Foodami!

Polish Reuben Casserole

2012-01-23T08:51:00.003-06:00

2 10.75 oz cans cream of mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
1 T. prepared mustard
2 16 oz. cans saur kraut (optional), rinsed and squeezed dry
1 8 oz. package of egg noodles (I used 1 c. penne)
1 13 oz. package of Polish sausage
2 c. shredded swiss cheese

Preheat oven to 350 degrees

In a medium bowl, combine soup, milk, onions, mustard.

Chop sausage into bite-sized pieces, add to soup.

If using egg noodles add to soup uncooked. If using penne, cook to al-dente, then add to soup/sausage.

Pour into 9x13 lightly sprayed baking dish.

Top with cheese, bake for 1 hour.

I found this recipe on the Dinner Spinner in my Allrecipes.com Droid app. It's my first experience with the app and I must say, I'm impressed. The meal was such a hit that my hubs has requested that we make it at least once a month!

Goat Cheese & Pesto Dip

2012-01-04T01:37:00.002-06:00

1 container of Chavrie soft goat cheese
1/4-1/2 c. pesto (I like Classico)
1/2 tomato, chopped
4-5 kalamata olives, sliced

1. Spread goat cheese onto a platter with a knife or spatula
2. Use a spoon to spread the pesto onto the goat cheese
3. Sprinkle the tomato on top of the pesto
4. Sprinkle the olives on top of the tomatoes

You can use anything to dip with, tortilla chips, Tricuits, bagel chips, whatever. The chip is just a vehicle to eat more of the dip.

EAT.

Source

Pumpkin and Spice Sour Cream Coffee Cake

2012-01-03T01:31:00.001-06:00

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon butter flavoring
1 teaspoon orange extract
1/2 teaspoon vanilla extract
1 cup cooked and mashed pumpkin or 1 cup cooked and mashed canned pumpkin
1/2 cup sour cream
1 cup finely chopped pecans
2/3 cup firmly packed brown sugar
1 1/2 teaspoons pumpkin pie spice

Directions

Preheat oven to 350 degrees.
Grease a 10-inch tube pan and set aside.
Combine flour, baking powder, baking soda and salt; set aside.
Cream margarine and granulated sugar until light and fluffy.
Add eggs, 1 at a time, and beat well after each.
Add flavorings and blend.
Add pumpkin and sour cream and blend well.
Batter will have a curdled appearance.
Stir in dry ingredients just until mixed.
Combine pecans, brown sugar and pumpkin pie spice.
Spread half the batter in prepared pan.
Sprinkle with half the pecan mixture.
Spread remaining batter over, then sprinkle with remaining pecan mixture.
Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.

Notes:
-I didn't have any other flavorings in the house so I just used 1 t. of vanilla
-I also didn't have any pecans but it didn't really change anything
-I used reduced fat sour cream and it made no difference
-I didn't have a 10-in tube pan so I used an 8-in square and baked it for 50 minutes in a 350 degree oven. Worked beautifully.

This coffee cake is so moist I wanted to keep eating it. Two big thumbs up.

Source

Bite Sized French Silk Pie

2011-11-28T18:48:00.001-06:00

I posted the recipe for French Silk Pie earlier (see sidebar for the link). In order to make them bite sized I use a biscut cutter to cut out the pie crust, then place the crust in a mini cupcake pan. I cut out squares of parchment paper and fill them with pie beans after docking the crust. Two crusts will make 24 bite sized pies. I bake the crust the for 10 minutes with the beans, then 5 minutes without the beans before removing them from the pan and allowing them to cool on a wire rack. You will only need to make one batch of filling and whipped cream. I use a small offset spatula to fill the crusts with chocolate, then I place a small layer of whipped cream on top to seal it (otherwise you get pudding skin on the chocolate). After all this is done I use a pastry bag with a #18 star tip to pipe the whipped cream on top. One recipe uses 1 1/2 bars of chocolate, so I use a cheese slicer on the remaining half to make chocolate shavings that I sprinkle on top. There is a small picture of the bite sized pies in the bake sale post. Enjoy!!

Pumpkin Ribbon Bread

2011-11-27T12:58:00.001-06:00

I made this without the filling and it was the most moist pumpkin bread I've tried in a long time.

Oven Temp: 325°F

1 c cooked pumpkin

½ c vegetable oil

2 eggs

1 ½ c sugar

½ tsp salt

½ tsp cloves

½ tsp cinnamon

1 2/3 c flour

1 tsp baking soda

1 c pecans, chopped (optional)

FILLING

2 (3 oz each) pkgs cream cheese, softened

1/3 c sugar

1 TBS flour

1 egg

2 tsp grated orange peel

For bread: Preheat oven to 325°F. Grease and flour 2 loaf pans. Combine pumpkin, oil, and eggs in a large bowl. Add sugar, salt, cloves, flour, cinnamon, baking soda and pecans; mix to blend. Pour ¼ of batter into each of the prepared pans and set aside.

For filling: In a medium bowl, combine cream cheese, sugar, flour, egg and orange peel; mix well.

Carefully spread half the filling over batter in each pan. Spread remaining batter, evenly divided, over filling, in each pan. Bake for 60-90 minutes or until a toothpick tests clean.

Cool in pans for 10 minutes. Remove from pans and finish cooling on wire racks. Store in refrigerator until ready to serve.

I can't remember where I got this recipe, it's been in my stack of "to try" recipes for awhile and I think that it will be included next time I update my cookbook.

Bake Sale

2011-11-24T11:39:00.001-06:00

Last weekend I took a day off of work to bake for 12 hours. The Middle River Friends Church was having a Craft and Bake Sale that my Mother-in-law, Cathie, was working at. After talking to her I wanted to help, so I started by putting together my menu. This is usually the easiest part for most bakers; decide what you want to make. I pulled out my giant cookbook (400+ pages) and I flipped to my favorite recipe, French Silk Pie. Cathie also asked me to make a Cherry Pie so I pulled that recipe out too. Then I just started turning pages and pulling out anything that looked good. In the end I decided on Gingersnap Cookies, Buttermilk Cupcakes, Chocolate Cupcakes, French Silk Pie, Cherry Pie, Buttermilk Pie, Coffee Cake Muffins, Banana Bread and Pumpkin Bread.

The next step of baking this much food is to put together a list of all the ingredients. I start with the first recipe and a blank sheet of notebook paper, then basically rewrite the ingredient list. The second recipe ingredients get added to the first and so on until you've gone through all your recipes, in the end you will have a list similar to this:

Shortening: 3/4 c
Brown Sugar: 1c, 1c, 1/3c
Eggs: 1, 3, 3, 3, 2
Egg yolks: 4, 4
Flour; 1c, 2c, 2c, 1 3/4c, 3T, 1/3c, 1 3/4c, 2c
Ginger: 1t

Next is simplifying the food list by adding together everything you listed:

Shortening: 3/4c
Brown Sugar: 2 1/3c
Eggs and yolks: 20
Flour: 10 1/2 c, 1/3c, 3T
Ginger: 1t

Then I pull everything on my list out of my cabinets. If I don't have to buy more it goes on one side and if I need to add it to my grocery list it goes on the other. I typically try to have this much done 2 days before I'm going to bake so that I don't forget anything.

While I'm making all these lists I also write down the name of the recipe, how long it needs to be in the oven, and what temperature the oven needs to be at:

Gingersnaps: 8-10, 375°F
Buttermilk Pie: 55, 450 reduce 350°F
Buttermilk Cupcakes: 22, 350°F
Chocolate Cupcakes: 27, 350°F
Banana Bread: 60, 325°F
Pumpkin Bread: 70, 325°F
French Silk Pie: 25, 450°F
Cherry Pie: 40, 425°F
Coffee Cake Muffins: 25, 375°F

Then decide what order to cook things in to manage the time I will be in the kitchen. In the end this is the order I went with:

Turn on oven to 350°F
Gingersnaps: make the dough and place in fridge to chill
Buttermilk Cupcakes: make batter, place in oven to bake.
Chocolate Cupcakes: while yellow cupcakes are in the oven, make batter and have it ready to go in the oven when the other cupcakes come out.
Turn the oven up to 450°F
French Silk Pie: While the oven is rising in temp, roll out dough for crust, dock it, and fill it with pie beans (or pie weights). (I ended up making 2 of these pies because the one I promised to start with was sold before the bake sale began.)
Cherry Pie: While the French Silk Pie crust is in the oven I rolled out the dough for this pie, heated the filling, and got the second crust cut for the lattice top.
Buttermilk Pie: This pie is one crust, and a very simple filling it was ready to go in as soon as the Cherry Pie came out. This is also a pie that reduces temperature so I was able to get my oven back down to the temp to bake everything else.
Coffee Cake Muffins: make batter and streusel, place in the oven when the pie comes out.
Gingersnap Cookies: I make all my rounds for these while the Coffee Cake Muffins are in the oven, then I work on other things while they are baking.
Banana Bread: The recipe I have only makes one loaf, I made 2 batches of batter and made 1 normal loaf, and 6 mini loaves.
French Silk Pie: While the Banana Bread is in the oven I worked on the chocolate mousse for both pies.
Pumpkin Bread: When the Banana Bread is close to being done I make the batter then put it in the oven.
French Silk Pie: Now that the last thing is in the oven I can work on the whipped cream to finish this pie.

The last thing to do is frosting and packaging. Some of them I finished while other things were in the oven, once the Cherry Pie was cool I was able to put it in the box then into the frige, same with the Buttermilk Pie. The cupcakes all were placed in cake pans for storage, then set on the dining room table until I was ready to frost, and the Gingersnaps were bagged up when they were cool.

To add to my work, and to see the smile on Cathie's face when I dopped everything off I also made bite sized versions of everything to go in small boxes for all the ladies working at the sale:

Starting from the upper left hand corner: Bite sized Cherry Pies, Mini Coffee Cake Muffins, Mini Buttermilk Cupcakes, Mini Chocolate Cupcakes, Bite sized French Silk Pie, Mini loaf Banana Bread, slices of Pumpkin Bread.

By the time I was done my feet hurt and my hands were slightly wrinkly from washing so many dishes, but I was very happy to see all my hard work.

I will be posting all the recipes later this weekend, along with how to make a mini versions.

Apple Cider Cole Slaw

2011-10-24T15:21:00.000-05:00

10 oz. bag of shredded cabbage
2-3 apples
1/2 mayonnaise
1 T. apple cider vinegar

Shred apples, add to cabbage. Mix mayo with apple cider vinegar. Add to cabbage. Eat.

Yum!

Potato Soup

2011-10-02T10:49:00.000-05:00

It's starting to get cooler now and soup is one of my favorite things to eat in the fall. This soup doesn't take all day to prepare and makes the house smell like bacon and onions. Also, like most soups, it is better the second day.

Potato Soup

Yield: 3 Quarts

3 lbs red potatoes

6 cloves garlic

1 bundle green onions

1 lb bacon

1 (32 oz) container chicken broth

2 c chicken stock

2 c milk

¾ c butter

¾ c AP flour

½ c heavy cream

Peel and quarter potatoes so that they are about the same size. Place in a 3-quart pot and cover with cold water. Place pot over high heat and bring to a boil. Check the potatoes after 10 minutes. When the potatoes are almost cooked through strain them to remove the water and set them aside to cool. While the potatoes are cooking, dice the bacon, trimming some of the fat and saving some to cook for topping. Cut 1” off the top of the onions, then chop the onions, and mince garlic.

While the potatoes are cooling, add bacon, onion, and garlic to pot. Cook, stirring occasionally over medium heat until bacon is cooked. If bacon is too greasy remove some of the grease. Once bacon has finished cooking add chicken broth, stock and milk. Take 1 small potato and mash it in a bowl with some of the broth. Add to the soup. Bring the mixture to a simmer. In a small saucepan, over medium heat, melt the butter. Add the flour and whisk constantly. Bring the butter to a boil, stirring constantly for 1 minute. Stir into soup mixture. Continue heating until thickened. Add the potatoes and heavy cream to the soup. When the potatoes have been heated through serve with cheese and crispy bacon.

Enjoy!!

Gooey Butter Cake

2011-09-24T20:06:00.000-05:00

In honor of Kate's birthday I made Gooey Butter Cake. It's her favorite dessert at the Sailaway Cafe in Afton, MN (and mine too). It's not quite the same, but still great. I thought it was going to be difficult to make given how delicious it is, but it's surprisingly simple, and the base of the crust uses a cake mix.

Yield: 1 (9x13) cake pan (It's up to you to decide piece size)
Oven Temp: 350°F

Cake:
1 (18 1/4 oz) pkg yellow cake mix
1 egg
8 TBS unsalted butter, melted

Filling:
1 (8 oz) pkg cream cheese, softened
2 eggs
1 tsp vanilla
8 TBS unsalted butter, melted
1 (16 oz box) powdered sugar

Preheat oven to 350°F. Combine cake mix, egg, and butter in a large mixing bowl. Pat the mixture into the bottom of a lightly greased 9x13-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and mix together. slowly add the powdered sugar and mix well. Spread over cake batter and bake for 40-50 minutes. Make sure not to over bake as the center should be a little gooey.

Store in the refrigerator and when ready to eat microwave a piece for 10-15 seconds.

Source: Paula Deen

Broccoli Cheddar Soup

2011-09-19T10:01:00.000-05:00

1 can cream of chicken soup
1 can cheddar cheese soup
1 can water
2 cups broccoli florets
1 cups shredded cheddar
1 T. cornstarch

Steam the broccoli. Combine soups and 1 can of water over medium heat, once heated add shredded cheddar. Once melted, add broccoli. Puree in blender. If it's not thick enough, mix the cornstarch with a little water and add it to the soup, bring to boil, simmer while stirring.

Notes: I've always followed the recipes I've had by using chicken broth and the soups were good but not very thick. Yesterday I only had one can of cheddar cheese soup so I thought I'd use the cream of chicken to get volume and thickness. It totally worked. It was delicious.

Pumpkin Dessert Bars

2011-09-18T19:01:00.000-05:00

As the weather is getting cooler I wanted to make a pumpkin based treat. I've never tried this recipe before but I think they turned out pretty good. Matt thinks they are a little too sweet, but with only 3/4 c of sugar total I don't think so. These are very easy to make, don't take too much time in the oven, and I had all the ingredients on hand (so no running to the grocery store for a specialty item). I hope you enjoy these as much as I did.

Yield: 1, 9"x13" pan
Oven Temp: 350°F

Crust:
1 pkg yellow cake mix (1c reserved)
1/2 c butter, melted
1 egg

Filling:
1 c (16oz) pack pumpkin (I use Libby's)
1 tsp ground nutmeg
1 tsp ground cloves
1/2 c brown sugar, firmly packed

Topping:
1 c reserved cake mix
1/4 c granulated sugar
1 tsp cinnamon
1/4 c butter, room temperature

Preheat oven to 350°F. Grease a 9"x13" pan. In a medium bowl (bowl 1) place 1 c of cake mix. In a second medium bowl (bowl 2) place the rest of the cake mix. Add 1/2 c melted butter and 1 egg to bowl 2. Stir to combine, and spread evenly in the bottom of the pan. In a third medium bowl combine the pumpkin, nutmeg, cloves, and brown sugar. Stir to combine, then spread evenly over crust. Add the granulated sugar, cinnamon, and 1/4 c butter to bowl 1. Cut butter in with a pastry blender or forks. Sprinkle over filling (This covers the entire pan.) Bake for 40-50 minutes.

If you use a toothpick to test doneness (like I do) the toothpick will go all the way through to the bottom of the pan, and will not have any wet cake on it when it comes out. (Though it may have some pumpkin on it.)

Zucchini Oatmeal Cookies

2011-09-12T07:57:00.000-05:00

This recipe offers a way to use up all that zucchini from the garden or frozen shredded zucchini. These are great cookies and your children will not even realize they are eating a vegetable in this little treat.

3/4 cup shortening

1 cup honey

2 eggs

1 cup all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups zucchini, grated

1 cup raisins

2 cups quick-cooking oats

1 cup walnut pieces

Cream shortening and honey, add eggs and beat well. Mix in flours, spices, and zucchini and continue mixing. Fold in oats, raisins and nuts. Drop by tablespoons on a greased cookie sheet. Bake in preheated 350 degree oven 10 to 12 minutes. Makes 3 to 4 dozen depending on size you make cookies. Enjoy!

Notes: My husband bought a 12-oz. squeeze-bear of honey and it barely poured into an 8 oz measuring cup. However, the cookies didn't suffer in terms of taste or moisture. I was nervous about the fact that all the sweetness would come from an all-natural source like honey (especially since I am not a fan of honey). I shouldn't have been. The sweetness was just right and the extra spices evened out the honey flavor. I omitted raisins (because I don't like those either), I used pecans instead of walnuts, and I used old-fashioned oats instead of quick cooking.

All of these changes made no difference at all. The cookies are delicious. The one kind of weird thing about them is that they have very little body. You pick one up and take a bite and the rest of it sort of crumbles in your hand. So I've solved this by storing them in Tupperware in the fridge and/or freezer.

Courtesy: The Southern Lady Cooks

Peanut Butter Cups

2011-09-11T10:42:00.000-05:00

Yield: 4 dozen

1 ½ c confectioners’ sugar

1 c creamy peanut butter (NOT reduced fat or generic brand)

½ c packed brown sugar

2 TBS butter (no substitutes), softened

1 tsp vanilla extract

2 c (12 oz) semisweet chocolate chips

¼ c shortening

In a bowl, combine the confectioners’ sugar, peanut butter, brown sugar, butter and vanilla; cover and set aside. In a microwave-safe bowl, melt chocolate chips and shortening. Pour teaspoonfuls into paper-lined mini muffin cups. Roll balls of peanut butter mixture, then flatten so they are about 1 inch diameter and 1/2-3/4 inch thick. Top with another teaspoonful of chocolate mixture. Chill until set.

Vacay/Fair Food

2011-09-08T12:16:00.001-05:00

In no particular order:

Some of the winning cakes in the Creative Arts Building at the MN State Fair:

Cool, huh?

Pronto Pups! A State Fair Staple.

Frozen, chocolate-covered cheesecake on a stick.
One of my all-time favorites.

Cream Puffs.

So good I kept at it even though I was full.

Cheese curds. Until you've had them,
you don't know what you're talking about.
So shut up.

Mini Donuts. Heaven.

We didn't spend all our time at the Fair, though.

Tacos at a little place in Stillwater, MN called Nacho Mama's.
They were amazingly awesome.

Ice cream, I forget the name of the place we got them from.

Hot German Potato Salad. Like nothing else on earth. From Brines, Stillwater, MN

I bet you wish you'd gone on vacay with me, huh? Well I've got news for you. I didn't even think to take pics of the pizza, chow mein, pad thai and steak I had. Now you're really jealous. And that's okay. Because MN is still there, just waiting for you.

And me.

Miss you guys already. xoxo

Maple Bacon Cupcakes

2011-09-06T17:52:00.000-05:00

Maple Bacon Cupcakes

Yield: 12

Oven Temp: 350°F

4 ½ TBS butter, room temperature

½ TBS bacon drippings, cold

1 egg

5 TBS brown sugar

4 TBS maple syrup

1 ¼ c self rising flour

1 tsp baking soda

½ tsp baking powder

pinch kosher salt

¼ c milk

¼ c minced bacon, cooked and drained

Preheat oven to 350°F. Fry 7 half slices of bacon in a pan. Reserve ½ TBS of drippings and place in the refrigerator to solidify. Chop all the bacon placing ¼ c in a small bowl for the cupcakes and the rest in a separate bowl for the icing.

Beat the butter and bacon fat until light and creamy. Add the brown sugar and maple syrup, beating until combined. Add the egg and beat until incorporated.

In a small bowl sift the flour, salt, baking soda, and baking powder together. Alternate adding the flour and milk to the batter beginning and ending with the flour. Mix just until combined. Fold in the bacon.

Place cupcake papers in a muffin pan. Scoop a scant ¼ c of batter into each muffin paper. Bake for 18-22 minutes, rotating after 10 minutes, or until a toothpick inserted in the center of a center muffin comes out clean.

Maple Syrup Frosting:

4 TBS butter

2 TBS maple syrup

1 c powdered sugar

turbinado sugar (raw sugar)

coarse grain sea salt

bacon bits

Using a whisk attachment, combine the syrup and butter. Add the sugar, a bit at a time, and whip at high speed until combined. Pipe or spread onto cupcakes. Sprinkle with turbinado sugar, sea salt, and bacon bits.

Source: AllRecipes.com

French Onion Soup

2011-09-04T12:54:00.000-05:00

Serves: 6

Oven Temp: 400°F

3 TBS unsalted butter, cut into 3 pieces

6 lrg yellow onions (about 4 lbs), halved and cut pole to pole into ¼-inch thick slices

Salt

2 c water, plus extra for deglazing

½ c dry sherry

4 c low-sodium chicken broth

2 c beef broth

6 sprigs fresh thyme, tied with kitchen twine

1 bay leaf

Pepper

1 sm baguette, cut on the bias into ½-inch thick slices

8 oz Gruyere, shredded (about 2 ½ c)

Adjust an oven rack to the lower-middle position and heat the oven to 400°F. Generously spray the inside of a heavy bottomed large (at least 7 qt) Dutch oven with nonstick cooking spray. Place the butter in the pot and add the onions and 1 tsp salt. Cook, covered, 1 hour. Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot.

Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are significantly reduced in volume and are very soft and golden brown, 1 ½ - 1 ¾ hours longer, stirring the onions and scraping the bottom and sides of the pot after 1 hour.

Carefully remove the pot from the oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping the bottom and sides of the pot, until the liquid evaporates and the onions brown, 15-20 minutes, reducing the heat to medium if the onions are browning too quickly.

Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, 6-8 minutes, adjusting the heat as necessary. Stir in ¼ c water, scraping the pot bottom to loosen the crust, and cook until the water evaporates and another dark crust has formed on the pot bottom, 6-8 minutes. Repeat the process of deglazing 2 or 3 more times, until the onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes. Stir in both broths, 2 c water, thyme, bay leaf, and ½ tsp salt, scraping up any final bits of browned crust on the bottom and sides of pot. Increase the heat to high and bring to a simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard the herbs, then season with salt and pepper.

Croutons: Arrange the baguette slices in a single layer on a baking sheet and bake in a 400°F oven until the bread is dry, crisp, and golden at the edges, about 10 minutes. Set aside.

To Serve: Adjust an oven rack 6 inches from the broiler element and heat the broiler. Set individual broiler-safe crocks on a baking sheet and fill each with about 1 ¾ c of soup. Top each bowl with 1 or 2 baguette slices and sprinkle evenly with Gruyere. Broil until the cheese is melted and bubbly around the edges, 3-5 minutes. Let cool 5 minutes before serving.

Source: Cook's Country Magazine

Truffles

2011-09-03T14:51:00.000-05:00

Have you ever been to Swirl in Afton, MN? No? Shocking.

It's the cutest little wine bar that also sells, yep, you guessed it, truffles!!

Yum! Here are two-thirds of the batch we took home. I say two-thirds because Colleen and I almost forgot to take the picture we were so eager to start eating. And yes, they were just as good as they looked, with just a hint of espresso...heaven.

French Silk Pie

2011-08-31T18:50:00.000-05:00

1 (9-inch) prebaked pie shell

Chocolate Mousse

6 oz 60% dark chocolate, chopped

1/4 c + 2 TBS unsalted butter, cubed

4 egg yolks

3 TBS sugar

1 tsp vanilla extract

1 c + 3/4 c heavy whipping cream, divided

Sweetened Whipped Cream

1 c heavy whipping cream

1/2 c powdered sugar

1 tsp vanilla

Chocolate Curls for garnish

Chocolate Mousse: Combine the chocoalte and butter in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and stir with a wooden spoon whisk until melted and smooth. Take the bowl off the heat, leaving the saucepan of simmering water on the stove over the heat.

While the chocolate is melting, separate the eggs placing the yolks in another heatproof bowl and add the sugar. Set it over the saucepan and whisk for 5-10 minutes until pale yellow and slightly stiff. Remove from the heat. Stir a small amount of the chocolate into the egg yolks, then whisk all the egg mixture into the bowl of chocolate until well mixed. Add 3/4 c of the cream and whisk until combined. Set aside in the refrigerator to cool.

Whip 1 c of cream and vanilla to soft peaks. Stir about 1/4 of the whipped cream into the chocolate mixture, then fold in the remaining whipped cream with a rubber spatula. Pour into pie crust and smooth the top to the edges.

Sweetened Whipped Cream: Place a large mixing bowl and whisk attachment in the freezer for 10 minutes. In this bowl place the cream, vanilla. After turning on the mixer add the powdered sugar. Beat to stiff peaks being careful not to beat the cream into butter.

Place the whipped cream into a pastry bag fitted with a large star tip and pie onto the pie. Sprinkle with chocolate curls. Refrigerate pie and any leftovers.

Chocolate curls: I use 4 oz bars of chocolate for this recipe, which leaves 1/2 a bar left over. Set the bar on the edge and use a vegetable peeler to make curls.

Goat Cheese Stuffed Chicken

2011-04-18T08:27:00.000-05:00

1 supermarket bought packet of chicken (usually 1-ish pound or so)
1 cup goat cheese
1/2 cup chopped onion
1 t. thyme or poultry seasoning (either works)
olive oil

Spray a 13x9 inch baking dish with Pam or similar.

Mix everything but the chicken together. Depending on how fancy you wanna get, you can either butterfly the chicken and really stuff it, or you can pound each piece flat and roll it up, or you can do it as an "open face" and just layer the cheese mixture onto the chicken.

Once the chicken is in the pan, drizzle a little olive oil over each piece and then sprinkle with a little additional thyme or poultry seasoning.

If you're using thin pieces bake at 350 for 20 minutes; if you're using thick pieces (like thighs) bake at 350 for 40 minutes.

Broccoli Cheddar Soup

2011-01-28T10:30:00.000-06:00

2 Cans cheddar cheese soup
2 cups broccoli florets and stems
1 Can Chicken Broth
1 Cup water

1 T Olive Oil

Saute broccoli in oil in soup pot. When softened, add soups and water. Stir gently to combine while bringing to a boil. Simmer for about 20 minutes. Puree in a blender, then return the soup to the pot and continue to simmer until ready to eat.

French Toast Casserole

2010-10-18T10:08:00.000-05:00

1 ½ cups packed brown sugar
1 stick butter
2 T light karo syrup
1 loaf French bread cut into 1 1/2” slices
5 eggs
1 ½ cups milk
1 tsp vanilla
Chopped walnuts or pecans (optional)

Spray 9x13 pan with cooking spray

Melt butter, combine with brown sugar and karo syrup, spread on bottom of 9x13 pan, add nuts if desired.

Cut up bread and place side by side in pan.

Mix eggs, milk, vanilla and pour evenly over bread slices.

Refrigerate overnight.

Bake at 350 for 30 minutes.

When serving, use a spatula to flip each piece over so that the gooey side is facing up on the plate.

NOTES: I put the bread slices into a Ziploc freezer bag, added the egg/milk mixture and let it soak while I prepped the brown sugar mix. There was no extra egg mix later, but if there is for you, pour it on top once the bread is in the pan.

ALSO, I made a smaller batch to test and only refrigerated it for two hours before baking and it turned out fine.

Props to my buddy, Melissa Fetterhoff who stole this recipe from her mother, who stole it from someone else.

Theft is a beautiful thing.

Gingerbread Scones

2009-05-02T14:05:00.001-05:00

2 c AP flour
3 TBS brown sugar
2 tsp baking powder
1 tsp ground powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c cold butter or margarine
1/3 c molasses
¼ c milk
1 egg, separated
Sugar

Preheat oven to 400°F. In a large bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 12 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Serve warm

Yield 1 dozen

Baked Potato Soup (The Machine Shed)

2009-05-02T14:04:00.001-05:00

2 ½ lb baby red potatoes (quartered)
1 lb raw bacon, diced
1 jumbo yellow onion, diced
3 stalks celery, diced
4 c milk
4 c water
½ c chicken base
1 tsp salt
1 tsp black pepper
¾ c butter or margarine
¾ c flour
¼ c parsley, chopped
1 c whipping cream
Colby cheese, shredded (optional)
Fried bacon bits (optional)
Chopped green onions (optional)

Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, sauté bacon, onions and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot. DO NOT BOIL. In a large, heavy saucepan, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded cheese, bacon bits and green onions. Serve while hot.

Serves 10-12

Vegetable Barley Soup

2009-05-02T14:02:00.002-05:00

2 quarts vegetable or chicken broth
1 c uncooked barley
1 lrg onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 c diced tomatoes or 1 (14 oz) can diced tomatoes with juice
1 can (15 oz) dark kidney beans, rinsed and drained
3 bay leaves
3 TBS Italian seasonings
3 garlic cloves, minced
2 c fresh or frozen vegetables (peas, corn, string beans, squash)
Salt
Pepper

Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil; cover and simmer for 90 minutes. Add additional vegetables; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.

Chocolate Bread Pudding

2009-05-02T14:02:00.001-05:00

1 (12 inch) loaf challah, cut into ½ inch cubes (about 12 cups)

4 c heavy cream
2 c whole milk
½ c Dutch-processed cocoa powder
1 TBS instant espresso powder
1 c sugar
8 oz semisweet chocolate, chopped
10 lrg egg yolks

Adjust oven rack to middle position and heat oven to 300°F. Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325°F. Grease 13 x 9 inch baking pan. Heat 1 ½ c cream, milk, cocoa, espresso, and ½ c sugar in saucepan over medium high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes. Meanwhile, bring additional 1 c cream to simmer in saucepan over medium high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 c chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserve chocolate mixture over low heat, then pour over bread pudding. Serve.

Serves 12

English Muffin Bread

2009-05-02T14:01:00.001-05:00

Cornmeal
6 c AP flour
2 (.25 oz each) pkg active dry yeast
¼ tsp baking soda
2 c milk
½ c water
1 TBS sugar
1 tsp salt

Grease two 8 x 4 x 2 inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside. In a large mixing bowl, combine 3 cups of the flour, yeast and baking soda; set aside. In a medium saucepan heat and stir milk, water and sugar and salt just until warm (120°-130°F). Using a wooden spoon, stir milk mixture into floured mixture. Stir in remaining flour. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes). Preheat oven to 400°F. Bake for 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.

Yield 2 loaves

Herbed Goat Cheese Dip

2009-05-02T14:00:00.001-05:00

4 oz goat cheese, softened
1 TBS fresh Italian parsley, minced
1/8 tsp salt
dash freshly ground pepper
¼ c olive oil

Put softened goat cheese in a small mixing bowl. Mix well with parsley, salt and pepper. To serve, mound goat cheese in the middle of dipping bowl. Pour olive oil around the cheese. Goat cheese mixture can be made a day head of time. Wrap well with plastic wrap and store in the refrigerator.

Bacon Hash Brown Quiche

2009-05-02T13:59:00.000-05:00

3 c hash brown potatoes
1/3 c butter, melted
6 slices bacon, cooked and chopped
¼ c diced onion
1 jalapeno pepper, diced
1 c shredded Colby Jack cheese
2 lrg eggs
½ c skim milk
Salt and pepper to taste
1 tsp dried parsley
½ tsp dried dill weed
¼ tsp ground mustard

Preheat oven to 425°F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown. In a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed, and mustard. Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture. Reduce oven temperature to 350°F. Bake quiche for 20-25 minutes or until filling is golden brown.

Pazcki

2009-05-02T13:58:00.000-05:00

1 lb butter
4 c sugar
18 eggs
3 qt milk
1 TBS salt
1 TBS vanilla
1 TBS orange rind
10 lb flour
¼ lb baker’s yeast or 3 yeast cakes

Put yeast in bowl and add 1 tsp sugar, 1 tsp flour and ¼ c lukewarm water; let stand about 10 minutes. Warm the milk and add butter, salt, vanilla and orange rind. Beat eggs and whites of eggs separately; add to mixture. Add flour and knead until dough doesn’t stick to your hands. Let rise until double in size; cut and let rise again until light and fluffy. Fry in deep fat, turning them over a few times.

Bean Soup

2009-05-02T13:57:00.000-05:00

1 ½ c Northern Navy Beans
3 smoked ham shanks
1 ½ c celery
½ c onions
salt and pepper
2 c diced potatoes

Soak beans in soda water for a couple of hours or overnight. Cook ham for 1 ½ hours in a large stock pot in enough water to cover them. Remove meat from water and cut meat off bone. Place cut meat back into water. Add celery, onions and salt and pepper. Cook slowly for 1 ½ hours. Rinse beans and add to pot. Cook for 1 ½ - 2 hours longer. Add potatoes and cook for 30 minutes or until potatoes are tender.

This soup is best the second day.

Source: Grandma Conroy via sister, Colleen

Pizza On The Grill

2009-05-02T13:53:00.000-05:00

1 c warm water

1 (¼ oz) pkg active dry yeast

1 pinch granulated sugar

2 tsp salt

1 TBS olive oil

3 1/3 c flour

2 cloves garlic, minced

1 TBS fresh basil, chopped

½ c olive oil

1 tsp minced garlic

¼ c tomato sauce

1 c tomatoes, chopped

¼ c black olives, sliced

¼ c red pepper, roasted

2 c Mozzarella cheese, shredded

4 TBS fresh basil, chopped

Dissolve yeast in warm water and add sugar. Add salt, olive oil and flour, mix until dough pulls away from the sides of the bowl. Place dough on a lightly floured surface and knead in garlic and basil until smooth. Set aside in a well oiled bowl to rise until doubled. Split the dough in half and form two oblong crusts. Heat the grill and brush the grate with a mixture of olive oil and garlic. Place dough on hot grill, flipping over when lightly browned. Brush oil over crust and 2 tablespoons tomato sauce, half of the tomatoes, half the olives and half the peppers. Sprinkle with one cup of cheese and 2 tablespoons basil. Close the lid and cook until the cheese melts. Repeat with the second pizza.

Serves 2

Source: My Sister, Colleen

Chow Mein

2009-04-20T14:13:00.000-05:00

1 lb chicken cooked and diced (buy a roasted chicken and use all but one breast)
4 - 5 cups of course cut celery 1/4" to 3/8"
1 cup diced 1/4" onion

1 10 oz.can chicken broth (separated)

3 TBSP of Corn Starch added to 1/4 Cup chicken broth

1 4 ounce can of drained mushrooms (chopped)
1 8 ounce can of drained bamboo shoots (chopped)
1 8 ounce can of water chestnuts (chopped)
2 TBSP Soy Sauce

In a large frying pan, add celery and onion. Sauté until the celery starts to become translucent.

If you use frozen celery and onion, there is plenty of water that comes out, so you won’t need to add any additional. If you use fresh, you may need to add some water (or the chicken broth) to sauté rather than dry cook them.

Cook 15 to 20 minutes at medium heat, stirring constantly.

Mix 3 T corn starch to ¼ c. chicken broth, stir into pan with celery & onions

Add balance of 10 ounce can of chicken broth.

Add the diced chicken and stir.

Add
1 4 ounce can of drained mushrooms
1 8 ounce can of drained bamboo shoots
1 14 ounce can of drained bean sprouts
1 8 ounce can of water chestnuts
2 TBSP Soy Sauce

Stir in until evenly distributed

Turn heat down and simmer for 30 minutes or so.

Serve over hard noodles, topped with cooked white rice, soy sauce and cashews.

French Onion Soup!

2008-05-22T18:56:00.000-05:00

I've just discovered that Town Pub in Bloomfield, NJ has the best French Onion Soup known to man.

You heard it here first.

Lemon-Pepper Popovers

2008-04-27T15:47:00.000-05:00

Makes 6 popovers
Active time: 15 min; start to finish: 1 hour

3/4 cup whole milk
1/4 cup water
2 large eggs
1 teaspoon grated lemon zest
1 tablespoon unsalted butter, melted
3/4 cup plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper

Pre-heat oven to 375 with rack in lower third. Generously butter popover cups.

Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.

Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2 inch long in top of each popover with a small sharp knife, then bake five minutes more.

Notes: Popovers can be made in 9 buttered (1/2 cup) muffin cups; bake about 30 minutes before cutting slits.

My notes: I didn't have whole milk, so I used 2% and it made no difference in taste or quality. They just came out of the oven and they smell heavenly.

Source: Gourmet Magazine, May 2008

Ricotta Fritters

2008-04-03T14:49:00.000-05:00

4 to 6 cups vegetable oil
3/4 cup all-purpose flour
2 t. baking powder
1 t. grated lemon zest
1/4 t. salt
1 cup whole-milk ricotta
2 large eggs, lightly beaten
2 T. granulated sugar
1 1/2 t. pure vanilla extract
Confectioners sugar for dusting

-Heat 1/2 inches oil in a large wide heavy saucepan until it register 370 degrees. Meanwhile, whisk together flour, baking powder, zest, and salt in a bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in flour mixture.

-Working in bathes, gently drop in level tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.

-Dust with confectioners sugar.

Notes: These are like little homemade donut holes and super delish.

I used olive oil instead of vegetable oil, which seemed fine. These are really, really good when they're fresh but the next day they were a little bit soggy and microwaving them for ten seconds before eating helps.

Source: Gourmet Magazine, April 2008

Easy Crock-Pot Apple Pie/Peach Cobbler

2008-03-03T15:34:00.000-06:00

3 lbs frozen or fresh skinned and sliced peaches or apples
1 c. brown sugar (packed)
1/2 stick (1/4 c.) butter
2 T. lemon juice
1 T. cinnamon
1/2 tube sugar cookie dough,
2 c. granola cereal

Place the first five ingredients in a crock pot and mix well. Cook covered on low for approximately 2-3 hours, until fruit is tender.

Drop cookie dough pieces on top of the fruit mix, and top the dough with granola.

Replace cover and continue to cook for another hour.

Serve hot with ice cream or whipped cream

Notes: This was dessert my first night home in Minnesota and for a cold, wintry night it was perfect. Full marks.

Homestyle Bean Soup

2008-02-23T15:20:00.000-06:00

2 T. garlic, minced
2 T. olive oil
1 12 oz. can tomato paste
2 15 oz. cans pinto beans, undrained
2 t. fresh parsley, chopped
2 14 1/2 oz. cans chicken broth
3 1/2 c. hot water
1/2 c. shell pasta
salt and pepper to taste
Garnish: fresh Parmesan cheese, grated and fresh parsley

Saute garlic in oil until tender. Blend in tomato paste, beans and parsley. Stir well and simmer 2 minutes. Blend in chicken broth and water; bring to a boil. Add pasta and simmer until tender; 8-10 minutes. Garnish with Parmesan cheese and parsley.

Notes: I used white kidney beans instead of pinto, and just one can. Next time I'll double the amount of pasta. Also, instead of, or in addition to the Parmesan, feta cheese is delicious with this soup.

Excellent for winter!

Source: The Cozy Home Cookbook from Gooseberry Patch

Baked Oatmeal

2008-01-21T13:29:00.000-06:00

3 c. rolled oats
1 c. raisins
1/4 c. granulated sugar
2 t. baking powder
1 3/4 t. cinnamon, divided
3/4 t. salt
1/2 c. applesauce
1/2 c. plain yogurt
1/2 c. whole milk
1/4 c. canola oil
2 large eggs
2 t. pure vanilla extract
2 T. backed light brown sugar

-Preheat oven to 350 degrees with rack in middle. Lightly oil an 8-inch square glass baking dish.

-Stir together oats, raisins, granulated sugar, baking powder, 1 1/2 t. cinnamon, and salt in a large bowl.

-Whisk together applesauce, yogurt, milk, oil, eggs, and vanilla in another bowl until smooth. Stir into oat mixture, then pour oatmeal into baking dish.

-Stir together brown sugar with remaining 1/4 t. cinnamon and sprinkle over oatmeal, then bake until a wooden pick inserted into center comes out clean, 30-40 minutes, then cut into squares.

Recipe Note: Baked oatmeal can be made one day ahead and chilled, covered. Blot any excess water from surface, then reheat in a preheated 325 degree oven, covered with foil, until heated through, about 15 minutes.

My notes: I hate raisins so I eliminated them from the recipe. Also, I didn't have any applesauce to I left that out, too, and I didn't have any yogurt so I substituted with sour cream. Instead of canola oil I used vegetable.

Verdict even with the substitutions: Delicious.

Serves 6-9

Source: Gourmet Magazine, December 2007

Hardest I've Laughed In About A Week

2008-01-01T20:25:00.000-06:00

Check out Gordon Ramsay's blog. It's fake, but very funny.

Spiced Up Pancakes

2007-12-30T07:15:00.000-06:00

When making regular old pancakes, add a dash of ginger, cinnamon or cloves to the mix (not all three at once). It gives the batter a little kick and makes for some really exotic and tasty cakes!

Sweet Carrot Slaw

2007-12-06T13:29:00.000-06:00

1 cup vegetable oil

1/3 cup maple syrup, preferably dark amber or grade B

1/3 cup white vinegar

2 teaspoons dried sweet basil or 1 tablespoon fresh opal basil

¼ cup diced onion

2 pounds carrots, peeled, shredded, and chilled

½ cups sliced scallions, including greens

2 tablespoons chopped fresh parsley

Slat and freshly ground pepper to taste

To Make the Dressing

Combine the vegetable oil, maple syrup, vinegar, basil, and onion in a blender, about 5 to 8 seconds. Refrigerate for at least 2 hours before using (see Note).

To Make the Slaw

In a large bowl, toss the shredded carrots, scallions, parsley, and vinaigrette until well blended. Season with salt and freshly ground pepper to taste. Serve chilled.

Serves 6 to 8

Note: The dressing may be made the day ahead; however, the salad is best served the day it is made.

This is another traditional Shaker recipe that Julie busted out for Thanksgiving dinner. It's so good I almost licked my plate clean. Instead I put my fork down and demanded that she send me the recipe.

Baked Onion and Apple Cider Soup with Smoked Cheddar Cheese

2007-12-06T13:23:00.000-06:00

½ cup (1 stick) unsalted butter

5 medium onions, peeled and thinly sliced

4 cups beef stock

4 cups fresh apple cider

2 teaspoons minced fresh thyme

Salt and freshly ground pepper to taste

8 slices of French bread 1/8 thick

8 thin slices of Gruyere cheese

3 to 4 cups grated smoked cheddar cheese

1. In a large soup pot, melt the butter over medium-low heat. Add the onions and cook until well browned, about 15 minutes. Taking care not to burn them. Add the stock, cider, and thyme, bring the soup to a boil, then lower the heat and simmer the soup for 1 ½ hours. Skim the top of the soup periodically.

2. Season the soup with salt and pepper.

3. Preheat the oven to 400 degrees. Put oven proof soup crocks in a large roasting pan and fill the crocks with the hot soup. Pour hot water into the roasting pan to come halfway up the sides of the crocks. Top each crock with a slice of bread, a slice of Gruyere cheese, and 1/3 to ½ cup grated smoked Cheddar cheese. Bake until hot and bubbly.

Notes: I haven't made this yet, but my foodie friend, Julie has and it's fabulous. This is a traditional Shaker recipe that she served at her Thanksgiving dinner. I was lucky enough to partake of the leftovers a few days later. Trust me, this stuff is excellent.

Mary's Sugar Cookies

2007-12-02T09:36:00.000-06:00

1 1/2 c. powdered sugar
1 c. butter

1 egg
1 tsp. vanilla

2 1/2 c. flour
1 tsp. soda
1 tsp cream of Tartar

Mix the sugar and the butter. Add the egg and the vanilla. Mix in the flour, soda and cream of Tartar.

Chill 2-3 hours. Use flour to coat hands before forming into 1" balls.

Flatten with sugared glass bottom and sprinkle with colored sugar.

Bake at 375 degrees 4 1/2 minutes tops. Cool before removing.

Notes: I have no idea who Mary is, it's just what we've always called these cookies.

This is a very simple recipe. What I always do is put the sugar into the mixing bowl while the butter softens in the microwave, and then put the egg and vanilla into a cereal bowl until I need them, and keep the flour, soda and cream of Tartar in another bowl in the counter, pre-measured and ready to go for when I need them.

The hardest bit of this recipe is dealing with your very tired arm because stirring once all the flour is in there isn't a piece of cake. It's totally worth it in the end, though. These are the best sugar cookies I've ever eaten.

Softening Brown Sugar

2007-12-02T09:33:00.000-06:00

You know when you have a bag of brown sugar that you only use once in a while to make special stuff like cookies or frosting, and when you pull it out you find that it's all in hardened chunks?

Well, here's a tip for you: put as much as you think you'll need into a microwavable bowl, cover the bowl with a dampened but not dripping paper towel that's been folded in half and microwave for 30-60 seconds. The sugar will be very hot when done but it should also be nice and soft.

Mom's Awesome Gingersnaps

2007-12-02T09:25:00.000-06:00

3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour (2 c. for less fat cookie)
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
granulated sugar

Mix thoroughly: shortening, sugar, egg, and molasses. Blend remaining ingredients except for granulated sugar. Cover and chill for one hour.

Heat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls sugar side up 3-inch apart on a lightly greased baking sheet.

Bake ten to twelve minutes or just until set. Immediately remove from baking sheet.

Notes: I think these are my all-time favorite Christmas cookies. I only used 2 cups of flour and I didn't refrigerate them like the instructions say, and to get a flatter, softer cookie, once I had shaped balls of dough on the cookie sheet I flattened them somewhat with the sugared bottom of a regular kitchen glass. Ten minutes was the maximum I let them stay in the oven and they turned out perfectly.

Peanut Butter Cookies

2007-11-18T14:52:00.000-06:00

1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. peanut butter
1/4 c. shortening
1/2 c. stick margarine or butter, softened
1 large egg
1 1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
granulated sugar

1. Mix 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening, margarine and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about two hours or until firm.

2. Heat oven to 375 degrees.

3. Shape dough into 1 1/4-inch balls. Place about three inches apart on ungreased cookie sheet. Flatten in criss-cross pattern with fork dipped in granulated sugar.

4. Bake 9-10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet. Cool on a wire rack.

Notes: I completely forgot to refrigerate for one hour and there is no difference whatsoever in the way the cookies turned out. Go figure. Also, for me, nine minutes is perfect, any longer and it's too long.

Source: Betty Crocker

Corn and Chicken Chowder (or, Corn and Potato Chowder)

2007-11-12T14:48:00.000-06:00

3 T. butter or margarine, divided
1 lb. boneless skinless chicken breasts, cut into chunks
2 medium leaks, sliced (about two cups)
2 medium potatoes (cut into chunks)
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth
2 1/2 c. fresh corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt 1 T butter. Cook chicken chunks until well browned on all sides, stirring frequently. With slotted spoon, remove chicken; set aside.

Add 2 T. butter to drippings in saucepan. Over medium heat, cook leeks, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add broth, corn, Tabasco sauce, salt and chicken. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

or for Corn and Potato Chowder

2 T. butter or margarine
1/4 of a small red/yellow onion, diced
3 medium potatoes
1 large green pepper, diced
2 T. paprika
2 T. flour
3 c. chicken broth/3 c. water plus three chicken broth cubes
2 1/2 c. frozen corn kernels
1 1/2 t. Tabasco sauce
1 t. salt
1 c. half-and-half

In a four-quart saucepan over medium-high heat, melt the 2 T butter. Over medium heat, cook onion, potatoes and green pepper until tender, stirring occasionally. Stir in paprika and flour until well blended; cook 1 minute. Add broth/water and chicken cubes, corn, Tabasco sauce, and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes. Stir in half-and-half; heat. Makes 8 cups.

Notes: I sampled the Corn and Chicken and decided that it needed more of a kick so in addition to the green pepper I dicked up two jarred jalapeños and added them to the mix. Turned out great! Not too spicy but not too bland, either.

Quick Mix Layer Cake

2007-10-20T14:39:00.000-05:00

Cake:
Prep time 15 minutes

1/2 cup margarine
2 1/2 cups sifted cake flour
1 1/2 cups sugar
3/4 cups milk
2 eggs
2 T. milk
1 t. vanilla

Grease and flour 2 9-in. layer cake pans.

Stir margarine to soften.

Sift flour and sugar together over margarine.

Add 3/4 c. milk, mix until all flour mixture is dampened.

Beat two minutes on medium speed of mixer.

Add eggs, two tablespoons of milk and vanilla. Beat one minute on medium speed.

Pour into prepared pans. Bake at 350 for 30-35 minutes or until cake springs back when lightly touched with finger.

Frosting:
1 stick (1/2 cup) margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 c milk
1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes about 2 cups.

Notes: I don't know how but I completely forgot about the vanilla in the frosting. Luckily, it's still pretty good. The cake on the other hand isn't as moist as I would have hoped. The frosting definitely helps, but it's not what I thought it'd be.

Minnesota Wild Rice Soup

2007-10-01T17:15:00.001-05:00

3/4 c. uncooked wild rice
7-10 slices of crisp crumbled bacon or cooked chicken (optional)
1 8 oz can of drained sliced mushrooms
1 c. half and half
4 chicken flavored boullion cubes
2 T. butter
1 can cream of mushroom soup
4 c. water
2 stalks of chopped celery

Combine all ingredients in a crockpot and cook on high for four hours.

Notes: I found this recipe on a magnet at the airport last time we passed through and bought it thinking it would make a nice addition to the fridge. Then, after staring at it every time I opened the refrigerator door it occurred to me that the ingredients looked pretty good. Since it got kind of cold this weekend I gave it a try and holy moly was it good!

Chocolate Cake

2007-08-25T10:31:00.001-05:00

¾ c. butter, softened
3 eggs
2 c. all-purpose flour
¾ c. unsweetened cocoa powder
1 t. baking soda
¾ t. baking powder
½ t. salt
2 c. sugar
2 t. vanilla
1 ½ c. milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1½-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13x9x2-inch baking pan.

2. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined (3-4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.

4. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Make sure you keep scraping the bottom of the bowl. Spread batter evenly into the prepared pan(s).

5. Bake in a 350 degree oven for 35 to 40 minutes for 8-inch pans and 13x9x2-inch pan, 30-35 minutes for 9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on racks.

Frosting: Chocolate Deluxe Icing
2 c. sifted confectioners sugar
¼ t. salt
1 large egg
1/3 c. soft shortening
2 squares (2 oz.) unsweetened chocolate, melted (microwaved for 30-60 seconds)

Beat ingredients together until fluffy.

Notes: This was so yummy. Very moist. Because I have dark non-shiny pans I decreased the oven temp to 325 and I think that helped.

Source: Cake - Better Homes and Gardens, Frosting - OFR.

Peach Cobbler

2007-08-12T17:15:00.000-05:00

3 lbs. (about 7) medium fresh or frozen peaches, peeled, pitted, and cut into 1/4 " slices
2 T. cornstarch
1 c. sugar
1/4 c. light brown sugar
2 t. fresh lemon juice
1 t. pure vanilla extract
1/2 t. pure lemon extract
1/2 t. cinnamon, plus a little more for the top of the crust
1/2 t. nutmeg (or a little more according to your taste)
4 T. butter, chilled, cut into small pieces
1 box refrigerated pie crusts

Rinse peaches, peel and slice.

Mix lemon juice, vanilla extract and lemon extract in a small bowl or glass measuring cup.

Mix dry ingredients in a medium bowl.

Place peeled and chopped peaches in a large bowl and toss with first the juice mixture, and then the dry ingredients.

Fold in butter. Let stand for a few minutes to let the flavors seep into the peaches.

Spoon half the peach mixture into a lightly buttered rectangular baking dish or cake pan.

On a lightly floured work surface, roll out one of the crusts so that it is more or less rectangular.

Place the crust over the peaches in the cake pan. Top with the remaining peaches. Roll out the other crust into a rectangle and place over the second layer of peaches, trimming where necessary. Cut a few slits into the top of the dough. Place the dish on a baking sheet to catch any drips.

Bake at 350 degrees for 40 minutes or until the fruit juices are bubbling and the top is golden brown. Sprinkle the top of the dough with cinnamon. Serve hot, warm or at room temperature.

Notes: You can the juice from a can of peaches if you like it juicier. This is a really easy and tasty dessert. The one bad thing is that it takes for ever to peel and pit the peaches. Plus, I wasn't sure if you're supposed to cut out the red core part that surrounds the pit, so I did just in case and that really added to the time thing. But, it's totally worth it. This stuff is SO YUM.

Source: Micki in my office.

Mexican Beans & Rice

2007-08-09T06:01:00.000-05:00

1 can of black beans (cooked)
1/2 cup uncooked long-grain rice
2 T olive oil
1 large onion
3 large cloves garlic, minced
1 jalapeño, minced
2 T ground coriander
1 t. salt
1/2 t. ground black pepper
1/4 c. shredded monteray jack cheese
2 cups cottage cheese
2 med. tomatoes, sliced

Cook rice as directed on package. Drain and rinse the beans. Transfer them to the pot holding the rice and mix well, being careful not to mash the beans.

In a small skillet over medium heat, warm the oil. Saute the onion, garlic, jalapeño, coriander, salt and ground pepper until the vegetables are tender. Add the cheeses, stir to combine.

In a 3 quart casserole, make a layer with one third of the beans and rice mixture and on top of that make another layer of one half the vegetable and cheese mixture. Repeat the layers ending with the beans and rice. Arrange the tomato slices over the top and bake uncovered at 350 degrees for about 30 minutes or until bubbly. Serve with tortilla chips.

Notes: This works as a meatless main, or as a side dish, or as something to bring to a potluck with a bag of chips. The flavors are excellent and people seem to love it.

Source: Coyle Family

Measuring Shot Glass

2007-08-08T06:24:00.000-05:00

This is my new favorite kitchen gadget. You can't really tell by the picture, but this little shot glass is marked down the sides with all manner of measuring mechanisms. It's does ounces, milliliters, teaspoons and tablespoons just to start.

It's indispensable when you're making a salad dressing that you've halved from something else and you need three teaspoons of something. Rather than measuring out three teaspoons of whatever with the regular spoon, you just pour right into the shot glass as if it were a regular measuring cup and stop when you hit three teaspoons.

I got mine at Reading Terminal Station in Philly last week and have used it three times since then. The best part? I paid about five bucks for mine, but online they're available for $2.99. Can you beat it? I didn't think so.

Source: Zaccardi's

Zucchini With Herbs

2007-08-07T15:39:00.001-05:00

1 ½ lbs zucchini
¼ c. olive oil
salt
pepper, freshly ground
1-2 T. butter
8 large cloves garlic, finely chopped
1 T. parsley, chopped
1 T. chives, chopped
1 T. fresh basil, finely chopped

Cut the zucchini into 1/8-inch slices. Heat the oil in a frying pan on medium high heat. When hot, add the zucchini. Cook, stirring gently, for about five minutes. Add salt and pepper to taste. Drain off oil. Add butter, then garlic and herbs. Cook until butter melts. Yield: six servings.

Notes: This is for those of you who are experiencing bumper crops of zucchini. I haven’t tried it yet, but Helen in my office says this is the bomb.

Source: Helen in my office.

Creamsicle Martini

2007-08-04T13:05:00.000-05:00

Anything but childish.

2 oz. Vodka
1 oz. Triple sec
1 oz. Orange juice
1 oz. Heavy cream

Combine all ingredients in mixing glass. Add ice and shake. Strain into your Swank Martini Glass and garnish.

Notes: This is my new favorite drink, especially for summer. It's refreshing, with just a hint of my childhood lurking at the bottom of the glass. I have to confess that I haven't actually made one yet, but I'm getting awfully good at ordering them.

Source: Swank Martinis

Easy Rockin Nachos

2007-07-23T06:04:00.000-05:00

1 bag of tortilla chips
1-2 c. shredded cheddar cheese
4-6 oz. sour cream
1/2 c. jalapeños, chopped in half

1 cookie sheet
tin foil
1 dinner plate

Pre-heat oven to 350 degrees. Line cookie sheet with tin foil. Spread one layer of chips over the tin foil, top with cheese. Bake at 350 for about ten minutes. While the chips are in the oven put the sour cream and jalapeños into two bowls.

When the cheese has melted take the cookie sheet out of the oven and carefully slide the tin foil off the sheet and onto the plate. For some reason, the tin foil doesn't stay hot when you remove it from the cookie sheet so it's pretty easy to get the nachos from the hot cookie sheet to the cool plate.

Now you've got a plate of nachos lined with foil. The cookie sheet should be clean and when you're done eating the plate should still be clean to (providing you don't eat so fast that the foil rips). Either way I usually wash the plate afterward just in case. The cookie sheet I just throw back in the oven until next time.

Source: My own invention

Mediterranean Salad With Fresh Balsamic Vinaigrette

2007-07-20T06:11:00.000-05:00

1 bag of salad (or 1 bunch of romaine leaves)
1 tomato
1/4 c. pine nuts
1/4-1/2 c. feta cheese
6-8 Greek olives

Wash the lettuce and put about half of the bag in a large bowl. Chop the tomato into bite-sized pieces and put on top of the lettuce. Add the pine nuts and feta cheese. Pit the olives and then add to the bowl.

Dressing:
8 tsp. (2 T. and 2 tsp.) olive oil
8 tsp. (2 T. and 2 tsp.) balsamic vineger
1 tsp. sugar
1/4 tsp. dried oregano
1/2 tsp. dijon mustard
1/2 clove minced garlic
1/16 tsp. black pepper

Add all ingredients to a small Tupperware dish, fit cover on tightly, shake vigorously for about thirty seconds. About two servings.

Notes: This is a fabulous meal for one or two. The flavors really come together and the crunch of the pine nuts really makes the dish.

Source: I recreated this salad from one I had at Winberie's Restaurant in Summit, NJ.

Beer-Cheese Veggie Soup

2007-07-15T09:36:00.000-05:00

2 cups (8 oz.) cauliflower florets
1 cup plus 3 T. water
1 T. margarine
1/2 c. chopped onions
1/2 t. bottled minced garlic
1 t. Worcestershire sauce
1 can or bottle (12 oz.) light-bodied beer
1 can (14 3/4 oz.) fat-free chicken broth
3 T. cornstarch
2 c. half-and-half
2 c. (8 oz.) already-shredded Cheddar cheese
Reduced-fat real bacon bits (not imitation; optional)

Place the cauliflower and 1 cup of water in a microwave-safe covered casserole and microwave on high until tender, about 5 minutes. Meanwhile, melt the margarine in a 4 1/2-quart Dutch oven or soup pot over medium heat. Add the onions, garlic, and Worcestershire and stir well.

Add the beer. Raise the heat to high and boil 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium and boil while you drain the cauliflower, chop it into bite-size pieces, and add it to the pot.

Combine the cornstarch and 3 T. water in a small container that has a lid. Shake until the lumps disappear, then set aside. Add the half-and-half and cheese to the soup. Stir constantly until the cheese melts, then shake the cornstarch mixture again and add it to the pot. Stir constantly until the soup is thick, about two minutes. Serve garnished with bacon bits (if using).

Notes: I chop the cauliflower into bite-size pieces before I microwave, otherwise the heat of the cauliflower makes chopping difficult. This a very tasty soup that works as a Meatless Main Dish or as a first course. It's fancy enough to make people think you spent a lot of time on it, and it reheats well.

Source: Desperation Dinners, by Beverly Mills and Alicia Ross

Beer Biscuits

2007-07-13T20:19:00.000-05:00

1 1/2 T. sugar
6 oz. warm beer
2 c. biscuit mix

Dissolve sugar in beer first, then add to biscuit mix. Do not over mix. With two spoons drop into three-inch balls onto a cookie sheet. Bake according to the directions on box of mix. If mix is from scratch, substitute the beer for the liquid in recipe. But, don't forget to use the sugar.

Notes: If you're using Bisquick bake at 450 degrees for 8 minutes. Also, lining the cookie sheet with tin foil makes for very easy clean up.

Sausage, Peppers & Pasta

2007-07-13T20:07:00.000-05:00

2 hot Italian sausages
2 sweet Italian sausages
1 medium onion, chopped
1 red pepper, chopped
1 c. tomato sauce
1/4 c. red wine
2 c. ziti
Italian Seasoning

Cook ziti according to instructions on box.

Brown sausage in olive oil, then take out of pan, chop into bite-sized pieces and put back into pan. Add onion and pepper and cook until softened. Add tomato sauce and wine. Correct seasoning if needed with Italian Seasonings. When hot, mix with cooked ziti. Add more tomato sauce if necessary.

Notes: This is a great dish to throw together fairly quickly and have plenty of leftovers for the next day.

Source: Coyle Family

Kitty Litter Cake

2007-07-13T13:57:00.001-05:00

1 spice or German chocolate cake mix
1 white cake mix
1 large pkg vanilla instant pudding mix
1 pkg vanilla sandwich cookies
Green food coloring
12 small Tootsie Rolls
New, cleaned litter box
New, cleaned litter scooper

Prepare the cake mix according to the directions on the box. Use any size pan. Allow the cake to cool to room temperature.

Prepare the pudding mix and put it in the refrigerator for now.

Crumble the white sandwich cookies in small batches in a food processor (scrape often to get every little piece) or by hand. Set aside all but about 1/4 cup.

Measure 1/4 cup of cookie crumbs and add a few drops of green food coloring to it. Mix with a fork or shake everything in a jar.

Crumble the room temperature cake into a large bowl. Toss it gently with half of the remaining white cookie crumbs and enough chilled pudding to moisten (not soak) the crumbs.

Put the cookie crumbs and pudding mixture into a brand new, clean litter box.

Heat three unwrapped Tootsie rolls in a microwave safe dish and until they're soft and pliable. Pinch the ends so they are no longer blunt--you want them to look convincingly like what cats put in the litter box, right? Repeat this process with as many Tootsie rolls as you'd like to add, microwaving them in batches of three.

Bury the shaped Tootsie rolls in mixture and sprinkle them with the other half of the cookie crumbs.

Scatter the green cookie crumbs lightly over the top. This will mimic real litter, where many of the grains are often blue or green.

Shape 3 more Tootsie rolls and scrape them on top of the cake. One can hang over the side of the litter box. Sprinkle them lightly with cookie crumbs.

Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a brand new, cleaned litter scooper for that extra touch!

Warnings!
Keep your cat/dog away from the cake. They might try to eat it and could get sick from the Tootsie rolls. They probably won't mistake it for a real litter box, but it's better to be safe than sorry in this case!

Although it looks fun, using a real kitty litter scoop and cat box is not a good idea. Food grade plastic is different than other plastics and while it sometimes is the same it doesn't have to be. Plasticizers that are not meant for ingestion can leak into the cake. Perhaps you could use a colorful cake pan instead.

If you want to preserve the look of using a real litter box, but are worried about the plastic, it couldn't hurt to line the inside of the litter box with plastic wrap, and just lean the scoop against the side as a decoration.

For safety reasons, (i.e.toxic plastic) rather than use the real litter box, you may want to use an aluminum baking pan, which you could place into the kitty litter pan. It has the same gross effect.

Notes: I've never tried this, but it looks fun. The warnings seem a little obvious, but you never know who you're dealing with out there, I guess.

Source: Wikipedia

Mom's Chocolate Chip Cookies

2007-07-13T06:10:00.001-05:00

2/3 c. shortening
2/3 c. margarine
1 c. granulated sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. semisweet chocolate pieces

Mix shortening, margarine, sugars, eggs and vanilla. Stir in dry ingredients and then the chips.

Used two spoons to drop the dough in two-inch balls onto a cookie sheet about two inches apart. Bake 8-10 minutes at 375 degrees. Cool before removing from sheet.

Notes: 8 minutes max in the oven, and these babies come out perfectly!

Source: Betty Crocker

Macaroni & Cheese

2007-07-13T06:09:00.000-05:00

3 T. unsalted butter
3 T. all-purpose flour
1/2 t. salt
1/4 t. ground black pepper
1/4 t. ground dry mustard
2 1/2 cups whole milk
2 c. shredded cheddar cheese
2 c. elbow macaroni

Preheat the oven to 350 degrees. Butter a 2 1/2-quart baking dish and st aside. Bring a large pot of salted water to a boil.

Melt the butter over low heat in a large, deep skillet. Whisk in the flour, salt, pepper, and mustard. Cook over moderatley low heat, stirring constantly until the mixture bubbles and begins to thicken. Remove from the heat and whisk in the milk.

Return the skillet to the stove; bring to a boil over moderate heat while stirring constantly. Reduce heat and simmer 4 minutes while whisking. Remove from heat and stir in cheese until it blends with the sauce.

Cook macaroni in boiling water until tender about 7 minutes. Drain and combine with cheese sauce.

Transfer the mixture to the prepared baking dish. Bake 25 minutes or until bubbly and golden brown.

Serves 6

Tips: Pushing several half-slices of cheddar cheese into the macaroni just before you put the dish into the oven is fabulous. Add 10-15 minutes to the baking time if you make it ahead of time and refrigerate. Before taking it out of the oven, insert a clean table knife into a couple of places and feel the tip to determine if the macaroni is uniformly hot.

Notes: Reheats beautifully, and is another recipe that is perfect for the wintertime when you want something thick and hearty.

In the book it says that this is the recipe that "Thomas Jefferson served to Messrs. Lewis and Cutler, who had never tasted anything so delicious. They wrote letters to each other, speculating about the ingredients and how the dish was prepared. They referred to it the same why Jefferson did, and of course, used the spelling of that era: "maccaroni and cheese pudding." "

Source: The Potluck Cookbook: Classic Recipes for Any Occasions.

Excellent Chicken Parm

2007-07-12T21:29:00.000-05:00

1 ½ or so lbs of skinless, boneless thin-sliced chicken breast
1 large egg
2 T. water
2/3 cup bread crumbs
1/3 cup grated Parmesan cheese
2 cups mozzarella cheese
1 jar Classico spaghetti sauce (I use the tomato/basil flavor, have also tried four cheese and roasted garlic)

Preheat oven to 350 degrees

In a small bowl mix egg and water.

In another small bowl mix bread crumbs and Parmesan cheese

Dip raw chicken into egg/water mixture, then into bread crumb/cheese mixture to coat, then line them into a glass or metal baking dish until there is one layer of breaded chicken. Pour the sauce over the chicken until it’s covered. Sprinkle lightly with Parmesan out of the container. Top with mozzarella cheese.

Bake at 350 for 30 minutes.

Notes: This is an excellent heart-healthy alternative to the classic breaded and fried chicken parm. Also, the chicken can be substituted with eggplant for Eggplant Parm.

Source: Betty Crocker

Awesome Waldorf Salad

2007-07-12T21:25:00.001-05:00

4 apples, chopped (I prefer Granny Smith, but you can use whatever you like)
8 oz. walnuts, chopped
2 celery stalks, chopped fine
2 handfuls dried cranberries
1 lemon
1/2-3/4 cup mayonnaise

Mix all ingredients together in bowl, squeeze lemon over contents of bowl, mix well with mayonnaise, chill.

Notes: I'm not a big fan of raisins so I love this recipe because of the dried cranberries option. It's delicious and healthy and perfect for summertime.

Source: OFM

Meatcake

2007-07-12T21:10:00.001-05:00

This is the coolest thing I've seen come out of a kitchen in a long time.

It's a Meatcake, and that's exactly what it sounds like.

Source: Black Widow Bakery.

Marinated Feta Cheese, Tomatoes, and Red Onion

2007-07-12T20:49:00.000-05:00

4 oz. feta cheese
1/2 c. virgin olive oil
3 T. fresh lemon juice
1/2 t. red pepper flakes
1/2 t. freshly ground black pepper
1 t. finely chopped fresh oregano (or, 1/4 t. dried)
1 t. finely chopped fresh thyme (or, 1/4 t. dried)
3 beefsteak tomatoes
1 large red onion

Garnish:
1/2 c. nicoise olives (or, Greek olives)
2 fresh thyme sprigs

Break the cheese into 1/4-inch cubes in a mixing bowl. Toss with 1/4 c. of the olive oil, 2 T. of the lemon juice, the red pepper flakes, black pepper, oregano, and thyme.

Marinate at room temperature for 30 minutes (or for up to 3 days, covered, in the refrigerator), and drain well. If refrigerated, bring to room temperature before assembling the salad.

Cut each tomato into four 1/2-inch thick slices. Cut the onion into 1/8-in slices.

Mound the marinated cheese in the center of a serving platter. Surround the cheese with overlapping slices of tomato. Separate the onion slices into rings. Scatter onion rings and olives over the tomatoes. Drizzle with the remaining olive oil and lemon juice and decorate with the olives and sprigs of thyme.

Notes: I used crumbled feta, and (since it was just me) two tomatoes (from the vine) rather than three. Also, I didn't have any onions in the house, so I pitted six Greek olives and dropped them over the tomatoes before the final drizzle of olive oil and lemon juice.

This was a beautifully light, refreshing salad for a hot summer night.

Source: The Bride & Groom's First Cookbook by Abigail Kirsch, with Susan M. Greenberg

Banana Pudding Squares

2007-07-12T20:04:00.000-05:00

35 Reduced Fat NILLA Wafers, finely crushed

1/4 cup (1/2 stick) margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Chese, softened

1/2 cup powdered sugar

1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

3 bananas

3 cups cold fat free milk

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1/2 square BAKER'S Semi-Sweet Baking Chocolate, grated

COMBINE wafer crumbs and margarine; press firmly onto bottom of 13x9-inch dish. Refrigerate while preparing filling.

MIX Neufchatel cheese and sugar until well blended. Stir in 1-1/2 cups of the whipped topping; spread carefully onto crust. Set aside. Cut bananas crosswise in half, then cut each piece lengthwise in half. Arrange over Neufchatel cheese mixture.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Spoon over bananas. Spread with remaining whipped topping. Sprinkle with chocolate. Refrigerate at least 3 hours before serving. Store any leftover dessert in refrigerator.

Notes: This is a real crowd pleaser that can be made as shown above which is a very healthy option, or, I like to substitute everything for it's more fattening counterpart and this really rocks. Excellent for a pot luck or family dinner.

Source: Kraft.com

Pasta Puttanesca

2007-07-12T15:36:00.000-05:00

1 lb. Bowtie pasta
1 medium jar artichoke hearts
1 can black olives – pitted
28 oz. can chopped tomatoes
2 T capers
1 small onion
6 cloves garlic (or 3 teaspoons of minced garlic)
1-2 T olive oil
black pepper
grated Parmesan cheese

Follow directions to cook pasta in large pot. Drain water and put pasta back in large pot or large casserole dish.

Combine: cooked pasta, artichoke hearts with water from jar, black olives (drained), tomatoes, capers, onion, garlic, and oil. Top with pepper and cheese when serving.

Notes: Translated, the name of this dish means "Whore Pasta" and it was supposedly named this because it takes the same amount of time to make it as it does for a a whore to service a john. Classy, eh? And appetizing.

Also, the leftovers don't really keep the tanginess of the flavor, so if you're making this dish, try to make sure that you've got plenty of people around who'll eat it the same day.

Source: Joyous

Apple-Onion Noodle Kugle

2007-07-12T15:32:00.000-05:00

4 tablespoons canola or vegetable oil
2 medium onion, chopped
2 medium Golden Delicious apples, peeled, cored and diced (I use one Golden Delicious and 1 Granny Smith)
1 cup golden raisins (optional)
5 eggs
1/3 cup sugar
¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon freshly ground pepper
12 ounces medium egg noodles, cooked and drained

Preheat oven to 350 degrees F.

Grease a 9 x 13 inch baking pan.

In a medium skillet, heat oil.

Cook onions and apples until slightly softened over medium heat, about 4 minutes.

Stir in raisins and cook another 30 seconds.

Let mixture cool slightly.

In a large bowl beat eggs with sugar, cinnamon, salt and pepper.

Stir in apple mixture and noodles until well combined.

Pour into baking pan.

Bake about 1 hour or until golden brown on top (check it at 45 minutes and it usually is crispy.

Serve warm or room temperature cut into squares. Serves 12.

Notes: I hate raisins so don't ever use them and it does nothing to make the dish less enjoyable. This is a great dish to serve in the wintertime when you want something that will stick to your bones.

Source: OFR

Fast and Yummy Taco Dip

2007-07-12T11:38:00.000-05:00

16 0z. sour cream
1 packet taco mix
1 package pre-packed lettuce, chopped
1 tomato, chopped
8 oz. cheddar cheese
1 bag tortilla chips

In a bowl mix the sour cream with the taco mix. Once it's well-blended, spread it into the bottom of an baking dish. The size of the dish doesn't matter too much as long as it's not too small (like a loaf pan) or too big (like...I dunno...a big pizza dish).

Once the sour cream and taco mixture is spread evenly onto the bottom of the dish, layer evenly the tomatoes, lettuce and cheese. Open the bag of chips and enjoy. Or, if you're feeling benevolent, wait until the party arrives to open the bag of chips.

For a different taste, you can add jalapeños, green peppers or black olives.

This is no bake and it only takes about 30 minutes to throw the whole thing together.

Source: Kraft.com