Friday, October 31, 2008
Thursday, October 30, 2008
1 15oz can of pumpkin
1 5oz package of instant vanilla pudding (don't actually make the pudding, just use the powder)
1 teaspoon of pumpkin pie spice
1 8oz container of cool whip
Mix the first 3 ingredients together & then fold in the Cool whip. Chill it for a few hours.
Wednesday, October 29, 2008
6 apples (the recipe calls for McIntosh apples)
2 3/4 cups flour, sifted
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
Monday, October 27, 2008
Orange Pork Chops
4 thick pork chops or a few more if smaller- salt, pepper to taste
2-4 tbs water
5 tbs sugar
1.5 ts cornstarch
1/4 ts salt
1/4 ts cinnamon and/or nutmeg
10 cloves (optional)- can also use ground to taste
2 ts grates orange rind
1/2 c OJ
Season chops w salt and pepper and brown in skillet on each side.
Turn down heat and add water, simmer turning once. Add more water as needed and until chops cooked through- I usually always use more water because it keeps the chops juicy.
In seperate small saucepan combine sugar, cornstarch, cinnamon, rind and cloves. Simmer on low while adding juice gradually so it does not lump- using a whisk also helps. Simmer until slightly thickened. * Just a note, the sauce is always everyone's favorite part so we make a double batch and put some over the chops and add to rice too!
Thursday, October 23, 2008
Mollie's Orange Pork Chops
Sara's divine Chicken Divan
Mary's Southern Green Beans
Camby's Zuppa Toscana soup
Macaroni & Cheese
Jennifer's Broccoli Casserole
Ending on Jennifer's recipe, so I tag Jennifer for the next category.
Wednesday, October 22, 2008
3-4 Chicken Breasts
2-3 heads of broccoli
5 Slices Lorraine Swiss Cheese (highly recommend using Lorraine Swiss rather than regular - you can get it in the Deli)
3 cans cream of chicken soup
1/2 cup mayo
1/4 cup sherry cooking wine (any white wine works)
1+ teaspoon lemon juice
4 tbsp butter or margarine
1+ cups of Pepperidge Farm Herb Stuffing mix
Put the chicken on to boil and while it is cooking, cut the broccoli up into small pieces. Steam or boil the broccoli until it is crisp tender (will cook more when you bake the casserole). When the chicken is done, cut it up into small pieces and put it into a bowl with a bit of sherry. Mix the chicken soup, mayo, sherry, and lemon juice in a separate bowl and set aside. Melt the margarine or butter and then toss in the stuffing mix until it is coated. Lay the broccoli on the bottom of a large rectangular glass pan. Pour some of the chicken soup mixture over it to cover a bit. Layer the chicken on top of that and pour the rest of the mixture on top of the chicken. Lay the slices of swiss cheese on top and then add the stuffing mixture on top of that. Bake at 350 degrees until cheese is bubbly (about 20 minutes). Serve with rice.
p.s. thanks to mollie for sending me my recipe so i didn't have to type it all over again:)
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
Tuesday, October 21, 2008
1 lb of green beans, ends trimmed (fresh are best but whole frozen also work)
1/2 lb bacon, chopped into 1/2 inch pieces
1/2 of a medium onion, chopped
3/4 c. of chicken broth (canned works fine but in this case I prefer powdered bullion)
1 TBSP brown sugar
2 TBSP red wine vinegar
Brown the bacon till nice and crisp, drain on a paper towel. Pour out all but 2 TBSP of the bacon grease out of the pan, cook onion on medium heat till soft and slightly golden. Add green beans, broth, and sugar to the pan, bring to a boil and cover. Cook till beans are soft, about 15 to 20 minutes, remove the lid and reduce the liquid to a few tablespoons (not soupy). Add vinegar, bacon and black pepper to taste. These beans are a little sweet and sour with a nice saltiness from the bacon, mmmmm.
Image courtesy of http://picturemyfood.com/
Since my mom was a teacher, she was most often home with us on snow days. That meant one thing: food. She'd make cookies, muffins, breads, soups, you name it. So now I associate the idea of comfort from food with snow days and lots of home cooking. A delicious association.
I have a few favorite comfort food recipes like cheese and bacon potato soup, as well as a roast chicken dinner, but the thing I make that makes me feel all warm and cozy inside is homemade macaroni and cheese.
Macaroni & Cheese
1/2 lb boiled macaroni
1 C cheddar cheese
White sauce (or roux)
1 C hot milk
1/4 salt (I use 1/2)
1/8 t pepper (I use a lot more)
Melt butter in saucepan over medium heat, add flour (I do so in batches and use a whisk to mix in), milk and seasoning. Mix together over heat until roux is combined and thickened, usually a few minutes.
Mix pasta, cheese and roux together in a greased pan. Bake uncovered for 15 minutes in a 400 oven.
This recipe is one of those things you can experiment with and its always slightly different. I add a little dried mustard and chopped garlic or garlic powder to give it a little kick.
On cheese: I usually used medium or sharp cheddar and will sprinkle some Parmesan on top to get a crusty top. If you only have Colby jack, you want to add something with a bit more zing since Colby jack loses its flavor in this dish. I love to add a little brie or cream cheese to add to the creaminess. Yum.
Monday, October 20, 2008
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz. jar of Cheez Whiz
1/2 - 3/4 bag of frozen broccoli (thawed)
1 - 2 cups of Minute Rice
1/2 cup celery (diced)
1/2 cup onion (diced)
Mix soups and Cheez Whiz in casserole dish. Mix in vegetables. Mix in rice. Bake at 300 degrees for one hour. Cover with foil for the first 30 minutes, then uncovered for the remaining time.
Thursday, October 16, 2008
Wednesday, October 15, 2008
image from products.peapod.com
Tuesday, October 14, 2008
*4 C penne pasta
*1 C halved grape or cherry tomatoes
*1 4 oz. package crumbled feta cheese
*1 C Italian seasoned dressing (Dry packet of dressing, prepared. Not the bottled stuff.)
*1/3 C fresh basil leaves (torn)
*1/4 C chopped red onion
*1/4 C chopped sun-dried tomatoes (not in oil)
*2 chicken breasts cooked & cut into strips
InstructionsToss together and enjoy hot or cold.
I make this pasta salad often and like any good recipe, it can be altered to suit your own tastes. Sometimes I add grilled chicken for some protein. Sorry, as usual I don't have specific measurements!
1 box bow tie pasta
a couple of tomatoes
1 can of garbanzo beans
kalamata olives (optional)
store bought greek salad dressing OR your own oil and vinegar and herb combo
Make pasta according to directions on box. Run cold water over the pasta after cooking and draining it. Chop tomatoes and feta into bite sized pieces and add them to the pasta along with the drained garbanzo beans and the kalamata olives. Mix with dressing. Tear fresh spinach and add it just before serving.
Mary's greekish roasted shrimp and orzo
Camby's favorite pasta salad
Jennifer's bistro sun-dried tomato pasta
There's still time to add your favorite pasta, ladies! In the mean time, I tag Sara to pick this week's favorite recipe.
Saturday, October 11, 2008
Pasta Salad with Dill and Ham (or anything else you want to add!)
1/4 medium red onion, minced
2 teaspoons kosher salt, plus additional for salting water (I only use 1 tsp b/c 2 makes it way too salty, probably b/c I'm using regular salt rather than kosher)
8 ounces elbow macaroni (I prefer bowtie b/c it's prettier:)
2 tablespoons milk
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/3 cup sour cream (I use reduced fat)
6 ounces cooked ham, cut into 1&3-inch cubes (have substituted chicken but think the ham was better)
3/4 cup frozen baby peas, thawed
2 ribs celery, with leaves, diced (don't like celery so I skip it)
2 tablespoons chopped fresh dill
To mellow the minced onion, soak it in cold water while you make the salad.
Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni (bowtie) and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.
Know-How: Why the milk? When we left it out of the recipe, the macaroni absorbed too much of the dressing and the salad was overly acidic. Adding just a couple tablespoons mellowed the dressing and gave the salad a wonderful old-fashioned quality without being goopy or heavy. (This is really true! I tried it one time without the milk and it did end up overly tangy tasty).
My Variations: Use the same dressing, pasta, and dill but substitute steamed asparagus and goat cheese for the ham, peas, celery. I used squash and zucchini with goat cheese one time too which was also delish - left those veggies uncooked.
24 medium mushrooms
6 tbsps margarine
1 small onion chopped
1/4 tsp garlic powder or 2 cloves garlic, minced
3oz goat cheese (may substitute cream cheese)
3tbsp grated parmesan
2 tbsp chopped fresh parsley or 2 tsp dried parsley (I usually skip this ingredient)
1 cup herb stuffing croutons (pepperidge farm is the best!)
Remove stems from mushrooms and chop enough to make 1 cup. Melt 2tbsp margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine and add chopped mushroom stems, onion, and garlic and cook until tender. Stir in goat cheese until it melts. Add Parmesan cheese, parsley, and herb stuffing mix. Mix thoroughly and spoon about 1tbsp stuffing mix into each mushroom cap. Bake at 375 until heated through (12-15mins).
*I found this recipe online somewhere a long time ago but I have no idea where to reference it:)
Friday, October 10, 2008
Makes 4 to 6 servings.
3 tablespoons extra-virgin olive oil, divided
4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided (I use regular bacon, usually the Hormel black label.)
1 garlic clove, peeled
1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper
1 cup finely chopped onion
2 tablespoons balsamic vinegar
1 pound cherry tomatoes, chopped (about 3 cups)
12 ounces bucatini or spaghetti
3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and sauté until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.
Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; sauté until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.
Wednesday, October 8, 2008
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
1 pound shrimp, peeled and deveined
2 cloves of garlic, thinly sliced
1 cup minced scallions, white and green parts
1 handful of fresh oregano
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
1 red or yellow bell pepper, chopped
1 handful of sundried tomatoes, chopped
feta cheese crumbled
Preheat the oven to 400 degrees F.
Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper (I usually reduce the amount of oil and up the lemon juice but do what tastes good). Toss dressing with veggies and oregano. Cook orzo till al dente, drain, and add to the veggies.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt, pepper and garlic slices. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.
Toss shrimp and as much feta as you like with the pasta. This dish is great served warm or chilled in the summer.
creating stained glass
reading (mostly chick lit)
spending time outdoors
working on our 100+ year old home
All time favorite? The Cutting Edge. Well
it is the movie I have watched the most.
Anything - seriously
While I read a fair amount
I can't say any stand out recently
Laura, I just took from you profile, feel free to edit.
M-Dogg, feel free to add more, I just took from your profile.
Bacon and Green Onion Tortilla Roll-ups
Hot Spinach and Artichoke Dip
Asparagus Prosciutto Rolls
Fruit and Veggie Kebabs
Next up (chosen by Ms. Mary Smart, newly of the land of 10,000 lakes) is favorite pasta dish!
Monday, October 6, 2008
1 package flour tortillas
1 block of cream cheese
1 package dry ranch dressing mix
2 bunches of green onions (chopped)
2 jars of real bacon bits
1 package shredded cheese (I like sharp cheddar)
Mix together the cream cheese and ranch dressing mix. Spread the mixture onto the tortilla shells. Sprinkle the green onions, bacon bits and shredded cheese on top. Roll up the tortilla shell. Repeat until you run out of ingredients. Refrigerate overnight. Cut the roll ups into bite-sized pieces. Eat a couple before you set them out for others. :) Then, eat a couple more. They are bite-sized after all.
The secret here really is the cream cheese and ranch dressing mix. Play around with the fixins as you see fit. I've had one with olives that was quite delicious.
Thursday, October 2, 2008
1 drained can of water packed artichoke hearts, roughly chopped
1 cup of mayonnaise (you can substitute cream cheese but I would advise against the use of miracle whip)
1 cup grated Parmesan cheese (use the good stuff not the green can)
1 box of frozen spinach, thaw and squeeze out as much liquid as possible
1 clove of garlic, minced fine
Combine all ingredients in a pretty and oven safe dish. Bake for 30 minutes at 350 degrees or until bubbly.
2 pkg. crescent dinner rolls
3/4 c. mayonnaise
2 (8 oz.) pkg. cream cheese, softened
1 pkg. Hidden Valley Ranch dressing mix
3 c. chopped vegetables: carrots, broccoli, cauliflower, green pepper, green onion, tomatoes
1 c. grated sharp Cheddar cheese
I also like to add fresh herbs when I can- especially fresh dill
Unfold rolls flat onto large cookie sheet. Seal seams and press out as necessary to completely cover pan. Bake at 350 degrees for 8-10 minutes. Cool.
Mix next 3 ingredients; spread on crust. Chop vegetables in blender or food processor. Drain well and spread over cream cheese mixture. Sprinkle cheese over all. Chill. Cut into small pieces if used as an appetizer or can be served for a family dinner.
Serves 10 as appetizers.