Culinary Collie Sue

Mini Chocolate Cheesecakes

2012-01-27T12:24:00.000-05:00

Picture by Heidi

My picture doesn't do this justice. These little cheesecakes look so fancy and taste so delicious. I feel like a gourmet cook every time I make them, but they are very easy to make, and nonfat or lowfat, depending on which cottage cheese you use. The recipe comes from Martha Stewart's Everyday Food magazine. It calls for espresso powder, but I just add a little extra cocoa.

Note: Because only half my family likes cheesecake, and since I end up with so many extra chocolate wafers, I always use the leftovers to make ice cream sandwiches for the non-cheesecake eaters. I use a medium scoop to fill the wafers with softened ice cream (light ice cream works well for this), such as mint chip, and put them in the freezer.

2 cups (1 lb container) nonfat cottage cheese (lowfat or 4% is fine, too)
2 large eggs
1 1/2 cups confectioners' sugar
1/3 cup plus 1 1/2 teaspoons unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons vanilla
9 to 11 (see directions) chocolate wafer cookies, such as Famous
Whipped cream (optional), or ice cream (also optional, pictured above), for serving
Grated chocolate (optional), for serving

Preheat oven to 275 degrees. Line 9 to 11 (I always have enough for one or two more than the original recipe says) standard muffin cups with cupcake liners. In a food processor or blender (I use a blender), combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, and vanilla. Blend until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Pour water into the empty muffin cup(s), so cheesecake will bake more evenly. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with whipped cream or ice cream and grated chocolate if desired.

Chicken Meatballs

2012-01-10T12:30:00.001-05:00

I keep buying chicken thighs for recipes, forgetting that I don't really like them in most things. So here is what I made with left over chicken thighs, that turned out really good. Playing around with the spices in addition or in place of the thyme could be fun. Tonight I plan to use these with a cream sauce for a variation on Swedish Meatballs.

Chicken Meatballs

1 lb chicken thighs
3/4 tsp salt
1/8 tsp pepper
1/8 tsp ground thyme
1 garlic clove, chopped
1/4 C chopped onion
1/3 C parmesan cheese
1/2 C plain bread crumbs
1 egg

In a food processor or blender, pulse chicken, salt, pepper, thyme, garlic and onions, until only small chunks remain. Stir in cheese, bread crumbs, and egg. Moisten fingers with water, and form mixture into 1 inch balls. Cook on a greased baking sheet at 350 for 15-20 minutes until cooked through and lightly browned.

Tip: the chicken I had came from the freezer and was mostly defrosted. I think it made it easier to chop with the chicken being a little frozen still. Also, I didn't trim all the fat that tends to remain on chicken thighs, instead I picked out long pieces of fat while forming the balls, leaving the rest to add moisture and flavor.

Blueberry Muffins

2011-10-19T23:06:00.000-04:00

photo by Heidi

Another new favorite for our Muffin Wednesdays! I thought about using the poppy seed muffin recipe as a base for blueberry muffins, but this recipe got such great reviews, I decided to try it. We did not need the crumb topping; instead I used coarse sugar to sprinkle on the tops before baking. The original recipe insists the blueberries be fresh, but I like to use frozen and don't mind that the batter turns purple.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries (I used frozen wild blueberries)
2 tablespoons sugar (I used turbinado, but regular would also work), for sprinkling

Directions

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners (I prefer liners).

In a medium bowl, whisk together flour, 3/4 cup sugar, salt and baking powder. Make a well in the center and set aside. In a small bowl, beat together oil, egg and milk. Add wet ingredients to dry ingredients all at once, and stir just until moistened. Batter with be very thick and lumpy. Gently fold in blueberries. Be careful not to overmix, or muffins with be tough. Fill muffin cups about 2/3 full (I use a large scoop). Sprinkle with sugar.

Bake for 14-20 minutes or until a toothpick or cake tester inserted near the center of a muffin comes out clean. Cool on rack for 10 minutes, then remove from pan to cool completely. Serve warm, or let sit overnight at room temperature, loosely covered.

Three Sisters Soup

2011-10-04T10:19:00.001-04:00

I adapted a recipe from a soup exchange at church. It came from Sister Cathy Bowen, who is our Michigan Grandma. She told us that Native Americans called corn, beans, and squash the Three Sisters, using them often in their diet. If you haven't tried hominy before, it is dried corn treated with alkali and rehydrated. The texture is chewy and the corn flavor is milder. It is usually in the Hispanic section of the grocery store. From Sister Bowen's original recipe I added chicken and spice and pureed the potatoes and squash. My husband added cheese to his soup and thought it was perfect, I liked mine without. Excellent with Indian Fry Bread.

Three Sisters Soup

2 C peeled and cubed butternut squash

2 potatoes, peeled and cubed
1/4 C onion, chopped
6 C chicken stock
3 Tb butter
3 Tb flour
1 C milk

1 29 oz can hominy, drained

2 C fresh or frozen grean beans, trimmed and cut into bite size pieces
2 chicken breasts
cumin, salt and pepper to taste
shredded cheese (optional)

Bring chicken stock to a boil in large stock pot, add squash, potatoes and onion and simmer until soft. Meanwhile, season chicken liberally with cumin and salt on each side and grill or fry in oiled pan until just cooked through. Let rest. Puree stock and veggies in blender until smooth. Leave in blender while making rue. Add butter and flour to stock pot over medium heat and whisk until smooth. Slowly add milk, whisking constantly. Then slowly add stock mixture, whisking to avoid lumps. Bring back to simmer. Add hominy and green beans and let simmer for a few minutes while you shred the chicken breasts. Add chicken to soup. Season to taste with salt and pepper. Add cheese to individual servings, if desired.

Chocolate Muffins

2011-09-22T00:23:00.000-04:00

photo by Heidi

I did a thorough search for chocolate muffins, as I did for poppy seed, and kept going back to the almond poppy seed muffin recipe that I liked so much. I finally decided just to adapt that recipe. It worked so well, I plan to make blueberry muffins next week! I'll let you know how that goes.

This makes a dense muffin that is sweet, but not too sweet, because there so much cocoa in the recipe. You can probably reduce the cocoa and increase the sugar to your liking. I also considered adding 1/4 cup water to the recipe, as I had seen in others, but left it out because a heavier muffin was what I was looking for. For us, these muffins were delicious just the way they were, but I may tweak them for fun later.

One difference between this recipe and the poppy seed recipe is that the chocolate muffins contain no baking powder--only baking soda. I noticed in all the other chocolate muffin recipes that this was the case, and I thought they would taste better this way.

I had enough batter for a dozen muffins, plus one more. I put a muffin liner in a very small Pyrex bowl and placed it on a pie tin on the bottom rack of the oven. It took several minutes longer to bake, but I was glad I didn't waste any of that delicious muffin batter.

½ cup brown sugar

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

½ cup sour cream

¼ cup milk

1 1/3 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

1/3 cup cocoa (I reduced this amount to 4 tablespoons the 2nd time, and we liked them even better.)

½ cup mini chocolate chips
Optional: 3 teaspoons white sugar (another change I made the 2nd time.)

Heat oven to 325°F. Line 12 medium muffin cups withpaper baking cups.

In large bowl, stir together 1/2 cup brown sugar,the oil, egg and vanilla. Beat in sour cream and milk with spoon until blended.

In a medium bowl, whisk together flour, baking soda,salt, cocoa and chocolate chips and stir until well blended. Make a well in theflour mixture. Add the wet ingredients to the dry ingredients and stirjust until moistened (batter will be lumpy).

Divide batter evenly among muffin cups (I used alarge scoop). Sprinkle with white sugar, if desired. Bake 16 to 20 minutes or until toothpick inserted in center comesout clean (tops will look cracked). Remove from pan to wire rack. Makes one baker’sdozen.

Poppy Seed Muffins

2011-09-21T23:50:00.000-04:00

photo by Heidi

These are almond-flavored--our favorite! I looked all around the web for good recipes and liked this one the best, because it is simple and makes only a dozen muffins. In fact, I think this is a great basic muffin recipe with lots of possible variations. I adapted it to make my chocolate muffins.

As you can see, these muffins don't brown on top. If you let them get brown, they will probably be too dry. I cool mine completely on a wire rack, then cover them loosely with plastic wrap, so they will stay moist. They are probably best the day after they are baked, like many quick breads.

1/2: cup sugar

1/3: cup vegetable oil

1: egg

1: teaspoon almond extract

1/2: cup sour cream

1/4: cup milk

1 1/3: cups all-purpose flour

1/2: teaspoon baking powder

1/2: teaspoon salt

1/4: teaspoon baking soda

1 tablespoon poppy seeds

3: teaspoons sugar (optional)

2

tablespoons sliced almonds (optional)

Heat oven to 375°F. Line 12 medium muffin cups with paper baking cups.

In large bowl, stir together 1/2 cup sugar, the oil, egg and almond extract. Beat in sour cream and milk with spoon until blended. In a medium bowl, whisk together flour, baking powder, salt, baking soda and poppy seeds and stir until well blended. Make a well in the flour mixture. Add the wet ingredients to the dry ingredients and stir just until moistened (batter will be lumpy). Divide batter evenly among muffin cups (I used a large scoop). If desired, sprinkle batter with 3 teaspoons sugar and the almonds.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Makes one dozen.

Creamy Noodles with a Rainbow of Veggies

2011-09-19T18:21:00.002-04:00

photo by Emily Hale

I can't believe I haven't posted this recipe until now. It has been a favorite ever since my mother-in-law gave it to me for a recipe-exchange bridal shower their family threw for me. She got the recipe from a Family Fun magazine, and I have altered it somewhat. It can be enhanced with cooked chicken or shrimp if you like. Lemon-pepper seasoned chicken is especially delicious. This pasta looks pretty and is extremely tasty.

Creamy Noodles with a Rainbow of Veggies
2 to 3 Tb butter
1 minced or pressed garlic clove
1/2 C chicken broth
2 1/2 C cut fresh veggies, such as asparagus, zucchini, carrot, red or yellow pepper, mushrooms.
3/4 C cream
3/4 lb pasta
1 C grated parmesan
salt and pepper to taste

Bring salted water to boil for pasta. Boil pasta according to package directions. Meanwhile, melt butter in a saute pan and stir in the garlic until fragrant. If using mushrooms, use 3 Tb butter and saute them first. Then add the rest of the veggies for a minute. Add broth and salt and pepper to taste and simmer, covered, for 2 minutes. Stir in cream, simmer for a minute or two longer until veggies are crisp tender and cream is thickened slightly. Drain pasta, add back to pan, stir in veggie/cream mixture. Stir in cheese.

Blondies

2011-08-01T17:14:00.000-04:00

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, melted

1 cup of tightly packed dark brown sugar

1 egg, lightly beaten

1 teaspoon of vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 cup of all-purpose flour

1/3 cup chocolate chips

DIRECTIONS:

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Combine the flour, baking soda, baking powder, and salt. Add to the butter mixture. Stir in chocolate chips.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean. Allow to cool. Cut into squares and serve.

Makes 9 blondies.

Sesame Chicken

2011-04-13T15:05:00.001-04:00

This is one of our family favorites-- and a recipe that Chris raves about. The original recipe came from Bobby at Blog Chef but I modified it a bit. I've used the batter to coat and fry vegetables and they turn out perfectly tempura-style crisp. Mmmm!

Ingredients:
2 large boneless skinless chicken breasts

Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon fruit juice

Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce-
2 tablespoons honey
2 tablespoons brown sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper
1/2 tablespoon soy sauce
1 clove fresh garlic (minced)
1 tablespoon Kikoman teriyaki glaze (optional, but yummy)

1 cup Peanut Oil

2 tablespoons raw sesame seeds
2 green onions (sliced)

Directions:
Wash and trim chicken, then cut into bite-sized pieces using kitchen shears. Mix marinade ingredients together in a glass bowl, add chicken, and refrigerate for 30 minutes.

While the chicken is marinating, combine the ingredients for the batter and set aside. Combine the ingredients for the sauce in a small saucepan, simmer on low heat.

Heat oil in a wok or frying pan to 325. Using tongs, coat chicken pieces in the batter, then place in the hot oil. If you are making tempura vegetables as well, either separate some batter out or cook the veggies first. I've found that the chicken takes about 10 minutes to cook, turn halfway through. Cook chicken to 160 degrees. Place cooked chicken on paper towels to sop up the excess oil, then place in a large bowl.

When the chicken has cooked, pour sauce, sesame seeds and chopped green onions and mix together. Serve with rice.

This recipe feeds my family of 5 just fine. I have found that cooking for larger groups is difficult because only so much chicken can fit into the frying pan at one time. Enjoy! :)

Just Oatmeal Cookies

2011-04-12T16:07:00.000-04:00

These are my new favorite oatmeal cookies. I adapted a recipe from my husband's family, and they turned out so good I wanted to write it down before I forgot. I wanted the cookies to be all oat and no white flour, so I used my food processor to grind oats into flour. My brown sugar was rock hard so I used white sugar and molasses. Since my vanilla was all gone, I took a tip from another recipe and flavored the cookies with a little spice. Finally, I'm usually a butter proponent, but again, we were out (who does the shopping around here?!). I was happy with the result of shortening and a teensie bit more salt. If you try a new cookie recipe and it turns out kinda blah, chances are it needs more salt. That's just my opinion.

Just Oatmeal Cookies

1 1/2 C sugar
2 TB molasses
3/4 C shortening
1 egg
1/4 C water

1 C oat flour (process whole oats until smooth)
1 1/8 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
3 C oats

Cream together sugar, molasses, and shortening. Add egg and water until combined. Sift together the dry ingredients, except for whole oats, and add to sugar mixture. Fold in oats. Bake at 350 for about 20 minutes, rotating the pans, until the cookies are flattened and golden brown.

Cakesters

2011-03-02T16:17:00.000-05:00

Photo by Heidi

A couple times a year, we buy Oreo Cakesters as a treat. The kids love them. I've been making double-chocolate chip cookies with cake mix for years, so I thought I would adapt that recipe to make homemade cakesters. This recipe is very similar to Elise's Oreo recipe. If you want to use butter, try this recipe. If you prefer shortening, see the Oreo recipe. Elise also provides useful tips for rolling out the dough to cut fun shapes.

Cookies

1 package devil's food cake mix

1/2 cup unsalted butter

1 teaspoon vanilla

2 eggs

Preheat oven to 350°. Beat half of the dry cake mix, the butter, vanilla and eggs in a large bowl on medium speed until smooth, or mix with a spoon. Stir in remaining cake mix. Drop by rounded teaspoonfuls (I use a small scoop) onto an ungreased cookie sheet (I line the cookie sheets with parchment paper). Bake 8 to 10 minutes or just until edges are set and tops are slightly cracked. Cool one minute; remove from cookie sheet to wire rack. Cool completely before filling. Makes about 50 cookies (enough for 25 cakesters).

Filling

1/4 cup (half a stick) unsalted butter

3 - 4 cups powdered sugar

1 teaspoon vanilla

milk

In a large mixing bowl, beat butter and sugar to combine. Add vanilla. Gradually add milk (about one teaspoon at a time) until creamy and easy to spread. Fill each of half the cooled cookies with about one teaspoon filling and gently press another cookie on top.

To make double-chocolate chip cookies, add 1 cup chocolate chips to the cookie dough and bake as directed.

Riso Alla Pitocca (Chicken and Rice)

2011-02-25T17:52:00.002-05:00

photo by Emily Hale

I love the Create channel, especially since I don't have cable and the Food Network. Lidia Bastianich is one of my Create favorites and I've been watching her for a couple of years. Tonight was the first time I made one of her recipes though. I don't know why it took me so long. I've seen the episode at least three times and salivated throughout each viewing. My family and I were very happy with the results. Think risotto meets chicken and rice casserole only more flavorful and better for you (not to knock cream of chicken, but I always appreciate NOT using it). Plus it's easier than traditional risotto, because you add all the liquid to the rice at once instead of adding some, stirring, adding some...

If you've never seen Lidia, you should know that she insists on caramelizing EVERYTHING (even tomato paste). So notice the instructions and do what she says!

The veggies are ground up either in a blender or food processor and their flavors infiltrate the whole dish delightfully. I don't love bay leaf and didn't have fresh parsley, but I think it turned out mighty fine without.

Riso Alla Pitocca from Lidia's Italy (serves 4)

1 pound boneless skinless chicken thighs or breasts cut into bite size chunks
1/2 C onion, cut in 1-inch chunks
1/2 C carrot, cut in 1-inich chunks
1/2 C celery , cut in 1-inch chinks
1 garlic clove
2 Tb olive oil
1 1/2 tsp salt
1 fresh bay leaf
1/2 C dry white wine or chicken stock
2 1/2 C hot chicken or turkey stock, plus more if needed (use a good, organic brand)
1 C Italian short-grain rice, such as Arborio
1 Tb butter
1/3 C parmesan cheese, grated

Using a food processor or blender, mince the onion, carrot, celery, and garlic into a fine-textured "pestata". Pour the olive oil in the saucepan, and set over medium-high heat. Stir in the pestata, and season with 1/2 tsp of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan.

Toss in the chicken pieces and the bay leaf, and sprinkle over it the remaining tsp salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Raise the heat, pour in the 1/2 C white wine or stock, and cook, stirring and scraping up the browned bits in the pan, until the liquid has almost completely evaporated.

Pour in the hot stock, stirring, then all the rice. Bring to the boil over high heat, cover the pan, and reduce the heat to keep the riso bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. You can cook away the liquid if you prefer a firmer dish, which I do. Just take off the lid and turn oup the heat for an extra minute. Lidia prefers hers to be soupy.

Turn off the heat, drop in the butter , and stir vigorously until thoroughly amalgamated, then stir in the parsley grated cheese. Spoon the riso into warm pasta bowls and serve immediately,passing additional grated cheese at the table.

Mexican Rice

2011-02-17T23:25:00.003-05:00

I've been making Spanish rice from a mix lately, but I wanted to try making it from scratch. I found a recipe on the All Recipes website (it's like my Wikipedia for cooking) and found a promising recipe. After reading the reviews and seeing some of the changes other people made to the recipe, I tweaked it a bit and made it for the first time tonight, as a side to our cheese enchiladas. I was too lazy to cut an onion, but it was delicious without it. It tastes like restaurant rice! Audrey, who loved the mix-version I previously made, loved this even more!

3 tablespoons vegetable oil
1 cup uncooked long-grain rice (I used Jasmine)
1 teaspoon garlic salt
1/2 teaspoon ground cumin
2 teaspoons chili powder
1/4 cup chopped onion
6 ounce can tomato paste
2 cups chicken stock
Dash of dried parsley

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until slightly golden. While rice is cooking, sprinkle with salt and seasonings.
Stir in onions and cook until tender. Stir in tomato paste and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Remove from heat. Lift lid and sprinkle with parsley, then quickly replace the lid. Let stand, covered, for 5 minutes. Fluff with a fork.

Banana Muffins

2011-02-01T10:54:00.002-05:00

Photo by Emily Hale

Here is another excellent recipe from the Perry Family reunion recipe book. It was submitted by Jenny, my lovely and talented sister in law who I think of as a healthier, whole food recipe seeker version of me.

The recipe came from Super Natural Cooking by Heidi Swanson, but I adapted it a little due to necessity, ambition, as well as accident (oops, I added a whole stick of butter instead of 6 T). Notice how decadent the picture looks, thanks to the extra two tablespoons.

I like to add Hodgson Mill Multi Grain cereal with flaxseed and soy to muffin batter because it adds excellent fiber and protein as well as a little texture. They mill the flaxseed so that you don't miss out on the Omegas that you might not get with whole flaxseed. I mean, have you ever tried to bite into a flaxseed? Those things are like slippery little time capsuls that go through your system and come out whole. Lovely image, sorry.

These muffins are tasty and sweet and can be made with all whole wheat flour, white whole wheat flour, or a combination of flours. If you don't use the multigrain cereal, increase the total flour to equal 2 cups. This is how I made it...

Banana Muffins
3/4 C whole wheat flour
1 C white flour
1/3 C multigrain cereal
2 t baking powder
1/2 t salt
1 1/4 C chopped, toasted walnuts (optional)
6 T butter, room temp (or use the whole stick like I did by accident. Mmmm, buttery)
3/4 C sugar
2 eggs
2 t vanilla
1 C plain yogurt
2 - 3 smashed, overripe bananas

Heat oven to 375. Grease and flour muffin tin (this makes about 24 small, not mini, muffins or 12 large muffins) In a large bowl cream butter and sugar together. I prefer to do things like this by hand, making it less fluffy and resulting in a denser end product. But you can use a mixture and beat until fluffy if that's what you like. Add eggs one at a time, then vanilla, yogurt and bananas. In a separate bowl whisk together flour(s), baking soda, salt, and 3/4 C nuts (of using). Gently add to banana mixture and do not overmix. Scoop batter into prepared muffin pans and top with remaining nuts, if using. Bake about 20 minutes, rotating pans halfway until golden and just set on top.

Chicken Tortilla Soup

2011-01-21T20:45:00.005-05:00

I modified this recipe from one I got in Arizona at Dinners Done Right. It's a big hit in our family. There are only three bean-eaters in our house, but they blend into this recipe so well, no one notices them (the beans, not the bean-eaters, of course). I use mild ingredients to accommodate my family's tastebuds; you can spice this up if you'd like!

1 cup refried beans
1 28 ounce can crushed tomatoes in puree
1/4 cup green taco sauce
2 cups chicken stock
2 cups cubed cooked chicken or turkey
1 teaspoon chili powder
1 teaspoon ground cumin
2 cloves garlic, minced

Combine all ingredients and place them in a medium to large slow cooker. Cook on high for 3 hours, or on low for 6 hours, or until heated through.

Garnishes:

Tortilla chips or Fritos
Shredded cheese
Sour cream
Lime wedges

Claron's Very Italian Patties

2011-01-16T21:01:00.004-05:00

I love this recipe for so many reasons. The name, the taste, the presentation, the fact that it's from a submission by Jon's uncle to a family reunion recipe book. One of the reasons I started this blog was to invite my friends and family to post recipes. Making others' meals helps me feel connected to distant loved ones. I was excited to get the 2010 Perry Family Recipe Book, even though I didn't get to go to the reunion, so I could have the influence of Jon's family in our home.

The original recipe calls for ground turkey and just an egg white. For my family I used ground beef and a whole egg. The Italian dressing I used came from Trader Joe's. Sorry Utah; it was delicious.

photo by Emily Hale

Claron's Very Italian Patties

1 pound ground meat (lean beef or turkey)
1 C seasoned bread crumbs
1 bell pepper, chopped
1 small onion, chopped
1 garlic clove, pressed (or 2 tsp garlic powder)
1 egg (or 1 egg white for leaner version)
1/2 bottle Italian dressing
toasted French bread or garlic bread
shredded mozzarella cheese

Mix all ingredients except bread and cheese. Form into patties and cook until no longer pink in the middle. (Note: you may want to shape your patties in circles or ovals according to the shape of your bread. My bread was skinny so I cut it on an angle. Oval patties worked well.) Slice the bread and top each slice with a patty drizzled with a little more dressing and some cheese. Microwave about 30 seconds or broil until cheese melts.

Peanut Butter Fudge

2010-11-22T12:09:00.001-05:00

Sorry I have no photo. I tend to forget to take pictures when I make food!
This is a famous family recipe. It's the best recipe around too! Enjoy!

Enid's Peanut Butter Fudge
In a large bowl combine:
28 ounces (or 1 3/4lbs) chocolate
7 ounces marshmallow cream
1 Tbs vanilla
1 cup peanut butter
In a large skillet, heavy boil (about 5 minutes):
1 cube butter
4 cups sugar
2 cups sour cream
Add to bowl and beat. Pour into buttered 9x13 pan and chill.

Chocolate Molasses Chewies

2010-11-03T20:31:00.001-04:00

Here are some perfectly soft and chewy cookies. Molasses is a festive flavor and I appreciate using it for cookies other than gingerbread. I imagine adding some cinnamon would be good. Adapted from Everyday Food.

Chocolate Molasses Chewies

2/3 C chocolate chips
1 stick butter
1 1/2 C flour
2 Tb cocoa
1/4 tsp baking soda
1/4 tsp salt
2/3 C brown sugar
1 egg
2 Tb molasses
1 tsp vanilla
powdered sugar for dusting

Heat oven to 350.

Microwave the chocolate chips and butter until almost melted. Stir until completely melted. Let cool. In a separate bowl whisk together flour, cocoa, baking soda and salt. To the butter and chocolate mixture add the sugar, egg, molasses and vanilla and mix well. Add the flour mixture to the chocolate mixture until combined.

Drop tablespoons of dough onto lined baking sheets, forming into circles and flattening slightly. Bake for 12 minutes. Do not over bake. Dust with powdered sugar while cooling but still warm.

Cilantro Salsa

2010-09-14T18:10:00.000-04:00

This Salsa is from a friend, Michelle Lunt and it is very tasty!

Cilantro Salsa

1 large bunch or 2 small bunches of cilantro
5 medium tomatoes
garlic (I use the kind in the jar)
about a Tbsp. salt (to taste)
1-2 bunches of green onion (to taste)
1/2 to 1 jalapeno (I use the outside--not the seeds, but I don't like things too spicy!)

Blend together in food processor. Serve fresh only

Penne with Chicken, Broccoli and Cheese

2010-07-27T10:19:00.000-04:00

Since I first made this recipe I've made a couple of variations changing the cheese, veggies and protein. Like gruyere, peas, and ham. This picture isn't great because of the sloppy plate, but that's just because this was a serving of seconds!

photo by Emily Hale

Penne with Chicken, Broccoli and Cheese
1 C broccoli florets, fresh or frozen
1/4 C butter
2-3 boneless, skinless chicken breasts, cut into thin strips
1 clove garlic, pressed
3 1/2 C dried penne
1/2 C chicken broth
1 C cream
1/2 C gorgonzola cheese
1/2 C shredded parmesan
salt and pepper

Cook the broccoli in boiling water just until tender. For my kids I like it to be soft, but you may like it slightly crunchy. Drain and set aside. Set another pot of water to boil for the penne and cook according to package directions. Meanwhile melt the butter in a large skillet over medium heat. Add the chicken and garlic with salt and pepper and fry until chicken turns white, about 3 minutes. Pour the broth and cream over the chicken and let simmer for about 5 minutes, stirring occasionally, until the sauce has reduced and thickened. Add the broccoli add toss to heat through. Drain the pasta and add it to the sauce, or add the sauce in the pasta pan, whichever is bigger. Add the cheese and toss well.

Saltine Bars

2010-07-27T10:04:00.001-04:00

I think I prefer this spin on magic bars, or 7 layer bars over the originals which usually call for a graham cracker crust. Breaking up the crackers with your hands instead of a blender or processor is best. You want a few big chunks, not fine crumbs.

photo by Emily Hale

Saltine Bars
1/2 C butter, melted
1 C (about one sleeve) crushed saltine crackers
1/2 C coconut
3/4 C chocolate chips
1/2 C chopped nuts
1 (14 oz) can sweetened condensed milk

Preheat oven to 350. Mix the butter with the crackers and spread in a square baking dish. Layer coconut, chocolate chips and nuts and top with sweetened condensed milk. Bake for about 20 minutes or so, until the edges are browned and the middle looks set. Cool before slicing.

The Waffles

2010-07-27T09:53:00.000-04:00

Waffles can be too eggy, too fluffy, or too bland. Here is a recipe that is unusual with the amount of cornstarch called for, but the result is lovely.

photo by Emily Hale

The batter is very thin as you can see, but it will rise up just enough to create a crackly top.

photo by Emily Hale

The Waffles
1 1/2 C flour
1/2 C cornstarch
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 Tb sugar
2 C milk
2/3 C oil
2 eggs, beaten
1/2 tsp vanilla

Whisk dry ingredients together, then add wet ingredients until smooth. Let rest for half an hour before pouring about half a cup on heated waffle iron.

Grilled Pizza

2010-07-18T22:43:00.000-04:00

photo by Emily Hale

This post is for my brother Chris who just moved to a new house with a Weber. The grill I have is the cheapest gas grill made, but it works dandy, and it was a perfect gift from my parents. We've used it a lot lately since our power has been out twice in the past month. I used it to boil water for mac n cheese the other day. Soon I hope to try grilled french toast, a tip from the Hale's.

So here's grilled pizza. At first you think you're failing because the dough won't be symmetrical no matter how delicately you try to put it down. And holes will tear through and inevitably start to burn around the edges. But all this adds to the rustic tastiness, trust me.

Dough makes four 10" pizzas for four 5' people
1 C warm water

1 tsp sugar
1 packet yeast
2 tsp olive oil
1/2 tsp salt
2 1/2 C flour

Soften the yeast and sugar in water. When foamy, whisk in oil and salt. Stir in flour until combined and turn out onto floured work surface. With oiled hands, knead until dough comes together in an elastic ball, two minutes. Add more flour as needed. Let rise until double in an oiled, covered bowl, about 30 min. Punch down and let double again, although I have skipped the second rise and it worked fine, maybe due to the humidity here...?

To make generous single serving pizzas, divide dough into fourths, or make smaller pizzas to help maintain your sanity. Stretch the dough and brush with herb oil (this is simple yet essential, recipe below) before placing on the grill.

Cook dough on one side until done to your liking, flip over and add tomato sauce (the simpler the better, recipe below) toppings (our favorites are prosciutto or pesto shrimp and black or kalamata olives) and cheese. The best cheese is a mixture of torn fresh mozzarella, shredded part skim mozzarella and diced fontina. Cover the grill to let the cheese melt and remove just before the bottom burns.

Herb oil is olive oil heated for two minutes with minced fresh rosemary and sliced garlic.

Simple Tomato Sauce

Saute one or two garlic gloves, diced or pressed, add a large can of peeled tomatoes, a basil leaf, oregano and salt. Let simmer while smashing the tomatoes and then cover and simmer for 15 minutes.

Ham Fried Rice

2010-07-18T15:53:00.003-04:00

I have my own recipe to making Ham Fried Rice, I don't really use measurements either, a lot of it is to taste, so this recipe is approximations. It is a favorite to make when we're planning on needing leftovers for a night or lunches.

Ingredients:
3 Eggs
1 tbs Curry Powder
1 12 ounce package frozen peas and carrots
4-6 cups cooked rice (best if it was cooked a few hours ahead and chilled in the fridge for a couple hours, so left over rice is good)
1 pound diced cooked ham (cooked pork is great too!)
Soy Sauce to taste (usually 2 tbs w/ this volume doesn't even taste salty, so I recommend 2-3tbs)
3 tbs cooking oil (vegetable is great, sesame is best, but it's expensive)
6 ounces bean sprouts (the cans come in 8ounces, but that always seems to be a little too much, so just don't use the whole can)
2 tsp ground ginger
1/2 chopped green onions or chives

Heat oil in a wok (or pan) on high until it starts to smoke slightly. Add cooked rice and toss to coat evenly in the oil. Turn heat to medium-high. Add Soy Sauce, curry and ginger. Toss for one minute to coat, then add cooked ham, peas and carrots and bean sprouts. Toss until heated through. Then push rices mixture aside in the pan and add eggs and scramble, then mix with the rest. Toss for another 1-3 minutes (so the egg is fully cooked and evenly spread out in the Ham Fried Rice). Then add in the green onions, toss for another minute and you're ready to eat! It makes a lot, and is great for left overs too!

I almost always loose some rice and such over the side, it's tough to toss a lot, but with a wok you don't loose as much, it makes tossing easier and cooks it nice and even!

Maple Bacon Cupcakes with Maple Frosting

2010-05-14T13:42:00.001-04:00

I intended to make these for a cupcake exchange, it was going to be awesome. But I messed up the recipe, don't ask, and they turned out horribly. I tried them again today. They are good and weird at the same time. If they had turned out for the exchange I was going to decorate them with a cross section of a marshmallow with the round sides up of a yellow jelly bean cut in half. With mini strips of cut bacon it looked just like bacon and eggs.
The recipe calls for self-rising four. I wouldn't recommend using a substitute because that's one place where I made a mistake the first time. Self-rising flour isn't expensive and you can use it for other recipes. I used Grade A dark Amber syrup for the cupcakes and the frosting, and I think the flavor worked well.

Maple Bacon Cupcakes
adapted from "Vanilla Garlic"

4 1/2 tablespoons of butter, room temperature
1/2 TB bacon drippings (left in the fridge to solidify)
1 egg
1/4 C plus 1 TB brown sugar
4 TB real maple syrup
1 1/4 C self rising flour
1 tsp baking soda
1/2 tsp of baking powder
1/4 cup of milk
1/4 cup of minced bacon

Preheat oven to 350. Cream butter, bacon drippings and sugar together. Add egg. Sift dry ingredients together, and add to egg and sugar mixture slowly, and alternate with milk, ending with the flour mixture until combined. Fold in bacon and scoop in muffin cups. Bake for 15 minutes or until lightly browned. Frost with Maple Frosting ( beat 4 TB butter with 1 1/2 C powdered sugar and maple syrup (2 - 4 TB) until desired consistency.)

Ricotta Dumplings

2010-05-08T10:47:00.001-04:00

Photo by Emily Hale

This recipe is adapted from Everyday Food. My SIL Katie gave me the subscription for Christmas, and I love having it again. It is the number one source, other than family, that I go to for recipes. These dumplings taste like a pao de queijo/ gnocchi hybrid. Pao de queijo are little Brazilian cheesy breads. Served along some sausage and broccoli, my kids loved this meal. The dough is so soft and silky, you can't help but to treat it gently and dream of puffy, cheesy clouds.

Ricotta Dumplings

1 1/2 C ricotta cheese
3/4 C parmesan cheese
1 large egg yolk
1/2 tsp salt
1 C plus 2 Tb flour, plus more for kneading
3 Tb butter

Set a large pot of salted water to boil.

In a large bowl mix ricotta, egg yoke, and salt. Add 1/2 C of the flour to mixture and gently fold together. Turn mixture onto work surface lightly covered with flour. Sprinkle remaining flour over the dough and gently incorporate it with fingertips. Do not overwork.

Divide dough into 4 pieces, and roll each piece into a log about 20 inches long. Cut into 1/2 inch pieces with a scraper or knife.

Drop pieces into boiling water in four batches. Cook until they plump and float to the top, about 2 minutes. Drain and shake off excess water. Set aside on a large cookie sheet covered with paper towels.

Melt 2 Tb butter in large saucepan until it sizzles. Add the dumplings and cook on one side, undisturbed until golden on bottom, about 4 - 6 minutes. Add the rest of the butter to the saucepan and toss to coat. Serve warm.

Spring Rolls

2010-04-27T00:15:00.001-04:00

Spring Rolls

mix together in a bowl:
4 eggs
2 tbsp oil (I prefer olive)
2-3 tbsp soy sauce

and any or all of the following:
rice
vermicelli (the recipe told me to soak this, I boiled it and int turned out just fine)
bean sprouts
shredded carrots
ground pork (cooked)
green peas
green onions (sliced)

You also need the spring roll wraps from the store. I got them at the Chinese grocery store, but I am pretty sure they sell them at regular grocery stores, too.

lay a single wrap on a plate and put about 1-2 tbsp of the above mix into the wrap. Roll it half way the diamond way, fold in the sides, then roll up the rest of the way. The wraps are papery, but sticky enough that they stay closed.

Heat up oil (we used vegetable) and deep fry those babies until they start browning. The outer wrap will be hardened. Remove from oil and place on a paper towel on a plate to allow drainage.

Then, sit back and enjoy! We used sweet and sour sauce, soy sauce, and peanut sauce as our dips of choice. :) By far the favorite was sweet and sour.

Fun Ice Cream Sundaes to Try

2010-04-25T21:52:00.002-04:00

The first one is just a fun way I make banana splits:
vanilla ice cream
chocolate fudge sauce
sliced bananas
chocolate chips

Another one is a sundae that I just tried today, and it's supposed to be like a Milky Way (my favorite candy) flavored sundae:
vanilla ice cream
caramel sauce
chocolate chips
mini marshmallows

This last one is a strawberry-Oreo kind of mix that I tried at a school ice cream party:
chocolate ice cream
chocolate fudge
Oreo cookies
sliced strawberries

(Chocolate Banana Split ice cream)

Donuts Donuts Donuts

2010-04-23T20:04:00.003-04:00

photo by Emily Hale

Our wonderful Primary President told me about a childhood memory she had when her mom would make donuts for her big family. She said the donuts went faster then her mom could make them, which is really saying something because these are quick! They are so delicious, I ate 3! My 10 month old love the donut holes and my 3 year old especially loved the sugary coating.

Donuts

canned biscuit dough, I used the buttermilk variety and liked it but flaky doesn't work well
1/2 C sugar
shortening or vegetable oil

Heat the shortening or oil in a deep skillet over medium heat, enough to be about 1/3 to 1/2 inch deep. Put sugar into a coating tray or plate, set aside. Using a small cookie cutter or knife, make holes in each biscuit. Save the "holes" to fry too. The oil is ready when a wooden or bamboo spoon bubbles when inserted into the hot oil. Use one of the small "holes" to test the oil. Fry each side until golden brown. Remove from oil, and immediately toss into sugar, coating all sides. Serve immediately, if not sooner.

FAST FEIJ

2010-04-14T13:13:00.000-04:00

Last Sunday, Gary decided to have a craving for black beans and rice. He came up with the craving at 5:30 pm. My usual recipe for feijoada takes 18-24 hours. Typical for a man, no? Not wanting to disappoint, I started throwing what I had on hand into a pot (including the leftover bacon from breakfast) and happily came up with an abbreviated recipe that takes 45 minutes - tops. And it's very tasty, too, if I say so myself. I would have added chopped, browned sausage if I'd had any on hand. I served it with brown basmati rice (our new favorite) and chopped lettuce and tomatoes on the side. (+ a dollop of sour cream. SSHHHH! We're supposed to be on a diet!)

FAST FEIJ(oada)

1 T. olive oil
1 stalk celery, finely diced
1 can black beans
2 basil leaves, minced (or 1t. dried basil)
1/4 t. oregano
1/2 t. salt
1 T. fresh parsley, chopped (or 1 t. parsley flakes)
2 T. canned chopped chilis
Pinch of ground cloves
1 medium tomato, diced
4 slices cooked bacon, diced
1 beef bouilion cube
1/4 c. water

Heat oil in a large saucepan on medium/high heat. Saute celery for a few minutes then add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Serves 2-4.

Red Beans and Rice

2010-04-13T16:39:00.001-04:00

We made this last Saturday for the first time in years. We can't figure out why! We'll be making it more often, it was so yummy! This is Emeril Lagasse's recipe, and from his book "Louisiana Real & Rustic."

"Monday wouldn't be Monday in Louisiana without red beans and rice. Legend has it that since Monday was traditionally wash day, an all-day affair before electric washers and dryers, a pot of red beans spent the morning simmering on the back of the stove. If there was a ham bone left over from Sunday's diner, it was thrown into the pot of beans. The marrow from the cracked bone and a good amount of herbs and spices made the beans tasty; long cooking made them tender and creamy. When the laundry was done, so were the beans. Red beans ladled over fresh steamed rice with a pile of french bead for sopping up every last drop, this is the dish and the day of the week that transplanted Louisianians miss most. Don't fret if you don't have a ham bone; substitute some smoked sausage."

2 Tbs vegetable oil
1 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 tsp salt
1/2 tsp cayenne
1/4 tsp freshly ground black pepper
1 tsp dried thyme
4 bay leaves
1 pound boiled ham, cut into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices
1 pound dried red beans, rinsed and sorted over, soaked overnight and drained
3 Tbs chopped garlic
8 to 10 cups water

steamed white rice

1. Heat the oil in a large heavy saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, jam and sausage and saute for 5 to 6 minutes. Add the bean and garlic and enough water to cover the contents in the pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, for about 2 hours. Add more water if the mixture becomes dry and thick.
2. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the misture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.
3. Remove the bay leaves and serve over steamed rice.

Jeff said that they had this nearly every day on the mission. Yes, it is a bit crazy to tend to it for 4 hours, but On Saturday, when we were cleaning, it worked perfectly! When we made it, we had a whole pound of sausage, and added more onions and bell peppers, and right when it was done, Jeff stirring in a shot of Tabasco sauce.

Oatmeal Fudge Bars

2010-04-12T10:44:00.003-04:00

This recipe is from the Lion House, a downtown Salt Lake historical treasure. I made them for a recent get together, and they were very gooey when warm. I put leftovers in the fridge, and they were firm and yummy, but I think I prefer them warm, although they were messy that way. Either way, they were easy to make and satisfying.

Oatmeal Fudge Bars

1 C butter
2 C brown sugar
2 eggs
2 tsp vanilla
2 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 C oats
1 (14 oz) can sweetened condensed milk
1 (12 oz) bag semi sweet chocolate chips
1/4 C butter
2 tsp vanilla
1 C chopped walnuts (optional)

Preheat oven to 350. Grease a 9x13 baking dish, set aside. In a large bowl, cream butter and brown sugar; add eggs and vanilla. In a small bowl, sift flour, soda and salt; add to creamed mixture. Mix in oats.
In a heavy saucepan mix sweetened condensed milk, chocolate chips, and margarine until just melted (this can also be done in microwave). Stir in vanilla and nuts, if using.
Spread two-thirds of the dough into the prepared baking dish. Spread chocolate mixture on top. Drop remaining dough on top by spoonfuls. Bake for 25 minutes.

Snickerdoodles

2010-03-21T19:17:00.000-04:00

I had great success with this recipe yesterday, so I thought I would share it. :)

1cup shortening/butter/margarine
1 1/2 cup sugar
2 eggs
mix all these with a mixer until you can tell the eggs have been well beaten
2 3/4 cups flour
1 tsp soda
1/4 tsp salt
put all these in together, and mix well with mixer
Then roll into 1" diameter balls and roll them in this mixture:
2 tbsp sugar
2 tsp cinnamon

place on a cookie sheet, and cook for 8-10 minutes at 400 degrees Fahrenheit. You will know when they are done because they will appear slightly cracked on the top. They will puff up, then collapse as they cool.

No Bake Lasagna

2010-02-13T16:34:00.006-05:00

photo by Emily Hale

Here is my version of a 30 minute meal by Rachael Ray. She calls it Not-sagna pasta toss, I really dislike that name. My version is simpler and cheesier. She also stirs everything together, making an unpleasant looking mess in a bowl. I prefer it as pictured. I really appreciate Rachael's idea and method.
Jon loves lasagna, and he enjoys this almost as much. I get the ricotta at a discount grocery store, and while most chefs would be horrified by this, I think the meal is extremely tasty without the high end ingredients.
Picky eaters might enjoy the creamy noodles without the tomato and meat sauce.

No Bake Lasagna

1 lb pasta (rigatoni or campanelli work well)
1 lb ground beef
1/4 C finely chopped onion, optional
1 pressed garlic clove, optional
2 tsp Worcestershire sauce
1/2 tsp basil or italian seasoning
1/4 C red wine (for cooking is fine)
1/2 C beef stock
1 jar spaghetti sauce
1 1/2 C ricotta cheese
1/2 C shredded parmesan cheese
1 c mozzarella cheese plus more for top (but who really measures cheese?)

Cook noodles in a large pot of salted, boiling water. Before draining, reserve about 1/4 cup of the water.
Cook the ground beef until almost brown, adding onion and garlic if using, season with salt, and drain off fat. Add worcestershire sauce and herbs, and cook a minute. Add wine and let cook off a little, then add beef stock and spaghetti sauce.
Drain noodles, and add the reserved liquid (about 1/4 cup of salty water) back to the pan. Add ricotta cheese and mix well. Add the noodles, and other cheeses and combine. Serve meat sauce on top of creamy noodles in deep bowls. Top with extra mozzarella.

Runsas

2010-01-29T13:40:00.001-05:00

Photo by Emily Hale

Here's a recipe I've wanted to try for a long time because the picture in America's Best: Lost Recipes looked so delicious. It took me until a couple days ago to make them because they seemed intimidating. But they were just as delicious as they looked and they turned out almost exactly like their picture. How often does that happen?Here is why I love this recipe (other than the addicting food it creates).
Ingredients: it only calls for a few once the dough is made, and you most likely have them already.
Universal: everyone in my family loved these, Abby (who is 3) ate as much as I did!
Leftovers: aren't as good, but very close. Abby and I enjoyed some for lunch today, two days after making them, just nuked them for 1.5 minutes.
Accomplishment: although they're easy to make, they're somewhat time consuming. Start making the dough about two and a half hours before you plan on eating them. Especially since the rise time is estimated. But once you're done and quietly enjoying them with loved ones around your table you will feel very happy with your time spent in the kitchen. After all, anything made with homemade dough is truly satisfying.
Foolproof: well, pretty much foolproof. America's Best comes from America's test kitchen where they scrutinize over recipes, trying them over and over until the finished product is perfect.

Runsas (Beef and Cabbage Buns with Cheese)
An "old-fashioned Midwestern recipe brought to Nebraska by Volga Germans"

DOUGH
3/4 C warm water (110 degrees)
1/2 C sweetened condensed milk
1/4 C vegetable oil
2 Tb sugar
1 egg
3 1/2 C flour (or more)
2 packages yeast
1 tsp salt

FILLING
3 Tb butter
1 1/2 pounds ground beef
1 large onion, chopped fine (for my family's taste I used about a quarter of an onion)
1/2 small head cabbage, cored and shopped (about 3 cups)
salt and pepper
8 slices good, white american cheese

1. FOR THE DOUGH: Lightly grease a large bowl with cooking spray. Mix the water, condensed milk, oil, sugar, and egg in a large measuring cup. Mix the flour, yeast, and salt in the bowl of a standing mixer fitted with the dough hook. With the mixer on low, add the water mixture. This is where you made need more flour than what is called for, to make a soft dough. After the dough comes together increase the speed to medum and mix until shiny and smooth, 4 - 6 minutes. Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl and let rest in a awarm place until double, about 1 hour.

2. FOR THE FILLING: Melt 1 Tb of the butter in a large skillet over medium high heat. add the beef and cook until just beginning to brown, about 6 minutes, breaking up any large clumps. Using a slotted spoon, transfer the beef to a paper-towel-lined plate.

3. Pour off all but 2 Tb fat from the pan. Add the onion and cook until soft. Add cabbage and toss until just beginning to wilt(don't overcook the cabbage as the slight crunch is nice in the buns). Return the beef to the pan and season with salt and pepper.

4. TO ASSEMBLE AND BAKE: Coat two baking sheets with cooking spray. Divide dough into eight equal pieces. Working on a lightly floured surface, roll a piece of dough into a 7-inch circle. Place the dough round in a deep cereal bowl and top with one slice of cheese. Spoon 3/4 C filling over the cheese and pinch the edges of the dough to form a bun. Transfer the bun, seamside down, to prepared baking sheet. Repeat with remaining dough and filling. Cover the buns and let rise until puffed, about 20 minutes.

5. Heat over to 350. Bake the buns until golden brown, about 20 minutes, switching and rotating the pans halfway through baking time. Brush the hot buns with the remaining melted butter and serve.

Zuppa Toscana

2010-01-21T13:03:00.001-05:00

A friend of mine is a huge fan of Olive Garden soups. A friend of hers sent this recipe, and then she shared it on her blog, and now I'm sharing because it was DELICIOUS!

Zuppa Toscana
1 lb ground Italian Sausage
1 1/2 tsp crushed red peppers
1 large diced onion
4 TBS bacon pieces
2 tsp garlic puree
10c. water
5 cubes chicken bouillion
1c. heavy cream
1 lb sliced russet potatoes (about 3 large potatoes)
1/4 bunch kale

brown sausage and red pepper. Drain fat and set aside. In same pan, saute oion, bacon and garlic until onions are soft. Add water and bollion. Bring to a boild and add potatoes. Cook until soft (about 30 minutes). Add cream, sausage and kale. Cook until heated through and serve.

I did the recipe a little different. I did 4 very large potatoes, and chunked them not sliced. I did about 3/4 bunch of kale and I used half and half instead of heavy cream. And I did about 6 TBS of bacon. It turned out fabulous! I will definitely be making this recipe again!

Ikea Meatball Cream

2010-01-19T20:59:00.001-05:00

It's hard to go to Ikea without partaking of the delicious Swedish meatballs. Not only does the trek through the large maze demand a pit stop including sustenance, but the meatballs are creamy and enticing. I bought some mini party meatballs from Trader Joes and let them steep in this concoction in the slow cooker. Eating them with marionberry jam (elderberry wasn't in my fridge at the time) and potatoes, I could have sworn I was right there in the Ikea food court. Or maybe that's because our entire house is furnished with Ikea ware...

Ikea Meatball Cream

1 C beef stock
1/2 C cream
soy sauce
1 TB white flour
1 TB melted butter
Freshly ground white pepper

Bring the beef stock to a boil. Add the cream and soy sauce to taste. Combine flour and melted butter and whisk into sauce. Season with white pepper.

my mother's new year egg nog.

2010-01-01T11:01:00.001-05:00

This is one of our favorite traditions to bring in the new year. This year was the first in many we haven't had it, so, in thought and in spirit, and in writing, I will give you the recipe.

Serves 4-6
Beat in order:
2 well-beaten eggs
1 can sweetened cond. milk
1 teas vanilla
1 teas salt
1 quart whole milk (or more)
Fold in:
1 cup whipping cream, whipped
Sprinkle nutmeg on top
Chill 6 hours (or overnight)Stir, sprinkle more nutmeg, serve

Pomegranate Salad

2009-11-30T16:54:00.000-05:00

My grandmother making the pomegranate salad

It's a Tobler tradition to have Pomegranate Salad. It comes from my paternal grandmother, so actually a Bybee tradition. My Grandmother's brother grows pomegranates in California, there are no better ones than theirs. Theirs are sweeter, not so tart compared to what you find in the stores.

Anyway, it's a fruit salad, but with pomegranates. The measurements aren't exact, but here it is:

2-3 large pomegranates
heavy whipping cream
white sugar (to taste)
2-3 chopped apples (sweeter ones to help the tartness of the pomegranate)
1 c. raisins
1 c. craisins (I've added this)
1 c. nuts (I use Cashews, the original recipe uses walnuts)

Clean out the pomegranates. Whip cream adding sugar. Combine all ingredients. Enjoy!

Thanksgiving Sweet Potatoes

2009-11-29T08:51:00.000-05:00

This is the sweet potato recipe my family always made for Thanksgiving when I was growing up. This year we had Thanksgiving dinner with some friends and no one was going to bring sweet potatoes (because they claimed no one likes them). I brought this recipe and everyone liked them.

Thanksgiving Sweet Potatoes

3 cups cooked and pureed sweet potatoes
(I cut them into pieces and boil them just like making mashed potatoes).
2 eggs well beaten
1/2 cup heavy cream
1/4 cup Butter
3/4 cup Sugar
1 tsp vanilla
1/4 tsp nutmeg

Whip all together and poor into lightly greased casserole dish

Topping:

1 Cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup finely chopped pecans

Mix together, then crumble on top of potato mixture

bake at 350 for 45 minutes or until topping is brown.

Turkey and Quinoa Florentine Bake

2009-11-16T10:30:00.002-05:00

This is the first time I've used Quinoa. I wasn't able to find a family friendly recipe online anywhere, so I came up with one. We all liked it, and I look forward to other experiments with this "mother of all grains". It's a complete protein source and is rich in fiber. It's a good alternative to rice, white or brown.

Turkey and Quinoa Florentine Bake

1 Lb ground turkey
chopped onion
salt
Greek seasoning mix, optional

1 C. Quinoa, uncooked
2 C. Chicken Broth
1 C. Alfredo sauce
(see tip for homemade, my preference, or use pre-made)
1 C. frozen chopped spinach (but also great with broccoli about 1 1/2 C)

In a large nonstick frying pan cook turkey with onion, seasoned with salt and seasoning until done. In a large bowl combine turkey with the rest of the ingredients. Pour into greased casserole dish (glass cake pan) and bake at 350 covered with foil for 35 minutes. Uncover and stir, bake uncovered an additional 15-20 minutes or until done (liquid is incorporated.)

*** to make Alfredo sauce: Over medium heat melt 2 TB butter in a saucepan, add 2 TB flour and cook for a minute. While whisking, slowly add 1/2 C. cream and 1/2 C. milk. Season with salt and pepper, and add 1 C. shredded Parmesan cheese until melted.

Peppermint Bread

2009-11-10T14:16:00.000-05:00

This is an excellent recipe to make with kids. The boys and I made a batch today and even my two-year-old helped.

Preheat oven to 325°F. Spray a 10 inch fluted tube pan or 4 small (5.75 X 3 in) loaf pans) with cooking spray and set aside. Sift together in a large bowl and stir together well:

2 cups flour
2 teaspoons baking soda
6 tablespoons cocoa powder
1 tablespoon cornstarch
1 cup sugar
1/2 teaspoon salt

In a medium bowl, combine:

1 3/4 cup unsweetened applesauce
1/4 cup oil (we use light olive or canola)
1 tablespoon vanilla
1 tablespoon peppermint extract (we use the Organics brand--it does not contain alcohol and it gives just the right amount of mint flavor without being too strong)

Add the wet ingredients to the dry and stir just until combined. Pour batter (it will be thick) into the prepared pan(s) and bake at 325°F for 50-60 minutes (large pan) or 30-35 minutes (small loaves). Allow to cool 10 minutes on rack. Remove from pans; cool completely on rack. Delicious served warm, too. When cool, wrap in plastic wrap. These freeze very well!

Dinner Rolls

2009-11-03T20:47:00.000-05:00

Photo by Emily Hale

Better than Rhodes, these rolls are from my Betty Crocker bread machine cookbook. The trick is not to add too much flour. I had to stop myself from adding a little more during the second knead but I'm so glad I didn't! They were perfect, and would be great for Thanksgiving. It was a sticky task forming the dough into balls, but I coated my hands in flour, again resisting the temptation to mix more flour into the dough. The rolls were very soft and almost spreading out from the ball-shape. Take-away: DON'T ADD TOO MUCH FLOUR!

These could be made without a bread machine; after kneading for ten minutes, let rise until double, about an hour. Then proceed to dividing and shaping.

Dinner Rolls

1 C water
2 TB butter, softened plus additional for top of rolls
1 egg, lightly beaten
3 1/4 C flour
1/4 C sugar
1 tsp salt
1 TB bread machine yeast, or quick active dry yeast

Add all ingredients in bread machine and set on dough cycle. Remove from pan when done and divide dough into 15 equal pieces (start with three big pieces, then five from each). Shape each piece into a ball and place on a greased cookie sheet. Cover and let rise until double, about half an hour. Dough is ready when indentation remains when touched.
Heat oven to 375, bake for 12 - 15 minutes or until golden brown. Brush tops with butter while still hot.

Caramel Apples

2009-10-20T15:34:00.000-04:00

Last night I found myself craving a caramel apple but there was a problem - no caramels to unwrap and melt and no cream or evaporated milk for making homemade caramel. I did have a can of sweetened condensed milk, however, and so I ran downstairs to pick the brain of the Internet.
I found this recipe and tried it. It turned out quite well! The flavor is more robust than most caramel recipes I've tried and the consistency is perfect for covering an apple. Here it is:

Caramel Apples

1 cup butter
2 cups brown sugar, packed
1 cup light corn syrup
1 can sweetened condensed milk
2 tsp. vanilla extract
8-10 medium-sized apples, washed, dried, with sticks inserted (I was fresh out of popsicle sticks so I used chopsticks, as you can see from the picture!)

Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan. Bring to a boil. Reduce heat and continue cooking about 30-40 minutes, stirring occasionally until the caramel darkens and thickens. It should reach the "firm ball" stage (240-250 degrees on a candy thermometer).

Remove from heat and stir in the vanilla extract. Dip apples into hot caramel.
Hint: In order to get as thick a caramel coating as possible, dip at an angle and rotate the apple in the caramel. Allow excess caramel to drip off. Then turn the apple right-side-up for a few seconds and let the caramel set up. Then you won't end up with a big puddle of caramel at the bottom of the apple.

Place on a buttered cookie sheet, wax paper, or foil until cool.

Peanut Brittle

2009-10-16T09:41:00.000-04:00

Photo by Emily Hale

When we realized we accidentally bought UNSALTED roasted peanuts, we were disgusted and disappointed. Then Jon said, can't you make peanut brittle with those? YES! But my candy thermometer was broken. So I tried it without a thermometer and it ended up burning. Cleaning burned sugar is fun. After getting a new candy thermometer I tried this recipe again. It was delicious. It's got the right crunchiness without being too hard to bite, and the butter gives a rich toffee flavor.

Peanut Brittle

1 C sugar
1/2 C corn syrup
1/4 tsp salt
1/4 C water
1 C unsalted, dry roasted peanuts
2 Tb butter
1 tsp baking soda

Get all the ingredients measured and ready before you start. Have a greased cookie sheet or Silpat ready.
In a heavy saucepan (with candy thermometer in place), cook sugar, corn syrup, salt and water over medium heat, stirring occasionally until mixture reaches 300 degrees. Immediately remove from heat and stir in peanuts, butter, and baking soda. Pour onto prepared surface and spread out with forks or wooden spoon. Let cool (quick cool in freezer or fridge works well). Break into pieces.

Dragon Tongue Beans

2009-08-09T12:25:00.000-04:00

This isn't a recipe, but I had so much fun planting, harvesting and eating these beans that I wanted to share it. The wonderfully colored purple beans turn green when cooked. Everyone enjoyed this heirloom variety of green beans.

Strawberry Pie

2009-08-02T21:41:00.001-04:00

Jon was reminiscing about the old Hale Bakery's strawberry pie. Jon and I were just engaged when the Hale Bakery closed, so I didn't get to experience the place. But I hear a lot about it. Like the hamburger buns that were made for Hires, the loaves of bread that can't be replaced by any found in stores, and the fresh strawberry pie.
I made this for Jon, and he said it wasn't quite the same as the Hale version. We still really liked it and it was easy to make. So I'm keeping this recipe. I'd like to try it with other fresh fruits sometime, like peaches or raspberries.

Fresh Strawberry Pie

1 (9 inch) pie crust, baked
1 quart fresh strawberries
3/4 cup white sugar
3 tablespoons cornstarch
1/2 cup water

Arrange 2/3 of strawberries in baked pastry shell. Mash remaining berries and combine with sugar, water, and corn starch in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. Reduce heat and simmer mixture until thickened, a couple minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving.
Serve each slice of pie with a dollop of whipped cream.

Chinese Lemon Chicken

2009-07-24T20:31:00.000-04:00

This recipe is a winner. It comes very close to the lemon chicken you get at PF Changs, it's easy, and it's baked! We all liked it. I got the recipe from lemonrecipes.net.

Chinese Lemon Chicken

1lb skinless boneless chicken breast halves (4 halves).
1 egg white.
1 teaspoon water.
1/4 cup all-purpose flour.
1 teaspoon baking soda.
1/4 teaspoon ground red pepper (cayenne).

CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth.
1/4 cup sugar.
1 1/2 teaspoons grated lemon peel.
3 tablespoons lemon juice.
1 tablespoon vinegar or rice vinegar.
2 tablespoons light corn syrup.
1 clove garlic, finely chopped OR 1/2 teaspoon garlic powder.
1/4 teaspoon salt.
2 teaspoons cornstarch.
2 teaspoons cold water.

Cut breasts into strips. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450ºF. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in shallow bowl or plate and coat all sides. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 15 - 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices if desired.

CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

Strawberry Bread

2009-06-20T15:20:00.000-04:00

Here's a different quick bread that came from Everyday Foods a while back. It's one of my favorites. If we buy a ton of strawberries and there's no way we'll eat them all before they go bad, I wash them and cut off the greens, let them freeze in a single layer on cookie sheets, and then bag them up for long term freezing.

Strawberry Bread

5 TB plus 1 Tsp unsalted butter at room temp, plus more for pan
1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
2 large eggs

1. Preheat oven to 350. Butter an 8x4 inch loaf pan. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, cream butter, sugar, and eggs in a mixing bowl until light and fluffy. Add flour mixture alternately with 1/3 cup water, beginning and ending with flour. Fold in reserved strawberries.

3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark.) Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

This recipe calls for fresh strawberries, but you can substitute thawed frozen berries. Softened cream cheese is a delicious spread.

Indian Fry Bread (for Navajo Tacos)

2009-05-24T22:33:00.001-04:00

photo by Emily Hale

No one in Michigan seems to know what Navajo Tacos are. It must be a western thing...?
The ingredients for the fry bread are so simple, and yield such an amazing product. I was very delighted. Pile them with chili, or beans and meat, lettuce, tomatoes, olives, sour cream, or honey butter for a sweet treat. This recipe comes from the Hale's, who got it from a neighbor, Marcene Taylor.

Indian Fry Bread

2 C flour
3 tsp baking powder
3/4 tsp salt
1 C warm water
1 1/2 C shortening (to fry in)

Combine dry ingredients. Add warm water to make dough, will be sticky. Don't add too much flour, or else bread will be tough. Break off a golf-ball-or-so sized ball and pull out with fingers to form a disc. Fry in heated shortening on both sides until browned. Drain on paper towels. The best fry breads have bubbles and holes, so perfection and over handling is not needed!

Honey Chipotle Ribs

2009-05-24T13:23:00.000-04:00

Kevin and I just found this recipe in a magazine and tried it Friday. They could possibly be the best ribs I've ever had...and they were SO easy! I hope you guys decide to try them.

1/4 cup minced canned chipotle chiles in adobo sauce
1/2 cup honey
1/4 cup mustard powder
3 Tbsp salt
2 tsp pepper
2 racks spare ribs (2 1/2 pounds each)
vegetable oil, for grill
lemon wedges, for serving

1. Preheat oven to 400. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, salt, and pepper.

2. Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork tender, 2 to 2 1/2 hours.

3. Heat grill to medium-high: clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush rims with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.

Brazilian Bolo or "BTS" Cake

2009-05-04T12:03:00.000-04:00

I can't make a good Brazilian meal of rice & beans and grilled steak without topping it off with this cake. It is not an original recipe, in fact, I wouldn't be surprised if you have all made it before. But, since it has yet to be posted on this blog, I figured I'd be the first.

I call it "Brazilian Bolo" because we were introduced to this cake by a Brasileira friend of ours, Margareth. Although not technically a Brazilian recipe, Margareth told us it is very like many cakes there. The addition of sweetened condensed milk is one of the reasons - it is more than moist, it is wet.

I admit to being and "ingredient snob" but I have used different brands of some of the ingredients and have found that the very best tasting version of this cake is possible only with certain brands. Sorry, but it's just the truth.
The bits of Heath toffee in a bag, even crushed up Heath bars, are NOT AS GOOD. And using just any caramel sauce won't do, either. Trust me. It really makes a difference, I promise. It's like the difference between a high quality, real vanilla extract and imitation vanilla. I know, I know, there are a few of you out there who will say, "Well, I can't taste the difference between vanillas." All I have to say is, are you kidding?

Brazilian Bolo or "BTS" Cake

1 chocolate fudge cake mix (any brand as long as "fudge" is in the name)
1 can sweetened condensed milk
1/2 jar Mrs. Richardson's butterscotch caramel topping, heated
Cool Whip
3 Score bars, crushed.

Prepare the cake according to package directions in a 13x9 inch baking pan.

Immediately after removing the cake from the oven, use a fork to gently shave off the "skin" on top of the cake. (This allows the milk and caramel to saturate the cake better.)
Using a chopstick, poke holes in the cake. Pour the entire can of sweetened condensed milk over the top of the cake, then pour the heated caramel topping evenly over the cake. Let cake cool completely. (You can refrigerate it at this point, to speed up the cooling if you want.)

Just before serving, top cake with Cool Whip then sprinkle with crushed Score bars.

Serves 16 normal people or 2-4 men with no shame.

MARILYN'S FEIJOADA (brazilian beans)

2009-04-27T11:57:00.000-04:00

This is a new recipe of an old favorite for me. For years I have made rice and beans for the Brazilian men of my acquaintance (Gary, Andy, Jon, Mike, and Marc) . Okay, they're not really Brazilian but they spent 2 years there, learning the language, serving the people, and eating the food. Feijoada is a national dish in Brazil.

The first time I made the beans, I didn't really follow a recipe. I used dried pinto beans, then just added what I thought would make them tasty - you know, a little bit of this, a little bit of that. Unfortunately, one of the "little bits" I used became unavailable (namely, Campbell's black bean soup). I stopped making the beans for a long time.

As I am writing this, I am in Milwaukee watching two of my perfect grandchildren while Andy and Amanda are house-hunting in Texas. Their uberfriends and neighbors, the Hunters and the Crosbys, have been so kind and helpful that I decided to make a Brazilian meal for them. Due to the lack of the soup + being away from my own kitchen, I was forced to experiment a little and come up with a different recipe. It is actually more authentic feijoada and, I think, tastier. I hope you think so, too. It is a 24 hour process, but don't let that intimidate you. It's actually really simple when using a crock-pot.

FEIJOADA

1 1/2 lbs. dried black beans
1 large sausage (Hillshire Farms), sliced
1 large green pepper, diced
1 large onion, diced
4 cloves garlic, diced
3/4 cup celery, diced
1/4 cup parsley, minced
1 t. oregano
2 T. fresh basil, minced
2 bay leaves
pinch of ground cloves
1 t. salt
10 strips of bacon, cooked and diced
4 beef bouillon cubes

Soak the beans according to package directions. Set aside.

Heat one tablespoon of olive oil in a large skillet (cast iron works best)
and brown the sausage. add all the remaining ingredients except the
bouillon cubes. Cook and stir until the veggies soften. Cover and
cook over low heat for 1 hour, stirring frequently.

Pour the beans and the soak water into a large slow cooker and add the
meat, veggies and bouillon cubes. Cook on low overnight or for at least
12-14 hours. The longer it cooks, the better it is.

Serve with rice, Teryaki steak, and a green salad.

Pineapple Salsa with Lime Tortilla Chips

2009-04-19T17:57:00.003-04:00

This is a really pretty dish, perfect for spring. Making your own chips makes all the difference, and it's a lot easier than you might think. Since this recipe is from Pampered Chef it features a lot of their tools. The food chopper is a life saver for the jalapeño and the onion. The other tools aren't absolutely necessary but helpful.
I hope Julie reads this post, because it made me think of her when I made it...

The Pampered Chef ^®
Fresh Pineapple Salsa
Recipe

2 plum tomatoes

1/4 small red onion

1 4-in. piece seedless cucumber

1/2 cup lightly packed cilantro leaves

1/4 jalapeño pepper

1 medium pineapple

1 lime

1/2 tsp salt

Lime Tortilla Chips (optional, see below)

Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.

Slice top and bottom off of pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice and salt to batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.

Lime Tortilla Chips

1 lime
8 (7-in.) flour tortillas
1/4 tsp Coarse Sea & Himalayan Salt or coarse salt

1. Preheat oven to 400°F. Juice lime to measure 2 tbsp juice. Lightly brush one side of each tortilla with lime juice; sprinkle lightly with salt. Cut each tortilla into eight wedges using Pizza Cutter; arrange half of the tortilla wedges in a single layer on Large Round Stone with Handles.

2. Bake 10-14 minutes or until edges are lightly browned and crisp. Remove from oven. Remove chips from baking stone to Stackable Cooling Rack; cool completely. Repeat with remaining tortilla wedges.

Lemon Bread

2009-02-28T22:14:00.001-05:00

If Audrey is having a birthday or is baking with me in the kitchen, chances are we are making lemon bread. Her favorite thing to do is grate the lemon zest!

1. Preheat oven to 350°. Spray one 9 by 5 loaf pan or 4 small loaf pans with cooking spray. Combine and set aside:

3/4 cup milk
2 tsp apple cider vinegar

2. Wisk together in a large bowl:

2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar

3. In a medium bowl mix together well:

6 Tbsp oil
2 eggs
grated zest from 2 lemons
milk/vinegar mixture from step 1

4. Combine wet and dry ingredients from steps 1-3 and stir until moistened. Pour into prepared pan(s) and bake until a toothpick or cake tester inserted into the center of a loaf comes out clean (large loaf - about 60 minutes; small loaves - about 30 minutes).

5. For the glaze: While the bread is baking, wisk together 1/4 cup sugar and the juice of 2 lemons until sugar dissolves. When the bread is done and still warm, run a knife around the edge of each loaf, prick all over with a skewer or toothpick, and brush or pour the glaze over the bread. Allow loaves to cool completely in the pans on a rack.

This bread does not freeze well, but we like to chill ours in the refrigerator. The small loaves are fun to give away--I buy treat bags at craft stores for a festive presentation (I wrap the loaf in plastic wrap first, then put it in the bag).

White chocolate chip chocolate cookies

2009-02-17T17:10:00.000-05:00

I just made these with my cousin's kids last night, and it was splendid because they could help out and it wasn't too messy. And they turned out fantastic. I'm sure you have all seen them, but I have a recipe book full of ways to use cake mixes besides making cakes. This is adapted from 101 Ways to use a Cake Mix:

White Chocolate Chip Chocolate Cookies
(1) chocolate cake mix
(2) eggs
1/3 cup oil

mix together and add however many white chocolate chips you want (about half the bag)

bake at 350 degrees for 9-12 minutes.

Grown Up Mac'n Cheese (or Baked Four Cheese Spaghetti)

2009-02-12T18:27:00.000-05:00

These cheeses can get a bit on the expensive side, but Kevin and I don't go out to eat at all so we don't mind splurging on this every so often. We have made it without the Gorgonzola once but it wasn't nearly as good. We usually halve this recipe so we have the other half of the cheeses to use a week or so later. I would imagine you can substitute some cheeses but I wouldn't recommend it.

Ingredients

1 1/2 pounds spaghetti
1/2 pound imported Fontina, coarsely shredded (2 cups)
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 pound Gruyère, coarsely shredded (2 cups)
1/4 pound Gorgonzola dolce, crumble
Salt and freshly ground pepper

Directions

Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

Make Ahead

The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

Merry Merry Mac n Dairy

2009-01-24T12:53:00.000-05:00

Here's a mac and cheese recipe that doesn't need a white sauce. I got it from allrecipes.com and it's called Chuck's Favorite I think. I like my name better. Sour cream, cottage cheese, and cheddar... mmmm. Pretty easy and definitely satisfyingly comfortable. You could add ham, peas, or whatever other cheeses you might like. Sharp cheddar would really make this yummier, but all I had was mild cheddar and it worked out just fine.

Merry Merry Mac n Dairy

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese (I used 3 C shredded mild cheddar)
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/2 C milk
1/4 cup grated Parmesan cheese plus more for topping (canned works fine)
salt and pepper to taste
1/4 cup dry bread crumbs

Preheat oven to 350. Grease a 9x13 glass pan, or a little smaller is even better (keeps from excess drying). Bring large pot of salted water to boil. Cook pasta until done. Combine cheddar, cottage cheese, sour cream, milk, Parmesan and salt and pepper in a large bowl. Add hot noodles and combine. Pour into prepared pan, and sprinkle with bread crumbs and Parmesan cheese. Bake for 30 min or until top is golden.

Soft Gingersnaps

2008-12-17T01:14:00.000-05:00

1 1/2 cups vegetable oil (or 3/4 cup butter or margarine, softened)
2 cups sugar
2 eggs
1/2 cup light molasses
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ginger
2 teaspoons cinnamon
Granulated sugar for coating

In a large mixing bowl, beat oil, sugar, eggs and molasses together well. Sift dry ingredients and stir into oil mixture until blended. Refrigerate dough for 1 hour. Preheat oven to 350. Form into balls, using 1 heaping teaspoonful of dough. Roll each ball in granulated sugar (this is a great job for a kitchen helper!) and bake on ungreased baking sheet (I use parchment paper) for 6-8 minutes, or until cookies are puffy and tops begin to look cracked. Do not overbake. Cookies will flatten as they cool. Cookies will be delicate after they first come out of the oven, so leave them on the baking sheet for a minute or two before carefully moving them to a cooling rack.

The kids and I made these yesterday to give away to neighbors (after tasting a few first).

I'm a Believer (Tortilla Bowls)

2008-12-17T00:46:00.000-05:00

I finally made Barbacoa Pork and it was delicious! I made it once before without making any of the recommended accompaniments (tomatillo dressing, etc.) and it got mixed reviews at our house. Then a couple of months ago I went to a dinner where taco salad was served with everything and I was sold. I resolved to go all out the next time I made it. I even made tortilla bowls (although my leftovers were just as good with chips after I ran out of bowls). I found an easy recipe on foodnetwork.com. Here it is:

Preheat the oven to 400 degrees F.

Place a small dish of water next to your work surface. To make the tortilla bowls, place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas (10-inch flour) by brushing both sides with a little water, and then brush with oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.

Sweet Potato Crescents

2008-12-15T16:46:00.000-05:00

I love this roll recipe. I am not usually one who makes a lot of rolls... I find the effort not worth the final product. Until this recipe came along. I made these because my husband on a whim bought canned sweet potatoes and I had no idea what to do with them. I don't usually even like real sweet potatoes. What on earth would I want canned ones for! Now I buy them myself and all because of this recipe. These rolls are soft and buttery and if I serve them for dinner, my kids won't actually eat anything else that I have made. This happened on Thanksgiving Day. They didn't want anything to do with the turkey, stuffing, salads, or anything else, but they each put away 3 or 4 rolls and would have kept going if I would have let them! And as far as rolls go, I think this is a pretty easy recipe. The instructions that came with the recipe are for mixing by hand, but I mix everything up in my bosch and it couldn't be easier. Enjoy, I know you will love them!

Sweet Potato Crescents

2 packages (1/4 ounce each) active dry yeast
1 cup warm water
1 can (15 ounces) cut sweet potatoes draned and mashed (the cans I buy come in 40 ounces, I usually use it to make 2 batches of rolls)
1/2 cup sugar
1/2 cup shortening (I usually use butter becuase I don't usually have shortening on hand)
1 egg
1-1/2 teaspoon salt
5 to 5-1/2 cups of all-purpose flour
1/4 cup butter melted

In a large mixing bowl, dissolve yeast in warm water. Beat in the sweet potatoes, sugar, shortening, egg, salt, and 3 cups flour. Stir in enough remaining flour to form a stiff dough.Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Roll each portion into a 12-inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place point side sown 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.Bake at 375 for 13-15 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.

BROWN STREUSEL COFFEE CAKE

2008-12-12T17:10:00.000-05:00

I love receiving homemade baked goods from neighbors during the holidays. I have to admit, over the years I have not reciprocated very well, but I intend to make up for it this year. This is a recipe from a book entitled "The Secret of Tender Pie", written by Mindy Marin. I met Mindy at a book signing I hosted about 10 years ago when I was still a bookseller at "A Woman's Place".

Mindy is a casting director and I'm sure you've seen her name whiz by when watching one of her movies and just didn't pay attention. She has quite the resume, including Juno and the newly released The Day the Earth Stood Still. She is also a lover of comfort food and "The Secret to Tender Pie" is a compilation of recipes from grandmas all over the country. Who is better at making fabulous comfort food, after all? Mindy traveled the length and breadth of this country, seeking out grandmas willing to share their recipes with her. It really is a lovely little recipe book. Should you run across a copy, you might want to snatch it up. It is wonderful!

This is my favorite recipe from the book. I promise you, it is the most scrumptious coffee cake you have ever had. I think it will make perfect neighbor gifts and I will certainly make one for myself!

Brown Streusel Coffee Cake

2 cups brown sugar
2 cups flour
1 cup butter
1 t. cinnamon
1 t. baking soda
1 cup buttermilk (or coffee)
1 egg
1 teaspoon REAL vanilla extract

Preheat oven to 375. Mix first four ingredients and set aside 1 cup of the mixture for streusel topping.
Mix the baking soda into the buttermilk. Add the buttermilk, egg, and vanilla to the remainder of the first mixture. Pour into a buttered 13 x 9-inch pan and sprinkle with the set-aside streusel topping. Bake for 35 to 40 minutes.

This recipe is from Rosemary Cowan from Milwaukee, Wisconsin. She writes;

"This is an old Milwaukee recipe, passed down from my grandmother, who was born in 1855. My mother still makes this much-loved Brown Streusel Coffee Cake for every family reunion and get-together. It is always eaten to the last crumb. Even her adult grandchildren are not above fighting over who gets the last piece. In the early 1950's, my parents had a boardinghouse for college students in Milwaukee. This coffee cake was a Sunday after-church favorite.
While I was raising my children, it became our anytime treat--also a sure seller at church and school bake sales. Now that I have seven grandchildren, it's become a favorite for a new generation of hungry children. In spite of the raves that this cake always receives, it's very quick and easy to prepare, and it would be selfish not to share."

Pumpkin Chocolate Chip Bread

2008-10-26T15:24:00.001-04:00

Well, it is about time I post a recipe. I have loved so many of the recipes everyone else has shared. I have used a lot of them. I thought I should return the favor. This is an awesome recipe! I found it on the internet somewhere a couple years ago. I had to make it yesterday for a shower and it was just as yummy as ever. It is perfect for this time of year.

1/2 cup oil
1 cup sugar
2 eggs
1 cup canned pumpkin
1/4 tsp. cinnamon (I like to add a little more)
1/4 tsp. salt
1 tsp baking powder
1 tsp. baking soda
1 1/2 cups flour
1/2 cup chocolate chips (I think that is way too little, I usually go with 1 1/2 cups)

Mix oil and sugar. Add eggs one at a time beating well after each addition. Add pumpkin and cinnamon. Mix well. Add flour, baking soda, baking powder and salt and mix just until blended. Fold in chocolate chips.
Bake at 350 for 25 -30 minutes (This time is for the small loaf pans and it will make 3 loaves)

Waffled French Toast with Strawberry Butter

2008-10-05T21:49:00.001-04:00

This is the best thing to do to sliced bread. I first made it when we slept over and Beth and Griffin's house in Salt Lake on the Fourth of July. I wish I had come up with this recipe. It's genius. The strawberry butter isn't essential, but it is so delicious, despite it's appearance. You'll be happy you made this!

Waffled French Toast

1/2 C milk
4 eggs
1 Tb sugar
1/2 tsp salt
2 Tb butter, melted
8 slices bread, thin and soft works best for this.

Preheat waffle iron. In a shallow dish combine milk, eggs, sugar, and salt then melted butter with a whisk. Dip one slice of bread into the egg mixture, making sure it soaks in all sides. Bake in waffle iron 2 - 3 minutes, or until brown. Serve with Strawberry Butter (recipe below).

Strawberry Butter

2 sticks butter, softened
1/2 C powdered sugar
10 oz frozen strawberries, thawed and drained.

Combine ingredients in a large bowl and mix with electric mixer until smooth and creamy. Best served at room temp.

MORE PUMPKIN!

2008-09-17T15:50:00.001-04:00

We were served this tasty stew by a vegetarian friend, SusanAnn. After she prepared the stew, she served it in a hollowed-out pumpkin! It's a fairly easy recipe and very hearty. The recipe here is the original given to me by SusanAnn, however, I substitute chopped celery for the onion and cut back on the garlic to only 1 clove. I like to sprinkle fresh ground nutmeg on top and serve it with hot homemade bread! MMMMM!

SAVORY PUMPKIN STEW

1 onion, sliced
3 cloves garlic, minced
2 T. vegetable oil (I use olive oil)
3 cups peeled, seeded and chopped pumpkin
2 potatoes, peeled and chopped
2 T. whole-wheat flour (I'm not particular about the flour, either)
2 cups vegetable broth or water (I use chicken broth)
1 t. prepared mustard
3/4 tsp. ground cinnamon
2 T. apple cider vinegar
1 T. sugar
1 cup frozen peas
1 cup frozen corn
1 t. salt
Freshly ground black pepper to taste.

Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stiring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable broth or water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered, stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook 5 minutes more. Serves 4.

EASY PUMPKIN BARS & APPLE CRISP

2008-09-17T00:49:00.001-04:00

This is a recipe I found in a Better Homes & Garden magazine about 100 years ago. It's very easy, and reminiscent of carrot cake, only softer in texture and moister. I used to make it all the time when I had somebody around here to make it for. Gary doesn't count. I think I'll make it this week, anyway. Mmmmmm......

PUMPKIN BARS

Preheat oven to 350

4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1-16 oz. can pumpkin
2 cups flour
2 t. baking powder
1 t. cinnamon
1 t. salt
1 t. baking soda

Beat together eggs, sugar, oil, and pumpkin until fluffy. Stir together dry ingredients and add to pumpkin mixture. Spread in an ungreased 15x10 baking dish. Bake for 25-30 minutes. Cool. Frost with cream cheese frosting.

FROSTING:
1-3 oz pkg. cream cheese, softened to room temperature
1/2 cup butter or margarine, softened
1 t. REAL vanilla
2 cups powdered sugar

Combine all ingredients and beat on high with electric mixer until smooth.

* * * * * * * * * *

Beside anything made with pumpkin (pumpkin-pie salt water taffy included - yes, it exists), Autumn makes me crave anything apple related. Without a doubt, my favorite is apple crisp.
This is my mother's recipe. It is a very simple, classic apple crisp - I like to think of it as the original apple crisp, before everybody tried jazzing it up with oatmeal and caramel and nuts, etc. I like other apple crisps, but I still think my mom's is the very best. It's so good served with a scoop of vanilla bean ice cream!

APPLE CRISP

Preheat oven to 350

4 cups sliced apples ( use whatever you have on hand, my mom did)
1 t. cinnamon
7 T. butter
1 cup sugar
3/4 cup flour
1/2 c. water.

Arrange apple slices in a 9x9 buttered baking dish. Sprinkle with cinnamon and evenly drizzle the water over the apples. In a small mixing bowl, combine the butter, sugar, and flour until crumbly, then sprinkle evenly over the apples. Bake for 40 minutes or until golden brown.

Pumpkin, pumpkin, pumpkin!!!!!

2008-09-09T18:41:00.001-04:00

I seriously cannot get enough pumpkin in the fall. I love pumpkin!!!! The leaves here in Pennsylvania have started to change colors. It is really beautiful, but it brings out my craving for pumpkin! I just bought some pumpkin spice hershey kisses (s0 g00d by the way), and I have already tried out two new pumpkin recipes and it is only the beginning of September. So I am posting these two recipes because we thought they were both delicious, and I will probably post some more before fall is over. And if anyone else has any good pumpkin recipes I would love to see them!

Pumpkin Pancakes

2 cups pancake mix (any brand works)
3 tablespoons brown sugar
2 teaspoons cinnamon (I used one of cinnamon and one of pumpkin pie spice)
1 1/2 cups milk
1 cup pumpkin, mashed
1 egg
spray oil

Mix together milk, pumpkin and egg.
In a separate bowl mix together the pancake mix, brown sugar and cinnamon.
Stir the flour mixture into the pumpkin mixture just enough to combine.
Poor batter onto a hot, greased frying pan or skillet using approximately 1/4 cup for each pancake.
Flip the pancake when the bubbles begin to pop and bottom is brown. Brown on second side, serve.

These were so good. I threw an handful of chocolate chips in ours this morning as a special treat for my kids. They gobbled them up really fast!

Snappy Pumpkin Dessert

2 1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter melted
1 package (8 ounces) cream cheese
1/2 cup powdered sugar
2 tablespoons milk

Topping
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2 1/2 teaspoons pumpkin pie spice
2 cups whipped topping
additional whipped topping (opptional)

In a large bowl, combine gingersnap crumbs and butter; press into a greased 13 by 9 inch baking pan. Bake at 325 for 10 minutes. Cool.
In a mixing bowl, beat the cream cheese, powdered sugar and milk until smooth. Spread over the crust.
In another mixing bowl, whisk milk and pudding together for 1 minute. Add pumpkin and pie spice; whisk until well blended. Fold in whipped topping. Spread over the cream cheese layer. The recipe said to refrigerate for at least *3 hours. Cut into squares and garnish with whipped topping if desired.
*Ours was still softer than we wanted it to be after the 3 hours so we froze it for a few hours after that. It was a cool, yummy, spicy treat.

Blueberry Oatmeal

2008-08-25T10:09:00.000-04:00

Michigan has great blueberries, and we get them all the time because the price is half as expensive as we were used to in the west. We love this oatmeal recipe and we eat it on weekends and weekdays.

Blueberry Oatmeal

3 1/2 C milk
1/4 tsp salt
2 C old fashioned oats
1 C fresh blueberries
1/4 C brown sugar
1/4 tsp cinnamon
1/8 tsp cardamom
1/2 tsp vanilla

Bring milk and salt to boil in heavy saucepan. Add oats and blueberries. Simmer for 5 minutes, stirring. Remove from heat and cover. Let sit for two minutes. Add brown sugar, spices, and vanilla. Serves 4.

Salsa

2008-08-18T13:50:00.000-04:00

This is our favorite Salsa. Sometimes when we make it, this is our meal. We could eat it for days, which is good, because it makes a lot!

2 can corn (drained)
2 can black beans (drained)
2 can black eyed peas (drained)
6 chopped tomatoes
1 large bunch of cilantro (chopped finely)
2 bunches of green onions (chopped)
1/2 c. vegetable oil
1/4 c. water
1/2 c. apple cider vinegar
2 packets of Italian dressing

Stir everything together, best is refrigerated over night (ours never makes it to the fridge so it's okay not too).

Now Jeff and I will do it differently, this is our version:

1 can corn (drained)
1 can black beans (drained)
1 can black eyed peas (drained)
8 tomatoes (chopped)
1 bunch green onions (chopped)
1 bunch cilantro (finely chopped)
1 can diced green chilies
1 green bell pepper (chopped)
1 jalepeno or a couple of anaheim peppers (finely chopped)
2 Tbs. vegetable oil
2 Tbs. apple cider vinegar
1/2 packet of Italian dressing (sometimes we'll use this).
1 avacado (sometimes)

We like our version better, because the other is very wet. There is a lot of liquid. We like it chunky, but try both! The second recipe makes 1 large bowl.

Chicken Rolls

2008-08-01T02:42:00.000-04:00

Another great recipe that my mom wrote down for me after I moved to Maryland! I remember a time when my mom and my grandma were making chicken rolls at Grandma's house. My mom was wearing a tweed skirt that looked to me like the surface of a chicken roll.

Sophie and I like to make this dish together--I fill the dough with the chicken and she rolls it in the butter and crumbs. We make a great team in the kitchen!

CHICKEN ROLLS
Mom's Original Recipe (I usually double it)

1 package crescent rolls

Filling:
2 - 3 chicken breasts, cooked & cut in small pieces
1 3-oz package cream cheese, softened
1/3 cup butter or margarine, softened
1 small can mushroom pieces (I leave this out because my kids hate mushrooms)

Coating:
1 cup Pepperidge Farm stuffing mix (pulverized)
1/2 cup butter or margarine, melted

Preheat oven to 350. Combine filling ingredients and put a blob of chicken mixture (a task made easier with the help of a medium-size scoop) on the fat end of a crescent roll (flattened slightly first. Roll up and seal. Roll in melted butter, then stuffing mix. Bake on an ungreased cookie sheet and bake for 30 minutes. Great served with rice and gravy (which I make by cooking down the drippings from the chicken, then adding chicken broth, then thickening with flour-water).

Cinnamon Tortilla Chips & Fruit Salsa

2008-07-23T17:26:00.001-04:00

I'm planning to attend a recipe exchange this evening, where we will be sharing summer recipes. Here is what I am taking with me:

Cinnamon Tortilla Chips

10 flour tortillas (soft-taco size)
Cooking spray
Cinnamon-sugar

Preheat oven to 350°. Cut each tortilla into 8 wedges. Arrange wedges in single layers on cookie sheets (makes about 4 sheets full) and lightly spray them with cooking oil spray. Sprinkle with cinnamon-sugar and bake for ten minutes or until crisp.

Fruit Salsa

1 cup finely chopped strawberries
1 medium orange, peeled and finely chopped
2-3 kiwifruit, peeled and finely chopped
1 small can crushed pineapple
2 green onions, thinly sliced
¼ cup finely chopped yellow and/or green bell pepper
1 Tbsp lime juice
1 fresh jalapeño seeded and chopped (optional)

Combine all ingredients except strawberries and chill for 6 to 24 hours. Just before serving, stir in strawberries. Makes about 3 cups salsa. Serve with cinnamon tortilla chips.

Mexican-Style Shredded Beef

2008-07-06T18:17:00.000-04:00

I was looking for an easy slow-cooker roast recipe to make for dinner tonight. My kids won't really eat the good old fashioned pot roast and David and I never seem to eat all the leftovers anyway, so I wanted something new. I came across this recipe in a crock pot cook book awhile ago and thought it sounded good, but kind of passed it over. Big mistake. I finally made it and it turned out SO GOOD! I always know that something really turned out when David talks about it for a long time afterward. I think he has told me maybe 10 times that he thought dinner turned out really good!

Mexican-Style Shredded Beef

1 boneless beef chuck shoulder roast (about 3 pounds)
1 16 ounce bottle of salsa
ground cumin
ground coriander
chili powder
salt
ground red pepper
lime juice
1/2 cup water

I didn't exactly follow the recipe or the instructions for this meal. My roast was frozen so I put it on to cook last night. I poured about 1/2 cup of salsa on the bottom of my slow cooker and then put in my roast. Then I put in another 1/2 to 1 cup of salsa (sorry I didn't measure anything). I mixed up a little of each of the spices (just however much you want) and sprinkled it over the top. Then I squeezed some lime juice over the top of everything and poured in about a half cup of water and let it cook on low overnight. It probably cooked for about 12 hours (but the roast was frozen) and it was literally falling apart when it was done. I would say cook it for about 8 hours if your roast is thawed. I stirred it up a little and squeezed some more lime juice on it just before serving.

We made it into tacos with tortillas, lettuce, tomatoes, onions, more limes (I really love limes), sour cream, cheese, etc. Wow, did I already say it really turned out good. Plus there is plenty left over for another dinner (and maybe a lunch too). My 3 year old daughter wouldn't eat it, but she doesn't like much besides PB&J, hotdogs, or pancakes. My 1 year old ate his and his sister's too. I think next time I am going to double it and then freeze some for quick meals when we are in a hurry.

Twist on Elise's Creamy Tomatillo Dressing

2008-07-06T16:07:00.001-04:00

At our house we, too, love the Barbacoa Pork and Creamy Tomatillo Dressing. I was making it last week and I wondered if I might replace some of the fat and calories and still get a good product. I didn't want to mess things up too much so I wasn't super daring but I did replace half of the mayo with low-fat ricotta cheese and used 1% milk with 1 T of vinegar in place of the buttermilk. I also used a 1/2 tsp of cayenne pepper instead the jalepeno just because I did not have a jalepeno. Everybody seemed to enjoy it just as much! Maybe one day I'll try using plain yogurt in place of most of the mayo.

Cream Cheese Brownies

2008-06-27T13:23:00.000-04:00

A big hit at a picnic party, these brownies are not the marble-swirly type brownies with big creamy chunks. Although I do like that kind of brownie, I was happy with how these turned out. The cream cheese is blended with the rest of the ingredients and makes a tangy taste that works well with chocolate.
Warning: if you are tempted by brownie batter you probably shouldn't make this recipe, because you might want to slurp up the batter before getting any into the oven.
This recipe was adapted from one in my Ultimate Brownie Book that Katie gave us. We love it. We can always find a brownie or blondie recipe with any ingredient we have to use up: cream cheese, applesauce, bananas, cola...

Cream Cheese Brownies

2 C flour
1/2 tsp baking powder
1/2 tsp salt
1 1/3 C semi sweet chocolate chips
2 Tb cocoa
10 Tb room temp butter
8 oz cream cheese, softened
1 1/2 C sugar
4 large eggs + 1 egg yolk
1 Tb vanilla

Preheat oven to 350, place rack in lower third of oven. Grease and flour a 9 X 13 pan.

Whisk flour, baking powder, salt and cocoa in medium bowl. Set aside.

Melt chocolate chips in microwave or double boiler. Let cool 5 minutes.

In a large bowl, cream butter, cream cheese and sugar with electric mixer until sugar has dissolved and mixture is thick and creamy. Beat in the melted chocolate until smooth. Add eggs one at a time, then egg yolk and vanilla.

Mix in flour mixture with a spoon or spatula just until incorporated. poor into prepared pan, smoothing top and filling corners.

Bake for 25 - 30 minutes, or until toothpick comes out with a few moist crumbs. Let cool in pan for 1 hour.

Barbacoa Pork

2008-06-24T18:08:00.000-04:00

This recipe came from Elise's blog a while ago, and I make it so much I just had to put it here too. It's very similar to the pork at Cafe Rio. In fact we eat in salad form just like the one you can get there. We put tortillas in pie tins and sprinkle them with a little cheese, then put them under the broiler to melt the cheese and crisp the tortillas slightly. We then layer the salads in this order in the tortillas: rice (lime cilantro rice would be great), black beans, pork, lettuce, tomatoes, cucumbers, more cheese, and anything else you like on a salad or in a burrito. It's excellent, and the ingredients always surprise our guests. I think the meat is flavorful enough that we don't use any salad dressing, but you could use ranch or a tasty dressing Elise likes.
Thanks Elise!

Barbacoa Pork

3-4 pound pork roast
1 can cola
1 C brown sugar
1 bottle red taco sauce (about 15 oz, La Victoria works best, but Taco Bell brand is OK too)
1 Tb cumin

Place pork in slow cooker and fill with water half way up the roast. Cook on low 6 hours. Drain the water and shred the pork, returning the pork to the slow cooker. Combine the remaining ingredients and poor over the pork. Cook on low for another two hours.

Ricotta Orange Raspberry Tart

2008-06-20T16:32:00.000-04:00

Beth gave me the Best Of The Best From Michigan Cookbook for my birthday. I really love it. This is the first recipe I've made from the book. It would also be a good dessert for a brunch. It looks impressive, but it's easier to make than you think and so tasty. It reminds me of blintzes with the orange zest and ricotta filling. I saved half of the raspberries to serve fresh on top of the tart with some whipped cream.

Ricotta Orange Raspberry Tart

2 C Ricotta Cheese
zest of 1 orange
3 eggs
1/4 C sugar
4 C raspberries

Topping:
3/4 C softened butter
1/2 C powdered sugar
1 egg
1/2 C toasted almonds
1/2 tsp almond extract
1/2 tsp salt

Preheat oven to 350. Grease a 12-inch spring form pan. Stir together ricotta, zest, slightly beaten eggs, and sugar. Pour into prepared pan. Top with raspberries (all or half if you want fresh ones on top after baking). Set aside.
In a large bowl cream butter and sugar together. Add egg and almond extract. Stir in flour, almonds, and salt until well blended. Drop by the teaspoon on top of raspberries. Bake for 35 - 40minutes or until custard is set and toothpick comes out clean. Topping will be golden brown. Cool completely and refrigerate for at least an hour. Serve chilled with remaining raspberries and cream (optional).

David's favorite cookies!

2008-06-10T10:57:00.000-04:00

David loves these cookies! I make them mostly at Christmas time, but I also make them when he is really craving them. They are soft, spicy and oh-so-delicious!

Big Ginger Cookies

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
milk
sugar

In a mixing bowl cream butter, 1 cup sugar, egg and molasses. Add dry ingredients. Mix well. Shape into 1 1/2-inch balls. Roll in milk and then in sugar. Bake on ungreased cookie sheet in a 350 degree oven about 10 to 12 minutes, or until lightly browned and still puffed. Do not over bake. Let stand on the cookie sheet for 2 minutes before moving to wire rack. Makes 24 cookies.

Jon's Oatmeal Cookies

2008-06-06T16:45:00.000-04:00

photo by Emily Hale

These are Jon's all time favorites. They're made with shortening so they're a little crumbly, and nutmeg which makes them unique. Try adding chocolate chips and chopped nuts for Trailmix Cookies.

Jon's Oatmeal Cookies

1 C shortening
1 C sugar
1 C brown sugar
2 eggs
1 1/2 tsp vanilla
1 C flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 C rolled oats
raisins

Preheat oven to 350. Cream together shortening and sugars, add eggs and vanilla. Sift together flour, salt, baking powder, and spices and add to shortening mixture. Stir in oats and raisins. Spoon onto ungreased baking sheets and bake for 12-15 minutes.

Brazilian Lemonade

2008-06-04T13:13:00.000-04:00

Jon in Brazil, on right, with companion and "zebra"

This is the only drink to get at a chuhascaria, in my opinion. The first time I had it was at Rodizio Grill when it was all the rage. Jon gets lemonade at just about every restaurant, and because he and my Dad and brother Andy went to Brazil on their missions, I wanted to post this for Father's day.
This lemonade is really the best, but it has no lemons in it! The lime is blended with the rind on, so washing is important. It's better to make this in small batches, so don't try to quadruple this recipe all at once. Try it along with Fabiana's Brazilian Stroganoff.

Brazilian Lemonade

1 large lime, with smooth skin (smooth skin = juicier lime)
1/2 C sugar
2 to 3 Tb sweetened condensed milk
3 C water
Ice

Wash and scrub the lime with a little bit of soap. Rinse well. Cut into quarters. Place lime quarters, sugar, sweetened condensed milk and water into a blender. Cover, and pulse a few times until everything is mixed and lime is turned to bits. Strain into a pitcher to remove lime rind. Pour lemonade over ice.

Orange Hoisin Chicken

2008-06-04T12:49:00.000-04:00

photo from Amazon.com

Here's a tasty Asian recipe. Heidi recommended it to me from her slow cooker cookbook, and she thought jam might be a good substitute for the juice concentrate. So I made it with apricot jam and was happy with the results. Orange marmalade might be good too. Or that grape jelly with peanut butter stripes, just kidding.
The Hoisin sauce I used was from Iron Chef. (click here for a video testimonial) I like the sauce, but it is very ginger-y so I didn't use the ginger called for. I also only used one clove of garlic instead of three. I just copied the ingredients, but I'm pretty sure I got the directions right. Mom or Heidi can correct me using their cookbooks if I'm wrong.

Orange Hoisin Chicken

2 Tb OJ concentrate, or 1/4 C jam or marmalade
1/4 C honey
2 Tb soy sauce
2 Tb Hoisin sauce
3 cloves garlic, pressed
3 slices ginger, peeled
1 Tb sesame oil
6 frozen chicken breasts, do not thaw
thickener:
2 tsp cornstarch plus 2 tsp cold water

Combine all the ingredients EXCEPT the thickener to a slow cooker, coating the chicken with the sauce (you can also put the sauce ingredients in a big zipper bag and shake the chicken around in it first). Cook on low 5 to 6 hours. Remove chicken, and add sauce to a saucepan with thickener. Simmer until thickened and serve over chicken.

My Favorite Rice

2008-06-04T12:42:00.001-04:00

My friend Fabiana taught me how to make this Brazilian way of making rice. It's simple:

Add enough oil in a heated sauce pan to cover the bottom.
Saute some chopped onion (to your taste) until soft, a couple minutes.
Add rice and cook for a minute or so longer until slightly golden, stir to keep from burning.
Then put water and salt, according to the rice package, and cook as directed (usually two cups water and 1 tsp salt for every 1 cup of uncooked rice, brought to a boil, cover and simmer for 15 minutes. I always use my Rice Cooker in the microwave.)

Moroccan Chicken with Chickpeas and Cumin

2008-06-04T12:31:00.001-04:00

This recipe is for the slow cooker, and I stole it, and Orange Hoisin Chicken, out of my mom's Mother's Day present before Heidi and I gave it to her :) Not Your Mother's Slow Cooker Cookbook It's one of Heidi's favorites cookbooks.
The peanut butter added at the end makes the sauce richer without too much PB flavor. The raisins are subtle as well, but add a sweet bite. It's excellent served over My Favorite Rice.

Moroccan Chicken with Chickpeas and Cumin

2 cans (16 oz) chickpeas, rinsed and drained
15 oz can tomatoes
1 red bell pepper, cut into 1 inch squares
1 medium red onion, chopped
1/4 C golden raisins
2 Tb tomato paste
2 Tb water
1 1/2 tsp cumin
pinch of paprika
about 1 Lb boneless, skinless chicken thighs or breast, or both
2 Tb peanut butter

Add all the ingredients EXCEPT the peanut butter into a slow cooker and mix well. Cook on low for 6 to 7 hours. Then stir in peanut butter before serving.

The BEST Artichoke Dip - Hands Down!

2008-05-23T19:10:00.000-04:00

Another of Andy's favorites. After enjoying hot artichoke dip at a restaurant as a newlywed, I searched online for recipes and combined a couple of them. Here is the result of my quest:

Hot Artichoke Dip

2 8-ounce (or 1 large) cans artichoke hearts (marinated or not), chopped
8 ounces cream cheese, softened
8 ounces shredded mozzarella
1/2 cup real mayonnaise
1 cup grated parmesan (fresh or Kraft)
2 cloves of garlic, peeled and crushed
1 teaspoon Italian blend seasoning

Combine all ingredients and spread into a casserole dish. Bake at 350 for 15 to 20 minutes, or until hot, slightly browned and bubbly. Enjoy with crackers, French bread, or vegetables. Andy and I like to take leftover dip, spread it on sliced French bread and put under the broiler. Emily, in your comment you should share your artichoke dip story (for another optional serving suggestion)!

Mustard-Maple Salmon

2008-05-23T18:57:00.000-04:00

I asked Andy to list his favorite dishes that I make, and this topped it. I am flattered whenever he has eaten salmon at a restaurant and proclaims that mine is better!

Mustard-Maple Salmon

3 Tbsp country style Dijon mustard
3 Tbsp pure maple syrup
1 Tbsp Balsamic vinegar
1 tsp brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper
4 (6 oz.) salmon fillets (about 1 inch thick)

Combine first 6 ingredients in a large Ziploc bag; add salmon. Seal bag and marinate in refrigerator for 20 minutes. Preheat broiler with oven rack in center of oven. Remove salmon from bag, reserving marinade. Place salmon on a broiler pan coated with cooking spray, or on a baking sheet lined with nonstick foil. Broil for 6 minutes on each side (baste salmon with reserved marinade after turning once) or until fish flakes easily with a fork.

Potstickers

2008-05-23T17:41:00.000-04:00

Jon loves it when I make these. They ingredients are very simple. They're easy to make but not as easy to cook. Well worth it though! You can find the wonton skins in the produce isle, make sure you buy the small squares. I tried these with fresh ginger and fresh onion once, and it didn't taste as good to us. So I'm sticking with the spice jar versions. You could make it with ground pork too. I'm guessing on all the measurements because I don't ever measure these. But I've made them half a dozen times and they always come out right. With the leftover wonton skins (this recipe uses about half a package) you can bake chips for dipping, fry them for salad topping, or freeze them for later.

Potstickers

Wonton skins
Filling:
1/2 pound ground beef
1 Tb soy sauce
1 tsp cornstarch
1/4 tsp ground ginger
1 1/2 tsp dried chives or dried white onion or 1/4 tsp onion powder
1/4 C diced water chestnuts

mix the filling ingredients and place about 1 tsp in the middle of a wonton skin. With your pointer fingers, wet the edges of the wonton. Fold to make a triangle and seal the edges, pressing out any air. You can use a fancy maneuver to finish if you come up with one, or just bring the two corners together.
Heat about half an inch of oil in a frying pan. Boil water in a separate large pot and add a couple tablespoons olive oil to the water. Drop potstickers one by one slowly into the boiling water and let boil a couple minutes. Carefully remove them and drain a little on paper towels. Fry in oil until golden brown and drain on paper towels.

Another Beef and Broccoli

2008-05-23T17:16:00.000-04:00

Here's another way to try the ol' Chinese favorite. Jon said this was one of his favorite meals. I loved it too. Slicing the meat really thin, and marinating it for a half hour or longer makes it so delicious. I was so glad I had oyster sauce on hand. It's a good staple in the fridge. I like cooking the broccoli slightly before stir frying, but that's up to you. I served this with a simple fried rice using frozen peas, thinly sliced carrot, red pepper, green onion, scrambled egg and soy sauce with two cups cooked rice (starting with 1 cup uncooked rice will get you 2 cups cooked rice.)

Beef and Broccoli

3/4 pound lean beef
Marinade:
1 tablespoon rice vinegar (substitute rice wine if desired)
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon water
Thickener:
1 teaspoon cornstarch mixed with 1 tablespoon water
Other ingredients
1 pound fresh broccoli, cut into florets
1 garlic clove, pressed
olive or vegetable oil

Cut the beef thinly across the grain, freezing the meat before slicing helps. Combine the marinade ingredients and toss with the meat. Refrigerate for 30 minutes.
Steam the broccoli for a few minutes until crisp tender. Micro cooker works well. Heat enough oil to cover frying pan until hot. Add garlic until fragrant, about 30 seconds, careful not to burn. Stir fry broccoli for one minute, and remove from pan. Cover the pan with oil again and stir fry the beef a couple minutes, careful not to overcook. Add cooked broccoli and move meat and broccoli to the sides of the pan. Add the sauce ingredients and thickener to the middle of the pan and let cook until slightly thickened. Stir in beef and broccoli until coated. Serve with rice or noodles.

Yummy Tilapia

2008-05-22T12:00:00.000-04:00

So I've been into doing some freezer meals lately. I figured out the trick is to do everything up until the final cook and they end up tasting like I just made them.
I made this recipe times four and shared two with a friend. We've eaten one and got another in the freezer. My family (6 eaters) probably could have eaten 1 1/2 pounds of fish so next time I will increase it a little. Everyone raved!

1 pound Tilapia (I used the fresh Tilapia from Costco), cut into serving size
1/4 c butter
2/3 c seasoned bread crumbs (I crushed the focaccia croutons from Costco)
1/4 c freshly grated Parmesan cheese
1/2 t basil
1/2 t oregano
1/2 t salt
1/2 t garlic powder
1 T lemon juice
1/2 c sliced mushrooms
1/4 c slivered almonds

Melt butter in casserole dish (one size down from a 9 X 13 worked well). In separate bowl, combine bread crumbs, cheese, basil, oregano, salt and garlic powder. Dip fish in melted butter, then in crumb mixture. Arrange fish in dish. Sprinkle with lemon juice, then top with mushrooms and almonds. To freeze cover with plastic wrap and tinfoil. Label tinfoil with reminder to remove plastic wrap before baking. When ready to cook, let thaw and bake at 350 degrees for about 25 minutes. Enjoy!

Strawberry Cake

2008-04-22T12:58:00.000-04:00

'Tis the season for beautiful strawberries! The nicest ones I've seen in stores so far are at Costco. Absolutely gorgeous! I love fresh strawberries dipped in sour cream and brown sugar the best but here's a recipe that is a Hansen FAVE!
This is a recipe I learned WAY back in 1978 when Gary and I were living in New York. We lived in the NYU student housing and our closet friends and neighbors were the Kriers. Ann and Steve hail from west Texas and we absolutely loved them! Ann made this cake for us once and it has been a family favorite ever since. In fact, I think it was Emily's birthday cake of choice for many years!
It's a very easy recipe since it's really just a dressed up cake-mix creation. Don't be alarmed if it drops in the middle - it often does for me, too, but it is still a luscious, moist cake.

STRAWBERRY CAKE
1 yellow cake mix (I like the butter recipe mixes, personally)
1 cup sliced frozen strawberries, thawed. (You can used fresh strawberries too, just add 2 T. sugar to them after they are thinly sliced.)
Mix the cake according to package directions EXCEPT add the strawberries to the mix INSTEAD of the water.
Butter and flour and 9x13 cake pan and pour the in the batter.
Bake according to package directions. After the cake is completely cooled, frost with strawberry frosting.

STRAWBERRY FROSTING
4 Cups powdered sugar
1/3 c. butter, softened to room temp
2 t. REAL vanilla extract
1/2 c. sliced frozen (or fresh) strawberries, thawed

Mix all indredients with electric mixer until fluffy.

"Cheesecake" Squares

2008-04-20T19:24:00.000-04:00

I love, love, love, love this recipe and it is super easy. Kevin's mom made a ton of these at Christmas and froze them. You can pull them out one or a few at a time and let them sit at room temperature for about 20-30 minutes. The squares stay a bit more firm that way. My current batch is sitting in the fridge and the crust is nice and soft but Kevin says the filling is a little too gooey for his taste. I hope you guys try these and like them!

2 small cans of Pillsbury Crescent Rolls
2 8 oz. packages of cream cheese
1 1/2 c sugar, divided
1 tsp vanilla
1 stick butter
1 tsp cinnamon

1. Spray a little Pam on the bottom of a 9x13 baking dish/pan. Unroll the 1st can of crescent rolls and spread them on the bottom.

2. Blend cream cheese, 1 cup sugar, and vanilla together and spread evenly over the crescent rolls.

3. Unroll 2nd can of crescent rolls and spread out over the top of the cream cheese mixture.

4. Mix 1/2 cup sugar and cinnamon together and sprinkle evenly (there will be a lot) over the top. Melt the stick of butter and pour evenly over the cinnamon/sugar. You may have to spread it around with a spatula.

5. Bake at 350 for 30-35 minutes. Cut into squares and enjoy! (I refigerated mine before cutting and it was way less messy).

Texas Chocolate Chip Cookies

2008-04-16T13:03:00.000-04:00

photos by Emily Hale

Named so because of their size, but possibly because of the extra chocolate too (chips plus grated chocolate bar). They're so good. The oatmeal is blended before added to the dough, so it adds a little texture (and nutrition I suppose) without the chewiness of the whole oats. This recipe came from Jon's family who I think got it from a local news station.

Texas Chocolate Chip Cookies

1 C butter
1 C sugar
1 C brown sugar
2 eggs
1 tsp vanilla
2 C flour
2 C oatmeal
1/2 tsp salt (I like a little more salt in my cookies so I used 3/4 tsp)
1 tsp baking powder

1 tsp baking soda

12 oz semi sweet chocolate chips
1 (4 oz) milk chocolate bar

Preheat oven to 375 (our oven tends to be hot so I would bake at 350, it's your call). Measure oatmeal, then blend it using a food processor or blender until fine powder. Whisk together the oatmeal, flour, salt, baking powder and soda. Set aside. Cream sugars and butter together in mixer. Mix in eggs and vanilla. Slowly add dry ingredients until combined. Grate chocolate bar and stir into batter along with the chocolate chips. Roll into large balls, or use a large scoop, making large enough to fit only 5 - 6 on each pan. Leaving 2 inches between cookies because they spread out, press balls slightly down on cookie sheet. Bake for 10 to 12 minutes or until very lightly golden brown.

Spiced-Up Hummus

2008-04-14T21:00:00.001-04:00

This was in MSLO's Body + Soul Magazine. I made this for a Stampin' Up party I did last week.

Ingredients:
1 can (15 oz) Chickpeas, drained and rinsed reserving 1/4c of the liquid
1/4 cup tahini (sesame paste)
1/4 cup Lemon juice (fresh is best)
3 Tbs extra-virgin olive oil
1 garlic clove (crushed)
1/4 tsp ground star anise-optional (*I didn't use this)
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 cup cilantro leaves finely chopped, plus whole leaves for garnish
1 plum tomato peeled, seeded and very finely chopped.
2 scallions, very thinly sliced.
salt and ground pepper

1. In a food processor combine beans, and reserved liquid, tahini, lemon juice, 1 Tbs oil, garlic, star anise, ginger and cumin. Puree until smooth.
2. Transfer to a serving bowl and stir in cilantro, tomato and scallions; season with salt and pepper. Drizzle remaining 2 Tbs oil over the top.Before serving garnish with cilantro leaves if desired.

I used abt 1/2 cup tahini, it isn't cheap, and it also has garbanzo beans in it. I was pleased with that. I also didn't add the extra oil. If I was serving with Pita bread, I would have, but I just had veggies and Townhouse crackers.

Nutrition facts:
The ginger, cumin and cilantro in the recips are anti-inflammatory, and the chickpeas are full of fiber. Per serving, 187 calories, 13 grams fat, 14 grams carbs, 5 grams protein.
Prep time 15 minutes. Makes 3 cups.

Chinese Chicken Salad (although I am not actually certain just how Chinese it is...)

2008-04-14T17:16:00.001-04:00

This makes a BIG salad! I usually make it for putlucks or days when I know I don't want to cook the next day. I don't think the salad is really Chinese, but that is what my mom always called it. It is yummy salad! Emily asked me for the recipe to this one and I was going to just email it to her, then I thought, "I should put in on the blog." So here it is, for all of you out there looking for a new salad to take on a picnic or to a ward activity.

Chinese Chicken Salad

2 packages of your favorite flavor of ramen noodles (I have only ever used chicken or oriental flavored)
1 large can of pineapple chunks or tidbits (with juice)
half a head of cabbage chopped up
2-3 boneless skinless chicken breasts
2-3 cups of grapes (depending on the size of salad you are making)
1 small package of slivered almonds (more if you like more)
1/2 of a medium sized purple onion chopped
1 medium green pepper
Soy Sauce
Salt and Pepper

These are approximates. Add how ever much you like of each.

Directions for salad:
1. Crumble the ramen noodles into the bottom of a big bowl (but not too small). Pour the can of pineapple with juice onto noodles (this makes the noodles soft).

2. Cook the chicken and cut it up into bite size pieces. Season chicken with soy sauce and salt and pepper to taste as it is cooking. For the last couple of minutes that the chicken is cooking add the slivered almonds and let them cook until slightly golden.

3. Throw in all the other ingredients, but don't stir until everything is added (you want to give the noodles plenty of time to get soft before you stir everything in with them).

The dressing:
1 or 2 flavoring packets from your ramen noodles (depending on how much seasoning you like... I use one, my sister uses two)
1/3 cup of oil
2 tablespoons of orange juice concentrate
3 tablespoons of vinegar
2 tablespoons sugar
salt and pepper to liking

Mix it all up. Pour the dressing onto salad and stir it all up. Eat right away or chill until you are ready to eat (the leftovers are even better the next day because the flavors have mixed for a while.

These are kind of estimates. I don't usually measure when I am making this salad. I just toss in a little of this and a little of that, so if something sounds good to you try it out, or if you think it sounds gross leave it out, of add more or less of something if you want. My sister said she wants to try it with craisins (just an idea).

Spicy Ground Beef Kebabs

2008-04-14T16:47:00.000-04:00

Serves 4:

Finely dice 1 onion (i used white, i think it wanted green...) so if you use white, only use 1/4 to 1/2 of it

Finely dice 1 clove of garlic

Finely dice 7 oz red pepper (i used half of the pepper)

Add all above to 14 oz ground beef

add 1 egg, 3 tbsp breadcrumbs, 1 tsp thyme

Knead the mixture until it becomes smooth paste. Season generously with salt, pepper, and hot paprika powder.

Make 8 small sausage shaped rolls (3.5 inches) with slightly oiled hands. Stick on metal or wooden skewers and cook under a hot broiler for 8-10 minutes. (we cooked ours on the bbq)

Delicious with a salad :)

This came from a cook book a picked up from ikea, that has 365 recipes for the year. They were quick and easy to make, and enjoyable to eat. i think variations on flavor would be a great experiment. Also some sort of dipping sauce... but a fun recipe now that summer is near.

I'm late.

2008-04-13T00:07:00.000-04:00

Dear Members of the Culinary Collie Sue blog-

I haven't contributed and for that I am sorry. I'm really not much of a cook, but I am desperately trying to "domestically diva" myself up and I'm starting here. This week I am planning all my meals according to this blog. So, thank you Team Collie Sue for sharing your ideas, recipes and delicious treats.

I will report back ASAP.

Your friend and admirer, Cicely Suite Cain.

Beef and Broccoli

2008-04-09T11:37:00.000-04:00

Okay, so here is our very favorite Beef and Broccoli Dish. Thanks to Julie Badger Jensen and her Essential Mormon Celebrations cookbook!
Beef and Broccoli
1 pound top round beef steak
1/4 C soy sauce
2 T sugar
1/4 C white grape juice or apple juice
2 T cornstarch
1 C water
2 C fresh broccoli florets, stems removed
4 T vegetable or olive oil, divided
2 t sesame oil

Cut beef steak into 2-inch strips (easier to do when still slightly frozen or just have the butcher do it for you). Set aside. Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl; set aside. In a large skillet, stir-fry broccoli in 2 T oil for about 5 minutes over medium heat. Do not overcook. Place broccoli in another dish. Pour remaining oil in the same sillet and heat on medium-high heat. Add beef and cook until well-browned on all sides, about 10 minutes. Add garlic and cook until fragrant, not more than 1 minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli. Serve over hot steamed rice. Makes 8 servings.

Chicken Piccata

2008-04-08T16:14:00.001-04:00

Here's a new way to try chicken using common ingredients. It's very zesty from the lemon juice, but the flavor from the bouillon and garlic powder cut down the tartness. The swiss cheese on top seems like it wouldn't fit with the rest of the flavors, but we loved it. Jon wants more cheese next time. If you don't like capers, just leave them out. If you have a saute pan that is oven safe, you can just set the chicken aside while making the sauce, and use just one pan for the whole recipe. This came from Always in Season under the Spring section. A good side dish is mashed carrots and potatoes. Just boil 2 diced carrots along with 3 large potatoes cut into chunks, then mash together with butter and milk as usual.

Chicken Piccata

1 tsp paprika
1/3 C flour
4 boneless skinless chicken breasts
1 Tb olive oil
1/2 C water, divided
1/4 C + 1 Tb fresh lemon juice, divided
1 Tb or 1 cube chicken bouillon
1 tsp grated lemon peel
1/4 C milk
1 Tb flour
1/4 tsp garlic powder
1 Tb capers
1/2 C shredded Swiss cheese

Preheat oven to 350. Mix the paprika with the flour. Coat the chicken with mixture. Heat oil in a large skillet, and brown chicken on all sides. Add the 1/4 C lemon juice and 1/4 C water, reduce heat, cover, and simmer for 10 min. Remove chicken and place in a baking dish, reserving the pan juices in the skillet. Combine the bouillon (crush if using a cube) 1 Tb lemon juice, lemon peel, milk, 1/4 C water, flour, and garlic powder in a small bowl and mix well. Add to the pan juices in the skillet, simmer over medium heat. Do not boil. Pour sauce over chicken, cover, and bake for 15 min. Sprinkle the cheese over the chicken and bake uncovered for 2 to 3 minutes, or until cheese is melted.

Soy Rainbow Veggies

2008-04-03T00:18:00.000-04:00

This is a good Asian side dish that I served with OJ Soy Pork Udon. Rainbow salad is a premixed coleslaw in the salad section made with cabbage, carrots and broccoli stems. You can also buy broccoli slaw which is the same thing sans cabbage.

1 Tb raw sesame seeds
2 tsp olive oil or toasted sesame oil
1 bag Rainbow Salad or broccoli slaw mix
1 Tb soy sauce
1 Tb lime juice

Heat oil in large pain over medium heat and add slaw mix and sesame seeds and cook for 2 minutes. Add soy sauce and lime juice and cook 2 minutes, until vegetables soften to desired tenderness. Season, to taste, with salt and black pepper. Serve immediately.

OJ Soy Pork Chops Udon

2008-04-03T00:08:00.000-04:00

This was so easy and so good, I saw Robin Miller make it, and tweaked it to my liking. I hadn't tried udon noodles before, and now we're hooked! Be careful of the cooking time. The package said to boil the noodles for a lot longer than they really needed to be, which is the exact opposite of what usually happens with Italian noodles for me. I tried sesame oil (toasted) once and it was gross. After discussing it with my sister, I think I just got a bad batch. But I was afraid to spend money on buying it again, so I just left it out. Next time I make this, I'm going to try a pork tenderloin, cut into strips and dredging them in flour before browning. Also, I might add less chicken stock than is called for. I had to use some corn starch to thicken the sauce, and I thought it was still a little too runny. The marmalade made these taste sweet and delicious. Try try try! I served this with Soy Rainbow Veggies.

OJ Soy Pork Chops Udon

4 pork loin chops, about 5 ounces each
1 Tb olive oil
1 C orange marmalade
1/2 C reduced-sodium chicken broth (or less for a thicker sauce if desired)
2 Tb soy sauce
1 tsp sesame oil (optional)
12 oz udon noodles, cooked according to package directions

Heat oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown.
In a medium bowl, combine orange marmalade, broth, soy sauce, and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes, or until pork is cooked through and sauce thickens and reduces. Arrange noodles on a serving platter. Top with pork chops and sauce. Optional: garnish with scallions just before serving.

Sweet Corn Muffins

2008-04-01T20:10:00.000-04:00

This is very similar to the cornbread at Austins, a restaurant in Fort Collins. It was the first one we went to on our first visit here, and we loved the cornbread. Theirs has green chiles in it, but this recipe doesn't call for them. Next time I might add a few. I made half this recipe and it made 10 muffins. And I used canned corn, because that's what I was trying to get rid of.

Sweet Corn Muffins

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a large bowl, cream together the butter and sugar. Beat in the honey, eggs and salt. Mix in flour, cornmeal and baking powder. Stir in milk until batter is smooth. Fold in corn. Spoon into prepared muffin cups.
Bake in preheated oven for 10 to 15 minutes, or until tops of muffins are lightly browned.

German Chocolate Frosting..... YUMMY

2008-03-29T07:55:00.001-04:00

I have made this recipe twice in like a week (ok maybe two). For some reason I have been totally craving it! I guess this baby is going to like carmely coconutty pecany goodness! But don't worry I didn't eat all of it! I took one pan to a ward party and the other one we had company over. But still, SO GOOD!! It is an old family recipe (my grandma's I think). I just spread it over a pan of brownies (I don't really like cake and I just make the brownies from a mix). I have tried several brownie recipes since moving to PA, but all of them have ended up a little dry. I just like the box mix better. Is there some trick to brownies at this elevation? Anyway, enough rambling. Here is the delicious recipe!

German Chocolate Frosting

combine in a saucepan:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1 square of margarine (I used BUTTER)

Cook over medium heat stirring until thickened (it will boil for a while, just keep cooking until it is as thick as you want your frosting to be).

remove from heat and add:
1 tsp. vanilla
1 & 1/2 cups coconut
1 cup pecans

I let it cool for a little while before I spread it on my brownies, but the recipe doesn't say you have to do that. I didn't let it cool before I took a great big bite of it! Anyway, really it is SO good! Hope you love it!