* sweet teeth *

Pumpkin Coconut Bread

2011-10-12T15:30:00.000-04:00

This came from my awesome & 1999/2000 "BYU Academy of LDS Dentists Spouses Organization Cookbook" so they are fellow dental wives/DDSs/RDHs who love to cook/eat. The original credit of this recipe goes to Anne Chambers & Lucy Yorgason. I made this last night & I will say this: Wow & thank you, Anne & Lucy!

This was the only thing I needed to buy - the coconut pudding mix.... And I didn't get a picture of the bread because... um, well I can't get close enough to take a picture without eating the little that remains on my counter.... maybe next time?

Beat Together:
1.5 C oil (I used a combo of coconut & canola oil & I'll use less than 1.5 C next time)
5 eggs

stir in:
2 C pumpkin puree (the other 1/2 of the 28oz can that you didn't use making Steph's cookies)

sift together & add:
2 C flour (I used a little bit of white whole wheat & mostly white flour)
2 C sugar (I used more like 1.5-1.75C sugar & will use a little less next time)
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg (does it smell like fall yet?)
1 tsp baking soda

stir in:
2 (3 oz) pkgs coconut pudding/pie filling mix (the kind that you need to cook - I accidentally bought one box instant & one box cook, but it still worked, so don't panic if you buy the wrong stuff)
1 C chopped nuts (optional & I left them out but it would be awesome with walnuts or pecans)

Bake @ 350˚F in 2 greased loaf pans for about 1 hour. Mine took a little longer, the middle was raw for a while - just keep checking it.

Soft pumpkin cookies with caramel frosting

2011-10-02T21:38:00.002-04:00

If you have a pumpkin recipe that you already love, you will be replacing it with this one. I promise! This is my all time favorite cookie. Hands down!!

Cookie
2 cups sugar
2 cups butter
1 16 oz can of pumpkin
2 eggs
2 tsp vanilla
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1/2 tsp allspice or cloves

Cream together sugar and margarine. Mix together rest of the ingredients. Bake at 350*f for 12-15 minutes on a greased cookie sheet or parchment paper. Frost when cooled.

Caramel icing
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 tsp vanilla
Icing sugar

Bring margarine and brown sugar to a boil. Add rest of ingredients. Let cool then beat in icing sugar until desired consistency. Makes 66 cookies using 1TBSP - 130 calories
Or 3 dozen with an ice cream scoop

Best Wheat Bread Ever

2011-07-27T09:48:00.003-04:00

I got this recipe several months ago from my friend Amy Mills and have been making all of our bread ever since. The taste and texture are amazing and the recipe is so easy. Start to finish, it takes an hour and a half. It makes two loaves, so I usually just stick the second one in the freezer. I don't think I'll ever go back to store bought bread. I know exactly what's in this and know that it's healthy.

Best Wheat Bread Ever

6 cups of whole wheat flour

1/3 cup of gluten (I use Bob's Red Mill Vital Wheat Gluten. You can find it in most grocery stores in the flour aisle.)

1 1/4 TB instant yeast

2 1/2 cups very warm water (120-130 degrees)

1 TB salt

1/3 cup oil

1/3 cup honey

1/3 cup molasses

1 1/4 TB lemon juice

Combine 3 1/2 cups of flour, gluten, yeast, and mix until blended. Add in water and let mix for 1 minute. Allow mixture to sit for 10 minutes. This will allow the yeast to begin working and is called making a sponge. After it sits, add in salt, oil, honey, molasses, and lemon juice. Mix it all in. Add flour 1 cup at a time until all is incorporated. Mix dough for 7-10 minutes in mixer and allow it to develop its elasticity.

This dough will be more moist than other whole wheat doughs. Turn it out onto the countertop, divide in half, shape into a loaf shape, and place in two lightly sprayed nonstick bread pans. Place the loaves in a barely warm oven (oven has been preheated on a low setting and turned off). Allow dough to sit up to half an hour, or until it rises above the pans. Leave bread in the oven, turn on oven to 350 and cook bread for 30 minutes. Take bread out and place on a cooling rack.

Turns out perfect every time! One tip I've learned for slicing bread, is to slice it while it's laying on its side. Happy baking!

Cilantro Corn Feta . . .and Tomato Salad

2011-05-10T12:10:00.007-04:00

Freezer corn thawed
Lots of Cilantro (did you know you can use the whole thing not just leaves? Thanks to you ladies for teaching me that) Could also use basil, instead.
Tomato diced
Onion (unless they are banned in your house like mine)
Black pepper, Sea salt, a little olive oil, a little balsamic vinegar
FETA CHEESE!

I add all ingredients together and just top each serving with feta so it doesn't get all soggy in the fridge. Also, FYI - I added a little pasta to mine because I thought it would be better and more like a salad. It was good, but I decided next time I will leave the pasta out.

Honey Vanilla Pound Cake

2011-04-25T19:15:00.007-04:00

Since Kristen posted her Easter chocolate cake, I thought I'd post an awesome pound cake that I made for our neighbors across the street (well and I kept half for our family which was gone in one day). This recipe is from Ina Garten's "Back to Basics" cookbook.

Ingredients

2 sticks unsalted butter (at room temp)
1 1/4 cups sugar
4 eggs (at room temp)
2 T honey
2 t vanilla extract
1 t lemon zest (I omitted and didn't miss it)
2 cups cake flour (I used all purpose flour)
1 t kosher salt
1/2 t baking powder

Preparation

Pre-heat oven to 350. Grease the bottom of a loaf pan. Cream the butter and the sugar on medium speed for 3-4 minutes. In a separate bowl put the eggs, honey, vanilla and lemon zest, but do not mix. With the mixer still on medium speed add an egg one at a time.

Sift together the flour, salt and baking powder. Add to the mixture. Finish mixing with a spatula. Bake for 50-60 minutes or until a tooth pick comes out clean (it took me 70 minutes to cook this baby). It might have been because I used all purpose instead of cake flour. Cool for 15 minutes on a rack.

This is delicious with a scoop of vanilla ice cream on top!

Adriane's Chocolate Heathwix Cake

2011-04-25T12:05:00.001-04:00

2	cups all-purpose flour
1 1/2	teaspoons baking soda
1/2	teaspoon salt
1 1/2	cups sugar
1/2	cup butter, softened
3	eggs
1	teaspoon vanilla
4	oz unsweetened baking chocolate, melted and cooled
1	cup buttermilk (I use this dried buttermilk)
1	can (14 oz) fat-free sweetened condensed milk
1/2	cup caramel topping
1	cup Heath bits or chopped Heath candy bars
1/2	bag fun-size Twix bars, chopped

1. Oven: 350ºF. Pan: 13x9x2 inches, greased with butter; lightly floured.

2. Dry ingredients first: In medium bowl, mix flour, baking soda and salt (& buttermilk powder); set aside.

3. In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk (or water if using dry buttermilk), beating after each addition until smooth. Pour into pan.

4. Bake 35-40 min or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped Twix & Heath bits over cake. Cool cake as long as you can possibly wait before eating it.

adapted from this recipe- thanks, Betty.

garlic pizza dough

2011-03-24T15:08:00.000-04:00

let soften for about 10minutes:
1 C warm water
1.5 tsp active dry yeast
some honey

mix in:
2 Tb olive oil
3C bread flour
3/4 tsp salt
1tsp + fresh minced garlic
dried basil if you wish

if using your handy-dandy kitchenaid mixer, mix with the dough hook for a good 5-10minutes. add in more olive oil as needed to form a nice soft but not sticky ball. feel free to add more garlic & dried herbs as you desire! let rise in a greased bowl, lightly covered for an hour or so until doubled. punch down & form into 2 medium sized pizzas. top with your favorite stuff! bake at 450 until cheese is melted.

Creamy Quinoa Mac & Cheese

2011-03-14T17:20:00.001-04:00

My kids LOVE macaroni & cheese. and even though I buy the more natural/organic boxes, I still feel guilty making something that is so processed all the time. so I keep trying new homemade mac & cheese recipes. I've been buying the Quinoa pasta lately because it's supposed to be good for you - it actually tastes quite delicious! I can't really taste the difference compared to regular semolina pasta. It just cooks faster than the regular stuff, but even tricked the hubs who is naturally resistant to all my "trying to be healthier" food changes.

Here's what we are eating tonight at my house. It's in the oven now!

...uh, a bit of 'processed cheese food' is better for you than full-on mac from a box, right?

Preheat oven to 400˚ F.

2 cups dry quinoa macaroni elbows

3 TB butter
2 TB flour
2 C milk (I used "so delicious" coconut milk beverage - plain)
1 tsp mustard powder
fresh cracked black pepper
a few dashes turmeric (gives it a nice yellow color)
6 oz shredded cheddar cheese (or any combo of shredded cheeses)
2 oz neufatchel cheese
4 oz smoked gouda (cut up nice & small)

Cook the macaroni for 6-9mins, drain.
Meanwhile, make the sauce. melt butter, whisk in flour until smooth. slowly add in milk while wisking to avoid LUMPS. cook over medium heat for a couple minutes, add mustard powder, black pepper & cheeses; stir while the cheeses melt into deliciousness.
Drain pasta & pour into baking dish. Pour cheese sauce over macaroni & mix until coated. Bake in 1.5qt-2qt dish for 20mins.

(adapted from this recipe at allrecipes)

Green Bean Casserole by Paula Deen

2010-12-26T13:28:00.009-05:00

Let's start by saying this: I am not a casserole fan.
Unless all casserole = this recipe. Then, I guess I am casserole's biggest fan.
This is amazing! Not mushy. Not scary. Not crazy-salty!
I think maybe the secret is using FRESH beans. So here you go. Give this a try. It's slightly changed from paula deen's recipe found here. Thank you, Paula, you made our Christmas Dinner complete! I might have to make this again today... because there were no leftovers!

Ingredients

1/3 stick butter
dried onions (you could use fresh, of course)
rinsed fresh green beans (about 2 Cups.... I used 1 bag from sams club)
3 C. chicken broth
1 (10 3/4-oz) can cream of mushroom soup (you could even use less)
French-fried onions (a bunch! I use the huge bag from Sams & just throw some in)
salt & pepper to taste
shredded mexican cheese (the prepackaged shredded blend)

Directions

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions in the butter. Meanwhile, boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, to the onion mixture. Stir well. Add s&p to taste.

Pour into a baking dish (8x8") & bake for 20 minutes, then top with the cheese & add some additional fried onions and bake for 10 minutes longer, or until hot and cheese is melty-delicious.

Serves 4-6

Sweet Potato Pot Pie + Coconut Oil Pie Crust

2010-11-09T17:42:00.006-05:00

so... coconut oil is REALLY good for you, you can read about some of the benefits here & here. I've started using it in a lot of my cooking & love it. Tonight I was cold, and thought potpie sounded good... I have no shortening for piecrust (it's evil anyway - boo to partially hydrogenated oils), but I thought hey my coconut oil seems close to shortening... and I googled it & found this recipe!
Anyway... I made the crust first & baked the bottom shell for about 10minutes so it was a little bit cooked. While the crust was baking, I started the potpie filling. You could use whatever veggies you have on hand, heck, that's how I always cook! and of course you could omit the chicken if you are being a good little vegetarian. I'm not a good vegetarian today, though next time I'll try it without the meat & with some garbanzo beans or something else delicious.

Coconut Oil PieCrust:

3/4 cup solid coconut oil (1/2 butter/1/2 coconut oil)
2 cups organic unbleached all purpose flour
1 teaspoon salt
3 - 4 tablespoons ice cold water

Cut the coconut oil and butter into the flour and salt with pastry blender or two knives. Add the water 1 tablespoon at a time and mix well.

Roll out on floured board. Makes enough for 1 covered pie.

Sweet Potato Potpie Filling:
(adapted from this recipe)
in a large pot, COOK over medium, until potatoes are soft:

3TB olive oil
2 orange-fleshed sweet potatoes
onion
garlic

STIR IN:

1 can corn, drained
1 can shredded chicken, undrained

mix together in a bowl:

2 C milk (I used almond)
2 TB cornstarch

Add cornstarch/milk to potatoes in pot, stir constantly, increase heat if needed to bring to boil, then lower heat & continue stirring... stir, stir, stir... this thickens the sauce.

SEASON TO TASTE WITH (I just throw it in & don't measure, sorry):
cumin
curry powder
salt
fresh cracked black pepper

Pour into Coconut Oil PieCrust, top with more crust & bake at 425 for 20ish minutes, until crust is browned to your liking.

cinnamon banana bread

2010-10-23T09:27:00.001-04:00

I'm freezing.
I have rotting bananas.
I turned on the oven & remembered my friend posted this recipe & picture long ago & I'm making it now.
In my new pampered chef mini loaf pans.
happy fall!!

barefoot in the kitchen: Recipe of the Week

even better rice krispie treats

2010-09-15T10:57:00.003-04:00

OK, ladies. These are seriously amazing. I thought regular rice krispie treats were delicious... well, these changes just kicked them up a few notches. now I have to eat one every time I walk by the pan.

1/2-1 stick butter
4 cups miniature marshmallows
2 tsp pure vanilla extract (I use Mexican)
heaping TB natural peanut butter
a few dashes of salt
6-ish? cups Rice Krispies® (I don't measure much!)

Melt butter in a large pan over medium-ish heat. Stir in marshmallows & stir until nice & melty. Add vanilla, PB & salt, stir... Pour over rice krispies & mix until they are totally coated in your sweet, buttery goodness. Smoosh down gently into whatever size pan you like for desired thickness of your Treats (I use a 13x9") lined with parchment paper (or greased). Wait a few minutes for them to cool/set... if you can!

Dutch Baby

2010-09-07T17:30:00.006-04:00

This is a favorite at our house... we eat it for dinner &/or breakfast at least once a week! It's fast & delicious. (recipe from Joy of Cooking.)

Preheat oven to 425º
Whisk together until smooth:

1 C milk
1 C flour
1/2 C sugar
4 large eggs, at room temperature

Melt 5-6 TB butter in a large oven proof skillet (or 12x9" glass baking pan). Tilt the pan to coat the sides. Add mixture from above, cook without stirring for 1 minute. Bake in preheated oven for 12-15minutes. Serve immediately - it will be all poofy & dramatic but loses the drama once you take it out of the oven.

TOP WITH:

powdered sugar
lemon juice
sliced strawberries
blueberries
fresh peach slices

Avocado Mango Salsa

2010-04-28T08:40:00.006-04:00

Avocado Mango Salsa

1 avocado, diced
2 roma tomatoes, diced
1 mango, large diced
1/3 cup chopped cilantro
1/4 c. onion, diced
Juice of one lime (or lemon juice if that's what you have)
Several dashes Frank's Red Hot sauce (all the rage around here)
salt and garlic salt to taste

Serve with Coconut Rice, Black Beans, and Tortilla Chips for a meatless wonder.

Coconut Rice

1 1/2 cups rice (Jasmine is best)
1 3/4 cup water
1 can Coconut Milk
1 tsp. salt
1 Tbsp. sugar
more chopped cilantro leaves

Bring to boil and simmer for 20 minutes.

Broiled Tilapia with Coconut-Curry Sauce

2010-04-27T18:15:00.008-04:00

(adapted from this sept2002 cooking light recipe)

1 teaspoon dark sesame oil, divided
1 teaspoon ground ginger
generous scoop of minced garlic
1 cup chopped sweet onion
2 heaping tsps curry powder
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot kashann's coconut rice

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce over kashann's delicious rice.

Molten lava cakes

2010-02-19T13:29:00.005-05:00

I love this time of year since we can eat and eat without it showing too much under our heavy winter sweaters and jackets. Rich desserts and favorite comfort foods sustain us through these wintery months. Last night we had a friend over for homemade pizza and molten lava cakes! These are to die for!!Recipe:

4 pieces (squares) Semi-sweet Baking Chocolate-I used 4 oz of semi-sweet chips
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour
2 cups Real Whipping Cream (seriously It's So Much Better!!!)
2 Tablespoons Sugar

The to dos:

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream

Enjoy! I know we sure did!

p.s. I stole this recipe from "The Pioneer Woman Cooks." I love her blog!

cooked oatmeal bread

2010-01-28T18:27:00.001-05:00

I had leftover oatmeal yesterday. so we made bread. I found this recipe & it was GOOD.
it makes 2 loaves & they taste best if you eat them within 1-2 days.

from James Beard (1973)

2C cooked oatmeal
OR (1 cup coarse rolled oats
+ 1 cup boiling water)

2 packages active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (100 to 115 degrees approximately)

1 cup warm milk
1 tablespoon salt
1/4 dark brown sugar
4-5 cups all-purpose flour, approximately.

Cook the oats in the boiling water until thickened, about 3 minutes. Pour into a large mixing bowl and allow to cool to lukewarm. Meanwhile, stir the yeast and teaspoon of sugar into the warm water until dissolved, and allow to proof. Add the warm milk, salt, brown sugar, and yeast mixture to the oats and stir well, then stir in 4 cups of flour, 1 cup at a time.

Turn out on a floured board. Knead into a smooth pliable, elastic dough, if necessary using as much as 1/2 to 1 cup, or more, of additional flour to get it to the right feel. (This will take about 10 minutes, unless you do it in an electric mixer with a dough hook, which is what I did). Shape the dough into a ball, put into a well-buttered bowl, and turn to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/2 hours.

Punch the dough down. Knead for 2 or 3 minutes and shape into two loaves. Thoroughly butter two 8 x 4 x 2-inch tins. Place the dough in the pans, cover, and let rise in a warm place until about even with the top of the pans, or almost doubled in bulk.

Preheat oven to 375 degrees, place the bread in the center of the lowest rack, and bake for about 45 to 50 minutes, until the loaves sound hollow when tapped on top and bottom with the knuckles. Return the loaves without the tins to the oven rack to bake for about 5 minutes and acquire a firmer crust. Remove the loaves to a rack to cool.

Note: If you want a very soft top crust, brush the loaves with melted butter when you bring them out of the oven.

lemon ricotta cookies with lemon glaze

2010-01-27T19:53:00.009-05:00

two thoughts:

1. parchment paper rocks my kitchen world. it is seriously the best kitchen invention ever & I'm not sure how I survived 31 years without it. it almost deserves an entire blog post, and no, it's not the same thing as waxed paper.

2. ricotta cheese & the whole reason for this post... I always buy ricotta cheese & then forget about it until it goes bad... or I don't use it all up in time. it almost happened again, so I googled ricotta cheese recipes & found this little gem; thanks, giada.
I just pulled them out of the oven, so I haven't glazed them yet or let them cool, but so far, so delicious! I'll bring some to book club on friday... if there are any left...

(photo by my iphone)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese (I used "part skim")
3 tablespoons lemon juice
1 lemon, zested (I used dried orange peel)

Oven to 375º F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (giada says "about 2 tablespoons for each cookie," I say "1TB or less for each cookie & leave some space, these babies spread.") onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Pumpkin Time

2009-10-28T08:40:00.007-04:00

I will be posting a few recipes that I have made and shared. The first is a delicious pumpkin pie milkshake- I made this at craft night/book club a few weeks back. The second is a Hazelnut white chocolate pumpkin cheesecake- this was brought to Kristen's Halloween Party.

Enjoy these recipes this beautiful Fall season!

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!
YUM! I could seriously have this for every meal.

This makes one big shake, so double or triple the recipe as needed.

Hazelnut White Chocolate Pumpkin Cheesecake
got this recipe from our ward cookbook.

CRUST

3/4 cup vanilla-wafer crumbs
1/2 cup ground hazelnuts
3 tablespoons sugar
3 tablespoons butter, melted

CHEESECAKE FILLING

3 8-ounce packages cream cheese, softened

1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1 cup canned pumpkin
4 eggs
1 cup coarsely chopped white chocolate
1/4 cup chopped hazelnuts

Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.
In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.

coconut tofu curry with spinach & tomato

2009-08-25T14:19:00.004-04:00

I needed a tofu recipe & was in the mood for curry, coconut milk & using up fresh veggies from the CSA farm. I adapted the recipe from this one. no picture of the actual dish, sorry. but it sure was pretty. and tasty.

14 oz. coconut milk
1TB red curry paste
1 TB curry powder
2 tsp soy sauce
small scoop minced garlic (1 tsp? I don't measure garlic)
14 ounces extra firm tofu
olive oil
1/4lb fresh spinach, washed (duh) & chopped
1 tomato, diced
1/2 onion, minced (I used vidalia)

1. Drain tofu, cut into little cubes & pat dry with papertowel. In large skillet (I used this one), heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
2. While tofu is cooking, be your own little soux chef & mix curry paste, curry powder, soy sauce, and garlic.
3. Add onion & cook for a few minutes until onions are translucent.
4. Add coconut milk, tomato & spinach & and mix from #2 above. cook, stirring, until veggies are warmed & spinach is barely wilted, about 1-2 minutes.
5. serve over rice & with warm naan. add salt & pepper to taste!

Easiest Ever Egg Casserole

2009-08-18T14:43:00.003-04:00

Here is the recipe for the egg casserole that we had at our Back to School Breakfast today:

1 (16 oz) pkg. Frozen Shredded hash browns (I actually used the ones with peppers and onions in them)
3 C. Shredded Cheese (I only used maybe 2 1/2 cups and it was plenty)
1 lb. chopped ham or sausage cooked and crumbled (I only used 1/2 lb of ham and it was a lot)
8 eggs
1 C. milk
1 tsp salt
½ tsp ground mustard

Layer hash browns, then cheese, then meat in a greased 9x13 pan. Whisk together eggs, milk, salt, and mustard. Pour over layered ingredients. Cover with foil. Casserole can be baked right away or refrigerate overnight. When ready to bake, bake in 350 oven for 1 hour covered. Uncover and bake 15 minutes more, until edges are golden brown and knife comes out clean.

twix salad

2009-04-20T10:05:00.005-04:00

also served at briste's shower.

it's pretty much a joke to call this a salad... although it looks LIKE potato salad if you don't know what it is.

also known as "snickers salad," but I used twix instead because twix is just so much better than snickers. here's what I did:

apples, chopped (I used crispin)
twix, cut into bite-sized chunks
cool whip (I used regular)

that's it!! I think I used 4 apples, 3 packs of the 99¢ mini twix packs & 3/4ths of a regular sized-cool whip. mix all together & chill.
christy says it's even more delicious with pudding... but I didn't have any & didn't have time to run back to the store. will try that next time, though.

steph will be watching you if you try to take her twix salad.

creamy potato carrot soup

2009-04-20T08:04:00.004-04:00

this is the soup I made for Briste's baby shower. that's it there in that bowl in the picture - though you can't see the soup...
this soup is easy & flexible: you can throw in whatever veggies you have, omit the carrots if you want, heck even the bacon is optional & I dont use it when I am being a good vegetarian. but I am a bad vegetarian & sorta on a bacon-in-soups kick right now & I think it makes soups taste especially good. and I know velveeta is spooky... what is it anyway?... but it makes potato soup yummy. you can also use sharp cheddar too/instead. you see? a very flexible soup!!!
here's is what I made... as best I can remember:

Creamy Potato & Carrot Soup - by kristen

2 slices uncured bacon (uncured=nitrite free! nitrites are bad for you)
1/2 white onion, chopped (1 cup)
6 large potatoes, peeled & chopped (I used russet)
3-4 handfuls baby carrots
veggie broth (just enough to cover veggies)
8 oz cream cheese (organic so christy doesn't die!)
velveeta to taste (I used 1/3 of a big pkg)
salt & fresh cracked pepper to taste

cook bacon in a large heavy pot over med-high until crisp. remove bacon, crumble & set aside. sautee onion in bacon drippings for about 10 minutes, until nice & cooked. (VEGETARIAN VERSION: omit bacon & sautee onion in 1-2Tb olive oil.) add potatoes & carrots to pot, add just enough broth to cover. (the broth stays in the soup, so the more you add, the runnier your soup will be. I like it thick, so I just barely cover the veggies enough that they can cook.) bring to boil, reduce heat to simmer until the veggies are cooked (tip: the smaller you chop your carrots/potatoes the faster this will cook.).
for chunkier soup, mash by hand with a potato masher to desired consistency. for smoother soup (or if your carrots aren't quite soft enough) puree spoonfuls of potatoes/carrots in blender & replace in pot. add cream cheese & velveeta, stir in to melt. salt & pepper to taste (the more velveeta you use, the less salt you need). add bacon back in or crumble on individual bowls. enjoy!

(above: briste enjoying opening gifts after eating the soup)

Chicken broccoli soup

2009-03-11T12:47:00.006-04:00

This soup is the perfect comfort food on a dreary and cold winter day. It was featured in this month's edition of Cooking Light! Enjoy!

Ingredients
Cooking spray
2 cups chopped onion
1 cup presliced mushrooms -I chopped my own!!
1 garlic clove, minced
3 tablespoons butter
1.1 ounces all-purpose flour (about 1/4 cup)
4 cups 1% low-fat milk -I used skim milk
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli (I used spaghetti), broken into 2-inch pieces
2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light) -I used extra sharp cheddar
4 cups (1-inch) cubed cooked chicken breast -next time I might try shredded chicken
3 cups small broccoli florets (8 ounces)
1 cup half-and-half
1 teaspoon freshly ground black pepper
3/4 teaspoon salt

1. Heat a Dutch oven (or large pot) over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.

317 calories per serving

This was the perfect meal with bread and a salad! It also made awesome leftovers!!

chocolate pistacio cake

2009-02-18T11:59:00.005-05:00

i wish i had a pic of this cake but i don't. it's so yummy. seriously, if you haven't tried it DO and you won't be sorry. i got this recipe from melanie bascom in our ward and it's a cake doctor cake. so easy and super yummy. i made if for alanna's bday yesterday and it was delish. as a testament to it's yumminess, dave doesn't eat many desserts but he LOVES this cake.

Chocolate pistachio cake

½ cup chopped pecans ( I left this out)
½ cup choco chips ( I left this out too)
1 package plain white cake mix (NOT THE KIND WITH PUDDING IN IT ALREADY)
1 package (3.4 oz) pistachio instant pudding mix
½ cup sugar
1 cup water
½ cup veg. oil
4 large eggs
½ cup choco. Syrup

1. preheat oven to 350* . lightly mist bunt pan with veg. oil spray then dust with flour. Shake out excess flour. Sprinkle pecans and choco chips in bottom of pan.
2. Mix cake mix, pudding, sugar, water, oil and eggs together. Blend with an electric mixer on low for 1 minute. Scrap sides of bowl with spatula. Mix again on medium for 2 minutes, batter should be thick and smooth. Remove one cup batter and mix it with ½ cup choco syrup, until well combined. Set aside.
3. Pour regular batter into pan. Pour choco batter over the top, trying to keep the chocolate away from the edges. Swirl the chocolate batter into the regular batter with dinner knife.
4. Bake the cake until it is golden brown. 55-60 minutes (I NEVER COOK IT THAT LONG. I DO 50 MIN AND IT'S A TEENY BIT UNDERCOOKED BUT THAT'S HOW I LIKE IT)
5. Remove from oven and let cool 20 minutes. Run a long sharp knife around the edge of cake and invert it onto a rack to cool completely. To serve, place the cake onto serving platter and glaze with Shiny chocolate glaze.

Shiny chocolate glaze:

2 tablespoons butter
2 tablespoons unsweetened cocoa powder
1/ 4 cup heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla

1. melt butter in small heavy sauce pan over low heat. Add cocoa powder and cream and stir until mixture thickens, 2 minutes. DO NOT BOIL. Remove from heat and stir in the powdered sugar and vanilla until mixture is smooth.
2. Spoon glaze over the cooled cake.

Yummy Lemon Bars

2009-01-28T14:41:00.003-05:00

These bars were featured on Martha Stewart and very delicious. I brought them to Kristen's baby shower! Enjoy!

for Crust:
3/4 cup flour
1/3 cup powder sugar
1/4 cup cornstarch
1/4 t. salt
1/2 cup butter

for filling:
4 eggs
1 cup sugar
2/3 cup fresh lemon juice
1/4 cup flour
1/2 t. baking powder
1/2 t. salt
Preheat oven to 350. Spray a 9 inch square pan with cooking spray. Make the crust: mix flour, sugar, cornstarch and salt. Cut butter in to form coarse crumbles. Press mixture into pan. Refrigerate 15 minutes. Bake until crust is lightly browned 20 minutes. Let cool. Reduce the oven temp to 325. Beat eggs with mixer until thick. Beat in sugar, lemon juice, flour, baking powder and salt. Pour over crust. Bake until set about 20-30 minutes. Cool. Refrigerate about 1 hour. Sprinkle with powder sugar.

candy cane bundt cake

2008-12-13T14:11:00.010-05:00

as served at richard & erica's Christmas party last night:
idea from hostess with the mostess, white cake recipe from the joy of cooking

CANDY CANE CAKE:
preheat oven to 375
have all ingredients at room temperature
grease & flour 12C bundt pan

sift together twice:

3 1/2 C flour
1 Tb + 1tsp baking powder
1/2 tsp salt

combine:

1 C milk
1 tsp vanilla

in a large bowl (kitchenaid mixer bowl), beat until creamy:

2 sticks (1lb) butter

gradually add & beat on high speed until lightened in color & texture, 3-5mins:

1 2/3 C sugar

add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth & scraping the sides of the bowl as necessary. (this will be really really thick.) in another large bowl, beat on medium until soft peaks form:

8 egg whites (YES EIGHT)
3/8 tsp cream of tartar

gradually add, beating on high speed until stiff (but not dry) peaks form:

1/3 C sugar

use a rubber scraper to fold in 1/4 of egg whites into the butter mixture (have fun, this is not fun), then fold in the remaining whites.

take 3/4C batter out of the bowl. add to it:

1/2 tsp peppermint extract
1/2 tsp red food coloring

pour 1/2 of the regular batter into prepared pan. carefully pour red/peppermint batter over white batter in pan. top with remaining white batter. bake until a toothpick comes out clean - about 40-60minutes. let cool for 10mins in pan & then remove from pan onto cooling rack & let cool completely (about an hour).

FROSTING:
1 C powdered sugar
1 Tb milk
1/2 tsp vanilla
whisk together until smooth & runny-ish. drizzle over cooled cake & top with (2) crushed candy canes.

p.s. for a much faster/easier version of this cake, you can cheat like hostess with the mostess & use a white cake mix instead!

Christmas cookies

2008-12-09T22:18:00.010-05:00

It's that time of year! Time to start baking Christmas cookies! I love baking cookies and every year I make my traditional favorites (such as these) and try some new recipes that I may or may not make again. Last year I made neopolitan cookies for the first time. I found this recipe in my William Sonoma cookie cookbook that I received as a wedding gift. I decided that the recipe was a keeper. I love how these cookies look. They remind me of neopolitan ice cream. Each color layer has a different flavor and together they make a great cookie! Here is the recipe for these fabulous cookies. What are your favorite holiday cookies?

Ingredients:
1 cup butter, softened
1 1/4 cups white sugar
1 egg
1 teaspoon vanilla extract
1/4 t salt
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4teaspoon grated nutmeg (I grate it fresh)
1-2 drops red food coloring
1 (1 ounce) square unsweetened chocolate, melted
1/4 cup chopped pecans or walnuts

Directions:

In a medium bowl, cream together the butter and sugar (I use the kitchen aide). Stir in the eggs and vanilla.

Combine the flour, baking powder and salt, stir into the creamed mixture. Divide dough equally into three small bowls. Add red food coloring to one portion; stir until thoroughly mixed. Mix chocolate and pecans or walnuts into second bowl, and nutmeg into the third bowl.

Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.

Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Makes about 6 dozen cookies

Merry Christmas!!

(for a twist you could color the layers red, green and white for Christmas!)

I submitted this recipe for the contest called "Eat Christmas Cookies" taking place here

Sweet Potato Pie

2008-11-21T09:26:00.005-05:00

Served at book club for To Kill A Mockingbird. Recipe by Paula Deen.

Ingredients

2 cups peeled, cooked sweet potatoes (not Yams! Sweet Potatoes are yellow inside, not orange)
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9-inch unbaked pie crust (I used Wegman's brand)
3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. (It may have just been my oven, but it took mine almost an hour to bake!) Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve. (I guess I didn't read this far because I didn't bake it again after putting the meringue on...oops!) Or you could just do without the meringue and put a dollop of whipped cream on top. I think it would be just as good.

This was awesome! It's not as overwhelming as a pumpkin pie.

Hot Spinach Artichoke Dip

2008-10-26T20:00:00.006-04:00

this is a pampered chef recipe... but I changed a couple things... here is the recipe as served at the halloween party!

INGREDIENTS:

13 oz marinated artichoke hearts, drained & coarsely chopped
1 10-oz pckg frozen chopped spinach, thawed/well-drained
1/2 C (organic) sour cream (organic so it wouldn't kill christy)
1/2 C mayonnaise
3/4 C grated fresh parmesan cheese
1 tsp (or more) minced garlic

1.	Preheat oven to 375°F. Combine artichokes, spinach, sour cream and mayonnaise in a medium bowl. Add Parmesan cheese and garlic; mix well and spoon into baking dish (a 9" pie pan is what I use).
2.	Bake 20-25 minutes or until heated through. Serve with fresh veggies & pita chips & bagel chips & whatever else you feel like DIPPING!
Yield: 3 cups (this will be gone in 1hr or less!) Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 140 mg, Fiber less than 1 g

Cinnamon-Apple Cake

2008-10-17T14:38:00.000-04:00

this was a favorite dessert my college roommate NICOLE used to made all the time! (thanks nicole & cooking light!!) as served at book club last night for cry the beloved country at kashann's (& also at richard & erica's first-ever BATTLE OF THE SEXES PARTY on 6/8/07).

you can also double this and cook in a 9x13 pan... recipe calls for "springform pan," but lets get serious: I don't have one of those. so I used my lovely favorite ever williams-sonoma pie pan (thank you wedding gifts) and it worked out fine.

1 3/4 cups sugar, divided (I use raw turbinado sugar)
1/2 cup butter, softened (I used smart balance)
1 tsp pure vanilla extract
6 oz. fat-free cream cheese, softened (I used 1/3 less fat neufatchel cheese)
2 large eggs
1 1/2 cups all-purpose flour (I use 1 C white, 1/2 C white whole wheat)
1 1/2 teaspoons baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 C chopped peeled apples
Cooking spray

Directions:
Preheat oven to 350°.

Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl (GO KITCHENAID, WOOHOO); beat on medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.

Combine remaining 1/4 cup sugar and 1 tsp cinnamon. Combine 2 TABLESPOONS of cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 60-75min (I cooked it 75min) or until cake pulls away from the sides of the pan. Cake will look pretty "done" on the outside, but will be delicious and moist on the inside! Cool cake completely on a wire rack. Cut into 12 wedges, using a serrated knife. (This can be served warm or cold.)

12 servings
Nutritional Information: CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g (COOKING LIGHT 1997)

Strawberry fields forever..

2008-06-28T09:44:00.012-04:00

Our family signed up for the veggie CSA share through Native Offerings farm this year, but sadly didn't sign up for the fruit share. The other day we headed out to Greg's U-Pick in Clarence, NY to pick strawberries! For $3 a quart it was worth it! These are the best strawberries I've had all season and they are totally better than anything I've picked up at Wegmans.

Here is my recipe for strawberries with yellow cake and whipped cream:

Jacob trying his first strawberry

1.) First, thoroughly wash the strawberries. Soak in a large container and allow all the dirt and sentiment to settle to the bottom then drain the water.

2.) Trim off the tops of the berries and cut into quarters.

3.) Roll up your sleeves and start baking. Today we are making a yellow cake recipe (from Better Homes and Gardens cookbook).

Ingredients:
21/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 3/4 cups sugar
1 1/2 teaspoons vanilla
2 eggs
1 1/4 cups milk

Directions:
Grease either 2 8x1 cake pans or one 13x9x2 baking pan. Combine flour, powder and salt then set aside.

In a large mixing bowl beat butter with a mixer for 30 seconds. Add sugar and vanilla beat till well combined. Add eggs, one at a time beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture.

Bake at 375 for 30-35 minutes or until a toothpick comes out clean. Cool cakes and then place on a wire rack.

Make whipped cream by beating heavy cream with sugar (to taste) and vanilla.

Assemble cake by topping with whipped cream and strawberries. Dig in and enjoy!!

P.S. Christy and Kristen we should start swapping some yummy recipe ideas for all of the greens we get each week. Jay's been making some yummy kale dishes that I'll have to post asap!

cafe rio

2008-05-21T23:22:00.004-04:00

I made this a long time ago one time when rachel/tyler came over for dinner. I'm making it tomorrow for aaron's parents. it is delicous. if only there were a cafe rio or costa vida out here...

Café Rio Sweet Pork Salads
1 recipe CR sweet pork (below)
1 recipe lime cilantro ranch (below)
1 head romaine lettuce
diced tomatoes
monterrey jack cheese (shredded)
beans, rice
tortilla chips or baked tortilla strips
guacamole

Cafe Rio Sweet Pork
3-5 lb Pork Loin Roast
1 1⁄2 cans Coke
1 c. turbinado sugar (sugar in the raw)
7oz can chipotle chilies in adobo sauce –provides a lot of heat - I didn't use
1 tsp dry ground mustard (heaping)
1 tsp cumin (heaping)
2 tsp minced garlic
chile powder

(I didn't do this because I was lazy... but the recipe said: Place the contents of the can of chilies in a bowl and cover with soda to get as much of the adobo sauce off the chilies. Remove the chilies and throw them away, or if you want the meat to be hotter, leave one or two chilies in. Add all ingredients except pork in a blender. Rinse can of adobo sauce with soda to get all the sauce out. Blend in blender until well mixed.) Place pork in crock pot and pour sauce (all other ingredients) over it. Cook for (4-6 on high or) 7-9 hours on low. Carefully turn roast over halfway through. Cook in sauce until it pulls apart/shreds easily. Take pork out and shred. Then add sauce to your liking.

Lime-Cilantro Ranch
1 envelope buttermilk ranch dressing mix (I used "simply organic" brand)
1 c. mayo
1 c. buttermilk (I use the powdered kind)
1⁄2 bunch cilantro
1 heaping tsp minced garlic
(2 tomatillos) - didn't have/didn't use... but I have them now!!
cholula sauce to taste (or 1⁄2 serrano peppers with seeds removed)

Blend in food processor or blender, store in refrigerator until ready to serve. Dressing continues to get hotter when it is stored in the fridge. It's best if you make this ahead of time to let the flavors meld together; will keep about 2weeks in fridge.

Carrot Salad

2008-05-01T21:53:00.003-04:00

Recipe For ~ Carrot Salad that was served at Rachel & Tyler's Hot Dog Roast
From the Kitchen of Grandma Omphalius

Salad

1 bag Grated Carrots (peeled)
1 cup Raisins
1 cup Crushed Pineapple (I like to put a lot in)
¼ tsp. Salt

Dressing

¾ cup Mayonnaise or Miracle Whip
½ cup Vinegar
½ cup Sugar

Mix together and cool in the refrigerator.

Please note these measurements may vary you may want to add more or take out according to taste.

Grandma said you could add nuts if you desire I am not really a nut fan so I left them out.

Carrot Cake

2008-04-12T21:41:00.006-04:00

this is the cake from crew's bday party. thanks to everyone that came!! we had a great day!

1 cup sugar
1 cup brown sugar
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup oil
4 beaten eggs
3 cups grated carrots

Mix all ingredients except carrots until fluffy. Add carrots and combine until well mixed. Bake at 375 for 1 hour.

Cream cheese frosting

1/3 cup margarine (room temp)
1 8oz package cream cheese
1 tsp vanilla
3 cups powdered sugar

Beat all ingredients well.

Could this recipe be any easier!! :) haha

Cranberry Couscous

2008-04-02T12:03:00.002-04:00

last night for dinner we had a new and super yummy couscous with our easy (wegman's) honey-brined turkey. this was soo tasty, but if your palate tends to desire mild flavored foods, this however is not the couscous recipe for you. my alterations:

*used frozen not fresh oj
*did not soak the cranberries (not enough time)
*minced the garlic
*used orange bell pepper
*add a full tablespoon of curry powder
*omit water (not needed!)
*omit basil (out of it)
*double cilantro
*rind of 2 lemons
*chopped up 1 whole lemon

very good as a side dish. and for a vegeterian main dish, or to spice it up as a leftover toss in a can of rinsed and drained, garbanzo beans. DELICIOUS! by the way, i think this turkey recipe that it goes with seems also quite tasty!

Onion Bread Pudding

2008-03-12T14:28:00.005-04:00

on monday i tried a new dish: onion bread pudding. my kids were not excited by the name. i believe various versions of "ewwh" were heard during the course of cooking. however, once we ate it, EVERYONE except for toran LOVED it! toran tolerated it though, and didn't vomit, so that was a good sign! glenn says it tastes like very delicious warm bread. it was really good. i made the bread crumbs using a cubed up loaf of tasty italian bread from the wegman's bakery, and then toasting the chunks in the oven at 200, for about 30 minutes. check and stir every 10 minutes.

Birthday Dinner

2008-03-12T14:00:00.005-04:00

on sunday, we celebrated haven's birthday with some of her favorite foods. haven (and most of our family) love this butternut squash risotto. it's from cooking light, but i have altered it a bit. go from the recipe, and then follow these instructions:

*increase onion to a full 1 cup
*do not salt the squash, use plenty of pepper.
*after mixing in the squash and water, cover pan and simmer for about 15 minutes, until squash is very tender.
*omit the butter and the parsley.

this is sooo good, we eat it all the time during the chilly season. and it's pretty easy to prepare. risotto's are to be stirred constantly once adding the broth mixture, but i have periodically had to stop for moments to aid a small child or halt a disaster, and it is still delicious!

haven LOVES oranges! wegman's sells more than just your garden variety kind, and they are more spendy, but perfect for a dinnertime treat. the orange closest to the bottom is the cara cara. very sweet with hints of raspberry and a very pretty salmon color. the other orange, was nicknamed "sunset" by my ciela last year when we first tried them, but they are a type of italian orange, and the name has been different nearly each time i purchase them. currently at wegman's i believe the sticker says "italia vitta", but the sign said something to the effect of: italian orange. these are more tart, but incredibly striking served up.

Granola...a yummy anytime snack

2008-03-06T08:59:00.005-05:00

This is the granola recipe I made for Christy's spa night, a couple weeks ago. The awesome thing about this recipe is that it can be modified depending on your taste for that day. I made mine with raisins, almonds, craisins and I added some honey. You can add any nut, dried fruit, etc. Be creative and have fun! There is nothing like a bowl of yogurt and granola to brighten your day. I got this recipe from an on-line USA today article which can be found at: http://www.usaweekend.com/06_issues/060226/060226cooksmart.html

The How To:

Master Granola Recipe Makes 1 quart
Adjust oven rack to middle position, and heat oven to 275 degrees. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Bring syrup, oil, water and any Flavoring indicated below to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. BE CAREFUL NOT TO BURN...this has happened to me a couple times and I end up wasting an entire batch! Stir in dried fruit. Continue to bake until golden brown, about 15 minutes longer. Let cool. (Granola can be stored in an airtight tin for up to two weeks.) For nutrition information on each granola variation, go to usaweekend.com.

Ingredients

2 cups old-fashioned oats

1/2 cup wheat germ (I also like to add some flax seed)

2 Tbs. dark brown sugar

1/4 tsp. salt

1 cup Extra Ingredients (see complete list below)

1/4 cup maple syrup

3 Tbs. flavorless oil, such as vegetable or canola

1 Tb. water Flavoring (see below)

Varieties

1. Classic Granola Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins Flavoring: 1/2 tsp. ground cinnamon You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses.

2. Crunchy Granola Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants Flavoring: none

3. Granola with Tropical Flavoring Add the coconut along with the cashews and banana chips. Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple Flavoring: 1/2 tsp. ground ginger

4. Granola with Cherries and Almonds Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries Flavoring: 3/4 tsp. almond extract

5. Trail Mix Granola Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips* Flavoring: none *Stir chips into the granola only after it has completely cooled.

6. Orange-Berry Granola with Pecans Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries Flavoring: 1/2 tsp. finely grated orange zest

7. Pear Granola with Hazelnuts and Vanilla Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears Flavoring: 1 tsp. vanilla extract

8. Orange-Flavored Granola with Pistachios, Mangoes and Dates Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangoes Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice

Making whoopie pies

2008-02-07T09:36:00.000-05:00

Here is a little history of the whoopie pie: It has sometimes been called a "gob" or "black-and-white." It is a traditional cookie of the Pennsylvania Dutch. My Aunt Vicky is from Lancaster, Pennsylvania and is a huge fan of whoopie pies. They bring back many childhood memories for her. For Christmas I have made a slightly different version of this cookie with peanut butter filling. Around Halloween time I also make pumpkin pie whoopies. These cookies would put a smile on anyone's face during these dark days of winter! my whoopie pies don't look as perfect as they do on epicurious, but they have character
For cakes

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

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

1 cup packed brown sugar1 large egg

For filling

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

11/4 cups confectioners sugar

1 cup marshmallow cream such as Marshmallow Fluff

1 teaspoon vanilla

The step by step

Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilkand vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.

I found this recipe on epicurious.com

the best cornbread in the world

2008-01-23T18:22:00.001-05:00

served at THESE IS MY WORDS book club:

1-1/2 C flour (I usually do a combo of white & wheat)
2/3 C (turbinado or brown is best) sugar (I only used 1/2 C)
1/2 C cornmeal
1 Tb baking powder
1/2 tsp. salt
1-1/4 C buttermilk (or milk or soymilk)
2 eggs (beaten)
1/4 C oil
3 Tb melted butter

place 2Tb butter in pan & preheat pan to 350 to melt butter. mix dry ingredients & wet ingredients separately. then add wet to dry & mix together. pour into prepared pan, bake 20+min or 10+min for muffins. it's done when it's golden & crusty on top and not raw in the middle!
(this is best in a cast iron skillet... but I don't have one of those. I always use my 9" pie pan or 8" pyrex square. also I usually use 1/2 C wheat and 1 C white flour. I also use the powdered buttermilk for this.)

Enter to Win a Cookbook

2007-12-12T13:24:00.001-05:00

I am entering a contest that I found out about at http://www.foodblogga.blogspot.com/. The rules of the contest are to post your favorite Christmas cookie recipe. To enter the contest click here. I encourage you all to enter this fun contest....and plus it is always intriguing to know what cookies people love to bake for the holidays!
_______________________________________________________________

Chocolate Grasshopper Squares

I am entering a recipe that I have made for the past three years from Gourmet Magazine. It is for Chocolate Grasshopper Squares! These are decadent chocolate mint bars that has a taste that explodes in your mouth!

Here is the recipe (it looks involved, but don't be deterred):

Ingredients

For brownie layer

1 1/2 sticks (3/4 cup) unsalted butter

10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped

1 1/2 cups packed light brown sugar

3 large eggs, lightly beaten

1 1/4 teaspoons vanilla

3/4 cup all-purpose flour

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

3/4 teaspoon salt

For mint ganache

1/2 cup heavy cream

10 oz fine-quality white chocolate, chopped

2 tablespoons green crème de menthe

1 teaspoon peppermint extract

For chocolate ganache

1 cup heavy cream

10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Make brownie layer:

Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil. Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make mint ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Make chocolate ganache:

Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:

Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes. Spread chocolate ganache over mint and chill until firm, about 2 hours.Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

Cooks' notes:• Squares keep, layered between sheets of wax paper or parchment, chilled in an airtight container 3 weeks.• We recommend Droste unsweetened cocoa and Lindt bittersweet chocolate for this particular recipe.

P.S. the other cookies that I have made thus far include honey lemon cookies, double chocolate biscotti, pumpkin whoopies pies, black and white cookies, lemon bars, Mexican wedding cookies and Chocolate Mexican cookies. Next year we'll have to have a cookie exchange!

Streuseled Sweet Potato Recipe

2007-11-27T12:47:00.001-05:00

This recipe is SUPER yummy! I made it instead of the usual marshmallow sweet potato standby that we always have every single year, for Thanksgiving!

Ingredients

14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)

1/2 cup half-and-half

1/2 cup maple syrup

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

Cooking spray

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup chilled butter, cut into small pieces

1/2 cup chopped pecans

Preparation

Preheat oven to 375°.Place potato in a Dutch oven, and cover with water. Bring to a boil.Reduce heat; simmer 12 minutes or until tender. Drain.
Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
Cover and bake at 375° for 15 minutes. Uncover and bake an additional25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Yield18 servings (serving size: about 1/2 cup)

Nutritional Information CALORIES 250(23% from fat); FAT 6.3g (sat 2.4g,mono 2.5g,poly 1g);PROTEIN 3.3g; CHOLESTEROL 22mg; CALCIUM 49mg; SODIUM 149mg; FIBER2.7g; IRON 1.2mg; CARBOHYDRATE 46.1g

Cornucopia Salad

2007-11-27T11:52:00.001-05:00

Ingredients:
1/2 c. slivered almonds
2 T sugar

1 head green leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 c. chopped celery
2 cans mandarin oranges, drained
2 avocados, cut into chunks
2 apples, diced
1/2 c. dried cranberries or pomegranite seeds

Dressing:1/2 c. sugar
1 t. grated onion
1/2 t. salt
1 c. oil
1/3 c. vinegar
1 t. dry mustard
3/4 t. poppy seeds

Directions:Combine dressing ingredients and refrigerated until ready to use. Carmelize slivered almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Cool. Toss salad ingredients, almonds and dressing just prior to serving.

my turn

2007-11-14T11:24:00.001-05:00

You Are Smores

Unusual and unconventional, you make your strange ways work for you.
You've got personality - no one's denying that!

What Dessert Are You Most Like?

Some group we are. . .All different!

2007-11-11T20:39:00.000-05:00

You Are Tiramisu

Light and lovely, you pack a punch.

You never overwhelm... but you always leave a lasting impression.

What Dessert Are You Most Like?

How Can I Have Smore?

2007-11-10T08:32:00.000-05:00

You Are Smores

Unusual and unconventional, you make your strange ways work for you.
You've got personality - no one's denying that!

What Dessert Are You Most Like?

Does this sound like me? I'm not really sure...but I do like smores!

Alanna is..

2007-11-09T15:26:00.000-05:00

You Are Strawberries with Cream

Fresh and uncomplicated, you are always enjoyed but often overlooked.
You're confident in who you are. You don't need a facade to feel better about yourself.

I loovvve strawberries and cream this thing is pretty dang accurate!

I'm a Cheesecake!

2007-11-09T15:00:00.000-05:00

You Are Cheesecake

Rich, sweet, and simply perfect.
You're not boring - you're just the best!

What Dessert Are You Most Like?

This is fun that we are all ending up as something different!

Sarah is a . . . .

2007-11-09T14:42:00.000-05:00

You Are a Brownie

Decadent and intense, you aren't for the weakhearted.

Those who can deal with your strong flavor find out how sweet you really are.

What Dessert Are You Most Like?

WOW! That description is kinda intense! But I like Brownies, so I can deal with that!

which dessert are you?

2007-11-09T14:07:00.000-05:00

Kristen Is a Cupcake

Cute and fun, you never take life too seriously.
People are constantly surprised by how delightful you are.

What Dessert Are You Most Like?

Black Ghoul-Aid

2007-10-31T23:24:00.000-04:00

this is the black drink served with creepy bug/spider ice cubes at erica & richard's halloween party! this would be even cooler served in a big cauldron with dry ice for a foggy effect - but wegman's doesn't carry it & I ran out of time before the party. dang. maybe next year!

2 packets of orange Kool-Aid - unsweetened
3 packets of grape Kool-Aid - unsweetened
3 C sugar (more to taste)
2 L bottle chilled Sprite, 7-UP, or ginger ale
3 quarts of cold water

mix the Kool-Aid packets together with the sugar and water in a large pitcher(s). before serving, add the Sprite & more sugar as needed.

Zucchini Cheese Soup

2007-10-31T21:54:00.002-04:00

2 medium zucchini chopped
1 medium onion chopped
1/2 tbsp dried parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 chicken bouillon cubes
1 tsp lemon juice
1 15 oz can diced tomatos
1 can evaporated milk
1 can corn
1/4 cup grated parmesan cheese
2 cups shredded cheddar cheese

saute zucchini, onion, parsley, and basil in butter until tender. stir in flour, salt and petter. gradually stir in water . add bouillon and lemon juice and mix well. bring to a boil, cook and stir for 2 minutes. add tomatos, milk and corn; bring to a boil. reduce heat, cover and simmer 5 minutes. stir in cheese just before serving. continue stirring until cheese is melted.

Nutella Kisses

2007-10-31T21:54:00.001-04:00

1 3/4 c. flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1/2 cup nutella
sugar in the raw

preheat oven to 350. mix dry ingredients and set aside. cream butter and sugars. add egg and vanilla until smooth and then add in nutella. add dry ingredients slowly.

roll into balls and roll in raw sugar (any granular sugar will do). bake 8 min and remove from oven. top with chocolate kiss and back 3 more min.

Poppy Seed Salad Dressing

2007-10-27T10:47:00.000-04:00

This is a slightly different poppy seed dressing from the one that Briste posted a while ago.

1/2 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup vinegar
1 1/2 tablespoons minced onion
1 cup salad oil (vegetable oil)
1 1/2 tablespoons poppy seeds

Mix all the ingredients together except for the poppy seeds. Beat until creamy and then add the poppy seeds. Mix well.

Enjoy with your favorite greens!

Black Bean & Chocolate Chili

2007-10-02T15:37:00.001-04:00

we met last night for our october book club meeting. we read TWILIGHT & decided to go with a fallish-halloweenish-vampireish food theme... I got this out of sarah a's moosewood restaurant celebrates cookbook & served it with fritos scoops.

2 TB vegetable oil (I used olive)
1.5 C chopped onion
4 garlic cloves, minced or pressed
1 celery stalk, thinly sliced
1 small fresh chile, minced (I just used 1tsp cholula sauce)
1 TB ground cumin
2 tsp dried oregano
1/2 tsp ground cinnamon
pinch of ground cloves
1 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp salt
1.5 C chopped bell pepper (I used one large green pepper)
3 C cooked black beans (2 - 15.5oz cans, rinsed/drained)
2 C undrained crushed canned tomatoes (14.5 oz can)
1 TB lemon juice
1 TB soy sauce
1.5 oz semi-sweet chocolate, broken into small pieces (I used about 1/2 C semi-sweet chocolate chips that I ground up in my food processor so it would melt faster)

in a saucepan, warm oil on med heat. add onion & garlic; sauté until onions become translucent, about 10min. add celery & chile (or cholula); cover & cook about 5 min.

reduce heat & stir in spices (cumin-salt) & bell peppers. cover & cook 5 min, until bell pepper begins to soften. stir occasionally to keep the spices from burning. if needed, add a little juice from the canned tomatoes.

add beans, tomatoes, lemon juice & soy sauce. bring to a simmer, cover, and cook 5-10min. stir in the chocolate. when it has melted, adjust salt/pepper/lemon juice to taste.

garnish with chopped scallions (green onions).

Morrocan Chickpea Chili

2007-10-01T11:38:00.000-04:00

Ingredients

2 teaspoons olive oil

1 cup pre-chopped onion

3/4 cup chopped celery

1/2 cup chopped carrot

1 teaspoon bottled minced garlic

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground ginger

1/2 teaspoon ground turmeric

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground red pepper

1 1/2 cups water

2 tablespoons no-salt-added tomato paste

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lemon juice

Preparation

Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.Yield4 servings (serving size: 1 1/2 cups)

Nutritional Information

CALORIES 215(23% from fat); FAT 5.5g (sat 0.4g,mono 2.9g,poly 1.9g); PROTEIN 7.7g; CHOLESTEROL 0.0mg; CALCIUM 102mg; SODIUM 534mg; FIBER 9.8g; IRON 3.4mg; CARBOHYDRATE 36.3g

This is a very yummy vegetarian dish for fall. Don't be deterred by all of the ingredients..this is really easy to make! You can also substitute ingredients and change around some of the flavoring. I added a little light sour cream and cheddar cheese over the top and served with warmed pita bread.

Chicken Nuggets

2007-09-25T19:52:00.000-04:00

A long time ago I was at a friends for dinner and they made chicken nuggets. I decided to try to remember what was in them. I am pretty sure I got it wrong but they were good all the same and really easy.

First cut chicken into small pieces (chicken nugget size)
Then dip the chicken in a mixture of egg and Worcestershire sauce
Then dip in wheat thin crumbs and Parmesan cheese(the generic works and I used the reduced fat) Put in a dish sprinkle a little additional Worcestershire sauce over them all, cook in the oven until they are done.

I know I don't have any specific measurements but they were good. I may have left something out so if you try them and think "hmmm. . . this doesn't seem right" ask me!

Ribolita

2007-09-17T18:25:00.001-04:00

If you were smart(like me) and planted a garden you might have several of these ingredients just outside. This soup is so good! I combined 2 recipes to make it. It is a really yummy italian minestrone.

1 lb. italian sausage (I used regular, because that's what I had)
1 lg. onion, diced
Cook in soup kettle until done. Drain grease, then add:

2 carrots, cut up small
2 celery ribs, sliced
3 garlic cloves, minced
about 5- 6 cups beef or chicken broth (I didn't measure and I used water and Coscto's Chicken base that comes in a small round container. 1 tsp per cup of water)
1 can tomato paste
2 cans diced tomatoes
1 tsp basil (I used fresh because a neighbor gave me some and it's awesome)
1 tsp. oregano
1/4 tsp pepper
salt to taste (already salty from chicken broth, keep in mind)
cayenne pepper to taste (3 dashes)

Boil for about 3 min, then add a little zucchini, spinach, or italian squash (I used gagutza and it is the best for soup becuase it doesn't get slimy. My neighbor gave me some plants last spring. I have used spinach before and it is also good.)

Next add:
1 can garbanzos, drained and rinsed
1/2 c. uncooked small pasta shells
3 T minced parsley or just a few sprinkles dried
I add more water if it is too thick at this point.

Cook until pasta is tender, then serve with grated parmesan cheese on top.
Add some delicious bread or cheese biscuit( red lobster recipe) and you have a very savory, extremely healthy italian dinner.
This is a lot easier than it might look like. Maybe I will just make it for a girls night since now that I think of it most of you probably won't try it on your own because of all the ingredients.

Dal

2007-09-04T22:50:00.000-04:00

we had our first BOOK CLUB meeting last night! we met to discuss THE KITE RUNNER & eat lots of yummy afghan food. here's what I made: DAL. this is actually an indian dish - a lentil puree - but it had similar ingredients to most of the afghan dishes I found online. I doubled this recipe.

rinse & place in large saucepan:

1 C red lentils (or yellow split peas)

add:

2 C water
1 small sliced onion
3/4 tsp minced fresh ginger
3/4 tsp minced garlic
1/2 tsp turmeric

simmer, covered, until lentils are tender, 20-25min. puree in food processor & return to saucepan. stir in:

1 C water
3/4 tsp salt

simmer, partly covered, until the dal is thickened to the consistency of split pea soup, about 20 mins. stir in:

2 fresh jalepeño peppers (sedded, cut into 1/3rds)
1.5 plum tomatoes, diced
3 Tb chopped fresh cilantro

serve over:

kashann's afghan rice!

from the joy of cooking

afghan cookies

2007-09-04T22:47:00.000-04:00

200	g butter (14 Tb if I did my math right?)
1/2	cup sugar
1 1/2	cups plain flour
2	tablespoons cocoa powder
1	cup corn flakes, slightly crushed
1/2	cup flaked coconut

Cream butter and sugar until light and fluffy, sift together flour and cocoa and mix into butter mix, then fold in cornflakes and coconut.
Put teaspoonful balls onto lightly greased or baking paper covered trays.
Bakes at 325 F for 15-20 minutes.
Makes about 40 little cookies

Labor Day Pancakes

2007-09-03T10:50:00.000-04:00

Jay and I made these pancakes on Labor Day (luckily they weren't too labor intensive)

Makes about 36 pancakes:

Ingredients:
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 cup granulated sugar
4 large eggs
2 cups milk
1 tsp almond extract
2 large egg whites
vegetable oil for frying

-Mix together the flour, baking soda, salt and cinnamon. Stir in the granulated sugar, reserving 1 tbsp for later.
-Whisk the 4 egg yolks in a medium bowl until thickened, then gradually whisk in the milk and almond extract.
-Make a well in the dry ingredients. Slowly pour in the egg yolk mixture whisking constantly until batter is smooth.
-Put the 6 egg whites in a clean bow and whisk to soft peaks, adding the reserving sugar halfway through. Fold into the batter.
-Set a large, non-stick skillet over medium heat. Splash a little oil to cover the bottom of the pan and heat until hot. Spoon the batter into the pan to make four pancakes. Cook for 2-2 1/2 minutes until the underside is golden brown, then turn the pancakes over and cook for 1 1/2-2 minutes longer to lightly brown the other side.

Serve the pancakes immediately with butter and syrup. Enjoy!

From the book Cook the perfect...... by Marcus Wareing

Yummy Peanut Butter and Chocolate Dessert

2007-08-21T09:44:00.002-04:00

I made and brought this to John's birthday party at Chuck E Cheese. It tasted like a giant peanut butter cup, so yummy!

Peanut Butter Chocolate Dessert(sorry, no picture)
20 cream filled chocolate sandwich cookies, divided (oreos)
2 Tablespoons butter, melted
1 pkg. (8oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cup powder sugar, divided
1 carton(16oz) frozen whipped topping, thawed, divided
25 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. (3.9oz)instant chocolate pudding mix
Crush 16 cookies, toss with butter. Press onto bottom of ungreased pie dish(I used springform pan). In a mixing bowl, beat cream cheese, peanut butter and 1 cup powder sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. (save a few for the top)
In a separate mixing bowl, beat the milk, pudding mix, and remaining powder sugar on low speed for 2 minutes. Fold in whipped topping. Spread over peanut butter cups. Crush remaining cookies, sprinkle over the top and sprinkle with last few PB cups. Cover and chill for at least 3 hours prior to serving.

A cool dessert for a hot day!

2007-08-01T09:44:00.000-04:00

I love peanut butter! So I decided to make chocolate peanut butter pie for Jay and I, from the August edition of Cooking Light. Not only is there only 250 calories per slice, but it is cool, creamy and delicious for this hot weather we have been having! You only have to bake the crust so you won't have to have your oven on for more then 15 minutes which is another added bonus!

Ingredients:
2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)

7 tablespoons sugar, divided

2 large egg whites, lightly beaten

Cooking spray

1 1/4 cups fat-free milk object

2/3 cup crunchy peanut butter object

1/2 teaspoon vanilla object

1/2 cup (4 ounces) fat-free cream cheese, softened object

(8-ounce) container frozen whipped topping, thawed

3 tablespoons finely chopped salted, dry-roasted peanuts object

1/4 cup shaved milk chocolate (about 1 ounce)

Preparation:

Preheat oven to 350°.
Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Yield
10 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 259(30% from fat); FAT 8.7g (sat 1.9g,mono 3.8g,poly 2g); PROTEIN 9.4g; CHOLESTEROL 2mg; CALCIUM 136mg; SODIUM 249mg; FIBER 1.6g; IRON 0.6mg; CARBOHYDRATE 35.5g

Peach Kuchen

2007-07-30T08:40:00.001-04:00

This dish was brought to Kristen and Aaron's home last night who so kindly invited all of us "single" women over for dinner. Dinner was delicious thanks to Kristen and Aaron and I tried this new recipe I got from my mother who got from her friend. Anyways, like always with something new I was a bit nervous of how it would be. But I must say everyone loved it, and it was so easy! Quite a crowd pleaser!

1 box of white cake mix
1/2 c. coconut
1/2 c. butter

2 cans peaches, drained
2 T. sugar
1/2 t. cinnamon

1 c. sour cream
1 egg, beaten

Preheat oven to 350. Mix the cake mix, coconut and butter all together until crumbs form, press gently into a 9X13 baking pan. Bake for 10-15 minutes to lightly brown the crust.
Drain the liquid from the peaches, and I sliced the peaches up a little thinner then how they come in the can. Place them in a bowl, and stir in the sugar and cinnamon. Once mixed and after crust is out, place peaches over crust, to cover. I sprinkled the peaches with a little more sugar and cinnamon once on crust.
Lightly mix the sour cream and egg together, until egg is slightly beaten. Pour over peaches, until top is evenly covered. Bake at 350 for about 10 minutes, or until sour cream layer is in place. (I cooked for closer to 15 minutes). Enjoy! Great warm with ice cream on the side, or cold too!!

Mushroom Risotto

2007-07-29T21:36:00.000-04:00

for sunday dinner we had sarah, erica/ella & stephanie/crew over.
we had pork tenderloin, mushroom risotto, fruit salad with honey-yogurt sauce, rolls, broccoli (sarah), cucumber/tomato salad (steph), peach kuchen (sarah) & cookies (erica). thanks for the company & the great food, girls (though I think aaron missed the guys)! why does the food always taste better when there are more people to enjoy it?

MUSHROOM RISOTTO (from this website...) ...this is how I made it tonight:
4 Tbsp smart balance butter
1 8oz package sliced baby bella mushrooms
1/3 cup cooking sherry
3/4 cup heavy cream
7 cups chicken broth (I cheat & use bullion)
1 Tbsp extra-virgin olive oil
3 large shallots, peeled and finely minced
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
2 Tbsp chopped fresh parsley

*Note on the cleaning of mushrooms. If you are using any type of choice mushroom, try not to rinse them if you can avoid it. Brush off any remaining dirt lightly. Many mushrooms (including chanterelles) absorb water like sponges and washing them will make it much more difficult to cook properly.

1 Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes. Add sherry, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.

2 Bring broth to a simmer in a saucepan.

3 In a a deep, heavy, medium sized saucepan (I used my "pasta pot"), heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20+ minutes. The rice should be just cooked and slightly chewy.

4 Stir in the mushroom mixture, parsley & Parmesan cheese. Season to taste with salt and pepper if needed.

Serves 4-6.

Fruit Salad with Honey-Yogurt Sauce

2007-07-29T21:29:00.000-04:00

I found the recipe on cookinglight.com, but this is how AARON made it because we didn't have any apples. & we didn't feel like toasting almonds.

1 cup vanilla low-fat yogurt
1 tablespoon honey
1 1/2 teaspoons grated lime rind
3 cups cubed pineapple (1 can or 1 med fresh)
1 peach, chopped
1 cup orange sections (about 2 oranges)
1 cup chopped peeled kiwi (about 2 large)
1/3 cup flaked sweetened coconut
1 medium banana, sliced

Combine yogurt, honey, and lime rind in a small bowl.
Combine pineapple and next 4 ingredients (through coconut) in a large bowl; toss gently to combine. Just before serving, stir in banana. Top fruit mixture with yogurt sauce.
NOTES: You can prepare and refrigerate the yogurt sauce up to a day in advance. You can also combine and refrigerate the fruit mixture (except the banana) up to three hours ahead; stir in the banana just before serving to prevent discoloring.

6 servings

Nutrition Facts (serving size: 1 1/4 cups fruit mixture, 2 tablespoons sauce, and 2 teaspoons almonds)
CALORIES 196(22% from fat); FAT 4.8g (sat 1.8g,mono 1.7g,poly 0.8g); PROTEIN 4.3g; CHOLESTEROL 2mg; CALCIUM 111mg; SODIUM 40mg; FIBER 4.7g; IRON 0.9mg; CARBOHYDRATE 37.9g

Southwest Chicken Pasta Salad

2007-07-28T15:18:00.000-04:00

I took this salad to Crystal beach the other day. I got it from Cooking light, a nice fun summer salad to take on the go!
1/2 pound uncooked penne rigate
2 cups shredded Chicken(seasoned with parsley,lemon,garlic,thyme)
1 cup fresh corn kernels
3/4 cup shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup chopped plum tomato (2 tomatoes)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/2 teaspoon salt

Preparation
Cook pasta according to package directions. Drain and place in a large bowl. Add Chicken and next 5 ingredients (through tomato); toss well to combine. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

crystal beach olive salsa

2007-07-26T20:13:00.002-04:00

Here's the olive salsa I served tonight at our gathering at crystal beach. We had it with tostitos SCOOPS tortilla chips. Recipe credit goes to Melissa Davis on this one.

3 cans large black olives, drained
2 cans diced green chiles
1 (28oz) can peeled whole tomatoes (undrained)
1 bunch green onions
1/2 bunch cilantro
2 garlic cloves, minced
2 Tb. lime juice (or juice from 2 small limes)
2 Tb. white vinegar
1/3 C. olive oil

to taste:
sugar (large pinch)
chili powder
season salt
ground cumin
fresh cracked pepper
cholula hot sauce - I would have added some but I was out of it...

coarsely chop onions, tomatoes, cilantro, olives. add oil, vinegar, lime juice. stir together. chop about 1/2 of mixture in food processor (or blender), taking care not to over-chop. mix together & add remaining ingredients to taste. chill. this makes a lot of salsa!!

Rigatoni Mediterranean

2007-06-30T08:34:00.001-04:00

This is from the July 2007 issue of Cooking Light magazine.

Ingredients:
1 pound uncooked rigatoni
1/4 cup olive oil
5 1/2 cups diced eggplant peeled
6 garlic cloves minced
2 cups sweet onions
1 large zuchinni thinly sliced
3/4 cup green onions (may be omitted)
1/4 cup fresh chopped basil
1 t Italian seasoning
1/2 t salt
1/2 t pepper
1 28 oz can of crushed tomatoes
2 cups shredded mozarella
cooking spray
1/2 cup grated parmesan cheese

Preheat oven to 350. Cook pasta, drain and set aside. Heat 2 T of olive oil in a large pan. Add eggplant and saute 6 minutes or until lightly browned. Drain on a paper towel lined plate.

Heat remaining 2 T of olive oil. Add the garlic and cook for 30 sec. Add the onion, zucchini and green onions and cook for 6 min. Add the spices, basil and tomatoes. Boil and than simmer for 15 minutes.

Combine pasta, eggplant and tomato mixture in a large bowl. Add the mozzarella and mix. Transer to a 13 x 9 baking dish coated with cooking spray. Sprinkle evening with parmesan cheese. Cover and bake at 350 for 15 minutes. Uncover and bake an additional 5 minutes.

Let sit for 10-20 minute sto allowing flavors to meld.

Yeld 10 servings

Coconut Bread

2007-06-21T18:56:00.000-04:00

Coconut Bread

Mix 1 cup oil with 2 cups sugar, add 4 eggs one at a time.
Add 2 tsp coconut extract and mix well.
Mix dry ingredients together...3 cups flour, 1 1/2 tsp baking powder,
1/2 tsp baking soda, and 1/2 tsp salt and add to wet ingredients.
Mix well and add 1 cup coconut flakes, 1 cup buttermilk*, and 1 cup
nuts (optional).
Grease pan and fill to just over 1/2 full (makes 2 large loafs or about 5 small).
Bake at 325 for 30-40 minutes.

Glaze for top

Boil for 5 minutes...1 cup sugar, 1/2 cup water, 2 Tblsp butter.
Remove from heat and stir in 1 tsp coconut extract.
Pour glaze over bread while still hot.
Remove from pans when completely cooled
Enjoy!!

*I just added 1 Tblsp vinegar to 1 cup of milk and let
sit for a few minutes to make
buttermilk so I didn't have to buy it

Quick Crustless Quiche

2007-06-14T21:24:00.001-04:00

here's the quiche I made for rachel's baby shower. I have made this several times and have altered the ingredients based on what I have/feel like etc. you can use cream instead of milk, or more or less butter if you want! or throw in different veggies or meats, or even just do it with eggs and cheese. (this also works with either 3 or 4 whole eggs. or 1/2 C bisquick instead of flour/salt.) listed below is how I made it for the shower. I made DOUBLE this & put one tomato in one and left one without. you know, since tomatoes are one of those foods some people despise!

CRUSTLESS QUICHE

3 eggs & 2 egg whites (or 4 eggs...)
1 1/2 C milk
1/2 C flour
1 tsp salt
pinch baking powder
1/4 C melted butter (I used smart-balance)
minced onion (just threw some in - 1/2 - 1TB?)
fresh crushed black pepper
1 C shredded cheese (I never measure it -just cover bottom of pan)

optional add-ins... use what you like/what you have!

1 roma tomato, seeded & chopped
salsa - just dump it into the batter!
chopped veggies
6 strips cooked, crumbled bacon

spray 9in pie pan (or 9in square pan). spread bacon & tomato on bottom of pan, cover in cheese. add egg mixture (first 8 ingredients - whisked well). bake 350 for 35+ minutes, until quiche is set & top is golden.

2007-06-13T18:20:00.000-04:00

Yeah! I guess that wasn't so hard after all. This vegie recipe of Sara's is great. I made it for a RS meeting and it went really fast.

Kristen, This is Sweet!

2007-06-13T18:15:00.000-04:00

So I read that Kristen is wondering we aren't all chipping in, but I am just trying to figure this out. Honestly I have no idea what I am doing, or how to post on Sweet Teeth and just wondering if this will work. I am enjoying the recipes and just used the banana cake recipe because it was easier than searching through my recipe drawer. If this post works, plan on a recipe from my kitchen in the near future. Alanna please post your pancake recipe!

Veggie Pizza

2007-06-13T12:10:00.000-04:00

First of all, I must say, people need to post some recipes. I am waiting for the cheese ball from battle of the sexes, and all the recipes from Rachel's shower which I heard were all delicious!! Kristen, Thanks for the cinnamon apple cake, so good. I can't wait to make it!
So the reason I am posting this recipe is because this is what I was wanting to bring to the Battle of the Sexes night but was crazy working so I did not have time. I know nobody has tried it, but I was unable to contribute that night, so you can all make it and then think of me!

Veggie Pizza
1 pkg. crescent rolls
1/2 cup mayo
1 8oz pkg. cream cheese
1 pkg. hidden valley ranch salad dresssing or dip mix
Broccoli
Tomatoes
Green Onion
Shredded Cheese
Spread out crescent rolls onto a 9x13 pan, or large pizza pan, sealing it together to make a crust. Cook as directed on package, ( 375 for 11-13 minutes). Mix cream cheese, mayo, and ranch mix. Soften cream cheese first and mix together until smooth. Spread over COOLED crust.
Chop veggies and layer in above order. Top with cheddar cheese and ENJOY!
*TIP* Can use light mayo and cream cheese, and can use any variety of veggies you want!

Epicurious and Tomato Sauce

2007-06-12T13:39:00.001-04:00

Epicurious is my all time favorite website for recipes! Check it out at www.epicurious.com!

Below is a recipe for fabulous tomato sauce! I never buy sauce from a jar since I love making my own sauce:

Fabulous Tomato Sauce

1 14 oz can of diced tomatoes with italian seasoning

4 oz of tomato paste

4 cloves of crushed garlic

3 T of olive oil

pinch of salt and pepper

1 t of oregano and basil

2 t of white wine vinegar

1 t of sugar

Directions:

Heat up the olive oil in a large pot and add the crushed garlic. Cook for 1-2 minutes until garlic is golden. Add the tomato paste, diced tomatoes, salt, pepper, spices, vinegar and sugar. Cook on medium high until almost boiling. Remove from stove and puree in a blender until smooth. Add the sauce back to the pot and cook on simmer for 1-2 hours. Serve over your favorite pasta and enjoy!

Poppy Seed Salad Dressing

2007-06-10T22:40:00.000-04:00

1st Things 1st (Prep for all)

Finely chopped red onions

Next Step: (Do 1 batch at a time)

Measure the following ingredients and add to a blender

½ Cup of Sugar
1/3 Cup of Cider Vinegar
2 T Lemon Juice
2 T Finely Chopped Red Onion
Salt and Pepper
Blender

Blend for 15 seconds (until onions break up and turn pink)
Slowly add 2/3 Cup of Olive Oil while blending more.

Add a couple of shakes of Poppy Seeds and blend lightly to mix throughout.

Pour into individual containers

Olive Oil will solidify in fridge so leave dressing out for about 30 mins. Before serving.
Run it under warm water, shake well and microwave for 10 seconds at a time.

Dressing will keep in fridge for quite some time.

Thanks

2007-06-09T22:11:00.000-04:00

Thanks for throwing me the shower this morning, it really meant a lot to me. since there was food there I figured this was an alright place to say thanks. Plus it was pancakes- if anything is blogworthy, it is Pancakes- I love pancakes- it was perfect. I was so nervous when we first moved here that I would have no friends- days like today I realize how silly that was of me to think, I couldnt ask for better friends.
Thanks again
PS I hope the queche (is that how you spell it?) and the syrup recipe get put on the blog!

First Entry

2007-06-08T18:18:00.001-04:00

So I dont have any great recipe to put on her--- yet. I just wanted to experiment and see if i could even figure out how to add a post (I think that is what it is called). I love reading everyones blogs and hopefully I will have something great to add soon. you guys are the greatest, i cant imagine dental school without all of you. Alright lets see if this works. . .

Sweet Tooth

2007-06-07T13:25:00.001-04:00

First of all I love the name of this blog! I wanted to tell you all about Sweet Tooth. It is a wonderful bakery, ice cream shop and dessert hang out in downtown Buffalo. Jay and I have been there a couple of times. We have also experienced their cakes, pastries, etc. at a couple of parties. They recently reopened after moving and upgrading! Their chocolate is absolutely fabulous!
There is another new place downtown called The Chocolate Bar. It is located on the corner of Delaware and Chippewa! I went to one of these in Chicago, but have never been to the one here in Buffalo. If anyone is ever craving dessert and would like to check out downtown let me know! There are a lot of great eats on Elmwood, Hertel and Chippewa!

the secret to better bread

2007-06-06T12:52:00.000-04:00

I LOVE my pampered chef stoneware loaf pan. I was skeptical at first, but it really DOES make better bread than any of my metal or glass pans. really. a friend had a pampered chef party a few months ago but I had family in town and didn't make it... and I really wanted another loaf pan. well, I am CHEAP, so I found 2 on ebay and made bids on them & promptly put it out of my mind, thinking I wouldn't win the auctions.
but alas. I won. both of them. so now I have THREE loaf pans. and I really only need two. if anyone wants one {brand new}, let me know. yours now for only $17.50.

Handling 2 Bogs

2007-06-04T22:52:00.000-04:00

Well as you can tell the one handed blogger got a little confused handling 2 blogs so i do apologize about blogging about FHE on our Food Blog. Check out our oh so exciting FHE on our blog.

Sweet Potato’s

2007-06-04T22:51:00.001-04:00

5 Actual Yams
1 Stick of Butter
Mini Marshmallows
Brown Sugar
Whipping Cream
9x13 Pan
Foil

Peel Yams & Slice or make into chunks ¼ inch big
Boil Yams in water for 10-12 minutes or until they just start to get soft
Drain the Water off of Yams

Preheat oven to 350°

In 9x13 pan Layer the following:

1. Yams
2. Butter cut into cubes
3. Sprinkle on a few mini marshmallows
4. ½ Cup of Brown Sugar

Start the Layering process over again and complete up to 3 layers total

When you are finished with the layers Pour the Whipping Cream on top and cover with Foil

Bake @ 350° for 1 ½ hours

Sugar Cookies & Icing

2007-06-04T22:48:00.000-04:00

We had these at Alanna's baby shower

1/2 Cup Butter
1 Cup Sugar
1 Egg
1 Teaspoon Baking Powder
1 3/4 Cups of Flour
1 Tablespoon Milk
1/2 Teaspoon of Vanilla
1/4 Teaspoon Salt
Cookie Sheet

Preheat oven to 375°
If using a dark cookie sheet, reduce heat 25 degrees.

Cream Butter and Sugar
Add Egg and Mix
Add remaining ingredients and mix until smooth
Refrigerate dough 2 hours

Roll out dough 1/8 inch think on lightly floured surface
Dip Cutters into lfour before each use.

Place on ungreased cookie sheet

Bake @ 375° for 9 mins or until lightly brown

Place on cooling rack for 15 minutes

Remove from sheet and cool

Makes 18 - 24 cookies.

These are from the Wilton Cookie Cutters.

Cool Completely and Frost

Recipe For ~ Royal Icing
3 Tablespoons of Meringue Powder
1 bl. (4 Cups) Confectioners’ Sugar (about 1 lb.)
6 Tablespoon of Warm Water
Food Coloring

Beat all ingredients until icing forms peaks (7 – 10 minutes at low speed with heavy duty mixer, 10 – 12 minutes at high speed with a hand-held mixer).
For stiffer icing, use 1 tablespoon less water

Recipe makes 3 cups

Banana Cake

2007-06-04T22:44:00.000-04:00

From the Kitchen of Jenny Guthrie
We had a taste of this at a Buffalo Ward Enrichment

1 Yellow Cake Mix
1/3 Cup of Oil
½ Tsp. Baking Soda
1 Cup of Buttermilk (instead of Water)
3 Ripe Bananas – Mashed – sometimes I use more if I have them
3 Eggs
Mixer
Pam – Buttered Flavor
9 x 13 Pan

Preheat oven to 325°

1. Mix the above ingredients.
2. Spray bottom of pan with pam.
3. Pour into pan

Bake at 325° for 30 minutes or until the cake is done. I test it with toothpicks. Do not over bake. It is better to take out earlier than later.

Recipe For ~ Fabulous Frosting

1 Stick of Butter
1 # Powder Sugar ½ Bag
1 tsp. Vanilla
add 1 scoop of Cool Whip until Fluffy

Mix the above ingredients to taste. I personally like the cake plain without the frosting.

Pork Chops with Apples and Sweet Potato

2007-06-02T23:53:00.000-04:00

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Preheat oven to 375 degrees.
Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt. Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 160 degrees.

Parmesan Crusted Chicken

2007-06-02T23:51:00.000-04:00

Chicken Boneless Skinless Tenderloins
2 Egg Whites, lightly beaten
Parmesan Grated Cheese
Shredded Parmesan Cheese
Baking Paper
Baking Tray

Preheat oven to 390°

Line a baking tray with baking paper. Pour the Grated Parmesan Cheese onto a plate. Dip the chicken into the egg whites, then press the chicken firmly in the Grated Parmesan Cheese to coat the chicken on each side. It is important to make sure the cheese sticks to the chicken.

Place the chicken on the baking tray and sprinkle the Shredded Parmesan Cheese over each piece of chicken.

Bake at 390° for 15 – 20 minutes or until the chicken is golden and cooked through

Barbeque Hamburgers

2007-06-02T23:50:00.001-04:00

Hamburger
Bread Crumbs
Salt & Pepper
Egg White

1. Mix the above ingredients and make about 6 Hamburgers
2. Brown them
3. Preheat oven to 350°

1 Can of Tomato Soup
¼ Cup of Water
¼ Cup Chopped Onion
¼ Cup Sweet Relish
1 Tbsp Vinegar
1 Tbsp Worcester Sauce
1 Tbsp Brown Sugar
9x13 Pan

1. Mix the above ingredients
2. Put the hamburgers in 9x13 pan
3. Pour the mixture over the hamburgers

Bake at 350° for about 1 hour

Chicken Parmesan

2007-06-02T23:47:00.000-04:00

Prep Time 5 Minutes
Total 40 Minutes

1 Jar of 26 oz Spaghetti Sauce
6 Tbsp Grated Parmesan Cheese
6 Small Boneless Chicken 1-1/2 lb
1-1/2 Cups Kraft Shredded Mozzarella Cheese
9x13 Pan
Tin Foil

1. Pour Sauce into 9x13 Pan
2. Stir in 4 Tbsp of the Grated Parm Cheese
3. Add Chicken turn over to coat both sides of Chicken
4. Cover with Tin Foil

Bake @ 375° for 30 mins Covered with Tinfoil

Uncover the Tinfoil
Top w/Mozzarella Cheese
Add the remaining Parm Cheese

Continue Baking for 5 Mins

Serve over cooked pasta

Serves 6

Krispy Ice Cream

2007-06-02T23:36:00.000-04:00

Rice Krispy’s
Slivered Almonds
Butter
Coconut Flakes
Brown Sugar
Vanilla Ice Cream – Cheap Block

In a big mixing bowl mix:
Rice Krispy’s, Slivered Almonds, Coconut Flakes, Melted Butter – Coat with Melted Butter

Put in Pan with sides and put in top tray of oven on Broil. Until Crispy Brown watch because it will happen fast.

Take out and stir in pan and put in oven on Broil again repeat this step about 3 – 4 times

Pour Brown Sugar on top of it and stir up again

Put ½ of ingredients in the bottom of the pan and spread evenly

Cut ice cream in slices 1 ¼ inches thick and then put the other ½ on top

Cover with Foil and Freeze for about 24 hours

Swedish Pancakes

2007-06-02T23:31:00.000-04:00

3 eggs
1 Cup Milk
1 and ½ Cup sifted flour
1 Tbsp sugar
½ Tsp salt
½ Cup cream
2 Tbsp Melted Butter (not margarine)

1. Beat eggs until very light and airy
2. Add half the milk and fold in the flour, sifted with sugar and salt.
3. Add cream, butter, and remaining milk.
4. Bake in large 6" cakes on pre-heated medium hot cast iron griddle OR use Swedish Pancake Pan.
5. Place 2 Tbsp. Lingonberry sauce* on each and roll up.
6. Sprinkle with confectioners' sugar (optional).

Top with butter and maple syrup or Lingonberry sauce (your preference). I like both but Swedish custom is to make them with Lingonberries.

Carmel Cream Cheese Apple Dip

2007-06-02T23:27:00.000-04:00

3 Large Granny Smith Apples
2 Packages of Cream Cheese @ Room Temp.
1 Container of Carmel @ Room Temp.
1 Glass Pie Plate

In a Glass Pie Plate spread 2 packages of room temp. Cream Cheese evenly. Spread the room temp. Carmel on top of the cream cheese.

Slice 3 large Granny Smith apples and then slice again. Put the apples in a zip lock bag with a little lemon juice on them and put in refrigerator for about 1 hour letting them soak in the lemon juice. Take them out and strain. Rinse them off and stick into carmel

Serve @ Room Temp

Lemon Cream Cheese bars

2007-05-31T18:49:00.000-04:00

First of all, anything with lemon and cream cheese has to be good! These are a great twist on the original lemon bar, having a cream cheese layer between the crust and lemon layers.
This was the first treat made using my new kitchenaid, and is a keeper. I brought it to Ella's first brithday!

Crust:
2 cups all purpose flour
1/2 cup powdered sugar
1 cup chillled butter, cut into chunks

Cream Cheese Filling:
1 pkg (8oz) light cream cheese
1/2 cup powdered sugar
2 tablespoons flour
2 eggs
1 teaspoon vanilla

Lemon Filling
4 eggs
2 cups granulated sugar
1/4 cup all purpose flour
1 teaspoon grated lemon peel
1/4 cup lemn juice
Powdered sugar, if desired for top

Place crust ingredients in bowl. Mix until well blended, and mixture starts to stick together. Press into ungreased 15x10x1 inch baking pan( I put mine in a 9x13 pan, it worked great, just increase the cooking times a little). Bake at 350 for 14-16 minutes or until set. Prick with fork if puffs up during baking. Remove from oven.
Meanwhile, place cream cheese filling ingredients in bowl. Beat for about 3 minutes or until smooth and creamy. Pour over partially baked crust. Bake for 6-7 minutes or until filling is slightly set. remove from oven.
Meanwhile, place all lemon filling ingredients except lemon juice in bowl. Gradually add lemon juice as mixing. Pour over cream cheese filling. Bake at 350 for 14-16 minutes, or until filling is set. ( filling may puff up during baking, but will fall when removed from oven)
Sprinkle with powdered sugar if desired. Cool completely in pan.
*Remember if you use a 9x13 pan, increase cooking times by 2-4 minutes*

Yield: 48 servings (less for 9x13 pan)
per serving: 115 calories, 1 g protein, 16 g carb, 5 g fat, 39 mg chol, 65 mg sod.

French Toast Soufflé

2007-05-28T22:03:00.000-04:00

we served this at steph's breakfast-themed baby shower. it's a recipe favorite of kristen, courtesy of cooking light.

10 C (1-inch) cubed sturdy white bread (about 16 (1 oz) slices)
Cooking spray
8 oz 1/3-less-fat-cream cheese, softened
8 large eggs
1 1/2 C 2% reduced-fat milk
2/3 C half-and-half
1/2 C real maple syrup
1/2 tsp. vanilla extract
2 Tb. powdered sugar
3/4 C maple syrup

Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.

Preheat oven to 375°. Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup. serves 12.

NUTRITION INFO: 1 slice of souffle and 1 tablespoon maple syrup:
CALORIES 346 (30% from fat); FAT 11.5g (sat 5.5g,mono 3.8g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 169mg; CALCIUM 131mg; SODIUM 396mg; FIBER 2.7g; IRON 1.9mg; CARBOHYDRATE 51.7g

welcome!

2007-05-27T20:21:00.000-04:00

well, here it goes... the dental wives food club blog.

since our husbands study so much, we always have a reason to get together. and getting together is always a reason to eat. and eating is reason to make something new... you get the idea. now we have a place to share & save all of our delicious recipes. and by the end of this fun four year adventure together, we will all have much bigger recipe boxes. of stuff we've actually tried & liked. hopefully WE aren't much bigger though!

so come on in, bring your appetite & lets EAT!

* sweet teeth *

Pumpkin Coconut Bread

Soft pumpkin cookies with caramel frosting

Best Wheat Bread Ever

Cilantro Corn Feta . . .and Tomato Salad

Honey Vanilla Pound Cake

Adriane's Chocolate Heathwix Cake

garlic pizza dough

Creamy Quinoa Mac & Cheese

Green Bean Casserole by Paula Deen

Ingredients

Directions

Sweet Potato Pot Pie + Coconut Oil Pie Crust

cinnamon banana bread

even better rice krispie treats

Dutch Baby

Avocado Mango Salsa

Broiled Tilapia with Coconut-Curry Sauce

Molten lava cakes

cooked oatmeal bread

lemon ricotta cookies with lemon glaze

Glaze:

Pumpkin Time

coconut tofu curry with spinach & tomato

Easiest Ever Egg Casserole

twix salad

creamy potato carrot soup

Chicken broccoli soup

chocolate pistacio cake

Yummy Lemon Bars

candy cane bundt cake

Christmas cookies

Sweet Potato Pie

Ingredients

Directions

Hot Spinach Artichoke Dip

Cinnamon-Apple Cake

Strawberry fields forever..

cafe rio

Carrot Salad

Carrot Cake

Cranberry Couscous

Onion Bread Pudding

Birthday Dinner

Granola...a yummy anytime snack

Making whoopie pies

the best cornbread in the world

Enter to Win a Cookbook

Streuseled Sweet Potato Recipe

Cornucopia Salad

my turn

Some group we are. . .All different!

How Can I Have Smore?

Alanna is..

I'm a Cheesecake!

Sarah is a . . . .

which dessert are you?

Black Ghoul-Aid

Zucchini Cheese Soup

Nutella Kisses

Poppy Seed Salad Dressing

Black Bean & Chocolate Chili

Morrocan Chickpea Chili

Chicken Nuggets

Ribolita

Dal

afghan cookies

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Labor Day Pancakes

Yummy Peanut Butter and Chocolate Dessert

A cool dessert for a hot day!

Peach Kuchen

Mushroom Risotto

Fruit Salad with Honey-Yogurt Sauce

Southwest Chicken Pasta Salad

crystal beach olive salsa

Rigatoni Mediterranean

Coconut Bread

Quick Crustless Quiche

| Edit...
My Notes

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My Notes