Cooking With Ginger

Dark Chocolate Mint Ice Cream

2009-08-01T09:36:00.010-04:00

I've deemed this the summer of ice cream. I've had my small Panasonic ice cream maker for years after getting it on sale at Amazon for $15. This is the first year I've really used it though, and definitely the first time I've made ice cream in it.

As I said before, Dave's favorite is mint chocolate chip, so when I wanted to make another batch of ice cream, I decided to flip the combination and make a dark chocolate ice cream with mint flavoring. This was the best batch yet!

I usually prefer a non-custard base ice cream, but for some reason this combination worked. It only includes three egg yolks and it was just enough to make it nice and creamy without adding any elasticity that you see at Cold Stone or such.

INGREDIENTS

1 cups half-and-half
2/3 cup sugar
1/3 cup unsweetened dark chocolate cocoa
3 large egg yolks
1 cups heavy cream
1/4 teaspoon peppermint extract

DIRECTIONS

Heat half-and-half and sugar over low heat just until sugar dissolves. Add dark chocolate cocoa and stir until incorporated.

In a separate bowl, beat egg yolks and heavy cream until yolks are pale yellow and slightly thick.

Temper the egg yolks by slowly drizzling in 1/4 cups of hot half-and-half mixture, whisking constantly. Pour the egg yolks into hot half-and-half and cook over low to medium-low heat until it thickens. Add 1/4 teaspoon peppermint extract.
Chill mixture completely, then freeze in an ice cream maker following the manufacturer’s directions. For best results, transfer to a lidded container and freeze overnight.

Andes Mint Chocolate Chip Ice Cream

2009-07-21T20:59:00.003-04:00

Apparently we've been on an ice cream kick lately. Dave's favorite ice cream ever is Mint Chocolate Chip and his favorite candy is Andes mints, so the combination was obvious. One of my favorite boards posted this recipe and I just subbed Andes mints for Junior Mints.

Homemade Chocolate Mint Ice Cream

1 1/2 cup whole milk
1/2 cup sugar
pinch of salt
1/3 cup heavy cream
2/3 cup half and half
1/4 teaspoon peppermint extract
~~1 small box Junior mints, diced or halved~~ 1/2 box Andes mints, diced
4 drops green food coloring, optional

Mix milk, salt and sugar with a wire whip until sugar dissolves. Add remaining ingredients and stir. Freeze in 1 1/2 quart ice cream freezer according to manufacturer's instructions.

Vanilla Bean Ice Cream

2009-07-18T16:46:00.009-04:00

Since I now have an abundance of vanilla beans from a great Amazon deal, the first thing I wanted to do after making Vanilla Extract was make ice cream. Vanilla Bean is and always will be my favorite flavor. Nothing beats feeling those seeds between your teeth and the crunch they make when you bite them just right.

For this recipe I went to my hero, Alton Brown.

This makes the perfect amount of ice cream for my small Panasonic ice cream maker at 3 cups of liquid.

INGREDIENTS

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly) I didn't use this
1 vanilla bean, split and scraped

DIRECTIONS

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

Squash Souffle

2009-06-29T19:31:00.009-04:00

If you've been to Panera for breakfast lately, you know they're now serving delicious souffles. It's not a textbook souffle, but it was all I needed for inspiration.

I decided to use some fresh squash that Cilla gave me and this was the result.

I started by sauteing thinly sliced squash and small-diced onion.

Cook it low and slow for about 10 or 15 minutes until soft.

Next, I made the egg mixture.

Three eggs, salt, pepper, dijon mustard, and cheese. Lots of cheese. I put at least two big handfuls.

Panera uses cute paper cups for their souffles, but I happen to have some neat aluminum ramekins from my granny. I love this one lonely yellow one.

For the crust, I used refrigerated croissant rolls. When you unroll them they are attached as triangles that make a rectangle, so just pinch the seams together and roll out into a square.

Or...sometimes not so square.

I just folded it over and rolled it out again.

I then laid the squares (or squiggles as they may be) into my ramekin and let the edges hang over.

Then I ladled the egg mixture into the ramekins and folded the edges up like a present.

I didn't take a picture, but I did brush on some of the left over egg mixture from my mixing bowl onto the croissant before baking for 20 to 25 minutes.

Ta da!

Squash Souffle!

Recipe:
1 1/2 cups yellow squash, seeded and sliced thin
1/2 cup chopped onion
3 eggs -- beaten
2 teaspoons flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dijon
1/4 cup milk
2 tablespoons margarine
1 1/2 cups cheese -- grated
1 roll refrigerated croissants

Cook squash and onion together until tender in butter and set aside to cool. Beat eggs and add flour, cheese, salt, pepper, mustard and milk. Roll out Croissant rectangles into rough squares. Line round ramekins with croissant squares leaving the ends hanging over edges. Add squash and onion into egg mixture and pour into ramekins. Bake in a 350 degree oven for 25 minutes. Makes 4 servings.

Challah

2009-02-22T20:53:00.009-05:00

This year at Thanksgiving, I took over the bread making. First of all, I'm not a bread maker. I usually only like recipes that take less than 30 minutes, and I usually don't like to have to measure things perfectly; however, it's Dave's family's tradition to have Challah bread at Thanksgiving, and I love a challenge. As you can see by the picture (or at least I hope you think so too!), the bread came out SO impressive with minimal work. That's my kind of recipe.

INGREDIENTS
2 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1/2 cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds (optional)

DIRECTIONS

In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.

Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.

Preheat oven to 375 degrees F (190 degrees C).

Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.

Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

Homemade Apple Pie

2009-02-07T15:44:00.016-05:00

Dave has been asking for months for me to make him an apple pie, and for various reasons I just never did it. Today, I decided I'd make him that pie since we're having company. I mean, come on. What's more impressive to company than a homemade pie?

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie (Recipe included below)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
Dash of cinnamon
8 Granny Smith apples - peeled, cored and sliced (I used 5 large apples)

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer for 5 minutes.

Place the bottom crust in your pie plate. Toss apples with sugar and butter liquid and place in pie plate, mounded slightly. Cover with a lattice work of crust or one full crust. Brush crust with egg wash or melted butter.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Pie Crust

INGREDIENTS
1/4 cup shortening
1/4 cup butter
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water

DIRECTIONS

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.

Kneed only to combine, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Sloppy Joes, Sloppy, Sloppy Joes

2009-02-02T17:50:00.006-05:00

Holy Crap She Updated!

I have been craving sloppy joes (shut up) forever and four days now. Even though Dave emailed to say he'd be home late tonight, I decided I was making sloppy joes for myself anyway.

I always used to think sloppy joes came from a can, but did you know you can MAKE them yourself, and please do. These were really delicious. I had two. I think I might just go get more joes without the bread...

INGREDIENTS
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

DIRECTIONS

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Lopsided Lego Cake

2008-08-14T10:02:00.014-04:00

Don't be like me kids. I decided exactly 3 days before Dave's birthday that I would make him a lego cake. Unfortunately, something came up the Thursday before his birthday, so I didn't get to make it and take my time like I wanted. Regardless, he loved his legos and I got 800 cool wife points.

Normally I would have made the cake from scratch as well as the frosting, but that whole time crunch thing had me using a boxed cake and frosting in a can. Truth be told, I was embarrassed, but no one knew since I always make cakes from scratch. TA DA! My comments are in italics.

INGREDIENTS

1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, 15x12 inches, covered (I ended up getting smart and using my large cutting board.)
2 containers (1 lb each) Betty Crocker® Rich & Creamy vanilla frosting
Red, yellow and blue paste food colors
12 large marshmallows, cut in half crosswise (Use kitchen scissors to cut them.)

DIRECTIONS

Heat oven to 350°F (325°F for dark or nonstick pan.) Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.

Bake as directed on box for 13x9-inch pan. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Using serrated knife, cut cake crosswise into thirds. Cut one of the thirds in half crosswise to make 2 squares. On tray, place cake pieces. Cover; freeze 1 hour or until firm.

In small bowl for each color, tint 1 cup frosting red, 1 cup frosting yellow and 2/3 cup frosting blue with food colors. Leave remaining frosting white.

Frost top and sides of 1 square cake with blue frosting. Frost 4 marshmallow halves with blue frosting; place in square design on cake. Frost remaining square cake and 4 marshmallow halves with white frosting; arrange marshmallows on top of cake. Frost 1 rectangular section of cake and 8 marshmallow halves with yellow frosting; arrange marshmallows on top of cake. Frost remaining section of cake and remaining marshmallows with red frosting; arrange marshmallows on top of cake. Store loosely covered at room temperature.

Recipe from Betty Crocker.

Guacamole

2008-07-09T12:09:00.004-04:00

I don't think I've mentioned this yet, but anytime I use a photo that's not my own, you can click on it and it will take you directly to the photographer's site. In this case, that's the recipe on www.allrecipes.com because this photo was taken by them for this particular recipe. Moving on, I made this for the 4th of July just like everything else I've posted this week. Even my husband who hates guacamole loved this. It's a really easy recipe, and was no problem for me even though I've never made guac before. Actually, I'd never made anything I made for the 4th before. I'm a daredevil like that.

TIPS

If you're an avocado virgin like me, I think it's best to buy under-ripe avocados and ripen them in a paper bag yourself than trying to figure out just what a ripe avocado feels like.

The unripened avocados are a bright green. Just buy them a day or two before you need them and put them in a brown paper bag. When they are dark all over and give into the pressure of your finger when you squeeze it, they're ripe.

INGREDIENTS

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

DIRECTIONS

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Brownie and Peanut Butter Ice Cream Sandwiches

2008-07-08T09:22:00.006-04:00

I'm not going to lie. These were a pain in the butt to make. Actually, that's probably an understatement. So many things went wrong, but I looked into my inner Bob Ross to realize mistakes are just Happy Little Accidents and an opportunity to be creative. Because she is Martha Stewart, the recipe actually calls for you to MAKE your own ice cream. I'm lazy so I bought Breyers Double Churn Peanut Butter Fudge Ice Cream. It worked okay, but even after sitting out for 15 minutes, the texture never was really spreadable. It went straight from a solid to a liquid, so I had to work quickly.

TIPS

If you make the full recipe, make sure your cooling racks are as large as the pan you use. Otherwise your brownie will break, but this makes for a delicious ice cream topping.

If part of your brownie breaks after assembly while in the freezer, don't fret. The split topped brownie actually looked really beautiful with some ice cream peaking through.

INGREDIENTS

Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
7 ounces unsweetened chocolate
2 2/3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
4 cups Peanut Butter Ice Cream

DIRECTIONS

Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.

Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)

Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.

To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.

Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).

Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

Yeilds 3 dozen sandwiches.

Spicy Bean Salsa

2008-07-07T14:52:00.006-04:00

DON'T JUDGE ME. Sometimes, I crave something that looks complicated, but is incredibly simple. Sometimes that involves vegetables in a can and pre-made dressing. I've accepted my flaws, and enjoyed it without shame! It was delicious. So delicious, that I plan on making this on a regular basis either as a side, or as a salsa served with chips. I made a few changes to the recipe, which I'll post here, but you can click here to see the original recipe.

INGREDIENTS

1 (15 ounce) can chick peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped red onion
2 Roma tomatoes, diced
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

DIRECTIONS

In a medium bowl, combine chick peas, black beans, corn, red onion, and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Crock-Pot Pizza

2008-06-11T15:26:00.007-04:00

YAY! I'm back from vacation and it's only taken me 3 weeks and a lot of people beating me with wet noodles to update. We had a GREAT vacation and you can check out a few highlights here.

On Sunday we had some friends over, but I didn't really feel like cooking. I decided to browse crock pot recipes on Taste of Home and found this. I'll be honest. I wasn't crazy about making it, but it was easy and didn't require a lot of prep. Everyone loved it however, except for me. I thought it was just okay. More of a "kids" meal, but hey, most the time I'm a big kid anyway! On a side note, I could NOT bring myself to use 6 CUPS of cheese in one recipe, so I only used 4 cups instead...still a lot of cheese and I could probably get away with using less.

INGREDIENTS:
1 package (16 ounces) wide egg noodles
1-1/2 pounds ground beef or turkey
1/4 cup chopped onion
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 teaspoons Italian seasoning
1 package (3-1/2 ounces) sliced pepperoni, halved
3 cups (12 ounces) shredded part-skim mozzarella cheese
3 cups (12 ounces) shredded cheddar cheese

DIRECTIONS:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice. Cover and cook on low for 3-4 hours or until heated through and cheese is melted.

Yield: 6-8 servings.

Spahgetti with Cherry Tomatoes, Chicken, and Parsley

2008-04-30T12:00:00.005-04:00

What do you do when you have leftovers, but no food in the house? Mix them all together of course! Looking at my pictures... I really want to learn to take better photos. I'll work on that.

INGREDIENTS:
1 left over fully cooked chicken breast
3 cups left over spaghetti
1 tablespoon olive oil
Cherry tomatoes, cut in half
Garlic salt to taste
Publish Post
Parsley

DIRECTIONS

Cut chicken breast in thin slices and saute until warmed through in a little cooking spray.
Add olive oil, pasta, tomatoes, and garlic salt cook for 10 minutes or until everything is hot.
Eat and pat yourself on the back for coming up with something so yummy so quickly.

That's a lot of Rum Cake

2008-04-23T09:25:00.009-04:00

To finish my Caribbean dinner, I made a rum cake with more rum and butter than any other cake in my life, but it was worth it. A few tips I can give you are, I didn't have a bunt cake pan, so I used a 10 or 12 inch spring form pan, and I would also suggest making it the day before so the flavors can mellow out a little unless you just reallllly love rum.

INGREDIENTS

Rum Cake
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur*
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
Rum Syrup
Powdered Sugar

Rum Syrup
10 tablespoon butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur*

DIRECTIONS

Rum Cake

Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)

Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup (recipe Below) evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.

*1/4 cup dark rum may be substituted for banana liqueur.

Rum Syrup

Melt butter in a 2-quart saucepan over medium-high heat; stir in remaining ingredients. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes.

*1/4 cup dark rum may be substituted for banana liqueur.

Jen's Quick Coconut Rice

2008-04-22T14:11:00.007-04:00

When I made the spiced chicken, I made some coconut rice to go with it. I understand that in theory when you have very few ingredients in a recipe, you should use the best ingredients you can find. Then, there's life where you need dinner on the table in 30 minutes and there just isn't enough of you to make several time consuming recipes at once. I chose to use 5-minute rice, and it was delicious!

INGREDIENTS

2 Cups White 5-Minute Rice
1 Cup Lite Coconut Milk (found in the Asian food aisle)
1 Cup Water
1 Tbsp sugar
Salt - to taste

DIRECTIONS

In a sauce pan bring milk and water, sugar, and salt to a boil.

Remove from heat and add rice.

Let stand for 5 minutes and then fluff with a fork. I usually add it back to the cooling eye to cook off more of the liquid if there is some left over in the rice.

Yeilds 4 servings.

Grilled Spiced Chicken with Citrus Mango Sauce

2008-04-21T09:34:00.010-04:00

This weekend I was in the mood to try all new recipes, and being that my best friend's husband lived in Jamaica for a while, I went with a Caribbean theme. There'll be three new recipes this week, but I'm starting with the main course. The recipe called for it to marinate for only 20-30 minutes, but I did it for 3 hours. I liked this, but it was interesting to get used to cinnamon on chicken. Next time, I think I'll leave that out, but everyone else really liked it.

EDIT: I really could have used this video the other day! How to Cut a Mango.

INGREDIENTS

Chicken Rub
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground anise seed
1 dash cayenne pepper
4 skinless, boneless chicken breast halves

Citrus Mango Sauce
1 mango - peeled, seeded and diced
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons water
2 tablespoons dark rum

DIRECTIONS

In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.

In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.

Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.

Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

Tortas Ahogadas/Drowned Sandwiches

2008-04-10T22:48:00.023-04:00

I participated in a Recipe Exchange for the first time and the theme was "Regional". I sent off Granny's Quick Cobbler and received in exchange (ha, get it?) the recipe for Tortas Ahogadas. Let me just tell you, me and these sandwiches are cursed, but I am stubborn and would NOT give up. Being that this is a Tex-Mex recipe, I had some trouble finding the peppers. Of course, once I DID find them at a local Tienda de Mexicana, I got home only to find that I had bought TWO of the same types of peppers instead of the two different ones I thought I'd picked up. I will do this post a little differently than others and very much in the style of The Pioneer Woman Cooks.

WHAT YOU'LL NEED
3 Anaheim Chiles, dry…cleaned of seeds & membrane
3 Pasilla Chiles, dry…cleaned
1 Kilo (2-3 lb.) beef roast
1 onion, coarsely chopped
4-6 cloves of garlic
Salt & Pepper, to taste
Teaspoon of oregano
10 sun-dried tomatoes
1-3 canned chipotle chilies to taste

Now see... in Tennessee, we don't really have access to a lot of peppers in our area. The ONLY place I had any luck was at the Mexican Market. Unfortunately, I ended up with 2 bags of Pasilla Chiles, which are actually sweet and not spicy by the way, so I added 5 Pasilla Chiles instead to make up for not having any Anaheims.

You know what else is hard to find in Tennessee? Sun-dried tomatoes. I went to several stores looking for these as well, but settled for roasted red peppers instead. Oh, and don't even plan on finding Bolillo rolls. I went with a Keisar roll, but it really wasn't a great choice. The bread is too airy and becomes like mush with the gravy. So you, you try something different. Maybe a sub roll would work nicely.

The night before I planed on making these, I put all of the above ingredients (minus the chipotles) in the crock pot and let it cook while I slept. Now THAT's my kind of cooking! The next morning I just put the removable pot in the fridge and heated it up on the stove when I got home from work for about 20-30 minutes.

Now, let's get to the fun part! The pictures.

You see this? DON'T DO THAT! I learned a very valuable lesson. Don't add too much hot liquid to your blender, and whatever you do, DO. NOT. USE. PULSE! The blend function on your blender is there for a reason. After that fiasco...yes... twice...I finally got smart.

Do this instead! This is when you should add the chipotle peppers. I am a wimp, so I only added one chipotle, cleaned of seeds and membrane.

MMMM....beef. ROAST beef. Start your assembly by pilling up as much beef as you think you can eat on one side of your bread.

And that gravy you made in the blender that you DIDN'T get all over your house, car, cat, and that little spot on your back that's just out of reach, pour that all over the beef. Don't be shy. These aren't called drowned sandwiches for nothing!

Now, you'll want to add some avocado. Go ahead, it's the good kind of fat. You can have all you want.

Okay, something ELSE I couldn't find...okay I lied. What I really meant to say is I forgot to buy the crema. I hear it's a lot like sour cream, so I used that instead like the recipe suggested. Now drizzle that sauce over your avocado. Are you ready for the next step? Are you sure you can handle it?

Put the lid on and eat. And eat. And eat. And then debate with yourself about making another one for you to eat. Go on... You don't have to watch what you eat everyday....

These were delicious and definitely worth all the frustration of looking for ingredients. I consider it a scavenger hunt! Now, the OP said to not even attempt picking these up, but Dave is a rebel and ate with his hands. I'm too sophisticated for that, I really did need a fork and a knife...and then I might have licked my plate...just don't tell anyone!

THE RECIPE
"This recipe originally came from close family friends of ours who are from Mexico but it has become a family favorite for us too! My mom made it all the time growing up and now I have carried on the tradition. They are so delicious but don't be afraid of a little "kick"! I am from Texas and I think these represent the strong Tex-Mex culture that exists there. So many of my favorite foods are thanks to the Mexican influence so I thought this a fitting tribute!"

Tortas Ahogadas (Drowned Sandwiches)

3 Anaheim Chiles (dry…cleaned of seeds & membrane)
3 Pasilla Chiles (dry…cleaned)
1 Kilo (2-3 lb.) beef roast
1 onion (coarsely chopped)
4-6 cloves of garlic
Salt & Pepper (to taste)
Teaspoon of oregano
10 sun-dried tomatoes (you can use dry or packed in oil…I use dry)

2-3 canned chipotle chilies (depending on the amount of spice that you like) to add to broth, after meat has been stewed

Cook the above ingredients in 2 liters of water until meat is tender (I use slow cooker on low for about 8 hours)…take out the meat and shred with two forks (so that the pieces aren't too big for the sandwiches)…cool for a while before proceeding with the next step so that you don't burn yourself…add the chipotle chilies to the broth (with meat still removed) and process either in small batches in food processor/blender…or use immersion blender. The mixture should be thick, like a gravy.

Crema:
½ litre of Crema Fresca (or sour cream works too)
3 Tablespoons of mayonnaise
1 Teaspoon of mustard (roughly)
Salt & Pepper to taste

Other:
Avocado (slices to go on sandwiches)
Bolillo Rolls

Assembly: Lay out a roll and place meat on one side. Then ladle some of the sauce over the top of the meat and top with avocado and Crema. These are fork & knife sandwiches…don't even think about trying to eat with your hands! Enjoy!

Strawberry Swirl Cake

2008-03-21T12:40:00.009-04:00

I found this recipe last year in my Kraft Foods Calendar (Why oh why have you forsaken me and quit making the only calendar I ever wanted to use again?! Curse you Kraft and your delicious recipes!) and it is UNbelievably good. I'm so happy it's finally spring, I may just make this for Easter. Or this.

INGREDIENTS

1 pkg. (2-layer size) white cake mix

1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups sliced strawberries

DIRECTIONS

Preheat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.

Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.

Mix sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.

Tiramisu

2008-03-17T22:08:00.006-04:00

I have been wanting to make tiramisu for years, but I was always intimidated. I finally found a recipe I was comfortable with from Joy of Baking and found the time to do it when I had the day off a few weeks ago. It's definitely labor intensive, but I would by no means call it difficult.The hardest part is waiting for the custard to cool.

INGREDIENTS

Cream Filling:
2 cups (480 ml) milk, divided
3/4 cup (150 grams) granulated white sugar, divided
1/4 cup (35 grams) all purpose flour

6 large egg yolks
1/4 cup (60 ml) dark rum or Marsala
2 teaspoons pure vanilla extract
1/4 cup (57 grams) unsalted butter, cut into small pieces
8 ounces (1 cup) (227 grams) mascarpone cheese

Ladyfingers:
32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup:
1 1/2 cups (360 ml) very strong brewed coffee or espresso
1/3 cup (65 grams) granulated white sugar
1/4 cup (60 ml) dark rum or Marsala

Topping:
Cocoa Powder for Garnishing
1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped
Fresh Raspberries (optional)

DIRECTIONS

Cream Topping:
In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

Coffee Soaking Syrup:
In a large shallow bowl combine the coffee (espresso), sugar, and rum. Taste and add more sugar if you like. Set aside.

To Assemble:
Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.

Have ready the ladyfingers, coffee mixture, and cream filling.

Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.

To Serve:
Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with grated or chopped semisweet chocolate and fresh raspberries (if in season).

Makes 8 - 10 servings.

Jen's Secret Recipe Corn Muffins

2008-02-20T18:52:00.008-05:00

Tonight I wanted Macaroni and cornbread. I always cheat and make cornbread from a mix, but this time, I discovered something incredible. I had some leftover buttermilk, so I used that. Then I went to reach for the eggs and...realized I didn't have any. No problem right? I just added a little vegetable oil. Dave normally doesn't respond to food until they day after when he'll say something like "hey, can we have that yellow stuff again sometime?". Tonight though, the first words out of his mouth was "Write this recipe down!". So, now I have my very own "secret recipe", but I'll share it with you. I'd have posted a picture, but dave ate them all. I'm using a photo from myrecipes.com instead.

INGREDIENTS

1 package Martha White Corn Muffin Mix
1/2 cup buttermilk
1 tbsp vegetable oil

DIRECTIONS

Preheat oven to 350 degrees and spray muffin tin with cooking spray.
Measure milk in a 2 cup measuring cup and add 1 tbsp of vegetable oil. Stir in muffin mix until well incorporated.
Poor into muffin tins until about 2/3 full and bake for 20-30 minutes or until golden brown.

Yeilds 6 corn muffins.

Todd's Famous Blueberry Pancakes

2008-02-15T19:57:00.005-05:00

I made these tonight and they were UNbelievably good! Dave's first bite include a "oh man", and he wouldn't even put butter or syrup on them. They're THAT good.

INGREDIENTS

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon white sugar
1 egg
1/2 cup skim milk
1/2 cup buttermilk

1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed

DIRECTIONS

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

To Die For Blueberry Muffins

2008-02-14T20:31:00.008-05:00

INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Salsa Chicken

2008-02-13T12:02:00.003-05:00

INGREDIENTS

1 lb Chicken breasts or tenders
1/2 packet taco seasoning
salsa
cheese

DIRECTIONS

Pre-heat oven to 350 degrees.
Sprinkle 1/4 packet of seasoning onto the bottom of a baking dish. Place chicken in dish and sprinkle remaining seasoning over chicken.
Top with as much salsa and cheese as your little heart desires.
Bake covered with foil for 25-35 minutes until chicken is cooked through, and then bake uncovered for 5 minutes to melt any cheese that hasn't melted

Blue Cheese Inside-Out Burgers

2008-01-29T11:27:00.000-05:00

INGREDIENTS

1 LB. Lean Ground Beef (or Sirloin)
1 Tbsp. Minced Garlic (or more)
1 Tbsp Worcestershire Sauce
Salt & Pepper to taste
1/2 Cup Blue Cheese Crumbles

DIRECTIONS

Combine first four ingredients and divide into four equal parts.
Create a ball with 1/4 of the mixture, and then make a whole in the middle. Put a little bit of blue cheese inside, and cover with the hamburger mixture.
Press until flattened a bit, and then continue with remaining hamburger mixture.
Grill or pan fry hamburger patties until no longer pink in the middle.

Apple Muffins

2008-01-21T12:28:00.001-05:00

I made some muffins to take with us on our trip to Jacksonville, AL this weekend. I made two different kinds, but this one came out the best.

INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/2 cup white sugar*
1 eggs
1/2 teaspoon vanilla
3/4 cup chopped apples

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

In a medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

*These were too sweet for me as is, so next time I will probably only use 1/4 cup of sugar. Also, I did use red delicious apples, so if you have granny smith or another tart apple, I would use the 1/2 cup sugar

Yeilds: 9 muffins.

Thai Pizza

2008-01-16T21:22:00.000-05:00

Make this. Do it. Now. I'm so mad I didn't take picture! I guess that means I'll be making it again soon!

INGREDIENTS
2 whole boneless skinless chicken breasts
1 pizza crust, unbaked
1/4 cup peanut oil
3 cups mozzarella cheese
4 green onions
1 carrot, pealed, coarsely grated
1/2 cup chopped dry roasted peanuts
Sweet Red Chili Sauce

Chicken
2 tbs. Fish sauce
1/4 cup fresh lime juice
1/2 cup sesame oil
1 large stalk lemon grass, crushed, diced (can substitute lemon zest)
1/4 teaspoon hot pepper flakes
2 tbs. Chopped peanuts
3 cloves minced garlic
1/4 cup cilantro
1 tbs. Brown sugar
Marinate (refrigerated) for 0.5 – 8 hours (longer = spicier)
Preheat to 325
Bake for 30-40 minutes, until done
Bring to room temperature
Shred chicken into small pieces

DIRECTIONS

Prebake dough according to package directions.
Prepare dough by brushing dough with oil and sweet red chili sauce.
Top with cheese, leaving a 1/2" rim uncovered
Spread chicken, green onions, peanuts.
Drizzle oil over top
Bake according to directions for crust.

Jen's Macaroni & Cheese

2008-01-15T18:59:00.000-05:00

I made up my own macaroni and cheese recipe after being disappointed with the recipes I was finding online.

INGREDIENTS

16 oz uncooked macaroni, prepared according to package directions
2 tablespoons butter
2 tablespoons flour
2 cups warm milk (whole milk ideal, but 2% will work)
1 cup shredded cheddar
1/2 cup shredded monterey jack

DIRECTIONS

In a medium sauce pan melt butter over medium-low heat and add flour. Make sure heat is low enough that the flour doesn't clump.
Add warm milk, increase heat to medium, and stir until the sauce thickens.
When sauce has thickened, remove from heat and stir in cheeses until fully incorporated.
Mix with cheese sauce with noodles and serve.

Vegetable Tortellini Soup

2008-01-08T09:59:00.000-05:00

Besides making up pasta dishes, I also like to just make up soup recipes as I go along. I made this quickly last night, but obviously, if you can give it time to simmer for an hour or two, it will be even better.

INGREDIENTS

2 1/4 cups Chicken or Vegetable Broth
1 can diced tomatoes
1/4 cup tomato sauce
1 teaspoon poultry seasoning*
1 cup baby carrots, cut in half
1/2 small onion, diced
2 stalks celery, diced
1 1/2 cups cooked tortellini

DIRECTIONS

In a medium sauce pan add chicken broth, diced tomatoes, tomato sauce, and poultry seasoning and bring to a boil. Reduce heat to a simmer.
To soften vegetables if you need dinner quickly, place them in a microwave safe bowl, add 1 tablespoon of water, and cover with plastic wrap. Microwave for 4 minutes or until tender.
Add vegetables and prepared tortellini to soup and simmer for 10 minutes.

*Note: I like to use poultry seasoning because it has many different dried herbs in one bottle. In my small kitchen, anything I can do to save space helps. Of course, you can use any herbs you like.

Cucumber Water

2008-01-07T14:25:00.000-05:00

Okay, go ahead, laugh at me. I didn't think to do this until the other day when my mother-in-law and sister-in-law were with us for the holidays. We had a girls night and I made some flavored water for us after we did some yoga. Try it! You'll be surprised.

INGREDIENTS

Cucumber sliced thinly
Ice Water

DIRECTIONS

For every glass of ice water, add three thin slices of cucumber.

That's it. Easy peasy and so very tasty.

Crab Enchiladas

2007-12-27T09:04:00.000-05:00

Sounds weird, but tastes great. Dave asks for these at least once every two weeks.

INGREDIENTS

12 ounces imitation crabmeat, flaked or chopped
1/4 cup low-fat sour cream
1 (10 ounce) can green chile enchilada sauce, divided
1 cup salsa (your choice), divided
6 (8 inch) low-fat flour tortilla

DIRECTIONS

Preheat oven to 350.
Combine crab meat, 1/4 cup low-fat sour cream, 1/2 can green chile enchilada sauce and 1/2 cup salsa in a microwave safe bowl and mix well. Microwave on high for 2 minutes.
Divide crab mixture evenly among the six tortillas and roll.
Bake uncovered for 15 minutes.

Lucy's Ginger Snap Cookies

2007-12-19T10:28:00.000-05:00

These cookies are DELICIOUS! I made them the other day, and they are almost all gone. I did not roll them in sugar, but instead made an icing of confectioners sugar and milk to top each cookie with like the ones you buy at the grocery store.

INGREDIENTS

3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Sugar

DIRECTIONS

Cream butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls.
Roll balls in sugar. Place balls on un-greased cookie sheet (I put parchment paper down to prevent burning on the bottoms). Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to plate with wax paper to finish cooling.
IF YOU WANT THEM CRUNCHY: Store on a plate covered with aluminum foil.
TO KEEP THEM CHEWY: After ten minutes of cooling, put them in a tupperware/gladware container lined with wax paper and keep the lid on. After a couple of days, if they get hard, put a piece of bread in with them. The cookies will retain the moisture from the bread and stay chewy.

Egg Noodles with Garlic Tomato Sauce

2007-12-13T08:43:00.001-05:00

I have this thing where I love to just make up new recipes for pasta dishes. Anything goes, but I don't measure. I made a delicious dish last night, so I'll try my best to guess at the proportions.

INGREDIENTS

1 tablespoon minced garlic (or more, LOTS more if you like it)
4 tablespoons olive oil
1 teaspoon Mrs. Dash (any variety you like)
1 can diced tomatoes, drained and sweated*
6 oz egg noodles, prepared by package directions

DIRECTIONS

Saute garlic, olive oil and Mrs. Dash over medium low heat for one minute. Add tomatoes and cook covered for 8 minutes while noodles are cooking.
Add cooked noodles to your sauce and cook for another minute or two until all noodles are covered with sauce.

*to sweat the tomatoes, drain them in a colander, and sprinkle with a generous amount of salt. This will remove some of the moister so the sauce isn't watery.

Cinnamon Stars

2007-12-12T12:16:00.001-05:00

It is the holidays after all, so here's another cookie recipe I hope you'll try. This was probably the favorite of people who received assorted cookies from me this year. Actually, Cilla chose this recipe and I'm so glad she did!

INGREDIENTS

1 cup butter, softened
2 cups sugar
2 eggs
2-3/4 cups all-purpose flour
1/3 cup ground cinnamon

DIRECTIONS

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.

Bake at 350° for 15-18 minutes or until edges are firm and bottom of cookies are lightly browned. Remove to wire racks to cool.

Yield: 5 dozen.

From Taste Of Home Cookie & Candies Cookbook.

Strawberry Dreams

2007-12-11T09:22:00.001-05:00

I made these as part of my Christmas gifts this year. The top to a small container of spices makes the perfect cookie cutter! Since this recipe yields 9 dozen, I only made a half batch without any problems.

INGREDIENTS

2 cups butter, softened
1 cup sugar
4 egg yolks
2 teaspoons vanilla extract
1 drop lemon juice
5-1/3 cups all-purpose flour
1/4 teaspoon salt

FILLING:
1 jar (12 ounces) strawberry jam

ICING:
1 cup confectioners' sugar
1 drop lemon juice
1 drop red food coloring, optional
1 to 2 tablespoons milk

DIRECTIONS

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla and lemon juice. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 1 hour or until easy to handle.

Divide dough into three portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a 1 1/2 inch round cookie cutter. Place 1 in. apart on ungreased baking sheets.

Bake at 350° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool.

Spread the bottom half of the cookies with strawberry jam; top with remaining cookies. For icing, combine the sugar, lemon juice, food coloring if desired and enough milk to achieve a drizzling consistency. Drizzle over cookies.

Yields 9 dozen.

From Taste of Home Cookies & Candies Cookbook.

Pumpkin Pancakes

2007-12-05T22:16:00.001-05:00

These pancakes require a lot of ingredients, but they're worth the effort!

INGREDIENTS

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Pinwheel Cookies

2007-12-04T09:27:00.001-05:00

INGREDIENTS

1 cup shortening
1-1/2 cups sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract (or peppermint if you have it)
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 squares (1 ounce each) unsweetened chocolate, melted

DIRECTIONS

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, milk and extract; mix well. Combine the flour, salt and baking powder; gradually add to creamed mixture. Divide dough in half. Add chocolate to one portion; mix well.

Roll each portion between waxed paper into a 16-in. x 7-in. rectangle, about 1/4-in. thick. Remove top sheet of waxed paper; place plain dough over chocolate dough. Roll up jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours or until firm.

Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 4 dozen.

From Taste of Home Cookies & Candies Cookbook.

Fusilli with Provolone Sauce

2007-11-08T09:07:00.002-05:00

INGREDIENTS

Fusilli cooked according to package directions
2 tablespoons unsalted butter
2 tablespoons AP flour
2 cups whole milk, heated
1 cup grated provolone cheese
1/4 cup grated Parmigiano Reggiano
Salt and freshly ground white pepper

DIRECTIONS

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 3 to 4 minutes.
Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with salt and white pepper.

From Bobby Flay.

Jeana's Baked Potato Soup

2007-11-01T13:05:00.000-04:00

INGREDIENTS

1 - 2 lbs Red Potatoes
1 stick butter
2/3 cup flour
1 ½ Quarts Milk
4 -5 green onions - chopped
1 cup sour cream
1 cup bacon - cooked crispy and crumbled.
Salt and pepper to taste
5 oz cheddar cheese

DIRECTIONS

Cook potatoes in oven at 350 degrees or until tender.

Cut potatoes in half, and scoop out all of the "meat". Set aside. Dice half of the potato peels and set with scooped out potato meat. Discard remaining peels.

In a large saucepan, melt butter. Whisk in flour. Cook the butter/flour mixture for a few minutes (while stirring) to help remove the "raw" flour taste. Add milk in slowly. Whisk constantly until mixture begins to simmer. Turn heat to low, and add the potatoes, peels, and onions. Next, add sour cream and salt. Continue to stir until sour cream is melted. Next, add bacon and then cheese. Stir until cheese is melted.

Chocolate Cobbler

2007-10-31T17:16:00.001-04:00

INGREDIENTS

6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Easy Ranch Potatoes

2007-10-30T08:56:00.000-04:00

INGREDIENTS

2 lbs Red Potatoes, washed and cubed
1/4 cup vegetable oil or olive oil
1 oz Ranch Dressing & Seasoning Mix

DIRECTIONS

Preheat oven to 350 degrees.
Place ingredients in a Zip-Loc bag and coat potatoes thoroughly.
Spread potatoes evenly on a foil-lined baking sheet and cover with foil.
Bake for 30 minutes, then remove foil and bake uncovered for 30 minutes.

Apple Cider Fondue

2007-10-29T12:21:00.001-04:00

I made this this weekend for a dinner party and everyone oohed and ahhed over it all night long.

INGREDIENTS

2 cups apple cider
2 cups shredded mozzarella cheese
1 1/2 cups provolone cheese
1/4 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

DIRECTIONS

Bring the apple cider to a boil or microwave on high until the cider is reduced by half.<\
Coat shredded cheese in flour.
Add the remaining ingredients to the boiling cider, a little at a time and mix well.
Continue to heat until the mixture is smooth and bubbling hot.
Briskly whisk the fondue to make sure it is smooth and pour into a prewarmed serving dish. Serve immediately.

From Recipezaar.com.

Baked Chicken Parmesan

2007-10-26T09:19:00.000-04:00

INGREDIENTS

3 large Boneless Skinless Chicken Breasts cut in half
1 cup Italian Bread crumbs
½ Jar Spaghetti Sauce
Shredded Mozzarella

DIRECTIONS

Preheat oven to 350.
Coat chicken halves in bread crumbs and place into a foil lined baking dish sprayed with Pam.
Pour spaghetti sauce on each piece of chicken and top with shredded Mozzarella.
Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 - 20 minutes until chicken is cooked through.

One Bowl Chocolate Cake

2007-10-24T14:29:00.001-04:00

INGREDIENTS

2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil<
2 teaspoons vanilla extract
1 cup boiling water

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.\

Easy Apple Sauce

2007-10-23T12:04:00.001-04:00

INGREDIENTS

4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

DIRECTIONS

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
Allow to cool, then mash with a fork or potato masher.

I used Red Delicious Apples because I couldn't remember what the recipe called for, and doubled the recipe omitting the sugar all together. Because my apples were sweet, I only added 1/4th cup of brown sugar to the finished product and a dash or two of Allspice.

I also removed most of the liquid produced (about 1 cup) and then used my blender to make the applesauce smooth instead of a fork or potato masher.

Double Chocolate Mocha Trifle

2007-10-22T10:13:00.001-04:00

I love making trifles because they are so fast and really make an impression on guests. For this one, I always make the Cool Whip mixture the night before so the coffee granules have a chance to dissolve. Also, you may want to make double the Cool Whip mixture because it's not always enough unless you use a pastry bag or a ziplock to pipe it into your trifle dish.

INGREDIENTS

1 (19.8 ounce) package devil's food cake mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups Cool Whip, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

DIRECTIONS

Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.

Pesto Tomatoes

2007-10-19T09:56:00.001-04:00

INGREDIENTS

10 small ripe tomatoes
1/2 cup homemade or purchased pesto
1 cup grated Parmesan cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Slice tomatoes in half, and scoop out about a tablespoon of flesh from the center of each half. Be sure to get most of the liquid out. Fill pocket with pesto, and sprinkle generously with cheese. Place tomato halves in a well oiled baking dish.
Bake in preheated oven until cheese is melted and bubbly, and slightly browned. Serve warm.

Dianne's Bean Dip

2007-10-18T08:54:00.000-04:00

INGREDIENTS

1 package cream cheese
1 can re-fried beans
several drops Tabasco sauce
1 small sour cream (8 oz.)
½ package taco seasoning mix
½ cup (or more) sliced green onions
Jack cheese & cheddar cheese, sliced.

DIRECTIONS

Preheat Oven to 350.
Combine first five ingredients in pot until well blended over medium heat, stirring frequently. (Save some green onions for garnish)
Grease baking dish and scoop bean dip into dish, layering dip and cheese slices.
Bake at 350 for 30 minutes or when dip is bubbling around the edges.
Garnish with green onions.

Jen's Chicken Faux-jitas

2007-10-17T09:37:00.000-04:00

INGREDIENTS

1 lb Boneless Skinless Chicken Tenders
2 tbsp. butter or stick margarine
1 Medium Onion, Chopped Large
1 Bell Pepper, Jullianed
1/2 Package Taco Bell Taco Seasoning
1 Can Diced Tomatoes, No Salt Added

DIRECTIONS

Cut chicken tenders into strips, discard any skin that may have been missed.
Saute onion and bell pepper until tender and onions are translucent in 2 tbsp. margarine.
Add chicken and cook until chicken is white. Add can of tomatoes and taco seasoning. Simmer for 15 minutes.

Serve with tortillas.

Chicken Enchiladas

2007-10-16T11:30:00.001-04:00

INGREDIENTS

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Pumpkin Coffee Cake

2007-10-15T11:59:00.001-04:00

If you only try one new recipe this Fall, THIS is the recipe to try. This was so moist, and so delicious and I can't WAIT to make it again. If you like, you can always substitute your favorite cream cheese frosting recipe for the topping, but I prefer it with the original topping in this recipe.

INGREDIENTS

TOPPING:
1/4 cup packed brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped pecans

CAKE:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

DIRECTIONS

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.
Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.

Cucumber Dill Toasties

2007-10-12T09:48:00.001-04:00

This is one of my absolute favorite recipes and because it's so easy and versatile, I make it whenever possible. The day before my party I always make the cream cheese mixture and substitute sour cream for mayonnaise. Also, be creative with your base. I've used Bagel Chips as posted below, Ritz crackers, or you can even slice a baguette into 1/4" thick pieces and toast until crispy. Really, anything goes.

INGREDIENTS

1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise1 bag bagel chips
1 cucumber, sliced (I prefer to slice it very thin)
2 teaspoons dried dill weed

DIRECTIONS

In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
Spread a thin layer of the cream cheese mixture on a cracker, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Braised Chicken with Apple-Cream Sauce

2007-10-11T10:56:00.001-04:00

I made this last night and I liked it except for the leeks. My husband however, didn't mind them. I had never cooked with leeks before, so I thought I'd give it a go. Anyway, The sauce is VERY good, but next time I will add a little more apple cider and no leeks.

INGREDIENTS

4 skinless, boneless, chicken breasts
1 tablespoon vegetable oil
2 medium cooking apples, cored and sliced
1 medium leek, sliced (about 2/3 cup)
1/2 cup apple juice or apple cider
1/2 teaspoon instant chicken bouillon granules
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/3 cup sour cream
2 teaspoons cornstarch

DIRECTIONS

In a large heavy skillet, brown the chicken breast halves in hot oil over medium heat, turning once.
Remove chicken from skillet. Add the apples and leek to the skillet and cook over low heat for 2 minutes.
Return the chicken breasts to the skillet. Add apple juice or cider and chicken bouillon granules. Sprinkle with thyme and white pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, or till chicken is tender and no pink remains.
Remove chicken from skillet; keep warm. In a small mixing bowl, stir together sour cream and cornstarch. Stir in 2 to 3 tablespoons of pan juices to thin mixture; add remaining to pan juices in skillet. Cook and stir until thick and bubbly. Reduce heat. Cook 2 more minutes. Serve over chicken.

From Becky's Cookbook.

Pumpkin Chocolate Chip Cookies

2007-10-10T09:37:00.000-04:00

I saw a recipe for these the other day and I just had to try them out. They are very good, but someone suggested white chocolate chips instead of semi-sweet chocolate and I think they are spot on. Also, the next time I make these I will be making them with macadamia nuts as well.

Cooks Note: Make sure you label your flours. It was quite comical to see giant cookie puffs last night in the oven and realize I'd used self-rising flour instead of all-purpose.

INGREDIENTS

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips or chunks

DIRECTIONS:

Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. In an electric mixer, cream the butter and sugar until fluffy. Add the pumpkin, egg, and vanilla and beat until just blended. Mix in the dry ingredients, starting on slow and moving up to medium speed. Scrape the sides and bottom of the bowl once during mixing (turn the mixer off first) to ensure complete blending.
Remove the bowl from the mixer stand and use a rubber spatula to gently stir in the chocolate chips.
Drop the batter by heaping tablespoon full onto the baking sheets, with 1 inch spacing between them. Bake the cookies for 13-15 minutes or until lightly browned. If necessary, rotate the sheets halfway through baking to ensure even cooking. Let the cookies cool for a few minutes on the sheets before moving them to wire cooling racks to finish cooling completely.

Granny's Quick Fruit Cobbler

2007-10-09T10:20:00.000-04:00

INGREDIENTS

1 stick butter or margarine
1 cup sugar
3/4 cup Non-Fat Milk
3/4 cup Self-Rising Flour
2 1/2 cups fresh peaches (or other fruit), sliced

DIRECTIONS

Melt butter or margarine in a baking dish. Mix other ingredients except fruit.
Add Batter to melted butter or margarine. DON'T STIR. Add Fruit. DON'T STIR.
Bake at 350 degrees for 45 minutes or until Golden brown.

Swiss Fondue

2007-10-08T10:54:00.000-04:00

INGREDIENTS

2 Cups Emmental cheese
1 Cup Gruyère cheese
1 garlic clove (or 2 tsp minced garlic)
1 cup dry white wine
2 tbsp kirsch
--OR substitute 1 cup white zin for white wine and kirsch--
½ lemon, squeezed (or you can substitute the lemon juice in a bottle)
1 ½ tbsp cornstarch (flour works well too)
¼ tsp nutmeg
Pinch black pepper
French Bread, cubed
Granny smith apples cubed
Celery cut into bite-size pieces
Baby Carrots

DIRECTIONS

Grate cheeses and set aside.
Add the wine to double boiler and cook on low heat. Do not allow the wine to boil.
When the wine is warm, stir in lemon juice and add minced garlic.
Coat cheese in corn starch or flour and add the cheese a handful at a time.
Stir the cheese continually in a sideways figure eight pattern.
Wait until the cheese is completely melted before adding more, and do not allow the fondue mixture to boil.
When the cheese is melted, stir the kirsch( into the cheese.
Turn up the heat until it is just bubbling and starting to thicken.
Stir in the nutmeg, black pepper, and parsley.
Transfer into a fondue pot and set on the burner.
Serve with the bread cubes, apples, celery and carrots for dipping.

Sweet Potato Casserole

2007-10-07T00:12:00.001-04:00

I make this every year for Thanksgiving and/or Christmas. It's perfectly lightly sweetened and very fluffy, not heavy like most sweet potato casseroles. I never make the topping, but I wanted to include it for you anyway.

INGREDIENTS

4 cups mashed sweet potatoes
1/3 cup white sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/3 cup butter, melted
1 teaspoon vanilla extract

TOPPING (OPTIONAL)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/3 cup butter, melted
1 cup chopped pecans

DIRECTIONS

In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Crab Rolls

2007-10-05T18:21:00.000-04:00

This recipe is a staple in our house around Christmas. I'm not sure why I've decided this is only made at Christmas time, but you can make it more festive by buying spinach and sun-dried tomato tortillas so it's red and green if you like. My mother-in-law Patty was the genius who realized it needed Old Bay.

INGREDIENTS

1 (8 ounce) tub, Chive & Onion cream cheese
1 (8 ounce) package imitation crab, chopped
10 (10 inch) flour tortillas
Old Bay Seasoning to taste

DIRECTIONS

Spread a thin layer of cream cheese onto a tortilla leaving one inch uncovered at the bottom.
Sprinkle crab onto tortilla and add old bay to taste.
Roll tortilla like a jelly roll and place in plastic wrap to chill in the refrigerator for 10 - 15 minutes.
Slice into 1/2" pieces and serve.

Mini Meatloaves

2007-10-04T10:19:00.004-04:00

I make this all the time as it's one of my husband's favorites. It's so easy and always comes out fresh and moist. You can substitute any cheese you have on hand for the cheddar. I've made it with mozzarella, provolone, and fiesta cheese blend so far.

INGREDIENTS

1 egg 3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Apple Cider Syrup

2007-10-03T08:45:00.001-04:00

INGREDIENTS

1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons margarine

DIRECTIONS

Stir sugar, cornstarch, and cinnamon in a small saucepan.
Add apple juice and lemon juice.
Cook and stir the mixture over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove the saucepan from the heat and stir in the margarine until melted.

Serve in a lidded pitcher.

Makes about 1 1/3 cups.

Applesauce Pancakes

2007-10-02T13:54:00.002-04:00

Mmm. Last night I made the best breakfast-for-dinner. I used the left over apple sauce from the other night to make pancakes, and then the liquid I saved, I made into syrup. Oh man... It was out of this world.

INGREDIENTS

2 eggs
2 c. all-purpose flour
1 c. milk* + 1 c. applesauce
1/4 c. vegetable oil
1/2 tsp. cinnamon
2 tbsp. baking powder
1 tsp. salt

DIRECTIONS

Beat eggs with hand beater until fluffy.
Beat in remaining ingredients just until smooth.

Makes about 18 (4-inch pancakes).

*I had to add more milk to the batter because it was originally very thick.

The World's Best Turkey

2007-10-01T09:05:00.001-04:00

Recipe yields: 1 (12 pound) turkey

INGREDIENTS

1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Welcome!

2007-10-01T08:45:00.000-04:00

It's about time I do this. I love to cook, and I wanted a blog to share all my best recipes with friends and family.

I plan on doing a recipe a day which will also encourage me to try out new recipes more often.

I'll start out with a recipe I made last night.

Enjoy!

Jen