Thursday, December 28, 2006

Loaf Potion # 9 from Eat, Shrink & Be Merry


1 ½ c. all-purpose flour
2/3 c. oat bran
½ c lightly packed brown sugar
1 tbs. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
2/3 c. chopped dried cranberries
1/3 c. chopped walnuts or chopped pecans
1 c. low fat plain yogurt
3 tbs. vegetable oil
2 eggs
2 tbs. frozen orange juice concentrate, thawed
2 tsp. grated orange zest
1 c. each grated carrot and grated, unpeeled zucchini

Preheat oven to 350°F, Spray a 9 x 5 inch loaf pan with cooking spray and set aside.

In a large bowl, combine flour, oat bran, brown sugar, baking powder, baking soda, cinnamon and salt. Make sure you get all of the lumps out of the brown sugar. Stir in cranberries and nuts.

In a medium bowl, whisk together yogurt, oil, eggs, orange juice concentrate and orange zest. Stir in carrots and zucchini. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.

Spoon batter into prepared pan and smooth top. Bake on middle oven rack for 45 to 50 minutes or until loaf is lightly browned and a toothpick inserted in center of loaf comes out clean.

Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in the refrigerator. To serve, cut loaf into 8 thick slices, then cut each slice in half. (This is easier than trying to cut 16 pieces. )

Notes: I double the recipe and made three smaller loafes and 4 mini loafs from this recipe. It's quite good and again no nuts here. You can go to Eat, Shrink & Be Merry for other recipes on their site. They also have a link to their other cookbook sites and other free recipes.

Becel Tart from Becal.ca



Preparation Time : 20 minutes
Baking Time: 22 minutes
Makes :10 tarts

Pastry
1 1/3 cups all-purpose flour
1/4 tsp salt
1/2 cups Becel margarine
3 tbsp ice water
1 tsp white vinegar
Filling
1/2 cups corn syrup
1/4 cups brown sugar
1 egg
2 tbsp Becel margarine, melted
1 tsp each vanilla and white vinegar
1/2 cups raisins, preferably sultanas

1. Preheat oven to 375 F (190C). Spray using non-stick cooking spray, 10 preferably non-stick, muffin tin cups. In a medium bowl, stir flour with salt. Using your finger tips or pastry cutter, mix in Becel just until large crumbs begin to form. Whisk water with vinegar. While stirring flour mixture with a fork, gradually add just enough water mixture for dough to come together. Gather into a ball and place on a large piece of plastic wrap. Fold plastic wrap overtop, then use plastic to flatten dough into a disc. Seal with plastic wrap and refrigerate at least 30 minutes.

2. Meanwhile, whisk corn syrup with brown sugar, egg, vanilla, Becel, vanilla and vinegar. Roll out dough about ¼-inch (0.5 cm) thick. Then cut out 10 (4 to 4 1/2-inch/10 to 11-cm) circles, using a lightly flour glass or circle cutter. Press circles into muffin cups. Divide raisins among tart shells. Then fill with corn syrup mixture.

3. Bake until a deep golden, 22 to 25 minutes. Let stand a couple of minutes. Then remove to a rack to cool.

Notes: I didn't make my own pastry for this one, I was in a rush and bought premade tart shells. The tart shells were small so this make about 16 tarts with the filling. They turned out great, I wasn't sure and I did try one or two which is a no-no since I'm still watching my blood sugars but they were yummy.

Chocolate Haystacks from Cooks.com



2 c. sugar

1/3 c. cocoa

1/2 c. milk

1/2 c. butter

3 1/2 c. rolled oats

1 c. flaked coconut

1/2 tsp. vanilla

Dash salt
In saucepan bring first 4 ingredients to a full boil. Remove from heat; stir in remaining ingredients. Drop quickly from spoon onto waxed paper; cool.

Notes: Easy recipe, the original called for 1/2c. walnuts, chopped but because of allergies I leave nuts out of all my dishes. Sweet and decadent.

Dilly Beloved from Eat, Shrink & Be Merry


Baked chicken breast with maple, mustard, lemon and dill.

Marinade:
¼ c. pure maple syrup
3 tbs. grainy Dijon mustard
2 tbs. minced fresh dill
2 tbs. freshly squeezed lemon juice
1 tbs. olive oil
1 tbs. balsamic vinegar
2 tsp. grated lemon zest
1 tsp. minced garlic
¼ tsp. each salt and freshly ground black pepper
4 large boneless, skinless chicken breasts

Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a glass or ceramic baking dish that’s just large enough to hold the chicken breast in a single layer. Pour marinade over chicken. Turn pieces to coat both sides with marinade. Cover with plastic warp and refrigerate for at least 1 hour or up to 1 day.

Preheat oven to 350°F. Remove plastic wrap and transfer casserole dish to middle oven rack. Bake, uncovered, for about 35 minutes or until chicken is no longer pink in the center.

Spoon sauce from bottom of pan over chicken and serve immediately.

Notes: I didn't have dill for this recipe, so I didn't use it. I forgot I had a fresh lemon and used bottled stuff. It took a little longer than 35 minutes to cook and was pretty good. It was very lemony and the kids didn't like it at all. So I'm not sure I'll use this one again unless I leave out the lemon or don't use as much. And quite honestly it didn't look all that appealing but at least it's healthy for you.

Aunt Teen's Creamy Chocolate Fudge

I found this recipe a couple of years ago and have found it to be the best fudge recipe I've come across. It is sooo good!

Aunt Teen's Creamy Chocolate Fudge
From Allrecipes.com
Prep Time: 10 MinutesCook Time: 20 Minutes
Ready In: 30 MinutesYields: 48 servings

INGREDIENTS:
1 (7 ounce) jar marshmallow
creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate
chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
DIRECTIONS:
1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Strawberry Cheesecake Cupcakes

Pretty in pink - strawberry flavoured cupbakes with strawberry cream cheese frosting- great for Mother's Day, birthdays and more.

1 pkg. light spreadable cream cheese
1 pkg. strawberry flavoured jelly powder
3 eggs
1/3 cup. oil
1 pkg. Duncan Hines Moist Deluxe French Vanilla Cake Mix
1 c. water
24 large Rynolds Baking Cups

Strawberry Frosting:
1 tub Duhcan Hines Creamy Home-STyle Cream Cheese Frosting
3 tbs. strawberry jam

Beat in large bowl with electric mixer, cream cheese and jelly powder, until smooth. Beat in eggs and oil. Add cake mix and water, beat on loiw speed until combined. Beat on medium speed 2 minutes. Spoon batter 1/4 ful inot pan lined with baking cups.

Bake in 350°F oven about 18 minutes, unti ltester inserted in center comes out clean. Let cool completely on rack. Stir together cream cheese frosting and jam. Spread about a table spoon on each cupcake. Makes 24 frosted cupcakes.

Per cupcake: 238 Cal.

Notes:

I made a cake and in a 9 inch springform pan, it took about 40-45 minutes to cook and I used cream cheese frosting.

8 oz. cream cheese
1/2c. soft margarine
2 tbs. milk
1 tsp. vanilla
powdered sugar

Cream margarine and cream cheese. Add vanilla and milk. Blend in powdered sugar until desired consistency.

Thursday, November 23, 2006

Mushroom Turnovers

I got this recipe from Appetizers by Company's Coming. i made these on my busy weekend a couple of weeks ago for my cousin's baby shower and my ladies night. They are faboo! A little time consuming too! I used canned mushrooms and always have tons of filling left over so the pastry can probably get pretty thin to use all the filling.










Mushroom Turnovers

Cream Cheese Pastry:
8 oz. (250g) cream cheese
½ c. butter or margarine
1½ c. flour

Have cheese and butter at room temperature. Put into bowl and beat together well. Mix in flour. Shape into ball. Chill at least 1 hour.

Filling:
3 tbs. butter
1 large onion, finely chopped
½ lb. fresh mushrooms, chopped
2 tbs. all-purpose flour
1 tsp. salt
¼ tsp. pepper
¼ tsp. thyme
¼ c. sour cream
1 egg, beaten

Combine butter, onion and mushrooms in frying pan. Sauté about 10 minutes until tender.
Add flour, salt and pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly.
Roll pastry fairly thin. Cut into 3-inch rounds. Place 1 tsp. filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in top of each.
Brush tops with beaten egg. Bake in 450°F oven for 10 minutes or until golden brown. Makes 3 or 4 dozen.

Note: To use canned sliced mushrooms rather than fresh, drain and chop 2-10oz. cans and add to onion. Just as delicious and always on hand.
To freeze ahead: Do not brush with egg. Freeze on try. Transfer frozen turnovers to carton or plastic bag. Before serving arrange on greased baking sheet. Brush with egg. Prick holes in tops. Bake in 350°F oven for about 20 minutes until brown. If already cooked heat in 325°F oven for 15-20 minutes until hot.

Thursday, November 16, 2006

Chocolate Cheesecake



Chocolate Cheesecake #3 from Flora's Hideout
Servings: 1Categories: Cheesecakes / Chocolate / Desserts

Ingredients:
3/4 cup Graham cracker crumbs, finely crushed
1 tablespoon Sugar
2 tablespoons Butter, melted
1 package Chocolate pudding mix, not instant
3/4 cup Sugar
1 cup Milk
1 Unsweetened baking chocolate square
24 ounces Cream cheese
3 Eggs, separate out yolks
2 teaspoons Vanilla
1/4 teaspoon Salt
1 cup Sour cream

Directions:
Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 10 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside.

Beat cream cheese until fluffy. Beat in yolks, vanilla, salt, and pudding mixture. Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. Well, I would.) Pour over crust in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Cool 4 hours. Spread top with sour cream.

Notes: With every new recipe comes trial and error. As did with this recipe. I was very tired and had been cooking all weekend when I made this, so I made a couple of mistakes. I used the wrong oven temp and ended up cooking it for longer and the top get darker than it should have, just short of burning it. I also misread or didn't read and I add the sour cream right into the recipe without puting it on top. With that said, it was awesome. It wasn't as rich as it probably should have been but I'm going to try this recipe again sometime and read more carefully. It was nice anc creamy and I loved the texture. The latch on my 10-inch springform pan broke too, so I'm bummed.

Salmon Spread


Obtained from Allrecipes.
Salmon Spread II
Prep Time: 20 MinutesCook Time: 10 Minutes
Ready In: 30 MinutesYields: 24 servings

INGREDIENTS:

1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 finely chopped green onions
1/2 teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce

DIRECTIONS:
1.
In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
2.
In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
3.
Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

Notes: I did not use smoked salmon, I used some home canned salmon I recieved this fall and I did not add the hot sauce. I don't buy it normally and I wasn't going to for just one recipe.
It was really very tasty. I made this for the baby shower for my cousin.

Tuesday, November 14, 2006

Award Wining Soft Chocolate Chip Cookies

(I made with 1 c. of smarties and 1c. of mini semi-sweet chocolate chips)
Prep Time: 15 MinutesCook Time: 12 Minutes
Ready In: 1 Hour 40 MinutesYields: 72 servings
From: All Recipes
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant
vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate
chips
2 cups chopped walnuts
(optional)
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Saturday, October 28, 2006

Pumpkin Bourbon Cheesecake

prep time: 45 min.

Crust:
1 c. finely chopped pecans
½ c. all-purpose flour
½ c. brown sugar
¼ c. graham cracker crumbs
2 tbs. unsalted butter, softened
1 egg yolk

Filling:
1 ½ c. pumpkin puree
½ c. brown sugar
2 eggs, beaten
½ tsp. each ground cinnamon, nutmeg, ginger and salt
1 ½ pounds deli-style cream cheese
½ c. maple syrup
2 tbs. bourbon
2 tbs. sour cream

Topping:
1 c. sour cream
1 tsp. bourbon
1 tsp. granulated sugar

1.Preheat oven to 350°F. Butter an 8-inch spring form pan and line bottom and sides with parchment paper.
2. Combine all ingredients for crust in a bowl. Press mixture evenly on bottom of pan. Bake for 10 minutes. Set aside to cool and reduce oven temperature to 300°F.
3. Mix pumpkin puree, brown sugar, egg, spices and salt together in a large bowl and set aside.
4. Using an electric mixer, beat remaining filling ingredients until smooth. Combine with pumpkin mixture and pour over pre-baked crust. Bake for 60-70 minutes or until centre shows little to no movement when pan is tapped. Remove from oven and allow to cool.
5. Return oven temperature to 350°F. Mix topping ingredients together in a small bowl. Spread over cooled cheesecake and return to the oven for 10 minutes. Remove and let stand at room temperature for 15 minutes before refrigerating for a minimum of 3 hours.
6. Remove from spring form pan and peel away parchment paper before serving.

Serves 12.

I acquired this recipe from a magazine I'd never heard of before called Wish. A friend was looking at it at craft night and I saw it and had to have it. I haven't tried it yet but I'm sure I will before long. I looks and sounds so yummy!

Wednesday, October 25, 2006

I've been tagged...

I've been thinking about this for a few days but can't come up with anything creative at the moment. So I will use dishes I have served over the years to family and friends.

The concept: to serve a welcome meal to those who read my blog. So here it goes...

We'd start with appies: Well actually I can't remember the name of these we made them one year for the Music Festival, it's mini bagels smeared with goat cheese and topped with red onion and Spinach balls.

Next would be Spinach Salad w/ strawberries and red onion.

Main Course would be Beef ribs with blueberry sauce, roasted veggies and mushroom wild rice. Alernate meat would be Bake Salmon Fillet.

For dessert I would serve your choice of Bailey's Chocolate Chip Cheesecake or Triple Layer Banana Fudge Cake.

My invitees, hmmm definitely Jen who tagged me with this meme. I've known her online for years and would love to met her in person.

Of course I'd invite Cyndi too even though I know her already, for ummm 18 years. Crazy.

I'm not sure who else to invite, so I'll invite all my readers because it would be a blast to put a real face to some of the names. There are a bunch of great women out there.

Thursday, October 12, 2006

Dinner last night...

Was scrumptiuos. I'v never tried this before. Someone on one of my boards suggest tomatoes and feta as a stuffing for chicken because I had said I was in the mood for chicken. My hubby has been in the mood for bruschetta, so I opted to put tha mix in chicken.

Ingredients:

5 chicken breast halves
2 fresh tomatoes, diced
1 cup of crumbled feta
1/4 c. green onions
1 tsp. minced garlic

Pound chicken flat with a mallet. Put a spoon of mixture over chicken. Wrap chicken around mixture and fasten with tooth picks. Put remaining topping on top of chicken. Cook at 375°F for 25 minutes.

Tuesday, October 10, 2006

Pumpkin Fudge




I made this yesterday after seeing a post on somethingaboutapony. It is great. It turned out perfectly and set without putting in the fridge. I'm so proud of them.

Pumpkin Fudge
Submitted by: GingerRated: 4 out of 5 by 51 members
Yields: 36 servings
"Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat."
INGREDIENTS:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts
(optional)
DIRECTIONS:
1.
Butter or grease one 8x8 inch pan.
2.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4.
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
ALL RIGHTS RESERVED © 2005 Allrecipes.com

Tuesday, September 26, 2006

Whole Wheat Honey Banana Muffins



24 muffins
35 min 20 min prep
3 1/2 cups whole-wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ
2/3 cup olive oil or vegetable oil
1 cup honey
4 eggs (I substitute 1 cup of pumpkin puree)
2 cups mashed bananas
1/2 cup hot water
1. Stir together dry ingredients.
2. Beat oil and honey together; add eggs and beat well.
3. Add bananas and beat to combine.
4. Add dry ingredients to wet, alternating with hot water; mix well after each addition.
5. Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.

I had a bunch of bananas and I had put in a request for some banana recipes at a couple of my boards and they came through as always but I hadn't printed any of them, so I quickly looked through my recipe book with my handwritten favorites and found this one, I had forgotten about it. It's such a good and yummy recipe. It's from Recipe zaar. But now I have to get more brown bananas so I can try all the new banana recipes that were given. Yummy work in the future.

Friday, September 15, 2006

Stress Reliever...

My garden. As long as I can remember my dad has had a garden. It's gone from a 20 ft x 15 ft garden at our old home where I grew up to about 15- 20ft boxes by 4 feet at their new home as well as the green house. What I remember and dread about gardening is weeding. My brother and I always had to do this chore and I hated it but it didnt' stop me from wanting my own garden.

I think I equat having a garden with having a home. I almost felt lost the years I was out on my own and no garden in sight. So this is my sedon year with my two boxes to grow to my hearts content. This year proved more bountiful that the last. I think I am gaining some experience from my father's constant teachings. I think he gets a kick out of the fact that I want to garden and he helps me to accomplish this.

So this year I grew things I did last years. My tomatoes yielded quite a few of it's fruit while last years I got not a single one. My sweet peppers did a little better this year by giving me three small peppers. They didn't even have leaves last year.

I got lot's of zucchini, both regular and round. I got one round cucumber and about four lemon cucumbers.

I got maybe 40lb of potatoes from my 8 plants. 4 broccoli, cauliflower and cabbage. Lot's of green onion. Not as many peas, as I didn't plant as many this year. I need them in a different box I think. Beets were also plenty and my carrots actually grew to a few inches but still tiny. I'm very proud of all the food I grew for my family this year, especially my pototaes. I didn't expect to get so much but I'm happy.

I'll post some pictures when I get a chance to sit down at my computer at home.

Wednesday, August 16, 2006

Raisin Bran Muffins (edited for error)


1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. applesauce
2 tbs. margarine
1/4c. packed brown sugar
1/4c. molasses
1 egg
1 c. skim milk
1/2 c. wheat bran
1/2 c. raisins

In a medium bowl mix together flour, baking powder, soda and salt.
In large bowl mix together applesauce, margarine and brown sugar until creamy with a wooden spoon until well blended. Beat in molasses and egg until well mixed. Add milk. Add wheat bran.

Mix the flour mixture into the wet mixture. Add the raisins. (Ssoak the raisins in hot water to plump them up a bit before putting in the batter.) The batter will be wet.

Spoon into an ungreased, non-stick muffin tin or use paper cups or lightly grease your muffin tin. Bake in 400°F for 20-25 minutes.

This recipe makes 12 muffins.

I got this recipe from my friend Kerry and it was really very good. I'd been looking for a bran muffin recipe, so she gave me the one she uses. I'm not sure where she got it from. I finally made them this morning.

Sunday, August 06, 2006

Salmon Chowder


2 tbs. margarine
1/2 onion, chopped
2 celery stalk, chopped
1 tsp. garlic, minced
5 small potatoes, diced
4 carrots, diced
1/2 of a red pepper, chopped
Salt and pepper
1 c. zucchini
1 can cream of corn
4 c. of water
1 broth mix from a pack of Chicken Noodle soup.
A few pinches of parsley
Melt butter in large saucepan, stir fry onion, celery and garlic until soft. Add water, broth mix, potatoes, carrots, red pepper, salt and pepper. Bring to a boil, simmer for 20 minutes. Add cream of corn, zucchini and salmon. Simmer another 20 minutes and serve.


I love making soups and this is just a new experiment that tasted great! My hubby loved it and so did the youngest.

I also used a zucchini from my garden. A round zucchini, no less. It's pretty cool. I never knew that there were round zucchini until my dad gave me some for my garden this year.

Tuesday, August 01, 2006

Mini Chip Cheesecakes


This is one of my favorite recipes to make. They are decadent and easy to make. I got this recipe from Company's Coming- Chocolate Everything. I've made it many, many times as a treat to bring to special events.
In this picture I used a small muffin liner because that is all I had and it was late, so it doesn't look like it should. These are light and creamy.

12 chocolate wafers
2 light cream cheese (8oz., 250g, each) softened
3/4 c granulated sugar
2 large eggs
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
1/2 c. mini semisweet chocolate chips (yes this is listed twice).

Line ungreased muffin cups with large paper liners. Place 1 wafer in bottome of each liner.

Beat cream cheese and suagr in medium bowl until smooth. Beat in eggs, 1 at a time, on low just until blended. Add vanilla. Mix in.

Melt first amount of chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Add to batter.

Add second amount of chocolate chips. Fold in. Divide over wafers. Bake in 325°F oven for 25 to 30 minutes until set. Cool, then chill. Makes 12.

Tuesday, July 25, 2006

I've been tagged with a MeMe

Movies I rented because the cool people liked them, but I never could finish:
1. I hardly ever stop a movie I'm watching.
2. I know there have been some.
3. But I can't remember the names.
4. I will keep you posted.

Movies I watched with the cool people but secretly hated:
Again, I can't think of any.

Movies I secretly like but might deny in front of the cool people:
1. Jurassic Park Trio (just watched this weekend)
2. The Father of the Bride
3. Adventures in Babysitting.
4. Shaun of the Dead

Books I started because the cool people like them, but I could never finish:
1. The Poisonwood Bible (I got about 1/3 of theway but just couldn't finish)
2. The Classics, I'm terrible but I find most of them incredibly boring.
3. The Reader (an oprah pick)
4.

Music I tried to like because the cool people like it, but really it makes me want to puncture my own eardrums to escape the pain of the irritating, cat-mating howling:
1. I'm not the exciting about music.
2. I listen to whats on the radio.
3. But I can't stand anything that is
4. RAP!

Music I secretly sometimes like, but don't want the cool people to know:
1. New Kids on the Block- just for old memories sake.
2. Britney Spears/Pop music- I can't help it.
3. I think I like Paris Hilton's new song. AGGG!
4. 80's, 80's, 80's.

Foods I secretly like, even though the cool people sneer at them:
1. Spinach
2. I love cheesecake but the cool people sneer because it's so fattening! I don't care!
3. Hashbrown casserole (I can't remember the real name of the dish but it's rich)
4. Yukon Salmon

I am now tagging the following:
NOt sure who to tag right now.

Wednesday, July 05, 2006

Hot Chicken BLT Salad



Last night while trying to figure out what to make for dinner, I stumble across this recipe. It's from Culinary in the Desert.

Now I had the full intention of using this recipe exactly as state but it reminded me too much of a Hot Chicken Salad at a local hotel. So I modified and it turned out great.

So I have a bed of lettuce, a bow-tie noodles (not in the hot chicken salad recipe but I used anyway.

I sauteed up 1/2 onion, 3/4 of a orange pepper, six mushrooms and two tomatoes. I added 1 cut up chicken breast and the cut up bacon slices.

I spooned this on top of the lettuce and noodles and used the dressing from the BLT recipe and it was awesome.

Wednesday, June 28, 2006

Fundraising Tri-Challenge

Our local Women's Shelter is going this challenge. A friend of mine asked me if I wanted to go in it with her as a team. We'd do a pregnant team. I didn't know she was pregnant, so that was nice news. I told her i would think about it, I haven't walked all month except for a couple of leasurely walk but this would be go incentive to start again. The fatigue is starting to wear off.

They have two categories, Gold Rush and Gold Poke (we'd be in the Gold Poke section, slower pregnant ladies that we will be). Swimmining, biking and running/walking. I would also have to take pledges, so i haven't done that since high school! It's for a good cause so I guess I will do it.

Anyone want to pledge me?

Monday, June 19, 2006

Carrot Cake

Ingredients:
4 eggs
2 c. brown sugar
1½ c. Canola oil
2 c. flour
2 tsp. baking powder
1½ tsp. baking soda
4 ½ tsp. cinnamon
1 ½ tsp. cardamom
¼ tsp. nutmeg
1/16 tsp crushed cloves
1 tsp. salt
2 c. grated carrots
1 c. pineapple pieces
1 c. walnuts (I used soaked raisins instead)
1 tsp. vanilla

Mix eggs and brown sugar together. Add canola oil and mix until light and fluffy. Mix dry ingredients together and add to egg mixture. Add rest of ingredients. Bake in 13 x 9 inch glass baking dish at 350°F for approximately 40 to 50 minutes.
Cake freezes well.

Icing: 2 cups of cream cheese, ½ c. of unsalted butter, 2 cups icing sugar, 2 tbs. lemon juice. Mix together. Icing will keep for a long time in the refrigerator.

Thursday, June 15, 2006

Chicken Tetrazzini

One of my favorite recipes from 30 Day Gourmet. I hadn't made this in awhile but decided last week to make since it would make great leftovers for the kids lunches.
Well, my photo doesn't seem to want to post so I guess I'll just go without for now.

Chicken Tetrazzini
Recipes: 1
Servings: 10
Makes: 9”x13” pan

Ingredients:

Dry spaghetti noodles 12 oz.
Margarine 2 T.
Chopped onion 1/2 C.
Garlic cloves, minced 2
Cream of Mushroom soup 10 oz.
Cream of Chicken soup 10 oz.
Chicken broth 8 oz.
Velveeta cheese 8 oz.
Cooked, chopped chicken 3-1/2 C.
Sliced canned mushrooms 8 oz.
Shredded cheddar cheese 1 C.
Assembly Directions:
Break the noodles into 3" to 4" lengths. Cook for half the recommended time and drain. In a large saucepan or stockpot, melt butter over medium heat. Sautee the onion and garlic in the butter. Add soups, broth, and cubed Velveeta cheese. Lower heat and cook, stirring constantly, until cheese is melted and mixture is well-mixed and smooth. Add spaghetti, chicken, and drained, sliced mushrooms. Mix well. Transfer to a 9"x13" baking dish.

Freezing Directions:
Place the cheddar cheese in a small freezer bag. Wrap baking dish well in freezer paper and foil, and then slide into a 2-gallon freezer bag. Place cheddar cheese bag inside bag with the casserole. Or, tape the cheddar cheese bag to the top of the well-wrapped casserole.
Seal, label and freeze.

Serving Directions:
Thaw. Bake covered at 350 for 30 minutes or until heated through. Remove cover, sprinkle with cheddar cheese, and bake 10 more minutes or until cheese is melted and bubbly.

Comments:
This recipe is adapted from the Luby's Cafeteria 50th Anniversary Recipe Collection, which is now out of print.

You may want to add chopped celery and saute it with the onions. You can also mix in some sliced or chopped black olives with the mushrooms. After baking, this dish looks very pretty with some sliced green onions sprinkled over the top.

To double, you can simply add more noodles, without increasing the rest of the ingredients, stretching it out to 2 meals instead of one. I often make this to take to a sick friend or someone who's just had a baby, making one to take and one for my family for dinner that night.

Tip: Boil your chicken in water, adding whatever seasoning you prefer. I usually add Italian seasoning, or rosemary. Use the water you've just boiled your chicken in for the chicken broth in the recipe. If you have leftover broth, place it in an ice cube tray and freeze it. Once frozen, you can pop the chicken broth cubes into a freezer bag to save for the next recipe that calls for chicken broth.

Nutritional Information:
Per Serving: 463 Calories; 22g Fat (41.6% calories from fat); 32g Protein; 36g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1373mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates.

Friday, March 31, 2006

Birthday Dinner

I love making special birthday dinners. I get to cook all day and at the end I get to feed some delicious dishes to my family. Since having children it's been a bit tough to get these meals made but every once in awhile I try. I haven't done anything too complicated in awhile though.

So my dad's birthday was on Tuesday. The big 60! Happy Birthday Daddy! Yeah, so what if I call my dad, daddy!

So I made New stuffed potatoes, roasted veggies, my hubby made the steak and I made Dream Pie, a recipe from the new Taste of Home's Simple & Delicious magazine.

Basic Dream Pie
1 tbs. water
1 envelope unsweetened soft drink mix (I used orange Koolaid)
1 tbs. add-in
2 pkg. (3 oz. each) cream cheese
1 c. confectioner's sugar
1 tsp. vanilla extract
1 1/2 c. heavy whipping cream, whipped
1 graham cracker crust (9inches)
2 tbs. drizzle accent
Fruit Garnish

1. In a small bowl, combine the water and soft drink mix until dissolved. Stir in add-in.
2. In a mixing bowl, beat hte cream cheese, confectioners' sugar, vanilla, and soft drink mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set.
3. Decorate dessert plates with a drizzle accent; top each with a piece of pie. Add fruit garnish. Refrigerate leftovers.
Yield: 6-8 servings.

Dream Pie Variations
Unsweetened drink mix: strawberry
Add-in: strawberry ice cream topping
Drizzle Accent: hot fudge, warmed
Fruit Garnish: fresh strawberries

Unsweetened drink mix: lemonade
Add-in: lemonade concentrate
Drizzle Accent: seedless raspberry jam, warmed
Fruit Garnish: lemon slice

Unsweetened drink mix: orange
Add-in: orange juice
Drizzle Accent: white baking chocolate, melted
Fruit Garnish: quartered, orange slice

My version, I used Orange koolaid, five alive juice, chocolate ice cream topping and canned mandarin oranges and peaches. It was good, very decadent but I couldnt' eat all of my piece. So here's a picture of my finished pie.


The stuffed potatoes I got from recipezaar.com. I can't find the recipe though, so I'll give you my version.

New Stuffed Potatoes
4lb. potatoes
1c. sour cream
1/4 c. green onions
1/4 c. cheddar cheese
salt and pepper to taste.

1. Bake potatoes at 400°F for 15 to 20 minutes.
2. Cool and then cut of top 1/3 of potatoe. Scrape out, dig out, not sure how to say that, potato. Leaving 1/4 in of potato all around.
3. Beat potatoe insides until smooth. Add the rest of the ingredients.
4. Spoon back into potatoes. Brush with melted butter and bake at 400°F for another 15 minutes.

The come out looking like this:


Roast veggies was easy. Cut up zucchini, red pepper and asparagus, place on foil lined cookie sheet. Drizzle with olive oil, sprinkle with salt and pepper and italian seasoning.


Steak is my honey's specialty. We'd seen an episode on http://www.americastestkitchen.com/ all about the perfect steak. Honey modified it and used this recipe;
Steak Marinade
1/4 c. olive oil
1/4c. soya sauce (China Lily is prefered in this house.)
1-2 cloves of garlic, minced
1 tbs. Italian seasoning

Another Picture:

Thursday, March 30, 2006

Not Just Cheese Cake.

I hope to post recipes to this blog, along with pictures of my cooking exploits in my too small of a kitchen. I do love cheesecake and it's one of my favorite dishes to make but since I'm trying to eat healthy, I won't be making to many of those. I will post more later.