Recipe Rut

Gingersnaps

2011-12-17T09:46:00.000-05:00

I love gingersnaps! We made these for Christmas with pretzel antlers and a M&M red nose and brown eyes. These are also amazing with pumpkin ice cream.

Ingredients:

¾ C butter 1 C Sugar

1 egg ¼ C Molasses

2 ¼ C Flour 2 tsp. baking soda

½ tsp. salt ½ tsp. cinnamon

¼ tsp. cloves ¼ tsp. ginger

Make into balls and roll in sugar. Bake 375˚ 7-9 mins. (Unless you have a crazy oven you really don't want these to bake much longer than the 9 minutes. They need to be a little under-baked looking so they turn out soft in the middle when they're cooled)

Royal Icing

2011-12-10T15:47:00.002-05:00

This recipe comes courtesy of Alton Brown and foodnetwork.com. We used it as icing for gingerbread houses and it worked really well. It dried fast and held even the heavy candy on really well. My favorite part was it was very water-soluble and much easier to clean out of the frosting bags than a Crisco-based birthday cake frosting. Happy Decorating!

Ingredients

3 ounces pasteurized egg whites (the ones that come in a carton are pasteurized)
1 teaspoon vanilla extract
4 cups confectioners' sugar

Directions

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Soft Rolls--For Thanksgiving!

2011-11-23T12:17:00.000-05:00

1 3/4 C warm milk
1/2 C butter or margaring
1 T yeast, softened in 1/4 C warm water
1/2 C sugar
1/2 C instant dry potatoes
1 1/2 tsp salt
2 eggs
4-5 C bread flour (enough for a soft dough)

Mix in order given. Knead for about 8 minutes. Let rise 1 time. Punch down. Divide into two and roll into 10 inch circles. Brush circles with butter. Using pizza cutter, cut dough into about 18 triagnles. Starting at the wide end, roll up like a crescent roll. Let rise and then bake at 375 for 12-15 minutes. Makes around 3 dozen rolls. These also freeze well if you freeze them individually on a cookie sheet and then put them in a bag.

Simple Truffles

2011-11-20T01:29:00.001-05:00

These are so simple. They look elegant but truly take no talent. I love to make them and give them as a gift for VT and neighbors. You can't tell the filling is oreo cookies. It tastes like some lucscious truffle filling.

1 pkg (8 oz) Cream Cheese, softened
1 pkg. (16.6 oz) Oreo cookies, finely crushed (about 3 Cups)
Approx. 2 to 3 cups semi-sweet chocolate chips

Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. (To melt chocolate put in microwaveable bowl and microwave on HIGH for 2 minutes or until the chocolate is completely melted, stirring every 30 seconds.
Refrigerate 1 hour or until firm. Store in tightly covered container in fridge.

Sister Brenda Carlos (Melissa's Mother-in-law)
Philippines Cauayan Mission

Crumb Topped Apple Pie

2011-11-19T13:28:00.000-05:00

This is a recipe copied from Taste of Home Magazine. It came from a lady named Virginia Olsen who makes about 500 of these pies each holiday season! Luckily this recipe only makes one. It really was the best apple pie I ever had. Hope you enjoy it!

CRUST:
1 1/4 C all-purpose flour
1/2 tsp. salt
1/2 C shortening
1/4 C cold water

FILLING:
5-7 large tart apples, peeled and thinly sliced (I always think apple goods taste better when you mix a few varieties of apples together)
2/3 C sugar
5 tsp. all-purpose flour
1 1/2 tsp ground cinnamon

TOPPING:
2/3 C all-purpose flour
1/2 C sugar
1/4 C cold butter

1. In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for at least 1 hour. This makes the crust much easier to handle.

2. Roll out crust to fit a 9 inch pie plate. Trim and flute the edges.

3. Combine all filling ingredients and transfer to the crust. I said 5-7 apples in the ingredients because it really depends on how high you want your pie to turn out. Remember that the apples will shrink considerably when you cook them, so I like to use more apples.

4. For topping combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack. Make sure you have vanilla ice cream nearby!!

The Best Sugar Cookies Ever

2011-10-26T21:48:00.001-04:00

These are the best sugar cookies. We roll them a little thick and they stay soft for days! Be careful not to over bake them (you really don't want them to brown at all). Enjoy!

7 C flour
2 t soda
1 t salt
1 C margarine or shortening
2 C sugar
2 egg
2 t vanilla
1 C sour cream

Mix dry ingredients together. Cream wet ingredients. Add all together and roll out, cut into shapes. Bake at 375 for 10 minutes.

Frosting:
1/3 C soft butter
1 1/2 t vanilla
3 C powdered sugar
about 2 T milk

Blend butter and sugar. Add vanilla and milk and desired food coloring. Beat until smooth.

Gingersnaps

2011-10-22T13:32:00.000-04:00

This makes delicious soft gingersnaps that are perfect plain or with pumpkin ice cream! It makes around two dozen.

¾ C butter 1 C Sugar

1 egg ¼ C Molasses

2 ¼ C Flour 2 tsp. baking soda

½ tsp. salt ½ tsp. cinnamon

¼ tsp. cloves ¼ tsp. ginger

Make into balls and roll in sugar. Bake 375˚ 7-9 mins. Do not overbake or they will be too hard and more like the store bought kind.

Doctor Richard Hardy's High-Fiber cookie

2011-07-12T17:30:00.001-04:00

Hello, I'm Sister Carlos, Melissa's mother-in-law and my husband is currently serving as the President of the Philippines Cauayan Mission.
This is a great cookie to serve for breakfast or other snacks. I got the recipe from Sister Edwards the wife of our Area President here in the Philippines. She got it from Sister Jensen. Anyway, everyone loves these cookies.

From Sis. Lona Lee Jensen, wife of Elder Jay E. Jensen

Doctor Richard Hardy's High-Fiber cookie (for missionaries and everyone else who needs high fiber and low sugar cookies)

Heat together to soften fruit:
1 cup raisins or cut up prunes ( dried apricots, craisens are good too!)
1 cup water
Blend and mix with water and fruit:
1 cup oil or margarine
1 cup sugar
Add to previous ingredients:
3 eggs
2 cups grated carrots or Zucchini squash (I do 1 to 11/2 cups carrots or zucchini and then I add a half cup to a cup of mashed banana, or crushed pineapple or grated apple)
1 cup All Bran cereal (any flaky type cereal will do)
Finally add to all of the above:
2 cups Whole Wheat flour (I can’t get whole wheat here and so I use regular)
2/3 tsp Baking soda
2/3 tsp salt
1 ½ tsp cinnamon
1 cup chopped nuts
2 cups 1 Minute uncooked oatmeal cereal (I use old fashioned oats)

Bake at 350 degrees for about 12 minutes.
*They will be very moist, therefore do not store in a covered container, unless storing in the refrigerator. I leave mine on the cupboard, uncovered, until they get dried out some (up to a couple of days, maybe, depending on the humidity in your climate).

History of this recipe: In South America, Dr. Richard Hardy served several missions as medical advisor and attended to the needs of the missionaries for many years. He found that they often had problems that were directly related to their diet which lacked fiber. He developed this recipe for them. They can be a breakfast cookie or an snack during the day. They are very moist. They are lower in sugar than most cookie recipes so some people may need to get used to that aspect of them. I personally love them, especially when loaded with nuts.

Cinnamon Bun Pancakes

2011-06-05T08:13:00.000-04:00

I cannot take credit for this recipe. It came from The Pioneer Woman's recipe blog. Ree (the Pioneer Woman) has fabulous (albeit not always low fat) recipes. Anyway, these pancakes were really good and of course the kids appreciated that they could have frosting for breakfast...

Cinnamon Bun Pancakes

1-1/2 cup All-purpose Flour
3 Tablespoons White Sugar
1/2 teaspoon Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs Beaten
1 cup + 1 T Milk (depending on how thick you like them)
2 Tablespoons Corn Syrup
1/4 cup Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.
In separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla. Stir in flour mixture.
Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides. Serve warm with icing drizzled over the top.

Maple Butter Icing:

1 cup Powdered Sugar
1/4 cup Butter, Melted
Dash Of Salt
1 Tablespoon Maple Syrup
1/4 cup Milk (more If Needed)

I thought this frosting would be good with a whip cream base or with a little cream cheese too...

Quick Pizza Crust

2011-03-14T21:01:00.000-04:00

This makes a good soft crust that is fairly thin. We love it plain or with herbs added.

1 C warm water
1 1/2 t yeast
1 t salt
1 T olive oil
1 T sugar or honey
2 C flour (We usually use white whole wheat but it is also good with plain white or a mix of the two)

Mix all together and let rest for 15 minutes. Roll, top and bake at 500 (yes, really that hot) for 11-13 minutes. Watch it close, because this is obviously a very hot oven temp! Enjoy!

Herbed Whole Wheat Pizza Crust

2011-03-14T20:57:00.000-04:00

This is a recipe from the King Arthur Flour cookbook Whole Grain Baking. The recipes have been really great so far and of course they all involve King Arthur Flours which are the best! (Sidenote: All the recipes are whole grain but not necessarily low fat...)

3 3/4 C white whole wheat flour
1 T plus 1 1/2 t instant yeast
1 1/2 C cold water
1 T honey
1 T olive oil
2 t salt
1 T dried oregano
1 T dried basil or rosemary
1/2 t cayenne pepper (I left this out for my kids' sake)

DIRECTIONS:
Measure 2 cups of the flour into a medium mixing bowl and stir in the yeast. Combine the water and honey, add to the flour mixture and stir to mix well. Cover with plastic and let rest for 1 hour.

Stir in the olive oil, salt, herbs and pepper, then add the remaining 1 1/4 cups flour. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until shiny and elastic but still soft. (I just left mine in the mixer for three or so minutes with the dough hook.) Resist the temptation to keep adding flour--this should be softer than bread dough. The whole grains will also soak up more of the water in the dough as it rests. Divide in two and let rest for 1 1/2 hours. Roll into two pizzas, top & bake at 450 for 12+ minutes and voila!

PS: I recently discovered that my kids love "cheese and rosemary pizza", which is actually this crust recipe with no sauce & topped with finely chopped spinach and cheese. Ha!

Yogurt Waffles

2011-03-14T20:42:00.000-04:00

I am always looking for ways to reduce or eliminate the oil in recipes and substitute yogurt instead. You can do it with a lot of sweet breads with success, so when I came across this recipe I decided to give it a try. They turned out great! We ate them with some fresh raspberry jam & cream although I'm sure they'd be good with anything!

3/4 C white whole wheat flour
1 C oat flour (oats ground up in the blender)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (16 ounces) vanilla yogurt (I used 1 vanilla & 1 mixed berry)
2 eggs
2 T butter, melted

DIRECTIONS

In a bowl, combine the flour, baking powder, baking soda and salt. Beat in yogurt, butter, eggs & butter until smooth. Bake in a preheated waffle iron golden brown. Top with flavored yogurt and fruit. Makes 4-6 waffles.

Pumpkin Rolls

2010-11-21T22:09:00.000-05:00

These were really, really good!! Well worth the effort of making them. I mean seriously, they were really good! They were of course amazing hot, but the pumpkin flavor developed more after they cooled. Don't be intimidated by the directions. I included them all for anyone who hasn't made a cinnamon-type roll before, but if you have, then you'll know what to do without reading every word of the directions.

No-Knead Pumpkin Rolls with Brown Sugar Glaze 
Makes 16-18 rolls

For the dough:
1/4 cup water 1 scant tablespoon yeast (1 package) 
1 cup milk 
1/2 cup butter 
1/2 cup sugar 
One 15-ounce can pumpkin puree
1 1/2 teaspoons kosher salt 
5 1/2 cups all-purpose flour (I recommend using ONLY King Arthur Bread Flour)

For the filling: 
1/2 cup butter
1 cup packed brown sugar 
2 teaspoons cinnamon 
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans - toasted, chopped, and divided in half (optional)

For the glaze:
1/4 cup butter 
1/2 cup milk
1 cup brown sugar pinch salt 
2 1/2 cups powdered sugar

Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved.
Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved.

Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower.

Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls.

To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands.

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top.

Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.
About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.

While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.

Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.

Granola!

2010-11-16T14:00:00.000-05:00

I found this recipe a while ago and we've make it once or twice a week ever since. It is really good dry, in milk, with yogurt, with fruit, with cream and even uncooked! You can make it pretty healthy, which is great because my kids love it too!

Ingredients

4 tablespoons unsalted butter
1/2 cup white whole wheat flour (King Arthur brand)
1/2 teaspoon baking soda
1/2 cup light brown sugar
1/2 teaspoon salt
Large pinch of ground cinnamon (sometimes I use a lot more)
Large pinch of freshly grated nutmeg
2 Cups thick-cut oats
1/2 cup pure maple syrup OR agave OR honey
1 cup sliced almonds or pecans

Directions
1. Preheat the oven to 375°. Grease or butter a roasting pan or large cookie sheet. In a large bowl, mix the butter, flour, baking soda, brown sugar, salt, cinnamon and nutmeg until crumbly. Stir in remaining ingredients until it's a sticky sort of mixture; transfer to the prepared pan. Bake for 15-18 minutes, stirring occasionally, until crisp. Let cool.

**I also add wheat germ and bran flakes (the tiny shredded ones that are the same texture & size as wheat germ) and coconut. You can really add them in any amounts as long as you end up with a semi-sticky mixture at the end. You can also cook it and then pack it down when you take it out of the oven and it will dry in bigger chunks. If you feel like it's browning too much or needs to be crispier, then cook it for the 15 min. and turn the oven off, open it and leave the granola in. One last thing--pecans seem to make it cook much faster than almonds so watch out!

Belgian Waffles

2010-10-10T15:05:00.001-04:00

I'm told this is a true Belgian waffle recipe. It was pretty darn good. We ate them with blueberries and cream. You can make the batter the night before and put them in the fridge to rise. Yes, these have yeast so you do need to let the batter sit for about an hour after you make it. Although I haven't tried it, the comments from the original recipe said that they freeze well too.

Ingredients

1 (.25 ounce) package active dry yeast
1/4 cup warm milk (110 degrees F/45 degrees C)
3 egg yolks
2 3/4 cups warm milk (110 degrees F/45 degrees C)
1/2 cup butter, melted and cooled to lukewarm
1/2 cup white sugar
1 1/2 teaspoons salt
2 teaspoons vanilla extract
4 cups all-purpose flour
3 egg whites

Directions

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

Guy Fieri's Cuban Pork Chops with Mojo

2010-09-03T11:15:00.005-04:00

We are in love with this pork chop recipe. We usually make it with boneless pork chops, and I've never bothered with the watercress, but the tomato and avocado are strangely quite delicious with this. I also have cut back on the marinade quantities by about half and didn't really notice a difference. I've never been a huge pork chop fan, but I seriously have to force myself not to make these more often so I don't get tired of them. All credit goes to Guy Fieri from the Food Network.

Ingredients:

1 cup plus 1/4 cup orange juice, divided

1/2 cup plus 1/4 cup fresh lime juice, divided

1/4 cup vinegar

4 (1-inch-thick) bone-in pork chops

1 tablespoon black pepper

2 tablespoons kosher salt (make sure to use kosher and not regular table salt or it will be WAY too salty)

1 1/2 teaspoons ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried oregano

3 tablespoons canola oil

1/4 cup chopped red onion (or whatever kind of onions you have)

2 cloves garlic, chopped

1/4 cup white wine (I don't bother with this)

1 cup watercress, for garnish (I also don't bother with this)

1 Roma tomato, chopped, for garnish

1/2 avocado, sliced, for garnish

Directions:

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado.

Kool-Aid Play Dough

2010-08-25T11:44:00.001-04:00

Just in case anyone else is dreading the impending winter as much as I am. This was really fun for the kids to help make and it is the softest, best-smelling play dough ever!

1 cup flour
1 tablespoon vegetable oil
1 package unsweetened Kool-Aid
1/4 cup salt
2 tablespoons cream of tartar
1 cup water

Mix flour, salt, cream of tartar and Kool-Aid® in a medium pot. Add water and oil. Stir over
medium heat 3 to 5 minutes. It will get LUMPY. Just mix them out the best you can. When mixture forms a ball in pot, remove. Knead until smooth. PLAY! Put in a plastic bag and refrigerate.

Flour Tortillas

2010-07-15T20:01:00.000-04:00

This recipe was found at homesicktexan.blogspot.com (it looked like she had a number of awesome recipes on there). They were really quick to make and my kids loved them because they were really soft and different from the store bought kind. Just roll them out thinner than you might think because they puff up a bit when you cook them. They're good with white whole wheat flour too!

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Directions:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Honey Oat Quick Bread

2010-05-10T22:04:00.002-04:00

I made this and we really liked it. It's a lot more dense than a yeast based bread but it was kind of a nice change. It was great with homemade jam!

Ingredients:

2 tablespoons plus 1 cup old-fashioned rolled oats or quick-cooking (not instant) oats divided (I pulsed mine in the blender to grind them up a bit)

1 1/3 cups whole-wheat flour or white whole-wheat flour (see Tip)

1 cup all-purpose flour

2 1/4 teaspoons teaspoons baking powder

1/4 teaspoon baking soda

1 1/4 teaspoons salt

1 8-ounce container (scant 1 cup) nonfat or low-fat plain yogurt

1 large egg

1/4 cup canola oil

1/4 cup clover honey or other mild honey

3/4 cup nonfat or low-fat milk

Directions:

1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside another 1 tablespoon oats for garnishing the loaf.

2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat together the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the reserved 1 tablespoon oats over the top.

3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It's normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour (kingarthurflour.com) and Bob's Red Mill (bobsredmill.com).

Cinnamon Raisin Bread

2010-01-31T16:26:00.004-05:00

This was a great recipe. Everyone loved it! It made really good thick-sliced french toast the next morning. The only thing I would do differently next time is add some cinnamon to the dough itself & maybe a little more into the swirl part. Enjoy!

DOUGH

1 1/2 cups warm milk (110 to 115 degrees F)
1 cup instant dry mashed potatoes
1/4 cup sugar
1/2 cup butter, softened
2 teaspoons salt
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
4+ cups King Arthur Bread Flour (King Arthur brand is by far the best, if you haven't tried it, it is worth the money & will change your baking forever!)
1 1/2 cups raisins

FILLING:

1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons butter or margarine, melted

Directions

In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water. Add potato mixture and 2 cups flour; beat until smooth. Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with butter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Most bread will measure 190 degrees when it's done. Remove from pans to wire racks to cool.

Cake Balls

2009-07-13T19:35:00.004-04:00

I haven't tried these yet, but I plan to make them when I need a fun dessert to take somewhere. They got good reviews on allrecipes.com. If you look up the recipe online there are also more suggestions for good frosting/topping combos. Let me know if they work out!

1 (18.25 ounce) package chocolate (or favorite flavor) cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating.

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Freeze for at least an hour. Dip the balls in chocolate using a toothpick or fork to hold them. You can also roll in coconut, nuts, sprinkles, etc. Place on waxed paper to set.

Pudding Ice Cream

2009-07-10T15:01:00.003-04:00

I just ran across this recipe and I have not tried it yet. I thought I would post it incase anyone had the desire to experiment...The site I got it from said that the oreo cookie pudding was really good in this recipe...

1 (3 3/4 ounce) package instant pudding mix, any flavor
1/2 cup sugar
2 cups light cream or half-and-half
1 teaspoon vanilla
1/2 cup heavy cream or whipping cream

Combine pudding, light cream and sugar. Beat mixture as directed on pudding package, however, discontinue beating as soon as the mixture begins to thicken.
Stir in vanilla and heavy cream.
Transfer pudding mixture to ice cream machine maker and process according to specifications.

The Best Chocolate Chip Cookie Ever?

2009-06-10T19:03:00.001-04:00

This was on a friend's blog. I haven't tried it. This is what my friends said: "It came from American's Test Kitchen where they test recipes over and over and and have professional tasters decide what is the best. The cookie recipe they came up with was "perfected" after 48 batches and adjusted every which way. We took them up on their title and sought to compare to our favorites. In the end, we have to agree with the magazine. These cookies are the best CCC I have ever had. Judge for yourself."

1 3/4 Cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (important that it isn't salted)
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 egg yolk
1 1/4 cups sesisweet chocolate chips or chunks
3/4 cup chopped nuts (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Whisk flour and baking soda together in medium bowl; set aside.
3. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 table spoons butter into hot butter until completely melted.
4. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips, giving dough final stir to ensure no flour pockets remain.
5. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets.
6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cook cookies completely before serving.

Soft Granola Bars

2009-05-11T19:06:00.005-04:00

These were really good! They were healthy for the kids and Chad even liked them too. I will experiment again to see if I can take the sugar down even lower. We tried cranberries, coconut and white chocolate chips. I think next time we'll try coconut, coconut extract and chocolate chips. Hope you enjoy them!

Basic dough:
2 cups quick cooking oats
1 cup all-purpose flour or white whole wheat flour
1/2 cup packed brown sugar
1/2 cup wheat germ
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup applesauce or vegetable oil
1/2 cup honey
1 egg
2 teaspoons vanilla extract
---------------------
experiment with any combination of the ingredients below:
3/4 cup raisins or cranberries
1/2 cup chopped walnuts, almonds or pecans
1/2 cup chocolate chips or white chocolate chips
coconut
1/2 cup peanut butter

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan.
2. In a large bowl, stir together dry ingredients. In a smaller bowl blend wet ingredients then pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
3. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. These are good warm or cool but are much easier to cut when cooled.

No Knead Bread

2009-05-05T13:27:00.002-04:00

Eliza Brown gave me this recipe...it is SO EASY, and so yummy! Darrell requests it mulitple times a week! We both believe everyone needs this recipe!

Mix:
3c flour
2t salt
1/4t yeast
1 1/2c warm water

Cover tightly with cling wrap and allow to sit at least 8hrs, up to about 20hrs

Sprinkle some flour on the counterPour dough onto counter and turn over a couple timesAllow to rest 15min to 2hrs (cover loosely with the same piece of cling wrap)

Line bowl with a towel and sprinkle with cornmealPut dough into bowl and sprinkle with a bit more cornmeal, cover with towelRest 1hr-5hrs

About 50min before you want hot bread, place casserole with lid inoven and preheat to 425 for 15minCarefully remove lid from pot and pour in dough, then put lid back onBake at 425 for 30minRemove lid and bake for another 5-10min, until a nice golden brownTip bread out onto a cooling rack(I just put my pot and lid back into the oven to cool so that it doesn't burn anything

Variation:
substitute 3/4c whole wheat for 3/4 c white flour
decrease salt to 1 1/2t if using whole wheat
add a handful of raisins and walnuts

Italian Pot Pies

2009-04-29T16:54:00.001-04:00

My friend passed this recipe onto me. We ate it last night, and it was good! It was quick and easy, too!

1Tbsp olive oil

1 med onion, finely chopped

2 carrots, finely chopped (I also added a yellow pepper. Mushrooms would be good in this, too)

salt & pepper

1 lb ground beef (or turkey)

2 cups tomato sauce (I used 2 cups crushed tomatoes from the can and added some spices and it turned out great)

1 cup flour

1/4 cup grated Parm

1 1/2 tsp baking powder

1/4 tsp dried rosemary

4 Tbsp butter, melted

1/2 cup milk

Preheat oven to 450. In a large skillet, heat oil over med. heat. Add onion, carrots (and any other veggies you choose); season w/ salt & pepper. Cook, stirring occasionally, until tender (about 6-8 mins). Add meat and cook, breaking up into small pieces, 3-5 mins. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally until mixture has thickened (8-10 mins). Set aside.

In a med. bowl, whisk flour, parm, powder, rosemary and 1/2 tsp salt; make a well in the center, and add melted butter and milk. Stir just until dough comes together.

Spoon into four 8-oz ramekins (or you could use a larger baking dish, I suppose); mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and toothpick inserted into topping comes out clean (10-12 mins).

Spaghetti Bake

2009-03-19T12:13:00.003-04:00

I had this at a friends house, and it was quite yummy, so I thought I'd share:

2 c. diced tomatoes
2 c. tomato sauce
1 c. water
1/2 c. diced onion
1/2 c. green bell pepper, chopped
2 or 3 cloves garlic, chopped
1/4 c. parsley
1 1/2 t. Italian seasoning
1 1/2 t. seasoning salt
1 1/2 t. sugar
1 1/2 t. salt, pepper, garlic powder (mix equal amnts together)
2 bay leaves
1 pound ground beef
8 oz. spaghetti noodles
1 c. sharp cheddar cheese
1 c. monterey jack cheese

Combine: tomato sauce, diced tomatos, onion, bell pepper, water, add seasonings, bring to boil. Brown burger and combine with sauce. Let simmer for 30-60 minutes.

Cook pasta.

In 9x13 pan put some sauce first, a layer of pasta, layer of cheese and repeat ending with sauce.

Bake at 350 degrees for 30 minutes.

Top with cheese and return until melted.

Smoothies anyone?

2009-02-04T19:51:00.001-05:00

We're looking for some good smoothie recipes/combinations. Anyone out there have some good ones?

Terragon Chicken-in-a-pot pies

2009-02-04T19:42:00.002-05:00

Someone just asked me to post this recipe. We make this and serve it over couscous, but you can also serve it in rolls that are hollowed out (which is what the original recipe called for). We also go heavy on the vegetables adding whatever we have that sounds good (celery, peas, etc.), and lighter on the chicken--it depends on your preference. It makes a great hearty meal that isn't quite as heavy feeling.

2 Tbs. Flour
1 Cup 1% Milk
1/2 cup Less Sodium chicken broth
1/2 cup apple or white grape juice
1 Tbs Olive oil
2/3 cut chopped onion
1 pound boneless/skinless chicken breast, cut into bite sized pieces
1 cup sliced carrots
1 cup sliced zucchini
1/2 tsp. salt
1/2 tsp. dried tarragon
1/2 tsp. black pepper

Place flour in a small bowl, slowly add milk, stirring with a wisk until well blended to form a slurry. Add the broth and juice.

Heat oil in large saucepan over medium high heat; add onion and chicken, saute 2 minutes, stir in carrot and next 4 ingredients (carrot thru pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover and reduce heat and simmer until thick (abt. 10 minutes), stirring occasionally.

Chocolate Lava Cakes

2008-12-22T14:46:00.003-05:00

I haven't tried this recipe yet, but it definitely looked like a keeper. Let me know if any of you try it before I do.

Lava middle:
1/2 bar (2 oz) of Ghirardelli bittersweet baking chocolate bar
1/4 cup heavy cream

Melt chocolate and cream in a double boiler. Whisk gently. Put in the fridge for about 2 hours or until firm. Make into six balls; refrigerate.

Cake:
1 bar (4oz) Ghirardelli bittersweet baking chocolate bar
8 tbsp. unsalted butter
2 whole eggs
2 egg yolks
1/3 C sugar
1/2 tsp. vanilla
1/4 C cake flour

Heat oven to 400. Spray six ramekins or baking cups with nonstick spray. Melt chocolate and butter together in a double boiler. In an electric mixer whisk eggs, yolks, sugar and vanilla on high for 5 minutes or until thick and light in texture. Fold chocolate mixture into flour and egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with fresh raspberries, whipped cream or ice cream. Recipe courtesy of Ghirardelli.

Butternut Squash Pancetta and Sage Pasta

2008-11-17T23:26:00.003-05:00

Ingredients
1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped (bacon works, too)
2 shallots, thinly sliced crosswise (onions work just fine)
1/4 teaspoon crushed red pepper flakes
10 fresh sage leaves, coarsely chopped or torn (i didn't have sage on hand, but i did have some thyme and it worked well)
1/2 cup finely grated pecorino Romano cheese, plus more for serving (substituted with parm, and it was great)
1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.

Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.

Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.

Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.

Bean Wraps

2008-11-15T19:01:00.003-05:00

This is the recipe that Angella requested. It's great cold or room temperature and makes a good dip for chips or wrapped in a tortilla.

2 cans black beans
2 cans kidney beans
2 cans 11 oz. mexi corn
bell pepper to taste (I usually do 1/2 a pepper)
3 green onions, chopped
1/4 to 1/2 c chopped cilantro (depending on how you feel about cilantro...)

Mix all together and then pour over the dressing and mix.

Dressing:
1 T oil
3 T apple cider vinegar
1/2 t cumin
1/4 t dry mustard
salt and pepper to taste
2 T honey
juice of one lime

This is also fine if you cut the recipe in half. I've been wanting to try mixing in tomatoes and avacadoes to makes more of a salsa. Let me know if anyone tries it before I do...

Bean Dip

2008-10-16T16:49:00.002-04:00

Melissa- can you share that recipe for that bean dip you make? I think it has black beans, cilantro, some dressing. You made it for me when I was pregnant with Carter, and I've been thinking of it lately (no, I'm not pregnant)! :) It's just so yummy!

Aunt Beth's Apple Cake

2008-10-07T18:40:00.003-04:00

This is our favorite fall recipe. It's a family tradition at our house. (We used to make it with apples we picked at Grisamore Farms. Sigh. I miss Ithaca.) All credit for the recipe goes to my great-aunt Beth Snow.

Aunt Beth's Apple Cake

1 and 3/4 c. sugar

1/2 c. shortening

Cream the above and add the following:

2 unbeaten eggs

6 large apples, peeled, cored, and grated (makes 2 c. ground)

2 c. nuts (we leave these out)

2 tsp. soda

1/2 tsp. nutmeg

2 c. flour (we use whole wheat)

2 tsp. cinnamon

Bake at 375 degrees for 45 minutes in a 9 x 12 inch pan. Serve drizzled with caramel sauce. We usually are lazy and buy some, but you can also make your own:

Caramel Sauce

1 c. brown sugar

1/2 c. butter

2/3 c. canned milk

1 c. white sugar

1/2 c. corn syrup

Heat until thoroughly dissolved and serve warm.

Super EASY whole wheat bread

2008-10-02T15:36:00.002-04:00

I love homemade whole wheat bread, but I was always afraid to make it because it seemed so hard, but then I was given this recipe. It is seriously the EASIEST bread to make...with maybe 15 minutes prep time. (given that you have a Bosch or a Kitchen Aid)

10-12 cups whole wheat flour (I usually use about 11)--if you grind your own flour it's about 7 cups wheat ground
2 rounded tablespoons dry yeast
500 mg vitamin C (optional--I've never used this and it turns out fine)
4 cups very warm water
1/3 cup vegetable oil
1/3 cup honey (or you can substitute sugar)
1 tablespoon salt

Mix half of flour, yeast, vitamin C

Add water, oil, honey, and salt (new trick that someone just taught me...add the oil, then measure the honey in the same measuring cup as the oil and it will all come out no problem). Mix

Add remaining flour, and knead for 8 minutes.

Make into 3 loaves (shape with your hands). Let rise in the oven with a bowl of boiling water for 30 minutes.

Bake at 350 for 30 minutes (just let the oven warm up as part of the 30 minutes.)

Butternut Squash Soup

2008-10-02T15:29:00.002-04:00

A few years ago I discovered Moosewood (YUM!)...one of the first things I tried there was butternut squash soup. Since then I've been searching for a recipe that tastes as good as what I had there, and I think I've finally found one! I was perusing the internet and found this recipe on a blog. Unfortunately I quickly scribbled it down and didn't bother to write down the blog where I found it to give the owner the credit deserved.

2 1/2 cups butternut squash (peeled and cubed)
4 cups chicken or vegetable broth
1 med. onion
1/2 tsp sage
1 tsp thyme
1/2 tsp nutmeg
1 TBS butter

Saute onion in butter, add butternut squash and cook for 10-20 minutes until tender. You can add 3-4 TBS broth to keep from burning. Add sage, thyme, and nutmeg and saute for 1 minute. Add remaining broth and let simmer for about 15 minutes. Cool and puree (directions noted that it is a disaster if you don't let it cool before you puree). Return to stove and reheat.

Crock Pot Blog

2008-09-30T11:21:00.002-04:00

HERE's a nice crock pot blog as well. I haven't tried any of the recipes, but I have friends that have and they have been pleased.

I think I might be trying THIS soon!!!

New Blog

2008-09-29T23:32:00.002-04:00

A lady in our ward shared THIS blog with me, and some of the recipes look pretty good.

Slow Cooker Chicken

2008-09-29T23:23:00.003-04:00

This is a favorite in our house. So inexpensive and EASY! I like to make a side of roasted potatoes and a green salad with this on the first day and then turn it into a tortilla soup or something the next.

INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Lemon- cut into wedges
2 Garlic cloves in skin

DIRECTIONS:
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika. Stuff chicken with lemon wedges and garlic clove. Place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Crock pot recipes??

2008-09-29T18:56:00.002-04:00

I'm in need of some good crock pot recipes--especially ones that don't have beef. Any suggestions?

Pesto

2008-09-18T08:25:00.001-04:00

3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste

DIRECTIONS
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper. If you want to freeze some, add a bit of lemon juice to prevent it from browning.

Basic Granola

2008-09-15T21:34:00.002-04:00

This is yummy granola that makes a huge batch, but nice if you want to have a lot on hand--I have to give credit to Darrell's mom for this one!

8 cups rolled oats
6 cups rolled wheat
2 cups wheat germ
1 1/2 cups brown sugar
1 1/2 cups each sesame seeds and sunflower seeds (optional)...I add flax seeds
mix together in a large bowl

1 cup honey
1 cup oil
1 cup water
2 Tbs cinnamon
1/2 tsp salt
heat in saucepan until dissolved, then add 1 Tbs vanilla
poor into oats mixture until evenly coated bake on cookie trays in oven for 30 minutes at 325 degrees, turning/stirring at 15 minutes. cool

for variations: you can add whatever nuts (1-2 cups each) of whatever you like, and/or add raisens, or other dried fruit as desired
low fat variation: add only 1/2 cup oil and add an extra 1/2 cup water, or only add 1/3 cup oil and add an extra 2/3 cup water
less cinnamon variation: add only 1 Tbs cinnamon and add an extra Tbs vanilla

Italian style pizza

2008-08-29T12:25:00.002-04:00

We've been asked for this recipe from numerous people...it's the closest thing we can get to real Italian pizza here. Such a yummy and healthy way to eat pizza!

For the dough:
1 TBS sugar1 cup warm water
1 envelope yeast (I use 1 TBS)
3 1/4 cups semolina, or all-purpose flour (We sometimes do all white flour, and sometimes do half and half...I think my fav. is 1/2 and 1/2)
1/4 cup olive oil

In a small bowl dissolve the sugar in the warm water. Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute (it should be a smooth beige colored mixture, if it clumps togehter and the water stays clear, start over). Let it stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes.
Combine 3 cups of flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture and the oil. Using a wooden spoon, vigorousely stir the flour into the well, beginning in the center and working towards the sides of the bowl, until the flour is incorporated and the soft dough begins to stick together. Turn the dough onto a lightly floured surface, knead the dough for 5 mintes, gradually incorporating the remaining 1/4 cup of flour. Continue to knead the dough for 10-15 minutes or until it feels smooth and springy. Do not knead longer. After mixing and kneading the dough, place in a oiled bowl, cover, and let rise for 1- 1 1/2 hours in a warm draft free place.

Sauce:
Roll out and place diced tomatoes (5-6), garlic (a couple cloves minced), salt (to taste), and basil (5-6 sprigs of fresh) on top...then top with mozzarella cheese.

We used a mixer once and the dough didn't turn out quite as well...I would just do it by hand...I think it ended up being easier and better that way. We cook it at 350 degrees for 15-20 minutes I think...we just kind of watch it. Timing is never quite as sure with gas ovens, and that is what I've had for the last couple years. The dough will be slightly browned and the cheese will be melted.

In the winter we use canned tomatoes from Eliza's canning recipe:
for quart size: 1 teaspoon salt, big sprig of basil, 2 cloves garlic (put tomatoes in boiling water for 1 minute, pull out, rinse with cold water, peel, cut in half or quarters, then put in jars)...water bath for 45 minutesfor pint size: 1/2 teaspoon salt, small sprig of basil, 1 clove garlic (same directions as above), water bath for 35 minutes

Salad Dressing

2008-08-07T10:10:00.003-04:00

This is an easy dressing to have in the fridge and tastes wonderful. I like it best on mixed greens with toasted pecans or walnuts, beets or dried cherries, and crumbled feta or blue cheese.

Mix in blender:
1 1/2c canola oil
1c white vinegar
3T sugar
1 1/2t salt
1 1/2t paprika
3/4t dry mustard (or a squirt of regular mustard)
pinch of pepper
1 head garlic
the top section of leaves from three basil plants (or 2T dry basil)

Keeps well in the fridge

Jewish Sweet Bread (Challah)

2008-08-05T16:52:00.003-04:00

This bread is so delicious and so pretty because it is braided. It's not terribly hard to make, but takes a few hours because it has to rise twice. (Hint: I fill a sink with the hottest water possible and put the bowl/cookie sheet over the sink with a towel over it. This makes the bread rise much quicker if you don't have a warm place in your house to raise bread in.) You can easily double the recipe and actually make 6 loaves by separating the dough into smaller parts. Also, the butter is very important. If you use unsalted butter, the flavor isn't as good--guaranteed.

1 pkg. yeast
1 1/4 c. warm water (as hot as you can comfortably touch it)
1 tsp. sugar

1 tsp. salt
1/4 c. sugar
1/4 c. oil
2 eggs
4 1/2 c. flour

Mix yeast, water, and tsp. sugar, set aside. Mix the other ingredients together, then add yeast mixture. Lay out on floured surface and knead 5 minutes. Put into greased bowl and cover with a towel. Let rise, double, punch down. Cut dough into 3 parts (there will actually be 6 parts because the recipe makes 2 loaves). Make 2 braids and let them rise on a greased cookie sheet. Bake at 350 for 20 min. or until golden brown. Pour 1/2 cube of melted butter over bread before baking and 1/2 cube of melted butter just after baking.

Mexican Chicken and Rice

2008-08-05T16:44:00.003-04:00

This is a super-easy meal to make, and one of our favorites. It's always a big hit and people can't believe it's as easy as I tell them. Unfortunately I can't find one of the key ingredients in New York, but you can get by with what is listed here.

1 lb. chicken tenders or chicken breast
2 tsp. taco seasoning (or more if you prefer spicier)
1 c. salsa
1 c. water
2 c. minute rice, uncooked
1 c. shredded cheddar cheese
1 can nacho cheese soup (if you can't find it, you can use cheddar cheese soup)

Brown chicken, chopping into small pieces. Bring chicken, taco seasoning, salsa, soup, and water to a boil in large skillet, cover. Reduce heat to low, simmer 10 minutes. Return to a boil. Stir in rice, sprinkle with cheese, cover. Cook on low heat 5 minutes.

Cajun Salmon Pasta

2008-08-05T16:36:00.002-04:00

We think you can never go wrong with cajun seasoning. If you need to do something with a less-than-quality fillet of salmon, this is a great option.

2 thin fillets salmon, room temp.
1/2 medium onion
2 cloves garlic, minced
1/2 medium bell pepper, thinly sliced
1/4 cup milk
cajun seasoning
pasta, enough for 2 plates/meals (we like penne best)
cherry tomatoes

Cook pasta. Meanwhile, add 2-3 tsp. olive oil to a medium sized skillet. Warm over medium heat. Add onions. Stir fry till they no longer have a "bite". Add bell peppers and garlic - stir fry till veggies are cooked but not limp. Remove veggies. Add 1 tsp. oil to skillet and heat on med-hi. Pour cajun seasoning over salmon fillets, then drop them in the hot skillet - they should smoke. If outside is browning too rapidly, lower heat to medium. When fillets are blackened on one side, pour seasoning on face-up side and flip them over. Meanwhile, once pasta is cooked and drained, immediately add about 1 Tbsp. olive oil and stir - do not let pasta cool. Heat milk to scalding and pour only as much into pasta as can be absorbed. Stir in 1 tsp. of cajun seasoning. When salmon is blackened on both sides, remove from heat. Spoon pasta onto plates and top with stir-fried veggies. With a spatula, break salmon into bite-sized chunks and spoon over top of pasta. Sprinkle with parmesan and garnish with cherry tomatoes (halved) and fresh parsley.

Southwestern Chicken Chili

2008-08-05T16:31:00.004-04:00

We like making homemade chili especially because it's easy to keep all of the ingredients around the house. This particular recipe is a little different than regular chili, and it has become one of our favorite meals to throw together when we need something easy and low-key.

1 lb. chicken, cut up and browned with garlic powder
1 can black beans, rinsed, drained
1 can garbanzo beans, rinsed, drained
1/2 c. salsa
1 (8 oz.) can tomato sauce
1 can stewed tomatoes
chili powder, salt, and pepper to taste

Bring everything to a boil then reduce heat and cook until flavors are blended. (Or cook over low heat in crock pot.) Serve with cheese, sour cream, and tortilla chips.

Warm Quinoa Cereal

2008-07-22T22:06:00.002-04:00

1 cup 1% milk
1 cup water
1 quinoa (rinsed)
2 cups fresh berries
1/2 tsp cinnamon
1/3 cup toasted nuts
4 tsp honey

Combine mile, water & quinoa in medium saucepan. Bring to boil over high heat. Once boiling reduce to medium low heat and cover. Simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered for 5 minutes. Stir in berries and cinnamon. Top with nuts and drizzle with honey.

Pear Bread

2008-07-22T21:53:00.002-04:00

This bread is really yummy! If you want to be a little healthier, it's good with whole wheat flour, too.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely

Grilled Veggie Paninis

2008-07-12T19:31:00.003-04:00

In an effort to not use the oven during the heat, we're looking for anything and everything to grill these days. I came across this yummy vegetarian recipe that I modified a little bit. I made these for Chad and I and used some of the bread and cheese to make a "sandwich on a stick" (skewer) for Mia.

Ciabatta Bread or rolls
Zucchini - in 1/4" lengthwise slices
Yellow Squash - in 1/4" lengthwise slices
Eggplant - in 1/4" lengthwise slices
roasted red peppers
artichoke hearts
mozerella cheese
1/4 C pesto
1/4 C tepenade
olive oil
balsamic vinegar

Either grill or pan fry the zucchini, squash & eggplant until al dente. Spread pesto, tepenade (we actually didn't use this), and a splash of olive oil & vinegar on the bread. Layer the zucchini, peppers, squash (again didn't use), eggplant (didn't use), artichoke & cheese on the bread. Sprinkle with salt and pepper. Wrap the sandwiches tightly in tin foil that has been sprayed with Pam. BBQ for 10 or so minutes on each side. These are good hot but will stay together better if you let them cool for a bit. Yum!

Giant Whole Wheat Banana- Strawberrry Muffins

2008-07-01T16:41:00.004-04:00

I came across this recipe, and it's really yummy. It's a perfect way to use up some ripe bananas and those fresh strawberries that you just picked.

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Squash Souffle

2008-06-25T12:19:00.003-04:00

This is much easier than the title would suggest and a wonderful way to use winter squash. I always buy a few in the fall to roast and puree, then I have them in convenient 2c blocks in my freezer for whenever I feel like a pie a souffle. You might be able to use a 15oz can of pumpkin for this, but I've never tried it. This is very popular with both my husband and daughter. If you want a light dinner for a small family, serve this with a salad, for a larger group it is a tasty and unexpected vegetable side dish.

1/2c butter
1/2c flour
1 1/2c half and half OR 12oz evaporated milk
2c cooked and pureed squash
6 eggs, separated
1/2t salt

In a saucepan, whisk butter and flour constantly over medium heat. Gradually whisk in half and half or evaporated milk. When thick and bubbly, remove from heat and whisk into squash, egg yolks and salt.

Beat egg whites until stiff peaks form. Fold into squash mixture. (Or if you have a kitchen aid with a whisk beater, beat whites in kitchen aid, and then beat in the squash just until everything is mixed)

Pour batter into a buttered 2qt souffle dish or casserole.

Bake at 350 for 1hr and serve promptly. The top will be golden brown and nicely puffed.

"Noodle Nests" with Peanut Sauce

2008-05-25T21:47:00.005-04:00

This is a great way to use up leftover spaghetti (but fresh works well too). Mia even ate it. I haven't tried it, but I hear you can also do a similar thing with noodles and fresh basil and do a marinara-type dipping sauce...

Noodle Nests (I found the name is a good sell to kids)
1 to 3 t curry paste (depending on your feelings for curry)
4 eggs
6 oz (2/3 C) tofu diced in small cubes
1/4 to 1/2 C cilantro
6 green onions, chopped
1/2 t salt
4 C spaghetti noodles, cold

1 T sesame oil or olive oil in a pan

Turn on a frying pan to med high heat. Mix the eggs and curry paste together in a bowl. Add the remaining ingredients and mix with your hands so the noodles don't break. Put small circular piles of the noodle mixture in the pan (they keep their shape better if you use a circle shaped biscuit cutter as a mold). Make sure you get the tofu on there too because sometimes it sinks to the bottom of the bowl. Cook until golden brown on each side. Top with Peanut sauce or use sauce for dipping.

Peanut Sauce:
1/4 C honey (although you could probably leave this out if you use the PB w/sugar in it already)
1/4 C peanut butter
2 T rice vinegar
2 T olive oil
1 T sesame oil
2 t garlic
1 T ginger
1 t red pepper flakes (if you want a little kick)

White Chili

2008-05-01T15:22:00.003-04:00

1 or 2 chicken breasts (boil for 20 min for short method or allow extra time for crockpot cooking)
4 cans great northern beans (white)
1 small can green chilis (chopped peeled)
1 can white sweet corn
2 cans chicken broth
1/2 small onion, diced
1/2 cup sour cream
1/2 cup grated monteray jack cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp chili powder (or to taste)

For crockpot method: combine chicken broth, onion, and chicken in crockpot. Cook on high for about 2 to 2 1/2 hours or until chicken is done. Add remaining ingredients except sour cream and cheese. You can add 2 tsp corn starch with 1 T cold water to thicken chili if you want it to be thicker. Continue cooking for one hour. Turn heat to low. Stir in sour cream. Serve with breadsticks and garnish with grated cheese and additional sour cream. Yum!

Quinoa and Asparagus

2008-04-30T19:06:00.004-04:00

Maybe some of you are ahead of us, but we are just discovering the beauty of quinoa at our house. A little background: it is a South American grain that is almost 20% protein. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. For more see: http://en.wikipedia.org/wiki/Quinoa

So I've been experimenting a little bit with some quinoa recipes. This is the best one we've tried so far and makes a great protein-filled, meatless meal. Mia even ate it too...Oh ya, I buy quinoa in the bulk foods section of the store because it's cheaper. You can also find it sold in a box in the health food section.

2 cups white quinoa, rinsed well
4 scant cups water
2 tsp. chicken boullion
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
salt to taste
fresh parmesan to top (optional depending on your taste)

Mix the quinoa, water & boullion in a pan. Bring it to a boil then turn down to a simmer for 12-15 minutes. It's not supposed to be mushy, kind of like a firm, nutty rice. If there's any liquid at the end, drain it off.

Cook the potatoes, olive oil and onion in a large stir-fry type pan on medium heat until the potatoes are tender (it takes a good 1/2 hour or so of occasional stirring). Put the potatoes on a plate. To the already dirty pan add the garlic, (I added mushrooms because I had them in the fridge), pine nuts and asparagus. Cook until the asparagus is crunchy but tender. Combine the asparagus, potatoes & quinoa in the pan. Add salt and pepper to taste. Yum!

Honey Wheat Bread

2008-04-08T15:09:00.004-04:00

This is our favorite whole wheat bread. Since I like to experiment, I have tried just about everything I could think of with this recipe. I do not recommend any of them. The only change that does work is to allow the loaves to sit in the fridge for about 8hrs for their second rise, then just put them straight into the oven.

Dissolve in small bowl:
1/2c warm water
1T yeast
1t sugar

Combine in bowl of stand mixer:
12oz evaporated milk
1/4c water
1/4c melted shortening
1/4c honey
2t salt
2c whole wheat flour

Mix yeast mixture into flour mixture
Allow to rest for 15min

Add 3c all purpose flour, 1c at a time
Knead dough until smooth (for my kitchen aid, this means mixing at speed 2 with the dough hook for 3-5min)

Cover dough and raise for 45min

Punch down dough and divide in half
Form each half into a loaf and place in a greased pan
Raise another 30min (or in fridge for 4-8hrs)

Bake at 375 for 30-35min

Shortbread Cake

2008-04-01T18:12:00.003-04:00

We had this cake this weekend and it was fabulous! Our friend made it with Blueberry Jam/Preserves in the middle. This is a full recipe but it can be halfed for a 7" springform pan and baked for 30 min. Really good!

Beat 13T room temp butter until soft and smooth
Add 1c sugar and beat til creamy
Add 1 egg + 1 egg yolk -- beat until well incorporated
Mix in 1t vanilla

Then add and mix just until incorporated:
2 1/2c flour
1t baking powder
pinch of salt

Gather dough into a ball, divide in half, pat each part into a disk
and wrap in plastic
Chill for 15-30min

Butter a 9" springform pan and place on a cookie sheet

Roll one disk of dough to a 9" circle and place in pan -- or squish in
pan to size with fingers

Spread about 2c of a good chunky jam/preserve over dough Roll the other disk to a 9" circle (easiest on a wax paper sheet so
that you can easily lift onto jam) -- place in pan and use fingers to
even if necessary to make sure it covers the jam.

Lightly brush with water and sprinkle with 2T sugar -- I have large
grained raw sugar that was very pretty on top

Bake at 350 for 35-40min until it is very lightly golden and a thin
knife inserted into the center comes out clean

Cool at least 20min, then release sides of pan and plate -- it's best
served at room temperature

Low Fat Banana Bread

2008-04-01T15:33:00.002-04:00

I always get asked for this recipe. Kids & adults both love it--what more could you want?

2 eggs
3/4 C sugar
3 well mashed bananas (about 1 cup)
1/3 C vanilla yogurt
1 T oil
1 T vanilla
1 3/4 C flour
2 t baking powder
1/2 t soda
1/2 t salt
1/3 C coconut
optional, walnuts or pecans

Mix dry ingredients (including coconut) in a bowl. Mix sugar, yogurt & oil. Cream together then add eggs, vanilla & bananas. Mix well then add dry ingredients until smooth. Add nuts. Put in a single loafpan and bake at 325 for 1-1.25 hours.

variations:

-I like to split the flour in thirds and use 1/3 white, 1/3 white whole wheat, 1/3 oat flour (pureed oats in the blender)

-We love the coconut flavor so I substitute 1/2 of the vanilla for coconut extract

-Sometimes I add flax seed which gives a little extra nutrition and texture

Abby's Granola

2008-04-01T15:29:00.004-04:00

This is a fabulous recipe from my fabulous cook friend Abby Bennett. I made this and Chad told me multiple times how much he liked it. It's really easy to make and really good!

4C old fashioned oatmeal
3 C Wheaties/wheat flake cereal
2 C wheat germ (this is cheapest at Target)
2 C coconut
Almonds, whole or sliced - optional but good

Heat the following in a saucepan until smooth:
1 C brown sugar
1 1/2 t salt
3/4 C oil
1 C water
1/2 C honey
3 tsp vanilla

Pour sauce over dry ingredients and place on 2 cookie sheets. Bake all day with your over just above warm or on 150 for about 6 hours. Can also be left overnight. Stir occasionally. It won't feel crunchy when it comes out of the oven, but will once it cools. Nuts and raisins can also be added after baking, although if you're using almonds, it's good to add them before so they can toast all day.

Key Lime & Coconut Angel Food Cake

2008-03-24T15:17:00.005-04:00

I made this dessert for an Easter party, and it was a hit!

1 round Angel Food Cake
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup Lime Juice (regurlar or Key Limes)
1 tsp grated Lime zest
12 oz. Cool Whip
1 cup flaked Coconut
Limes and Strawberries for garnish

Cut cake horizontally into 2 or 3 rounds. In separate bowl, beat sweetened condensed milk, lime juice, and lime zest with a whisk until smooth. Fold in cool whip

Spread the cool whip mixture between the cake layers. Use the remaining mixture to frost the entire outside of cake. Sprinkle with coconut. Garnish with cut limes and strawberries. Chill until serving.

Corned Beef with Apricot Glaze

2008-03-07T15:56:00.003-05:00

So here's the recipe that Ally requested. It is our St. Patrick's Day Tradition and it has turned corned beef-haters into lovers. This is such a fun meal to make with Irish soda bread, cabbage (we like it cooked w/bacon) and carrots & potatoes oven roasted with spices and olive oil.

The corned beef package will say to boil the beef with the spice packet for X amount of hours. I usually do it it for half of that time (I think around 2 hours) and then glaze it with the recipe below and bake at 300 for another 1-2 hours. Turn the roast over halfway through cooking so both sides get some of the glaze.

Apricot Glaze:
1C water
1 C apricot preserves
4T brown sugar
2 T soy sauce

If you've never cooked corned beef before, it doesn't really turn soft and shredded like as it is cooked. It comes out more solid and then you slice it. This recipe should give you some leftover sauce to spoon over the top.

Easy Cinnamon Rolls!

2008-03-02T12:54:00.004-05:00

These Cinnamon Rolls are so easy to make and they are delicious! We taught them to our Beehive Class last week and they were so good!!!!

Ingredients:
3 Loaves Frozen Bridgeford Bread Dough (thawed)

Filling Ingredients (Mix together):
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
4 tablespoons cinnamon
2 tablespoons corn syrup

Roll each loaf separately to about a 6x12 rectangle
Spread Filling. Roll up loaf and pinch ends to close.
Cut into about 12 pieces, place in a greased 9x13 inch pan. Let rise in warm place until they double in size. Bake at 350 degrees for about 15 minutes or browned on top. While warm spread with frosting. One trick she used to make the rolls rise faster was to warm your oven and then stick them in your oven for about 30 minutes and they will be the perfect size!

Frosting Ingredients (or use canned cream cheese frosting):
4 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla
2 2/3 cups powered sugar
2 tablespoons milk

Try them they are easy and so good!

Recipe Request

2008-02-11T17:29:00.000-05:00

So, Melissa, I am wondering if you will post your fabulous corned beef recipe so that we can make it on St. Patrick's Day (and cry and think of you)?

Bacon & Tomato Pasta

2008-02-01T12:41:00.000-05:00

This one is very easy, and very yummy...

1 box Bow Tie pasta
1 pkg Bacon
2 cans Italian Stewed Tomatoes or Diced Tomatoes w/ Italian herbs added
Grated Parmesan Cheese

Cook bacon in frying pan until crisp. Remove and let dry until it can be crumbled. Crumble bacon. Remove most of bacon grease from pan (leave a Tbsp or so) Add all tomatoes to frying pan and bring to simmer. Add crumbled bacon. Boil pasta. Top with Parmesan Cheese. Done. You can add your own variations to make this more or less healthy!

Swoop Bread

2007-11-20T20:49:00.001-05:00

This is the yummiest and quickest whole wheat bread!

4 c. wheat flour
2 c. white flour (I typically use all wheat)
1 c. sugar
2 tsp. salt

Mix together all dry ingredients then in a separate large bowl mix:

3½ c. milk
½ c. vinegar
2 tsp. baking soda

Whisk together until light and foamy then add dry ingredients. Mix well. Pour into two bread pans and bake at 350° for 1 hour.

Curry Pumpkin Soup

2007-11-16T11:57:00.000-05:00

This is one of my favorite soups for fall and winter. It's always a hit at baby and bridal showers too! It has a slight hint of curry, and you would never guess the ingredients include pumpkin!

Saute:
1 large onion
1 lb mushrooms, chopped small
1/2 cup butter

Add: 1/3 cup flour

Cook these a little.

Add & Boil for 20 minutes:
2 quarts chicken stock (broth)
2 cups canned pumpkin

Add when serving:
2 cups whipping cream
2 tsp honey
1-2 tsp curry
salt & pepper

Heat until warm, don't boil.

Yum!

Fruit Pizza

2007-11-15T00:49:00.000-05:00

This is absolutely delicious! We also served this tonight at our Young Women Activity! The girls loved it!!! Enjoy!

Ingredients:
18oz. pkg. refrigerator sugar "slice and bake" cookies
8oz. pkg. cream cheese, softened
4 1/2 oz. pkg. cool whip
Variety of fruits that are in season (i.e strawberries, grapes, bananas, kiwi, watermellon, pineapple, raspberries, etc.)

Spread cookie dough on lightly greased pizza pan. Bake 10-12 mintues at 35o degrees. Blend cream cheese and cool whip until smooth. Spread cream cheese mixture over completely cooled crust. Arrange fruit all over the top of the cream cheese spread.

Ingredients for Sauce:
1/2 cup sugar
dash of salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoon lemon juice
1/4 cup water

Stir together sugar, salt, and cornstarch in small sauce pan. Gradually stir in orange juice, lemon juice, and water. Cook over medium heat, stirring constantly until mixture thickens and boils for one minute. Remove from heat and poor over Fruit and cookie dough crust.

****This will also work in a 9x13 pan. If you want to make this in an 11x15 pan then double all the ingredients including the sauce. The 11x15 pan size serves 20-22 people.

Peanut Butter Brownie Pizza

2007-11-15T00:40:00.000-05:00

This was a big hit tonight at our Daddy/Daughter Young Women's Activity! Super Easy and delicious!!!!

Ingredients Needed:
1 package fudge brown mix (plus ingredients to make brownies)
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1.6 ounces of Reese Peanut Butter Chips
2 tablespoons semi-sweet chocolate morsels
1 teaspoon vegetable oil

1. Preheat oven to 375 degrees. Cut a circle of parchment paper to fit Large Round Pizza Stone; Prepare brownie mix according to package directions in bowl. Pour brownie batter onto parchment paper, spreading evenly. Bake 15-18 minutes or until brownie is set. (Do not overbake.) Cool Completely!

2. Mix cream cheese, brown sugar, and peanut butter until smooth. Spread cream cheese mixture over brownie to within 1/2 inch of edge.

3. Chop Reeses Peanut Butter Chips and sprinkle over cream cheese mixture.

4. Microwave chocolate with oil, uncovered on high for 1 1/2 minutes. Stirring 1 minute. Drizzle over pizza and then serve!!! Makes approximately 16 servings.

Vegetarian Anyone?

2007-11-04T20:02:00.000-05:00

I need some new vegetarian meal ideas.
We are trying to eat less meat, and every so often I am stumped when dinner rolls around.
So to prevent my from feeding my family kidney beans strait from the can throw out a few of your favorites!!

any breakfast ideas???

2007-10-27T20:52:00.001-04:00

I am looking for ideas for what to feed a growing toddler for breakfast. I usually make the eggs, toast, waffles...which fills him up, but I would like to change things up a bit. Before I would give him cereal ...but before I knew it he was asking for a snack.
Any ideas would be great...thanks!

Pumpkin Dessert

2007-10-27T00:51:00.000-04:00

This is an all time favorite of our family! Try it, you won't be disappointed!

Ingredients:
1 2/3 cups evaporated milk
1/4 teaspoon cloves
2 eggs
16 oz. can solid pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1 box spice cake mix

Mix together all the ingredients EXCEPT the spice cake mix. Pour mixture into a 9x13 greased cake pan. Sprinkle the spice cake mix on top. Pour 1-2 cubes melted butter on top of cake mix. Bake at 350 degrees for approximately 45-50 minutes. Serve warm with cool whip or whip cream.

Pumpkin Bars

2007-10-26T20:39:00.000-04:00

These pumpkin bars are our favorite cold weather dessert. They are so yummy and we always have to give them away or else they will disappear at our house!

Pumpkin Bars
4 eggs
3/4 c. oil (can substitute applesauce for less calories and it's great too)
2 C flour
1 tsp salt
1 tsp soda
1 1/2 C sugar
1 15 oz can of pumpkin
2 tsp baking powder
2 tsp cinnamon

Beat all together, spread into a sheet cake pan. Bake at 350 for 18-20 minutes. Cool at least 10 min and frost with cream cheese frosting.

Cream Cheese Frosting
1/4 C butter or margarine
4 oz cream cheese, softened
1 tsp vanilla

Beat until smooth, add powdered sugar until it's a spreading consistency. Add a little milk if needed.

Spaghetti and Turkey Meatballs

2007-10-26T14:10:00.000-04:00

I think this is one of the best spaghetti and meatballs recipe I have ever had. Every time I make it, people ask for the recipe.

4 tablespoons olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
2/3 cup fresh breadcrumbs
1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
1/2 cup chopped fresh flat-leaf parsley
1 pound ground turkey
1 pound spaghetti
Directions
Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
Add meatballs to skillet, spooning sauce over to coat. Cover, and cook over medium heat until meatballs are just cooked through, about 8 minutes.
While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, following package instructions, about 12 minutes. Drain pasta, and toss with remaining tablespoon oil.
Add spaghetti to skillet, and toss to coat evenly. Serve with additional cheese, if desired.
Generously Serves 4

Cinnamon Rolls

2007-10-26T13:52:00.000-04:00

These cinnamon rolls take a little while to make, but are really yummy!

Rolls:

1 1/2 packages (about 3 1/4 tsp) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1 1/2 tsp salt
1 cup milk (room temperature)
1 egg (room temperature)
4-5 cups sifted flour
melted butter
brown sugar
cinnamon

Vanilla Frosting:

2 cups powdered sugar
1 Tbs melted butter
1 tsp vanilla
2-4 Tbs milk or cream

Add the warm water to the yeast and soak 10 mins. Scald milk (remove from heat just as the bubbles start to form around the edge of the milk); pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour, adding one at a time, beating after each addition. Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1 1/2 hours.

Press dough down and divide into workable size. Roll dough out into a rectangle. Slather with melted butter. Layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired. Roll up jellyroll fashion. Using scissors or a piece of string, cut off slices about 1- 1 1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously (about 1 hour).

Bake in a 350 degree oven about 15-20 mins. I don't like to preheat the oven because I think the cook better when they can gradually cook as the temperature rises. Make sure not to over bake the rolls. Pull them out just as they are starting to turn light golden brown and let them sit in the pan on a rack for a few minutes so they can continue to cook. After a few minutes of setting, remove from the pan by inverting them onto a plate and then tip over onto another plate to bring them upright again.

For the frosting: In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency. Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.

Pesto Mashed Potatoes

2007-10-26T10:05:00.000-04:00

2 1/2 pound baking potatoes
6 tablespoons butter
1/2 cup sour cream
1/3 cup pesto sauce
salt and white pepper to taste

Bring a large pot of water to a boil. Peel potatles and cut into large diced pieces. Add potatoes to boiling water, cook until tender (15-20 minutes) and drain. Transfer potatoes to a large bowl and mash with a potato masher. Stir in butter, sour cream and pesto sauce. Season with salt and white pepper.

If you love pesto, these are the potatoes for you!

Basil Tomato Soup

2007-10-26T10:00:00.000-04:00

5 Strips Bacon
1 Rib Celery, Chopped
1/2 Cup Chopped Onion
1 Carrot, Peeled and Diced
1 Red Pepper, Seeded and Diced
1 Green Pepper, Seeded and Diced
6 Fresh Basil Leaves, Chipped (Divided)
2 Cloves Garlic, Minced
1 28 oz. Can Chopped Tomatoes
2 Chicken Bouillon Cubes
1 Cup Half and Half

In large soup pot, cook bacon. Drain all but 1 tablespoon drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes more. Add tomatoes and simmer over medium heat for 5 minutes. Add bouillon cues and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes. Serve with toasted garlic or cheesy bread.

Marinated Pork- Like Cafe Rio

2007-10-24T17:41:00.001-04:00

So, I think that this pork taste pretty close to the pork in the pork salad from Cafe Rio. I love Cafe Rio and I loved this dish. It is pretty easy too! I hope you all like it!

Ingredients:
3 lbs. Pork Tenderloin
16 oz. can chunky salsa
2 cups brown sugar
16 oz. Coca Cola

Cover the meat half way with water in a crock-pot and cook on high for 5 hours.

Then mix together the salsa, brown sugar, and coca cola.

Dump the water out of the crock pot after the 5 hours and add the above mixture. Cook for 3 more hours on high!

Yummy Mummy Halloween Cupcakes

2007-10-24T13:13:00.000-04:00

I made these for a YW activity, and they were so fun for Halloween! In all, they took about 2 hours.

1. Make cupcakes

(I used a Devil's Food Cake mix. One box makes 2 doz cupcakes.)

2. Frost cupcakes with chocolate frosting.

(I used the store-bought. It tastes good, and you are not going to see it, so don't spend the time with homeade buttercream frosting! One can will frost 2 doz cupcakes.)

3. Make Buttercream frosting (1 batch per 2 doz cupcakes.)

Buttercream Frosting:

1 cup solid white vegetable shortening
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk or water
Yield: 3 cups icing.

Frosting Directions:

Cream butter and shortening with electric mixer.
Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use for long periods of time.
Refrigerated in an airtight container, this icing can be stored 2 weeks.
Rewhip before using.

4. For Mummy's Bandages, pipe long bands using smooth side of Basketweave Decorating Tip 47. Leave a small gap in center for eyes. (If you don't have a cake decorating bag, large ziploc bags will also work!)

5. For eyes, tint 1/4 cup white icing with Golden Yellow Icing Color and pipe two balls in center gap using Round Decorating Tip 8. Use a small amount of icing tinted with Black Icing Color to pipe pupils with Round Decorating Tip

Enjoy!

Pumpkin Gingerbread Trifle

2007-10-22T20:49:00.000-04:00

I came across this recipe a while back, and it's absolutely delightful. Every time I have made it, people have asked me for the recipe.

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (18-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Kidney Bean Stew

2007-10-21T22:27:00.000-04:00

As Fall is here I'm always looking for healthy comfort food recipes. We got this recipe courtesy of Chad's Grandpa Langer and it is a Carlos family favorite! From reading the ingredients it doesn't sound that good, but I promise it is!

You basically want an equal amount of each of the ingredients below:

1 lb. lean ground beef, browned
1 pkg baby carrots, sliced in circles
3-4 potatoes, peeled and cubed
2 cans kidney beans - juice included, do not drain
1-2 onions, chopped
salt and pepper to taste

Combine all the ingredients in a crock pot and cook for 8 hours. I will be cooked after a few hours but it gets better the longer you leave it in. Towards the end of the cooking time it will get mushy and make it's own "gravy". This is so yummy with soda crackers and hot bread!

Chocolate Eclair Pie

2007-10-16T10:49:00.000-04:00

Once in a while it's fun to throw out all diet consciousness and make a yummy, indulgent dessert. My friend Carolyn Wright did that at a party she hosted last week. Everyone there enjoyed this delectable dessert. Hope you enjoy it too!

Graham Crackers - roughly 1 to 3 packs from box
2 boxes (3 or 4 oz.) instant french vanilla pudding
8 oz. Cool Whip
3 1/2 cups whole milk

Frosting:
4 to 6 squares Baker's Semi-Sweet Chocolate
3 Tbsp. milk
1 tsp. vanilla
1 Tbsp. light corn syrup
3 Tbsp. melted butter
1 1/2 cups powdered sugar

Very lightly grease a 9x13 inch glass Pyrex pan with butter. In mixing bowl, beat the 2 packages of pudding with the 3 1/2 cups of whole milk about 4 to 5 minutes. Fold into the pudding mixture the container of Cool Whip, smoothing out all lumps.

Begin by layering bottom of greased 9x13 pan with the graham crackers (keep them in the biggest sections possible, and break into little sections to fit as needed to fill in the full bottom of pan). Spread a portion of the pudding/Cool Whip mixture on top of graham crackers just enough to cover completely. Repeat with another layer of crackers, then pudding mixture, then crackers until you have about four layers coming to just under the top of the pan. Make sure that the top (last) layer is one of graham crackers.

Chocolate Topping: Melt chocolate squares and butter in a microwave until melted, but not boiling. Check and stir very often as to prevent burning or boiling. Remove from microwave and add 1 teaspoon vanilla and 1 tablespoon of corn syrup. Mix well. Gradually add, alternating the powdered sugar and milk, beating well between each addition. Combine ingredients until you have a smooth glaze. Pour over graham cracker mixture and refrigerate overnight or at least 8 hours. To serve, cut into squares.

Glazed Meatloaf

2007-10-11T23:14:00.001-04:00

About twice a year I get the hankering for meatloaf. I found this recipe and we really enjoyed it. Mia even ate it and she usually won't eat meat.

1/2 cup ketchup
1/3 cup brown sugar
1 tablespoon lemon juice
1 teaspoon dry mustard

1 pound lean ground beef (I prefer "meatloaf mix" which is beef, pork & veal, I also assume you could use ground turkey but haven't tried it)
1.5 slices bread, shredded
1/2 cup minced onion
1 egg, beaten
1/2 cube beef bouillon, crumbled (or add a little worchester & garlic if you don't have bouillon on hand)
1 tablespoon lemon juice

Preheat oven to 350 degrees F.
In a small bowl, combine ketchup, brown sugar, lemon juice and dry mustard until smooth.
In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, lemon juice, and 1/4 cup of the ketchup mixture until well mixed. Form into a loaf pan.
Bake 30 minutes. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

Hummus

2007-10-11T23:05:00.000-04:00

So I really like hummus but it's expensive to buy. I found a good basic recipe that you can use to add different flavors to and it's really cheap to make! Use this recipe and try different renditions by adding: curry, roasted red peppers, artichoke hearts, sun-dried tomatoes, spices, etc...

2 cups canned garbanzo beans, drained
1/3 cup tahini (in the Mediterranean food isle, it's essentially sesame seed paste)
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1/4 water (add to desired consistency)

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Sprinkle with paprika, parsley or your favorite spice.

Yummy Salsa

2007-10-09T12:39:00.001-04:00

I have a prolific tomato plant. To date I have picked over 75 huge tomatoes from this one plant and there are more to be picked. A friend suggested that I use some of the tomatoes to make his salsa recipe. I tried it and absolutely love it. It's so yummy I want to eat it by the spoonfuls and lick the plate when I'm done!

4 large ripe tomatoes, bur firm, diced into 1/2 inch cubes
1 large red onion, 3" to 4" in diameter, dice into 1/4 inch cubes
1 cup frozen corn
3 cloves garlic, finely minced
3 green onions, sliced using the entire stalk
2-4.5 ounce can of chopped green chilies (mild or hot)
1-4 to 6 ounce can of tomato paste
1/2 cup cilantro, finely chopped (about 2/3 of bunch)
1/2 cup lemon juice (REAL lemon is okay)
1/4 cup cider vinegar
2/3 cup sugar
2.5 Tablespoon chili powder
1/2 Tablespoon sea salt
1/3 Tablespoon freshly ground pepper
1/2 Tablespoon dried parsley
1/4 cup olive oil

Place all ingredients into a large mixing bowl. Fold mixture gently until all the tomato paste is dissolved evenly. Makes 10 to 12 cups of salsa.

Adjust to taste. If you like heat, use chopped jalepenos instead of the mild green chilies. You can also add 1 Tablespoon red pepper flakes or 1.5 Tablespoons of Tabsco Sauce.

It should keep in the fridge for a week or freeze to use later.

Anasazi Chicken Enchiladas

2007-10-08T22:11:00.001-04:00

Here's another really good recipe. Some stirring involved, but a total winner in our house!

1 1/4 pounds diced chicken breasts
1/2 cup diced tomato
1 teaspoon diced garlic
1/2 cup yellow onion, diced
4 ounces diced green chiles
Pinch ground cumin
1 teaspoon chicken bouillon
2 tablespoons cream cheese
1/4 cup sour cream
1/4 cup shredded pepperjack cheese
8 8-inch corn tortillas
2 1/2 cups Rosarita enchilada sauce or similar brand (not the really cheap stuff, though)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup plain yogurt for garnish

DIRECTIONS

Place diced chicken breast in a half-gallon pot. Add tomato, garlic, onion, chiles, cumin, and the bouillon, stirring constantly on low heat until the chicken is cooked, about 20 minutes.
Add cream cheese, sour cream and pepperjack cheese, stirring constantly until the pepperjack has melted.
Roll 6 tablespoons (5/8 cup) of the filling into each of the 8 corn tortillas and place in a 9x13- inch casserole dish; smother them with the enchilada sauce (you may have some left over) and top with shredded Monterey Jack cheese.
Bake at 350 degrees for about 10 to 15 minutes or until cheese melts and casserole is hot. Remove from the oven and drizzle with yogurt. Serve with fresh chopped tomatoes, sour cream, guacamole, rice and beans.

Tortilla Soup

2007-10-08T21:57:00.000-04:00

6 tablespoons cooking oil
8 6-inch tortillas, halved and cut crosswise into 1/4 inch strips
1 onion, chopped
4 large cloves garlic, smashed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 quarts canned low-sodium chicken broth
3 cups canned crushed tomatoes (one 28 oz. can)
2 bay leaves
2 1/2 teaspoons salt
1/4 cup lightly packed cilantro leaves and 3 tablespoons chopped cilantro (optional)
1 3/4 lbs boneless, skinless chicken breast, cut into 3/4 in pieces
1 avocado, cut into 1/2 inch dice
1/4 pound cheddar, grated
Lime wedges for serving

DIRECTIONS

In a large heavy pot, heat the oil over moderately high heat.
Add half the tortilla strips and cook, stirring, until pale golden, about one minute.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining tortilla strips.
Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes.
Add the broth, tomatoes, bay leaves, salt, cilantro leaves (if using), and a third of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes; remove the bay leaves.
In a blender, puree the soup in batches; pour it back into the pot.
Add the chicken, bring the soup back to a simmer, and cook until the chicken is cooked through. Stir in the avocado.
To serve, put the remaining tortilla strips in bowls, top with cheese and pour in the soup.
Sprinkle with the chopped cilantro (if using), and serve with the lime wedges.

This is a recipe Dillon's mom gave me. It takes a little time to make, but I promise, it's SO WORTH IT! It's so yummy!!!

Sweet Corn and Crab Chowder

2007-10-07T11:32:00.000-04:00

This recipes is worth the work. It does dirty a number of pans but it makes a really delicious brothy chowder. You can substitue shrimp or lobster for the crab or leave out the seafood and enjoy a corn chowder. Whatever you do don't use fake crab meat! (I got this recipe from the famous Chicago chef, Charlie Trotter)

10 ears of sweet corn
2 bay leaves
4 qts water
Salt and freshly ground pepper (to taste)
1 cup heavy whipping cream
8 oz. bacon
1 small yellow onion, chopped
1 large potato, peeled and diced
12 oz. crab meat, cooked
2 T. chopped fresh chives (optional)

Broth:
Cut off the kernels from the cob, reserving both the kernels and the cob. Place the cobs, bay leaves and water into a stock pot and simmer for 1 hour. Strain through a fine sieve and through away the solids. Season the broth with salt and pepper.

Chowder base:
Put half of the corn kernels into a saucepan with the cream and cook for 8 to 10 minutes or until the cream is reduced to 2/3 cup. Put in blender or food processor and puree until smooth.

Cook the bacon in frying pan until the fat is translucent. Add the onion, potato and the rest of the corn. Cook for 10 to 12 minutes. Add the crab and cook for 2 to 3 minutes. Season with salt and pepper.

Put the corn puree into a large dutch oven or saucepan and add the corn broth 1 cup at a time until the chowder has the desired consistency. (A chef once told me that in the West, where they don't really understand chowders, they make it too thick. In the East, the home of chowder, they make it brothy.) Add the bacon mixture and cook for 5 minutes or until warm. Add more broth if needed. Season with salt and pepper.

Serve in bowls topped with fresh chives, if desired.

Creme Brulee French Toast

2007-10-05T14:43:00.000-04:00

This recipe is courtesy of Chad's Mom Brenda. (a great cook) We love making this when people come over--also a great one for Conference Weekend!

bottom layer:
1 stick butter
1 C brown sugar
2 T corn syrup

1 loaf french bread (the fluffy kind, not the hard baguette)

top layer:
1 1/2 C half & half (can use the fat free)
5 eggs
1/4 tsp salt
1 tsp vanilla
1 29 oz. can of peach slices
2+ T cinnamon sugar

Melt the butter in a saucepan. Stir in brown sugar and corn syrup into the melted butter until smooth. Don't overcook or it will become hard when baked. Pour into a 9x13 inch pan.

Slice french bread into 1-2 inch slices. Place on top of the melted butter. Squish in as many pieces as possible, but only make one layer. You should be able to do almost the whole loaf of bread.

Beat eggs, half & half, vanilla and salt. Pour over bread. Placed drained peach slices on top & sprinkle with cinnamon sugar. Refrigerate for 8 hours or overnight.

Bake at 350 for 45-55 minutes. (You may have to bake it a touch longer if you've used the fat free half and half) Serve with fresh whipped cream or squirty whipped cream. SOOO yummy!

Pasta Salad with Asparagus and Red Peppers

2007-10-02T00:13:00.001-04:00

This is so yummy!! I added a little more garlic, and even the kids ate it.

Chives work particularly well with the asparagus and peppers, but you can substitute fresh mint, parsley, or basil.

Serves 6 to 8

1 1/2	pounds asparagus , tough ends trimmed
3	large red bell peppers , cored, seeded, and cut into 1 1/2-inch wedges
1/2	cup extra-virgin olive oil , plus more to toss with vegetables
	Table salt and ground black pepper
1/4	cup lemon juice from 2 lemons
1/2	teaspoon grated lemon zest
1	medium clove garlic , minced or put through garlic press
1	pound short, bite-size pasta such as fusilli, farfalle, or orecchiette
3	tablespoons chopped fresh chives (see note above)
1/3	cup grated Parmesan cheese

1. Bring 4 quarts water to boil in large pot over high heat. Meanwhile, toss asparagus and peppers with olive oil and salt and pepper to taste. Either grill asparagus until tender, and streaked with light grill marks, 5 to 7 minutes, or roast in a 425-degree oven for 8 to 10 minutes, depending on thickness, shaking pan once halfway through the cooking time. Either grill peppers, using grill basket if you have one, until tender and lightly charred, about 8 minutes, or roast in 425-degree oven until tender and lightly browned, 15 to 17 minutes; cool to room temperature.

2. Whisk lemon juice and zest, 3/4 teaspoon salt, garlic, and ground black pepper to taste in large bowl; whisk in 3/4 cup oil in slow, steady stream until smooth.

3. Add pasta and 1 tablespoon salt to boiling water. Cook until pasta is al dente and drain. Whisk dressing again to blend; add hot pasta, cooled asparagus, peppers, chives, and grated Parmesan cheese; toss to mix thoroughly. Cool to room temperature, adjust seasonings, and serve. (Can be covered with plastic wrap and refrigerated for 1 day; return to room temperature before serving.)

French Peasant Bread

2007-09-27T14:50:00.000-04:00

1 Package Dry Yeast

2 Cups Warm Water

1 Tablespoon Sugar

2 Teaspoons Salt

4 Cups Flour

Oil

Corn Meal

Melted Butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do no knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for 10 mintues. Reduce oven temperature to 375 degrees and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This bread is so easy to make and goes very well with pasta dishes!

Sugar-Free Panna Cotta with Berry Reduction

2007-09-20T14:57:00.000-04:00

Sugar-Free Panna Cotta with Berry Reduction
By Brenda Carlos

This is an elegant dessert without the sugar. It does have calories though from the cream and sour cream. It works for anyone following the Atkins Diet. I've served it a number of elegant events and everyone loves it.

Heavy cream 2 cups
Unflavored gelatin 1 envelope
Sour cream 1 pint
“Equal” 16 pkgs.
Vanilla 1 tbsp.
Nutmeg As needed

Sprinkle the gelatin on top of the heavy cream and let stand for 2 minutes. Heat slowly over low heat, whisking some for 5 minutes. Remove the skim that has formed. Add the sour cream, “Equal” and vanilla. Mix well and pour into individual serving bowls (ramekins) and chill for at least 3 hours.

Reduction
Fresh Raspberries 1 pt.
Mix 2/3 of the berries with 2 pgs of “Equal” and crush.

To Serve
Drizzle a little of the reduction over the dessert add a few fresh raspberries and a dollop of freshly made whipped cream

Pecan Coffee Cake

2007-09-15T19:19:00.000-04:00

This is a fabulous new recipe I just discovered & modified a bit. I took it to a baby shower and it was a big hit. Totally worth the calories if you need a good brunch food!

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream (lite works fine but I wouldn't recommend fat free)
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract (or 2 t vanilla and 1 t almond)

1 cup brown sugar
1 1/4 cup chopped pecans
2 teaspoon ground cinnamon
4 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread 1/2 the batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan & top w/half the topping. Top with rest of batter and rest of topping.
Bake in a 9x13 or bundt pan for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes before serving.

Baked Brie

2007-09-14T19:55:00.000-04:00

This is a great appetizer!! Serve with different types of crackers.

1 tube of refrigerated Crescent Dinner Rolls.
1 round of Brie Cheese
Raspberry Jam, or other jam
Brown Sugar
1/4 cup Maple Syrup

Preheat oven to 350.

On a non-stick cookie sheet, lay out the crescent rolls - in a circle with the tips pointed out. Put Brie on top. Spread Jam on Brie, fold crescent rolls over top. Drizzle maple syrup over rolls and place a handful of brown sugar on top. Bake for 25 minutes. Let cool slightly before serving.

Mixed Berry Coulis

2007-09-07T11:33:00.000-04:00

This sauce is so yummy. We use it over pancakes, waffles, crepes, ice cream and cheesecake. Or you can just drink it!

3	ounces fresh strawberries (or thawed if frozen)
3	ounces fresh blueberries (or thawed if frozen)
3	ounces fresh raspberries (or thawed if frozen)
3	ounces fresh blackberries (or thawed if frozen)
5 - 7	tablespoons granulated sugar
1/8	teaspoon table salt
2	teaspoons lemon juice

1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.

Bacon Wrapped Chestnuts

2007-09-04T17:09:00.000-04:00

These are a great appetizer / party starter!

1 lb Bacon
2 Cans Whole Water Chestnuts

Sauce:
1 cup Ketchup
2/3 cup Brown Sugar

Cut Bacon strips into thirds. Wrap Bacon around chestnut & secure with toothpick.
Bake at 350 for 30 minutes, uncovered.
Drain fat and cover with sauce. (Dip individually & pour remaining)

Bake for another 20-25 minutes.

(Tip: line the pan with foil for easier cleanup)

What do you feed a toddler?

2007-08-30T20:11:00.000-04:00

Mia is a decent eater but also a little picky. I'm always looking for new ideas of healthy things to feed her for a meal, snack, etc. Can anyone out there share some ideas?

Chicken Pistachio Salad

2007-08-25T16:50:00.000-04:00

This is a yummy & quick to make summer salad to get you through those warm summer months!!

2-3 chicken breasts, cooked and shredded
4 celery stalks, finely chopped
3/4 cup grapes, sliced in half
1/3 cup shelled salted pistachios, roughly chopped
1/3 cup mayonnaise

1/4 teaspoon salt

1/4 teaspoon pepper

Combine chicken, celery, grapes, pistachios, mayonnaise, salt & pepper. Stir well to coat and refrigerate until ready to serve. Serve over a few leaves of romaine lettuce.

Zucchini Bread

2007-08-24T22:21:00.000-04:00

I had a request for my zucchini bread recipe. It's actually my mom's recipe and it's fabulous--thanks mom. I usually make it by replacing half of the flour with white whole wheat flour and half of the oil with applesauce. This makes a yummy toddler food too (inspite of the sugar...)

3 eggs
2 C sugar
1 C oil
3 C flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 tsp. vanilla
2 C grated (on the small grates) zucchini
1 C chopped nuts (optional)

Mix all together. Place in 2 greased and floured loaf pans. Bake for 60 minutes at 350 degrees.

Bow Tie pasta with asparagus, almonds and browned butter

2007-08-24T18:03:00.000-04:00

1	tablespoon table salt
1/2	teaspoon table salt
1	pound bow tie pasta
2	tablespoons vegetable oil
1	pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
3	large cloves garlic , sliced thin
2	medium shallots , sliced into thin rings
1/2	teaspoon ground black pepper
6	tablespoons unsalted butter , cut into 6 pieces
1	cup sliced almonds
1/4	cup red wine vinegar
1	teaspoon fresh thyme , chopped
1	cup grated Parmesan cheese

1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.

*In a pinch you can use powdered parm, but I wouldn't substitute onions for the shallots. Also I have used chopped almonds instead of sliced and it was fine, and dried thyme works great too.

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