The Copper Skillet

Ultimate Potato Soup

2011-12-11T08:49:00.001-08:00

Can you tell the weather has gotten cold here?! It's a week of soups and slow cooker meals for us. There is nothing better than coming home to dinner hot and done after a long day at work. This is a little different than the one I posted several years ago that I got at the winery in Temecula, and it's actually our go to for potato soup! I typically double this recipe for our family of 6.

Ingredients:

1 lb bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 c chicken stock, or enough to cover potatoes
3 TBS butter
1/4 c all-purpose flour
1 c heavy cream
1 tsp dried tarragon
3 tsp chopped fresh cilantro
salt and pepper to taste

Directions:

Cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Chicken Noodle Soup

2011-12-11T08:07:00.001-08:00

Nothing is better on a cold day then a hot bowl of chicken noodle soup! I usually use the left over chicken from a rotisserie chicken to make mine. I love the flavor that it adds to the broth. I have a rotisserie at home, so that makes it easy. If you don't, and you don't want to spend the money on a pre-cooked one, you can certainly buy a whole chicken and add seasonings to it while it's cooking.

Ingredients:

1 whole chicken
1 c chopped celery
1/4 c chopped carrots
1/4 c chopped onion
1/4 c butter
8 oz egg noodles
12 cups water
1/2 tsp dried marjoram
1/2 tsp ground black pepper
1 bay leaf
1 TBS dried parsley

Directions

In a skillet, saute the celery and onions. Set aside
In a large stock pot, add the chicken to the 12 c water (or more - the water should completely cover the chicken) and boil until the meat is falling off the bone. If you are using a whole, uncooked chicken**, make sure to remove the gizzards before boiling.
De-bone the chicken, leaving the meat and broth in the stock pot.
Add carrots, onions, celery, marjoram, black pepper, bay leaf, and parsley. You may find that you need to add more water to your stock if your chicken boiled down too much. Simmer for 30 minutes. You may want to skim the skin off at this point as well if you missed some in the de-boning.
Add noodles, and simmer for 10 more minutes.

**For an uncooked chicken, you will want to season your broth while cooking the chicken. I typically add some kosher salt, garlic pepper, and quartered onion. I do not leave the onion remains in the soup, since I have them sauteed with the celery, but it makes the broth taste better.

Hungarian Goulash

2011-12-08T12:08:00.001-08:00

Ingredients:

1/3 c vegetable oil
3 onions, sliced
2 TBS paprika
2 tsp salt
1/2 tsp ground black pepper
3 lb chuck roast(cube meat if not using a slow cooker)
1 (6 oz.) can tomato paste
1 1/2 c water
1 clove garlic, minced
1 tsp salt

Directions

Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
In a medium bowl, combine paprika, 2 tsp salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 tsp salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Coconut Chocolate Chip Cookies

2011-11-14T14:45:00.001-08:00

Because I felt like baking today!!

Ingredients

1/2 c butter, softened
3/4 c sugar
1 egg
1/2 tsp coconut extract
1 1/4 c flour
1/2 tsp baking soda
1/2 tsp salt
1 c semi sweet chocolate chips
1/2 c flaked coconut

Directions

In a mixing bowl, cream butter and sugar. Beat in egg and coconut extract; mix well and set aside.
In a bowl, combine flour, baking soda and salt. Mix lightly. Add flour mix slowly to the creamed mixture. Mix until just combined
Stir in chocolate chips and coconut.
Drop by rounded TBS onto an ungreased cookie sheet. Bake at 350 for 12-14 minutes or until golden. Cool on a wire rack.

Stir Fried Beef, Broccoli & Sweet Potatos

2011-11-09T07:41:00.000-08:00

I found this recipe on Epicurious and had to share!

Ingredients

1/4 c water
3 TBS (packed) golden brown sugar
3 TBS oyster sauce
1/4 tsp dried crushed red pepper
1 lb. flank steak, cut in half lengthwise, then crosswise into 1/4-inch-thick slices
1 1/2 TBS cornstarch
2 1/2 TBS Asian sesame oil, divided
4 c broccoli florets (about 8 ounces)
1 8-ounce sweet potato, peeled, cut in half lengthwise, then crosswise into 1/3-inch-thick slices
2 tsp chopped peeled fresh ginger

Directions

Stir first 4 ingredients in small bowl untilsugar dissolves. Set sauce aside. Place beefin large bowl; sprinkle with salt and pepper.Add cornstarch and toss to coat.
Heat 1 1/2 tablespoons oil in large wokover high heat. Add beef mixture; stir-fryuntil no longer pink outside, about 3 minutes.Transfer beef mixture to medium bowl. Heatremaining 1 tablespoon oil in same skillet.Add broccoli, yam, and ginger. Toss to coat;sprinkle with salt and pepper. Add sauce.Cover, reduce heat to medium-high, andcook until vegetables are just tender, about5 minutes. Add beef mixture. Toss untilsauce coats beef, about 1 minute. Serve.

Mulled-Cider Cranberry Sauce

2011-10-29T08:48:00.000-07:00

This year, I'm making a slightly different cranberry sauce for the holidays. Yummy!

Ingredients

12 oz. fresh cranberries
1 TBS finely grated orange zest
1 1/2 c apple cider
1/3 c packed light brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1 firm apple (I use McIntosh, but Roma would work well too), peeled, cored, and finely diced

Directions

Put all ingredients in a medium size heavy saucepan over medium heat; cook, stirring, until sugar dissolves, about 2 minutes. Reduce heat to low and simmer for 20 to 25 minutes, until cranberries soften and pop and sauce thickens, stirring occasionally.
Let cool, then cover and refrigerate until ready to serve. The sauce will thicken more as it chills.

Texas Chili

2011-10-29T08:12:00.000-07:00

Texans apparently like to put their own stamp on everything they do, including chili. Here's an easy meal that simmers well in the slow cooker all day and is great for chilly evenings!

Ingredients

2 lb lean ground beef
1 large onion, diced
1 large bell pepper, minced
3 (15 oz) cans pinto beans
2 (28 oz) cans Rotel tomatoes
4 (8 oz) cans tomato sauce
1 TBS jalapeno peppers, minced (optional)
1/4 c chili powder
1tsp crushed red pepper flakes
1TBS cumin
1/2 tsp salt
1/4 tsp garlic pepper

Directions

Cook and stir the beef, onion, and bell pepper in a large pot over medium heat until the beef is brown and onion and pepper are tender, about 10 minutes. Drain grease from beef. Place in slow cooker.
Add to the slower cooker the beans, tomatoes, tomato sauce, jalapenos (if using), chili powder, red pepper flakes, black pepper, salt, and garlic powder. Set slow cooker on low and simmer for 6-8 hours. The longer you simmer, the more flavor you will get. Sometimes I simmer up to 10 hours!

Spiced Cider Doughnuts

2011-10-29T08:04:00.000-07:00

I got these from the William and Sonoma web site and they are SO yummy. I love cold weather cooking!

Ingredients

1 c apple cider

3 1/4 c all-purpose flour, plus more as needed

1 c granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. freshly grated nutmeg

1/2 tsp. kosher salt

2 TBS. cold unsalted butter, thinly sliced

1/2 c buttermilk

2 lg eggs

1 tsp. vanilla extract

Canola oil for deep-frying

1 1/2 c confectioners’ sugar, sifted

Directions

In a small saucepan, bring the cider to a boil over high heat. Cook until reduced to 1/2 cup, 8 to 10 minutes. Let cool completely. In a bowl, sift together the 3 1/4 cups flour, the granulated sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add the butter. Using a handheld mixer on low speed, beat until the mixture forms fine crumbs. In another bowl, whisk together the buttermilk, eggs, 1/4 cup of the reduced cider and the vanilla until combined. Add the buttermilk mixture to the flour mixture and stir until a soft dough forms. Turn out onto a floured work surface and knead until smooth, about 1 minute, adding up to 1/4 cup more flour if needed. Line a rimmed baking sheet with parchment paper. Transfer the dough to the baking sheet and pat it out to a layer 1/2 inch thick. Freeze until slightly firm, 15 minutes.
Heat a deep-fryer to 350°F or pour oil to a depth of at least 3 inches into a heavy, deep saucepan and heat over high heat to 350°F on a deep-frying thermometer. Set a large wire rack on another rimmed baking sheet and place near the stove. Return the dough to the work surface. Using a doughnut cutter 3 inches in diameter, and dipping the cutter into flour before each cut, cut out as many doughnuts as possible, pressing straight down and lifting straight up. Transfer the doughnuts and the holes to the parchment paper–lined baking sheet. Gather up the scraps and repeat rolling and cutting.
Using a metal spatula, carefully lower a few of the doughnuts into the hot oil, being sure not to crowd the pan. Deep-fry the doughnuts, turning them once at the halfway point, until golden brown, about 3 minutes. Using a wire skimmer, transfer to the rack to drain. Repeat until all of the doughnuts have been fried, then add the doughnut holes to the oil and deep-fry until golden brown, about 2 minutes. Let cool.
To make the glaze, in a small saucepan, bring the remaining 1/4 cup reduced cider to a boil over high heat. Add the confectioners’ sugar and whisk until smooth. Remove from the heat. Holding each doughnut or doughnut hole by its edges, briefly dip it, smooth side down, into the glaze, letting the excess drip back into the saucepan. Place on the wire rack, glazed side up, and let stand until the glaze is set, about 10 minutes. Serve warm or at room temperature. Makes 1 dozen doughnuts and 1 dozen holes.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Pumpkin Chocolate Chip Cake

2011-10-29T07:52:00.000-07:00

Because I love almost anything made with pumpkin puree and who doesn't love chocolate?!

Ingredients

1 stick of butter, softened (8 TBS)
1 1/4 c eggs
3 lg eggs
1 c canned pumpkin puree
1 tsp vanilla extract
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
1 3/4 c all purpose flour
1/3 cup milk
1 c miniature semi-sweet chocolate chips
1 c walnuts (optional)

Directions

Preheat oven to 350. Grease a 8 inch square baking pan; line with parchment paper
Whisk together butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. In a separate bowl, combine baking soda, baking powder, pumpkin pie spice and salt. Add to butter mixture. Add half flour, then milk, then remaining flour, stirring until just incorporated. Do not over mix! Fold in chocolate chips and nuts.
Pour the batter into the prepared pan, making sure to scrape sides for all batter. Bake for 55 -60 minutes until firm to the touch and a toothpick inserted in the center come out clean. Let the cake cool in the pan on a wire rack for 5 minutes, then invert onto the rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve.

Sweet Mustard Chicken Wings

2011-10-15T19:05:00.000-07:00

So it's football season, and we've been testing some wing recipes for variety. My youngest is NOT a chicken lover. As soon as he finds out we're having chicken, he announces how tired he is and that he just wants to go to bed (where did this kid come from?!). However, he LOVED these wings tonight! I guarantee, you can't eat just one....

Ingredients:

4 lb chicken wings, separated at joints, tips discarded
salt to taste
3 TBS Dijon mustard
3 TBS prepared yellow mustard
1/4 c honey
1 TBS cider vinegar
salt and ground black pepper to taste
2 tsp hot pepper sauce

Directions:

Preheat oven to 450. Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.

Arrange the wings on the prepared baking sheet so they do not touch; season with salt.

Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.

Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

Chicken Marrakesh

2011-09-05T19:13:00.000-07:00

Looking for something with a little international flair? Try this great Moroccan style chicken! Another crockpot meal for an easy meal too.

Ingredients:

1 onion, sliced
2 cloves garlic, minced (optional)
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced
1 (15 oz.) can garbanzo beans, drained and rinsed
2 lb skinless, boneless chicken breast halves, cut into 2-inch pieces
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/2 tsp ground black pepper
1 tsp dried parsley
1 tsp salt
1 (14.5 oz) can diced tomatoes

Directions:

Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
Cover the cooker, set to low, and cook until the sweet potatoes are tender and the sauce has thickened, 6 to 8 hours.

Ropa Vieja

2011-09-05T19:03:00.000-07:00

This recipe is a crockpot recipe, but can easily be slow cooked in an oven for the same great flavor. This has great flavor and is so tender!

Ingredients:

2 lb. beef chuck roast
3 cloves garlic
2 red bell peppers, cut into wedges
2 green bell peppers, cut into wedges
1 yellow onion, cut into wedges
6 oz. tomato paste - about half a can
1/2 c. red wine vinegar
1/2 tsp seasoned salt
pepper to taste

Directions:

Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with seasoned salt and ground black pepper.
Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Happy Birthday Cake

2011-08-27T18:59:00.000-07:00

My friend Tenecia at work (hi Tenecia!!) found some frosting recipes she liked, but noted that there was not a single 'cake' recipe. As some of my bloggers are aware, my husband hates traditional cake. But I do cake too!!

OK, so clearly this cake can be used for any occasion. But we just happen to have a LOT of birthdays in my house, and somewhere along the way, this is what my family started asking for. When my brother was little, it was the only cake he would eat (he's 28 now!). So I've been making this for a long time!!

Ingredients

1 c. butter, softened
2 c. sugar
1 tsp almond extract**
4 egg yolks
3 tsp baking soda
3 c. cake flour**
4 egg whites, beaten stiff with a dash of salt

Directions

Cream the butter and sugar together until smooth and fluffy, adding extract as you go. Add the egg yolks, one at a time, beating after each addition. Add the milk and stir until smooth. Set aside.
Measure the baking powder into the flour. Add to butter, sugar and milk mixture and stir until smooth (if you are using an electric mixer, you should have a few air bubbles). Fold in the egg whites. Don't beat the batter after the whites have been folded in.
For a traditional birthday cake, bake in three 8 or 9 inch layer cake pans. For a sheet cake, us a 9 x 13 inch pan.
Grease and flour the pan and pour the cake batter in.
Bake 30 to 35 minutes at 350 (325 if your oven runs hot - like mine!). Test by sticking a knife of toothpick into the middle of the cake. If it comes out clean, the cake is done.

**almond extract was the preference in my house growing up, so I still make it this way today. You can use vanilla if you prefer. I like cake flour because it's lighter and silkier. If you have regular flour, that will work too, just remember to NOT over beat your mixture or you will end up with a heavy brick for a cake. Of course if that's what you like....

Tomato with Shrimp and Basil

2011-07-04T18:42:00.000-07:00

Perfect for hot summer days, this is a light and tasty dish! If you have tomatoes fresh from your garden, this is a great way to use some up. Fresh basil is very important for this dish, so don't cut corners with dried.

Ingredients

4 c. (3/4 inch) cubed whole wheat French bread baguette
5 c. ripe tomato wedges (about 4 large)
1/2 tsp kosher salt, divided
1 lb. medium shrimp, peeled and deveined
1/4 tsp freshly ground black pepper
2 TBS olive oil
1/4 tsp crushed red pepper
6 garlic cloves, thinly sliced
1 TBS fresh lemon juice
1 1/2 c small basil leaves

Directions

Preheat oven to 375
Place bread cubes on a baking sheet. Bake for 20 minutes or until crisp and golden brown, turning cubes once.
Combine tomatoes and 1/4 tsp salt in a large bowl. Sprinkle shrimp with remaining black pepper and salt. Heat olive oil, red pepper, and garlic in a large non-stick pan over low heat; cook 5 minutes or until warm and fragrant.
Increase heat to medium high. Add shrimp to pan; saute 2 minutes or until shirmp are done, stirring frequently. Stir in lemon juice.
Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.

Grilled Stuffed Jalapenos

2011-07-04T18:33:00.000-07:00

Ahem. I am ashamed to admit I have not posted since October. How did that happen?!?! But I'm back, and with an amazingly awesome appetizer! My kids (yes, the picky ones!) could not get enough of these!! I already plan to go back to the market tomorrow for more jalapenos. Enjoy!!

Ingredients

2 slices bacon
8 oz. cream cheese, softened
1/4 c. shredded extra-sharp cheddar cheese
1/4 c. minced green onions
1 tsp fresh lime juice
1/4 tsp kosher salt
1 small garlic clove, minced
14 jalapeno peppers, halved lengthwise and seeded
cooking spray
2 TBS chopped fresh cilantro
1 small tomato, chopped and seeded

Directions

Preheat grill to medium-high heat
Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, green onions, lime juice, kosher salt and garlic in a bowl. Stir to combine.
Divide cheese evenly and fill the pepper halves.
Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers for 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter
Sprinkle with cilantro and tomato.

Fried Ravioli

2010-10-24T14:35:00.000-07:00

Two years ago this coming January, my friend Miranda convinced me to try Fried Ravioli's at TGIFriday's. It was an appetizer and she swore it was *the best*. And it was pretty darn good!!! Except we went back the following year (this was a yearly birthday celebration) only to discover that they were off the menu. It probably had something to do with the fact that they now list the caloric value of all their food on the menu. I'm quite sure it wasn't pretty!

But forget calories!! What really counts is the taste because these were only a once a year treat!

Ingredients

1 large egg
2 TBS milk
2/3 c Panko bread crumbs (the only ones I use now!)
24 refrigerated raviolis (cheese or a filling of your choice)
1/4 c grated parmesan cheese
vegetable oil for frying

Directions

Pour enough vegetable oil into a large, deep pot so that it reaches a depth of 1 inch. Warm oil over medium heat until a deep-fry thermometer registers 325°F. Line a baking sheet with parchment or foil, and line a plate with paper towel.

While vegetable oil is heating, whisk together egg and milk in a shallow bowl. Place bread crumbs in a separate shallow bowl. Working in batches, dip ravioli into egg mixture, allowing excess to drip back into bowl, then coat with bread crumbs. Place coated ravioli on baking sheet. Discard remaining bread crumbs.

Fry ravioli in batches, turning occasionally, until golden brown, about 3 minutes total. Be careful not to crowd ravioli in pan, and make sure oil comes back to 325°F before adding another batch of ravioli. Transfer fried ravioli to lined plate to drain. Sprinkle fried ravioli with grated Parmesan.Warm marinara sauce in a pan over medium-low heat or in a microwave. Spoon sauce into 4 small bowls. Serve fried ravioli with warmed marinara on the side.

++Blogger is not formatting nicely today! Sorry about that...

Grilled Shrimp Scampi

2010-08-09T05:47:00.000-07:00

A few weeks ago, my family and I went out to my new favorite seafood restaurant, Pappadeaux's. While my family dined on an amazing meal, the bill at the end was amazing too (lucky for us, I had a $50 gift card which covered about half the meal). But I was reminded about how much my family enjoys seafood. While seafood is a little pricier than chicken, making it at home saves a substantial amount! I picked up a $5 bag of frozen shrimp at Walmart for this meal. In the future, I'll spend the money on the larger bag as we all would have enjoyed a little more shrimp, but this was a meal the whole family loved!

Ingredients

1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined

Directions

In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

I used fettuccine noodles for this. I doubled the sauce except for the garlic and reserved half of it. I then used the leftover marinade and sauteed the garlic, then added just that to the reserve mix. I then tossed it with the pasta and shrimp, served a fresh green salad and some garlic bread on the side. This meal with the one bag of shrimp cost me about $9 to make. For a family of 6! Even adding an additional bag of shrimp, $11 for a seafood dinner is a great bargain.

Not Your Mother's Coleslaw

2010-07-06T06:45:00.000-07:00

My dear friend Jessica posted a request for coleslaw last night, so I thought I would oblige her! This is not your typical coleslaw because I personally don't care for mayonnaise (you can blame my youngest child - couldn't handle the smell while I was pregnant with him and that didn't change after he was born!). I personally add more olive oil and red vinegar but you can flavor to your taste.

Ingredients

6 cups shredded cabbage
2 medium carrots, shredded
4 celery ribs, chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup red wine (or cider) vinegar
1/4 cup olive oil
1/4 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Directions

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion. In a jar with a tight-fitting lid (a large mason jar works very well!), combine the vinegar, oil, sugar, salt, pepper and paprika; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate until serving.

Ravioli with Garlic

2010-05-07T15:48:00.000-07:00

INGREDIENTS

1 pkg (20 oz) refrigerated four-cheese ravioli
1/4 cup olive oil
1 large clove garlic, sliced
1/4 tsp crushed red pepper flakes
2 Tbsp each snipped chives and minced parsley
1/4 tsp salt

PREPARATION

1. Bring a 5- to 6-qt pot of salted water to a boil. Add ravioli and cook as package directs; gently drain and return to pot.

2. Meanwhile, put oil, garlic and crushed red pepper flakes in a 1-qt saucepan. Heat over medium heat until garlic turns light golden; remove from heat.

3. Add garlic oil mixture to pot with ravioli. Add chives, parsley and salt; toss to coat ravioli.

Garlic Potatoes

2010-02-21T15:37:00.000-08:00

The most wonderful potatoes you will ever eat!!!! And if I don't have red potatoes handy, I substitute russet or Yukon gold. No green onions? You can omit those too....but I wouldn't if you have them!!!

Ingredients

4 pounds small red potatoes, cut into wedges
1/3 cup olive or canola oil, divided
16 unpeeled cloves garlic
2 tablespoons minced fresh rosemary
1 teaspoon salt
1/3 cup white wine vinegar or cider vinegar
4 teaspoons Dijon mustard
3 teaspoons sugar
1/4 teaspoon pepper
1/3 cup chopped green onions

Directions

In a large bowl, combine the potatoes, 1 tablespoon of oil, garlic, rosemary and salt. Pour into two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray. Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are tender, stirring every 10 minutes.
In a small bowl, combine the vinegar, mustard, sugar, pepper and remaining oil until smooth. Squeeze roasted garlic into vinegar mixture (discard skins). Pour over potatoes and toss to coat. Sprinkle with onions.

Butternut Squash Soup

2009-12-31T08:57:00.000-08:00

V8 makes a wonderful butternut squash soup. Not only is it two servings of vegetables per serving, it's super tasty. I love this soup, but the cost per person is a little high. I decided to re-create this recipe. Once again, it's kid tested and approved too!

Ingredients

1 onion, sliced thin
2 tablespoon olive oil
2 tablespoon butter
2 butternut squash, cut in half
(2) 14 ounce cans of vegetable broth
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 cloves of garlic, minced
kosher salt to taste

Directions

Preheat oven to 350
In a large saucepan, saute onions in butter until tender. Set aside.
In a small mixing bowl, combine olive oil, minced garlic,and kosher salt to taste. Brush the tops of the butternut squash with olive oil mixture. Bake on a cookie sheet for 45 minutes to an hour.
Scoop baked squash from skins and add to sauce pan with onions. Add the vegetable broth, marjoram, black pepper and cayenne pepper. Bring to rolling boil then reduce heat and simmer for 20 minutes.
Puree squash in a blender or food processor in batches until smooth. Serve immediately. Add salt and pepper to taste. This also freezes well for single serve portions.

I'm sure that this soup, once the onions are sauteed and the squash is baked, would simmer on low in a crock pot very well too!

Enchilada Sauce

2009-12-22T20:05:00.000-08:00

Because my beautiful sister in-law requested the recipe! :)

Ingredients

1 TBS vegetable oil
1 c. diced onion
3 TBS chopped garlic
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp ground cinnamon
3 TBS all-purpose flour
5 TBS hot chili powder
4 1/2 c. chicken broth
1/2 (1 oz.) square semisweet chocolate

Directions

Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Onion Ring Dipping Sauce

2009-11-16T16:07:00.001-08:00

This one is amazingly like one you'll find at your local Down Under Steak House. We love it on our onion rings !

Ingredients

1/2 c mayonnaise
1 TBS ketchup
2 TBS cream style horseradish sauce
1/3 tsp paprika
1/4 tsp dried salt
1/8 tsp oregano
1 pinch ground black pepper
1/3 tsp cayenne pepper

Directions

In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 tsp paprika, 1/4 tsp salt, 1/8 tsp oregano, a dash pepper, and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.

Old Fashioned Onion Rings

2009-11-16T15:33:00.000-08:00

My family finds these onion rings to be particularly delicious!

Ingredients

1 large onion, cut into 1/4 inch slices
1 1/4 c flour
1 tsp baking powder
1 tsp salt
1 egg
1 c milk
3/4 c dry bread crumbs
seasoned salt to taste
1 qt. vegetable or canola oil

Directions

Heat the oil in a deep fryer to 365 degrees
Separate the oil into rings and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion into the flour mixture until the are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a cookie sheet covered with aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow pan. Place the rings, one at a time, into the crumbs, and scoop the crumbs up over the ring to coat. The coating should cling. Coat all rings.
Deep fry the rings a few at a time for 2-3 minutes, or until golden. Remove and drain on paper towels. Season with seasoning salt and serve.

Pumpkin Scone

2009-11-16T13:25:00.000-08:00

Since I'm officially back online, I've decided to share a scone recipe with you today. This is my all time favorite scone recipe!! And since I really like scones, that's saying a lot!

Ingredients

2 c. all purpose flour
7 TBS granulated sugar
1 TBS baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/2 c canned pumpkin
3 TBS whipping cream
1 large egg
6 TBS cold butter, cubed

Plain Glaze

1 c plus 1 TBS powdered sugar
2 TBS milk

Spiced Icing

1 c plus 3 TBS powdered sugar
2 TBS milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of ground ginger
pinch of ground cloves

Directions

Preheat oven to 400 degrees
Combine flour, sugar, baking powder, salt, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger in a large bowl.
In a separate medium bowl, whisk together pumpkin, whipping cream, and egg.
Add cubed butter into dry ingredients. Use a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible (food processors works great for this!) The mix should look like cornmeal.
Fold wet ingredients into dry ingredients and form a dough; roll the dough into a ball. Gently roll out dough onto a lightly floured surface and form it into a 1-inch thick rectangle 9 inches long and 3 inches wide. Using a large knife, slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough.
Line a baking sheet with parchment paper. Bake scones for 12-14 minutes or until light brown.
Cool scones on wire rack. While scones are cooling, mix the plain glaze. Mix until smooth.
When the scones are cool, use a brush to paint a coat of glaze on each scone.
While the glaze sets up on the scones, prepare the spiced icing. Drizzle the spiced icing (which will be thicker) over each scone and allow the icing to dry before serving - about 1 hour.

Makes 6 scones

Crispy Chicken Nuggets

2009-08-11T14:54:00.000-07:00

This will probably be my last post for awhile. My family and I have made the big decision to move out of state, and I may not have computer access for awhile. Isn't that just horrendous?! So I've decided to share my kids new favorite summer treat that is much healthier than regular breaded and fried nuggets.

Ingredients:

2 egg whites
1 tablespoon water
2 1/2 cups rice crisp cereal
1 1/2 teaspoons paprika*
1 teaspoon seasoned salt*
1/8 teaspoon garlic powder*
1/8 teaspoon onion powder*
1 lb. boneless, skinless chicken breasts
1 TBS butter, melted
1/4 c reduced-fat ranch salad dressing

Directions:

In shallow dish combine egg whites and water. On large sheet of wax paper combine rice crisp cereal, paprika, seasoned salt, garlic powder and onion powder.
Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 minutes or until no longer pink in center.
Serve warm with salad dressing as dipping sauce.

*Note: For a different flavor, substitute 1 package (1.25 oz.) reduced-sodium taco seasoning for the paprika, seasoned salt, garlic powder and onion powder.

Teriyaki Onion Burger

2009-08-04T19:33:00.000-07:00

Because summer time means burgers, and we all need a change of pace sometimes!

Ingredients

1 lb. ground beef
1/4 c teriyaki marinade sauce
1 (3 oz) can French-fried onions
4 slices Cheddar cheese
4 hamburger buns, split

Directions

Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade Form the mixture into 4 patties and let marinade for 3 hours.
Add French fried-onions to top of burgers.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Some fun variations for this include adding some garlic to the teriyaki marinade, grilling pineapple and adding it to the burgers, use provolone cheese instead of cheddar - the list of variations is endless!!

Honey Balsamic Vinaigrette

2009-07-22T20:10:00.001-07:00

It's summer, and it's WAY to hot to cook! I really love salads in the summer so I'm always looking for new dressings. This is delicious!

Ingredients

1/2 c balsamic vinegar
1/4 c honey
1/4 c olive oil
1 tsp soy sauce

Directions

Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

No Mayo Ranch

2009-07-22T19:05:00.000-07:00

I'm a huge ranch dressing fan. HUGE! I like to eat it on baked potatoes, french fries, veggies, my hamburgers, and of course, salad. I even conveniently 'forget' it's made from mayo (which I used to love but after the birth of my fourth child, could no longer stomach if I smelled it, go figure) to enjoy it. Except recently, I came to the horrifying realization that there are MEGA calories in my favorite dressing. So I had all but cut it out....until! This dressing.

Ingredients

1 cup low-fat sour cream
1/2 cup buttermilk
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/4 teaspoon dried dill weed
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon fresh-ground black pepper

Directions

Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving. You can whip this again before serving for a thicker texture.

Real Lemonade

2009-07-02T09:56:00.000-07:00

Ice cold, fresh squeezed, lemonade. What could be better?

Ingredients:

1 3/4 c white sugar
8 c water
1 1/2 c lemon juice

Directions:

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Balsamic Glazed Salmon

2009-07-02T09:00:00.000-07:00

I love fish. My kids love fish. My husband...hates fish. One out of seven is not bad odds! Out of all fish, salmon is my favorite! One of my favorite restaurants has a blackened salmon with a strawberry vinaigrette salad. Such a wonderful combination!!!

This recipe reminds me of that. The flavor is wonderful and I could easily eat this for days. My kids feel the same way, lol, so it's almost a family favorite! Serve this with grilled asparagus and rice pilaf for really yummy, light summer dinner. I also grill these in foil packets on the bbq to keep from heating the house up in the summer!

Ingredients:

6 (5 oz.) salmon fillets
4 cloves garlic, minced
1 TBS white wine
1 TBS honey
1/3 c balsamic vinegar
4 tsp Dijon mustard
salt and pepper to taste
1 TBS chopped fresh oregano

Directions:

Preheat oven to 400. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Brown Sugar Biscuits

2009-06-25T09:05:00.000-07:00

OK, these aren't real biscuits. And they're not cinnamon rolls. But they're really yummy, and make a great morning breakfast treat!!

Ingredients:

2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup butter flavored shortening
2/3 cup milk
1 teaspoon vanilla extract
1/4 cup butter, softened
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 375 degrees F . Lightly grease a baking sheet, or use parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Mix in milk and vanilla. Knead briefly on a floured surface. Roll out into a large rectangle, 1/2 inch thick. Spread softened butter onto surface of dough. Mix together brown sugar and cinnamon; sprinkle evenly over butter. Roll tightly, and cut into 12 equal slices. Place on prepared baking sheet.
Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Grilled Pesto Salad

2009-06-03T15:46:00.000-07:00

Summer is all but here and this is a yummy alternative to the typical potato salad.

Ingredients

3 lbs. red potatoes

olive oil cooking spray

1/3 c balsamic vinegar

1/4 c extra virgin olive oil

1/2 tsp sea salt

3 cloves garlic, minced

freshly ground pepper to taste

1/3 c shredded Parmesan cheese

1/4 c finely minced fresh basil

1/4 c toasted pine nuts

Directions

Place potatoes in a large microwave safe bowl; cover with a lid or plastic wrap. Microwave on high for 10-12 minutes or until potatoes are tender.

Use oven mitts to carefully remove the potatoes from the microwave. When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray. Grill over high heat for 5-7 minutes, turning occasionally until grill lines appear.

Remove from grill and let cool. Cut into bite sized pieces and place in a large bowl

Whisk together vinegar, oil, salt, and garlic; pour over potatoes and toss lightly to coat. Season with pepper, then cover and refrigerate until ready to serve.

Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.

Serves 8

Marinated Garden Tomatoes

2009-05-25T15:00:00.001-07:00

These have been a family favorite for years now. Even my daughter, who is not a lover of tomatoes, enjoys this tangy side dish. It will go perfectly with our Memorial Day barbecue of grilled cheeseburgers and Chipotle Ranch Pasta Salad!

Ingredients

6 large tomatoes, sliced to a 1/4 inch thickness
1/2 c. thinly sliced green onions
2/3 c. olive or canola oil
3/4 c. red wine vinegar
1/4 c. fresh minced parsley
2 cloves of garlic, minced
1 tsp salt (kosher is wonderful for this!)
1 TBS fresh thyme or 2 tsp dried thyme
1 tsp coarsely ground pepper

Directions

Place the sliced tomatoes and onions in a shallow bowl. 11x13 works well.
In a small mixing bowl, combine the olive oil, red wine vinegar, parsley, garlic, salt, thyme, and ground pepper. Mix well.
Pour over tomato. Cover and refrigerate for at least 4 hours - overnight is best if you have the time.

Serves 10

Sausage Mushroom Quiche

2009-05-05T16:18:00.000-07:00

We ate this Easter morning, before heading out for church. Since I knew it was going to be awhile before we at our dinner in the early afternoon, I wanted something filling and tastey. My family loved this and it was more than enough to feed all 7 of us.

Ingredients

1/2 lb pork sausage
2 cartons of sliced mushrooms
1/4 c. butter
2 frozen pie crusts, thawed and ready to bake
1 c. heavy cream
2 eggs, beaten
1 TBS all-purpose flour
1 TBS melted butter
1 TBS lemon juice
salt and pepper to taste
1/2 c. shredded Parmesan cheese

Directions

Preheat an oven to 400 degrees F. Bake pie shells in the preheated oven until edge of crust is golden, about 10 minutes. Set crust aside, and lower the heat to 350 degrees F.
Heat a large skillet over medium-high heat, and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Place the sausage on a towel lined plate and discard any excess grease from the pan. Add the mushrooms and butter to the skillet, and cook and stir until the mushrooms are a light golden brown, about 5 minutes. Spread sausage and mushrooms evenly over the bottom of pie crusts.
Combine the cream, eggs, flour, butter, lemon juice, salt, and pepper in a medium bowl. Pour into the pastry crust, allowing egg mixture to thoroughly cover the sausage mixture. Sprinkle top with Parmesan cheese.
Bake until light and puffy, about 35 minutes. Allow to stand 10 minutes before slicing.

Brunch Enchiladas

2009-05-05T16:01:00.000-07:00

These are always well received at any function where brunch is served! This dish does need to be prepared the night before.

Ingredients

1 lb. cooked ham, chopped
3/4 c. sliced green onions
3/4 c. chopped green bell peppers
3 c. shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 c. half-and-half cream
1/2 c. milk
1 TBS all-purpose flour
1/4 tsp garlic powder
1 dash hot pepper sauce

Directions

Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 c. of the ham mixture and 3 TBS shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 F.
Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 c. shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Asian Slaw

2009-04-26T16:57:00.001-07:00

A tastey side dish for your favorite asian meal.

Ingredients

1 head green cabbage, shredded
1 large carrot, grated
1 c. grated jicama
1 tsp sesame seeds
1 c. mayonnaise
2 TBS rice vinegar
1 TBS sesame oil
3 tsp honey

Directions

Place the cabbage, carrot, jicama, and sesame seeds in a large bowl. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl. Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

Soy Sauce Glazed Mushrooms

2009-04-26T07:59:00.000-07:00

These are really good as a topper for grilled steaks, with the Asian Wraps I posted earlier, or just as a yummy side if you enjoy mushrooms as much as my family does!

Ingredients

2 tsp sesame oil
1 (8 oz.) package sliced white mushrooms
2 cloves garlic, minced
1 tsp. fresh ginger, minced - optional
1 TBS soy sauce
ground black pepper to taste

Directions

Heat the sesame oil in skillet over medium low heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes.
Stir in the garlic and ginger; continue to cook and stir for 1 minute.
Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Serves 2

Healthy Asian Lettuce Wrap

2009-04-26T07:44:00.001-07:00

I enjoy finding healthy substitutes to foods that normally aren't so healthy. This is a favorite for both me and my husband! If you prefer a more traditional style, substitute ground pork for the turkey and jasmine rice for the brown rice.

Ingredients

1 lb. ground turkey
1 TBS light soy sauce
1 tsp minced garlic
2 tsp minced fresh ginger root
1 c. brown rice
1 c. water
16 large lettuce leaves
1 c. shredded carrots
1 c. green onions, thinly sliced
1 c. sliced red bell pepper
1/3 c. light soy sauce
1/3 c. water
3 TBS rice vinegar
2 tsp minced garlic
1 TBS minced fresh ginger root
1 tsp sugar

Directions

In a medium bowl, mix together ground turkey, 1 TBS soy sauce, 1 tsp minced garlic and 2 tsp ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender. (or use your rice cooker for perfect rice every time - just remember that brown rice takes more liquids and needs to cook longer)
Preheat the grill or broiler. Arrange rice, lettuce leaves, carrots, scallions, and red peppers onto a serving platter or place each into a small bowl. In a medium bowl, mix together 1/3 cup soy sauce, 1/3 c. water, rice vinegar, 2 tsp garlic, 1 TBS ginger, and sugar. Divide into 4 small dipping bowls.
Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.

Serves 4

Asian Chicken Noodle Salad

2009-04-22T07:52:00.000-07:00

With summer like weather upon us, it's nice to have some meals that don't require heating up the kitchen.

Ingredients

1 (3 oz.) package ramen noodle pasta, crushed
1 TBS peanut oil**
1/2 c. sunflower seeds
1/2 c. pine nuts
3 c. shredded bok choy
5 green onions, thinly sliced
1 c. diced, cooked chicken breast meat
1 (5 oz.) can water chestnuts, drained
12 pods snow peas
1/2 c. vegetable oil
1/4 c. rice vinegar
1 TBS soy sauce
1/4 c. white sugar
1 TBS lemon juice

Directions

Preheat oven to 350 F
In a large bowl, mix the noodles, sunflower seeds, and pine nuts with the peanut oil until evenly coated. Spread the mixture in a thin layer on a baking sheet.
Bake 7 to 10 minutes in the oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

Serves 4

** you can substitute canola or vegetable oil if you prefer

Garden Bean and Potato Salad with Balsamic Vinaigrette

2009-04-15T12:47:00.000-07:00

The balsamic and Dijon mustard create a wonderful and distinct flavor for some every day vegetables.

Ingredients

1 1/2 lbs. small red potatoes, cubed
3/4 lb. fresh green beans, trimmed
1 small red onion, chopped
1/4 c. chopped fresh basil
1/2 c. extra virgin olive oil
1/4 c. balsamic vinegar
2 TBS Dijon mustard
2 TBS fresh lemon juice
1 tsp salt
1/4 tsp pepper
dash of Worcestershire sauce
1 garlic clove, minced

Directions

Arrange potatoes in a steamer basket** over boiling water; cover and steam for 20 minutes or until tender. Place in a large serving bowl.
Arrange beans in a steamer basket ** over boiling water; cover and steam for 10 minutes or until crisp-tender
Add the beans to the potatoes; add the onion and basil.
In a large bowl, mix the olive oil, balsamic vinegar, Dijon mustard, lemon juice, salt and pepper, a dash of Worcestershire sauce, and the minced garlic. Mix vigorously with a wire whisk.
Pour Vinaigrette over potato mixture and toss gently. Serve immediately, or cover and chill.

Serves 6

Tortellini Salad

2009-04-15T12:37:00.000-07:00

This is one of those make ahead meals. It needs to cover and chill for at least 2 hours before serving.

Ingredients

3/4 c. olive oil
1/4 c. red wine vinegar
1 TBS dried basil
1 TBS Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1 garlic clove
(2) 9 oz. packaged or dried cheese tortellini
(1) 6 oz. jar marinated artichoke hearts, drained and chopped
(1) 2.5 oz. can sliced olives, drained
1/2 c. sun dried tomatoes, cut into strips
1/4 c. chopped fresh parsley
1/4 c. grated Parmesan cheese
1 green bell pepper, coarsely chopped

Directions

In a food processor, mix olive oil, vinegar, basil, Dijon mustard, salt, pepper, and garlic. Blend until smooth, stopping to scrape down sides as needed.
Cook the tortellini according to package directions; rinse with cold water and drain. Add artichoke hears and remaining ingredients; pour dressing over salad and toss gently.
Cover and chill at least 2 hours

Serves 8

Beef Pepperoncini Sandwiches

2009-04-13T08:18:00.000-07:00

With a busy family, many times we have to eat meals on the hurry. My crockpot is my best friend when it comes meals on the hurry. One tip I can pass along is to buy the crockpot lining bags. They make cleaning up the crockpot very easy and are worth every penny, particularly on those nights when you don't have time for lot of clean up!

So my husband is a big fan of pepperoncini's. When we go to a sandwich shop for lunch, he expects his sandwich coated in them. When I came across this recipe, I knew he would love it. I cut back a little for my own tastes, but my kids are following in their father's foot steps, and they love these things. At least for now, lol...

Ingredients

1 (3 lb.) beef chuck roast
4 cloves garlic, sliced
1 (16 oz) jar pepperoncini
1 bay leaf
1/2 c. warm water
1 tsp beef bullion (paste or granules)
salt and pepper to taste
French rolls

Directions

Make small cuts in roast, and insert garlic slices in cuts.
Dissolve the beef bullion in the warm water.
Place roast in the slow cooker. Add the beef bullion, bay leaf, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
Cover, and cook on Low for 6 to 8 hours.
Shred the beef and serve on French rolls

For an added zip, mix up a dressing of horseradish sauce and sour cream, and top the sandwich with provolone cheese...mmmh, yummy

Happy Easter

2009-04-12T11:30:00.000-07:00

Glazed Ham

2009-04-11T10:35:00.000-07:00

I love lamb for Easter, but it's hard to find in the market and tends to be considerably more pricey (unless I get it the day after Easter - I love how the markets quickly clearance it out!) so we usually have ham Easter day. This is a very tastey glaze. This recipe calls for a bone in ham, and even tells you to de-bone it. You can do that if you want. I buy a spiral cut ham, and baste the glaze on the ham while cooking, eliminating this step. The spiral cut allows the flavor to soak in while baking and basting.

Ingredients

1 (8 lb.) bone-in shank ham
4 c. water, or as needed
1/2 c. honey **
1/2 c. brown sugar
2 TBS liquid smoke flavoring
2 TBS Worcestershire sauce
1 pinch ground cloves

Directions

Preheat the oven to 275 degrees F. Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

Three Cheese Garlic Scalloped Potatoes

2009-04-11T10:26:00.000-07:00

Potatoes are hit and miss in my house. One child loves anything potatoes. One likes baked. One likes them mashed. And the fourth one doesn't tolerate them at all. Except when they're prepared like this! This is slightly different than your typical scalloped potatoes but they're delicious!

Ingredients

1 1/2 lbs. Yukon Gold potatoes, thinly sliced**
2 TBS butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 c. shredded Cheddar cheese
4 slices provolone cheese
1/2 c. grated Parmesan or Romano cheese

Directions

Preheat the oven to 325 F. Grease a 1 1/2 qt. or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

**Not everyone is familiar with Yukon potatoes. This yellow skinned potato is fantastic because it is much less starchy than your standard russet potato. They have a third less starch and the flavor is very pleasant. Some grocery stores carry them infrequently, but I've noticed more and more are stocking them on a regular basis. If you can't find them at your local store, the standard russet potatoes will work, but use regular whipping cream in place of the heavy cream (or heavy whipping cream as it's sometimes called) because the excess starch from the russet potatoes will make this a very heavy dish to sit in your stomach!

Stawberry and Spinach Salad

2009-04-11T10:20:00.001-07:00

One of my favorite restaurants serves a lovely grilled salmon with a salad that's topped with a strawberry vinaigrette. This isn't exactly that recipe (they don't use spinach), but it's really yummy!!

Ingredients

2 bunches spinach, rinsed and torn into bite-size pieces
4 c. sliced strawberries
1/2 c. vegetable oil
1/4 c. white wine vinegar
1/4 c. red wine vinegar
1/2 c. white sugar
1/4 tsp paprika
2 TBS sesame seeds
1 TBS poppy seeds

Directions

In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegars, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Sweet Corn Cake

2009-04-10T17:27:00.001-07:00

The secret to this is to not over cook it or under cook it. It needs to be juusssstttt right!

Ingredients

1/2 c. butter, softened
1/3 c. masa harina
1/4 c. water
1 1/2 c. frozen whole-kernel corn, thawed
1/4 c. cornmeal
1/3 c. white sugar
2 TBS heavy whipping cream
1/4 tsp salt
1/2 tsp baking powder

Directions

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan**. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

**This is to keep it from burning. I use a Pampered Chef 8x8 stone to bake this, and it comes out perfect if I don't pull it out to soon.

Cocktel de Camaron

2009-04-10T17:22:00.001-07:00

I have no idea if that's really the name, or if it's something someone made up. All I know is, I had something just like this many years ago when I was in Cancun. So I was thrilled to come across this recipe that tastes just like it!!! I know the ingredients sound odd, but I promise, it's delicious!

Ingredients

8 oz. cooked shrimp, peeled and deveined
1 avocado - peeled, pitted and diced
1/2 bunch fresh cilantro, chopped
1/4 c. orange-flavored carbonated beverage
3/4 c. ketchup
1 (4 oz.) packet saltine crackers

Directions

Chop the shrimp into smaller pieces and transfer to a bowl. Stir in the avocado and cilantro. In a separate bowl, stir together the orange soda and ketchup until the foaming stops. Pour over the shrimp mixture and toss to coat. It should be soupy. Refrigerate for about 30 minutes to blend the flavors before serving with saltine crackers.

Lemon Meringue Pie

2009-04-10T16:49:00.000-07:00

My grandmother was a wonderful cook. Anything she made (yes really, anything) was delicious. I wish as I had gotten older, that I had been around her more to learn from her.

Grandmother made wonderful pies. In particular, everyone loved her Lemon Meringue. To this day, when the family talks about pie in conjunction with my grandmother, Lemon Meringue always comes up. I don't have her original recipe but this one is very good.

In loving memory of my grandmother,

Margaret D. Linton

Ingredients

1 c. white sugar

2 TBS flour (I use cake flour)

3 TBS cornstarch

1/4 tsp salt

1 1/2 c. water

2 lemons, juiced and zested

2 TBS butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 TBS white sugar

Directions

Preheat oven to 350
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. very important -Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

The making of the pie!

Peanut Butter Chocolate Easter Eggs

2009-04-10T14:16:00.000-07:00

These are yummy and creamy, and they look lovely on Easter morning! This is really fun to do with kids too, just be forewarned that it's messy. If you can'

Ingredients

2 lbs. confectioners sugar
1/4 lb. butter, softened
1 (8) oz. cream cheese, softened
2 tsp. vanilla extract
12 oz. creamy peanut butter
1 lb. flaked coconut
4 c. chocolate chips
2 TBS shortening

Directions

In a mixing bowl, combine sugar, cream cheese, butter, and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir the peanut butter into one of the bowls and coconut into the second.
Using your hands, mold the dough into egg-shaped balls and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
Once the eggs have frozen, melt the chocolate and shortening in the top of a double boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

**you can dip the eggs in sprinkles and such after you dip them in the chocolate to decorate them.

Carrot Pudding

2009-04-03T08:48:00.000-07:00

I know, you've never heard of it. It's good!! The buttery sauce is optional, but I highly recommend it.

Ingredients

1 cup grated carrots
1 cup peeled and shredded potatoes
1 cup white sugar
1 cup raisins
1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
1/2 cup butter
1/2 cup heavy whipping cream
1 cup white sugar
1 1/2 tsp vanilla extract

Directions:

In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
Steam the cake for 2 hours. Serve warm.
Buttery sauce: In a medium-size pot, combine butter, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Rosemary Carrots

2009-04-03T08:45:00.000-07:00

Because carrots are supposed to be healthy sometimes...

Ingredients:

2 1/4 cups thinly sliced carrots
1/2 cup water
1 TBS snipped fresh or dried chives
1 TBS brown sugar
1 tsp chicken bouillon granules
1/2 tsp snipped fresh rosemary or pinch dried rosemary, crushed
1/8 tsp pepper

Directions:

Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm.
In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.

Carrot Cookies

2009-04-03T08:39:00.001-07:00

My girlfriend advised me that she has a plethora of carrots at the moment and asked me for some recipes. Variety in carrots sounds like the ticket to me...

Ingredients:

1 cup shortening

3/4 cup white sugar

2 eggs

1 cup mashed cooked carrots

2 teaspoons baking powder

2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup shredded coconut

Directions:

Preheat oven to 350. Lightly grease cookie sheets.

Mix shortening, sugar, eggs, and carrots.

Blend in flour, baking powder and salt. Stir in coconut.

Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.

Use the orange frosting to finish these yummy cookies!

Pesto Lemon Basil Rub

2009-04-03T08:30:00.000-07:00

Summer is going to be here soon and that means barbecuing in my house! Here's a yummy pesto rub for your steaks! I haven't tried it on chicken yet, but I bet it would taste good too...

Ingredients:

4 cloves garlic
2 cups packed fresh basil leaves
1/3 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon red pepper flakes
6 (6 ounce) flat iron steaks
2 large cloves garlic, minced
salt and pepper to taste

Directions:

Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper. Set aside 2 TBS of pesto rub to grill with
Rub the flat iron steaks with 2 cloves minced garlic, season to taste with salt and pepper, then set aside. Preheat an outdoor grill for medium-high heat and lightly oil grate.
Grill the steaks to your preference on preheated grill. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

Chocolate Cappuccino Cheesecake

2009-03-27T07:45:00.000-07:00

My husband, bless his soul, doesn't eat cake. No matter how I make it, no matter who enjoys it, he does not eat cake. His real hearts desire is cheesecake! This is the one I made for his birthday this year, which was a hit with all of our guests!

Ingredients:

2 c. chocolate cookie crumbs
1/2 c. butter, softened
1/4 white sugar
1/4 tsp ground cinnamon
3 (8 oz.) packages of cream cheese, softened
1 c. white sugar
3 eggs
8 oz. squares semisweet chocolate
1/4 c. + 2 TBS whipping cream
1 c. sour cream
1/4 tsp salt
1/4 c. espresso**
2 tsp vanilla extract
1 c. heavy whipping cream
2 TBS confectioners sugar
2 TBS coffee-flavored liqueur

Directions:

Preheat oven to 350. Grease a 9 or 10 inch spring form pan. (I use cooking spray but butter works well too).
Combine the chocolate wafer crumbs, softened butter, 1/4 c. sugar, and the cinnamon. Mix well and press the mixture into the prepared spring form pan. Set aside.
In a medium sized bowl, beat the cream cheese until smooth. Gradually add 1 cup white sugar, mixing until well blended. Add eggs, one at a time, beating at a low speed until smooth.
Melt the 8 oz. of semi sweet chocolate in a double boiler. When the chocolate is melted and slightly cooled, add 2 TBS of whipping cream; remove from heat and beat until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, espresso, and vanilla; beat until smooth. Pour mixture into prepared pan.
Bake in the center of the oven at 350 degrees for 45 minutes. The center will look undercooked, but will firm up when chilled. DO NOT OVER BAKE. Leave the cake in the oven with the heat turned off and the door a jar for 45 minutes. Remove the cake from the oven and chill for 12 hours.
To make the flavored whip cream, beat the whipping cream until soft peaks form. Add confectioners sugar and 2 TBS coffee liqueur. (do not make flavored whip cream ahead of time)
Just before serving, top the cheesecake with mounds of flavored whip cream. Garnish with chocolate curls if desired.

**if you don't have an espresso machine, you can substitute 2 tsp of instant coffee that's been dissolved in 1/4 c. of hot water.

Birthday Barbeque

2009-03-27T07:38:00.001-07:00

So, my wonderful husband turned 35 yesterday! And while we enjoyed taking him out to dinner, I think we're all anticipating our barbecue that we have planned on Sunday to celebrate with our family and friends.

This year we decided to do a Mexican themed food spread. Our menu will consist of Carne Asada Tacos, Mexican Corn on the Cob, Cocktel de Camaron, Sweet Corn Cake, and a yummy Chocolate Cappuccino Cheesecake (yes, not Mexican at all, but my husband's favorite!). Family and friends will be bringing food too, but this is what will be keeping me in the kitchen for the next two days!!

Macaroni and Cheese

2009-03-24T19:41:00.000-07:00

Everyone has a favorite recipe. Mine comes from my friend Miranda. She's not the original creator, but I'm giving her credit!! This is creamy and cheesy and really yummy, a definite family pleaser (even for my kids, who don't usually enjoy onions!)

Ingredients

7 oz. elbow macaroni
1 can (11.5 oz.) cheddar cheese soup
2 cups shredded cheddar cheese
2 cups milk
1 6 oz. can of French Fried Onions (the cheddar ones are extra yummy!)

Directions

Heat oven to 350 degrees. Use cooking spray to grease the bottom of 2 qt (8x8x2) casserole dish (it will stick if you don't). Mix all ingredients in the dish. This can be made up to 24 hours in advance, just refrigerate until ready to cook. If refrigerated first, mix before putting into oven.
Bake covered for one hour. Then remove cover, add French Fried Onions, and a little cheese (if you wish) on top and cook for another 20 minutes uncovered. Makes 4 to 6 servings.

Sweet Rolls

2009-03-18T16:00:00.000-07:00

Because Shelley asked for them... :)

INGREDIENTS

1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 tsp salt
3 3/4 cups all-purpose flour
1 package active dry yeast
1/4 cup butter, softened

DIRECTIONS

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F.
Bake in preheated oven for 10 to 15 minutes, until golden.

Velvet Truffle Fudge Cheesecake

2009-03-14T19:27:00.000-07:00

Yes, this is as sinfully delicious as the name implies!!

INGREDIENTS

1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 300 degrees F.
In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
Bake at 300 degrees F for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

Tomato Soup

2009-02-23T06:22:00.000-08:00

I almost hate to call this tomato soup. It's SO much better than the stuff you get in the can!! My husband, who is not a tomato soup fan, will even eat this with a grilled cheese sandwich. My kids request it. It's sort of a cross between french onion and tomato soup, with all the best parts!

INGREDIENTS

2 cups thinly sliced onions
2 garlic cloves, minced
2 tablespoons olive oil
1 (46 ounce) bottle V8 juice (I use low sodium)
2 teaspoons beef bouillon granules
3 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
6 slices French bread, toasted
2 cups shredded mozzarella cheese

DIRECTIONS

In a large saucepan, saute onions and garlic in olive oil until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Ladle soup into 10-oz. ovenproof soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is bubbly.

Ultimate Orange Glazed Chicken Wings

2009-01-26T07:35:00.000-08:00

So the Big Game day is coming up (not so much for us Cowboy fans!) and perhaps you need some tasty treats for your Super Bowl fans. This one is a crowd pleaser!

Ingredients:

1 cup fresh orange juice
2 tablespoons grated orange zest
6 cloves garlic, minced
1/4 cup soy sauce (low sodium works great)
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 pounds chicken wings

Directions:

Heat the oven to 400 degrees F.
In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
Reserve 1/4 cup of the orange mixture. Place wings in bag and toss to coat. Marinade in your refrigerator for at least 30 minutes.
Place wings on two large baking sheets, arranging the wings in a single layer. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

New Look!

2009-01-26T01:11:00.000-08:00

It's a new year, my blog needed a new look! And while I can edit HTML to my liking, I don't actually write pages of code like this. So I want to give credit to The Cutest Blog On The Block for this darling layout!

I don't have any new and fantastic recipes to share...yet! It's been a slow month for me, cooking wise, but I plan to get back on track here very soon. With Valentine's Day around the corner, I need to start planning a menu worthy for my sweetheart!

Prime Rib Roast Rub

2008-12-24T08:29:00.000-08:00

This is compliments of my mom!!

Ingredients:
1 TBS lemon pepper
1 TBS paprika
1 1/2 Tsp garlic salt
1 Tsp dried rosemary
1/2 tsp. cayenne pepper
1 roast, 6-8 lbs
2 cups boiling water
1 tsp beef bullion granules

Directions:

Mix all dry ingredients and rub roast. Bake until desired doneness
While roast is done, drain pan juices into a sauce pan. Add 2 cups boiling water and beef bullion. Serve sauce on side.

Herb Bread

2008-11-23T12:15:00.000-08:00

Thanksgiving is coming up this week. For me, that means 3-4 loaves of home made bread so that I can make homemade stuffing!! I know it's more work, but with a bread machine to save time, I think it's really worth it. Thanksgiving should be a feast! I usually make 3 loaves of his herb bread and one or two loaves of regular bread for my stuffing. Enjoy!

Ingredients:

1 cup warm milk (70-80 degrees)
1 egg
2 TBS butter, softened
1/4 c. dried minced onion
2TBS sugar
1 1/2 tsp. salt
2 TBS dried parsley flakes
3 1/2 c. bread flour
2 tsp. active dry yeast

Directions:

In a bread machine pan, place wet ingredients in the bottom, then dry ingredients, leaving yeast for last (if you're new to bread machines, you'll need to make a well of your dry ingredients and place the yeast in the well).
Select basic bread setting. Choose a crust color and loaf size if available.
Bake according to bread machine directions - check your dough after 5 minutes of mixing; add 1-2 TBS water or flour if needed.

Asian Chicken Wings

2008-10-30T06:04:00.000-07:00

So the holidays are coming up and you want an easy but yummy appetizer to serve to your guests. This is something you will love!

Ingredients:

2 lb. chicken wings (about 12), split, tips removed
1/4 cup orange marmalade
1/4 cup Good Seasons Asian Sesame with Ginger Dressing
1 tsp. garlic powder

Directions:

PREHEAT oven to 450ºF. Place chicken wings in single layer in shallow foil-lined baking pan. Bake 15 min. or until browned.
While chicken is browning, combine marmalade, dressing and garlic powder.
Brush marmalade mixture generously over both sides of wings. Continue baking 15 min. or until chicken is cooked through.

Carrot Walnut Cookies

2008-10-15T14:08:00.000-07:00

because these were absolutely MADE to go with the orange cream cheese frosting!!!

INGREDIENTS
1/2 cup butter
1 1/4 cups packed brown sugar
2 (4 ounce) jars carrot baby food
1 egg
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts

DIRECTIONS

Preheat oven to 350 degrees F.
Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (mixture will look curdled).
With mixer on low speed beat in flour just until blended. Stir in walnuts.
Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Frost cookies.

Chocolate Frosting

2008-10-15T14:06:00.000-07:00

because we all know that chocolate is the way to a woman's heart...

INGREDIENTS

2 (1 ounce) squares unsweetened baking chocolate
1/2 cup butter
2-6 TBS milk
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract

DIRECTIONS

In a large saucepan over medium heat, combine chocolate, butter and 2 TBS milk. Bring to a boil, stirring frequently. Remove from heat and beat in confectioners' sugar, salt and vanilla. Beat until smooth, adjusting consistency with milk or sugar, if necessary.

Orange Cream Cheese Frosting

2008-10-15T13:48:00.000-07:00

yep, it's a frosting day today - but a friend of mine asked me to share, and what type of friend would I be if I didn't?!

INGREDIENTS

3 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon orange zest
2 tablespoons fresh orange juice
2 1/2 cups confectioners' sugar
3/4 cup chopped walnuts

DIRECTIONS

Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

These go fantastic with Carrot Walnut Cookies!!!

Whipped Cream Cheese Frosting

2008-10-15T13:46:00.000-07:00

Because who doesn't love frosting?!

INGREDIENTS

1 (8 ounce) package cream cheese
1 1/2 cups confectioners sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

DIRECTIONS

In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Spaghetti Carbonara

2008-10-15T13:23:00.000-07:00

Mmmh, a new family favorite! The recipe says the wine is optional, but really, it's not...

INGREDIENTS

1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
2 tablespoon olive oil
1 onion, chopped
2 clove garlic, minced
1/2 cup dry white wine (optional)
4 eggs
1 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

DIRECTIONS

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Vanilla Crepes

2008-10-15T13:18:00.000-07:00

OK, since college, I've been a huge crepe fan. My room mate took me to this wonderful little restaurant someplace in Dallas (k, it's been a few years, so I don't remember *where*...) and I had these lemon German pancakes. Basically, it was a crepe, and I've had a love of crepes ever since. Here's a yummy recipe that I make for my husband and myself

INGREDIENTS

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

DIRECTIONS

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Butter Cream Frosting

2008-10-15T13:14:00.000-07:00

I know, I've been slacking in posting. Sorry, you'd think with my kids being in school, I'd have more time...but I don't!!

Ingredients:
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk

DIRECTIONS

Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If the frosting is too thin, first whip it for an additional 1-2 minutes. If you still think it's thin, add a little more confectioners sugar. Too thick? Add milk until you get the consistency you want.

Dark Chocolate Mousse

2008-07-14T06:55:00.000-07:00

I just did a solid 45 minute work out on my Wii Fit board (Wii fun!!!) and I'm craving something chocolaty and sweet. While I'm not going to indulge and my water is sitting here in front of me, I thought I would post something decadent and rich - something I might make as a treat after I hit my next weight loss target goal!!

Ingredients:

15oz. semi sweet chocolate
9 oz. unsalted butter
7 egg yolks
11 egg whites
2- ½ oz. granulated sugar
8 oz. heavy cream

Directions:

Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
Allow the mixture to cool slightly, the whisk in the egg yolks one at a time.
Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture.
Whip the cream to soft peaks. Allow the mousse to cool, then fold in the whipped cream. Make sure no streaks of egg white or cram remain.
Spoon the mousse into chocolate bowls or crepe shells from a pastry bag.

Steak Rub

2008-06-20T06:53:00.001-07:00

Something a little different than my traditional marinade!

Ingredients:
1 TBS salt (I use kosher salt freshly ground, found at Costco)
1 1/4 TSP smoked paprika (regular works too)
1 1/2 TSP fresh ground pepper
1/2 TSP dried minced onions
1/2 TSP granulated garlic
1/4 TSP cayenne pepper
1/4 TSP turmeric
1/4 TSP ground coriander

Directions:
Mix ingredients in a bowl. Store in an air tight container. To use, rub approx. 1 TBS per pound of meat.

Cornish Game Hens with Scallion Butter and Lime

2008-05-27T07:36:00.000-07:00

My husband and I enjoy Cornish game hens. This is a yummy but light recipe.

Ingredients:

4 TBS butter at room temperature
1 TSP oregano
1 TSP cumin
1/2 TSP salt (I use sea salt)
fresh black pepper
2 Cornish game hens
1 scallion, finely chopped
1 lime, cut in wedges

Directions:

Heat the oven to 450 degrees**
In a small bowl, combine 2 TBS of butter with the oregano, cumin, half the salt and 1/4 tsp. of pepper.
Rub the mixture on the skins of the hens.** Arrange hens skin side up on a baking sheet. Roast on the upper rack of oven until golden, approximately 20 minutes.
While hens are roasting, combine the remaining butter, salt, scallions, and 1/8 TSP black pepper. When the hens are roasted, coat with the scallion butter. Serve with lime wedges.

**I have a rotisserie grill that works beautifully for this. If you have one, it is the preferred method over baking in the oven.

**I found that if you rub the butter mixture under the skin of the hen's, it really increases the flavor. I then baste the other butter mixture on the hens while they're cooking to make sure the skin gets that golden crispness. This works particularly well with the rotisserie grill!

Yukon Gold Potato Soup

2008-05-06T14:17:00.000-07:00

From the Thornton Winery, in Temecula, CA.

Ingredients:

1 tsp. dried thyme
1/4 cup olive oil
1/2 cup celery, diced
1/2 cup carrots, diced
2/3 cup yellow onion, diced
3-4 Yukon Gold Potatoes, peeled and chopped
1 clove garlic, minced
1-2 quarts chicken stock
1 cup heavy cream

Process:Sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until vegetables are soft, 4-5 minutes. Add potatoes, cover with chicken stock and reduce heat and simmer about 1 hour or until potatoes are fully cooked. Add heavy cream, puree until very smooth and season with salt and pepper. Serves 6-8

Pulled Pork Sandwich

2008-03-28T18:02:00.000-07:00

This is not my recipe...but it is SO good!! My favorite restaurant is Lucille's, which claims that it is traditional style southern barbecue. My girlfriend from Alabama was dually impressed when I took her for lunch, so on her word, it's a truly southern barbecue place! Anyway, this recipe is from Paula Dean, and it tastes JUST like the sandwich at Lucille's - a favorite of mine!

Ingredients:

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast
2 cup apple juice 1
cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 soft hamburger buns with seeds
Bbq sauce
Cole slaw

Directions:

Preheat oven to 325 degrees F.
Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.
Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.
Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.
Serve on hamburger buns topped with BBQ sauce and cole slaw.

Swedish Sugar Cookies

2008-03-22T11:58:00.001-07:00

A recipe from my childhood, and a family favorite.

Ingredients:

1 cup powdered sugar
1 cup granulated sugar
2 eggs
1 cup butter, softened
1 cup vegetable oil
1 tsp. vanilla extract
4 1/2 cups flour
1 tsp. backing soda
1 tsp. cream of tartar
1 tsp. salt

Directions:

Mix sugars with eggs, butter, vegetable oil and vanilla. Set aside
In a separate bowl, mix flour, baking soda, cream of tartar and salt.
Mix flour and sugar mixture together. Mix well. Refrigerate dough until firm.
Form by TBS into balls. Place on greased cookie sheet. Flatten with a glass cup that has been buttered and dipped in granulated sugar.
Bake at 350 degrees for 8-10 minutes. Cool on a wire rack. DO NOT OVER BAKE - cookies should look almost done when you take them out of the oven.

Green Bean Fries

2008-03-13T10:42:00.000-07:00

Yes, it's fried, so it's not "as" healthy as it could be. But my kids love these, which speaks volumes in my house! See the notes below about making a healthier version, that I actually love for myself!

Ingredients:

oil for frying
1 pound fresh green beans, trimmed
1/2 cup water
1 egg
1/2 cup milk
2 cups italion seasoned bread crumbs
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup all-purpose flour

Directions:

Heat the oil in a deep fryer or electric skillet to 375 degrees.
Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

Healthier Alternative:

Use fresh, frozen green beans (I get the organic ones in the frozen section of Costco). Skip the pre-cook directions. Follow step 3, but instead of frying, spray a cookie sheet with cooking spray, then place the beans on top. Bake at 375 for about 25 minutes. You could use an egg substitute as well, to cut back on cholestrol.

Irish Soda Bread

2008-03-10T23:21:00.000-07:00

What else would you serve with Lamb Stew?

INGREDIENTS

1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

Directions

Preheat oven to 350. Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
Bake in a preheated 350 oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Easter Dinner

2008-03-10T23:12:00.000-07:00

This year, we will be celebrating Easter with close friends. Katie and I will be sharing the cooking duties (see, I can share...sometimes...) and planning quite the feast for our families. Of course, the adults will be severely out numbered - 9 kids, 4 adults.

So I'm posting our meal plan here. I'll get the recipes up later :o)

Honey Glazed Ham

Green Bean Casserole

Deviled Eggs

Strawberry Spinach Salad

Scalloped Potatoes

homemade rolls

Carrot Cake

Tripple Chocolate Cake

2008-03-10T23:06:00.000-07:00

I think the name says it all...

INGREDIENTS

3 cups packed brown sugar

1 cup butter or margarine, softened

4 eggs

2 teaspoons vanilla extract

2 2/3 cups all-purpose flour

3/4 cup baking cocoa

1 tablespoon baking soda

1/2 teaspoon salt

1 1/3 cups sour cream

1 1/3 cups boiling water

1/2 cup butter or margarine

3 (1 ounce) squares unsweetened chocolate

3 (1 ounce) squares semisweet chocolate

5 cups confectioners' sugar

1 cup sour cream

2 teaspoons vanilla extract

DIRECTIONS

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.

Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Steak Marinade

2008-03-10T22:59:00.001-07:00

I was talking with a friend online tonight, and I thought my steak marinade recipe was here. LOL....well...it's not. So Jack my friend, this one is for you!

INGREDIENT

1 cup canola oil
1/2 cup soy sauce (I use low sodium)
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced

DIRECTIONS

In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat. Marinade 4-6 hours for maximum flavor and tenderness.

Lamb Stew

2008-03-10T07:40:00.001-07:00

Wow, it has been too long since I've posted!! I've been super busy, but I'll get back on track here. :o)

St. Patrick's Day is only a week away. I know, I know, where does the time go? My son is anxiously antipating my traditional corn beef and cabbage. He's cabbage fiend! And while I plan to make that tasty dish, along with some good Irish Soda Bread, I also like other traditional Irish fair - such as this yummy Lamb Stew. I don't actually tell my kids it's lamb stew, but they love it!

Ingredients:

2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 pounds yukon gold potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
1 14-ounce can vegetable broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

Directions:

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Tangy BBQ Sauce

2008-01-08T21:05:00.000-08:00

Lets face it, buying bbq sauce from a jar is easy and convienent. Unfortunately, I don't like over half of them. Too tomato-y tasting. I like a slightly sweet, yet tangy sauce. WOW, does this one fit the bill! I hope you enjoy it too.

Ingredients:

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 tsp hickory-flavored liquid smoke
2 TBS butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1 tsp paprika
1/2 tsp celery seed
1/4 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp salt
1 tsp coarsely ground black pepper

Directions:

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Christmas Dinner '07

2007-12-25T21:37:00.000-08:00

Merry Christmas!

We spent a wonderful but quiet Christmas with just our family this year. So I decided to keep our dinner simple too. Our menu of Ham, Scalloped Potatoes, Stuffing, Cranberries, Green Beans, Cheddar Bay Biscuits (think of your favorite seafood place!), and homemade apple pie was a raving success with my family! Now I say simple, but yes, everything was homemade and I started cooking the day before. Still, my kids ate everything!!! That is what a call a successful dinner!

Super Cheese Scalloped Potatoes

Ingredients:

1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan (fresh, not the stuff in the can!)

Directions:

Preheat the oven to 325 degrees. Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Amandine Green Beans

Ingredients:

1 pound fresh or frozen green beans, cut into 2 inch pieces
1/2 cup water
1/4 cup slivered almonds
2 tablespoons butter or margarine
1 teaspoon lemon juice
1/4 teaspoon seasoned salt

Directions:

In a saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain and set aside. In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through.

Cheddar Bay Biscuits

Ingredients:

4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
Bake at 375 degrees for 10 to 12 minutes, or until golden brown.
Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Grandma's Apple Pie

Ingredients:

1 recipe pastry for a 9 inch double crust pie**
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

Directions:

Preheat oven to 425 degrees. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees. Continue baking for 35 to 45 minutes, until apples are soft.

**You can use a pre-made pie crust, found in the refrigerated section near the Pillsbury cans of biscuits, or you can use the recipe below that I used. You need time to make good pie crust, so plan to start the pie the day before!

Butter Flaky Pie Crust

Ingredients:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

Directions:

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Perfect Pie Crust tips!! - keep it cold & work it sparingly. Here's how: Chill water with ice cubes and set aside in refrigerator. Cut very cold unsalted butter into cubes & cut it in the flour with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a ball, wrap in plastic, and refrigerate. Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. *update* You'll probably need to roll out the dough twice. First roll out is usually crumbly, uneven, and has large breaks. Gently gather in edges to form another ball and roll out again. Smooth, round, even crust should be easier the second roll out.

Pomegranate Margaritas

2007-12-11T09:14:00.000-08:00

Can alcohol be good tasting and good for you? OK, that might be stretching it a little, but pomegranates are high in anti-oxidants. So this has to be a tiny bit good for you...right?? A girl can dream...

Ingredients:

4 cups pomegranate juice
1 cup lime juice
4 tbsp. orange-flavor liqueur
1 cup 80 proof tequila

Directions:

Pour pomegranate juice into ice cube trays. Freeze until solid, about 2 hours. Pop cubes from tray.
In a blender, combine lime juice, liqueur, and tequila. Turn blender to highest speed and gradually drop in juice cubes, whirling until slushy.
Pour margaritas into glasses

serves 8 (ahem, or 2 if you are a tequila fan...like me!)

Tip: You can freeze the pomegranate juice cubes a day or two ahead. For juice, whirl pomegranate seeds in a blender or food processor, then pour through a fine strainer into a container. Serve margaritas in salt-rimmed glasses.

Mississippi Mud Cake

2007-12-11T07:00:00.000-08:00

Healthy? No. Yummy? YES!! This is a fun dessert to bring to other people's homes for the holidays.

Ingredients:

16 tablespoons unsalted butter
1 tablespoon whiskey
3/4 cup sugar
8 oz semisweet chocolate, chopped
1 1/2 cups hot water
1 1/2 cups self-rising flour
1/4 cup cocoa powder
2 eggs
1 teaspoon vanilla extract
Heavy cream, for serving

Directions:

Preheat over to 350 degrees F.
Melt the butter in a saucepan. Add the whiskey, sugar, chocolate and water. Stir over low heat until the chocolate is just melted and the mixture is smooth. Sift the flour and cocoa powder together and gradually beat into the chocolate mixture. Add the eggs and vanilla and beat until combined.
Pour the mixture into a greased and line and bake for 40-45 minutes, until a skewer inserted in the center comes out clean. Leave the cake in the pan for 15 minutes before turning out to cool.
Serve warm or cold with cream and decorated with a sprig of mint, if desired

Swedish Sugar Cookies

2007-12-05T12:55:00.001-08:00

This is a recipe that has been in my family a long time. It is my favorite sugar cookie recipe, although it is not a cookie cutter recipe (which I adore - you should see my collection!!). This is a prepare ahead recipe, as the dough does need to be chilled. I promise, it's worth it! I often sprinkle colored sugar on these before I bake them for a splash of color (particularly at Christmas time!!)

Ingredients:

1 c powdered sugar
1 c granulated sugar
2 eggs
1 c butter, softened
1 c canola oil
1 tsp vanilla
4 1/2 c flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt

Directions:

Mix sugars with eggs, butter, vanilla and oil. Set aside
In a separate bowl, mix flour, baking soda, cream of tartar, and salt. Blend well, and gradually mix into sugar mix. Mix well.
Refrigerate dough until firm.
Form by the TBS into balls. Place on ungreased cookie sheet.
Flatten with a glass that has been buttered and dipped in granulated sugar.
Bake at 350 degrees for 8-10 minutes. Cool on a rack.
DO NOT OVER BAKE - cookies should look almost done when you take them out of the oven.

Double Chocolate Cookies

2007-11-30T18:39:00.000-08:00

Another divine cookie recipe!! For a real treat, serve these with a scoop of peppermint ice cream - YUMMY!!

3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk

Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.
Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
Transfer cookies to a rack to cool completely. Serve.

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.

Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.

Florentines

2007-11-29T12:03:00.000-08:00

I made these today for my annual Christmas party this morning, and these are DIVINE! I had to share...

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Oven Roasted Red Potatoes

2007-11-20T19:32:00.000-08:00

Yes, another Paula Deen recipe. Well, I've made this before, but I like how she pares the strip in the center of the potato so that the flavor of the olive oil and rosemary will blossom into the potato (hey, I really sound like I know what I'm talking about, don't I?!) These are yummy!!

Ingredients:

1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil 4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary

Directions:

Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Green Bean Bundles

2007-11-20T18:15:00.000-08:00

OK. I am not a vegetable lover. I know, I know, they're good for me, they're good for my waist line, blah blah. Green beans, in particular, are my arch nemesis. That being said, if I really like these!! Of course, they're fried...oops, so not terribly healthy. But a fried green bean has got to be better than no green beans, right? Come on, work with me here....these are from the fabulous Paula Deen!

Ingredients:

1 pound fresh green beans
1 bunch green onions, cut into strips
2 tablespoons House Seasoning, recipe follows
2 cups all-purpose flour
1 cup buttermilk Oil, for frying

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Directions:

Bundle about 5 green beans by tying in the center with a green onion strip. Combine house seasoning and flour. Dip green beans in buttermilk and roll into flour mixture.
In a deep frying pan or Dutch oven, fry in hot oil until golden brown. Drain on paper towels.

**House Seasoning - Mix ingredients together and store in an airtight container for up to 6 months.

Lemon Bars

2007-11-20T18:09:00.000-08:00

My mom used to make these for me when I was a little girl, and they have long been a favorite. My friend Katie swore she hated all things lemon, until I made these bars for her. Yes, they are THAT good!

Ingredients
Crust:

2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
2 sticks butter, at room temperature, plus more for greasing

Filling:

4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.

Pumpkin Stew

2007-11-18T20:43:00.000-08:00

Yes, everyone questions this dish when I tell them about it. But realy, it's amazingly delicious! I serve this with fresh sourdough bread or rolls. It's pleasantly filling, and perfect for a cold night.

Ingredients

1 TBS Olive Oil
1 onion, finely chopped
1 clove garlic, minced
1 TBS dried basil
2 lbs lean pork tenderloin, cut into 1 inch cubes**
(1) 28 oz. can diced tomatoes, undrained
(1) 28 oz. can pumpkin puree
(1) 14.5 oz. can vegetable broth
1/2 cup white zinfandel
1/2 tsp garlic salt
1/4 tsp pepper
5 Yukon gold potatoes, cubed
2 cups fresh green beans, cut into 1" pieces
1 cinnamon stick

Directions:

HEAT olive oil in large saucepan over medium-high heat. Add onion, garlic and basil; cook for 1 minute or until onion is tender. Add pork; cook for 3 to 4 minutes or until lightly browned. Add tomatoes with juice, pumpkin, broth, wine, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes.
ADD potatoes, green beans and cinnamon stick. Cover; cook over low heat for 1 hour or until potatoes are tender. Remove cinnamon stick before serving.

Basil Chicken and Pasta

2007-10-30T06:22:00.000-07:00

Monday nights can be insanely busy at my house. My boys have their Boy Scout meeting, and often, my daughter has some function for Girl Scouts. Trying to get everyone fed before we head out the door can be challenging, to say the least. This past Monday was no exception. I had chicken out, but I was really tired of my chicken and rice stand by. When I cam across this recipe, I thought it had the possibility to be good, but the original recipe needed some work. Bland food is not something my family is big on! With a few tweeks, this dish came out great, and was still pretty fast to get to the table!

Ingredients:

1 1/2 lbs. boneless skinless chicken (breasts or thighs will work) cut into 1/2 inch pieces

2 TBS olive oil

12 oz. rotini or baby penne**

4 cloves of garlic, minced

1 cup fresh or frozen broccoli

(2) 4 oz. cans of sliced mushrooms, drained

2 tsp lemon pepper

4 tsp dried basil

2 1/2 cups of milk

8 oz. cream cheese, cubed**

1/2 cup grated parmesan cheese

Directions:

In a large pot, cook pasta according to directions. Set aside.

In a large skillet, add olive oil, chicken, garlic, broccoli, mushrooms, and 1 tsp of the dried basil. Cook until the juices run clear.

In a sauce pan, add milk, lemon pepper, remaining basil, cubed cream cheese and paremesan cheese. Stir frequently until the ingredients are well incorporated. Sauce should be slightly thick.

Add sauce to chicken mixture. Add pasta and toss. Serve immediately.

**Barilla makes an awesome baby Penne

**I use Kraft light cream cheese to cut back on the fat and calories, but you can use regular if you want!

Marinated Garden Tomatoes

2007-10-12T11:34:00.000-07:00

I am not a big fan of raw tomatoes. I cook with them all the time, but 'fresh' tomatoes usually do nothing for me. Except this recipe!!! I could eat these tomatoes 3-4 times a week and never get tired of them. I know that tomatoes are going out of season for much of the US, but I had to post this anyway.

Ingredients:

6 large tomatoes, cut into slices or wedges
1/2 c. thinly sliced green onions
1/3 c. olive or canola oil
1/4 c. red wine vinegar
1/4 c. minced fresh parsley
2 cloves garlic, minced
1 tsp. salt
1 TBS fresh thyme or 1 tsp. dried thyme
1/4 tsp. coarsely ground pepper

Directions:

Place tomatoes and onions in a shallow serving bowl.
In a mixing bowl, combine the olive oil, red wine vinegar, parsley, garlic, salt, thyme, and pepper. Mix well.
Pour over tomatoes.
Cover and refrigerate for at least 2 hours or overnight

serves 10

Bisto French Onion Soup

2007-09-30T09:34:00.000-07:00

Fall keeps teasing us here on the west coast. We have these fantastically cool evenings and mornings, a few days of lovely cool weather (hey, when summer averaged 105, 72 feels really cool!) we've also had some days in the 80's to remind us that this is not normal weather for our area! This soup, however, is fantastic for those cool evenings. My husband was even pleasantly surprised to find that it's very filling too. Go figure!

Ingredients:
3 large onions, sliced and separated into rings
1/4 c butter, melted
2 TBS flour
5 1/2 c water
3/4 c dry white wine
1/2 c red wine
4 chicken bouillon cubes
4 beef bouillon cubes
2 bay leaves
1/2 tsp sage
1/4 tsp pepper
4 slices toasted, french bread, cubed
4 slices Monterrey jack cheese

Directions:

Saute the onions in a Dutch oven over medium heat, stirring frequently, about 15-20 minutes or until golden. Stir in flour and cook for 1 minute.
Add water, white wine, red wine, bouillon cubes, bay leaves, salt, sage, and pepper. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes. Discard bay leaves.
Ladle soup into 4 individual oven-proof soup bowls. Place on a baking sheet. Add a slice of toasted cubed french bread to each bowl and cover with a slice of cheese. Broil for 4 minutes or until cheese is bubbly. Serve immediately

Serves 4

Glazed Apple Strudel

2007-09-18T08:21:00.000-07:00

Today, I heard that there is supposed to be rain in our forecast by the end of the week. Our fall like weather continues (OK, it's 88 here, but after 110 all summer, 88 is fantastic) here, and so I was inspired to look for a fall desert that was a little more Weight Watchers friendly. Ta da! Of course, I may have cheated a bit - it's in my weight watchers magazine :o)

Ingredients:
1 granny smith or Winesap apple, peeled and thinly sliced
1 golden delicious or Fuji apple, peeled and thinly sliced
3 TBS granulated sugar
3 TBS dried cranberries
2 TBS all purpose flour
1 TBS grated lemon zest
1 TBS fresh lemon juice
3/4 tsp cinnamon
1/8 tsp salt
6 (9x14) sheets frozen phyllo, thawed
6 TBS confectioners sugar
2 tsp apple cider

Directions:

Preheat oven to 350. Spray a large baking sheet with nonstick spray
To prepare the filling, combine the apples, granulated sugar, cranberries, flour, lemon zest, lemon juice, cinnamon, and salt in a large bowl.
Keep the thawed phyllo dough covered with plastic wrap to prevent it from drying out.
Lay 1 sheet of phyllo dough on a work space; lightly spray with nonstick spray. Repeat, layering the remaining 5 sheets and spraying each one lightly with nonstick spray. Spoon the filling in a 3-inch wide band evenly across the long side of the phyllo near you, leaving a 2-inch border on each short side. Fold the short sides over the filling and gently roll up to enclose the filling.
Place the strudel, seam side down, on the baking sheet. Lightly spray with nonstick spray and with a sharp knife lightly score the top of the strudel diagonally to indicate 4 portions, being careful not to cut all the way through. Bake the strudel until golden brown, about 45 minutes. Let cool on the baking sheet for 15 minutes.
Meanwhile, to make the glaze, combine the confectioners sugar and cider in a small bowl; beat with a whisk until smooth. Drizzle over the strudel; slice and serve warm!

201 calories,

serves 4 - 4 points per serving.

** Note! To thaw phyllo dough quickly, cut one end of the wrapper. Microwave on Defrost for 1 minute. Cover the open end and let stand for 30 minutes.