the best of friends

Peppermint Marshmallows

2011-12-10T15:16:00.000-08:00

Homemade marshmallows are easy to make, and so much fun to give as a gift with hot chocolate mix. Personally, I love them in s'mores. The only trick is cutting them out. It's a sticky situation. I find it easiest to use a dough scraper, or a pizza cutter sprayed with non-stick cooking spray. If you use a dough scraper, press down using the scraper to make a cut rather than slicing.

3 packages unflavored genatin
1 cup ice cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
3/4 teaspoon peppermint extract
1/4 cup powdered sugar
1/4 cup starch
non-stick cooking spray
5 to 6 drops red food coloring

Place the gelatin into the bowl of a stand mixer (KitchenAid) along with 1/2 cup of the water.

In a small saucepan, combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt.

Place over medium high heat, cover and allow to cook for 3 to 4 minutes.
Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees F - approximately 8 to 10 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

While the sugar is cooking, prepare a 9 x 13 pan by lightly spraying it with nonstick cooking spray.
In a small bowl, whisk together the powdered sugar and the cornstarch.

Sprinkle the sugar/cornstarch mixture into the 9 x 13 pan and move around to completely coat the bottom and sides of the pan. Return the remaining sugar/starch mixture to the bowl for use at the end.

Put the whisk attachment on the mixer and turn to low speed. While the mixer is running, slowly pour the sugar syrup don the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the mixer speed to high. Continue to whip until he mixture becomes very thick and is lukewarm -- approximately 15 minutes.
Add the peppermint and mix to combine.

Spray a spatula with the non-stick spray.
Pour the marshmallow mixture into the prepared pan and spread evenly using the spatula.
Drop red food coloring onto the marshmallows and use a toothpick to swirl the food coloring into the marshmallows.
Dust the top with enough of the sugar/cornstarch misture to lightly cover. Reserve the rest for use after the marshmallows have been cut.

Allow the marshmallows to sit uncovered for at least 8 hours or overnight before cutting.
When ready to cut, turn the marshmallows out onto a cutting board. Spray the pizza cutter, or dough scraper with non-stick spray and cut the marshmallows into 2-inch squares. Once cut, toss each marshmallow into the bowl with the sugar/cornstarch mixture to coat.
Store in an airtight container for up to 3 weeks.

Eden's Chocolate Chip Cookies

2011-11-12T19:53:00.000-08:00

We love making cookies at our house, and of course, the family favorite is chocolate chip. We've tried many recipes over the years, but this one is our favorite. Eden found it -- I have no idea where, but it's a keeper.

1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda dissolved in 2 teaspoons hot water
1 teaspoon salt
2 cups semi sweet chocolate chips

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, using an electric mixer cream together, the butter and sugars until light and fluffy, about four minutes.
Add the vanilla and eggs and mix on low speed until well combined, about 1 minute.
Add the baking soda and mix on low speed until well combined, about 1 minute.

In a small mixing bowl, whisk together the flour and salt. On low speed, add the flour mixture one cup at a time to the creamed mixture. Mix until combined, about 2 minutes.

Fold in the chocolate chips.

Spoon golfball sized drops of dough onto the prepared baking sheet.
Cook for 10 minutes until slightly brown.
Remove from oven and transfer the cookies to a baking rack to cool.

Makes about 3 dozen cookies, depending on the size.

Quinoa Tabbouleh Salad

2011-11-03T13:25:00.000-07:00

Have you ever eaten Quinoa? If not, you need to give it a try. You cook it just like rice. It's a seed, but it tastes more like a grain, and it is really good for you. Among other things, it has 12% to 18% more protein than any grain, contains all nine essential amino acids, it's gluden free, high in fiber, and a good source of phosphorous, magnesium, and iron. I decided to give it a try and substituted it for the rice called for in many of my recipes, like this one. I serve it with grilled salmon, or chicken.

1 cup quinoa
2 cups water
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
1/4 cup raisins
2 green onions, sliced fine
1 cucumber, or Italian squash cut into bite sized pieces
1 teaspoons fresh mint, chopped fine
1/4 cup pecans, chopped and toasted
1/2 cup lemon juice
1/4 cup olive oil
1 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon salt

In a medium sauce pan, place the quinoa, water and 1/2 teaspoon salt.
Bring to a boil and reduce heat.
Cover the pan and cook at a simmer until all of the water has been absorbed by the quinoa -- about 15 minutes.
Remove from heat and fluff with a fork.
Refrigerate until cooled.

Once the quinoa has cooled, add the tomatoes, raisins, cucumber, green onion, mint, and nuts.
Toss to combine.
Whisk together the lemon, olive oil, sugar, salt, and pepper.
Pour this over the quinoa.
Toss to combine.

Serves 4.

Dinner in a Pumpkin

2011-10-28T15:42:00.000-07:00

This is one of our Halloween traditions. My kids were skeptical when I first made this, but to the surprise of us all, they loved it and asked for seconds. We make this the weekend before Halloween when we carve our pumpkins. Don't let the ingredients overwhelm you, this is easy to make, it just takes a bit of time, so plan accordingly. Read through the entire recipe so you know what to expect.

One important note. Liquid can leak out of the bottom of the pumpkin as it cooks. I recommend baking this in an alumium turkey roasting pan sitting on a baking sheet so you don't make a mess in the oven.

1 1/2 pounds ground beef (or ground turkey)
2 tablespoons pumpkin pie spice
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon black pepper
1 teaspoon salt
2 - 14.5 oz cans beef stock
1 10.75-oz can cream of celery soup
1 10.75-oz can cream of mushroom soup
1 cup instant rice, or 1 pouch Uncle Ben's Express rice
1 pound mushrooms, drained and sliced
1 onion, diced
1 sugar pumpkin, about the size of an adult head (Don't panic, these are the basic pumpkins sold at most stores).
1 8-oz. can sliced water chestnuts, drained and sliced

Preheat the oven to 375 degrees.
Cut off the top of the pumpkin.
Clean out seeds and pulp.
Rub the inside of the pumpkin with the pumpkin pie spice.
Place the pumpkin in the aluminum roasting pan and set aside.

In a stock pot, saute the onions and mushrooms in the olive oil until the onions are translucent, about 5 minutes.
Add the ground beef and season with the salt and pepper.
Cook the meat mixture until lightly browned breaking up the meat.
Drain the beef mixture and return to the pot.

Add the rice, water chestnuts, soy sauce, sugar, soups, and stocks, and stir to combine.
Cook over medium heat until the mixture is heated through, about 5 minutes.
Pour the ingredients into the prepared pumpkin.
Replace the top on the pumpkin a little askew to create a vent.

Place the roasting pan on the lowest rack in the oven.
Bake for 3 to 4 hours until the pumpkin is cooked.
After the first hour of cooking, check it every hour.
You can tell if you scape the inside of the pumpkin and it pulls away from the skin.

Use care when removing from the oven, the pumpkin is heavy and hot.
To serve, scoop the contents of the pumpkin into shallow bowls.
Make sure you scrape the sides of the pumpkin along with the meat mixture, it's delicious.
Serve with crusty bread.

Serves 6 to 8.

Caramelized Bacon

2011-10-28T11:02:00.000-07:00

Baking rather than frying is my all time favorite way to cook bacon, even plain old bacon, bacon. It's much less messy, and the bacon doesn't shrivel up. I learned this trick back in 1993, when my co-worker Kathy Beamish gave me this recipe. I've been making it this way ever since.

One note: You don't have to flip the bacon over as it cooks, but sometimes the pieces on the edges of baking rack will get darker faster than those in the center. If that happens, just move the darker pieces to the center of the baking sheet, or if they look done, remove them from the pan and drain them on a paper towel.

By the way, this caramelized bacon tastes fabulous on a BLT.

1 package thick sliced bacon
1/2 cup brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
pinch chili powder

Preheat the oven to 400 degrees.
Line a baking sheet with aluminum foil.
If you have cooling racks, set them on top of the baking sheet. If not, don't worry about it. It works fine without them.
In a shallow bowl combine the cumin, pepper and chili powder.
Dredge each piece of bacon in the spice mixture and place on the baking sheet.
Place the baking sheet on the center rack in the oven and bake for 15 minutes.
Check the bacon and rotate and pieces that look darker than the others, moving them to the center of the baking sheet.
Place the bacon back in the oven and continue cooking, checking every three minutes until it's done to your likeness.
Remove the bacon from the oven.
Transfer the bacon to a stack of paper towels to drain before serving.

Busy Girl Cherry Pie

2011-10-24T18:32:00.000-07:00

Cherry pie was one of my favorite desserts as a little girl -- but it had to be my grandma's pie with homemade crust and filling. Sadly, I just don't have time to make homemade crust these days. So, I had to adapt. This version is for the busy mom, one who doesn't mind using prepared pie crust. And really, I'd rather use that than go without cherry pie, wouldn't you?

But, if you do have time, make this filling with homemade crust. It's delish.

1 box prepared pie crusts, for a 9-inch double crust pie
3 14.5-oz cans red tart cherries, packed in water (You can find them in the canned fruit section of any grocery store.)
4 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1 1/4 cups sugar
1 tablespoon lemon juice
1/8 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons butter cut into 1/2 inch cubes
3 drops red food coloring (Optional, it brightens the look of the filling.)

Preheat oven to 400 degrees.
Unroll one of the pie crusts and carefully place in the pie pan.
Open the cherry cans and drain off all of the liquid.
In a large mixing bowl, combine the cherries, salt, sugar, lemon juice and vanilla.
Let stand 15 minutes.
Pour the cherry mixture into the prepared crust.
Dot with butter.
Unwrap the remaining pie crust, and using a knife, cut it into thin strips.
Place the strips on the pie to create lattice work.
(I don't even try to weave them, it takes too much time.)
Trim any over hanging crust along the edge.
Seal the edges by making depressions using a fork.
Sprinkle the top of the pie with about 1 tablespoon of sugar.
Cut thin strips of foil and use them to cover the edge of the pie -- this will prevent the edge from burning.
Place pie on a foil lined cookie sheet to prevent drips.
Place the pie/cookie sheet on a rack in the lower half of the oven.
Bake for 60 minutes, or until the top is dark golden brown in color.

Let stand about 1 hour before cutting so that the juices can settle.
Serve with a side of vanilla ice cream.

Italian Panzanella (Bread Salad)

2011-10-17T14:05:00.000-07:00

Several years ago, my friend Cheri took a trip to Italy, which included a cooking class in Tuscany. Her photographs of the trek were so beautiful, and the one that stood out to me was the villa where she cooked with a chef. They made Panzanella salad. I have been dying to try this salad ever since, but I've never gotten around to it until today. I had no idea how to make it, I just went from Cheri's photo, and added vegetables I know my family will eat. This is what I came up with. I served it with a cup of tomato soup on the side. Everyone loved it -- five stars.

5 mild Italian sausages, grilled and cut into 1-inch slices on the diagonal
1 pound loaf Italian bread (I used a rosemary olive oil artisan bread I bought at the grocery store.)
4 Italian plum tomatos, chopped into bite-sized pieces
3 summer zuchinni squash, chopped into bit-sized cubes (about 2 cups)
1/4 cup red onion, chopped fine
1 bunch (about 1/2 cup) fresh basil, chopped
2 tablespoons fresh thyme leaves (see note at the bottom)
1 clove garlic, minced fine
1/3 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 cup freshly grated Parmesan cheese.
1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper.

About 2 hours before you want to serve the salad, marinate the vegetables in the dressing:
In a small bowl, whisk together the olive oil, garlic, sugar, mustard, and the balsamic vinegar.
In another medium sized bowl, place the tomatos, and squash, add the dressing.
Season with the salt and pepper.
Toss to combine.
Refrigerate.

When ready to serve:
Cut the bread into bite-size pieces.
Scatter evenly on a baking sheet and place in a 350 oven.
Bake until lightly toasted, like a crouton. It takes about 15 minutes.
Chop the basil into small pieces.
In a large salad bowl, add the bread, sausage, marinated vegetables, parmesan, squash, onion, basil, and thyme.
Toss to combine.

Serves 4 to 6.

Tip: You don't want to include the stems when you use fresh Thyme in a salad. Pinch each stem between your thumb and forefinger running them down the stem to release the little leaves.

Pumpkin Chocolate Chip Whoopie Pies with Cream Cheese Frosting

2011-10-16T18:15:00.000-07:00

My friend Julie made pumpkin chocolate chip whoopie pies for our whoopie pie exchange. Of all the recipes we tried these were the favorite of my family, and they don't even like pumpkin. Go figure.

I didn't get Julie's recipe, so I came up with my own using a cake mix. These came pretty close, and they are sooo easy. I added more spice because it came closer to the taste of homemade. But, you don't have to do that if you don't have spices on hand.

1 box spice cake mix
2 eggs
1/2 stick (4 tablespoons) butter, melted
1 cup canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon all spice
1 cup mini semi sweet chocolate chips

Preheat the oven to 350 degrees.
Line to baking sheets with parchment paper.

In a large mixing bowl, combine all of the ingredients, except for the chocolate chips.
Beat until well combined, about 2 minutes, scraping down the sides of the bowl.
Fold in the chocolate chips.

Using a small metal cookie scoop, or a tablespoon, drop mounds of dough about two inches apart onto the baking sheets.

Place the sheets in the oven and bake for 9 to 11 minutes, or until the top of the cookies spring back when lightly touched.

Remove from oven and let cool before filling.

Cream Cheese Filling:

3 cups powdered sugar
1/2 stick butter (4 tablespoons)
4 ounces cream cheese
1 teaspoon vanilla
1 tablespoon milk

Combine the above ingredients in a large mixing bowl. Whip using an electric mixer until light and fluffy, about 4 minutes.

To make a whoopie pie: Spread frosting on the bottom of one of the cookies. Top with another cookie.

Makes about 30 pies.

Cake Mix-Chocolate Whoopie Pies

2011-10-10T22:52:00.000-07:00

I make these when I don't have time to make the "scratch" version. They have a chewy brownie-like texture that I like, and they are easy.

1 box devil's food cake mix

1/2 stick butter, melted

2 eggs

2 tablespoons hot water

Place all of the ingredients in a large mixing bowl. Using an electric mixer, blend on medium speed until the ingredients are well combined -- about 2 minutes.

Using a spring loaded metal scoop (1 tablespoon size) or a tablespoon drop mounds of dough on a baking sheet lined with parchment paper, about 2 inches apart.

Bake for 9 to 11 minutes, or until the cookie is firm and the top springs back to the touch.

Remove the pan from the oven. Using a spatula transfer all of the cookies to a cooling rack. Let cool completely before frosting.

Filling options are listed here.

Makes about 20 oreo-sized whoopie pies.

Gingerbread Whoopie Pies with Lemon Buttercream Filling

2011-10-10T22:29:00.000-07:00

I made these for a Whoopie Pie Exchange. If you are a gingerbread fan, you should give them a try. They are also good with peppermint frosting, or plain buttercream. You can't miss with any of those fillings, which are listed under this recipe.

Makes about 30 whoopie pie servings.

Ingredients:

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 sticks butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses
1 egg
1/4 cup sugar

Directions:

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large mixing bowl. Set aside.
Beat butter and brown suger in a large mixing bowl using an electric mixer on medium speed until light and fluffy.
Add molasses, egg, and vanilla, and beat well, about 1 minute.
Gradually beat in the flour mixture on low speed until well mixed.
Press dough into a thick flat disk.
Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.
Shape dough into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown.
Remove to wire racks, cool completely.

.To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.

Lemon Buttercream Filling:
1 16-oz. box powdered sugar
1 stick butter, softened
juice of 1 lemon, about 1/4 cup

Place all of the ingredients in a large mixing bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 5 minutes.

Chanin's Chocolate Whoopie Pies with Three Fillings

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

Chanin made this recipe for our Whoopie Pie Exchange. (It's a variation of the recipe listed on the Epicurious webisite.) They were delicious. She filled them with butter cream frosting, which I prefer to marshmallow cream -- too sweet for my palate. This cookie is also terrific with peppermint butter cream, or peanut butter frosting, which I have listed below. Take your pick, you can go wrong with any of them.

For the cakes: (makes about 20 Oreo-sized pies)
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg

Preheat oven to 305 degrees.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined.
Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then add the egg, beating until well combined.
Reduce speed to low and alternately add the four and buttermilk, ending with flour, scraping down the side of the bowl occasionally, and mixing until smooth.
Spoon tablespoon size mounds of batter about 2 inches apart onto a butter large baking sheet. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched. 11 to 13 minutes.
Transfer with a metal spatula to a rack to cool completely before filling.

To assemble pies, spread frosting on the bottom of 1 pie. Top with another pie to make a sandwich.

Buttercream Frosting:
1 16- oz. box powdered sugar
1 stick butter
1 teaspoon vanilla
1/4 cup milk

Combine the above ingredients in a large mixing bowl. Using an electric mixer, beat until pale and creamy, about 5 minutes, scraping the sides of the bowl occasionally.

Peppermint Frosting:
(same recipe as above, but replace the vanilla with 1/2 teaspoon peppermint extract.)

Peanut Butter Frosting.

5 ounces cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar, sifted
1/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy.
Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often.
Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.

Julie's Pumpkin Whoopie Pies with Maple Cream Cheese Filling

2011-10-10T21:52:00.000-07:00

My friend Julie made these for our Whoopie Pie Exchange -- my favorite of the day. Her recipe is a variation of one from the book New Frontiers In Baking.

For the Whoopie Pies:

3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract
1 cup semi sweet mini chocolate chips

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined. Stir in the chocolate chips.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Parmesan Crusted Chicken

2011-10-05T15:54:00.000-07:00

My own recipe. Super simple to make, something kids will eat without throwing a hissy-fit.

4 chicken thighs skin removed.
1/2 cup Best Foods or Hellmanns mayonnaise
1/4 cup grated parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/4 cup pecans, chopped fine (optional)
1/2 cup Ritz crackers finely crushed

Preheat the oven to 425 degrees.
Line a baking sheet with foil.

In a small mixing bowl, combine the mayonnaise, and parmesan cheese.
Spread evenly over each piece of chicken.

Place the dressing, nuts and cracker crumbs in a small bowl, and whisk to combine.
Dredge each piece of chicken in the cracker crumb mixture, and place on the baking sheet.
If you have leftover cracker mixture, sprinkle it over the top of each piece of chicken.

Bake for 20 minutes until chicken is cooked through.

Serves 4.

Shredded Beef for Tacos

2011-10-05T12:58:00.000-07:00

This is super easy and it goes a long way. I love making a big batch of this meat and freezing it into meal sized portions for my family. Whenever I don't have time to cook, I pull out a bag and make Mexican food -- burritos, enchiladas, tacos, nachos.

1 2-3 pound chuck roast (you can also use a pork butt roast if you prefer)
1 14.5-oz. can diced tomatoes
1 4-oz. can mild chopped green chilies
1 packet mild taco seasoning
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Salt and pepper both sides of the roast. Place it in the crock pot. Add all of the remaining ingredients on top of the meat. Cover, and cook on high about 6 to 7 hours. The meat is done when you can easily shred the meat with a fork.

Place a large colander in the sink. Place the contents of the crock pot into the colander and drain off the liquid.

Put the drained meat into a large bowl and shred using two forks.

At this point the meat is ready to use. I freeze any left overs for another meal.

Easy Refried Beans in a Crock Pot

2011-10-05T12:42:00.000-07:00

I spent the weekend holed up in a cabin with friends at a scrapbook-athon. It was a blast -- even though I didn't scrapbook. When we go on these weekends, we each take charge of a meal. This time, we ended up with three straight days of Mexican food --everyone had the same idea. Maybe because it's super easy to make, and it feeds a lot of people.

This recipe was inspired by my friend Lana who mentioned that she makes her refried beans in a crock pot. I decided to give it a try. It works great, and I didn't even have to soak my beans.

Tip: If you start this recipe before you go to bed, the beans are are ready to go by morning. Then you can clean out the crock pot and use it to cook shredded beef. By diner-time, you have the makings for a meal, whether it's tacos, burritos, or nachos. I freeze the leftovers and reheat them on a day when I'm too busy too cook.

3 cups dried pinto beans (I used 1 small bag of beans.)
10 cups water
1 large yellow onion, chopped fine
3 cloves garlic, chopped fine
2 packets Knorrs Homestyle Concentrated Stock (or 2 chicken bullion cubes)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon cumin

Rinse the pinto beans off in a colander by placing them under a faucet of cool running water.
Dump all the beans into a crock pot with the remaining ingredients and set the dial to high.
Cook for about 8 to 9 hours.

Check the beans for doneness. If they are soft enough to smash, they are ready. Drain off any liquid and save it.

Mash the beans with a potato masher. Add some of the drained liquid back into the beans until you get the consistency you like. {You can use plain water if you don't have enough reserved from the cooked beans.} If I am making nachos or burritos, I like my beans a little thick. But if I'm serving them as a side, I make them a little runny.

Taste the beans to correct the seasoning. Add more salt and pepper if desired.

Waffle Cones for Ice Cream

2011-09-03T19:56:00.000-07:00

My favorite part about eating ice cream is the cone. Seriously, it really is. The best, best part is the very last bite, with the bottom of the cone full of ice cream. If I don't get that part, I feel denied. And if you have kids, sometimes that happens.

Waffle cones are super easy to make. But, you need a waffle cone maker. There are all sorts of brands. Some are expensive, and some are not. I really like the Best Chefs model because it comes with the cone shaper so you have everything you need in one purchase.

This is the recipe I use. Love. It. It makes about 12 medium size cones. I don't fill the waffle maker up all the way because if you do, the cone is just way too huge. One person (Matt) ends up eating half the ice cream before anyone else even gets a bite. So not fair. Just thought I would warn you about that. If you use about 1/4 cup measuring spoon or ladle, the cone will hold about two scoops of ice cream, which is just right.

2 eggs

2 egg whites

1/2 tsp salt

1 cup brown sugar

1 1/3 cups sifted all purpose flour

4 tablespoons melted butter, slightly cooled

1/2 teaspoon vanilla

Set the temperature of the cone maker to 2 1/2.

In a medium mixing bowl, whisk all of the ingredients together.

Pour 1/4 cup of batter into the cone maker.

Put the lid one the cone maker and wait for about 1 minute.

Check the waffle, it should be a light golden brown color. If not, put the lid back on and give it a few more seconds.

Gently remove the waffle from the cone maker with a fork.

Using a cone shaper.

Lay the waffle on a clean kitchen towel.

Lay the cone shaper on top of the waffle and gently roll the waffle around the cone shape.

Pinch the end of the cone to seal.

Let cool before removing the shaper.

Or . . . you can make a waffle cup.

Remove the waffle from the cone maker with a fork.

Place the waffle over an inverted glass and cover with a dish towel.

Using your hands, gently shape the waffle around the glass to form a cup.

Let cool before removing.

Makes about 12 cones or cups.

Cherry Chip Ice Cream

2011-09-03T18:31:00.000-07:00

It's Labor Day weekend, which necessitates dragging out the ice cream freezer. We are having people over for a BBQ. Are you? Then you need to make some ice cream, and homemade cones! This is one of our favorites. I use this ice cream base for pretty much all ice cream, and then I add my favorite mix-in. So if you are not a fan of cherry chip, then try something else like Heath Bars, or Snicker's candy bars. Anything goes.

Base:

3 cups whole milk
1 cup cream
1 cup sugar
4 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt

Mix in:

1 - 10 oz. jar Maraschino cherries, chopped in half
3/4 cup dark chocolate, chopped (or you can use semi-sweet mini chocolate chips)

Directions:

a. If I am in a hurry, I whisk all of the incredients together (except the mix-ins) and process it in an ice cream freezer.

b. If I have time, I cook the ingredients and make a light custard, let it cool, and then process, which makes for a creamery texture. If you want to try this method, here's how you make the custard:

In a medium bowl, add the eggs and sugar.
Whisk to combine.
Set aside.

Place the milk a heavy saucepan. Place over medium heat, and heat to just below a simmer, stirring occasionally.
Remove from heat.

Slowly pour 1 cup of the hot milk mixture over the egg mixtures while whisking constantly.

While whisking, slowly pour the egg mixture into the saucepan with the milk.
Heat mixture very slowly to medium heat, stirring constantly with a wooden spoon in a figure eight pattern.

Cook gently over medium heat for about 10 minutes until the custard thickens to the consistency of a runny gravy.

Remove from heat.

Add cold cream to stop the cooking.
Add the vanilla.

Pour into a storage container and refrigerate until completely cold.

Freeze in an ice cream maker, and stir in chips and the chopped cherries when the ice cream is semi soft.

Makes a little under 2 quarts.

Lucius Lemon Marshmallows

2011-08-31T18:54:00.000-07:00

I went to a wedding this summer that had the funnest food idea -- a S'more bar. Julie and Max aka the bride's parents set up little hibachis on top of a table and had an assortment of homemade marshmallows, chocolates and cookies. People hovered around the table and made S'mores all night long sampling different combinations. I've never been that big on s'mores, but these were to die for. My favorite was the lemon marshmallow/dark chocolate/shortbread cookie. The gingersnap/lemon marshmallow/white chocolate was awesome too.

So after that, I had to come home and try making lemon marshmallows. Here's what I came up with.

Pam cooking spray (for coating the pan and spatulas)

1/4 cup powdered sugar (for dusting)

2 tablespoons or 2 (1/4 ounce) envelopes unflavored gelatin

1/2 cup lemon juice

1 3/4 cups sugar

3/4 cups corn syrup (Karo Syrup)

1/2 cup cold water

1/4 teaspoon salt

2 teaspoons lemon zest, grated very fine

5 - 7 drops yellow food coloring

Lightly spray a small baking sheet with Pam. Sprinkle with a light coating of the powdered sugar, using a fine mesh sieve.

In a small bowl, combine the gelatin and lemon juice. Set aside.

Place a large sauce pan over medium heat.

Add the sugar, corn syrup, water, salt, and lemon zest.

Stir the contents of the pan until the sugar completely dissolves.

Increase the heat to medium high and continue to cook, without stirring, until a candy termometer inserted into the syrup reads 250 degrees.

Place the gelatin mixture in the bowl of an electric mixer and mix on low speed.

While the mixer continues to run on low speed, remove the syrup from the stove and slowly drizzle the hot syrup into the bowl of the electric mixer to combine with the gelatin.

Continue to add the syrup in a slow steady stream until it is all incorporated.

Increase the speed of the mixer one step at a time until you get to the highest speed.

Beat the marshmallow until the mixture becomes white in color and nearly triples in volume, about 15 minutes.

Reduce the speed of the mixer to low.

Add the food coloring to the marshmallow and stir to combine, about 1 minute more.

Transfer the marshmallow mixture into the prepared pan, and using a rubber spatula coated with oil, spread the mixture into the pan as best as possible. It's super sticky and it's a little difficult, so don't panic if it doesn't look perfect.

Get your hands a little damp and press the marshmallow into the corners of the pan.

Sprinkle with the remainder of the powdered sugar and allow the marshmallow to rest, uncovered, overnight.

Release the marshmallow from the pan and place on a cutting board dusted with powdered sugar.

Cut the marshmallow into 2 inch squares and toss each piece in powdered sugar.

It's easiest if you use a clean ruler as a guide.

Marshmallows will keep for up to a week in an airtight container at room temperature.

But, if you are like me, I love them most when they are rock hard.

Pulled Pork al a Crystal (With 4 ways to use it.)

2011-08-31T17:23:00.000-07:00

This recipe is super easy. I make it once a month and use the pork in salads, nachos, quesadillas,

I usually buy two small, or 1 huge pork butt, or shoulder -- enough to fill my crock pot, so that I can freeze the meat. I put it in zip lock bags and scoop enough in each bag to hold a meal for my family. It saves tons of time and I always have a dinner in the freezer ready to go. If you want to double the meat, make sure you double the recipe below.

1 pork butt or pork shoulder
1 large yellow onion, diced fine
1 cup water
1 - 2 tablespoons pork rub (recipe follows)
1 bottle good barbecue sauce (I use Sweet Baby Ray's Original)
1 oven bag or crock pot liner

Using a sharp knife, remove as much fat as possible from the pork. Cover the pork with the pork rub and place in a plastic bag. Refrigerate overnight if possible to enhance the flavor of the meat.

The next day, place an oven bag, or a crock pot liner in a crock pot. (I do this so I don't have a huge mess to clean up when the pork butt has finished cooking.)

Add the onion and the water. Remove the pork butt from the refrigerator and place on top of the onion. Place a lid on the crock pot and cook the pork for about 4 to 5 hours on low, until the pork shreds easily with a fork. You should be able to scrape the pork with the fork and the meat should pull away very easily. If not, then the pork has not finished cooking.

Remove the meat from the crock pot and set aside. Drain all the fat and liquid from the crock pot. Shred all the meat and return it to the crock pot. Add the bottle of barbecue sauce and stir.

Place the lid back on the crock pot and cook the meat for 30 minutes more until heated through.

pork rub:

1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon Cayenne pepper
1 teaspoon cumin
1/2 cup brown sugar

Combine the above ingredients in a zip lock back and seal. Shake to combine. Use 1 or 2 tablespoons and rub all over the pork butt to season. Keep the remaining rub in the zip lock bag. It will keep for about 6 months.

1 pork butt or pork shoulder
1 large yellow onion, diced fine
1 cup water
1 bottle good barbecue sauce (I use Sweet Baby Ray's Original)

***

For sandwiches: I assemble using the meat, coleslaw, French fried onions, mayo and a little barbecue sauce.

For nachos: I layer chips, cheese, green chili's, corn, black beans, meat, and cheese. Garnish with salsa, sour cream, guacamole.

For burritos: Flour tortillas that have been heated both sides in a skillet, black beans, rice, cheese, pork, shredded cabbage, and a squeeze of lime.

For quesadillas: Place a flour tortilla in a large preheated skillet sprayed with non-stick cooking spray. Place a scoop of pork on 1/2 of the tortilla, add some shredded cheese and anything else you like in a quesa. Fold the tortilla in half and cook both sides until it is lightly crispy. Cut into wedges and serve with salsa, dour cream and guacamole.

Country Hash Browns for the Photographers

2011-08-31T12:48:00.000-07:00

Another recipe requested my the Fantastic 14 at the 2012 Go-Pro Reunion. We had these potatoes along with the Praline French toast. I wished we could have had seconds. :)

You can make these one of two ways:

Purchase frozen hash browns. (I do this when I am in a hurry.)
Use fresh potatoes. (I prefer these, but they take more time. If you want to do this read the instructions at the bottom of this post.)

1 large bag good quality frozen hash browns
1/2 stick butter (I know, I know, but these are hash browns people, and this is what makes them taste so good.)
2 tablespoons olive oil
1 red bell pepper, diced in 1/2 inch cubes
1 small onion, diced fine
1 cup grated cheddar cheese (I use sharp)
8 slices of bacon, chopped (I use pre-cooked to save time.)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried or fresh rosemary, chopped very fine

In a large skillet over medium heat, melt the butter and the oil.
Add the onion and the bell pepper and saute until the onion is transparent, about 4 minutes.
Take the hash browns out of the freezer and place the entire contents of the bag into the skillet. Spread them evenly in the pan if you can, but if they are a big frozen lump, that's fine.
Put a lid on the skillet and cook for 5 minutes.
Open the lid and add the salt pepper and rosemary.
Give the potatoes a turn with a spatula and put the lid back on the skillet.
Cook for 5 minutes.
Remove the lid.
Check to see if the potatoes have a crispy edge. If not continue cooking with the lid off and turn the potatoes every few minutes until they look light gold around the edge.
Just before serving, add the bacon and the cheese.
Cook until the cheese is melted.
I serve these right out of the skillet, but if you are making brunch, place the hash browns into a chafing dish.

Serves 6. (Go Pro-ers, I made a double batch of these at the reunion.)

If using fresh potatoes you need to pre-cook them: (I usually make these the night before so they are ready to go.)

5 large baking potatoes.
Preheat oven to 425 degrees.
Scrub the skin of each potato, pierce it with a fork and wrap it in aluminum foil.
Place the potatoes in the oven and cook for about 30 minutes.

Remove the potatoes from the oven and let cool.

Peel most of the skin off the potatoes and cut into small cubes, or you can grate the potatoes if you want hash browns. I usually just cube them because it's easier and they taste just as good. :)

This recipe serves 6 to 8.

Go-Pro Praline French Toast with Buttermilk Syrup

2011-08-30T17:58:00.000-07:00

Last weekend, I went to a Blue Lily photography workshop in Deer Valley. It was amazeballs. Fifteen people all crammed into a huge house and spent three days shooting pictures, laughing, and learning from each other.

One morning, I made breakfast -- Praline French Toast with Buttermilk Syrup.

Heaven. The syrup is the secret.

Today I got email after email requesting the recipe. So here it is, just for you Go Pro Reunioners.
I hope you make it for your families and that it brings back memories of a really great time. Don't let the recipe scare you, this is super easy to make, and it doesn't take much time.

Praline French Toast

(Note: There are two steps to this recipe. You will prepare the bread the night before, and bake it the following morning. Plan your time accordingly.)

1 and 1/2 French bread loaves (Try to find loaves that are not super thin -- unsliced. )
8 eggs
1 3/4 cups half and half
3/4 cup milk
1 teaspoon vanilla extract
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch salt
praline topping (recipe below)

The night before:

Cut the bread on the diagonal into 1 inche slices.

In a greased 13 x 9-inch baking dish, arrange bread slices into rows with slices overlapping.

Combine eggs, 1/2-and1/2, milk, vanilla, sugar, cinnamon, nutmeg and salt. Whisk until blended. Pour mixture over bread slices. Cover with foil and refrigerate overnight so that the bread absorbs the liquid.

The morning you serve the French Toast:

Preheat oven to 325 degrees.
Remove the bread from the refrigerator.
Make the praline topping:

1 cup butter
1 cup brown sugar
2 tablespoons Karo Syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans

Place the butter in a small saucepan over medium heat. Add brown sugar, corn syrup, cinnamon, nutmeg and pecans. Stir constantly until all the ingredients have dissolved. Remove from heat.

Pour the praline mixture evenly over the French Toast slices.
Place the French Toast in the oven and bake uncovered for 45 minutes to an hour, until puffed and golden brown.

Serve with Buttermilk Syrup (recipe follows).

Buttermilk Syrup (Make this the night before.)

1 cup sugar
1/2 cup butter
1/2 cup buttermilk
1 teaspoon Karo Syrup
1/2 teaspoon baking soda
1 teaspoon vanilla

Combine all ingredients except vanilla in a large sauce pan. Bring to a boil and reduce heat to medium. Boil for 5 minutes stirring constantly. (Be careful because if your pot is too small, the mixture will rise up and boil over.) Remove from heat and mix in vanilla. Refrigerate overnight, and reheat before serving.

Serves 6 to 8.

Swiss Chocolate Ice Cream

2011-07-06T18:42:00.000-07:00

This recipe is courtesy of my friend Chanin, my ice cream making buddy.

3 cups whole milk

5 oz. bittersweet chocolate, chopped

1/4 cup of cocoa powder

6 egg yolks

8 oz. sugar (about 1 cup)

1 cup of cream

1 teaspoon vanilla

1/2 cup mini chocolate chips

Directions:

In a heavy saucepan, combine milk, chopped & powdered chocolate and heat to just below a simmer, stirring occasionally.

In a medium bowl combine the yolks and sugar until combined.

Pour 1 cup of the hot milk mixture over egg mixture, whisking constantly.

Pour egg mixture into saucepan.

Heat mixture very slowly, stirring constantly with a wooden spoon in a figure eight pattern.
Cook gently over very low heat for about 10 minutes, until custard becomes quite thick.
Add cold cream to stop the cooking and stir in vanilla.

Pour into a storage container and refrigerate until completely cold.
Freeze in ice cream maker and stir in chips while ice cream is semi-soft.

Makes about 2 quarts.

Reeses Peanut Butter Cup Ice Cream

2011-06-23T21:28:00.000-07:00

Base:

3 cups whole milk
1 cup cream
1 cup sugar
4 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt

Mix in:

12 peanut butter cups, chopped into 1/2 inche pieces

Directions:

a. If I am in a hurry, I whisk all of the ingredients together (except the mix-ins) and process it in an ice cream freezer.

b. If I have time, I cook the ingredients and make a light custard, let it cool, and then process, which makes for a creamery texture. If you want to try this method, here's how you make the custard:

In a medium bowl, add the eggs and sugar.
Whisk to combine.
Set aside.

Place the milk a heavy saucepan. Place over medium heat, and heat to just below a simmer, stirring occasionally.
Remove from heat.

Slowly pour 1 cup of the hot milk mixture over the egg mixtures while whisking constantly.

While whisking, slowly pour the egg mixture into the saucepan with the milk.
Heat mixture very slowly to medium heat, stirring constantly with a wooden spoon in a figure eight pattern.

Cook gently over medium heat for about 10 minutes until the custard thickens to the consistency of a runny gravy.

Remove from heat.

Add cold cream to stop the cooking.
Add the vanilla.

Pour into a storage container and refrigerate until completely cold.

Freeze in an ice cream maker, and stir in the peanut butter cups with the ice cream is semi-soft.

Makes a little under 2 quarts.

Banana Cupcakes with Cream Cheese Frosting

2011-05-30T17:15:00.000-07:00

One of my all time favorite treats are banana bars, which is kind of ironic because I'm not a big fan of banana, or banana flavoring. I have to avoid making them very often because it's just too tempting to eat them all. I decided I try making a cupcake version of banana bars to serve at a birthday party because they look a little more festive than a bar sitting on a paper plate. Yum. As an option, you can add 1 cup of mini semi sweet chocolate chips to the batter. Super yum.

This is an easy recipe using a cake mix.

2 cupcake pans, with paper liners

preheat oven to 350 degrees.

1 box white cake mix
1 cup sour cream
3 very ripe bananas, mashed
6 tablespoons butter, melted
2 eggs
1/4 cup water

Combine all of the above ingredients in a large mixing bowl and beat on medium low speed for 2 minutes. Using a 1/4 cup ice cream scoop, fill each of the paper liners with batter, and bake according to package directions -- usually 18 minutes, or until tops are a light golden brown, and a toothpick inserted in the center of the cupcake comes out clean.

Remove from oven and let the cupcakes cool completely before frosting.

Frosting:

1/2 package (4 ounces) cream cheese, at room temperature
1/2 stick butter, at room temperature
3 cups powedered sugar
2 teaspoons vanilla
pinch salt

Place all of the ingredients in a medium mixing bowl. Using a Kitchen Aid, or an electric mixer, blend on low speed until all of the ingredients are combined. Increase the speed to medium and whip for 5 minutes, until frosting is light and fluffy. Add more sugar if the frosting is too runny to pipe onto the cupcakes with a decorators tip.

Fast and Easy Red Velvet Cupcakes with Cream Cheese Frosting

2011-03-06T21:17:00.000-08:00

I make this version of Red Velvet Cake when I am in a hurry. Everyone loves it. Sadly, I think they love it more than the homemade recipe of my grandmothers.

1 box red velvet cake mix (If you can't find it, use a Devil's food cake mix and a small bottle of red food coloring)

3 eggs

1 1/2 cups buttermilk

1/3 cup oil

1 cup chocolate chips

Preheat the oven according to the directions on the box.

Place all of the above ingredients, except for the chocolate chips, in a large mixing bowl. Using an electric mixer, beat the ingredients on medium speed for 2 minutes. Fold in the chocolate chips. Pour batter into prepared cake pans or cup cake tins and bake according to the directions on the box.

Cream cheese frosting:

4 ounces cream cheese (1/2 of an 8 oz. package)

4 tablespoons butter (1/2 stick)

1 teaspoon vanilla

3 cups powdered sugar

1 tablespoon milk
1/4 teaspoon salt

Blend the above ingredients for 4 minutes on medium speed until creamy.

Chicken and Wild Rice Salad

2011-01-24T13:56:00.000-08:00

My Aunt Judy made this for me in 1999 when I flew home to Salt Lake for a visit. She lived at the base of Mill Creek Canyon at the time. We dined in her back yard under her huge crab apple tree.

1 box Uncle Ben’s Wild Rice, prepared as directed and cooled to room temperature.
juice of 1 lemon
1 avocado, diced
¼ cup toasted pecans, chopped
1 red bell pepper, chopped
5 green onions (white part only), chopped
3 cooked chicken breasts, cubed
6 Chinese snow peas, chopped

Dressing:

2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
¼ cup seasoned rice vinegar
1/3 cup oil

Pour lemon juice over rice. Combine all of the above ingredients in a large mixing bowl. Combine dressing ingredients and shake well. Pour dressing over salad. Refrigerate salad until chilled.

Serves 4 - 6.

Cranberry Sauce - So Easy You Should Never Buy Canned

2010-11-23T22:52:00.000-08:00

And I mean it. There's no reason to buy canned cranberry sauce when you can make it yourself in about 5 minutes. Fresh sauce tastes sooo much better! This recipe keeps in the refrigerator up to 6 weeks, but I can guarantee you, it won't last that long if you have leftover turkey.

1 bag fresh cranberries
1 cup 100% cranberry juice, or 1 cup water
zest of 2 oranges (zest should be very fine, use a microplane grater)
1 to 1 1/4 cup sugar (depending upon how sweet you like it. I use 1 cup.)
pinch salt

Rinse and drain the cranberries.

In a medium sauce pan, combine all of the above ingredients and bring to a boil over high heat. Reduce the heat to medium high and continue to cook until all of the cranberries have burst -- about 5 minutes. The sauce should have a jam like consistency.

Remove the sauce from the heat and let cool. Place in an airtight container in the refrigerator until ready to serve.

Crystal's Chili

2010-10-19T15:27:00.000-07:00

It's raining today! Perfect time to make chili if you ask me. This one is an award winner. It really is. It won a contest at a Halloween event. If you you like mild chili as opposed to spicy, then adjust the amount of chili powder you use and omit the taco seasoning. A word of caution. If you don't have a good stock pot, chili scorches pretty easily. If this happens, don't scrape the bottom of the pot or you will pull up burnt stuff. If you have a crock pot, it's the safest method for cooking chili for a long period of time.

1 ½ lbs. lean ground beef
1 packet mild taco seasoning
1 small onion, chopped
1 red bell pepper, chopped and seeded
2 cloves garlic, chopped fine
1 29-oz. can tomato sauce
2 14 ½-oz. cans whole tomatoes
1 29-oz. can kidney beans
1 4-oz. can mild chopped green chilies
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon cumin
1 teaspoon salt
½ to1 teaspoon chili powder
1 tablespoon white vinegar
1 tablespoon
½ cup of your favorite BBQ sauce (optional)

Add 2 tablespoons olive oil to a stock pot and place over medium high heat. Add the onions, garlic and red pepper and sauté until the vegetables are limp, about 3 minutes. Add the beef and the taco seasoning and brown the meat. Pour the meat mixture into a colander to drain the grease. Return to the stock pot and add the remaining ingredients. Cook on a very low simmer uncovered, for 2 to 3 hours. (You can also use a crock pot.)

Adjust the seasonings before serving. Serve over corn bread, or on a bed of spaghetti and top with grated cheddar cheese and sour cream. Leftovers freeze well in zip lock bags. This is great re-heated.

Serves 6.

Artichoke - Goat Cheese Strata

2010-08-24T19:51:00.000-07:00

I went on a girl's retreat last weekend and my friend Wendy made this for breakfast. It was divine. I can't wait to make it for my book club in a few weeks. Tip: Don't forget to drizzle the olive oil over the surface. I forgot that when I made it, and it wasn't as tasty.

1 (1 to 1 1/4 pound loaf) sour dough bread, crusts removed
1 1/2 or 2 (6 oz. jars) marinated artichoke hearts, drained (reserve 3 tablespoons of the marinade)
2 teaspoons minced fresh thyme
3 garlic cloves, chopped fine
3/4 pound goat cheese, crumbled
3/4 cup freshly grated Parmesan cheese
8 large eggs
2 1/2 cups half and half
1 teaspoon salt
3/4 teaspoon ground pepper
3 tablespoons extra virgin olive oil

Preheat oven to 400 degrees. Oil or butter a deep 9 to 10 inch baking dish.

Slice the break into 1 inch cubes. Transfer the bread to a baking sheet and toast for about 20 minutes stirring once or twice, until golden brown and lightly crisp.

Slice the artichoke hearts about 1/3 inch thick. Mix them with the thyme and garlic in a small bowl.

Arrange 2 or 3 equal alternating layers of the bread, cheese and and artichoke hearts in the baking dish.

Whisk the eggs with the half & half, slat, pepper and reserved artichoke marinade. Pour the custard over the bread mixture. Drizzle the olive oil over the surface. Cover and refrigerate the strata for at least 2 hours and up to overnight.

Remove the strata from the refrigerator 20 to 30 minutes before you bake it. This helps it to bake evenly.

Preheat the oven to 350 degrees. Bake the strata for 50 to 55 minutes until puffed, golden brown, and lightly set in the center.

Serve hot.

Cheeseburger Chicken

2010-08-24T16:41:00.000-07:00

Has the title got you intrigued? Then you better try this recipe. It's one the whole family will love. I can guarantee it -- who doesn't love bacon, cheese, ranch dressing, and chicken??

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/3 cup soy sauce
1 tablespoon brown sugar
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon

Preheat oven to 350 degrees. In a large skillet, partially cook the bacon until the fat has been rendered, but not so that it's completely brown. Remove from the skillet and drain on paper towels.

Drain all but 2 tablespoons of bacon grease from the skillet. Add chicken breasts, and saute 2 to 3 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish.

Combine the soy sauce and the brown sugar and pour over the chicken. Pour the ranch dressing over the chicken. Sprinkle with cheese.

Cut the bacon into small pieces and sprinkle over the cheese.

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. (You will get better results if you use a meat thermometer.)

Post Script: We love this with a green salad and mashed potatoes.

Sweet Pickle Relish

2010-08-08T14:41:00.000-07:00

I'm crazy about sweet pickle relish. I use it a lot -- for sandwiches, potato salad, deviled eggs, but mostly, I love it on a good burger or a grilled hot dog. I decided to make my own this week. Here's what I came up with. I think it turned out pretty good, but you'll have to make your own and see for yourself. Be warned, canning relish is labor intensive. Read through the entire recipe before you begin.

Chopping note: I hate to chop, so I use my handy-dandy food processor for this job. I put each individual vegetable in my food processor and carefully pulse so that I didn't over chop and turn the vegetables to mush. Don't try to add all the vegetables at once, or that's exactly what will happen -- mush.

3 pounds English cucumbers, finely diced (I use English because they have less seeds and the outside has not been waxed by the grocery store)
1 sweet onion finely diced
1 yellow bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
1/4 cup kosher salt
3 cups sugar
1 1/2 cups cider vinegar
1 tablespoon celery seeds
1 tablespoon brown mustard seeds
1 tablespoon whole allspice
1/8 teaspoon red pepper flakes (I buy the kind in a pepper mill so they are ground very fine. If you don't have one, chop these up.)

In a large nonreactive bowl, combine the cucumbers, onion, and bell peppers. Pour the salt over the cucumber mixture, add enough cold water to cover, and stir gently to mix. Cover and let stand at room temperature for at least 6 hours or up to 1 day. (I left my overnight.)

Have ready hot, sterilized jars and their lids.

Drain the cucumber mixture in a colander. Rinse thoroughly and drain the cucumber mix two more times. Transfer the drained cucumber mixture to a large nonreactive saucepan and add the sugar, vinegar, celery seeds, mustard seeds, and red pepper flakes.

Place the allspice on a square of cheesecloth. Bring the corners together and tie securely with kitchen string. Add the cheesecloth bag to the cucumber mixture and stir to mix well. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer uncovered stirring frequently, for 10 minutes. Discard the cheesecloth bag.

Ladle the hot relish into the prepared jars, leaving 1/4 inch of head space. Remove any air bubbles with a teaspoon, and wipe the rim off the jar clean. Place the metal seal on top of the jar and seal tightly with the metal ring.

Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If your seal has failed, store the jar in the refrigerator for up to 1 month.

For details on the proper way to water-bath can, click here.

Makes 5 to 6 one-pint jars.

Baked Beans

2010-07-21T22:32:00.000-07:00

This is my own recipe. If I ask my husband what he wants me to make him for a special occasion, he always asks for these beans and my potato salad. They are two of his very favorites. This recipe makes enough for a large crowd. I freeze the leftovers in quart sized zip-lock bags. They reheat just fine.

2 29-oz. cans great northern beans
1 package bacon, but into 1 inch pieces
1 cup chopped onions
2 cloves garlic, chopped
1 1/2 cups brown sugar
2 cups ketchup
6 tablespoons maple syrup
6 tablespoons molasses
1/4 cup Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 shot Tabasco sauce

Preheat oven to 300 degrees.

Place a 2-quart casserole or Dutch oven over medium heat and saute the bacon until it is slightly crisp and the fat is rendered, about 5 minutes. Add the onions and garlic and cook until wilted, 5 to 10 minutes. Drain off most of the bacon grease with a spoon.

Add the brown sugar to the onion-bacon mixture and stir over medium low heat until it has dissolved, about 5 minutes. Then stir in the ketchup, syrup, molasses, Worcestershire, salt, pepper and Tabasco. Add the drained beans and mix well.

Cover the casserole and transfer it to the oven. Bake, stirring occasionally (making sure you scrape the bottom of the casserole) for 1 1/2 to 2 hours.

Check the beans at 1 hour and add 1/2 cup water if your beans are too thick. Recover and bake 30 minutes more. Then remove the cover and bake until the sauce is thick and syrupy, another 10 to 20 minutes, stirring once.

Serves 12.

Mom's Potato Salad

2010-07-21T22:16:00.000-07:00

This is my all time favorite recipe for potato salad. I think everyone loves the recipe their own mother made the most, and I am no exception.

6 to 7 medium potatoes, peeled and cubed into bite sized pieces
1 teaspoon salt (for cooking the potatoes)
5 green onions, white part only, chopped fine
1/2 red bell pepper, seeded and chopped
1/4 cup sweet pickles, chopped (I prefer Del Monte brand)
1/4 cup sweet pickle juice from the jar
1 small can black olives, sliced
7 strips bacon, cooked and crumbled
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1/2 cup sour cream

Place the potatoes in a large pot. Fill with water just to cover the potatoes. Add 1 teaspoon salt. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and cook the potatoes until they are fork tender, but on the firm side so they will hold their shape. If they are too mushy, the potato salad ends up looking like mashed potatoes.

Drain the water from the potatoes and place them in a large bowl. Refrigerate the potatoes until they have cooled.

Meanwhile, in a small bowl, mix the mayo, mustard, sour cream, salt, pepper and celery seed. Set aside.

In a large mixing bowl, add the cooled potatoes, green onion, bell pepper celery, pickles, pickle juice and bacon. Toss everything with your hands to combine.

Gently fold in the mayo mixture until well combined. If the potato salad is dry, add about 1/4 cup mayo and 1 teaspoon Dijon.

Refrigerate until ready to serve.

Jeanine's Pasta Salad

2010-07-21T22:09:00.000-07:00

My friend Jeanine Bentz used to make this salad for family gatherings. I remember it at a trip to Lake Powell in 1990.

1 red onion, chopped fine
1 bunch broccoli, chopped into bite sized pieces
1 jar marinated artichoke hearts, drained
1 small can black olives, sliced
1 chopped tomato
3 cups cheddar-jack cheese, shredded
1/2 cup Parmesan cheese
1 teaspoon Lawrey's Lemon Pepper
1 bottle Bernstein's Italian Dressing
1 package curly pasta noodles, cooked and drained

In a large mixing bowl, add all the ingredients except the dressing. Toss to combine. Add 1/2 bottle of the dressing to the pasta. Mix everything together and taste. Add more dressing if desired.

Savory Coleslaw

2010-07-21T21:59:00.000-07:00

This coleslaw is really good on BBQ pork sandwiches.

1/2 bell pepper
1 green onion
1/2 large carrot
1/8 cup chopped fresh parsley leaves
1 bag shredded cabbage
1/2 cup mayonnaise
1/2 teaspoon seasoning salt (I used Best Chef, specialty seasoned salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 teaspoon lemon pepper seasoning
1 tablespoon white vinegar

Using a food processor, gently process the onion, carrot and parsley until chopped (being careful not to over process.) Process the bell pepper in the same manner, making sure it does not become mushy. In a mixing bowl, mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine mayonnaise mixture with the vegetables and toss. Chill for 1 hour before serving.

Feta Salad Dressing

2010-07-21T21:45:00.000-07:00

1 cup port wine
1/3 cup sherry wine vinegar
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/3 cup grape seed oil (or vegetable oil)
1/2 cup good crumbled feta cheese

Combine the Port, sherry vinegar, sugar and nutmeg in a saucepan. Boil over high heat until sugar dissolves and misture is reduced to 2/3 cup -- about 12 minutes. Let cool.

Transfer mixture to a blender. With the machine running, add the oil. Blend. Add Feta. Blend to combine.

Hot Bacon Salad Dressing

2010-07-21T20:25:00.000-07:00

I had this dressing about 25 years ago at a restaurant in Utah out by the Cottonwood Mall. It's no longer there, but I still think about the salad. I serve this over spinach, bacon, hard boiled eggs, caramelized purple onion and goat cheese. Delish.

4 slices bacon
2 tablespoons sugar
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup water
1/4 cup vinegar
1/4 cup bacon fat

Fry bacon until crisp. Drain fat and set aside. Crumble bacon. Set aside.

In a small bowl, whisk together the water, vinegar, flour, salt and pepper. Set aside.

Return the fry pan to the stove over medium heat. Add the bacon fat, and sugar. Gently stir until the sugar dissolves into the fat. Slowly add the flour/water mixture. Heat to boiling and whisk constantly until the dressing has thickened. Use immediately or refrigerate and reheat just before serving.

Add the bacon to your salad ingredients and toss with the dressing to serve.

Green Goddess Salad Dressing

2010-07-21T20:20:00.000-07:00

When I was a little girl, this is the only dressing that my mother would buy. I had no idea that other dressings existed until I got older.

1/2 cup mayonnaise
1/4 cup parsley, chopped
1/4 cup sour cream
3 tablespoons tarragon vinegar (or white wine vinegar)
2 teaspoons lemon juice
4 teaspoons anchovy paste
1 clove garlic mashed

Place all of the above ingredients in a blender. Process until smooth. Refrigerate until ready to serve. Keeps 4 weeks in the refrigerator.

Portabello Mushroom Lasagna

2010-07-21T14:21:00.001-07:00

If you love mushrooms, you've got to give this a try. Soooooo good. That's all I'm going to tell you.

¾ pound dried lasagna noodles, cooked and drained
2 cups half and half
2 cups whole milk
1 ½ sticks unsalted butter, divided
½ cup all purpose flour
1 teaspoon ground pepper
1/2 teaspoon nutmeg
1 tablespoon sugar
1 teaspoon red wine vinegar
2 or 3 sprigs fresh Thyme
1 ½ pounds Portobello mushrooms (stems removed)
1 leek, white part only
1 1/4 cups freshly ground Parmesan

Preheat oven to 375 degrees.

For white sauce: Place the half and half and the milk into a glass bowl. Microwave for 1 minute. Set aside.

Melt 1 stick of butter in a large sauce pan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the milks into the butter-flour mixture all at once. Add 1 teaspoon salt, ½ teaspoon pepper, sugar, vinegar and nutmeg. Cook over medium-low heat, stirring with a whisk for 3 to 5 minutes until thick. Set aside off the heat.

Slice the mushroom caps ¼ inches thick. Set aside.

Slice the leek lengthwise and rinse with water to clean. Pat dry. Cut each half into slivers.

Heat 2 tablespoons oil, and 2 tablespoons butter in a large sauté pan. When the butter melts, add half the mushrooms and half the leek, sprinkle with salt and cook over medium heat for a bout 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Repeat with the remaining mushrooms and leek.

Place a Thyme sprig between your thumb and index finger and pull to release the little leaves into the mushroom mixture. Stir to combine, and remove from heat.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 x 12 baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushroom, and ¼ cup grated Parmesan. Repeat 2 more times, ending with sauce and a final sprinkle of Parmesan.

Bake the lasagna for 45 minutes or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and then serve.

Tomato Pie

2010-07-21T13:59:00.000-07:00

It's that time again, when everyone is reaping the rewards of the tomato harvest. If you are being overrun with garden tomatoes, try this pie, it's delicious for breakfast, lunch, or a side dish to a great meal. I made this recipe up a few years ago, and it's one of my summer favorites.

4 tomatoes, peeled and sliced (blanch tomatoes in hot water for 15 seconds, then peel).
7 fresh basil leaves, chopped
1/2 cup chopped green onion
6 slices cooked bacon, chopped
1 9-inch purchased pie crust, or make your own if you are really ambitious. Recipe here
1 cup jack cheese
1 cup grated cheddar cheese
1/2 cup good quality mayonnaise (Best Foods)
dash Tabasco sauce
salt
pepper

Preheat oven to 350 degrees.

Place the tomatoes in a colander in the sink in 1 layer. (This step will prevent your pie from being too watery.) Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, bacon and onion in pie shell. Season with salt and pepper.

Combine the grated cheeses, Tabasco, and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 to 45 minutes or until lightly browned.

Let cool at least 15 minutes before cutting into wedges.

Salmon with Rasberry Jalapeno Glaze

2010-07-21T12:26:00.000-07:00

I've been in a preserving craze this summer. I'm stockpiling all sorts of jellies, pickles and syrups which I'm going to give as gifts this Christmas. One of the things I preserved was jalapeno jelly with raspberries. I broke open a jar today and decided to try it on salmon. Heaven. Pure heaven. You need to try this -- it's super simple and you can used a purchased jalapeno jelly if you don't want to make your own.

1 Salmon fillet (I buy mine at Costco -- they are consistently good.)
jalapeno/raspberry jelly (my recipe listed here, or you can purchase your own)
salt
pepper

Directions:

Turn on the broiler in your oven (or you can use a grill)

Line a baking sheet with foil. Place the salmon on the foil lined baking sheet and sprinkle both sides with salt and pepper.

Place about 3 tablespoons of the jalapeno jelly in a small glass dish and microwave for about 30 seconds to melt.

Brush the jelly over the salmon.

Place the salmon on the middle rack of the oven and broil for 4 minutes.

Remove the salmon from the oven and turn using a spatula.

Brush the salmon with the remaining jelly and return to the oven for 4 to 5 minutes.

Remove from the oven and carefully check to ensure that the salmon is done to your likeness.

Use any leftovers in scrambled eggs for breakfast. Yum!

Serves 4.

Peanut Butter and Jelly Cupcakes

2010-06-04T16:31:00.000-07:00

I know, I know -- you think this recipe sounds a little weird, right? WRONG! I was at my friend Maria's this week (canning blueberry syrup) and noticed this cake in her refrigerator. It looked scrumptious! Being the shy person that I am, I asked her for a bite. Yum!

If you love peanut butter and chocolate, you are going to love this. Maria gets the credit for finding this recipe in cyber world. I'm putting a spin on it though. I'm making cupcakes and filling them with raspberry jam. It's heavenly. If you are afraid of the jam (and the peanut butter frosting) at least try the cake using you own favorite frosting. It's a winner.

1 box Chocolate Fudge cake mix (or any chocolate cake mix)
1 (3 oz.) box instant chocolate pudding
2 cups sour cream
5 eggs
1 cup melted butter
1 tsp. almond extract
1 cup chocolate chips (I recommend Ghirardelli semi-sweet)

raspberry jam (for filling)

In a large bowl, beat first 6 ingredients until well blended. Mixture will be thick. Stir in chocolate chips. Using a 1/4 measuring cup, scoop batter into individual cupcake tins that have been lined with paper. Bake the cupcakes for 18 to 20 minutes. Test them at 18 minutes -- you don't want them to over bake. Let cool before frosting.

Peanut Butter Frosting

2/3 cup solid vegetable shortening
2/3 cup butter
1 3/4 cup peanut butter
1 cup milk
2 teaspoons Vanilla Extract
6-8 cups sifted confectioners' sugar (approx. 2 lb.)

Cream shortening and butter with electric mixer.
Add peanut butter, milk and vanilla.
Gradually add 6 c. sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy. Add more sugar (or milk) as needed until icing is desired consistency (should be firm enough to hold a shape but still smooth)
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

To Assemble:

Using scissors, cut off about 1/2 inch of the corner of a disposable pastry bag (or a zip lock freezer bag.) Fill the bag with the raspberry jam, pushing it all to the bottom of the bag like a tube of toothpaste. Gently jab the trimmed end of the pastry bag into the top of the cupcake and squeeze -- filling the cupcake with about 2 teaspoons of jam.

Put the frosting in another disposable pastry bag fitted with a large star tip. Pipe a large circle around the top of the cupcake to cover it completely. Garnish with chocolate shavings or chopped up peanut butter cups.

Makes 2 dozen cupcakes.

Chicken Puffs with a Twist

2010-06-02T13:08:00.000-07:00

I know, I know .... I have already posted a recipe for chicken puffs. Everyone and their dog has a recipe for chicken puffs. But this is my variation. If you are a chicken puff lover, you have to try this. And for those of you who have aspiring cooks at home .... my kids love to make this dish.

4 cups cooked chicken or turkey, diced
2 8 oz.-package cream cheese, softened
2 tablespoon butter
¼ teaspoon salt
2 8 oz.-packages Pillsbury Crescent Rolls
2 tablespoons milk
5 green onions, white part only, diced fine
1 cups cook broccoli cut into small pieces

1 cup cracker crumbs
1/2 cup Parmesan cheese
2 tablespoons melted butter

Preheat oven to 350 degrees.

Blend cream cheese, Parmesan and milk until smooth. Add chicken, broccoli, salt and pepper. Mix well.

Separate crescent rolls to form 8 rectangles. Seal any perforated holes so filling will not leak through the dough.

Spoon about ½ cup of chicken mixture into rectangle and pull over corner and seal.

Combine the cracker crumbs and the 1/2 cup of Parmesan in a shallow dish. Brush each puff with melted butter and roll in the cracker crumbs.

Line a baking sheet with parchment paper. Place the puffs on the baking sheet and bake for 20 to 25 minutes, or until the dough is golden brown.

Sauce:

1 can Cream of Mushroom Soup
1 - 2 teaspoons Good Seasons Italian Dressing Mix
1/2 cup sour cream
1/2 cup beef broth

Place the above ingredients in a small saucepan over medium heat. Whisk the ingredients together and cook until heated through.

To serve pour sauce over each chicken puff. I put my sauce in a gravy boat and let my family serve themselves.

Raspberry Syrup

2010-05-27T10:36:00.000-07:00

I went to Costco this week to stock up on fruit. While I was there, I noticed that raspberries were only $3.00 for a two pack. They were huge. I went home and Matt started eating them out of the carton. He said "Try one of these, they taste like they were picked fresh off a bush!" He was right. They were incredible -- like the Bear Lake raspberries we buy from roadside stands in August. So I ran right back to Costo and box six cartons. I decided I would make raspberry syrup right there on the spot. I'm telling you. If you make this, you will never go back to store bought syrup again. You can also use this recipe to make blueberry, blackberry, syrup too. Try experimenting by adding some lemon balm, mint, lavender or other herbs to your fruit as you cook it. It adds a hint of flavor that tastes really great.

And remember, this syrup isn't just for pancakes, you can use it on ice cream or as a dessert topping too.

6 - 24 oz. packages of fresh raspberries (about 18 cups)
4 cups sugar (approximately)
1 1/2 pints corn syrup (That's 1 1/2 bottles).
juice of 3 lemons
1/4 teaspoon salt
1 tablespoon butter
cheese cloth
12 -1/2 pint canning jars with lids and seals that have been sterilized in the dish washer just prior to canning.

Line a large bowl with cheese cloth and set aside.
Wash the raspberries and place them in a large stock pot over high heat. Cook over high heat, stirring occasionally until the raspberries break down, about 5 minutes. Let cool.
Pour the raspberries into the prepared bowl, then gather up the corners of the cheese cloth and squeeze until all the juice has been extracted into the bowl. Discard the cheesecloth with the seeds and pulp.
Measure the juice then combine it with an equal amount of sugar, the salt and the corn syrup in a non aluminum saucepan. Bring to a boil. Add the butter. Boil for 5 minutes. (Make sure to reduce the heat so your syrup does not boil over.)
Remove from the heat, and ladle into prepared jars. Skim off the foam with a tablespoon and wipe off the rim of each jar with a wet paper towel. Seal each jar with a lid and ring and place into a prepared water bath making sure that the boiling water covers the top of each jar. Process for ten minutes.
This recipe yields about 12 half pints.
(Note: If you want to add fresh herbs to this recipe. Add about 3 tablespoons at the beginning when you cook down the fruit.) If you add spices, like cinnamon or nutmeg, add that when you add the butter and salt.)

Nina's Red Pepper Jelly with a Twist

2010-05-25T17:10:00.001-07:00

Last Fall while I was in Utah, my mother-in-law Nina invited me over to make Red Pepper Jelly. Nina's a master gardener, and grows all sorts of fruits and vegetables, including peppers. Whatever Nina and Grant don't eat over they summer, they can. I was excited to learn how to make jelly from a pro, and believe me, Nina's a pro. (So is my father-in-law, Grant.) You should see their fruit cellar! We spent the afternoon making jars and jars of jelly to give out as Christmas gifts. This is Nina's recipe. But, I added a twist --raspberries. (The raspberries are optional, of course.) If you've never canned, this is a great recipe to make as it does not require a water bath. And best of all, EVERYONE loves getting this jelly as a gift. After Christmas, had 4 people call and ask me for the recipe.

2 large red bell peppers
6 red Fresno peppers (also known as California peppers)
1 ½ cup cider vinegar
6 1/2 cups sugar
2 cups fresh raspberries, or 1 - 12 oz. bag frozen raspberries (I bought the Great Value bag at Walmart.)
1/4 teaspoon salt
1 package liquid pectin (There are two packets in a package of pectin. Use one packet.)
1 tablespoon butter
10 pint-sized canning jars with seals and lids.

To prepare, run your canning jars, lids and seals through the dishwasher. Keep them in the dishwasher until ready to use.

Wearing rubber gloves, remove seeds and membrane from the peppers.
Place the peppers and raspberries in a blender with the vinegar. Puree until smooth.
Add the pepper mixture to a large cooking pot along with the sugar, salt and butter and bring to a boil over high heat. Reduce the heat to a rolling boil and cook for 5 minutes stirring occasionally.
Add the pectin and cook for 1 minute more.
Ladle the jelly in to sterilized jars and remove any foam with a teaspoon. Wipe off the rims of the jars with a wet paper towel. Place the seals on each jar and tighten with the screw on lids.
Turn the jars upside down to cool.
This recipe does not require a water bath.

Make 9 to 10 pints.

Note: Let this jelly set up for a few weeks to allow the flavors to blend. It will appear runny at first, but it firms up if it is allowed to sit a few weeks. If you still find that it's too runny for your liking, then add 1 1/2 packets of Certo instead of 1.

Potato Pancakes

2010-05-21T08:29:00.000-07:00

These pancakes are a winner. Literally. They were the winning entry at at Top Chef competition at our church in 2010. The youth competed against each other for bragging rights. My daughter Claire's group made this along with two other pancakes -- also winners. This is my recipe by the way. I made it up right before the competition so Claire would have something to contribute. Sometimes my best recipes are those I make up right on the spot.

2 4.2 oz cartons dehydrated potatoes (I buy these at Costco. Alternatively, you can use 4 fresh potatoes that have been grated, but I wanted to write exactly what I did the night of the cook-off.)
2 eggs
6 green onions, finely chopped (white part only)
1 cup medium cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 tablespoons vegetable oil
sour cream
6 slices of bacon, cooked and crumbled

Reconstitute the potatoes according to the package directions. Add them to a large mixing bowl. Add the green onions, cheese, salt and pepper and toss the ingredients together with your hands.

Beat the eggs with a fork and add this to the potato mixture. Combine with your hands.

Sprinkle the flour over the potato mixture and combine with your hands.

Place a skillet over medium high heat and add the oil.

Place a 1/2 cup scoop of potatoes onto the skillet and press down with a spatula to form a pancake. Cook for about 1 - 2 minutes until golden brown on the bottom.

Carefully flip the pancake and cook the other side. Sometimes the pancakes break apart. If this happens, just nudge it back together with your spatula.

To serve, place a dollop of sour cream on top of each pancake and sprinkle with bacon pieces.

Makes 12 pancakes.

Lemon Ricotta Pancakes with Raspberries and Lemon Curd

2010-05-19T22:18:00.000-07:00

I made this recipe for a church youth activity. We had a Top Chef pancake cook-off and one of the girls suggested we make lemon ricotta pancakes, but she forgot to email the recipe to me. So, I made this one up. My team of girls ended up winning first place by adding the raspberries and lemon curd. This pancake is perfect for a special brunch. I'm definately making this for my bookclub.

For the pancakes:

1 1/2 cups flour
4 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 tablespoons vegetable oil
1 1/2 cups buttermilk
1 tablespoon lemon zest
1/4 teaspoon vanilla
1 cup ricotta cheese

lemon curd (recipe follows)
raspberry sauce (recipe follows)
fresh whipped cream

In a small bowl, combine all of the dry ingredients and whisk them together. Set aside.

In a large mixing bowl, combine the eggs, oil, buttermilk, zest, vanilla, and ricotta cheese. Using a whisk or a hand held mixer, combine these ingredients until they are well mixed. Add the dry ingredients 1/2 cup at a time until everything is combined.

Spray a skillet with non-stick spray and drop the batter using a 1/4 measuring cup. Cook until you see little bubbles form on the surface and then flip.

To serve, spread each pancake with about 1 tablespoon of lemon curd, a dollop of whipping cream, topped with the raspberry sauce. (Both of those recipes follow but you can also substitute frozen raspberries in syrup (heated to make a sauce), and purchased lemon curd).

Raspberry sauce:

1 carton fresh raspberries
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice

Place the above ingredients in a small pot and cook over a medium high heat until the sugar has melted.

Lemon Curd:

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Shrek Smoothies

2010-05-18T09:07:00.000-07:00

If you are looking for ways to get your kids to eat a healthy dose of vegetables, and get a great balanced meal, this is your answer. Don't let the greenish gray color fool you, these taste really good! I crave them for breakfast now.

You can use any combination of fruit, but if you are going for low-sugar, use low glycemic fruits like berries. I buy fruit in bulk at Costco and freeze portions described below in zip lock bags so that we always have it on hand. Then I just throw one frozen bag of fruit in the blender with a handful of spinach and the liquid. Super easy.

2 large handfuls of baby spinach

1 banana
1 cup frozen berries (I use blueberries, strawberries, and blackberries).

2 slices mango
1/2 cup pineapple

1 1/2 cups white grape juice (use 100% fruit juice, not fruit drink)

1 cup ice
1/2 scoop soy protein powder (optional)
1 tablepoon wheat germ (optional)

Layer the ingredients in the blender the way they are described above so that it will process easier. Add water if it's too thick.

Give it a taste. If you don't think it's sweet enough to your liking, add 1 or 2 packets of Truvia sugar substitute and blend again.

Serves 4 adults.

Rhubarb & Berry Pie

2010-05-01T17:57:00.001-07:00

I love the bitter-sweet taste of rhubarb, especially when it's mixed with raspberries and strawberries.
De-lish. This week, I'm going to can some fruit compote with these ingredients, but today, I'm making pie. If you are not a fan of rhubarb, you can substitute more strawberries (about 2 cups).

4 stalks rhubarb, ends trimmed
3 cups fresh strawberries
2 cups raspberries
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
juice of 1 lemon
1/4 cup plus 1 tablespoon corn starch
Dough for a 2 crust pie. You can find the recipe here.
two tablespoons milk or cream (for brushing on the pie crust)

Preheat oven to 400 degrees.

Roll out the dough for the crust bottom, and place it in the pie pan. Crimp the pie edges. Place the pie pan in the refrigerator.

Trim ends of rhubarb and discard. Slice each stalk of rhubarb lengthwise, and then cut each stalk into 1 inch pieces. Place the pieces in a large mixing bowl.

Quarter each of the strawberries and add them to the mixing bowl.

Add the sugars, cinnamon, salt, lemon and corn starch to the rhubarb mixture. Stir gently to combine the ingredients. Gently fold in the raspberries.

Remove the pie crust from the refrigerator and fill with the rhubarb mixture.

Roll out the dough for the top crust. Using a round biscuit cutter, or a flower shaped cookie cutter, cut shapes out of the dough and place them all over the pie filling to form the top crust. The shapes can overlap, but leave some space between them to act as steam vents.

With a pastry brush, lightly brush the top of the pie crust with milk. This produces a nice sheen on the baked crust.

Cover the edges of your pie with tin foil so they will cook evenly, and not burn.

Line a cookie sheet with foil and place it on the lowest rack in the oven to catch any drippings from the pie.

Place the pie on the center rack of the oven, and bake for 45 minutes, or until crust has browned.
Remove pie from oven. Let cool for at least an hour before cutting so that the juices will settle. It will taste best however, if you let the pie sit overnight.

Perfect Pie Crust

2010-05-01T17:41:00.000-07:00

I learned how to make pie crust from my grandmother Farish. She made the best pie I've ever tasted. Ever. I've changed her method a bit, but only because we have greater access to cool gizmos that weren't available way back when.

I like to use a silicone mat to roll out my dough, but any hard surface will do. You can also roll your dough between two sheets of freezer paper -- it's easier to transfer the rolled crust into a pie tin. Don't panic if your crust doesn't look perfect. Mine never does -- I don't mind if it looks a bit rustic. I care more about taste than presentation.

2 ½ cups flour
1/2 teaspoon salt
3 teaspoons sugar
¼ cup shortening
12 tablespoons butter
1/3 cup plus 2 tablespoons ice water

Place butter and shortening in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.

In the bowl of a food processor, combine flour, sugar and salt by pulsing 3 to 4 times. Add butter and pulse 6 to 12 times until texture looks mealy. Add shortening and butter, and pulse another 3 to 4 times.

Remove lid of food processor. Using two tablespoons at a time, sprinkle surface of flour mixture thoroughly with water. Pulse put the lid back on the food processor and pulse 3 times. Repeat this process until the dough holds together when squeezed. Important: You may not need to use all the water. Check your dough after each series of pulses so that that it doesn't end up soggy. If you have used all the water, and the dough still does not hold together, use another 2 tablespoons and pulse again.

Divide the dough in half. Place each half in a large zip-top plastic bag and seal. While still in the bag, gently squeeze dough together until it forms a ball, and then press into a rounded disk. Refrigerate the bags of dough for at least 30 minutes (so the gluten will form).

Place your pie pans in the freezer for about 15 minutes before rolling out dough.

Prepare your work surface by dusting it with flour. Do the same to your rolling pin.

Remove dough from refrigerator. Roll out from center to about 1/8” thickness. Fold in half, lift into pan. Open and shape to pan. Add pie filling and then roll out the second disc of dough for the top crust. Cut off excess dough and crimp edges with fingers. If there is excess dough, roll out and cut decorative shapes with small cookie cutters to decorate top crust.

Bake according to pie directions. If you are baking shell only line the inside with parchment paper and weigh it down with about a cup of dried beans. Bake at 375 for 30 minutes or until golden brown.

If you don’t plan to make pie immediately, you can keep these discs in the freezer until ready to use. Let the dough thaw for about 15 minutes before rolling out.

Orzo Pasta with Pine Nuts

2010-05-01T10:33:00.000-07:00

This is a side dish my kids love. We make it often.

1/2 box Orzo pasta
2 tablespoons butter
1/4 cup Parmesan cheese
1/4 cup pine nuts (lightly toasted)
1 chicken bouillon cube
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon ground nutmeg

Cook the orzo pasta according to package directions. (I add the bouillon cube to the water). Drain and return to pot. Over low heat, Add the butter, salt, pepper, nutmeg and Parmesan cheese. Stir to combine until the butter melts. Remove from heat. Add the pine nuts. Taste the pasta and adjust the seasonings. You can add more or less butter, Parmesan cheese, and pine nuts according to your liking.

For an easy dinner, sometimes I add cream (about 1/2 cup), broccoli and chopped chicken to this pasta -- yum!

Serves 4 - 6

(Note: Pine nuts go rancid very quickly. Make sure to check the expiration date on any package you buy and store them in your freezer until you are ready to use them.)

Cream of Artichoke Soup

2010-04-05T20:43:00.000-07:00

On my 50th birthday two of my dear friends treated me to lunch at a restaurant in Temecula's wine country. I ordered something I had never tried before -- artichoke soup. It was so delicious that I had to come home and create it myself. This is my version of artichoke soup, but feel free to try any seasoning that you like! This soup is the perfect companion to a salad with Spring greens or better yet, a great beginning to a Thanksgiving or Easter dinner. I first tried making it with fresh steamed Artichoke bottoms but it was a lot of work. The taste, however, is superior to canned artichokes. But, I do used canned artichokes when I'm short on time, and artichokes are out of season. I still get lots of compliments on the soup!

4 fresh artichoke bottoms that have been steamed and cleaned -- also use the meat from the articoke leaves by scraping it into a bowl.

OR use 2 - 14 oz. cans artichoke bottoms drained and rinsed. (Don't confuse these with marinated artichoke hearts.)

1 large onion, diced
1 stick butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/4 cup white wine
1 clove garlic
2 14-oz. cans chicken stock
1quart half & half
1 cup milk
1 teaspoon sugar
3 tablespoons lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon marjoram

In a stock pot over medium high heat, melt 1/2 of the butter and saute the onions and the garlic until transparent, about 5 minutes. Add the artichoke bottoms, chicken stock, white wine, bay leaf, salt and pepper. Simmer on low heat for 15 minutes.

In a medium sauce pan, over medium high heat, melt the remaining butter. Add the flour and whisk to form a roux. Add the half & half and milk and continue whisking until the mixture has thickened enough to coat the back of a spoon. Add the lemon juice, horseradish, marjoram and sugar. Set aside.

Remove the bay leaf from the artichoke pot. Puree the ingredients in the stock pot using a hand held blender. (If you don't have a hand held blender, then process the artichokes and liquid in small batches in a standard blender on low speed. If you choose this method, be very careful as the hot liquid will blow the top off the blender. Return the soup to the stock pot.)

Add the creamed mixture to the artichoke mixture and let the soup simmer over low heat for 10 minutes. Adjust the seasonings by adding more salt and pepper if necessary. If the soup is too thick, add more chicken stock.

To serve, garnish individual soup servings with croutons or a toasted baguette slice.

This soup tastes best when made a day ahead.

Serves 6 - 8.

(Note: You can purchase an inexpensive hand blender at Walmart. It's a must for making blended soups, and the perfect cup of hot chocolate.)

Marshmallows

2010-04-05T18:15:00.000-07:00

There is nothing better with hot chocolate than a homemade marshmallow. And if you think that's good, you should try one in a Smore!

Martha Stewart gets the credit for this recipe, but here's my variation - make a tea by soaking fresh herbs like mint or lavender in hot water. Strain the water and place it in the refrigerator. Use this tea where this recipe calls for water. You can also use different kinds of extracts and food coloring. Try cherry, lemon or peppermint extract with pink food coloring -- yum!!

Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
3/4 cup cold water

Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.
on a candy thermometer, about 9 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm (overnight is best.)

Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. (It helps if you use a ruler as a guide while cutting.) Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 2 weeks.

Spinich, Mint and Goat Cheese Salad with Honey Mustard Dressing

2010-04-04T19:18:00.000-07:00

My own recipe.

1 bag pre-washed spinach, stems removed
1 bunch green onions (white part only), chopped
½ carton cherry tomatoes, halved
1 carrot, shredded
1 tablespoon fresh mint, chopped fine
¼ cup raisins or dried cranberries
¼ cup toasted pecans
¼ cup goat cheese, crumbled
herb flavored croutons

Place the above ingredients in a large salad bowl. Toss with 1/3 cup of dressing. Add more dressing to your liking.

Dressing:

1 cup mayo
1 tablespoon vegetable oil
juice of 1 lemon
¼ cup honey
¼ cup rice vinegar (if not available, use another lemon)
¼ cup Dijon style mustard
pinch salt
dash Worchestershire

Honey Mustard Salad Dressing

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

This is my own recipe. This keeps for 6 weeks in the refrigerator.

1 cup mayo
1 tablespoon vegetable oil
juice of 1 lemon
¼ cup honey
¼ cup rice vinegar (if not available, use another lemon)
¼ cup Dijon style mustard
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon Worchestershire

Combine the above ingredients in a blender. Blend for 30 seconds. Place in a container and refrigerate until ready to use.

Oven Roast

2010-04-04T18:43:00.000-07:00

Cooking roast is one of the easiest things in the world to make. Give this a try for Sunday dinner and serve it up with some yummy mashed potatoes and a tossed salad. If you cook meat on a regular basis, I highly suggest that you invest in a digital meat thermometer. It will ensure that your meat turns out perfectly cooked every time. One more note -- never use a chuck roast for this recipe. It will end up dry and tough. That cut of meat needs to be braised or cooked in a crock pot at low heat for a long period of time.

1 2 – 3 pound clod roast or top loin roast
1½ teaspoons salt
1 teaspoon ground pepper
2 garlic cloves
1 tablespoon olive oil

Preheat oven to 350 degrees.

Take the garlic cloves and remove the outer skin. Slice each clove lengthwise into three pieces. Set aside.

Make several small slits in the roast with a paring knife. Insert the garlic pieces into the slits you made in the roast. Push them down so that you can’t see them poking out. Season both sides of the roast with salt and pepper and rub it all over the roast. Drizzle the olive oil on both sides of the roast and place in a zip lock plastic bag. Place the bag in the refrigerator and let sit overnight. (If you don’t have time, try to do this step at least 2 hours before cooking).

Before you get ready to cook the meat, take the roast out of the oven and let stand for about 20 minutes so it comes to room temperature. The roast will cook faster and more evenly if you do this step. Remove the roast from the plastic bag and place fat side up in a roasting pan. Do not add water, and do not cover the meat. If you have a digital thermometer, insert the thermometer into the center of the meat and set the temperature to 148 degrees (for medium doneness.)

If you have a regular meat thermometer, insert it into the center of the roast. Place the roasting pan in the center rack of the oven.

Cook until the internal temperature is 148 degrees. Remove the roast from the oven and let it stand for at least 15 minutes before carving. Doing this allows the roast to absorb all the meat juices.

A 2 - 3 pound roast should take about 2 ½ hours to cook depending upon your oven. The first time you cook a roast in your oven, mark the time you put it in, and the time you took it out and make note of it on this recipe. That way you will be able to gauge the prep time for all of your side dishes.

Lake Powell Chicken Salad

2010-04-04T18:28:00.000-07:00

This is my Aunt Judy's recipe. It will always remind me of family trips to Lake Powell as it was a favorite meal when we spent a week together on a houseboat. One night we decorated the boat with white lights and had a party. This chicken salad was part of soiree. We ended up the evening dancing on the top deck. Good times.... I miss them.

4 cups chicken, chopped fine
6 green onions, white part only, chopped fine
1 cup celery, chopped
¼ cups pecans, chopped
1 cup grapes, cut in half
½ cup Major Grey’s chutney
1 cup mayonnaise
½ cup sour cream
½ - 1 teaspoon ground curry
¼ teaspoon ground pepper
½ teaspoon salt
Chinese pre-packaged chow mein noodles

In a large mixing bowl, add the chicken, onions, celery, grapes, water chestnuts and pecans. Toss to combine.

In a small mixing bowl, combine the mayonnaise, sour cream, and seasonings. Add this dressing to the turkey mixture, and then combine. If the salad is a little dry, add more mayonnaise to taste.

Just before serving, add the Chinese noodles (about 1 cup)

Great on whole wheat bread, croissants, or in cream puff shells as a party sandwich.

Dead Man Meatball Subs

2010-04-04T18:05:00.000-07:00

On Halloween we like to have a Trick or Treating party which begins with a "spooky" dinner. All the food we serve gets a spooky name. Hence the name of this dish. It's always a hit with the kids. But don't just serve it on Halloween -- it's a great meal for a tailgate party or any night when you don't have a lot of time to cook.

3 (14 ounce) cans pizza sauce (I use Ragu)
1 (10 ounce) jar apple jelly (use grape if you can't find apple)
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large bag frozen meatballs -- (Buy at Costco)
8 - 10 hogie rolls, split lengthwise
2 cups shredded mozzarella cheese
In a large crock pot, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper.

Place frozen meatballs into the sauce mixture. Cover and cook on low heat 3 – 4 hours, or until meatballs are done, stirring occasionally.

To serve, split the hogie rolls and place several meatballs and desired amount of sauce in each roll. Top with mozzarella cheese.

Serves 8.

(If you have leftovers, you can re-freeze the meatballs and sauce).

Cherry Chip Cupcakes

2010-04-04T10:55:00.000-07:00

When I was a little girl, I looked forward to my birthday. Every year, I asked for the same thing -- cherry chip cake. My mother wasn't a baker, so she would buy a packaged mix at the store. They no longer make cherry chip cake, so I took matters into my own hands and created this recipe. Little girls love it -- maybe because it's pink.

1 ½ sticks butter, softened
1 ½ cups sugar
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites (3/4 cup)
¾ cup buttermilk
½ cup maraschino cherries, chopped fine
2 teaspoons marashino cherry juice (you can also use vanilla)
2 cupcake tins - 24 cups

Preheat over to 350 degrees.

In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
Stir together flour, baking powder and salt. Set aside.
Combine egg whites, milk and cherry juice (or vanilla extract).
Add 1/3 of the flour mixture to butter mixture than add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often.
Fold in the maraschino cherries.

Scoop batter into prepared cup cake tins about 2/3 full (or 2 8-inch cake pans). I use an ice cream scoop. It dispenses the perfect amount.

Bake cupcakes about 20 – 25 minutes, or until a toothpick inserted in the center emerges clean.

Let cupcakes cool before frosting.

Frosting

1 stick butter, softened and cut into 1 inch slices
3 ½ cups powdered sugar
3 tablespoons milk or cream
Pinch salt
1 teaspoon vanilla
pink food coloring

Place the powdered sugar in the mixing bowl. Add the remaining ingredients. Turn the mixer on low and beat to combine all the ingredients. Turn the mixture to medium and beat for about 5 minutes until light and fluffy. If the frosting is too dry, add more milk. If the frosting is too runny to pipe, add more powdered sugar.

Howdy Bars

2010-04-04T10:47:00.000-07:00

I spend a summer as a camp counselor in Brighton Utah when I was young. All the counselors had nick names instead of using their real names. My nickname was "Howdy." I used to make these cookies for my fellow counselors who nicknamed them "Howdy Bars." These are super easty to make when you are short on time.

24 graham cracker squares
½ lb. butter
1 cup brown sugar
1 cup chopped pecans

Preheat oven to 350 degrees. Place all the graham crackers on a large (un-greased) rimmed baking sheet.

In a small heavy saucepan over moderate heat, melt butter and brown sugar. Bring to a boil and stir constantly while boiling for 5 minutes.

Pour caramelized mixture evenly over graham crackers. Sprinkle with nuts.

Bake 10 minutes. Cool 10 minutes. Cut in-between each square and then through the middle making rectangular bars. Cool completely.

Makes 48 cookies. (Can be frozen).

Cream Puffs

2010-04-04T10:41:00.000-07:00

When I was in high school, I took Home Economics every year. I loved it. One year, each class member had to stand in front of the class and demonstrate how to make the recipe of her choice. My friend Renee made cream puffs. This is her recipe. These little shells are so versatile. You can fill them with chicken salad as well as sweet creams. Yum.

Filling:

1/3 cup sugar
¾ cup scalded milk
½ cup heavy cream, whipped
3 tablespoons flour
pinch salt
1 egg slightly beaten
1 teaspoon vanilla

In a double boiler, whisk, milk, sugar, flour and salt. Add a little of this mixture to the egg, and then add the egg to the milk mixture. Cooking stirring constantly until mixture coats the back of a wooden spoon. Remove from heat. Add the vanilla and refrigerate until cold. Fold in the whipped cream and place the custard into a pastry bag fitted with a large round tip. Pipe the filling into prepared shells.

Shells:

1 cup water
1 cup flour
½ cup butter
4 eggs

Preheat oven to 400 degrees. Combine water and butter in a medium pan. Bring to a boil. Add flour and stir over low heat. Cool slightly. Beat in eggs, one at a time. Beat well after each egg. Drop by teaspoons on ungreased cookie sheet. Bake 45 minutes (check at 25 minutes) or until golden brown. Cool.

Makes 30 tiny puffs.

My Favorite Sugar Cookies

2010-04-04T10:33:00.000-07:00

I have no idea where I got this recipe. I've been making it as long as I can remember.

2 ¼ cups flour
1 cup butter
1 egg
½ cup sugar
½ cup powdered sugar
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons vanilla

Sift four, cream of tartar, baking soda and salt. Set aside. Cream butter and sugars. Stir in egg and vanilla. Add sifted ingredients and mix well. Roll in 1” balls. Bake at 375 degrees for 6 to 8 minutes.

Frost with butter cream frosting.

Makes 3 dozen cookies.

Cranberry Pot Roast

2010-04-04T10:25:00.000-07:00

My own recipe.

1 chuck roast
2 cloves garlic, minced
1 onion chopped fine
1 can beef broth
1 can whole cranberry sauce (not jelly)
1 cup cranberry juice (I use Langers, it’s 100% juice)

Rub meat with salt, pepper and the minced garlic. Add all of the ingredients to the crock pot and cover. Cook on low 5 to 6 hours, until you are able to shred the meat easily with a fork.

About 1 hour before the roast is finished, remove half the liquid from the crock pot and place in a saucepan over high heat and ring to a boil. Reduce heat to low and simmer until liquid is reduced by half. Place in the refrigerator and let cool so that the fat will solidify. Skim the fat from the sauce and reheat. Pour over the meat to serve.

Note: I serve the meat over a bed of risotto rice or orzo pasta mixed with a little butter and cream.

Taco Pie

2010-04-04T09:57:00.000-07:00

My own recipe. This is easy to prepare, but it takes a while to bake.

1 package Pillsbury prepared pie crusts (for 2-crust pie)
1 lb ground beef
1 red pepper, chopped
1 small onion chopped
½ teaspoon salt
1/2 teaspoon pepper
2 teaspoons sugar
1 packet mild taco seasoning
1 can tomato sauce
1 can yellow corn
1 can kidney beans, drained
2 cups cheddar cheese, grated
1 cup sour cream

In a skillet over medium-high heat, cook the ground beef, onion, and red pepper, and taco seasoning until beef is browned, and vegetables are tender. Drain off grease. Add the salt, pepper, sugar, tomato sauce, and kidney beans and heat through. Set aside.

Place one of the pie crusts in a large glass pie pan. Fill the crust with the meat mixture. (If you have extra filling, you can freeze this for use another time.) Scatter the cheese over the top of the filling. Top the pie with the 2nd crust and seal the edges. Cut slits in the top of the crust to let air escape.

Cover the pie edges with tin foil to prevent burning.

Place the pie in the center rack of the oven.

Bake at 350 for 45 minutes, or until the pie crust is lightly browned. When the pie has finished baking, remove from oven and let set 10 minutes before cutting. This allows the juices to settle.

To serve, top each slice of pie with sour cream.

Serves 6.

Chicken Broccoli Bake

2010-04-04T09:37:00.000-07:00

My own recipe. It's a family favorite.

3 cups cooked chicken cut into 1 inch pieces
2 – 8 oz. pcream cheese
1 cup grated Parmesan cheese
2 cups milk
1/4 cup grated Parmesan cheese (later)
1 small bag of prepared fresh chopped broccoli heads (If they don't sell these in your area, just buy 2 fresh broccoli heads)
1 package Penne pasta
1/2 teaspoon
1/4 teaspoon ground pepper

Cook the pasta. Drain and set aside.
Steam the broccoli. Drain well (or your sauce will be runny). Cut into bite-size pieces. Add this to the pasta along with the chicken. Mix to combine.
In a saucepan, mix milk, soft cream cheese, garlic, salt, pepper, and 1 cup Parmesan cheese, Stir until thick. Pour this sauce over the pasta.
Sprinkle with 1/4 cup of Parmesan cheese.
Bake at 350 for 25 minutes or until heated through.

Serves 8.

Chicken and Ham Lasagna

2010-04-04T09:28:00.000-07:00

My own recipe. This is time consuming to make, but it's worth it. It's a great meal for a special occasion.

8 ounces lasagna noodles
½ stick butter
1 tablespoon minced onion
1 clove garlic, minced
1/3 cup flour
2 cups chicken broth
1 cup half and half
1 cup freshly grated Parmesan cheese, divided
salt and ground pepper to taste
dash nutmeg
1 tablespoon sugar
½ pound fresh mushrooms, sliced and sautéed in butter
1 bunch fresh asparagus, blanched
2 cups cubed cooked chicken
1 ½ cups shredded Swiss cheese
6 ounces thinly sliced, deli-style cooked ham
2 cups fresh bread crumbs
2 tablespoons melted butter

Cook noodles according to package directions; drain off most of cooking water; replace part with cold water to stop cooking and set aside until needed.
In saucepan melt butter; sauté onion, and garlic, then blend in flour and cook until light golden. Gradually stir in broth and cream; cook and stir until bubbly.
Remove from heat. Stir in ½ cup Parmesan cheese, salt, pepper, nutmeg and sugar.
In greased 13 x 9 baking dish, layer three or four drained noodles to cover bottom. ON top of noodles layer mushrooms, asparagus, chicken, cheese and about one third of the cream sauce. Top with ham, another layer of noodles and remaining cream sauce. Sprinkle with remaining Parmesan cheese.
Combine the bread crumbs with the 2 tablespoons melted butter and sprinkle over the top of the lasagna.
Bake in a 350 oven for about 35 minutes or until heated through. Let stand 10 minutes before cutting.

Mom's Baked Spaghetti

2010-04-04T09:17:00.000-07:00

When I was growing up, my mom didn't cook much. She worked full time, and when she got home, she was tired. But..... on special occasions, she would make us baked spaghetti, and we loved it. My kids love it too. Don't let the list of ingredients overwhelm you. This is easy to make and it's always a hit. If you are in a hurry, used Prego spaghetti sauce instead of making the sauce listed below.

1 pint sour cream
1 pint cottage cheese or ricotta cheese
1 8 oz. package cream cheese, softened
1 cup grated Parmesan cheese
1/4 teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
1 12 oz. package spaghetti noodles, cooked
spaghetti sauce (recipe follows). If you are in a hurry use Prego spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

Spray a 9 x 13 casserole dish with Pam and set aside.

In a medium mixing bowl, blend the sour cream, cottage cheese, cream cheese ,Parmesan cheese, salt, pepper and garlic salt. Spread this mixture on the bottom of the prepared baking dish. Pour 1 cup of the spaghetti sauce over the cheese.

Spread the cooked spaghetti on top of the cheese mixture. Pour tge remaining spaghetti sauce on top. Sprinkle with mozzarella cheese. Cover loosely with foil.

Bake for 30 to 45 minutes until heated through.

Spaghetti Sauce
2 tablespoons olive oil
1 small white onion, minced
1 shallot, minced
1 cup sliced mushrooms
2 –3 garlic cloves, minced
1 green pepper, finely chopped
1 small red pepper, finely chopped
5 or 6 sweet Italian sausage links, cut into 1 inch chunks
1 14 oz. can beef stock
1 16 oz. can stewed tomatoes
1 12 oz. can tomato paste
1 14 oz. can tomato sauce
1 cup red wine
1small can chopped olives
2 tablespoons sugar
1 teaspoon dried basil
1 1/2 teaspoons oregano
1 teaspoon salt
½ teaspoon pepper

In a stock pot, heat olive oil. Sauté onion, shallot, mushrooms, garlic and peppers until tender, about 5 minutes. Add the Italian sausage and cook until sausage is not longer pink. Drain grease.

Add beef stock. Bring to a boil and reduce heat. Add tomatoes, tomato paste, tomato sauce, wine, olives and seasonings. Bring to a simmer.

Cook for 2 hours. Adjust seasonings as necessary.

Lemon Blueberry Muffins

2010-04-04T09:08:00.000-07:00

My own recipe. These go fast. You might have to make two batches!

2 cups flour
2/3 plus 1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 8-oz. Container lemon yogurt. (About 1 cup -- I use Yoplait.)
¼ cup butter
1 egg
2 teaspoons grated lemon peel
1 teaspoon vanilla
2 cups fresh blueberries.

Preheat oven to 400 degrees. Grease muffin tins or place paper in tins.

In a large bowl, stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in the center of dry ingredients, add yogurt mixture and stir just to combine. Stir in blueberries.

Spoon batter into prepared muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake 20 to 25 minutes or until a cake tester inserted in center of muffin comes out clean.

These muffins freeze well.

Miami Wife's Bread Sticks

2010-04-04T08:56:00.000-07:00

In 1985 I worked for Conant & Associates, a design firm in Salt Lake City. Kathy, one of my co-workers used to bring these for pot-lucks. I can't remember why, but we nick named her Miami Wife because at the time, the television show "Miami Vice" was popular. Whatever the reason, Miami Wife made really good breaksticks.

1 package frozen dinner rolls (36 count)
¾ stick melted butter
garlic salt
Parmesan cheese, grated fine
parsley flakes

Preheat oven to 350 degrees. Grease a baking pan.

Thaw dough, but don’t let rise. Twist 2 rolls together lengthwise. Place in pan close together. Pour or spoon melted butter over the bread sticks. Sprinkle with garlic salt.

Cook for 25 minutes. Remove from oven and sprinkle with Parmesan cheese and parsley flakes. Cook another 5 minutes until light brown.

Southern Style Carrots

2010-04-03T11:44:00.000-07:00

My cousin Brooke made this for my family one year for Thanksgiving. We visited her family in beautiful Paso Robles, California. I'm not a big fan of cooked carrots, but this recipe changed my mind. I love serving this dish on holidays.

12 carrots sliced and cooked fork tender
1 onion, diced fine
1 cube butter, melted
¼ cup flour
1 tsp. salt
1 ¼ tsp. dry mustard
¼ tsp. pepper
¼ tsp. celery salt
2 cups milk
1 cup cheddar cheese
2 cups bread crumbs
1 cube melted butter

Preheat oven to 350 degrees.

Sauté the onion in 1 cube melted butter until onion is limp (about 3 minutes) and transparent. Add flour, salt, pepper, celery salt and mustard. Whisk to combine. Add milk and whisk until smooth. Continue whisking sauce over low heat until thickened.

Remove sauce from heat and add the carrots. Pour the mixture into buttered Pyrex baking dish. Top with cheese. Combine the breadcrumbs with the remaining 1 cube melted butter and pour over the top of the carrot/cheese mixture.

Cover carrot mixture with tin foil and bake for 20 minutes. Removed foil and bake an additional 15 minutes until breadcrumbs are light brown.

Serves 8 to 10.

Tomato Soup with Mint

2010-04-03T11:35:00.000-07:00

2 tablespoons butter
2 tablespoons olive oil
1/3 cup chopped shallots
1 large yellow onion, chopped
2 cloves garlic, minced
4 cups chicken stock
1/2 cup dry white wine
1 can (35 oz.) tomatoes
1 ½ teaspoons bouquet garni (found in the herb section)
3 medium size tomatoes, seeded and chopped
2 teaspoons sugar
2 tablespoons fresh lemon juice
2 cups half and half
salt and pepper to taste
5 tablespoons chopped fresh mint (for garnish)
sour cream (for garnish)

Heat the butter and olive oil in a large saucepan over medium-high heat. Add the shallots, onion and garlic and sauté until transparent (about 10 minutes).

Add the stock, wine, canned tomatoes and bouquet garni to the pan. Simmer uncovered for 45 minutes.

Remove the soup from the stovetop and let cool slightly. Puree the soup in a blender. Return the soup to the saucepan over medium heat. Stir the sugar, lemon juice, cream, salt and pepper into the soup and rewarm.

Just before serving, garnish with the mint and sour cream.

Makes 8 to 10 portions.

Green Beans with Carmelized Onions

2010-04-03T11:27:00.000-07:00

My own recipe. I made these for a neighborhood Thanksgiving dinner in 1996. I remember because it was the weekend that I learned I was pregnant with Eden.

Nonstick vegetable oil spray
3 medium onions (about 2 ½ lbs.) peeled, each cut vertically through root end into 12 to 14 wedges
4 tablespoons butter
1 cups canned chicken broth
1 ½ tablespoons sugar
1 tablespoons red wine vinegar
1 1/2 pounds slender green beans, ends trimmed

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with vegetable oil spray. Arrange onions in a single layer on prepared sheet.

Dot onions with 2 tablespoons butter, dividing equally. Season with salt & pepper. Bake until onions are dark brown on bottom, about 35 minutes.

Meanwhile, boil broth in a large skillet over high heat until reduced to 1/4 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil.

Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared a day ahead, cover and refrigerate.)

Cook green beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.

Serves 6.

Potatoes A Gratin

2010-04-03T11:19:00.000-07:00

Don't let the name of this recipe scare you. These potatoes are so easy to make. This is my own recipe. I love these for dinner, but this is also a great dish for brunch.

4 large russet potatoes
½ cube butter melted
1 cup Parmesan cheese, grated
1 ½ cups cream
½ tablespoon rosemary chopped fine
salt and pepper

Preheat oven to 425 degrees. Grease a large glass pie pan or a 9 x 9 baking dish and set aside.

Wash and peel potatoes. With a large knife, or a mandolin, cut the potatoes into very thin slices.

Cover the bottom of the pan with a layer of potatoes. Brush with melted butter, sprinkle lightly with salt, pepper, rosemary and cheese. Add another layer of potato and repeat the process until the pan is full. Pour the cream over the potatoes and cover dish with foil. Place in the oven and cook for approximately 30 minutes. Remove foil and cook until fork tender, about 30 minutes more.

Serves 6.

Variation: Substitute Swiss cheese and Nutmeg in place of the Parmesan and Rosemary. Yum!

Chocolate Sauce

2010-04-03T11:06:00.000-07:00

My friend Karen is famous in our neighborhood for her chocolate sauce. This is great on ice cream. I like to make it for my neighbors at Christmas-time.

1 cup semi-sweet chocolate chips
1 stick butter
2 cups powdered sugar
1 cup evaporated skim milk

Instructions:

In a medium saucepan over medium-low heat, melt the butter and the chocolate chips. Add the powdered sugar and milk and raise heat. Bring to a boil until thickened (sauce should coat the back of a spoon). Remove from heat and cool. Serve over ice cream, fruit, brownies, etc.

Keeps in the refrigerator 6 weeks.

Chocolate Chip Cheesecake

2010-04-03T10:49:00.000-07:00

I got this recipe from a girl named Cindy who used to attend church with me when I was single. She had a powerful voice and could blast out the entire choir if she wanted to. I loved it when she brought this cheesecake to Church parties. If you love cheesecake, you are going to love this! It reminds me of The Cheesecake Factory who used to carry this flavor. Why they took it off the menu is beyond me. It was my favorite.

Crust:

1 tablespoons unsalted butter, softened
1 cup finely ground chocolate wafer crumbs, or
Chocolate chip cookies

Filling

1 ½ pounds cream cheese
1 cup sugar
2 large eggs
1 cup sour cream
1 tablespoon vanilla
1 ½ cups chocolate chips

Preheat oven to 350 degrees. Position rack to center over oven. Lightly butter the bottom and side of prepared pan.

Combine the cookie crumbs with the butter and stir until mixture resembles a coarse meal. Press the crumb mixture into the bottom of the prepared pan.

In a large bowl, beat cream cheese for 30 seconds on low speed or until creamy. Add the sugar and beat until blended.

One at a time, beat in the eggs, beating well after each addition. At low speed, beat in the sour cream and vanilla until smooth.

Fold in the chocolate chips.

Pour batter into prepared pan.

Place the cheesecake on the center rack in the oven. Put a cookie sheet on the lower rack to catch any drips of butter from the crust while baking.

Bake for 40 to 50 minutes. Turn off oven and open door slightly. Leave the cheesecake in the oven an additional hour.

Place the cheesecake in the refrigerator. Best when served at room temperature.

Blueberry Pie

2010-04-03T10:42:00.000-07:00

This pie is an award winner -- yes it is! Give it a try when blueberry season arrives. If you have a Costco near you, that's a great place to buy blueberries in large quantities.

6 cups blueberries (1 whole basket of Costco berries)
1 Granny Smith apple, grated using large holes in grater
2 tablespoons lemon juice
¼ cup cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
Zest of 1 lemon
1 tablespoon butter
prepared pie crust for a 2 crust pie. You can find the recipe here or you can use Pillsbury readymade crusts.

Preheat oven to 425.

Place all of the ingredients (except the butter) in a large mixing bowl. Toss gently to combine. Pour filling into a dough lined pie pan. Dot with butter. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 35 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes until top is golden brown. Allow to cool for at least 3 hours before cutting to allow juices to set.

Caramels

2010-04-03T10:33:00.000-07:00

When I was in high school, my friend Diane would make these Carmel's on a regular basis. I have yet to find a better recipe for the chewy goodness. If you make candy often, invest in a really good digital candy thermometer. It makes it so much easier to tell when your candy has reached the correct temperature.

2 cups heavy cream
½ cup sweetened condensed milk
2 cups sugar
2 cups light corn syrup
½ cup butter

Combine cream and condensed milk in a double boiler and scald. Combine sugar and syrup in a heavy saucepan and bring to a boil over medium heat stirring constantly with a wooden spoon. Let mixture boil with lid on for 2 minutes. Remove lid, add butter. Gradually add cream mixture a tablespoon at a time to boiling syrup, stirring constantly. Do not let boiling cease. This process should take approximately 20 to 25 minutes. Cook to 230 degrees (236 in Temecula) or until a firm; soft ball is formed in cold water. Remove from heat and pour into buttered 9 x 13 pan.

When cool, cut into bite-sized pieces and wrap in waxed paper.

Apple Crisp

2010-04-03T10:22:00.000-07:00

My own recipe. I made this up in 1993 right after I got married.

1 ½ cups quick cooking oatmeal (not instant)
1 ½ cups dark brown sugar
½ cup flour
½ whole wheat flour
¾ cups chopped pecans
1 cup (2 sticks) butter, softened
6 to 8 Granny Smith apples, cored and sliced thin
½ cup cranberries (fresh or dried) - optional
2 pears, cored and sliced thin. – optional
juice of 1 lemon
1 tablespoon sugar
2 teaspoons cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.
Combine oatmeal, sugar, flour, cinnamon, nutmeg and nuts; cut in butter. Set aside.
Place apple, pears and cranberries in a large mixing bowl. Sprinkle with 1 tablespoon sugar, the cinnamon, nutmeg and lemon juice. Mix well. Add more sugar if necessary.
Place the apple mixture in the baking dish. (should fill dish about ¾ full.) Sprinkle oatmeal mixture on top. Bake 30 to 35 minutes until light brown on top and bubbly in center.Serve warm with cheese wedges, ice cream, or whipped cream if desired

Black Forrest Cake

2010-04-03T10:06:00.000-07:00

This was a favorite when I worked as a paralegal for a Bank. I used to bring it for my co-workers on their birthdays.

1 chocolate cake mix (without pudding packets)
1 3.5 oz can lite cherry pie filling
2 large eggs
1/2 cup sour cream
1 Hershey candy bar
1 jar fudge topping
1 pint heavy cream
2 teaspoons vanilla
1 /4 cup sugar

Preheat oven to 350 degrees. Lightly grease and flour two 9” cake pans.

In a large mixing bowl combine cake mix, pie filling, eggs, and sour cream. Mix well.

Pour cake mixture into the cake pans. Bake for 45 minutes or until knife inserted into the cake comes out clean.

Remove cake from oven and let cool. Store cake in refrigerator until ready to frost.

Whip the cream with the sugar and the vanilla. Whip it so that is is thick enough to spread.

When ready to frost, mix 2 cups of whipped cream with ½ jar of fudge topping. Use this for the filling between the two cake layers.

Use remaining whipped cream to frost sides and up top of cake.

With a potato peeler, grate chocolate curls from a candy bar. Garnish the top of the cake with chocolate curls.

(You can use Cool Whip in place of whipped cream -- but I prefer whipped cream.)

Lemon Bliss

2010-04-02T13:23:00.000-07:00

In 1979 I spend a summer up in Brighton, Utah. I worked as a counselor at a girls camp. When I got home, Shannon, one of my camper's called me and asked me if I would help her try out for Pep Club (which to those of you who live outside of Utah, is like Pep Squad.) We spent the weekend together making a notebook full of ideas that she had to submit for the tryout. Shannon's mother made kept us supplied with treats while we worked. One of the things she made for us was this dessert. I'm nuts about it!! So refreshing on a hot summer day.

1 half gallon cheap vanilla ice cream (I use the cheapest ice cream I can find -- like grocery store brand. It works the best.)
1 - 6 oz. frozen lemonade concentrate
1 small bag frozen raspberries in syrup
2 graham cracker pie shells (or you can make your own crust and pat it down in the bottom of a 9 x 13 baking dish)

In a large mixing bowl, combine the ice cream and the lemonade. Pour into the pie shells (or baking dish) and freeze until ready to serve.

Place the frozen raspberries in a blender and puree until smooth. Taste, and add sugar if necessary. To serve, drizzle a little of the raspberry puree over each slice of pie.

Eclair Cake

2010-04-02T10:03:00.000-07:00

I am a huge fan of Eclairs. I'm always on the hunt for a bakery that sells a good one -- which by the way, is not an easy task. Most places make Eclairs filled with fake whipped cream. So disappointing! My sweet friend Kathy Beamish used to make this for me on my birthday when I worked with her at Nielsen's Construction Company back in 1989. This has the taste of an Eclair without the labor and it's an impressive dessert when you have to take something to a pot luck!

1 stick butter
1 cup water
1 cup flour
4 eggs
1 large package instant vanilla pudding
8-oz. cream cheese, softened
chocolate sauce (see below), or Hershey’s chocolate syrup
1 pint whipping cream
2 teaspoons vanilla
1 tablespoon sugar
Hershey's chocolate syrup

Preheat oven to 400 degrees.

Crust: Place the water and the butter in a saucepan over medium heat. Bring to a boil. Remove from heat. Add 1 cup flour. Beat with a fork until well combined. Let cool slightly. Add the eggs, one at a time, beating after each addition. Spread mixture evenly in a 9 x 13 baking dish. Bake for 30 minutes. (It will look like light brown mountains when it’s done.) Remove from oven and let cool.

Filling: While the above mixture is baking, prepare the instant pudding as directed on the box. Add the softened cream cheese and mix well. Once the crust has cooled completely, pour the filling on the crust and let stand 15 minutes.

Whip the cream with the vanilla and sugar. Spread over the top of the cake.

Drizzle with the Hershey's chocolate syrup.

Swedish Meatballs

2010-03-18T14:12:00.000-07:00

My ancestors hail from Sweden, oh yes they do! I'm proud to be part Swed. I make it a point to make Swedish food every now and then so I can teach my children about their heritage. This is my own recipe. It's great served at a buffet served with toothpicks, or served 7 to a person over noodles.

1 1/4 pounds ground beef
2 1/2 cups whole wheat breadcrumbs
1 egg slightly beaten
1 teaspoon sugar
3/4 teaspoon allspice
3/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup beef broth
1 cup heavy cream

Preheat oven to 35o degrees.

Combine the ground beef, bread crumbs, egg, sugar and seasonings. Shape into 1 1/2 balls.

Heat olive oil in a skillet over medium high heat. Brown the meatballs on all sides and transfer to a shallow casserole.

Pour the beef broth over the casserole and bake for 25 minutes. Add the cream and cook without a cover and bake for 15 minutes more.

For the sauce:

1 tablespoon flour
1 tablespoon water
1 teaspoon soy sauce
salt and pepper to taste
1 tablespoon butter

Remove the casserole from oven. Transfer the liquid to a medium sauce pan Add the soy sauce and bring to a boil. If the sauce is thick enough to coat a spoon, it's done. Whisk in the butter, and add salt and pepper to taste.

If the gravy is too runny (and mine always is), whisk together the flour and water and add this to the sauce pan. Whisk the sauce until it becomes thick like gravy. Add the butter and whisk until combined.

Pour sauce over the meatballs before serving.

Italian Summer Fruit Salad with Panetonne Croutons

2010-03-01T16:26:00.000-08:00

I found this recipe on the Internet long ago, but I couldn't tell you where. The croutons make this salad.

1 cup diced Panettone bread, diced in 1/2 inch cubes (you can buy this bread at World Market)
2 tablespoons dried cherries
2 tablespoons diced dried apricots, 1/4-inch dice
2 tablespoons golden raisins
2 tablespoons honey
2 tablespoons champagne vinegar
4 to 5 tablespoons extra-virgin olive oil
1 large pear, peeled, cored and cut into slivers about 1/4-inch by 1 1/2-inches
1/4 large fennel bulb, about 3-ounces cut into slivers the same size as the pear
4 cups roughly torn curly endive
Salt and freshly ground pepper

Preheat the oven to 250 degrees. Scatter the Panettone cubes on a baking sheet and bake, tossing occasionally, until crisp and brown, about 1 hour. Be careful that they do not burn. Set aside.

Put the cherries, apricots, and raisins in a medium bowl. Measure the honey and vinegar into a small pan or microwave safe bowl. Heat together just until warm. Whisk in 4 tablespoons olive oil and taste for balance. Add the remaining 1 tablespoon oil, if necessary. Pour over the dried fruits. Add the pear, fennel, and salt and pepper to taste.

Pour the fruits and dressing over the greens in a salad bowl and toss well. Add the croutons and toss again.

Serve immediately.

Serves 4 - 6.

Great Vinaigrette

2010-03-01T16:21:00.001-08:00

I have no idea where I got this recipe. I love it though. I use it to marinate chopped zuchinni and yellow summer squash, but it's great on any salad with your favorite ingredients.

3 cloves garlic
½ cup raspberry vinegar (any kind of fruity vinegar works)
½ lemon, juiced
1 – Tablespoons Italian seasoning
¾ cup olive, or grape seed oil (I prefer the milder flavor of grape seed oil)
Salt & Pepper to taste

Place all ingredients, except for the oil, in a blender. Process until smooth. On low speed, slowly add the oil, through the feed tube in the top of the blender until the vinaigrette is emulsified.

Refrigerate until ready to use. Keeps 8 weeks.

Spinach with Goat Cheese and Mango Chutney Dressing

2010-03-01T16:10:00.000-08:00

This salad is one of my favorites. I made it up back in 2000 when I had my friends Candi and Kevin Smith over for dinner.

Dressing:

1 jar Major Gray’s Mango Chutney
¼ cup vegetable oil
4 tablespoons white wine vinegar
1/4 teaspoon dry mustard
1/8 teaspoon salt

Place the above ingredients in a blender and blend until smooth.

Salad:

1 bag pre-washed baby leaf spinach (or romaine lettuce)
1 orange, peeled and sectioned
1 Granny Smith apple, peeled, cored, halved, and thinly sliced
1 bunch green onion (white part only), chopped fine
6 slices bacon, cooked and crumbled
1 cup croutons (I use herb flavored croutons)
¼ cup goat cheese, crumbled
¼ cup chopped pecans, toasted

Combine all of the salad ingredients in a large salad bowl. Toss well with the dressing (Use about ¾ of the dressing to start and add more to your liking). Serve immediately.

Serves 4 - 6.

Matt's Chili

2010-03-01T16:03:00.000-08:00

My husband Matt loves to cook. There are several things he makes really well, and one of them is chili. He made this recipe up after a trip to Cincinnati where in his opinion, they have the best chili ever. They serve it over Spaghetti noodles -- which is how Matt likes to eat it. I prefer it straight up with a few saltine crackers.

1 ½ lb. lean ground beef
1 small onion, shopped
1 29-oz. can tomato sauce
1 14 ½-oz. can whole tomatoes
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon chili powder
1 tablespoon white vinegar
1 garlic clove
3 bay leaves
1 small can kidney beans

Cook onions in a medium skillet until transparent. Add beef. Brown meat with onions. Drain grease. Place meat & onions in a large pan or crock-pot. Add remaining ingredients. Cook slowly 4 to 5 hours covered. Remove bay leaves and garlic before serving. Serve on a bed of spaghetti and top with grated cheddar cheese.

Serves 6 to 8.

Broccoli Salad with Cranberries and Pecans

2010-03-01T15:42:00.000-08:00

I first had this salad back in 1991, at Lotsa Pasta -- a restaurant in San Diego. It was located just down the street when I lived in Pacific Beach, so of course I went there often for incredible Italian food. They also sold fresh homemade pasta sheets in tantalizing flavors, like lemon-basil. Matt and I bought them to make homemade lasagna -- the best I've ever eaten (but let me clarify, that I've never been to Italy.) Lotsa Pasta served this salad on the side of all their dishes. I still crave it.

2 bunches of broccoli flowerets, chopped fine
1 cup dried cranberries, or golden raisins
½ lb. bacon, fried crisp & crumbled
1/3 cup toasted pecans, chopped (you can also use pine nuts or sun flower seeds)

Dressing:

In a blender process:

1 cup mayonnaise
¼ cup sugar
3 tablespoons cider vinegar
salt and pepper
1 teaspoon grated onion

Toss dressing and remaining ingredients just before serving. Season with salt and pepper.

Serves 6.

BLT Salad with Gorgonzola

2010-03-01T15:27:00.000-08:00

My own recipe. I like to make this into sandwiches when with ripe garden tomatoes.

1 bag prepared Romaine lettuce
4 large ripe garden tomatoes, seeded and chopped into 1-inch pieces
(1 pint cherry tomatoes seeded and halved works as an alternative)
2 tablespoons fresh basil leaves, chopped fine
6 green onions (white part only) chopped fine
1/4 cup Gorgonzola cheese, crumbled
½ package bacon, cooked and crumbled
¼ cup balsamic vinegar
1/3 cup olive oil
2 tablespoons butter
1 clove garlic
salt
4 thick slices really good whole wheat bread (preferably home made, or Milton’s multi-grain)

Make croutons: Chop the garlic into fine pieces and combine with the melted butter. Brush this over the bread slices and toast in the oven until lightly browned. Cut into bite-sized cubes.

Place the prepared lettuce, onion, tomatoes, bacon, basil and cheese in a mixing bowl. Add salt and pepper to taste.

In a blender, or a small mixing bowl, whisk the balsamic vinegar and olive oil to form and emulsion. Season with salt and pepper. Add this to the tomato mixture along with the bread cubes and toss.

Note: This also makes a great sandwich. Omit the croutons. Spread the bread slices with a little mayonnaise and use the tomato mixture and the sandwich filling. Yum.

Best Ever Clam Chowder

2010-03-01T15:21:00.000-08:00

My own recipe. One of my family's favorites.

1 cup onions, finely chopped
3 cups potatoes, cut into bite-sized cubes
1 cup celery, finely diced
2 – 6 oz. cans chopped clams (reserve juice)
3/4 cup flour
¾ cup butter
1 quart half & half
1 cup milk
2 tablespoons red wine vinegar
1 - 2 tablespoons sugar
1 tsp. salt
1 tsp. thyme
pinch nutmeg
¼ tsp. pepper
4 slices bacon, cooked & crumbled (optional)
1 cup grated cheese (optional)

Pour juice from clams over vegetables. Add enough water to barely cover and simmer until barely tender.

In meantime, over medium heat, melt butter in a saucepan. Add flour and stir until completely mixed. Add the half and half and stir with a wire whip. Cook over low heat until thick. Add the vinegar, sugar, salt, pepper, thyme and nutmeg.

Add vegetables (don't drain off the water) and the clams. Add more salt and pepper to taste.

Top each serving of chowder with the crumbled bacon and grated cheese.

White Bean with Ham Soup

2010-03-01T15:16:00.000-08:00

This is my own recipe. It works great with split peas in place of white beans too.

1 ham bone
2 lbs Great Northern white beans (uncooked)
2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
1 cloves garlic, diced fine
2 quarts chicken stock
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
½ teaspoon thyme
2 tablespoons balsamic vinegar

In a large stock pot, prepare the beans by placing them in 6 to 8 cups water and bring it to a boil. Boil for 2 minutes, then turn off the heat and cover. Let the beans soak for 1 hour, then drain off liquid and return beans to the stock pot. Add the chicken stock, the ham bone, 2 cups water and bring to a boil.

While the beans are cooking, place a sauté pan over medium high heat. Add the olive oil and sauté the onions, carrots, celery and garlic until soft. Add the sauted vegetables to the stock pot along with the salt, pepper and bay leaf. Reduce heat to medium and cook for 2 ½ hours or until beans are soft.

Half way through the cooking time, add the mustard and thyme. Add more water to the soup if necessary.

When beans have softened, remove the ham bone and bay leaf from the stock pot. Discard the bay leaf. Take half of the soup mixture and place it in a blender. Carefully puree the beans and return them to the stock pot.

Remove the meat off the ham bone and chop into bite-size pieces. Return the meat to the stock pot. Add the balsamic vinegar. Stir to combine well. Adjust seasonings if necessary.

Serve with grated cheese.

6 to 8 servings.

Apple Dapple Cake

2010-02-18T17:31:00.000-08:00

In 2002, a girl named Jackie cut my hair at the Pink Caddy hair salon. Every time I paid her a visit we talked food. She loved to cook and so do I. She shared this recipe with me. It's delicious with vanilla ice cream.

1 ½ cups vegetable oil
2 cups sugar
3 eggs
3 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
2 teaspoons cinnamon
3 cups Granny Smith Apples, chopped & peeled 1 cup pecans, chopped
2 teaspoons vanilla
1 cup butter
2 cups light brown sugar
1 cup heavy cream

Preheat oven to 325 degrees. Butter and flour a 10-inch bundt pan.

Using an electric mixer, blend together the oil and sugar in a large bowl.

Add the eggs, one at a time, beating well after each addition.

Sift the flour, soda, salt, nutmeg and cinnamon into the egg mixture, beating thoroughly. Batter will be very stiff.

Fold the apples and pecans into the batter with a spatula, then stir in the vanilla.

Spoon the batter into the prepared pan.

Bake for 1 hour and fifteen minutes, or until a toothpick inserted in the cake comes out clean.
Place the pan on a rack and let cool for 1 hour.

Make the caramel sauce:

Melt butter in heavy saucepan over medium heat. Stir in brown sugar. When sugar dissolves, add cream, whisking to form and emulsion.

Unmold cake, running a knife around the edges of the pan. Gently turn out cake onto a plate.
Pour about ½ cup of the warm sauce over the cake to form a glaze.

Serve immediately, with a little of remaining sauce spooned over each slice.

If serving later, sauce keeps well in the refrigerator. Reheat prior to serving in microwave.

Twice Baked Potatoes

2010-02-17T17:30:00.000-08:00

When I first moved to Temecula, my friend Bobette had my family over for dinner. She made these potatoes for us. I'm a lover of twice baked, and I think these are the best I've ever eaten. That Bobette.... she is one amazing cook!

6 potatoes
1 cup sour cream
½ cup butter
1 8-oz. package cream cheese
1 tablespoon chopped green onion (green part only)
1 tsp salt
1 tsp pepper
¼ tsp thyme

Preheat the oven to 450°. Bake the potatoes until fork tender (about 1 hour). Remove from oven. Cut the potatoes in half, lengthwise. Scoop out the potato and place in a mixing bowl. Place the skins on a cookie sheet lined with tin foil.

Mix all of the above ingredients with the white part of the potato. Scoop this mixture back into the potato shells. Top each potato with grated cheddar cheese.

Bake at 350° for 15 –20 minutes, until cheese bubbles and potatoes are warmed.

Tutti Frutti Ice Cream

2010-02-17T17:19:00.000-08:00

This is my all time favorite ice cream flavor. I got this recipe from my friends the Iba family. They made this ice cream one night when they had me over for dinner. I can still smell the Jamine that was in bloom just outside their dining room window. I love this ice cream with Hershey's chocolate sauce or as a soda with 7-up. Yum!!

Juice of 3 lemons
Juice of 3 limes
Juice of 3 oranges
½ ripe banana, smashed

1 to 1 ½ cup sugar (according to your desired sweetness)
3 cups whole milk
1 cup cream
4 egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla

Instructions:

Combine the above ingredients and place in an ice cream freezer. Mix until frozen.

Makes about 2 quarts.

BBQ Chicken Salad

2010-02-17T17:08:00.000-08:00

I made this recipe up in 1991 after a visit to Red Robin restaurant. I thought their salad was pretty great and I had to recreate it at home. Now you can get this salad everywhere, but.... I still like it so I'm including it in my recipe blog. One of these days, it will no longer be in fashion and I will want to remember how I made it. I offer proof --- when I was a kid Green Goddess was the salad dressing of the day. Who uses that now, I ask you! I'm sure it will make a comeback someday soon.

2 cups chicken, cubed into 1 inch pieces
1 package pre-washed romaine lettuce
2 large tomatoes, chopped
4 green onions (white part only), chopped fine
½ can black beans, drained
½ cup sweet white corn kernels
1 cup grated cheese
1/3 cup Ranch dressing
1/3 cup prepared BBQ sauce (I use Jack Daniel’s Original No. 7)
1 cup French’s French Fried Onions, lightly toasted (The kind you use as a topping for green bean casserole)

In a small bowl, mix the Ranch Dressing and the BBQ sauce together. (You can add more Ranch or more BBQ sauce according to your own taste). Set aside.

Combine all other ingredients in a large salad bowl. Pour the dressing over the salad and toss. Add more dressing as needed.

Serves 4 to 6.

Sergent Palmer's Lemon Bread

2010-02-17T16:59:00.000-08:00

This recipe is from Laurie Palmer. We worked together in a doctor's office back in 1984. Laurie was in charge taking money from patients at the end of their visits. We called her "Sergent Palmer" because she was so tough when it came to collecting money. She brought this bread to work for us on occasion. Those were always good work days.

1 cup sugar
6 tablespoons shortening
1 tablespoon grated lemon rind
2 eggs
1 ½ cups sifted flour
½ teaspoon salt
1 teaspoon baking powder
½ cup milk
½ cup pecans, chopped (optional)
¼ cup sugar, scant
3 tablespoons, lemon juice

Cream sugar and shortening. Add lemon rind and eggs. Add dry ingredients alternately with milk beginning and ending with flour. Stir in nuts. Pour into a greased loaf pan. Bake for 35 to 40 minutes.

In a sauce pan, heat ¼ cup sugar and lemon juice stirring until dissolved. Pour over hot bread. Allow to cool in pan.

Orange Rolls and Dinner Rolls Made Easy

2010-02-17T16:48:00.000-08:00

I owe my roll baking skills to one person -- Chanin Warren. I made bricks until she showed me her secrets back in 1999 when I first moved to Temecula. She came over to my house and walked me through the entire process. This is the recipe I use. I adapted it from a recipe I found in a church cookbook. Works like a charm for me. In case that you are not a baker, I'm giving step by step instructions, just like Chanin did for me. Good luck!!!

Big note before you begin: I use this dough for regular dinner rolls as well as sweet rolls.

Tools that help with making rolls:

Kitchen aid with a dough hook attachment.

A dough scraper.

A good wooden rolling pin.

A large work surface for rolling out dough.

Pam cooking spray.

Lots of flour

A microplane (if you are making orange rolls.)

A large (12 x 17) commercial jelly roll pan (I bought one at Walmart.)

Parchment paper (I buy it at Walmart in the plastic wrap section.)

Ingredients:

1 tablespoon yeast (I buy the big bag of yeast at Costco, and keep it in a zip lock bag in the freezer, it’s the best yeast and it keeps for a long time.)

1/4 cup really warm water (Not hot or it will kill the yeast.)

½ teaspoon sugar (for the yeast)

1 cube butter

1 ¾ cup whole milk

¾ teaspoon salt

½ cup sugar

3 eggs, beaten

6 to 7 cups flour

1 cube butter (for orange rolls)

½ cup sugar (for orange rolls)

Zest of two oranges (for orange rolls) Use a microplane for this. You want the zest grated very fine. Do not grate into the white part.

Directions:

In a small bowl, dissolve: the yeast, ¼ cup hot tap water, ½ teaspoon sugar. Let this mixture sit until you see bubbles forming. If it does not bubble, the yeast is bad, or the water was too hot. ( If you buy the Costo yeast, then you will be fine – it’s the water that’s the problem.)

While the yeast is doing its thing, place 1 cube of butter in a medium size glass bowl. Place it in the microwave for about 45 seconds to melt the butter.

Remove the bowl from the microwave and add the milk, salt, and sugar. Place the bowl back in the microwave. Cook for 30 seconds. Test and see if the entire mixture is warm. If not, microwave for 15 more seconds. You don’t want it scalding hot – just warm.

Slowly whisk the beaten eggs into the warm milk.

Place butter/egg mixture in a Kitchen Aid with the dough hook attachment, and mix on speed 2 for about 15 seconds. Add the yeast mixture and mix 15 seconds.

Slowly add 6 cups flour, one cup at a time until the dough comes together and forms a big glob. Let the dough mix on a low speed (about speed 4) for about 2 minutes. The dough will be pretty sticky.

Grease a giant mixing bowl and dump the dough into the bowl. Cover it with plastic wrap and set it somewhere warm so that it will rise. The best place is to set it on the dryer and turn the dryer on.

The dough should double in size. It takes about an hour – sometimes more if it’s cold outside.

I think rolling out the dough is the hardest part of baking rolls. Prepare your work suface by cleaning it off with vinegar and water. Make sure it is completly dry or you will end up with a big mess. If you have solid counter tops, like granite or laminite, that works great. Spray the area with Pam and generously sprinkle it with flour.

Do the same thing to your rolling pin.

Butter your hands.

Dump the dough out onto the floured work space, knead it together with your hands. If it’s too sticky sprinkle some of the remaining flour over the surface of the dough and kneed it into the dough.

With the dough scraper, cut the big ball of dough in half and set one half aside.

Gently roll the dough out to form a circle. Don't roll back and forth, roll out and away from you in long strokes, lift the rolling pin up when you get to the edge of the dough. Repeat and rotate the dough if you can, to form a large circle. It’s a little hard because the dough wants to spring back into place, but if you spray the work surface with Pam, and flour it really well, it helps.

Roll until you get a big circle like and looks like pizza dough before it's baked.

If you want to make regular dinner rolls, gently spread 1/2 cube softened butter over the surface of the dough.

If you want to make orange rolls, mix the softened butter with ½ cup sugar, and the orange zest in a small bowl. Spread half of this mixture over the surface of the dough.

Using the dough scraper, cut the dough into 12 or 16 wedges. It will look like a pie. When using the dough scraper to cut, don't drag it along the dough. Use it like a cookie cutter pressing down, and lifting up to cut. I cut 16 wedges. Cut 12 if you want large rolls.

Loosly roll each wedge from the fat end to the skinny end to form a crescent.

Line the jelly roll pan with parchment paper.

Place each crescent close together in the jelly roll pan. There should be less than 1/2 inch space in-between each roll. (I can get an entire batch of rolls on 1 baking sheet.)

Repeat the above rolling out process with the remaining dough.

Cover your baking sheet with a clean dish towel, or waxed paper and let the rolls rise until double in size. It takes about 45 minutes to an hour.

When you are ready to bake, preheat the oven to 350 degrees. Bake the rolls for 15 minutes, or until light golden. Be careful because the rolls in the center of the pan might not cook as fast as the rolls on the outside parameter. If the rolls on the outside perimeter of the pan start looking dark, remove them from the pan, and continue cooking the remaining rolls until they are golden.

These freeze well if you have left-overs, but I can't imagine that you will.

(For fast clean up, use the dough scraper to clean the counter top off when you are finished rolling out dough.)

BBQ Chicken Wings

2010-02-17T16:41:00.000-08:00

My own recipe. I like to make these when I get invited to a pot luck, but my kids.... they LOVE these for dinner.

1 cup ketchup
1 ½ tablespoons red wine vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
¾ cup brown sugar
½ teaspoon Tabasco sauce
20 chicken wings

Preheat over to 320 degrees. Wash and trim chicken wings and place in a Pyrex dish (you may need 2 dishes). Combine the remaining ingredients in a mixing bowl and microwave for 2 minutes. Remove from microwave and set aside.

Bake wings for 1 hour. Remove from oven and pour the BBQ sauce evenly over the wings. Return the wings to the oven and continue cooking for 1 1/2 hours, turning over every 30 minutes.

Remove wings from pan and place in a serving dish. Let cool for a few minutes so that sauce caramelizes on the wings.

Nana's Red Velvet Cake

2010-02-17T16:18:00.000-08:00

When I was a little girl, my grandmother made a heart shaped red velvet cake every Valentine's Day. I looked forward to helping her dump an entire bottle of red food coloring into the mixing bowl. I have carried on this tradition in my own home, but instead of making a cake, I make cupcakes -- they are easier to share and fun to decorate. This is my grandmother's recipe -- the frosting is what makes her red velvet so good. Just a note here -- the frosting is a little tricky so follow the recipe and read the entire thing before you begin.

P.S. I won't be offended if you opt for cream cheese frosting... but me... I'm sticking with Nana.

The Cake:

1 bottle red food coloring
½ cup butter (1 stick)
2 eggs
1 1/2 cups flour
1 1/2 cups sugar
4 tablespoons cocoa
1 teaspoon salt
1 teaspoon vanilla
1 cup buttermilk (do not substitute)
2 ½ cups flour
1 tablespoon vinegar
1 teaspoon baking soda

Preheat the oven to 350 degrees.

In a large mixing bowl, cream together the sugar, butter and eggs.

In a small cup, make a paste of the cocoa and food coloring. Add this to the creamed mixture.

Add the buttermilk to the creamed mixture.

Whisk together the salt and the flour and add this to the creamed mixture one cup at a time and mix well until thoroughly combined.

In a small cup, combine the vinegar and the baking soda. Gently fold this mixture into the cake batter until incorporated.

Pour batter into 18 cupcake tins or into two 9-inch greased cake pans.

Bake cupcakes for 17 minutes. Bake the cake for 30 minutes. Test for doneness with a toothpick as cooking times may vary.

The Frosting:

.
5 teaspoons flour
1 cup half and half
1 cup granulated sugar
1 cup butter (softened)
1 teaspoon vanilla
Pinch salt

In a small pan over medium high heat, whisk the flour and half and half together until thick. Let cool completely before going on to the next step.
.
In a mixing bowl, cream together the butter, sugar, salt and vanilla. Add the cooled flour mixture and beat on medium high speed for about 5 minutes, until the mixture looks like whipped cream and is thick enough to spread. (Do not refrigerate before frosting cupcakes or it will harden.)

.
When frosted, top cupcakes with “Red Hots” candies.

Chicken Puffs

2010-01-16T22:41:00.000-08:00

I'm sure everyone and their dog has this recipe, but I have to include it because it was given to me by my friend Jane Nielsen back in 1980 when it was all the rage. I remember when she first made it for me -- she called me on the phone and said "Get over here, you have to taste this chicken!" Well of course, I thought it was just about the best thing ever! I confess, I still think it's good. It's one of my children's favorite meals.

4 cups cooked chicken or turkey, diced
2 8 oz.-package cream cheese, softened
2 tablespoon butter
¼ teaspoon salt
2 8 oz.-packages Pillsbury Crescent Rolls
2 tablespoons milk
1 bunch green onions, white part only, diced fine
2 cups sliced mushrooms
Pepperidge Farm Herb Seasoned Croutons, crushed
2 tablespoons melted butter

Preheat oven to 350 degrees.
Heat the butter in a sauté pan. Add the onions and mushrooms. Sauté until onions are transparent. Remove from heat and let cool.

Blend cream cheese and milk until smooth. Add chicken, salt and pepper and the sautéed mushrooms and onions. Mix well.

Separate crescent rolls to form 8 rectangles. Seal any perforated holes so filling will not leak through the dough.

Spoon about ½ cup of chicken mixture into rectangle and pull over corner and seal. Brush with melted butter and roll in crushed croutons.

Bake on ungreased cookie sheet for 20 to 25 minutes, or until the dough is fully cooked.

Sauce

½ can beef broth
1 can Cream of Mushroom Soup
½ pint sour cream.

Blend and heat sauce. Pour over cooked chicken puffs to serve.

Chicken Satay

2010-01-16T22:31:00.000-08:00

In 1987, I lived with my Aunt Suzy and her family in Santa Monica, California. One of the things Suzy and I enjoyed doing together was cooking classes at a store called Montana Mercantile. This recipe is from Chef Hugh Carpenter who taught an amazing class on Asian Cusine.

12 bamboo skewers, 4 inches long
4 boneless, skinless chick breasts
BBQ sauce (see below)
Satay sauce (see below)

Pre-soak the skewers in water for at least 6 hours.
Cut each chicken breast into 4 strips (6 if breast is large)
Place one chicken strip on the skewer. The skewer should be visible at either end of the chicken strip. Repeat with the remaining strips.
Pour the BBQ sauce over the chicken. Marinate for 2 – 6 hours.
Have the dipping sauce ready to service with the chicken (I serve the sauce at room temperature).

When ready to serve:

Preheat the oven to 550 degrees (broil setting). Place the oven rack at the highest setting. Line a baking sheet with foil, set a wire rack on top and coat the rack with non-stick spray. Lay the chicken strips on the rack, and cover the exposed pieces of skewer with foil.

Broil the chick until the chicken is firm, about 4 minutes. The skewers do not need to be turned while broiling.

Serve the chicken strips at once accompanied with the dipping sauce (see below).

BBQ Sauce for marinade (this sauce is great on any kind of meat):

4 cloves garlic, chopped fine
2 teaspoons grated orange peel (1 orange)
5 tablespoons hoisin sauce
3 tablespoons plum sauce
2 tablespoons sesame oil
2 tablespoons white vinegar
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons sherry
½ teaspoon Chinese chili sauce