to all our readers and friends!!!
Monday, December 24, 2007
- 3½ Cups pecan halves (this usually fills up one LARGE cookie sheet)
- 1 Cup Sugar
- pinch of salt
- 2 beaten egg whites
- 1/2 cup butter (or margarine)
Toast nuts at 300 degrees until brown.
Beat egg whites until they stand in peaks.
Fold in sugar and salt. Then fold nuts into the meringue mixture.
Melt butter in flat pan. Spread nuts over melted butter. Bake at 325 for 1/2 hour, stirring every 10 minutes until nuts are coated and all the butter is gone.
NANNIE'S NOTES: Watch or they will burn.
~ ~ ~ ~ ~ ~ ~
I usually get on a roll early in December browning the pecans ahead of time, and separating them out in batch proportions so I can make a batch at the drop of a hat! I have found that pecans are most affordable at one of the warehouse clubs such as Sam's or Costco.
Sunday, December 23, 2007
* 1 cup milk, I use 2%
* 2 tablespoons canola oil
* 2 tablespoons unsalted butter, melted
* 1 egg
* 1/2 cup cornmeal
* 1 teaspoon salt
* 2 tablespoons sugar
* 3 cups all-purpose flour
* 1 tablespoon active dry yeast (I use 1 pack of active dry or if I'm using rapid rise I might use slightly less than a pack)
Throw all ingredients in bread machine. Select dough cycle. Start.
Once cycle is complete, turn out of bread machine container and punch dough down.
Cut dough in half and in half again, continue to cut in half until you have 18 to 20 balls, less if you want large rolls. No need to reshape. I leave them the shape they're in even though they're odd shaped from having been cut instead of rolled. These rolls are sort of rustic and unique so the shape is perfect (plus it keeps it super easy). Arrange on a greased cookie sheet. Allow to rise in a warm spot until doubled in size.
Bake in a preheated 400 degree oven for about 15 minutes, or until the rolls begin to brown.
You can make these a day ahead and refrigerate them after you arrange them on your cookie sheet. I cover them with saran, then make sure the next day you get them out in enough time to rise the second time.
Friday, December 21, 2007
We have friends visiting and are staying at their daughters. Well I was mentioning the eggnog cookie, she asked that I print it out and maybe her and her daughter would make them.
Well they made them this a.m. and friend couldn't get over here fast enough with my plate full.
kimmy was right, they are yummy......boy is that an over worked word, however the are quite tasty.
Here's the recipe straight from Santa and Mrs Claus' web site. For other recipes check out the site http://www.northpole.com/Kitchen/Cookbook/cat0001.html
|Eggnog Cookies |
Makes Approximately 3 Dozen
From the kitchen of Karen Hamlin
Don't forget to think of kimmy when you bite into one of these. Oh and as suggested leave a plate out for Santa.
Wednesday, December 19, 2007
If you like cheese balls, you will love this savory cheese pate.
It's no-cook, no-bake, and easy.
- 3 (8-ounce) packages cream cheese, softened, divided use
- 2 tablespoons milk
- 2 tablespoons sour cream
- 3/4 cup chopped pecans
- 4 ounces Brie or Camembert, rind removed, softened
- 1 cup shredded Swiss cheese
- 4 ounces crumbled blue cheese
- 1/2 cup pecan halves, for garnish
Beat 8 ounces of the cream cheese, milk, and sour cream until smooth. Line a 9-inch pie plate with plastic wrap.
Spread mixture over the bottom and up the sides of the pie plate. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture.
Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Let cheese plate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers.
Yield: 16 to 20 servings
ps.....................your choices of cheese depend on your taste, however cream cheese must be used as the base. Low fat cheeses and sour cream is OK.
Thursday, December 13, 2007
Apple and Pear Crisp
Preheat oven to 350*
2 lbs ripe Bosc pears (6 pears)
1 1/2 lbs firm apples (6 apples)
1 tsp grated lemon zest
1 tbsp fresh orange juice
1 tsp lemon juice
1/2 c. granulated sugar or Splenda
1/4 c. all purpose flour
2 tsp. ground cinnamon
1/2 tsp ground nutmeg
For the topping:
1 1/2 c. all purpose flour
3/4 c. granulated sugar or Splenda
3/4 c. light brown sugar, lightly packed
1/2 tsp. salt
1 c. old fashioned oatmeal
1/4 (1 stick) cold butter or Promise, diced
1 tsp cinnamon
Peel, core and cut the pears and apples into large chunks. Place the fruit in a large bowl and add lemon zest, juices, sugar, flour, cinnamon, and nutmeg. Pour into 9 x 12 baking pan.
For the topping:
Combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer. Mix on low speed for 1 minute, until mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 - 65 minutes, until the top is brown and the fruit is bubbly.
Wednesday, December 12, 2007
1 cup butter or marg. softened
1 cup sugar
1/2 tsp. almond and vanilla
2 cups flour
1/2 cups chopped fine walnuts(i don't use)
Cream butter & sugar. Add eggs and extracts. Beat until light and fluffy. Add flour & nuts, beat just until moistened. Cover & Chill 1 hr until firm. ( I usually chill overnight). Shape into 1" balls place 2" apart on greased cookie sheet. Flatten to 1/4" thick with glass in colored sugar. Sprinkle w/additional colored sugar. Bake at 350 degrees for 10-12 minutes.
Hint: I use parchment paper I don't grease. I feel there's enough butter in for grease. I have never had a problem with sticking...Enjoy
Tuesday, December 11, 2007
You won't believe it. Seriously.
2 cans artichoke hearts, chopped
1 can hearts of palm, chopped
1 cup mayonnaise
2 1/2 cups sharp cheddar cheese, shredded – sprinkle some on top
½ cup parmesan cheese - the kind from the bottle is fine, or bagged pre-shredded
1 Tbsp soy sauce
1 - 2 Tbsp BBQ Sauce to taste
1 Tbsp Worcestershire sauce
1 - 2 Tbsp Texas Pete hot sauce to taste
2 Tsp garlic powder
2 Tsp onion powder
freshly ground black pepper to taste
Mix all ingredients together (reserving enough of the cheese to sprinkle over the top) in a bowl.
Pour into a baking dish, sprinkle with cheese and bake at 350* for 30-45 minutes until bubbly and slightly browned on top.
See, it's not even that different from the regular stuff, huh! But I'm telling you, it'll stop you in your tracks.
Monday, December 10, 2007
Yellow cake mix
1 T. water
1 stick butter
chopped pecans (optional) I like it better without. . . one of the few things in life
Spray Pam in a 9x13 pan. Mix above and spread in bottom of pan, will be very thick.
1 blocks of softened cream cheese
1 box of confectioners sugar
Pour on top of cake mixture.
Bake at 350 for 20 minutes and lower temp to 325 for another 20 - 30 minutes or until golden brown on top.
These are so VERY rich that I usually cut them in very small squares, about 1 1/2" or so.
For a change I have added a half capful of almond extract to the cake mixture. That's a terrific taste, sort of unexpected.
Friday, December 7, 2007
Even my sister can't remember where this recipe came from. But it is one of my our all time favorite go to recipes to fix for company, pot lucks, a buffet item or just a lunch or brunch at home. We like this for a brunch with a fruit salad compliments the quiche
Green Chile Quiche
1 8 oz pkg cream cheese
6 eggs beaten
3/4 cup low fat milk
3/4 cup half & half
1 4 oz can of chopped green chiles
1/4 tsp dry mustard
1 1/2 cups shredded swiss cheese
1 1/2 cups shredded cheddar cheese
unbake 10" pie crust
Slice cream cheese and place on the bottom of the crust. Beat eggs, add , chiles and mustard. Fold in the shredded cheese and pour over cream cheese in the crust. Bake in a 375 degree oven for 1 hour 15 minutes or until done in center. Check after one hour. If your edges of pie crust get too brown protect them with foil.
This quiche I added a taste of smoky paprika and a pinch of red pepper flakes and left out the dry mustard. I forgot that I add a spoon ful of salsa on the side.
You can also make these in a muffin tin, just cut the pie crust to fit the tin you use and adjust the baking time.
If you like quiche, try this you will not be sorry. And if you do try it let me know how you adjusted it to fit your taste. I would like to make it a little lower in calories but I am not a chemist.
Thursday, December 6, 2007
Well actually they are my favorite anytime, but at Christmas this is just the first cookie we make.
Don't ask me why my momma called them rings, they aren't at all. I think some also call them Russian Tea Cakes and they are not a cake either
Not really a traditional cake, these are the snowy white cookies, the Pastelitas De Boda served at weddings, that nearly melt in your mouth. It is a familiar cookie also featured around the holidays and similar versions are found in other countries besides Mexico. Not exactly like the pfeffernusse, which has a bit more crunch and spice, these little nuggets hold up nicely in a cookie gift basket. Wrap in plastic and store in air tight containers to avoid getting powdered sugar all over the place.
MEXICAN WEDDING RINGS/CAKES/BALLS
Makes about 4 dozen cookies
1 cup or two sticks unsalted butter, softened at room temp.
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups powdered sugar, divided
2 1/4 cups unbleached all purpose flour
1 cup finely diced pecans
Preheat oven to 350 degrees F. Line two sheet pans with parchment paper. Place 1/2 cup powdered in the middle of a sheet of waxed paper. Place the flour in the middle of another sheet of waxed paper. In the mixer bowl fitted with the paddle attachment combine the butter and the two extracts. Slowly add 1/2 cup of the sugar, holding the waxed paper like a funnel, into the butter mixture. Then add the flour slowly in the same manner, and add the nuts. If you have one, it's a good time to use that splatter shield on your mixer. Scrape the bottom of the bowl with a spatula, mix to combine. Pinch off pieces of dough and roll into one-inch balls. Place on sheet pans giving about an inch or so of space inbetween. Place remaining powdered sugar on a large dinner plate. Bake one sheet pan at a time, about 12 to 15 minutes, rotating pan half way through baking. Cookies should be lightly browned, do not overbake. Remove pan from oven and let cookies cool about 5 minutes. Roll each little ball in the powdered sugar. Allow them to absorb the powdered sugar for about one minute, then place them on racks to cool completely. Store in airtight containers.
Wednesday, December 5, 2007
Here is one of my very favorite sites. I find they have a wealth of info on this site, when ya have time go poke around.
Next time tablescapes and napkin folding.
Monday, November 19, 2007
1 box Duncan Hines Yellow Cake Mix (plain, not the butter or pudding kind)
1 small box of Vanilla Instant Pudding mix
3/4 C sugar
1/2 C oil
1/4 C water
1 tsp cinnamon
1/2 tsp nutmeg
(I use 2 tsp of Pumpkin Pie spice instead of the cinnamon and nutmeg)
1 15oz can of plain pumpkin
Mix all ingredients well (I mix everything and then mix in the pumpkin)
Place in a greased and floured tube pan. Bake at 350 for 1 hr.
I was so excited .....I sprayed the heck out of my pan this time and it all came out ....I usually miss a spot here or there and the cake sticks..bummer...I had some orange sugar sprinkles that I used instead of flour
Sunday, November 18, 2007
OK on to the method..............
When we are all together, there aren't very many of us. So a 10 - 15 pound turkeyfor us was way plenty.
1. fire up the grille to good and hot 425 at least.
2. the bird should be sitting on the counter, ya don't want it iced cold when you put him on the grille. Follow your package directions for cleaning said bird please. I rub the turkey with butter on the outside and put celery and carrots on the inside after salting inside.
3. the bird should be in a proper size oven proof pan. I like to line the pan with foil cause it's a bit less clean up. Make sure the lid of your grille is able to close and there is enough circulation around to cook.
4. A 15 pound unstuffed turkey cooks on a grille for about 3 3 1/2 hours with an internal temperature using an instant meat thermometer should be 165 - 175 degrees. Your grille should be between 325 and 350, don't let it go over 350 cause it will guickly dry our and not brown.
Go to the Butterball web site for ideas. Hope I didn't forget anything.
Happy Turkey Day
Saturday, November 17, 2007
8 oz sausage meat. Regular, Italian or I use Jimmy Dean reduced fat sausage
1 medium onion (about 1/2 cup)
2 cans (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes, roasted garlic flavor
1 can (15 oz) cannellini beans, drained and rinsed
1 cup broccolli, chopped. (Feel free to add more if you like)
Cook sausage and onions until sausage is crumbled and browned, and onions are just opaque. About 10 minutes.
In stock pot, combine broth, tomatoes, beans, sausage and onion mixture. Cook on simmer for 5 minutes. Add broccolli and cook another 5 minutes.
This is Don's absolutely favorite winter soup.
2-3 packages of Pepperidge Farms seasoned Cubed stuffing Mix.
a package of Jimmy Dean sage sausage (comes in a tube-like container)
2 sticks melted margarine ( I have just started diet kind, and it was just as good!)
about 5 cups of Swanson chicken broth
The day before, I chop and brown the onion, drain it, and put in covered dish. Then I brown the sausage, drain and also set it aside in a bowl and refridgerate both sausage and onion.
Thanksgiving day, I put the stuffing mix into a huge soup pot, Melt the margarine and add it to the mix, then add the chicken broth, pre-cooked onion and sausage, and stir it all up. No additional spices are needed.
I stuff the turkey with a good portion of the stuffing, then put what is left over into a greased covered casserole dish. When I take the turkey out of the oven and let it set before carving (to set the juices a bit) I pop the casserole dish into the oven and heat at 350 degrees for about half an hour. When we take the stuffing out of the turkey, we will mix it into what is in the casserole, and the consistency is perfect. My family will not let me make any other recipe, as they love this one so much.
Sounds a little time consuming - but it's not. It's a "pan" dressing b/c here in my part of the South we don't stuff either.
- Prepare 2 boxes Jiffy Cornbread, let cool, crumble in lg. bowl
- Add 1 package stuffing mix
- Add 1 large can apple pie filling (cut into pieces - include filling)
- Add 1 lb. browned, drained, crumbled country sage sausage
- Cook 1 large onion, 4-5 celery stalks in turkey parts (neck, gizzard, lights, etc) with 3 cups chicken stock (until veggies and meat are done)
- Add 1 cup of cooked veggies to bread mixture
- Add enough chicken stock from cooked veggies to make moist
- Add salt, pepper, poultry seasoning to taste
- Bake in a pan until the top is lightly browned and edges are lightly crispy.
* If you think it has dried out, pour some leftover chicken stock on top before you reheat.
This is the dressing I use to stuff a pork shoulder. I made this recipe when I was on the Food Network
(this is for a smaller batch... I X's it by 4 for our family of almost 20)
4 Cps. bread cubes (we just get bags of regular bread... nothing too fancy... cheap white bread is what I use... or you could use different kinds of bread, wheat, white, misc... just tear it into small chunks)
1/4 Cp. diced onion
1/4 Cp. diced celery
2 Tbsp. butter
1/2 tsp. sage
1 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
Turkey or chicken broth (I always do the turkey, so I have the broth from it... I bake mine in one of the bags, so it gathers all the juice up nicely. Canned broth will work, but the flavor isn't as good)
Break bread cubes and put into baking pan. Combine butter, onions, and celery in a skillet and saute. Mix the sauted veggies and other ingredients to the bread cubes and add broth until well moistened (I say slightly soupy... and I always add a bit more sage than is called for... because I REALLY like sage!). Bake 30 mins. to an hour (depending on the size batch you make) at 325* or until golden brown on top. YUMMY!!!
I have been known, after a holiday, to make another batch of the dressing, and put all the left over turkey in and bake... Ohmygosh!!! I sooo love this stuff! (*"*)
Friday, November 16, 2007
This recipe might be more for useful for purposes of novelty, interest, and pure speed. If you find yourself in a spot where you need to put together a unique cake in thirty minutes or under, here's your recipe. It's a cake mix, canned frosting, a little fruit, some white chocolate, and more red food dye than a dozen humans need consume in their lifetime, but it was such fun for the kiddos and they did it themselves with just guidance from me. All I did was "the hot stuff", as #1 son calls it. I put the cake in the oven and got it out.
White cake mix (I usually add 1/2 capful of vanilla and a drop or three of almond flavoring to improve...)
Can of white (reduced sugar) icing & red food dye
1 block of white chocolate, grated
1 banana, sliced supposed to look like mushrooms
a few strawberries, sliced supposed to look like pepperoni
blueberries or grapes supposed to look like olives
Disposable pizza pan
Bake the cake mix by directions on box, in the pizza pan. It took 20 minutes to bake since it's spread so thin, by the way. Dye the icing red to resemble pizza sauce and spread over cooled cake, to within 1/2" or so of edge. Sprinkle white chocolate over icing. Place fruit on top randomly.
You could use all kinds of other things for toppings. I got the idea from Family Fun Magazine. They suggested green fruit leather for peppers, etc.
This is my method
12 oz bag of Pepperidge Farm corn bread stuffing mix plus any leftover cornbread or dolls I might have saved the last month in the freezer
1 diced onion
1 cup diced celery use the leaves too
1 stick butter
1/2 tsp. sage I use fresh sage
1 granny smith apple
1/2 cup chopped walnuts
handful of golden raisins (optional none if sister is a guest at the table)
2 eggs, beaten
If you have giblets from the turkey cook those prior and chop finely
1 1/2 - 2 cups liquid I use vegetable or chicken stock. Could use water and apple juice. If using stock make sure it is reduced sodium.
Melt butter over medium heat add onions and celery, cook till transparent. Add apple, sage and chopped walnuts and saute to meld the flavors of each just for a couple a minutes. Let this mixture cool some because if you add it to the stuffing mixture you will scramble the two eggs you have in the bread crumbs. Stir in the liquid till desired consistency. Salt and pper to desired taste. Put all of the above in a casserole dish, cover and bake 350 degrees for about 30 minutes, remove cover and bake for another 10 - 15 minutes more for top to crisp some.
Wednesday, November 14, 2007
Salt and Pepper to taste
3 cans cut green beans - drained
¼ cup Italian style bread crumbs
¼ cup parmesan cheese
3 small jars marinated artichokes - drained (reserve 2 tbsp juice)
1 tsp lemon juice
Sautee onions and garlic in olive oil.
Place three cans cut green beans in large bowl.
Salt and Pepper to taste
Add sautéed onions and garlic to beans
Add bread crumbs and parmesan cheese.
Toss all together
Roughly chop and add artichokes and reserved juice to beans and toss
Squeeze 1 tsp lemon juice over all
Place mixture in 9x13 baking dish
Garnish the top with sliced lemons
Bake at 350* f0r 25 minutes
Sunday, November 4, 2007
3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds)
3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)
2 1/2 cups (1/4-inch) cubed peeled Granny Smith apple (about 1 1/2 pounds)
1 cup dried cranberries
1/2 cup packed dark brown sugar
1 tablespoon fresh lemon juice
2 tablespoons light margarine, cut into small pieces
Preheat oven to 350°.Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.
Yield: 7 servings (serving size: about 1/2 cup)CALORIES 230 (15% from fat); FAT 3.8g (sat 2.2g,mono 1g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 9mg; CALCIUM 52mg; SODIUM 85mg; FIBER 4.6g; IRON 1.2mg; CARBOHYDRATE 50g
Thursday, November 1, 2007
2 1/2 c. flour 1 cup shortening (cut in flour)
1 tsp. sugar 1 tsp. salt
seperate 1 egg (saving white for later)
add egg and milk to measuring cup to make 2/3 cup.. Add milk mixture to dry ingredients. Divide dough in two. Roll each half into rectangle to fit jelly roll pan. Place 1 in jelly roll pan, sprinkle with about 1/2 cups rice krispies. Cover w/chopped apples. Sprinkle w/sugar and cinnamon gererous amount sprinkle 2 tlbs. flour over top. Roll out 2nd crust and put on top of apple filling seal edges. Brush w/beaten egg white. Bake for 30 to 45 min or until apples are done. While warm, frost w/thin powdered sugar glaze..
Wednesday, October 31, 2007
2 3/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp salt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 tbsp fresh ginger juice, best done with a garlic press
1 15-ounce can pure pumpkin, or 2 cups of well roasted pumpkin puree
1 tbsp cinnamon, ground
1/2 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 cup buttermilk
1/2 cup plus 1 1/2 tbsp molasses
1 cup golden raisins
1 1/2 cups powdered sugar
1/8 tsp salt
1 1/2 tbsp water, plus extra if necessary
Preheat oven to 350 degrees. Spray two large muffin tins with non-stick spray, this recipe will produce about nine large muffins or 18 regular sized muffins - spray as many tins as necessary. Sift together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together the sugar and the oil, with either a hand whisk or an electric beater. Then, add the eggs one at a time, beating after the addition of each egg until the egg is completely combined. Once all the eggs have been added, add the ginger juice, pumpkin, buttermilk, molasses and raisins to the bowl and whisk/beat thoroughly. Next whisk in the dry, sifted ingredients, added 1/4 at a time. Be sure to whisk the flour mixture just enough to combine - the more you beat the flour, the tougher the muffins will be. Fill the muffin tins to about a centimeter from the top with the batter. Bake in the upper 2/3 of the oven for about 40 minutes if you’re using the large tins, and about 30 minutes if you’re using the regular sized tins, or until a toothpick stuck in the middle of a muffin comes out mostly clean. Removed the finished muffins from the oven and set the tins on a rack to cool. After about an hour the muffins will be cool enough to remove from the pan.
After removing the muffins from the pan, make the glaze. Sift the powdered sugar and salt into a medium sized bowl. Add 1 1/2 tbsp molasses and 1 1/2 tbsp water. Whisk. If the glaze seems too thick, add a little more water, if it seems too thin, add more sifted powdered sugar.
Dip the tops of the cooled muffins into the glaze, which will drizzle down the sizes. Allow the glaze to set for about an hour before serving.
Tuesday, October 30, 2007
1/2 cup instant tea (regular)
2 cups Tang
3 ounces Wyler's powdered lemonade
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp ginger
1 cup sugar
Mix all. This is my Grandmother's original recipe, and I haven't found Wyler's lemonade in years but for some reason I always transcribe this recipe exactly as she gave it to me. But anyway Countrytime or Kroger brand or just whatever brand of lemonade works just great.
It's so pretty in the jars, all the different colors make layers and striations.
This recipe makes a tea that is orange-y in taste - which surprises some folks the first time they make it, so be forewarned. The amounts can be altered of course, to suit your tastes.
Monday, October 22, 2007
1/3 cup margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cup chicken broth
2/3 cup milk
2 cups chicken
1 16-ounce package frozen mixed vegetables
1 box ready-made pie crust
Preheat oven to 425 degrees.
Spray 9-inch pie plate with oil and line with one of the crusts.
Heat margarine over low heat until melted (I usually add the onions to the margarine just so they're cooked a little more tender).
Blend in flour, salt and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for one minute.
Stir in chicken and frozen vegetables.
Pour into the crust and top with the second crust.
Cook uncovered at 425 degrees until crust is golden brown.
Allow to cool slightly before serving as this will allow the "juice" time to set and thicken.
This recipe is easily doubled and believe it or not, tastes even better when reheated.
Even though this recipe is technically for cupcakes, it also bakes up beautifully as a cake
1 box spice cake mix
1 15-ounce pure pumpkin (don't mistakenly use the pumpkin pie mix)
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 container prepared cream cheese frosting
Blend the first five ingredients in a large mixing bowl until moistened and then beat on medium speed for two minutes.
Pour batter into 24 paper-lined muffin cups (fill cups 3/4 of the way). You could also pour the batter into greased and floured cake pans (either one rectangular or two round).
Bake at 350 degrees for 16-21 minutes (baking time will vary for cake pans), until toothpick inserted in middle comes out clean. Cool in the pan for 10 minutes and then remove to baking racks to cool completely.
Top with craem cheese frosting.
Sunday, October 21, 2007
- Saltine (with salt) crackers ( about 1 and ½ sleeves)
- Bag of semi sweet chocolate chips1 pd butter (must use butter, not margarine)
- 2 cups dark brown sugar (better than light brown)
- Crushed nuts or any topping you desire (can use mini marshmallows, coconut, etc.)
- Cover large cookie sheet with aluminum foil. . Spray with non-stick spray.
- Lay saltine crackers on foiled cookie sheet
- Melt butter and brown sugar stirring for 3 minutesPour melted sugar/butter over crackers.Bake on center rack at 350* for 7 minutesRemove from oven and sprinkle chocolate chips over the top.
- Shut oven off, but place sheet back in warm oven until the chips are melted.
- Remove sheet and gently spread chocolate over the entire tray of crackers with a plastic spatula.
- Add topping, nuts or whatever.
- Put in freezer until hardened.
- Tip upside down and remove foil.
- Break into pieces and ENJOY! (may need a mallet to break)
- 3 different kinds of apples ( one should be tart)
- Juice of 2 oranges plus 2 tbls orange zest
- Juice of 1/2 lemon
- 1 cup brown sugar
- 2 tsp cinnamon
- 4 tbls butter
- A few red apple peels (optional for color)
- Peel, core and dice the apples and place in dutch oven
- Add all other ingredients
- Place red peelings on top for color
- Bake covered at 350* for 1 hour
- Serve warm
Tuesday, October 16, 2007
Oh boy oh boy oh boy this contraption gizmo-ish appliance thingie is my favorite new friend - I mean find.
Aroma brand. . . inexpensive too. Ok so here's what I did.
I put the rice and water in according to the instructions, and I let it soak for about ten minutes. The directions say if you like your rice soft to do that. We do.
Then I put in the steamer basket and added bnls sknls chicken breasts pounded thin, peppered and sprinkled sparingly with Cholula sauce. (Tabasco would work if you don't use Cholula but I love the Cholula because it's a little smoky.)
Thennnnn, I sliced crookneck squash in thick chunky slices and put them on top of the chicken breasts, loosely with air inbetween so I could see a little space between them. Then I salted and peppered those and smashed a little dried thyme and winter savory in my hand together and sprinkled over the squash. Just a little.
Then, I shut that sucker and timed twenty two minutes, and DINNER WAS SERVED! Well I did throw a pat or three of Smart Balance into the hot rice and toss it around.
I have never had rice so good. It was so fluffy and delish. My boys shoveled and shoveled until every single MORSEL was gone. The chicken was moist and flavorful. The squash was just right and NOT squeaky - there's nothing worse than squeaky squash. Blech.
It's a keeper. And the next time I use it (already have the meal planned - basmati rice, smoked sausages and sweet potatoes) I'm doing yet another thing with it at the same time I'm cooking dinner - I'm steaming my face...HA! This thing puts out a slow, steady stream of steam until the rice is done. Then when it's done it starts slowing down - that's sorta how I could tell it was 'bout ready. So after dinner I started thinkin', hmmmmm, why should all that steam go to waste? There is jis no guud reezun.
So I don't know who likes the new addition better me....or the guys. But who cares, it's a hit. It's stayin'.
- 8 tomatillos, roughly chopped (about 2 cups)
- 2 jalapeño chiles, seeded,very finely chopped use sparingly if you are not a fan
- juice of 1 lime (2 tablespoons)
- juice of 1 orange (1/2 cup)
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon black pepper
- 2 ripe California avocados, peeled and seeded
Combine the tomatillos, jalapeños, lime and orange juices, salt, pepper, and a Tablespoon or two of ice water in a blender or food processor. Purée until smooth. Add the avocados and purée briefly, just until smooth. Add orange juice to thin if necessary. Goes well with crispy warmed tortilla chips
We had company stop by the other nite, yes while we are traveling we have company. Anyway they loved this salsa and took the recipe with them.
3 cups flour
1 tsp. soda
1 tsp. baking powder
1 tsp. of each cloves, cinnamon and allspice
..Sift together all above.
2 cups brown sugar
3/4 cup butter ( if shortening is used, add 1 tsp. salt)
Add to creamed mixture:
1 1/2 cups sour milk
2 well beaten eggs
Mix well and add dry ingredients and 1 tsp. vanilla
1 cup nuts(raisins or candied fruit may be used)
Pour into large cake pan, greased. Bake at 350 degrees
for 35-45 minutes, or until toothpick comes out clean.
Frost when cool with Sour Cream Frosting..
Sour Cream Frosting;
1 cup sour cream
1 cup sugar
dash of salt
1 tsp. vanilla
1/2 cup chopped walnuts
Boil cream and sugar to soft-ball stage; cool.
Beat until creamy, add salt, vanilla, nuts(and
coconut, if desired.)
Spread on cake.
Monday, October 15, 2007
3/4 cp. butter, softened
3 Tbsp. brown sugar
2-1/2 cps. crushed pretzels
1 - 6 oz. package strawberry flavored gelatin
2 cps. boiling water
3 cps. chilled strawberries
1 - 8 oz. package cream cheese
1 cp. sugar
1 - 7 oz. container whipped topping, thawed
1. Preheat oven to 350 degrees.
2. Cream butter with brown sugar. Mix in pretzels and pat mixture into the bottom of a 9x13x2-inch baking pan. Bake for 10 to 12 minutes. Set aside to cool.
3. In a medium bowl, dissolve gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
4. In a small bowl, beat cream cheese and sugar together until smooth. Fold in whipped topping. Spread mixture over the top of cooled crust, making sure to seal the edges. Chill, then pour gelatin mixture over the cream cheese layer. Chill until firm.
Makes 10 servings.
White Beans Provence
- 3 cans white beans (butter beans Great Northern beans)
- 2 teaspoons Herbs de Provence
- ¼ cup dry white wine
- 4 tablespoons butter, melted
Drain and rinse beans. Gently mix in herbs, wine and butter. Place in a casserole dish, cover with foil and bake for 30 minutes.
Herbs de Provence Recipe
- 3 Tbsp dried marjoram
- 3 Tbsp dried thyme
- 3 Tbsp dried savory
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1/2 tsp dried sage
- 1/2 tsp fennel seeds
Combine all ingredients. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to four months.
Use to season chicken, vegetables or meat.
Yield: 3/4 cup
Sunday, October 14, 2007
It is a perfect fall breakfast treat....I wonder how kids would like this. I would be quite interested in some feedback on that.
Not that I have a cholesterol problem, I'm one of those oddities that can eat butter on both sides of my bread and still show good numbers at testing time. This doesn't mean I'm skinny, nope, not afflicted with that disease. I've got one of those it's-easier-to-jump-over-than-walk-around types of bodies; could have something to do with the butter. As for eating healthy, I'm more of the hate the texture of a bowl of cooked oatmeal but like the cookies. I'm sure you're getting the picture. I did stumble onto a great recipe for cooked breakfast type oatmeal that has become a favorite in my house for family and friends.
2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 c raisins or combo of dried fruits
2 tablespoons of chopped raw nuts
1 teaspoon of baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Preheat oven to 375.
Melt butter in 8-inch square baking dish in microwave.
Combine first five ingredients in a bowl.
Combine milk, applesauce, and egg in the baking dish, mix and add this mixture to oat mixture.
Pour everything back into the baking dish and bake 375 for 20 minutes.
Serve warm. Makes five servings and can be refrigerated and reheated the next day.
This recipe is great because it is very flexible. Don't have applesauce? Use a raw chopped apple and cook it for about 2 minutes while melting the butter. Today I used Trader Joe's Peach Sauce. This stuff is so yummy over ice cream but I digress, use it in place of the applesauce.
I also put in nutmeg because I got this cool grater at my Meca, Surfas and I do love the taste of nutmeg. You can add a little cinnamon or not. Like I said, easy.
I also bake it in a 7 x 9 glass pan which fits in my Barbie Easy-bake side oven. I adore this little oven, it handles everything the big oven does but it heats quicker and I'm sure uses less energy. If I want I can bake just a few cookies or make this yummy breakfast treat. The trick is to find baking dishes that fit, but then I always carry a tape measure, something my sister taught me.
3 large boneless skinless chicken breasts
1 can rotelle
1 box Velveeta (I use between 1/2 to 3/4 box depending on how cheesy you want it)
1 can cream of chicken soup
1/3 can water
1 bag Nacho Cheese Doritos
Boil the chicken and let cool then cut into bite size pieces.
Crunch up doritos in bag. Put a layer of crunched doritos in baking pan.
In a bowl mix the chicken, rotelle, velveeta, crm of chicken soup, and water.
Pour that on top of doritos in pan. Top with more crunched doritos.
Bake at 350* for 35-45 minutes, depending on how brown you like your doritos.
Thursday, October 11, 2007
I got this recipe from Bon Appetit magazine several years ago. In fact I see that the page I tore from the magazine is rather stained and worn, so I re-typed it for the blog and now I have a fresh clean copy. I made this last nite along with grilled veal chops and a small green salad.
1 1/2 cups orzo (rice-shaped pasta; about 10 ounces)
1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
5 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup (packed) chopped Kalamata olives or other brine-cured black olives
1 cup finely chopped radicchio (about 1 small head)
1/2 cup pine nuts, toasted
1/2 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced
Cook orzo according to package directions. Drain well. Transfer to large bowl. Add sun-dried tomatoes, oil, vinegar and olives and toss to blend. Let stand until cool. (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Mix chopped radicchio, pine nuts, chopped basil, Parmesan and garlic into orzo mixture. Season salad to taste with salt and pepper and serve.
Wednesday, October 10, 2007
Pumpkin Spice iced cookie receipe (O/T)
2 1/4 cups all purpose flour1
1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) softened butter
1 cup sugar
1 can (15 oz) Libby 100% pure pumpkin
1 tsp vanilla
2 cups (12oz) chocolate chips
VANILLA GLAZE for topping
combine in small bowl and mix well:
1 cup powdered sugar,
1 to1/2 tablespoon milk,
1/2 tsp vanilla
1. combine flour, pumpkin spice,baking powder,baking soda, & salt in medium bowl.
2. Beat butter and sugar in large mixer bowl until creamy, beat in pumpkin, eggs and vanilla
3. Gradually beat in flour mixture and stir in choc chip morsels.
4. Drop by rounded tablespoon onto prepared baking sheet.
Bake for 20 minutes in 375 oven until edges are slightly brown. Cool on baking sheets for 2 minutes.. spread vanilla glaze drizzle.
Tuesday, October 9, 2007
Classic Meat Loaf Recipe
Why do I love meatloaf? It reminds me of being a kid. Where else can ya get meatloaf other than at home or a school cafeteria or even a truck stop eatery? That and I often buy it already mixed at our fabulous local butcher. So all you have to do is add an egg and put it in a baking pan and plop it in the oven for an hour. But what if your butcher hasn't made up a batch? It's easy enough to make. Here's a recipe we use for traditional meat loaf. The ingredient that makes this meat loaf extra delicious is the spicy ground pork sausage. We once substituted this sausage for regular ground pork and have never looked back.
1 cup of finely chopped onion
1 celery rib, chopped fine
1 Tbsp minced garlic
1 carrot, chopped fine
1/2 cup of finely chopped scallion (can substitute onion)
2 Tbsp unsalted butter
do not add salt because of the sausage
1 1/2 tsp freshly ground pepper
2 tsp Worcestershire sauce
2/3 cup ketchup
1 1/2 pounds of ground chuck
3/4 pound of spicy ground pork sausage (or use Italian sausage - 1 sweet, 1 hot)
(NOTE: many versions of meatloaf call for ground veal as well. I would experiment with a third each of beef, pork, and veal.)
1 cup fresh bread crumbs
2 large eggs, beaten slightly
1/3 cup minced fresh parsley leaves These are all approximate measurements because meatloaf is the kind a thing that I have just never measured., well the exception on the eggs
1 Preheat oven to 350 degrees F. 2 In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occasionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute. 3 In a large bowl, combine the meats, eggs, breadcrumbs, vegetables, and parsley. Form into a loaf and put into a rectangular baking pan. Cover loaf with remaining ketchup. 4 Bake meat loaf in oven for 1 hour. Serves 4 to 6.
Sooooooooooo good leftover for samiches the next day.
The original recipe is from the red and white checkered Betty Crocker's cookbook, but I added one ingredient. Betchu can guess.
1 package frozen chopped broccoli or leaf spinach
2 pounds hamburger (now I use half lean beef, half turkey)
2 eggs or substitute
3/4 cup soft bread crumbs (about 1 slice bread)
1/2 cup smashed cheez-its
1/4 cup catsup (or salsa) depends on mood
1/4 cup milk
1/2 tsp salt
1/2 tsp salt, 1/4 tsp pepper
1/4 tsp dried oregano
1 tsp salt
1 pkg smoked sliced ham
3 slices mozzarella cheese cut diagonally in half for garnish (see, here's where you can tell it's the old 1960's edition......)
Rinse broccoli under running cold water to separate, drain. Mix hamburger, eggs, bread crumbs, smashed cheez-its, catsup, milk, 1/2 tsp salt, pepper, and oregano. Pat hamburger mixture into rectangle, 12x10", on larger piece of wax paper. Arrange broccoli on hamb. mixture almost to edge, sprinkle with salt. Arrange ham on top of broccoli. Roll up rectangle carefully beginning at long side using wax paper to lift. Press edges and ends of roll to seal.
Place on rack in shallow roasting pan. Cook uncovered in 350* oven 1 1/4 hours. Overlap triangles of cheese on top and cook just until cheese begins to melt, about a minute longer. Garnish with celery leaves if desired. (Again, old oooooold cookbook.)
8 servings. (At our house it's 4 or 5 servings.)
The ham makes the center of the meat loaf roll slightly pink sometimes.
Sunday, October 7, 2007
At first glance this looks to be over the top complicated. It’s not at all, read thru the recipe first. This will fill four good size soup bowls
I have had many different versions of this soup - some are good and some are very bad. Either too hot with spice, too watery with no depth of flavor. That's why I ROAST the vegetables before putting them in the soup.
Here we go.............
Start out by preheating your oven 400 degrees
2 red peppers cut in chunks
1 large onion chunks
3 large carrots large chop
Place all the veggies on a baking sheet, sprinkle with oil of your choice, salt and pepper toss to coat. bake for about 20 minutes.
My love for Muir Glen fire roasted tomatoes is well known, I had some leftover chicken breast about two good size that I diced up and some of my mean green sauce** see below
After the veggies are roasted and cooled some, I added to the chopped chicken, poured the mean green sauce over the chicken and added a half a container box of low sodium chicken broth. Let that simmer for a bit and added my can of fire roasted tomatoes, added the remainder of the low sodium chicken broth and let simmer for about half hour. Had a can of white hominy, rinsed it well and added that to the pot. Now remember the mean green sauce already has a lot of seasoning so extra is not need. Taste as you go. If you don't have a fondness for hominy you could use potatoes small chop
Once the hominy is heated thru it tends to thicken the soup, so I added another box of low sodium chicken broth.
Garnished with tortilla strips* slices of avocado, lime wedges and some fresh cilantro. I had made corn muffins earlier and added a small can of chopped green chiles to the batter.
If you want more spice, dice very, very finely a jalapeno pepper and add just at the end. Find the similar recipe here at the Muir Glen site. Try it if you like spicing, adjusting it if you don't. Dang this was good. Although a few zantacs were passed around at the completion on the meal.
1 tablespoon olive oil
Three 6-inch corn tortillas, cut into ¼-inch strips
While the soup is cooking, prepare the tortilla strips. Heat the olive oil in a large skillet over medium heat. Add the tortilla strips in a single layer. Cook for about 5 minutes, turning occasionally with tongs, until the strips are light brown and crispy. Transfer the strips to a plate lined with a paper towel.
**Mean Green Sauce
1 can of Herdez Salsa Verde, or something that has tomatillos, onions, serrano peppers, salt, and cilantro.
1/2 ripe avocado
about 1/2 cup cilantro, packed
one serrano pepper, no seeds
Blend this in a food processor until smooth. Add salt to taste or extra serrano peppers if you like it hotter. Strain out all the seed.
Now here's the odd part, bring to a simmer over medium heat and cook for about five minutes. Don't boil, just simmer, this isn't a reduction. Thin with a bit of water or chicken broth. This is a real thin sauce. Maybe as thin as tomato juice. Cool and refrigerate. Can be kept in the fridge for a few days.
5 large cloves garlic
Sazon Goya flavor packet
2-3 baby carrots
Chop five cloves of garlic and saute them in olive oil until they barely barely have a little color, really just a minute or so.
While garlic is going, pour two boxes of chicken stock in a dutch oven and turn eye on med-high. Add 1 cup water, or more to taste.
Sprinkle in Sazon flavor packet (this is saffron, or that's the biggest flavor I tasted in it). He gave me some packets to bring home but the ingredients aren't on the individual packets. The powder is very yellow so I'm pretty sure I'm right on the saffron.
Put carrots in a parmesan cheese grater and grate into the soup.
Turn soup down to medium low and cover, let simmer.
THAT'S IT. It doesn't take any time for the carrots to cook since they're grated, so it's almost done right away.
I'm telling you I ate TWO bowls of the stuff. My ten year old SON even ate a bowl. I can see all KINDS of possibilities for using this as a base for other soups, too. I bet it freezes well. I bet you could throw in just about any seafood, pasta, you name it.
Clay got this recipe from the chef of an oceanside restaurant at Fernandina Beach where they charge an arm and a leg for a bowl of it......
Saturday, October 6, 2007
Baby Back Ribs like Applebee's®
Boiled, brushed with sauce, then broiled. These ribs are tender and full of zesty flavor.
Prep. Time: 1:15
3 lbs. pork baby back ribs - cut in 2-4 sections
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbls. dark brown sugar
3 Tbls. Worcestershire sauce
1 tsp. liquid smoke (see Notes below)
1/2 tsp. salt
-Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.--Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4"-5" from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it.
Comments about recipe -
My family has never had better tasting ribs than these.
We love this recipe!!
I will never make ribs any other way.
These ribs were possibly the best we have ever had.
These ribs were awesome! We rated them a 5 out of 5 napkin recipe!
Wow! Incredible recipe! Meat was falling-off-the-bone tender, and sauce was wonderful! Had husband and 3 picky kids begging for more. I'll definitely be making again soon!
Credit - Robbie's Recipes - http://recipes.robbiehaf.com/
1 (16oz) package of slaw mix
2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
1 Cup Sliced almonds, toasted
1 Cup Sunflower kernels
1 bunch Green onions, chopped
½ Cup Sugar
¾ Cup Vegetable oil
1/3 Cup Vinegar
Remove flavor pockets from soup mix and set aside;
Crush noodles. Place noodles in bottom of a large bowl.
Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.
Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.
Cover and chill 24 hours. Stir before serving……
Yields 8 - 10 servings……Enjoy !!!
5 cups unsifted plain flour
1/4 c. sugar (this is the original recipe, but I use only about 2 T.)
3 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening
1 pkg. dry yeast
2 T. warm water
2 c. buttermilk
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water and add with buttermilk to dry mixture. Mix well. Turn out on lightly floured board; add more flour if necessary, only knead enough to make a smooth dough, and roll out to 1/4" thickness. Brush with melted, unsalted butter.
I use a snuff tin for an angel biscuit cutter so the biscuits are petite. My Grandmother always did that. She would always get my DH to go to the grocery store and buy the snuff for her so no one thought she dipped. ;- )
Bake at 400* for 15 minutes, less if you have a hot oven. Check often - these are great just lightly brown on top.
These are awesome with country ham in the middle, a bowl of cinnamon applesauce, and a cup of fresh, strong coffee.
Nancy's World-Famous-Cold-Curing-Chicken Soup
2 cartons Swansons reduced sodium fat free chicken broth
2 chicken breasts (w/skin and on the bone)*
3 medium sized potatoes
1 head of fresh broccoli
1 cup chopped carrots (optional, Don hates carrots)
salt & pepper to taste (optional)
Mrs Dash Tomato/Basil/Garlic flavor
fresh ground ginger
Roast chicken breasts your usual way and then remove skin and take meat off the bone.
Pre-cook potatoes and chop.
Chop broccoli to desired size.
In stock pot, pour the chicken broth and start to heat.
Chop cooked chicken and add potatoes and broccoli.
Salt & pepper to taste.
I use 1 tsp of Mrs. Dash. Can be adjusted to taste.
1 level teaspoon of ground ginger.
Let the whole thing simmer on low for about 1 hour.
Freezes really well.
* = if short on time, use boneless, skinless chicken breast since they cook faster.
6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly.
Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture.
Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve with lemon wedges.
I have also substituted Italian bread crumbs for the bread crumbs and fresh herbs and it tastes great. This cuts the prep time down a lot and is great. For a lower calorie version substitute the butter and oil with "I Can’t Believe It Is Not Butter spray. Also, I don’t pat the breasts dry when taking out of the lemon juice. It gives it little more lemon flavor which I like. This chicken dish is SO moist and yummy. Great to serve with some asparagus and wild rice.
12 (1/2-inch-thick) baguette slices
3 1/2 tablespoons extra-virgin olive oil
1 medium tomato, peeled, seeded, and cut into 1/4-inch dice
3 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
3 tablespoons chopped black olives I left them out by choice
torn fresh basil
1 teaspoon sherry vinegar
8 ounces soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices
Garnish with torn fresh basil leavesPreheat oven to 350 degrees F. Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil. Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange bread slices on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
Toast the bread in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.
Toasts may be made 2 days ahead, cooled completely, and kept in an airtight container at room temperature.
Tomato mixture may be made 1 day ahead and chilled, covered.
This recipe is adapted, meaning I tweaked it, and left out the black
olives, I guess I could have used chopped green olives but the salt content would be quite high which is not a good thing.
2 lbs butternut squash - rinsed, peeled, seeded and chopped into 1'" cubes
1 firm crisp apple - rinsed, peeled, seeded and chopped
1 yellow onion - chopped
5 cups chicken broth
1 tbsp curry powder - sweet or hot
1/4 tsp ground cloves
salt and pepper to taste
1/4 cup chopped dried cranberries - optional
1. Place squash, apples and onion in 4 qt crockpot
2. Mix broth, curry powder and cloves in a small bowl. Pour over vegetables
3. Cook on low 5-5 1/2 hours or on high for 4 hours - until vegetables are tender
4. Process in blender in 2-3 batches until desired consistency.
5. Add salt and pepper and garnish with cranberries if desired
1 lb. ground beef or turkey
1 bag refrigerated cheese ravioli
2 cups shredded mozzarella or jack cheese
28 oz. jar spaghetti sauce
shredded parmesan for top
Saute ground meat, drain. Add spaghetti sauce to meat and stir.
In deep casserole dish sprayed with Pam, spread a small amount of sauce/meat in bottom.
Layer half of ravioli.
Spoon and spread half of the meat/sauce mixture over the ravioli.
Layer half of cheese next.
REPEAT, using up all ingredients .
Bake at 350 for 30 minutes or until bubbly. Sprinkle parmesan on top and run back in oven until melted.
This recipe takes no time to put together and barely thirty minutes to bake. Aaaaand, if you do like I do and saute a google zillion pounds of meat at a time and freeze it, you have half the meal done already.
This is a great Out Of Cans/Jars/Frozen Bags Recipe that kids adore but I still think Cactus' recipe for crostini would go great with it. I mean its sort of like putting a Fendi bag with a Target tunic. Somehow it works great.
Friday, October 5, 2007
1 ounce peach puree (I use frozen peaches and then put them in the blender)
5 ounces chilled champagne
1 teaspoon fresh lemon juice
fresh raspberries and mint leaves for garnish
Pour peach puree in bottom of champagne flute. Pour champagne on top, then add lemon juice. Garnish, unless folks are grabbing the glasses out of your hands faster than you can make them.
My sister enjoys a drizzle of honey over her bellini (in addition to the lemon juice, not instead of).
3-4 pounds lean ground beef and ground turkey, half and half
2 cans tomato, 1 sauce and 1 diced
1 can cannelini beans, rinsed and drained
1/4 cup cumin and 1/4 cup Dhana Jeera but most people don't keep that in their pantry so you could use more cumin or some chili powder, which I don't use either because it's so full of salt.
1 cup water
1 small jar of your favorite salsa
1-4 tablespoons of tabasco
Saute garlic over low-medium heat in dutch oven for a few minutes until it smells great, add meat, saute until done. Drain. Add tomatoes, beans, spices and stir. Simmer on low heat for a few minutes until it smells great again. Add water and simmer until it turns a rich color and smells great again. Add salsa and tabasco and simmer on low until you're hungry.
Serve in shallow bowls with toppings: chopped onions, sour cream, sliced avacados, goldfish crackers, grated cheese, and saltines.
This frittata recipe is for 4 adults...also it's great for a brunch along with other buffet items
8 large eggs
1/2 cup milk skim - 1% or whatever your pleasure
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 cup sauted spinach fresh or frozen chopped
1/4 cup red bell pepper sauted or sun dried tomatoes drained of the oil
1/4 carmelized onions***
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F. Litely oil your muffin tins (I use the 3" tin) Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the spinach,peppers, onions, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the tins. I timed it to be about 18-20 minutes using this size of muffin tin. Use smaller tins and the cooking time would shorten. They will puff over the edge a bit. Ham and asparagus or spinach and salmon or orzo and bacon are other good combinations for this frittata. Let me know what combination of flavors and ingredients you use. It's that kind of a dish.
***to carmelize onions
I slice vidalia onions or equivalent thinly, add olive oil to the pan and saute the onions very slowly at a very low heat at least 20 minutes till the onions turn soft and are a carmel color. Carmelizing onions adds a sweetness. Some suggest adding brown sugar my advice is to not do that. Carmelize them naturally and you'll have a great flavor. I like to carmelize a few onions at a time so I have them on hand. They keep quite nicely in the fridge for a couple of weeks. Remember low and slow gets the job done for carmelizing.
As an added BONUS how bout an adult beverage.
1/2 cup sugar 3 tablespoons water a little crushed ice - but not enough to dillute coffee 2 cups freshly brewed espresso, chilled 6 tablespoons amaretto liqueur only if you want 1 cup whipping cream, chilled Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely. I made this the nite before and added the amaretto and a dollop of whipped cream just prior to serving. Crumble a piece of amaretto cookie on top of the whipped cream.
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