Uncle Rody's Oatmeal Pie

2 eggs, well beaten
3/4 c corn syrup
3/4 c. brown sugar
1/2 c. coconut
3/4 c. quick oats
!/8 tsp. cinnamon
1/4 c. butter
pinch of salt

Unbaked pie shell -

Mix together all but pie shell. Pour into an unbaked pie shell. Bake at 325º for 45 minutes. It is done when golden brown and a knife comes out clean from the middle.
Similar to a pecan pie only better.

Chocolate Mint Napoleans

Half a package of puff pastries - thawed
1 box of chocolate pudding, prepared - let thicken for several minutes in fridge.
1 cup whipping cream - whipped and sweetened
3 crunched up candy canes
Powdered sugar for garnish

Cook three strips of puff pastry (half the box) according to directions. Slice in half horizontally. Set aside.
Mix small box of chocolate pudding according to pie directions. Fold in 3 large tablespoons of whipped cream.

Place one bottom of pastry on plate, fill with some pudding (not to overflowing). Layer on another pastry and fill with whipped cream, sprinkle with candy cane. Add 3rd layer of pastry. Sprinkle lightly with powdered sugar.

Now duplicate with the other 3 layers of pastry starting with a bottom and ending with a top crust (it looks best). Refrigerate for an hour or so. Slice to serve. You can swirl on a little Hersey's chocolate if you'd like just before serving.

Chocolate Cake!

Ever seen the movie Julie and Julia??? If you have you'll really appreciate this recipe. It's Julia's Child's Chocolate Cake! I saw that movie and just loved all the food and cooking in it and this cake just screamed at me from the screen. I googled it and found the recipe! Yay!

Cake:
4 ounces or squares semisweet chocolate , melted

2 Tbsp. rum or coffee

1/4 pound or 1 stick softened butter

2/3 cup granulated sugar to mix with butter

3 egg yolks

3 egg whites

Pinch of salt

1 Tbsp. granulated sugar to beat with egg whites

1/3 cup pulverized almonds

1/4 tsp. almond extract

1/2 cup cake flour , scooped and leveled, turned into a sifter

Chocolate-Butter Icing


To make cake: Preheat oven to 350 degrees.

Butter and flour the cake pan. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
Cream the butter and 2/3 cup of sugar together for several minutes until they form a pale yellow, fluffy mixture. Beat in the egg yolks until well blended.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle 1 Tbsp. sugar and beat until stiff peaks are formed.
With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 ·minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

Icing:

2 ounces (2 squares) semisweet baking chocolate

2 Tbsp. rum or coffee

5 to 6 Tbsp. unsalted butter

Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

Chicken Noodle Soup

2 chicken breasts
some carrots cut into circles
half an onion (or more if you like it lots)
2 stalks of celery and the center of the stalk with the leaves on it
6 or 8 cups of water
2+ TBSP of chicken bouillon
Fresh ground pepper to taste
Thyme (preferably fresh)
5 or 6 new potatoes cut small
Homemade noodles

I saute'd the onion in a little olive oil first. In large pot mix onion, chicken, carrots, celery, water, bouillon, and thyme together. When chicken is done, cut into small pieces and add back into the soup. The last 15 minutes add the potatoes and then in the last 10 minutes add the noodles. Makes a great chicken noodle soup. If you need to add more water during the simmering time, go ahead. Fish out the thyme stems - they aren't very eatable.

Homemade Noodles

2 1/2 cups a.p. flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 TB butter
Mix the flour and salt. Add the eggs, milk and butter. Knead for 5 minutes. Let rest 10 minutes. Roll out really thin and cut into strips. If you're really good you can loosely roll up the dough and cut like a jelly roll. I didn't do it very well and had to re-roll and cut flat. Hang or lay out on a dish towel. Let dry for at least an hour.

Orange Waffles/Pancakes - w/ Buttermilk syrup

- 6 eggs

-1/2 teaspoon salt

-6 oz. can of orange juice concentrate, thawed (i've used regular o.j. as well)

-1/2 cup butter, melted

-1/4 cup sugar

-3 3/4 cup flour

-3 cup milk

-In one bowl beat egg whites until stiff peaks form. In separate bowl mix, egg yolks, salt, orange juice, butter, and sugar. Beat until smooth. Alternate adding flour and milk. Fold egg whites into batter. Bake in waffle iron. Serves 5.

This actually makes a lot and I always have tons left over. I also will make them into pancakes on my skillet, which my family likes better. They are so yummy. We love them. Here is a butter milk syrup recipe in case you don't have one. (We also have eaten them with fruit/powdered sugar and regular maple syrup. Both yummy options. )

-1 1/2 cups white sugar

-3/4 cup buttermilk

-1/2 cup butter

-2 Tablespoons corn syrup

-1 teaspoon baking soda

-2 teaspoons vanilla extract

in sauce pan, stir together sugar, buttermilk, butter, corn syrup, and baking soda. bring to boil, and cook for 7 minutes. Remove from heat, and stir in vanilla.

I recommend making this in a large sauce pan, cause if it spills over-it SUCKS to clean up. :)

enjoy!

Rotisserie chicken Article

I read a great article on Allrecipes.com about using Rotisserie chicken. The link is http://allrecipes.com/HowTo/Rotisserie-Chicken-Jump-starts-Snazzy-Meals/Detail.aspx check it out.

Monkey Bread

2 tbsp. yeast
6-8 cups flour
1/4 cup sugar
1 tbsp salt
2 eggs, beaten
4 tbsp. oil
2 cups butter (not marg.)

Make a sponge: 1/2 cup warm water, yeast.
Add 2 cups flour. Let rise.
Add to this mixture 2 cups warm water, sugar, salt, eggs, oil. Mix well, let double in size.
Add 6 cups flour. Let rise again.
Melt 1 cup butter in each of 2 bundt pans. Roll dough 1/4 in thick. Cut 25 pieces per pan using a soup size can. Dip both sides of dough in butter as you stack them vertically (on side) in budt pans. Let rise to top of pans. Bake 400 º F for 20-25 minutes.

Cinnamon Rolls

1 cup butter, melted
3/4 cup sugar
3 tsp. salt
1 cup warm water
2 tbsp. yeast softened in 1/2 cup lukewarm water
4 eggs, beaten with 1 cup cold water
7-1/2 to 9 cups flour (make a med. soft dough)
1/2 cup butter, melted and divided
Cinnamon and brown sugar for filling
Nuts and raisins, optional

Mix butter, sugar, 1 cup water. Add 3 cups flour followed by yeast. Alternate rest of flour with egg mixture until soft dough. Knead about 15 minutes. Let rise until doubled. Divide dough in half. Roll out 1/4" thick rectangle. Spread with 1/4 cup butter and sprinkle with cinnamon and brown sugar. Add nuts. raisins. Roll up like a jelly roll and cut 1" thick slices. Repeat with other half of dough. Set on large cookie sheet and let rise about 30 minutes to an hour. Bake 12 to 14 minutes (or until golden on top) at 400ºF. Frost with butter cream frosting while still warm.

Smoothies

I found these recipes on my niece's blog - Zuka Juice smoothies, the real McCoy. - Enjoy


Raspberry Refresher:
12 oz raspberry juice
2 scoops raspberry sherbet
1 cup raspberries
2/3 cup bananas
Ice

Cranberry Splash:
12 oz cranberry juice
2 scoops raspberry sherbet
1/2 cup strawberries
1 cup raspberries
Ice

Pineapple Squeeze:
12 oz pineapple juice
1 scoop pineapple sherbet
1 scoop nonfat frozen yogurt
1 cup bananas
Ice

Ocean Sunrise:
12 oz raspberry juice
2 scoops orange sherbet
1 cup strawberries
2/3 cup bananas
Ice

Mango Mango:
12 oz passion fruit juice
2 scoops pineapple sherbet
1 1/2 cups mango
Ice

Just Peachy:
12 oz peach juice
2 scoops nonfat frozen yogurt
1 1/2 cups peaches
Ice

Strawbanna:
12 oz apple juice
2 scoops nonfat frozen yogurt
1 cup strawberries
1/2 cup bananas
Ice

Orchard Oasis:
12 oz peach juice
2 scoops pineapple sherbet
1/2 cup raspberries
1/2 cup strawberries
1/2 cup blueberries
Ice

Caribbean Passion:
12 oz passion fruit juice
2 scoops orange sherbet
1 cup strawberries
1/2 cup peaches
Ice

Lowfat Strawberry Sr. Cream Pie

1 pt. strawberries - sliced
1 small pkg. vanilla instant pudding - sugar-free
1 cup light sour cream
1/4 cup skim milk
2 tsp. orange or lemon zest
3 1/2 cup thawed lite cool whip
1 prepared 9" graham cracker pie crust.

Hull berries rinse, slice and set aside, reserving a few for garnish. Combine pie filling, sour cream, milk, zest, 2 cups cool whip in a bowl. Mix with whisk until well blended, about 1 min. Spoon 1/2 into crust. Add strawberries and gently push into the cream. Top with remaining filling. Freeze 1 hour or chill 3 hours before serving. Garnish with the rest of the cool whip and additional strawberries.

Michele's Frozen strawberry sour cream pie

2 c. strawberries, hulled and chunked up
3 Tblsp sugar
1/2 cup sour cream
3 1/2 cup cool whip

Mix together and put in a graham cracker crust. Freeze.

Black Bean/corn Salad

I get recipes from the Food Network on my homepage, this one I gave a try. It was tasty! I had to tweak it a little, to use what I had on hand. They called it a Salad, but we found it most enjoyable eaten with tortilla chips.

Ingredients

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced
• 4 tablespoons sherry vinegar
• Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoons salt
• 1 teaspoon black pepper
• Pinch ground cumin

Refridgerate for one hour before serving.

• I changed it up a little by using Apple Cider Vinegar (what I had).
• I added the juice of the whole lime
• I didnt have a jalapeno, but I think it would be tasty with a little fire.
• I added extra cilantro, because again, i like it.
• I omitted the green onion, and just used a tiny bit of yellow onion instead of the red. (what i had)
• I only used one tomato (steve's not such a fan)
• I only used a little bit of pepper, green and red.
• I used one can of black beans, and one of kidney. This was an accident, i didnt read the label, but it was tasty all the same.

So you can see, you can tweak this to your own liking. :)

Gnocchi with Creamy Arugula Pesto

My kids love this, which is always a bonus. Plus the pesto could be used just on regular pasta if you aren't interested in the gnocchi.

2 cups lightly packed arugula (you can use basil if you don't like arugula)
5 T extra-virgin olive oil
1/4 cup pine nuts, toasted
1 garlic clove, peeled
1/2 cup grated Parmesan cheese
Salt & Pepper
2 pounds vacuum-packed gnocchi
1/2 cup heavy cream
1 T lemon juice

1. Process arugula, oil, 2 T of the nuts, and garlic in food processor until smooth. Transfer to small bowl, stir in cheese, and season with salt and pepper.

2. Add 1 T salt and gnocchi to 4 qts boiling water. Cook until tender. Reserve 1/2 cup cooking water, drain gnocchi, and return to pot. Add cream to gnocchi and bring to simmer over medium high heat until cream is slightly thickened (about 1 minute). Off heat, stir in pesto, remaining nuts, and lemon juice, adding reserved water as needed. Season with salt and pepper.

I didn't want to pay the expense to buy the gnocchi, so I found a recipe online for homemade gnocchi. It turned out pretty good!

Homemade Gnocchi

1 cup mashed potatoes
2 cups flour
1 egg

Combine the ingredients, adding flour slowly enough that when you have a slightly sticky dough, you stop. Form into long thin snakes, and cut into 1/4 inch pieces. You may need some flour to cover the cutting surface. Cook the pieces in a large pot of boiling water. They are done when they float to the top. At this point, drain (except for the 1/2 reserved cup) and continue with the above recipe.

Salsa from Snow College

Throw everything into the food processor or chop it all up fine.

This one had measurements but it was enough for 50 people and I don't think you have or want a #10 can of tomatoes.

so like before just add to your liking.

Onion

Jalapeno

Tomatoes

1 can of Chopped tomatoes in puree

Salt- taste

Sugar-taste

splash- Olive oil

Cilantro

Bell Peppers

Chili Powder-taste

Oregano leaf

Cider Vinegar-splash

Season Salt-taste

Tropical Salsa

Add how ever much you want....

Mango

Pineapple

Corn

Black Bean

Jalapeno

Red Pepper

Green Pepper

Red Onion

Lime Juice

cilantro

splash- Olive Oil

Splash- Rice Vinegar

Salt

Pepper

Finger Steaks like the Torch Cafe

Ingredients:

1 1/2 cups milk 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 2 tablespoons seasoned salt

3/4 tablespoon Worcestershire sauce 2 1/2 cups flour 4 cups oil for deep frying 3 pounds beef tenderloin, cut into 2 1/2x3/4 -inch strips

Directions:

1.	Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours.
2.	Preheat the oil in a large pot to 375 degrees F (190 degrees C).
3.	Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.

homemade salsa

Hey All. I've been wanting a good recipe for home made salsa. I like it a little bit more chunky, and fresh. However, I dont really want a pico de gallo. I found a couple on allrecipes.com that I'm thinking about trying, but I wanted to ask you all here if you have a good one. If so, post it! Thanks!

Grilled Salmon Marinade

So I love Salmon, or any fish I can get for that

matter. Adam likes very few. He does like salmon though. I'm always looking for Yummy ways to 

make it. I came across this marinade for Grilled

Salmon. We thought it was good. So if any of you 

fish fans care to try it, there she be. I got it off of All recipes and copied and pasted-sorry about the funky lines. I can't get them to go away.

INGREDIENTS (Nutrition)

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

• 
  

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Chocolate Pancakes

I got this from a new cookbook I have, and we had them this morning. We thought they were good to have for a variety, but not something we'd want every morning. It comes is a syrup recipe, but we just had ours with fruit and fruit syrup. We considered powdered sugar next time too. So if any of your decide to try these with the syrup, let us know how it went.

CHOCOLATE PANCAKES:

1 1/2 C. Flour

3 tsp baking powder

1/2 salt

6 Tbsp sugar

6 Tbsp baking cocoa 

1 1/4 C. Warmed milk

4 Tbsp butter or margarine, melted

2 eggs, beaten

SYRUP:

2 C sugar

1 8-0z can evaporated milk

1 Tbsp butter

Pancakes:

-Mix and sift together dry ingredients. Add milk, butter, eggs and beat until smooth. Add extra milk if the batter is too thick. Cook like regular pancakes.

Syrup: 

-Boil sugar and milk, stirring constantly until sugar is dissolved. Cook over heat until mixture starts to boil. Do not leave unattended, it comes to quick boil. remove from heat and add butter. Let sit 5 minutes, then stir and enjoy.

Easy chicken parmesan

Chicken breast cut in half and pounded out gently.
dip in lightly beaten egg whites
Roll in Italian breadcrumbs

Fry in oven safe skillet for 5 minutes each side.
Remove from pan - pour in 3 tablespoons of spaghetti sauce
Return chicken to pan, Pour half of spaghetti sauce jar over chicken and
then sprinkle with mozzerella cheese.
Bake at 350º for 30 minutes. Sprinkle with parmesan.
Serve over Spaghetti with remaining sauce.

Santa Fe Chicken

Chicken breasts - cut in half so you have two thin chicken breasts then pound gently.
cream cheese
green chilies diced and drained

Mix cream cheese and chilies together. take a large tablespoon of cream cheese and roll the chicken breast around it. Pin with a toothpick.
Roll in milk and then in crushed croutons (breadcrumbs)

Bake about 30 - 45 minutes.

Make a chicken gravy to go over the top. (Can be cream of chicken soup with sour cream in it.)

Almost Famous olive garden breadsticks

For the Dough:

• 1 package active dry yeast
• 4 1/4 cups all-purpose flour,plus more for dusting
• 2 tablespoons unsalted butter,softened
• 2 tablespoons sugar
• 1 tablespoon fine salt

For the Topping:

• 3 tablespoons unsalted butter,melted
• 1/2 teaspoon kosher salt
• 1/8 to 1/4 teaspoon garlic powder
• Pinch of dried oregano

Directions

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

almost famous olive garden salad

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons miracle whip
• 1 tablespoon lemon juice
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried Italian seasoning

For the salad:

• 1 10-ounce bag American salad blend
• 1/4 red onion, thinly sliced
• 4 small pickled peppers, such as pepperoncini
• 1 small vine-ripened tomato, quartered
• 2 tablespoons sliced black olives
• 1/2 cup large croutons
• 1 tablespoon grated romano

Directions

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

Almost Famous Auntie Anne Pretzels

1 cup milk

1 package active dry yeast

3 tbsp packed brown sugar

2 1/4 cup A.P flour- plus more for kneading

10 tbsp unsalted butter, divided - plus more for greasing

1 tsp salt

1/3 cup baking soda

2 tbsp coarse salt

Make the pretzels: Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Almost Famous

This is Laurel posting just FYI. In my amazing Food Network Mag they always have a recipe that is a spoof on something famous, for example, Marie Calendar Pumpkin Pie. They can't get the real official recipes so their smart working chefs try to make the recipe as close as possible. Here are a few of them..

Potato Rolls

3/4c butter, melted
1 1/2c. milk scalded
1 TB. salt
1/4c. instant potatoes (or a cup or so leftover mashed potatoes)
1/2c. sugar

Mix ingredients in large bowl and cool.

2 c. cold water
2 eggs
Mix together and add to other COOLED ingredients.
Add 2 TB. Instant yeast

add flour - 4 cups and stir until smooth
4 + more cups gradually

Turn out on floured surface and continue adding flour and kneading until dough is smooth with air bubbles (about 6 mins.) (If using a mixer just gradually add flour to get a soft dough and mix for about 12 minutes total.)

Let rise about 1 hour until double.
Shape in rolls or bread and raise again.
Bake Bread: 375 25 mins
Rolls: 400 12 mins
These make delicious cinnamon rolls.

Fresh Strawberry cupcakes

I swiped these off someone's blog. I need to learn how to put in links - Hope they taste good, 'cuz they sounded delicious!

Fresh Strawberry cupcakes
Makes 36 beautifully round, moist cupcakes.

*

16 oz. strawberries, destemmed

4 eggs

1 3/4 c. sugar

1/2 c. butter

1 t. vanilla

1 1/2 tsp. baking powder

1/2 tsp. salt

3 c. flour

Place first four ingredients in a blender. Blend until fully pureed. Pour into a large bowl and mix with remaining ingredients. Spoon into cupcake wrappers. Bake at 325 degrees for 18-20 minutes, or until tops spring back when lightly touched. Allow to cool. Frost with recipe below.

*

Sweet & Pure Strawberry Buttercream

3/4 c. fresh strawberries, destemmed

1/2 c. butter

1 tsp. vanilla

2 lb. powdered sugar

Over a large bowl, crush the strawberries in your hands. Allow juice & pulp to fall into bowl. . Add remaining ingredients & beat well with an electric mixer. Frost cooled cupcakes. Allow to set at room temperature. Garnish with fresh strawberry slices

cookbook review

My awesome sister in law, Danni, purchased this book for me when they were in town. My husband has a hard time eating his vegetables, so I thought it'd be helpful in forcing a few more nutrients in him. The premise of the book, is to incorporate vegetable purees into every day dishes to make them healthier. I've tried a few different recipes in it, and I thought I'd give my reviews.

I made the salsa dip and took it to a Cinco Di Mayo party yesterday. This recipe calls for 1/4 c of pureed carrots. Everyone at the party loved this! The ladies all asked for my recipe. I told them that I put the carrots in it, and they were impressed. They all said they didn't taste it at all. Steve even finished the dip off this afternoon.

A few weeks ago I made carrot cake muffins. (carrots and cauliflower puree) I was pretty disappointed in these. Mostly I was disappointed because I was expecting them to be more like cupcakes, but they were really more like muffins. I think maybe having them for breakfast, instead of dessert would have been good. I was lead astray though, because the muffins were in the dessert section, and not the breakfast section.

Tonight I made up some chocolate pudding, which has a cup of avacado puree. It wasnt gross... but it wasnt amazing. It was a very dark chocolate pudding, and it had a really thick consistancy. I wanted to add more sugar with every bite. It was pretty good though. My biggest complaint is that it had a pretty strong after taste of avacado. I think that would be toned down if it cooled a bit more.

So, all in all, I think that the main dish recipes are good, I have a bunch more I want to try still. However, the desesrts leave a bit more to be desired. Maybe as I become more skilled at cooking I can tweak them for my preference.

Editors note: Sorry about the frequent template changes. The last one was just a little too busy and I had a hard time reading the blue type. Hope this one works better. If anyone has suggestions for the layout, please pass them along.

Spice Cookies with Dip

This is a delicious Holiday themed cookie, but I like it all year long.

1 1/2 cups butter
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp cinnamon
1 tsp. ground ginger and Cloves
3/4 tsp salt.
Addition sugar for rolling.
Cream butter and sugar. Add eggs one at a time mixing well after each addition. Add molasses; mix well.
Combine flour, baking soda, baking powder, spices and salt. Mix well and then add to creamed
mixture. Shape into small balls and roll in sugar. Bake 375º for 6-7 minutes. Cool for 2 min. before removing to wire rack.

Pumpkin butter/Dip
1/4 cup dark brown sugar, packed
2 tbsp. sugar
1/4 cup water
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp. ginger, cloves and nutmeg
1 1 /2 cup pumpkin (one reg. sized can)
Combine the sugars, water and spices in a 1 qt glass container. Mix well and microwave on high for 2-3 minutes. Stir. Add pumpkin and mix well. Microwave on high 3-5 minutes. Let cool and then refrigerate. This keeps several weeks in refrigerator or can be frozen. - (Pumpkin butter)
For the cookie dip add to the pumpkin butter:
1 - 8 oz. pkg cream cheese
1 /3 cup sugar
1/2 tsp. vanilla.
Mix well and then fold in - 1 - 8 oz. cool whip.

pretzels

4 tsp yeast
1 tsp sugar
1 1/4 c warm water
4 c flour
1/2 c sugar
1 1/2 tsp salt
oil
1/4 c baking soda
2 c hot water
coarse kosher salt

dissolve yeast, sugar and water- 5-10 minutes. add flour, sugar, salt; knead 7-8 minutes (or 3-5 in mixer bowl with bread bar). coat dough with oil (1 tbl is plenty). proof til double (i force it in the oven, 20 minutes 100-120F). roll pretzels pencil thin (at least).
mix soda and hot water in shallow dish. dip pretzels in soda water, and shape onto greased baking sheet. (this is what gives them that beautiful brown color)
sprinkle with coarse salt.
bake 8 minutes 45oF.

makes 12 mall-sized pretzels, or 24 small.
best fresh, they get stale quickly, and if you store them air-tight for too long, the salt gets mushy.

Elise's Granola bars

these are a huge hit at my house (and relatively healthy/high in fber & omega 3s--healthier than cookies at least)

in large mixing bowl combine:

1 c flour
4 c oatmeal (add another 1/2 c if you don't want nuts, chips, fruit, etc)
1/2 c milled flax
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla

in microwaveable bowl melt:
1/3 c brown sugar
2/3 c marg/butter
1/2 c honey
(consider substituting maple syrup or molassas for part of this, haven't tried it yet, but sounds good)

stir well, then combine with dry ingredients. then add any or all of the following:

1-1 1/2 c mini choc chips (i use half mini m&m's)
1 c rough-chopped nuts (i like almonds)
1/2 c coconut (for chewiness)
1/2 c raisins
etc...

coat everything well. press into 9x13" pan and bake 20 minutes @ 325. after removing from oven, press down firmly (with large metal spoon) or they'll crumble. let cool at least 15 minutes, better if completely cool. cut and store or serve. (You were holding out on us so I swiped it from that other blog!)

baked chicken and pastini

1 cup pastina pasta (or any small pasta)
1/2 cup cubed chicken breast (1/2-inch cubes)
1/2 small onion, diced
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice (i like italian flavored)
1 cup shredded mozzarella
1/4 cup chopped fresh basil
salt & pepper
1/4 cup bread crumbs
1/4 cup grated parmesan

boil pasta about 5 minutes (in salted water). saute chicken in italian salad dressing (or just olive oil, but i like a little more flavor), add onion & garlic, cook til onion is transparent.
in large bowl combine everything except bread crumbs and parmesan. transfer to 8x8" baking dish, top with mixed bread crumbs and parmesan. bake about 30 minutes 400F.
serves about 3. easily doubled (9x13" or 2 qt casserole dish).

Check out this blog for crockpot ideas - crockpot365.blogspot.com

Glazed Sugar Cookies

I know valentines day is over, so there is no point in making heart shaped sugar cookies, but I was busy that weekend, and this is the only time I could post this awesome recipe. So, make some clover leaf green sugar cookies for Pattie's day or something. 

7c. flour

1c. butter

2c. sugar

3 eggs

1c. sour cream

1 (8oz) cream cheese

1Tb. baking powder

1tsp. baking soda

1 1/4tsp. salt

1Tb. vanilla

1/2 tsp. almond extract

Directions:

1. mix flour, baking pwd, soda, and salt together

2. cream butter, sugar, and cream cheese

3. Add sour cream, eggs, vanilla, and almond extract. Blend to incorporate.

4. Add flour mixture and mix until combined

5.chill in refrigerator.

6. Roll out, cut in desired shape and bake 350 degrees for about 12 minutes or until edges are slightly browned. 

Glaze:

1 stick butter 

1/2c. milk plus 3 Tbs

1/4c. light corn syrup

2 lbs(32 oz)  pwd sugar

1. melt butter in large microwave bowl

2. add remaining ingredients and mix together until smooth

3. spread glaze and place on a wire rack. Allow glaze to set for about 1 hour. 

the glaze will set up and make the top all shiny and will not be sticky. 

Samoa-Inspired tartlets

3T cold butter cut into pieces

1/3c flour

1c shredded coconut, toasted plus more for garnish

2T packed brown sugar

1/4t salt

5oz semisweet chocolate chopped fine

1qt coconut ice cream

3/4c dulce de leche, warmed, (available in dessert topping section)

1. position a rack in the middle of the oven and preheat to 350. grease muffin pan.

2. Pulse the flour, 1/4c coconut, brown sugar, and salt in food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds. Bake until the crusts are golden, about 20 min. 

3. Remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 min. Sprinkle each crust with 1 tablespoon of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 min. 

4. With a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut. 

Paula Deen's Lemon Bars

These are most excellent Lemon Bars for those of you who are fans of lemon bars. 

Crust:

2 c. flour

1 c. pwd. sugar 

pinch salt

2 sticks (room temp) butter

Filling:

4 eggs 

2 c. sugar

6 T. flour

6T. fresh lemon juice

preheat oven 350. Grease 9x13 pan.

make the crust by combining flour, pwd sugar, and salt. Cut in the butter to make a crumbly mixture. Press the mixture into the greased 9x13. Bake for 20 min.

Meanwhile, to make filling. Mix eggs, sugar, flour and lemon juice. Pour this over the baked crust and bake 25 more min. Sprinkle with pwd. sugar if desired when the bars are done. 

Chicken Divan

This was requested by Laurel - it's a family favorite.

1 large bunch of broccoli - cooked and cut into spears ( I peel the heavy part of the stem)
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 8 oz. sour cream
1 or 2 c. grated mozzarella cheese
3 chicken breasts cooked and chunked up

Cook broccoli until tender crisp and set aside.
Make a rue with the butter and flour, add chicken broth and stir over med. heat until thickened.
Stir in sour cream, salt to taste and a dash of pepper.
Place broccoli in bottom of 9 X 13 pan. Pour half of sauce over broc and then place chicken on
top. Mix 3/4 of the cheese into the sauce and pour the rest of the sauce over the chicken. Sprinkle with remaining cheese. Bake at 350º for 20 minutes.

Stuffed French Toast

I got this recipe off a Bed and Breakfast website (bbonline.com) It has wonderful breakfast ideas!

1 loaf of day old french bread - Sliced thick. Make a pocket in the side.
6-8 oz. cream cheese mixed with a few TB. of favorite jam
Smear about a tsp. of the cream cheese into the pocket and set aside.

6 eggs
1/2 c. milk or cream
1/4 c. pancake mix
1 tsp. vanilla
1 tsp. cinnamon
Mix well - cook slowly.
Serve with fruit sauce or syrup.

Nutella Sandwich

I think this sounds quite terrible, but there might be some of you out there that can get creative with this to form it to your own taste.  I saw it on TV when watching Paula Dean. 

2 slices of bread

Nutella 

1 Banana

Marshmallows

Spread Nutella on both sides of bread, slice up banana and place on one piece of bread, Place marshmallows on the other piece. Put the two slices together and grill the sandwich until the marshmallows are nice and gooey. 

Paula then added Chocolate syrup and whipped cream on top. 

Ranch Chicken

I just got a lovely beautiful wonderful crock pot for christmas, so I have been searching recipes for a while, the problem is I don't have the money for the foods I want to make, but I found this one which is easy and I could easily get the stuff for cheap. I haven't tried it but I thought I'd share anyway. If anyone has any good crock p. recipes I'd sure love them!! :) 

6 boneless skinless chicken breasts

1 can cream of chicken soup

1 envelope ranch dressing mix

1/2 c water

1/2 c sour cream

2 T ranch dressing

2 T flour

spray crock pot with non stick spray. Place chicken in crock pot. In small bowl, combine soup, dressing mix and water. Cover and cook low 8 hours.

Remove chicken, stir in sour cream, flour and ranch dressing. Replace chicken, cover and cook on high an additional 20 min. 

Left overs would be good on a sandwich or in a tortilla.