Kitchen Riches

Zucchini Soup

2010-11-09T12:35:00.000-08:00

It is probably foolish to admit how excited I was after I made this soup. What an awesome, different way to use up those zucchini that overwhelm during summer! (Simple pleasures for simple people!) This is so. SO. good. Seen originally, here.

You will need:

1 tablespoon oil
1 onion, coarsely chopped
1 garlic clove, crushed
4 large zucchini, chopped
2 large potatoes, peeled, chopped
4 c. chicken stock
3/4 cup milk
salt and cracked black pepper

Cook chopped onion, garlic clove, zucchini and potatoes in a tablespoon oil for about 5 minutes, making sure vegetables don't brown.
Add chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
Blend with a hand-held blender until smooth. Return soup to the heat and add 3/4 cup cream, salt and cracked black pepper.

Chicken and Zucchini Tortellini Soup

2010-11-09T12:15:00.000-08:00

I didn't get a very good picture of this, but here it is anyway. The soup was good and a good use for all that zucchini from summer!

2 cups cooked chicken, cubed
1 large onion
2-3 medium zucchini, only 1/4 inch of flesh with peel-no seeds)
2 large carrots, cut diagonal
1 1/2 t. minced garlic
2 cans chicken stock
1/2 c. water
1/8 t. marjoram
1 1/2 t. lemon juice
1/4 t. red pepper
salt and pepper to taste
1/2 cup tortellini
6 cherry tomatoes, halved.

Cook chicken cubes and saute onion together in a tablespoon of oil in a pan. Add zucchini and carrots, liquids and spices and let simmer 15 minutes or until carrots are fork tender. Add tortellini and cherry tomatoes and cook for a few minutes more~ until tortellini is tender.

Can use shredded sharp cheddar as a garnish, if desired.

Sweet Pan Chili

2010-11-09T11:24:00.000-08:00

Matt had a hunkering for baked beans one night, and I had only one can of Cambell's Pork 'n beans. Desperation is the mother of invention, and now we have a new favorite cool weather meal. That night I served it with cast iron cornbread and I wouldn't have it any other way.

In cast iron pan, brown and saute':

1 large onion, chopped
1 pound ground beef or sweet sausage (If necessary, drain excess fat)

Add to pan:

1 can black beans, drained.
1 can butter beans, drained
1 can kidney beans, drained.
1 can pork and beans, undrained

Then add:

3/4 cup ketchup
1/4 c. water
3-4 T. barbecue sauce
3 splashes Worcestershire sauce
1/4 c. brown sugar
A sprinkling of: paprika, garlic powder, cracked black pepper and salt

Let simmer until thickened, about 30 minutes.

Tuna Fish

2010-11-09T10:42:00.000-08:00

I don't like fish. I don't EAT fish. I only COOK fish when Matt begs and pleads. The one exception is tuna fish, but I only eat my own.

If you like tuna to taste like tuna-this recipe probably isn't for you. If you like a whole medley of flavor with an only-slightly fishy taste, give this one a try.

I never use exact measurements so I have included approximations here.

2 cans of tuna fish packed in water, drained well.
1/3-1/2 cup Mayo or Miracle Whip (I use the latter)
2 T. zucchini relish (I think this is the secret ingredient that sets my Tuna apart from others, but if you don't have any just use pickle relish)
2 t. minced onion
1/4-1/2 t. parsley
1/4 t. horseradish (Optional. I add this when I am feeling frisky.)

Mix all ingredients together. (It is best to make the tuna a few minutes ahead of time, so that the minced onion will soften.)
Make a sandwich using whole wheat toast, salad greens, cheddar and tuna OR, for parties, a bit of tuna on Saltine crackers topped with thinly sliced extra sharp cheddar (only had colby jack in the fridge for picture day) is a GREAT appetizer.

Peanut Butter Popcorn (Balls)

2010-11-09T10:21:00.000-08:00

You'll need:
About 1/2 cup popcorn, popped

1/2 cup honey
1/3 cup sugar
1/2 cup peanut butter
1/2 teaspoon vanilla

(I usually double this recipe for large crowds.)

Put your popped popcorn into a brown grocery sack but be SURE TO GET OUT ALL THE UNPOPPED kernels. (They can wreck havoc on your teeth!)

Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.

Dump pan-goodness into papersack, covering the top layer of popcorn as well as you can. Then, holding bag shut with your hands-SHAKE SHAKE SHAKE it until popcorn is coated. You may need to use a spoon or your hands as well. Serve as is or, butter your hands a wee bit and form into popcorn balls. Wrap individual balls with saran and they will keep for well over a week!

Garden Veggie Pie

2010-08-16T07:50:00.000-07:00

You will need:
prepared single pie crust
zucchini or summer squash
onion
tomatos
garlic
lemon juice
flour
sugar
basil
egg
parmesan cheese
salt and pepper

Saute' :
(in 2 T. olive oil for about 5 minutes until slightly tender but still crisp)

3 medium summer squash (I used yellow and zucchini)
1 medium onion
1 medium tomato (I used 6 or 7 cherry)

Add about 1 T. minced garlic for one minute before removing from heat.

Prepare pie crust: Once rolled flat cut into wedges like a pizza and put pointed side OUT in a greased pie plate. Pinch the wide wedges back together to create a solid bottom and leave points hanging over edge.

Mix:

1 egg
1/2 c. parmesan cheese (I like the shredded)
3 T. fresh basil, chopped
1 t. lemon juice
1/4 c. flour
1 T. sugar
kosher salt and freshly cracked pepper to taste ( I like plenty)

...into the saute'd veggies and pour into pie crust.

Fold over the extra pie crust points. If you want a fancy presentation, paint with an egg wash. (I didn't) Sprinkle with extra Parmesan cheese.

Bake at 375 degrees for about 35 minutes or until crust is nicely browned and cheese is golden.

TRULY delicious.

Homemade BISQUICK Knockoff

2010-07-26T17:45:00.000-07:00

Bisquick is pretty great, but it is really simple to make at home for a fraction of the cost and all of the convenience.

You simply must try it. I doubt you'll be buying any boxes if you do.

6 c. all purpose flour
3 T. baking powder
1 T. baking soda
3 T. sugar
1 T. salt
1 c. shortening

Pulse in the food processor or blender until fully combined and the mixture resembles coarse meal.

Stores well in a glass container.

Use as you would Bisquick.

BLAT sandwiches, NON recipe

2010-07-26T17:31:00.000-07:00

BLT's are one of the very select few sandwiches I eat.

Not much of a sandwich girl these days (must have been all those packed lunches growing up...)

And who needs a recipe for BLTs I ask? No one. The name IS the recipe. And so it is true for BLAT sandwiches.

No recipe here, just a suggestion, in case you never thought of it yourself.

Add avocado to your BLT and guess what? You have an outta this world, way-better-than-boring-old-BLTs BLAT sandwich, and guess what else?

You just snuck in an extra 20 vitamins and minerals into the diets of unsuspecting! WaHOO.

Tomato Sandwich NON-recipe

2010-07-26T17:20:00.000-07:00

I hate cookbooks that print glaringly obvious foods and tout them as "recipes". That said, it can be inspiring to get new, fresh ideas for how to serve food because sometimes, let's face it~we don't think of these things ourselves.

I post this here but I declare it a NON recipe, just in case you have never tried the most delicious Tomato and Sugar Sandwich. I must needs get converts. I must lure you to the OTHER side.

I must warn you though: Do not eat these in winter with those cardboard tomatoes that are shipped green and somehow pass as food. These are a SUMMERTIME treat, meant to be eaten with garden tomatoes.

You know, the kind that TASTE like something.

Simply toast your favorite bread and butter. Slice up some delectable tomatoes and sprinkle with sugar. Not too much, just enough to sweeten (and bring out the amazing flavor). Top and snarf.

See? No recipe here. Just sheer garden bliss on a sandwich.

yum.

Spinach and Ham Rotini

2009-07-29T09:11:00.000-07:00

This meal was actually a meal from leftovers which happens often, but rarely with so elegant an end-product.

Matt kept raving about it and it was then that I had underestimated his appreciation for spinach! Maybe I will add more next time...

You'll need:

8 oz. rotini
1 T. veggie oil
1 small onion
2 cloves garlic, minced
1 (14.5 oz) can chicken broth (or water with bouillion cubes)
2 T. lemon juice
1/2 c. half and half (or heavy cream)
1 bay leaf
salt and pepper
Ham, cubed, slivered or WHATEVER. I used leftovers equal to one cup or so.
1 # spinach, cooked and drained
Sharp Cheddar for topping dish

Cook pasta, drain and set aside.

Meanwhile, in a large skillet, heat oil over med.Hi heat. Saute onion and garlic until soft, about five minutes.
Stir in chicken broth, lemon juice, and half and half. Add bay leaf and salt and pepper. Cook until sauce is reduced by half, about 10-15 minutes.
Remove bay leaf from sauce and discard. Add ham pieces and spinach and simmer until heated through. Toss into cooked pasta and top with freshly grated sharp cheddar cheese.

Serves 4

Beef Jerky

2009-07-13T10:29:00.000-07:00

The way to a man's heart is through his belly, right?

EXACTLY why Matt's Father's Day present was some homemade beef jerky!

(Despite his scary expression, he loved it. Which leads me to the question: WHY do men always make faces when a camera is pointed at them?!?!?)

Beef Jerky is so stinkin' easy to make at home if you have a food dehydrator, it is BEYOND me why people would pay the outlandish store prices for it! I mean, the bag is only 1/4 full ANYWAY!!

Here is a semi-spicy (but not overly so) version of Beef Jerky that actually starts out with a smidge of sweet.

For Jerky, you can use any meat but I always get the reduced-for-quick sale thinly sliced steaks for my jerky.

Once, I paid 48cents for the WHOLE package of steaks! That was the cheapest I have ever gone, most of the time I average about $1.00.

Slice your meat (I used a whole package of four thinly sliced steaks) into strips about an inch thick. If the cut of meat you are using has fatty portions, trim them off.

In a ziploc bag put 3T. sweet barbeque sauce (I LOVE Sweet Baby Ray's!! yummo) and anywhere from 1/4 c.- 1/2c. hot sauce (depending on how much meat you have) and about 2 T. water.

(If you use more meat, just make more marinade!)

Marinate overnight.

Next day, skim the extra marinade off the meat by pulling the strips through your two fingers and place in dehydrator. (If you leave the extra sauce on, the strips will be sticky and caramelized, not a good thing for jerky.

If your dehydrator has specific settings, use the meat one, otherwise have it set at around 150 degrees.

Depending on how thick the meat is, it can take from several hours to overnight so periodically check back. When the outside is dry looking but the strips are slightly pliable they are done.

(For thinly cut steaks like I used, it takes about 6 hours)

It makes a GREAT gift!

Spanish Rice

2009-06-09T10:34:00.000-07:00

Spanish Rice, to me, is either win or lose. There is no mediocre. This one is definitely a win, and I *think* it has to do with the home-canned chili sauce (which means I will have to get that recipe on here too!). My canned sauce has a sweetness to it that I think would be lacking in the storebought.

Of course, make it with storebought if you must. And hey~if you want to add some sweetness, just add some sugar! Try it and let me know if you like it.

I like to serve Spanish Rice with some cheese quesadilla topped with salsa and sour cream. It's cheap, it's light, and it's muy delicioso.

Here's what you need:

* 1 pound lean ground beef
* 1 small to medium chopped onion
* half a green bell pepper, chopped
* 1 (14.5 ounce) can canned tomatoes
* 1 cup water
* 3/4 cup uncooked long grain rice
* 1/2 cup chili sauce
* 1 teaspoon salt
* 1 teaspoon brown sugar
* 1/2 teaspoon ground cumin
* 1/2 teaspoon Worcestershire sauce
* 1 pinch ground black pepper
* 1/2 cup shredded Cheddar cheese

Brown your ground beef and cook your onions in a large, oven safe pot over medium-high heat with a bit of oil. Drain excess fat and turn heat down to medium-low. Stir in the green bell pepper, tomatoes, water, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.

Put the lid on and let simmer for about 30 minutes.

Add shredded cheddar cheese and put in 375 degree oven for 10-15 minutes or until cheese is melted and bubbly. (Or-in the mid summer, just put the lid on tight and turn heat down low on burner to avoid turning on the oven.)

Bacon and Broccoli Salad

2009-05-12T12:19:00.000-07:00

This salad is so good, the flavor sometimes haunts me. I crave it, just like a pizza or fries. I just love this salad.

For Salad:
10 slices bacon
1 bunch fresh broccoli (about 3-4 stalks), cut into bite size
pieces
1/4 cup red onion, chopped
1/2 cup raisins

For dressing:
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

OPTIONAL ADDITION: This salad is also excellent with once can of mandarin orange slices added. My hubby requested it this way next time, and he doesn't even like mandarin oranges!

Strawberry Spinach Salad

2009-05-12T12:07:00.000-07:00

This is superb. Simply divine. Don't be skeptical of the ingredients list, just step out in blind faith. Trust me, it will be worth it in the end.

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Pineapple Angel Layer Cake

2009-05-12T11:58:00.000-07:00

Delicate. Light. Just the right amount of sweet with a tad of tropical.

This is a perfect ending to a filling meal, summer meal, or a diet meal.

1 (20 ounce) can crushed pineapple, in juice, undrained
1 pkg. (4 serving size) vanilla pudding
1 cup thawed Whipped Topping
1 angel food cake
fresh strawberries for garnish

Mix pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
Refrigerate at least 1 hour. Top with strawberries just before serving.

Angel Food Cake, from Scratch

2009-05-12T11:39:00.000-07:00

Angel food cake is a deliciously light and mildly sweet cake. The storebought versions are good, but I think every one ought to taste a homemade version at least once before they die. It does require a lot of eggs-but please. Don't just throw away the yokes (as they are not used.) Save them. Use them. FREEZE them, for heavens sake. But please, don't just throw them out. Thank you.

What you need:

*18 egg whites
* 2 teaspoons cream of tartar
* 1 pinch salt
* 1 1/2 cups white sugar
* 1 cup cake flour
* 1/2 cup confectioners' sugar
* 1 teaspoon vanilla extract

1. Preheat oven to 350.. Sift cake flour and confectioners sugar together 5 times and set aside.

2. In a large clean bowl, whip egg whites with a pinch of salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar while beating, and continue to beat until very stiff. Add vanilla.

3. Quickly fold in flour mixture. Pour into a 10 inch tube pan (don't grease).

4. Bake at 350 degrees F for 45 minutes.

5. When cooling, oddly enough, you need to turn the cake upside down so that it doesn't lose its height. You can do this by inverting the pan onto an upturned metal funnel. When you take it out of the pan, you will need to gently scrape the sides of the pan with a butter knife to loosen the sides but the bottom should pop right out with a hearty thump.

Mac and Cheese

2009-05-12T11:08:00.000-07:00

A few months ago, my sister and I went out together and her teenage daughter graciously took care of my two eldest children until they could be picked up by Papa on his way home from work. Only about an hour...but one to look forward to anyway.

On the drive there, five year old Corynn said "Mama. Will we get to stay for SUPPER? Because Samantha makes the best supper ever!"

Curious, I asked what the best supper ever would be classified as.

"Oh you know...those noodly things. With the cheese?!"

At that moment I thought to myself. "Golly. My all-American children haven't ever had macaroni and cheese BEFORE?! That is just SAD."

I don't get the box mixes from the grocery but homemade versions never really floated my boat. But that has now changed.

I vowed at that moment, that I was going to conquer the macaroni. As I tested things, I realized that my palette rejects the crumb topping on some mac and cheeses. I also realized that when it comes to mac and cheese, LOTS of cheese is a must. Finally, I discovered that creating a white sauce turned cheese-sauce was way better than just mixing up cheese and letting it melt.

Here. Let me show you. Here is how it is done.

(PS. Pardon the awful pictures. Odd colored ham doesn't really make ME salivate. It was just the lighting, which STINKS in my house in the middle of winter. When I make this again, if I remember, I will update the photo into something so visually appealing you will be drooling over the keyboard.)

You'll need:

About 12 oz. Macaroni

.....Prepare as directed and set aside.

~1 small onion, chopped
~2 T. butter

....Saute the onion in the butter until it is translucent

~1 T. flour

....Add to onion and butter mixture and stir until flour is coating onions and turning golden.

~1 2/3 c. heavy cream (yeah. you CAN use regular milk, but WHY?!?)

....Slowly add cream (or milk) to the flour-y mixture of onion and stir. Allow to boil over medium-high heat until thickened.

Add salt and pepper to taste, and if you are feeling exotic, sprinkle some cayenne pepper in there too.

now, brace yourselves....

3 cups shredded cheese. ( I like to use a variation of cheeses and that variation almost always includes jalepeno cheese. It really enhances the flavor.)

If you like creamy creamy macaroni and cheese, add the full three cups of shredded cheese to the prepared white sauce...let melt ( always stirring), add to the pasta and cook for just a moment or two more, until it is all melded and the pasta re-warmed. Then feel free to snarf.

If you like baked macaroni with a bit of a cheesy crust here and there, add two cups of cheese to the white sauce and stir until melted. Mix with cooked pasta (which is now in an oven safe pan) and sprinkle the rest of the cheese on top. Bake until golden on top in a 350 degree oven (about 15 minutes)

Creamy Corn Casserole

2009-05-12T10:35:00.000-07:00

This is an interesting mix of cornbread and spoonbread. VERY moist, not at all like cornbread, and yet: definitely has a taste LIKE cornbread. OK. I don't know how to explain it. All you have to know is that it is good, right?

I'll never forget: (uh oh, MEMORY ALERT!): It was our first year of marriage. I was a new wifey and had a new home to call my own. If it was nice, it was all me. If it was awful, it was all my fault. I chose to make it nice, although marrying an obsessive compulsive clean guy sorta forced me into that box.

I married not knowing a LICK about cooking. In fact, as a joke, I was gifted an egg boiler thingy because I didn't know how to hardcook eggs. Yeah. Come to think of it, maybe it WASN'T a joke...

Well, had had a few run-in's with food flops (like, every night) but I was determined to fulfill all my womanly roles, and one of them was entertaining. I invited my parents' over for supper, and then worked tirelessly to find some good (infallible) recipes. I cooked, I cleaned, I primped and primed. We sat down to eat after I spent a good portion of time fluttering about the kitchen and on the menu was....THIS. I don't remember what ELSE there was (I mean, sheesh. It WAS six years ago!) but that isn't important anyway. The fact that I remember THIS just goes to show you how...memorable a dish it is.

We sat. We ate. We visited. And then. Moment of truth: I got up to go refill something and as I stepped into the kitchen I heard Dad quietly say something to my mother.

My Dad, southern boy born and raised, said "Now THAT is what cornbread is supposed to taste like!"

No. He didn't say it to ME---that is what made it so special. Because anyone can say "Oh, this is DELICIOUS" out of kindness for your hospitality. And if anyone is going to conveniently and extravagently exaggerate, it will be your dear Dad. The fact that he said it to Mom out of admiration and not to make me feel good was what...made me feel good!

I walked back to my seat just a wee bit puffed up, sat just a wee bit taller, and smiled just a wee bit bigger. A "SCORE" was just what I had been needing after so many strike-outs.

It has been a delicious standby ever since.

1/2 cup butter, melted
2 eggs, beaten
1 T. sugar
1 (8.5 ounce) package dry corn bread mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream

Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine all ingredients. If you really like sugar, you can sprinkle a wee bit on top too. That is one of my secret tricks. But keep it a secret, will ya?!?
Bake for 45 minutes in the preheated oven, or until the top is golden brown.

This is EXCELLENT served with chili, soups, or beef cuts. I usually make it with a meat the first night, and then crumble it on the bottom of our bowls and ladle chili on top. yum.

Christmas Meringues

2009-01-09T13:07:00.000-08:00

Or in this case, POST Christmas Meringues.

YES...all these delectable, very HOLIDAY-ISH recipes are coming AFTER the holidays. I'm really organized and efficient that way.

But on the bright side~ here is a good way to use up all those extra candycanes that came off your tree and are cluttering every jar on every table in every room of your home.

These cookies are so delicious and SO light...and so guilt-free. Just my kind of cookie.

Not to mention, they have the added benefit of requiring FEW ingredients and ones that are almost always on hand. I love recipes that have all those things combined. They make me feel happy, whole, and comfortable.

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed

In a mixing bowl, beat egg whites until foamy.

Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes.

Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy.

Bake at 225 degrees F for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool.

Store in an airtight container.

I usually make two batches at a time. Then, eat them all up in a day. (I'm kidding about that last part. Sortof.)

Homemade Peppermint Schnapps

2009-01-09T13:00:00.000-08:00

Who knew you could make your own booze?!? Well, I did.

Matt is the hard cider connoisseur and master beer brewer, and I've even tried my hand at wine making (though with not the greatest results~but, the wine was made from WEEDS for goodness' sake!) but never have I gone so elegant as to make schnapps.

(My goodness, after I post this everyone is going to think me a lush...)

This Christmas I handed out bottles of this homemade peppermint schnapps to a lucky few. At least, they will think themselves lucky only if they do not find this recipe...

the amount of corn syrup is positively sinful.

This is an easy recipe, but everyone will think you incredibly smart and talented...I am REALLY good at foolin' people.

2/3 cup sugar

4 cups corn syrup

4 cups vodka

4 1/2 tsp. peppermint extract

~Combine sugar and corn syrup in saucepan over medium heat.

~Heat, stirring constantly, until sugar dissolves.

~Remove from heat, add vodka, and stir well.

~Allow to cool in pan, covered.

~Add peppermint extract to mixture and pour into a sealable bottle.

If making for a gift, make a pretty label, wrap some peppermint ribbon or tie on a few peppermint sticks to make it really festive.

Some Sweets: Two in One

2009-01-09T05:24:00.000-08:00

Most years for Christmas, I enjoy making mounds upon mounds of various Christmas candies and cookies. I deliver them to neighbors, the mailman, family and of course, Matt's work. This year I took it easy and made less than a HANDFUL of goodies-but enough of each to still share the love.

Oreo Truffles~ the recipe everyone already has...

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet chocolate chips, melted

2 T. white chocolate chips

Promptly eat several oreos. Hand over oreos to begging children also, lest you be unfair. THEN~

Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use. PS. Anytime I have leftover dipping chocolate, I find something to dip or drizzle. This time was raisins...and oh la la---I liked them almost as much as the oreos. Almost.)

Put the white chocolate chips in a sandwich baggy and pound away your frustrations. OR let little fingers pound until crushed with rolling pin or itsy kitchen drawer hammer. Both are great for pounding.

Sprinkle white chocolate crumbs on top of dark chocolate truffles~BEFORE they cool.

Ta-Da! Who knew four ingredients could be so elegant?!?

Now-for a recipe NOBODY has...

Peanut Butter Fudge.

When I got this fudge recipe years ago, I decided right then and there I would be devoted to it for the rest of my life. I no longer try other peanut butter fudge recipes. These are just too good. And for the record: Matt thinks so too.

Put 2 c. sugar and 2/3 c. milk into saucepan and boil to softball stage (or 235 degrees)

Remove from heat.

Add 1 c. EACH marshmellow fluff and peanut butter and then 1 t. vanilla. Stir well and pour into a greased 8x8 pan.

Cool. Slice. and E.N.J.O.Y.

PS. For my brittle recipe, go HERE.

Simplest Crock Stew....ever

2009-01-09T05:13:00.000-08:00

This here is one of those recipes I never EVER would have tried if I glanced at the recipe card instead of tasting it firsthand.

My mother-in-law made it and it was so delicious I asked for the recipe...then she gave it to me and I about had a heart attack.

SURELY, it COULDN'T be that simple. SURELY-a recipe like that couldn't produce the wonderfully melded stew I was consuming at present. But it could! And DOES!

2-3 large sized potatoes, sliced
2-3 medium carrots, sliced
1 can of peas, drained (or frozen-like I use)
3 medium onions, sliced
1 1/2 pounds ground beef, browned
2 stalks celery, sliced
1 10 ounce can tomato soup
1 10 ounce can water

Brown the beef while you are slicing the veggies. Then layer first six ingredients in order listed into your handy dandy crockpot.

Mix a can of tomato soup and a can of water and POUR over everything. Season with salt and pepper if you like.

THEN~ the hard part. Turn the crockpot on low and leave it alone. For 6-8 hours. (Or turn it on HIGH for 2-4)

What a simple meal! And very delicious. But don't take MY word for it...

Cheddar Sausage Strata

2008-12-09T09:02:00.000-08:00

oh my.

Why hasn't strata entered my world (and mouth) sooner?

I cannot tell you. However, I can tell you that it will never leave again.

A FABULOUS way to use up bread. And eggs.

A FABULOUS way to entertain guests...that leaves you FREE from the kitchen.

A FABULOUS way for a two week postpartum Mama to actually get food on the table, since dinnertime is inevitably the time littlest babe wants to nurse. And edible food, no less.

And Strata ought to be synonymous with Simple. I'll take that up with Roget next opportunity I get.

Here is the recipe, plain and simple.

You'll need:

1 pound sausage
1/2 pound bacon

which you can brown. Right now.

While that is cooking, grab your bread and start cubing. I used unsliced bread-so I can't verify the amount of bread. If you were using sliced, I would say....it would be about 10 slices. cubed.

Of course, the cheese is one of the best parts~so don't be stingy. I used 1 1/2 cups. And SHARP cheese is a must. All others might just make this second rate.

Add the bread and cheese to a large mixing bowl, and when the sausage and bacon is fully cooked, you can add the meat mixture to the bowl too. Make sure the bacon gets crumbled, so everyone gets a taste!

Next pour three cups milk over everything. There is nothing worse than milk-soggy bread so this part sort of grossed me out. Momentarily.

Then, wisk 8 eggs and 1 1/2 teaspoons of mustard together and pour THAT slimy concoction over the soggy mixing bowl. Stir together.

Then admire~ it doesn't look that gross after all.

Cover and stick in the fridge for 8 hours, or overnight. Forget about it. Do something for YOU. Enjoy yourself-because you don't have to give another thought to dinner (or breakfast) (or brunch) for another 8 hours or more.

Give nice big sigh of relief.

Go nurse wailing, half-starved child. (oh wait. That's me.)

Take Strata from fridge 30 minutes before putting in oven. Preheat oven to 350 and then bake for 60-65 minutes.

Just wait until you open that oven door when it is all done. It is beautifully fluffy and golden, and just...a work of art. It tastes as good as it looks, too. Trust me. Better yet: don't. Go see for yourself.

Quick Turtle Cheesecake

2008-11-11T10:44:00.000-08:00

This "turtle cheesecake" relates more to the Hare than the tortoise, because while I love cheesecakes-I hate the waiting involved. I am just too spontaneous (read: procrastinating) to fix recipes the night before. This recipe works well for me, because it requires only adequate "cooling" time and no "chill overnight or else" threats are to be found anywhere.

The "Turtle" part of this cheesecake, as opposed to my nephews thinking, has little to do with the real lumbering shelled animal and more to do with those luscious pieces of chocolatey caramel covered pecans. Oh yes. THOSE turtles are what we are referring to today...and this cheesecake does not disappoint in the way of marrying all flavors. Just look at that layer of caramel by the crust!

What? You can't see it!? Well, by all means: take a closer look....

Yeah. A picture IS worth a thousand words.

Without further ado, the recipe that makes people fall in LOVE with love handles.

Turtle Cheesecake

You'll need:

2 tablespoons unsalted butter
2 cups vanilla wafer crumbs
14 ounces individually wrapped caramels
1/2 cup semisweet chocolate chips
1 (5-ounce) can evaporated milk
1/2 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
2 (8-ounce) packages cream cheese, softened
2 eggs

1. Melt the butter and combine with the vanilla wafer crumbs. Press into the bottom of a 9-inch springform pan.

2. Place the evaporated milk in a 1-1/2 quart heavy saucepan, and melt the caramels in it over low heat. Remember- 14 OUNCES worth of caramel, not 14 caramels. (don't ask me why I find it necessary to specify this...) Heat and stir frequently until smooth. Pour mixture onto crust, and top with pecans.

3. In a large bowl, combine sugar, cream cheese, and vanilla; beat well until smooth. Add eggs one at a time, mixing well after adding each egg.

4. Melt the chocolate, and combine with the cream cheese mixture. Pour over the carmel pecan mixture in springform pan.

5. Bake at 350F for 40 minutes. Loosen cake from the edges of pan, but do not remove rim until cooled. Chill completely.

You can thank me later...

Pumpkin Butter (the easy way...)

2008-10-20T05:01:00.000-07:00

I hate winter. I hate that I can't feel my toes for three months out of the year, and that the tips of my fingers are always blue. I hate that burrow myself in my homemade cave, and STILL can't find any warmth. And I hate that feeling I get, in Fall, when I bask in the sheer beauty of the season, only to remember that Fall is shortlived and winter is coming.

But, if I happen to be making pumpkin butter while in one of these particularly grumbly moods, my smell and tastebuds are powerful creatures, and can actually turn my mood around! (Matt is VERY thankful for my little mood switchers...) THEN, Fall is luscious and spicey and warm...and winter doesn't seem all that bad, IF I have a supply of pumpkin butter on hand.

I have never made pumpkin butter from a real pumpkin and here is why: I have never grown pumpkins (yet.) When you don't grow your OWN pumpkin, paying $4.00 for a pumpkin (plus doing all the prep work) doesn't seem worth it when I spy a can of pumpkin puree for $1.20 at the grocery store.

Next year, I hope to plant many Many MANY a pumpkin (because I am sick to death of the ridiculous prices that they are sold for and frankly, I LIKE having pumpkins around IF I didn't have to scoop into our retirement funds to do it!) When I do grow my own pumpkins, then it would be worthwhile to do it from scratch. But for now, I can get my pumpkin butter fix the easy way. And so can you!

Just four little ingredients are all you need:

29 oz. can of pumpkin puree
4 1/2 c. sugar
1 T. pumpkin pie spice
1 pkg. sure jell

Mix first three ingredients together in a saucepan, stirring on medium high heat until really hot. Then, add sure jell and boil hard for 1 minute.

Ta DA!

Pumpkin products are not recommended for hot water bath canning, though I have known people to do it and get away with it just fine. But it SURELY wasn't me. Nope. Not I said the fly. Hear me now, as I shout from the rooftop:

I hereby state, that I do not endorse this sort of canning criminal act, and certainly don't recommend it! Nor do I accept any responsibility for the sickness thereby produced by inappropriate canning methods.

Pumpkin butter (and other pumpkin products) CAN be frozen so-there is a way for all to be right with the world this winter.

IF it can make it to the freezer.

Caramel Popcorn Balls

2008-10-15T15:36:00.000-07:00

Nothing says "old fashioned treat" as much as popcorn balls. And nothing says Fall as much as popcorn balls. And nothing says "easy, fun entertainment" as much as popcorn balls.

It was only fitting then, that I make them for an Octoberfest party. So I made them, about a hundred to be exact! (Have no fear, I doubled the recipe-you'll NOT end up with 100 popcorn balls. Unless you are a nitwit like me, and double it. Then, I am afraid, you'll be drowning in flying popping kernels.

These really are easy peasy and oh-so-good.

Try them. You'll like 'em.

You'll need:

1 1/4 cup unpopped popcorn

1/4 c. butter

1 c. packed brown sugar (I used the dark kind)

1/2 c. light corn syrup

2/3 c. sweetened condensed milk

1/2 t. vanilla extract

Now, to get started.

Pop your corn in an airpopper , on the stove with a bit of oil, or in the microwave (probably three bags I'd guess?). My handy dandy air popper was mode of choice. I love that thing. If you, like me, have/use/love airpoppers, please remember not to put ALL the corn in at once. Most poppers can only pop 1/2 c. at a time. There. Consider yourself forewarned!)

Once it is all popped, place all those light and luscious puffs in a large brown paper grocery bag (told you it was old-fashioned!) and get to work on the caramel. HOW, you ask?

Here's how:

In a medium saucepan with a candy thermometer inserted, combine butter, sugar and corn syrup. Stir well. Bring to boiling over medium heat. Stir in milk (the sweetened kind. Don't forget!) and simmer, stirring constantly....until thermometer reaches 238 degrees. Remove from heat and stir in vanilla.

Pour this wonderful ooey, gooey goodness overtop of your now-popped popcorn. YES. Do it right in the bag! It won't stick, promise. Just, you know, hit the POPCORN and not the sides of the bag, would ya? Then, close up the top and give it a good shake up. OR, mix it with a spatula. How you mix it reflects much of your personality. So, think on that.

Here comes a trick, so pay attention. Right about now that popcorn is just begging to be formed into balls. Because, let's face it. Caramel popcorn just isn't as old-fashioned as caramel popcorn BALLS.

One COULD butter their hands and get down to business. Or, the brave (and dumb) could jump right in without the butter and really regret their mistake in about....one nanosecond. But I have a little TRICK for you. See? I share the tricks AND the treats, because I am really giving like that. The trick for this treat is this (say that five times fast!): Put your hands in plastic sandwich baggies and scoop up some butter/crisco to lather them up. No sticking at all. No MESS at all. AND-it even helps to protect your hands from any still-scalding kernels that might be lurking about.

Kids enjoy this last step of the recipe too, so don't leave them out. In fact, why don't you just let them do ALL of the dirty work? Er, since you ARE using the plastic baggie tip I just shared with you, how 'bout you let them do just the WORK? ;-)

PS. Yes. The top photo shows dirty fingernails. I live in the COUNTRY, fer goodness' sake! Give me a break! Especially when I am making 100 popcorn balls, two apple crisps, two chocolate chip pumpkin breads, AND pumpkin butter.

Sheesh. Never catch a break, do I?!?

Cappuccino Chocolate Chip Bread

2008-09-24T13:14:00.000-07:00

Sooooo....

It's been 67 days: 10+ weeks: almost two months since I have had a stove or oven capabilities. The same story minus a few days for refrigeration. For those 67 days, 10+ weeks and nearly two months I have been thankful for the gallon of milk in the cooler-even though it didn't quite taste like fresh COLD milk, and for the grill-even though I got sick of 'grill food' about two days after I fired it up.

You see- we moved. Into a construction zone. Into a home with a shell for a kitchen, power cords for decorations and wood dust as a flour substance. Yes. It was bad (and good) and awful and amazing all at the same time. At times I laughed it up-other times I curled into the fetal position and sucked my thumb for hours.

So-if you wonder why this virtual kitchen 'o mine has been on a seemingly endless hiatus- there you have it. There were several times I made killer meals throughout those days, weeks, and months without a real kitchen-or countertops. Or even running water, for a while. But the truth is, the numbness of it all forced me to repress those times in order to maintain some form of sanity.

If I claw my way through all those deeply repressed memories of those horribly frustrating, fetal position days I may recall making a few winning things but I honestly can not think of a single thing presently. All I recall is...chicken nuggets. Hamburgers and Hotdogs. Kielbasa. Barf. Gag. Reel in horror. Even my coveted and much loved chicken spiedies eventually became something old and tiresome.

So-please don't blame me for not being a miracle worker and having five course meals from the microwave plastered on this blog. Trust me- it just ain't me. I never want to look another processed food in the face again as long as I live. Never ever, ever never.

That said:

I am pleased to report now, that I am on day number 5 of HAVING a stove/oven and it has been five days since I have even glanced toward the grill. Wait. Do we even still HAVE the grill? I might have burned it, along with all the empty boxes that pile up outside my door daily...

Needless to say: I hope to be a little bit more faithful in recipe posting from henceforth. I'll tell you one thing, right about now- cooking and baking and working in the kitchen is about the biggest luxury I can afford. And a little secret? I pretend I am on a cooking show as I prepare the meals now. BUt shhhhh- don't tell anyone that. My reputation would be shot. And DON'T look on youtube for my home video cooking show episodes. Please. Don't.

ANYWAY.

About at day 60 of my plight, after having one of those reverting to childhood tantrums, I opened a box (the last) labeled "kitchen" and found: my BREAD MACHINE. Then, I proceeded to fall to my knees in thanksgiving and cry amidst laughter.

Then, I got up and found my flour (the real stuff, not the wood stuff).

THEN, I suddenly felt at peace and all seemed right with the world.

Then my body began salivating in uncontrollable amounts and I was forced to add more flour to the recipe in order to compensate for the saliva spillage. (joking on that last part...maybe.)

One of my fresh from the bread-machine breads I made was this: Cappuchino Chocolate Chip bread. It sounds like a breakfasty-danishy type bread but I assure you- it is a normal bread consistency with just a touch of coffee taste and a bit of bitter sweetness. Makes a killer piece of breakfast toast, I assure you, but as with all bread machine recipes- fresh and warm from the pan is the best way to eat 'er up.

May the recipes begin!

Chocolate Chip Cappuccino Bread

3/4 c. warm milk
1 egg, beaten
3 T. cappuccino mix granules- I used vanilla toffee. Yum You can also use instant coffee.
2 T sugar
2 T water
1 T. butter, softened
1 t. vanilla
3/4 t. salt
3 cups bread flour
2 t. active dry yeast
1/3 cup chocolate chips

Add all but chocolate chip ingredients into your bread machine pan in order suggested by manufacturer. Set machine on Basic or White bread setting.

Before final kneading, add chocolate chips.

After 3 hours of doing nothing but catching whiffs of baking bread and hearing the whirrrr of the machine going full throttle- presto chango! You've got a unique loaf ready to be slathered with honey butter. Or pumpkin butter. Or apple butter. Or pear butter...

Belgian Molasses Bread

2008-09-24T13:08:00.000-07:00

I know, I know- another bread machine recipe. But hey-that's what I was stuck with-so that is what YOU are stuck with. That is, until I can stop diving into my homemade meals with such vengeance that I actually take a moment to snap a photo before it is eaten to it's last crumb. After all, it would be a sin to post a recipe without a photo...

Belgian Molasses Bread

* 1 1/2 tablespoons butter
* 3 tablespoons molasses
* 3/4 cup warm milk
* 4 1/2 tablespoons warm water
* 1 1/2 teaspoons active dry yeast
* 2 1/4 cups all-purpose flour
* 3/4 cup whole wheat flour
* 1 1/2 teaspoons salt

Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic or White Bread and 1 1/2 pound loaf settings.

I love the beautiful coloring of this bread. Honey brown-ish. And it goes superbly with Crockpot Pea Soup.

Hearty Split Pea Soup

2008-09-24T13:00:00.000-07:00

You know what I love about homemade soups? They are great for using up leftovers. It is a rare occasion when I make a soup from scratch for the intent of making a soup, from scratch. Rather, my goal is usually to clean the fridge of it's bits of this or that. For that reason, it is hard for me to post recipes for soups- because soups are rarely alike in the Newman household and those phenomenal soups created once will likely never be created again.

But not THIS soup. THIS soup is made because the taste of it pervades me dreams and ONLY for that reason. It is not a "use this up, toss this in" sort of soup-but one that you make solely to smell it cooking away in its' crockpot for hours at a time- or to feel it's hearty thickness warm your innards on a cool day. This is, plain and simple, my own kind of comfort food.

You know what else I love about this particular soup?

1) It's cheap. Like feeds a family of 6 for under $4.00 kind of cheap!

AND

2) It's a cupboard stocker. Being made with dry split peas means that you can have the ingredients in your cupboard and they can stay there for a LONG time, just WAITING to bail you out on that week when grocery money is non-existent or...catastrophic world events take place...or the internet crashes and the whole world goes insane...or the snowstorm of 2009 leaves you holed in your bear cave until 2011. That sort of thing.

Hearty Split Pea Soup

* made in the crockpot *

You'll need:

* 16 ounces dried split peas
* 2 cups sliced sausage/kielbasa
* 1 1/2 diced carrots
* 1 medium onion, chopped
* 2 garlic cloves, minced
* 2 bay leaves
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 5 cups chicken stock (made simply with boiling water and chicken bouillion)
* 1 cup hot milk

In your crockpot, layer the first nine ingredients in order listed (do not stir). Cover and cook on high for 4-5 hours or until vegetables are tender. Before serving, pour in hot milk, stir. Sniff. Smell. Salivate. Then go fishing for bay leaves~ discard when found. (The bay leaves, not the soup!) THEN- discard the soup. RIGHT down your throat.

Lots of pea soups are made with ham and I *like* it that way, but I tend to go the whole sausage/kielbasa route for one simple reason. That is how Mom made it. That is how I grew up with it-and so, call me partial, but that is it for me. If your mommy dearest made it with ham, by all means- make it with ham. Or, if you have an extra hambone lying around- go ahead, TAINT it with leftovers! (ha! JUST KIDDING!)

Strawberry Lemonade

2008-05-22T09:54:00.000-07:00

You know, it really isn't THAT much harder to make beverages FROM SCRATCH versus mixing a few glubs of powder into water. Really. It isn't.

And REALLY! It tastes SO much more refreshing. And it costs less. And it is healthier to use 'real stuff'. AND, it is way more elegant to say "Ah yes, Dah-ling. But of course this is made from scratch!" than to say, " Yup. I just threw a few bits of powder har and added water ober dar. You got a problem wid it? hehe. Totally joking, of course, on the last bit.

But. If ever you DO want to try something a bit more exotic, than I am sure you will find the results worthwhile.

First, put about 1 or 2 cups water in a saucepan and turn that baby up full throttle until the water boils. When that happens, add two cup of sugar and remove from heat: stirring until the sugar is dissolved. Put into a gallon pitcher and add 2 cups lemon juice. If you were to add the rest of the water now, you'd get yourself some right tasty, Plain 'Ole Lemonade. But. We want strawberries to perk it up a bit.

Next: Take a bag of frozen strawberries, and defrost half of them, then blend them to a PULP with your blender.

Add the pureed strawberries to the pitcher and mix, then fill the Gallon jug up with cold water and maybe a few icecubes (if you want.)

Then-take another pitcher or jug and pour your Strawberry Lemonade slowly through a fine mesh strainer into the serving pitcher or jug. This will strain out the seeds and large bits of pulp to give you a nice, smooth, refreshing drink.

Mmm Mmm Good.

Jalapeno Jelly

2008-05-22T09:35:00.000-07:00

*** Listen Here People: Do NOT discount this recipe if you don't like spicy things. Don't do it. Just DON'T DO IT! I have a FRAGILE tongue and I baby my tastebuds and even I love this. Please, make it. Try it. It will NOT disappoint you!***

This jelly sounds so spicy! In truth, I made it for my husband and never even opted to tastetest it myself. Then, I had some company who I knew loved SPICY things, so I brought out a jar, never intending to actually try it. But they gushed and gushed-eventually, I couldn't help myself. It is a teeny bit sweet and if eaten on it's own has a teeny bite at the end. BUT-if you put it on a cracker slathered with some cream cheese, there isn't any BITE at all-just sweet with incredible flavor!

Not to mention, it is handy to have on your shelf for unexpected company and it pretty enough to give away as gifts!

Here is the recipe, taken from the Ball Blue Book

3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green food coloring, optional

Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in a food processor or blender. Combine puree, 1 cup vinegar and sugar in large saucepot. Bring to a boil, and boil for 10 minutes, stirring constantly. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, again, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired. Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a hot water bath canner.

Note: Wear rubber gloves when cutting or seeding hot peppers-and never ABSOLUTELY never rub eyes-if if they might turn all watery. ;-()

Chive spread

2008-05-22T09:20:00.000-07:00

Have you ever had those packaged crackers that are filled with 'Cream Cheese and Chives"? I decided it was high time I figured out how to make those myself so I created this dip using the plentiful chives out of my front door. When I served it, along with crackers, at a recent shower, it was gone in a flash. You might want to double the recipe.

You'll need:

4 oz. cream cheese
1/2 t. garlic powder
1/2 t. minced onion
about one T. snipped fresh chives.

Mix first three ingredients with an electric mixer. When smooth, snip chives and stir. Garnish with a purple Chive flowerhead. Serve with crackers.

(Yield: about 1/2 cup)

Maple Cream

2008-05-22T09:13:00.000-07:00

Delicious creme to accompany fruit!

1 oz. cream cheese
1 c. heavy whipping cream
1 T. confectioners sugar
1 t. Maple extract (or maple syrup)

Beat cream cheese until smooth in consistency and then add heavy whipping cream. Beat this until thickened a bit. Add 1 T. confectioners sugar and beat until stiff peaks form. Then add 1 t. Maple flavoring.

For an extra special presentation, cut strawberries into quarters being careful not to cut the whole way through and fill with creme.

Pita Pocket Chicken Salad

2008-05-22T08:49:00.000-07:00

My trip to Indiana was very productive-even resulting in a few new (and already well-used) recipes. These next three recipes are thanks to Mrs. Bibby with an adaptation here and there.

2 cups cubed cooked chicken
1 ½ cups seedless red grapes, halved
1 cup chopped cucumber
1/2 cup sliced almonds
¾ cup mozzarella cheese
3/4 cup Kraft poppy seed salad dressing
6 pita breads (6 inches), halved
Leaf lettuce, optional

In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Add dressing and toss to coat (You may want more or less, depending upon your preferences..)

Line pita breads with lettuce if desired; fill with chicken salad. Yield: 6 servings

Mexican Lasagna

2008-05-22T08:38:00.000-07:00

I first tasted this while visiting friends and it was so delicious I have made it several times since. So really-I stole her recipe but adapted it slightly to suit our family. The only real difference is that my host made it with noodles and I opt for tortillas. Seems to me tortillas finish off the 'Mexican' theme...AND they require NO prep and no addition cooking time! Can't beat that! But it really is delicious-no matter what you choose!

You'll need:

1 cup chopped onion
1 teaspoon minced garlic (or ¼ t. granulated garlic)
1 tablespoon vegetable oil
4 cups cubed cooked chicken
3 cans (10 ounces) enchilada sauce (I used 2 red and 1 green)
2 eggs
1 carton (15 ounces) ricotta cheese
½ cup minced fresh cilantro
6 soft flour tortillas (or you could opt for noodles)
4 cups (16 ounces) shredded Mexican cheese blend

In a large skillet, cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.

Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro. Spread ¾ cup chicken mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with two slightly overlapping tortillas, 2/3 cup ricotta mixture, ¾ cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining tortillas, sauce and shredded cheese.

Cover and bake 375o for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Yield: 10-12 servings

Ruby Relaxer

2008-05-22T08:31:00.000-07:00

This is a tasty drink-and man, does it go down smooth!

If you like it strong, go with the 3 T. each, if you like to pare it down a bit- just use 2T. of each. I think it is delicious either way.

3 T. Malibu coconut rum
3 T. Vodka
3 T. Peachtree Schnaps
5 T. Cranberry Juice
6 oz. Pineapple Juice

Mix and fill remainder of glass with ice.

Cashew Brittle

2008-04-22T10:06:00.000-07:00

2 cups granulated sugar
1 cup light corn syrup
1/4 c. butter

2 1/2 cups raw cashews
1/2 cup water
1 1/2 teaspoons baking soda

Butter a cookie sheet and set aside. Mix water, sugar, butter and syrup in a 2 quart sauce pan. Bring to a boil.

Cook over medium low , stirring occasionally, until candy thermometer reaches soft crack stage (275°F)~about 30 minutes) Stir in nuts and continue cooking until thermometer reaches 295, hard crack stage (about 15 minutes more). Stire occasionally to keep nuts from burning. Remove from heat.

Quickly stir in baking soda and butter. Will harden rapidly.

Pour quickly onto a buttered cookie sheet and let stand for about an hour to cool. Break up into pieces.

*adapted from the Better Homes and Gardening cookbook

Veal Parmesan

2008-04-22T09:51:00.000-07:00

This was the first time I had ever made veal (come to think of it, the first time I had ever EATEN it too!) , and I was nervous about it. ESPECIALLY when I went to the meat market and saw the accompanying price tag. But, it was Matt's requested birthday feast and I wasn't going to disappoint~ and I didn't. If you are one of those people that don't mind eating baby animals then you'll love this. I can't tell you how full of compliments this meal was.

6 Italian style veal cutlets, about 1 1/2 lbs.
1 egg, well beaten
1 tsp. salt
1/4 tsp. pepper
1/2 c. dry bread crumbs
1/2 c. french fried onions, crushed
1/4 c. grated Parmesan cheese
1/4 c. olive oil
8 oz. can tomato sauce
1/2 lb. Mozzarella cheese, grated
3 tbsp. grated Parmesan cheese

Buy fresh veal from the meat market. Swallow your tongue and hand over the bills and baby that meat until it is gone!

Beat egg with salt and pepper.

Crush french fried onions until they are very fine crumbs, then mix with breadcrumbs and with the 1/4 cup Parmesan cheese. Put crumbs in a shallow pan or plate.

Dip cutlets into egg, then put veal cutlets on crumbs, turn and press crumbs firmly onto meat.

Heat olive oil in a skillet and brown breaded cutlets on both sides. Put cutlets into a greased shallow baking pan. Top each with 2 tablespoons tomato sauce and shredded mozzerella. Sprinkle with the 3 tablespoons Parmesan cheese. Bake in moderate oven at 350 degrees for 15-20 minutes or until cheese is bubbly and melted.

Serve on a bed of pasta and be sure to make more sauce available to those who would like it. And serve wine, because you are feasting like kings!

Artichoke Spinach Lasagna

2008-01-14T16:05:00.000-08:00

When I first found this recipe, I was looking for a dish to prepare for some friends of ours that were vegetarians. I got all the ingredients because it sounded so good to me. Matt saw the artichokes on the counter and said, "WHAT are THESE!?!?" The conversation that followed went something like this...

Matt: "WHAT are these?!?!"

Sugarbear: "They are marinated artichokes. When Nate and Julie come, I am making spinach and artichoke lasagna."

Matt: "Well, I am not going to eat it!"

Sugarbear: "WHY not?!?!"

Matt: "Because I don't EAT artichokes. I don't like them."

Sugarbear: "Have you ever HAD them before?"

Matt: "no..."

Well. I made it anyway. And know what? After the first bite-he proclaimed this to be his FAVORITE lasagna...even beating out (brace yourselves...) MEAT lasagna! So-even if you can't bear the thought of eating artichokes, this recipe might just surprise you. It did Matt!

Here it is, courtesy of allrecipes.com

cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Sausage Quiche

2008-01-14T16:01:00.000-08:00

My husband does not like Quiche. I, on the other hand, not only LIKE it-but it holds a special little crevice in the food section of my enlarged, clogged heart.

Only on rare occasions do I make it, usually when I can blame it on hospitality-not my own cravings. This is how this particular quiche came about.

You will need:

1 pie crust
1 lb. sausage (I used sage sausage)
1/2 green pepper
1/2 red pepper
1/2 c. shredded extra sharp cheddar cheese
1/2 of an onion, chopped
9-11 eggs

Brown the sausage. Chop the veggies. Break the eggs and add to a large bowl. Beat the eggs a bit. Add all the ingredients (except of course, the pie crust.) to the bowl and season with salt and pepper. Start with 9 eggs and see how 'wet' the bowl looks with all the other ingredients added. If it is too dry and there isn't an eggy glaze over everything-add two more eggs.

Place the pie crust in a piepan and poke some holes in the bottom with a fork. Add the 'filling'.

Bake in a preheated 375 degree oven for 45 minutes or until the quiche is 'set' (the middle does not jiggle when bumped) and the the top is nicely colored.

~~~~~~~~~

Quiche is wonderfully versatile-you can add whatever you like and omit everything you don't. It doesn't have to have meat. It doesn't have to have vegetables. It may or may NOT have crust, it make or may NOT be round. For example: This weekend we had four houseguests. Two were carnivores and two were herbivore. To accomodate both sets of homo sapiens, I decided to make two quiches's's's (whatever that word might be...)

So-I used the exact same ingredients except substituted 1/2 cup spinach (leftover from the lasagna) for the sausage.

But then~I realized I didn't have another pie crust made. So-I cut off the crusts of normal sliced bread and pressed that into a single layer upon the pie plate. The vegetarian version was JUST as delicious!

May you be confident in your quiche-making and find excitement in experimentation...it is worth it, and you CAN'T mess up!

Scalloped Potatoes and Ham

2008-01-14T14:41:00.000-08:00

You'll try these and immediately shuffle through your cupboards with avengence-grabbing and promptly BURNING all those boxes of hideous dehydrated pieces of cardboard the stores CLAIM to be scalloped potatoes. Trust me. I used to like those boxes of scalloped potatoes. And then I made these.

This was one of those recipes that my husband talked about when we were first married. He loved it, especially how his mother made it. I sort of got sick of hearing how wonderfully his mother made scalloped potatoes, so I decided I needed to get her recipe so he could put ME and MY scalloped potatoes on a pedestal too. Thankfully, my mother-in-law Linda was happy to share HER way, which has now become my own. So, you can thank my Mother in Law Linda for this one!

10 potatoes, sliced

1 large onion

4 T. butter

4 heaping T. flour

4 c. milk

Melt butter in pan, stir in flour to make paste and slowly add milk and stir. Add salt and pepper to taste. Peel and slice onion and potato. Grease casserole dish and make a layer of potatoes and onions. When thick, pour over potatoes in a casserole dish. It's best to layer: potatoes, sauce, potatoes, sauce. I like to season each layer too...with pepper.

Put in oven at 350 for about an hour until bubbly, covered. Uncover it and let it brown on top for about 1o minutes.

Eating these potatoes has changed my whole outlook on life. Let them do the same for you....

Mole Chicken~ A Mexican dish

2008-01-14T14:22:00.000-08:00

A few weeks ago, I was taught how to make an honest-to-goodness, straight-from-Mexico dish called Mole Chicken from an honest-to-goodness Mexican from Matt's work. (Note: it is pronounced Mo-LAY) And now: you can too! The making of it is admittedly...foreign. But once you get past the peanuts-and make it with an open mind, the end result IS very good. It is spicy with a twinge of sweet.

Let me introduce you to Tito, our chef of the day...

"Hi Tito."

"Hola."

"What's on the Menu today, Tito?"

"I make a dish from chicken. Its called, Mole Chicken."

"How do you make Mole Chicken, chef Tito?"

"o-kaaayy. Mira." (Look:)

~~~~~~~~

Now, Tito speaks pretty good English for a Mexican-but you have to really concentrate on what he is saying-and help him figure out the occasional word he doesn't know how to translate. For that reason, I will reiterate in plain English what he told me to do.

You take 1 1/2 pounds of chicken, cut in halves and boil them in water. Add some salt and a teaspoon of garlic. Boil it until its done.

Meanwhile~ saute 1/2 onion and one tomato is a T. of oil. When onion is translucent put mixure into a blender.

Add to blender 2 T. salted peanuts and two pieces of blackened toast. (Note: the blacker the toast, the less spicy the end result-so if you want it pretty spicy, just toast the bread a bit.) Also to blender: add 1 jar (8.25 oz) of Mole. (This can be found in the Latin food aisle of most grocery stores-I found mine at Walmart.) Blend with about 2 cups of water until smooth.

Next: When chicken is done, Remove chicken and drain most of the water. Leave about 1/2 quart of water in the pan. Strain Mole in water. Add 2 T. sugar and 1/2 t. salt and let simmer for five minutes.

When I asked Tito how you typically SERVE Mole Chicken, he gave me a strange look. Apparently, Mole Chicken stands on its own-and there is no need for rice or potatoes or anything. How very AMERICAN of me, to think it needed accompaniment!

You can serve the chicken by itself and people can add the Mole themselves-or you can plop the chicken right in the Mole and serve it that way. If you MUST serve something with it-serve only corn tortillas.

And there you have it-make it a Mexican Fiesta dinner night at your house-TONIGHT!

"Thanks Tito, for coming here to teach me how to make the traditional Mexican dish, Mole Chicken."

"De Nada."

Delicioso!

Dressed Up Rice

2008-01-14T13:20:00.000-08:00

In a saucepan, combine 4 cups water, 2 cups dry rice, and 1 T. butter. Bring to a boil. Turn to low heat. Cover and Simmer 2o minutes or until all water is absorbed.

Shred about 1/2 c. SHARP or extra sharp cheddar cheese~ add to rice.

Add 1/8- 1/4c. black olives~ sliced.

Add 1/2 c. canned or frozen spinach.

Season with a bit of salt and pepper, and serve as a side dish.

Matt suggested this would be very good with seafood bits: oysters, clams, mussels, etc. I wouldn't know because the mere THOUGHT of those things turn my stomach! But-if they do not affect yours that way-try it out! ;-)

Spiedie Marinade

2008-01-14T13:09:00.000-08:00

Spiedies are a New York thing. A New York thing that made New York a wonderful place to live. A New York thing that I miss now that I live in Pennsylvania. A New York thing that caused many a cross-eyed stare at my request for them when I first moved this spiedie-forsaken land.

Spiedies are, basically, small pieces of marinated meat. Very versatile. They can be made from chicken, beef, lamb, etc. They can be used to make spiedie subs, make pizza amazingly delicious, fill up shish kabobs, or fancy up some salad.

When I lived in New York, I would buy the marinade from the store. Since moving here, I had to create my own version, a version only SLIGHTLY lesser than the store-bought one.

Here it is, in all its spiedie glory....

1 c. oil
3 T. lemon juice
1/2 t. basil
1/4 t. parsley
1/4 c. vinegar
1 t. oregano
2 cloves garlic
1/2 t. rosemary

Simply pop all the ingredients in a plastic ziploc bag and add small chucks of chicken breast (or other meat).

Marinate for 24 hours.

Here's some more versatility for you...

You can freeze them too! Freeze them uncooked, freeze them cooked...grill them, bake them, cook them on a skillet. Use them on pizza, salad, or just from the fork.

Go forth and spread the good news of the Spiedie and fill the land with them! :-)

Chai Tea

2008-01-14T13:00:00.000-08:00

This is not so much a recipe as it is an idea. One that didn't come to me until I was given a cup of this at the house of one of my dear friends.

I am sort of addicted.

What you do is make a chai tea concentrate and store it in a large pickle jar in the fridge. Then, whenever you get the hunkering, simply fill up a mug 1/3 the way with tea concentrate, fill it the rest of the way up with milk and then heat it in the microwave for 2 minutes.

If you want to be especially sinful, pour just a splash of heavy cream in it-that makes a heavenly, creamy froth on the top. Sprinkle with nutmeg-and with the first sip will come an audible sigh of contentment.

Concentrate:

10 chai teabags ( LOVE the vanilla ones. And the chocolate enchantment...let's just say-enchanting...)
1 cup sugar or 1 1/2 depending on taste
1 quart water.

Boil water. When water is at a rolling bowl, remove from heat. Add teabags and steep for 8 minutes or so. Mix in sugar while still very hot and stir until dissolved. Store the concentrate in the fridge.

It is really wonderful. I know, I have been happily sipping away at my steaming mug while blogging ALL the of these recipes!

Lemon Chicken Scaloppini

2007-11-13T10:38:00.000-08:00

A chicken dish with ZIP! The zippyness comes from lemon and marinated artichokes but is mellowed out by a lovely thick, creamy thyme sauce.

Apparently, this recipe tastes like that of the Scaloppini served at T.G.I Fridays. What BETTER way to enjoy especially yummy food without the waiting spoiling your appetite than to just make it at home! Plus-this recipe has the added benefit of shoving artichokes down a certain man's man throat. ;-)

Serves: 6 - 8

2 cups very dry white wine
1 Tbls. real butter
2 cups heavy whipping cream
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. ground black pepper
*a teaspoon cornstarch mixed in water to thicken-only if needed.

2 - 2 1/2 lbs. boneless, skinless chicken breasts
2 Tbls. olive oil
8 oz. sliced fresh mushrooms
2 t. minced garlic
2 lemons – sliced in half
1/2 cup heavy whipping cream
1/2 cup coarsely chopped, marinated artichoke hearts
4 tsp. chopped fresh parsley OR 2 tsp. dried parsley
1 lb. box pasta. I wanted to use Fettuccine but realized I only had angel hair. :-(

-In a 2-quart saucepan, boil wine until reduced by half. Add lemon juice to pan, then whisk in butter until melted. Add 2 cups cream and simmer on low heat until thickened, stirring often. If necessary you can add some diluted cornstarch and boil until thickened. This is what I did because I am impatient! :-) Remove from heat, stir in spices, and set aside.

-Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass or in my case, a normal lumber hammer. I will say I pounded them INSIDE a ziploc bag-so you don't think I am WEIRD or anything. :-) Pound them until thin.

-Fill a large pot with water and begin to heat to boiling. Add pasta and cook until al dente.

-Heat oil in a large skillet or wok over medium-high heat; add chicken to pan and sauté on each side for 60 – 90 seconds, or until chicken is cooked through. I took the chicken out and put it on a warmed plate because my skillet was too small. If you have a large skillet-by all means, do this stuff all together!) Add mushrooms to pan and sauté with until mushrooms begin to soften. Squeeze juice from both lemon halves over chicken and mushrooms; pick out any seeds (Pssst. you can also use LEMON JUICE-I did). Add garlic. Add 1/2 cup cream to pan and bring to a boil, stirring often. Remove from heat; stir in artichokes, parsley, and prepared lemon sauce; set aside (add chicken back to skillet if necessary) and keep warm.

-On individual serving plates or one large platter, swirl portions of drained pasta into “nest(s)”. Arrange chicken pieces in center of nest, pour sauce/mushrooms over and around chicken.

Pecansies

2007-11-13T10:29:00.000-08:00

These ooey gooey bars are chock full of pecans and chocolate. A yummy alternative to a 'cookie' and a nice fall treat. Plus it is a great 'helper recipe'. Helper recipes are those that work well with lots of little fingers-I had twenty pint-sized flour covered ones helping me. What makes a good helper recipe you ask? Stirring with a spoon-not an electric beater of course!
Try them-they're good!

1 1/2 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. cold butter

Mix flour and brown sugar in a medium bowl. Cut in butter until coarse and crumbly. Press this mixture into a greased 13 x 9 inch pan and bake at 350 for 10-15 minutes or until golden brown.

Meanwhile: mix 3 eggs
3/4 c. sugar
3/4 c. corn syrup
2 T. butter, melted
1 t. vanilla extract

in the bowl. Once well blended, add about

1 3/4 c. chocolate chips or chunks
1 1/2 c. coarsely chopped pecans.

Pour overtop baked crust and return pan to oven to bake for 20-25 minutes more or until set. Cool completely and cut into bars.

Stromboli

2007-11-13T10:19:00.000-08:00

These are wonderfully versatile as they can include any 'innards' that you prefer. You could have a ham and cheese stromboli, all veggie, meat and veggie, pizza topping, sausage and EGG even. You are only limited by your own imagination. This particular loaf includes a mixture of nearly all the suggestions above.

To make the dough you can do it the easy way or the 'not AS easy way'.

The easy way? Use thawed frozen bread dough.

The 'Not Quite as Easy' way: make the dough using your breadmachine.

Here is how to do version one: Go the store. Go to the freezer section. Find frozen dough. Purchase it and bring it home. Allow it to thaw on your countertop and then allow to 'rest' until it has risen just a bit.

Here is how to do version two:

Put: 6-7 oz. warm water
3/4 t. salt
2 T. olive oil
2 1/2 c. all purpose flour
2 t. sugar
1 3/4 t. active dry yeast

...all in the bread machine in that order and turn on dough setting.

Regardless what method you get your dough-the following steps are the same.

Preheat your oven to 375 degrees.

Roll out your dough-or stretch it (as I prefer doing) into a large rectangle and place on a greased and cornmeal sprinkled cookie sheet.

Now simply add whatever "toppings" you would like.

I layered mine with:

pepperoni
ham
green peppers
onion
garlic
and mozzerella cheese.

Then I sprinkled the whole thing with Italian Seasoning.

FIll it up in the center, leaving about two inches on the two long sides and one inch on the short sides. Bring the long sides up and pinch together to create a seal. Pinch the short sides together as well.

Now CAREFULLY flip the 'boli over so that the seal is underneath. Take a sharp knife and make a few shallow slashes on the top.

Place in a preheated oven and bake for 8-10 minutes or until nicely golden brown.

Some notes: The dough recipe is easily doubled so that you can make an extra 'boli for larger families or to freeze for another day.

Caramels dipped in Dark Chocolate

2007-11-13T09:52:00.000-08:00

Yes. I DID just post four photos of the same exact thing. I am just delighting in the memory of these gorgeous bits of caramel heaven-a long DISTANT memory.

Randi from I Have to Say inspired me to make some of these bits of deliciousness when she posted the caramel recipe to cover apples this fall. I just happened to have the recipe book that she referenced (Better Homes and Gardens Cookbook) and set to work, making my own bits of concoction.

Here it is, if you dare tempt yourself.

1 cup butter
1-16 oz. package of brown sugar (2-1/4 cups packed)
1-14 oz. can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla

In a saucepan melt butter over low heat. Add brown sugar, milk and corn syrup. Mix well. Cook over medium-high heat until mixture boils and then clip a candy thermometer to the pan and continue boiling, stirring frequently, until the temperature reaches 248 degrees (firm-ball stage). This takes about 15-20 minutes.

Remove the saucepan from heat and add vanilla.

Grease an 8x8 inch pan that is foil lined and pour the caramel in to cool.

Once cooled, with a buttered knife or buttered kitchen scissors, cut into pieces. When I did this-it was an ABSOLUTE pain in my side because I tried cutting it without it having been cooled thoroughly. Don't make my mistake. PLEASE. Your head will thank me!

Meanwhile, put about 2 cups dark chocolate chips in a double broiler and add about a teaspoon of shortning. Stir until chocolate is melted then start dipping your caramels in it. Place on wax paper to cool.

Once cool you can decorate it by putting the leftover chocolate in a ziploc baggie and cutting off the tip. Then squeeze the chocolate out and make stripes, designs or WHATEVER.

Need I even MENTION these make great gifts?!?

Homemade Granola

2007-10-25T09:27:00.000-07:00

Someone requested a recipe for Granola too far back for me to recall any specifics (like when or who) and it was this undescribed day that this undescribed person led me to find myself a good granola recipe.

I had never made Granola before, but that will certainly change now. This is a winning recipe in my book. I purposely did not use any peanut butter or peanuts as they seem to be hard on the Panda's belly, but if you so desire you could throw those in too. You may also want to add craisins to the mix, I didn't have any on hand so I didn't.

Without further ado :

5 c. rolled oats
1 c. chopped walnuts
1 c. chopped pecans
1/2 c. sesame seeds
1/2 c. flax
1 c. wheat germ
2 c. shredded coconut
2 T. ground cinnamon
1 c. salted sunflower seeds

Mix first 8 dried ingredients in a large bowl.

1 c. oil, canola or olive
1 1/2 c. honey

Cook and stir together in a small saucepan over medium heat the oil and honey. Pour over dry mixture and mix thoroughly. Spread out in an even layer on two cookie sheets.

Bake for 20 minutes in a preheated oven at 325, until oats and nuts are toasted. Immediately after it comes out of the oven, stir in...

1 1/2 c. raisins
1/2 c. mini chocolate chips (I HAD to do it! You don't.)

Let stand until cooled and stir again to break up large clumps. Store in an airtight container at room temperature and enjoy.

Spaghetti Squash Primavera

2007-10-23T10:32:00.000-07:00

Would you believe I have never had Spaghetti Squash before? Neither had Matt. And obviously not the children. Our whole family had been deprived of spaghetti squash our entire lives. 'Tis true, 'tis true.

So here I was, again, ready to introduce the family to something new and exciting. This time in the form of squash.

I knew the transition would be too great for Matt, the meat and potatoes farmboy that he is, if it didn't include some sort of meat so I found some kielbasa we had on hand. I imagine ground beef would be equally as tasty.

This particular version is a good mix of Pasta Primavera and stir fry. Hard to explain the taste, but I guess that is natural when the ingredients are so schizophrenic. Rather than try to explain~just see for yourself, would ya?

You'll need:

2 spaghetti squash. Cut in half lengthwise, seeds discarded.
A carrot. Shredded.
An onion. Chopped.
1/2 c. each~ red and green peppers. Diced.
1 clove garlic. Minced.
1 can Italian Style Stewed Tomatoes. Opened.
1 package Kielbasa. Sliced.
2 t. olive oil
1/2 c. frozen corn. Thawed.
1/2 t. each: salt, Oregano.
1/8 t. Thyme. Crushed.
1/2 c. Parmesan Cheese. Shredded.

Place cut side of each squash up in microwave (two at a time)-cover with wax paper and microwave for 9 minutes.

Meanwhile~ Saute meat and all veggies except shredded carrot in a large skillet with oil. Add spices and shredded carrot. When mixture is heated through, add 1/4. Parmesan cheese. Cook five minutes more, until cheese is melted.

Back to the squash: once all the squash halves have been cooked...use a fork to scrape and pull up the strands of squash, making a whole for your skillet mixture. (We all liked eating them in the shell, but you could scrape all the strands of squash and put them in a different dish if you preferred.)

Spoon skillet mixture into shells (or overtop dish of squash) and then sprinkle with remaining Parmesan cheese.

And with that, tonight~you get to have an especially fun dinner!

Fruited Pork with Apple Cider Glaze

2007-10-23T10:03:00.000-07:00

I am not a big pork person, but it just happens to be Matt's favorite meat so I force myself to make it for him. (weirdo.)

Oftentimes I end up adding fruit of some sort to mask the flavor~this particular time I added several.

I used four bone-in pork chops~but any sort of pork would work well. Any quantity too...just add a bit more fruit to compensate.

Brown pork in a skillet, along with a T. of olive oil and a sliced onion. Add 2 apples (peeled, cored, and sliced) to the mixture and saute until not-quite tender.

Salt and pepper to taste...sprinkle a bit of nutmeg and a smidgen of cayenne pepper.

Add about 1/2 c. Apple Cider to skillet and a splash of lemon juice. Cover, reduce heat and let simmer for about 7/8 minutes or until pork is cooked through.

Add 2 T. maple syrup and a small handful of raisins.

In a small dish, mix 1 heaping T. of cornstarch with a touch of water. Stir until 'dissolved' and put into skillet.

Raise heat and bring to boil-and then LET boil until sauce has thickened well.

Sorry about the vague amounts...I made this two weeks ago and am working off of memory. A smidge here. A splash there. Go for it~you'll be fine.

Candied Acorn Squash

2007-10-23T09:42:00.000-07:00

A tasty accompaniment to any autumn meal, this candied acorn squash gives you the traditional acorn squash taste in a delightfully sweet and spiced glaze.

1 medium acorn squash
3 T. brown sugar
1 T. butter
1 t. lemon juice or water
1/8 t. cinnamon

Cut squash into four rings-discarding seeds. Place rings in a single layer in a greased, shallow baking dish.

Bake, covered in a 350 degree oven for 40 minutes.

Meanwhile~ combine remaining ingredients in a saucepan and cook (stirring frequently) until bubbly. Spoon glaze over squash and bake another 10 minutes uncovered, or until tender making sure to baste often.

Makes four large servings, could easily feed eight if halved. It is after all, a side dish.

Chocolate Chip Pumpkin Bread

2007-10-23T09:31:00.000-07:00

Are you getting sick of Autumn treats yet?

Me, either.

Here is a treat I enjoy making each year-and I have already done so twice in the last month. Each batch makes two loaves of bread. So, you can make one for now and freeze one for later...or you can make muffins with the other half, OR you can make two 'gift loaves' to give away and keep one standard size loaves for yourself. So versatile! ;-)

You will need:

3 cups all purpose flour
2 t. ground cinnamon
1 t. salt
1 t. baking soda
4 eggs
2 c. sugar
2 c. cooked or canned pumpkin
1 1/4 c. veggie oil
1 1/2 c. chocolate chips

In a large bowl, combine all dry ingredients. In a seperate bowl, mix all wet ingredients-making sure the eggs are beaten nicely.
Stir into dry ingredient and mix just until moistened.

Fold in the mixture your chocolate chips.

Pour into two greased 8x4x2 inch pans, paper lined muffin tins, greased gift loaves or any combination thereof.

Bake at 350 for 50-60 minutes (for large loaf) or until a toothpick near the center comes out clean. Keep in mind that the smaller variations require less cooking times...

Cool for 10 minutes before removing from pans to wire racks.

Scrumptious.

Rye Dip and the Tale of Young Love

2007-10-11T12:33:00.000-07:00

I love Rye Dip. I love the taste of it, mmmmm-it is one of my FAVORITE, rare, party treats. But I also love the memories it conjurs up. If you thought it was impossible for a food to make its way into a crevice of your heart, I beg to differ. If you would like, you can come along as I take a short little jaunt down memory lane....if you are impatient and have absolutely NO desire to hear about the sappy, juicy, pre-marriage details of my teenage soul, just skip down past the photo, where the recipe lies. Alone. No strings (or stories) attached.

I was seventeen, living with my parents still. And I knew nothing about cooking. Not one lick. I had never been taught and I was never forcibly chained to the kitchen to cook the families dinner growing up either. But, I had just met this super cute guy who had appeared out of NOWHERE in church and had fallen madly head over heels infatuated with him. But I didn't know how to cook! And I have always heard-the way to a man's heart is through his belly...

Well, if that were true, I wouldn't 'catch' anyone for quite a L-O-N-G time, given my present circumstances. Nope. And who knows how long I would have before a 'catch' like that Matt Newman would get hooked by the line of some other devious, selfish broad. I had to work fast!

It wasn't long before my opportunity came. Mom and Dad hosted a party-probably just with family, I imagine. Nothing party-ish sticks out in my head, only that one of the things that were served was rye dip. Out of a little storebought plastic deli package. Oh me, oh my. I was done for. I probably gained 10 pounds alone that night. (Back then-10 pounds would have put me at about average, so I didn't mind all that much. THEMS WAS THE DAYS!!! hehehe)

I was SO in love with that dip that I confiscated the plastic deli wrap sticker-(the one with the ingredients printed on them) and hauled my patooti up to my third floor-attic room halfway through the party. It was a room that my sister had lived in for a while. Then both my older brothers had their turn, and finally, being the youngest-I got the chance to use it. It was the largest room in the house-spanning half the length of the whole house, but with that, came sacrifices. It was also the COLDEST (and I mean FRIGID!) in winter, and SWELTERING in summer. (In fact, come to think of it, I don't EVER remember actually being COMFORTABLE when living up there....)

With each child succession, the room was given a face-lift. Always by the new tenant. When it was my turn, I painted the hunter green walls WHITE. That says alot about me. I like things BRIGHT. Always have. Being the attic, the walls were in a bizarre shape and the ceiling had such a HIGH point that my six-foot tall frame could only stand tall in the center of the room. But it was my little space. My bed, my papazon chair, my desk and my dresser. My own little abode.

So-I flew up the ridiculously steep stairwell and plopped my ten-pounds heavier derriere into the chair at my desk, looking for index cards. I couldn't find any. But I did find an empty three ring binder and some college ruled paper. (Oh my! College RULED!) Then, I settled in to try and interpret the ingredients list. I didn't know half of the words listed. But a few occasional words stuck out at me. Onion. Salt. Dill. I wrote the stuff I knew down and chalked the rest up to 'additives and unnecessary."

At the top of the first sheet of paper in my notebook I wrote: Rebecca's Recipes. I remember quite vividly, however, what my MIND was writing down as my pen only skimmed over the high points. It went something like this: "The Soon-to-be Rebecca Newmans Recipes for when she snags her man, marries him, and gets to be the Lady of the House. When all my dreams come true." Sigh. AWWWWW. Giggle Giggle.

Later on, I tested and experimented with ingredients and proportions until I finally got it right. And it was a winning recipe, prized because I had created it myself...in a twisted sort of way. But the recipe itself wasn't then and isn't now the pivotal point in the story. Oh no-the pivotal point in the story was before the recipe had even been formulated.

It was back then, in my little desk crevice, of my freezing cold-bright white, attic room, that I made the decision to try and learn how to cook. But not just cook well, but to depend on MYSELF and NOT the store to create yummies. And it was right then and there, that I started my 'Marriage Prepwork' in a notebook of recipes. That notebook of recipes STILL resides in my cupboard to this day. And this rye bread pokes its head out from time to time, too.

Did I snag the guy? Now THAT is a story for another day.... ;-) But I DEFINATELY conquered the snack!

To make this amazingly wonderful not-storebought dip, you need:

2 containers (2.25 oz. each) dried beef
About 2 cups each: mayo and sour cream
1 1/2 t. dill
3 T. minced onion

Then, mix the sour cream and mayo. Add the spices. Cut the meat into smallish pieces, or you can rip if you are a rebel. And it's that easy. HOWEVER: I would advise the reading of the following *TIPS* to really make it a success.

Tip #1-MUY IMPORTANTE!- You MUST, absolutely MUST rinse and pat dry the dried beef. That stuff is CRAZY salty-even when every single slice is rinsed with water. When it is NOT rinsed with water, it makes the dip absolutely, sourly, DISGUSTINGLY gross. Just hold the meat under water and pull back each slice.

Tip #2~ You can make as much or as little of this dip as you like. The key is-keep the amount of sour cream and mayo the same. If you do that, the flavors will meld well. Just adjust the spices to more or less.

Tip#3~ If you use dried minced onion-let the dip sit for about 25 minutes so that the onion will resaturate again. Otherwise, it will be crunchy. And not in a good way. If you use fresh onion that is okay but it would still taste better in time-giving all the flavors a chance to meld.

Tip#4~ Serve with Rye and Pumpernickel bread. It is SO good.

Chocolate Chip Cheeseball

2007-10-11T11:42:00.000-07:00

This is a very fun twist on the traditional cheeseball. If that makes me a redneck that I enjoy cheeseballs~so be it! ;-) I am a PROUD cheeseball consumer. Especially when it involves chocolate.

It is so sweet and different and fun. And fattening, but that is besides the point.

I doubled this recipe for a baby shower and wound up bringing more than half home, so unless you are hosting a LARGE party (like 25 big burly woodsman that eat an entire dozen eggs each morning for breakfast) don't bother doubling. If said Woodsman bash is on your holiday agenda, do so. It will work out nicely for you.

1 pkg. cream cheese, softened
1/2 c. butter
1/4 t. vanilla
2 T. brown sugar
3/4 c. confectioners sugar
3/4 c. mini chocolate chips

3/4 c. finely crushed pecans or mini chocolate chips~to coat.
Chocolate Graham Cracker sticks

Combine all ingredients except chocolate chips and beat with electric mixer until smooth. With large and strong wooden spoon, mix in miniature chips.

Grease a bowl and then your hands.

Grab the mixture and toss about in your hands, forming a ball. It is a sticky mess, but it gets there.
Toss it in the bowl and then in the freezer for about 30 minutes.

Once it has hardened a bit, you can bring it back out and roll it in pecans or more chips. Line a tupperware bowl with plastic wrap and plop in. Cover and chill until party. It transports easily. Once you get to the party (or guests are arriving, flip bowl upside down, peel off the plastic wrap gently and invert on a platter.

Spread chocolate covered graham crackers all around.

Pumpkin Dip with Gingersnap Dippers

2007-10-11T11:29:00.000-07:00

People who do not like gingersnaps have raved over this.

People who don't like pumpkin have too.

So-if you don't like either of these flavors, perhaps you shouldn't make it. Or maybe, you might be surprised. You decide.

But it is a great party dip-especially during this time of year.

Oh-and it's easy as pie.

No.

Easier.

1 pkg. cream cheese, softened
2 cups confectioners sugar
1 c. canned pumpkin
1/2 c. sour cream
1 t. each: cinnamon and pumpkin pie spice
1/2 t. ginger

Cream confectioners' sugar and softened cream cheese until smooth. Add the rest of the ingredients and refridgerate until needed. Serve with gingersnaps.

Bread Machine Pizza Dough

2007-10-11T11:22:00.000-07:00

This dough is large enough to make two large round (or sheet) pizzas. Just be sure to catch it before it has risen right out of the bread machine! ;-)

1 1/3 c. warm water
6T. butter, softened
1 egg
1 t. salt
1/4 c. sugar
3 c. bread flour
2 c. all-purpose flour
2 1/4 t. yeast

Put these ingredients in the bread machine under the dough setting and in the order listed.

Once it is done, split into two, roll it into desired shape. (I can NEVER roll pizza dough. So, I usually just stretch it by hand-like the real pizza guys do...well. Not quite. My version is the awkward one.)

To bake-grease and sprinkle cornmeal on pans. here is the KEY: Turn your oven on 450 for about 10 minutes BEFORE you are ready to pop the pizzas in. IN fact, turn it on when you get the dough out of the bread machine.

Having the oven already HOT will allow the crust to get crispy. It has taken me literally YEARS to figure this out!

Should I be admitting that?!?

Top your pizza however you like then pop in the oven until the crust is golden and the cheese is turning that way too. Yum.

London Broil with Red Wine and Mushroom sauce

2007-09-28T12:31:00.000-07:00

Having all the guests we have had this month has FORCED us (hehehe) to eat like kings. I always try and make 'special treats' for our guests, especially now, when we live so far away. It is my way of saying "Thank You for making this long trip".

So, when company comes, I let out all the stops.

And that often means: London Broil. (Thank Goodness for Giant's By One Get One Free!!!)

Now-as we have had our fair share of company, I have made MY fair share of London Broil-but none so delicious as this last time. From henceforth, my London Broil will always be paired up with this declicious sauce.

Also-on this particular occasion, I was a first time user of Meat Tenderizer. Now people. I always thought this was an unnecessary added expense. I mean-WHAT was IN it, anyhow?! What can a bit of white powder do?!?

Ummmm...ANYTHING?!?

It is the greatest, and my beef steaks and such will never be without it from now on!

Sprinkle Meat Tenderizer over London Broil to coat. Score meat diagonally with a crisscross pattern.

Meanwhile: mix up

1/3 c. olive oil
1 t. parsley
1-2 T. lime juice (or lemon if you prefer)
2-3 T. minced garlic
a few splashes Red Wine Vinegar
Freshly ground black pepper
a few splashes of Whorsersire Sauce

Place meat in marinade for as long as you can. (Four hours is perfect-but I did it in two and it was still great!)

In skillet: saute 2 cups (or so) mushrooms in some olive oil until slightly cooked (NOT too much!) Remove from heat.

In saucepan~ combine:

1 cup red wine
2 cups beef broth
1 T. cornstarch (mixed with a bit of water, mind you...)
1/4 t. rosemary (or a fe springs of fresh, minced)
1/4 t. freshly ground pepper
1/4 t. thyme
salt, to taste

Cook over medium heat-stirring often. When sauce begins to thicken, add mushrooms. Turn on low-or warm then grab your meat.

You can either: Place meat in a broiler pan and broil 4 inches from heat until brown on both sides...OR...do the same with the grill.

Slice meat into thin pieces across grain-and pour mushroom sauce over. Garnish with fresh rosemary.

Scrumdidllyumptious Company Icecream

2007-09-28T12:13:00.000-07:00

A NEW version of coffee cake, this dessert pleases adult and children alike! It is perfect for company because you can make it the night before (or MONTHS before!) and freeze. Perfect to stock in your freezer for unexpected company as well!

It is made from chocolate and coffee icecreams-with crunchy cookie layers to boot!

To make this elaborate-looking but super simple (my FAVORITE kind!) dessert, you'll need:

1 pkg. Macaroon Cookies
2 Qt. chocolate ice cream
2 Qt. Coffee ice cream
1 cup hot fudge
1/2 cup heath (or toffee) pieces.

Crumble the cookies into pieces-larger chunks are perfectly acceptable-we are, after all, going for simplicity!

Grease a springboard pan and then sprinkle a thin layer of the cookies on bottom.

Spread 2 cups of coffee icecream on top of that. (This is the hardest part as the cookies and icecream sort of spread around at first).

Then spread 2 cups of chocolate icecream.

Then sprinkle another layer of cookie.

Then coffee.

Then chocolate.

Then cookie.

Then coffee.

Then chocolate.

Until all your stuff is used up.

Once there is not a millimeter left from the top of your springboard pan, sprinkle heath pieces all over the top.

Wrap up or bag (those HUGE gallon sized Freezer bags sure do come in handy!!!) and freeze.

Once company comes, slice it up and pour hotfudge on top.

This makes a pretty large icecream cake-so don't plan on making it for your sweetheart and eating the whole thing right away. It might take a few days... ;-)

For the record-I don't like coffee or the taste of coffee. But I LOVE this....

Taco Salad

2007-09-28T11:59:00.000-07:00

This is such an easy~peasy meal I almost feel bad about calling it a recipe, or posting it here at Kitchen Riches for that matter!

So-rather than a recipe, I will call this a *tip*, for those who have never thought that making a tortilla bowl would really dress up an ordinary taco salad or for those, who have been intimidated at the thought-thinking it was more difficult than it really is.

To make a taco salad BOWL, simply grease oven-safe bowls and set on a cookie sheet, rim side down. Place round tortilla's on top of them and push the sides down a bit. Place in an oven and bake for about 5 minutes at 375-or until the edges are slightly brown.

Take out of the oven and, after they have cooled for a few minutes, take off of the bowls. See. I told you it was easy.

Now-because this is so short and sweet and I have already wasted my time posting these photos, I will tell you what we like on ours, starting from the BOTTOM and going UP.

Refried beans
Onion
Lettuce
Tomato
Shredded cheese (lots!)
Taco beef (beef with-er-taco seasoning!) :-)
Sour cream
and
SALSA!

Matt likes his salad with a few shots of Hot sauce and hot peppers.

I like mine with black olives.

Corynn and Andrew like theirs with tortilla CHIPS.

And we all gobble them up.

Autumn 'Brownies'

2007-09-28T11:33:00.000-07:00

No-these aren't brownies. But, I didn't know what else to call them. I was thinking 'Pumpkin Triple Layer Cake'-but cake is not the right word. Brownies kind of imply chocolate, but just bear with me here...

They are good. I have made them BETTER before. Follow the recipe to a tee and you'll make the 'tastier version'. At the end of the recipe I will tell you how I botched it...

1 pkg. yellow cake mix
1/2 c. butter, melted
3 eggs
1 can 30 ounce can pumpkin pie mix (or just use pumpkin with added pumpkin pie spice)
1 5oz. can evaporated milk
1/2 c. sugar
1/4 c. flour
3 t. ground cinnamon

In a large mixing bowl-combine cake mix, butter and ONE egg until crumbly. Set aside 2/3 c. for streusel topping. Press remaining into the bottom of a greased 13x9inch pan.

Beat the remaining eggs. Add pie mix and milk. Pour over crust.

Combine last few ingredients with the reserved streusel crumbs and sprinkle on top of the pumpkin layer.

Bake at 350 for 45-50 minutes or until top is golden brown. Cool on wire rack for an hour, then refrdgerate for two hours (or until chilled) before cutting.

Now-for the BOTCHED story. I usually only make this come FALL-so, it has been a YEAR since I made it. And of course-I have plenty on my plate (so to speak) during THAT time. How is a girl to remember EVERYTHING, I ask you?!?!

For some reason I thought I had to cut the amount of canned pumpkin by HALF. Now-that was just plain DUMB. It wasn't nearly as DIVINE as it was last year. Don't make my mistake. Dump the WHOLE can right in the bowl. Your middle pumpkin layer will be twice as thick and twice as savory.

I will say this though, I am not overly disappointed-because with the REMAINING pumpkin-I made these:

Pumpkin Streusel Muffins

2007-09-28T10:46:00.000-07:00

I do so LOVE muffins. Especially when they have a delicious brown sugar crumb coating like these bad boys!
I wish my husband felt the same way about muffins...I would make them SO much more!

1/4 c. butter, softened
1/2 c. sugar
1/4 c. BROWN sugar (I like the DARK)
2/3 c. canned (or cooked) pumpkin
1/2c. buttermilk
2 eggs
2 T. molasses
2 c. flour
2 t. baking powder
1 t. baking soda
1 1/2 t. pumpkin pie spice
1/4 t. salt

Streusel Topping:

1/3 c. flour
3 T. brown sugar
2 T. cold butter

Start by creaming the butter and sugars-add the rest of the wet ingredients and mix well. In a seperate bowl, mix all the dry ingredients together. Gradually add to 'wet' mixture-combine just until blended.

Fill up muffin papers or grease a muffin tin and fill 2/3 the way up.

Make the streusel topping by mixing flour and sugar and 'cutting' in cold butter until it is coarsely crumbled. Sprinkle atop each muffin.

Pop in the oven at 375 for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pan for a few minutes before removing.

These are the BEST when served with Maple Honey Butter! Actually it might be even be considered a SIN to eat them any other way...

Maple Honey Butter

1 stick butter, softened
2-4 drops maple extract/flavoring
2 T. honey

Mix well and serve. Add more or less honey depending upon your tastes. MMmmmmmm

Summer Chicken Alfredo

2007-09-20T08:13:00.000-07:00

Chicken Alfredo is one of my all-time favorite meals-of course, my version is more a combination of that AND Pasta Primavera. To me, the most superb alfredo meals MUST be a marriage of chicken and veggies. Anything else just comes up lacking.

1st off: Cook boneless skinless chicken breasts. Two large ones are enough for a generous sprinkling of chicken pieces in this dish. Add more or less, per your liking. Once cooked through-cut into pieces, chunks, strips-whatever.

Secondly-slice up one of each: carrot, zucchini, yellow squash, onion. Saute these veggies in a few T. of butter and 1 T. of garlic. It is best to do the carrots and onions together-then add the squashes, as the former require a bit longer cooking time. DO NOT OVERCOOK. These really just need to be pushed around for a bit. Especially the zucchini and squash. MUSH is not a food group.

Meanwhile: boil water and cook fettucchini al dente. It is especially tasty when you use homemade vegetable fettuchini noodles-as I did (though I didn't MAKE the noodles, I bought them Amish...) though not NECESSARY. Use about a pound or so. Once cooked-you are ALMOST there.

Toss the noddles in a large pasta bowl. Add chicken pieces on top of that, add veggies on top of that and get working on the sauce:

1/2 c. butter
1 pint heavy whipping cream (or 2 cups)
1 t. garlic powder
salt and pepper to taste, and throw in a dash of cayenne for good measure.

Melt, simmer, and meld. Then-add 2/3 cup freshly grated parmesan, romano (or any mixture thereof). It just won't be the SAME if you use that horrible dried crumbly parmesan sprinkles...(and on a side note: I did some price comparing at Walmart and it is just a matter of a few CENTS difference between the crumbly and the fresh and fancy when you compare unit price. WELL worth it. I am switched for good from henceforth...) Heat that until parmesan is melted and mixed well-then pour over veggies, chicken, and pasta in bowl.

Fluff it and gently toss it to coat-and then take a picture, because it is just so perty and pretty soon it will be GONE...

Cappiello Chicken in a tangy tomato/basil sauce

2007-08-31T19:54:00.000-07:00

This recipe is not for the faint of heart. Using an ENTIRE stick of butter on a main dish recipe is pretty nutty-but hey, there is NO better way to clog the arteries. Trust me.

If you try ANY of the recipes on this blog, let THIS one be the one. I have found my new MOST favorite dish. It is PHENOMENAL! Especially when served atop smooth and creamy mashed potatoes with a tinge of garlic. The presentation is pretty impressive, too.

2 T. minced garlic
2 T. minced onion
2 T. butter
1/2 c. white wine
1/4 c. lemon juice
1/2 c. cold butter-sliced
1 1/2 c. cherry tomatoes
1/4 c. fresh basil-chopped
generous sprinkling of freshly ground pepper and salt
6 boneless, skinless chicken breasts
olive oil
2/3 log of Capiello cheese

Put several T. oil in a skillet and over high heat, season and then brown chicken on each side then turn heat to medium low, cover and let chicken cook all the way through slowly.

Meanwhile:

Saute onion and garlic in 2 T. butter over medium heat until tender.
Stir in wine and lemon juice-increase heat to medium high and let simmer until reduced by half.
Reduce heat to low and stir in butter, one slice at a time.
Stir in tomatoes, basil, salt and pepper
Remove sauce from heat and set aside.

A few minutes before chicken is done~slice up some capiello cheese and place a few slices on each chicken breast and allow to melt a bit.

To serve: place chicken on a platter and spoon prepared sauce over chicken.

You'll never be the same again.

Cheesy French Loaf

2007-08-31T19:38:00.000-07:00

I use a bread machine to make dough, so that is how my recipes are written. Of course, you can do the process with or without it, depending upon your circumstances...or even purchase premade bread dough from the store.

A delicious bread, fantastic as an accompaniment to the above chicken dish (as we had it) or would be fabulous as a side to ANY main dish. Or maybe, you don't NEED a reason to eat it.

I don't.

Basic French Bread Recipe for a 2 # loaf:

12-13 oz. warm water
1 3/4 t. salt
2 T. softened butter
1 T. sugar
4 cups bread flour
1 3/4 t. active dry yeast

Put all ingredients in bread maker and put on dough setting, if you have it-french bread dough setting. Sprinkle counter with some flour and some cornmeal.

When bread dough is done, bring it out and loosely stretch, pull, and roll dough into a 12- 15 inch log and flatten out just a bit.

Spread dough generously with :

butter (about 1/4 cup)
1 heaping T. minced garlic
2 T. minced onion
generous sprinkling of Italian Seasoning until covered.
1/4- 1/2 c. mozzerella cheese

Then, fold dough in half and press dough together with fingers to close up loaf.

Put on a greased, cornmeal sprinkled cookie sheet.

Slice top of dough with sharp knife and allow to rise in a warm place until doubled in size.

Bake in a 375 degree preheated oven for 10-15 minutes or until golden brown on outside and sounds hollow when tapped.

Don't even bother putting butter on the table with it-THIS bread can stand on its own. PS~it is JUST as good the next day. ;-)

Pickled Eggs

2007-08-31T19:06:00.000-07:00

Here's the thing: the term "PICKLED EGGS" just doesn't CUT it with these guys. Corynn refers to them as 'pink eggs' which, really, is MORE descriptive because 'pickled' doesn't describe them at all. They are sweet and cinnamony, not overly sour.

15 oz. can beet juice
1/4 c. brown sugar
1/2c. white vinegar
1/2 c. cold water
1/2 t. salt
4 whole cloves
1 small cinnamon stick
6 hard-cooked eggs

Mix all ingredients in a saucepan and heat over medium heat for about five minutes... then cool. Pour over hard boiled eggs.

Eggs need to cure for five days for peak taste.

And it is peak.

Rainy Day Smores

2007-08-31T14:07:00.000-07:00

A simple treat that kids love, and the best part is-they are a sweet treat WITHOUT turning on the oven!

Start with:

1 bag jumbo marshmellows
1 stick butter (or 1/2 cup)

Heat in Microwave together until butter is melted and marshmellows have 'blown up', about 2 minutes. Stir together well and add...

1 bag of Golden Grahams-or the cheapo version of it, in my case :-)

Butter a 13x9 inch pan and a large piece of wax paper.

Put half the graham cracker mixture in the pan and cover with wax paper-press fingers and palm of hand into the mixture through the wax paper until bottom of pan is coated and even with graham mixture.

Dollop spoonfuls of hotfudge sauce on layer and spread with spoon, as much or as little as you'd like. 1/2 cup would work nicely.

Then, add the rest of the marshmellow/graham mixture and repeat wax paper pressing process.

Let cool, slice and eat up.

They are a bit addictive, so be forewarned.

Cappiello Squash Boats

2007-08-01T06:43:00.000-07:00

The other day at the store, I decided I would spice things up a bit and buy something I had never heard of before. Something entirely impractical: something expensive and something I had no idea what to do with.

What I found was Cappiello cheese. At $5.97 for a small log, this is not something that would make its way into my shopping cart normally, but I was up for the challenge of making it into something delicious for the sake of introducing something new to my family. None of us can say, now, that we have never had Cappiello cheese!

Cappiello Cheese is a SPICY cheese, marinated-in-who-knows-what mozzerella.

Last night I cut into it and used my first hunk. The other 2/3 of it, patiently awaits while I decide what to do with it next. (Be on the lookout for a future recipe!)

Introducing: Cappiello Squash Boats

3 medium-large squash, cut in half lengthwise and seeds scraped out (You may wish to use zucchini for this instead)
1# sausage (I used maple for a bit of sweet with the spice)
1/2- 1 green pepper
1 med. onion, sliced in rings
1/2 can stewed tomatoes, drained
1/4 cu. bread crumbs
1/3 log Cappiello cheese-cut into chunks (about 1/3 c.)
Generous sprinkles of:
Garlic powder
Italian Seasoning
freshly cracked Peppercorns (or just plain pepper)

In skillet, brown sausage and saute peppers and onions. Once meat is browned and veggies are tender add the rest of the ingredients, reserving half of your cheese chunks.

Put 1/2 cup water in the bottom of a 13x9 inch pan.

Fill up squash 'boats' with meat mixture and place into pan, stuffing side up.

Put a few chunks of cheese on top of each boat.

Bake covered for 20 minutes, at 350.

Uncover and bake an additional 10 minutes or until meat mixture is nicely browned on top.

Herb garden potatoes

2007-08-01T06:14:00.000-07:00

Matt is a meat and potatoes kind of guy. Since I have been married to Matt, I have learned how to make potatoes in every transformation possible: home fries, fench fries, twice-baked, mashed, au gratin, scalloped, has browned...YOU NAME IT.

Here is one tasty version.

Serves 4 sidedish portions. To make more-just multiply ingredients.

Rinse and slice 4 potatoes. (We keep skins on here~ part laziness, part taste, part nutrients. If you are NOT lazy, do NOT like the taste, and don't CARE about the nutrients~peel away!)

Add to skillet with about 3 T. olive oil, heat over medium heat.

Slice an onion (half an onion, a few slices-dependent upon size and taste) into rings and saute them with potatoes and add 1 T. garlic.
Add one teaspoon butter and one splash white wine. Cover with lid and let cook. (Make sure to stir every now and again so the pieces don't get burned.)

Go to herby garden and pick

4 sage leaves
4 springs of Oregano
1 dill head

Peel all the leaves off of the springs of oregano. Cut sage into pieces. Break apart dill. In mortar and pestle, crush them all up and add to skillet.

Season with salt and pepper.

When potatoes are tender, you are set!
If you would like to use MORE of your herbies...you can add snipped chives before serving. :-)

Dipping Oil

2007-08-01T05:55:00.000-07:00

Ever been to an Italian restaurant that served oil with bread? I never liked that concept-or at least, their version of it. It was 95% oil and 5% spices. IF that. So, I made up my own version that is nearly the opposite. It is DELICIOUS. A great, simple but impressive addition to any meal. If you have the crusty bread, you should DEFINATELY make this.

In a small dipping bowl, add:

3/4- 1 cup olive oil (depending on size of party)
1 1/2 t. garlic powder
2 shakes onion powder
a pinch of Thyme-crushed
2 shakes Oregano

Mix well.

Add two sage leaves...but be sure to pinch or rub them first, as this allows the flavors to meld a bit more.

Then just dip away!

This is very garlicy-just how I like it. Only eat it with those whom you love. Or especially DON'T like and won't be in close proximity to. If you like less garlic, by all means, change the proportions.

Homemade Sorbet

2007-07-19T09:15:00.000-07:00

I should say, this recipe is adapted from the Ball Blue Book of Canning and any soft fruit can be substituted to accomodate the season.

I made strawberries because that is the season that we just got out of.

And it is GOOD. VERY good.

If you like strawberries, you will think this divine.

If you are addicted to sugar, this will not fail you.

If you are hot, this is COOL. VERY cool!

You will need:

4 cups sliced fruit-any soft variety (I used strawberries)
2 cups sugar
1 cup orange juice (I used pinapple because that is what I had)
2 T. lemon juice

Puree fruit in food processor or blender.

Add remaining ingredients to a saucepan and stir over heat until sugar dissolves.

Add fruit puree.

Add to a freezable container.

(Now, the BBB-that is, by the way, Ball Blue Book) says to put it in a 13x9 inch pan and once frozen, bring it out cut it up, puree it again. Put in freezer safe canning jars and freeze in individual portions.)

Here is what I did (since I don't want to waste freezer space OR containers...

I just plopped it into an empty (and recycled ;-) ) 1 gallon ice cream pail and froze that.

You can too.

Then, when you are ready to serve some, simply cut out hunks enough to fill the crowd-and save the rest for later.

Puree or blend said hunks until light and fluffy.

ALWAYS garnish. It makes things lovely. Mint is a good standby! ;-)

Fudgcicles

2007-07-13T06:45:00.000-07:00

SUPER DUPER easy~only take four ingredients you always have on hand and they truly taste JUST as good as the store bought ones.

3 T. flour
1 c. sugar
4 c. milk
3 1/2 T. cocoa

Stir over medium heat: boil one minute then freeze!

Unless you have those cool popsicles containers with straw-be prepared for some sticky goodness!

Fruit Salsa and Cinnamon Tortilla chips

2007-07-13T06:21:00.000-07:00

This is so delicious. SO so delicious. The best part is, I don't feel bad about eating the entire bowl myself!

Now some fruit salsa's can be made with finely chopped red onion and green pepper. That makes a good tasting salsa too. But I tend to make a version with JUST fruit-basically because I don't want to bother mincing up anything else.

You can put whatever fruits in your salsa that you like. The more the merrier.

The one pictured above is blackberries, pinepple, strawberries, and peaches. It stopped there because that is all I had on hand.

Then I add about 2 T. honey and stir to coat. You can add more or less, or none at all.

This can be let to sit overnight, but you will notice there will be lots more juices.

To make the cinnamon sugar tortillas...

You'll need: tortilla wraps
1 cup sugar
1 T. cinnamon
About 1 T butter, softened per tortilla

Mix cinnamon and sugar.

Put two tortillas side by side on a cookie sheet and slather with butter using a pastry brush.

Heartily and Generously sprinkle cinnamon sugar on them.

Slice, as you would a pizza, using a pizza cutter.

Bake at 400 from 5-10 minutes or better said... when the cinnamon sugar begins to crystalize and the tortillas look hard. These overbake FAST-so don't go far away and keep checking on them.

Let the chips cool and then, chow down. Make lots-they go fast!

Iced Mochachino

2007-07-13T06:20:00.000-07:00

The hottest days of summers have ended with Matt coming home from work and requesting one of these babies. For a while there, he had a blender full every day of the week!

I don't like coffee, so I relied on Matt's tastebuds to give or take. Without fail, after the first sip a long, drawn out sign would escape his lips.

If you like coffee, try it.

If you don't...try it anyway. You might surprise yourself.

Add 1/2 c. coffee (I use the leftovers in the pot)
1 cup milk
4 heaping T. cappuchino mix
8 or so icecubes
1 small splash (1 t.) vanilla

Put all ingredients in the blender and put on ice crush setting. It is the tastiest with bitty ice chunks still in it.

Drink as is, OR make things SUPER fancy by topping with whipped cream and drizzling with caramel sauce.

Baking Powder Biscuits

2007-06-14T07:03:00.000-07:00

Until recently I have avoided biscuits like the plaque-making them 'from scratch' out of a jiffy box. All because of two bad (BAD!) experiences. Then I found this recipe and it is the best I have ever seen/tested, bar none.

The BEST part about these light and fluffy biscuits? They can be cut out and frozen, then baked just before using! The convenience of Pillsbury without the cost! WA-HOO!!!

6 c. all purpose flour
1/2 c. instant nonfat dry milk powder
1/4 c. baking powder
1/4 c. sugar
2 t. salt
2 t. cream of tartar
1 c. cold lard, cut into chuncks
1 c. (2 sticks) cold butter, cut into chunks
1 3/4 c. buttermilk, approx.

Preheat oven to 400. In a VERY large bowl (I actually use a stock pot), combine alldry ingredients. With a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center and pour in buttermilk. With a fork, quickly and lightly combine the ingredients. Not all of the flour will be incorporated at this point.

Turn the dough onto a well-floured pastry cloth (or counter) and with floured hands, knead it 8-10 turns until smooth.

Roll out until about 3/4 inch thick. Cut out using biscuit cutter, glass or (what I often use) the ring to a canning jar. Prick the tops of each biscuit with a fork-3 times.

Bake or freeze.

Bake: 13-15 minutes until LIGHTLY browned.

Freeze: place unbaked biscuits on a cookie sheet without touching one another. Freeze until hard. Then transfer to freezer bags.

To serve: remove as many biscuits as needed and bake frozen on oiled cookie sheet for 15-18 minutes or until lightly browned on top.

Easy peasy and OH SO GOOD!

Creamy Lemonade Pie

2007-06-13T19:30:00.000-07:00

1 can (5 oz) evaporated milk
1 pkg. (3.4 oz) instant lemon pudding mix
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup lemonade concentrate
1 graham cracker crust

In mixing bowl, combine milk and pudding mix-beat on low speed for two minutes (mixture will be thick...)
In another mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate, then add pudding mixture. Pour into crust. Cover and refridgerate atleast four hours.

Garnish as you like. I garnished with pineapple mint from my herbie garden.

Can also be frozen

Apple Butter Spice Muffins

2007-06-13T19:20:00.000-07:00

1/2 c. sugar
1 t. cinnamon
1/4 t. nutmeg
1/8 t. allspice
1/2 c. pecans (or walnuts), chopped
2 c. flour
2 t. baking powder
1/4 t. salt
1 c. milk
1/4 c. veg. oil
1 egg
1/4 c. apple butter

~Preheat oven to 400
~Combine spices and sugar in large bowl. Toss 2 T. sugar mixture with pecans in small bowl, set aside.
~Add flour, BP and salt to remaining sugar mixture
~Combine 'wet ingredients' and add to flour mixture, mixing just until moistened.
~Spoon 1 T. batter into each prepared muffin cup. Spoon 1 heaping tsp. apple butter into each cup. Spoon remaining batter evenly over apple butter layers.
~Sprinkle reserved pecan mixture over each muffin.
~Bake 20-25 mins or until golden brown and wooden toothpick inserted comes out clean. Immediately remove from pan-cool on wire rack for 10 minutes. Serve warm or cold.

Crackerspread Cheesecake

2007-06-13T19:13:00.000-07:00

Make 2 cups of crackercrumbs and mix with 1/4 c. butter. Spread on the bottom of a pie plate or springboard pan. Put in freezer to harden while you work.

Mix with mixer 2 8oz containers of cream cheese
1-2 cups shredded cheddar cheese
Garlic powder, onion flakes, Italian seasoning, basil, etc. (Or you could just throw in a pack of Italian dressing mix...)

Spoon and smooth mixture over cracker crust.

Spoon about 1/2 c. sour cream on top of cream cheese layer then add

Diced tomatos
Diced pepper
Fresh Chives or Green Onion

It is GREAT served with the great variety of Triscut flavors. I bought Cheddar, Rosemary and Olive Oil and Cracked peppercorn and olive oil. I used some of them for the crust and the rest were for dipping.

Jumbo Molasses Cookies

2007-06-13T19:06:00.000-07:00

These are my favorite Molasses cookies ever. They are so SO delicious, they stay soft, they smell up your home as you bake them better than ANY candle, and they make a TON-so you can freeze them (or the dough) for later use.

I made these the day that the Browns were expected and ran out of time. So I used 1/3 of the dough and then rolled up the rest into a log and then froze it. Using only 1/3 of the recipe gave me about 2 dozen HUGE cookies.

Of course, you CAN make them smaller and then get even MORE!

Jumbo Molasses Cookies

3 cups butter-flavored shortening
4 cups sugar
1 cup molasses
4 eggs
8 cups all purpose flour
2 T. plus 2 t. baking soda
2 t. ground cinnamon
1 t. each: salt, ground cloves, ground ginger

Additional sugar

In a large mixing bowl, cream shortening and sugar. Add molasses and eggs, mix well. Combine dry ingredients; gradually add to creamed mixture. Cover and refridgerate for 1-2 hours. Shape 1/4 cupfuls of dough into balls; roll in additional sugar. Place several inches from each other on a greased cookie sheet. Bake at 350 for 18-20 minutes or until sides are set and have gotten a molasses coloring.

NOTE: I made this all at once and dough shot EVERYWHERE which made me clean my kitchen-again-before my company. You CAN prepare half the recipe at a time to avoid that problem. Unless of course, you LIKE to clean kitchens several times a day... :-)

I put all the dry ingredients together and then suddenly saw how pretty the spices all looked together. So of course, I had to snap a picture. Don't the different shades of spices look so rich?

Dandelion Wine

2007-06-13T19:04:00.000-07:00

Here is the recipe for Dandelion wine-sorry it has taken this long to post. It is pretty straightforward but if you have any questions, let me know.

Dandelion wine does not require any special equipment to make. Just dandelions, some sugar and yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think give it a nice touch. If you have dandelions around, give it a try!

* 1 package dried yeast
* 1/4 cup warm water
* 2 quarts dandelion blossoms
* 4 quarts water
* 1 cup orange juice
* 3 tablespoons fresh lemon juice
* 3 tablespoons fresh lime juice
* 8 whole cloves
* 1/2 teaspoon powdered ginger
* 3 tablespoons coarsely chopped orange peel
* 1 tablespoon coarsely chopped lemon peel
* 6 cups sugar

Dissolve the yeast in the warm water. Set aside.

Wash the dandelion blossoms well. Put them in the water with the orange, lemon and lime juices. Add the cloves, ginger, orange and lemon peel, and sugar. Bring to a boil and continue to boil for an hour. Strain through filter paper (coffee filters work great). Cool. While still warm (but not hot), stir in the yeast.

Let stand overnight and pour into bottles. Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place. Makes about 4 quarts.

White Trash

2007-06-13T18:59:00.001-07:00

This is a SUPER easy and SUPER yummy snack to fix for anytime. I can tell you though, it is especially appreciated by people who have been traveling a ways to be welcomed by this delicious mix.

I used:

Cheerios
Crispix (or Chex)
Broken up pretzels
Peanuts
Raisins
Chocolate chips
a bit of Heath brittle
and then added Rainbow Sprinkles for color

2 T. shortening or oil
1 bag of white chocolate chips or equivalent bars

Melt the chocolate and shortening in a double boiler (or microwave).
Mix dry ingredients together in a large bowl. Don't measure out-just fill the large bowl 3/4 up or so with your favorite ingredients-add more later if necessary.

When chocolate is melted, pour over dry ingredients and mix until well coated. Layer onto a cookie sheet lined with wax paper and allow to harden. When chocolate is hardened, break into pieces and enjoy.

Note: DO NOT let this recipe BOX YOU IN! Use what you have on hand or what you LOVE to make this delicious. Use M&M's instead of chocolate chips, use Frosted flakes instead of cheerios. Use what you have and what you love. The idea is that it is covered in white chocolate. Trust me, with chocolate involved-it CAN'T taste anything but delicious! :-)

Mexican Roll-Ups

2007-06-13T18:57:00.000-07:00

I loved messing around with garnishing for this one!

These are super duper easy to make. Simply mix:

1 8oz cream cheese
1 pkg. Ranch dip/dresing envelope

Then spread on torillas.

Then sprinkle (finely chopped):

green chilis (one small can)
1/4 yellow pepper
a few black olives

Roll up, slice~ and THERE YA HAVE IT! Garnish as you like. I made a tomato skin rose for the center with oregano leaves, and then used slices of red and yellow pepper to decorate around the treats!

Blueberry Recipes

2007-06-07T11:19:00.000-07:00

Lemony Blueberry-Nectarine Freezer Jam

Freezer jams are PERFECT, considering the weather. No bending over a hot water bath in a hot kitchen, in a hot home, in HOT Pennsylvania. At least not when I don't have to...

3 cups chopped, pitted and peeled nectarines (about 4 medium)
1 c. crushed blueberries (about 1 pint)
1 T. grated lemon peel
1 ½ c. sugar
1 t. lemon juice
1 pouch freezer jam pectin

Combine all ingredients (except pectin) in a medium bowl. Let stand 15 minutes. Gradually stir in pectin. Stir three minutes then let stand for five. Ladle jam into jars, leaving ½ inch headspace. Cap, Label and Freeze.

About 5 half-pints

Blueberry Lime Jam

(Note: I made this last year and everyone who I have shared it with have raved about it! I usually cut the zest in half but that is just my taste...)

4 ½ cups blueberries
6 cups sugar
2 T. lime juice
Grated zest of 2 large limes
3 3oz pkgs. Liquid pectin

Remove stalks from blueberries, rinse and drain well. Crush berries with a masher and put in a saucepan. Stir in sugar, lime juice and zest-bring to a boil over medium heat. Keep stirring to avoid burning. When mix reaches a boil, cook for one minute then stir in pectin. Return to a full boil for another minute. Place in sterilized jars and process in hot water bath for 10 minutes.

Yield: about 6 cups

Blueberry Spice Jam
(Note: This is the first year I made this one but it smelled SO GOOD while I was making it!
And the taste: Matt definately prefers it over the lime and I think I might too!!!)

2 ½ pints ripe blueberries
1 T. lemon juice
½ t. ground nutmeg or cinnamon
5 ½ sugar
¾ c. water
1 box (1.75oz) powdered pectin

Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice, and water. Stir in pectin and bring to a full rolling boil over high heat, stirring frequently. Add sugar and return to a full boil. Boil hard for one minute, stirring constantly. Remove from heat, skim off foam and fill sterile jars. Process 10 minutes in hater water bath.

Yield: about 5 half-pints

Blueberry Syrup

Yield: about 3 pints
2 Quarts blueberries
6 cups water, divided
1 T. grated lemon peel
3 c. sugar
2 T. lemon juice

Wash, drain, and crush blueberries. Add berries, 2 c. water and lemon peel in a medium saucepan. Simmer five minutes. Strain through a damp jelly bag or several layers of cheesecloth. Combine sugar and four c. water in a medium saucepot; boil to 230degrees (Adjust for altitude) Add blueberry juice to sugar syrup. Boil five minutes. Stir in lemon juice. Ladle hot syrup into hot jars. Process 10 minutes in hot water canner.
Note:Fruit syrups are usually thin. If a thicker syrup is desired for serving, combine 1 c. syrup and 1 T. cornstarch in a small saucepan. Boil until thickened. Do NOT add cornstarch before canning…

Blueberry Cake with Streusel Topping

Streusel:
¼ c. gran. Sugar
¼ c. brown sugar
1/3 c. all purpose flour
½ t. ground cinnamon
¼ t. ground mace
¼ c. butter, cold

6 T. butter, softened
¾ c. granulated sugar
1 large egg
2 c. flour
3 T. cornstarch
2 t. baking powder
¼ t. salt
1 t. vanilla
½ c. milk
2 cups blueberries

Mix dry streusel ingredients together, cut in butter. Set aside.
Preheat oven to 375. In a large mixing bowl, cream softened butter. Add sugar a bit at a time and beat until light and fluffy. Add egg. Sift together dry ingredients and mix with butter mixture, alternating with milk and vanilla. Stir in blue berries by hand. Spread batter in an oiled 8x8pan. Sppon streusel topping on top of batter and bake for 40-45 minutes. Let cake cool for 10 minutes and serve warm.

Homemade Waffles to dress up

2007-06-07T11:12:00.000-07:00

Yesterday I made some lovely blueberry waffles hot of the iron. DEEEEE-LISH with our own maple syrup! I doubled the recipe so as to stock some up in the freezer as well. Waffles are fantastic because you toss them in the freezer and then, when you are ready to eat them-pop them in the toaster. They will come out warm and toasty-just like those Leggo Eggo's from the store (except more filling AND flavorful!

Needless to say...I have a few popped in the toaster as we speak...

Homemade Waffles
(this you will need a waffle iron for, though. Would you believe bachelor Matt had this before we got married? Yep...it was definately a perk...)

2 eggs
2 c. milk
2 c. flour
6 T. veggie oil
1 t. salt
1 t. sugar
2 t. baking powder

Spray waffle iron with cooking spray and preheat. Beat eggs and milk together. Add dry ingredients and mix well.

Pour batter into iron and spread a bit with a knife. Make sure you RE-GREASE before each new batch! Cook for 5-7 minutes per waffle (though most waffle irons have a light that turns off when waffles are done)

Note 1: If waffle batter is stored overnight in the fridge, add another t. of baking powder before cooking.

Note 2: If you double the recipe-you can freeze what is leftover for future use. Make sure to flash freeze first so they don't stick together!

Note 3: This is a BASIC, plain Jane waffle. You can add fruits to your liking, chocolate chips, cinnamon (I added about a t. with my blueberries), or whatever floats your boat. You can top with mapley syrup-or be bold and try FRUIT syrups, compote, fresh fruit, whipped cream...and the list goes on. YUM!

Note 4: Think outside the box. These would be delicious to make a quick and easy version of strawberry shortcake-without the shortcake that is...

Zucchini Relish

2007-06-07T10:59:00.000-07:00

Zucchini relish in the works!

The Recipe:
10 c. zucchine (about 3 large)
2 Lg. onions
2 red peppers
2 green peppers
5-7 baby carrots
3 stalks celery

~Chop and then grate in blender or food processor.
~Add 1/2 c. salt and let set overnight.
~Next day-drain and rinse VERY well (may require a second time!) in cold water.
~Mix together:
2 1/2 c. vinegar
4 c. sugar
2 T. cornstarch
1 t. turmeric
1 t. nutmeg
2 t. celery seed
1/4 t. pepper

~Bring to a boil in a large kettle.
~Add vegetables and simmer for 30 minutes
~Process in a hot water bath for 20 minutes. Yeild: about 7 pints

Lemony Angel Food Cake

2007-06-07T10:41:00.000-07:00

As light as air. Better yet-as helium. hehehe

1 cup heaving whipping cream
Whip with electric mixer until it starts to thicken
Add:
1 T. confectioners sugar
Mix until stiff peaks form.

Fold 1 15 oz can of lemon pie filling into the mixture.

You can make your own angel food cake, use a boxed mix or buy it prepared. Cut angel food cake into two layers-frost, then add top layer and frost the entire cake.

To make Homemade Angel Food cake:

INGREDIENTS:

* 1 1/4 cups cake flour
* 1 3/4 cups white sugar
* 1/4 teaspoon salt
* 1 1/2 cups egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract

DIRECTIONS:

1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Sausage Gravy

2007-06-07T06:53:00.001-07:00

Today is Matt's day off since he has to work this weekend. So the morning-off sausage gravy ritual began. Because my camera just HAPPENED to be in the kitchen, I decided now is as good a time as any to share the know-how for those who might like it. And thus-the recipe for this week was born.

When we were first married, I KNEW I needed to hone in on my gravy skills so I went online (who knows where!) and got a recipe for it. For the first year or so, I followed it meticulously, as I did ALL my recipes. I was not confident enough in my capabilities, to believe that variation could produce just-as-delicious (if not more so) results.

Now-five years later: somewhere between the first years end and the second years beginning, a light bulb went off in my head (or maybe just laziness when I couldn't find the written recipe) and I scratched the recipe and fudged my way through. I think it is even better now (and several people-have said mine is the best sausage gravy around. Well, okay. One of them was my husband, but still....) After that first year, I have adopted the 'that looks like enough' method versus measuring cups so I will write down the recipe that I first began with. I will also include *my* way to do it. I know I say this all the time but, please don't let recipes confine you. I still struggle with this at times, but when I just let it go and try my hand at it, I am rarely disappointed. The same will be true for you.

What makes my sausage gravy stand out from the crowd is a *little* something that ANYONE can do, even without changing their prized family heirloom recipe that they can't live without. It is simply to replace the regular sausage with maple sausage. That simple switch creates a bit of sweet that makes the gravy stand out from the rest. Marry that with freshly ground black peppercorns, and you will get a bit of sweet and a bit of spice, giving your gravy a distinction of its own. Of course, for different flavors, try the sage sausage or HOT sausage, if those flavors you would prefer...

If you will look at MY version, you will see some very important changes...namely, dirtying only ONE dish instead of two and ommitting some of the bad-for-you things. Personally, if you are brave enough...follow MY version. Of course, maybe I am just partial. ;-)

So without further ado...

The Written Recipe

1# (pound) ground sausage
3 T. bacon grease ( you don't need this at all-I rarely use it)
1/4 c. all purpose flour
3 c. milk
1/2 t. salt
1/4 t. black pepper

1) Brown sausage in large skillet over medium high heat. Set aside, leaving drippings in the skillet.
2) Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour and stir constantly until mixture turns goldbrown. Gradually whisk milk into skillet. When mixture is smooth, thickened and begins to bubble, return sausage to skillet. Season with salt and pepper. Reduce heat and simmer for about 15 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Now MY turn!!!

Brown in a large skillet, 1 pound of maple sausage (-or-you could use a bit of maple syrup or extract for flavoring). When sausage is fully browned, dust the top with a healthy dose of flour and mix until it coats the meat. (If the meat does not produce much in the drippings department, then you can add some bacon grease. I usually don't have to...) Allow the meat, drippings and flour to meld for a minute or so and then pour milk in. Turn heat down to medium. I usually add milk as far as I can go while still avoiding a mess when stirring or boiling. Grind fresh peppercorns on top. (I usually omit the salt only because I figure sausage has enough salt in it!) Then, just let simmer until thickened.

Serve EITHER version with biscuits or toast.

There you have it!!!

This recipe is perfectly timed-try it out this weekend for a special treat! And if you do, let me know how you like it!

Oat Pan Rolls

2007-06-07T06:53:00.000-07:00

2 c. quick cooking oats
2/3 c. packed brown sugar
1/4 c. butter, cubed
1 T. salt
2 1/2 c. boiling water
4 1/2 t. active dry yeast (or two packages 1/4 ounce, each)
1/2 c. warm water (110-115 degrees)
5 1/2 to six cups all purpose flour
Additional melted butter

In a bowl combine 1st four ingredients. Stir in boiling water. Cool to 110-115 degrees
In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes.
Add oat mixture and 2 c. flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour.

Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13x9 in pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 for 30-35 minutes or until golden brown. Remove from pan to wire rack and brush with melted butter. Yield: 20 rolls

Moist Poultry Stuffing

2007-06-07T06:50:00.000-07:00

This is the first time I have made sutffing from scratch and I will not go back. It was so easy and delicious! I just experimented so amounts are not exact.

Cut up bread in cubes (I used about 1 1/2 loaves) and let rest on counter for a few days (OR) put in oven at 300 until crisp. Put in a bowl. Add to bowl...
Parsley
Garlic powder
Thyme
Minced and rubbed fresh sage (or dried)-Six leaves
Pepper
Salt
Lemon & Pepper Seasoning

...and toss with bread crumbs to coat. (I started with about 1/2 t. of each and then I just kept adding spices until all the bread looked spiced up...)

Meanwhile,

Sautee 1-2 onions, chopped
3-4 stalks of celery, sliced
1 or 2 cans mushrooms, sliced
2-4 T. butter

When onions are translucent, add to bread bowl.
Then add 2-4 c. broth (you can use turkey broth, chicken, vegetable, or even just water... I used 1 14 1/2 oz. can vegetable broth and an additional 1 1/2 c. water all mixed with chicken bouillion-but the same affect can be had by using cans of chicken broth.

Transfer mixture to a greased pan and bake, covered, for 45mins to an hour at 350.

Volcano Pickles

2007-06-07T06:44:00.000-07:00

Wash your cucumbers and slice 1/16th off the blossom end. Pack into clean quart jars.

Then place into each jar:
1 head of dill
1 clove of garlic (chopped)
1 TBS pickling salt
1 tsp pickling spice
1 TBS of dried red hot pepper.

Make a brine of 8 cups vinegar and 8 cups water (this is enough for 7 quart jars). Bring to a boil and pour over into jars, leaving 1/2 inch of head space. Place lids on jars and can for 15 min in a water bath canner.

My husband's new favorite, received from Kim at Homestead Acres

Apple Crisp

2007-06-07T06:38:00.000-07:00

8 lg. apples, peeled and sliced
1 t. cinnamon
1 c. brown sugar
1 c. white sugar
1 c. flour
1 egg
1/2 t. salt
1 t. baking powder
1/2 c. melted butter

Put apples in greased 13x9 inch pan. Mix cinnamon and brown sugar. Sprinkle half of mixture over apples. Combine granulated sugar, flour, egg, salt and baking powder until crumbly. Spread over apples. Top that with leftover cinnamon sugar mixture. Pour melted butter over top and bake at 350 for 40 minutes or until top is crisp.

Spiced Peach Butter

2007-06-07T06:37:00.001-07:00

4-41/2 pounds peaches (about 18 medium)
4 cups sugar
1/4 t. each of ginger, nutmeg, and cinnamon

Wash and blanch peaches. Put peaches in cold water;peel, pit and slice peaches.

Combine peaches and 1/2 c. water in a large saucepot. Simmer until peaches are soft. Puree in a food processor, food mill, or blender being careful not to liquify. Measure 2 quarts peach pulp.

Combine peach pulp and sugar and spices in a large saucepot. Cook until thick enough to round up in a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps and process for 10 minutes in boiling water canner.

To make butter WITHOUT spices-just exclude.

This recipe is adapted from the Ball Blue Book of Canning.

*This was my first time making peach butter so I underestimated the cooking time. It is more like a peach compote/jam. It needed to cook much longer to make the consistency I like. To make my apple butter, which turned out perfectly, I used my roaster oven-and cooked the applesauce down for HOURS. I will try that next year with peach butter too.