Green Curry

Thai Green Curry

2 T. oil
1 med. onion, cut in 16 wedges
1 green pepper, cut in 16 wedges
1 stalk lemongrass, white bulb only (I used lemongrass paste found in produce)
1 T. ch. fresh ginger
3 T. Thai green curry paste (found in asian cooking isle)
2 kaffir lime leaves (I didn't use)
3 c. coconut milk
3/4 c. chicken broth
1 1/2 lbs. chicken breasts cut in strips
Sea salt
1 lime- juiced
1 cup asparagus cut in 3" pieces, sliced at an angle
fresh Thai basil 1/2 cup, sliced (don't skip this ingredient!)
fresh cilantro, 1/8 cup chopped

Saute chicken in oil in small fry pan until cooked. Drain and set aside. In a saucepan , steam asparagus until crisp tender. Set aside. In med. pot, saute onion & gr. pepper for 3 min. to soften. Add lemongrass, about 1 tablespoon,
ginger, curry paste and lime leaves to skillet. Stir 2 min. Pour in
coconut milk and broth. Add cooked chicken pieces, add a pinch of salt. Add steamed asparagus.
Stir and simmer over low heat until heated through. Squeeze in lime juice and shower with basil and cilantro. Serve with steamed rice.

A few Italian recipes

Here are four recipes I've tried recently, that I thought were great. The eggplant parmesan and the Stuffed Cabbage rolls were my fav.

Stuffed Peppers

6 medium to large peppers, any color

scant 1 cup rice

4 Tbsp olive oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

3 medium tomatoes, peeled & diced

4 tbsp white wine vinegar

3 tbsp finely chopped fresh parsley

1/2 cup mozzarella cheese

6 tbsp freshly grated parmesan cheese

salt & pepper

Basic tomato sauce, to serve (optional)

Cut the tops of peppers, scoop out seeds. Blanch the peppers in a large pan on boiling water for 3-4 minutes. Remove and let stand upside down on racks to drain.

Boil the rice, drain and rinse in cold water for3 minutes. Drain again.

In a large frying pan, eat the oil and saute onion until soft. Stir in the garlic, add the tomatoes and vinegar, cook for 5 minutes.

Preheat the oven to 375 degrees. Remove the tomato mixture from the heat. Stir in the parsley, rice, mozzarella and 4 tbsp of the parmesan cheese. Season the mixture with salt and pepper.

Pat the insides of the peppers dry with paper towels. Sprinkle with salt and pepper. Stuff the peppers. Sprinkle the tops with the remaining parmesan cheese and sprinkle with a little oil.

Arrange the peppers in a shallow baking dish. Pour in enough water to come 1/2 inch up the sides of the peppers. Bake for 25 minutes. Serve at once, with tomato sauce if desired.

Eggplant Parmesan

2 lb eggplants

flour, for coating

oil, for frying

1/3 cup freshly grated parmesan cheese

2 cups mozzarella cheese

salt and pepper

For the tomato sauce:

4 tbsp olive oil

1 medium onion, very finely chopped

1 clove garlic, finely chopped

1 lb tomatoes, fresh or canned, chopped with their juice

salt and pepper

a few leaves fresh basil or sprigs of parsley

Wash the eggplants. Cut into rounds about 1/2 inch wide, sprinkle with salt and leave to drain for about 1 hour. Meanwhile, make the tomato sauce. Heat the oil in a medium saucepan. Add the onion and cook over moderate heat until it is translucent. (5-8 min). Stir in the garlic and the tomatoes (add 3 tbsp of water if using fresh tomatoes). Season with salt and pepper. Cook for 20-30 minutes. Puree in a food mill or a food processor.

Pat the eggplant slices dry with paper towels. Coat lightly with flour. Heat a little oil in a large frying pan. Add one layer of eggplant and cook over low to moderate heat with the pan covered until soft. Turn, and cook on the other side. Remove from the pan and repeat with the remaining slices.

Preheat the oven to 350 degrees. Grease a wide shallow baking dish or pan. Spread a little tomato sauce in the bottom. Cover with a layer of eggplant. Sprinkle with a few teaspoons of parmesan, season with salt and pepper and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat until all the ingredients are used up, ending with a covering of tomato sauce and a sprinkling of parmesan. Sprinkle with a little olive oil and bake for 45 minutes.

Mediterranean Turkey Skewers
6 Tbsp olive oil

3 tbsp fresh lemon juice

1 clove garlic, finely chopped

2 tbsp chopped fresh basil

salt and pepper

2 medium zucchini

1 long thin eggplant

11 oz boneless turkey, cut into 2 inch cubes

12-16 pickled onions

1 pepper, red or yellow, cut into 2 inch squares

In a small bowl mix the oil with the lemon juice, garlic and basil. Season with salt and pper.

Slice the zucchini and eggplant lengthwise into strips 1/4 inch thick. Cut them crosswise about 2/3 of the way along their length. Discard the shorter length. Wrap half the turkey pieces with the zucchini slices and the other half with the eggplant slices.

Prepare the skewers by alternating the turkey, onions and pepper pieces. Lay the prepared skewers on a platter, and sprinkle with the flavored oil. Leave to marinate for at least 30 minutes. Preheat the broiler, or prepare a barbecue.

Broil for about 10 minutes or until vegetables are tender, turning the skewers occasionally. Serve hot.

Meat stuffed cabbage rolls
1 head Savoy cabbage

2/3 white bread

milk, to soak bread

1 1/2 cups cold meat, very finely chopped, or fresh lean ground beef or turkey

1 egg

2 tbsp finely chopped fresh parsley

1 clove garlic, finely chopped

1/2 cup freshly grated parmesan cheese

pinch of nutmeg

salt and pepper

5 tbsp olive oil

1 medium onion, finely chopped

1 cup white wine vinegar

Cut the leaves from the cabbage. Blanch the leaves a few at a time, in boiling water, for 4-5 minutes. Refresh under cold water. Spread the leaves out on clean dish towels to dry.

Cut the crusts from the bread and discard. Soak the bread in a little milk for about 5 minutes. Squeeze out the excess moisture with your hands.

In a mixing bowl combine the chopped or minced meat with the egg and soaked bread. Stir in the parsley, garlic and parmesan. Season with nutmeg, salt and pepper.

Divide any very large cabbage leaves in half, discarding the rib. Lay the leaves out on a flat surface. Form little sausage shaped mounds of stuffing and place them at the edge of each leaf. Roll up the leaves, tucking the ends in as you roll. Squeeze each roll lightly in the palm of your hand to help the leaves to stick.

In a large, shallow, flameproof casserole or deep frying pan, heat the olive oil. Add the onion, and cook gently until it softens. Raise the heat slightly, and add the cabbage rolls, turning them over carefully with a large spoon as they begin to cook.

Pour in half of the white wine vinegar. Cook over low to moderate heat until it's evaporated. Add the rest of the vinegar, cover the pan and cook for 10-15 minutes more. Remove the cover, and cook until all the liquid has evaporated. Remove from the heat, and allow to rest for about 5 minutes before serving.

Cheesy Squash Casserole

I was looking on foodnetwork.com for a recipe to use up a bunch of squash from my garden and came across this.  I think it is from Paula Deen.  It was delicious, I will definitely make it again.  I didn't have a sleeve of Ritz crackers so I just melted some butter and added Panko (or you could use breadcrumbs) to make a crumbly topping. 

  

Cheesy Squash Casserole

  1 tbsp. vegetable oil

  6 medium yellow summer squash, thinly sliced 

  1 large Vidalia onion, thinly sliced 

  1 tbsp. butter

  1/2 cup grated Parmesan

  1 cup shredded sharp Cheddar

  1/2 cup sour cream

  Salt and freshly ground black pepper

  1 sleeve crackers, crushed medium to fine (recommended: Ritz) 

Directions:

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Asparagus Potato Soup

2 cups diced peeled potatoes

1/2 pound fresh asparagus, chopped

1/2 cup chopped onion

2 celery ribs, chopped

1 TB chicken bouillon granules

4 cups water

1/4 cup butter

1/2 cup flour

1 cup whipping cream

1/2 cup milk

1/2 tsp salt

dash pepper

12 bacon strips, cooked and crumbled (optional)

3/4 cup shredded cheddar cheese

In a large saucepan, combine potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter. In a bowl combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese. Yield: 6-7 servings. *One of my favorite soups ever!

5 MInute Chocolate Mug Cake

It really works! Pretty cool when you crave chocolate cake but don't want to make a whole cake for one piece. The texture is a little chewy but not bad considering its 5 minutes to make and you cook it in the microwave. Just make sure everything is really well mixed before you cook it.

Ingredients:
4 TBS flour
4 TBS sugar
2 TBS cocoa
1 egg
3 TBS milk
3 TBS oil
3 TBS chocolate chips (optional)
A small splash of vanilla
1 large microwave safe mug or other small container

Directions:
Add dry ingredients to mug and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (optional, but I think it would be too dry without them)
and the vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but it'll be okay.*
Let cool a little. Tip out of mug if desired.
Serves two easily.

*I wimped out. I didn't trust the idea of the cake rising out of the top so I split the mix between two mugs and cooked them each separately for 3 minutes.

Amish White Bread

This is extremely similar to that "farm" or "cottage" bread that you can buy from the store - soft crust and everything. Delicious. And my brother and his wife actually use it as their everyday bread, no more store bought for them.

This recipe makes two loaves, but it's pretty easy to cut it in half to make one. (no halving an egg or anything)

2 cups warm water

2/3 cup white sugar

4 1/2 tsp. active dry yeast (or two packets)

1 1/2 tsp. salt

1/4 cup vegetable oil

6 cups flour

*Dissolve sugar in water. (in the bowl you plan on using for everything) Stir in yeast. Allow to proof (bubble and rise a little).

*Mix salt and oil into yeast. Mix 1 cup of the flour (at a time) into the mixture until all 6 cups are mixed.

*Knead dough on floured surface (or in a mixer that can handle that) until smooth. Place in a well oiled (or sprayed with Pam) bowl and turn to coat. Cover with a damp cloth and let rise (about 1 hour).

*Punch dough down and knead for an additional 2 minutes. Divide dough in half and shape into loaves. Put into well oiled bread tins, cover and allow to rise for about 30 minutes.

*Bake at 350° for 27 minutes.

Roasted Tomato and Black Bean Soup

Hi there. Whitney invited me to join this blog about 2 years ago. And I forgot all about it so this is my first post. I got this soup recipe from the Reader's Digest. It is so very good and its supposed to be good for you too. Hope you all enjoy. I've got to get started on some of the delicious looking ones I've been missing for the last few years. Yum!

Ingredients:
7 medium tomatoes, quartered
1 large onion cut into 1 1/2 inch pieces
3 garlic cloves, peeled
2 Tbsp olive oil
1 tsp salt
1/2 tsp black pepper
5 cups low-sodium chicken or veggie broth
2 (15.5 oz) cans black beans (preferably low sodium) drained and rinsed
1 1/2 tsp ground cumin
1 tsp chili powder
1/4 tsp hot pepper sauce (Tabasco) (I didn't use this. I don't keep it on hand, but if you like hot stuff I'm sure its good to add it.)
1/4 cup reduced fat sour cream
1/4 cup chopped cilantro


Directions:
1) Preheat oven to 375. Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and transfer to a baking sheet. Roast until garlic cloves have softened, edges of onion are browned, and the tomatoes have collapsed, 35 to 40 minute, stirring once after the first 20 minutes.

2) Transfer roasted vegetable mixture to 4 qt sauce pan. Add broth, beans, cumin, chili powder and remaining salt and pepper. Bring to a boil, reduce eat, and simmer 10 minutes.

3) Remove from heat and blend until smooth with immersion blender or in batches in a regular blender. Stir in hot sauce. Divide among 4 bowls and garnish with a dollop of sour cream and sprinkle of cilantro.

Number Of Servings: Recipe says 4 but its more like 6-8.

Pancake and Muffin Mixes

I make these mixes and then store them so we can have quick and easy breakfasts in the morning. I especially love the muffin mix, it makes muffins so easy!
Pancake Mix
Combine in a large bowl; stir well, store in air-tight container:
5 cups whole wheat flour
4 cups white flour
3 cups powdered milk
3 tbsp baking powder
1 tbsp baking soda
1 ½ tbsp salt

Basic Pancakes
2 cups water
2 ¼ cups mix

Preheat skillet ( we use a large, flat electric griddle). Spray with non-stick spray. In small bowl, combine mix and water; blend with wire whip. Add a little more water or mix as needed, until the batter is the right consistency. Bake on griddle.
Pumpkin Pancakes- Blend in a ¼ cup canned pumpkin and about 1 tsp pumpkin pie spice.

Muffin Mix
Combine in a very large bowl; stir well; store in one or more air tight containers:
6 cups whole wheat flour
6 cups white flour
5 cups sugar
2 cups powdered milk
2 tbsp. baking soda
4 tbsp baking powder
2 tbsp salt

Basic Muffins
¼ c oil
1/3 c milk, butter milk, or yogurt
1 egg
2 ½ cups Muffin Mix

Preheat oven to 350 degrees; spray muffin pan with non-stick spray. In medium bowl combine all ingredients. Gently stir with a wire whip. Fill muffin tins about ¾ ths full. Bake about 18 minutes or until muffins spring back when touched lightly.

I use this basic muffin mix to make a variation of muffins. These are some of our favorites:
Blueberry Muffins: Fold in about 1 cup blueberries, thawed and rinsed
Chocolate Chip Muffins: Fold in about ½ cup mini chocolate chips and walnuts (if you want)
Apple- Cranberry Muffins: Fold in1 cup of diced apple and ½ cup dried cranberries
Pumpkin- Mix in 1 cup canned pumpkin, 2 tsp pumpkin pie spice and use ½ c milk instead of just 1/3.

Easy cabbage rolls

1 lb. lean ground beef or ground turkey
8 oz. tube crescent rolls
1 head cabbage, finely chopped
1/4 cup water 1/8 tsp. garlic salt
salt and pepper to taste
1 c. shredded cheddar cheese

In large skillet over medium heat, brown beef; drain. Add cabbage, water, and seasonings; stir thoroughly. Cover and simmer for about 20 minutes. Press crescent rolls together in pairs to form rectangles; place on a lightly greased baking sheet. Spoon meat mixture onto rolls. Fold two opposite corners to the center; use a fork to crimp edges and pierce top. Bake at 350 degrees for 10 minutes, or until golden. Remove from oven; brush tops with butter, if desired. Sprinkle with cheese; serve immediately. Makes four servings.

Ratatouille and Rice Pilaf

1 lb zucchini
1 eggplant
Olive oil
3 1/2 cups onion, sliced
3 lg garlic cloves
1 cup sliced green pepper
some mushrooms
3 cups garden tomatoes, peeled and chopped
fresh ground pepper
1 tsp dried thyme

1. Cut zucchini into rounds. Cut eggplant into thin rounds. Salt, lay on paper towel for 20 minutes.

2. In a skillet, saute zucchini in olive oil until lightly browned; drain on paper towels. Repeat with eggplant. Saute garlic with olive oil, onion, green peppers, and mushrooms. Add thyme and ground pepper.

3. Heat oven to 350. layer everything in a casserole dish. Cover dish and bake for 45 min.

Serve with Rice Pilaf.

Here is a recipe that I found online that I really liked.

2 cups white rice (preferably long grain)--we actually used brown and it was fine.
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne

1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

You want to cook the rice in a liquid that is primarily stock - chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2-qt sized.

2 While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

3 If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

4 Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock.

Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting.

Serves 6 to 8.

Pinto Beans

I love using these beans to make burritos. Wrap them up in a tortilla with a little cheese, salsa and whatever else.

3 c. dried pinto beans (soak beans overnight in water and then rinse)
1/2 c. chopped onion
1 T. chopped garlic
1 small can diced green chiles
1 T. chili powder
2 t. ground cumin
1 T. salt

Put all ingredients in crock pot and add water so beans are mostly covered (you don't want them too soupy...some of the water does absorb, just watch them). Cook 6-8 hours on low. Can add more salt according to taste.

Stuffed Mushrooms

Ingredients

• 2 (12 ounce) packages white button mushrooms-- cap size doesn't really matter
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package sausage

Directions

Preheat oven to 350 Fahrenheit. Separate caps and stems while cleaning the mushrooms. If cleaning with water, let them drain for a bit. Start cooking the sausage in frying pan, at a medium to medium/high temperature. While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces. Spice the sausage to taste. Garlic is a good addition. Just before the sausage is done, add the stem pieces and finish cooking. Drain off the excess grease and add the sausage/stem mixture into the cream cheese. Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot. Set the caps into a 13x9 pan (or larger) with sides. Fill the caps with the cream cheese/sausage/stem mix. Add a small amount of water to the bottom of the pan, just enough to cover the bottom. Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark. Scoop them out of the pan with a slotted spoon and arrange them on a plate. Serve warm. They reheat well, so you can make them ahead of time.

I know that this blog is now somewhat dead, but I thought I'd post these anyway, they're really good.

Tomato and Olive Penne

I've been meaning to post this for quite a while now. This recipe is one of my favorites...quick, easy, and really tasty. I got it from the Everyday Food cookbook.

Tomato and Olive Penne
Serves 4

Salt and pepper
1 pound penne, or other short pasta (I used wheat)
1/4 cup olive oil
2 cloves garlic , thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Lentil Red Pepper Soup

This is such a yummy recipe, and pretty healthy too.  

1 16 oz package lentils, rinsed, drained and picked over

2 medium onions chopped

2 large carrots, chopped (I always add more)

2 celery stalks, chopped (wasn't in original recipe but I added some last time and it was good)

5 cups chicken broth

2 cups water

16 oz Italian ground sausage, browned

1 1/2 tsp ground cumin

1/8 tsp cayenne pepper

1 4 oz can diced green chilies

1 cup roasted red peppers, rinsed, drained and pureed

In a 5 quart slow cooker, mix together the lentils, onions, carrots, celery, broth and water.  I also added a little salt and Mrs. Dash.

Cover and cook on low setting 8-9 hours until the lentils are tender.  Stir in the cumin, cayenne pepper, green chilies, red pepper puree, and browned sausage.  Season with salt to taste.   Increase heat to high setting and cook 15 minutes longer.  Enjoy!!

Easy Chicken Cordon Bleu Casserole

6-8 slices swiss cheese
6-8 slices ham
4 boneless chicken breasts
1 can cream of celery soup mixed with 1/2 can milk
1 box Stove-top stuffing mix chicken flavor

Make stuffing according to package directions. Spread in greased 9 x 13" pan.
Layer: first chicken breasts, then ham, then cheese, then pour soup and milk over top.
Bake at 350 degrees for 50 minutes covered with foil. Remove cover and cook another 20 minutes, or until chicken is done.

Doughnuts

These are super easy and pretty fun to make with kids.
Ingred.
I can of pillsbury biscuits
Some oil (frying oil)
powdered sugar
water
any toppings
childrens medicine cup or the top of a water bottle

After you make up your frosting of Powdered sugar and water, I did about a cup of Powdered sugar and then added water until it was pourable. I did make a little more, but we love frosting... Next you cut the centers out of each biscuit.
Then heat up the oil, you want there to be enough oil to cover half the doughnuts.
Then flip them over when browned.
This picture is deceiving. I dipped them on the frosting on the plate and then I put them on the cooling rack and we poured frosting all over the doughnuts. Marcella then put all the toppings on we had sprinkles and cinnamon and sugar, but I think they taste the best without anything on them.
Marcella had so much fun making these, and they are super easy to make. Hope you have fun.

Cranberry Salad

A little late, but save this recipe for Thanksgiving next year. Or you can use it for Christmas. It's really amazing.


1 pkg. fresh crannberries
1 large bunch seedless grapes
1 cup pecans, chopped
2 cups whipping cream
1 cup sugar
2 apples

In food processor or blender, pulse cranberries 3 or 4 times. REmove from processor. Mix cranberries and sugar in a bowl. Let set in fridge about 4 hours. Dice apples into small cubes, wash grapes and slice in half. Drain cranberries, add apples and grapes and fold in whipping cream and nuts (at the last minute).

Baked Sweet Potatoes (like Lone Star Steakhouse's)

-sweet potatoes or yams (raw)

-whipped butter (Land-O-Lakes sells some, really, you want "whipped", it's sweeter)

-cinnamon/sugar or brown sugar

1- Scrub potatoes and wrap in tin foil.

2- Bake at 300°F for 6 hours (slow cooker on high also works). You can do it at a higher temperature for less time (like a regular baked potato), but it'll come out hard like a regular baked potato. Make sure to put a pan (or flat sheet of tin foil) on the rack under the rack with the potatoes, because it seems no matter how well I wrap them, they leak.

3- When done, cut open, spread with butter and then with sugar.

We like to peel the skin off and stir the butter and sugar in.

I prefer the brown sugar to the cinnamon/sugar, but Lone Star uses the cinnamon.

I frequently buy just one jumbo sweet potato (since they're usually cheaper) and it's big enough to be the side dish for our whole family.

Sorry

I apologize about the "look-alike-meter" posts. I made them for fun for my other blog and it said it automatically posted them to my blog. I didn't think anything of it until I went to look for them and they weren't there. I thought maybe they just didn't get posted... then I found them here. Sorry :)

Better than ANYTHING Cake

This recipe has another name, but this is what we call it. :)

It is SO good.

You will need:
German Chocolate Cake Mix
Jar of Carmel or Butterscotch
Can of Sweetened Condensed Milk
Heath Bits
Whipped Cream

Make a normal German Chocolate Cake. Once cooled, poke holes every 1/2 inch with a wooden spoon. Then poor the jar of Carmel over the top of the cake and into the holes. Do the same with the Sweetened Condensed Milk. Refridgerate. Before Serving frost with whipped cream and sprinkle with Heath bits. Freeze 20-30 minutes before eating.

Baked Penne with Roasted Vegetables

I know a lot of people on this blog like to eat healthy, well this was SOOO good and healthy!  We will definitely be making it again.  It is from Everyday Italian on food network.

● 2 red peppers, cored and cut into 1-inch wide strips
● 2 zucchini, quartered lengthwise and cut into 1-inch cubes
● 2 summer squash, quartered lengthwise and cut into 1-inch cubes
● 4 cremini mushrooms, halved (I would have liked more mushrooms)
● 1 yellow onion, peeled and sliced into 1-inch strips
● 1/4 cup extra-virgin olive oil
● 1 tsp. salt, divided
● 1 tsp. freshly ground black pepper, divided
● 1 tbsp. dried Italian herb mix or herbs de Provence
● 1 lb. penne pasta (I used whole wheat)
● 3 cups marinara sauce (store bought or homemade)
● 1 cup grated fontina cheese (expensive, but so worth it)
● 1/2 cup grated smoked mozzarella
● 1 1/2 cups frozen peas, thawed
● 1/4 cup grated Parmesan, plus 1/3 cup for topping
● 2 tbsp. butter, cut into small pieces


Directions:

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Cream Cheese Pie (like Marie Calenders)

I was invited to join this web site a couple of months ago and haven't taken the opportunity to do so yet, so here is my sweet apology.

1 tsp vanilla

1/4 cup powdered sugar

3/4 cup white sugar

8 oz. whipped topping

8 oz. cream cheese (low or no-fat will not work right)

lemon juice to taste

graham cracker crust

Mix first 5 ingredients together and add lemon juice to make it however tangy you want.

Pour into graham cracker crust.

Put in fridge 'till set.

Italian Grilled Cheese & M,T,toB Salad

GRILLED CHEESE SANDWICHES

3 tbs olive oil

4-5 canned plum tomatoes, finely chopped

a few fresh basil leaves, torn into pieces

salt & freshly ground pepper

4-6 medium slices of Italian or crusty bread

1 clove garlic, peeled & cut in half

1/2 c scamorza, mozzarella or cheddar cheese

Heat the oil in a small frying pan. Add tomatoes and basil, and season with salt and pepper. Cook over low to moderate heat for about 8-10 minutes, or until tomatoes start to dry out. Preheat the broiler. Lightly toast the bread. When it has cooled slightly rub it on one side with garlic. Spread some of the tomatoes on each piece of bread, and top with the sliced cheese. Place under the hot broiler until the cheese melts and begins to bubble, 5-8 minutes. Serve hot. 

MOZZARELLA, TOMATO AND BASIL SALAD

(This is a very popular, & patriotic recipe in Italy, as its three ingredients are the colors of the national flag).

4 large tomatoes

2 cups mozzarella cheese

8-10 leaves fresh basil

4 tbsp extra virgin olive oil

salt & freshly ground pepper

Slice the tomatoes and mozzarella into thick rounds. Arrange the tomatoes and cheese in overlapping slices on a serving dish. Decorate with basil. Sprinkle with olive oil and a little salt. Serve with the black pepper passed separately. 

CHICKEN AND ARTICHOKE CASSEROLE
1 Can chicken broth
1 can artichoke hearts (not marinated)
1/2 c parmesan, asiago or romano cheese grated
1/2 c flour
1/4 tsp salt
1/4 tsp pepper
1/2 tsp rosemary
4 chicken breasts cut into small chunks
1/4 c butter
3/4 half and half
2 TB apple juice

Drain artichokes. Arrange chicken in 9 by 12 pan and top with artichokes. Pour melted butter over. Mix flour, salt, pepper, broth and half and half. Cook til thick. Blend in cheese , apple juice and rosemary. Pour over chicken. Bake covered at 325 for 1 or 2 hours until chicken is tender. (sometimes I cook lower temperature for even longer for very tender meat).

This is good over rice or mashed potatoes or even pasta.

Seasoned Pork
1 15 oz chicken gumbo soup
1/2 c flour
1 tsp salt
1/2 tsp garlic power or salt
1 1/2 tsp dry mustard
6 pork chops
2 TB oil

coat chops with flour, salt, garlic powder and dry mustard (which you've mixed)
brown chops
Put chops in crock pot, drain drippings from skillet and add soup and stir to loosen brown bits.
Pour over chops, cover and cook 6-8 hours.

MY FAMILY LOVED THIS over mashed potatoes.

Rocky Road Fudge Bars

"crust":
1/2 c. butter or margarine
1 oz. unsweetened chocolate
1 c. sugar
1 c. flour
1/2 c. nuts (pecans)
1 tsp. baking powder
1 tsp. vanilla
2 eggs

Filling:
1/2 c. sugar
2 Tbsp. flour
1/4 c. butter or margarine (soft)
1/2 tsp. vanilla
1 egg
1/4 c. chopped nuts
6 oz. cream cheese

Frosting:
2 c. mini marshmallows
1/4 c. butter
1 oz. unsweetened chocolate
2 oz. cream cheese
1/4 c. milk
3 c. powdered sugar
1 tsp. vanilla

In large pan, melt butter and chocolate over low heat; remove from heat. Add sugar, flour nuts, baking powder, vanilla and eggs; mix well. Spread in greased and floured 13 x 9 pan. In bowl, combine filling ingredients. Spread over chocolate mixture. Bake at 350 for 25-35 min. until toothpick comes out clean. Sprinkle with marshmallows. Bake 2 min. longer. Immediately prepare frosting by combining butter, chocolate, cream cheese, and milk in pan. Heat over low heat until chocolate melts. Stir in powdered sugar and vanilla until smooth. Pour over marshmallows and swirl together. Cool and cut.

Granola Bars

1/2 cup rolled oats, ground in a food processor to about 1/2 cup
1/2 cup blanched, slivered almonds (I also use walnuts and it tastes great), ground in food processor to about 1/3 cup (you can also use an extra 1/3 cup of oats)
1/4 cup wheat germ
1 cup rice krispies
1 cup nonfat dry milk
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup canola oil
1/2 cup honey
1 tsp pure vanilla extract
1/4 cup chocolate chips and or dried fruit

Preheat oven to 350 degrees. Line a 9X13 inch bakingpan completely with foil and butter the foil or spray with oil.

Combine oats, almonds, wheat germ, cereal, dry milk, cinnamon, and salt. Mix in the canola oil, honey, vanilla extract, and chocolate chips and or fruit. Mix well, then pour into the prepared baking pan. Press down with palm of hand, evenly distributing the mixture into the corners of the dish (i ended up only filling about 3/4 of the pan). Bake for 15-18 Minutes.

Remove from the oven and using the foil to help you, lift the giant bar out of pan. Place on a flat surface and while still warm, cut into small bars. (I put the bars in the fridge before taking them off the foil, otherwise they were really crumbly.)

Cauliflower Soup

• Cauliflower, cut in florets
• Broth of choice (up to 1 quart, depending on size of cauliflower
• 1 onion chopped
• 2-3 carrots
• 2-3 TBSP fresh herb of choice (we used a little parsley and some lemon basil--I'm sure regular basil would work really well also)
• 1-2 cups half and half or cream
• 3/4 fresh parmesan cheese
  

Saute the onion and carrots in oil or butter. Cook them until the onions are really soft but not brown. Add the cauliflower and the herbs and cook a few minutes. Add your broth until it comes up just below the level of your veggies and simmer until the cauliflower is cooked, around 12 -15 minutes. Add some cream and blend in a blender, then add salt and pepper and fresh parmesan cheese.

Spaghetti with Mozzarella Stuffed Meatballs

● 1/4 cup plain bread crumbs
● 1/2 cup milk or water
● 1 tbsp. extra virgin olive oil
● 3 garlic cloves, 2 smashed, 1 chopped
● 2 28 oz crushed tomatoes
● 1 lb. lean ground sirloin
● 2 tbsp. flat-leaf parsley, chopped
● 1/2 cup parmesan cheese, grated
● 1 egg
● 4 oz. mozzarella cheese, cut into 20 cubes
● 1 lb. spaghetti

Directions:

In medium bowl, soak the bread crumbs in the milk.

In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.

Add the beef, chopped garlic, parsley, parmesan cheese, egg, and 1 tsp of salt to the soaked bread crumbs and stir with a fork, until combined. Place about 2 tbsp of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with remaining meat and mozzarella.

Stir the sauce and raise the heat to medium-low. Carefully place the meatballs in the sauce, submerging them completly. Bring the sauce to a simmer, and cook without stirring for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with parmesan cheese and serve.

Recipe from: Everyday with Rachael Ray magazine

Tortilla Soup (crock pot)

*Super easy recipe

2 chicken breasts

2 cans mexican stewed tomatoes (un-drained)

4 oz. diced green chillies

1 can black beans (rinse well and drain)

1 can tomatoe sauce (contadina brand is the best)

1 c. salsa

1 c. corn (*I like to use Hominey)

Garnish with:

Grated Cheese

Tortilla chips

Sour cream

Put all ingredents (besides cheese, chips s. cream) in crock pot. Mix tog. cook on low for 5-8 hours. Shred chicken before serving and garnish with cheese, sour cream and tortilla chips. (makes 8 servings?- a whole crock pot)

Banana Cinnamon Waffles

These are my favorite waffles and I think I am going to make them for Father's Day breakfast this year!


1 cup all-purpose flour
½ cup whole wheat flour
¼ cup buckwheat flour
¼ cup ground flaxseed
2 tblsp sugar
1 ½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
1 ½ cups milk
3 tlbsp butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed

Combine flours, flaxseed and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
Combine milk, butter, and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring until blended. Fold in mashed banana. Cook on waffle iron.
I like to heat apricot preserves until thin and then add fresh blueberries for syrup. But you can top them with whatever you like.

Pork chops with Orange sauce

Lately I've been all about the crock pot meals so here are three recipes I've tried recently. 

2 medium sliced yellow squash

2 onions, sliced

6-8 bone-in pork chops

1/2 cup chicken broth

1/2 cup orange marmalade

1 Tb honey mustard

2 Tb cornstarch

Place squash and onions in bottom of 5-6 quart slow cooker.

Sprinkle salt & pepper on pork chops and place on top of vegetables.

In bowl combine broth, marmalade and mustard and spoon over pork chops.

Cover and cook on low for 4-6 hours.

Transfer pork chops and vegetables to serving plate and cover to keep warm.

For sauce, pour liquid from slow cooker into medium saucepan. Combine about 2 Tb water with cornstarch and add to saucepan.

Heat while stirring constantly until mixture thickens. Serve chops and vegetables with sauce. 

Chicken Breast Deluxe

4 slices bacon

5-6 boneless, skinless chicken breast halves

1 cup sliced celery

1 cup sliced red bell pepper

1 (10 oz) can cream of chicken soup

2 Tb white wine or cooking wine

6 slices swiss cheese

2 TB dried parsley

In large skillet, cook bacon, drain, crumble and reserve drippings.

Place chicken breasts in skillet with bacon drippings and lightly brown on both sides. 

Transfer chicken to oblong slow cooker sprayed with vegetable cooking spray and place celery and red pepper over chicken.

In same skillet, combine soup and wine and spoon over vegetables and chicken. 

Cover and cook on low for 3-4 hours. Top with slices of cheese over each chicken breast, sprinkle with parsley  and cook for an additional 10 minutes. 

Serve with creamy sauce and sprinkle with crumbled bacon.

Artichoke Chicken Pasta

1 1/2 lbs. boneless chicken breast tenders

1 (15 oz) can artichoke hearts, quartered

3/4 c roasted red peppers, chopped

1 (8 oz) pkg American cheese, shredded

1 T. white whine worcestershire sauce

1 (10 oz) can cream of chicken soup

1 (8 0z) package shredded cheddar cheese

4 cups hot, cooked bow tie pasta

In slow cooker, combine chicken tenders, artichoke, roasted peppers, american cheese, worcestershire sauce and soup and mix well.

Cover & cook on low for 6-8 hours.

About 20 minutes before serving, fold in cheddar cheese, hot pasta, salt & pepper to taste. 

Strawberry Cupcakes!

Hi! I am new on here. This is a cupcake recipe I made for my daughter's birthday it has a lot of butter, but for a special occasion it is absolutely delicious! The frosting really is the best part so if you don't have the time or energy to make the cupcakes from scratch just use a box and make the frosting.
Cupcakes
• 3 cups cake flour (not self-rising)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 2 1/4 cups sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup milk
• 8 large egg whites
• 24 small fresh strawberries, washed (hulls intact), for garnish
1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving. (Makes two dozen)
Frosting
• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor
1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth. (Makes 5 Cups)

(Really) Easy Eclair cake

Sorry, no pictures again...
Graham crackers
1 carton cool whip
2 box vanilla pudding
1 canister store bought chocolate frosting

Prepare pudding as directed on package. Mix in cool whip. Set aside. Layer graham crackers on bottom of 9 x 13 pan. Spread 1/2 pudding mixture over crackers. Layer one more layer of graham crackers. Layer last layer of pudding. Microwave frosting just until pourable. Pour over top of dessert and spread gently. Refrigerate. Cut into squares. Very easy.

Italian Chicken

This is a very easy recipe...
4 chicken breast halves
1 envelope dry Italian salad dressing mix
1 can chicken broth (14 oz.)

Place chicken in greased slow cooker. Sprinkle with salad dressing mix. Pour chicken broth over the top. Cover and cook on high heat for about 3 hours. 30 minutes before serving, stir in 8 oz. softened (I microwave it) cream cheese. Makes four servings. (I double). Serve with rice, breadsticks, salad or vegetables.

Carrot Cake

For Mother's Day we made this cake because we have tons and tons of carrots from our farm box. YUM! It was SO good. This is quite possibly the best cream cheese frosting ever.

Carrot Cake

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 
  
• Frosting
  
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.

Fake Cafe Rio Chicken Salad

I wanted to put up a few quick & easy recipes that I've tried recently, but lost the pictures that I took, so here are just the recipes for now.

2 boneless skinless chicken breasts
1 can pinto beans
1 bag lipton mexican rice
1 bottle italian dressing
cajun seasoning (optional)
Flour tortillas
lettuce, tomato, cheese

Marinate chicken in Italian dressing with Cajun seasoning sprinkled on top for about 4 hours. (I cooked the chicken in a crockpot for a few hours until it was white & shredded easily). Approximately 1/2 hour before eating shred chicken. Then put pinto beans on to cook (until soft) and sprinkle with sea salt for flavor. Start the rice and follow instructions on the bag. Put a tortilla on the skillet and top with cheese and let it melt. When everything is done, pile it on to the tortilla with the lettuce & tomatoes and enjoy. Serve with ranch or your favorite dressing on top.

Nacho Chicken & Rice Wraps

1 can cheddar cheese soup
1/2 c water
1 c chunky salsa
3/4 cup uncooked regular long grain white rice
1 lb. cubed chicken breast

Mix all together & place in crockpot. Cover & cook on low for 7-8 hours or until chicken is no longer pink. Place in warm tortillas. Makes 4-5 servings. (Watch your crockpot, as each one cooks at different speeds. I left mine in for 6 hours and it was well over done).

Creative Mac N Cheese Soup

This meal may not fly with some husbands, and if not, I bet it would be a hit with kids. (It's easy & I thought it was good too).

1 pkg. deluxe macaroni & cheese dinner mix (14 oz)
9 c water
1 c fresh broccoli florets
2 tbs. onion, finely chopped
1 can condensed cheddar cheese soup, undiluted 10 3/4 oz
2 1/2 c milk
1 c chopped cooked ham

In large saucepan, being 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender. In another large saucepan, bring remaining water to a boil. Add broccoli & onion; cook for 3 minutes. Stir in cheese soup, milk, ham & cheese sauce packet from macaroni box; heat through. Drain macaroni; stir in soup. Makes 8 servings.

Zia Via's Chicken Linguine

This is the most delicious linguine recipe from my friend Brooke. She brought some to us when the girls were born. Her Grandpa was born in Italy ad nimmigrated to British Columbia and that is where her mom was raised. This is a recipe from one of their Italian friends. Truly Italian.

Zia Via's Chicken Linguine

12-16 oz. Linguine

1 lb. chicken cooked, cubed

1 1/2 c. chopped pecans

1 14 oz. jar marinated artichoke hearts chopped

1 small (or regular 15 oz) can of asparagus spears cup up

1/4 c. finely grated Parmesan cheese

1/4 c. basil fresh or (1 TBSP dry)

salt and pepper

Top with 1 cup Bernstein Italian Dressing Original and 1/4 c. olive oil.

Directions

Cook pasta, cook chicken, cut and drain all other ingredients. Mix together. Top with dressing. Serve warm or cold.

Eggplant Parmigiana

Sorry no pictures again....

I am in desperate need of some new dinner recipes, so if anyone has them, please post!

Eggplant Parmigiana

2 Tbsp parsley
2 med eggplants
1 Tbsp salt
milk
dry Italian style bread crumbs
Olive oil
1 tsp. basil
1/2 c. Parmesan cheese
2 c. mozzarella cheese

Sauce

1 Tbsp olive oil
4 cloves garlic (finely chopped)
1 small green onion (1/4 cup)
2 cans Italian tomatoes chopped
2 tsp basil
2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Peel eggplant, cut into 1/2 inch sections, and sprinkle with salt. Let sit 30 minutes, then rinse. Put slices in milk then dip in bread crumbs. Cook in a skillet with olive oil 2 minutes each side. Layer eggplant, cheese, sauce, then another layer of cheese and sauce. Cook 20 minutes uncovered at 400 degrees. Cover and cook another 10 minutes. Sprinkle with parsley.

Chocolate Sin Raspberry Truffle Brownies

Basically, these are the best.

Chocolate Sin Raspberry Truffle Brownies

1 1/4 cups semisweet chocolate chips
1/2 cup margarine
3/4 brown sugar
2 eggs
1/2 tsp baking powder
3/4 cup flour

Truffle Filling:
1 cup semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1/3 cup seedless red raspberry preserves

Glaze:
3/4 cup semisweet chocolate chips
1 teaspoon vegetable shortening

For brownies, melt chocolate with margarine in a heavy saucepan. Cool slightly. In bowl, beat sugar and eggs together. Add chocolate mixture. Stir in baking powder and flour; blend well. Spread evenly in lightly greased 9 x 9 pan. Bake at 350 degrees for 30-35 minutes.

For filling, melt chocolate in heavy saucepan over low heat. Set aside to cool. Beat cream cheese until fluffy. Add powdered sugar and raspberry preserves, beat until fluffy. Beat in melted chocolate, mixing until blended. Spread on top of brownies.

For glaze, melt chocolate chips and shortening over low heat. Drizzle over top of truffle mixture. Chill at least 2 hours before cutting.

Chocolate Zucchini Bread

This is so yummy! It is from my Lion House Cookbook. A picture will be coming soon.

2 oz unsweetened chocolate, melted
2 cups zucchini, grated
2 cups all purpose flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp vanilla
1 cup chocolate chips, semi-sweet

Prepare two 8x4 inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini; set aside. Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir and set aside. Place eggs in mixing bowl and beat. Add sugars, oil, melted chocolate, and vanilla; beat until creamy. Add zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix in. Bake at 325 degrees for 45 to 50 minutes. Makes 2 loaves.

Humus and Pitas

Humus

2 Cans Chickpeas
1 clove garlic
1/2 cup olive oil
1/2 cup lemon juice (maybe a little less)
2/3 Tbls peanut butter
salt
( I used a little parsley and basil)


Mix in a blender. before blending garlic, mince and wait for it to mature.

homemade Pitas
1 cup warm water
1 1/2 tsp dry yeast
2 Tbls oil
3/4 tsp salt
2 cups flour
1 tsp baking powder

Dissolve yeast in warm water. Add remaining ingredients and knead well, adding additional flour as necessary to make a soft dough. Let rest 15 minutes. Divide dough into 6 pieces. Cover with plastic wrap and let rest 10-15 minutes. Place dark metal baking sheet or pizza stone in oven for 10 minutes to preheat at 450. Flatten each dough ball with rolling pin to about 1/4 inch thickness. Place on a preheated baking sheet, two at a time, and bake until puffed and lightly browned. Cool

Tortellini Soup

This is one of our favorite go to recipes for a busy day. It is easy to make and really delicious and healthy!!



Ingredients:

● 2 tbsp. dried crushed basil
● 2 tsp. cooking oil
● 2 garlic cloves, minced
● 4 cups chicken or beef broth (I always add and extra can of broth)
● 1 cup beef, chicken or cheese tortellini
● 1/8 tsp. pepper
● 1/2 tsp. salt
● 1 cup chopped, peeled tomatoes (can use canned)
● 1 can french cut green beans
● 1 cup carrots, sliced
● Untitled Ingredient

Directions:

In a medium saucepan, cook basil and garlic in hot oil about 1 minute. Add broth, tortellini, carrots, salt, and pepper. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Add tomatoes and green beans. Return to boil; reduce heat. Cover and simmer 10 to 15 more minutes or until tortellini are done and vegetables are tender.

Mint Brownies

These were a Christmas treat given to us, but they would work as a St. Patrick's day dessert as well:

2 boxes brownie mix
green food color
6 c. powdered sugar
milk
3/4 c. butter
12 oz. chocolate chips
3/4 tsp. peppermint extract
3/4 c. butter

Make brownies as directed on box using a cookie sheet for baking. Set aside. Mix together powdered sugar, 3/4 c. butter, peppermint extract, green food coloring, and milk (use enough to make the frosting stiff). Frost brownies, chill. Melt together chocolate chips and 3/4 c. butter. Spread over mint layer of chilled brownies, chill again. Cut into 3 x 3 squares.

Grilled Mediterranean Vegetable Quesedilla

I found this recipe in my Royal Caribbean cookbook, which all of the recipes in this book were actually served on the ship. This was one of the more simple recipes, but very good. I would definitely recommend it! My husband admitted that it is a "chic food" but he still liked it.
1/4 cup extra virgin olive oil
1 small white onion, thickly sliced
1 red bell pepper, " "
1 yellow bell pepper, " "
1 green bell pepper, " "
1 small yellow squash, " "
2 cloves garlic, minced
Salt & freshly ground pepper
1/4 bunch basil, chopped
1/4 bunch oregano, "
1/4 bunch thyme, "
1/4 bunch parsley, "
3 spinach tortilla wraps
1/4 cup shredded mozzarella
1/4 c grated manchego cheese

Place oil in a saute' pan, and heat to medium high. Add onion, peppers, squash and garlic, and cook for 10 minutes or until vegies are soft. Do not allow garlic to over brown. Season with salt and pepper. Remove from heat and set aside to cool. When cooled, add chopped herbs and blend well.

Preheat oven to 350 degrees.

Place a tortilla on a sheet of plastic wrap, sprinkle the mozzarella on half of the tortilla, layer the vegetable mix on top and sprinkle with the manchego. Grease a grill pan and heat to medium high. Fold the tortilla together and place it in the pan, marking each side with grill marks. Place them on a lightly greased sheet pan and heat in oven for 3-4 minutes or until the cheese melts.

Serve with salsa, guacamole, sour cream or pickled jalapeno peppers.

Another recipe that I tried from this recipe was the "Eggplant Mozzarella Tower", which I really liked so I will post that sometime soon.

Delicious cracker cookies

I meant to put up this recipe before Christmas but didn't get around to it. I figure they can be made any time of the year, I just make them around the holidays. I stole this recipe from my Mom but I wanted to share because they are one of my favorites! I don't however know the name of them...8 oz. waverly crackers
1/2 c. milk
1 c. brown sugar
2/3 c. peanut butter
1/2 c. butterscotch chips
1 c. butter
2 c. graham cracker crumbs
1/2 c. chocolate chips

Lay 25 crackers down flat in a 9x13 pan. Over medium heat, melt butter, milk, graham cracker crumbs and sugar. Bring to a boil; stir. Boil for 5 minutes. Pour 1/2 of mixture over crackers, then layer crackers. Pour other 1/2 of mixture and put last layer of crackers. Melt peanut butter, butterscotch & chocolate chips to top. Refrigerate for 1 hour and cut into squares.

Mama Mia Blend

Last year my Mom gave me a recipe book for all different kinds of popcorn seasonings. There are all sorts like key lime, chivey butter, fiesta butter, herb, etc. Below is one of the recipes. They are all pretty easy & taste really good!2 T dried basil
2 T dried marjoram
2 T thyme
2 T garlic powder
1/2 c grated Parmesan cheese

Butter & salt popcorn as desired. Combine ingredients; sprinkle seasonings over popcorn.

Caramel Popcorn

This year my Cooking Light magazine had a recipe for caramel popcorn.  So I made a ton, put it in little bags for my husband to take for everyone at his work.  It was really easy and a perfect little gift for those people you don't really want to get something big for.

Caramel Popcorn

1 cup packed dark brown sugar

1/2 cup light colored corn syrup

1/3 cup butter

1 tbsp light molasses

1 1/2 tsp vanilla

1/2 tsp baking soda

1/2 tsp salt

12 cups popcorn (popped without salt or butter)

1.  Preheat oven to 250.

2.  Coat a large jelly-roll pan with cooking spray.

3.  Combine sugar, corn syrup, butter and molasses in a medium saucepan; bring to a boil over medium heat.  Cook five mintues, stirring once.  Remove from heat; stir in vanilla, baking soda, and salt.  Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

4.  Spread popcorn mixture into prepared pan.  Bake at 250 for 1 hour, stirring every 15 minutes.  ***If you are going to eat it right away and want it gooey then don't do this step, just eat it.

5.  Remove from oven; stir to break up any large clumps.  Cool 15 minutes.  Yield: 18 servings (serving size: 2/3 cup).

Wassail

2 Qts. apple cider
2 cups orange juice
2 cups pineapple juice
1/2 cup lemon juice
1/2 c sugar
12 whole cloves
4 cinnamon sticks
orange slices

In a large kettle, bring to a boil. Reduce heat and simmer. Remove heat & simmer. Remove cinnamon sticks and cloves. Serve warm.

*I thought I'd post this recipe that I got from my Mom because it's perfect for the Christmas season. It tastes great & makes the house smell great too!

Julie asked for some appetizer recipes, here are four of my favorites:

Mushroom Appetizer
1/2 stick of butter
pkg. sliced mushrooms (10 oz. )
garlic salt
1/2 c. green onion, chopped
Saute and spoon over a circle of brie cheese on a pretty bowl or plate. Put in oven at 375 degrees for 20-25 minutes. Serve with crackers or crusty bread.


Wonton Appetizers
1 c. sharp cheese, grated
1 cup mayonnaise
1 can artichoke hearts chopped in small pieces
1/2 cup shredded parmesan
1 can ch. green chili's (4 oz.)
Mix above ingredients together. Push wonton wrappers into mini muffin pans and fill w/ mixture. Cook at 350 degrees for 12 minutes or until brown. Makes approx. 48.

Broccoli Appetizers
Crescent rolls (put in 9x13" pan and bake until lightly brown.)
Mix 1 c. miracle whip with 8 oz. cream cheese & 1 pkg. dry ranch mix.
Spread on cooled dough.
Sprinkle broccoli and cauliflower that has been chopped finely with food processor, onto cream mixture. Sprinkle w/ fancy shredded cheese in two colors. Refrigerate until ready to serve. Cut into squares before serving.

Italian appetizer bites
2 / 8oz pkgs. crescent rolls
1/2 lb. sliced deli salami
1/2 lb. sliced provolone cheese
1/2 lb. sliced deli ham
7 eggs
1 cup grated parmesan cheese
2 jars (12 oz. each) roasted red peppers, drained
Heat oven to 350 deg. Coat a 13x9 " pan with cooking spray. Unroll 1 package of the rolls and use dough to line the bottom of prepared pan. Pinch seams together.
Cover rolls with half the salami, provolone cheese, and ham. Lightly beat together 6 of the eggs and the parmesan cheese; pour half evenly over top. Top with half the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package crescent rolls.
Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Cool for 1 hour; cut into 32 squares and serve.

Does anyone have any fun and good Christmas party appetizer ideas?

Halloween Menu

Main Dish- Broccoli Cheese soup in pumpkin bread bowls
Sides- Witches ingredients salad
Candy Corn Jello
Devil Eggs
Drink- Blood w/ worm ice cubes
Dessert- Graveyard cake with pumpkin ice cream

Witches ingredients salad

Candy Corn Jello
Grave Yard Cake



Worm Ice cubes in Leaf rimmed glasses

Broccoli Cheese soup:

4 c. chicken broth
1 c. water
1 c. whipping cream
1/2 lb. velveeta cheese
1/2 c. flour
1/2. c. butter
1/2 tsp. onion powder
1/2 tsp. pepper
4 cups fresh/chopped broccoli

Make a roux by melting butter in a lg. saucepan, stir in onion powder and flour. Heat on medium heat until smooth adn bubble, stirring constantly. Add chicken broth, water, cream, and cheese. Bring to a boil, stirring often, add broccoli and bring to boil, stirring constantly, reduce heat to low and simmer 15 min. or till brocoli is done.
*Serve in Bread bowls- a grocery store here sells orange bread bowls, with a little green stem on the top- a pumpkin!


Witches ingredient salad:

1 cucumber sliced (frog)

1 container cherry tomatoes

Mozarella balls (put slices of green olives on the ones on top)-eyes

black Olives

Red onion

Itallian dressing

Devil Eggs

Make Deviled eggs but cut out little wedges from a red pepper and stick 2 in each egg as devil horns

Candy Corn Jello

Make 3 layers of jello in a clear glass or plastic cup. First a Thick Yellow (lemmon) layer, after that sets add a thinner orange (orange flavor) layer, then lastly add another yellow layer. top with whipped cream and a couple candy corns.

Blood Drink

Any red drink mixed with soda, then freeze gummy worms in cubes of ice. (i also topped the glasses with colorfull fall leaf sprinkles... spread honey on the rims of glasses and then dip into the sprinkles)

Graveyard cake

Any flavor cake mix and chocolate frosting. Use extra chocolate frosting to write R.I.P on Pepperidge farms Milano cookies. Stick a few cookies in the cake. Sprinkle with Rock candy, and leaf sprinkles (you can also make green coconut for grass, or buy little candy pumpkins if you want :)

Chilled Strawberry Soup
1 Cup apple juice
1 Cup water, divided
2/3 Cups sugar
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 Cups fresh or frozen strawberries
2 cartons (8 oz each) strawberries yogurt
strawberries to garnish
Blend above ingredients. Garnish with sliced strawberries.

Pork Barbecue (Cafe Rio style) YOU WILL LOVE THIS!!
Pork
Pork loin--place in crock pot and cover with water-cook on high 5 hours
drain water off and add sauce

Sauce
1 large Pace's Salsa
1 1/2 decaffe cans coke
3 1/2 C. Brown sugar

cook another 3 hours

Remove pork and shred returning to sauce


RICE
3 C. water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch cilantro
1 can green chilis
1/2 onion chopped
1 tsp cumin
3/4 tsp salt
1 TB butter
2 C. rice
Start a boil and then simmer 20-30 min.

DRESSING
1 buttermilk ranch dressing pk
(mix it up with what it calls for)
2 tomatillas or 1/3 jar of La Victoria green salsa that has the first ingredient as tomatillas
1/2 bunch cilantro
1 clove garlic
1 lime squeezed
a little jalapeno if you want (I didn't use because the salsa was spicy enough)
Blend in blender
Serving:

Top a tortilla with pork, rice, black beans, dressing , chopped lettuce, cheese and fryed tortilla strips!

This recipe is worth trying--it is incredibly good!!!

Caramel Apples

1/2 cup butter
2 cups brown sugar
1 cup light corn syrup
dash salt
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
Popsicle sticks
Apples
In a large heavy saucepan, melt butter, add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 8-10 minutes. Stir in milk. Cook 1-2 minutes longer. Remove from heat, stir in vanilla. Insert Popsicle sticks in washed and dried apples. Dip each apple into hot caramel mixture, turn to coat. May dip bottom of apples into chopped peanuts, mini m&m's etc. Set on greased waxed paper to cool.

Coconut curry chicken soup

3 cups chicken broth
8 boneless skinless chicken thighs
1 cup chopped onion
1 tsp salt
4 whole cloves
1 Tbls butter
1-1 1/2 Tbls Curry powder
1 1/4 coconut milk
3 Tbls crystallized ginger
1 Tbls chopped mint
1/4 tsp ground cloves
1 1/2 cups half and half (we use milk)
1/4 cup chopped fresh mint
We like to cut up a sweet potato and put it in.

Put all the ingredients, except coconut milk,in the crock pot for about 1 1/2 - 2 hours, when chicken is done shred and put coconut milk in. Cook for another 10 minutes. Serve with rice. Serves about 4 people.

Two Delicious Recipes

Here are two delicious recipes I made this week from my Cooking Light magazine. We were huge fans of both of them. Sorry I don't have any pictures, especially of the pizza it was a really pretty pizza!!

Sausage and Pepper Pizza

4 oz hot turkey Italian sausage
1 cup red bell pepper strips
1 cup yellow bell pepper strips (I used all red cause smiths didn't have yellow this week)
1 16oz Bobali pizza crust
1 cup marinara sauce
1 tablespoon no salt added tomato paste
1/2 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese (I used all mozzarella)
1/2 tsp dried oregano

Preheat over to 450 degrees. Coat pan with cooking spray, add sausage and bell peppers to pan; cook 6 minutes or until bell peppers are crisp-tender and sausage is browned.

Place pizza crust on large baking sheet. Combine marinara and tomato paste, stirring with a whisk; spread evenly over crust, leaving a 1-inch border. Sprinkle with cheeses and oregano; top evenly with sausage mixture. Bake for 15 minutes or until cheese melts and curst is lightly browned. Remove from oven; let stand 5 minutes before slicing.

Split Pea Soup (*this takes 1 hour and 45 minutes of cooking time so plan ahead, I didn't, so we were really hungry by the time it was ready)

5 1/2 cups water
4 cups vegetable broth
2 cups green split peas
3/4 cup finely chopped yellow onion
6 ounces diced Canadian bacon (I used an 8oz package of diced ham)
1 cup finely chopped carrot
1 cup thinly sliced celery
1/2 tsp ground black pepper
1/8 tsp salt
1 tbsp lemon juice

Combine first 5 ingredients in a large pot over medium-high heat; bring to simmer. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Stir in carrot, celery, pepper and salt. Simmer uncovered, 45 minutes or until peas are tender and soup thickens, stirring occasionally. Remove from heat; stir in juice. Serve immediately.