Bri Says: "Seizeon That Food!"

This Lasagna was FAB

2011-02-18T23:15:00.005-05:00

So, I totally didn't take pictures because it was only my 2nd time making lasagna ever, people know what lasagna looks like, and because the camera has new batteries in it and is packed in my hospital bag, ready for whenever this kid decides he wants to arrive.

Bare with me as I kinda sorta made this up as I went along...I didn't measure, but these are more estimates (I know y'all hate when I do this to you, but I'm pretty accurate, I think). Let me know if any of my measurements should be changed when you make it...I'll be sure to give you credit too!

Ingredients:

2 lbs ground beef (I used chuck, from a roll. Really, it's quite good)

1/2 tsp dried onion

1/2 tsp dried garlic

2 tsp basil, fresh, diced, divided (you could use about 1 tbsp dried basil)

1 jar Barilla Marinara sauce (you can use other things, this is just what I had on hand)

1 tub (16 oz) Daisy low fat cottage cheese (again, this is what I had on hand)

2 eggs, beaten

1/2 tsp pepper, ground
1/2 tsp dried oregano

1 cup Parmesan cheese, grated

1 lb mozzarella cheese, divided
12-15 lasagna noodles (the no-boil ones are legit as well, but I didn't have them)

Brown ground beef in a medium sauce pan, with onion and garlic, drain any excess fat.
Add marinara sauce and half of the basil. Let simmer about an hour. Add in 2nd half of basil.
Cook lasagna noodles as directed, drain and set aside.
Combine cottage cheese, eggs, pepper, oregano, Parmesan cheese and 1/2 of mozzarella.
In a lasagna pan, layer noodles, cheese mixture, and meat sauce, repeating until it's even with the top of the pan. Top with remaining mozzarella cheese.
Bake at 375 for 30-40 minutes or until cheese mixture is thoroughly melted. I also turned on the broiler for a few seconds to make the top that golden bubbly deliciousness.

I served with a salad and The Pioneer Woman's "The Bread" which, is SERIOUSLY the most easy awesomeness you'll ever come across.

Eventually, ok, SOON I'll make this again and post pictures. I promise. <3

Crispy Coconut Chicken Tenders

2011-02-09T20:28:00.006-05:00

Coconut shrimp is my weakness. If you've ever been to the Sagebrush Cantina, theirs is FANTASTIC. I can't help but to order it. It's sweet. Like, donut sweet. Sooooo good. So, back in December, we went to a surprise birthday party for one of Mike's cousins at Downtown Main Martini Bar & Grille in Brighton, MI. We had Coconut Chicken as an appetiser and it was absolutely amazing. I decided to give it a try myself and though I'll be altering the recipe a bit the next time I make it, it still turned out really well for "oven fried."

Ingredients:
1 c coconut
1/2 c flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs chicken tenders
1 egg, lightly beaten
1/3 c butter, melted

Pre-heat oven to 400*F.
In a flat surfaced container, combine coconut, flour, salt, and pepper.

Dip the chicken tenders into the egg, then coat with the coconut mixture.

Drizzle with melted butter and bake for 25 minutes, turning once.

For additional browning/crispiness, I left them under the broiler for another minute or so more.

Pre-heat oven to 400*F. In a flat surfaced container, combine coconut, flour, salt, and pepper. Dip the chicken tenders into the egg, then coat with the coconut mixture. Place tenders in a shallow, un-greased baking pan, 1 inch apart. Drizzle with melted butter and bake for 25 minutes, turning once. For additional browning/crispiness, I left them under the broiler for another minute or so more.

Next time, I may try more of a batter instead of a dry flour mixture. I'll keep you posted. If you have any suggestions, please feel free to leave them in the comments. Thanks for reading!

MmmHmm Margarita Pizza

2011-02-04T21:05:00.007-05:00

I love pizza. I'm not alone really. According to Your Guide to Pizza, "Americans eat an average of 46 slices of pizza a year." AND, because it's officially the Super Bowl weekend, another fact, according to YGtP, "More pizza is consumed during Super Bowl week than any other week of the year." Seriously folks, this is big time food love.

Currently, my Margarita Pizza is in the oven, smelling delicious, enticing my senses. I can hardly stand it. The smell of basil, cheese, bread and tomatoes in the oven is truly making me drool. Even though the timer is set, I keep running over to open the oven for whiffs. I'm an addict.

Ingredients for 1 large-ish pizza
1 pizza dough (click the link for the recipe)- if you want flat crust, omit the yeast.
8 oz. mozzarella cheese, fresh, sliced 1/4 to 1/2 inch thick
1 lg. tomato, chopped
3 tsp. basil, fresh, chapped
garlic salt, to taste

Toss your dough and spread it on your pan or stone. Sprinkle with a little garlic salt. Or, a lot. Whatever you want, it's your pizza.

Chop your tomato, basil and slice the cheese. Yes, I used roma tomatoes, that's what I had on hand.

Layer cheese, tomato and basil onto the dough.

Place into a 425 degree oven for 15-20 minutes or until crust is evenly browned.

Remove, let set about 5 minutes, slice and enjoy!

Guinness Beef Stew

2011-02-04T15:51:00.016-05:00

I love beer. I really love Guinness. If you ever want to make me happy, bring me Guinness. Or better yet, chocolate Guinness cake which, I've had once and obtained and lost the recipe. My new mission is to find it again and share the deliciousness with you.

I've been home for the last 2 weeks, off on maternity leave. Apparently, my job is too far away from the hospital and because of my complications, they're keeping me on a tight leash. Swell. I really don't mind too much, except I'm a bit bored. What better to do than bake and cook my days away? (I don't think The Husband minds much either...he's actually getting home cooked meals again.)

So, I'm stuck at home, knocked up, bored and avoiding (read: not really able to) leaving the house due to the "Snowmageddon" snow storm that covered like 30 states or something like that. Yeah, we got a bunch of snow, it was cold and windy as sin...so what. Sorry- anyway- I decided to make some beef stew. Yummyness.

Ingredients:
3 Tbsp olive oil
1 Tbsp butter
2 lb. Stew Meat (yes, the label really says "Stew Meat")
1 medium onion, diced
3 cloves garlic, minced (I didn't have fresh, so I used the minced crap in a jar, this is an estimate of how much I used)
1 12 oz. bottle of Guinness
4 c beef stock (I use low or no sodium)
1 Tbsp Worcestershire Sauce
2 Tbsp tomato paste
.5 tsp cayenne pepper
.5 tsp Kosher salt
1.5 tsp sugar
4-6 whole carrots, unpeeled, washed, very roughly sliced
4-6 new potatoes, very roughly sliced
black pepper, freshly ground - to taste
Water, if needed

In a large skillet, melt butter and add olive oil. Add the meat to brown. I cooked to about medium temperature. While that's cooking, chop your onion. Don't cry, it's just the onion. You should also dice your garlic at this time too...unless you're lazy like me and use the jarred crap. When the meat is browned, remove to a separate cutting board.

Add the diced onions and saute until soft. While that's cooking, cut your meat into smaller, more bite-sized bits. Next, add your garlic and cook for a bout a minute more.

Once the onion and garlic are soft, I transferred them and the remaining liquid from the pan into a large stock pot, as you can see below.

Mmmmm, Guinness.

Measure your Guinness (if you're like me, you get a bigger bottle and drink half...just make sure you save 12 oz. for the stew) and add to the stock pot.

Add in the beef stock. (or in my case, veggie stock, because I had none. Nor did I have any beef bouillon, but truly, no one knew the difference)

Add your tomato paste. You could use more than the recommended amount, if you'd like. Hell, I probably did. I don't measure anything.

Next the Worcestershire Sauce. Notice I didn't clean the measuring spoon from when I added the tomato paste. Again, I don't care that much.

Then, add your sugar, salt, Cayenne pepper and fresh ground pepper. You don't have to separate it here, but I didn't want to have 17 photos of adding various spoons of crap into the stew. That's right, I care about you, the reader, and your time, and your eye balls.

Mmm, meat, in bite-sized pieces.

Toss your meat (gently because the liquid is hot) back into the pot.

After all of the meat is back into the pot, cover and simmer over low heat. Take about a 2 hour time out. Put your feet up, drink a little of the Guinness if you want. Relax. Your meat needs time to tenderize.

Mmmm, carrots. And potatoes.

Coarsely or roughly chop your carrots and potatoes. I cut them into bite sized pieces. The Husband said he like them like that, a bit on the bigger side. I think he feels this stew is "manly-er" because everything was a bit bigger than in the canned soup crap that he eats. ::shudder::

Add your potatoes and carrots to the pot. At this time, you could TOTALLY add other veggies. I contemplated doing so as well but got lazy. I wanted to watch the blizzard rather than chop more stuff.

Cover again, and let simmer at least 45 minutes. Sample the veggies to make sure they're cooked. You should probably sample some more Guinness too. If the soup needs anything more; seasoning, WATER if it's too thick, etc., add it here and simmer a few minutes more.

(Directions without pictures)
Heat oil and butter in a large skillet or pan (you could make this into a 1 Pot Dish or Crock Pot Recipe, but I chose not to.) over medium-high heat. Brown meat. While that's cooking, chop and mince your onions and garlic, keeping them separate. Once meat is cooked, set aside, onto a cutting board. Cut pieces in half and save for later.

Add diced onions to the pan and cook, stirring frequently for a few minutes, until softened. Add the garlic and cook for about another minute. Transfer to large sauce pan or crock pot.

Pour in beer and beef stock. Add Worcestershire, tomato paste, Cayenne pepper, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

Coarsely chop carrots and potatoes (and other veggies if desired) and add into the pot. Cover and cook for an additional 45-ish minutes. If your stew is too dry, add hot water as needed. Sample and adjust seasonings as needed.

Serve with buttered bread, salad, etc. Whatever. Just ENJOY!

I served this with some buttered Everything Bagel Bread. Soooooo good. The Husband agrees.

Makes about 4 larger servings.

Oops! Now it's Bagel Bread!

2011-02-01T11:53:00.005-05:00

Yesterday, I tried (keyword being "tried") making bagels. I think my flour was old (I know, many of you will say it was the yeast or the water temp, but I just bought it and the water was about 135f). Anyway, I followed the recipe for Nigella's Bagels as I have so many times before, adding garlic powder, dried diced onion, sesame and poppy seeds, and the stuff never really did raise the way it was supposed to. (I'm seriously contemplating changing my blog name to The Accidental Baker or some shit like that. Because really, things I make rarely ever turn out the way they're supposed to. ha.)

So, I decided that instead of throwing the delicious smelling-dough away, I'd bake it anyway...like bread! YEAH! That's it, I'll make bread out. I avoided the boiling process that's used in the bagel recipe, formed the dough into loaves and let them proof (raise), covered by oiled plastic wrap in a 100 degree f oven. (We're cheap and keep our house at 65...not so good for making things that need to raise).

After the 2nd "raising" which never really worked too well, I took the plastic wrap off, turned the oven to 375f and baked the hell out of it for about 20 minutes, buttering the top at about 18 minutes. The top didn't brown too well (of course), so I turned the broiler on it for a few seconds and "wallah" Bagel Bread! WOOT!

Spaghetti & Meatballs

2011-01-19T15:13:00.005-05:00

I’m a pasta-holic! Any way to jazz it up and give it a new twist, I’m there! However, you have to start with the basics before you can advance to the pros! So let’s make some Spaghetti and Meatballs!

Ingredients:

Meatballs:
1 pound ground beef , ground turkey, or ground chicken (or you can combine 1/3 pound each of ground beef, pork, and veal if you like the flavor combo)
½ cup white bread crumbs
¼ cup seasoned Italian bread crumbs
2 tbs fresh flat leaf parsley chopped
½ cup grated parmesan cheese
1 ¼ tsp Kosher salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
3 cloves grated garlic
½ of a small white or yellow onion –grated
¼ teaspoon crushed red pepper flakes
Fresh Mozzarella (go for either a log or ball because it has less moisture, but if you prefer the kind in water that is okay as well, pat it dry with paper towel really well, and let sit for about 15-20 minutes to ensure total dryness) cut into little cubes (approximately a 1 cm x 1 cm cube – about half the size of something you would find on a cheese plate)

Sauce:
1 tablespoon olive oil
½ of a small white or yellow onion chopped (use the remaining portion from the meatballs)
3 cloves minced garlic
½ cup chicken stock
1 (28 ounce) can crushed tomatoes
1 tablespoon fresh flat leaf parsley chopped
1 teaspoon kosher salt (add more or less to your tasting)
½ teaspoon black pepper (add more or less to your tasting)
½ tablespoon fresh oregano chopped (or 1 teaspoon dried)
½ tablespoon fresh thyme chopped (or 1 teaspoon dried)

For serving:
16 ounce box (1 box) of your favorite spaghetti cooked according to package
Grated parmesan cheese

Now let’s start cooking!!!

Preheat oven to 400 degrees, line a baking sheet with parchment paper, and spray with cooking spray (you may need 2 sheets depending on the size of your meatballs). Also start boiling your pot of water for the spaghetti.

In a bowl, combine all the ingredients for the meatballs EXCEPT the mozzarella. Add 1/3 cup of warm water to the bowl as well. Combine all ingredients in bowl very lightly with a fork. It is highly important not to over mix – otherwise you will have tough meatballs. Now, for your pro step! Take a piece of the cubed mozzarella (this is going to be the center of your meatball). Using your hands, lightly form the meatball mixture around the mozzarella into a 1 – 1 ¼ inch meatball, as you make each meatball place it on your baking sheet. ***NOTE*** it is important to make sure the mozzarella is well sealed within the meatball; otherwise it will leak out of the meatball. You should be able to make about 15- 20 meatballs, however more or less is okay! Once all meatballs are formed place in the oven and cook for about 20-25 minutes.

While the meatballs are baking, prepare the sauce. But first, season your pasta water with a generous heaping of salt, and 2 tablespoons of olive oil, and drop spaghetti into the water.

In a large skillet (about 12”) or even the Rachel Ray type sauté pan (which ever you have is fine) heat the olive oil. Add the onions and sauté over medium heat until translucent, this will take about 5 to 10 minutes. Be careful not to burn. If you find that they are cooking to fast and starting to brown turn heat down to medium low. Once onions are translucent, add the garlic and cook for about a 1 minute, if you turned the heat down to medium low, raise it back up to medium. Add the chicken stock and cook on high heat, combining the onions and garlic. Let the liquid boil a little; along with reduce/evaporate about 3-5 minutes. Turn the heat back down to medium, stir in the tomatoes, parsley, oregano, thyme, salt, and pepper. Your meatballs should be done cooking by now, reduce the heat on the sauce to low and let all the flavors get happy together while you are waiting for the meatballs. Once the meatballs are done, remove from the oven, let them cool for a minute or two and then with a pair of tongs, gently place them into the sauce mixture. Gently coat the meatballs with sauce, and allow simmering on med-low for 5 minutes.

While the sauce is simmering drain your pasta. Plate out your portions of pasta, and pour the wonderful meatballs and sauce over the spaghetti, top it off with some parmesan cheese! As you dig into the meatball, enjoy the oozing of the mozzarella center :-) That my friends, is a scrumptious serving of spaghetti and meatballs!!!

~*~Sundeep~*~

The Guest Blogger has landed!

2011-01-19T13:42:00.002-05:00

I am truly honored and delighted to be Bridgette’s new guest blogger! I share the same passion for food as my dear friend, and am constantly consulting on recipes with her. Now, I shall share my culinary experiences with you!!! ~*~Sundeep~*~

Martha Stewart's Perfect Mac 'n Cheese

2011-01-18T21:33:00.012-05:00

Now, I'm a bit of a Mac 'n Cheese connesour. It's my "go-to" for almost everything. Before becoming pregnant, I could have eaten it daily (right now, it tastes like I'm eating melted butter- EW!) and kind of did. No wonder I'm so chubby.

A few months back, a friend of mine (Adam) made this for his pregnant wife and I. Yes, you can say he was brave, having 2 really pregnant women in his house at once- and attempting to make a recipe that he'd never made before. However, it turned out splendedly, and we spared his life.

I've been craving this, decidedly because he used buttered challah bread for his topping...After making this recipe, I think the challah really made it. I decided to go shopping for ingredients and people to eat it, seeing as it makes enough for 12 people (not really, I say 6 MAX). Let me tell ya, BE PREPAIRED this is an expensive mac n cheese. Holy moly. Also- if you can't find challah, I suggest using King's Hawaiian bread, which I found at Walmart (yes, I know, but it was the 3rd store I'd been to looking for supplies). Get the bread loaf, it'll be easier than the rolls.

I'm going to try this recipe again...I was reading it, via email on my BlackBerry and missed a step (saving some of the cheese for the top, under the bread) AND used more cheese than I was supposed to, oops! Hopefully, next time, it will turn out a bit more creamy. The main problem I have with baked macaroni and cheese is that it turns out a bit dry and/or more gritty...kind of odd.

Ingredients:

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk (I used 2% but might try fat free half and half next time)

1/2 cup all-purpose flour

2 teaspoons kosher salt

1/4 teaspoon freshly grated nutmeg (omitted, as we don't like nutmeg)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (omitted as we didn't have any)

4 1/2 cups (about 18 ounces) grated sharp white cheddar

2 cups (about 8 ounces) grated Gruyere or* 1 1/4 cups (about 5 ounces) grated pecorino Romano *yeah, I didn't read the or part and did both. oops!

1 pound elbow macaroni

Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk.

Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour.

Cook, stirring, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.

Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top.

Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Read more at Marthastewart.com: Perfect Macaroni and Cheese - Martha Stewart Recipes

Guest Posters!

2011-01-11T09:48:00.006-05:00

Stay tuned everyone, I'm going to have a friend of mine, Sundeep, my "brown twin" post a few things here. She's gorgeous, can cook like crazy and is TOTALLY awesome, of course.

If you would like to do a guest post on my blog, please let me know- we can make it happen!

I'm Gettin' Stabby O'er Here!

2011-01-07T22:05:00.004-05:00

Don't say anything about my hair or lack of make-up, I'm knocked up and lazy, ok?

Anyway, I come home from visiting a neighbor today and notice fresh footprints in the snow, leading to my front door. Curious, I go in through the garage, as I usually do, and head to the front door.

I totally expected to see a business card or note on the door, selling tree cutting or snow plow services. I get about 3 per week. Those of you who have been to my house, know about the giant dead tree in my front yard. Ha. But no, instead, there is a brown box on the porch. What's in it?

THIS!

YAAAAAAAAY!

I stumbled upon the Daily Deal at housewaredeals.com through slickdeals about 30 minutes before the deal was over. Thank you insomnia! I got this beautiful set of 14 knives, kitchen shears and the wood block for $40.95 SHIPPED! I think that's a pretty good deal...don't tell me if it's not. Ignorance is bliss, k?

I look a tad scary here. Hopefully, this'll never make it into the news. EEK.

So- here it is, in all of it's sharp, stabby, metal glory in it's purdy little wood block stand. I'm in love. LOVE I TELL YOU! Love. I've been using hand-me-downs and cheap knives (except for my cook for the cure santoku knife- my favorite) from the Omaha Steak Company. Ha.

This is my KitchenAid corner.

Pizza! Pizza!

2011-01-07T20:55:00.009-05:00

I'd much rather have homemade pizza over frozen, and really- most delivery places. This way, I know exactly what goes into making it. I mean, COME ON! Look at that beautiful thing...right above this. Awesome.

Now, Mikey grew up with his mom making pizza like, every Friday night. It's good, but she doesn't seem to understand, or want to understand the concept of more cheese, less sauce...but that's my preference.

So, you'll need the following for each pizza:

Dough
marinara sauce (we like Barilla marinara or tomato & basil)
cheese (we use Sargento Mozzarella & Provolone-about 1 bag per lg pizza)
toppings : pepperoni, baby 'bella mushrooms, onion, green pepper, sausage, chicken, olives, pineapple, ham...whatever you like!
garlic salt seasoning

To build your pizza:

Stretch dough over pizza pan or stone. Top with marinara sauce- as much or little as you like. Be careful not to put the sauce all the way to the edge, leave a little dough to raise as the crust.

Top with your desired amount of cheese, again, leaving the edge clear to raise as the crust. Then, add your desired toppings.

We like sesame seeds around the crust edge, so if you'd like that, Parmesan cheese, garlic salt, etc., brush the crust edges with olive oil or butter and sprinkle with desired crust flavoring. We also like a bit of garlic salt sprinkled all over the entire pizza. Soooo delicious! Bake at 425 for 15-20 minutes, or until cheese and crust is golden and cheese is bubbly.

NOM NOM NOM!

So- how do YOU top your pizza?

Black Bottom Banana Bars.

2010-12-14T18:43:00.017-05:00

My husband generally eats bananas like they're becoming extinct. However, the last few times I've bought them, he hasn't. Perhaps my pregnancy hormones are changing his eating habits. (See picture at right, lolsies)

Anyway, I've had 5 bananas looking like the ones described in the Grinch (You're a bad banana with a greasy black peel) icky! I don't like bad bananas, or how they smell.

Today, I finally decided to get them off of the shelf and turn them into something yummy and delicious! Thanks to Food.com's (formerly recipezaar.com) recipe for Black Bottom Banana Bars for helping me to get rid of those nasty bananas!

I decided not to change or alter the recipe in anyway- other than to add chocolate chips to the top and so far so good. I just took them out of the oven and OH MAN do they ever smell delicious! I can't wait until they cool and I can eat the shit out of them. **UPDATE- I just ate a little - surprised that I stopped myself from eating the whole pan, aren't you? Bastards. Anyway they're effing scrumptious. **

Photo courtesy of Derf, from Food.com, since mine didn't turn out nearly as thick as theirs!

Here's the recipe!

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa

I also topped with a hand full of chocolate chips to make it look a little prettier (ok fine, I did change the recipe just a bit, but I don't think this counts!)

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13-in x 9-in pan. (I think this is too large a pan, mine turned out really thin) Spoon remaining batter on top and swirl with a knife. (This also didn't turn out well, it didn't look like when you swirl a brownie batter with cream cheese, etc.) Bake at 350 degrees for 25 minutes or until the bars test done. Cool and enjoy!

Let me know what you think!

My Cheesy Obsession: Cheesy Potatoes

2010-12-12T13:25:00.010-05:00

This is my aunt's recipe. I'm not sure where she got it. The fact that it came from my estranged aunt only subtracts slightly from the SUPER DELICIOUSNESS that is...CHEEEEEEESSSSYYYYY POTATOESSS!

2 lb. package frozen OreIda hash brown potatoes ("Southern Style", not shredded), thawed
1/4 c diced onion
1 can cream of chicken soup - undiluted
1 lb sour cream
4 tbsp butter or margarine, melted
8 oz cheddar cheese, keep some aside for topping (amount is up to you)
dash ground pepper

Preheat oven to 350. In a large bowl, mix together all ingredients. Pour into a 9x13 baking dish. Bake for one hour. Top with remaining cheese and bake for 15-20 minutes more. Remove from oven and serve! nom nom nom

Texas Hash!

2010-12-02T19:57:00.004-05:00

This dish sounded absolutely disgusting to me until I gave in and finally tried it. Mikey's mom used to make it all the time and he begged for over a year before I caved.

1 lb ground beef
3 lg onions, chopped
1 lg green pepper, chopped
1 can (16 oz) whole tomatoes (I like to use Diced Tomatoes w/Mild Green Chilies, add 1/4 can extra water)
1/2 c uncooked reg. rice
2 tsp salt
1 tsp chili powder, heaping
1/8 tsp pepper
Garnish however you'd like. I LOVE LOVE LOVE cilantro and cheese.

Cook and stir ground beef, onions and green pepper in 10 in skillet until beef is browned; drain. Stir in tomatoes (with liquid) and remaining ingredients.Heat to boiling; reduce heat. Cover and simmer; stirring occasionally until rice is tender and liquid is absorbed- about 30 minutes.

** For a family of 5, double all ingred. except ground beef. <3>

"Everything" Chicken

2010-11-10T20:53:00.007-05:00

I'm tired of oven fried, marinated grilled and gravy smothered chicken. Tonight, I needed something new, so I searched food.com and found this. I love making bagels, especially everything bagels so I thought these sounded scrumptious! It took less than 30 minutes from start to finish and is definitely a keeper (duh, I'm not adding it to the blog for no reason)

Of course, I don't measure anything, so I'll give you the measurements that were given on food.com.

3 tablespoons instant minced onion
3 tablespoons garlic flakes
3 tablespoons poppy seeds
3 tablespoons sesame seeds
1/2 tablespoons black pepper (they called for 2 tbsp)
1 tablespoons coarse salt or 1 tablespoons sea salt (they called for 2 tbsp)
1 1/2 lbs chicken tenders
extra virgin olive oil, for drizzling

Preheat oven to 375 f. In a bowl (I used a ziplock bag) drizzle the tenders with olive oil, coating completely. Mix all other ingredients to create the seed mixture in a separate bowl. Dip each tender into the seed mixture, making sure to coat completely. Place on an ungreased baking pan. Once all chicken tenders are covered, bake for 10-15 minutes, or until juices run clear. Enjoy!

Not My Grandmother's Chicken n Dumplin's

2010-10-05T20:25:00.011-04:00

Now, I was taught by my VERY southern grandma how to make dumplin's. Also to- "NEVER STIR 'EM" because they'll stick to each other and the pan. I remember begging her for what seemed like forever to teach me. All the while, her excuse was that hardly any of the grand kids (I think there are 28 grand kids and multiple great grand kids on this side of the family) can make them. Most turn into "rocks" or "slime" or "just not right." The reason for this? Possibly because she literally cooked with a teacup, a hand full and a pinch of this and that. That's her recipe. No joke.
I cook very much the same way, which is why it's hard for me to actually measure, write them down and put them on these "interwebs." Please note, this isn't her recipe (you probably couldn't make it anyhow), nor is it remotely similar. I didn't hand make the dumplings. I added veggies. I didn't cook an entire chicken...but tenders instead. Today, I wanted a thicker stew-like version. I want it to stick to my ribs- more than it normally does...it's standard practice to have a bowl, sit a minute, undo your pants, get up and jump up and down while on your way to get another helping. nom nom nom delicious.
Here goes.

4 boneless chicken breasts (6 I used boneless/skinless chicken tenders)
2 cans cream of chicken soup (yes, even I sometimes use "cream of crap" soups, but RARELY)
2 cartons reduced sodium chicken stock
1 onion, medium, chopped
2 whole carrots, chopped (to my taste)
2 whole celery stalks, chopped (to my taste)
2 tsp butter
1 tsp celery salt
1 tbsp dried thyme
2 10 oz cans biscuits (I used Grands Jr-Flaky)
salt and pepper to taste

In a stock pot, over medium heat, add chicken, soup, stock, veggies, butter, celery salt and thyme. Cook until chicken is cooked through and veggies are no more than barely crunchy. Remove chicken and shred/chop/whatever you'd like to do and return to pot. About 90 minutes before serving, remove biscuits from can, flatten one by one and cut each into bite sized pieces. Add to pot, individually, to keep from sticking. Stir after every few biscuits have been added. At first, biscuits will start to spread out (like marshmallows when heated), but they'll go down. Cover and bring to boil then reduce heat to simmer. Cook until "dumplings" are no longer doughy. Put on your stretchy pants, serve and enjoy!

NOTE for those who can make their own dumplings, I think I'll actually make them instead of using biscuits this time, but it was pretty easy this way.

***Can be used as a crock pot recipe***
Add all ingredients except biscuits. Cook on high 5-6 hours. 90 minutes before serving, add biscuits as instructed above.

Grandma is probably rolling over in her grave. LOVE YOU GRANDMA!

Easiest, Most Scrumptious Pumpkin Muffins EVAH.

2010-09-24T19:17:00.006-04:00

I was searching for a pumpkin bread or muffin recipe the other day that had any number less than 3 eggs. Most call for 4. I had 2. Boo hoo hoo. ANYWAY, on Food.com (formerly recipezaar.com) I found one! It called for ZERO eggs! WOOT! (Believe me- when you eat these things, you'll catch my excitement!)

The original poster stated that she acquired the recipe from a Weigh Watcher's meeting. GAG! But, alas, unlike most of the other healthy (read: ICKY) muffins, these haven't caused me to become good friends with The John, aka toilet.

Without further adieu, THE EASIEST MOST SCRUMPTIOUS MUFFIN RECIPE EVAH!!!!

INGREDIENTS:

1 15 oz. can pumpkin

1 18 oz. box cake mix, suggested: yellow, white or spice

(I used Dunkin Hines Butter Recipe Golden*)

*Because I used a non spiced mix, I added the following

1 tsp cinnamon, ground

.5 tsp nutmeg, ground

.5 tsp ginger, ground

Mix all ingredients until creamy. I'd suggest using a stand mixer as your arm will become VERY tired. Divide into lined muffin cups. *** Bake as directed on the box. I got 22 muffins.

***To jazz up the place, I decided to top the muffins, pre-baking, with a Crumb Topping recipe from the same site.

INGREDIENTS:

1/4 c all-purpose flour

1/3 c brown sugar, packed

2 tbsp butter or margarine, softened

1/2 tsp cinnamon, ground

In a separate bowl, mix ingredients, using fork or pastry cutter until mixture is crumbly. Top each muffin as evenly as possible.

http://www.food.com/recipe/pumpkin-muffins-12521

http://www.food.com/recipe/caramel-apple-pie-with-crunchy-crumb-topping-3577

(Sorry about the poor picture. I hate posts without pictures, but I didn't anticipate putting this on the blog.)

I've started a business!

2010-05-18T05:11:00.001-04:00

See? To the right? It's a "Page Badge" from Facebook. The new business is called Black Lotus Massage. Awesome. If you have a Facebook page, you should "like" my Facebook Business Page. Super Awesome.

So Good Chicken n Rice Tortilla Soup

2010-05-13T14:53:00.010-04:00

3 tbsp olive oil

1 stalk celery, chopped

1 med carrot, chopped

1/2 med onion, chopped

1 tsp lime juice

4 tbsp cilantro, chopped

1 14.5 oz can diced tomatoes

w/ green chillies AND juice

1/2 tsp garlic, minced

4 cups chicken stock, plus 3 cups

1 cup cooked chicken, diced

1/2 cup rice, uncooked

1/2 tsp cumin powder

salt and pepper to taste

Garnish with fresh cilantro, diced tomatoes, shredded cheese, crushed tortilla chips, etc.

Heat olive oil in large sauce pan. Add celery, carrot, onion and sauté until onion is nearly translucent. Add lime juice and cilantro, cook about 1 minute more. Add tomatoes with chillies and their juices and minced garlic. Cook over medium heat until liquid is reduced to half. Add cumin powder, chicken stock and rice. Heat, uncovered until rice is tender. Add remaining 3 cups of chicken stock, then add diced chicken. Cover and simmer. (I cooked for hours, until we were ready to eat). Spoon into bowls, garnish and enjoy!

SUPER AWESOME BEER BREAD. YUP, IT'S THAT AWSOME.

2010-04-20T21:50:00.015-04:00

I love Recipezaar.com. It's fantastic. I was searching for and easy bread to make because I don't really have the patience or knack for yeast breads. This one is as easy as they come. This recipe has to be fab because it's just a smidge under a 5 star rating by 534 people. Literally. I'm pretty sure that many people can't lead me astray. I only wish I would have chosen a better beer...but I'm cheap, but not PBR cheap. By the way, has anyone gone onto a beer's website and noticed that you have to put your birthday in? Really? You can't look at beer online if you're under 21? You can see commercials on tv when you're 2. Also- you should go to the PBR link and look at the PBR art. Sweet. I personally like this one because I believe that the belly on the dragon truly depicts that of a true PBR drinker.

BEER BREAD

3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)

1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.

**1/3/11 UPDATE**

I made a double batch, using self-raising flour, 3 cups (or 1.5 c each batch) of finely shredded cheddar cheese and Lebatt Blue beer. OMG Delicious.

Strawberries 'n Cream Muffins

2010-04-20T20:54:00.009-04:00

I signed up for the Cooking Club of America without knowing that you had to pay membership dues and all of that bullshit. Mike signed up for the Hunter's Club and didn't have to pay a dime...and they sent him a pant load of cool gear. WTF. Same thing I guess, only I get delicious recipes, kind of. Anyway- they send me a cooking magazine which, for the most part, sucks. However, in the back of the April/May 2010 issue, there is a "flashback" recipe which looked scrumptious. I just had to try it. Besides, tomorrow is Mikey's birthday...he's gotta have something good for breakfast!

Strawberry-Cream Cheese Muffins

2 c all-purpose flour

3/4 c plus 3 tbsp sugar, divided

3/4 tsp baking powder

1/2 tsp baking soda

6 Tbsp unsalted butter, chilled, cut up

1 c chopped strawberries

3/4 c plus 2 tablespoons buttermilk

1 egg

1 (3oz) pkg. cream cheese, cut into 12 cubes

1. Heat oven to 400 F. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 c of the sugar, baking powder and soda in a medium bowl. With pastry blender or 2 knives, cut in butter until mixture is crumbly-ish. Stir in strawberries.

2. Whisk buttermilk and egg in a small bowl until blended. Gently stir mixture into flour mixture until just combined. Divide evenly among muffin cups. Dip cream cheese pieces in 2 tbsp of the sugar; press cubes in the center of each muffin (do not cover with the batter). Sprinkle muffins with remaining 1 tbsp sugar.

3. Bake 20-25 minutes or until light brown and toothpick inserted off-center comes out clean (don't put the toothpick in the cream cheese). Cool on wire rack 10 minutes Remove from pan; serve warm or at room temp. Store in refrigerator.

Note: I made 6 large muffins. I baked at the same temp for 25-30 minutes-ish.

HAPPY BIRTHDAY MIKEY!!!

Vodka Blue Cheese Dip/Spread

2009-06-25T14:51:00.004-04:00

I made this dip for a birthday party and served it with crackers and veggies (the celery went the fastest!) It truly is delicious!

1 1/2 cups blue cheese, crumbled

1 1/2 cups fat-free cream cheese

3 tbsp peppar vodka (or regular vodka and 1/2 tsp ground pepper-or to taste)

3 tbsp fresh dill, chopped (parsley would be fine as well)

1/2 cup sesame seeds

Cream blue cheese, cream cheese, vodka (or vodka and pepper) and dill until smooth.

Refrigerate mixture at least 30 minutes

Once chilled, shape into a large ball, cover with sesame seeds and serve.

Garlic Spinach Dip

2009-05-25T19:54:00.004-04:00

Today, I received my Michigan Door To Door Organics box which included such goodies as Abate Fetal Pears, Avacado, Yellow Baby Carrots, Red Cabbage, Cilantro, and Spinach, amongst many other things. Mikey and I aren't big veggie eaters, but we're (make that - I'm) trying. I need some ideas to use the veggies, instead of let them go to waste, like I have so many times before. :(

I don't like regular spinach much anyway-especially cooked (belch), but I'll try anything so I decided to start scavenging "the internets" for ideas. I didn't come up with anything, so I

decided to experiment. After discovering that my blender sucks and murding one of my favorite mini spatulas, I got out the ol' food processor (which I've never used) and it worked like a charm! THANKS GRAM!

<~~~~~~Murdered Spatula. :(

So, I came up with this. Mikey gave it a smile, nod and thumbs up!

Garlic Spinach Dip

1/4 c, plus 2 tbsp extra-virgin olive oil

1 slice french or white bread, 1/2 in thick/ 6 inches wide (approx)

1/2 lb spinach, raw, stems removed

2 tbsp fresh lemon juice

1 clove garlic

1 tsp grated Parmesan, plus extra for garnish

In a small bowl, place 2 tbsp olive oil. Place bread slice in the oil, turning once to coat. Let set until all oil is absorbed, then tear into cubes. Set aside.

With a food processor, finely chop the spinach. Add the bread, lemon juice and garlic and process until well blended. Add remaining 1/4 cup of olive oil and grated Parmesan cheese, puree. Place mixture on/in serving dish and garnish with desired amount of grated Parmesan cheese. I served this with whole wheat pita bread bits (pita bread torn into pieces).

Thai Green Curry Stir Fry

2009-05-21T21:40:00.008-04:00

A few weeks ago, we went to Stir Crazy at the mall. Before then, I hadn't been there since high school. It was SO GOOD! We did the create-your-own type of thing, where you pick your meat, veggies, sauce and noodles, etc. I decided to try their Thai Curry sauce...OMG I'm obsessed. It's one of the few things I crave on a constant basis.

Because we haven't been back (Mikey won't eat "un-american foods" more than "once in a while"), I decided to try my own Thai Green Curry sauce. mmmmm. I came pretty close. Surprisingly, Mikey liked it...he usually only likes teriaki.

This was enough for 3-4 people and measurements are approximate as I was taught to cook with "a teacup of this" and "a pinch of that" lol.

For the Green Thai Curry Sauce:

1 can (14 oz) coconut milk

2 tsp green curry powder (I used M & B Spices, which is 100% organic)

2 tsp Light soy sauce

1 tsp rice vinegar, red wine or regular should suffice as well

Noodles:

1 box rice noodles, cooked according to box directions

Stir Fry:

sesame, olive, veggie or other cooking oil

1 lb chicken, cubed

1 vidalia onion, cut into bite sized pieces

1 red, yellow and or green pepper, bite sized

1/2 c water chestnuts

1/2 c baby corn

1 c broccoli, coarsely chopped

3/4 c baby carrots

3 cloves garlic, coarsely chopped

Bean sprouts, cilantro, and lemon wedges for garnish and or flavor.

Sorry, pictures are from my phone... :(

Cousin Patti's Orgasmic Cream Cheese Dip

2009-04-26T19:36:00.005-04:00

Since I'm too lazy to go back and look, I'm not sure if I've posted this before but it's worth posting again. My cousin Patti brought this dip to a family picnic at my parent's house a few summers ago. No one would leave the food table. No one wanted to share.

She says the guys in her office call it orgasmic dip. We'll go with that.

Ingredients

2 packages cream cheese, softened

2 tbsp apricot jam

2 garlic cloves

(I added a little dill weed as well, for color)

With a hand mixer beat all ingredients in a small bowl. Transfer to a serving dish and serve with crackers. That's it. It's that easy!

Wait until you try it. :D

Have a Happy Resees Peanut Butter Birthday!

2009-04-21T18:33:00.003-04:00

While visiting other people's blogs, you get hungry. I mean, you get some really great ideas! In my search for all things peanut butter for Michel's birthday, I visited Lindsey's blog. Since My husband really likes peanut butter, I decided to make these for his Birthday today. Now, I'm not a fan of peanut butter and cannot eat them because of my diet so,I figured these would be safe.

Apparently, I cannot resize the picture, which, is from my phone and blurry. Sorry.

Ingredients
2 c creamy peanut butter
2 c sugar
2 eggs
36 mini Reeses peanut butter cups, unwrapped
mini marshmallows

4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream (I used fat free Half and Half)
2 tbsp. sugar
2 tbsp. water
mini Resees Pieces or M&Ms

Directions

Preheat the oven to 350 degrees F. Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well mixed. Divide the dough evenly between 24 wells of a mini-muffin pan, making dough balls. Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done. Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, or until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them.

Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper. Place the chopped chocolate in a small, heat-proof bowl. In a small sauce pan, bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens to your desired consistency. Drizzle over top of the cookies. Sprinkle with Resees Pieces before the glaze hardens.

Crock pot too big? Try this!

2009-04-21T17:16:00.003-04:00

I've been having trouble with things burning in my crock pot because I really don't want to cook for more than just 2, if there's just 2 of us. So, things have been burning because the ingredients don't fill the entire pot. WELL. Over at Cara's Cravings food blog, she mentioned the perfect solution! Inside of the regular crock pot pot, place a smaller, oven-proof pot, like pyrex or calphalon ceramic. It makes perfect sense: less hot, dry surface=less burning. DUH.

So, the next time you want to use your crock pot for smaller meals, try that. Let me know how it works for you!

A note about feta.

2009-04-20T20:42:00.003-04:00

I love feta cheese. Love love love. Lately, I've been using more of it in my cooking since I've turned to Mediterranean recipes for low/good fat dinners. A note about feta:

Sheep are the most important dairy animal in the Mediterranean. In much of the Middle East, the sheep’s milk cheese of choice is feta. Look for imported sheep’s milk feta cheese which has been barrel aged. To feta aficionados, there is no comparison between artisnal-barrel aged feta and the feta produced in huge automated factories. However, given the expense and in some areas the unavailability of barrel-aged feta, feta cheese imported from Greece, France and Bulgaria are your next best bet.

Ooey Gooey Snack 'Cake'

2009-04-02T22:30:00.003-04:00

Whether you make this 'cake' for breakfast, snack or dessert, it's both nutritious AND delicious!

Breakfast:

1 tbsp whole wheat flour

1 tbsp sugar or other sweetener

1 tbsp rolled oats

1 pinch baking soda

1 tsp cinnamon

2 tbsp yogurt, low fat

2 tbsp fruit; berries, pineapple, peach, etc.

Spray a microwavable bowl with cooking spray. Place yogurt, and dry ingredients; mix well. Gently add fruit. Place uncovered, in microwave. Cook on high for 1 minute. Serve warm. (microwave ovens do vary, please watch your item carefully. if it is not done, add a few seconds at a time)

Dessert:

1 tbsp whole wheat flour

1 tbsp sugar or other sweetener

1 tbsp rolled oats

1 pinch baking soda

.5 tsp cocoa powder

2 tbsp chocolate yogurt, low fat (I used yoplait whips)

caramel sundae topping

Spray a microwavable bowl with cooking spray. Place yogurt, and dry ingredients; mix well. Place uncovered, in microwave. Cook on high for 1 minute. Serve warm, drizzled with caramel topping

(microwave ovens do vary, please watch your item carefully. if it is not done, add a few seconds at a time)

I did not take a picture, as it isn't much to look at. ENJOY! mmmm.

The below is estimated, based on the 'breakfast version':

Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 158.8

Total Fat: 1.1 g
Cholesterol: 1.6 mg
Sodium: 68.5 mg
Total Carbs: 36.7 g
Dietary Fiber: 3.5 g
Protein: 3.2 g

Tomato Basil Feta Couscous Salad

2009-03-26T23:37:00.006-04:00

Once again, I've forced my husband to try something he's never tried in the food world; couscous. When he asked what it was and why it had such a stupid name, I replied that it is a Moroccan staple. "Why the hell do I want to eat staples?!" Funny guy.

This recipe was more than enough for 3-4 people.

1 1/2 c tomato, diced

1 c shallots, minced

1/3-1/2 c feta cheese, crumbled

2 tsp lemon juice (vinegar is ok as well)

1 tbsp extra virgin olive oil

1 garlic clove, minced

1/4 c arugula, coarsely chopped

1/2 tsp salt (kosher recommended)

1 c water

1 c uncooked couscous

4 tsp fresh basil, chopped

basil leaves, for garnish (optional)

Combine first 7 ingredients, set aside to marinate 20-30 minutes.

Cook couscous according to package directions. Cool.

Combine all ingredients, garnish with extra basil leaves. Serve chilled.

I also like this with pasta. I use whole wheat rotini.

Banana Split Freezer Dessert Trifle-esk Thingie

2009-03-06T00:14:00.009-05:00

**2/2/11 SO! According to my Live Traffic feed to the right, THIS is the most popular post found off of the web. If you've made it, please leave a review to let me know if you loved it, hated it, changed it, etc. I'd like to know YOUR opinions! Thanks so much!

I walked in on someone talking about a banana split dessert at work the other day. She said it was AWESOME, though it wasn't actually a banana split. So here it is, my challenge piece, the Banana Split Freezer Dessert Trifle Thingie.

3-4 bananas

1/2 gal Neapolitan ice cream (the kind in the box)

1/2 c chopped nuts

1 c chocolate chips

2 1/2 c graham cracker crumbs (divided)

1/2 c butter

1 1/2 c evaporated milk

1 tsp vanilla

1 16 oz Cool Whip, thawed

2 c powdered sugar

Cover the bottom of a 11x15 or 13x9 in pan with 1 1/2 c graham cracker crumbs. Thinly slice bananas and place over crumbs. Slice ice cream into 1/2 inch slices and layer next in the pan. Sprinkle with nuts. Place in the freezer until frozen solid.

While freezing, melt the chocolate chips & butter in a medium sauce pan over low heat. Add powdered sugar and evaporated milk. DO NOT BOIL. Cool mixture slightly. Remove pan from freezer and add chocolate as the next layer. Freeze again. Remove from freezer, cover with Cool Whip and sprinkle with remaining crumbs.

Keep frozen, remove 5 minutes before serving.

(not my photo)

Freezer Biscuits & Bread

2009-03-05T23:56:00.003-05:00

These great biscuits are made ahead of time and are to be kept in the freezer. NOTE: they must be kept frozen, or they will not cook correctly. I actually made these today, making half the dough into biscuits and the other half into bread.

6 c flour

2 tbsp sugar

2 tbsp baking powder

1 1/2 tsp salt

4 1/2 c cream (I used half & half)

Line baking sheets with parchment or wax paper and set aside.

Combine all ingredients in a medium bowl. Mix with a wooden spoon about 1-2 minutes. (dough will be like a thick waffle batter) Turn dough out onto a floured work surface (you'll need LOTS of flour to keep dough from sticking to you and your surface) and knead until smooth. Pat dough out to be about 3/4 in thick. Use a 2 in. biscuit cutter to cut as many as you can from the first knead. Re-knead remaining dough and cut again. Place biscuits on baking sheets, 1 in. apart. Freeze until solid; about 4 hours. Once frozen, put into freezer safe container to keep.

Again, DO NOT THAW BEFORE BAKING.

You can also use this dough to make a thick, heavy, rustic-looking bread. After kneading, simply form into a loaf shape and place into loaf pan.

Bake 450 for 20-25 minutes (35-40 for bread)

Orange Glazed Chicken

2009-03-05T23:42:00.002-05:00

I discovered this recipe in my search for easy to make and easy to freeze recipes. I don't remember the source, however I changed the recipe significantly...therefore, whatever.

2 lb chicken; breast, pieces, etc.

1/2 c french dressing

7 oz ginger ale

1/2 c orange juice

1/3 tbsp corn starch

Marinate chicken in french dressing 60 minutes or more. Place in roasting pan or deeper baking sheets; sprayed with cooking spray. Brown chicken under broiler. Meanwhile, in a medium sauce pan, combine ginger ale, orange juice and corn starch over medium heat. Glaze chicken with orange mixture. (at this stage, you can cover and freeze) Bake at 300 for 1.5 hours, basting with orange sauce.

(If frozen, thaw before cooking)

Zesty Veggie Soup

2009-03-05T23:28:00.002-05:00

This soup is very easy to make on a lazy day, either in the crock pot or stove top. Makes about 10-12 servings.

4 c hot & spicy tomato juice

1 14.5 oz can diced tomatoes

2 c each; frozen or fresh corn, green beans, peas, carrots; etc.

2 c potato; chopped

1/2 medium onion; diced

2 tsp garlic; minced

2 tbsp worchestershire sauce

1 tbsp sugar

1 tsp salt

1 tsp basil; dried

1/4 tsp pepper

Combine all ingredients in a large stock or crock pot. Simmer 4-6 hours. Enjoy!

You asked for it! Soft Pretzels!

2009-02-05T21:25:00.007-05:00

Prep time, 1 hour, 40 minutes

Bake time, 10 minutes

Ready in 2 hours

3 to 3 1/2 c all purpose or unbleached flour, divided (can use 1/2 and 1/2 with whole wheat flour as well)

1 tbsp sugar

1 tsp salt

1 (1/4 oz) dry active yeast

1 c water

1 tbsp shortening

6 c water

1/4 c baking soda

pretzel salt, sesame seeds, poppy seeds, etc.

In a medium bowl, combine 1 c flour, sugar, salt and yeast; blending well. Heat 1 cup water and shortening in a small sauce pan to 100-110*f. Add water mixture to flour mixture. With an electric mixer, blend at low speed until moistened. Beat 2 minutes at medium speed. Stir, by hand, and additional 1 1/2-1 3/4 cups of flour, or until dough pulls cleanly away from the sides of the bowl. Knead in 1/2-3/4 cup flour on a floured surface, until dough is smooth and elastic. Place dough in a greased bowl, turning once. Cover loosely with plastic wrap and cover with a tea towel. Let rise in a warm place until light and doubled in size, about 45 minutes.

Spray 2 cookie sheets with non stick spray. Punch down dough. Divide into 12 pieces. Roll each piece into a 16 inch rope. Form into pretzel shape (if ends won't stick to the middle of the knot, use a drop or 2 of water to bind). Place on greased cookie sheets. Cover and let rise again for 15-20 minutes.

Adjust baking rack to top position and heat to 375* (non stick and dark sheets)/ 400* (light/glass sheets). Combine 6 cups of water and baking soda in a shallow sided sauce pan. Bring to a gentle boil. Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side. Remove from water with a slotted spoon and return to the baking sheet. Sprinkle with desired topping.

Bake for 8-10 minutes or until golden brown. Immediately remove from baking sheet. Best served warm.

Makes fabulous 12 pretzels!

This recipe was on the side of a flour bag. (not my photo)

SUPER AWESOME Oven Fried Chicken

2009-02-05T21:06:00.005-05:00

I LOVE this oven fried chicken. It's a hit every time I make it. I always make at least double what I think everyone will eat- apparently, their stomachs enlarge at the very smell! It's also very good the next day, cut up and placed on a salad as well.
1 to 1.5 lbs chicken

1 c cracker crumbs & rice chex crumbs, mixed (bread crumbs are ok too)

1 c flour

1 egg

1/2 c half & half or milk

1/4 c finely grated Parmesan cheese

1/4 c butter, melted

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp thyme

1/4 tsp Crazy Jane's seasoning salt

1/8 tsp black pepper

Preheat oven to 350* for dark, non-stick pans and 375* for light or glass. Grease a cookie sheet.

Clean chicken.

Place flour on a small plate.

In small bowl, beat egg and half & half.

In a separate bowl, mix all spices, Parmesan cheese and crumb mixture.

Dredge chicken in flour, followed by half & half mixture, then crumb mix. Place on Greased cookie sheet. Continue until all pieces are covered. Drizzle melted butter evenly over all pieces. Bake for 30-40 minutes, or until no longer pink. (I used 1 lb of chicken tenders, baking at 350* for 30 minutes)

(not my photo)

Holy Starches!

2009-01-19T16:24:00.002-05:00

Yesterday, I was on a baking streak...
Brownies, biscuits, pretzels, pot roast and beef barley soup with lots of veggies. I'm sure that I'm missing something, but...I'll have recipes up soon. No pictures as everything was eaten before I got a chance to take any. Boo. MMMM, homemade pretzels!

I need a better camera.

2008-09-22T15:58:00.002-04:00

So, as you can see, I need a better camera, so I'm taking donations. Ha. Please let me know if you'd like to donate so that you don't have to see any more ugly food photos.

Drunken Apple Crisp and Drunken Squirrels

2008-09-20T18:46:00.004-04:00

So- I come home from a lovely trip up north to realize that we've had torrential rains, flooding my back yard and causing the ground to become so soft- that my beloved apple tree has toppled over. You should have seen it in the spring- so many flowers, you could hardly see the leaves. Ahhh, so beautiful. Because of it's size and age, many of the limbs were almost touching the ground, creating a serene canopy under the tree- peaceful, quite and private. Yes... just you and the mosquitoes. And a chair, and a book, and a citronella candle... Anyway, we had grown to love this apple tree.

Two years before, the year we moved into the house, the apple tree had blossomed and given a bountiful harvest as well. So many apples had dropped on to the ground that we couldn't keep up with picking them up. Unbenounced to us, some of them had become fermented.

Wild life- mainly squirrels- began to eat the apples to fatten up for winter. Apparently, they had no prior knowledge (or maybe their memory served them well from prior years) of the fermentation process of these apples and the effects of eating them. On any given day, you would see 3-4 of them, nibbling, scavenging, playing, toppling over and falling out of trees. That's correct, DRUNKEN SQUIRRELS. Like a college kid after too many beers, they too were falling over drunk. I have video. I'm giggle-snorting the entire time. Hilarious.

Anyway, the squirrels drunken-ness really has nothing to do with the recipe, except for the same source of their good time, is the basis for the recipe below. Without further adu, I give you the Drunken Apple Crisp!

Ingredients:
5 cups apples (peeled, cored and sliced)
1/4 cup amaretto
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar

Topping:
2/3 cup flour
2/3 cup rolled oats
2/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup butter (melted)

Directions:
1. Toss the apples with the amaretto, lemon juice, cinnamon, nutmeg and brown sugar.
2. Mix the flour, rolled oats, brown sugar, cinnamon and butter in a separate, large bowl.
3. Place the apple mixture into an 8x8 inch baking dish and pour the topping on.
4. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.

Garlic Cheddar DOG Treats

2008-09-07T19:54:00.004-04:00

GARLIC CHEDDAR DOG TREATS
My fur babies love these! I say they're pretty good too!

Ingredients
1 c whole wheat flour
1 c shredded cheddar cheese
1 T garlic powder
1 T oil or butter, softened
.5 c milk (may not need all)

Combine flour and cheese. Add in garlic powder and oil.
SLOWLY add milk, a little at a time, until a thick dough is formed.
Knead and roll out on lightly floured work space until 1/4 inch thick. Cut into shapes and place on greased cookie sheets.
Bake at 350 for 12-15 minutes. Turn oven off, cool in oven, on sheets, with the door open.

Apple Streusel Muffins

2007-11-14T16:09:00.000-05:00

I woke up one morning to Mike's stomach growling so loudly that I couldn't go back to sleep. He- of course- was sleeping soundly. So, I decided to go see what I had in the pantry. So it happens, I actually have enough junk to concoct this fun little thing. He LOVED it. Maybe it was because I'm a fabulous cook, maybe because I served it to him warm, in bed, maybe because he was obviously starving. Any way it was- they were quite lovely.

Prep: 10 minutes Bake: 18 minutes

Oven: 400 f Makes: 12 muffins

1 3/4 C all purpose flour

1/3 C sugar

2 tsp baking powder

1/4 tsp salt

1 egg; beaten

3/4 C milk

1/4 C cooking oil

2 apples; peeled, cored, finely chopped

Streusel Topping:

Combine 3 tbsp all purpose flour, 3 tbsp brown sugar and 1/4 tsp ground cinnamon. Cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in 2 tbsp chopped nuts.

Grease or paper 12 2.5 in muffin cups; set aside.In a med bowl, combine flour, sugar, baking powder and salt. Make a well in the center of mixture and set aside.

In another bowl, combine the egg, milk and oil. Add this mixture to the flour mixture and stir until moistened (batter will be lumpy). Add apples.

Spoon batter into the prepared muffin cups, filling each two-thirds full. If desired, sprinkle with Streusel topping. Bake 400 for 18 to 20 minutes or until wooden tooth-pick inserted comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Serve warm.

Pastry for Single Crust Pie

2007-11-14T15:57:00.001-05:00

I use butter flavored shortening for this recipe. I LOVE this crust! It's still crispy today (Wed) and I made the apple pie on Sunday!

Prep: 10 minutes
1 1/4 C all purpose flour
1/4 tsp salt
1/3 C shortening
4-5 tbsp cold water

In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-sized.
Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently tossing with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until entire mixture is moistened. Form dough into a ball.
On a lightly floured surface, use your hands to flatten dough slightly. Roll dough from the center to edges into a circle about 12 inches in diameter.
To transfer pastry, wrap it around the rolling pin. Unroll into an 9 in pie dish. Ease pastry into pie plate without stretching it.
Trim pastry to about 1/2 inch beyond the edge of the pie plate. Fold under edges. Crimp the edge as desired. Do NOT prick pastry. Bake as directed in individual recipes.

Crumble Top Apple Pie

2007-11-14T15:27:00.001-05:00

This is SOOOOOOOO GOOOOOOOOD. You do need to try it right away. For the crust decoration, I re-rolled the crust excess and used a thimble to cut the circles. I also would double the recipe for the Crumble Top as it seemed to be not quite enough.

Be sure to chose a variety of apple that can stand up to heat such as Granny Smith (tart) or Cortland, Jonathan, Pippin, York Imperial, Golden Delicious, Newtown and Rome Beauty (will want to add lemon juice)

Prep: 30 minutes Bake: 1hour

Oven: 375 f Makes: 8 servings

Pie Filling

1 recipe Pastry for Double Crust Pie (see seperate post)

6 C thinly sliced, peeled cooking apples (about 2 1/4 lbs)

1 tbsp lemon juice (optional)

3/4 C sugar

2 tbsp all purpose flour

1/2 tsp ground cinnamon (I added 1/4 tsp more)

1/8 tsp ground nutmeg

1/3 C dried cranberries (optional- did not use)

Crumble Top (remember, I'd double this if I were you)

1/2 C all purpose flour

1/2 C packed brown sugar

3 tbsp butter

In a small bowl, mix flour and sugar, cut in butter with pastery blender until mixture resembles coarse crumbs. Set aside.

Prepare and roll out Pastry for Double Crust Pie. Line a 9 inch pie plate.

If desired, sprinkle apples with lemon juice (I used Granny Smith and still used juice). In a large bowl, stir together the 3/4 C sugar, flour, cinnamon and nutmeg. Add apple slices and, if desired, cranberries. Gently toss until coated.

Transfer apple mixture to the pastery lined pie plate. Trim the pastery to the edge of the pie plate and crimp or decorate the edges as desired.

Sprinkle crumb mixture over the top and bake for 1 hour.

TIP: To keep fruit filled pies from running, be sure to cool atleast 2 hours before cutting. Fruit pies may stand at room temp for 24 hours; after which, should be covered and refrigerated.

This recipe has been adapted from Better Homes and Gardens New Cook Book.

My Version of the Pumpkin Roll

2007-11-14T14:54:00.001-05:00

Ok, so I made my own version of the Pumpkin Roll; see below link. http://http://seizonthatfood.blogspot.com/2007/10/pumpkin-roll.html

I didn't have enough cream cheese (besides- I'm not too keen on cream cheese) so I altered the recipe for the filling by combining the filling ingredients between the Pumpkin Roll and the Pumpkin Whoopie Pies; which I like better.

For the filling of my version of the Pumpkin Roll:

1/4 C all purpose flour
Dash Salt
3/4 C milk
3/4 C shortening (I used butter flavor for this one)
6 oz cream cheese

1 C confectioner's sugar

2 tsp vanilla extract

As with the Whoopie Pie recipe, whisk the flour, salt and milk in a small sauce pan. Bring to boil and reduce heat, stirring until the mixture is a thick paste. Cover and refrigerate until cool.

In your mixer's bowl, beat shortening, cream cheese, sugar and vanilla until smooth. Add the chilled milk mixture; beat for 7 minutes until very light and fluffy. (will be similar to Cool-Whip consistency)

Add to your pre rolled Pumpkin Roll, chill, slice and savor. :D

*Note, in this picture, it wasn't chilled and this was the end before it was cut- the cream isn't really that runny.

Baking Away My Sorrows

2007-11-14T14:40:00.000-05:00

So- after finding out this week that they are consolidating my position to another state- and I can't sell my house because of the effing economy- I decided that I needed some therapy.
My husband loves when I'm upset because he eats well....bastard.
Saturday, I tried my hand at the Pumpkin Roll and a Crumble Top Apple Pie. They turned out rather well considering I had to be slightly inventive as result of not having everything I needed and refusing to venture again to the damned store.

So, without further adieu, I give you my versions of the Pumpkin Roll and Crumble Top Apple Pie.....

I'll have the recipe for the apple pie in another post and update the Pumpkin Roll one with my changes. :D

COOKIES COOKIES COOKIES!

2007-11-10T14:00:00.000-05:00

I was recently sent an email with a recipe for just about any cookie you'd want to make. Below is the site:
http://www.northpole.com/Kitchen/Cookbook/cat0001.html
Just thought this may be helpful!
<3

PUMPKIN SPICE LATTE (1)

2007-11-10T13:48:00.000-05:00

So- on my quest to make the perfect knock off Starbucks Pumpkin Spice Latte, I've seen many recipes. Below is one... I'm still perfecting. I have a better one that I'm currently working on. WHATEVER YOU DO- Don't buy the Pumpkin Pie creamer from the grocery store (belch). Nasty.

It's a lot easier to make if you have a recipie, by making it at home, you'll also save a lot of money! If you already have an espresso maker: (this is for a small)
1 shot espresso
3 pumps of Da Vinci Gourmet Pumpkin Pie Syrup
12 oz. steamed milk (whole or skim)
whipped cream (optional)
If you want a medium, just do 2 shots of espresso, 4 pumps of syrup and 16 oz of steamed milk. For a Large, it's 3 shots of espresso, 5 pumps of syrup and 24 oz of steamed milk.

If you don't have and espresso maker, simply make 1 cup of strong coffee. (I like using french vanilla flavored the best)

Like I said- it's a start but I'm working on a better one for you- involving real pumpkin! ooooooooooooooh!

OH NO YOU DIDN'T- YES, YES I DID.

2007-11-10T13:27:00.000-05:00

Yes- Yes I did. I chopped off all of my hair. You can see how long it was in some of my trash the dress shots. I cut it to donate it to the Pantene Greater Lengths campaign.
What does Mikey say about it? Not "good work- you did something nice for some one else"... Not- "I love your new hair- come here you sexy thing you"... but "It looks like someone took a weed whacker to the back of your head." (It's longer in the front than in the back)
Every time he does something I don't like- I threaten him with turning my head so he can see the back. Ha. I'm such a bitch.
I'll post pics of my new do when I get back to my own computer soon. :)

P.S. If you are making my recipes, please let me know by posting comments- good or bad- I want opinions and thoughts. Even helpful tips and improvements!
I've got some super stuff on the dockets for this week so check back soon, check back often. And remember, eat well and be well my friend.

Best Ever Chocolate Cutout Cookies

2007-10-31T12:33:00.000-04:00

from all recipes.com

This will take up to 2.5 hours so please plan accordingly.

1-1/2 C all purpose flour
3/4 C butter, softened
3/4 C unsweetened cocoa powder
1-1/4 C white sugar
1-1/4 tsp baking powder
1 egg
1/8 tsp salt

Sift flour, cocoa, baking powder and salt in a small bowl and set aside.
In a medium bowl, cream butter and sugar until smooth. Beat in egg.
Gradually stir in sifted ingredients to form a soft dough.
Divide the dough into 2 pieces, flatten in saran wrap and refrigerate 2 hours.
Preheat oven to 375. On a lightly floured surface, roll dough to 1/8 in thick. Cut into shapes. The dough will be very sticky. Add more flour as needed. Place cookies 1 1/2 in apart on cookie sheet.
Bake 8-10 minutes. Allow to cool on baking sheet for 5 minutes before moving to wire rack.
Ice or decorate.

Makes 3 dozen cookies

Hazelnut Ice Cream

2007-10-31T12:27:00.000-04:00

This is my all time favorite ice cream. While in Austria- Yuko and I pretty much survived on it.

1/2 C hazelnuts
6 egg yolks, beaten
2 C half & half
1 C heavy cream
2/3 C sugar
1 tbsp hazelnut liquor or 1/2 tsp vanilla

Toast hazelnuts @ 325 for 10 minutes. Place in towel and rub together to remove skins. Grind nuts until fine and they release oils.
In a double boiler, mix half & half and nuts. Simmer 15 minutes. Whisk sugar into eggs. Whisk small amount of hot mixture into eggs and return all to pan. Cook stirring constantly until custard coats the back of your spoon.
Place the pan in cold water. Stir in cream and liquor. Remove from cold water and chill overnight or a few hours in the refrigerator. Freeze according to the manufacturer's instructions.

Makes 2 qts

Chocolate Amaretto Ice Cream

2007-10-31T12:22:00.000-04:00

I love to make ice cream- this is one of my favs!

2-2/3 C milk
3 eggs
1/2 C cocoa
1-1/3 C sugar
2/3 C lt. corn syrup
2-2/3 C whipping cream
1 C amaretto

In sauce pan, combine 1/2 milk, cocoa, corn syrup and bring to a boil over med heat. Stir constantly.
Let cool.
Beat eggs until foamy. Gradually beat in sugar.
Add cocoa mixture.
Stir in remaining 1/2 milk, cream and amaretto; blending well.
Chill overnight or several hours.
Freeze according to manufacturer's instructions.

Makes 2 qts.

Pecan Pie

2007-10-31T12:16:00.000-04:00

From "Mama Dip's Kitchen"

1 stick butter

3 eggs, beaten

1 C sugar

1 C pecans, chopped

1 C Karo syrup

1 unbaked 9 in pie crust

Preheat oven to 350.

In a sauce pan, melt butter. Mix sugar and corn syrup. Cook over med heat and stir until sugar dissolves. Stir in eggs, mix well. Stir in pecans. Pour into pie shell. Bake 1 hour or until firm.

Pumpkin Roll

2007-10-31T12:10:00.000-04:00

From my good friend Stephanie Ryan of http://www.scryanphotography.blogspot.com/ (see my TTD photos there)
Below is her recipe in her words- verbatim.

Pumpkin Roll
What? Like those of you that know me couldn't guess this… come on now. For the others that don't know what Pumpkin Roll is- boy, have you been missing out. Imagine rolling pumpkin bread around cheesecake filling. Mouth watering yet? I thought it might. My family has been making this for generations to the point it's expected to be there on Thanksgiving and Christmas. So, my merriment of fall gift to all of you is the recipe. Planning on being a dinner guest this Thanksgiving and want to impress? Make this. They may even pull you aside and tell you it's better than Grandma's Pumpkin Pie. It's been known to happen…
Enjoy!!

What you need:
3 Lg. Eggs
¾ C Sugar
2/3 C Canned Pumpkin
1 tsp. Lemon Juice
¾ C Flour
1tsp Baking Powder
2 Tsp. Cinnamon
½ tsp. salt
½ tsp. Ginger (optional)
½ tsp. Nutmeg (optional)

Filling:
8oz Cream Cheese
1 C Powdered Sugar
4 Tbsp. Butter
½ tsp. vanilla

1. Beat eggs and sugar until thick
2. Add in pumpkin and lemon juice.
3. Quickly add with minimal mixing the flour, baking powder, cinnamon, salt, ginger and nutmeg.
4. Spread batter into a 15" x 10" x 1" that has been wax papered in the bottom, then sprayed with cooking oil. YOU MUST SPRAY WITH COOKING OIL OR IT WILL DEFINITELY STICK!!
5. Bake at 350 degrees for 20 min. (cake will pull away from sides)
6. Flip the cake over a piece of waxed paper that has been sprinkled with powdered sugar. Don't over do it or the sugar will make the cake sticky and gooey.
7. Peel off the wax paper that was used during baking.
8. Let cool for 10 min.
9. Roll up and refrigerate in waxed paper. (Want to make a bunch for later? Freeze the rolled cake w/o filling and use it later!)
10. Mix filling.
11. Unroll cake and Spread filling evenly.
12. Re-Roll
13. Wrap and refrigerate until use.
14. Use a long string of wax dental floss to cut roll (wrap around roll as though you're tying it at the top. When you pull it will make a clean cut and not squish it like a knife.)

Cream of Portobello Mushroom Soup

2007-10-31T11:21:00.000-04:00

3/4 lbs portobello mushrooms

1 C half & half cream
1 sm onion

2 tbsp med- dry Sherry
2 tbsp unsalted butter

2 tbsp chives; chopped
3 C beef and/or chicken broth

1/2 C chopped carrots

Quarter and thinly slice mushrooms and coarsly chop onions. (I added 1 garlic clove as well) In a heavy sauce pan, cook mushrooms and onion in butter over med heat; stirring occasionally, until softened and liquid evaporated.
Add broth (I use both) and cream. Simmer 15 minutes.
In a blender, puree 1/2 of mixture. Return to pan. Heat until hot. Stir in chives right before serving.

Makes 2 servings

Chicken Chili

2007-10-31T11:08:00.000-04:00

1 lb. chicken breast, cooked and cubed

48 oz. jar norther beans; drained
24 oz. jar med. salsa; chunky

8 oz. grated monterey-jack cheese
1/2 C cream cheese
1 med onion; chopped

1 sm can chicken broth
1 tbsp chili powder

salt and pepper to taste

Mix ingredients together, cook in crock pot or stove top for 1-3 hours.

Recipe courtesy of Patty's Aunt Kathy :)

* I added cooked spaghetti to left-overs for a dinner a few nights later. Awesom.

Pumpkin Whoopie Pies

2007-10-31T10:45:00.000-04:00

This recipe sounds scary because it's so long- don't be afraid- they are FAB!

COOKIE
1 C shortening
1-1/2 tsp baking soda
2 C packed brown sugar
1 tsp salt
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp ground ginger
3-1/2 C all purpose flour
1/2 C canned pumpkin
1-1/2 tsp baking powder

FILLING
1/4 C all purpose flour
Dash salt
3/4 C milk
1 C shortening
2 C confectioner's sugar
2 tsp vanilla extract

In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoon-fulls 2 in apart onto greased baking pans. Bake at 400 10-11 minutes (I did closer to 8) Cool on wire racks.

In a sauce pan, mix flour and salt, whisk in milk until smooth. Bring to boil. Reduce heat and cook, stirring constantly, until thickened. (will be paste-like) Cover and refrigerate until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes on high until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. YIELD: about 2 dozen.

NUTRITIONAL FACTS: 1 serv (1 ea) 340 cal, 17 g fat, 19 mg chol, 225 mg sodium, 44 g carb, 1 g fiber, 3 g protein

Recipe from http://www.tasteofhome.com/

Five Star Moist Garlic Cheddar Chicken

2007-10-22T15:41:00.001-04:00

From Recipezaar.com

This wonderfully moist dish gets rave reviews every time! Very garlicy- so be sure to have plenty of mints or gum on hand afterward. :D

4 chicken breasts, boneless/skinless

1/2 - 3/4 c bread crumbs
1/2 c shredded cheddar

1/3 c butter, melted

2 tbsp garlic, minced

1 tsp garlic powder

4 tsp grated parmasean

1/2 tsp seasoning salt

pepper to taste

Heat oven to 350. In medium bowl, mix butter, garlic, garlic powder and seasoning salt.

In a second bowl, mix bread crumbs, cheddar and parmasean cheeses, and pepper. Dredge cleaned, dry chicken into butter then into bread crumb mixture. Place in greased baking dish. Bake covered for 15 minutes, uncover and bake 15 minutes more.

Suggestion: top with additional cheddar cheese in last 5 minutes.

Sally's Kahlua Fruit Dip

2007-10-22T15:36:00.001-04:00

From Emily Deschine
This is a fabulously creamy dip for all kinds of fruit. It goes fast but makes a ton! Please, feel free to make it and enjoy for yourself!

1 c brown sugar
8 oz cream cheese- full fat, softened
8 oz sour cream
1/2 c Kahlua
1 tub (8oz) Cool Whip
1/2 - 3/4 c toffee bits

Cream first 4 ingredients together in mixer. Fold Cool Whip in with spatula. Place in serving dish, top with toffee bits just before serving. Serve with slice apples, strawberries, etc.

Bagels

2007-10-22T14:57:00.000-04:00

Nigella Lawson's Bagel Recipe

These bagels are the best I've ever tasted. Be sure to keep lots of butter and cream cheese on hand! These go quickly!

6 3/4 - 7 c bread flour, plus more as necessary for kneading

1 tbsp salt

1 pkg Rapid Rise yeast

2 tbsp sugar

1 tbsp oil, plus more for greasing

2 1/4 c warm water, plus more as needed

2 tbsp malt or sugar for poaching

2-3 baking sheets, oiled or greased (do not use cooking spray)

1. Combine flour, salt and yeast together in a large bowl. In separate container, add sugar and oil to the water. Make a well in the dry ingredients and add the liquid, mixing to a dough with a spatula or wooden spoon. **

2. Knead the dough either by hand or with dough hook, try to add more flour if you can. The dough is better dryer than wet. It will be stiff and hard to work. Even with a dough hook, kneading takes 10 minutes.

3. Form the dough into a ball and put it into an oiled bowl, turning once to coat all around. Cover the bowl with saran wrap and leave to rise for 1 hour. Once dough is well risen, poke with finger to test; impression should remain.

4. Punch the dough down and knead again, divide into 3 pieces. Using your hands, roll each piece into a rope then cut each rope into 5 pieces. Roll each piece between the palms of your hands into a ball, then roll another rope; curling to form a ring. Seal the ends by overlapping ( I roll into a ball then poke and stretch hole into the center)

5. Put on a large pan of water to boil, when it boils, add malt or sugar.

6. Set the bagels on the baking sheets, cover with tea towels and leave for 20 minutes. Bagels should grow puffy. Preheat oven to 500 (or your oven's max temp.)

7. When the water is boiling, start poaching. Drop in a few bagels at a time. Boil for 1 minute on each side. Remove from water, place back on baking sheets. Bake for 10-15 minutes until they're shiny and golden brown.

Makes 15 Bagels

** For flavored bagels, add ingredients at this stage.

Super Quick Pizza Dough

2007-10-22T14:33:00.004-04:00

This is seriously the easiest pizza dough. I've never ever ever had a mishap with it. I've even doubled it and it's been perfect every time. You can play with the sugar content a little, but I like mine a little sweeter to satisfy that Sweet & Salty craving.

1 pkg Quick Rise Yeast
1 tbsp Cooking Oil
1 tbsp Brown Sugar
1 c Hot Water (120-130 degrees f)
2 1/2 c Flour

Preheat oven to 425.
In a large bowl- (I use my dough hook and mixer, so mixing bowl) mix yeast and brown sugar *into hot water, let set a minute or so. Stir in oil and flour; form dough into ball, kneading until all mixed and dough is elastic. Cover with tea towel and place on heating stove or in warm, dry place. Let raise 15 minutes, or until doubled. Punch down the center of the dough and move it to a floured surface. Kneed until dough is no longer sticky, but smooth and elastic. Form into a ball, smoothing the rough edges under (I took my dough handling ques from the Flat is Beautiful episode of Good Eats!) Stretch on pizza pan or stone, leave 5 minutes to raise again.
Top with favorite sauce, cheese and toppings.
Bake 15- 20 minutes.

* for an herbed crust, omit sugar and add herbs to flour mixture.
^you can also use this for bread sticks or calzones.

Adapted from Recipezaar.com

Biggest Best Fluffy Chewy Chocolate Chip Cookies

2007-10-22T13:52:00.001-04:00

Oh yes, these truly are the best... period.

2 C All Purpose Flour
1/2 C White Sugar
1 C packed, Brown Sugar
3/4 tsp Baking Soda
1 tbsp Vanilla Extract
1/2 tsp Salt
1 Egg
1 Egg Yolk
3/4 C Unsalted Butter, melted
2 C Semi-Sweet Chocolate Chips

Preheat oven to 350. Grease or line cookie sheets. Sift together; flour, baking soda and salt.
In mixing bowl, cream together; butter (melted) brown and white sugars. Beat in the vanilla, egg and egg yolk until light and creamy. Slowly, mix in sifted ingredients until just blended. Stir in chocolate chips.
Drop dough 1/4 cup full at a time onto baking sheets. (I make lg tbsp size) Bake 15-17 minutes (10-13) or until edges are slightly toasted.
Cool on baking sheets 1 minute then transfer to wire racks to cool.

**** To keep the cookies from flatening, I use 2 pans and while one is cooking the other is chilling in the freezer. Always use cold cookie sheets! :D

B's Pulled Pork Sandwiches

2007-10-22T13:16:00.000-04:00

4 Servings

These pulled pork sandwiches are the BEST I've had- ever. So tender and juicy.

1 2 1/2- 3lb Pork Shoulder Roast

1 12 oz can Root Beer (NOT diet)

2 med Onions - wedged

Your favorite BBQ sauce

4 Whole Wheat Buns Cheddar Cheese for topping

Cole Slaw (optional)

Rub

1/2 c Brown Sugar

2 tsp Garlic, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/4 tsp Ground Cayenne Pepper

1/16 tsp Chili Powder

1/16 tsp Celery Salt

Salt and pepper

Trim fat from roast. Salt and pepper. Brown on each side. While browning, combine all of ingredients under "rub" -mix well. Once meat is browned, cover each side with the rub. Let set 20 minutes. Add Rootbeer and onions to slow cooker. Add roast and excess rub. Cover and cook on low for 8-10 hours or high for 4-5 hours. Once cooked, transfer roast and onions to cutting board or serving plate and shred with 2 forks. Toss in favorite BBQ sauce. Pile buns high with pulled pork, onions and cheese. For a "traditional" southern style, add cole slaw to sandwich as well. Enjoy!

Garlic Dill Potatoes (Boston Market Copy-cat)

2007-10-22T13:01:00.001-04:00

Serves 6

12 med Redskin Potatoes

4 1/2 tbsp Butter, melted

1 1/2 tbsp Dill

3 tsp Garlic, minced

3/8 tsp Salt

Cut potatoes into wedges. Boil until just barely done. Drain. Combine melted butter, dill, garlic & salt in small bowl. Return potatoes to pan, pour garlic butter over potatoes and mix well. Add additional salt to taste.