Wednesday, June 21, 2017
Summertime Yellow Squash Chowder
- 1 sweet onion diced
- 2 stalks diced celery
- 2 carrots diced
- 3 yellow zucchinis thinly sliced into rounds
- 1 heaping Tbsp flour
- 2 Tbsp. minced garlic
- 3 1/2 cup milk (use skim or 1%)
- 3 cans corn drained
- 1 cup water with 1 chicken bouillon cube
- 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
- 1/4 tsp freshly ground black pepper , then more to taste if desired
- salt to taste
- Shredded cheddar cheese (optional)
- Melt butter in large stock pot. Saute celery, carrots and onion in butter until almost tender. Add zucchini and saute 2 more minutes. Add flour and garlic. Stir. Add 1 can corn drained, milk, bouillon cube, thyme and pepper. Cook on medium. While cooking, blend in food processor or blender the other 2 cans of corn until creamed. Add to stock pot. Cover and simmer on low heat for 10 minutes or until Squash is tender. Add salt to taste. Serve hot, add shredded cheese on top for extra flavor.
Friday, July 1, 2016
• 1 3/4 cups unbleached, all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup chopped pecans
• Grated zest of 1 orange
• 1/2 cup freshly-squeezed orange juice
• 1 large egg, beaten
• 1/2 cup confectioners' sugar
• 1 tablespoon orange juice
• 12 pecan halves
2. Place flour, baking powder, baking soda, and sugar in the bowl of a food processor. Pulse briefly just to combine. Add the butter and pulse until pea-size.
3. Transfer flour mixture to a large bowl. Stir in the chopped pecans and orange zest. Add the 1/2 cup orange juice and beaten egg. Using a fork, quickly mix the liquid ingredients into the dry until just-combined.
4. Drop 12 equal spoonfuls of batter, evenly spaced, onto the baking sheet. Slide baking sheet onto center rack of oven. Bake for approximately 15 minutes, or until golden brown. Remove from oven and cool on wire rack.
5. Prepare the glaze by mixing together confectioners' sugar and orange juice. Spread a small spoonful of glaze onto each scone and top with a pecan half.
Sunday, May 15, 2016
1/2 cup brown sugar
2 cups luke warm water
5 1/2 tsp. dry active yeast
1/4 cup vegetable oil
5 3/4 - 6 cups of flour (dough should be only slightly sticky)
1/2 cup baking soda
Egg wash (1 egg plus 1 Tbsp cold water, beaten)
Coarse Sea Salt
Optional: Dessert Option - Cinnamon Sugar Pretzels - also need 1 cup sugar + 1 tsp. cinnamon
1. In a large mixing bowl mix sugar and water. Add the yeast and stir to combine. Let sit about 5 minutes.
2. Add flour and oil and mix until a ball forms. Knead for 3-5 minutes on a lightly floured surface. Grease a medium bowl with cooking spray. Place dough in greased bowl and cover with a clean dishtowel or saran wrap. Place bowl in a warm place for 45 minutes to rise (I put mine on the stove top especially when the oven is on, a sunny windowsill also works well).
3. Cut dough into approximately 50 rolls and shape into balls. Line 3 baking sheets with parchment and grease the parchment with butter. Place the balls evenly on the baking sheets leaving room to rise again. Let rise about 30 minutes in a warm spot covered with clean dish towels. While the dough is rising again, Preheat the oven to 450 degrees.
4. Fill a large deep skillet (at least 3 inches deep) or a large pot with water about 2 1/2 inches deep and add the baking soda. Bring to a boil. Drop manageable number of balls into the water and turn after 15 seconds. Do not leave in the water longer than 20-30 seconds total or dough will get a baking soda taste. Remove with a slotted spoon and place back on the baking sheets evenly.
5. Bake pretzels buns at 450 degrees for 8-12 minutes or until medium brown. Delicious warm with butter or mustard, or as a bun for sliders or a chicken patty.
Well pretzels are baking melt 1 stick of butter. In a small bowl mix 1 cup sugar with 1 tsp cinnamon. When the pretzels are baked, let cool 2-5 minutes so warm to touch, but won't burn your fingers. Drop in melted butter to coat. Roll in cinnamon sugar. Amazing Dessert, best served immediately (warm)!
Monday, May 2, 2016
2 apples peeled, cored and diced
1/2 stick butter
1 cup flour
1 cup sugar
1/4 tsp. Baking soda
1/2 cup nonfat yogurt
1/2 cup milk
1 tbsp. Lemon juice
1. Preheat oven to 350 degrees. While oven is preheating, place butter in 8 inch cake pan to melt in oven (takes about 5 to 10 minutes). Remove when butter is metled.
2. Meanwhile, mix all dry ingredients in a medium bowl. Add apple stir to coat. Add remaining ingredients, and pour in melted butter. Mix to combine. Leave a coating of melted butter in cake pan, this will grease your pan so the cake won't stick.
3. Pour batter into cake pan. Bake 1 hour or until golden light brown. Serve with vanilla ice cream or whip cream.
Tuesday, February 9, 2016
1 lb ground beef ( 93% lean, ground turkey also works great)
2 cloves garlic minced (or 2 tsp. garlic if from a jar)
2 medium sized onions diced
1 whole very large tomato diced (or two medium tomatoes; can used 1 (28 oz.) canned diced tomatoes if prefer)
1/2 cup + about 1 cup shredded cheddar cheese
1 tbsp. Worcestershire
1 1/2 tsp. season salt (I like Tastefully simply; or substitute 1 tsp. salt and 1/2 tsp. pepper)
1 cup cooked rice
6 Bell peppers (green, red, yellow or orange are all fine), stems and seeds removed, cut in halves
1 can tomato soup
Preheat oven to 350 degrees.
Cook rice according to directions on box, set aside.
In large saucepan cook beef, minced garlic and diced onions on medium until beef is browned and fully cooked and vegetables are translucent. Add tomatoes, 1/2 cup cheese, Worcestershire, season salt, and cooked rice to saucepan and stir until combined. Cook for 5 minutes at medium-low.
In a large 13X9 in. baking dish, pour 1 can tomato soup into bottom. Place pepper halves in sauce (so they look like bowls). Fill each pepper to top with beef mixture. Cover each pepper with some cheese.
Bake peppers for 25 minutes or until cheese is melted and peppers look tender. Serve hot!
Sunday, February 7, 2016
2 cups flour
2/3 cups cocoa powder (unsweetened)
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 1/2 cups dark brown sugar
2 tsp. vanilla extract
1 cup LIGHT Mayonnaise
2/3 cup red wine
2/3 cup water
1/2 cups semi-sweet chocolate chips (optional - if you like a little extra-chocolate)
Chocolate Ganache Frosting
A delicious chocolate buttercream or chocolate cream cheese frosting of your choice
1. Preheat oven to 350 degrees. Mix dry ingredients (flour, cocoa, baking soda, baking powder, salt and brown sugar) together with a whisk until well incorporated.
2. Add mayonnaise and vanilla to dry ingredients (do not mix yet). In a microwave or saucepan heat the wine and water until just before boiling. Add wine/water to dry ingredients and mix until well incorporated. Add 3 beaten eggs and mix until there are no lumps and all ingredients are well incorporated. Add chocolate chips and mix, optional.
3. Baking Options: Pour mixture in to prepared pans (sprayed generously with cooking spray) of choice and bake as noted:
2 8 inch cake pans - bake for 25-35 minutes or until done
Bundt Pan - bake for 45-55 minutes or until done
About 30 cupcakes - 15 minutes or until done
2 9 inch Loaf Pans - 30-40 minutes or until done
A toothpick will come out clean when cake is done.
4. Let cool completely and frost as desired. Enjoy!
Monday, March 9, 2015
1/2 cup skim or low-fat milk
1 1/2 cups semi-sweet chocolate chips
Put chocolate chips in a medium mixing bowl. In a small-medium saucepan heat milk until just-before boiling and immediately turn off the heat; or heat milk in a microwave for 1 minute. Add milk to chocolate chips and stir until chocolate is dissolved. Ganache will be thick. Pour over your favorite cake. Let harden at room temperature or in the refrigerator and then serve.
Pancake Mix prepared as directed and set aside (for 24 pancakes, this is generally 2 batches, but it depends on your mix)
3/4 cup brown sugar
1 stick butter melted
1 Tbsp. cinnamon
4 oz. cream cheese
4 Tbsp. butter
1 1/4 cups powder sugar
1 Tsp. vanilla
For Swirl Mix: Mix melted butter, brown sugar and cinnamon together until combined. Pour mixture into a small zip lock bag and let sit.
In a Microwave: Place cream cheese and butter in a small bowl and microwave for 20 seconds at a time until butter is melted. Stir butter and cream cheese together until combined (a few lumps is okay). Add powder sugar and vanilla. Stir until frosting consistency. Set Aside.
On the Stove: Place cream cheese and butter in a small and cook on medium until butter is melting stirring to combine. Take off heat. Stir butter and cream cheese together until combined (a few lumps is okay). Add powder sugar and vanilla. Stir until frosting consistency. Set Aside.
Assembling the Pancakes:
Start cooking your pancakes on a skillet as directed. As soon as the batter is poured onto the skillet, be prepared to use the swirl mix. Cut a small hole in one corner of your zipped zip-lock baggie of swirl mix. Starting in the center of each pancake make a swirl design outward of the swirl mix. Once the pancakes are cooked on the one-side (bubbles will start to show through on the swirl side), flip your pancake and let cook until done (batter is fully cooked). Before serving, top with the cream cheese frosting by spreading evenly over the top. Serve hot.
TIPS FOR THE WISE:
You may need to clean your pan every few batches of pancakes since the sugar can burn to the pan. Some cooked sugar is good, but if it gets too burnt it will be bitter. Make sure that you grease the skillet as directed on your pancake mix instructions.
I usually preheat my oven to 200 degrees and place my cooked pancakes in the oven while the other pancakes are cooking. Then at the end, I frost each pancake as it is served out.
So delicious, enjoy!
10 cups water
8 chicken bouillon cubes (enough for 8 cups of broth)
2 sweet onions diced
1 Tbsp. ginger (minced fresh or dried)
2 Tbsp. minced garlic
1/2 tsp. black pepper
1 (15 oz.) can diced tomatoes
1/4 cup creamy peanut butter (you may prefer to add more, up to 1 cup)
10 oz. bagged Kale (cut, cleaned and ready to cook - I use the ones from Trader Joe's)
1 (15 oz.) can Pure Pumpkin
crushed salted peanuts for topping (optional)
Add water, bouillon cubes or powder, diced onions, ginger, garlic, tomatoes and pepper. Heat on high until boiling, add peanut butter and stir until combined. Add kale. Turn heat down to medium and simmer for 30 minutes. Add pumpkin and stir until combined. Simmer 5 more minutes. Serve hot. Top with crushed peanuts if desired. Great served along side couscous or jasmine rice.
If you like the peanut butter flavor feel free to add more! I like to keep things on the lighter side, so I stick to a modest amount of peanut butter. However, it is delicious with more!
Monday, February 16, 2015
1 stick (1/2 cup) butter melted
1/2 cup brown sugar
1/2 Tbsp. cinnamon
1 1/2 cups flour
Preheat oven to 350 degrees.
Mix brown sugar and cinnamon into melted butter. Mix in flour.until incorporated.
Roll into 1 inch balls and place on ungreased cookie sheet. Place about 1/2 inch apart. Cookies do not spread much at all.
Bake for about 10 minutes until done. Let cool and store in airtight container. Enjoy!
Saturday, January 31, 2015
My family visited me this weekend and I decided to give them "the red carpet treatment", to quote my sister, and make them a hearty and yummy breakfast of Hashbrown, Bacon and Egg Casserole, Fruit and Yogurt Parfait with apples, blueberries, banana and cinnamon and homemade biscuits. We all loved this casserole!
8 hashbrown patties
1/2 lb bacon put into small bits
2 small or 1 large onion diced
1/2 cups shredded sharp cheddar cheese
4 egg whites + 5 whole eggs
1/2 cup milk
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 400 degrees. Start cooking the bacon in a medium sized skillet over medium heat.
While bacon is cooking place the hashbrown patties in a single layer on the bottom of an ungreased 13X9X2 inch baking dish and then place the hashbrowns in the preheated oven to begin cooking (about ten minutes).
Once your bacon is almost done, drain and remove bacon and place on a plate. Pour out the remaining grease from the skillet (it's ok to have a layer of grease, you want that), reserving skillet. Put skillet back on medium heat and add back the bacon and the onions (but not the grease!). Saute until onions are translucent and tender (about 6 minutes).
While the bacon and onions are cooking, whisk eggs, egg whites, salt, pepper and milk together in a bowl and set aside.
Once the bacon and onions are done, remove the baking dish with the hasbrowns from the oven. Cover hashbrowns evenly with the bacon and onions. Cover evenly with the cheese. Pour egg mixture over the top. Bake at 400 degree for 15 minutes. Turn temperature down to 350 degrees and bake for an additional 10 minutes or until the casserole is golden brown at the edges. Serve hot, great with homemade biscuits or Skillet Bread.
Monday, January 26, 2015
Ghirardelli Dark Melting Wafers (about 30 wafers)
Whole Pecans Haves (about 150 whole pecans; about 2 1/4 cups of whole pecan halves)
1 (14 oz.) bag caramel candies unwrapped (I used Kraft Caramel Squares)
Non-stick Cooking Spray
Spray a cookie sheet or jelly roll pan with non-stick cooking spray.
Place all unwrapped caramels in a double boil and melt caramel over medium-high heat.
While caramel is melting arrange pecans in groups of 5 pecan halves. Prepare for at least 30 turtles. You want five pecan halves grouped with one edge of each pecan half in the center which is where the drop of caramel will go to hold the turtle together. The pecan halves represent the turtles 4 feet and head. Depending on how much caramel you use per turtle you may be able to make more than 30 turtles. It's not an exact science.
When the caramel is melted, place about 1 heaping tsp. caramel over the center of each turtle to hold the turtle together, caramel will spread a bit. Keep the caramel on medium low in the double boiler during this process so caramel doesn't become difficult to work with. It is a little messy, but worth it.
While the turtles are still hot, place one melting wafer on top of the hot caramel. I put wafers on the turtles after every 5 or so turtles to make sure the caramel is still hot enough to melt the chocolate. Let the turtles cool at room temperature or in the refrigerator until chocolate hardens. Remove from pan and store in tin, separating each layer with wax paper. Store at room temperature if you plan to eat within 1-2 weeks.Can refrigerate for a longer shelf life or freeze and keep turtles for months.
But make sure to always serve at room temperature or caramel will be really hard.
Makes about 30 turtles.
Makes a great cookie tray addition!
Sunday, January 25, 2015
1 1/4 cup chcolate graham cracker crumbs or oreo crumbs
1/4 cup sugar
5 Tbsp. butter
Preheat oven to 350 degrees. Melt butter in microwave or place butter in 9 inch pie pan, bake until butter is just melted. Add butter, graham cracker crumbs and sugar to pie pan. Mix until well blended. Press into sides and bottom of pie dish being careful not to burn your fingers. You can choose to bake the crust for a slightly crispier texture or simply use the crust as is. Optional: Bake at 350 degrees for 6 minutes. Let cool.
Crock Pot Hearty Beef (or Pork) Tomato Sauce
2 Tbsp. garlic minced
1-2 Bell Pepper diced, orange, red or yellow
1 lb. 97% lean ground beef (or 1lb. pork sausage)
4 slices of Prosciutto sliced into small pieces (***optional)
3 diced tomatoes (or 1 (14.5 oz.) can diced tomatoes with garlic and green pepper)
1 jar tomato sauce of your choosing (or marina sauce)
1/3 cup grated Parmesan
Place all ingredients in a crockpot (except the Parmesan), break up the beef or sausage into chunks. Cook on high for 4 hours or low for 8 hours. Serve over Cheesy Bread or pasta of your choosing. If you love cheese, top with some shredded mozzarella. Serves 8.
***My all-time favorite Tomato Sauce is Ragu Robusto Parmesan & Romano...it's amazing!
Saturday, January 24, 2015
Pie Crust.- Roll out and fit into pie dish baked at 350 degrees until golden. Let cool. Using this recipe you should only need half the dough, freeze the rest to thaw and use it another day -
Chocolate Graham Cracker Pie Crust
To save time - (you can also use a pre-made crust)
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
4 egg yolks
3 cups milk (skim or 1%)
2 Tbsp. instant coffee powder
2/3 cup semi-sweet chocolate
2 ounces unsweetened chocolate
2 Tbsp. butter
1 tsp. vanilla
Grind up chocolate using a food processor. Set aside.
In a bowl whisk your egg yolks. Add milk and whisk together. In a medium sauce pan, add sugar, cornstarch and salt. Turn on to medium heat and whisk in milk mixture. Add instant coffee. Whisk for about 7 minutes until thick. Turn off heat, add ground chocolate, butter and vanilla. Whisk together until combined.
Pour into cooled pie crust and refrigerate for at least 1 hour before serving. Serve with whipped cream or cool whip. Also great topped with chocolate shavings. Enjoy!
Monday, January 12, 2015
About 20-25 Pre-cooked 1 inch round Meatballs (frozen or homemade, my meatball recipe will be posted shortly)
1 Box Penne Pasta cooked according to directions to al dente
2 Tbsp. butter
2 stalks of celery finely diced
1 Sweet (Vidalia) onion finely minced
2 Tnsp. minced garlic
2 carrots finely chopped
1 cup dry red wine
2 (24 oz.) Ragu Parmesan & Romano Robusto Sauces
2 cups Mozzarella
1 cup Grated Parmesan
Preheat oven to 350 degrees.
In a large saucepan melt the butter over medium heat. Add celery, onion, carrots and garlic. Cook until tender, about 5-6 minutes. Add wine and reduce to about half over medium to medium-high heat (about 5-7 minutes). Turn off heat and add 1 can of Parmesan & Romano Robusto Ragu Sauce. Mix to combine.
In a 13 by 9 by 2 inch baking dish evenly spread out the cooked Penne pasta. Drop meatballs into Penne so they are evenly distributed throughout the casserole. Pour your homemade sauce evenly over the casserole. Cover with 1 cup Mozzarella and 1 cup Parmesan. Pour the extra jar of Ragu Parmesan & Romano Robusto Sauce evenly over the cheese. Cover with foil. Bake for 45 minutes covered. Uncover, and top with remaining 1 cup of Mozzarella. Bake for 15 minutes or until cheese is melted. Serve hot. Great with Garlic Parmesan Skillet Bread.
3 tbsp. butter
1/3 cup flour
2 cups milk
16 oz. frozen or fresh spinach
1 head of cauliflower cut up into bite size pieces (use all of the cauliflower, including green portion)
1 tsp. salt
1/2 tsp. pepper
8 oz. sharp cheddar cheese shredded (or your favorite cheese)
1/3 cup grated Parmesan
1/2 cup bread crumbs
Preheat over to 350 degrees.
In a medium-large sauce pan, melt the butter over medium heat. Quickly whisk in the flour, and slowly add in milk stirring constantly with whisk to avoid lumps. Add salt, pepper, spinach, and cauliflower. Cook on medium-low heat for 10 minutes until vegetables are tender. Add sharp cheddar cheese and cook until cheese is melted. Pour into baking dish (11 X 7 X 2 inch works well, but basically any medium sized baking dish should work).
Cover evenly with grated Parmesan. Cover evenly with breadcrumbs. Cover with foil. Bake for 25 minutes covered, continue baking for 15 more minutes uncovered. Serve hot.
Thursday, November 13, 2014
3 Tbsp. brown sugar
Cook over medium heat in small saucepan stirring ingredients together while it cooks. Mixture will start to bubble. When mixture has thickened and is filled with bubbles. Turn off and let thicken. Mixture should have reduced to about half.
Great as a drizzle over your favorite pizza, grilled chicken, or tomato Caprese salad.
Also great as a pizza sauce for a pizza with savory toppings like prosciutto, fig and Manchego cheese.