Marianna's Cooking Adventures

Peanut Brittle

2010-12-21T20:40:00.001-06:00

I have to admit I do not have much patience. Candy making has taught me not to rush and keep your eye on the pot. This is the best peanut brittle I have ever tasted!! I had to make 3 batches!!! Everyone keeps asking for more. Here are a few tips I learned while making this a few times. One, I added the peanuts as soon as the sugar mixture started to boil if you do this---keep stirring!! Otherwise, the peanuts will brown fast and burn. Or you can add the peanuts when the temperature reaches 250 degrees F. Two, I would double the recipe but do not be tempted to do more than that. It will become hard to stir. Third, have all of your ingredients ready. You won’t have time to measure. Last, do not rush this process and make sure it reaches the hard crack stage.

Original Recipe Yield 1 pound

Ingredients

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Directions

Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

adapted from allrecipes.com (mom’s best peanut recipe)

Oreo Brownies

2010-12-21T20:22:00.001-06:00

I found this awesome food blog. Go to www.picky-palate.com you won’t be disappointed. This woman is a genius!

She took these ingredients:

and turned them into this…

she committed the ultimate sin…..Oreo cookies dipped in brownie batter!!! SUPER DELICIOUS!!! Check out her blog for this recipe and more!

Chocolate-Topped Sea Salt Caramels

2010-12-21T20:11:00.002-06:00

It’s that time of year again….

Ingredients:
1 cup butter (do not use margarine)
2-1/2 cups packed brown sugar (1 lb.)
1-1/2 tsp. coarse sea salt
1 cup light corn syrup
1 can (14 oz.) sweetened condensed milk (not evaporated)
1 tsp. vanilla
1/2 cup semisweet chocolate chips
1/2 tsp. vegetable oil

Line bottom and sides of 11x7-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; grease foil with butter.
In a 3 qt heavy saucepan, melt 1 cup butter over medium heat. Stir in brown sugar, 1/2 tsp. of salt, corn syrup and milk. Cook over medium heat, stirring constantly, until mixture begins to boil.
Reduce heat to medium-low. Cook 40 to 50 minutes or until 248 degrees F on candy thermometer (firm-ball stage). Remove from heat; stir in vanilla. Pour into pan. Refrigerate about 1 hour or until completely cooked.
In a small microwavable bowl, microwave chocolate chips and oil on High 30 to 40 seconds; stirring every 10 seconds, until chocolate is melted. Using spatula, spread chocolate evenly over caramel layer. Sprinkle with remaining 1 tsp. salt. Refrigerate about 30 minutes or until chocolate is set.
Using foil handles, remove caramels from pan to cutting board; peel back foil. Cut into 8 rows by 6 rows. Store at room temperature.
Servings: 48 Caramels

adapted from betty crocker holiday baking pg 103

2010-10-24T22:59:00.000-05:00

A free slideshow by Smilebox

Anonville Manor Dinner Mystery Party

2010-10-24T16:12:00.001-05:00

I have always wanted to host a mystery dinner party. This year for our annual Halloween Party we were able to thanks to our friends who were eager to participate. We hosted our party at my parent’s lake house which comfortably seated all 17 of us to a sit down dinner.

I went to www.mymysteryparty.com and chose a party that was perfect for our group. The game is played in three rounds of cocktail and appetizers, dinner, coffee and dessert. Everyone was handed envelopes at the beginning of each round that instructs the characters what to do and say (there is a lot of improv). The party was a success thanks to our friends who really got into their characters. For example,our friend Marshall was Mayor Paul A. Tisshon he drove up with a sign on his car saying “Re-Elect Paul A Tisshon “ and handed out buttons for all of us to wear. My husband played the part of a narcissist butcher much to well. Good Times!! I highly suggest this website. They were quick to respond to my emails and very helpful. They have mystery games for all ages and holidays. Then even have scavenger hunts---maybe next year!

Here are a few pictures from that evening. For appetizers I served shrimp cocktails. I went to the dollar store and purchased champagne glasses. I filled the bottom of the glass with crushed ice and topped it off with shrimp cocktail sauce. Dinner was half of a Cornish hen with wild rice and steamed green beans. Dessert was Crème brulee ( will post recipe at a later time).

Old-Fashioned Yellow Cake for Two

2010-10-03T15:02:00.000-05:00

For those of you who have been following this blog awhile know that my husband does not like sweets. I do! I was craving yellow cake with simple chocolate icing but I didn’t want a large batch of cupcakes or cake. I came across this cookbook a few years ago “Small-Batch Baking”. Perfect! Cake just for me!

Unsalted butter, at room temperature

1/2 cup all-purpose flour, sifted

3 Tbs. buttermilk

1/8 tsp. baking soda

Yolk of 1 large egg

1/2 tsp. pure vanilla extract

3 Tbs. unsalted butter, melted and cooled

1/3 cup sugar

1/4 tsp. salt

Pans Required:

Two 14-or 14.5 ounce cans or small pan (I used a small wilton heart shape pan)

1 baking sheet

Place a rack in the center of the oven and preheat the oven to 350 degrees F.
Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.
place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture and whisk just until blended and smooth.
Spoon the batter into the prepared pan(s) . Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.
Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely. (The unfrosted cakes can be stored in an airtight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month. Let them return to room temperature before frosting.)
Frost!!!

I used Betty Crockers Whipped Chocolate frosting. I normally am not a big fan of frosting but this I could of ate the whole can!!

Paula's Shrimp and Creamy Chedder Grits

2010-09-28T20:17:00.001-05:00

Hello everyone! It’s hard to believe it has been this long since my last post. Time sure does fly I can’t believe its fall!! I love this time of year of course here in Tennessee we really don’t get fall like weather until next month.

I know what you are probably thinking Shrimp and Grits?!! Have you lost your mind? Not if you live in the South!

My husband and I just celebrated our wedding anniversary (Sept 18th) and we went to one of our favorite quick getaway places...The Great Smoky Mountains in Gatlinburg, TN. It is absolutely gorgeous in the fall. This dish sort of reminded me of that. Fall colors and white smoky fog. I stopped at the Old Mill (http://www.old-mill.com/) for some stone ground grits and could not wait to get home to try them. Some of you might be wondering what are grits? It coarsely ground corn and it is often served with eggs and bacon in the morning a traditional meal in the South. For some of you it is like porridge, malto meal or cream of wheat. Grits is similar in texture to Cream of Wheat (which is made from ground wheat). Hey don’t knock it until you try it! It was delicious.

Makes 4 servings

6 slices of applewood-smoked bacon, chopped

1/2 cup diced red bell peppers

1/2 cup diced yellow bell pepper

2 cloves garlic, minced

1 Tbs. Creole seasoning

1/2 cup dry white wine

1 lb. large fresh shrimp, peeled and deveined

1 Tbs. fresh lemon juice

2 Tbs. minced fresh chives

Creamy Cheddar Grits (recipe follows)

Thinly sliced chives (optional)

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan, and drain on paper towels. Reserve 2 tablespoons bacon drippings in skillet. Add peppers, garlic, and Creole seasoning; cook for 2 minutes, stirring frequently. Add wine, and cook for 2 minutes. Increase heat to medium-high. Add shrimp, and cook, stirring occasionally, for 1 to 2 minutes or until shrimp are pink and firm. Remove from heat; stir in lemon juice and minced chives.
Serve shrimp mixture over Creamy Cheddar grits. Sprinkle evenly with bacon, and sprinkle with thinly sliced fresh chives. serve immediately.

Creamy Cheddar Grits

1 (32-ounce) carton reduced-sodium chicken broth

1 cup water

1 cup stone-ground white grits

1 cup half-and-half

1-1/2 cups shredded extra-sharp white Cheddar cheese

3 Tbs. butter

1/4 tsp. ground white pepper

In a medium saucepan, combine chicken broth and 1 cup water; bring to a boil over medium -high heat. add grits, stirring until combined. Return to a boil; reduce heat, and simmer, stirring frequently, for 1 hour. Stir in half-and-half; cook for 45 minutes, stirring frequently, or until thickened. Remove from heat, and stir in cheese, butter and white pepper, stirring until cheese is melted.

Courtesy of cooking with pauls deen magazine september/october 2010

Cherry Cobbler

2010-08-21T20:24:00.000-05:00

I usually like to eat my fruits fresh and not baked in anything....BUT...Wal-Mart had a sale on these delicious beauties a $1.00 a pound. Yes, I went overboard and had plenty of left over cherries and I could not see them going bad. So I made cherry cobbler courtesy of Emeril Lagasse. It was a very simple recipe except I did NOT have a cherry pitter (hint hint family that would be a great stocking stuffer) . It took me longer to pit them than to make this cobbler and not to mention it stained my fingers and nails for a week!! It was worth it....served with vanilla bean ice cream....hmmmm....I love the combination of warm and cold.

--Serves:

6 Servings.
Ingredients
Filling:
•6 cups tart red cherries, pitted
•1 1/4 cups sugar
•1/4 cup water
•4 teaspoons cornstarch

Topping:
•1 cup flour
•1/4 cup sugar
•2 tablespoons brown sugar
•1 teaspoon baking powder
•1/2 teaspoon cinnamon
•3 tablespoons butter
•1 egg, beaten
•3 tablespoons milk

Directions
Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.

Chocolate Malted Cookies

2010-07-23T20:22:00.000-05:00

Sometimes I like receiving junk mail. Let me explain I preview a lot of cookbooks and they send me all sorts of offers...some are tempting others I send back. I found this recipe on one of those flyer's you know which one I am talking about....the one that is a little blurred with size 2 font? Well, I am a master optician....

Anyways, you have to make these !! Right now! I made the dough one evening and put the dough in the refrigerator and made them several days later. Oh my goodness, they were just delicious....they hit the spot.

The recipe calls for semisweet chocolate and milk chocolate but I thought the dough would be sweet enough so I went BOLD and used bittersweet chocolate. HEAVEN....I'm Amazing....uhmmm...I mean the cookies were just AMAZING!! ;)

Ingredients:
1 cup butter-flavor shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder ( I used ovaltine)
2 TBS chocolate syrup
1 TBS vanilla extract
1 egg
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips
( I omitted both kinds of chocolate chips and used Ghiradelli 60% cacao bittersweet chocolate)

* In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.
*Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.
*Shape into 2-in balls; place 3 in apart on ungreased baking sheets. Bake at 375 degrees for 12-14 minutes or until golden (mine only took 10 minutes). Cool for 2 minutes before removing to a wire rack.

Prep/total time: 30 min Yield: about 1-1/2 dozen.

**recipe adapted by Taste of Home Grand Prize Winners mail flyer recipe submitted by Teri Rasey of Cadillac, Michigan.

PURPLE Potatoes

2010-06-09T21:12:00.001-05:00

Back to the Kitchen….

It’s been awhile. I can’t believe it we are in JUNE!! Where does the time go? Well my husband and I just returned from our annual vacation to San Francisco. If you have been following this blog awhile you will know that we LOVE San Francisco! Love like if we won the lottery we would move there!! This time was very special we had three of our friends visit with us. It was a blast! I can’t wait to share some of our pictures (waiting on hubby)....

We went to the Farmer’s Market on Tuesday and I wish I could buy all of the veggies and fruit! They had beautiful baby artichokes, purple bell peppers, PURPLE potatoes….yup…I did ….had to buy them and yes I packed them in my suitcase and guess what’s for dinner tonight? (My friends already think I’m nuts)

My purple potatoes....

Tilapia with Purple Potato Crust and Chive Rosemary Oil
Ingredients
•4 (4- to 6-ounce) tilapia fillets
•8 to 12 ounces purple potatoes, peeled and very thinly sliced
•1 tablespoon fresh minced rosemary leaves, plus 1 tablespoon
•2 tablespoons olive oil
•2 tablespoons butter
•1/2 cup extra-virgin olive oil
•1/3 cup minced fresh chives
•1/2 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.

To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.
**Adapted from Giada De Laurentiis **I found it difficult to layer the potatoes on the fish first then turn in upside down on the pan. I layered it on the pan first then layed the fish on top.

AND BECAUSE.....I had left over potatoes.....how about??
Rosemary Roasted Purple Potatoes

5-6 medium-sized purple or other potatoes
3 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 1/2 teaspoons dried rosemary, crushed
Kosher salt and freshly ground pepper to taste
Preheat oven to 375 degrees.
Scrub the potatoes well. Dry and quarter them as shown above.
Place potatoes in baking pan to form a single layer.
Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
Cover pan with foil and slide into oven.
Bake potatoes for 15 minutes.
Slide pan from oven and remove foil. Using a spatula, turn potatoes over.
Return pan to oven without foil and roast potatoes another 15 minutes.
Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.
Serves 6.
**courtesy of copywriterskitchen.com

Gyro Meat with Tzatziki Sauce

2010-05-02T14:57:00.000-05:00

My mother has made this recipe using lamb, chicken, and turkey ground meat. Our favorite was ground chicken…but of course when I went grocery shopping they were out and so I used ground turkey. I was really craving gyros. Dinner came out well but my husband wasn’t too crazy about the turkey meat. I loved the tzatziki sauce. I made it using Greek yogurt so I omitted the part where you had to strain the yogurt. If you have ever had Greek yogurt it is delicious and you will never go back to regular yogurt again! It is so rich, smooth and creamy.

Gyro Meat with Tzatziki Sauce
Recipe courtesy Alton Brown, 2005

Ingredients
•1 medium onion, finely chopped or shredded
•2 pounds ground lamb
•1 tablespoon finely minced garlic
•1 tablespoon dried marjoram
•1 tablespoon dried ground rosemary
•2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper

•Tzatziki Sauce, recipe follows
Directions
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper andprocess until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.
Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
Yield: 1 1/2 cups

Fast Family Fajitas

2010-04-07T19:51:00.000-05:00

I hope everyone had a wonderful Easter. The weather here in Tennessee was beautiful it was 80 degrees. We couldn’t have asked for a better day it was fun watching the kids do their egg hunt.
My husband and I have been so busy lately I was trying to find something quick and easy to make for dinner. I came across this recipe from one of many pampered chef parties I have attended.
Most everyone will have these ingredients stocked in their kitchens. Try it tonight it only takes minutes!

Ingredients:
1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves
2 teaspoons vegetable oil, divided
1 garlic clove, pressed
1 envelope Lipton Recipe Secrets Onion Soup mix
½ cup water
½ cup salsa
12 (7-8 inch) flour tortillas, warmed
Toppings of your choice

• Cut bell peppers into ½ -inch strips. Cut chicken crosswise into thin strips.
• Heat skillet over medium-high heat. Add 1 teaspoon of the oil and chicken.
Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet;
   Set aside. Add remaining oil, bell peppers, and garlic; stir-fry 1-2 minutes or
   Until vegetables are crisp-tender.
• Add chicken, soup mix, water and salsa to bell pepper mixture. Cook and stir
   2-3 minutes or until heated through.
* To serve, place chicken mixture in center of tortillas. Serve with toppings, if desired.

Yield: 6 servings

**adapted from Pampered chef season fall/winter 2003

Cupcake flavored Pebbles rice krispie treat

2010-03-26T20:09:00.000-05:00

My colleague was having a birthday and every one wanted something different……so I thought who in this world doesn’t love rice krispie treats! I know…right! I was walking down the cereal isle and I found cupcake flavored pebbles!! Yummy. I had the most brilliant idea ever (only later to find out I wasn’t the only one, darn) make rice krispie treats into cupcakes….get it? Cupcake flavored cupcakes?? How clever you may say…well…they thought so! LOL!!

Ingredients:

3 tablespoons butter or margarine

1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
whole box of Cupcake Pebbles

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal. Stir until well coated.
3. Coat muffin tins with cooking spray and put cereal marshmallow mixture in muffin cups. After cooled decorate as you would cupcakes.

Spinach-Mushroom Quesadilla

2010-03-17T12:30:00.000-05:00

My husband and I have a favorite Mexican restaurant that we frequent at least once a week it called Torero's. They are the best people and the best food in town hands down! I can’t tell you what my favorite there is I LOVE IT ALL!!! Especially the margaritas and fried cheesecake! They don’t even hand us a menu and we have our usual booth and they always know what we want to order. How AWESOME is that! Anyways…yes I was dreaming of margaritas and lost my train of thought. When I want something light I order their Baja Quesadilla (spinach, shrimp, mushrooms, cheese) it is PERFECT! Well, the other evening I was craving spinach, mushrooms, and shrimp. We live out in the county so when your home your home no quick drive to the city. I found a recipe for spinach-mushroom quesadilla in my inbox courtesy of Martha Stewart. It tasted great but I will leave the quesadilla making to Torero's

Ingredients

Serves 4

2 tablespoons canola oil

2 medium red onions, thinly sliced

8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced

6 ounces (about 8 cups) prewashed spinach, shredded

Coarse salt and ground pepper

8 flour tortillas (8-inch)

8 ounces (2 cups) pepper Jack cheese, shredded

Directions

1.Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.

2.Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.

3.Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.

4.Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

From Everyday Food, March 2004

**If you are ever in the area don't miss Torero's Fine Mexican Food located 2088 Lowe's Dr Clarksville, TN 37040

Bourbon Chicken

2010-03-02T20:39:00.001-06:00

I know I’m a little late posting this but we had a Mardi Gras party last month and it was an absolute blast. I have been to New Orleans a few times and there is always a party to be had. I wanted to make something different other than your traditional red beans and rice and dirty rice, my favorite. I came across Woman’s World magazine while I was waiting in line at the grocery store and they had a Mardi Gras dinner menu. Perfect!!! The chicken was so tender and juicy my mouth is watering just thinking about it.

Ingredients:

1-1/4cups bourbon whisky

1 cup packed light brown sugar

4 cloves garlic, minced

1/2 cup salt

1 roasting chicken, 6-7lbs

4 onions, cut into 8 wedges each

2 heads garlic, top 1/3 cut off

1 TBSP olive oil

1 tsp. dried majoram ( I used oregano)

1/4 tsp. pepper

1/2 cup apple jelly

Directions:

In large, deep pot, combine 1 qt. water with 1 cup whisky, sugar, minced garlic and salt. Add chicken to mixture. Cover; refrigerate at least 4 hours or up to 8 hours.
Preheat oven to 350 degrees F. In a large roasting pan, toss together onions, garlic heads,oil and 1/4 tsp. marjoram and 1/8tsp pepper. Push mixture to sides of pan.
Drain chicken, discarding marinade. Pat chicken dry with paper towels. Place in center of roasting pan so that it is surrounded by onion mixture. Sprinkle chicken with remaining 3/4tsp majoram and 1/8tsp pepper. Roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F, about 1 hour, 40 minutes.
Meanwhile, in small ot over medium-high heat, bring apple jelly and remaining 1/4 cup whisky to boil. Reduce heat to medium low; simmer until thickened and reduced to 1/3 cup, about 10 minutes. Brush glaze over chicken during last 10 minutes of cooking time.

Happy Mardi Gras!

Pioneer Woman's Cinnamon Rolls

2010-02-14T19:22:00.000-06:00

I have been craving cinnamon rolls for two weeks now. It would have been so easy to buy a can of Pillsbury or go to the Wal-mart Bakery but I resisted instant gratification and made my own. Honestly, I could not wait to make something out of my new cookbook (The Pioneer Woman Cooks by Ree Drummond pgs 36-39) my wonderful hubby gave me for Christmas. It was too cold to go any where and my honey was home. Today was the perfect day to make them. I like to visit one of my favorite music sites, Pandora I love listening to Dean Martin, Frank Sinatra, and Sammy Davis Jr. I think I was born in the wrong time period. So here in my kitchen I was serenaded by fabulous men on Valentine’s Day and my husband popping in the kitchen to dance with me occasionally I made MY cinnamon rolls.

Ingredients:

Dough

1 qt whole milk

1 cup vegetable oil

1 cup sugar

2 pkgs (4-1/2 tsps) active dry yeast

9 cups all-purpose flour

1 heaping tsp baking powder

1 scant tsp baking soda

1 TBSP salt

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat; do not allow the mixture to boil. Set aside and cool to lukewarm.
Sprinkle the yeast on top and let it sit on the milk for 1 minute. (Make sure milk is lukewarm if its hot it will kill the yeast and it won't rise)
Add 8 cups of the flour, stir until just combined, cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. (I put mine in the microwave)

It has RISEN, Allelujah!!!

I don't have the best of luck when it comes to yeast! I can't tell you how many times I have tried. This was exciting and yes I did pray.

Remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to three days, punching down if it rises to the top of the bowl.

Filling:
2 cups melted butter, plus more as needed
1/4 cup ground cinnamon for sprinkling
2 cups sugar, plus more as needed.

To assemble the rolls, remove half the dough from the pan. On a floured baking surface, roll the dough into a large rectangle, about 30x10 inches.
To make filling, pour 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly.
Generously sprinkle half of the ground cinnamon and I cup of sugar (I also added chopped walnuts)
Now, beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work.
when you reach the end, pinch the seam together.
Transfer to a cutting board and with a sharp knife, make 1-1/2 inch slices. One log will produce 20-25 rolls.
Pour a couple of tablespoons of melted butter into the desired pie pans or baking dishes and swirl to coat.
Place the sliced rolls in the pans, being careful not to overcrowd them.
Repeat the rolling/sugar/butter process with the other half of the dough and more pans.

Preheat oven to 375 degrees F. Cover the pans with a kitchen towel and set aside to rise on the countertop for a t least 20 minutes before baking. Remove the towel and bake for 13 to 17 minutes, until golden brown. Don't allow the rolls to become overly brown.

While the rolls are baking, make the icing.

Maple Icing
2 pounds powdered sugar
1/2 cup whole milk
6 TBS (3/4 stick) butter, melted
1/4 cup strongly brewed coffee
dash of salt
1 TBS maple flavoring or extract.

In a large bowl, whist together the powdered sugar, milk, butter, coffee and salt.
Splash in maple flavoring,
Whisk until very smooth. The icing should be thick but still pourable.
While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top.

Notes:

Add finely chopped pecans to the rolls after sprinkling on the cinnamon and sugar.
Subsitute 8 Tbs. of orange marmalade and 1 cup brown sugar (per half batch of dough) for the cinnamon and white sugar, then substitute orange juice for the maple and coffee in the icing.
( I used cinnamon, sugar, and chopped walnuts. For the icing I used OJ)
Cinnamon rolls can be frozen in the pan, unbaked. Just cover with foil after you place them in the pan but before they rise. Then when your ready to bake, allow them to thaw and rise befoe baking , ice as directed.
An easier method is simply freeze the baked, iced cinnamon rolls after they've cooled slightly. Then just pull them out of freezer and warm them in a 250degree f oven for 15 min.

I used 6 disposable aluminum pie plates. I thought I was going to freeze them but when hubby saw them he asked if he could take them to work in the morning how could I say no. I was surprised he ate two! My husband very seldom eats sweets. I can’t wait to share them with my friends. Have a wonderful evening and Happy Valentine's Day!

Homemade Girl Scout Samoa Bars

2010-02-04T21:34:00.001-06:00

It has been awhile since I have made anything sweet. I was craving Samoa cookies from the Girl Scouts and searching the web for a "knock off". I finally found one courtesty of Nicole Weston of Baking Bites (http://www.bakingbites.com/) and by the way she has an awesome food blog. She did a whole series on Girl Scout cookies and they all look amazing. Fortunately for me she had a recipe for a Samoas Bar it wasn't as time consumming as making the cookies. I made them and they were good but I believe I will be leaving the cookie making to the Girl Scouts. It must of been a sign from above my neice ( yes, she is my cookie supplier) brought my order today!!!

For the recipe just click on the url below.

http://bakingbites.com/2009/02/homemade-girl-scout-cookies-samoas-bars/

Pasta Piselli

2010-01-27T19:54:00.000-06:00

Growing up in an Italian household this was a winter staple and it was mom's quickest meal. My mother, I love her to death has no concept of fast food or short cuts. Everything she makes is a formal meal. We all get together at mom and dad's at least once a month and you always know one you will never leave hungry, two my sister and I fight over who takes the leftovers home, three you will be there for a least a few hours so do not plan anything the rest of the day. I made it for the first time ( I know shame on me) last night it was so cold here in Tennessee I wanted something quick, easy, and hot. Now there a different variations of this recipe but this is the one I grew up with.

1 box Barilla ditalini pasta (cooked a dente)

chopped onions

1 cup of frozen peas or 1 can of peas

Cook pasta according to directions on the box. While the pasta is cooking saute onions until soft then add peas cook together until pasta is done. Drain only have the water from the pasta (some like it souper than others) add onion and pea mixture to the pasta. Sprinkle with parmesan cheese. Enjoy.

Sweet Beer Bread

2010-01-10T22:33:00.000-06:00

This is the easiest quick bread recipe I have ever made. Only 4 ingredients and 45 minutes later and you have a delicious loaf of bread.

Ingredients:

3 cups self rising flour

1/2 cup sugar

1 (12oz) bottle beer (I used Landshark)*

1/4 cup butter,melted

Directions: 1) Preheat oven to 350 degrees. Stir together first three ingredients; pour into a lightly greased 9x5" loaf pan.

2) Bake at 350 degrees for 45 minutes. Pour melted butter over top.

*non-alcoholic or light bear may be substituted.

adapted from southern living "our test kitchen secret"

Beouf Borguigon

2009-12-31T20:46:00.044-06:00

Bonjour les amis! I finally watched Julia and Julie and of course I was inspired. I had no idea what the movie was about other than Julia Childs. I found out that Julie and I have a lot in common. I too started many projects and never finished and that is excatly why I started my food blog. I was searching for a recipe and came across my first food blog http://www.cookingwithcarrie.blogspot.com/ and was inspired. Thank you Carrie! What better way than to start my own food blog. I love this quote from Julia Childs “Find something you're passionate about and keep tremendously interested in it.” I finally found a hobby that I love.

I apologize for not taking enough pictures. I forgot to recharge my camara battery after Christmas, yes I was a little upset especially after spending four hours in the kitchen. It was truly a labor of love. I must admit I was very intimated to try this recipe but if Julie could do it so could I. Did I mention how nervous I was?

A little side note...My husband was playing Saboteur (xbox 360 game) it takes place during WWII in Paris...so I had french accents and music playing in the background...setting the mood.

I followed the recipe exactly. I went to this site http://cooking.knopfdoubleday.com/2009/07/13/julia-childs-boeuf-bourguignon-recipe/ for the recipe. I also visited http://cookingnopfdoubleday.com/2009/07/08/attempting-boeuf-bourguignon/ she has great step by step pictures...I visited for support.

Oignons Glacés À Brun, a.k.a brown-braised onions (This is a seperate Julia Child recipe it must be made and included in the stew) recipe is on the link posted above.

Champignons Sautés au Beurre, aka sautéed mushrooms (this is also a seperate recipe that must be included in the stew) recipe is on the link posted above. I love BUTTER and MUSHROOMS I will never make them any other way but this way! It was heaven in my mouth!!

If you have been putting off making this recipe make time it is absolutely delicious its smooth, rich, hearty and perfect for a cold winters day. Let me know how yours turn out!

Bon Appetit!

2009-12-27T11:20:00.003-06:00

Today I will attempt to make Boeuf Bourguignon stay tuned.....
....update....I wish all of you could smell my kitchen it smells so heavenly...ahhhh! This is so exciting....my husband keeps coming in the kitchen.....

T minus 30 minutes...
Ohh my goodness. If you have been waiting to make this dish or to intimidated to try it STOP! Do not plan on making another recipe unless you make this one! It is insanely delicious!

Slow-Cooker Turkey and Dressing

2009-12-19T21:22:00.000-06:00

Oh my I didn't realize it been so long. I was really looking forward to sharing my Thanksgiving recipes with you but I was sick for three weeks!! It was so bad I ordered my turkey and ham from heavenly ham!! They were lifesavers!! I will just have to share my recipes with you next year. I did come across this easy-peasy recipe for Turkey and Dressing. It was soooo delicious and it smelled the whole house! Yummm....my husband told everyone how good it was!

Ingredients:

1 (8oz.) pkg herb-seasoned stuffing mix

1 onion, chopped

2 celery ribs, chopped

1 cup dried cranberries

3/4 cup chicken broth

3 Tbs. butter or magarine, melted

1 (3lb) frozen boneless turkey breast, thawed

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. dried thyme

1 (0.88oz)pkg turkey gravy mix

*Coat inside of a 4qt electric slow cooker with cooking spray. Add stuffing mix, onion, celery, and cranberries. Combine broth and melted butter. Pour over stuffing, and stir gently.

*Remove string from turkey breast. Rinse turkey breast. Place turkey in slow cooker on top of stuffing. combine salt,pepper, and thyme; sprinkle over turkey. Cover and cook at HIGH 1 hour. Reduce to LOW, & cook 5 to 6 hours or until a meat themometer inserted in turkey registers 17o degrees.

*Remove turkey to a serving platter. Stir stuffing gently in slow cooker, cover and let stand 3 to 4 minutes. Prepare gravy. Spoon stuffing around turkey on platter.

**Yield: 5 to 6 servings. Prep: 10 min Cook: 7 hours

Spinach and Artichoke Dip Pasta

2009-11-12T19:11:00.006-06:00

I can't believe that Thanksgiving is just around the corner. Unfortunately my husband and father are working and my sister and her kids will be visiting my grandparents in Florida. So I will be cooking a small meal for 6 the Sunday before Thanksgiving. Did I mention I am working six days straight? I'm disappointed because I don't get to make everything I usually do and want to share...I guess I will save some for Christmas.
My sister shared this recipe with me she made it and it tasted exactly like spinach and artichoke dip! Another yummy recipe creation from Rachel Ray. The best part... as I have mentioned before my husband is a picky eater (he doesn't even like spinach and artichoke dip) but he loves this recipe. Psst...I didn't tell him about the artichokes!
Ingredients:
Salt
1 pound regular or whole wheat penne (I used whole wheat)
2 tablespoons extra virgin olive oil (EVOO)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel (I used canned)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
PREPARATIONPre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Banana Bread with Pecans

2009-11-05T06:19:00.004-06:00

Did everyone have a great Halloween? Is everyone getting ready to plan for Thanksgiving? I know I can't believe it its just right around the corner. Anyways, I was craving banana bread and I came across Tyler Florence recipe and its by far one of the best I have ever made. I added 1/4 cup of cocoa to the recipe and it was delicious. Hope you enjoy and have a great day!
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Happy Halloween!!

2009-10-27T21:45:00.004-05:00

I know its been awhile! We have been keeping busy between helping my parents move into their lake house, working, and planning for our Halloween Party time flies! Speaking of which we had such a great time with our friends. Here are a few things we made.

Monster Toes

Recipe Ingredients:

Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks
Directions
1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard.
**adapted from Family Fun magazine

Finger Food

( Pardon the pun I know it sounds cheesy...sorry couldn't help it!)

These were so much fun to make!

Ingredients

Mozzarella string cheese
Green bell pepper
Cream cheese
Instructions

*Wearing plastic gloves or sandwich bags over your hands to keep the cheese as smudge-free as possible, use a paring knife to cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half.
*Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheeses.
*For the fingernails, slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Then cut the strips into ragged-topped nail shapes and stick them in place at the ends of the fingers with dabs of cream cheese.
**adapted from Family fun magazine

Edible Eyeballs

These were a hit! Who doesn't love pudding pops? I found a new use for plastic Easter eggs they made perfect molds for this recipe.

Ingredients

3.4-ounce box vanilla pudding mix
Jelly beans
LifeSavers Gummies
Plastic eggs
2 empty egg cartons

Instructions

*Prepare the pudding according to the package directions. For each eye, fit a jelly bean into the center of LifeSavers Gummies candy and place it in a plastic egg half.
*Fill the egg cup with the pudding, then place the egg halves in an egg carton in the freezer until they're firm (about 3 hours).
*Remove the egg halves from the freezer and let them sit at room temperature for about 3 to 5 minutes.
*With the back of a fork, gently press down on the edge of the pudding, rolling the frozen ball out of the egg cup. If you're not serving them right away, place the eyes in a freezer-safe dish in the freezer until you're ready.
**adapted from Family Fun magazine

Gina's Cheesy Witch Hat

I have been asking my friend Gina to share her cheese ball recipe for years. For every occassion we ask her to make this recipe there are never any left overs. This year she out did herself. Isn't she creative? It WAS to cute to eat but of course we are never shy so we had to eat it!

Ingredients:
2 (8 oz.) packages of cream cheese soften

1/2 cup butter soften
1 (.7 ounce) package of italian salad dreesing mix
10 ounces (2 1/2 cups) Cheddar Cheese shredded

Combine all ingredients and refridgerate. Once it has chilled, divide into two balls. One smaller than the other. Flatten the smaller ball out to make the brim of the hat, and shape the other ball into the hat.
I covered the cheese in fineyl chopped pecans, but the recipe calls for poppy seeds if you like them. Decorate to fit you own ghoulish taste. Have fun with it.

Gina's Spooktacular Mix

Gina makes this for every holiday and you just can't stop eating it. Its so addicting.
1 jar of party peanuts
1 bag of candy corn
1 bag of M&M's
Mix all ingredients together and serve. These bag great gifts for friends and co-workers. I made some for my husband and I to take to work.

Thank you Gina for all of your help with our Halloween Party and for sharing your recipes!

Oreo Truffles

My sister and my neice and nephew (Lance, below) help make these truffles. The kids had fun smashing the oreos.

1 pkg of oreo cookies

1 (8oz) pkg cream cheese

Crush oreos and add cream cheese and mix well. Roll into balls and chill. After they have chilled dip them in melted chocolate and decorate.

My sister and her friend Brittany made some halloween treats for their friends below are some ideas.

Everyone have a safe and happy Halloween!!

Penne Macaroni with Peppers and Grilled Chicken

2009-10-02T19:03:00.005-05:00

I found this recipe on the box of Heartland Whole Wheat Pasta box and it looked very yummy and quick to fix. I took a few short cuts I used Tyson refrigerated chicken breasts and jarred roasted red peppers.

13.25 oz Heartland Whole Wheat Penne
1/3 cup extra virgin olive oil
1 cup sweet onions, diced
4 cloves fresh garlic, minced
1 oz fresh basil, chopped
1 cup (8oz) chicken, grilled and sliced
into strips.
1 cup roasted red peppers, diced
1/2 cup chicken broth
1/4 cup Parmesan cheese
Salt and cracked black pepper to taste

Cook the Penne according to pkg directions.
Heat olive oil in a large skillet on medium heat;add onions and garlic;cook until onions are transparent.
Add basil, chicken and red peppers
Cook 2 more minutes
Add chicken broth and hot Penne to skillet and toss together until all the ingredients are evenly distributed.
Sprinkle with Parmesan cheese and season with salt and pepper as needed.
Serve immediately. serves 5-7

Salisbury Steak

2009-09-15T21:48:00.007-05:00

II have never made Salisbury steak before but I had one of those "I can crave it so bad I can taste it" moments. I just happen to be in line at the grocery store and I was flipping thru Paula Deens magazine and came across this easy recipe and all the ingredients were already in the cart....see it was meant to be! As soon as I put the groceries away I began making this...I couldn't wait I didn't even make green beans with it! Salisbury steak and mashed potatoes...how comforting. I thought about after I ate it but I should of served with the steak over the mashed potatoes. Yummmy!!
Ingredients:
2 lbs ground chuck
2Tbs Worcestershire sauce
1 Tbs prepared horseradish
2 tsp minced garlic
1/4 tsp salt
1/4 tsp ground black pepper
1 (8oz.) pkg. sliced baby bella mushrooms
2 Tbs all-purpose flour
1 (10.5 oz ) can french onion soup
1 (10.5 oz) can beef consumme

In a lg bowl, combine ground chuck, Worcestershire sauce, horseradish, garlic, salt & pepper. Form mixture into 6 patties.
Heat a lg skillet over med heat. Add patties, in batches if necessary, and cook for 5 to 6 minutes per side, or until browned. Remove patties from pan; set aside.
Reserve 2Tbs. drippings in skillet. Add mushrooms to skillet and cook for 1 to 2 minutes or until tender. Add flour and cook, stirring constantly, for two minutes.
Stir in soup and consumme. Return patties to pan, bring to a simmer.
Simmer, uncovered, for 3o to 4o minutes or until patties are cooked through and sauce is thickened. Serve immediately.
Serves 6 ( I cut recipe in half since its just hubby and I)

adapted from Paula Deen magazine (sept/oct 2009) p.55

Portuguese Shrimp

2009-09-09T20:19:00.005-05:00

Wow! I can't believe we are in September! Where did the month of August go? It's been awhile since I have posted we have been so busy. I got to experience a concert with my six year old niece, Saige...I will never be the same again! We went to see the Jonas Brothers...rock on! My parents just purchased a Lake House for the whole family to enjoy. We are so excited but of course they put us all to work Labor Day weekend. I can't wait until we all start cooking together. Which reminds me....my mother used to make this recipe all the time growing up. Its quick and easy and soooo tasty.

Ingredients:
24 lg. shrimp
1 tsp. brandy extract
1/2 tsp. ginger
1/2 tsp. lemon pepper
2 cans (8oz) tomato sauce
2 tsp. A-1 steak sauce
2 med green peppers (diced)
2 med red pepper (diced)
4 green onion sliced
1 TBS. onion flakes
Cooked rice

Combine brandy, ginger, lemon pepper, shrimp together and marinate 20 minutes.
In a skillet add tomato sauce and remaining ingredients. Bring to a boil, then add shrimp.
Do not over cook shrimp.
Serve over rice.

All-American Patty Melt

2009-08-21T19:54:00.006-05:00

I was craving some comfort food and I was flipping thru some cookbooks and came across Rachael Rays Top 30 Comfort foods. Perfect I thought and it will be done in thirty minutes! My favorite part....I have told you before my husband is a picky eater...so I didn't tell him what I was making he assumed I was making hamburgers. When we sat down for dinner he raised his eyebrow and looked at me and said "I don't know about this?" Give me a high five! I scored!!! He loved it! Now if I can just talk him into Turkey & Wild Mushroom Meatloaf Patties I'll have another recipe to share.
Ingredients:
1 lb. ground sirloin
2 rounded Tbsp dill pickle relish
2 Tbsp steak sauce
1 Tbsp Montreal steak seasoning (McCormick)
2 tsp. sweet paprika
A drizzle of extra-virgin olive oil
3 Tbsp butter, divided
1 lg. onion, thinly sliced
8 slices rye, white, or pumpernickel bread
8 deli slices Swiss Cheese

Heat a large nonstick skillet over medium-high heat.
Mix meat and relish, steak sauce, steak seasoning, and paprika. Divide meat and form 4 large, thin patties.
Add oil to pan and cook burgers 3 or 4 minutes on each side. Take patties out and add another drizzle of oil and 1 Tbsp butter. When butter has melted into oil, fry onions until just tender, 5 minutes. Slide onions onto patties.
Return pan to the stove and add the 1 Tbsp butter and 2 slices of bread. Top each bread slice with another slice of bread and press the patty melts together. Cook 2 or 3 minutes on each side to set the sandwich and toast the bread.
Add remaining tablespoon butter to pan and repeat process to make 2 more sandwiches. Cut sandwiches from corner to corner.
Serves 4

Apricot Squares

2009-08-15T06:58:00.007-05:00

My father loves apricots. When I came across this recipe it made me think of him so of course I baked a batch and brought him a plate full. Did I mention I am his favorite? ;)
This recipe can be easily adapted you could use any flavor of preserves. If your like me you have a few jars in the refrigerator what a great way to use them and make room for more condiments!
Ingredients:
1 cup butter, softened
1 cup sugar
1 egg
1 tsp lemon extract
3 cups all-purpose flour
4 tsp grated orange peel
1tsp baking powder
1/4 tsp salt
Filling:
1 jar (18oz) apricot preserves
2 tsp lemon juice
1 tsp grated lemon peel

In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg and extract.
Combine flour, orange peel, baking powder and salt; gradually add to creamed mixture and mix well.
Set aside one-third of mixture for the topping.
Press remaining dough into a greased 13-in. x 9-in. baking pan.
Combine preserves, lemon juice and peel; spread evenly over crust.
Crumble reserved dough over filling. Bake at 350 degrees for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Yields: 2 dozen

adapted from Taste of Home Bake Sale 2009 pg.8

Slow Cooker Pulled BBQ Pork

2009-08-15T06:45:00.004-05:00

Hello everyone! Sorry its been so long. I meant to post some recipes while I was away on vacation but I got the flu and food was the last thing on my mind.

I made this recipe last week and it was the easiest and quickest meal ever! I put the ingredients together in the morning and in the evening instant meal!

1 (3lb.) pork shoulder (I used picnic)

1 cup of your favorite BBQ sauce

1 small onion chopped

Combine all ingredients in crock pot and cook on low for 7-10 hours. When done shred the meat and serve!

Chicken Picatta

2009-07-21T20:47:00.005-05:00

Hello everyone! I'm sorry its been so long since my last post this month has just flown by. I noticed I have two new followers thank you and welcome. Hope everyone is having a wonderful summer. I have been busy teaching vacation bible school and my husband and I have a sailboat so we have been hitting the water as much as possible!!
I was watching Barefoot Contessa one day and she made this recipe and it looked so quick and easy I thought I would give it a try. Well, I was in such a hurry at the grocery store I accidentally picked up chicken strips instead of chicken breasts. By the way if you haven't purchased chicken that is already trimmed and pounded...BUY IT!! It saves me time although I always found pounding chicken somewhat therapeutic...well I have rambled enough. Everyone have a nice week !
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

The Lady's Cheesy Mac

2009-07-04T18:27:00.004-05:00

I live in the South and no potluck is complete without someone bringing the mac and cheese. Of course, this recipe came from Paula Deen we love her! My favorite part is the corner edges they are a little crunchy. This side dish is perfect with just about any meal.

Ingredients
4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Directions
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Kansas City Style Pork Ribs

2009-07-04T18:08:00.006-05:00

This picture doesn't do any justice to my ribs! They were so tender the meat just fell off the bones. I am used to a sweeter taste I have never tried "Kansas style" before. I have been to Kansas City on business but I never had an opportunity to try ribs! These ribs give a little kick oh my they were so good...finger licking good.

Ingredients
2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
Dry Rub:
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Directions
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City Barbeque Sauce:
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
Yield: 3 cups

Recipe courtesy of food network The Neelys

Coconut Curried Chicken

2009-06-24T20:34:00.008-05:00

I just love when my husband finds a recipe he wants us to try. I was really surprised when he picked this one because he is a picky eater and this recipe calls for curry and coconut milk. You will have half a can of coconut milk left over so I used it for in my rice...yummy.

Ingredients:

1 lb. boneless, skinless chicken breasts

(3 or 4 breasts), cut into bite-size pieces

2 Tbs. curry powder (I only used 1, not a big fan of curry)

1/2 cup canned light coconut milk

1 Tbs. canned tomato paste

2 tsp. vegetable oil

3 cloves garlic, minced

1 small onion, chopped

1 tsp chopped fresh ginger

1/8 tsp. cayenne pepper

1/2 tsp. salt

In a 2 qt, microwavable dish, stir the chicken with the oil until it's good and greasy. Stir in the curry powder, garlic, onion, ginger and cayenne pepper. Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through. Move the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly with the chicken and cover tightly with plastic wrap. Heat for 10 to 12 minutes , stirring a few times. Stir in salt and serve . Makes 4 servings

serve over rice to soak up the sauce and top with 1 tbsp. chopped cilantro.

adapted from men's health magazine , may 2005 A man, a can, a microwave.

Not Yo Mama's Banana Pudding

2009-06-24T20:24:00.004-05:00

Oh my goodness!!! This is the BEST banana pudding recipe ever courtesy of Paula Deen. She uses Pepperidge farm chessman cookies instead of vanilla wafers. Trust me you have to make this for your next potluck! You will thank me later.

Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

French Toast

2009-06-24T20:11:00.003-05:00

I love french toast...I was craving it for days so I decided to cave in and make some. I didn't follow any written recipe I just used what I had on hand. I use vanilla and chocolate soy milk to make my cappuccino so I am always looking for other ways to incorporate them in other recipes.

Texas toast
egg substitute
cinnamon
orange juice
vanilla soy milk
fresh berries

YUmmY!

Asian Chicken & Noodle Skillet

2009-06-18T21:10:00.003-05:00

This was the easiest dinner ever!!! If you are short on time this is a quick skillet dish. Although the look on my husbands face was priceless....he asked me why he was getting ramen noodles for dinner? I told him that these were special ramen noodles and I had "dressed" them up. He wasn't impressed but it sure was tasty!

2 medium carrots, julienne strips

1 medium red bell pepper, cut lengthwise or chopped

5-6 green onions with tops, divided

2 lbs boneless skinless chicken breast, cut into thin strips

2 T. toasted sesame oil

2 T. Asian Seasoning Mix (I used pampered chef)

4 pkg. (3oz. each) oriental-flavor ramen noodles

1 T. vegetable oil

4 cups of water

Cut carrots into julienne strips, cut bell pepper lengthwise into 1/3 in. strips ( I chopped mine because I wasn't paying attention). Slice green onions; set aside tops for garnish.
Thinly slice chicken breast. Combine chicken breast, sesame oil, seasoning mix, and two of the ramen seasoning packets ( I used one so it would not be over powering) in bowl; mix well.
Add vegetable oil to (12 in) skillet; heat over medium high heat 1-3 minutes or until shimmering. Add chicken and cook; remove from skillet and keep warm.
Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets ( I omitted this step); stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet.
Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add chicken; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until chicken is heated through. Garnish with reserved green onion tops.

This recipe was adapted from Season's Best recipe collection Pampered chef spring/summer 2009 p.13. You can substitute the chicken for 2 pork tenderloins about 1 pound each. I cut the recipe in half there fore I only used one packet of ramen noodle seasoning mix. I didn't want it to taste salty.

Whole Grain Penne with Fresh Vegetables

2009-06-18T20:52:00.003-05:00

I just love asparagus! I am taking advantage of them now that they are in season. I found this recipe on the back of Barilla pasta box. Its a perfect dinner to fix for the summer.

1 box of Barilla Whole Grain Penne

2 Tbsp. extra virgin olive oil

1 clove garlic

1 small white onion, finely chopped

1 (1 cup) yellow bell pepper, thinly sliced

1 small (2cups) zucchini, diced

1 small (2 cups) yellow squash, diced

1 bunch asparagus, cut into 1-inch pieces

1 pint (2cups) cherry tomatoes, halved

salt and black pepper, to taste

4 fresh basil leafs, torn

Cook pasta according to package directions. Meanwhile, HEAT olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic and saute in skillet for 1 minute, until slightly brown.
ADD bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.
ADD tomatoes, season with salt and pepper and saute for 2 additional minutes.
DRAIN pasta and toss with sauce and basil.

Asparagus Carbonara

2009-06-15T18:19:00.003-05:00

I found this recipe in "Everyday with Rachel Ray" magazine. It is very quick, easy and yummy!

2 large eggs

2/3 cup grated Parmesan cheese

3/4 pound spaghetti

1 bunch asparagus, halved lengthwise,

and cut crosswise into 2-inch pieces

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 cloves garlic, finely chopped

1/4 cup dry white wine

salt and pepper

In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic, add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Serves 4 prep: 15 min cook: 15 min

Lemon Pound Cake with Limoncello Cream and Fresh Berries

2009-06-03T21:06:00.008-05:00

This cake was so perfect for our family gathering! A wonderful refreshing treat..fresh berries, lemon and fresh whipped cream! You absolutely have to try it! I used my mothers homemade limoncello liqueur its was a perfect treat to honor my mother and sister for mothers day.

2 cups sugar

1/2 cup shortening

1/2 cup butter, softened

4 tsp lemon zest

5 large eggs

2 cups all-purpose flour

1/4 tsp salt

1/2 cup milk

1 tsp vanilla extract

1 recipe Limoncello Cream (recipe follows)

Fresh blueberries

Fresh strawberries

Fresh blackberries

Garnish: lemon zest

Preheat oven to 300 degrees F. Spray a 10 inch round cake pan with nonstick cooking spray; line with parchment paper.
In a large bowl, combine sugar , shortening, butter, and lemon zest, beat at medium speed with an electric mixer until creamy. Add eggs, one at a time beating well after each addition.
In a small bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, alternately with milk beating to mix well. Beat in vanilla. Spoon batter into prepared pan . Bake for 50 to 60 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove to wire rack, and cool completely. Spread Limoncello cream on top of cake. Top with fresh berries. Garnish with lemon zest, if desired.

Limoncello Cream (makes 4 cups)

2 cups heavy whipping cream

1/2 cup confectioners' sugar

1/4 cup Limoncello

in a medium bowl, beat cream at high speed with an electric mixer until soft peaks form. Gradually add sugar beating until stiff peaks form. Beat in Limoncello. Cover, and chill until ready to serve.

Easy Oatmeal-Chocolate Chip Cookies

2009-06-03T20:51:00.002-05:00

After a busy week I was craving a little comfort. I could not make up my mind if I wanted a warm gooey chocolate chip cookie or an oatmeal cookie...How about both!! Did I mention it was a busy week? The last thing I wanted to do was cream eggs, butter, and sugar. I came across this SIMPLE and quick recipe from Christmas Southern Living 2002 cookbook. I was unsure of it at first but what the hey....can I just say they were awesome!

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 cups uncooked quick-cooking oats

1 cup sugar

1 cup firmly packed light brown sugar

1 cup chopped pecans

1 cup (6oz) semisweet chocolate morsels

1 cup vegetable oil

2 large eggs, beaten

1 tsp vanilla extract

Stir together first 9 ingredients in a large bowl. Add oil, eggs, and vanilla; stir well.
Shape mixture into 1"balls. (Dough will be crumbly & greasy) Place balls on ungreased baking sheets. Bake at 350 degree F. for 10 minutes or until golden. Let cool on baking sheets 1 minute. Remove to wire racks to cool. Yield 6 dozen.

Back from vacation.....

2009-06-03T20:44:00.002-05:00

Hello everyone! I'm sorry it has been so long since my last post but I have been on vacation and then had a small kitchen crisis! After returning from San Francisco our refrigerator decided to break down after we had just went grocery shopping! I wish I was still in San Francisco! Anyway this is a busy time of year at work and of course Sailing season started so my goal is to post one recipe a week. Have a great and safe summer!

Linguini with Shrimp

2009-05-08T22:19:00.007-05:00

This was a simple and easy dish to make. It took longer to clean up then to make this meal!

1/4 lb. linguini

2 Tbs. olive oil

2 garlic cloves, minced

1lb. large shrimp, peeled and devain

1/3 cup freshly squeezed lemon juice

1/2 cup white wine

1 cup chopped fresh, flat-leaf parsley

salt and freshly ground black pepper to taste

Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.

Meanwhile, heat the olive oil in a large skillet over a medium -high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp form the pan and set aside. Add the lemon juice , white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Return the shrimp to the pan and stir in the parsley.

Add the drained linguini to the shrimp mixture, tossing to combine. Season with salt and pepper to taste.

serves 4

adapted from small changes big results ellie krieger, ms,rd

Angel Hair Pasta with Chicken

2009-05-08T22:06:00.005-05:00

This is the quickest meal ever to make. I sometimes take shortcuts when making this recipe. I use precooked grilled chicken and a frozen bag of broccoli normandy. I serve it with some garlic bread and in 20 minutes I have a great dinner.

2 Tbs. olive oil, divided

2 skinless, boneless chicken breast halves

cut into 1-in cubes

1 carrot, sliced diagonally into 1/4 inch pieces

1 (10oz) bag frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz. angel hair pasta

2/3 cup chicken broth

1 tsp. dried basil

1//4 cup grated Parmesan cheese

Heat 1 TBS. oil in a medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.

Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet;cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.

Cook pasta according to package directions. While pasta is cooking , add chicken broth, basil and Parmesan to skillet. stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.

Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. serve immediately.

serves 4

Sugar-Crusted Citrus Muffins

2009-04-27T20:27:00.003-05:00

These lemon and lime muffins have a tangy topping that separates into a sticky syrup and a crunchy sugary crust.

Makes 10

1-3/4 cups self-rising flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup superfine sugar

1 cup milk

Finely grated zest of 1/2 lemon

Finely grated zest of 1/2 lime

1 egg, lightly beaten

6 Tbs. butter, melted

For the crunchy topping:

1/2 cup sugar

juice of 1 small lemon

Thinly pared strips of rind of 1/2 lemon

Thinly pared strips of rind of 1/2 lime

Preheat the oven to 375 degrees F. Grease 10 cups of a 12-cup muffin pan or line 10 cups with paper muffin cups.
For the muffins, mix the flour, baking powder, salt and sugar in a large bowl. Pour the milk into a bowl. Stir in the lemon and lime zest, egg and melted butter. Add the wet ingredients to the dry ingredients and mix briefly until just combined.
Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for about 20 minutes, or until risen and golden. Remove from the oven and leave the baked muffins in the pan.
While the muffins are baking, make the crunchy topping. Mix the sugar and lemon juice in a bowl until blended. Stir in the thinly pared strips of lemon and lime rind. When the muffins come out of the oven, spoon the citrus mixture over the hot muffins. Leave to cool in the pan, then turn out and serve.

Orange Teriyaki Salmon

2009-04-26T19:48:00.005-05:00

I haven't made salmon in awhile and this is a quick and simple recipe. I keep all the ingredients on hand so I have dinner ready in thirty minutes. I also made steamed snow peas and rice to go with it.

3 Tbs. orange juice

2 Tbs. low sodium soy sauce

1 Tbs. rice vinegar

1 Tbs. honey

1 tsp. bottled minced garlic

2 tsp. ground fresh ginger

4 (6oz) salmon fillets

Preheat oven to 450 degrees F.
Combine first 6 ingredients in an 8"sq. baking dish, stirring with whisk. Add fresh fish to baking dish; spoon sauce over fish. Bake at 450 degrees F. for 15 minutes.
yield 4 servings

White Chocolate, Lemon & Raspberry Muffins

2009-04-19T18:38:00.002-05:00

I was craving some warm delicious muffins and I love the combination of raspberries and lemons.

Makes 12
2 cups self-rising flour
1 tsp. baking powder
1/4 cup butter
1/3 cup sugar
2/3 fresh or frozen raspberries (don't thaw)
Scant 1 cup white chocolate, coarsely chopped
Finely grated zest of 1 Lemon
2 eggs. lightly beaten
1 cup milk

Preheat the oven to 400 degree F. Grease a 12-cup muffin pan or line the cups with paper muffin cups.
Mix the flour and baking powder in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, raspberries, white chocolate and lemon zest.
In a separate bowl, mix together the eggs and milk, then pour the egg mixture all at once into the dry ingredients and mix briefly until just combined. (Careful do not over mix)
Spoon the batter into the prepared muffin cups, dividing it evenly. Bake in the oven for 18-20 minutes, or until well risen, golden and firm to the touch. Cool in the pan for 5 minutes, then turn out onto a wire rack. Serve warm or cold.

Adapted from Muffins Galore by Catherine Atkinson.

Meatballs for Two

2009-04-10T19:13:00.003-05:00

I have been craving spaghetti and meatballs for the last three days. As soon as Mike and I came home from vacation this is what I made for dinner the next day. After eating out for lunch and dinner for the last four days it was so good to have a home cooked meal. This recipe is great just for two...but of course my husband does not like meatballs. I guess I know what I will be bringing to work tomorrow for lunch. I made homemade tomato sauce that simmered all day and I put the meatballs in the sauce for about thirty minutes to give the sauce more flavor.

For those of you who are on a time crunch you can use any spaghetti sauce of your liking...yes, even if it comes in a jar.

1 egg

3 Tbs. seasoned, bread crumbs

2 Tbs. chopped onion

1 Tbs. Parmesan cheese

1/8-tsp. black pepper

1/2 lb. ground beef

Tomato sauce of your choice

Hot cooked spaghetti

In a bowl combine first 5 ingredients. Crumble beef over mixture and mix well. Shape into 2-in. meatballs. Brown in a skillet over medium heat; drain. Stir in spaghetti sauce, uncovered, for 20-30 minutes until meatballs no longer pink.

**My favorite brand of pasta other than homemade is Barilla. When choosing a pasta always make sure the first ingredient is Semolina otherwise it will turn to mush when you cook it. Cook until "al dente" which means firm to the bite. **

Fresh Pineapple Salsa

2009-04-10T14:27:00.004-05:00

I thought this would be tangy and refreshing. I made this for an appetizer and used the left overs over grilled chicken.

2 plum tomatoes
1/2 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1 jalapeno pepper
1 medium pineapple
1 lime
1/2 tsp. salt
lime tortilla chips or Lay's jalapeno flavored tortilla cups

Hull and remove seeds form tomatoes. Dice tomatoes, onions, cucumbers. Chop cilantro. Combine tomatoes, onion , cucumbers, and cilantro in bowl. cut jalapeno in half length wise and remove seeds. Finely chop jalapeno and add to the bowl.
Slice top and bottom off pineapple to create flat base. Core and peel pineapple. Set aside half of pineapple for another use. Dice pineapple flesh, juice lime to measure about 2 tsp juice. Add pineapple, lime juice and salt to bowl. Mix thoroughly until combined.
Yield 16 servings (3 cups)

Adapted from Pampered Chef's Spring/summer 2009 season's best recipe collection.

Crab Cakes Our Way

2009-04-10T14:12:00.005-05:00

I love when my husband suggests ideas for dinner so I was excited when he said he wanted crab cakes. Since he is a picky eater I was happy to find an easy recipe with ingredients he would enjoy. You'll love how simple these are to prepare.

1 lb. fresh crabmeat ( I used imitation crabmeat)
6 to 8 multigrain saltine crackers, finely crushed ( I used breadcrumbs)
1/2 cup mayonnaise
1 large egg, lightly beaten
1 TBS. minced fresh parsley
1-1/2 tsp. Old Bay seasoning
1/2 tsp. dry mustard
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
2 TBS. butter or margarine

Drain and flake crabmeat, removing any bits of shell. (If using imitation crabmeat like I did make sure it is chopped up very fine)
Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 6 thin patties.
Melt butter in a skillet over medium heat. (I used canola oil, when I used the butter it burned my patties to quickly)

Add crab cakes: cook 4 to 5 minutes on each side or until golden. Drain on paper towels.

Adapted from Southern Living Cookbook pg. 237

I'm Sorry....

2009-03-20T19:07:00.002-05:00

Just a note to let you know I am sorry I haven't posted anything in awhile. I have been so busy at work and planning for inventory I haven't had time. Meanwhile, my wonderful husband has bought me three new cookbooks...I can't wait to share some recipes with you all.

Perfect Potstickers

2009-02-24T19:57:00.011-06:00

My husband and I absolutely love potstickers it is our favorite appetizer. I could not find the recipe I was looking for so I searched on the food network and came across this easy one from Alton Brown. They were delicious but it tasted as if something were missing. I have made potstickers before ( I wish I could find that recipe--did someone borrow it?) and they were the best.

1/2 pound ground pork

1/4 cup finely chopped scallions

2-Tbsp. finely chopped red bell peppers

1 egg, lightly beaten

2 tsp. ketchup

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tsp. light brown sugar

1-1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

35 to 40 small wonton wrappers

3 to 4 vegetable oil, for frying

water for sealing wontons

1-1/3 cup chicken stock, divided

Preheat oven to 200F.

Combine the first 11 ingredients in a medium mixing bowl (pork through cayenne), set aside.

To form dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush two edges of wrapper lightly with water. Place 1/2 rounded tsp. of pork mixture in the center of the wrapper.

Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes without touching. Once two minutes are up gently add 1/3 cup chicken stock to pan, turn heat down to low, cover, and cook for another two minutes.

Remove wontons to a heatproof platter and place in warm oven. Clean pan in between batches by pouring in water and allowing the pan to deglaze.

Repeat until all wontons are cooked. Serve immediately.

cook time: 20 minutes yield 35 to 40 potstickers.

Peabody's Chocolate Malted Cupcakes with Chocolate Malted Milk Whipped Cream Frosting

2009-02-24T19:38:00.007-06:00

OH MY!!!! These are to DIE for! You will never try another chocolate recipe after tasting this one. I found this recipe on a another blog I frequent Meet Me in the Kitchen and http://culinaryconcoctonsbypeabody.com/ where the recipe originated from.

Chocolate Whopper Malted Cupcakes
1-2/3 cup of AP flour
2 tsp. baking powder
1 tsp. salt
2/3 cup unsweetened cocoa powder
3/4 cup malted milk powder ( I used Ovaltine)
1/2 cup unsalted butter, room temperature
1-1/2 cup sugar
2 eggs
1-1/2 cups whole milk
1 tsp. vanilla extract

Preheat oven to 325F.
Mix flour, baking powder, salt, malt powder, cocoa together and set aside.
Cream the butter and sugar until light and fluffy.
Add eggs, on at a time, mixing well after each addition.
Alternately add flour and milk
Add vanilla and beat well
Spoon batter into cupcake paper, filling cups about 2/3 full. Bake for 25 minutes (15 for minis) or until tester inserted in center comes out clean. Remove from pan and cool.

Chocolate Malted Milk Whip Cream Frosting

1 cup heavy whipping cream

1 cup powdered sugar

4 T. malted milk powder

2T. unsweetened cocoa powder

In a lg bowl, whip the cream until it forms soft peaks.
Add sugar, malt powder, and cocoa powder. beat until stiff.
Frost cool cupcakes with whipped cream frosting.
Top with whoppers.

Chef Saige

2009-02-24T19:18:00.003-06:00

Meet the next "Rachel Ray". My neice, Saige loves to cook and pretends to have her own cooking show every time we cook together. She is so much fun and there is never a dull moment!

Fried Rice with Ham

2009-02-15T19:50:00.006-06:00

I have been craving fried rice all week! This dish only took 15 minutes to make no excuse for not making dinner. I cooked the rice in a rice cooker the night before my husband and I both had to work 12 hour shifts the next day. Sometimes I don't feel like cooking after a long shift I wanted something quick and easy.

2-Tbs. peanut oil ( I used canola oil)

1/3 cup thinly sliced green onions

1/2-tsp. peeled and minced fresh gingerroot

1/2-tsp. minced garlic

2 eggs, lightly beaten

1/4-tsp. salt

1/4-tsp. sugar

1/3 lb. finely diced cooked lean ham

1/2 cup frozen tiny peas

2-Tbs. soy sauce

2 cups cold cooked rice

1/2-tsp. sesame oil

Heat oil in wok until hot. Add next 3 ingredients; stir-fry 1 minute. Add eggs; scramble loosely; break up with spatula. Add next 5 ingredients; stir-fry 2 minutes. Add rice; stir-fry 30 seconds. Add sesame oil; stir and serve immediately.
For best results with fried rice recipes, be sure rice is cold before stir-frying.
makes 4 servings.

(This recipe was adapted from Wok Cookbook)

Orange-Rosemary Cornish Hens

2009-02-15T19:29:00.005-06:00

I wanted to make a romantic dinner for two. I saw this recipe in First Magazine (2/16/09 issue) and thought it would be very simple to make and I already had the ingredients on hand.

2-Tbs. butter

1 orange, zested and quarterered

2-Tbs. orange juice

1-Tbs. chopped fresh parsley

1/2-Tbs. chopped fresh rosemary

2 Cornish game hens (about 1 lb. each)

Heat oven to 375 degrees F. In small saucepan over medium heat, cook butter 30 sec., or until melted. Stir in 1/2-tsp. orange zest, orange juice, parsley and rosemary. Cook 1 min., or until heated.
season hens with salt and pepper, if desired. Divide orange quarters among hen cavities. Tie together legs of each hen. Placed hens on rack set in roasting pan.
Roast hens 1 hr., or until thermometer inserted in thigh, not touching bone, reads 175 degrees F, brushing with orange-herb mixture after 30 min. Remove from oven; brush with remaining herb mixture. Let hens sit 10 minutes before serving.

Strawberry-Perserve Cake

2009-02-11T19:20:00.004-06:00

I made this cake for my husband's grandmother. Happy Birthday Grandma T!

2-1/2 cups cake flour
1-1/4 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3/4 cup butter, softened
1-1/2 cups sugar

3/4 cup strawberry preserves

4 large eggs

3/4 tsp. vanilla extract

1 recipe Strawberry Cream Cheese Icing (recipe follows)

1/2 cup buttermilk

Red food coloring paste

PREHEAT to 350 degrees. Line the bottoms of 2 (9-inch) cake pans with parchment paper. Lightly coat each pan with baking spray; set aside. IN A LARGE BOWL, sift flour, baking powder, salt, and baking soda together;set aside.

IN A LARGE MIXING BOWL, beat butter and sugar at medium speed with an electric mixer for approximately 4 minutes, or until light and fluffy. Add preserves and then add eggs, one at a time, beating well after each addition. Scrape down sides of bowl and add vanilla extract and enough food coloring to achieve desired color. REDUCE mixer speed to low and add flour mixture, alternately with buttermilk, ending with flour mixture. Divide batter equally between prepared pans and spread evenly. BAKE, on the middle rack of oven for 25 to 30 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack. SPREAD, icing between layers and on top and sides of cake. Garnish with strawberries, if desired.

Yield: 1 (9-in ) cake, prep: 10 min, bake: 30 min

STRAWBERRY CREAM-CHEESE ICING

Yield: 3 cups Prep: 5 minutes

1 (8oz.) package cream cheese, softened

1 cup unsalted butter, softened

1/4 cup strawberry preserves

1-tsp. vanilla extract

4 cups confectioners' sugar

1 pinch salt

IN A LARGE MIXING BOWL, beat cream cheese and butter at medium-high speed with an electric mixer for 2 to 3 minutes, or until smooth. Add strawberry preserves and vanilla, beating until well combined. Add confectioners' sugar and salt , beating until smooth.

(This recipe was adapted from Taste of the South magazine Feb/Mar 2009)-

Smashed Red Potatoes With Garlic

2009-02-11T09:09:00.006-06:00

I wanted to roast these potatoes but my oven was in use cooking a pork loin so I decided to make them mashed. This recipe is so quick and easy.

2lbs. small red potatoes

4 cloves garlic, peeled, sliced

3-Tbsp. butter

1/4cup to 1/2 cup milk or half & half

Salt & pepper to taste

Scrub potatoes and microwave for 20 minutes. In a bowl add potatoes, milk, butter, salt & pepper and mash. Serves 4 to 6 people.

This recipe was adapted from About.com:Southern Food

Southern Buttermilk Biscuits

2009-02-07T20:33:00.001-06:00

My husband likes it when I make him breakfast so I thought I would make him some homemade biscuits.

2 cups of all-purpose flour

2-tsp baking powder

1/4 -tsp baking soda

1-tsp. salt

1/3 cup of butter or shortening

3/4 cup buttermilk

Combine flour, baking powder, and salt in a mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles rice kernels.
Stir in milk with fork just until mixture clings to itself.
Form dough into a ball and knead gently 8 to 10 times on lightly floured board. Gently roll dough 1/2 inch thick.
Cut with floured biscuit cutter or knife, using an even pressure to keep sides of bisuits straight.
Place on ungreased baking sheet, close together for soft sided biscuits or 1 inch apart for crusty ones.
Bake at 450 degrees 10 to 15 minutes, or until golden brown.

Corn Muffins

2009-02-01T19:43:00.003-06:00

I forgot to set the timer as you can see...I caught these just in time! I served these corn muffins with Dirty Rice for dinner tonight.

1 cup all-purpose flour

1 cup yellow cornmeal

2 tbsp. granulated sugar

1-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 can (14.75oz.) cream-style corn

1/2 cup buttermilk

1 egg

2 tbsp. butter, melted

1 can (4oz.) diced green chilies

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened.
Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Be careful not to overbake (oops). Remove muffins from tin and cool slightly on a wire rack. Best if served warm!

(This recipe was adapted from taste of home magazine. I used plain cornmeal instead of yellow because I wanted to use what I had and I did not add the chilies because I didn't have any. I don't normally use buttermilk so this was the perfect recipe to use that up and I had one lonely can of cream of corn that I bought over the holidays I wanted to use )

Asparagus-Stuffed Chicken Rolls

2009-01-30T21:36:00.002-06:00

If you like Chicken Cordon Bleu then this recipe is for you! The addition of fresh asparagus makes the flavors in this dish sensational. This is the perfect recipe for an intimate dinner for two.

8 fresh asparagus spears

2 boneless skinless chicken breast halves

1 T. Dijon mustard

4 fresh sage leaves

2 slices provolone cheese

2 slices deli ham

1/4 cup all-purpose flour

1 egg, lightly beaten

1/2 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1-1/2 tsp. butter

1-1/2 tsp. olive oil

1/4 cup white wine or chicken broth

In a large skillet, bring 1/2 in. of water to a boil. Add asparaus; cover and boil for 3 minutes. Drain and immediaely place asparagus in ice water. Drain and pat dry.

Flatten chicken to 1/4 thickness. Spread mustard over one sideof each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks. (Don't forget to take them out before serving--As my husband reminded me)

Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.

In a large skillet,brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees. Discard toothpicks. YIELD: 2 servings.

This great recipe came from Taste of Home Cooking for Two.

Banana Pancake for One

2009-01-30T09:52:00.006-06:00

What do you do with ONE banana?

You make ONE pancake!!

I found this recipe in Taste of Home Cooking for 2 magazine.

Since my husband does not like pancakes of any kind I thought this would be perfect for me. It tasted like ONE big giant sized banana muffin.

1/4 cup plus 1 TBS. all-purpose flour

1/2 tsp. baking powder

1 medium ripe banana, mashed

1 egg, lightly beaten

1/2 tsp. vanilla extract

In a small bowl, combine flour and baking powder. Combine the banana, egg, and vanilla; stir into dry ingredients just until moistened.
Pour batter onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup or spreadable fruit if desired. Yeild: 1 pancake.

Risotto Primavera

2009-01-26T18:15:00.004-06:00

This is one of my favorite Italian dishes. I love making risotto it is rich and creamy. My ultimate comfort food. This dish can not be rushed it takes about half an hour and cooked over low heat. Make sure to use Arborio rice other wise it will be just another rice dish.... Buon Appetito!

1/2 cup thinly slicked leeks or chopped onion

1/4cup chopped sweet red or green pepper

2 Tbsp. margarine

2 2/3 cups chicken broth

1 cup Arborio rice

1/2 cup fresh or frozen peas

1/3 cup thinly sliced celery

1/4 cup shredded carrot

1 tsp. salt

dash pepper

1 small tomato, peeled, seeded & chopped

1/2 cup quartered fresh mushrooms

1 Tbsp. snipped fresh basil, rosemary, or thyme OR 3/4 tsp. dried basil, rosemary, or thyme, crushed.

In a 3qt. saucepan cook leeks or onion and red or green pepper in butter or margarine till tender but not brown.
Stir in chicken broth , rice, fresh or frozen peas, celery, carrot,salt, and pepper.
Bring to boiling; reduce heat
Cover & simmer for 15 minutes
Remove from heat.
Stir in tomato, mushrooms, and fresh or dried herb. cover and let stand for 5 to 8 minutes or just till rice is tender.
Garnish with red pepper strips.
Serve immediately.
Serves 8. Great with any poultry dish or by itself.