Kelly Cooks...and Other Amazing Feats

We're Moving!

2009-05-30T22:07:00.001-04:00

I'm moving my blog from Blogger to Wordpress.

Blogger is blocked at work, which makes it hard to share recipes with my co-workers, or check on my blog on my lunch breaks.....so we're moving!

Please note the new address, and head on over! You may see a variety of changes to the layout on the new wordpress blog over the next few weeks, but please be patient....I'm working out the kinks!

New Blog Address: http://www.kellycooks.wordpress.com

See ya over there!

Step Away From Food: Bathroom Remodel Week 5

2009-05-30T17:55:00.003-04:00

Week 5 contained just enough changes to give us hope, but not enough to actually get anywhere near finishing our bathroom.

*sigh*

This week our electrical was finished, including all new switches, outlets, light fixtures, heater, and exhaust fan. Hurrah!

Also this week, our flooring was put in. I like it (I originally wanted a stark black-and-white tile, but realized if I ever got sick of the current color scheme, such flooring would be a hindrance and not an asset, so we went with something a little more flexible) but it's a little more 'red' than 'gold'

Oh well. It's still a thousand times nicer than what we had.

Unfortunately, we had a call from the contractor on Thursday morning, explaining that when they went to stain our vanity with the color we'd chosen -- the wooden panels peeled back!!!

WTF??!?

So the contractor was having it fixed and/or a new one built by the guy who built the first one. The only thing anybody can figure out is the stain and these new "environmentally friendly" glues that are used didn't jive so well.

I don't really care what happened, as long as it doesn't happen again. Ever. Ya know?

So now we're on hold until Monday. We'll see what Monday brings!

Menu Mondays

2009-05-25T07:00:00.000-04:00

I'm currently working on moving my blog over to Wordpress -- any advice or tips?
Blogger is blocked at my workplace, which makes it a pain to give co-workers recipes. Wordpress, however, is not blocked, so I'm thinking of switching camps....

Monday: Hopefully the cinnamon bun cake for my co-workers tomorrow; maybe soft pretzels. Steak, broccoli and pasta for dinner -- DH was away all weekend, so we're not doing anything for the holiday
Tuesday: Crockpot French Dip sandwiches, chips, salad
Wednesday: cheddar brauts on the grill, baked beans
Thursday: Crockpot French Dip leftovers
Friday: marinated grilled chicken, green beans, wild rice medley

Old-School Stuffed Peppers

2009-05-22T10:11:00.003-04:00

I don't know why, but I've had a hankering for stuffed peppers lately.

What makes this odd, is that I HATE -- venhemently hate -- peppers. Most of my aggression is towards green peppers (which I think taste like toxic green clumps of dirt) but still.

Peppers are not my thing.

Nonetheless, I was hungry for them. So, I took out an ancient family recipe card, and made some changes, and came up with stuffed peppers.

They were deeeeeeeeelicious.

Old-School Stuffed Peppers

(Makes 8 medium-sized peppers full)

8 medium-sized peppers (I used all red, since my farmer's market had them)

1 1/2 lbs. ground beef or ground turkey (your pick)

1/2 cup minced onion

1 1/2 cups cooked rice (white or brown; your pick)

1 1/2 tsp salt

1 1/2-2 cloves of garlic, minced

2-15 oz. cans of tomato sauce

1 cup shredded cheese (your pick on type) -- optional

Directions

- Cut the tops of the peppers off, remove all the membranes and seeds. You can stuff these peppers whole, but I like to cut them in half and stuff each pepper half. Cut them however you'd prefer to do it.

- Cook the peppers in enough boiling water to cover them for 5 minutes, then drain

- Cook the ground meat and onion in a large skillet for 8-10 minutes over medium heat, until meat is browned and cooked through. Drain the meat and onion combination and return to the skillet

- Stir in the rice, salt, garlic and 1 can of the tomato sauce, cook until warmed through

- Heat oven to 350 degrees F

- Stuff pepper halves (or whole peppers if you go that route) and place in a casserole dish, stuffing-side up.

- If you have leftover filling, go ahead and spread that over the stuffed peppers

- Pour the remaining can of tomato sauce over the stuffed peppers
- Cover and bake for 45 minutes; uncover and bake another 15 minutes or until peppers are tender

- Sprinkle with cheese (optional); serve.

Step Away From Food: Bathroom Remodel, Weeks 3 & 4

2009-05-22T10:02:00.003-04:00

Week 3 of our bathroom remodel (yes, that's right. The job they told us would be 3-4 days, has come to this point) was really not newsworthy.

Tallying it up later, I concluded that I only actually had contractors in my house for 6 hours, the entire week 3. SIX HOURS. That's not even a full day of work.

We complained to the contractor -- who got attitude and told us "he was trying to finish it".

bull. pucky. BULLPUCKY!!! If you were trying to finish it -- you'd have guys here for more than 6 hours in a week.

Unfortunately, said contractor is still holding most of our stuff for the bathroom hostage...so firing them isn't really an option.

Week 4 actually made some progress (noted in the images below). I got a painted ceiling, painted walls, and beadboard put up.

Note there is no:

- flooring

- vanity, vanity top, sink, or faucets

- outlets

- lights

- shower head

- toilet

- baseboard or chair rail

- also note that my stupid-expensive-bathtub is FULL of construction supplies. nice. real nice.

Contractor claims his guys will be back on Wednesday of week 5, to install flooring. What I'd like to know is why we can't install lighting, chair rail, and shower heads while we're waiting on the flooring to arrive. :P

This is easily going to be a 6 week project, if not longer. *sigh*

I miss my bathroom, guys.

Menu Mondays

2009-05-18T07:00:00.000-04:00

Not much to report this week...

Sunday: Cinnamon Bun Cake for work
Monday: steak, broccoli/cauliflower mixture, pasta
Tuesday: spaghetti with meat sauce, salad, homemade bread
Wednesday: stuffed peppers, old school style
Thursday: whiskey glazed pork chops, green beans and baked potatoes
Friday: stuffed pepper leftovers

Weeknight Paella

2009-05-15T21:44:00.004-04:00

This was tasty! We have leftovers, and I anticipate that after it has been sitting overnight, it'll be even better!

I doubled the recipe below, because I had a full pound of shrimp and chorizo.

Weeknight Paella

(...and a cookie for dessert, by way of Cooking This and That)

2/3 cups yellow rice (Goya)

1 1/2 tablespoons olive oil

1 small shallot, chopped

1 clove garlic, minced

1/2 pound large shrimp, shelled and deveined

1/2 pound chorizo, sliced

1 cup plus 2 tablespoons chicken broth

1 tablespoons fresh parsley, chopped

1/3 cup frozen peas

Directions

- Heat olive oil in large saute pan over medium-high heat

- Add rice and cook until it begins to toast, about 1-2 minutes

- Add shallot and garlic and continue to saute until garlic is fragrant, about 1 minute

- Add shrimp, chorizo, and broth

- Cover pan tightly and reduce heat to medium-low

- Cook for 18 minutes

- Remove lid, add parsley and peas and cook until heated through

- Continue cooking uncovered until all liquid is absorbed.

Cinnamon Bun Cake

2009-05-15T21:35:00.003-04:00

This is heavenly. Seriously. I basically ate it for breakfast and dessert all week! Oops?

I originally made it for my co-workers, but once DH tested it on Sunday....it wasn't allowed to leave the house. LOL

I'll be making this one again -- both for my co-workers as originally planned, and for DH's co-workers (at his request)

Cinnamon Bun Cake

(your home based mom, originally from Mentoring Moments)

Batter:
1 yellow cake mix
3/4 C oil
1/2 C brown sugar
4 eggs
8 oz. sour cream

Cinnamon Swirl:
1 C brown sugar
1 Tbsp cinnamon
1 C chopped pecans or walnuts (I left out)

Icing:
1 C powdered sugar
3 Tbsp milk
1 tsp vanilla
1 Tbsp softened butter

Directions

- Heat oven to 325 degrees F

- For the batter mix the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer

- In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, and chopped pecans or walnuts

- Grease and flour a 9 x 13 cake pan and pour half of the cake mix into the baking pan

- Sprinkle half of the cinnamon, sugar, and nut mixture over the batter

- Pour the rest of the cake batter into the pan

- Sprinkle the rest of the cinnamon nut mixture over the batter

- Run a knife through the cake mix to swirl the cinnamon--be careful not to touch the bottom of the pan with the knife

- Bake for 45 minutes

- When the cake is removed from the oven, blend the softened butter, powdered sugar, milk and vanilla together until smooth

- Drizzle over the cake while still warm

It's a Ziploc Meal

2009-05-11T12:00:00.000-04:00

Ziploc isn't a sponsor for me or anything, but after the meal I made Friday night, they could've been! I used the zip-top bags to save me some dishes in the end. I love doing that on Fridays, especially, because it means I get to relax after dinner!

Baked Cornflake Chicken Fingers and Roasted Potatoes

Chicken Fingers

1-1.5 lbs. chicken tenders, or boneless skinless breasts cut into tenders (My pack of tenders had 10 in it)

1 cup flour

seasoning you like (I use garlic salt, onion powder and black pepper)

1/2 stick melted butter

4-5 cups crushed cornflakes (make sure you crush them to oblivion -- they'll stick better)

Directions

- Mix flour and seasonings in a zip top bag and add chicken pieces; toss to coat

- Put cornflakes in a zip top bag and crush completely with a rolling pin or meat mallet. If you have a food processor, that would be awesome too

- Place melted butter in a shallow dish for dipping

- Place crushed cornflakes in another shallow dish (I use pie plates for both)
- Shake excess flour off of tenders, and dip in butter to coat, then dip in cornflakes, pressing to make sure they stick to the chicken

- Place on a foil-lined baking sheet lightly sprayed with cooking spray

- Bake chicken at 400 degrees for about 20 minutes

- Serve

Roasted Potatoes

4-6 baking potatoes

2 tsp olive oil

garlic powder

onion powder

black pepper

Directions

- Thinly slice the potatoes (about 1/4" thick) and place in a zip top bag

- Add olive oil and seasonings; toss to coat potatoes

- Spread potatoes out on a foil-lined baking sheet sprayed lightly with cooking spray

- Cook at 450 degrees for 15-20 minutes

- Remove from oven; can eat as is, or sprinkle cheddar cheese over them and let it melt

Menu Mondays

2009-05-11T07:00:00.004-04:00

Alas, still no bathroom.

This makes me NEVER want to do my kitchen!

I had some leftover meats in the freezer, so we're using those up this week

Sunday: stuffed french toast with strawberries for breakfast, loaf of bread for the week, baked oatmeal for my breakfast for the week,and a cinnamon bun cake I was originally taking to work, but DH has claimed for himself
Monday: steak, broccoli/cauliflower mix, pasta
Tuesday: pork ribs, wild rice, green beans
Wednesday: chicken thighs on the grill (haven't decided on a recipe), baked potatoes and veggies
Thursday: spaghetti and salad
Friday: weeknight paella

Stuffed French Toast with Strawberries

2009-05-10T17:51:00.005-04:00

Last Friday, DH showed me an ad for a restaurant on the other side of town and said it was a shame we had to go over there to get delicious stuffed french toast (they were advertising it).

I told him we didn't; we could have it at home! We had homemade bread leftover, so I picked up some cream cheese and strawberries.

Stuffed French Toast with Strawberries

(Me)

For strawberries:

1 qt. strawberries, sliced

2-4 tbsp sugar

- Mix sugar and strawberries and place in the fridge. I like to do this the night before, so there is plenty of delicious strawberry juice for on the french toast

For the french toast:

4-6 slices of bread (can make more if you have more people to feed)

5-6 eggs

3/4 cup of milk

sprinkling of cinnamon

1 tsp of vanilla

Directions

- Mix the eggs, milk, cinnamon and vanilla together and place in a shallow dish(like a pie plate)

- Heat your griddle or skillet for medium heat
- Soak your slices of bread; taking care to leave them in long enough that they're completely saturated

- Cook each slice as your space permits (obviously a griddle cooks more at once than a skillet!)

The important stuffing part:

1 8oz block of cream cheese, room temperature (low fat is fine. it's what i used)

Directions

- Gently blend the cream cheese so that it is light and fluffy and easier to spread

- As your toast slices come off the griddle/skillet, slather one piece with cream cheese, and sandwich it with another piece of french toast

- Drizzle strawberry juice and strawberries over top

- If you're not ravenous by this point, you can add powdered sugar or whipped cream, but we didn't make it that far!

I'd say each person only needs one of these sandwiches. I couldn't even finish mine!

Pistachio Salad

2009-05-10T17:33:00.004-04:00

Alright..it really doesn't photograph well. Especially at 9pm at night as leftovers.

This is definately an old-timey recipe, but it's a nice, light-feeling dessert on a hot night.

I love it, and I don't even LIKE actual pistachios!

Pistachio Salad

(No idea..family recipe?)

1-20 oz. can crushed pineapple

1-3.4 oz. box instant pistachio pudding

1- 8 or 9 oz. (I can't remember which it is?) Cool Whip

1 cup mini marshmallows

Directions

- Mix pistachio pudding mix with pineapple and juices in bowl

- Add marshmallows and cool whip; stir until completely blended; spoon into a container to store in fridge

- Refrigerate until set; about 3 hours; serve.

- Makes approx. a 9"x9" pan of salad

Broccoli Slaw

2009-05-10T17:28:00.003-04:00

I made this slaw to take to work with me for lunch. I halved the recipe since it was just for me, but below is the full recipe.

It was very tasty, and really brought back memories because of the ramen noodles! (I ate a lot of ramen in college. I think most people do?)

This is best day-of and next day. After that the noodles start to lose their crunch and it isn't quite as good.

Broccoli Slaw

(Paula Deen)

2 bags (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:
3/4 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Directions
- Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat.

- Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat).

- Meanwhile, whisk together all the dressing ingredients in a small bowl.

- Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. - Pour dressing over salad and toss to coat.

- Garnish with chopped green onions.

Step Away From Food: Bathroom Remodel Week 2

2009-05-09T17:43:00.004-04:00

Because I now realize that daily updates aren't an achieveable goal, I've moved to weekly.

Mostly because I go full days without a contractor in my house.

This week we accomplished the following. It should be noted for posterity that we've completed week two and are still A LONG WAY from a finished bathroom.

Next time, I'll write a timeline for work into the contract. Seriously. I'll accept input from the contractor on what's reasonable, but this is a basic bathroom remodel that should've been done a week ago.

1. The guys put my faucet and drain, etc in for my tub. They didn't put my showerhead in. I've no idea why. I also have plumbing sticking up through the flooring for my sink now.

2. They put lu-on? Something? Down on my floor to even it out and create a nice base for my new flooring. Except for some reason (lazy? weren't told to? can't think for themselves?) they put it over my rotten flooring by my toilet. Nice guys. Nice. This meant they showed up another day this week to fix it. At 7:20 a.m. WTF? But at least it's done right now.

In all honesty, those are the ONLY things that got done this week, but a few other gems stood out...

3. Contractor calls DH and tells him we need to pick out stain for our vanity. WHY? I have PICTURES of what I want! He's seen them! Why on earth can't the man building the vanity do this? Exasperated, and not trusting my contractor to do it, I go to Lowes and pick out stain. Just get the freaking thing done.

4. Contractor calls Friday at 3:45pm and says he can have the guys come out and do the first coat of mud on the drywall this afternoon if we hustle. Since we did not provide the contractor with a key, I fly out of my office 45 minutes before closing time, speed to get home to let them in. I get home, let them in, and in 5 minutes, they're walking out, explaining to me and the contractor that they don't have any mixed mud (WTF?) left for today, so they probably can't do it.

....so why did I have to come home and let them in?

Pictures on our meager progress below.

Menu Mondays

2009-05-04T07:00:00.001-04:00

Pretty simple menu this week. Really, really hoping my bathroom is completed by the end of this week.

Sunday: making several things for the week ahead: white bread, spaghetti sauce, broccoli slaw, pistachio salad, and funfetti cookies (for work)
Monday: steak on the grill, broccoli/cauliflower, and pasta
Tuesday: smothered pork chops, rice, broccoli slaw or veggies
Wednesday: spaghetti and salad
Thursday: grilled pork chops (any good recipes??), wild rice and veggies
Friday: baked chicken fingers, garlic-parm fries, and salad

Step Away From Food: Bathroom Remodel Days 3-5

2009-05-02T17:39:00.003-04:00

Day 3: Incredibly-late plumber finally gets here, hooks up my basement shower (hurrah for showering!!!), and caps off the plumbing in the under-construction bathroom. And...that's it. no demo guys come back, and the electrician can't do anything until demo is complete. Nice.

Day 4: Today...today was not a good day, kids. Contractor remembers only half of our specifics, and gives the workers only half of said specifics. This results in DH coming home at lunch and having to correct all the mess-ups and missed details. This also results in DH getting flustered and telling the electrician, yes, put ALL OF THE OUTLETS RIGHT BESIDE THE SINK. I, of course, raise holy hell and protest this. I also discover, via DH, they tried to install an insanely cheap exhaust fan (we bought a stupid-expensive one in advance...that detail obviously got lost), and tried to put my electrical outlets so they'd be right under my vanity mirror. Except we don't have a vanity/top yet, so how the heck did they know where to put them? Exactly.

By the end of the day, all issues are resolved, and DH and I are beginning to wonder if we should start playing project manager every morning, since it appears that nobody else is.

Day 5: We're back in action. Electrician comes back (grumbling, mind you, but dammit I want my outlets moved away from my sink!), fixed outlets, and guys get my surround and tub installed, along with all my new ceiling and most of my new drywall. This, of course, is already Friday, Day 5 of the project that "should take 3-4 days". Pictures below.

Oh, and for those who knew I wanted to take the pink toilet outside in the yard and beat on it a la "Office Space" style, no -- I didn't get the chance. They carted it away. Good riddance!

Below are the precious outlets I had to fight tooth and nail for.

Step Away From Food: Bathroom Remodel 2

2009-04-28T19:18:00.001-04:00

It should be noted for posterity that not a single contractor came to my house today.

- The plumber has a guy out sick and is behind (I really am trying to be nice and not hope he has swine flu)
- The demolition guys can't finish until the plumber caps the sink/shower
- The electrician can't come in until the plumber caps the sink/shower and the demo guys get rid of the sink/tub
- And most importantly...I cannot SHOWER until the plumber comes and hooks up our temporary shower in the basement.

I've become amazing adept at showering with a bucket of water and my loofah.

Harumph.

Step Away From Food: Bathroom Remodel

2009-04-27T20:49:00.003-04:00

For those wondering what this looks like (*wave* hi beth *wave*) here is "before" (aka when we moved in Oct 2008) and day 1 of bathroom remodel.

Yes, yes I did shower out of my kitchen sink this evening. Thanks for asking.

Menu Mondays

2009-04-27T07:00:00.000-04:00

I love having DH make our meats on the grill. To hell with those who say it'll give me cancer! :P

Saturday: We had friends over -- we provided german potato salad, hot dogs (with fixin's for chili dogs), hamburgers (lettuce, tomato, onion, mayo, ketchup, mustard), and friends brought chips, drinks, and yummy dessert!

Sunday: no cooking -- out enjoying the weather, and picking up supplies in anticipation of my bathroom demolition monday morning. eek!

Monday: steak on the grill, steamed broccoli and cauliflower, rice pilaf

Tuesday: leftovers from the weekend grill-a-thon

Wednesday: oil and vinegar marinated chicken on the grill, potatoes (or potato salad, if we're still eating it by then), green beans

Thursday: spaghetti with meat sauce, salads

Friday: leftovers

"Ice Cream" Cone Party Favor

2009-04-23T18:12:00.003-04:00

Aren't these adorable?? My mom had them for our Easter dinner, so I thought I'd share them with you. She purchased them from a woman who makes and sells them as little favors.

I don't have any instructions on how it's put together, but we dissected one and came up with the following:

Melt chocolate in a double boiler, or, in the microwave.

Dip a large marshmallow into the chocolate, and then place in a small, child-sized ice cream cone, chocolate side down (probably have to go to a restaurant supply for the cones..they're pretty small?). This will keep the marshmallo adhered to the cone once it's dry. Then, gently take your marshmallow that's uncoated, and coat with chocolate. Either by dipping, or drizzling over. Add sprinkles, and let harden.

Adorable!

The pen is to give you an idea of size...hope it works!

Menu Mondays

2009-04-20T07:00:00.001-04:00

DH (finally!) got a grill this weekend, so in honor of him and his excitement for grilling, I've incorporated several 'grill nights' into our menu this week.

Sunday: lemon coconut bread for my co-workers, bread for DH's lunches this week, and a strawberry cream dessert DH requested

Monday: steak (on the grill!), cauliflower with cheese sauce, rice pilaf

Tuesday: spaghetti with meat sauce, salad

Wednesday: spicy honey chicken (grill?), herbed baby red potatoes, green beans

Thursday: burgers (grill?), waffle fries, baked beans

Friday: finishing up the inevitable pile of leftovers from the week

Trying new sauces...

2009-04-19T16:28:00.003-04:00

My own homemade spaghetti sauce is good, but, DH isn't the biggest fan of it. I thought it'd be fun to choose a few from the blogs I read, and try them.

The first one I made was from smitten kitchen. I doubled her recipe, because she warned it didn't make a lot....but somehow ended up with 3 containers full of sauce.

So luckily, we liked this one -- because we'll be eating it several times!

I changed it from a spaghetti-and-meatballs recipe, to just a meat sauce recipe. I love meatballs, but sometimes it's just easier when the meat's in the sauce.

Spaghetti Sauce

(adapted from Smitten Kitchen)

1 lb 80% lean ground beef (a little fat makes the sauce taste better)

2 tbsp olive oil

2 cups chopped yellow onion

3 tsp minced garlic

2 pinches red pepper flake

1 cup good red wine (I used some tomato sauce because i dont like to cook with wine)

29 oz. can pureed tomatoes

29 oz. can chopped or diced tomatoes

2 tbsp chopped fresh flat-leaf parsley

3 tbsp kosher salt

1 tsp fresh ground black pepper

Directions

- Brown beef in large stockpot; remove to bowl and set aside

- In same stockpot, heat olive oil, then add onion and saute over medium heat until translucent, 5-10 minutes

- Add the garlic and red papper flakes and cook for 1 minute

- Add the wine (or tomato sauce), and move heat to high, scraping up all the brown bits from the meat. If using wine, cook until liquid is almost evaporated, about 3 minutes. If using tomato sauce, just turn heat back down to medium and continue

- Stir in tomatoes, parsley, salt, and pepper

- Simmer sauce as long as you like...at least 30 minutes. I simmered it for an hour.

"Ben-chiladas"

2009-04-19T16:18:00.002-04:00

These "enchiladas" have been floating around on a lot of the blogs I read, and EVERYONE has enjoyed them!

We gave them a shot as well, and found them to be delicious. They reeeeeeeeeally aren't enchiladas...I'm not sure they have a single authentic ingredient...but they're still amazing.

This recipe also makes a lot more food than it looks. We had ben-chiladas for dinner three times, and poor DH ate some for lunches as well! We enjoyed them plain the first night, but found on subsequent re-heating nights that the filling kind of congeals...so we added some canned enchilada sauce to our leftovers and it was delicious all over again!

To reheat, Annie recommends 350 degrees F for 10-12 minutes

Ben-chiladas

(Annie's Eats)

4-6 boneless, skinless chicken breasts

8 oz. reduced fat sour cream

8 oz. ranch salad dressing

flour tortillas (10-15)

jar of salsa (i used fresh)

shredded mexican cheese blend (as much as you want...anywhere from 2-4 cups!)

Directions

- Cook chicken breasts by preferred method, set aside to cool. When cool, shred or cube chicken (I skipped this step by baking my chicken and shredding it a few days before I made them)

- In a large mixing bowl, combine half the sour cream, and half the ranch dressing

- In a small bowl, combine the rest of the sour cream and the rest of the ranch dressing

- Stir both until well combined, then add shredded or cubed chicken to the large mixing bowl and mix well

- Preheat the oven to 375 degrees F, and grease a 9"x13" pan (and possibly another, smaller pan if needed -- it was needed for us)

- Take 1 tortilla and top with a little less than 1 tbsp of the sauce from the small bowl; spreading over the tortillas in an even layer

- Add some of the chicken mixture to the center of the tortilla, and top with salsa and cheese to taste

- Roll up the tortilla and place it seam-side down in your prepared baking dish

- Repeat until all ingredients are used up (Mine made 12 bursting-at-the-seams enchiladas on 10" tortillas with 4 chicken breasts)

- Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla)

- Allow to cool a few minutes before serving

Grilled Baby Red Potatoes with Herbs

2009-04-19T16:07:00.004-04:00

This is pretty simple, but so delicious....

Grilled Baby Red Potatoes with Herbs

(Mrs Sac's Purple Kitchen)

8 baby red potatoes, washed and cut into 1/4" to 1/2" slices

1 tbsp extra virgin olive oil

1/8 tsp pepper

1/4 tsp garlic salt

1/2 tbsp coarsly chopped fresh parsley

Directions

- In a bowl, toss potatoes with olive oil, pepper, and garlic salt

- Spray a sheet of tin foil with olive oil or cooking spray, and spread the potatoes into thin layers (2-3 potatoes thick)

- Add any additional seasonings you enjoy, and fold up the tin foil, making a little packet on all sides

- Grill over medium heat, carefully flipping over once

- Cook for about 15-20 minutes

- Remove from grill and add fresh parsley before serving

Lemon Coconut Bread

2009-04-19T16:02:00.004-04:00

I thought this combination sounded heavenly, so I baked up two loaves of this over the weekend. I took one into my co-workers....I may keep the other one!

Lemon Coconut Bread

(Baking Bites)

*Note: This bread is delicious on it's own, but toasted and slathered with butter it is a-ma-z-i-n-g!

2 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

2 large eggs

3/4 cup milk (lowfat is fine)

1/2 cup fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

1 cup sugar

2 cups shredded coconut (sweetened or unsweetened...it truly doesn't matter)

1/3 cup butter, melted

Directions:

- Preheat oven to 350 degrees F; grease and flour a 9"x5" loaf pan

- In a large mixing bowl, whisk together flour, baking powder, and salt

- Stir in sugar and coconut

- In a medium bowl, or large measuring cup, whisj together the eggs, milk, lemon juice, lemon zest, and vanilla

- Make a well in the center of the dry ingredients and pour in egg mixture

- Stir until just combined and only a few streaks of flour remain

- Add in melted butter and stir until just smooth; being careful not to overmix
- Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean

- Turn loaf out onto a wire rack to cool completely before slicing

- Makes 1 loaf

Spicy Honey Chicken

2009-04-19T15:53:00.004-04:00

The picture above is DH's handiwork...or rather, DHGM (Dear Husband-Grill Master) as he's been requested to be called on my blog :)

I got this one from Leigh -- her recipes are always fantastic!

Since DHGM finally, FINALLY was able to buy a grill (he's so happy!), I included a lot of grill-friendly recipes in this week.

This chicken can be done inside, under the broiler, or outside, on the grill. I love those flexible recipes!

Spicy Honey Chicken

(your home based mom)

*Note: You can change the "spicy" aspect of this recipe by how much cayenne pepper you put in!)

8 boneless, skinless, chicken thighs (I used chicken thighs, but bone in, and some leftover boneless breasts)

Rub:

2 teaspoons garlic powder

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1/4-1/2 teaspoon cayenne pepper

Glaze:

6 tablespoons honey

2 teaspoons apple cider vinegar

Directions

- Combine the first six, 'rub' ingredients in a bowl and mix well

- Clean excess fat from chicken pieces and add pieces to bowl of spices, rubbing to coat

- Brush grill surface lightly with olive oil, and grill chicken for a few minutes on each side, until cooked through

- Combine honey and vinegar in a small bowl, stirring until well combined

- Brush mixture onto chicken (both sides) in the final moments of grilling

- Since the glaze is sugar-based, you'l need to turn the heat down so your chicken doesn't burn; leave it on the grill a fw moments to caramelize

- You can also use these steps inside, under your broiler

Strawberry Cream Dessert

2009-04-19T15:42:00.003-04:00

Sometimes, DH sees recipes, and brings them home to me to try. Since it's difficult to get him to tell me what he'd like me to make more of sometimes, I usually make anything he brings home as a request.

This was one of his requests, taken from a local 'free' newspaper called The Merchandiser. All the while I was making it, it sort of reminded me of my strawberry pretzel salad...I guess it was the use of jello and fruit.

There's a lot of 'processed' foods in this, but oh well. I'm far from a purist.

Strawberry Cream Dessert

(Local newspaper)

*Note from the recipe: This cool and elegant dessert will serve a crowd. You could use the chocolate sandwich cookies (Oreos), for the crust if you'd like, but I think the golden variety is really nice.

30 Golden Vanilla Sandwich Cookies (Golden Oreos)

1/2 cup butter, melted

1 (6 oz.) package Strawberry Jell-O

1 3/4 cups boiling water
1 (6 oz.) can pineapple-orange juice (DH and I had a conversation that they USED to sell these 6 oz. cans of juice similarly to how they sell mango and pineapple juice in the ethnic sections nowadays. I had no luck finding these little cans, so I just bought myself a 64-oz. Dole Orange-Pineapple juice in the OJ section, and had tons left over for drinking/smoothies)

1/2 cup cold water

2 cups mashed or pureed strawberries (about 3 cups if you're using whole berries)

1 (8 oz.) tub of Cool Whip, thawed

Directions

- Crush the sandwich cookies by placing in a heavy-duty plastic zip bag and pounding with a rolling pin (I would think a food process would do this much easier/faster/cleaner)

- Place crumbs in a 9"x13" glass baking dish and pour melted butter over it.

- Mix well with a fork, and press the buttered crumbs into the bottom of the pan. Set aside

- In a large bowl (seriously...use a HUGE BOWL), combine gelatin with the boiling water, and stir until the gelatin mixture completely dissolves.

- Add the pineapple-orange juice, and the cold water, and stir well. Add the strawberry puree and mix.

- Refrigerate until the mixture becomes a bit thicker (about 10-15 minutes)

- Using a wire whisk, stir the thawed Cool Whip into the mixture until smooth

- Chill in the refrigerator for another 10-20 minutes, or until the mixture thickens a bit more but is not set

- Pour over the crumb crust in the baking dish, cover, and chill for 4 hours or until set

- Dessert can also be frozen

- Serves 12-16

Menu Mondays

2009-04-13T07:00:00.000-04:00

Just a quick peek at our menu this week...nothing fancy (I even have a two-nighter that revolves around canned soup. oh the horror!). We were out of town all weekend visiting my family...so this week is all about catching up.

Monday: steak (thanks dad for the omaha steaks!), broccoli, rice or pasta

Tuesday: cream of broccoli soup with chicken over waffles ("chicken and waffles")

Wednesday: eating out at The Vikings Club

Thursday: leftover chicken and waffles

Friday: homemade mac n cheese, leftover ham from easter

Tuna Ball

2009-04-06T20:38:00.003-04:00

This is a 'different' twist on a tuna dip or spread. It's very tasty, and a little different.

It's good as a sandwich, or, on small slices of baguette, or tortilla chips (I like it best on tortilla chips)

Thanks for this one, dear co-worker-of-mine, Margaret!

Tuna Ball

(Margaret)

1 large can of tuna, drained

1 small can of tuna, drained

1 8oz. bar of cream cheese, softened

1/2 tsp tabasco sauce (can use frank's)

1 tsp minced onion

2 tbsp parsley

2 tbsp chili sauce

Directions

- In a large bowl, blend together. If desired, form into a ball for serving and refrigerate

- Serve with baguette, or tortilla chips, or anything else you'd eat with tuna!

"Primanti Bros" Style Cole Slaw

2009-04-06T20:32:00.002-04:00

I found this copycat recipe in a file -- it's supposed to be a 'copycat' of the Pittsburgh restaurant Primanti Brothers cole slaw.

It's actually pretty close. I'd say cut back on the oil (it's a bit much) but otherwise, on a sandwich, it DEFINATELY tastes like primanti!

We served it on pulled pork this time -- very tasty!

(Sorry, no pictures..we gobbled it up!)

"Primanti Bros" Style Cole Slaw
(SomeOldCookbookICan'tRemember)

1 head green cabbage, shredded
1 onion, thinly sliced
1/2 cup apple cider vinegar
6 tablespoons sugar
6 tablespoons oil (don't use olive oil...the flavor would be too strong)
salt and pepper to taste

Directions
- Combine the shredded cabbage and onions in a bowl
- In a pot, dissolve the sugar into the vinegar and oil over low heat; add the salt and pepper and cool completely
- When cool, pour over the cabbage mixture and chill in the fridge for at least 1 hour before serving

Menu Mondays

2009-04-06T07:00:00.000-04:00

I have some updates to make, but didn't get a chance this past weekend....

Sunday: Made tuna salad for us for lunch, almond sandwich cookies for my co-workers and DH's co-workers, cooked the chicken for the Ben-chiladas, and made spaghetti sauce for Wednesday's meal
Monday: steak, broccoli, rice pilaf
Tuesday: Ben-chiladas
Wednesday: Spaghetti with meat sauce
Thursday: Leftover ben-chiladas
Friday: Trip home for my mom's b-day and Easter!

Menu Mondays

2009-03-30T07:00:00.001-04:00

We had some meat in the freezer, so we'll be using that this week...only 1 new recipe.

Sunday: Hopefully making some muffins to take into work tomorrow a.m...but only if there's time

Monday: steak, pasta, broccoli

Tuesday: pulled pork sandwiches, tater tots...maybe some coleslaw?

Wednesday: garlic shrimp pasta (we're making this one up as we go along, kids)

Thursday: leftover pulled pork

Friday: homemade chicken noodle soup with homemade noodles

WC Spring Exchange!

2009-03-29T14:55:00.002-04:00

Thank you, thank you, thank you Sara! I participated in the WC Spring Exchange, where foodies sign up to exchange 'care packages' with each other. It's conducted through Elfster, which means your assigned person can ask you questions and find out information about you anonymously, and you don't know who was assigned to send you a gift until you receive it!

Sara sent me an AWESOME care package:

- A ton of colorful, beautiful sprinkle options (I see cupcakes in my future so I can play with these!!)

- A cookbook from Washington state (I want to start collecting home-style cookbooks from all over the country...Sara sent me my first one from afar!)

- A super-handy packet of RealSimple recipe cards -- I can't wait to try some of them!

- And finally, a set of spatulas -- I don't know about you, but I seem to go through spatulas like crazy.

Thank you again Sara!

Saucy Baked Chicken

2009-03-29T14:39:00.005-04:00

This recipe was quite tasty -- we enjoyed it immensely served over pasta tossed with olive oil.

We'll make this one again!

Saucy Baked Chicken

(Lauren's Kitchen)

4-6 chicken cutlets (I used 3 chicken breasts I had left in the freezer)
1 medium onion, sliced
8 ounces sliced white mushrooms
1/4 cup olive oil
1 and 1/2 cups chicken broth
4 TBSP all purpose flour
2 TBSP lemon juice
2 TBSP balsamic vinegar
1 and 1/2 tsp salt
1/4 tsp pepper

Directions

- Preheat oven to 450.Pour oil into a casserole dish.

- Add chicken, onion and mushrooms, turning to coat with oil.

- Bake 5 minutes; turn chicken over and stir vegetables.

- Bake an additional 5 minutes.

- Meanwhile, in a medium bowl, whisk flour into chicken broth.

- Add vinegar, lemon juice, salt and pepper, stirring well.

- When chicken has cooked for 10 minutes, add broth mixture to casserole dish, cover with foil and bake 10 minutes.

- Remove foil; stir vegetables and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.

- Heat broiler. Turn chicken over. Place dish 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes.

- Serve immediately.

Cafe Rio Pork

2009-03-29T14:34:00.004-04:00

*Ignore the pot it's in -- I had DH remove it from the crockpot early, and was just heating it up on the stovetop!

I've never been to Utah. I'd never even heard of Cafe Rio until I started reading LeighAnne's blog.

But she talked about how delicious their food was so often, that when she finally posted a recipe for the pork they serve at the restaurant, I decided I had to try it (and the fact that it was a crockpot meal with only 3 ingredients didn't hurt either!)

This pork is the most amazing and delicious pork I think I've ever eaten. It's good plain, on salads, in quesedillas, in tacos, in burritos, on nachos -- just about anything you can think of.

This pork is THAT good.

Now, admittedly, I'm not really a pork-in-my-mexican-food kind of girl. I know its relatively common in REAL mexican, but I tend to stick to chicken and beef in my kind.

No longer. Now, it's this pork or nothing!

I honestly can't wait to make it again!!

Cafe Rio Pork

(your home based mom)

1-2 lb. pork tenderloin (I used just a standard pork roast. Really, it doesn't matter what you use -- the crockpot will make the meat juicy and tender anyway)
1 cup brown sugar
2 cups fresh salsa

Directions
- Mix sugar and salsa, pour over pork.

- Cook in crock pot for 8 hrs. on low.

- When done shred with two forks and return to juice in crock pot and allow liquid to absorb.

- Serve with tortillas and all the fixins!

Baked Corn Dogs

2009-03-29T14:28:00.003-04:00

I thought these were a bit of a let-down, but I'm posting them anyway because I think they have potential -- just with a different corn bread covering.

I think I'd use the cornbread recipe I love, rather than this one. You'll probably have to lessen the amount of liquid in the cornbread recipe so it sticks to the hot dogs, but I found the recipe below to be a bit bland for my tastes.

It's still a fun idea, and I'd like to try making them again!

Baked Corn Dogs

(Laura's Home Cookin' - adapted from Martha Stewart)

1 1/2 cups all-purpose flour (plus more for dusting the hot dogs)
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
2 large eggs, lightly beaten
2 teaspoons vegetable oil
4 precooked turkey hot dogs (I used the real deal, old fashioned hot dogs in casing. mmm)

Directions

- Preheat oven to 375 degrees.

- Spray a cooking sheet with cooking spray, set aside.

- In a medium bowl, mix together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

- Make a hole in the center and then add milk, eggs, and oil. Mix well.
- Dust hot dogs with flour.

- Coat hot dogs with corn meal mixture (it helps to do this with popsicle sticks). Bake until golden, 20 minutes.

- Serve with ketchup if desired.

Rain-X Giveaway Winner!

2009-03-25T21:36:00.001-04:00

The winner for my Rain-X giveaway is...

KRM!

Since you didn't leave contact information on my blog, please email me ASAP at enkeli224@yahoo.com.

The contest ends Friday, so I'll need your mailing address and the year, make, and model of the vehicle you want to put the blades on before then!

Random Integer Generator
Here are your random numbers:4
Timestamp: 2009-03-26 01:34:44 UTC

Menu Mondays

2009-03-23T07:00:00.000-04:00

Another week with new menu items for us -- been doing well with this, lately!

I'm hoping to get my past blog updates posted this weekend...we'll see.

Sunday: making kuldunai (for FIL's birthday), baked corn dogs and southwestern potatoes for dinner

Monday: steak, broccoli, and pasta as usual i think...

Tuesday: cafe rio pork tacos with all the fixin's

Wednesday: kuldunai for FIL's birthday

Thursday: cafe rio pork leftovers...either more taco's, or, over salad. DH's choice

Friday: saucy chicken with pasta and veggies

Parmesan Ranch Chicken

2009-03-22T11:40:00.003-04:00

This was tasty, but I didn't feel like the ranch or parmesan flavors really came through -- it tasted mostly like butter and cornflakes (which, by the way, is a HEAVENLY combination).

I only had the parm in the green can -- so I'm thinking next time I'll try this with more ranch mix, and fresh parmesan.

Even if it didn't taste exactly like I thought it would, it was still incredibly tasty and the chicken was VERY juicy.

I served it with mashed potatoes and green beans.

Even made great leftovers!

Parmesan Ranch Chicken

(Kara's Kitchen Creations)

4 boneless, skinless chicken breasts

1/2 cup crushed corn flakes

1/2 cup Parmesan cheese

1 Tbsp dry ranch dressing mix

2-3 Tbsp melted butter

Directions

- Rinse chicken breasts and set aside.

- Combine corn flakes, cheese, and dressing mix in a shallow container.

- Dip chicken in butter, then in crumb mixture.

- Place on greased cookie sheet.

- Bake at 350 for 30-40 minutes or till juices run clear.

Crockpot Orange-Apricot Pork Chops

2009-03-22T11:33:00.002-04:00

I got this recipe from A Year of Crockpotting -- I'm always looking for crockpot meals we actually like, because they're super-convienent when DH or I have an evening work meeting or a busy schedule.

Unfortunately, I think I find more duds than recipes I like ;(

This recipe isn't a dud, per se, which is why I'm still writing about it. If you really like cinnamon, cloves, and ginger, you'll probably like this dish.

I, on the other hand, continually forget that I HATE cinnamon, cloves, and ginger, unless apple cider is involved.

Alas, we weren't big fans of this -- but I still think you should try it if you like the flavors above.

Crockpot Orange-Apricot Pork Chops

(A Year of Crockpotting)

6 pork chops (I used 4 large boneless ones)

1 cup apricot jam

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon (I cut this down to 1/4 -- felt 1/2 was too much)

1/4 teaspoon ginger

1/4 teaspoon cloves

1 (11-ounce) can mandarin oranges (and juice!)

Directions

- Put pork chops into your crockpot.

- In a small bowl, combine jam, brown sugar, and spices.

- Spoon over pork chops.

- Add the entire can of mandarin oranges evenly over the top.

- Cover and cook on low for about 8 hours, or on high for about 4.

- Serve with rice to soak up the yummy juice.

Chicken DaVinci

2009-03-22T11:26:00.004-04:00

I nabbed this recipe from my friend Chera -- she blogs, but since it's sort of a family blog, I won't link it here for her privacy.

This was tasty -- very much like a sausage sandwich with peppers and onions...except over pasta. with chicken. :-)

Nice and quick as well!

Chicken DaVinci

(Chera)

16 oz. pasta, cooked according to directions.

Drain and toss in bowl with 2 T. olive oil.

1 lb. Chicken, cubed

3 italian sausage links, cut into 1/2" pieces (I assume hot or sweet is fine here...)

1 red onion, chopped

1 green pepper, chopped

10-12 mushrooms, quartered

2 cloves garlic, minced

- Saute chicken and sausage in 2 T. olive oil for 5 minutes.

- Remove from pan, drain drippings.

- Add a little more oil and saute veggies.

- Add garlic when veggies are almost done.

- Add chicken and sausage back to pan to mingle flavors.

- Serve with noodles and season with salt, pepper, and Parmesan and/or Romano cheese.

- Enjoy!

(Chera says don't forgo the Parmesan cheese -- it really makes the dish (as evidenced by this picture I took of DH's plate after he added half a container of parm to it.)

A Different Giveaway -- NonFood

2009-03-17T21:32:00.003-04:00

When I signed up for myblogspark, I told the ladies I was interested in other things besides food. I mean, I love food, but my world doesn't COMPLETELY revolve around it or I'd be losing the battle at the gym every day.

In addition to food, I'm a bit of a car nut. I love cars, reading about them, looking at them, driving them. I stubbornly purchased another coupe (with a powerful engine) instead of buying something "practical" when my first car up and died on me. (It should probably be mentioned that my first car was a sports car too -- I sense a theme!)

In addition to cars in general, I'm a bit of a fiend for car products.

Rejex, for example, is god's gift to a beautiful car -- and with proper application, the stuff lasts SIX MONTHS! It's awesome, and it makes your car look like you've spent every single day working on it.

This giveaway, though, is focused around Rain-X. Rain-X makes a variety of products that are supposed to assist you in seeing better during precipitation -- be it rain, snow, sleet, or just the slap of that nasty brown gunk off the 18-wheeler in front of you.

Most of their products are sprays or treatments that you put on the glass -- and they all work. They help the moisture bead differently, so your wipers can whisk it away more efficiently.

It's really awesome stuff.

myblogspark provided me with a free set of Rain-X's new windshield wipers, and two of their glass care products (a pre-treatment, and then the customary Rain-X windshield cleaner/protectorant).

Admittedly, I was skeptical. These wiper blades are pricey to purchase. But come on -- they're wiper blades!

Oh, was I wrong. They're NOT just wiper blades. They're some kind of magical wiper-blade-from-the-future that whisks EVERY. OUNCE. of moisture out of my way, while NEVER SMEARING.

It's like having someone outside constantly wiping your windshield clean -- it's that awesome.

So even though you probably read this blog for food -- seriously, enter the contest. Even if you don't give a rat's butt about the quality of your windshield wipers, enter the contest.

Give them to your dad. Give them to your husband.

Heck, you could give them as a gift to any male you know and they'd most likely be thrilled.

But I secretly hope you keep them for yourself. :-) Express the car geek inside that you never knew you had!

Contest Details

Contest will end at 8:00 p.m. on March 25th, 2009. Winner will be chosen by Random Integer Generator.

Contest winnings include:

1 set of Rain-X windshield wipers

1 bottle of 2-in-1 Rain-X windshield cleaner and rain repellent

1 bottle of Rain-X Extreme Clean - which helps remove residue, build-up, and road grime from your glass and headlights

If you're my winner, you must respond to me by March 26th with your car's year, make, and model (this is so you receive the wipers that fit the car you want to put them on...so if you are giving them away, make sure you give the right car!)

To enter, just leave me a comment...any comment, but if you need a topic, leave me a comment about something you enjoy that others would find surprising (like my love of cars).

Have fun!

Menu Monday and Upcomings...

2009-03-16T07:00:00.001-04:00

Whew! I feel like I've been in a whirlwind here lately! Between work, the gym, and physical therapy for a running injury, I'm lucky to eat dinner, let alone make anything new for it!

Somehow, we're still trying new recipes, though. We've had a few delicious ones, and a few duds...that's generally how it goes in our house.

I've got some posts from previous week's recipes to post yet, as well as a non-food (Rain-X Windshield wipers) giveaway to post...if I could only find the time. I know I'm mostly a food blog, but I loves me some car-accessories as well -- thus the wipers. And let me tell you --- they're freaking amazing.

Sunday: irish cream brownies for our St. Patrick's Day feast at work on Tuesday

Monday: steak, steamed broccoli, pasta

Tuesday: ranch parmesan chicken, mashed potatoes, steamed green beans

Wednesday: orange-apricot pork chops (crockpot meal), rice, corn

Thursday: leftover ranch parm chicken

Friday: leftover orange-apricot pork chops

Menu Mondays

2009-03-09T07:00:00.000-04:00

Kind of a fun week this week...

Sunday: homemade bread for DH lunches this week, chocolate caramel cookies

Monday: steak, steamed broccoli, rice pilaf

Tuesday: crescent dogs (hot dogs wrapped in crescent rolls), baked beans, tater tots (I dunno -- DH wanted it!)

Wednesday: Chicken Davinci

Thursday: Crescent dogs again

Friday: Chicken Davinci leftovers/ or/ my dad coming to visit!

Crockpot Ranch Pork Chops

2009-03-08T12:42:00.003-04:00

Apologies for no pictures! It isn't a particularly photogenic, anyway...lol

These were actually really delicious. However, definately NOT low fat. I think you could tweak the recipe, though, to make it a little more figure friendly...

We'll be making these again! It's a great recipe when you've got that lonely set of pork chops in the fridge or freezer and can't figure out what to do with them.

My only comments are that a)you really don't NEED the full 8 ounces of cream cheese. My leftover 4 oz. was fine. and b) Even with thinning out the sauce before I cooked it, I found myself adding a little more milk at the end of cooking, because I thought the sauce was still a little thick.

Crockpot Ranch Pork Chops

(A mixture of Picky Palate and La Fuji Mama's recipes)

1 can Cream of Chicken soup

3-8 ounces of cream cheese (this depends on your preference. I had 4 oz. left from a previous recipe, so I just added that instead of the full 8 oz)

1 packet (0.4-oz.) of Ranch dressing mix

4 Tbsp. butter

4-5 pork chops

Directions

- Put butter and cream cheese in a bowl, and microwave for 1-2 minutes to soften the cream cheese and melt the butter

- Add cream of chicken soup and Ranch dressing mix and mix until ingredients are somewhat blended together (it's okay if it's a bit chunky)

- At this point if you desire a thinner sauce, add 1/2 cup of milk and mix (I did this because I wanted more of a gravy consistency)

- Place pork chops in bottom of crockpot and pour mixture over the top

- Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone or breaks apart

- (The edges may start to get very brown towards the end of cooking time--don't worry, that's normal!)

- Serve over rice.

Southwestern Potatoes

2009-03-08T12:34:00.003-04:00

These were amazingly delicious! And so easy! We actually had them 3 times this week, we liked them so much LOL

They're definately being added to the "side dish" rotation, since I always have the ingredients on hand.

Southwestern Potatoes

(Delicious Meliscious)

package bacon bits (real ones not "bacon flavored") -- I omitted these

2 unpeeled large potatoes, scrubbed

3 tablespoons olive oil

1 teaspoon garlic salt

1 teaspoon black pepper

1/4 cup barbeque sauce (I used Sweet Baby Ray's)

1 cup shredded cheddar cheese (I used sharp cheddar)

1/2 cup sour cream (optional, for dipping) -- I omitted

Directions

- Line 2 large baking sheets with foil, and spray lightly with cooking spray (Melissa doesn't reccommend this, but the first time my potatoes stuck to the foil. the cooking spray helped)

- Preheat the oven to 450 degrees Farenheit

- Cut potatoes into 1/4" slices

- Toss the potatoes, olive oil, garlic salt, and pepper in a large ziplock bag to coat the potatoes

- Arrange potatoes in a single layer on the baking sheets and bake until slightly browned (about 15-20 minutes)

- Brush with barbeque sauce, then top with the shredded cheddar cheese (and bacon bits if you use them)

- Bake until the cheese melts, about 3-5 minutes more

- Top or dip with sour cream if desired

Irish Cream Brownies

2009-03-08T11:56:00.003-04:00

These are delicious (assuming you like irish cream!)!

I made them as a test batch for a St Patty's day luncheon we're having at work -- wanted to make sure they were, err, "suitable" for work, while still containing booze!

They most certainly are -- delicious!

Irish Cream Brownies

(Culinary Concoctions by Peabody)

For the cream cheese swirl:

3 ounces cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

¼ cup sugar

1 large egg

1 tablespoon all purpose flour

2 tablespoons Bailey’s Irish Cream

For the Brownies:
6 ounces sweet baking chocolate (I used German sweet, you can use semisweet), chopped

3 tablespoons unsalted butter, room temperature

½ cup sugar

2 large eggs

½ cup all purpose flour

½ tsp baking powder

¼ tsp salt

2 tsp vanilla extract

1 cup semisweet chocolate chips

For the Glaze:
4 ounces sifted powdered sugar

1 tablespoon Bailey’s Irish Cream

milk to thin out (amount will vary)

Directions
- Preheat oven to 350°F

- Lightly butter 8-inch square nonstick baking pan

- Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy

- Gradually add sugar and beat until well blended

- Beat in egg, Mix in flour, Irish Cream, and vanilla. Set mixture aside

-Stir baking chocolate and butter in heavy small saucepan over low heat until smooth, Cool slightly

- Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes

- Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

- Spread half of chocolate batter (about 1 1/4 cups) in prepared pan

- Using rubber spatula, spread cream cheese mixture over chocolate batter

- Spoon remaining chocolate batter over top of cream cheese mixture

- Using tip of knife, gently swirl through batter, forming marble design.

- Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes

- Make glaze: Combine powdered sugar and Irish cream. If too thick thin out with milk

- While still warm brush (using a pastry brush) glaze over brownies

- Let sit for 15 minutes

- Cut into squares

Fastnachts

2009-03-08T11:37:00.007-04:00

Have you ever heard of them? Can you even say it?
Fastnachts (fost-knots) are a huuuuuuuuge deal where I'm living now. York and Lancaster areas of Pennsylvania (south-central in the state) have a large population of "Pennsylvania Dutch" and those folks love these little doughnuts, called fastnachts.

The fastnacht is basically a fatty doughnut (read: carbohydrates from heaven) that is served on "Fastnacht Day" -- the Tuesday before Lent begins (also known as Fat Tuesday for our N'Orleans folks!). Wikipedia tells me they were originally created to use up all the lard, sugar, fat and butter before beginning Lent.

Seems like a pretty good deal to me!

There are only two places that really embrace the fastnacht -- Lancaster/York areas of Pennsylvania, and a town in Switzerland called Basel. Basel actually has a festival for the little buggers!

There are also different types of fastnachts - the german fastnacht is basically a yeast doughnut that can be filled with cream or jam, and then sprinkled with powdered sugar....but the Pennsylvania Dutch version is the best: a potato-dough, fried and dusted with powdered sugar.

Anyway -- now that you've been educated, I'm passing along a delicious recipe and some pictures. I didn't make these little wonders -- the mother of one of DH's high school friends makes THOUSANDS of these little lovlies every year on Fastnacht day, and she's always happy to share them with everyone!

Recipes vary greatly -- some fry in oil, some in lard, for example -- but here is an example that is very "Pennsylvania Dutch"

Fastnachts

(Bella Online)

2 cups milk
1 cup mashed potatoes (no salt, milk, or butter added)
1/2 cup sugar + 1/2 tsp. sugar
1 stick margarine
1 packet rapid rise yeast
1/4 cup lukewarm water
6-1/2 cups flour (divided, 2 cups + 4 1/2 cups)
1 egg
1-1/2 tsp. salt
1 can (3 pounds) Crisco® or similar vegetable shortening for frying

- Scald the milk

- In a large mixing bowl, combine the scalded milk with the mashed potatoes

- Add 1/2 cup sugar plus the margarine and mix with an electric mixer (If the mixture is still warm, cool to about room temperature before proceeding with next step)

- Dissolve the yeast and 1/2 teaspoon sugar in barely warm water

- Add to the potato mixture and mix well. Add 2 cups flour and mix again. Cover with a towel and let rise for 25 minutes
- Add the salt and beaten egg to the mixture

- Add 4-1/2 cups flour, stirring it into the mixture with a large spoon

- Turn onto a well floured board and knead for about 3 to 5 minutes

- Add a small amount of extra flour if necessary so the dough can be handled without sticking to your fingers

- Grease a large bowl and place the dough in the greased bowl, cover with a thin towel, and let rise in a warm, draft free place for about 2 hours or until it is at least double in size
- On a lightly floured surface, roll the dough 3/4" thick. You can use a doughnut cutter to cut the dough or cut as typical Fastnachts - Cut the dough into 3" to 4" wide strips, then cut the strips into 3" to 4" pieces

- To allow the center of Fastnacht to fry completely, cut a small slit in the center of each piece, using a sharp paring knife

- Arrange the pieces of dough, about 1-1/2" to 2" apart, on large wax paper lined trays

- Cover each tray with a thin towel. Place the trays in a warm place for 45 minutes to an hour, or until the dough pieces have raised to about double in size
- Heat the shortening to 365º. Deep fry until both sides are golden brown, turning one time.

- Drain on white paper towels. Cool completely before serving

- Store in a covered, airtight container. Makes about 20 to 24 Fastnachts, depending on size

- This recipe can be doubled with no change in preparation directions

- When cool, place in a ziplock bag with powdered sugar and shake to coat

Chocolate Caramel Cookies

2009-03-08T11:33:00.003-04:00

These tasty little cookies will definately satisfy your chocolate-tooth!

Chocolate Caramel Cookies

(RightatHome)

30-36 cookies *I actually got 42*

2 1/2 cups flour

3/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 teaspoons vanilla

2 eggs

30-36 chocolate-covered caramel candies (like Rolo's)

2 tablespoons sugar (for rolling)

Directions

- Preheat oven to 375 degrees Farenheit

- In a large mixing bowl (or the bowl of your electric mixer) add sugar, brown sugar, butter, eggs, and vanilla and mix until well blended

- Add flour, cocoa and baking soda and mix well

- Refrigerate the dough for 30 minutes

- Roll dough into 1" balls and place 1 chocolate-covered caramel candy in the center of each dough ball, then form the dough ball around the majority of the candy

- Roll each dough ball in sugar and place on an ungreased cookie sheet

- Bake for 7-10 minutes

- Let cook on pan for 1 minute, then remove to a cooling rack

Menu Mondays

2009-03-02T07:00:00.000-05:00

Some new recipes (at least for me) this week -- really focusing on quick meals this week, because DH and I have been so busy lately...I could really use an evening that I sit down to relax before 9:15 p.m.

Sunday: Test-run of Irish Cream Brownies in advance of a St. Patty's Day luncheon at work
Monday: steak, steamed broccoli, pasta -- our usual monday night. Hey...if it means DH cooks every monday, then so be it!
Tuesday: Chicken Souvlaki with Southwestern Potatoes, green beans
Wednesday: Crockpot Ranch Pork Chops (I looked at this and this and made up my own), veggies and rice
Thursday: chicken souvlaki leftovers
Friday: pork chop leftovers

Menu Mondays

2009-02-23T07:00:00.000-05:00

Pretty bare-bones week this week. Tuesday is actually my birthday, but DH has an evening meeting that night, and I have a dentist appointment that day (UGH).

Hopefully we'll celebrate next weekend ;-)

Monday: steak, broccoli, pasta
Tuesday: homemade mac n cheese, baked ham, green beans
Wednesday: turkey tacos with mexican rice
Thursday: California BLT's
Friday: leftover turkey tacos

Almond Sandwich Cookies

2009-02-22T16:46:00.004-05:00

I made these as a little Valentine's Day treat for my co-workers. Mmmm..they're delicious.

I could've sat down with a glass of milk and ate the entire batch!! I'll definately be making these again.

I made them per the instructions this time (using the pre-made sugar cookie dough), but I'd like to try making them with a homemade sugar cookie dough recipe next time. Biggest reason being that the recipe claims this makes 7 1/2 dozen sandwich cookies. Uh...I got more like 2.5 dozen.

Almond Sandwich Cookies

(Pillsbury)

Cookies

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies

1/2 cup all-purpose flour

1/2 teaspoon almond extract

1 tablespoon granulated sugar (I used large granule sugar instead)

Filling

2 cups powdered sugar

1/4 cup butter, softened

4 teaspoons milk (I actually needed a smidge more...)

1/4 teaspoon almond extract

1 drop red food coloring (I used 2 -- and use whatever color you want!)

Directions

- Heat oven to 350 degrees F

- Break up the cookie dough into a large bowl and stir or knead in additional flour and almond extract until well blended (I just used my Kitchenaid mixer with the paddle)

- Shape dough into 1/2" balls and place balls 1" apart on ungreased cookie sheets

- Press bottom f glass dipped in granulated sugar on each ball until 1/4" thick; prick the top of each cookie with a fork (I ended up rolling the balls in the sugar and then proceeding -- my sugar wouldn't stick to my glass)

- Bake 6-8 minutes, until set but not brown. Cool 1 minute then remove from the cookie sheet to a cooling rack and cool completely (about 20 minutes)

- To make the icing, beat filling ingredients together with an electric mixer on low speed until smooth and creamy. Spread about 1 teaspoon (this seemed like a lot for a 1/2" cookie...) on the bottoms of half the cookies, then top each with another cookie, bottom side down. Press gently.

- Store in the refrigerator; remove 15-20 minutes before serving for optimal flavor.

Skillet Noodle Lasagna

2009-02-17T21:13:00.003-05:00

DH and I LOVED this recipe, and it makes so much food we had it for 2 dinners, and a couple of lunches! It actually re-heats really well -- better than regular lasagna!

I made it as a weeknight meal, so it's pretty quick as well.

Our only complaint is we'd like more spinach -- next time I'll make it with fresh, chopped spinach so I can add as much as I want!

Skillet Noodle Lasagna

(Erica's Kitchen, by way of Test Kitchen)

1/2 lb pasta, any size/shape you prefer (I used shells)

1 container (1 lb) cottage cheese

1 10 oz package frozen creamed spinach, thawed

1 lb ground meat (I used beef)

Pepper, oregano and garlic powder to taste

1 large 32 ou jar pasta sauce

1 package (8 oz) shredded cheese (I used mozzarella/provolone mix)

1/4 c grated Parmesan

Directions

- In a large skillet (12" and probably somewith with high sides, as this layers up quickly) cook your ground meat, drain any fat and season to taste with black pepper, oregano and garlic powder.

- When done, transfer to a bowl and set aside.

- Cook noodles according to package directions. Drain.

- Meanwhile - combine the cottage cheese and creamed spinach in a bowl.

- In the skillet, spread a layer of pasta sauce, about one cup, over the bottom.

- Top with about 1/3 of the noodles, then layer in your meat, and then top with another 1/3 of your noodles.

- Top those with 1/2 of the remaining pasta sauce, then add your cottage cheese mixture and 1/2 of the package of shredded cheese.

- Finally add on your remaining noodles followed by the remaining sauce.

- Cover skillet and turn to high heat and bring to a rapid simmer.

- Reduce to medium heat, and simmer for about 10 minutes.

- Sprinkle on your remaining shredded cheese and Parmesan cheese.

- Replace cover and simmer for another 2 minutes.

- Remove from heat and let stand for about 10 minutes.

- Serve.

Menu Mondays

2009-02-16T07:00:00.000-05:00

Pretty non-descript week this week, as I will be spending every waking moment at home preparing for my grandma, mom, and mom's boyfriend to visit me in my new house for the first time!

No clue what I'll be feeding them -- so those updates will probably come later.

What I'm feeding DH and I this week...

Monday: Steak for dinner, and I'm off so I think I'm going to make these cookies for my co-workers

Tuesday: Crockpot Chicken Parisienne (I actually got this off the linked site, but I see Erica also made it last week!)

Wednesday: spaghetti with meat sauce and homemade bread

Thursday: Chicken Parisienne leftovers

Friday: Guests arrive -- trying to decide what to make!

Mmmm..pizza....

2009-02-12T20:31:00.002-05:00

Your standard pepperoni above...
And the deliciousness of salami pizza. Seriously...if you've never had it, I really highly reccommend you try it. Mmm!

Menu Mondays

2009-02-09T07:00:00.000-05:00

Not much to report for this week's menu -- pretty standard week!

Saturday: Bacon Wrapped Stuffed Chicken, Mashed Ptatoes, Green Beans and Corn (for MIL's birthday)
Sunday: Prep a breakfast casserole for work Monday, make DH bread for lunches
Monday: Steak, roasted or steamed broccoli, pasta
Tuesday: Chicken Pot Pie/Chicken and Biscuits (depending on time)
Wednesday: Skillet Noodle Lasagna
Thursday: Leftovers
Friday: Leftovers, OR, my Dad potentially coming to visit. We'll see!

Lemon Delight

2009-02-07T21:36:00.003-05:00

I grew up eating this plain/simple dessert. It "feels" like a light dessert, but don't be fooled -- it still contains an entire can of condensed milk!

This dessert is especially good in the summer -- it's a frozen dessert, so it's a refreshing, and it keeps for a long time (A few weeks) in the freezer, so it's easy to have on hand.

Lemon Delight

(Family Recipe)

2 tbsp butter

1 cup graham cracker crumbs

1 tbsp graham cracker crumbs for topping

- Melt butter and mix with graham cracker crumbs, then press into the bottom of an 8x8 dish

1 (21 oz) lemon pie filling

1 small can, Eagle Brand Condensed Sweetened Milk

1/2 cup "Real Lemon" juice

- Beat ingredients together until smooth, then pour the lemon mixture on top of the graham cracker crumbs

1 (8 oz) Cool Whip

- Spread Cool Whip on top of lemon mixture, and sprinkle remaining graham cracker crumbs on top

- Freeze for at least 3 hours before serving. To serve, sit out at room temperature for 15-20 minutes to make it easier to cut.

- To make it "fancy": slice lemons thinly and place on top of cool whip.

Velvet Crumb Cake

2009-02-07T21:27:00.004-05:00

We've had some A-M-A-Z-I-N-G Florida strawberries in our local farmers market lately, and its such a nice pick-me-up from all the cold weather, snow, and ice. I think DH and I have been through 5 quarts in 2 weeks!

What with all of this happy strawberry deliciousness, I thought I should share my favorite way to eat strawberries...

I grew up eating strawberries and shortcake, like most people. But after I met my DH, his mother introduced me to Velvet Crumb Cake.

I've never looked back.

I scoff at your shortcake! Your shortcake has nothing on the velvet crumb!

This cake is amazing. The recipe was originally a whole cake that had nothing to do with strawberries (I'll post the Honey Crisp Topping that's supposed to go on it at the bottom of this post), but somewhere along the line, the cake-sans-topping became the most delicious accoutrement to fresh strawberries that I'd had in a long time!

I didn't photograph it the way I like to eat it, because it's not the prettiest thing: I like to put a slice of this cake in a bowl, top it with strawberries that have been sitting in some sugar, then pour about 1/2 cup of milk over the whole shebang, and top it with whipped cream.

Oh my god, it's sinful. And heavenly. All at the same time.

Velvet Crumb Cake

(Mother-in-law)

1 1/2 cups Bisquick baking mix

1/2 cup sugar

1 egg

1/2 cup milk

2 tbsp shortening (I use butter)

1 tsp vanilla extract

Directions

- Heat oven to 350 degrees F

- Blend all ingredients in a large mizer bowl on low speed 1-2 minutes, scraping the bowl frequently

- Beat 4 minutes at medium speed in your mixer bowl

- Pour the batter into a greased and floured 8x8 (or 9x9) square pan

- Bake 30 to 35 minutes or until wooden toothpick inserted in the center comes out clean

- (If using the Honey Topping listed below...) While warm, spread with Honey Crisp Topping

- (If eating it with strawberries like I do...) Cool, slice and serve.

- I store mine in the refridgerator to get more life out of it, but that's up to you.

Honey Crisp Topping

3 tbsp butter or margarine, softened

1/3 cup honey

1/4 cup shredded coconut

1/2 cup crushed Wheaties cereal

1 can (8.5 oz) crushed pineapple, drained

- Mix together and spread on warm Velvet Crumb Cake

Garlic Parmesean Roasted Potatoes

2009-02-07T21:21:00.005-05:00

We definately struggle with side dishes in our household -- the same old sides just get boring!

I'm always looking for a new way to perk up an old favorite -- in this case, potatoes.

These are tasty, and SUPER simple to make for a weeknight meal -- that makes them woooooonderful!

Garlic Parmesan Roasted Potatoes

(Picky Palate)

5 lb bag of potatoes (I used Idaho), washed and cut into 1" cubes

3 tbsp olive oil

1/2 tsp garlic salt

1/2 tsp kosher salt

1/2 tsp black pepper

1/4 cup grated parmesan cheese

Directions

- Preheat oven to 400 degrees F

- Spread cubed potatoes on a large baking sheet and drizzle evenly with olive oil

- Sprinkle garlic salt, kosher salt, black pepper and parmesan cheese over the potatoes

- Using your hands, gently toss the ingredients together so the potatoes are well coated with olive oil and spices

- Bake for 45-55 minutes, or until potatoes are fork tender and golden brown

- Taste test, and add more seasoning if necessary.

Menu Mondays

2009-02-02T07:00:00.001-05:00

Couple of items didn't get made last week, so this week has a few additions...

Saturday: "Shortcake" for some delicious Florida strawberries I picked up at the farmer's market, the last-week-referenced lemon dessert
Sunday: Homemade bread for DH's weekday lunches, stromboli for the superbowl (and dinner)
Monday: steak, steamed broccoli, pasta
Tuesday: chili with sweet corn and honey muffins
Wednesday: Last week's homeless count was postponed to this night. Pizza at the count with the other volunteers.
Thursday: Leftover chili and rice mixed with cheese and sour cream and wrapped up in a tortilla. Mmmm...
Friday: Spaghetti with meat sauce/ potentially eating out

Blogiversary Winners Announced Here!

2009-02-01T11:11:00.002-05:00

Alright kids, I'm going to announce both giveaways in this post.

If you're the winner, please email me at enkeli224@yahoo.com so I can arrange for delivery of your prizes!

For the Local Cookbook....
Random Integer Generator
Here are your random numbers:3
Timestamp: 2009-02-01 16:11:21 UTC

#3's comment was left by...NINA!
Nina said...
congratulations on your blog-i-versary!!! love reading your blog, and your "crack dip" is a family fave now

For the Personalized Fruit Roll-Ups...
Random Integer Generator
Here are your random numbers:5
Timestamp: 2009-02-01 16:13:53 UTC

#5's comment was left by...ERICA!
EJacks said...
Mmmm.... I haven't had fruit rollups in years! :) I love these things. :p

Black Bottom Cupcakes

2009-01-31T15:51:00.002-05:00

I whipped these up a few weekends ago -- we had friends coming over to hang out, and one of said friends had a birthday coming up, so I wanted to have a little something for her.

These were tasty, but admittedly, not my favorite. I think it had something to do with the chocolate cupcake recipe, and may try to tweak it in the future.

Still DELICIOUS cupcakes though! I think in 'regular' cupcake size they were a bit much, but mini these would be PERFECT. That way, every bite would be chocolate cupcake+cheesecake. I think that's probably the key.

I got the recipe from smitten kitchen. I'll let you go over there and get it if you want it ;-)

Menu Mondays

2009-01-26T07:00:00.000-05:00

Lots of back-posts being posted this week -- and giveaways! Wee!

Sunday: Lemon dessert, loaf of bread for DH's lunches this week

Monday: Steak, roasted broccoli, pasta

Tuesday: zesty mozzerella chicken, garlic parmesean potatoes, steamed green beans

Wednesday: DH and I are participating in HUD's annual Unsheltered Homeless Count all evening; leftovers or pizza at the event.

Thursday: onion soup pork chops, rice, leftover veggies from earlier in the week

Friday: Leftovers

Blog-i-versary Giveaway #2!

2009-01-25T19:43:00.002-05:00

Yes, that's right -- TWO giveaways! WHEW! We're goin' crazy over here :-)

All winners will be chosen by Random.org

Giveaway entries must be received (by way of comments to this post) by Saturday, January 31, 2009.

Blog-i-versary Giveaway #2!

A locally produced cookbook

This cookbook purchase supported a Brethren Christian School in Lancaster, PA. This cookbook is similar to the ones you find at church fundraisers.

Personally, I ADORE these cookbooks -- they always include tried-and-true, your-family-WILL-eat-this style recipes.

This one is no different!

This cookbook is 266 pages, and is divided into the following sections: Soups, Salads, and Sauces; Main Dishes; Meats, Poultry, and Seafood; Vegetables; Bread and Breakfasts; Cakes and Pies; Cookies and Confections; Desserts; Beverages, Sandwiches and Miscellaneous; Canning and Freezing; Cooking for a Crowd.

Enjoy!

Blog-i-versary Giveaway #1!!

2009-01-25T19:33:00.006-05:00

My blog-i-versary was last week (Wednesday) but due to new puppy, the giveaways celebrating it had to be pushed back!

But now they're here!

All winners will be chosen by Random.org

Giveaway entries must be received (by way of comments to this post) by Saturday, January 31, 2009.

Blog-i-versary Giveaway #1!

1 Free Box of the new "Create Your Own" Fruit Roll-Ups! (1 box contains 30 fruit roll-ups)

I received this wonderful giveaway from MyBlogSpark -- they were kind enough to provide me with a box, as well as a code so that YOU can design a box!

Now I know what you're thinking -- that the only people who could possibly have a use for 30 personalized Fruit Roll-ups are parents.

This, my friends, is not true.

My DH likes -- nay, he LOVES -- fruit rollups. The man takes them to work as part of his breakfast. I kid you not.

So I got him a box of Valentine's themed ones. But you can do ANYTHING -- you can put personalized messages, personalized pictures -- the sky's the limit!

Well, as long as you like Strawberry, that is. They only come in Strawberry. :-)

If you'd like more information, or to see what designs are available, go to http://www.myfruitrollups.com

Enjoy!

California BLT's

2009-01-25T19:28:00.004-05:00

No real recipe here, but an absolutely delicious dinner.

California BLT's

(Me, and others, I'm sure)

1 lb bacon, cooked

2-3 vine-ripened tomatoes, sliced thin

2 avocados, sliced thin

1-2 packages of alfalfa sprouts, rinsed and patted dry

8-10 slices of your favorite bread, toasted

light mayo (optional)

lettuce leaves (optional)

Layer up as much of the above ingredients as you like on the bread, and dig into a delicious twist on BLT's

We served ours with natural potato chips made with a variety of potatoes.

Yum!

On Pizza and 'Pizza Stones'

2009-01-25T18:49:00.002-05:00

I received a double pizza oven (makes two pizzas) for Christmas. It's awesome.

BUT

I really really don't get making pizza with pizza stones. And that's what this oven came with.

Any advice?

My DH grew up working in a pizzeria, and when I asked him for help, me told me the stones are crap, and I should buy screens to use in my oven.

But I see food bloggers EVERY.DAY. using pizza stones successfully. So how?

Here's what I had trouble with:

1. My dough recipe (included below and FAN-FREAKING-TASTIC) says to 'make' my pizzas on parchment covered in corn meal, and slide the pizzas onto the hot stones.

- Yeah. This is epic fail waiting to happen. I had plenty of corn meal -- those puppies weren't sliding. Is there another trick?

2. DH claims you must make a pizza on the surface you're baking it on -- because the dough is too hard to transfer. This probably goes with #1. I can't exactly heat up a pizza stone and then build pizza on it!

3. If the stone isn't hot (i.e., I build the pizza on it then pop it in the oven) the purpose of it being a stone is lost, correct? It's just a really heavy cookie sheet at that point.

4. Finally, my pizza oven goes up to 800 degrees Farenheit. And the heating element is on the top portion of each oven...does this affect how I make my pizza?

Any answers would be truly awesome.

You'll see my cheese is a bit burnt -- this was our first go in the oven and it was a bit of a trial by fire. :-)

Awesome, Best-Pizza-Dough-Ever Recipe
( Yum.)

Super easy to work with, and deliciously light in texture. Yum!!

1/2 cup warm water (about 110 degrees F)
2 1/4 tsp breadmaker instant yeast (Can use 1 envelope instant yeast)
1 1/4 cups water, room temperature
2 tbsp extra virgin olive oil
4 cups bread flour, plus more for dusting
1 1/2 tsp salt
olive oil or nonstick cooking spray to grease the bowl

Directions
- Measure the warm water in a large (at least 2 cup) liquid measuring cup and sprinkle in the yeast. Let stand 5 minutes, or until yeast dissolves.
- Add the room temperautre water and oil; stir to combine
- Place the flour and salt in the bowl of your stand mixer fitted with the paddle and briefly combine your dry ingredients using low speed
- Slowly add your liquid ingredients and continue to mix on low sped until a cohesive mass forms
- Stop the mixer and replace the paddle with the dough hook
- Knead the dough until it is smooth and elastic; approximately 5 minutes
- Form the dough into a ball and put it in a deep, oiled bowl and cover with plastic wrap
- Let the dough rise until doubled in size (should take 1 1/2 to 2 hours), then press the dough to deflate it
- Turn the dough out onto a lightly floured work surface and divide the dough into two equal pieces
- Form each piece into a smooth, round ball and cover with a damp cloth for 10 minutes (but no longer than 30 minutes)
- Working with one piece of dough and keeping the other one covered, shape the dough and transfer it to a pizza peel or round of parchment dusted with semolina or cornmeal
- Top as desired
- Use other ball of dough, or freeze for later use

**The original website includes instruction about heating your pizza stone in your conventional oven and cooking times for conventional ovens. Since I used my 'pizza oven' all of this was thrown out the door.

Blog Award - Thanks Erica!

2009-01-25T12:21:00.002-05:00

Thanks Erica, over at Erica's Kitchen Adventures, for the blog award!

And of course there are some rules that come attached to this great award:

- Add the logo in your blog.

- Add a link to the person who gave you the award.

- Nominate 10 other (refreshing…like lemonade) blogs of your choice.

- Don’t forget to add links to those blogs in yours.

- Also leave a message for your nominees in their blogs, informing them about the award.

Rather than nominate this time, I'd like to see you guys just take the award -- let me see who's been reading! :-)

Menu Mondays

2009-01-19T19:45:00.004-05:00

Sorry I'm late...but this little bundle of joy came into our home on Sunday, and she's been QUITE a handful since then! She won't let me in the office without whining!

Busy evenings for us this week, so the meal plan includes some on-your-own nights.

Monday: Steak, steamed broccoli, twice baked potatoes
Tuesday: French Dip Sandwiches, leftover twice baked potato filling (yum)
Wednesday: Spaghetti with meat sauce (ANNND..my blog-i-versary! Stay tuned for a little giveaway!)
Thursday: leftovers on your own
Friday: Crab cakes, green beans, and rice pilaf (Didn't end up having them last week--thank goodness I hadn't bought the crab!)

Menu Mondays

2009-01-12T07:00:00.000-05:00

Sunday: Baked Oatmeal (breakfasts to pack for work this week), White Bread via Breadmaker for DH's lunches, and Pizza Dough for my first experiment at making pizza in my new pizza oven!

Monday: Steak, broccoli, pasta

Tuesday: Scallop and crab stuffed sole filets (freebie from Omaha Steaks), veggies, mashed potatoes

Wednesday: Spaghetti with meat sauce

Thursday: California BLTs (Bacon, Alfalfa Sprouts, Avocado, Tomato), Veggie Chips

Friday: Crab cakes, wild rice pilaf, veggies

Bacon Wrapped Chicken Breasts

2009-01-11T17:27:00.003-05:00

Oh my god these were good. And, fast enough for a weeknight, but "nice" enough to serve to company!

We'll definately be putting these in our rotation!

Bacon Wrapped Chicken (Stuffed with Cheese and Spinach)

(Adapted from: A Taste of Home Cooking)

1 lb. boneless, skinless chicken breasts (this was 3 in my package)

black pepper

salt

4 oz. low fat cream cheese, softened

2 handfuls of fresh spinach, chopped

9 slices of bacon (3 on each breast)

Served with:

Mashed potatoes: 6-8 red potatoes, peeled and cubed, milk, butter

1 lb. fresh green beans, steamed

Directions

- Preheat the oven to 425 degrees F

- Cut a slice in the thickest part of the chicken breast, making a pocket in the breast to stuff

- Combine the softened cream cheese, chopped spinach, salt and pepper to taste, and stuff into the pocket in each chicken breast.

- Wrap each chicken breast tightly with the slices of bacon, covering the meat

- Place the chicken breasts in a roaster pan with a drip tray (or just a nonstick cookie sheet will do as well -- but your juices and fat will accumulate on the bottom of your chicken) and bake for 20-25 minutes, or until bacon is crispy and chicken is firm to the touch.

Menu Mondays

2009-01-05T07:00:00.002-05:00

Saturday: Italian Pinwheels -- we attended our first 'neighborhood' party and I took these along as an appetizer
Sunday: Soft pretzels a la Bread Machine (I want to see how they compare to my other soft pretzel recipes), a loaf of White Bread a la Bread Machine for DH's lunches, and potentially some Pizza Dough so I can try out my new pizza oven
Monday: Steak, steamed broccoli, pasta
Tuesday: Bacon Wrapped Chicken, Green Beans, Mashed Potatoes
Wednesday: Crockpot Beef Stew
Thursday: Leftovers
Friday: Leftovers

Italian Pinwheels

2009-01-03T19:46:00.003-05:00

We attended our first 'neighborhood' party this evening, and had a lot of fun meeting neighbors. I was requested to bring a side dish, appetizer, or dessert, and since I'm still riding the cookie high from Christmas, I went with an appetizer.

And an easy one, to boot!

Italian Pinwheels

(Pillsbury)

Makes 24 appetizers

1/2 cup shredded mozzarella

1/2 cup sliced pepperoni, finely chopped

1/4 teaspoon dried oregano

1 egg yolk

1 can (8 oz) Pillsbury refrigerated crescent rolls or 'recipe creations' dough sheet

1 egg white, beaten

Directions

- Heat oven to 375 degrees F

- In a small bowl, mix cheese, pepperoni, oregano and egg yolk

- If using crescent rolls: unroll dough, separate dough into 4 rectangles and firmly press preforations to seal. If using dough sheets: unroll dough; cut into 4 rectangles

- Spread each rectangle with about 3 tablespoons pepperoni mixture

- Starting at the short side, roll up each rectangle, pinching the edges to seal

- Cut each roll into 6 slices and place, cut side down, about 1 inch apart on an ungreased cookie sheet

- Brush with the beaten egg white

- Bake 12-15 minutes or until golden brown

- Serve warm

King Ranch Chicken

2009-01-03T19:38:00.003-05:00

Once again -- casseroles and delicious things never photograph well. And this recipe is both, so that should explain the pictures!

This was tasty, though -- I think DH liked it more than me, because I find the Rotel Tomato/Chilis mixture to be too spicy for my liking.

King Ranch Chicken

(I can't remember where I found it!)

1/4 cup butter
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies
2 cups shredded cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups (8 oz.) shredded cheddar cheese

Directions

- Preheat oven to 325 degrees F.

- In a large saucepan, cook pepper and onion in melted margarine until tender, about 5 minutes. - Add soups, ROTEL and chicken, stirring until well blended.

- In a 13 x 9 x 2-inch baking pan, alternately layer tortillas, soup mixture and cheese, repeating for three layers.

- Bake 30 minutes or until hot and bubbling.

Serves 8

Note: Not sure what the idea was behind making the tortillas bite-sized, but I think it would hold together better for cutting/serving if you left the tortillas whole.

2008 1st Blog Year In Review

2009-01-01T13:16:00.003-05:00

Coming up in a few weeks is my Blogiversary (hmm...may have to just get a giveaway together for that!) -- which means I've got a full year of recipes to reflect on from my blog!

I started this blog as a hobby after my wedding planning days were over (My wedding was in November 2007). DH kept insisting I needed a hobby, and then I stumbled across the What's Cooking board on the nest, and realized I could blog my cooking, share it easily, and REALLY make it a hobby!

I still have trouble getting good pictures, I'm often rushed (not a lot of time for pictures and setup when you don't get home until 6:45-7 every night), but I still enjoy it.

So here are my favorites from the last year -- here's to many more!

January
Sloppy Joes

February
Famous Strawberry Cupcakes
Cookies n Cream Cupcakes
Lemon Chicken

March
…apparently I didn’t cook in March. Oops?

April
Hot German Potato Salad
Soft Pretzels
Red Lobster-esque Garlic Cheddar Biscuits

May
My “famous” “Pittsburgh” Style Rice Krispie Treats
Lithuanian Kuldunai
Oatmeal Fudge Bars

June
Baked Club Sandwich
To Die For Blueberry Muffins

July
Roast Beef Blintzes
Fruit Salsa and Cinnamon-Sugar Chips
S’mores Bars

August
Southern Peach Cobbler
Crockpot Pulled Pork
Blueberry Crumb Bars

September
Sweet Corn and Honey Muffins
Chicken, Rice, and Black Bean Salad
Banana Coconut Muffins
Skillet Beef Stroganoff

October
“Pennsylvania Dutch” Chicken Pot Pie
Crockpot French Dip Sandwiches
Homemade Oreos®

November
Zuppa Toscana
Cinnamon Roasted Almonds
Chicken Cordon Bleu Casserole
Apple Pie Bars
Buffalo Chicken Dip (Crack Dip)

December
Monkey Bread
Oh-My-God-It’s-Good Baked Oatmeal
Funfetti Cookies
Italian Cookies
Cut-Out Sugar Cookies

Menu Mondays

2008-12-29T07:00:00.000-05:00

Last week was a little insane with Christmas and my husband's sudden determination to demolish our dining area and re-do it.
But we're surviving (under a layer of drywall dust).

Hopefully I can get back into my kitchen (get it cleaned) and get to cooking this week.

Saturday: Staying in tonight since it's a "home repair day". Breakfast for dinner: leftover ham, eggs, and skillet potatoes, with homemade bread from my Christmas-present Breadmaker
Sunday: Ordering out for dinner while we watch football (and DH wears his Christmas-present jersey!)
Monday: Steak (My dad hooked us up with free Omaha steaks again -- sweet), steamed broccoli, pasta or leftover scalloped potatoes
Tuesday: King Ranch Casserole
Wednesday: Spaghetti with meat sauce, yeast rolls
Thursday: New Years -- I think we're going out late-evening to see a friend's band, so we'll eat at home: Sausage sandwiches with green peppers and onions
Friday: Leftovers
Saturday: Need to make either an appetizer or a dessert for a neighborhood get-together. After all those Christmas cookies -- I'm leaning towards appetizer!

Monkey Bread...

2008-12-23T20:34:00.003-05:00

...pull apart loaf....sticky roll...

Whatever you call it, it's delicious.

This item is one of my family's Christmas traditions -- we always serve it Christmas morning for breakfast after opening gifts.

Even though we celebrated Christmas with my family a week early, we still had our breakfast!

I've discovered our recipe is a bit different than most, because of the inclusion of the cook-and-serve vanilla pudding. But personally, I love the vanilla undertones in the ooey goodness.

Monkey Bread

(Family Recipe)

2 loaves frozen bread, thawed )but don't let them raise)

1/2 cup melted butter

1 cup brown sugar

1 small cook-and-serve vanilla pudding (NOT instant!)

2 tbsp milk

1 tsp cinnamon

1 cup chopped walnuts or pecans, if desired

Directions

- Grease a bundt pan

- Pull 1 loaf of thawed bread into bite-sized pieces, and place in the bundt pan

- On the stovetop in a small saucepan, mix together the melted butter, brown sugar, vanilla pudding, milk, cinnamon, and nuts (if desired

- Once everything is mixed and the consistency is smooth, pour over the bite-sized pieces of bread loaf in the bundt pan

- Pull the other loaf apart into bite sized pieces and place on top of the brown sugar/pudding mixture in the bundt pan

- Let raise on the countertop for 2-3 hours, or until bread reaches the top of the bundt pan

- To make the night before and bake in the a.m.: cover the bundt pan with saran wrap after it rises, and place in the refrigerator. Remove in the a.m., remove the saran, and place in a 350 degree F oven for 30 minutes

- To make right away: once bread reaches the top of the bundt pan, bake at 350 degrees F for 30 minutes.

- Remove from oven and let rest for a few minutes, then invert it and "dump" it onto a platter.

- Serve immediately.

Oh-My-God-It's-Good Baked Oatmeal

2008-12-23T20:19:00.004-05:00

This is delicious! I made it on Sunday, and took a piece of it to work each day for breakfast. My co-workers were nearly crazy by the end of the week from smelling it!

Highly, highly reccommend making this -- it'd be great if you had a small crowd to feed, OR if you just want to eat it all week long like me :-)

I ate it warmed in the microwave, with cold milk down over it. Mmm...

Baked Oatmeal

(Swistle)

*This is a doubled recipe version of Swistle's, because I didn't want to deal with 1/2 fruits. It made a 9x9 square baking pan full of baked oatmeal goodness as the doubled recipe.

1 1/2 cups (or slightly more) milk

2 tbsp butter

1 cup regular oats (if you're using steel cut, you'll probably need more milk. no idea how much)

1 apple, peeled and chopped small

1 banana, cut into pieces

10-12 pieces of chunk canned pineapple (chopped up rings or crushed pineapple is fine too)

4 tbsp brown sugar (it was really sweet -- you could probably make this amount smaller)

1/2 tsp vanilla extract

dash of salt (DON'T forget this, or it's very bland!)

1-2 tbsp additional brown sugar

1/2 - 1 cup of nuts (walnuts, pecans, whatever), chopped (optional)

Directions

- Boil the milk and butter together on the stovetop

- Add the oats, stirring in slowly

- Stir in the chopped fruit, brown sugar, vanilla, and salt

- Cook and stir 1 minute

- Pour into a greased casserole dish (I used a 9x9 baking pan)

- Bake uncovered at 350 degrees F for 10-15 minutes

- Remove from oven, sprinkle more brown sugar and nuts (if desired)

- Bake for another 5 minutes, or until bubbly

Menu Monday -- late

2008-12-23T19:16:00.002-05:00

Sorry so late, folks! We celebrated Christmas with my family near Pittsburgh this past weekend, so we've been super busy.

Add to that, DH decided to renovate our dining room -- this week! -- so evenings are packed as well!

Monday: steak, steamed broccoli, pasta
Tuesday: homemade mac and cheese, leftover ham, green beans
Wednesday: spaghetti with meat sauce
Thursday: we've already done christmas, so a relaxing leftovers meal
Friday: unsure -- the dining room project will be in full swing!

Christmas Cookies 2008: Cut Out Sugar Cookies

2008-12-15T21:08:00.003-05:00

Katie and Ashlee are right -- these ARE the best sugar cookies! They were super-duper easy to work with, roll out, cut, etc, and they're very tasty as well!

I wasn't thrilled with the icing recipe I arbitrarily chose for these guys...so if you have a royal icing recipe that's tried-and-true, please pass it my way.

You'll also notice I have no patience for decorating. I like to BAKE. Not DECORATE. This results in my sugar cookies looking like a 4 year old probably iced them :-)

I'm okay with that.

The Most Fabulous Sugar Cookies

(Good Things Catered by way of Ashlee)

1 1/2 cups butter

1 1/2 cups granulated sugar

1/2 cup powdered sugar
4 eggs

1 tsp vanilla

1/2 tsp almond extract

1 Tbsp lemon zest

5 cups flour

2 tsp baking powder
1 tsp salt

Powdered sugar, for rolling

Directions

- Preheat oven to 400 degrees.

-Cream butter and sugars in a mixer for 5 minutes.

-Add eggs one at a time, mixing thoroughly.

-Add vanilla, almond, and lemon zest.

-Sift in flour, baking powder, and salt a little at a time.

-Do not over mix, this process should take about one minute.
-Chill dough for up to a week in the fridge, or roll out and cut right away.

-Line a cookie sheet with parchment paper and bake cookies for 7-8 minutes.

-Wait until cookies are cooled before icing.

Ashlee says this makes 80, and Katie got about 30 on the recipe I saw on her blog. I did small-ish cut-outs and got about 50. It really depends on your thickness and the size of your cookie.

Funfetti Cookies

2008-12-15T21:05:00.003-05:00

I made these because I was pressed for time, but needed a dessert to take to a gathering.

I don't normally cheat with the frosting/cake mix, but ironically enough, the people I was feeding are so used to 'store bought' sweetness, they gobbled these right up! They loved them!

And they only took me 45 minutes from start until dishes washed and dried, to make!

Funfetti Cookies

(Pillsbury)

1 (18.9-oz.) pkg. Pillsbury Funfetti Cake Mix
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury Funfetti Vanilla Frosting

Directions

- Heat oven to 375°F.

- In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.

- Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
- Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
- Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting.

- Let frosting set before storing. Store in tightly covered container.

Christmas Cookies 2008: Peanut Butter Blossoms

2008-12-15T20:59:00.003-05:00

These are a traditional Christmas cookie -- but my family and friends LOOOOOOVE them :-)

They're very easy to put together, and there's just something incredibly satisfying about squishing that Hershey's Kiss into the hot cookie fresh from the oven!

Hershey's Peanut Butter Blossoms

(Hershey's)

48 Herhsey's Kisses Brand Milk Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions
- Heat oven to 375°F.

- Remove wrappers from chocolates.

- Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well.

- Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

- Bake 8 to 10 minutes or until lightly browned.

- Immediately press a chocolate into center of each cookie; cookie will crack around edges.

- Remove from cookie sheet to wire rack. Cool completely.

*This recipe says it makes 4 dozen -- but I got more like 3 dozen.

"Lighter" General Tsao's

2008-12-15T20:54:00.003-05:00

DH loves General Tsao's (I'm positive I'm spelling that wrong...) so I thought we'd try this recipe at home.

But -- like every time I try Asian-anything at home -- it just isn't as good as getting it at a restaurant. DH liked this, but I could've passed on it.

I'm not a big fan of ginger, and it's a prevalent flavor in the dish, so that may be why.

"Lighter" General Tsao's Chicken

(Martha Stewart)

1 ¼ cups long-grain rice

¼ cup cornstarch

1 pound snow peas, trimmed and halved crosswise (I used steamed broccoli instead for DH)

4 garlic cloves, sliced

2 teaspoons fresh ginger, grated and peeled

3 tablespoons light-brown sugar

2 tablespoons soy sauce

½ teaspoon red-pepper flakes

2 large egg whites

Coarse salt and ground pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons vegetable oil, such as safflower (I used regular vegetable oil)

Directions

- Cook rice according to package instructions.

- Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and ½ cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

- In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Add chicken, and toss to coat.

- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

- Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat.

- Serve with rice.

Completed Italian Cookies

2008-12-15T20:49:00.001-05:00

Viola!

Recipe here.

Menu Mondays

2008-12-15T07:00:00.000-05:00

I've got lots of updates to make -- and no time to make them! Hopefully soon!

Saturday: Baked off peanut butter blossoms, funfetti cookies, and cut-out sugar cookies, went to friends for dinner
Sunday: Baked oatmeal (oh my GOD is this stuff good), iced cut-out sugar cookies, Subway rescued dinner
Monday: steak, broccoli, pasta for dinner
Tuesday: stuffed shells, rolls, salad (?)
Wednesday: dinner out with DH for his work christmas party
Thursday: leftovers
Friday: on the road to spend the weekend with my family for early Christmas.

Menu Mondays

2008-12-08T07:00:00.004-05:00

Cookie baking for Christmas started this weekend -- however you won't get to see some of them as finished product until next week (I don't like to ice or glaze my cookies in advance -- they keep longer if you don't).

That's okay -- it'll give you an excuse to make yummy cookies in the new year :-)

Saturday: Italian lemon cookies, russian tea cakes, and spritz cookies
Sunday: Cinnamon-Roasted Almonds for DH to take to work, Meatballs for meatball subs
Monday: Movie night with the ILs -- they're bringing pizza
Tuesday: Steak and steamed broccoli
Wednesday: "Lighter" General Tsao's Chicken with Broccoli (or green beans if it's ok w/ DH) and rice
Thursday: leftovers
Friday: Spaghetti with leftover meatballs

Meatball Subs

2008-12-07T18:12:00.001-05:00

I'm always trying new meatball recipes -- I just can't quite find one I really like.

This is this week's version. It's tasty, but it's still not quite what I'm looking for.

Meatballs always end up tasting like meatloaf to me...which leads me to believe they need more spice in them. Anybody have one to reccommend for my next trial run?

Italian Meatballs
(Brown Eyed Baker)

1 lb. ground beef
1 egg
1 teaspoon dried Italian parsley
1 clove garlic, minced
1/2 cup breadcrumbs, divided
1/2 cup grated Romano cheese
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions
- Preheat oven to 350 degrees F
- Combine 1/4 cup breadcrumbs with milk and let soak for 10 minutes
- Combine with all remaining ingredients and shape into balls
- Bake for 30 minutes, then add to sauce. If you want to cook them the whole way in the oven, cook for 40-45 minutes, depending on size.

Christmas Cookies: Spritz Cookies

2008-12-07T18:02:00.004-05:00

I'd never made -- never HEARD of spritz cookies until I got married.

I received a cookie press at my bridal shower, and quickly discovered the only "cookies" I could make with it were apparently something called spritz cookies.

Well, we got married in November of 2007 -- and just now, this weekend, the cookie press made it's debut. Surprisingly, it worked really well! I had the dough stick a couple of times, but all-in-all it worked out.

The cookies have a nice buttery/almond-y flavor to them. I like them and they're easy to make!

Spritz Cookies

(Lovestoeat, by way of Wilton)

9 dozen cookies

1 1/2 cups butter

1 cup granulated sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1/2 teaspoon almond extract

4 cups all-purpose flour

1 teaspoon baking powder

Directions

- Preheat the oven to 375 degrees F

- Thoroughly cream the butter and sugar

- Add the egg, milk, vanilla and almond extracts and beat well

- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough

- Do not chill your dough!

- Place the dough in a cookie press and press cookies onto an ungreased cookie sheet (I added sprinkles to mine at this point before I baked them)

- Bake for 5-7 minutes, remove cookies from sheet, cool on rack

Christmas Cookies: Italian Cookies

2008-12-07T17:49:00.005-05:00

I saw these and they were so cute, I had to have them. I admit it -- I was swayed by good pictures!

But luckily, these little devils are delicious.

You'll get non-glazed pictures for now -- I always wait to glaze my cookies until closer to their serving date, so they stay fresh and delicious longer.

Italian Cookies

(Noble Pig by way of Bunny's Warm Oven)

Approximately 100 cookies (this is according to the Noble Pig page -- I only got 60 or so? I guess mine are bigger!)

For the cookies:

1/2 cup butter

1/4 cup shortening

3/4 cup granulated sugar

4 eggs

3 cups all-purpose flour

5 teaspoons baking powder

1/2 teaspoon table salt

2 teaspoons lemon extract (okay to use anise or vanilla too!)

Directions for cookies:

- Sift flour, baking powder and salt together in a bowl. Set aside.

- In the microwave melt butter and shortening (make sure the shortening is fresh or it will taste bad) together in a bowl.

- Beat the melted butter and shortening together until it is completely incorporated, about 2 minutes.

- Add granulated sugar and mix well.

- Add eggs, one at a time, beating well after each addition, about 1 minute each.

- Mix in lemon extract.

- Add the flour mixture to the creamed mixture slowly, until fully incorporated. Don't overmix.

- If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don't add too much.

- Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets.

- Bake at 375 degrees F for 8-10 minutes (mine took 8 minutes). The bottoms of the cookies should be lightly browned but the tops of should remain light in color.

- Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.

For the glaze:

3-4 Tablespoons milk

2 cups powdered sugar

1 teaspoon lemon extract (okay to use anise or vanilla)

Directions for the glaze:

- Slowly mix milk with powdered sugar and lemon extract.

- The glaze needs to be thick to adhere to the cookie.

- Dip the top of each cookie into the glaze.

- Sprinkle each cookie with nonpareils and leave them to completely dry.

See Noble Pig's glazed and finished cookies here -- aren't they cute?

Christmas Cookies: Russian Tea Cakes

2008-12-07T17:39:00.003-05:00

Do you know the difference between Russian Tea Cakes and Mexican Wedding Cookies?

Most people think the names are interchangeable, but actually, Russian Tea Cakes generally contain walnuts, while Mexican Wedding Cookies generally contain almonds.

See? Now you've learned something. :-)

Russian Tea Cakes

(Allrecipes)

24 cookies

1 cup butter

1/2 cup confectioners' sugar

2 1/4 cups all-purpose flour

3/4 cup chopped walnuts

1/4 teaspoon salt

1 teaspoon vanilla extract

1/3 cup confectioners' sugar for decoration

Directions

- Cream butter and sugar together

- Slowly add the flour until combined

- Stir walnuts in by hand until mixed

- Refrigerate the dough until chilled ( I don't reccommend leaving this dough in the fridge long -- maybe 1/2 hour. If you leave it in, it gets hard and is impossible to work with)

- Roll the dough into 1" balls and bake for 15 minutes in a preheated 350 degree F oven

- Once baked, roll while still hot in confectioners' sugar until coated

- Let cool, then roll in more confectioners' sugar before serving/storing.

Christmas Cookies 2008

2008-12-07T17:16:00.002-05:00

Since my mom and I are 250 miles apart, and we can't bake together, we're both baking select types of cookies, and we'll exchange some of each when we celebrate Christmas.

We're celebrating the weekend before Christmas this year -- I'm completely tired of fighting the traffic to make the drive for the actual holiday.

Anyway, here's this year's line-up -- I'll try to get them all posted soon!

Mom
- chocolate chip cookies
- pizelles (orange and vanilla i think -- i hate anise!)
- soft sugar cookies
- peanut butter cookies

Me
- russian tea cakes
- italian cookies (i made mine lemon. again. hate anise.)
- spritz cookies
- peanut butter blossoms
- cut-out sugar cookies

Menu Mondays

2008-12-01T07:02:00.002-05:00

Another whirlwind week...I really love seeing my family for the holidays, but hate having to rush home and try to get everything done before work starts again. *sigh*

Monday: steak, broccoli
Tuesday: leftover turkey, stuffing, etc
Wednesday: rigatoni with meat sauce
Thursday: turkey and wild rice soup
Friday: leftovers?

FAIL: Elfin Shortbread Cookies

2008-11-24T07:30:00.000-05:00

Okay..so I discovered these cookies via Tastespotting, and the woman who posted them had such a rockin' picture of them, I HAD to make them. And I decided to make them this weekend as a "trial" for whether or not I'd make them for Christmas.

Thank goodness I did. If I'd have had this much trouble with them while baking a dozen other kinds of cookies, I'd have had a meltdown.

Mine did not come out nearly as cute as Elle's. She does warn in her post that if you work the dough too long, it'll turn pink from the sprinkles. I was aware of this.

But if I HADN'T worked the dough that long, it would've remained in crumb form, rather than ball form as requested. It fought me on being a 'ball' right down to the end, to be honest.

I don't know -- was it the temperature of my butter? I used cold butter, like I always do for shortbread.

The only thing I can come up with is -- I don't have a food processor. Maybe it really does help this recipe come together??

Regardless...I don't think I want to fuss with this one again for Christmas.

Elfin Shortbread Cookies

(Elle's New England Kitchen)

1 1/4 cups flour

3 tablespoons sugar

1/2 cup butter

2 TB red and green sprinkles

Directions

- If using a food processor:

- Pulse the flour and sugar until blended.

- Add in the butter until it all resembles fine crumbs

- Add the sprinkles and pulse just until the dough starts to come together. (Don't overdo it, or the dough will turn pink from the red sprinkles like mine)

- Remove to a lightly floured surface and knead a few times until the dough forms a ball.

- Pat the dough out into an 8x5 inch rectangle on a parchment lined baking sheet.

- Cut the dough into 1/2 inch squares, and separate them on the baking sheet. (A bench scraper works really well for cutting them.)

- If you're not using a food processor:

- Mix the flour and sugar in a medium bowl.

- Cut in the butter until you get fine crumbs, stir in the sprinkles and knead until smooth.

- Continue with cutting and baking the cookies

- Bake at 325 degrees F for 12-14 minutes, and then transfer the cookies on the parchment to a cooling rack.

- Store in a tightly covered container at room temp for up to three days or in the freezer for up to three months.

-This is supposed to make about 160 little cookies, but neither Elle nor I got that many!

And sorry for all of the really bad pictures lately -- our new kitchen has terrible picture lighting! I guess I'm going to have to make a lightbox after all.

Menu Mondays

2008-11-24T07:00:00.002-05:00

Well folks -- it's time! It's Thanksgiving week!
Since we just moved into our house 3 weeks ago, I'm not hosting. (Secretly, I am thrilled about this. I love cooking -- just not when there's pressure to perform!)

We'll be headed back to my hometown to have Thanksgiving with my family. Which makes this week short...

Sunday: Shortbread Cookie Bites (as a trial for whether I want to make them for Christmas), Tacos with Rice/Black Beans for dinner
Monday: Steak and steamed broccoli
Tuesday: Taco leftovers
Wednesday: On the road -- headed for Butler, Pa
Thursday: Thanksgiving with Mom and Grandma -- 3 generations sharing a kitchen (SAVE ME!)
Friday: Still in Butler visiting family

I do have a project for the (few) readers I have, though...

I'm trying to decide which types of Christmas cookies I'll make this year. I'll have to make them all the weekend prior to Christmas, though, because I can't take any time off from work that week to do so.

So... what's your favorite Christmas cookie? (And if it's one that keeps well for 1 week+, even better!!)

Zuppa Toscana

2008-11-23T16:04:00.005-05:00

I'm not a terribly huge Olive Garden fan, but I DO love their Zuppa Toscana soup.

DH had mentioned he was hungry for "soup, salad, and breadsticks" so instead of trying to wrestle our way into the constantly-full-takes-no-reservations Olive Garden in our town, I just made it at home!

This soup was very tasty. I liked it better than the restaurant version since I could control the fat and salt involved.

I pre-cooked the sausage on Sunday, and tossed it in a container in the fridge. Then all I had left to do was the basic 'soup' aspect on Tuesday, and while it simmered I chopped up our salad and tossed breadsticks in the oven (since it was a weeknight, Pillsbury saved the day on the breadsticks). Worked out to be a great weeknight meal.

The original recipe only served 3 people. I'm not even going to post that recipe here, because when I make soup, I make way more than that (regardless of the soup). I doubled the recipe, we ate it 2 nights for dinner, with some left over for lunches (or freezing, if that's your preference).

For the original "serves 3" recipe, click the Recipezaar link below.

Zuppa Toscana

(Recipezaar)

1 lb. spicy sausage -- we used turkey sausage (original recipe calls for sausage in cups. who measures sausage in CUPS!?)

4 medium potatoes, cut in half length-wise and cut into 1/4" slices

1 large (2 small) onion, diced
12 slices bacon (we omitted. i don't need sausage AND bacon in my soup)

3 teaspoons minced garlic -- we used jarred preminced (don't worry if this smells mega-strong when it's cooking. the garlic flavor will mellow out)

4 cups kale leaves, cut in half then sliced (I chose about 12 kale leaves at the store, and ended up tossing them all in)

4 tablespoons chicken base(bullion)+2 quarts water (I used 8 cups of chicken broth instead)

2/3 cup heavy cream

Directions

- If sausage is in links, remove from casings. Cook sausage until done and set aside.

- Cook bacon and onion over medium heat, and when bacon is crisp, take it out of the pan and leave the onion in. Add the garlic to the onion and cook1 minute (Since I omitted the bacon, and my sausage was already cooked and in the fridge, I just put a little olive oil in the bottom of my stock pot, and sauteed the onion in the olive oil until soft and transparent. Then I added the garlic and proceeded on)

- Add the chicken base, water, and potatoes; simmer 15 minutes

- Crumble bacon and add crumbled bacon, kale, and cream

- Simmer 4 minutes, then serve.

This was DH's first time with kale, and he's decided he likes it. Anybody have good recipes that use it??

Cinnamon Roasted Almonds

2008-11-19T13:00:00.001-05:00

Check out my crazy 1962 countertop. Nice amoebas, eh?

Okay, important stuff first. You must make these. Don't like almonds? Use pecans. peanuts, cashews. WHATEVER. Just make it.

You know when you go to the fair, or sporting events, and they have the roasted nuts covered in cinnamon sugar? Well, this is the homemade version. And they.are.awesome!

I daresay they'd even be a cute food-related gift for the upcoming holidays! Put them in a nicely decorated jar, and you're ready to go!

I will warn you I had trouble finding a big bag of plain almonds. People tell me the warehouse clubs have them, but I had trouble with my grocery store and Walmart. Just a warning!

And I think 4 cups of almonds is just shy of 1.5 lbs. If that helps.

Cinnamon Roasted Almonds
(Kara's Kitchen Creations)

1 egg white
1 tsp water
1 tsp vanilla
4 cups whole almonds
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp salt
1 tsp cinnamon

Directions
- Beat the egg white, water, and vanilla in a large glass bowl until frothy.
- Stir in the almonds to coat
- Mix the brown sugar, granulated sugar, salt and cinnamon together and sprinkle over the almonds, stirring until well coated.
- Pour onto a cookie sheet lined with parchment paper
- Bake at 250 degrees F for 60-90 minutes, stirring occasionally

- You want the almonds to be toasted, but don't let them burn!

Gundy's Breakfast Casserole

2008-11-17T12:23:00.000-05:00

I was in the mood for something "different" for our weekend breakfast this week, and when I came across this recipe at Pennies on a Platter I thought it fit the bill! (Plus, it made a lot, so I hoped I could take leftovers for breakfast during the workweek!)

This casserole was good, but it wasn't as good as I'd anticipated. I used frozen hash browns (the recipe didn't show a preference) and they stayed a little mushy under all that egg. I also think it needs some kick...this is definately a base recipe, and probably some peppers or hot sauce would be awesome with it.

It was tasty -- I just think the eggs, sausage, and hash browns would've been tastier as three separate entrees.

Gundy's Breakfast Casserole

(Pennies on Platter)

16 ounces hashbrowns or tater tots (I used frozen shredded hashbrowns)

1 cup sour cream

1 cup cream of xxx soup (I used chicken)

1 cup shredded cheddar cheese (I used a mix of cheddar and a mexican blend)

1 diced onion

1 lb. breakfast sausage (I used turkey sausage links, and chopped them up finely. I also put them in uncooked...I keep thinking it'd be a better consistency if they'd have been cooked)

10 eggs

3/4 cup milk

Directions

- Spray casserole dish (I used a 9x13) with cooking spray and place hashbrowns/tater tots in the bottom of the dish.

- Mix together sour cream, cream of xxx soup, cheese, onions, and sausage

- In a seperate bowl, beat eggs and mix in milk

- Combine egg mixture with the sour cream mixture and pour over the hashbrowns/tater tots

- Bake in a 375 degree F oven for 1 hour to 1 hour 15 minutes (or until done).

First Wedding Anniversary

2008-11-17T09:43:00.000-05:00

Today is our first anniversary. It's hard to believe we've been married a year...and bought a house within that year, as well!

Menu Mondays

2008-11-17T07:00:00.001-05:00

Hopefully a pretty normal week before the holiday craziness begins!

Sunday: Gundy's Breakfast Casserole and Cinnamon sugar almonds
Monday: Out to dinner for our anniversary
Tuesday: Steak, broccoli, pasta
Wednesday: Soup, salad, and breadsticks night (Zuppa Toscana soup, fresh salad, garlic breadsticks -- who needs the Olive Garden?!)
Thursday: Spaghetti
Friday: Leftovers

More "Green" Cleaning

2008-11-16T17:02:00.002-05:00

I have a few more "green" or natural, cleaning recipes to share with you -- but these are the ones I haven't had a chance to try yet.

If you try any of them, let me know how it works!

Window Cleaner
16 oz. spray bottle
Club Soda

- My notes say this is very good for interior windows and mirrors. Depending on what has been used in the past, you may experience streaking the first time or two of use. Once the old film from previous products is gone, the glass will sparkle.

Dust to Dust (Furniture Polish)
Olive oil (light)
Vinegar
Lemon Essential Oil
Water
16 oz. squirt bottle

- Put 2 teaspoons olive oil in the bottle, add 20 drops essential oil, and 1/4 cup vinegar. Fill the rest of the bottle with purified water. Shake well. Good for weekly dusting or mopping. Shake before each use.

Leather Polish
Olive oil
Vinegar
8 oz. Squirt bottle

- 2 parts olive oil and 1 part vinegar. Shake well. Cleans and conditions leather couches, car seats, purses, jackets, and books. Shake well, squirt, then rub. Buff dry with a soft cloth.

Brass and Copper Cleaner
Flour
Vinegar
Salt
Large plastic or glass bowl and spoon

- Mix 2/3 cup vinegar and 2/3 cup flour. Stir until smooth. Add 1/2 cup salt and stir until mixed.
- Spoon the mixture onto copper pots. You want a nice sticky/smooth layer to stay on the metal. Leave on at least 2 hours or even overnight.
- This goop will turn green when it is working
- Rinse off and wipe clean. Finish with a tab of olive oil to prevent further tarnishing.

Toilet Bowl Cleaner
Liquid Castille Soap
Baking Soda
Vinegar
Tea Tree Oil
Water
22 oz. Squirt bottle

- Mix 1/2 cup liquid Castille soap and 2 cups baking soda together. Work out any lumps with a fork.
- Dilute with 1/4 cup water and add 2 tablespoons vinegar to make foam. Add 1/2 teaspoon tea tree oil, mix, and pour into a 22 oz squirt bottle. Shake well before using.
- Squirt the cleaner inside the toilet on and under the rom and on the seat. Use a high quality toilet brush inside and a sponge for the rims and seats. Rinse with a scented vinegar if you like.

Tub and Tile Cleaner
Baking Soda
Liquid Castille soap
Vinegar
Water
22 oz. squeeze container

- Mix 1 2/3 cup baking soda with 1/2 cup liquid Castille soap in a bowl. Dilute with 1/2 cup water. Add 2 tablespoons vinegar last. Stir until the limps are gone. If you can pour into the container easily then you have the right consistency. Shake well before using.

Room Deodorizer
Mix in a clean spray bottle:
4 tablespoons baking soda
1 quart warm water

- Spray into the air, or onto carpets.

Citrus Surface Cleaner
1/2 cup Borax
1/2 cup Baking Soda
2 teaspoons sweet orange essential oil

- Blending Procedure: using a small food processor, process the baking soda and borax until smooth. Add the essential oil and process further until smooth and free of lumps.
- Store in a glass or heavy plastic airtight container
- To use, dampen dirty area, put on gloves to protect your skin and nails. Scoop Citrus Surface Cleaner using your chosen cleaning utensil (rag, paper towel, etc) and clean the area until sparkling. Use more mixture for stubborn stains, less for minor stains.

Antiseptic Soap Spray
Liquid Castille soap
Purified water
Tea Tree Oil
16 oz trigger spray bottle

- Fill the bottle almost full of water and then 3 tablespoons liquid castille soap. Add 20-30 drops of tea tree ol. Shake to mix.
- Squirt on laundry, doorknobs, bathtub, toilet seats, etc.

Floor Cleaner
White distilled vinegar
Water
Essential oil
16 oz. squirt bottle

- Equal amounrs vinegar and water, 15-20 drops essential oil (reccommend pure peppermint)
- Squirt onto the floor and mop or clean with a rag. Also can be used to cut soap scum in tubs and sinks.

Laundry Detergant Powder
In a large bucket with a lid , mix the following:

Equal amounts of washing soda (NOT baking soda. Washing soda is sold in the laundry aisle), and borax (reccommended ratio: 3 boxes of washing soda to 2 boxes of borax, to make it equal)
2 cups baking soda
4 bars grated Fells Naptha soap
drops of essential oil (reccommended: cedar wood, lavendar, eucalyptus, pine, spruce, and tea tree all mixed)

- Mix well with a large spoon, or close lid and shake
- Reccomended amount for use: about 1/8 cup per load.

Laundry Detergant Liquid
1 cake of soap (must be vegetable-oil based)
1/2 cup washing soda
1/2 cup borax
8-10 liters water

- Heat water to dissolve ingredients. Allow to cool before use. Glycerin can be added. Use vinegar in the rinse water.

Fabric Softener
2 cups vinegar
2 cups baking soda
4 cups warm water plus essential oil

-- No amount is given with this recipe per load!

Spicy Orange Air Freshener
5 drops orange essential oil
2 drops cinnamon essential oil
4 oz. distilled water

- Put distilled water in a spray bottle, add essential oils and shake well. Spray as needed in rooms or at your work desk to refresh the air.