Some Ones Cooking

An Every Kitchen Must Have / Saturday Baking Day

2012-01-28T19:10:00.000-08:00

Several months ago (after falling in love with the Food Network Channel) I now have a kitchen tool I could never do without and wonder how I never discovered this gem sooner. A MICRO PLANER!! Something so small could do such big changes in my cooking and added flavor. So today I started out with a few simple ingredients.

I decided I would take the tub of Sugar Cookie dough mom bought at Sam's Club to make cookies with Emma.

Instead of making TONS of plain sugar cookies I decided to get creative. What could it hurt. Right?

So I took some of the dough added it to a mixing bowl where I took my wonderful micro planer tool and added some Orange Zest and a pinch of juice for the orange.

Important Tip:

Only take the top layer of rind off. Once you go through the rind you start getting into the very bitter part of citrus.

The next batch I decided to try some homemade raspberry jam so I added a couple spoonfuls and some zest from a lemon with a PINCH of lemon extract and made:

Raspberry Lemon Sugar Cookies.

On the next batch I decided to try some of the new Honey Apple Butter I picked up at Trade Joe's the other day with a small pinch of ground cinnamon. To make

Cinnamon Apple Butter Sugar Cookies.

These are for Momma. Back when she was working she recalls sugar cookies with dates. So she sent home with me some fresh dates and I made her,

Date Sugar Cookies.

Since Momma and Dad have been enjoying some Low Fat Blueberry Muffins I picked up for them at Fresh and Easy this week I decided to make muffins for them this weekend so they could have muffins while Kathy and I work this coming week.

Of course I HAD to doctor up the mix with my Micro Planer..So they will be enjoying Cranberry Orange muffins with fresh Orange Zest and a pinch of Orange Juice.

They can enjoy a nice Lemon Zest Blueberry Muffin.

Well that ends my Saturday Baking Day.

Just a quick note from experience:

When shopping for a Micro Planer, don't always go for the cheapest one like any kitchen gadget I have found price does make a difference in quality. But that doesn't mean EXPENSIVE TOP OF THE LINE either.

My first purchases as I thought I didn't want to go ALL out and spend a small fortune on such a small gadget till I knew I would even use it. Purchased this one from Pier One for $5.00.

SOOO I went with the cheapest..Needless to say IT DIDN'T WORK A BIT. It wouldn't zest lemons or oranges and basically crumbled chocolate.

So next time I was at Target browsing the isles, when I had a spare moment (which isnt often but when I do my newest hobby is to walk every home/kitchen isle in any store.) I found multiple planers and decided in the mid-price range, $14.99.

Top of the line was from a cooking chef line and I figured I would probably be paying for the name.

So if you don't have one of these gadgets let me say it is now a must have in every kitchen I think!!!

Pasta Pizza Soup

2012-01-08T16:58:00.001-08:00

1 pound ground beef
4 ounces sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, thinly sliced
1 garlic clove, minced
4 cups water
1 can (14.5 oz) Italian diced tomatoes, undrained
2 medium carrots, sliced
4 teaspoons beef bouillon granules
1 bay leaf
1 1/2 teaspoon dried oregano
1 1/2 cups cooked tricolor spiral pasta

1. In a large saucepan over medium heat, cook beef, mushrooms, onions, and celery until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

2. Stir in the water, tomatoes, carrots, bouillon, bay leaf and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Stir in pasta; heat through. Discard bay leaf.

Yields 8 servings (about 2 quarts)

Cheesy Cream Corn Puffs

2012-01-08T15:26:00.001-08:00

ActiveTime:30 min/TotalTime: 1hr10min
Makes: About 24

Ingredients:
1 cup canned cream corn
4 Tablespoon unsalted butter
1 teaspoon salt
1 3/4 cups all-purpose flour
3 large eggs
1/2 cup shredded pepper jack cheese, plus some extra for topping
1 Tablespoon chopped fresh chives

Directions:
1. Preheat oven to 400 degrees- line 2 baking sheets with parchment paper. Bring corn, butter, salt to a simmer in a medium saucepan over medium heat. Reduce heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan.

2. Scrape dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill the dough for 15 minutes.

3. Scoop tablespoon size mounds of dough onto prepared cookie sheets. About 2 inches apart. Sprinkle with additional cheese. Bake in oven until golden brown and puffy. About 20-25 minutes. Serve warm.

Quick Carrot Cake with Homemade Cream Cheese Frosting.

2012-01-01T16:26:00.002-08:00

Here is what you will need:
1 pkg (2 layer size) Carrot Cake
3 large carrots, shredded about 2 cups
1 can (8oz) Crushed pineapple
1 cup chopped pecans (divided)
2 pkg (8oz each) Cream Cheese, softened
2 cups powdered sugar
1 tub (8oz) Cool Whip whipped topping, thawed

Now to make it:
Prepare: cake batter as directed on package; stir in carrots, completely drained pineapple, 3/4 cup of pecans. Pour into 2 (9 inch) square pans sprayed with cooking spray.

Bake: 25 to 30 min. Or until toothpick inserted in centers come out clean. Cool in pans 10 min; invert onto wire racks. Remove pans. Turn cakes over, cool completely.

Beat: cream cheese, and sugar until well blended. Whisk in cool whip.

Stack: cake layers, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.

This cake came out great and the frosting wasn't that thick heavy and overly sweet cream cheese frosting!!

The start of new things.... Again..lol

2012-01-01T16:26:00.000-08:00

Well I was the receiver to a very special Christmas gift this Christmas 2011!!! I got a professional. Kitchenaid mixer!!! Which is the ultimate gift as my son Nathan and I have really jumped into learning to cook all new things this coming year. So I am hoping to the Lord blesses me with the time to share many wonderful new dishes with my family and friends. So please let Nate or I know if you try any for yourself, or any comments on how to improve something or just a quick HEY or most important if you have an awesome recipe we need to try out!!! I will try and remember to post pictures as well as postings. May your 2012 be blessed and full of wonderful good things to eat!!

Limoncello Cheesecake Squares Recipe

2011-09-10T22:17:00.001-07:00

Ingredients
Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract4 large eggs, at room temperature
Directions
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.
Limoncello:
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Makes: 7 cups
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Prep Time: 4 days and 4 hours

Limoncello

2011-09-10T22:14:00.000-07:00

Ingredients
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar

Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Potato Salad

2011-07-09T15:19:00.000-07:00

I did it!!! After 19 years of marriage and learning to cook I made my first potato salad!!! (I know what you all must be thinking. REALLY???) Yes I have not always liked potato salad and would mostly pick at the potato as I hate celery and pickle relish and almost EVERY SINGLE SALAD that is an Ingredients. So I took it upon myself to take several recipes and make my own. It has been getting great comments the first two times I made it. So I am adding it now. (Because we all know how soon I forget things)

Ingredients:

5 to 6 medium to large potatoes; peeled
5 eggs
1 1/2 dill pickles; cut into small pieces
green onion/chives finely chopped
1 cup mayo
2 tablespoons pickle juice (juice from dill pickle jar without peppercorns)
1 tablespoon yellow mustard
salt and pepper to taste

Wash and peel potatoes and boil till tender. While cooking boil 5 eggs. Chop pickles, onion/chives and set aside. In a separate mixing bowl combine mayo, pickle juice, mustard, and salt and pepper. mix together till creamy and set aside. Drain and cool eggs and chop. Once potatoes are done I found that placing them on a cutting board and using a wooden spoon to break apart works best as to hot to hold and cut. Place potatoes, eggs, and mixture in bowl and mix, being careful to not mash potatoes.

You can always add celery if you wish, just that we prefer without.

Coleslaw

2011-05-25T10:49:00.000-07:00

While we visited with Greg's family last weekend his mom Jan made coleslaw. I have never cared for coleslaw as most people add vinegar and such to it. Well I took a small (very small) spoonful to be polite and of course feel in love with it. It being so simple to make I knew I could come home and make it.

Ingredients:
1 bag of Coleslaw
1 1/2 cup of dried cranberries
1/2 cup sliced almonds
1/2 cup of Mayo
1 Tablespoon of Honey

Mix well.

(Sorry will add a picture next time. I just wanted to add it as soon as I made it myself as I tend to forget)

Ruth's Chris Sweet Potato Casserole

2011-04-20T09:21:00.000-07:00

Ruth's Chris Sweet Potato Casserole

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred, I used walnuts)
1/4 cup butter, melted

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (about 3 large sweet potatoes)
1 cup sugar (I eliminated this)
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup butter, melted (I eliminated this)

Preheat oven to 400 degrees.

Scrub potatoes, prick all over with a fork, place on foil-lined baking sheet and roast for an hour. Allow to coil, peel and mash. Lower oven to 350 degrees.

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, salt, vanilla and eggs (and butter and sugar, if using) in a mixing bowl. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

How To Oven Roast Garlic

2011-02-10T10:49:00.000-08:00

I am doing this today and am very excited to see how it is going to work. I have been using garlic so much more now with our change in cooking that and we love garlic. I got this out of my clean eating magazine and then on their website it looks easy. Will let you know how it turns out!!!

STEP 1
Preheat oven to 400°F. Peel the outside layer of skin but leave enough to keep individual cloves bound together. (You can wear gloves to avoid smelly hands.)

STEP 2
With a kitchen knife, cut a 1/4 to 1/2 inch off the head, exposing the cloves.

STEP 3
Put into a baking dish or muffin tin. (Muffin tins as the compartments keep the garlic head nice and tight.) Using your fingers, spread olive oil thoroughly over the head of the garlic. Make sure it’s coated all over, otherwise the edges will burn.

STEP 4
Cover with tinfoil and bake for 30 minutes. To tell if it’s done, poke with a toothpick. The toothpick should go through but feel slight resistance. You want it soft, not mushy.

STEP 5

Country Fried Steak With Mushroom Gravy

2011-02-10T10:37:00.000-08:00

INGREDIENTS:

1/2 oz dried porcini or shiitake mushrooms
1 lb lean round steak, trimmed of fat and cut into 4 equal pieces (about 4 oz each)
Sea salt and ground black pepper, to taste
3 tbsp whole-wheat flour, divided
2 large egg whites
4 slices whole-wheat toast, crusts removed and toast cut into 2-inch pieces
1 tbsp dried minced onion
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
3 tsp olive oil, divided
6 oz cremini mushrooms, thinly sliced
1 cup low-sodium beef broth
1/2 cup 1% milk

INSTRUCTIONS:

Place dried mushrooms in a bowl and pour 1/2 cup boiling water over top. Let stand 10 to 15 minutes.
Using a meat mallet, rolling pin or bottom of a heavy skillet, pound steaks to 1/4-inch thickness. Season both sides of steaks with salt and pepper. Set aside.
Place 2 tbsp flour in a shallow dish. Place egg whites in a separate shallow dish. In a food processor, combine toast, onion, oregano, thyme and garlic powder. Process until mixture resembles bread crumbs. Transfer crumbs to a third shallow dish.
Add steaks to dish with flour and turn to coat both sides. Shake off excess flour and transfer steaks to egg whites. Turn to coat both sides and transfer steaks to bread-crumb mixture. Turn to coat both sides.
Heat 2 tsp oil in a large skillet over medium-high heat. Add steaks and cook 2 to 3 minutes per side, until brown on outside and cooked to medium on inside (cook slightly longer for well done meat).
Prepare gravy: Drain rehydrated mushrooms, reserving soaking liquid, and chop mushrooms. Heat remaining 1 tsp oil in a medium saucepan over medium-high heat. Add both chopped and cremini mushrooms and sauté 3 to 5 minutes, until mushrooms soften and release liquid. Add reserved mushroom-soaking liquid and beef broth and bring to a simmer. In a medium bowl, whisk together milk and remaining 1 tbsp flour. Add milk mixture to mushrooms and simmer 3 to 5 minutes, until mixture thickens. Spoon gravy over steaks just before serving.

(Recipe From Clean Eating Website)

(Haven't made this yet as Greg is still off red meat but he and I thought it looked great and are gonna try it as soon as we get the ok to add LEAN red meat to the mix)

Lemon Velvet Cupcakes (Want to make these for Emma who now LOVES Lemon)

2011-02-08T10:21:00.000-08:00

Lemon Velvet Cupcakes with Lemon Cream Cheese Frosting
from Anne Strawberry

1 cup sour cream (reduced fat is fine)
1/2 cup water
1/2 cup canola oil
3 eggs
1 tablespoon vanilla
zest of one or two lemons
1 box lemon cake mix (I prefer Betty Crocker and stock up when they are on sale)

Preheat the oven to 350.

Combine all ingredients in stand mixer and beat for two minutes until combined. Using a 2-tablespoon scoop, scoop into 24 paper-cup lined muffin tins.

Bake for 21-24 minutes or until cupcakes spring back slightly when touched and a tooth pick inserted into the middle comes out clean. Cool on racks and frost once completely cooled.

Lemon Cream Cheese Frosting

1 package of cream cheese, softened (I like to use Neufchatel, less fat and I don't notice much difference)
1/2 cup butter, softened (one stick)
juice of one lemon (about two tablespoons)
1/2 teaspoon pure vanilla extract
zest of one lemon (about 1 teaspoon)
dash of salt
6 cups of powdered sugar (more or less to achieve desired consistency, this is a baseline)
1 Tablespoon meringue powder (I buy the Wilton brand- you can get it at Walmart, Michaels)

In a mixer with the whisk attachment, combine the cream cheese and butter until light and fluffy. Add in the lemon juice, vanilla, zest, and salt, and blend.

Next, add the powdered sugar and meringue powder, cover the bowl of the mixer with a dish towel, and turn it on low until everything is combined. Then increase the speed for a minute or so until the frosting is light, fluffy, and delicious. The meringue powder will help set the frosting after it dries so it holds its shape.

Pizza Omelette

2011-02-08T09:38:00.000-08:00

3 eggs
1/4 cup milk
1 teaspoon fresh parsley, chopped
Pinch basil
Pinch Italian seasoning
Pinch cayenne
Salt and pepper to taste

(No Salt seasoning was enough or could use Ms Dash)

1 tablespoon butter

(Use No Salt Butter)

2 tablespoons pizza or spaghetti sauce

(No Salt Spaghetti Sauce From Trader Joes or Sprouts)

1/4 cup (rounded) mozzarella cheese, grated
1/4 cup tomatoes, diced
1/4 cup green peppers, diced
1/2 cup cooked ham, diced or you can use bacon, sausage or pepperoni

(used Low Sodium Turkey Bacon, Organic Chicken Sausage/Turkey Sausage)

Whisk eggs, milk and spices along with salt and pepper.
Melt and heat butter in a non stick frying pan on medium high heat, I used my cast iron pan.
Pour egg mixture into the pan. When it starts to set lift up sides with spatula, tip pan and let the uncooked egg mixture slide beneath the cooked part.
When eggs are almost set, spread the pizza sauce over the top. Sprinkle on the tomatoes, green pepper and ham. Sprinkle cheese on top.
Place under a preheated broil setting in the oven, watching closely just until cheese is melted and golden in color. If using a non stick pan and you can't place it in the oven, just cover with a lid and cook for another minute or two to allow cheese to melt.

(From Mennonite Girls Can Cook Blog)

Deconstructed Lasagna

2011-02-08T08:58:00.000-08:00

INGREDIENTS:

1 lb extra-lean ground beef (Or Ground Turkey)
1/2 cup yellow onion, chopped
2 cloves garlic, diced
2 cups eggplant, unpeeled and cubed
1/4 cup carrots, peeled and diced
1 cup no-salted-added tomato sauce, divided
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 cup fresh spinach, chopped
1 1/2 cups whole-wheat fusilli pasta
1 cup whole-wheat elbow macaroni
1 cup part-skim ricotta cheese
1/2 cup tomato, diced
10 fresh basil leaves, torn
1 tsp extra-virgin olive oil
1/2 cup part-skim mozzarella, shredded
Additional basil leaves, as garnish

INSTRUCTIONS:

In a large skillet over medium-high, sauté beef, onion, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 minutes. Stir in 1/2 cup sauce, oregano and pepper. Reduce heat to medium-low, cover and simmer for 5 minutes. Then uncover and stir in spinach until just beginning to wilt.
Meanwhile, cook fusilli according to package directions in a medium pot. Drain and set aside in a bowl. Next, cook macaroni according to package directions using the same medium pot. Drain and add to fusilli.
In a medium bowl, stir together ricotta, tomato, basil and oil.
In a large bowl, add beef mixture, both pastas, remaining ½ cup sauce and mozzarella, stirring until well combined. Then stir in ricotta mixture, until all contents are combined. Serve, garnished with additional basil leaves.

Nutrients per 1 1/2 cup-serving: Calories: 420, Total Fat: 8 g, Sat. Fat: 3 g, Carbs: 57 g, Fiber: 9 g, Sugars: 7 g, Protein: 33 g, Sodium: 190 mg, Cholesterol: 50 mg

(Recipe From Clean Eating Magazine/Website)

Chicken Cheese Steak Sandwiches

2011-02-08T08:52:00.000-08:00

INGREDIENTS:

1 whole-grain hot dog bun
4 oz boneless, skinless chicken breast
Olive oil cooking spray
1/2 cup white onion, cut into slivers
Sea salt and ground black pepper, to taste (replaced with Ms. Dash)
1 slice reduced-fat provolone cheese (such as Sargento Reduced Fat Deli Style Sliced Provolone Cheese)
1 tbsp natural low-sodium ketchup (No Salt Ketchup From Sprouts)
1 tbsp hot pepper rings or more, to taste (optional)

INSTRUCTIONS:

Preheat oven or toaster oven to 400°F.
Cut piece of aluminum foil a few inches larger than bun. Wrap bun completely in foil.
To shave chicken, hold sharp knife at a 45-degree angle and cut slivers from breast, tearing it until shaved (it should be cut much thinner than if it was just sliced).
Warm bun in oven for 10 minutes.
Set small nonstick pan over medium-high heat. When hot, lightly mist with cooking spray and add onion. Cook about 2 to 4 minutes or until tender and starting to brown. Remove from pan and cover to keep warm. Return pan to high heat. When hot, re-mist pan with cooking spray and add chicken. Season with salt and black pepper. Use 2 wooden spoons or spatulas to pull apart chicken shavings for even browning. Cook until lightly browned and no longer pink, about 2 minutes, and remove pan from heat. Add onions back to pan and stir to combine.
Unwrap bun and open it, being careful not to burn yourself. Add cheese, followed by chicken and onions. Top with ketchup and hot pepper rings, if desired. Serve immediately.

Nutrients per cheese steak: Calories: 330, Total Fat: 9 g, Sat. Fat: 3 g, Carbs: 33 g, Fiber: 5 g, Sugars: 9 g, Protein: 33 g, Sodium: 650 g, Cholesterol: 75 g.

(Reduced Sodium By Removing Sea Salt and Low Salt Ketchup with No Salt Ketchup and Ms Dash No Salt Seasoning)

(Recipe From Clean Eating Magazine/Website)

Pistachio Ambrosia

2010-10-02T16:43:00.000-07:00

Pistachio Ambrosia Salad

Makes 16-20 Servings

2 Cans (17 ounces) Fruit Cocktail

2 Cans (20 ounces) Crushed Pineapple

4 Packages (3.4 ounces) Instant Pistachio Pudding Mix

2 Cups (16 ounces) Sour Cream

1 Carton (12 ounces) Frozen Whipped Topping, (Cool-whip or other)Thawed

Drain fruit and save approx 3 cups of juice. Set aside. In a large bowl add pudding mix and saved juice. Mix till smooth. Stir in sour cream. Stir in whipped topping and mix till smooth. Fold in fruit and chill several hours. You can also add small mini marshmallows if you wish. Also can add small can of Mandarin Oranges drained if you wish.

Sesame Steak Stir Fry

2010-03-30T19:14:00.000-07:00

Well blessedly this is a fast, easy recipe to make. Greg and I loved it. Nathan saw all the veggies especially the trees and said can I just eat the meat??? And of course Emma said NO WAY!! Greg and I decided more for us and they can have left over baked spaghetti. (Thank Heaven for leftovers) Greg traded my trees for the his snow peas. See how nice it is to share.

Sesame Steak Stir Fry

2 pounds flank or skirt steak

3/4 cup sesame salad dressing (I used Costco Sesame Oil Salad Dressing)

2 Tablespoons light Soy Sauce (Kikkoman)

2 Tablespoons Lemon Juice

2 Tablespoon Minced Ginger (Gourmet Garden in produce section works great)

4 teaspoons minced garlic (divided)

2 Tablespoon Canola Oil

1 large Yellow Onion

2 bunches Swiss Chard, leaves (separated, rinsed, dry, coarsely chopped)

1 teaspoon Sesame Oil

(Note: I used a Fresh Vegetable stir fry mix I purchased from Costco that had fresh red bell peppers, carrots, onion, snow peas, broccoli instead of yellow onion and swiss chard)

1. Slice steak into 1/2-inch strips, slicing against the grain.

2. Place steak in a large zip lock bag and add salad dressing, soy sauce, lemon juice, ginger, and 1 teaspoon garlic. Seal and gently massage bag to combine ingredients. Marinate in refrigerator for 8 to 24 hours. Remove steaks and reserve marinade.

3. In a large skillet or wok, over high heat, heat 1 Tablespoon of canola oil. Add beef and stir-fry for 5 minutes. Remove from skillet.

4. Add remaining 1 Tablespoon canola oil to pan. Add onion and remaining 3 teaspoons garlic; stir fry for 3 minutes. Add chard and stir fry for another 3 minutes. Add 1/2 cup water and stir fry until almost dry. Add the reserved marinade, another 1/4 cup water, stir-fry until almost dry. Add steak to pan and stir-fry for 2 minutes or until heated through. Drizzle with sesame oil just before serving.

(I removed steak and added 1 tablespoon canola oil and added my stir-fry vegetables. Cooked for about 5 min till just about done. Added steak and cooked for about 2 more minutes. Just till veggies were softly crisp.)

Baked Spaghetti

2010-03-29T20:02:00.000-07:00

This recipe happens to come from a newer cookbook I got several months ago. The Comfort Food Diet. As we all need comfort food and Greg and I need to keep to our diet what more could I have asked for..

Here is what you will need:

1 package (16oz) spaghetti noodles

1 1/2 pounds lean ground beef ( I used some left over ground beef from dinner last night & added 3 mild Italian sausage from the freezer) Turned out better I think.

1 medium Onion, Chopped

1/2 cup green bell pepper ( I don't use as no one likes these)

1 can (10-3/4oz) Condensed Cream Of Mushroom Soup, Undiluted

1 can (10-3/4oz) Condensed Tomato Soup, Undiluted

1 can (8oz) Tomato Sauce

1 Cup Water

1 Teaspoon Salt

1 Teaspoon dried basil

1 Teaspoon dried Oregano

1/2 Teaspoon dried Marjoram

1/2 Teaspoon dried Rosemary, Crushed

1/8 Teaspoon Garlic Salt

1 Cup (4oz) Shredded Part-Skim Mozzarella Cheese, Divided

1. Break spaghetti in half; cook according to the package directions. Meanwhile, in a dutch oven (I used a skillet) cook beef (and/or/both Italian sausage) onion, pepper over medium heat until meat is no longer pink; drain any liquid. Stir in the soups, tomato sauce, water, spices.

2. Drain spaghetti; stir in meat sauce and 1/2 cup cheese. Add to a 13x9 inch greased baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

Serve with a nice tossed salad and if you wish a slice of garlic. Nice glass of red wine.

Nutritional Facts:
1 cup equals 313 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 2 g fiber, 18 g protein.

Like with any of my postings please let me know if you tried a recipe and if you liked it or not or if you changed things around I would love to hear any and ALL comments.

Tomorrow I have planned a sesame steak stir fry will let you how it turns out. Much love and blessings to you, your family and your cooking...

Quick Apple Bundles (or other fruit)

2010-03-29T19:59:00.000-07:00

The recipes is actually called "Quick Apple Bundles" I have made them this way and turned out great. The family gobbled them up. I then decided to try other fruits and they also became a hit.
(If you need this emailed to you let me know)

Makes 4 Servings (I use both packages so Makes 8 Servings)
Prep Time:10 Min
Bake Time:20 Min

1/2 package refrigerated pie crusts ( I use the whole package)
1 Can Comstock Cinnamon Apples ( I have used Cherry, Peach) Also frozen berries drained
1 egg white, lightly beaten
Raw Sugar
1 (12oz) jar of butterscotch or caramel topping
1 Tbsp. Bourbon (Optional) (Used only when using apples but I sometimes leave out)
Chopped pecans

1. Preheat oven to 425 Degrees. Unroll pie crust on a lightly floured surface. Cut pie crust into fourths. Divide apples among the four (or 8) pieces, placing the fruit in the center. Pull the corners over the fruit, the pinch the edges to seal. (Make like a little purse with the edges up at the top). Place on a greased baking sheet. Brush with egg white, and sprinkle with raw sugar. Bake 20 to 22 minutes or until golden brown.

2. Meanwhile, stir together butterscotch or caramel topping and if desired bourbon in a microwave-safe bowl at HIGH 30 seconds; stir. Serve over the apples (I only use the topping when I make apple bundles) Then sprinkle with chopped pecans.

Cashew-Orange Chicken

2010-03-29T19:37:00.000-07:00

Well we started out this vacation (Saturday Actually) with a craving for Chinese Food. My heart craved homemade but my mind instantly decided to pick up the phone and call Pick Up Stix...Well the heart is always stronger then the mind...(Sometimes) So I cracked open the dust bunny covered cookbook (Actually wasn't dusty but thought it would express how long it has been since I used them).

I have found myself enjoy the food network show "Semi-Homemade" I have a cookbook of hers and found a great EASY recipe for Cashew Orange Chicken. Then a quick run to Costco to buy a bag of Pot stickers and TaDa Chinese food.

Cashew Orange Chicken

1 Tablespoon minced Ginger (Gourmet Garden Tube made it very easy in produce case)
1 Tablespoon crushed Garlic
1 Bottle (11.75oz) Stir-Fry Sauce (Kikkoman)
2 Tablespoons Orange Juice Concentrate
1/3 Cup Thinly Sliced Green Onions
6 Small Dried Hot Red Chile Peppers (Optional) I didn't use
2 Pounds boneless, skinless chicken breasts, cut diagonally into 1/2inch pieces.
(I used boneless, skinless chicken tenders I had in freezer they defrost faster)

For The Stir Fry:

1/4 Cup Peanut Oil
1 Cup Cashew Halves
1 Tablespoon Orange Marmalade
1 Tablespoon Toasted Sesame Oil

You can marinade the chicken if you have time. I didn't and it turned out great.

1. For the marinade, place ginger, garlic, stir-fry sauce, Orange juice concentrate, green onions, chilies (optional) in a large zip lock bag. Gently massage bag to combine ingredients. Add chicken. Marinate in the refrigerator 8 to 24 hours. When ready to cook remove chicken, reserving marinade, set aside.

2. For the stir-fry, over high heat, in a large skillet or wok, heat oil. Add chicken and stir fry for 2 to 3 min or until almost cooked through. Drain off extra oil.

3. Add the reserved marinade, cashew, and orange marmalade; stir fry for an additional 2 minutes or until heated through. Drizzle with sesame oil just before serving.

Makes 4 servings

Play Time

2010-03-29T19:34:00.000-07:00

Well I am now on vacation for almost 3 weeks. So we can all guess what this means.....COOKING!!! I have dusted off the cookbooks and printed out a calendar and started planning meals, snacks, baking, you name it I am gonna try it..

Stay tuned for what comes from the kitchen...

Back To The Kitchen!!! WOOHOOO

2010-03-02T11:30:00.000-08:00

Well it has been a hard month from end of January till now...I haven't had much time to experiment with cooking new things let alone use my bread machine or new infrared cooking unit my friend Cheri gave me. I have been so busy moving my work office to a new and NICER office across the way. You can just guess how much stuff we had to move as we have been there for 12 years, plus all the medical equipment and patient files. But I am officially done moving and have pretty much finished the unpacking and setting up of the new office. Just a few more things to do. I have been so blessed with the help of Hubby Greg and his stepping up and helping with the move, to cooking dinner on the days I was to tired to pick up my own fork to eat let alone cook. I am so looking forward to getting back in the kitchen and cracking open the cookbooks and exploring the wonderful new things I find.

MORE good news, on top of the move I had to play taxi driver to Nathan while he prepared for Ladder Matches in golf to see if he could make it on the high school golf team....All his hard work, new golf clubs for Christmas and just because, mom's driving and most of all the prayers I requested from family and friends HE MADE IT ON THE TEAM!!!!!

So now I will still have to play taxi and drive to multiple golf course on top of work and cooking, but I look forward to the challenge GOD has presented to me especially on how to budget my time and cooking time. HE continues to guide and direct me in my hearts desires and what more of a desire then to see my children happy and achieve their goals and to me achieving my goals of providing a well cooked meal and a clean home to my family.

SO happy cooking to you and to me and keep checking back so I can share my cooking success and disasters as I am sure I will have with you and my GOD bless your day and every journey you take. Plus keep sending me your favorite recipes to try.

Hugs and prayers

Beef Stew

2010-02-10T21:09:00.001-08:00

Well I know it has been awhile. I haven't had any extra time to play with my cookbooks or experiment with making any new ones the last several weeks. I have been busy moving my work from one office to another and all that moving a doctors office in tales. Boxing, filing moving files, change of address for EVERYTHING...You know!!! But never fear I have still been cooking and even Greg has pitched in with both moving help, cooking, and playing Bob The Builder at my new office. But we have been sticking to the basic: tacos, soup, steak, chicken. TILL TODAY!!!

I had a day off and decided to stay home and work on my laundry, house cleaning, resting and such and cooking. I have had some stew meat in the freezer, which seemed to glare at me every time I opened the freezer it would say "HEY LADY YOU BOUGHT ME MONTHS AGO WHEN YOU GONNA DO SOMETHING WITH US" Well today I decided today would be the day.

I put the stew meat on defrost, grabbed the vegetables (yes I said vegetables) out of the fridge. (can you believe I now buy vegetables and keep them on hand...Wonders never cease). I peeled up 2 large potatoes, 4 carrots, sliced some mushrooms, green onions, opened a can of diced tomatoes, and mild green chili's and some garlic. Once I floured the meat I browned it in a pan. Once browned I added the meat to a stock pot added the vegetables and canned items, opened a can of beef broth, added 1 cup of water and half a package of dry onion soup mix and simmered all day. It turned out really good and Nathan and Greg enjoyed theirs with some cheddar cheese grated on top. Little did I know Greg was looking for canned stew the night before while I was at work.

Well hope to get some more cooking done this weekend or maybe Monday with it being a holiday and the office is closed. Hope all is well with you and you all are doing good. May God bless your day.
Hugs

Recipe for the Chicken Artichoke Rice Casserole

2010-01-21T10:17:00.000-08:00

I was asked to add the recipe for the Chicken Artichoke and Rice Casserole from the Mennonite Girls Can Cook Blog as some have had trouble finding the link I posted. So here is the recipe I used to make last nights dinner. Again thank you to the Mennonite Girls Can Cook for the recipe it was simply wonderful.

White Sauce*

6 Tbsp. margarine or butter
6 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper ( I often use Montreal Steak Spice)
1 1/2 cups chicken broth
1 cup milk

*2 cans of undiluted cream of chicken soup can be substituted for the white Sauce.

Casserole:

1 1/2 cups julienne cut (2 x 1/4 x 1/4") carrots
1/2 cup julienne cut green peppers
1/2 cup julienne cut red or yellow peppers
1/3 cup green onions cut into 1" strips
1 Tbsp. butter or margarine
1/2 cup milk
1/4 cup dry sherry
2 1/2 cups cooked chicken cut into strips
3 or 4 strips bacon, crisply cooked and crumbled
8 oz. shredded cheese ( mozzarella or Swiss or Montery jack or combination)
1 1/2 cups cooked white rice*
1 1/2 cups cooked wild rice*
1 or 2 14 oz. cans artichoke hearts, drained, and sliced
1/4 cup grated Parmesan cheese
Dried parsley flakes

* I cook 1 cup of a rice blend (found at Costco) which cooks up to 3 cups rice.

For Sauce:

Melt margarine in medium saucepan over medium heat (or in microwavable bowl) Stir in flour, salt and pepper.
Cook until mixture is smooth and bubbly, stirring constantly.
Gradually add milk and chicken broth, and cook stirring constantly until mixture boils and thickens. (or cook for one minute intervals in microwave, stirring well after each interval)

For the Casserole:

Heat oven to 350º. Grease 9x13" baking dish.
In large skillet over medium high heat, cook and stir carrots, and peppers in 1 Tbsp. butter until crisp tender, adding green onions about half way.
Stir in white sauce, 1/2 cup milk, sherry, chicken, bacon and cheese. Blend well and remove from heat.
Combine white and wild rice and spread evenly over bottom of greased baking dish.
Arrange artichokes over rice.
Spoon chicken/sauce mixture evenly over artichokes. (Dish can be covered at this point and refrigerated up to 24 hours)
Sprinkle with grated Parmesan and parsley
Bake covered for 40 minutes. Uncover and bake an additional 15-20 minutes or until casserole is thoroughly heated and begins to brown.

Chicken Artichoke and Rice Casserole

2010-01-20T18:56:00.000-08:00

(My Picture)
Looks almost as good as the recipe blog picture I think

Well all your prayers, my prayers and sending me some luck worked...I accomplished my first casserole...Thank you goes out to the blog of Mennonite girls can cook Your recipe was so easy to follow and the helpful hints with the white sauce made it so quick and easy. Thank you!!!

It turned out so good. We love artichoke hearts so I went with the 2 cans as it was called for 1 to 2 and I used their suggestion of undiluted cream of chicken soup instead of making my own white sauce as I was short on time.

I also made my first NON plain white bread. I used the box mix of sourdough and it turned out ok didn't rise as much as I thought it should but tasted great with the casserole, as I timed it to be done as soon as casserole was done. So hot buttered sourdough was a nice touch to complete dinner.

Stay tuned for more posts of our cooking's. Who knows what we will be cooking up next. Tomorrow is another day off and a rainy day so maybe I will break out the cookbooks again. Hope and pray all is well with you and if you have time drop us a line, or send us a recipe to try and post...
GOD BLESS

Second Bread

2010-01-19T11:01:00.000-08:00

Well I finally got to make a loaf of bread truly from scratch. Greg stopped off at the market on the way home and picked up some actual DRY MILK...He is the best hubby. So yesterday after work I put all the ingredants into the bread machine set the time and prayed. The Lord blessed us with a PERFECT loaf of bread. No sunken places, no over baked spots, PERFECT. We of course had slices of hot bread right from the machine, covered in butter and cheese slices for dessert last night. I am truly loving my bread machine and cant wait till Wednesday or Thursday to try making rolls or pizza crust or french bread something besides White bread. It is time to venture out. Wish me luck on the bread.

Should you have time in the wishing me luck department I will need some luck for tomorrow's dinner in which I will be making my first casserole. I know you must be thinking first casserole she must be kidding everyone makes a casserole. WELL...I must say it is my first. I found a wonderful recipe on a blog I follow called...Mennonite girls can cook... This blog has helped me venture out of my little taco, chicken, hamburger, shell. So tomorrow we will be having (I pray)

"Chicken Artichoke and Rice casserole"(Photo Taken From Their Blog)

This just looks and sounds delicious so Greg and I decided this was going to be a dish to try. I will tell you all about it tomorrow night.
Hope you are all staying dry from the rain or snow and that the LORD has blessed your day.

First Bread

2010-01-16T21:07:00.000-08:00

Well, I have ventured into uncharted water..I bought a bread machine and attempted to make my first loaf of bread. I recall growing up in a house where I used to watch my mom mix the dough watch it rise on the counter and then watching her roll it out into all different kinds of bread. Rolls, pretzels, pizza dough to your basic white sandwich style bread loaves. I must admit I am VERY VERY timid when it comes to yeast. I am terrified to do anything that calls for yeast. Well I decided that since I wanted to learn cooking more, stop eating out and eat healthier for not just myself but for my family. SOO I took my Christmas money and bought a bread maker.

Today my hubby Greg went to the store for me as I was doing laundry and cleaning house. I sent him with a small list of Bread Flour (Recommended for bread machines), Active Fast Rising Yeast, and Dry Instant Milk. My wonderful hubby came home with Bread Flour, Active Fast Rising Yeast, Canned Milk, and a box of Country White Bread mix where you just add water. As I unpacked the bags I soon found no dry instant milk box but found canned milk. I asked where the dry milk was and he said I bought two cans of it isn't that it. I explain to my hubby "Honey you know the box that your mom used to buy when you were a kid. Mostly was a red white and blue box that said Carnation Instant Milk. You just add water to the flakes, tasted terrible but parents still made you drink it" He responses with NO..I couldn't stop laughing and thinking ok how many other kids didn't have to drink this as a kid. Was I the only one punished to have to drink this???

But all is not lost. Since Greg brought me a box mix I was able to still try out my new machine. As I put the mix together and load the machine I watch and wait. Every few minutes check on it and peak through the window. Blessedly my manual has a break down for all us watched pot people that breaks down the time and what the machine is doing at that time.

Three hours later and a little sunk in but smelling GOOD. We are ready to taste it. It was very very good. Nice and warm with melted butter. I am looking forward to learning more and making it without a mix. But for the first time I am very happy and blessed my hubby bought a mix.

Pumpkin Cupcakes With Cream Cheese Frosting

2009-09-15T15:23:00.001-07:00

Hands On Time: 15 Minutes
Total Time: 40 Minutes
Yields: 24 Cupcakes

1 18.5 ounce box yellow cake mix (plus the ingredients called for on the package directions)
1/2 teaspoon pumpkin pie spice
1 15 oz Can Pumpkin Puree
2 8oz bars Cream Cheese, (at Room Temperature)
2 Cups Confectioners Sugar
24 pieces of Candy Corn

1) Heat oven to 350 degrees. Line two 12 cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

2) Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let Cool

3) Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Make-Ahead Tip: The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.

Easy Baked Potato Soup:Recipe Of The Week (6/1/09 to 6/7/09)

2009-06-08T11:00:00.000-07:00

Yields: 10 servings (2 1/2 quarts)

3 to 4 Medium Baking Potatoes, Baked
5 Bacon Strips, diced
2 cans (10 3/4 oz. each) Condensed Cream of Potato Soup, undiluted
1 can (10 3/4 oz.) Condensed Cheedar Cheese Soup, undiluted
3 1/2 cups Milk
2 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp. Onion Powder (I add a small handful of dehydrated minced onion as I dont have Onion Powder)
1/4 tsp. PepperDash Liquid Smoke (optional) (I haven't been adding this)
1 Cup (8 oz) Sour Cream
Shredded Cheddar Cheese

1. Peel and dice the baked potatoes; set aside. In a soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 tsp drippings.

2. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder (or dehydrated onion), pepper, Liquid smoke (if desired) and reserved potatoes and drippings. Cook uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes until heated through (do not boil).

Garnish with cheddar cheese and bacon.

My Mom had requested I put the recipe for "Easy Baked Potato Soup" that I love to make and made some for our pastor at church to put in freezer and defrost for a quick dinner. The recipe is in a magazine I bought called "Taste of Home. Heartwarming Soups" this recipe is from a lady in Colorado Springs, Colorado.

Old Fashioned Blueberry Crumb Bars

2009-06-02T10:36:00.001-07:00

Well I decided to try a recipe I found on one of the blogs I follow.. http://oneperfectbite.blogspot.com...
My husband loves blueberries and I haven't ever tried anything except blueberry muffins that come in a mix. So off to the store I went and picked up some blueberries that just happened to be on sale at the market and then off to Mom's house to pick up cornstarch, as I have NEVER cooked with anything that called for this and didn't have any in pantry till now..."Thanks Mommy.. You saved me again" We will have it after dinner tonight and will bring it to Bible Study Class..(Pending it passes taste test..LOL)

Old Fashioned Blueberry Crumb Bars

Ingredients:
3 cups all-purpose flour
1/2 cup light brown sugar
1/2 cup + 1/4 cup granulated sugar, divided use
1 teaspoon baking powder
1 cup cold butter (2 sticks or 8 ounces)
1 egg, beaten
1 teaspoon of vanilla extract
1/4 teaspoon salt
Zest and juice of one lemon
4 cups blueberries
4 teaspoons cornstarch
Optional: Confectioners' sugar for dusting

Directions:
1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.

3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.

4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days.
Yields: 15 bars.

Wild Berry Buckle & Vanilla Cream Sauce

2009-06-02T09:35:00.000-07:00

Since Berries Are In Season How Bout A Recipe Using Berries

Wild Berry Buckle
Makes 6 to 8 Servings

1 1/2 Cups All Purpose Flour
1 1/2 Tbsp. Sugar
1/4 lb. Chilled Butter Or Margarine, Cubed
5 Tbsp. Cold Soda Water
5 to 6 Cups Berries (Blueberries,Raspberries,Blackberries,Gooseberries etc)
1/2 to 3/4 Cups Sugar
4 Tbsp. Butter

Put Flour and 1 1/2 Tbsp sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. (If mixing by hand, cut butter into flour and sugar; slowly add soda water, mixing with a fork.)

Press dough mixture into a 4 inch circle; wrap in plastic wrap and refrigerate at least 1 hour.

On a floured surface, pastry cloth, or waxed paper, roll out to fit a 9 inch round or 11x7 baking dish allowing a 2 inch overhang.
Pour berries into crust; sprinkle sugar over fruit, dot with butter.
Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake in 425 degree oven for 45 minutes. Serve at room temperature.
Add (if desired) Vanilla Cream Sauce poured over fruit buckle

Vanilla Cream Sauce:

3 Tbsp. Sugar
1 Tbsp. Cornstarch
1 Cup Milk
1 Egg Yolk, beaten
1 tsp. Vanilla
1/2 Cup heavy cream

Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla; chill. Whip cream and fold into cooled pudding.
Serve Over Fruit Buckle

(Both Recipes Are From: "Towns, Trails, & Special Times")

Old Fashion Ice Cream

2009-05-27T09:46:00.000-07:00

Makes About 1 Quart
2 cups heavy cream
2 cups half and half
3/4 cup sugar
4 egg yolks, beaten
2 to 3 inch length vanilla bean and/or 2 tsp vanilla extract
(Need an Ice Cream Freezer)
1. Heat cream, half and half and sugar in a heavy saucepan, stirring 2 or 3 times until sugar melts and mixture heats.
2. Beat egg yolks in a small bowl. Pour some of the hot cream into beaten yolks, beating to mix. Add yolks to hot cream. Cook, stirring constantly over medium heat, until mixture thickens slightly, about 8 minutes. DO NOT BOIL.
3. Pour into clean bowl. Cut vanilla bean open and scrape the seeds into hot mixture, mix in. cover and chill.
4. Stir before pouring ice cream freezer. Follow directions for freezing given by the ice cream freezer manufacturer.

Chocolate Ice Cream: Melt together 3 ounces semi-sweet chocolate and 1 ounce unsweetened chocolate. Add to the hot mil before adding egg yolks. Proceed as directed above.

Other additions: Add 1 cup of any of the following to partially frozen ice cream and continue freezing as directed.Crushed or broken cream filled chocolate cookies; Chopped toffee candy bars; Crushed hard peppermint candies; Chopped sweet or semi sweet mini chocolate chips; chopped toasted almonds.

Margarita Watermelon Surprise

2009-05-27T09:43:00.001-07:00

2 small to medium watermelons
1 to 2 cups liquid Margarita Mix Tequila

1. Wash and dry watermelons. With a long sharp knife, mark off a 5 to 6 inch circle on top of the watermelons; cut a deep cone into the center of each watermelon. Remove the plug. Turn watermelons over and let them drain for about 30 minutes; discard juice.

2. Turn melons open side up. Into one pour 1/2 to 1 cup liquid margarita mix to fill cavity, wait a bit and add more as it is absorbed.

3. For second melon, measure a similar amount of mix and combine with tequila, using 3 parts mix to 1 part tequila. Pour into second watermelon.

4. Let melons stand as liquid is absorbed. Replace plug. Put on Ice and mark one melon alcoholic and the other melon non-alcoholic. Slice melon when ready to eat.

(Recipe From "Towns, Trails & Special Times")

Family Round Up Potato Salad

2009-05-27T09:41:00.000-07:00

Makes 8 TO 10 Servings
6 to 8 medium potatoes
1/2 cup clear Italian dressing
1 cup chopped celery
1 cup chopped cucumber
1/2 cup chopped parsley
1/2 cup chopped sweet red and/or green pepper
1/2 cup chopped green onion
1/2 cup sliced radishes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cooked bacon, crumbled
1/2 cup chopped walnuts, toasted
1. Peel and cook potatoes; chop and put them in a mixing bowl (about 6 cups). While potatoes are still warm, pour over Italian dressing, cool.
2. Add chopped and sliced vegetables. Combine mayonnaise and sour cream; pour over potatoes and vegetables. mix well. Chill to blend flavors. Top with crumbled bacon and walnuts just before serving.

Recipe From: "Towns, Trails, & Special Times"

BBQ Ribs

2009-05-27T09:39:00.000-07:00

4 sides lean back ribs or spareribs
1 tsp salt
1/2 tsp freshly cracked pepper
1 large onion, sliced
1 lime, sliced
1/2 cup strong black coffee
1/2 cup tomato paste
1/2 cup honey
2 Tbsp. brown sugar
2 Tbsp Tequila
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco Sauce

1. Trim excess fat from ribs; sprinkle both sides with salt and pepper.
2. Place rib side up, on rack in a covered barbecue grill; cook 60 minutes, turning occasionally. Place onions and lime slices on meaty side of ribs for the last 20 minutes.
3. To make sauce, combine remaining ingredients; brush ribs generously with sauce and continue cooking for 30 minutes or until ribs are tender. Continue to brush ribs with sauce as they cook.
4. Ribs may be cooked in a 400 degree oven. Follow same directions as above.

Grilled Steaks

2009-05-27T09:37:00.000-07:00

Makes 12 TO 16 Servings
1/3 cup Black or Mixed Peppercorns
2 Tbsp coffee beans
1 tsp. salt
6 2inch thick T-Bone, 4 Porterhouse or 3 Sirloin Steaks
1 1/2 cup red wine
1/4 cup steak sauce
1/4 cup soy sauce
2 cloves garlic, crushed
2 tsp paprika
1.Grind pepper, and coffee beans in a spice grinder or pepper mill. Add Salt. Press spice mixture onto both sides of steaks, put into large plastic food bags or glass baking dish.
2. Combine wine, steak sauce, soy sauce, garlic, and paprika; pour over beef. Close bags or cover dish and refrigerate several hours. Turn steak once or twice as it marinates.
3. Remove meat from marinade, pat dry with paper towels. Reserve marinade.
4. Cook steaks over medium coals to desired doneness, allowing 7 to 10 minutes per side for rare; 10 to 15 minutes per side for medium. Brush with marinade as they cook.
5. Let steaks stand a few minutes before slicing. Steaks may be broiled if desired.
6. Boil reserved marinade to reduce, adding more wine if desired. Serve with sliced steaks.

(Recipe From: "Towns, Trails, & Special Times")

Three Cheese Pasta Bake

2009-05-20T17:06:00.000-07:00

Ingredients:
2 cups egg noodles
1 cup cottage cheese
1/2 cup sour cream
3 tablespoons grated Parmesan cheese
1 egg
2 cups shredded Cheddar cheese
1 teaspoon Worcestershire sauce
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter

Directions:Cook noodles al dente. Drain and rinse. Set aside. In a large mixing bowl, mix together cottage cheese, sour cream, Parmesan, 1 egg, 1 cup cheddar cheese, Worcestershire sauce, milk, butter or margarine, and salt and pepper. Stir in cooked noodles. Spread into a 9 inch square baking dish, top with remaining shredded cheese.
Bake at 300 degrees F (150 degrees C) for one hour, or until set.

(Recipe From: Southern Living)