from Kraft Recipes
Adapted from Kraft Recipes
Recipes from Knife River Care Center http://krcc-nd.net/recipes/

Pumpkin Cheesecake Snickerdoodles
Snickeddoodles - what's not to like?
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Ingredients
  1. 3¾ cups all-purpose flour
  2. 1½ tsp. baking powder
  3. ½ tsp. salt
  4. ½ tsp. ground cinnamon
  5. ¼ tsp. freshly-ground ground nutmeg
  6. 1 cup unsalted butter, at room temperature
  7. 1 cup granulated sugar
  8. ½ cup light brown sugar
  9. ¾ cup pumpkin puree
  10. 1 large egg
  11. 2 tsp. vanilla extract
Filling Ingredients
  1. 8 ounces pumpkin spice cream cheese
Cinnamon-sugar coating
  1. ½ cup granulated sugar
  2. 1 tsp. ground cinnamon
  3. ½ tsp. ground ginger
  4. Dash of allspice
Instructions
  1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  4. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  5. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  6. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  7. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Notes
  1. If you cant find the pumpkin spice cream cheese,
  2. make the cream cheese filling, by blending 8 oz cream cheese, 1/4 cup sugar and 2 teaspoons vanilla together. Chill for an hour.
Recipes from Knife River Care Center http://krcc-nd.net/recipes/