Dawn's Recipes

2012 New Years Resolution

2012-01-29T10:56:00.000-08:00

Allrecipes.com has partnered with HealthyWomen.org to start the year with healthy recipes to keep our New Year's resolutions. As an allrecipes allstar we were asked to share a healthy change that we are making in 2012. The change I'm making is I've created a list of healthy foods and I'm trying to add them to what I eat each month. What I realized, now that January is coming to an end, it's an effort to add all the right foods to my diet. In red is all the food I was able to cross of my list. Next month I'll try to add even more. One other change I've made is that I've promised myself to exercise at least 30 minutes each day. That's not hard for me as I'm an early riser and start my days on our treadmill watching the Ellen show (DVR). It's a great way to start my day as Ellen makes me laugh and dance (that's not easy to do on a treadmill!) My husband and I also got snowshoes which is a great workout on the weekends. So far I've exercised everyday of January, only 336 days to go! Here is the list:

The Healthiest Foods

Vegetables

Asparagus

Avocados

Beets

Bell peppers (red, yellow, orange & green)

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Celery

Cucumbers

Garlic

Green beans

Green peas

Kale

Leeks

Mushrooms

Olives

Onions

Potatoes

Romaine lettuce

Spinach

Spring Greens

Squash

Sweet potatoes

Tomatoes

zucchini

Seafood

Cod

Halibut

Shrimp

Tuna

Fruits

Apples

Apricots (dried)

Bananas

Blueberries

Melon

Cranberries

Grapefruit

Grapes

Kiwifruit

Lemon/Limes

Oranges

Pears

Pineapple

Prunes

Raisins

Raspberries

Strawberries

Eggs & Low-Fat Dairy

Cheese
Eggs

Milk
Yogurt

Beans & Legumes

Black beans

Garbanzo beans (chickpeas)

Kidney beans

Lima beans

Navy beans

Pinto beans

Poultry & Lean Meats

Beef

Chicken/Turkey

Nuts, Seeds & Oils

Almonds

Cashews

Olive oil, extra virgin

Peanuts

Sesame seeds

Sunflower seeds

Walnuts

Grains

Brown rice

Oats

Whole wheat

Other

Water
Chocolate : )

Spices:

turmeric

cumin

Cayenne pepper

Garlic

Cilantro

Parsley

Oregano

Paprika

Curry

Basil

Vanilla

Cinnamon

Nutmeg

Tuna Noodle Casserole

2012-01-24T15:25:00.000-08:00

My family loves tuna noodle casserole and this is the recipe they like best.

1 8 oz pkg. wide egg noodles
1 Tablespoon butter
1 large celery stalk, chopped
1/3 cup onion, chopped
1 can condensed cream of mushroom soup
1 cup milk
1/3 cup mayonnaise
1 - 6.4 oz pkg. of Sta-kist premium chunk light tuna in a no drain pkg. (I like to use Starkist Albacore White Tuna)
3 Tablespoons butter
4 slices white bread, crust removed (I put it in a food processor or just break up bread into pieces)

1. Prepare noodles as label directs.
2. Meanwhile, in large saucepan over medium heat, in butter sauté celery and onion until tender. (use a large enough saucepan to hold the whole casserole)
3. Preheat oven to 350. Into vegetables in saucepan, stir in soup, milk and mayo. Drain noodles; add with tuna to the saucepan and toss to coat. Spoon mixture into deep 2 qt casserole.
4. In saucepan over low heat, melt butter. Tear bread into small pieces and toss with melted butter. Sprinkle bread crumbs over noodle mixture. (can also melt butter in microwave and toss with bread) Bake casserole 30 minutes or until hot.

Hint You can use a 13 oz can of turn drained instead of pkg. tuna and instead of bread crumbs you can use potato chips crumbled on top. You can also add 1 cup shredded cheddar if you have it in the refrigerator. Serves 6

2012-01-17T18:52:00.000-08:00

You can now check out my recipe for Caramelized Onion and Peppered Bacon Flatbread on Pillsbury.com along with the other 99 finalist recipes. The Flatbread would make a great appetizer for your super bowl party!

Fiesta Chowder

2012-01-16T19:59:00.000-08:00

I haven't post a new recipe because I haven't made anything worth posting. I made a chili that was way too hot, a fish dish that was just bland tasting and homemade pizza that only my husband would love (because he'll eat anything). So, I'm going to re post this recipe because it's worth posting again. After all, it's cold here in Wisconsin and you can never have enough soup recipes. I really love this soup! All the Mexican flavors I love in a bowl. The recipe comes from the "Southern Living, Our Readers Top Rated Recipes" cookbook. The list of ingredients is long, but it comes together very quickly.

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chilies
3 cups water (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

Directions:
Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip- top plastic bag; add chicken. Seal and shake to coat.

Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 6 ingredients.

Bring mixture to a boil; reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Use chicken broth or water if chowder becomes too thick. Serves 8

Pecan Tartlets

2011-12-09T12:01:00.000-08:00

My Mom gave me this recipe. They are like eating a miniature pecan pie. Makes 24 but I doubled the batch so I could share these with friends. I did keep a few for my husband as these are one of his favorites.

INGREDIENTS:
3 ounces cream cheese
1/2 cup butter
1 cup all-purpose flour

Filling:
1/2 cup packed brown sugar
1 tablespoon butter (melted)
1 egg, beaten
1 teaspoon vanilla extract
dash salt
1/2 cup chopped pecans

DIRECTIONS:
1. Preheat oven to 325 degrees

2. To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill. (1 hour is enough)

3. In a medium mixing bowl combine brown sugar and 1 tablespoon butter. Add egg and vanilla, and blend well. Stir in pecans.

4. Shape dough into 24-1 inch balls. Press into bottom and up sides of ungreased nonstick miniature muffin tins. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 20-25 minutes.

Hint: You should use nonstick miniature muffin pans for these to come out perfect.

I have this neat tool that I got from Pampered Chef. Makes this step a lot easier but you can do this by hand because they are worth the effort.

Fill cups with filling almost to the top. Not too much so they don't overflow when baked.

Using a non-stick pan they will pop right out.

Cookies Across America

2011-12-08T18:15:00.000-08:00

In 2011, Allrecipes.com partnered with one of the largest baking brands, Nestlé, to take the Cookies Across America campaign to the next level with it's own Facebook page at www.facebook.com/cookiesacrossamerica and pledge encouraging both brands' massive communities to "Bake a Difference" by sharing cookies throughout the month of December.

Together, the Allrecipes and Nestlé USA community of over 25 million home cooks will bake more than 1 billion cookies this holiday season, and the Cookies Across America program encourages them to share this home baked joy with those in need.

Community members of Allrecipes and Nestlé USA have pledged to bake more than 5,500 cookies so far this holiday season (as of Dec. 1). Visit the Facebook page to view the current number.

I going to be one of those 25 million home cooks who will bake cookies and share them. Yesterday I made Big Soft Ginger cookies from Allrecipe.com and gave them to our local homeless shelter. In this small way I hope that I will make someone's holiday a little better.

For more information about Cookies Across America, visit http://cookiesacrossamerica.blogspot.com or their Facebook page.

Caramel Corn

2011-12-06T18:33:00.000-08:00

It's December so I have to repost my favorite Christmas treat, caramel corn. I found this perfect caramel corn recipe here - Amateur Gourmet. It's crispy and once you start eating it, it's hard to stop. I did make one change that puts this caramel corn over the top, I use vanilla and maple extract. Makes a big batch so I have plenty to share. I love the holidays!

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F. Melt the butter, stir in the corn syrup, brown sugar and salt. Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn). Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan. (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.) Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan. Let it cool and eat!

*Important note: Use only C & H Pure Cane Sugar. Cheap grocery store brand brown sugar just doesn't have the same flavor and quality. The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture.

It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream. I have to admit the first time I made this never fail caramel corn I failed! The problem I had is that I boiled the caramel on high heat and it burned. I corrected that to medium high heat and it turns out amazing every time.

I use this 2 qt. bowl to measure out popped corn.

Use a large roasting pan to mix and bake caramel corn. As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

Turkey-The best we've ever had!!!

2011-11-25T19:43:00.000-08:00

I hosted Thanksgiving this year. This was only the second turkey I've cooked in my life. I happened to watch a video on allrecipes.com - Chef John recipe - Cooking Turkey for Chickens. Well, I was chicken but the video gave me courage! I followed the method and recipe and it turned out amazing! The breast meat was so tender,moist and flavorful and the dark meat was cooked to perfection. I have found a keeper and will never look further for a turkey recipe. My son Michael said this morning, "I never want turkey again unless you make it just like you did yesterday, it was the best."

Watch Chef John's Video here

Ingredients:

Turkey (I had a 25 lb - Butter Ball)
1 tbsp black pepper
2 tbsp kosher salt
1 tbsp poultry seasoning (fresh, not from 1997)
2 onions
3 ribs celery
2 carrots
3 rosemary sprigs (I don't care for rosemary so I didn't use)
1/2 bunch sage
1 bay leaf
Flavored butter recipe (below)

Ingredients Flavored butter:

1 stick unsalted butter (1/2 cup), room temperature (I used 3/4 cup butter because I had a large turkey)
1 tsp salt
1 tbsp fresh ground black pepper
2 tbsp fresh thyme, minced
1/4 cup fresh sage, minced
1 clove garlic, crushed very fine (I used 2 cloves)

Preparation:

In a small bowl combine all ingredients and mash with a fork until completely mixed.
Position the turkey so that the cavity is facing you and you are working forward towards the neck. Using a long, thin flexible rubber or silicon spatula, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone.
The skin is fairly tough and won't tear if you go slowly and carefully. You can pretty much separate the skin all the way from the cavity, where you started, to the front of the breast, and down toward the wing joint. Do this on both side of the breast, but leave the skin attached along the center of breastbone itself.
Then simple divide the butter mixture in half and stuff it under the skin on both sides and massage it down toward the front of the bird. Spread as evenly as possible, but don't worry about getting it perfect, as it will melt and spread out as the turkey roasts. Before roasting lay a piece of foil loosely over the breasts.
Roast the bird. (I roasted the turkey at 350 and truned down to 325 after two hours. Took foil off breast about 30 minutes before it was done. When the meat thermometer read 165 (took 5 hours), took turkey out of the oven and covered the whole turkey with foil and left to rest for 30 minutes.

Bacon, Spinach and Swiss Quiche

2011-11-12T08:29:00.000-08:00

During the week both my husband and I are off to work early so come the weekend I love to make breakfast. One thing we both really enjoy is this quiche. This quiche always turns out perfect every time. It's light, fluffy in texture and so flavorful. I've tried other recipes and I always come back to this one. This will be the only quiche you will find on my blog because it's a keeper. Serve with a side of fruit and you have a wonderful breakfast or a light dinner. Recipe courtesy Paula Deen. I give a few hints in the recipe so that your quiche will turn out perfect every time too.

Ingredients
6 large eggs, beaten
1 1/2 cups heavy cream (don't use milk as it won't turn out!)
Salt and pepper
1 pound bacon, cooked and crumbled (I only use 1/2 lb bacon)
2 cups fresh baby spinach, chopped (don't use frozen, only fresh baby spinach)
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions
Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender (I always just whisk together). Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake (very important-on bottom rack as this helps bottom crust cook) for 35 to 45 minutes until the egg mixture is set. (I turn off oven, open door a little and leave quiche in over about 15 minutes before cutting) Cut into 6-8 wedges.

2011-10-23T18:16:00.000-07:00

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and was asked to to review and share my opinion on Barber Food's Seasoned Select Stuffed Chicken Breast. I had a dinner party and made three different kinds of Barber's Chicken Breast ( broccoli and cheese, spinach florentine and cordon bleu ).

We started out our dinner with with a butternut squash soup. Then we had a fall salad with apple and bleu cheese with a balsamic vinaigrette (my friend Jenny brought it, and it was delicious). Then came our main course the Barber Stuffed Chicken Breasts and a rice dish. I even made a pumpkin dessert. The dinner party was a success! We all really like the chicken and our favorite was the broccoli and cheese. The chicken is tender and very flavorful. We all agreed we would purchase Barber Food's Seasoned Select Stuffed Chicken Breast to keep in the freezer for a quick delicious meal.

Pumpkin Pancakes

2011-10-16T17:52:00.000-07:00

Lately I've made pumpkin bread and pumpkin bars with cream cheese frosting so I had some pumpkin puree leftover in the fridge so I decided to try these pumpkin pancakes. I'm not a huge pancake lover BUT I loved these. These pancakes were light, fluffy and full of pumpkin flavor. I found the recipe here at Martha Stewart Living. In the mason jar is real maple syrup, my friend (Cate) brought back from a farm in New York. Thanks Cate, the maple syrup took these pancakes over the top!

Ingredients:

1 1/4 cups all-purpose flour (If batter is too thick add a little more milk)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
pinch ground cloves (I used 1/8 teaspoon)
1 cup milk
6 tablespoons pumpkin puree (I used 1/3 cup)
2 tablespoons butter, melted
1 egg

Directions:

Whisk together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
Melt some butter in a skillet over medium heat.
Pour 1/4 cup batter for each pancake and cook approximately 3-4 minutes per side. (These cook longer than regular pancakes)
Serve with butter and (real) maple syrup.

Makes 8-10 pancakes

2011-10-08T16:42:00.000-07:00

First of all I would like to thank everyone who voted for my original recipe, Caramelized Onion and Peppered Bacon Flatbread during the Pillsbury Bake Off, You be the Judge Contest back in July. Every vote counted because I am one of 100 finalist in the 45th Pillsbury Bake Off Contest. I will be competing for a grand prize of $1 Million on March 26, 2012 which is held in Orlando, Florida. Being part of the Pillsbury Bake Off Contest is a dream come true! Thanks again for you vote!

Dawn Logterman

Pumpkin Bread

2011-10-07T04:44:00.000-07:00

I love this pumpkin bread, it is spiced with cinnamon, ginger, nutmeg and cloves. So much flavor and is perfectly moist. Recipe comes from Allrecipes.com - Downeast Maine Pumpkin Bread. I make 6 mini loaves, that way I can share the loaves or freeze what we're not going to eat right away.

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour six 5.75x3 (mini) inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 40-45 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Crescent Pizza Pockets

2011-10-05T16:01:00.000-07:00

I am involved in the Brand Ambassador Program for Allrecipes.com. We are called Allrecipe Allstars (Midwest Region) . I like the sound of that! Allrecipe.com is my favorite recipe website so it's been fun to be involved with them. It's a voluntary position. This month our activity is to rate, review and download pictures of the recipes we make from Pillsbury Crescent Rolls. So far, I've made these Crescent Pizza Pockets. I always have a can of Pillsbury Crescent Rolls in my fridge so I can make these up for a light lunch or snack. I'm a huge fan of Pillsbury Crescent Rolls, here is another recipe I use crescent rolls for Cherry Cheese Danish.

Crescent Pizza Pockets

Ingredients:

1 (8 oz) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4 cup pizza sauce

3/4 cup shredded mozzarella cheese

24 pepperoni, diced

1 teaspoon grated Parmesan cheese

Directions:

1.	Heat oven to 375. Unroll dough on cookie sheet and cut into 4 rectangles; press each into 6x4-inch rectangle.
2.	Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 (slices) diced pepperoni. Fold dough over filling; firmly press edges with fork to seal. Sprinkle each square with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
3.	Bake 13 to 15 minutes or until deep golden brown. Serve warm.

Cafe Beneflux - Third Ward - Milwaukee, WI

2011-10-03T14:16:00.000-07:00

Sunday was a beautiful day so we loaded up our bikes and drove to Milwaukee to ride the bike trail along the lake front. Finding lunch on our bike rides is always an adventure. We rode to a the Historic Third Ward Warehouse District. The Third Ward used to be really run down but now it's full of restaurants, unique shops, theaters, galleries and condos. As we rode our bikes down the streets we saw this restaurant that was packed with people. That is always a good sign. There was a 45 minute wait for the roof top seating but we didn't mind. Well, it was worth the wait!

I ordered the portobello benedict (roasted portobellos, sauteed spinach, grilled tomatoes, poached eggs, and hollandaise) It was the BEST eggs benedict that I have ever had.

My husband, Kevin, ordered their specialty “lowland”- style crepe; loaded with toppings this unique item is called Pannenkoeken. It had asparagus, fried eggs, pancetta, parmesan, Belgian beer cheese sauce. Kevin like it very much. I had a bite and it was delicious but it was huge. He ended up leaving a lot of the crepe but ate all the topping.

The drinks we had were beer mosas, (fresh squeezed orange juice and beer). Never thought of mixing OJ and beer but it works. Great drinks with our brunch! You might be thinking how do they get on their bikes after eating all that food! Well, we did ride a little slower but it was so worth it!


If you are ever in Milwaukee, WI check out Cafe Benelux.

Pot Roast

2011-09-28T12:04:00.000-07:00

I remember seeing Pioneer Woman (Ree) making pot roast on Good Morning America and I went out that same day to buy a chuck roast because it looked so good. Well it was, comfort food at it's best. I was reminded of this pot roast on Saturday morning when Ree made it again but this time on her very own show on Food Network. I'm loving the show and again was inspired to make this recipe for pot roast. Check out her website here.

Prep Time: 20 Minutes

Cook Time: 4 Hours

Difficulty: Easy

Servings: 10

Ingredients

2 Tablespoons Olive Oil
1 whole (4 To 5 Pounds) Chuck Roast (I used a 3lb Chuck Roast and it served 5)
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead) (I used all Beef Broth)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste (I used dried Thyme 1/4 teaspoon)
3 sprigs Fresh Rosemary, or more to taste (I used dried Rosemary 1/2 teaspoon)

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

To make the gravy - Mix 2 tablespoons flour with 1/4 cup water. I put this in a jar with lid and shake until well mixed. After taking out roast, carrots and onion leave broth in pan and bring to a boil. Add flour mixture slowly and stir until thickened. Only use enough flour mixture to thicken to your liking.

2011-09-25T15:56:00.000-07:00

PREMIERES MONDAY SEPT 26
WEEKDAYS 11/12 pt/c

I really enjoy TV shows about food, recipes and cooking. A few of my favorites are Top Chef (Season 9 Premieres November 2 at 10/9c on Bravo) and Pioneer Woman ( Premiered Saturday, August 27 at 11:30AM ET/PT on Food Network) and now I'm looking forward to The Chew on abc and watching these expects do their thing!

Pasta with Pesto Cream Sauce (Pioneer Woman)

2011-09-22T18:41:00.000-07:00

This recipe from the Pioneer Woman reminds me of my favorite dish to order from Noodles & Company, Pesto Cavatappi, and this dish is even better. All I can say is Pioneer Woman ROCKS! Every recipe I've made of hers has been yummy. This pasta starts out with fresh pesto and then there is cream and butter in the sauce. Pour that over Cavatappi pasta topped with fresh tomatoes and you have an amazing pasta dish. To see step by step instuctions go here on the Pioneer Woman's website. I served it with Parmesan Crusted Chicken Breasts , the recipe from Ina Garden (food network). The chicken complimented the pasta perfectly. We really enjoyed dinner tonight!

Prep Time: 6 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Servings: 8

Ingredients

3/4 cups Fresh Basil Leaves
1/2 cup Grated Parmesan Cheese
3 Tablespoons Pine Nuts
2 cloves Garlic, Peeled
Salt And Pepper, to taste
1/3 cup Extra Virgin Olive Oil
1/2 cup Heavy Cream
2 Tablespoons Butter
1/4 cup Grated Parmesan (additional for garnish)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced

Preparation Instructions

Cook pasta until al dente.
Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

Crispy Green Beans with Horseradish Wasabi Dip

2011-09-06T19:06:00.001-07:00

I don't like to deep fry. Mostly because I once had a kitchen fire (long story!) but when I saw this recipe I had to try it. The fresh green beans are boiled, breaded and deep-fried. The beans are crispy and served with a zesty buttermilk ranch dressing that gets its kick from wasabi and horseradish. I got the original recipe from allrecipes.com and made a few changes. I'll be making these again!

Ingredients:

Dip:

1/2 cup buttermilk ranch dressing

1/4 cup peeled, seeded, and finely chopped cucumber

1 1/2 teaspoons prepared horseradish

1/2 teaspoon wasabi powder

1/8 teaspoon salt

1 pinch cayenne pepper

Green Beans Ingredients:

4 cups water

1/2 pound fresh green beans, trimmed

1 egg, lightly beaten

1 cup milk

1 cup all-purpose flour

1 cup panko bread crumbs

1/2 tablespoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

vegetable oil for frying

Directions:

	1. Make the dip by combining the buttermilk ranch dressing, cucumber, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate (can be made ahead). The dip will thicken as it chills.
	2. Place the water in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
	3. Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the panko bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
	4. Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels. Serve with horseradish wasabi dip.

Margherita Pizza

2011-08-22T18:58:00.000-07:00

Every once in a while it's so nice when someone cooks for me. Well, my husband (Kevin) has been doing just that, as he has been making pizzas. This Margherita pizza has become our favorite. What makes this pizza so good was the fresh tomatoes, fresh mozzarella and fresh basil. Using a pre-made Boboli crust makes it easy for him to make pizza whenever he has the urge!

Ingredients:

12 inches thin pizza crust ( I use Boboli)
pizza sauce (small can-use only enough to lightly cover crust)
2 small roma tomatoes, cut thinly (salt and pepper tomatoes, to taste)
4 ounces fresh mozzarella cheese, sliced thin
2-3 tablespoons fresh parmesan cheese
3-4 large basil leaves, cut into strips

Directions
Preheat the oven to 450°F.
Spread pizza sauce lightly over the pizza shell.
Place the thinly sliced tomatoes across the entire pizza.
Place the mozzarella cheese over the top.
Sprinkle on parmesan.
Cook the pizza in the oven for about 8 minutes and then spread basil over hot pizza.
Cook a few more minutes until sufficiently crispy and melted to your liking.

Add a little more Parmesan cheese if you like : )

Hint: It's also good to add some basil pesto to the sauce before spreading on the pizza shell.

Sardine Restaurant (Madison Wisconsin)

2011-08-07T17:36:00.000-07:00


Sardine's in Madison, Wisconsin is a favorite brunch place (on Sunday's) for my family. I haven't been there for dinner yet but knowing how good their brunch is we will be going soon.

I have two favorites - Baked creamed eggs with prosciutto, spinach, gruyere cheese, petite salad and sliced baguette and (pictured below) Crab, bacon and rock shrimp cakes with chipolte beurre blanc, two eggs any style, and a mixed greens salad with sweet corn, green beans, and tomatoes. I'll have to go back soon and get a picture of the Baked creamed eggs, maybe next Sunday!

Corn Chowder

2011-08-04T07:03:00.000-07:00

It's sweet corn time and this is one soup to make with the sweet, crunchy fresh corn. This recipe comes from the Barefoot Contessa. If you like corn, it's the best corn chowder I've had! The original recipe makes a lot so I cut it in half and it still serves 8-10.

Ingredients:

8 ounces bacon, chopped (you will use half for the soup and half for the garnish)

1 tablespoon cup olive oil

3 cups chopped yellow onions (2 large onions)

2 Tablespoons unsalted butter (I used salted butter so I cut down on the salt)

1/4 cup all-purpose flour

1/2 teaspoons kosher salt

1/4 -1/2 teaspoon freshly ground black pepper (add it to taste)

1/4 teaspoon ground turmeric

6 cups chicken stock

3cups medium-diced white boiling potatoes or new red potatoes, unpeeled (dice potatoes in small bite size pieces)

5 cups corn kernels, fresh (6-8 ears)

1 cups half-and-half

10 oz. sharp white Cheddar cheese, shredded (I used Cracker Barrel Vermont Sharp-White)(add 8 oz to soup and 2 oz for garnish)

Method:

In a large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. (At this point I drained out most of the bacon grease and left only about a tablespoon) Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add the corn to the soup, and then add the half-and-half and 8oz (reserve 2oz for garnish) Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper if needed. Serve hot with a garnish of bacon and cheese.

Makes 8 servings

The other day I was cutting corn off the cob onto a cutting board and I had corn all over. I thought there has to be an easier way to do this so I searched-how to cut corn off the cob and this is what I found..
The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan. This is so clever I had to share.

2011-07-21T14:56:00.000-07:00

My two weeks are over and I will have to wait until October 1st to find out if I go on to the finals (45th Pillsbury Bake Off). I'll let everyone know the outcome good or....It will be good!

I would love to have your vote!

My original recipe, Caramelized Onion and Peppered Bacon Flatbread, will compete with another recipe for a chance to be a finalist in the 45th Pillsbury Bake Off Contest! Voting begins July 21st and goes until August 3rd. I would love your vote! Go to www.bakeoff.com, register and vote. The recipe from each pair receiving the most votes at the end of the two-week period will move forward and become a finalist. The finalists will compete for a grand prize of $1 Million in March 2012 which is held in Orlando, Florida. Being part of the Pillsbury Bake Off Contest is a dream come true! Thanks for your vote! Dawn Logterman

Chicken Salad

2011-07-17T10:09:00.000-07:00

Prep Time: 20 minutes

Servings: 5

"This chicken salad is our family's favorite. It's easy and can be made ahead. I make this often as it's always requested. Also, recipe is easily double or tripled depending on servings needed."

Ingredients:

2 cups cooked chicken breast, cut up

1/4 cup diced celery

1/4 cup raisins

1/4 cup dried cranberries

1/4 cup sliced almonds

3/4 cup mayonnaise

2 Tablespoons chopped red onion

1/4 teaspoon salt

1/4 teaspoon pepper

5 Croissants

Directions:

Combine all the ingredients except for the croissants. Mix well.

Spoon about 1/2 cup into each croissant.

Serves 5

Hint: For a large group, get smaller croissants and double or triple as needed. I get the half size croissants at Sam's Club, they are the perfect size.

To toast almonds: Put on cookie sheet and bake 350 for about 5-10 minutes. Check often because they will burn fast.
Cooked Chicken for Chicken Salad: Place chicken breast on cookie sheet lined with foil (for easy cleanup), bake 350 for about 30-40 minutes (depends on size of chicken). Turn chicken oven half way through. Baked until done but not browned so that it doesn't get dried out. Let sit until cool and cup up into bite size pieces.

Spinach and Artichoke Dip

2011-07-14T05:39:00.000-07:00

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 6

"This is the best. Consisting of spinach, artichoke hearts, mayonnaise and cheese. You can always have these ingredients on hand to make this yummy quick and easy dip. It bakes in the oven until bubbly and all the cheese is melted."

Ingredients:

1 (14 ounce) can artichoke hearts, drained and chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained (see note below)

1 cup mayonnaise

1 cup grated Parmesan cheese

1 cups shredded monterey Jack cheese

Tip: To drain spinach I put in a clean kitchen towel and squeeze out the liquid.

Directions:

1.	Preheat oven to 350 degrees.
2.	In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 1 cups Monterey Jack cheese. Transfer mixture to a baking dish.
3.	Bake in the center of the preheated oven until the cheese is melted, about 30 minutes.

BLAT (bacon, lettuce, avocado and tomato)

2011-06-29T12:29:00.000-07:00

If you like avocados you will love them on your BLT's. I don't think I ever want to eat another BLT without the A, only BLAT's for me! No recipe needed just make a BLT and add sliced avocado or mash avocado and add mayo to make a creamy spread.

Favorite Margaritas

2011-06-20T19:20:00.000-07:00

I have to repost this recipe as this margarita is perfect on a hot summer day. The pineapple juice cuts the sour of the lime and sweetens the drink perfectly. If there is any extra just freeze it, it doesn't freeze solid because of the liquor and it's ready for you whenever you want a margarita. Even better make up a few batches ahead of time and freeze.

Ingredients: tequila, triple sec, limeade, pineapple juice and ice

If you want salt, use a lime sliceo go around glass rim to moisten and dip in salt (kosher).

Blend all the ingredients in blender and serve. These went great with the guacamole I made today!

Ingredients:

12 ounces Frozen limeade concentrate, undiluted

3/4 cup Tequila (Jose Cuervo)

1/4 cup Triple Sec

6oz can Dole pineapple juice

Ice cubes

Lime slices

Directions:
Rub rim of cocktail glass with wedge of lime. Place salt (I like to mix salt and sugar) in saucer; spin rim of each glass in salt (Optional). Set prepared glasses aside. Combine limeade concentrate, tequila, and Triple Sec and pineapple juice in container of an electric blender. Add enough ice cubes to fill blender; blend well. Pour beverage into prepared glasses; garnish with a slice of lime, if desired.

Club Sandwich (Pioneer Woman)

2011-06-12T18:16:00.000-07:00

We love a good sandwich and this is one delicious sandwich. I got the recipe from the Pioneer Woman. Check out the recipe here. The club starts off with lightly toasted bread, turkey, ham, lettuce, avocado, bacon, cheese, pesto mayo and also a sundried tomato pesto mayo. It was easy and very flavorful.

Meatballs stuffed with Fresh Mozzarella (Crockpot)

2011-06-09T18:20:00.000-07:00

My sister-in-law, Judy, told me about this really good meatball recipe. It originated from a Paula Dean recipe found here (Slow Cooker Cheese Stuffed Meatballs and Sauce). The Change Judy made was to use ground turkey instead of the ground beef. She also adds ground pork. I halved the recipe using only ground turkey and the recipe made 19 meatballs. Making the meatballs with turkey you don't have to brown the meatballs first, just put them in the crock pot with the sauce and they cook up moist and tender. Make sure you use fresh mozzarella, it makes for a creamy center. First night we had meatballs with spaghetti and then with the leftovers we made meatball subs. I'm not big on leftovers but I looked forward to these!

Ingredients:

Tomato & Basil

1 pkg (1.25 lb). ground turkey (use lean not extra lean)
4 tablespoons fresh Parmesan cheese, grated
1/2 cups Italian dry bread crumbs
2 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped or 1/2 teaspoon dried
2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 16-19 pieces
2 jars of your favorite red sauce

Directions

In a large mixing bowl combine ground turkey, parmesan, bread crumbs, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball. (I like to use an ice cream scoop to make meatballs) Transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5-6 hours. Serve the stuffed meatballs and sauce over spaghetti.

Makes 16-19 meatballs. I like them on the smaller size so they fit a bun for meatball sandwiches.

Strawberry Rhubarb Jelly

2011-05-31T19:18:00.000-07:00

I love rhubarb and this is a way you can have it all year round because you freeze the jelly. I got this recipe from my Grandma Logterman. After having this jelly no other jelly will do. It's even great on a peanut butter and jelly sandwich. I've got my stash in the freezer so I'm set until next rhubarb season. I also made an extra batch so I could share it with friends.

I made a double batch to share with friends.

     5 cup rhubarb, chopped
     1 (8 oz) can crushed pineapple
     1 cups sugar
     1 (3 oz) box strawberry jello

1. Combine rhubarb, pineapple and sugar in a large saucepan and mix well.

2. Bring to a boil. Boil for 10 minutes, stirring. Add jello and mix well until dissolved. Cool for 30 minutes.

3. Ladle mixture into freezer containers (I use Pyrex glass containers with lids or plastic Ziploc containers if I'm giving it away). Refrigerate or freeze. If frozen, thaw in refrigerator several hours before serving.

Hint: This recipe only makes 4 cups so double the recipe if you want it to last all year long.

Chicken Fajita Pizza

2011-05-21T08:56:00.000-07:00

Chicken fajitas made into a pizza. Simply delicious! This recipe comes from Pillsbury. I've been making this for years and it's a family favorite.

INGREDIENTS:

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1 tablespoon Extra Virgin Olive or Pure Vegetable Oil

4 boneless skinless chicken breasts, cut into thin strips

1 to 2 teaspoons chili powder

1/2 to 1 teaspoon salt

1/2 teaspoon garlic powder

1 cup thinly sliced onions

1 cup green or red bell pepper strips (2x1/4-inch)

1/2 cup Old El Paso® Thick 'n Chunky salsa

2 cups shredded Monterey Jack cheese (8 oz)

DIRECTIONS:

Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with No-Stick Cooking Spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.
Bake 16 to 20 minutes or until crust is golden brown.

Sausage and Mostaccioli Bake

2011-05-14T16:13:00.001-07:00

This recipe comes from my Mom, she said it's easy and good. She was right, I've been making it ever since.

Lets get started...

List of Ingredients: mostaccioli, smoked sausage, cream of chicken soup, sour cream, milk, parsley, salt, monterey
jack & cheddar cheese

First I slice up smoked sausage into bite size pieces. Lay out slices onto a foil (easy clean up) covered jelly roll pan. Bake in a preheated 450 degree oven for about 10-15 minutes until browned. Check after 10 minutes.

Meanwhile boil past according to package. After I take 1/2 lb out the the pound package I like to tape box and put how much remaining pasta I have in the box letting me know for the next time. If the tape is broken then I know someone has been in the pasta and I no longer have 1/2 lb. It works for me!

The next step would be to mix up soup, milk, sour cream, parsley and salt.

By now the pasta should be done. Add pasta and shredded cheeses to soup mixture.

The side touching the foil will brown more. These look perfect.

Before adding to noodle mixture I like to pat with paper towel to remove some of the fat.
Add to noodles and put all into casserole. Cover with foil and Bake.

After 30 minutes of baking check to make sure it's hot and bubbly. Now wasn't that easy!

Sausage and Mostaccioli Bake

1/2 lb mostaccioli
1 lb smoked sausage
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup milk
1 teaspoon parsley
1/2 teaspoon salt
1/2 cup monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded

Cut up sausage into bite size pieces. Place slices on a foil lined jelly roll pan. Bake preheated 450 degree oven for 10-15 minutes (check after 10 minutes-the side touching the foil browns more). Transfer sausage to paper towel lined plate to drain off fat. Prepare mostaccioli according to package. Drain. In a large bowl combine soup, sour cream, milk, parsley, salt. Add mostaccioli, cheeses, and browned sausage. Mix all together and bake in a casserole dish (covered with foil) 350 for 30 minutes. Serves 4

Notes: Don't add any more than 1 cup of cheese as it will be too rich. This also can be made ahead. If making ahead and baking later add 1/4 cup more of milk.

A Really Good Salad

2011-05-14T15:02:00.000-07:00

I found a recipe for a salad and every time I made it I changed it up a bit. I thought the salad was good but with the changes it's really good! If you have any extra dressing, it's delicious on any salad.

*Spring Greens mixed with some romaine, chopped (for crunch)

*celery, chopped

*craisins

*feta, crumbled (This picture looks like I used a lot of feta but the bowl is large and all the toppings are on top, I suggest not using to much feta as it is a strong tasting cheese, a little goes a long way)

*sugared pecans (In medium skillet (non stick) heat 1/4 cup sugar over medium heat until sugar starts to melt, add 1 cup whole pecans and stir to coat. Stir until sugar is melted and nuts are well coated (being careful not to burn the nuts.) Remove from heat, cool, and chop. If you have leftovers, they make a great snack)

Dressing:

2 tablespoons sugar

3 tablespoons cider vinegar

1 teaspoon poppy seeds

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 cup red onion, diced

1/2 cup canola oil

Put dressing ingredients in the blender and blend until well mixed. Lightly pour dressing (only what you need) over salad right before serving.

This salad is also good by replacing the crasins with berries and adding grilled chicken. Makes for a great light lunch!

Italy (Cooking Class)

2011-05-13T18:58:00.000-07:00


My husband and I just got back from a trip to Italy. Our last day there we were tired of walking and decided to take a cooking class. We are so glad that we did. It was so much fun and we got to learn how to make a few Italian dishes. Also we met some wonderful people from all over the world. If you are ever in Florence, Italy go to Chef Giovanni cooking class you won't be sorry.

The first thing we did was go to the market to get all the ingredients we needed for the day. Now this was my kind of museum!

Spices, Olive Oil, and Balsamic Vinegar


Vegetables straight from the farm

Dried fruit

Beautiful flowers

Assorted Olives

Fresh Seafood

We made bruschetta, and an eggplant appetizer

Bruschetta with a balsamic glaze. Yum!

The eggplant was layered with mozzarella, basil, tomato and grilled until the cheese melted. Then drizzled with a balsamic glaze.

Making the pasta by hand was something I've never done. How easy! Eggs and flour, that's it! The flour they use is very fine not like all purpose. Chef said if we were to use all purpose we should shift it at least three times.

My husband Kevin is not so good in the kitchen and his attempt at kneading the dough was not a success, he put a hole in the middle. Chef Giovanni was not impressed.

Chef Giovanni saved the day and the dough!

Now that's how it's suppose to look.

We rolled the dough into a thin circle. Folded it a few times and then cut it into strips.

Tossed the strips into a little flour and we had homemade pasta!

We made a meat sauce for the pasta. It was some of the best pasta I've ever had.

For dessert we made tiramisu. At the end of the class we ate all the food that we made. It was all delicious! It was a good time had by all.

Key Lime Pie

2011-04-07T14:29:00.000-07:00

This recipe comes from Nellie & Joe's Key West lime juice. The recipe is on the bottle. It's so easy and perfect for dessert. It's light, creamy and refreshing.

9" GRAHAM CRACKER CRUST:
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons butter, melted
2 tablespoons sugar

I like to use my pyrex 9" pie plate for this recipe. Anything larger will be too big.

CRUST: Preheat the oven to 350. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides. Bake in preheated oven until golden, about 5 minutes. Set aside on a wire rack and leave the oven on.

FILLING:

14 oz. can of sweetened condensed milk

3 egg yolks (whites not used)

1/2 cup Nellie & Joe's Key West Lime Juice

FILLING: Combine sweetened condensed milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream.

Stuffed Shells with Italian sauage

2011-04-04T18:41:00.000-07:00

A cheesy blend of cottage cheese, mozzarella, Parmesan, eggs and spinach is stuffed into jumbo shells of pasta topped with Italian sausage and spaghetti sauce then baked. Cooking the Sausage in the crock pot might seem like an extra step but it's worth it as it flavors the sauce and the sausage is really tender.

Here are the ingredients: Spaghetti sauce, Italian sausage, cottage cheese, mozzarella cheese, parmesan cheese, egg, spinach and large pasta shells.

Yields: 8 servings

INGREDIENTS FOR SAUCE:
2 (26 oz) cans spaghetti sauce ( I like to use Hunts Traditional Spaghetti sauce)
1 pkg. (19.76 oz) Johnsonville Mild or Sweet Italian Sausage links

INGREDIENTS FOR SHELLS:
1 (12 oz) pkg. jumbo pasta shells
2 cups small curd cottage cheese
8 oz mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 (10 oz) pkg. frozen chopped spinach (making sure to squeeze all the water out, using a clean kitchen towel does the job well)

DIRECTIONS FOR SAUCE:
1. Bring large pot of water to a boil and add sausage, cook 5-8 minutes to partially cook sausage. Drain. Sausage will be undercooked but will finish cooking in crock pot.
2. Slice sausage into bite size pieces.

3. Place in crock pot with 2 cans of sauce. (I was making a double batch in these pictures)

4. Cook on low about 3-4 hours. (You also can cook sauce (large pot) on the stove top and cook sausage on low for about 3 hours)

DIRECTIONS FOR SHELLS:
1. Cook shells according to package directions (making sure you salt the water). Drain. Lay shells, single layer on a piece of wax paper.
2. Mix together cottage cheese, mozzarella cheese, Parmesan cheese, eggs and spinach. Stuff mixture into the shells.
3. Spread thin layer of sauce of spaghetti sauce in the bottom of a 9x13 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce and Italian sausage over top. (At this point you can refrigerate until ready to bake. )
4. Bake at 350 degrees for 30 to 40 minutes, or until bubbly. If Shells have been refrigerated bake and additional 15 minutes. Serve with extra (fresh) Parmesan cheese to sprinkle on top.
Yields: 8 servings

Corned Beef Hash

2011-03-19T17:51:00.000-07:00

I love lazy Saturday mornings when Kevin and I get up, make coffee and read the morning away. It's a day that I have time to make a good breakfast. This morning I made corned beef hash and fried eggs. I have never had or made corned beef hash before today. It was really good and I will be making it again the next time I have leftover corned beef.

All you need is butter, onions, potatoes, corned beef, parsley and a few eggs to fry up for a great breakfast.

Yield: 4 to 6 servings

3 tablespoons butter

1 medium onion, finely chopped (about 1 cup)

3 cups chopped, cooked corned beef

3 cups cubed, cooked Yukon gold potatoes

Salt and pepper, to taste

Chopped fresh parsley (optional)

1. Heat the butter in a large non-stick skillet on mediumheat. Add the onion and cook for a few minutes, until translucent.

2. Add the potatoes and stir lightly so not to smash the potatoes.

3.Once the potatoes are lightly browned, add the corned beef. Continue to cook until heated through.

4. Remove from heat, stir in the chopped parsley. Addfreshly ground black pepper and salt to taste.

Reubens

2011-03-17T10:54:00.000-07:00

Being St. Patrick's Day I have to make corned beef but the only way I like it is made into a Reuben Sandwich. I have the corned beef cooking in the crockpot all day so these sandwiches will be an easy delicious dinner! Toasted rye bread filled with sauerkraut, Swiss cheese and corned beef, thousand Island dressing and broiled until golden. One of my family favorites!

Butter (or mayo) side down. Layer with Swiss cheese.

Layer on corned beef.

Layer on sauerkraut.

Drizzle with Thousand Island dressing.

Layer another slice of Swiss cheese.

Top with rye bread butter (or mayo) side up.

Broil or grill until golden brown.

Ingredients:

2 tablespoons butter (I use mayo-see note)

8 slices rye bread

8 slices Swiss cheese

sliced corned beef (see note)

1 cup sauerkraut, drained

1/2 cup Thousand Island dressing

Directions:

1. Preheat a large skillet (medium heat) or broil in oven (see note).

2. Lightly butter (or mayo) one side of bread slices. On non-buttered bread slices, layer 1 slice Swiss cheese, sliced corned beef, 1/4 cup sauerkraut, Thousand Island dressing and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

3. Grill or broil sandwiches until both sides are golden brown. Serve hot.

Note: I like to use mayo instead of butter to spread on bread because butter I have to soften before I use and mayo spreads on easily and grills up beautifully. It really works great, just use real mayo not miracle whip and just a very thin layer.

Note for cooking corn beef: Place corned beef in large pot cover with water. Add the spice packet that came with the corned beef. Bring to a boil then turn down to simmer, cover and cook for about 50-60 minutes per pound until very tender. Slice meat across the grain.

Note: When I'm making several sandwiches it's easier to make under the broiler. Place sandwiches on a cookie sheet and broil (preheat broiler) until golden brown. Turn and broil other side until golden brown. Don't take your eyes off these as they will burn just like that!

Shrimp Ettoufee

2011-03-08T19:45:00.000-08:00

Today I made Shrimp Ettouffee in honor of Fat Tuesday (New Orleans Mardi Gras). Not really, I just saw this recipe pop up on an email I get from allrecipes.com and it sounded good. Truth be told I didn't even know it was Fat Tuesday until my husband told me. Anyway, so glad I made this recipe! It's rich and spicy. It is time consuming to prep all the ingredients but well worth it. I made a few changes but you can check out the original recipe here at allrecipes.com. Next time I make this I want to try it with shrimp and smoked sausage.

Ingredients:

1/3 cup vegetable oil

1/4 cup all-purpose flour

1 small green bell pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

2 stalks celery, diced

4-5 fresh Roma tomatoes, chopped

2 tablespoons Louisiana-style hot sauce

1/8 teaspoon ground cayenne pepper (optional)

1 tablespoons seafood seasoning (Old Bay)

1/4 teaspoon ground black pepper

1 cup chicken broth (see hint below)

2 pound medium shrimp - peeled and deveined (reserve shrimp shells-see hint below)

*Serve with cooked rice

Directions:

1. Heatthe oil in a heavy skillet over medium heat. Gradually stir in flour, and stirconstantly until the mixture turns 'peanut butter' brown or darker, at least 15or 20 minutes. This is your base sauce or 'Roux'. It is veryimportant to stir this constantly. If by chance the roux burns, discard andstart over.

2. Oncethe roux is browned, add the onions, garlic, celery and bell pepper to theskillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoesand broth, and season with the Old Bay seasoning, hot pepper sauce and cayenne pepper (if using). Reduce heat to low, andsimmer for about 20 minutes, stirring occasionally.

3. Add theshrimp. Cook for about 10 minutes, or until the shrimp are opaque. Serve over rice.

Hint: To add a depth of flavor use the shrimp shells to flavor the broth. I saw this on food network! Place the shrimp shells and the broth in a saucepan and simmer for 10 minutes. Strain and reserve the broth.

Golden Harvest Muffins

2011-03-05T15:09:00.000-08:00

Bringing these muffins to my son, Michael, at college. I like to bring him these muffins as they are packed with goodness. They are one of his favorites. He not a big sweet eater so he would take these over cookies any day. What I like about these muffins is you can freeze them and take them out as you want them and they stay perfectly moist. I'll be keeping a few for my freezer. Great with my morning coffee!

1 cup flour
1 cup wheat flour (if you don't have wheat flour just use all purpose flour)
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1 cups shredded peeled apples (I use my small food processor to shredded apples and carrots)
1 (8oz) can crushed pineapple, drained
1/2 cup shredded carrots
1/2 cup coconut
1/2 cup raisins
1/2 cup walnuts, chopped
3/4 cup oil
1/4 cup milk
2 teaspoons vanilla
2 eggs, beaten

1. Preheat oven to 350. Spray two muffin pans with cooking spray. (18 muffins)
2. In large bowl, combine flour, wheat flour sugar, baking soda, cinnamon, salt and cloves.
3. Add apples, pineapple, carrots, coconut, raisins and walnuts; mix well.
4. Add oil, milk, vanilla and eggs; stir just until moistened. Fill muffin cups 3/4 full.
5. Bake at 350 for 18-20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans.

Hint: Make and freeze a batch of these muffins. It takes just half a minute to warm on in the microwave.

makes 18 muffins or 12 large muffins (20-25 minutes for larger muffins)

Croque Madame

2011-02-20T15:03:00.000-08:00

I first had Croque Madame at Graze Restaurant in Madison, WI and again in Las Vegas at Payard Patisserie Bistro. I love Croque Madame. I had not heard of it before. It's basically a toasted ham and Gruyere sandwich smothered with cheese sauce and topped with a fried egg. I'm just saying it's delicious! I found this recipe on Tasting Table Chef's Recipes from Chef David Myers. It's so easy to make that I don't think I'll order it out again. That's how I feel about eating out, I usually order dishes I can't make myself. It's really good served with a field greens dressed with a vinaigrette. Go to Tasting Table Chef's Recipes for the original recipe but now that I've made this recipe twice I've found a few shortcuts, so here is my version of Croque Madame.

Yield: 2 sandwiches

SANDWICH INGREDIENTS:

Four ¼-inch thick slices French or Italian sandwich bread

Dijon mustard

2-4 slices - thinly sliced ham

1/2 cup coarsely grated Gruyere cheese

SAUCE INGREDIENTS:

1 tablespoons butter

1 tablespoon all-purpose flour

3/4 cup whole milk

Salt and freshly ground pepper to taste (just a dash)

1/4 cup coarsely grated Gruyere cheese

1/4 cup coarsely grated (fresh) Parmesan cheese

FRIED EGGS:

1 tablespoon butter
2 eggs

DIRECTIONS:

Preheat oven 400

1. Toast bread in toaster. Lightly spread one side of each bread slice with Dijon. Arrange the ham and Gruyere over 2 slices of the bread. Place the remaining 2 slices of bread, mustard side down, on top. Arrange the sandwiches on a rimmed baking sheet.

2. Meanwhile, in a small saucepan, melt 1 tablespoon of the butter over low heat until it starts to bubble. Add the flour and cook, whisking constantly, until smooth, about 2 minutes. Slowly add the milk and cook, whisking, until the sauce thickens, about 4 minutes. Remove from the heat and season to taste with salt and pepper. Stir in the Gruyere (1/4 cup) and the Parmesan (1/4 cup). Stir until melted.

3. Spread the sauce over the tops of the toasted sandwiches. Bake the sandwiches for 5 minutes, then broil until the cheese is bubbling and lightly browned, about 3 minutes.

5. Meanwhile, in a nonstick skillet, melt the tablespoon butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are just set but the yolks are still runny. Top each sandwich with an egg and serve immediately.

Seven Layer Bars

2011-02-16T16:06:00.000-08:00

These are called seven layer bars because ingredients are layered, not mixed. You don't even need a bowl just the pan you are using. These have to be the easiest bars I've ever made. I've been making these for years, not because they are easy but because they are so good!

Layer one: melted butter

Layer two: graham crackers

Layer three: chocolate chips

Layer four: butter scotch chips

Layer five: coconut

Layer six: pecans

Layer seven: sweetened condensed milk

Bake for 25 minutes.

After bars cool, cut into bars. I like to use a pizza cutter, works great.

* 1/2 cup butter
* 1 1/2 cups graham cracker crumbs
* 1 cup butterscotch chips (6 oz)
* 1 cup chocolate chips (6 oz)
* 1 1/3 cups coconut, flaked
* 1 cup pecans, chopped
* 1 (14 ounce) can Eagle Brand Condensed Milk, Sweetened

1. Preheat oven to 350 (325 for glass dish). In 13x9" baking pan, melt butter in oven.
2. Sprinkle crumbs over butter. (I like to mix the crumbs and butter in the pan and pat evenly)
3. Top with next 4 ingredients in order listed.
4. Pour sweetened condensed milk over all.
5. Bake 25 minutes or until lightly browned.
6. Cool.
7. Cut into bars.
8. Store covered at room temperature.

Spinach and Bacon Quiche

2011-02-05T09:36:00.000-08:00

We really like Quiche. Spinach and bacon is my favorite. Serve with a side of fruit and you have a wonderful breakfast or a light dinner. Recipe courtesy Paula Deen.

Ingredients
6 large eggs, beaten
1 1/2 cups heavy cream
Salt and pepper
1 pound bacon, cooked and crumbled (I only use 1/2 lb bacon)
2 cups fresh spinach, chopped
1 1/2 cups shredded Swiss cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions
Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender (I just whisk together). Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 6-8 wedges.

Baked Zucchini Fries

2011-01-26T19:01:00.000-08:00

I love that these are baked and not deep fried. A great side dish or just as a snack dipped in ranch dip or marinara sauce. Recipe comes from Our Best Bites, check out the site for more great recipes. Panko bread crumbs are a must as they make these perfectly crunchy.

About 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

Combine bread crumbs and Parmesan cheese. Set aside.

Whisk 2 eggs together in a shallow pie plate and set aside.

Cut the ends off the zucchini and then cut the zucchini into strips. Thicker strips will yield "meatier" fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, lightly coat with flour.

Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.

Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately.

Serves 6-8 as a side dish.

Chewy M&M Cookies

2011-01-25T14:42:00.000-08:00

This is my son Michael's favorite cookie. I got the original recipe (Monster Cookies) from Paula Deen. I made a change and added flour as I like the texture better, chewy center and crunchy outside layer.

1 1/4 cup firmly packed light brown sugar

1 cup sugar

1/2 cup butter or margarine, softened

3 large eggs

1 1/2 cups creamy peanut butter

1 teaspoon vanilla extract

2 teaspoons baking soda

1/2 cup flour

4 cups uncooked regular oats (not instant)

3/4 cup semisweet chocolate morsels

3/4 cup M&M

Beat sugars and butter at low speed with an electric mixer until creamy. Add eggs, peanut butter and vanilla; beating until combined. Stir in baking solda, flour, oats, chocolate chips and M&M's.

Drop by tablespoonfuls onto ungreased baking sheets. (I like to roll into large balls and flatten slightly)

Bake, in batches, at 350° for 10-14 minutes (depending on the size) or until light golden brown. Do not over bake, they should look a little under done. Let set on cookie sheet to set up about 3 minutes before transferring to wire racks to cool.

Yield: Makes 2 1/2 dozen (if you make them smaller you can get 3 dozen)

Italian Sausage Soup with Tortellini

2011-01-19T19:09:00.000-08:00

Not a great picture but it's a great soup!!!

It's crazy cold here in Wisconsin and tonight I just wanted something warm and comforting for dinner. Made this recipe for the first time but it won't be the last, it's a keeper. This soup is full of Italian flavor. I made a few changes that I think made it even better but you can find the original recipe at allrecipes.com.

INGREDIENTS:

1 pound sweet mild Italian sausage

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup red wine

2-14.5 oz cans Petite tomatoes, not drained

1 cup thinly sliced carrots

1 tablespoon fresh basil (but if you don't have fresh use 1 teaspoon dried basil)

1/2 teaspoon dried oregano

1 (8 ounce) can tomato sauce

1 1/2 cups sliced zucchini

8 ounces fresh tortellini pasta

3 tablespoons chopped fresh parsley (only if you have it on hand)

1/2 cup half and half or whipping cream (I know adding cream adds more calories but so worth it!)

DIRECTIONS:

1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.

2. Saute onions in drippings until soft then add garlic and saute a few minutes more. Stir in beef broth, wine, tomatoes, carrots, basil, oregano, tomato sauce, zucchini and sausage. Bring to a boil. Turn down heat to medium high and slow boil uncovered for 30 minutes.

3. Add tortellini during the last 8 minutes. Add parsley and cream and heat though. Serves 6

Puppy Chow (for people)

2011-01-09T18:04:00.000-08:00

This is a great snack to make when you need something sweet and crunchy.

1 (6 oz) pkg. semisweet chocolate chips
1/2 cup peanut butter
1/2 cup butter
8 cups rice Chex cereal or Crispix cereal
1 cup sifted powdered sugar

1. Combine chocolate, peanut butter and butter in saucepan; cook over low heat until melted, stirring occasionally. (Or melt in the microwave)
2. Remove from heat, and stir until smooth.
3. Pour chocolate mixture over cereal, stirring to coat evenly.
4. Spread cereal mixture on 2 wax paper lined 15x10x1 inch jelly roll pans; let cool.
5. Put coated cereal into large bowl sprinkle with powdered sugar; stir to coat evenly or if your bowl has a lid, cover and shake until coated.
Makes 8 cups

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

2011-01-04T18:28:00.000-08:00

Here is a very tasty way to prepare pork chops. This dish looks like it would take a long time to make but comes together quite quickly. The chicken broth – lemon – mustard sauce adds a very nice touch to the dish. The pork chops were very moist and the stuffing is excellent. This is a definite keeper and next time I'd like to try the filling with boneless chicken breast. I found the original recipe on Food Network from Giada. I made a change and used feta instead of goat cheese. I also cooked the pork chops longer than original recipe called for.

Ingredients

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes (packed in oil), diced
1 (10-ounce) box of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) feta cheese
3 oz. cream cheese, softened
4-5 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Directions

Preheat oven to 350 degrees.

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the feta and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a pan and place in preheated oven to finish cooking while you make sauce. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth boils. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon sauce over the pork in oven and cook until pork chops are completely cooked. May take a few more minutes. Don't overcook but cook until no longer pink.

Celmentine Cosmos

2010-12-15T13:28:00.000-08:00

I made these for the first time last Christmas (a few times!) and can't wait for an opportunity to make them again. This drink is amazing! These Cosmos are great to make ahead for entertaining. Easy and a fun use of a Christmas time fruit. Found the recipe on Foodnetwork.

Ingredients:
3 clementines, plus 1 very thinly sliced, for garnish
1 cup sugar (I only use 1/2 cup sugar)
1 cup water
2/3 cup cranberry juice
1/3 cup fresh lime juice
1 1/2 cups vanilla flavored vodka (I used only 1 cup) (I also like citon vodka better than the vanilla)

Directions:
Wash clementines. Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 4 martini glasses in the freezer.

To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into martini glasses (I rimmed the glasses with sugar) and garnish each with a clementine slice. Drink up and enjoy!

Hint: Have an extra batch of the simple syrup made, then you can whip up a new batch in a snap if need be.

Pecan Crescent Cookies

2010-12-12T13:14:00.000-08:00

I've been making these cookies as long as I can remember or should I say my Mom has. They are my Dad's and husband's favorite. They have many names, Mexican wedding cookies, Swedish tea cookies and as I like to call them pecan crescent cookies because of the way I shape these cookies. They are buttery, nutty, not too sweet and a perfect cookie for the holiday.

1/2 c. powdered sugar

1 c. butter, softened

2 tsp. vanilla

2 c. all-purpose flour

1 c. finely chopped pecans

1/8 tsp. salt

Powdered sugar

Heat oven to 325 degrees. In large bowl, beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour, pecans, and salt. Mix until dough holds together. Shape into crescents. Place 1 inch apart on ungreased cookie sheet. Bake at 325 degrees for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Makes 2 1/2 dozen cookies.

Baked Potato Soup

2010-12-12T07:41:00.000-08:00

We are having a snow day today so that also makes it a good day to make soup. This Baked Potato Soup is one of our favorites. This recipe is the one they use at the Machine Shed, it's sooo GOOD!

6 cups red potatoes, cut up into bite size pieces

1 jumbo onion

1/2 lb raw bacon, diced

3 stalks celery, diced

1 qt water

1/4 cup chicken base

1 qt milk (I use skim or 2%)

1/2 teaspoon salt

1 teaspoon pepper (I only use 1/2 teaspoon)

3/4 cup flour

1 1/4 sticks butter (10 Tablespoons butter)

1 cup whipping cream (I use half and half)

1 Tablespoon parsley

For Garnish:

shredded colby cheese

crumbled fried bacon

chopped green onions

1. Boil potatoes in water for 10 minutes or until potatoes are tender. Drain; set aside.

2. Sauté bacon until it starts to brown then add onions and celery over medium-high heat until celery is tender in large, heavy pot.

3. Drain bacon grease and return bacon, onions and celery to pot.

4. Add milk, water, chicken base, salt and pepper.

5. Heat over medium high heat until very hot but do not let soup boil.

6. Melt margarine in a saucepan over low heat.

7. Stir in flour to make a roux.

8. Mix well and allow to let bubble, stirring 1 minute.

9. Gradually add roux to soup, stirring constantly. continue to cook, stirring, until thick and creamy.

10. Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon and onions.

Serves 8-10

Hint: I like to have everything cut up and all the ingredients ready before I start. When the potatoes are boiling I start the soup and it all comes together a little easier.

Buffalo Chicken Wings with Blue Cheese Dip

2010-12-01T19:00:00.000-08:00

We love buffalo wings but I don't like to deep fry at home. This is a great technique for chicken wings without frying. While a bit time consuming, the process produces crispy yet tender and falling of the bone good wings. Refrigerating the wings as directed is key to drying out the skin and making it crispy. You will not miss deep fried wings once you try this one!

Blue Cheese Dip-Recipe follows

Alton Brown's Buffalo Wings

Recipe courtesy Alton Brown for Food Network Magazine

Prep Time: 25 min
Cook Time: 50 min

Level: Easy

Serves: 6 servings (more like 2-3 servings)

Ingredients

12-16 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter (or use salted butter and omit kosher salt)
1 small clove garlic, minced
1/4 cup hot sauce (I like Frank's hot sauce)
kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes.

Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the rack and paper towels on the pan and replace with parchment paper. Place wings on parchment and roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Blue Cheese Dip:

4oz. cubed blue cheese (Treasure Cave)
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoons milk (more if you want to thin it out for salad dressing)
1/2 teaspoon Worcestershire sauce
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Celery sticks, for serving

Directions:

Place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

Never Fail Caramel Corn

2010-12-01T18:11:00.001-08:00

It's December 1st and I can't help myself but start the month off with my favorite Christmas treat, caramel corn. I found this perfect caramel corn recipe here - Amateur Gourmet. It's crispy and once you start eating it, it's hard to stop. I going to share this batch of caramel corn because I have 30 more days of wonderful holiday treats. I love the holidays!

I use this 2 qt. bowl to measure out popped corn.

Use a large roasting pan to mix and bake caramel corn. As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

Cheesy Potatoes

2010-11-21T08:50:00.000-08:00

I have been making these cheesy potatoes for years. Using ready-made hash browns makes it quick and easy, a rich and creamy potato side dish. Great dish to make for company because I can make it ahead. I don't always put on the cornflake topping as seen in the picture. It makes a great side dish with baked ham.

1 (2 lb) bag frozen hash browns
1/4 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon grated onion
1 pint (16oz.) sour cream
2 cups shredded medium cheddar
1 can cream of celery
Topping:
1/4 cup butter, melted
2 cups coarsely crushed corn flakes

1. Combine all ingredients except hashbowns and topping. Mix well. fold in hash browns. Spread in 9x13 inch dish.
2. Mix butter and corn flakes and top casserole. Bake at 350 for 1 hour.
Hint: Can be made ahead of time. Keep in refrigerator until ready to bake. Bake and additional 15 minutes.

2010-11-14T13:12:00.000-08:00

Seven Stars Bakery - Providence, Rhode Island

If you ever find yourself in Providence Rhode Island you should go to Seven Stars Bakery. The vanilla latte was beautiful and delicious. Also the homemade croissant with dark chocolate oozing out of the center was amazing. This is my favorite way to start my day.

Baked Sweet Potatoes

2010-11-11T18:26:00.000-08:00

I LOVE sweet potatoes! My favorite way to eat them is plan and simply baked. So easy, just heat oven to 400° F. Place the sweet potatoes on a rimmed baking sheet lined with foil (otherwise the the sugars in the potatoes can drip out and burn on the floor of your oven). Bake until tender, about an hour (longer for larger sweet potatoes). I like mine with just a dab of butter and my husband likes his with butter and brown sugar. Sweet potatoes are an amazing source of fiber, potassium and other nutrients but most of all they are delicious! If you have your oven set at 350° just bake potatoes longer until tender. Also check out my BBQ babyback ribs and really good coleslaw recipes.

Fiesta Chowder

2010-10-26T16:14:00.000-07:00

Love this soup! All the Mexican flavors I love in a bowl. The recipe comes from the "Southern Living, Our Readers Top Rated Recipes" cookbook. The list of ingredients is long, but it comes together very quickly.

Ingredients:
3 tablespoons all-purpose flour
1 package (1.4 ounce) fajita seasoning mix, divided
3-4 skinless boneless chicken breast halves, cubed
3 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic
1 can (15 1/4 ounce) whole kernel corn with red and green peppers, drained
1 can (15 ounce) black beans, rinsed and drained
1 can (14 1/2 ounce) Mexican-style diced tomatoes
1 can (4.5 ounce) chopped green chiles
3 cups water (I used chicken broth for more flavor)
1 cup uncooked instant brown rice (I only use 1/2 cup)
1 (2 1/4 ounce) can sliced black olives (optional) (I added)
1 can (10 3/4 ounce) condensed nacho cheese soup
3 tablespoons chopped fresh cilantro (I used 1/4 cup)
1 tablespoon fresh lime juice

Directions:
Combine flour and 2 tablespoons fajita seasoning in a heavy-duty zip- top plastic bag; add chicken. Seal and shake to coat.

Cook chicken in hot oil in a large Dutch oven over high heat, stirring often, 4 minutes or until browned. Reduce heat to medium-high; add onion and garlic; saute 5 minutes. Stir in remaining fajita seasoning, corn, next 6 ingredients.

Bring mixture to a boil; reduce heat to medium-low, cover, and simmer 5 minutes. Remove lid, and stir in nacho cheese soup, chopped cilantro, and lime juice. Use chicken broth or water if chowder becomes too thick. Serves 8

What's Cooking

2010-10-24T18:16:00.000-07:00

Allrecipes.com is my favorite recipe site. In 2006 I entered an allrecipes recipe contest and came in the top ten. I entered a Caramel Macchiato Cheesecake inspired by my favorite coffee drink.

There was a $10,000 grand prize BUT I didn't win. I have to say, it was very exciting just being in the top ten. Once again allrecipes and this cheesecake has brought me more excitment! Just last week I was featured on allrecipes, "What's Cooking?". Check out my webisode here http://allrecipes.tv/whatscooking/janesville_wi.aspx. I had so much fun! If you haven't already, check out allrecipes.com.

Portobello Sandwich

2010-10-21T08:28:00.000-07:00

I had this sandwich at The Great Dane Restaurant in Madison, Wisconsin. I came home and couldn't wait to make this sandwich. Roasted Portobello mushroom caps filled with spinach, artichoke, roasted red peppers. Then topped with mozzarella and freshly shredded Parmesan cheese. Served on toasted Ciabatta rolls. I will be making this again!

Ingredient:

Portobello Mushroom caps (1 per sandwich)
Marinated artichoke hearts, chopped
Roasted red peppers, chopped
Baby Spinach
Shredded mozzarella and freshly shredded parmesan for topping
Ciabatta rolls

Directions
First preheat your oven to 375 or turn on your grill.
Take the stem off the mushrooms and clean the gills off the bottom of the caps. (use a spoon and scrape off gills)
Brush Portobellos lightly with olive oil. Place on a baking sheet (covered with foil for easy cleanup) cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.
The longer you cook the portobella the meatier (firmer textured) the mushroom gets.
While the mushrooms are baking saute artichokes, roasted red peppers and spinach for the stuffing.
When mushroons are cooked stuff and cover with cheese, put back in oven until cheese is melted.
Toast your bun.

Pumpkin Bars

2010-10-12T18:19:00.000-07:00

I make these Pumpkin Bars every Fall. They are moist, flavorful and absolutely delicious!

Ingredients:

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

1 (15 ounce) can solid pack pumpkin

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

ICING:

1 (8 ounce) package cream cheese, softened

3 cups confectioners' sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

2 tablespoon milk

Directions:

1.	In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes. Cool completely.
2.	For icing, beat cream cheese, sugar, butter and vanilla in a mixing bowl. Add the milk. Add more if needed to achieve desired spreading consistency. Spread over bars.

Chicken Pot Pie

2010-09-30T15:43:00.000-07:00

I love Fall, the cool weather makes me want warm comfort food. Once I found this recipe it's became the only chicken pot pie recipe I make. It comes from Pillsbury. This is my kind of comfort food. Instead of making one large pot pie I like to make this pot pie in 4 individual servings. Tonight I baked two and froze two . This is one fantastic Chicken Pot Pie!

1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup four
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut up
2 cups frozen mixed vegetables, thawed

1. Heat oven to 400. Prepare pie crusts as directed on pkg. for two-crust pie using 9 inch pie pan.
2. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 400 for 30-40 minutes or until crust is golden brown. let stand 5 minutes before serving to let cool slightly and also to let it thicken. Serves 6

Note: I always have a bag of frozen chicken breast in the freezer and with these you just bake them frozen and the meat is so tender.

Instead of one large pot pie, here I make 4 individual pot pies. (I don't use a bottom crust here, only a top crust.)

At this point, you can freeze the pie pie(with out the top crust). To bake, thaw, and put on pie crust right before baking, bake as directed.

Before filling individual casserole dish, cut pie crust to fit dish.

Bake as directed in recipe.

Layered Caramel Dip

2010-09-19T17:43:00.000-07:00

I have to post this recipe again as it is apple season and this is the most delicious apple dip. It's also simple to make!

Apple Caramel Dip

1 pkg (8oz) cream cheese
1/2 cup brown sugar
1/2 cup caramel sauce (I used Mrs. Richardson's Butterscotch Caramel)
1/4 cup chopped pecans (or walnuts)
1/2 cup Heath English Milk Chocolate Toffee Bits
apples, sliced

1. Beat the cream cheese with brown sugar until smooth. Spread onto a small to medium serving dish (with sides). I used a 3 cup Pyrex glass dish.

2. Heat the caramel slightly (about 10 second in microwave) to make spreadable. Spread on top of cream cheese.

3. Sprinkle the nuts and toffee bits all over the top. Serve with sliced apples for dipping.

I found this recipe on Janetishungry.blogspot.com but I made a few changes.

Sirloin Chili

2010-09-12T15:21:00.000-07:00

I was at the library and picked up this cookbook-Morton's The Cookbook-and found this great Chili recipe. I've never posted a Chili recipe because I never have found one that was worth it until now. I like that this recipe has tender chunks of beef instead of ground beef. The texture and beefy flavor makes this a keeper!

With the leftovers we added some extra cheese on top and had chili nachos (sour cream and guacamole on the side). Lets just say, not one spoonful went to waste, it's that good.

Serves 12 (half the recipe for 6 servings)

1/4 cup vegetable oil
1 pounds yellow onions, chopped (about 4 cups)

6 tablespoons minced garlic (about 18 cloves) (use mini food processor to mince garlic)

3 pounds boneless chuck roast, trimmed some of the fat and silver skin, cut into 1/4 inch dice (I get 4 lbs chuck roast) (this takes time but so worth it! Don't worry about some fat just cut off large pieces of fat)

1/4 cup chili powder

2 tablespoons ground cumin

2 teaspoons freshly ground black pepper (I used only 1 teaspoon)

Four 14 1/2 ounce cans diced tomatoes with juice (I used petite diced)

Four 16 ounce cans spicy chili beans (I only use 3 cans)

2 cups water

Two 8 ounce cans tomato sauce

2 tablespoons beef base (bases are available in supermarkets in the soup isle)

2 bay leaves

Salt (I didn't use any salt)
Garnish:
shredded cheese
chopped onion
jalapeno peppers
sour Cream

1. In a large stockpot, heat the oil over medium low heat. Add the onions and garlic and cook for about 8 minutes, stirring occasionally, until the onions start to soften.
2. Add the beef, raise the heat to medium high, and stir for about 5 minutes as it begins to lose its pink color. Add the chili powder, cumin and pepper and cook for 1 to 2 minutes to let the flavors develop.
3. Add the tomatoes and their juice, beans and their juice, water, tomato sauce, and beef base. Stir to mix well and then add the bay leaves. Stir gently.
4. Reduce the heat to low and let the chili simmer gently for about 2-3 hours, or until the meat is tender. Stir frequently so the the chili does not stick to the bottom of the pot. Adjust the heat up or down to maintain a slow simmer.
5. Thin the chili with water, if necessary, and add salt to taste (I don't use any salt, don't think it needs any). It might not be necessary, as the beans and the base are salty. Remove the bay leaves and serve. Serve with shredded cheese, chopped onion, jalapeno peppers and sour cream.
6. The chili can be cooled and refrigerated for up to 3 days and frozen for up to 1 month. Reheat it gently, stirring frequently.

BLAT''s (bacon, lettuce, avocado and tomato)

2010-09-09T19:24:00.000-07:00

Homemade Pizza Crust

2010-09-06T13:49:00.000-07:00

I have never been good with yeast. What I mean is yeast scares me! I've attempted to make homemade rolls and the end result was my husband going to the store to get rolls that wouldn't choke our dinner guests! I've also made pizza crust but never had one that was really good until today. I found the recipe on Megan's blog, another blog I'll have to add to my blog roll. She has some great looking recipes! This pizza dough was crunchy, soft and chewy and not doughy at all. I think the secret to this recipe is cooking the pizza on the preheated pizza stone. It was perfect!

Perfect Homemade Pizza Crust (made a few changes)

1/2 cup warm water (100-110 degrees)

1/2 tsp. sugar (On the Fleischmann's jar it said to use sugar to proof yeast)

2 1/4 tsp. instant yeast (or active dry) I used Fleischmann's Active Dry
4 cups (22 oz.) bread flour, plus more for dusting

1 1/2 tsp. salt
1 1/4 cup water, at room temperature
2 Tbsp. extra-virgin olive oil

Measure the warm water into a 2-cup liquid measuring cup. Add sugar. Sprinkle the yeast over the top. If using active dry yeast, stir the yeast into the water and allow to sit until bubbly, about 5-10 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. (Dough comes off sides of bowl (if not add a little flour) but will stick to bottom) Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball.

If freezing the dough, wrap each ball of dough in plastic wrap, then place in a freezer bag and freeze. Place the dough in the refrigerator on the morning of the day you want to use it. (If using the dough for lunch, transfer to the refrigerator the night before.) Before making the pizza, take the dough out of the refrigerator and allow it to rest at room temperature for 30 minutes.

If using the dough right away (not freezing it), cover with a damp cloth or plastic wrap. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. (a pizza peel or parchment paper) Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil (I didn't do this step but will try it next time and let you know). Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

http://www.whatmegansmaking.com - check out Megan's Blog for more great recipes

I used a pizza peel for the first time. I sprinkled it with cornmeal and a little flour. Worked out the dough right on the peel making sure it would move before I added my toppings. Then when pizza was all prepared I slid the pizza right on the preheated pizza stone. I thought 500 degrees would be way to hot but it wasn't. The crust was done to perfection and the cheese was melted until bubbly.

Corn Chowder

2010-08-09T17:54:00.000-07:00

This recipe comes from the Barefoot Contessa cookbook. If you like corn, it's the best corn chowder I've had! This recipe makes a lot so you can easily half the recipe.

Ingredients:

8 ounces bacon, chopped

1/4 cup olive oil

6 cups chopped yellow onions (4 large onions)

4 Tablespoons unsalted butter (I used salted butter so I cut down on the salt)

1/2 cup all-purpose flour

2 teaspoons kosher salt (1 teaspoon)

1 teaspoon freshly ground black pepper (I used 1/2 teaspoon, if you like pepper you can always add later)

1/2 teaspoon ground turmeric

12 cups chicken stock

6 cups medium-diced white boiling potatoes or new red potatoes, unpeeled (dice potatoes in small bite size pieces)

10 cups corn kernels, fresh (8-10 ears)

2 cups half-and-half

1/2 lb. sharp white Cheddar cheese, shredded (I used Cracker Barrel Vermont Sharp-White)

Method:

In a large stock pot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. (At this point I drained out most of the bacon grease and left only about a teaspoon) Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.) Add the corn to the soup, and then add the half-and-half and 8oz (reserve 2oz for garnish) Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon and cheese.

Note: Make more bacon to garnish soup, there is never enough bacon!

Makes 10-12 Servings (For a smaller batch, just half the ingredients 5-6 servings)

BLT's

2010-08-08T06:43:00.000-07:00

I know you don't need a recipe for BLT's but I wanted to share how I make my bacon. I love to make bacon this way, it cooks up nice and crispy. All you do is preheat oven 350. Lay bacon out on large cookie sheet (with sides!).

Bake bacon about 20 minutes. After 15 minutes, take out of oven and flip bacon over. Return bacon to oven. After 20 minutes if bacon isn't done, just check every 5 minutes until it's as crispy as you want it. Drain on paper towels.

As you can see I do make my BLT's a little different. I like to use toasted english muffins. Try it you'll like it! Fits a large slice of tomato perfectly.

Fruit Smoothies

2010-07-27T13:53:00.000-07:00

I love fruit smoothies! Easy to make and packed with good things that taste so good on a hot summer day.

frozen pineapple
frozen peaches
frozen mangos
frozen blueberries, strawberries
Yoplait Original Tropical Peach (99% fat free) or any flavor you like
Dole 100% Orange, Peach and Mango juice

I don't measure the ingredients out because then it wouldn't be a fun easy recipe. All you do is for two large (4 small) servings is fill blender half way with each fruit. You can pick and choose the fruit or use all the above. Adding a banana is also good. Add 1-2 cartons of yogurt and juice. Add juice as you need it to make the fruit smoothie nice and thick.

Hint: Don't over crowd the blender. It only takes minutes to have another batch done. I use a Kitchen Aid Blender and it works great, smooth with no lumps.

Shrimp Quesadilla

2010-07-11T15:10:00.000-07:00

I got the original recipe from Simply Recipes but have made a few changes (check out original recipe here), Kevin and I really like these! Only make what you will eat because the shrimp is in a marinade and will get tough if they marinade too long. This recipe is for one serving so double or quadruple as needed. Very easy and delicious! Serve with avocado (guacamole) and sour cream. Great for a summer lunch or a light dinner.

INGREDIENTS
1/4 pound of medium-small frozen shrimp, peeled and deveined (I used medium shrimp and thought they were too thick so I cut all the shrimp right done the middle so that the shrimp would be flat in the quesadilla, this worked great)
2 Tablespoons lime juice
1/4 jalapeno, finely minced
sprinkle of chili powder
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
Salt and pepper
2 medium-sized flour tortillas
1/2 cup shredded monterey Jack cheese

Serve with....
avocado or guacamole
dollop of sour cream

METHOD
1. Defrost shrimp. (I like to rinse shrimp with cold water.)

2. Place shrimp in a bowl. Add lime, jalapeno, a sprinkle of chili powder, green onion, and cilantro. Sprinkle with salt and pepper. Let marinate for 10 to 30 minutes. Strain out the lime juice.

3. Heat a non-stick skillet on medium high. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium.

4. Sprinkle the tortilla with the grated cheese. Distribute the shrimp mixture on top of the cheese. Place the other tortilla on top. Using two spatulas (one to hold the top in place) flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently.

You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. (This is the method that I like to use, so much easier than trying to flip) Then repeat to make other half.

5. Cut in half and cut half in threes, six pieces total. A pizza cutter works well for this. Place on a serving plate. Serve with avocado and sour cream.

Serves one (If making more than one just put finished quesadillas in a warm oven while making the others.

Crunchy Ramen Salad

2010-06-08T17:41:00.000-07:00

There are a lot of recipes out there for ramen salad, this one I've chosen as my favorite.

3 Tablespoons butter
1 package (3 oz) Oriental-flavor ramen noodles
2 Tablespoons sesame seeds
1/4 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/4 teaspoon pepper
1/2 cup sliced almonds, toasted
1/4 cup sliced green onions
1 bag (16 oz) coleslaw mix

1. Melt butter in skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly, stir in sesame seeds. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture. toss.
8 Servings
Hint: If you're making ahead of time; keep noodles along with dressing in separate zip lock bags or bowls, then toss with remaining ingredients just before serving.
Hint: To toast almonds; heat in a 400 oven for about 4-5 minutes until golden brown. Check often as they will burn quickly.

2010-06-06T16:33:00.000-07:00

The other day I was cutting corn off the cob onto a cutting board and I had corn all over. I thought there has to be an easier way to do this so I searched-how to cut corn off the cob and this is what I found..
The hole in the middle of the bundt pan holds the corn and all the corn falls neatly into the pan. This is so clever I had to share.

A Really Good Spinach Salad

2010-06-03T14:38:00.000-07:00

I made my really good salad today but I replaced the lettuce with spinach and dried cranberries with fresh blueberries and all I can say is YUM! Click here for the original recipe. However you make it, it's really good.

Pineapple/Orange Parfait

2010-06-02T18:22:00.000-07:00

This is a great idea for the summer. I like to make pineapple/orange parfaits and keep in the fridge for a quick snack or light lunch. I use a large (2lb) Yoplait Vanilla Yogurt 99% fat free, Dole Chuck Pineapple (in it's own juice) and Dole Mandarin Oranges. First I mixed the yogurt with 1/4 cup of the pineapple juice, then I split the yogurt between 6 parfait cups and then layer on the pineapple and oranges. Cover with plastic wrap and refrigerate (they will stay good for about a week). When ready to eat top with granola or walnuts.

French Toast with Berries

2010-05-31T14:00:00.000-07:00

Saturday morning I had some amazing french toast at a restaurant (Tempo Cafe) in Chicago. What made it so special was the good bread, fresh berries and real maple syrup. This morning I had time to make breakfast and all I could think of was I wanted more of that french toast. So, I picked up some raspberries, blueberries, blackberries, strawberries, challah bread and made it myself. It was delicious and we enjoyed every bite. Next time a few sliced almonds would be a great addition.

Challah Bread

Basic French Toast
3 eggs
1/4 cup milk (also good with half and half)
1/4 tsp vanilla
6-8 slices of bread (challah bread or french bread)
butter
garnish with: raspberries, blueberries, strawberries and blackberries
Sprinkle with powdered sugar and drizzle with real maple syrup

1. In a wide, shallow bowl, whisk together the eggs and milk.
2. Dip bread slices in egg mixture, one at a time, making sure to soak each side. Hold bread slice above bowl to allow the excess egg mixture to drain off and then place in the hot, buttered skillet. Repeat with as many slices as will fit in the pan at a time.
3. Cook the bread over medium heat and flip the slices when they are browned to your liking. When both sides are browned, remove to a warm plate in the oven, or serve immediately.

Rhubarb Nut Muffins

2010-05-23T05:59:00.000-07:00

Rhubarb Nut Muffins

I love rhubarb and these are my favorite muffins. They are even better the next day. If there are any left over, they will freeze well.

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts
***********************
Topping:
1/4 cup brown sugar
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon

1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 12 regular or 6 giant muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

Rhubarb Pie

2010-05-14T14:05:00.000-07:00

It's rhubarb season and I LOVE rhubarb pie. This rhubarb pie is easy, basic and so very good.

INGREDIENTS:

4 cups chopped rhubarb
1/4 cup all-purpose flour
1 1/2 cups white sugar
1/8 tsp. salt
1 Tbsp. butter
1 pkg. Pillsbury pie crust

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix above ingredients thoroughly in bowl except the butter. Pour into unbaked pie shell and dot with butter. Cover with top crust. Brush the top with cream (or milk) and sprinkle with sugar. Pierce with a knife to allow steam to escape. I also like to put foil under pie because it always drips.
3. Bake in preheated oven for 60 minutes. Bake on bottom rack, that way the bottom crust will get done and the top crust won'’t get too brown. Put foil under the pie as it always runs over and the foil will catch any spills. After the 60 minutes check and if not done put on middle rack and bake until golden about 10 more minutes. Allow pie to cool completely. If you are not patient (like me) and serve the pie warm it will be a little runny. A scoop of vanilla ice cream on top and you have one great sweet tart rhubarb pie.

Texas Turkey Burgers

2010-05-12T13:36:00.000-07:00

These burgers are healthy and packed full of flavor.

1 lb lean ground turkey meat (use the Turkey Store brand)
1/4 cup green onions, chopped
1 small zucchini, grated
1 medium size carrot, grated
1 Tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
muenster cheese, sliced

1. With hands mix ground turkey, green onions, zucchini, carrot, chili powder, salt, cumin, and red pepper until well combined.
2. Shape into 6 patties.
3. Spray skillet with nonstick cooking spray. Over medium high heat heat skillet. 4. Add patties and cook 5 minutes; turn patties and cook 5 minutes more or until no longer pink inside. Melt cheese on top. Serve on a hamburger bun with mayo, lettuce, tomato and onion.
Serves 4-6
Hint: Can also make on grill. I start them on foil as they are fragile and once they're cooked some I place on grill grates.

Stromboli

2010-05-11T14:40:00.000-07:00

This is so easy and good, purchase just what you need from the deli and assemble.

2 loaves (1 pound each) Rhodes frozen bread dough - thawed
1/2 lb salami, sliced thin
1/2 lb provalone, sliced thin
1/2 lb ham (not water packed), sliced thin
1/4 lb sliced pepperoni, sliced thin
8 oz can pizza sauce
2 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/2 lb mozzarella cheese, sliced thin

1. Roll each loaf into a 2 rectangles (I like to do one at a time). Do not use any flour, the dough will shrink up and won't roll out. Rolling out the dough takes a little effort but it will start to form a rectangle.

2. Layer 1/2 ingredients in order down the center of the dough leaving about an inch on the ends and enough dough on sides to fold over all the ingredients.

3. Fold both the sides over ingredients and seal ends. Repeat with other loaf and ingredients.

4. Carefully put both on a large greased cookie sheet (seam side down) bake 350 for 30-40 minutes or until golden brown. You’ll want to make sure you bake long enough so that the dough will bake through, don’t take out too early. Turn pan after 15 minutes to bake evenly. Also let rest about 10 minutes before slicing.

Hint: Use a good deli ham, not water packed, as it will make bread soggy.

Serves 8

2010-05-10T17:47:00.000-07:00

I'm not sure where I saw this great idea to remove cilantro leaves from it stems but it works! Just hold the stems and take a fork and rake it through the leaves and they come off leaving the stems behind. This will work for parsley too.

Delicious Asparagus Penne

2010-04-30T17:12:00.000-07:00

Tonight I made this delicious asparagus penne side dish with salmon and was reminded how good this pasta is. It's a perfect side dish to any fish. Click here for the recipe.

Favorite Fruit Dip

2010-04-27T19:33:00.000-07:00

Easy to make and goes great with any fruit.

1 large box instant vanilla pudding
1 1/2 cups milk
1 (8 oz) Cool Whip
1/4 teaspoon almond extract

1. Mix together pudding and milk.

2. Add Cool Whip and almond extract.

3. Mix until creamy.

Serve with fresh fruit . Strawberries, grapes, melon, pineapple and apples.

Hint: So apples don't turn brown I place cut up apples in a bowl of water with the juice of 1/2 lemon and then drain.

Favorite Fruit Dip

Easy to make and goes great with any fruit.

See Favorite Fruit Dip on Key Ingredient.

Grilled Lemon Chicken

2010-04-26T17:12:00.000-07:00

I've adapted this recipe from Cooks Illustrated - 7/2007 magazine

The chicken should be marinated no less than 30 minutes and no more than 1 hour. If you like lemon you'll love this grilled chicken. It has a lot of flavor. The marinade made the chicken very moist and tender, with just the perfect hit of lemony goodness! Yum! Any left over chicken makes a great sandwich the next day.

Serves 4
Sauce: (I like to double this sauce)
1 teaspoon Dijon mustard
1 Tablespoons lemon juice
3 Tablespoons olive oil
1 Tablespoon minced fresh parsley leaves (basil is also as good)
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper

Marinade
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoons sugar
1 teaspoon salt
½ teaspoon ground black pepper
3 medium garlic cloves , minced (about 1 tablespoon)
2 Tablespoons water

4 Boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
Vegetable oil for grill rack

1. Whisk together 1 teaspoon mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, 1 tablespoons parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside for sauce to drizzle on cooked chicken.

2. Whisk together 2 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon sugar, 1 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes. No longer than 1 hour.

3. Remove chicken from bag, allowing excess marinade to drip off. Place chicken on grill. Cook until bottom of chicken just begins to develop light grill marks and is no longer translucent, 6 to 8 minutes. Turn chicken over and continue to cook until chicken is opaque and firm to touch, 6 to 9 minutes longer.

4. Transfer chicken to cutting board, let rest, tented with foil, 5 minutes. Slice each breast on bias into 1/4-inch-thick slices and transfer to individual plates. Drizzle with reserved sauce and serve.

Gourmet Mushroom Risotto

2010-04-18T16:45:00.000-07:00

This authentic style risotto is cooked slow but it's oh so worth it. This recipe comes from allrecipes. It was a perfect side dish. It's creamy and has a lot of mushroom flavor.

Ingredients:

3 cups chicken broth, divided (have extra on hand as I used about 5 cups)

2 tablespoon olive oil, divided

1/2 pound portobello mushrooms, thinly sliced (I used baby portobello mushrooms)

1/2 pound white mushrooms, thinly sliced

1 shallots, diced

3/4 cup Arborio rice

1/4 cup dry white wine

salt & pepper; freshly ground black pepper to taste (I didn't use any salt because I used extra parmesan)

2 tablespoon finely chopped chives (I used 2 tablespoons Italian parsley because that is what I had on hand)

2 tablespoons butter

2 tablespoons and 2 teaspoons freshly grated Parmesan cheese (I used 1/4 cup freshly grated parmesan cheese)

Directions:

Serves: 4

1.	In a saucepan, warm the broth over low heat.
2.	Warm 1 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3.	Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice (use a soup ladle), and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente (I like my rice soft so I cooked it longer about 30 minutes), about 15 to 20 minutes.
4.	Remove from heat, and stir in mushrooms (I drained the liquid) ~~with their liquid~~, butter, chives (or parsley), and parmesan. Season with salt and pepper to taste (I didn't add any salt)

The Works Burgers

2010-04-07T14:52:00.000-07:00

These burgers are amazing! They are tender and full of flavor. Make sure you make the oregano garlic mayo because it took the burger over the top. The recipe comes from the blog Ungourmet, check it out for some more great recipes.

1 lb ground chuck
3-4 pieces bacon, cooked crisp and crumbled
1/2 cup chopped fresh spinach
1/2 cup chopped fresh mushrooms
1/4 cup chopped black olives or green olives (we like the green olives)
2 oz crumbles feta
2 cloves minced garlic
1/4 cup finely chopped onion
1 tbsp ketchup
1 tsp worcestershire
1/2 tsp salt
cracked pepper

fresh spinach (I used lettuce)
oregano garlic mayo (recipe follows)
whole wheat buns

Combine beef, bacon, mushrooms, feta, garlic, onion, ketchup, worcestershire, salt and pepper. Form into evenly sized patties (4-5 patties). Grill.

Place each patty on a toasted bun and garnish with spinach or (lettuce) and oregano garlic mayo.

Oregano Garlic Mayo

1/2 cup mayo
1 tbsp fresh or 1 tsp dried oregano (I used dried oregano)
1 clove minced garlic (I used 1/8 tsp garlic powder)

Here is a kitchen gadget that I love to use to make burgers.

First put a layer of plastic wrap down for easy removal.

Perfect size burgers every time.

Really Good Slaw

2010-04-05T17:28:00.000-07:00

What I like about this slaw is it's made with broccoli slaw and not cabbage. It's extra crunchy and has good flavor. Also the next day it keep it's crunch.

12oz Broccoli Slaw (like coleslaw but made with shredded broccoli, carrot and red cabbage, it is extra crunchy.

You can find this in the produce section)

1 small golden delicious apple

1/3 cup raisins (or craisins)

3/4 cup mayo (I like Hellmann's)

3 tablespoons sugar

1 tablespoons apple cider vinegar

1/4 teaspoon salt

1/8 teaspoon pepper

Mix all together and refrigerate until ready to serve. Serves 6

Knox Blox (Jello)

2010-03-27T15:47:00.000-07:00

I have to include these Knox Bloxs because my Kids (now 20 and 22) still like to snack on these. What you will need is...

Original Knox Blox

4 envelopes Knox® unflavored gelatine
3 small boxes fruit flavor gelatin
4 cups boiling water

In a large bowl, mix unflavored gelatine with fruit flavor gelatin, adding boiling water. Stir until gelatine is completely dissolved. Pour into a 13 x 9-inch baking pan and chill until firm. To serve, cut into 1-inch squares.

My favorite way to chop onions - NO TEARS!

2010-03-24T18:00:00.000-07:00

I love kitchen gadgets and this one is a favorite of mine. No tears!