Thursday, December 23, 2010
Monday, December 20, 2010
Tuesday, December 14, 2010
Thanks Spunky. I think of you every fall!:)
3 1/2 c. flour
1 c. vegetable oil
Pour mixture into into 2 greased 9X5X3" loaf pans.
Bake 1 hour 15 minutes until toothpick comes out clean.
Cool before removing from pans.
It is so moist and delicious.
It is also great to make mini-loaves and share as gifts. My kids love to bring them in for teachers.
Sunday, November 21, 2010
Monday, November 15, 2010
Wednesday, November 3, 2010
Sunday, October 24, 2010
Thursday, October 21, 2010
Tuesday, September 21, 2010
Monday, September 20, 2010
Wednesday, September 15, 2010
This summer we were lucky enough to visit Brendan & Sarah and enjoy Sarah's Korean Flank Steak. Since we returned, it has been a big request in our house, and one recipe that EVERYONE enjoys (YEAH!). Tonight, I am serving it with a peanutbutter noodles with shredded carrots and cucumbers. Can't wait!
Monday, September 13, 2010
- 2 quarts plus 1 tablespoon water, divided
- 1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
- 4 cups (1-inch) slices asparagus (about 1 pound)
- 1 pound peeled and deveined large shrimp, coarsely chopped
- 1 cup basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons preshredded Parmesan cheese
- 2 teaspoons fresh lemon juice
- 2 teaspoons bottled minced garlic
- 4 teaspoons extravirgin olive oil
- 1/4 teaspoon salt
Pesto Lasagna with Spinach & Mushrooms (I have never done lasagna in the crockpot, looking forward to this experiment)
- 4 cups torn spinach
2 cups sliced cremini mushrooms
1/2 cup commercial pesto
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded provolone cheese
1 (15-ounce) carton fat-free ricotta cheese
1 large egg, lightly beaten
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1 (25.5-ounce) bottle fat-free tomato-basil pasta sauce
1 (8-ounce) can tomato sauce
1 (8-ounce) package precooked lasagna noodles (12 noodles)
Sunday, September 12, 2010
Friday, September 3, 2010
(I might also be less tempted to eat dessert.)
I do a great apple pie and a great apple crisp that my boys love (recipes below), I’ve even done a rustic apple tart, yum! and artsy. But even apples get a little old after a while.
My pumpkin cheesecake is to-die-for, but not exactly helping the waistline.
I often add dried cranberries to my chocolate chip cookies by substituting 2 cups of chocolate chips and 1 cup of dried cranberries in my Halloween Candy Cookie recipe, again not really waistline-friendly. Ditto my Chocolate, Fruit, and Nut Clusters.
Peach Melba in a Pail was a great summertime dessert, I may have to revisit that one with low-fat frozen yogurt, fat-free Cool Whip®, and 100-calorie Oreo® Thin Crisps. Regina's Polka Dot Ice Cream Pie with fat-free frozen yogurt and fat-free sorbet is great for summer too.
Will’s Favorite Apple Crisp
6 large apples, peeled and slicedPreheat oven to 375°. Place 1 c flour, ¾ c sugar, baking powder, and salt in a bowl until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
1¼ c sugar, divided use
1 c flour, plus 2 T
1 t baking powder
½ t salt
1 cup old-fashioned rolled oats, not quick-cooking
8 T butter, melted
vanilla ice cream, optional
Combine ½ c sugar and 2 T flour in bowl. Add apple slices and toss to coat. Place coated apples in deep baking dish.
Crack egg into another bowl. Beat. Pour egg into oat mixture and stir with fork until crumb-like. Sprinkle topping evenly over fruit. Spoon melted butter evenly over topping, covering all crumbs. Set dish on baking sheet on middle rack of oven and bake for 40 minutes until topping is brown and apples are tender. Top with ice cream and serve while warm. Can also be baked in individual dishes. Works great with pears too.
Evan’s Favorite Apple Pie
6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples, peeled, cored, and slicedHeat the oven to 425°. Place the apples (about 6 cups) in a large mixing bowl. Pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the piecrust-lined pie plate and dot with the butter. Place rolled-out dough loosely on top of the apple mixture. With a fork or mini cookie cutter, make a decorative pattern around the outside of the pie plate. You can also cut pie dough ornaments from extra crust to place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze.
juice of half a lemon
¾ c sugar
1 t cinnamon
¼ t nutmeg
2 T all-purpose flour
2 T butter, cut into chunks
milk, for glaze
vanilla ice cream, optional
cheddar cheese, optional
Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil. Let pie cool slightly, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese.
What are your favorite fruity desserts?
Tuesday, August 31, 2010
Friday, August 27, 2010
Thursday, August 12, 2010
My daughter Holland turned 10 yesterday! We can't believe she is double digits! We are big chocolate lovers here and often have some form of chocolate for birthdays, but Holland is also a sherbet/sorbet lover and this year asked me to surprise her with some kind of ice cream cake/pie. I have been saving this recipe for years and been meaning to try it -- Holland's birthday seemed like a perfect time and it was a HUGE hit.
Tuesday, July 27, 2010
Wednesday, July 21, 2010
Monday, July 19, 2010
Buffalo Chicken Pasta Salad
Antipasto Pasta Salad
Monday, July 12, 2010
Monday, June 28, 2010
Tuesday, June 22, 2010
Monday, June 14, 2010
1. Does your father cook? If so, what’s his specialty? What’s your favorite thing that he makes?
2. What’s your father’s favorite meal? Is this what you’ll be making him on Sunday?
3. What’s your funniest food-and-father story?
4. What’s your most tender food-and-father story?
Anyone else out there have questions?
Friday, June 4, 2010
POP CORN CAKE
1 cup popcorn – popped 1 pkg. Large gum drops
Mix and put into greased pan.
8 oz. Peanuts 1 16 oz. Pkg. Marshmallows
melted with 1/2 cup butter and 1/2 cup oil
Erin's favorite treat. Grandma usually makes it for her at the cabin for her birthday.
Wednesday, June 2, 2010
Monday, May 24, 2010
Monday, May 17, 2010
Friday, May 14, 2010
This Italian Roast Pork was so easy, delicious and done in 5 hours on LOW. I was concerned, but the thermometer read done! Nice meal to come home to!
I love my BBQ Ribs: I put a rub on them, then grill them, and finish them off in the oven with a mixture of BBQ sauce and beer. I tried these last weekend for a family get together, I wanted something in the crock pot so I could go to an AM soccer game and a PM baseball game and have things ready when we walked in the house. I may never go back to my original:)
Monday, May 10, 2010
Thursday, May 6, 2010
Monday, May 3, 2010
Wednesday, April 7, 2010
Sunday, March 28, 2010
A couple of years ago, I did a crash course of 10 Go-To Recipes for a client. She feeds a teenage boy, a preschool girl, and a meat-loving, vegetable-hating husband. We tried to hide veggies wherever we could. Her “necessities” were:
- Turkey dinner (with mashed potatoes and gravy)
- Chicken (or turkey) pot pie (made with the leftover turkey from the first lesson)
- Beef stew
- Baked haddock
- Fettucine Alfredo with shrimp (or chicken or whatever)
- Chicken (or shrimp or pork or whatever) stir fry
- Macaroni and cheese
- Healthier chicken fingers and fries
- Steak au jus
- Spaghetti and meatballs
Another client was a newly engaged woman. She and her fiancée try to eat healthy, and she was interested in being able to recreate things they typically order out. She wanted:
- Chicken breasts stuffed with asiago and asparagus
- Chicken pot pie (everyone seems to love this one)
- Barbecue chicken in the crockpot (she wanted more crockpot recipes in her arsenal)
- Penne a la vodka
- Wild rice salad
- Beef stroganoff (their guilty pleasure)
So, what would you include in your list of must-know recipes?
What are your basic go-to recipes, the ones you can remember the ingredients to, so you can pick them up when you’re running through the grocery store at 5:30 pm, without a list?
What was the first thing you felt you had to learn to cook?
Friday, March 26, 2010
Thursday, March 25, 2010
I'm hoping to make these for dinner tonight, for a twist on a old favorite.
Tuesday, March 23, 2010
Saturday, March 20, 2010
I sliced 4 red potatoes, tossed with olive oil, s&p and baked at 400°. I flipped them 1/2 way and baked them for about 30-45 minutes, depending on thickness. I blotted them on paper towels. (I made these in the morning and they kept fine during the day.)
I mixed a little cream cheese, sour cream and capers and topped the potatoes with that. (This can also be made ahead and stored in the fridge until you are ready to assemble.)
Then topped with slices of smoked salmon and chopped chives for garnish.
My husband has already requested it for my son's First Communion in a couple of weeks.
Monday, March 15, 2010
Sweet Bride's Easy Spicy Mexican Chicken Soup
• 2-3 Cups cooked and cubed chicken (I roast chicken breasts, cool then cube)
• 4 cups chicken broth (you can make your own or use Imagine or Kitchen Basics chicken broth as they are both really good).
• 2 cans of Cream of Chicken Soup (like Campbell’s Healthy Choice with the lower sodium)
• 1/2 cup white wine
• 2 cans Rotel Mexican style tomatoes (these are spicy but really good cooked tomatoes). If you are worried about the heat, then use 1 can of the Rotel tomatoes and 1 can of fire-roasted tomatoes.
• 1- 4 oz. Can of diced green chilies
• 1 can of white corn, or you can cut the corn off of 2 ears, depending on the season.
• 1-1/2 tsp. ground cumin
• 1 onion, cut into bite size pieces
• 1 carrot, cut into bite size pieces
• 1-2 Tablespoons of olive oil
• Chopped Cilantro
• Kosher salt to taste
• Pepper to taste
• 1-2 avocados
Saturday, March 13, 2010
Tuesday, March 2, 2010
Monday, March 1, 2010
Thursday, February 25, 2010
Cinnamon Rolls Recipe
courtesy Sandra Lee
1 loaf frozen white bread dough, thawed in refrigerator
Flour, for dusting surface
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 stick butter, softened
1 stick unsalted butter, softened
1 cup powdered sugar
1/3 cup cream cheese
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
Roll out dough on a lightly floured surface to form a 15 by 7-inch rectangle. In a small bowl, combine brown sugar and cinnamon. Set aside. Spread 2/3 cup softened butter over dough and then evenly sprinkle with cinnamon-sugar mixture. Starting at the long edge, roll up dough as for a jelly roll. Cut roll into 16 slices and then set aside in a warm place and allow dough to rise until doubled in size, about 1 hour.
Divide rolls among 2 lightly buttered round baking pans. Bake for 15 minutes or until golden on top. While the rolls are baking, combine the icing ingredients with an electric mixer until fluffy. Frost the warm rolls with the icing. Serve warm.
Wednesday, February 17, 2010
Tuesday, February 9, 2010
Thursday, February 4, 2010
Tuesday, February 2, 2010
Monday, February 1, 2010
Saturday, January 23, 2010
Friday, January 22, 2010
Monday, January 18, 2010
Thursday, January 14, 2010
Wednesday, January 13, 2010
Monday, January 11, 2010
Garlic Basil Shrimp with Pasta http://www.bhg.com/recipe/pasta/garlic-basil-shrimp/
and Aromatic Beef stew with butternut squash http://www.bhg.com/recipe/beef/aromatic-beef-stew-with-butternut-squash/
We enjoyed them both. The beef however, was a bit tough still after 45 minutes of cooking, so next time I would most likely make it in the Crock Pot. Also, I would experiment with making it vegetarian, adding celery, beans and carrots to it.
Let me know if you try either of them:)