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Updated June 20th, 2008 That’s right Gunkey Gunk Recipes!!!! This fine page is for ya know all the gunk that is not so good for you but you all love it anyway!! I recommend that you eat the recipes on this page sparingly, moderation is the key. One serving is all you need to satisfy your junk food craving and then be sure to round out the rest of your day with plenty of fruits, veggies and whole grains. And don’t forget to get in some exercise, even if it’s just walking around your neighborhood something is better than nothing!! Hope you enjoy…..in small bites!!!! ------------------------------ Booooooooooooooooooooooooooooo Summer is officially here. The heat sucks! With Summer comes a lot of BBQ time, so here are a couple of side dishes you can serve with your Summer BBQ! Even though you will find these side dishes tasty keep in mind they also come with lots of fat and or calories….but enjoy!! PASTA SALAD This is something I started throwing together years ago that everyone has loved it and it’s super dooper easy to make. 1 package Family size Cheese Tortellini 1 regular sized Paul Newman’s Balsamic Vinaigrette dressing 1 package Parmesan cheese 1 can large black olives 1 can artichoke hearts Boil the Tortellini according to package directions. Once Tortellini is done, drain and run cool water over it. Put Tortellini in a large bowl and mix all the rest of the ingredients with the tortellini, I pour the balsamic dressing little by little , I don’t like it soaked with the dressing just enough to make it damp, but you put as much as you like!!
Miramonte Salad There is a restaurant in Reno called Country Garden Restaurant and this is a salad they make that is sooooooooooooooo yummy!! I make only a couple of changes to by adding cucumbers and cheddar cheese. You will love this salad! 2 -3 Bunches Romaine Lettuce 1 Cucumber 1 – 2 Roma Tomatoes 1 – 2 Lemons 1 Package bacon slices 1 Package shredded Monterey jack cheese 1 Package shredded Cheddar cheese 1 Package shredded Parmesan cheese Olive oil Cook bacon according to package directions, once all is cooked set aside and let cool. Once the bacon is cooled off crumble all the pieces and set aside. Chop up lettuce, tomato, cucumber and put in big salad bowl along with the crumbled bacon and the cheeses. For the dressing squeeze the juice out of the lemons and drizzle on salad along with some olive oil and toss together. Put as little or as much dressing that you prefer. Enjoy! ------------------------------ Hey Everybody! By popular demand here is the brownie recipe for the famous brownies you hear about on the show made by Steve Mikkelson’ s wife. If you don’t know Steve Mikkelson works at the Grand Sierra Resort Casino’s Sports book and is our sports expert that joins Rob and Arnie occasionally to chitty chat about their sporty sports! Any who his wife makes these awesome brownies they are super duper good, not good for you but good tasting! So finally we have posted the recipe for your enjoyment! Chocolate Crunch Brownies 1 cup butter or margarine, softened In a mixing bowl, crème butter and sugar; add eggs. Stir in cocoa, flour, vanilla, and salt. Spread into greased 13 x 9 x 2 baking pan. Bake at 350 for 25 minutes or until brownies test done. Cool. Spread marshmallow crème over cooled brownies. In a saucepan, melt peanut butter and chocolate chips. Add rice krispies and spread over marshmallow crème. Cover and refrigerate. Keep refrigerated. Enjoyed best when kept refrigerated!!!
CHEESY POTATO CASSEROLE Now that you have dessert with the brownies I thought I would give you this recipe that will equally satisfy your family, friends or loved ones, again not the healthiest but they will love the taste of this Casserole. I got this recipe from www.Cooks.com It is super easy to make. Have fun!
2 lbs. frozen shredded hash browns Thaw potatoes; mix all ingredients except corn flakes crumbs. Reserve some cheese for top. Put in buttered 9 inch by 13 inch pan. Sprinkle cheese and corn flake crumbs over top. Bake 40 to 60 minutes at 350 degrees, uncovered. Can be made ahead and put in refrigerator before baking.
------------------------------ So I had a listener request to post the Whip Cream recipe that I have, so I thought along with the Whip Cream recipe I would also post a couple of Brunch items you could make for your family on a Saturday or Sunday, there is meat in the main Brunch dish so your man will love that!! Hope you enjoy these not so good for you recipes!! WHIPPED CREAM I got this recipe from the booklet that came with my KitchenAid Mixer. Sooooo easy to make! Ingredients 1 cup heavy cream 2 tablespoons powered sugar ½ teaspoon vanilla Directions Using a mixer, place cream in medium bowl. Beat on Speed 7 about 30 seconds, or until soft peaks form. Continuing on Speed 7, gradually add powered sugar and vanilla. Beat about 30 seconds, or until stiff.
The following 2 recipes my mother in law gave to me, she lives in Arizona and shops at a grocery store there called Bashas’ and the recipes came from their grocery store magazine. Again these are great for the family for a weekend Brunch! But maybe go for a walk afterwards to walk it off!!
SUNRISE COUNTRY SAUSAGE AND BACON CASSEROLE Ingredients 10 large eggs 3 cups Milk 1 tsp. Spice Islands ground mustard, Kosher salt and Spice Islands ground black pepper grinder, to taste ½ lb. Sliced bacon ½ lb. Johnsonville original recipe breakfast sausage patties, crumbled (or what you like) As needed Non-stick cooking spray 7 slices white bread, cut into 1 – ½ inch cubes 2 cups Sargento fancy shredded sharp cheddar cheese(or what you like) ½ cup Green pepper, medium dice ½ cup Red pepper, medium dice ½ cup Scallions, sliced thin Directions
CRANBERRY-ORANGE MUFFINS Ingredients 1 cup whole cranberries, stems removed ¾ cup light brown sugar 1 -1/2 cups all purpose flour 1 tbsp. baking powder ¼ tsp. salt 1 large egg, lightly beaten 2/3 cup milk ¼ cup canola oil 2 tsp. Clementine orange zest, chopped(about 6 oranges) As needed baking spray As needed Turbinado sugar (optional) Directions 1. Preheat oven to 375 degrees 2. Place cranberries in bowl of a food processor with blade attachment, pulse on and off quickly until cranberries are roughly chopped. 3. Place chopped cranberries and 3 tablespoons brown sugar in a small bowl, toss to combine and set aside. 4. In a large bowl, sift together remaining brown sugar, flour, baking powder and salt. 5. In a medium bowl, lightly whish together egg, milk and oil. Add to dry ingredients and mix until dry ingredients are just moistened, batter will be slightly lumpy. 6. Fold in chopped cranberries and orange zest, and mix carefully until cranberries are evenly distributed. 7. Spray muffin tin with baking spray and evenly distribute muffin batter into cups, sprinkle tops of the muffins liberally with turbinado sugar, if using. 8. Bake muffins for 15 minutes, or until tops are lightly browned 9. Let muffins cool slightly in pan, then remove from pan and finish cooling on a cooling rack.
BIGNOLE (Mini Profiteroles) These are the cream puff looking things that I make on Christmas Eve that the family loves!!! I found this recipe on cookiesfromitaly.com they are from Adriana’s Italian and Sicilian recipes. There may seem like a lot of steps but these are easy and fun to make. Keep in mind that a lot of Italian desserts are not super sweet and these are one of those that are for sure not super sweet. Ingredients: 2 ounces butter 5 ounces flour 3 large eggs 3 and ½ ounces hazelnuts, chopped fairly finely 2 tbsp sugar 5 fluid ounces double cream 1 tbsp Frangelico liquer (this is optional, but I for sure use it, I think it makes all the difference) 3 ounces plain chocolate Directions: Preheat the oven to 425 F Heat the butter with 9 fluid ounces water in a small pan. When the water comes to a boil, draw it off the heat, tip all the flour into the pan and beat the mixture until it is smooth and comes away from the edge of the pan. Let cool for 20 minutes, then beat in the eggs one by one, to make a soft, glossy paste. Mix in 2 tbsp of hazelnuts. Drop teaspoonfuls on to a baking sheet lined with non-stick paper(pipe the mixture for perfect puffs) and bake for 10 to 12 minutes until puffed up and golden. Cool on a rack, poking a hole in the base of each puff to let steam escape. In a food processor, grind the remaining hazelnuts finely with the sugar. Add the cream and the Frangelico and pulse until the cream is thickened and lightly whipped. Spoon into a piping bag and use to fill the puffs. Drizzle with melted chocolate and keep in the fridge until ready to eat. Freeze any leftover chocolate-coated bignole for up to two weeks. Makes about 40 small bignole.
ITALIAN FILLED COOKIES These are soooo very easy to make, if you are a mom your kids will love to pitch in and help!! This recipe is from one of my favorite websites, Italiansrus.com. The recipe was contributed by AnnaMarie Postiglione in memory of her Mother-in-law, Mary Postiglione. Ingredients: Pastry Ingredients 6 eggs 4 cups flour (add more flour until it is firm enough to roll out) 2 teaspoons baking powder 2 ½ cups sugar 1 teaspoon vanilla ¼ pound margarine 2/3 cup vegetable oil
Filling Ingredients 1 jar apple butter 1 jar grape jelly 2 pieces bakers chocolate(chocolate comes in squares that are divided in 2 pieces) 1 cup chopped walnuts (optional) 1 pound cake crumbled Grate the rind from 1 orange 1 teaspoon orange juice Preparation: Mix all ingredients together for the pastry. Margarine should be room temperature. Roll out dough with a rolling pin as you would a pie crust. Divide dough into 2 or 3 pieces. Cook all ingredients for filling in sauce pot until well blended, then add crumbled pound cake. Mixture will be of a spreading consistency. Spread over dough, roll dough as a jelly roll. You should be able to get about 3 small jelly rolls. Bake on a cookie sheet in 350 degree oven until golden brown. Let cool, cut into slices and enjoy. Serving varies.
RICOTTA COOKIES Looking for a cookie you can whip up in a flash?? These Itallian cookies are easy and fun your family will love them!! The recipe came from Italiansrus.com submitted by Judy Perin. Ingredients: ½ cup butter ¼ cup ricotta cheese 1 tsp. vanilla 1 cup sugar 1 egg beaten 2 cups flour ½ tsp. baking soda ½ tsp. salt Blend together butter and ricotta cheese until creamy. Gradually add the sugar and vanilla. Beat until well blended. Add eggs and mix well. Add remaining ingredients and mix until all the ingredients are incorporated. Use a teaspoon to scoop up the batter and drop it onto a greased cookie sheet. Bake in a pre heated 350 degree oven for 10 minutes. CLICK HERE FOR PRINTABLE VERSION OF THESE GUNKEY GUNK RECIPES I hope you will enjoy these unhealthy, but delicious treats. Send us an e-mail to tell us what you think! |
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