The DoughEatery

Southwest flair

2011-11-03T11:43:00.000-07:00

These south-of-the-border turkey melts, from the Lion House recipes, are delicious, fun and easy. They would be great for dinner, appetizers, parties, whatever. We highly recommend them!

THE RECIPE:

French bread, cut into 3/4-inch slices
1/2 c. chopped olives
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/3 c. mayo or Miracle Whip
1/3 c. sour cream
1/3 c. chopped green onions
Sliced deli turkey
2 medium tomatoes, sliced
2 ripe avocados, sliced
1 1/2 c. shredded cheese, any kind or combo (cheddar, pepper jack, Monterey jack)

Preheat oven to 350 degrees. Combine olives, chili powder, cumin and salt; set aside 2 tablespoons of this mixture. To the remaining mixture, add mayo, sour cream and green onions.

Spread a generous amount of mayo mixture on each slice of bread. Top with turkey, tomatoes, avocados and cheese. Sprinkle reserved olives on top for looks. Bake on cookie sheet for about 15 minutes.

Hidden zucchini

2011-09-29T10:54:00.000-07:00

There are 12 zucchini in my fridge right now. Two of them are the size of my new twin niece and nephew. And those are what's still left over after I used four to make this zucchini soup with coconut and curry. The zucchini flavor is virtually undetectable amid the other strong flavors, but that's OK, because coconut and curry is one of my favorite combos.

THE RECIPE:

1 Tbsp. olive oil
1 medium onion, chopped
4 small to medium zucchini, cut in chunks (leave skin on)
1 tsp. salt
1 Tbsp. yellow curry powder
4 c. chicken broth
1 14-ounce can coconut milk
Fresh basil for garnish (optional)

In large pot, heat olive oil then add onion, zucchini and salt. Saute for a few minutes. Add curry and broth, then bring to a boil. Cover, reduce heat and simmer about 30 minutes, or until zucchini is tender. Using an immersion blender or regular blender, puree soup until smooth, then stir in coconut milk and heat through. Garnish with basil if desired.

Perfect panzanella

2011-09-07T23:59:00.000-07:00

Let me introduce you to panzanella. It is a rustic Italian tomato-bread salad, and it's a delicious way to use garden fresh tomatoes. Panzanella originated in the Tuscan countryside, where peasants needed a way to use stale bread. Today, you can make the recipe your own with all kinds of yummy add-ins. Here's what I did.

THE RECIPE:

6 c. rustic Italian bread OR 1 whole French baguette, cut into chunks*
1/2 c. olive oil, divided
3/4 tsp. salt, divided
3 large, juicy vine-ripened tomatoes (3 to 4 inches in diameter)
1 Tbsp. red wine vinegar
1/2 Tbsp. sugar
1/4 tsp. pepper
3 green onions, thinly sliced
1 cucumber, peeled, halved, seeded and thinly sliced
2 ounces crumbled feta cheese
3 Tbsp. drained capers (optional)
1/4 c. chopped fresh basil

Heat oven to 400 degrees. Toss bread chunks with 2 tablespoons olive oil and 1/4 teaspoon salt. Arrange bread in single layer on baking sheet and bake on middle oven rack for 15 to 20 minutes, stirring halfway through. Bread will be hardened and crisp and golden when done.

Meanwhile, cut tomatoes into chunks and put in a colander over a large measuring cup or dish to drain and catch juices. Toss tomatoes with 1/2 teaspoon salt and stir periodically, letting drain for at least 15 minutes. Try to reserve 1/2 cup juices.

Whisk remaining 6 tablespoons olive oil, vinegar, sugar and pepper into reserved tomato juices to create a vinaigrette. Toss thoroughly with toasted bread pieces and let stand 10 minutes. Add tomatoes, cucumber, green onions, feta, capers, basil, or whatever your heart desires. Serve immediately.

*Choose a bread that is dense and crusty, not fluffy like French bread.

Once a decade

2011-09-06T14:55:00.000-07:00

Having freshly cooked artichokes with dinner is a fun experience, but I think doing it about once a decade is enough. They're kind of a hassle to eat. I remember having them as a child at my friend Brooke's house. My kids were also very intrigued by them. It's worth introducing your kids to something unique and new, just this once.

Here is the classic version of preparation and method of eating, as given by Better Homes and Gardens.

THE RECIPE:

2 artichokes
Lemon juice
1/4 c. butter or spread
1/4 tsp. dried dill, tarragon OR oregano
1 Tbsp. lemon juice

Wash artichokes and cut off stems. Cut off 1 inch from the top of each artichoke, and snip off the sharp leaf tips (see photo). Roll the cut edges in a little lemon juice. In a large pan, bring salted water to boiling and add artichokes. Return to boiling, then reduce heat and simmer, covered, for 20 to 30 minutes, or until a leaf pulls out easily. Drain artichokes upside down.

Meanwhile, melt butter and stir in dried herb and 1 tablespoon lemon juice. Serve artichokes with butter sauce.

*Note: To eat artichokes, pull off one leaf at a time and dip base of leaf into sauce. Draw the base of the leaf through your teeth, scraping off only the tender fleshly part. Discard the remainder of the leaf. Continue removing leaves until the fuzzy choke appears. Remove the choke and eat the remaining heart with sauce.

Bad buckwheat

2011-08-28T14:56:00.000-07:00

I had no idea what buckwheat tasted like, until I made these buckwheat pancakes. I hated them with all my heart. Buckwheat has a really strong taste -- probably an acquired taste for those who like it -- with some lovely dirt and dust undertones. It is extremely healthy, however, and gluten-free, which is important for some people.

This recipe was a cute-looking one found in my daughter's Mother Goose cookbook. It called for half buckwheat flour and half white flour. I wonder if they would have been tolerable with just a fourth buckwheat? I'm almost crazy enough to try it.

THE RECIPE:

1/2 c. sifted white flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 Tbsp. sugar
1/2 c. unsifted buckwheat flour
2 eggs
1/4 c. melted and cooled butter
1 c. buttermilk

In medium bowl, mix white flour with salt, baking powder, soda and sugar. Stir in buckwheat flour. In a small bowl, combine eggs, cooled butter and buttermilk. Add to dry ingredients, mixing until just combined. Batter should be lumpy. Heat an oiled griddle or skillet to medium. Pour 4-inch rounds of batter onto skillet and cook until bubbles form on surface and edges become dry. Turn and cook until nicely browned on underside. Eat, and try not to gag.

A way to use all that zucchini

2011-08-26T14:57:00.000-07:00

I've got zucchini coming out of my ears. Our garden is producing so much that, at any given time, I have about eight zucchini in my fridge. Who needs that much zucchini? I've pawned them off onto my neighbors. Today, however, I found a whole new use for them.

Thanks to Smitten Kitchen, I made four batches of zucchini fritters. I'm going to freeze a bunch of them. They are really yummy and different. I was very excited to find the recipe!

THE RECIPE:

2 medium zucchini*
1 tsp. salt, plus extra to taste
1-2 Tbsp. finely chopped onion (green, yellow, whatever)
1 egg
Pepper to taste (I also used some lemon pepper)
1/2 c. flour
1/2 tsp. baking powder
Olive oil

Trim ends of zucchini. Shred with the large holes on a box grater or with the shredding blade of a food processor. Toss shredded zucchini with 1 teaspoon salt and let sit in a colander to drain for about 10 minutes. Put zucchini in cheesecloth or a clean dish towel (that's what I used) and wring it out until you release as much of the juice as possible. Zucchini are FULL of liquid. This is kind of a messy, annoying part, but everything else is so easy.

Mix the drained zucchini with onion, egg and seasonings to taste. It might need up to 1/4 teaspoon more salt to make up for what went down the drain. Mix flour and baking powder separately, then stir into zucchini/egg mixture.

Heat 2 tablespoons oil in a heavy skillet on medium-high. Plop bunches of zucchini mixture onto skillet and flatten slightly with back of a spatula or spoon. Fry until nicely browned, then flip onto other side. Reduce heat if they brown too fast. Put cooked fritters in a 200-degree oven for about 10 minutes while the others fry. Repeat process, ensuring that skillet stays well-oiled. Makes about 7 fritters.

Serve with sour cream sauce, if desired. If you freeze the extras, they can be spread on a sheet and reheated at 325 degrees until they are hot and crisp again.

Sour cream sauce:

1 c. sour cream or plain yogurt
2 Tbsp. lemon juice
1/4 tsp. lemon zest (I used lemon pepper instead)
1 small clove garlic, minced (I used 1/4 teaspoon powder)
Salt to taste

Combine all ingredients and refrigerate so flavors can mix.

*Medium is one that is about 2 inches in diameter.

Calling all cauliflower haters

2011-08-03T22:25:00.000-07:00

I have been feeling bad for cauliflower, because we rarely eat it. So, when I saw this roasted, curried cauliflower on Mel's Kitchen Cafe, I had to give it a try. I love curry. I'd say the recipe was a success. Everyone in my family ate it. Plus, it was something different from the norm.

THE RECIPE:

1 head cauliflower, washed and cut into florets
2 to 3 Tbsp. olive oil
Up to 1/2 tsp. salt
1/2 to 3/4 tsp. yellow curry powder

Preheat oven to 475 degrees. On a rimmed baking sheet, toss cauliflower with oil. Sprinkle evenly with seasonings. Bake about 18 minutes, stirring once halfway through. Cauliflower is ready when tender-crisp and browned in spots.

Berry delightful

2011-07-24T18:56:00.000-07:00

Strawberries are one of my favorite fruits. They're sweet and beautiful. This summer strawberry cake is a great use for them. My whole family and our guests loved it. It's kind of like a cobbler and would be fantastic served with vanilla ice cream. It's a Martha Stewart recipe I got from Smitten Kitchen.

THE RECIPE:

6 Tbsp. softened butter, plus more for greasing pan
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. plus 2 Tbsp. sugar
1 egg
1/2 c. milk
1 tsp. vanilla
1 lb. strawberries, hulled and halved

Preheat oven to 350 degrees. Butter a 10-inch pie pan or a 9-inch deep-dish pie pan or a 9-inch springform pan. (A standard 9-inch pie pan is too small.)

In small bowl, whisk together flour, baking powder and salt. In larger bowl, beat butter with 1 cup sugar. Add egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries, cut side down, on top of batter as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries. Bake for 10 minutes, then leave pan in oven and reduce heat to 325 degrees. Bake 50 minutes more, or until tester comes out clean. Let cool in pan on rack.

Kids like eating from a stick

2011-07-22T16:21:00.000-07:00

This recipe comes from our wonderful neighbor Angie. She said these savory chicken skewers never fail her, so we had to give them a try. We really liked them, and they were very easy to make. The recipe says to soak wooden skewers for an hour before using/grilling, but a lot of people online said that's unnecessary. We soaked ours for a half-hour and they didn't go up in flames. Plan ahead for the marinating time.

THE RECIPE:

1 envelope dry onion soup mix
1/4 c. olive oil
2 Tbsp. peanut butter
2 Tbsp. brown sugar
1 lb. chicken tenderloins or breast chunks

Place all ingredients in a gallon bag and squish until chicken is well coated. Refrigerate for at least an hour. (I made mine the night before.) Slide chicken onto skewers and grill as desired. I would double the recipe if I were you.

Blueberries are in season

2011-07-20T16:08:00.000-07:00

My husband made these blueberry-cornmeal pancakes for breakfast a couple of weekends ago. We really liked them. There's only a hint of cornmeal, but somehow it gives a nice touch. And you can't go wrong with fresh blueberries. The recipe comes from Better Homes and Gardens.

THE RECIPE:

1 c. flour
2 Tbsp. cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 beaten egg
1 c. buttermilk or sour milk*
2 Tbsp. cooking oil
1 c. fresh or frozen blueberries

Combine dry ingredients, then make a well in the center of the mixture and set aside. In another bowl, combine egg, milk and oil. Add mixture all at once to dry ingredients and stir until just moistened. Batter should be lumpy. Gently fold in blueberries.

Cook over medium heat on lightly greased griddle or skillet until golden brown. Pancakes are ready to flip when their surfaces are bubbly and their edges are slightly dry.

*Place 1 tablespoon lemon juice or vinegar in measuring cup. Add milk to make 1 cup total liquid. Let stand for 5 minutes before using.

Dip into delicious

2011-07-07T09:02:00.000-07:00

We put our garden-fresh spinach to good use in this spinach dip. It makes a nice summer appetizer. It's a popular recipe by the company Knorr, and it's been around for years. My sister called me a minute ago, asking why I had not yet posted the recipe and demanding it. It's really good. So, here you go.

THE RECIPE:

10 oz. frozen chopped spinach, thawed and squeezed*
16 oz. sour cream
1 c. mayonnaise or Miracle Whip
1 packet Knorr vegetable recipe mix**
8 oz. water chestnuts, drained and chopped
3 green onions, chopped

Combine all ingredients and refrigerate at least 2 hours so flavors can mix. Serve as a dip or spread with crackers or french bread.

*I chopped a big salad's worth of fresh spinach from my garden.

**I found this at the store by the dry onion soup mix.

Nice buns

2011-06-24T13:47:00.000-07:00

This recipe for sticky buns comes from the Whitesides family. It uses Rhodes rolls and is extremely easy to make. Just plan ahead for the rise time. The butterscotch sauce is delicious.

THE RECIPE:

24 Rhodes rolls, still frozen
1/2 c. butter, melted
1 package Jell-O cook-and-serve butterscotch pudding mix
1/2 c. packed brown sugar
1 tsp. ground cinnamon

Put frozen rolls in greased 9x13 baking pan. Pour butter over rolls. In medium bowl, combine dry pudding mix, brown sugar and cinnamon. Sprinkle evenly over rolls. Place a wet dish towel over the pan and let rise overnight. In the morning, place baking pan on a cookie sheet and bake at 350 degrees for 30 minutes. Let stand 20 minutes, then invert onto cookie sheet.

One of my favorite desserts ever

2011-06-22T13:08:00.000-07:00

This cocoa tiramisu is dangerous. I could easily eat the whole pan by myself. My family loves it and can't get enough. Traditional tiramisu is made with coffee, which we don't drink, and whose flavor we do not like, so we made our tiramisu with hot chocolate mix. The idea came from Mel's Kitchen Cafe. It is flavored with rum and almond extracts. The creamy homemade custard is mixed with mascarpone cheese. It is truly divine.

THE RECIPE:

1 c. hot water
2 packets good-quality hot chocolate mix OR 6 Tbsp. hot chocolate mix
1/8 tsp. almond extract
1/8 tsp. rum extract
1/2 Tbsp. vanilla extract
4 egg yolks
1/2 c. granulated sugar
1/8 tsp. salt
3/4 c. heavy whipping cream, divided
8 ounces mascarpone cheese*
30-36 ladyfingers biscuits*
1 Tbsp. cocoa powder

Combine the water and hot chocolate mix. When cooled, add extracts. Set aside.

In small saucepan, and over medium heat, mix egg yolks, sugar and salt. Add 1/4 cup cream. Stir for a few minutes, or until thickened enough to coat the back of a metal spoon. Remove from heat and let cool 15 minutes.

Meanwhile, make whipped cream by beating remaining 1/2 cup cream until stiff peaks form. Beat mascarpone cheese into cooled egg mixture. Gently fold in whipped cream.

Whisk hot chocolate mixture often. Dip ladyfingers into hot chocolate, letting each side soak for about 1 second, then layer side by side in 8x8 baking dish. The last couple may need to be trimmed to fit. Top with half of custard, spreading evenly to edges of pan. Then with a mesh strainer, sprinkle with half of cocoa powder. Repeat layers: soaked ladyfingers, custard, cocoa powder. Refrigerate at least 8 hours before eating.

*I couldn't find these at Walmart, so I had to go elsewhere.

Pie for dinner

2011-06-20T12:12:00.000-07:00

I am always on the lookout for meatless main dishes. Beans are a great way to add fiber and protein to your diet without all the fat, cholesterol and expense of meat. This tamale pie, from Better Homes and Gardens, fit the bill. It made for a yummy and fast weeknight dinner. It is also a great recipe for using canned food storage.

THE RECIPE:

1 c. chopped green sweet pepper
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. cooking oil
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 6-ounce can (2/3 cup) vegetable juice, such as V8
1 4-ounce can diced green chile peppers, undrained
1/2 tsp. chili powder (the original recipe called for 1 teaspoon, but we're wimps)
1/2 tsp. ground cumin
1/4 tsp. salt
1 8-ounce package corn muffin mix, such as Jiffy, and required milk and egg
1/2 c. shredded cheddar cheese
1/4 c. chopped fresh cilantro

Grease a 2-quart square baking dish or 10-inch quiche dish and set aside. In a medium skillet, cook sweet pepper, onion and garlic in hot oil until tender. Stir in beans, vegetable juice, chile peppers and seasonings; heat through. Spoon bean mixture into prepared dish.

Prepare corn muffin mix according to package directions. Add cheese and cilantro, stirring until just combined. Spoon batter evenly over bean mixture. Bake, uncovered, at 400 degrees for about 20 minutes, or until golden. If desired, serve with salsa and sour cream. Serves 6.

Rockin' broccoli

2011-06-10T11:27:00.000-07:00

I could eat an entire dinner plate full of roasted broccoli by myself. Broccoli is one of my favorite vegetables, and roasting it makes it even better. My whole family gobbles it up. I highly recommend it.

THE RECIPE:

Fresh broccoli, washed and cut into florets
Olive oil
Salt
Pepper
Garlic powder

Preheat oven to 400 degrees. On a cookie sheet, toss broccoli with olive oil. Be sure each floret is coated, but not drenched. Season well. Bake on middle rack for 30 minutes.

Granola girl

2011-06-04T13:10:00.000-07:00

I love making parfaits with this homemade granola. It tastes delicious with vanilla yogurt and fresh berries. The base recipe comes from Phemomenon. The granola really is so good. I even like to grab handfuls to munch on. Plus, it is very easy to make.

THE RECIPE:

3 c. old-fashioned oats (not quick)
1 c. raw almonds, chopped
3 Tbsp. wheat germ
1 Tbsp. whole flax seed
3 Tbsp. brown sugar
1/2 tsp. ground cinnamon*
Dash salt
3 Tbsp. canola oil
1/3 c. honey**
1 Tbsp. water
2 tsp. vanilla

Mix oats, almonds, wheat germ, flax seed, brown sugar, cinnamon and salt. In a separate bowl, stir together oil, honey, water and vanilla. Microwave to melt honey. Pour over oat mixture and stir well.

Spread out entirely over large cookie sheet or jelly roll pan sprayed with cooking spray. Bake at 300 degrees for 20 minutes, then stir with spatula and spread out again. Bake for 20 minutes more. Let cool completely on cookie sheet. Store in airtight container.

*I only wanted a hint of cinnamon, but you could do as much as 2 teaspoons.

**Swirl the oil in your measuring cup, then dump it into the bowl. That way, when you measure your honey in the oiled cup, it will slip out instead of sticking.

Tilapia time

2011-05-30T22:20:00.000-07:00

I am really lucky that my whole family loves fish. It's light and healthy. I only wish it were less expensive. I stock up on tilapia and salmon when they go on sale. This garlic tilapia is really tasty and easy to make.

THE RECIPE:

1 1b. tilapia fillets, completely thawed
1 Tbsp. melted butter
1 Tbsp. olive oil
Salt and pepper
3 Tbsp. lemon juice
1-2 cloves garlic, pressed*
Cilantro, if desired

Preheat oven to 375 degrees. Place fish in baking dish, taking care to tuck under any thin parts to ensure even cooking. Cover in melted butter, oil, salt and pepper, and lemon juice. Spread around garlic bits with a fork. Bake, uncovered, for 10 minutes, or until fish flakes when pierced with a fork. Spoon juices over fish. Garnish with a little chopped fresh cilantro, if desired.

*I used two cloves, which gave the dish a little kick. After all, it is called GARLIC tilapia.

Just beet it

2011-05-28T21:49:00.000-07:00

We love beets -- freshly cooked beets. We didn't know this until recently, but now we're hooked. They are so yummy. My kids love them. You buy them whole in the produce section. If they have their greens still attached, you can supposedly use those in salads and things, but you'll have to look online. I haven't tried that.

If you haven't had beets, you are missing out. You can't...uh...beat their gorgeous magenta color and high nutritional value. Plus, Dwight Schrute would be proud.

A word to the wise: Beets alter the color of urine.

THE RECIPE:

2 1/2 lbs. beets, peeled with a vegetable peeler
2 Tbsp. melted butter
2 Tbsp. olive oil
Salt and pepper

Preheat oven to 350 degrees. Cut peeled beets into fourths, or about 2-inch chunks. Place in baking dish and toss with butter and olive oil. Season with salt and pepper. Cover tightly with foil and bake for an hour and a half.

Don't trifle with trifle

2011-05-07T14:35:00.000-07:00

I've seen this peanut butter brownie trifle on multiple food blogs, and I finally made it. It was our Mother's Day dessert, and it was a success. My brother-in-law was "mmm"ing with every bite. See, we're Reese's fans around here.

THE RECIPE:

1 9x13 pan baked brownies, cut into 1-inch pieces*
1 large (5.1 oz.) package instant vanilla pudding mix
3 c. milk
1/2 c. creamy peanut butter
2 tsp. vanilla
1 c. whipping cream, whipped and divided**
40 bite-sized or 24 regular Reese's peanut butter cups

Beat pudding mix and milk until thickened. Add peanut butter and vanilla, then mix until combined. Fold in 1 cup whipped cream.

Place half of brownies in bottom of trifle dish. Sprinkle with 16 coarsely chopped bite-sized Reese's. Spread half of pudding mixture on top. Repeat layers. Top with last cup of whipped cream and remaining 8 bite-sized Reese's for garnish. Chill at least six hours before serving. Serves 12.

*Option: Add a 10-ounce bag of peanut butter baking chips to brownie batter.

**Homemade whipped cream: With an electric mixer, beat cream with 2 tablespoons sugar and 1/2 teaspoon vanilla until soft peaks form.

Use your food storage

2011-05-05T15:46:00.000-07:00

This stuffing chicken bake is just a recipe I got off the back of a Stove Top stuffing box. It's one of those throw-together meals that use food storage ingredients. It tastes pretty good, though. My kids ate it, so that means something.

THE RECIPE:

1 pkg. Stove Top stuffing mix for chicken
1 1/2 lbs. raw chicken breast, cut into chunks
1 can cream of chicken soup
1/3 c. low-fat sour cream
16 ounces frozen mixed vegetables, thawed and drained
Pepper to taste

Preheat oven to 400 degrees. Prepare stuffing as directed on package; set aside. Mix chicken, soup, sour cream and vegetables in 9x13 pan. Season with pepper. Top with stuffing. Bake for 30 minutes, or until chicken is cooked through. Serves 6.

Scrumptious shells

2011-04-29T15:24:00.000-07:00

My whole family loved these stuffed shells. I adapted a recipe from Carrie's Cooking Corner, using fresh spinach from our garden instead of frozen. I will definitely make this again. I am always glad to have another good meatless recipe on hand.

THE RECIPE:

20 jumbo pasta shells, cooked and drained
16 oz. low-fat cottage cheese
10 oz. frozen chopped spinach, thawed and well drained*
1 c. shredded mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning**
At least 16 oz. spaghetti sauce

Heat oven to 400 degrees. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning. Spoon filling into shells. Pour half of spaghetti sauce into bottom of 9x13 baking dish. Line up filled shells in baking dish, then spoon remaining sauce down the middle of each line of shells. Bake 20 minutes. Top with remaining cheese and bake a couple of minutes more.

*I used 4 packed cups fresh spinach, which I washed and cut up into about 1-inch pieces.

**I used 1/2 teaspoon garlic powder, 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano.

Bring on the spring

2011-04-21T16:47:00.000-07:00

This is a fun idea for decorating cupcakes. Frost your cupcakes as desired, then cut marshmallows into fourths to make flower petals. I used kitchen shears coated with cooking spray. Use gumdrops for the centers. Fun and easy! Thanks to my cousin Kristy for the idea.

St. Patrick's Day dessert

2011-03-25T08:36:00.000-07:00

My kids took St. Patrick's Day very seriously this year. They literally pinched me at least 100 times in the morning, until I put on a green shirt. I got with the program, and everything was green after that! We had a St. Patrick's Day dinner of corned beef and a bunch of yummy green sides.

We ended the night with the lime Jell-O cream cheese pie you see above. It is the easiest thing in the world to throw together, and its thick, creamy, Jell-O-y filling is delicious. You must serve it with fresh whipped cream. Plan ahead for refrigeration time.

THE RECIPE:

1 graham cracker pie crust
1 3-ounce package lime Jell-O
1 c. boiling water
8 ounces light cream cheese, softened
2 Tbsp. lime juice

Dissolve Jell-O into boiling water. Add cream cheese and beat with electric mixer until smooth and combined. Add lime juice. Pour into pie crust. Refrigerate at least four hours, until set.

Superior sandwiches

2011-03-01T09:30:00.000-08:00

These sandwiches are so delicious. They make us happy. I've seen them all over the Web, so I don't know who deserves the credit, but pouring sauce over a sandwich is a wonderful idea. The recipe is quite versatile. You can change the meat, the roll size, the mustard type. You can use it as a main dish (large rolls) or an appetizer (little slider rolls) -- whatever you want. Enjoy!

THE RECIPE:

24 small dinner rolls OR 12 large French rolls
Ham or turkey slices (I used deli meat)
Swiss cheese slices
Mayonnaise or Miracle Whip

Slice rolls in half and spread Miracle Whip on both sides. Place meat and cheese inside, then close rolls and place tightly together in baking dish. Pour or spoon sauce over all. Cover with foil and bake at 350 degrees for about 15 minutes, or until cheese is melted. Uncover and bake a couple of minutes more. Serve warm. Sandwiches can be assembled ahead of time (including sauce) and refrigerated before baking.

Sauce:

1/2 c. butter, melted
1 1/2 Tbsp. yellow mustard or spicy brown
1 Tbsp. minced onion
1/2 tsp. Worcestershire sauce
1/2 Tbsp. poppy seeds

Whisk together sauce ingredients, and then pour evenly over sandwiches.

Little red jewels

2011-02-18T12:58:00.000-08:00

This is a fun new twist on an old favorite. Pomegranate guacamole is a concept my lovely cousin Kristy introduced to me. I make it differently every time, according to what I have on hand, and you can do the same. You can add tomatoes, but I kind of like to let the pomegranate go solo. I just always make sure to include the coriander, because its fruity undertones complement the pomegranate nicely.

THE RECIPE:

3 ripe avocados, mashed
3 Tbsp. lime juice
1-2 Tbsp. finely diced red onion
1 clove garlic, pressed (add another if you like spice)
1/2 tsp. ground coriander
1/2 tsp. salt
1 Tbsp. finely chopped cilantro leaves
Seeds from half a pomegranate*

Whip together thoroughly first six ingredients, then stir in cilantro and pomegranate seeds. Refrigerate about an hour so flavors can mix.

*Click here to learn how to seed a pomegranate without a mess.

Cornmeal has a new job

2011-02-16T16:49:00.000-08:00

This creamy soup is called cornmeal chicken chowder with sweet potatoes. Cook's Country came up with a unique thickening agent -- cornmeal batter. Our family really loved the flavor it added. We also loved the sweet potatoes.

Cornmeal thickener:

1 1/2 c. milk
1/4 c. flour
3 1/2 Tbsp. cornmeal
1 1/2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt

Mix everything together in small bowl and set aside until ready for use in chowder. If you don't want to make your own thickener, you may use 1/2 cup of dry store-bought corn muffin mix (such as Jiffy) and combine it with the 1 1/2 cups milk.

Chowder:

1 Tbsp. butter
1/2 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. cumin
1/2 tsp. thyme or oregano
1/4 tsp. salt
4 c. chicken broth
2 chicken breast halves, cut into chunks*
1 large sweet potato, peeled and cut into small chunks
1 c. shredded cheese
1 1/2 c. frozen corn

Make cornmeal thickener and set aside. Heat butter in pot, then add onion. Saute for a couple of minutes before adding garlic and spices. Saute one minute more, then add broth, along with raw chicken and sweet potatoes. Bring to a boil, then cover, reduce heat and simmer about five minutes. Stir in cornmeal thickener, then bring to boil. Cover, reduce heat and simmer again -- this time about 10 minutes. Add cheese and corn and cook a couple of minutes more.

*In some recipes, I don't love the texture of boiled chicken. This was one of those. It was my only hang-up with the recipe. It didn't bother my husband. Even though it's convenient to just throw the chicken in, I might try cooking it first next time and stirring it in at the end. Or, it might be nice to use rotisserie chicken. I have made this recipe twice -- the first time with the boiled chicken and the second time without any chicken. You can do whatever suits your fancy.

I dare you to eat only one

2011-02-14T18:21:00.000-08:00

Your life isn't complete if you don't know about these. They are Rolo pretzel bites, and I've never met a soul who didn't like them. Or one who ate fewer than 20 in a sitting. Our sister Joanne introduced us to these years ago, but we forgot about them for a long time. Never again.

THE RECIPE:

Small pretzels
Unwrapped Rolo candies
Pecan halves*

Preheat oven to 350 degrees. Place pretzels on cookie sheet lined with foil. Place a Rolo on top of each pretzel. Put in oven for three minutes -- so the Rolos become melty but keep their shape. Mash a pecan half into the top of each Rolo. Eat them warm or let them cool on the foil. They will peel off easily after they have hardened.

*If you are allergic to nuts or just want a little color, replace the pecan halves with regular M&Ms.

Swirl of sweetness

2011-02-12T17:51:00.000-08:00

This is some seriously good frosting. It's raspberry cream cheese frosting. Pile it onto your favorite sugar cookies for a fabulous Valentine's treat. Your loved ones, and your sweet tooth, will thank you.

THE RECIPE:

1 8-ounce brick cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
2 tsp. raspberry extract
6 c. powdered sugar

Beat together first four ingredients, and then add powdered sugar. You should have a nice thick frosting, which is perfect for piping. Makes enough for about four dozen cookies.

Quick tip

2011-02-06T15:36:00.000-08:00

Spaghetti is one of those fast and easy meals we often make when we are starving and short on time. Here's a quick tip to give a fresh approach to an old favorite: Melt a couple of ounces of cream cheese into your regular marinara. It gives the sauce a yummy twist.

Zesty teriyaki

2011-01-29T21:40:00.000-08:00

This is an extremely easy way to end up with delicious teriyaki chicken. The recipe uses thighs, which cook slowly and soak up all the flavor. Serve the chicken and a splash of yummy juices over rice. I'm using half brown rice and half white until my white is gone, and then it's just brown for us.

THE RECIPE:

6 boneless, skinless chicken thighs*
1/3 c. soy sauce
1/3 c. brown sugar
1/3 c. bottled zesty Italian dressing
1/4 c. water

Preheat oven to 325 degrees. Place thighs in 8x8 baking dish. It's OK to overlap a little. The chicken will shrink. Mix sauce ingredients and pour over chicken. Cover with foil and bake for two hours.

*Don't substitute breasts unless you adapt the cooking time. Dark meat and white meat cook differently. I can't be held accountable for the results. :)

Don't skimp on shrimp

2011-01-27T21:41:00.000-08:00

Do you like grapefruit? We do. And we really like this fun and unique shrimp salad with grapefruit. It might sound like a crazy mix, but it is delicious. After his first bite, my husband started nodding and said, "Yep. You can make this any time."

Note that the dressing recipe makes a lot. (The measurements are easier this way.) You could probably halve it. Or double the salad.

THE RECIPE:

1 1b. shrimp, cooked (veins and tails removed)
6 oz. spinach
1 grapefruit, peeled, sectioned and cut into chunks
Sugar (optional)
2 green onions, thinly sliced
1 c. shredded Swiss cheese OR desired amount of crumbled feta
1/2 c. walnuts or pistachios*

Place grapefruit chunks in a bowl and sprinkle with sugar. Set aside while assembling remainder of salad ingredients. Toss in grapefruit. Pour dressing over individual servings as desired.

Dressing:

1/3 c. lemon juice
1/4 c. grapefruit juice
1/2 c. sugar
1/2 tsp. salt
1 tsp. poppy seeds
1/2 c. oil (I used canola)

Mix first five ingredients, then add oil in thin, steady stream, whisking as you go.

*I used walnuts and toasted them under the broiler.

Happy as a clam

2010-12-06T09:45:00.000-08:00

I love this clam chowder. The recipe is a tweaked version of Market Street Grill's. That's a top-notch seafood restaurant here. I took out the sherry wine and lowered the pepper amount because I'm afraid of spice. It is a wonderful soup -- definitely the best clam chowder I know. It is creamy and flavorful. Dip a fresh chunk of French bread into it and you'll be happy as a clam.

THE RECIPE:

1 c. diced potatoes (1/2 inch)
1 c. diced celery
1 c. diced onion
1 c. diced green pepper
1 c. diced carrots
2 6-ounce cans chopped clams, liquid drained and reserved
1/2 tsp. ground black pepper
1 1/2 Tbsp. salt
1 tsp. dried thyme
6 bay leaves
1 tsp. Tabasco sauce (this is a must)
2 3/4 c. water
3/4 c. clam juice (reserved from cans)
3/4 c. butter, melted
1 c. flour
8 c. half-and-half

Preheat oven to 325 degrees. Chop vegetables and put in large pot. Mix melted butter and flour, then pour into small baking dish (8x8 or smaller). Bake, uncovered, for 30 minutes. Meanwhile, add remaining ingredients except half-and-half to pot and bring to boil. Reduce heat and simmer, covered, until potatoes are tender.

Add flour-butter mixture, which looks like fluffy little beads after being cooked. Mix until thick. Remove from heat and add half-and-half. Return to burner and heat through, stirring occasionally. Supposedly this serves 12, but I eat like a hog, so I'd say 8.

Savor the flavor

2010-12-04T09:44:00.000-08:00

Here is a quick and easy weeknight meal: curried honey mustard chicken. Everyone in my family enjoyed the flavor. It has a little spice to it, but not too much for me, and I'm a wimp when it comes to spicy foods. I found the recipe on Allrecipes.com, and people there were saying they loved the dish even though they hate curry. I love curry, so this was a keeper! Plan ahead so you can marinate your chicken.

THE RECIPE:

1/3 c. butter, melted
1/3 c. honey
1/4 c. Dijon mustard
4 tsp. yellow curry powder
4 boneless, skinless chicken breasts*
Cooked rice

Mix butter, honey, mustard and curry, then pour over chicken in baking dish. I cut my chicken into large strips, but you don't have to. Cover and refrigerate as long as possible to marinate. Preheat oven to 375 degrees. Bake, uncovered, for about 45 minutes, or until chicken is done (depends on thickness). Serve over rice to sop up all the sauce. Don't let any of it go to waste!

*Technically, I mean chicken breast halves, because a whole breast includes both sides attached in the middle. Most people don't know that, though, because the stores usually sell them already split. So, I've just joined the lay crowd in leaving off the "halves" part. Very unlike me to give in. :)

A twist on the traditional

2010-12-02T09:43:00.000-08:00

I only tried one new recipe for Thanksgiving this year. I made this old-fashioned applesauce pie and then sent it to the party with my siblings. My family and I stayed home and threw up all day. What do you do, right?

This pie is really great, though, for people like me who don't like all the chunks of baked fruit in traditional pies. This pie has all the flavor of traditional apple pie, with the custard-like texture of pumpkin pie. It is a snap to throw together, and it's a fun change from the usual.

The recipe is an Amish one from the book "New Recipes from Quilt Country."

THE RECIPE:

1 pie crust
3/4 c. brown sugar
1/2 c. butter, melted
2 Tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. smooth applesauce
2 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. Whisk together ingredients and pour into pie crust. Bake for 45 minutes. It looks a little wiggly when it comes out. Allow to cool completely before eating so it sets.

Sweet seeds

2010-11-02T18:31:00.000-07:00

We carved two big pumpkins this year for Halloween. After that, we had a nice pile of sloppy, gooey seeds. You'll see in the picture above how they ended up. Much better, eh? These cinnamon-sugar pumpkin seeds were pretty tasty. Last year, we tried a savory kind. It's fun to experiment.

THE RECIPE:

1 c. pumpkin seeds
1 Tbsp. oil or melted butter
1/4 c. sugar
1/4 tsp. salt
1 tsp. cinnamon

Rinse and drain pumpkin seeds. Just do your best to get the goop off. Lay out on cloth and pat dry. You can leave them to dry, but if you let them dry all the way, they will stick to the cloth a little. Heat oven to 300 degrees. On a cookie sheet, toss pumpkin seeds with oil until well coated. Mix sugar, salt and cinnamon, then toss with seeds. Spread seeds evenly on cookie sheet. Bake for one hour, tossing once halfway through.

Hidden treasure

2010-09-22T21:00:00.000-07:00

I have been meaning to post this recipe for a long time. This is a unique pie that got high praise from people who tried it. I have to say it is one of the best I've ever tasted. It's a mixed berry pie, using fresh boysenberries and strawberries from our garden, and here's the surprise: The sweet berry filling is swirled with chocolate! That's why I loved it so much. I'm not normally a big fan of baked fruit. I don't like the chunks, and I don't like tartness. But chocolate makes everything worthwhile!

I made this pie more than once, adjusting the fruit amounts according to what I had on hand. You can do the same. Below, however, is the recipe with the ratios I liked best.

THE RECIPE:

2 c. blueberries
2 c. strawberries, halved
1 c. boysenberries
1/3 c. flour
2/3 to 3/4 c. sugar, depending on tartness of berries
3/4 tsp. cinnamon
1/2 Tbsp. lemon juice
1/2 to 3/4 c. semi-sweet chocolate chips*

Gently mix berries with flour, sugar, cinnamon and lemon juice. Allow to sit while making crust dough. Stir in chocolate chips, then pour filling into bottom crust. Make lattice-style crust on top or whatever design your heart desires -- something that allows ventilation. Brush top crust with milk and sprinkle with sugar. Bake at 375 degrees for 50 minutes. Line outer edges with foil if needed to prevent burning. I didn't need to do that. Let cool completely on wire rack before eating.

Crust recipe:

2 1/4 c. flour
3/4 tsp. salt
1/3 c. shortening
1/3 c. cold butter
8 to 10 Tbsp. cold water

Stir together flour and salt, then cut in shortening and butter with pastry blender until you have pea-sized crumbs. Mix in water until dough forms. Roll out dough on lightly floured surface. You'll need two 12-inch circles for a 9-inch pie pan.

*I made it both ways. I liked it with more chocolate, and my husband liked it with less -- he loves baked fruit, though, so he wanted the fruit to shine with just a hint of chocolate. I wanted chocolate in every bite.

Creme de la creme

2010-09-21T16:25:00.000-07:00

If you want a creamy and heavenly ice cream that you can't find at the grocery store, make this frozen cinnamon custard. It is truly divine. Eat it as the perfect complement to pie or cake, or just scarf it down by itself. Be sure to say "Mmm" with every bite. That's what we do.

THE RECIPE:

2 c. sugar
3 c. whole milk
4 eggs
2 c. heavy cream
2 tsp. vanilla
4 tsp. ground cinnamon

In a large saucepan (at least 3 quarts), over medium heat, stir together sugar and milk. Bring to simmer. Meanwhile, use a fork to beat eggs into cream, then set aside. When milk simmers, pour eggs and cream into it. Cook, stirring constantly once it gets hot, until mixture is thick enough to coat the back of a metal spoon. This takes some time. You have to be patient and not turn the heat up much or it will burn. Remove from heat and stir in vanilla and cinnamon. Cool completely.

Use ice cream maker according to directions. For some reason, mine always takes double the time the directions say. The mixture should double in size and be thick and creamy. Pack it down in the can and freeze for several hours or overnight. It will become a delicious and decadent ice cream!

Another great day for pesto

2010-08-31T20:00:00.000-07:00

Pesto has never let me down. I had never tried it on fish, but it was a hit. Of course it was! I'm sorry I even considered doubting. That was rude of me. Give this salmon with pesto mayo a try for a fast, delicious and unique meal. The recipe comes from Better Homes and Gardens.

THE RECIPE:

4 boneless, skinless salmon fillets, completely thawed
Salt
Lemon juice
2 Tbsp. bread crumbs
1/4 c. mayo or Miracle Whip
3 Tbsp. basil pesto
1 Tbsp. grated/shredded Parmesan cheese

Broil bread crumbs on high until golden brown. Set aside. Season fish with salt and place on greased baking sheet with rims or on greased rack of broiler pan, tucking under any thin edges. Broil 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness, or until fish flakes easily with fork. (Mine were 1/2 inch thick and took only 4 minutes. Don't overcook your fish!) If fillets are 1 inch thick, turn once halfway through broiling.

Meanwhile, in small bowl, stir together mayo and pesto. Set aside. Stir together bread crumbs and cheese in another bowl. Sprinkle a hint of lemon juice on each fillet when fish comes out of oven. Spoon pesto mixture over all, then sprinkle with crumb mixture. Broil 1 to 2 minutes more.

Grease, be gone!

2010-08-29T20:00:00.000-07:00

If you're like me, you love onion rings, but you feel guilty eating them because they have been soaked in fat. Well, my lovely friend Carolyn has come to our rescue. I think someone else came to her rescue, but we'll just give Carolyn the credit. Good friends are like that. :) The onion rings you see above are baked. No guilt required!

My husband doesn't usually like onion rings because of their greasiness, so he said these were probably the best he's ever tasted. Being the sicko that I am, I don't mind the grease, so I did notice the slight lack of richness in the baked version. But hey, they were still way good. They are definitely worth making again and again. Dip them in fry sauce, if you know what's good for you.

THE RECIPE:

1 1/2 c. cornflakes
1/2 c. plain dried breadcrumbs
1 large egg
1/2 c. low-fat buttermilk*
1/4 c. flour
1/8 tsp. cayenne pepper
Salt and pepper
1 medium onion, cut in 1/2-inch slices and separated into rings
2 Tbsp. olive oil

Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour, and cayenne, then season with salt and pepper.

Dip onion rings in egg mixture and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

*To make your own buttermilk, mix 1/2 tablespoon lemon juice with enough milk to make 1/2 cup. Let stand for 5 minutes.

Fry sauce:

Here is the quick version. Or try the copycat Winger's Creamy Amazing Sauce recipe for something special.

Mayonnaise or Miracle Whip
Ketchup
Barbecue sauce

Add ketchup to mayonnaise, until you reach your desired taste. Add just a dot of barbecue sauce.

Ah, root beer

2010-08-27T20:00:00.000-07:00

I have loved root beer all my life. So when I heard there was such a thing as root beer cookies, I had to try them. What you see above is the second and best of two recipes I have tried. I got the recipe from Cafe Johnsonia. For some reason, the new root beer extract I bought doesn't turn things brown, like the last one did. Oh well. They still taste great, and like root beer, which is what matters.

THE RECIPE:

1 c. unsalted butter
2 c. dark brown sugar (light will work)
2 eggs
2 tsp. root beer extract
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1/4 c. water (use only if dough is too dry -- I didn't need it)

Cream butter and sugar. Add eggs and extract. Whisk together dry ingredients, then add to wet a little at a time. Add water, if necessary. Chill dough for about an hour. Roll into 1-inch balls and place on cookie sheet with spreading room in between. Bake at 350 degrees for 6 to 10 minutes. Mine took 10, but I wonder if that's because I didn't add the water. My dough was thicker. They were done when they were cracked all over the top.

Frosting:

1 c. butter
3 c. powdered sugar
2 tsp. root beer extract
A few tablespoons hot water (optional)

Beat butter, then add powdered sugar and extract. Add water, if necessary, until you reach good spreading consistency. Frost cooled cookies.

Full of fiber

2010-08-25T20:00:00.000-07:00

I'm always in the market for good meatless main dishes. I think people eat too much meat. If we're not careful, we could eat it with every meal every day and not think twice about it. This potato chili is a filling way to pack in the nutrients without using meat. It's a slow-cooker meal, which is a bonus. I got the recipe from Better Homes and Gardens, and I'd say it's pretty good -- definitely worth making every now and then. The cheese really makes the dish.

THE RECIPE:

1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 c. chopped onion
2 stalks celery, chopped
1 c. frozen peas
1 c. chopped green bell pepper
1 can cream of mushroom soup
4 cloves garlic, minced
1/4 tsp. black pepper
1 tsp. dried thyme
3 small-medium potatoes, cut into 1/4-inch slices
Shredded cheddar cheese

Combine all ingredients except for cheese and potatoes in large bowl. Spoon half of bean mixture into slow cooker. Top with sliced potatoes. Spoon remaining half of mixture over potatoes. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours. Top individual servings with shredded cheese.

Restaurant-style appetizer

2010-08-23T23:04:00.000-07:00

This baked artichoke-spinach dip is a classic in the appetizer category. I've been making it for years, and everyone loves it. This time around, I used fresh spinach from our garden. I added more than the recipe called for, and I loved it. Feel free to make little tweaks like that.

THE RECIPE:

1 c. shredded mozzarella cheese
1 c. shredded Parmesan cheese
1 c. sour cream
1 c. mayonnaise
2 tsp. Dijon mustard
2 14-ounce cans artichoke hearts, drained and chopped
2 c. chopped spinach leaves
Salt and pepper to taste

Combine all ingredients and spread into 9x13 baking pan. Bake, uncovered, at 350 degrees for about 15 minutes. Serve with tortilla chips, crackers or French bread.

*Note: I often halve the recipe and bake it in an 8x8 pan. Keep the baking time the same.

Pastry-topped goodness

2010-07-03T20:49:00.000-07:00

Sometimes a nice chicken pot pie really hits the spot. This is a yummy version I adapted from a Better Homes and Gardens recipe. It's not much of a pie, because it's baked in a 9x13 pan, but it's the right idea. And it's delicious and comforting.

THE RECIPE:

1 recipe pastry topper
1 c. chopped onion
1 c. sliced fresh mushrooms
3/4 c. diced celery
1/2 c. chopped red sweet pepper
2 Tbsp. butter
1/3 c. flour
1/2 tsp. garlic powder
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 c. milk
2 c. chopped cooked chicken (I boiled mine)*
1 c. frozen peas
1 beaten egg

Cook onion, mushrooms, celery and pepper in butter over medium heat for a few minutes, until tender. Stir in flour and seasonings. Add chicken broth and milk. Cook and stir until thickened and bubbly. Add chicken and peas. Pour into 9x13 baking dish. Place pastry topper over chicken mixture and brush lightly with beaten egg (you won't use the whole thing). Cut slits in pastry to allow steam to escape. Bake, uncovered, at 400 degrees for 30 to 35 minutes, or until crust is golden brown. Let stand 20 minutes before serving.

Pastry topper:

1 1/4 c. flour
1/4 tsp. salt
1/3 c. shortening
4 Tbsp. cold water

Stir together flour and salt. Using pastry blender or fork, cut in shortening until dough pieces are pea-size. Sprinkle water gradually over mixture while tossing with fork until dough is moistened. Form into a ball. On lightly floured surface, roll dough into 9x13 rectangle.

*Or use leftover turkey or rotisserie chicken.

French perfection

2010-07-01T20:28:00.000-07:00

Crepes are amazing, aren't they? You can make them sweet or savory and serve them for breakfast, dinner or even dessert. I am in love with them. I am imagining the crepe pictured above drizzled with chocolate sauce. Oh my heavens. Below is Julia Child's recipe. Plan ahead, because crepe batter is supposed to be refrigerated before use.

THE RECIPE:

1 c. cold water
1 c. cold milk
4 eggs
1/2 tsp. salt
1 1/2 c. flour
4 Tbsp. melted butter

Whisk together ingredients, then refrigerate at least 2 hours. Preheat wide nonstick skillet to medium heat. Stir settled batter before ladling into pan. Swirl pan around until batter has spread out into a wide, thin circle. You can either flip the crepe or leave it. It's thin enough to cook through. They only take a minute or two to cook. Flip cooked crepes onto plate to cool.

We stuffed ours with our neighbor's homemade strawberry jam, our homemade whipped cream and fresh berries. We topped them with a sprinkle of cinnamon. Another option is powdered sugar, strawberries and a squeeze of fresh lemon juice. You can't go wrong.

Scintillating cinnamon

2010-06-29T20:13:00.000-07:00

These snickerdoodles are so yummy. I could/would/did eat a whole plate's worth in one sitting. They are simple and economical as far as cookies go. Thanks to good old Betty Crocker for this one.

THE RECIPE:

1 1/2 c. sugar
1/2 c. butter, slightly softened
1/2 c. shortening
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/4 c. sugar
2 tsp. ground cinnamon

Heat oven to 400 degrees. Mix 1 1/2 cups sugar, butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and salt. In separate, small bowl, mix 1/4 cup sugar and cinnamon. Shape dough into 1 1/4-inch balls, then roll in cinnamon mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Even when they are done, they will still seem a little doughy between the cracks on top. Don't overbake, or cookies will be crunchy when cooled. Cool on wire rack.

Enchiladas with texture

2010-06-27T19:46:00.000-07:00

I have been making these creamy almond-chicken enchiladas for years now. The recipe is from Better Homes and Gardens and calls for cream of chicken soup. I don't like to use cream soups very much in my cooking -- we are trying to be healthier -- but I keep them in my food storage. This recipe is a great reason to use canned foods. I absolutely love the addition of almonds. They give great texture.

THE RECIPE:

4 c. diced chicken breasts
3/4 c. slivered almonds
1/2 c. chopped onion (sometimes I use green)
2 4-ounce cans diced green chilies
6 oz. cream cheese
2 Tbsp. milk
1/2 tsp. ground cumin
10 flour tortillas
2 15-ounce cans cream of chicken soup
12 oz. sour cream (I used light)
2 c. milk
1 1/2 c. shredded cheese

In large skillet, cook chicken. Add onions and 1/2 cup of the almonds, then saute. Add 2 tablespoons green chilies. In a medium bowl, combine cream cheese, 2 tablespoons milk and cumin. Add chicken mixture. Spoon into tortillas, then roll and place side by side in 9x13 baking dish. In medium bowl, combine soup, sour cream, 2 cups milk and remainder of chilies. Pour over tortillas. Cover and bake at 350 degrees for 35 minutes. Sprinkle with cheese and remaining 1/4 cup almonds. Bake, uncovered, 5 minutes more. (Sometimes I put the cheese in the tortilla filling instead.)

Garden fresh

2010-06-25T19:31:00.000-07:00

I apologize for my long absence. I have had computer problems. Anyway, I'm back in action with this beautiful strawberry spinach salad. We grew our own spinach in the spring, and we have been enjoying all kinds of fresh salads lately. Homemade dressings are the way to go. I think you'll love this one. It's perfect for summertime. I halve the recipe for my small family.

THE RECIPE:

10 oz. fresh spinach
1 quart strawberries, sliced
1/2 c. slivered almonds

2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
1/2 c. sugar
1/2 c. olive oil
1/4 c. white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. minced onion (I used a little onion powder)

Toss salad ingredients. Mix dressing ingredients thoroughly. Apply as desired to individual servings. I like to make my dressing ahead of time and refrigerate it before use.

Amazing

2010-05-08T18:00:00.000-07:00

I am in love with this fry sauce. It is a copy cat of the Creamy Amazing Sauce at Winger's. I want to drench everything in it. You could make potato wedges, like I did, but be careful not to overseason them. You don't want their flavor to detract from the sauce's flavor. It would be a tragedy. You could buy frozen french fries at the grocery store and dip them in the sauce. Or you could slather a hamburger in the sauce. Just find something to slather. Anything. You will love it. The sauce has a kick to it, but I'm a wimp, so I'm sure it won't bother any of you.

THE RECIPE:

1/2 packet ranch dip mix
1 c. sour cream
3 Tbsp. Frank's Red Hot sauce*
3/4 c. packed brown sugar
2 Tbsp. water

Mix ranch powder and sour cream, then cover and refrigerate for an hour. Meanwhile, in small saucepan, mix hot sauce, sugar and water. Simmer over medium heat until sugar dissolves. Remove from heat and cool. Combine hot sauce mixture with sour cream mixture, and that's it! Keep refrigerated.

*You'll find this in the grocery aisle with barbecue sauces and chili sauces.

Waste not, want not

2010-05-06T20:05:00.000-07:00

My kids refuse to eat bread crust. For a long time, I didn't give in. I figured if they would just get in the habit, it would no longer be an issue. I'm the one who learned the lesson. They simply won't eat bread crust.

So now, I cut off the crust beforehand and toss it into a container in the pantry so it doesn't go to waste. I also toss in the heals and any other unused or stale bread, whether it's white or wheat. It all goes in together. I leave the container open to the air -- its lid is ajar -- so the scraps will dry out (but still be safe from dust).

I add scraps every day until the container is full and the bread is completely dry. (You see, moisture is what will make it go moldy. Dry bread will last forever.) Then I toss everything into my food processor and make bread crumbs for use in recipes such as this. Once you have crumbs, you can store them in an airtight container. When I see the pile of crusts I otherwise may have thrown away, I cringe. It really adds up. It feels good to be resourceful!

Peter, Peter, pumpkin eater

2010-04-20T17:00:00.000-07:00

My new 5-year-old got "The Mother Goose Cookbook" for her birthday. It's a cute little book full of nursery rhymes and their coordinating recipes. Olivia wanted to get right to work. She chose Peter Pumpkin's Pumpkin Muffins, and she helped me the whole way. The muffins turned out very moist and yummy. My husband thought they had molasses in them, so the brown sugar must give them a little kick. But they still don't beat my favorite pumpkin muffins of all time. Sorry, Peter. What's up with your poem anyway? Who keeps his wife in a pumpkin shell?

THE RECIPE:

1 1/2 c. flour

1/2 c. plus 6 Tbsp. packed brown sugar

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. nutmeg

1 c. pumpkin puree

1/2 c. melted and cooled butter

1/4 c. plain yogurt or sour cream

2 eggs, lightly beaten

1/4 c. warm honey

1 tsp. vanilla

1/4 c. dried currants (I left these out)

3/4 c. chopped walnuts (I left these out)

Preheat oven to 400 degrees. Butter and flour muffin tins. In a mixing bowl, sift together flour, 1/2 cup brown sugar, baking powder, soda and salt. Add spices. In separate bowl, whisk together pumpkin, butter, yogurt, eggs, honey and vanilla. Stir in currants and nuts. Add wet ingredients to dry ingredients, stirring until batter is just blended. Fill muffin cups halfway with batter, then sprinkle remaining brown sugar on top. Bake about 20 minutes, or until toothpick inserted in muffin comes out clean. Makes about 15 muffins.

Truffle meets cookie

2010-04-18T20:36:00.000-07:00

These chocolate truffle cookies are evil. They have been sent from the underworld to destroy us. They have a dense and fudgy texture, like a truffle -- perfect for sinking your teeth into. They are rich and delicious. I meant to give them away, but I couldn't stop eating them. They were in control, not me. Evil, I tell you. I got the recipe from My Kitchen Cafe.

THE RECIPE:

1 1/4 c. butter, slightly softened*
2 c. powdered sugar
1/3 c. unsweetened cocoa powder
1/4 tsp. salt
1/4 c. sour cream or plain yogurt
1 tsp. vanilla
2 1/4 c. flour
2 c. chocolate chips
About 1/3 c. cocoa powder for rolling
About 2/3 c. powdered sugar for rolling

Preheat oven to 325 degrees. In large bowl, blend butter and powdered sugar. Add cocoa powder and salt, then sour cream and vanilla. Blend in flour, then stir in chocolate chips. If dough is too difficult to handle, refrigerate for 30 minutes or more. Shape dough into 1-inch balls and roll in cocoa powder. Place on ungreased cookie sheet. Do not flatten. Bake for 10 minutes.

Get them out even if they don't look done. Let cool for a few minutes before moving to wire rack. Cool completely -- I'm talking a good 45 to 60 minutes -- before rolling in powdered sugar. I know, it's hard to wait that long, but you must or the powdered sugar will melt.

*Your butter should give a little when you touch it, but it shouldn't be so soft that your finger pokes far into it. If your butter is too soft, you are going to have to refrigerate your dough before baking or your cookies will flatten.

Easter object lesson

2010-04-04T21:58:00.000-07:00

I've seen these fun "empty tomb" rolls on multiple websites. Some people use homemade roll dough, others use frozen roll dough, and still others use refrigerated crescent dough. These rolls are the perfect way to teach the story of Jesus Christ's death, burial and resurrection to a child. Each roll starts out with a marshmallow inside, a symbol of the body of Jesus. When the rolls are cooked, the marshmallows melt, leaving a hollow roll -- an empty tomb. My almost-5-year-old was riveted on the lesson. She asked me to tell the story again and again as we assembled the rolls. Each ingredient is a symbol.

THE RECIPE:

1 8-count package refrigerated crescent roll dough
8 large marshmallows
1/4 c. butter, melted
1/4 c. sugar
1 Tbsp. ground cinnamon

Separate roll dough into eight triangles. Combine sugar and cinnamon. Dip each marshmallow in butter, then roll in cinnamon-sugar and place on triangle. Roll up marshmallow, being sure to seal edges well. Dip tops of dough balls in remaining butter and cinnamon-sugar. Place sugar-side up in greased muffin tins. Bake at 375 degrees for 13 to 15 minutes. Serve warm.

Symbolism ideas:
(Scripture references come from King James version of Bible)

Marshmallow -- body of Jesus
Butter and cinnamon-sugar -- spices and ointments (Luke 23:56; John 19:40)
Roll dough -- linens for wrapping and/or tomb (Luke 23:53)
Oven -- tomb (or you can just have the dough be the tomb)
Hollow roll -- empty tomb/linens (Luke 24: 6; Mark 16:6)

Change of mind

2010-03-24T17:58:00.000-07:00

I've never thought potato salad was anything special. This was my first time even caring to make it. I'm glad I did, though, because I really liked this recipe. As I was eating it, I thought, "This is probably the best potato salad I've ever had." A moment later, my husband piped up with, "This is probably the best potato salad I've ever had."

I adapted the recipe slightly from one at My Kitchen Cafe, whose blogger says this is the best potato salad she has ever had, too. She says it tastes great with the dressing poured over still-warm potatoes.

THE RECIPE:

2 1/2 lbs. red potatoes, washed and cut up*
1/2 c. sliced black olives
5 hard-boiled eggs, chopped

1 c. Miracle Whip
1/3 c. buttermilk**
3/4 tsp. dried parsley or thyme
1/2 tsp. salt
3/4 tsp. minced dried onion
3/4 tsp. garlic salt
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
1 Tbsp. mustard (I used spicy brown for half)

Mix dressing ingredients thoroughly and refrigerate so flavors can mesh. Boil potatoes until tender but not mushy, about 10 minutes. Drain well. Mix potatoes with olives and eggs, then coat with dressing.

*Leave the skins on! They add health value and taste great.

**Or mix 1 teaspoon lemon juice with 1/3 cup milk and let stand for five minutes to make your own sour milk.

A toast to breakfast

2010-03-22T17:40:00.000-07:00

Here's a fun and easy twist on the traditional: peanut butter waffle toast. Now let me explain. It's bread that has been dipped in batter -- similar to what you would do with French toast -- then cooked in a waffle iron. And it's yummy.

My sister-in-law Amy introduced it to us while we were visiting her family in Texas last month. And then my husband requested it for his birthday breakfast this week. The recipe calls for Bisquick, which makes it easy, but it would be fun to turn it into a made-from-scratch thing. I just couldn't bring myself to put forth the effort.

THE RECIPE:

1 1/4 c. milk
1 c. Bisquick mix
1/2 c. creamy peanut butter
2 Tbsp. granulated sugar
1 tsp. vanilla
1 egg
8 slices bread

Heat waffle iron. In medium bowl, stir top six ingredients until well blended. Dip bread into batter, coating both sides. Cook in waffle iron until toast is golden, about 2 minutes. Optional toppings: syrup, powdered sugar, maybe even a sprinkle of miniature chocolate chips.

Ain't no mountain high enough

2010-03-20T19:16:00.000-07:00

I love salads with lots of ingredients. This mountain salad has all kinds of great stuff in it. I got the recipe a couple of years ago from my friend Carolyn, who is an excellent cook. We love this salad! Note that this salad requires refrigeration before serving.

THE RECIPE:

1 head green leaf lettuce (or a mix of green leaf and spinach), washed and chopped

1 lb. bacon, cooked and crumbled

6 hard-cooked eggs, chopped

10 oz. frozen peas, thawed

1/2 c. sliced green onion

2 c. shredded cheddar cheese

Dressing:

1/2 c. each mayonnaise, Miracle Whip and milk

Assembly:

Start with half of lettuce. Sprinkle with salt, pepper and sugar. Then layer with half of each remaining ingredient: bacon, egg, onion, peas and cheese. Top with half of dressing, then start over with seasoned lettuce, bacon, egg.....etc. This time, though, reverse the cheese and dressing so you end with cheese on top. Refrigerate for about six hours before serving.

Creamy and dreamy

2010-03-18T18:44:00.000-07:00

One of the side dishes for our St. Patrick's Day dinner was this creamy Jello. It is far better than plain Jello, of which I am not usually a fan. The recipe comes from my aunt Susan, who usually makes it for Thanksgiving, using orange Jello instead of lime. She tops it with mandarin oranges. I like it best with orange, but the lime was really yummy, and orange just wouldn't have had quite the same effect for St. Patrick's Day. So, if you're on the fence about Jello, make it creamy and you will be pleasantly surprised.

THE RECIPE:

1 package Jello (a flavor that goes with lemon)

1 package cook-and-serve lemon pudding

In saucepan, make lemon pudding according to package directions. While it cools, make gelatin according to package directions. Whisk the two together until frothy and well-mixed. Pour into 9x13 pan, cover and refrigerate all day or overnight.

Hidden veggies

2010-03-10T09:42:00.000-08:00

Here's a name you've probably never heard -- sweet potato enchiladas. I adapted the recipe from one at allrecipes.com. It is a meatless dish, which I'm always happy about. We're trying to be a little healthier around here. The filling is surprisingly good -- creamy and flavorful. My husband and 2-year-old really liked this meal. I'm still interested in tweaking it. I'm not a huge fan of canned red enchilada sauce, so I've got to come up with an alternative. In the comments on the original recipe, some people mentioned substituting green sauce. We'll see! I actually think this filling might be good in the baked taquitos we love. Let me know if you try it, and if you have any successful tweaks.

THE RECIPE:

2 large sweet potatoes, peeled and cubed

1 8-ounce package reduced-fat cream cheese

4 green onions, thinly sliced

1 1/2 tsp. chili powder

1 tsp. ground cumin

1 1/2 tsp. dried oregano

1 tsp. salt

1/4 tsp. black pepper

10 corn tortillas

1 10-ounce can red enchilada sauce

1/4 c. reduced-fat sour cream

Shredded cheese

Boil sweet potatoes until tender, 15 to 20 minutes. Drain, then mash them with cream cheese, onions and seasonings. Heat oven to 350 degrees and grease 9x13 pan. Heat three tortillas at a time between two damp paper towels in microwave for about 45 seconds. (This way, they won't crack when you roll them.) Place about 1/3 cup of filling in each tortilla, then roll and place seam-side down in baking dish. Whisk together enchilada sauce and sour cream, then pour over enchiladas. Cover with shredded cheese. Bake for about 30 minutes, or until cheese is beginning to brown.

In the mood for an eclair?

2010-02-08T16:06:00.000-08:00

Sometimes I'm in the mood to make dessert from scratch. Sometimes I'm not. This "quick eclair" recipe, which I got from my sister-in-law, is for those days when you want to use store-bought ingredients and still end up looking like you tried. We thought it tasted great; my kids especially loved it. Just make sure you plan ahead for the refrigeration time. I halved the recipe, but the full recipe is included below.

THE RECIPE:

2 small boxes instant vanilla pudding
3 c. milk
1 8-ounce container Cool Whip
1 box graham crackers
1 tub chocolate frosting*

Mix pudding and milk until thickened. Fold in Cool Whip. In 9x13 pan, layer graham crackers, then half of pudding mixture, then graham crackers, then other half of pudding mixture, then graham crackers. Heat frosting until softened and kind of pourable, but not melted. Spread over top graham cracker layer. Refrigerate several hours (I did six hours) or overnight.

*I used extra frosting, because I'm a chocoholic.

Sugar and spice and everything nice

2010-02-06T15:43:00.000-08:00

Sweet potatoes with apples and cinnamon make a wonderful side dish. They are easy and delicious. I have used all different kinds of apples with great success. Of course, the dish seemed especially wonderful in the fall, with apples from our own trees.

THE RECIPE:

2 large sweet potatoes or yams, peeled
1/4 c. melted butter
1/4 c. packed brown sugar
1/2 tsp. cinnamon
1 apple

Preheat oven to 400 degrees. Cut sweet potatoes into 1-inch chunks. Place in 9x13 pan and toss with butter. Sprinkle brown sugar and cinnamon over all, then toss again to coat. Cover with foil and bake about 20 minutes. Core apple -- don't peel -- and cut into chunks. Remove sweet potatoes from oven and add apple chunks, stirring together. Cover again, then bake everything 10 minutes* more.

*That's for an apple that is cold from refrigeration. If yours is room temperature, you should probably cook it a couple of minutes less, so it won't get mushy. You want it to be tender-crisp. Keep in mind, the sweet potatoes need 30 minutes altogether.

Fat-free dessert

2010-02-03T12:56:00.000-08:00

If you are counting calories, these chocolate meringue bites might be the dessert for you. It's kind of a melt-in-your-mouth cookie -- very light but still chewy. They are semi-sweet, so a nice dusting of powdered sugar was a must for me. I got the recipe from a health magazine. The cookies are low in carbs and have zero fat, zero cholesterol and only 25 calories each. The magazine boasts, "In fact, you could eat ten of them and still not equal the calories in one piece of chocolate cake!" I thought the cookies were yummy, but I'm gluttonous when it comes to chocolate, so I need a nice helping of fat in order to be completely satisfied. So sad.

THE RECIPE:

1/2 c. unsweetened cocoa powder
Pinch of salt
1/2 c. sugar, divided
3 egg whites
1/8 tsp. cream of tartar
1 tsp. vanilla extract
1/4 tsp. mint extract (optional)
Powdered sugar

Preheat oven to 350 degrees. In small bowl, sift together cocoa, salt and 1/4 cup of the sugar. (I didn't sift.) In larger bowl, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar a little at a time until meringue is glossy and stiff peaks form. Fold in cocoa mixture and extracts.

Drop by teaspoonful about 1 inch apart onto foil-lined baking sheet. Bake for 25 minutes. Dust with powdered sugar. Cool completely before peeling off foil.

Perfect Parmesan

2010-02-01T12:36:00.000-08:00

My neighbor introduced me to these yummy and easy Parmesan potatoes. I love the crispy, golden Parmesan after it's baked. I'll admit I scraped the crumbs off the pan and ate them.

THE RECIPE:

5 medium russet potatoes, scrubbed and thinly sliced (maybe a quarter-inch?)
1/4 c. melted butter
Garlic powder
Italian seasoning
Pepper
Powdered Parmesan

Preheat oven to 450 degrees. Place potatoes on rimmed baking sheet and toss with butter. Spread potatoes out evenly, then sprinkle generously with spices and Parmesan. Bake for 15 minutes, then turn over and sprinkle again. Bake 15 minutes more. I don't recommend lining your pan with foil, because the potatoes will stick to it, making them difficult to turn.

Edible art

2010-01-17T13:40:00.000-08:00

My 4-year-old and I had a blast painting these cornmeal cookies. It is such a fun idea -- use paintbrushes and food coloring to make edible works of art! You could do it with sugar cookies, too. All you need is a cookie that can be glazed so you end up with a flat, smooth, dry, nonporous surface. Use clean craft brushes or makeup brushes, nothing too thick. The fine-tipped ones work great. You only need a tiny dip into the food coloring. The glaze recipe is below, along with the cornmeal cookies.

THE RECIPE:

2/3 c. butter, softened

2/3 c. sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg

1 1/2 tsp. finely shredded lemon peel

1 tsp. vanilla

1/2 c. yellow cornmeal

1 1/2 c. flour

Beat butter and sugar. Add baking powder and salt. Beat in egg, lemon peel and vanilla, then cornmeal and flour. Wrap dough in plastic wrap or waxed paper and chill in refrigerator for a couple of hours. Work it with your hands until it is easy to handle, then roll out dough on floured surface until it's a fourth-inch thick. Cut into shapes and place on ungreased cookie sheet. Bake at 375 degrees for 7 to 10 minutes, or until edges start to brown very lightly. Dip fronts of cookies into glaze or spread glaze with a knife. The glaze is self-leveling. Let dry before painting.

Glaze:

1 1/2 c. powdered sugar

2 tsp. lemon juice

1 1/2 Tbsp. milk

Stir together ingredients until you reach spreading consistency.

Use your leftovers

2010-01-16T13:20:00.000-08:00

If you need a great way to use leftovers from a holiday ham, try this -- ham fried rice. It's easy, and it tastes wonderful. Plus, you can adjust the ingredients any way your sweet little heart desires. There's no need to add salt, though, because there's enough in the soy sauce and ham.

THE RECIPE:

3/4 c. uncooked white rice
3/4 c. uncooked brown rice
2 eggs
1 1/2 c. diced ham
1 c. peas
4 green onions, chopped
2 Tbsp. oil (I used canola)
1/4 c. soy sauce
1 tsp. ground ginger
1 tsp. garlic powder
1/8 tsp. ground red pepper
1 Tbsp. brown sugar

Cook rice according to package directions. (Remember, brown rice takes more water than white.) In large frying pan or electric skillet, scramble and cook eggs. Add cooked rice, ham, peas and onions. Toss with oil and keep frying. Add soy sauce, spices and sugar, and keep frying until you feel good about it. The ham and eggs will get a little browned on the edges. Turn off the heat and let it sit until you're ready to eat. It tastes best if you let the flavors mix for a little bit.

Polly want a cracker?

2010-01-10T22:43:00.000-08:00

Have you ever thought of making homemade crackers? I hadn't, until I ran across this recipe on Smitten Kitchen. These Parmesan cream crackers are a nice little treat. They are thicker than a store-bought cracker and extremely easy to make. After rolling out the dough, I cut it with one of my kids' playdough accessories to make the crackers look more like the real thing. Feel free to get creative. You could spread something on them or serve them with soup.

THE RECIPE:

1 c. flour
1/2 tsp. salt
1/2 c. grated fresh Parmesan cheese
4 Tbsp. unsalted butter*
1/4 c. cream or half-and-half

Heat oven to 400 degrees. Line a baking sheet with parchment paper, or lightly dust with flour. Put flour, salt, cheese and butter in bowl of food processor. Pulse until combined. (You could do it by hand with a pastry blender.) Add cream and mix until dough forms. (You'll probably have to finish combining it by hand.)

Roll out dough on lightly floured surface until it's a fourth-inch thick or less. From into individual crackers -- mine were about an inch and a half long. Place on baking sheet and poke with fork. Bake until moderately browned, about 12 minutes. I think mine took longer. Cool completely on rack before eating so they will be dry and crisp. Makes about 30 crackers.

*If you are using salted butter, reduce the amount of salt in the recipe by half.

An ingredient you might not expect

2009-12-19T21:21:00.000-08:00

My husband loved eating these butterscotch jumbles when he was growing up. He was excited for our little family to make them this year. The ingredients may seem a little strange, but they are really quite good and have a nice crunch. Plus, they are incredibly easy to make.

THE RECIPE:

1 package butterscotch chips
2 Tbsp. peanut butter
6 ounces roasted, salted peanuts
5 ounces chow mein noodles

Melt together butterscotch chips and peanut butter in microwave on reduced power, stirring frequently. Add peanuts, then chow mein noodles. Spread on foil-lined cookie sheet, then refrigerate until firm. Break into pieces.

A marvelous mistake

2009-12-18T21:00:00.000-08:00

I started out making fudge -- white chocolate cherry cheesecake fudge. I had seen the recipe in the Deseret News and had to try it. It was the easiest thing ever to throw together. The problem is, my fudge didn't set. Instead, it was more like thick frosting, but it tasted delicious to say the least. All I can figure is that I didn't drain the cherries well enough. Anyway, I got creative and decided to use my "fudge" as a filling for mini tarts. I thought about giving some to the neighbors, but then I ate them all. Give it a shot. If you end up with fudge, great! If not, you know what to do. Or just eat it with a spoon. It's that good.

THE RECIPE:

1 pound white chocolate in chunks, or real white chocolate chips
8 ounces cream cheese
1 c. drained maraschino cherries, quartered

Carefully melt chocolate in double boiler or in microwave on half power, stirring frequently. Place cream cheese in bowl and microwave about 1 minute to soften. Beat cream cheese, then add white chocolate and blend well. Fold in cherries. Spread in 8x8 pan that's been buttered or lined with foil or plastic wrap. Chill several hours or overnight, until firm. Store, covered, in refrigerator.

Tart shells:

1/2 c. butter, softened
3 ounces cream cheese, softened
1 c. flour
1 Tbsp. sugar

Beat butter and cream cheese until combined. Add sugar, then flour. Press pastry evenly into bottom and up sides of ungreased mini-muffin tins. Bake at 325 degrees for about 20 minutes (I think -- maybe start watching a few minutes early and get them out when they are golden). If you don't have mini-muffin tins, maybe just try regular ones. I bet it would be great. You'd just put a lot more filling in them, but it would be delicious that way!

Fill tart shells with "fudge" and refrigerate until ready to use.

A surprise inside

2009-12-16T12:39:00.000-08:00

These pumpkin cupcakes are divine. I stuffed myself with them. They have a sweetened cream cheese filling and a crispy streusel topping. I can't imagine anyone not liking these. Plus, 'tis the season for all things pumpkin. As is the case with much of the food I make, I got this recipe from My Kitchen Cafe.

THE RECIPE:

Filling:
8 ounces cream cheese, softened
1 c. powdered sugar

Cupcakes:
3 c. flour
2 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. cloves
3/4 tsp. ginger
1 tsp. salt
1 tsp. baking soda
4 eggs
1 1/4 c. oil (I used canola)
2 c. sugar
2 c. pumpkin puree

Streusel:
1/2 c. sugar
1/4 c. flour
4 Tbsp. cold butter, cut up
1 1/2 tsp. cinnamon

To prepare filling, whip cream cheese with powdered sugar until smooth. Form into a log on plastic wrap or greased foil, ensuring that diameter is small enough to fit into well of muffin tin. Wrap tightly and freeze about 2 hours, or until slightly hardened.

To make cupcakes, mix dry and wet ingredients separately, then mix together until just combined.

To make streusel, mix ingredients with pastry blender or fork until you have crumbs.

Preheat oven to 350 degrees. Line muffin tins with paper liners. Fill each well a third of the way with batter. Remove cream cheese log from freezer and cut into 24 slices. Place each slice on top of batter in wells and press down gently. Divide remaining batter over tops of cream cheese slices. Sprinkle with streusel. Bake for 18 to 20 minutes, or until toothpick inserted into top part of cupcake comes out with moist crumbs. Cool completely before serving.

It's OK to eat with your hands

2009-11-30T12:20:00.000-08:00

These chicken taquitos make a fun, quick and delicious dinner. I am a huge fan! Even kids seem to like them. Plus, they're baked instead of fried, which increases their health value. You could make the filling ahead of time and refrigerate it. I got the recipe from My Kitchen Cafe, although I tweaked it according to the ingredients I had on hand. Dip them in salsa, sour cream and guacamole.

THE RECIPE:

4 ounces low-fat cream cheese, softened
1/4 c. green salsa (I used red)
1 Tbsp. lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbsp. chopped cilantro*
1 green onion, finely sliced
2 c. chopped cooked chicken
1 c. shredded cheese

Corn tortillas
Salt
Cooking spray

Heat oven to 425 degrees. Line baking sheet with foil and spray with cooking spray. Mix filling ingredients in order. Place three tortillas between damp paper towels and microwave for 45 seconds until really pliable. Place about 3 Tbsp. mixture near edge of tortilla and roll up fairly tightly. Place seam-side down on baking sheet. Spray tops lightly with cooking spray and sprinkle with salt. (The original recipe recommends kosher salt.) Bake about 15 minutes, or until crispy and golden on edges.

*I didn't have cilantro, but they were still delicious. I love cilantro, though, so I will try it next time.

Stuff yourself with this

2009-11-30T12:17:00.000-08:00

I made this stuffing, along with some creamed corn, for Thanksgiving this year. My husband said it was his favorite dish of the day. It has an excellent homemade -- kind of gourmet -- taste brought on, I think, by the use of sourdough bread. I'm not normally a fan of sourdough, but this really is wonderful. You can't go wrong with the other ingredients, either -- spinach, cashews, bacon. It's a winner! By the way, the recipe came from Smitten Kitchen.

THE RECIPE:

1/2 pound bacon, sliced crosswise into 1-inch pieces
2 ribs celery, sliced crosswise into 1/2-inch pieces
1 1/2 c. chopped red onion
1/2 tsp. salt
1/4 tsp. black pepper
1 or 2 cloves garlic, minced
7 1/2 ounces fresh spinach, trimmed and coarsely chopped (7 cups)
5 c. country-style sourdough bread cubes*
1 c. salted, roasted cashews/pieces
1/4 c. melted butter
1/2 c. plus 1/8 c. chicken broth

Lightly toast bread cubes for a few minutes under a broiler set to low. You want them kind of dry and crispy. Then preheat oven to 350 degrees. Cook bacon in skillet over medium heat until crisp, about 10 minutes. Transfer bacon with a slotted spoon to paper towel to drain. Reserve about 3 tablespoons bacon grease in skillet. Add onion, celery, salt and pepper to skillet. Saute a few minutes, until tender. Add garlic and saute a minute more. Transfer mixture to large bowl, then stir in spinach, bread, cashews, butter, broth and bacon. Put stuffing in greased 9x13 pan, then bake uncovered for about 25 minutes. Stuffing is best reheated in oven, as microwave makes the bread chewy.

*Country-style bread is dense and stiff with a hard crust. I used La Brea's country sourdough, which I got at Albertson's. You don't have to use that, but just be sure not to get a light, soft, airy bread.

A Southern treat

2009-11-25T11:28:00.000-08:00

Have you ever heard of chocolate chess pie? I hadn't, until maybe a year ago. I guess it's a Southern thing. It's really, really good. It has a crispy, brownie-type top with a chocolate custard filling.

This recipe, which supposedly comes from the award-winning Angus Barn in North Carolina, is easy to throw together. The only hard part is that you want it to cook just the right amount of time so the filling will set properly. I think I undercooked mine slightly because the middle was a bit runny. Or maybe I didn't let it sit long enough after it finished cooking. That's the other must. Don't worry, though, because it tastes good no matter what you do to it. I served mine with homemade cinnamon whipped cream. Oh, and I just used a store-bought pie crust, but feel free to make your own.

THE RECIPE:

1 unbaked pie shell
1/2 c. butter

2 squares Baker's semi-sweet chocolate (1 ounce each)

1 c. sugar

2 beaten eggs

1 tsp. vanilla

Dash of salt

If you're using a store-bought crust, follow directions on package. (For example, set shell on cookie sheet and let thaw 15 minutes.) Melt together butter and chocolate. Add remaining ingredients. Pour batter into pie crust. Bake at 350 degrees for 35 minutes. It feels jiggly when you pull it out. Let pie sit AT LEAST 30 minutes -- I'd recommend more -- before slicing into it. You must resist the temptation. Serve with cinnamon whipped cream.

*Note: Do not bake more than one pie at a time. I tried baking two, and for some reason they kind of explode on themselves, which requires you to take them out early and leave them undercooked.

Cinnamon whipped cream:

1/2 c. whipping cream

1 Tbsp. sugar

1/4 tsp. vanilla

1/8 tsp. ground cinnamon

Beat together ingredients with electric mixer until soft peaks form. Makes 1 cup.

Eat your veggies

2009-11-19T21:05:00.000-08:00

I love to dip bread in soup. One of my favorite things to dip is garlic toast. I cut French bread about a half-inch thick, spread real butter on it, sprinkle garlic powder on top, then broil it. I then proceed to eat at least five slices with my soup -- no joke. It complements any creamy soup magnificently. Wanna try? Here's a recipe for cream of vegetable soup. My kids gobbled it up -- even the picky 1-year-old, who won't eat vegetables to save her life. Tweak the recipe according to what vegetables you have on hand.

THE RECIPE:

1/2 c. roughly chopped onion
2 stalks celery, chopped
1 Tbsp. butter
6 c. chicken broth
1 c. dried split peas
1 tsp. salt
1 tsp. garlic powder
1 tsp. rosemary
1/4 tsp. black pepper
1 large carrot, roughly chopped
3 smallish potatoes, cut into chunks
1 c. milk (I used whole)

Saute onion and celery in butter in bottom of pot. Add broth, peas and seasonings. Bring to boil, then cover and simmer about 10 minutes. Add carrots and potatoes, then simmer about 20 minutes more, or until vegetables fall off fork when pierced. Add milk. In blender, puree soup in batches, then mix together again in a different pot or bowl. Be careful when blending hot liquids. Leave the lid partially off for steam to escape or you'll get a volcano effect.

Orange you glad you saw this?

2009-11-08T19:26:00.000-08:00

If your sweet tooth is in the mood for something different, try this orange-flavored cream cheese frosting. I threw together a carrot cake from a mix and topped it with this delectable treat. The frosting was the best part. If I had had a real orange on hand, I would have sprinkled orange zest on the finished product. Keep this recipe in mind for spice cake, carrot cake, pumpkin desserts -- anything really.

THE RECIPE:

8 ounces cream cheese, softened
1/2 c. butter or spread, softened
2 tsp. orange extract*
6 c. powdered sugar (more or less)

Beat cream cheese, butter and extract with mixer. Gradually add powdered sugar to reach spreading consistency. This is enough to frost the tops and sides of two 9-inch layers. You could easily halve it if desired.

*It's fun to keep a few different extracts on hand to experiment with.

Highly appetizing appetizer

2009-11-05T08:43:00.000-08:00

These stuffed mushrooms are so wonderful. I just love them. Sometimes I crave them. I've been making them for years, and I have heard only compliments -- even from people who say they usually don't like mushrooms. Everyone thinks they are SO good and asks how to make them. They are incredibly easy. I got the recipe from my cousins, so the credit goes to them!

THE RECIPE:

4 8-oz. packages whole mushrooms
1 16-oz. roll uncooked pork sausage*
8 oz. plain reduced-fat cream cheese

Preheat oven to 375 degrees. Mix softened cream cheese with uncooked sausage. Scrub your hands well, and then dive in! Rinse mushrooms and twist out stems. Spoon filling into mushrooms, then arrange in rimmed, ungreased pan lined with foil for easier cleanup. Bake for 30 to 40 minutes. Sausage will get cooked through and be nicely browned on top.

*I used Farmland original pork sausage, because I got a good deal. My cousins use Jimmy Dean hot sausage.

Halloween snack

2009-11-03T14:10:00.000-08:00

This was my first crack at roasting pumpkin seeds, so I don't have anything to compare them to. We thought they were pretty good, though. They were flavorful and crunchy. They have kind of a woody texture, but I assume that's normal for pumpkin seeds. Anyway, I'd consider my first try a success! Next Halloween, maybe I'll try a sweet version. No sense in throwing away perfectly edible seeds after carving a pumpkin, right?

THE RECIPE:

2 c. pumpkin seeds, rinsed and patted dry
1 1/2 Tbsp. butter, melted (I assume olive oil would be fine)
2 tsp. worcestershire sauce
1 tsp. salt
1/4 tsp. seasoned salt
1/4 tsp. paprika
1/2 tsp. garlic powder

Toss pumpkin seeds thoroughly with other ingredients. Spread out on cookie sheet. Bake at 275 degrees for 1 hour, stirring about every 15 minutes. They will seem done before the hour is up, but the longer they cook, the crunchier they will be, rather than chewy.

Hot fudge, anyone?

2009-10-27T13:34:00.000-07:00

This hot fudge cake is fabulous. It's a great recipe to have on hand if you're craving chocolate. I got it from the Hershey's website. It is a pudding cake, so you pour hot water over the top before baking, and it soaks through and makes its own sauce. The result is chocolate cake floating in a sea of hot fudge sauce -- all in one pan. You might accidentally eat the whole thing. Oh, and by the way, it's a great dessert option when you're out of eggs, because the recipe doesn't call for any.

THE RECIPE:

1 1/4 c. granulated sugar, divided
1 c. flour
1/2 c. cocoa powder, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter, melted
2 tsp. vanilla
1/2 c. packed brown sugar
1 1/4 c. hot water

Heat oven to 350 degrees. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla. Beat until smooth. Spread batter into ungreased 9-inch square baking dish.

Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa. Sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.

Bake about 35 minutes. The top will look like the top of a cake, but it will seem wobbly and jiggly because it is floating in sauce. This is the way you want it. If you overcook it, the cake will absorb the sauce and be dry. Let stand 15 minutes before eating.

Fluff 'n stuff

2009-10-19T10:32:00.000-07:00

This honey butter is so delicious, I kind of wanted to eat it with a spoon. I refrained, though, and instead spread it on corn bread. I can't get over how fluffy and creamy it is. The original recipe came from My Kitchen Cafe, but I adjusted the honey-to-butter ratio to suit my taste.

THE RECIPE:

3/4 c. butter, softened (1 1/2 sticks)
1/2 c. honey
1/2 c. marshmallow cream

Beat ingredients until fluffy and creamy. Use as desired.

Award winner

2009-10-12T12:50:00.000-07:00

I won third place at our church's chili cook-off with this cilantro-lime chili. Person after person told me how much they loved it, which made me feel so good! I also love that it is a vegetarian dish, but no one notices. It tastes best after it has been refrigerated and then reheated. I used bell peppers and tomatoes from my garden, which you may not have, so feel free to tweak the recipe to your liking.

THE RECIPE:

Splash of olive oil
1 large bell pepper, cleaned out and chopped
5 c. chopped fresh tomato*
Salt and pepper to taste
1 can fat-free refried beans
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
2 packages taco seasoning
1 package dry Italian dressing
1 tsp. chili powder
1 Tbsp. vinegar
1 c. beef broth
1/4 c. packed brown sugar
1/4 c. lime juice
1/2 bunch cilantro (stems removed), finely chopped
Avocado, if desired
Chips, if desired

Over medium-high heat, cook peppers in olive oil for a couple of minutes. Add tomatoes, salt and pepper, beans, corn, seasonings, vinegar, broth and brown sugar. Mix well, then bring to a boil. Cover and reduce heat. Simmer for 30 to 45 minutes. Stir in lime juice and cilantro. Cook 10 minutes more. Cool and refrigerate for a few hours. Reheat and serve with sliced avocado and crushed tortilla chips.

*Note: I have made this twice. The first time, I added an 8-ounce can of tomato sauce. The second time I did not, because my tomatoes were very ripe and meaty and juicy. So, basically, do whatever you want.

Fajita fiesta

2009-10-05T10:24:00.000-07:00

We made some really yummy chicken fajitas the other night. One of the best parts was a big old helping of fresh fried bell peppers from our garden. They added a light crunch and a nice punch of flavor. The other tasty part was the creamy sauce for the chicken. We just mixed salsa with cream cheese, and it tasted great.

THE RECIPE:

Sliced bell peppers
Splash of olive oil
Salt and pepper to taste
Garlic powder to taste
2 chicken breasts, sliced into inch-wide strips
1/4 c. cream cheese, softened*
1 c. salsa*
Tortillas
Desired toppings (chopped tomato, avocado)

In frying pan, toss peppers with olive oil, salt and pepper, and garlic powder. Fry over medium heat until crisp-tender. It takes about ten minutes. Meanwhile, in a different pan, cook chicken, then toss with cream cheese and salsa until well coated. Layer chicken and sauce, then peppers and additional toppings on a tortilla. Wrap it up, and enjoy!

*Note: I'm not sure about the amounts I used for my sauce, so this is just a guess. The consistency of your salsa will make a difference. It should be pink when it's ready.

Have a nice soak

2009-09-20T20:32:00.000-07:00

If you need an easy and yummy marinade for chicken or turkey, here's one with a teriyaki taste. It's simple to throw together, and you can let it soak for as long as you want (at least an hour, though). You have the option of cooking your meat in the marinade or tossing the marinade and cooking the meat by itself.

THE RECIPE:

3/4 c. lemon-lime soda
1/3 c. oil (I used canola)
1/3 c. soy sauce
1/4 tsp. garlic powder

Mix ingredients in sealable plastic bag or container, then add raw chicken or turkey and toss to coat. Refrigerate for desired amount of time before cooking.

Put the lime in the coconut

2009-09-12T21:34:00.000-07:00

I had leftover coconut milk frosting after making coconut cake, so I got creative and paired it with these lime cookies. I sang that Harry Nilsson song as I worked: "She put the lime in the coconut; she drank 'em both up... ." I had some good shoulder-shaking going on. Everyone seemed to like the results (the cookies, not the dancing).

THE RECIPE:

3/4 c. butter, softened
2 c. sugar
2 limes, zest and juice
1/2 c. sour cream
3 drops green food coloring, if desired
2 egg yolks
1/2 tsp. salt
2 tsp. baking powder
2 1/2 c. flour

Beat together butter, sugar and lime zest. Add sour cream, food coloring, then eggs yolks and lime juice (it amounted to 4 tablespoons of juice for me). Add dry ingredients, then refrigerate dough at least one hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper (this is not required, but the cookies stick otherwise). Shape dough into balls and place on baking sheets. The cookies took about 16 minutes in my oven.

You don't want them to turn golden or they'll be crunchy when they're cool. If you see a golden color creeping out around the edges, get them out right away. They still look puffed and doughy when you pull them out, but they flatten as they cool. This way, they will stay soft even after they've cooled.

Coconut frosting:

1 can coconut milk, well chilled
3 c. powdered sugar
1 tsp. vanilla

Plan ahead, and put the coconut milk in the refrigerator overnight or for at least four hours. The cream separates from the oil and rises to the top. (Reserve oil for another use if desired.) Beat coconut cream with powdered sugar and vanilla until thickened.

Creamy, dreamy coconut

2009-09-08T14:24:00.000-07:00

Everyone commented on this coconut milk cake after tasting it a few nights ago at a family get-together. They all said they loved the taste and liked that it was "something different." I like the flavor of coconut -- fresh coconut, coconut milk -- but I despise dried, flaked coconut. I'm cringing at the thought of it. So I catered this cake to my taste. If you want to decorate yours with dried coconut, knock yourself out.

THE RECIPE:

1 white cake mix
1 package coconut pudding mix (I used Jell-O brand)
1 can coconut milk, refrigerated for several hours*
1 c. sour cream
3/4 c. oil (I used canola)
4 eggs
3 c. powdered sugar
1 tsp. vanilla

Mix dry ingredients. Open can of coconut milk and scoop out cream. Cream rises to the top during refrigeration. About half the can will be cream. Set cream aside. Measure remaining coconut liquid and add water to equal 3/4 cup. Add liquid to dry ingredients, along with sour cream, oil and eggs. Mix well, then pour into desired pan/pans (sprayed with cooking spray). Bake at 350 degrees for 30 minutes. Don't overbake or cake will be dry. As soon as toothpick inserted in middle comes out clean, take the cake out. Meanwhile, beat coconut cream with powdered sugar and vanilla until thickened. Use icing as desired.

The taste of fall

2009-09-04T09:31:00.000-07:00

We grew acorn squash this year. We grew it last year, too. And we're going to grow it again next year. That's because it's so good. We like to make it into a sweet puree and serve it as a side dish. It would be fabulous for Thanksgiving. If you don't want a sweetened version, make a savory one by seasoning it with salt and pepper. Or use your puree to thicken a soup. It's up to you. Below are the directions for making brown sugar acorn squash puree.

THE RECIPE:

2 whole acorn squashes*
2 Tbsp. butter
1/4 c. brown sugar
Ground cinnamon

Preheat oven to 400 degrees. Place whole acorn squashes on baking sheet. (This is the way to go. In the past I've cut them in half before baking, but they are a lot easier to cut when they're soft.) Bake for about an hour, turning over once after 30 minutes. Squash is done when it is easily pierced through with the tip of a paring knife. Let cool for a few minutes, then slice in half and scoop out and discard seeds. Scoop out flesh and place in mixing bowl or food processor. Add butter and brown sugar, then mix thoroughly. Sprinkle ground cinnamon on top of individual servings.

*This recipe works well with butternut squash, too. Adjust ingredient amounts according to squash size.

Health food

2009-09-03T08:33:00.000-07:00

This is the way my cousin eats a tuna fish "sandwich" -- inside a raw bell pepper. She really loves it. I thought we'd give it a try with the peppers from our garden. I'm sorry to say that my husband thought our meal tasted like grass. My 4-year-old had a few bites, so she must have thought it was fine. I thought it was OK -- it definitely tasted healthy -- but maybe a red pepper would have been more to my liking. If you are a fan of raw peppers (maybe you are someone who puts them on veggie trays) you will like this.

THE RECIPE:

2 cans tuna fish, drained
Mayonnaise
Splash of lemon juice
Salt and pepper
2 whole bell peppers

Mix tuna with your desired amount of mayo, lemon juice, salt and pepper. Slice bell peppers in half. Remove seeds and membranes. Spread tuna mixture into bell pepper halves.

Can't go wrong with cantaloupe

2009-08-05T12:29:00.000-07:00

I can't think of a more refreshing summer treat than homemade sorbet. This is my third time making it this summer. I'm sure you remember the watermelon sorbet from a while back. This time the fruit of choice was cantaloupe. It's lovely and delicious. Wouldn't it be fabulous to make both kinds and mingle little scoops of pink and peach in the same bowl?

THE RECIPE:

2 ripe cantaloupes

1 Tbsp. lemon juice

1 Tbsp. lime juice

1 c. sugar

Puree cantaloupe flesh in blender or food processor. Add juices and sugar, then blend well. For best results, pour into an ice cream maker. Or pour in 9x13 metal pan, cover with plastic wrap or foil, then freeze until firm. Let it sit out until the block softens enough to cut up and puree again. You don't want it to melt. My blender is too weak to puree frozen things, and I don't have a large food processor, so I used my hand mixer. Put sorbet in a freezer-safe container, then refreeze. Let it sit out just until it's scoopable. Makes a half-gallon.

Eat your oats

2009-07-30T20:31:00.000-07:00

I'm excited to have another great breakfast dish. I loved topping my baked oatmeal with fresh blueberries. The nice thing about this dish is that it's incredibly versatile. Tweak it to your liking. The recipe came from my cousin's food blog, Table for 7.

THE RECIPE:

2 c. oats (either old-fashioned or quick)
1/2 c. brown sugar
1 tsp. baking powder
Cinnamon to taste
1 1/2 c. milk
1 egg
2 Tbsp. melted butter
1/2 c. mashed banana or unsweetened applesauce (I used banana)

Preheat oven to 350. Combine dry ingredients and wet ingredients separately, then mix together. Bake for 20 minutes. (I actually had to cook mine for 35 minutes.) Serve with milk and your choice of fruit.

Tangy tilapia

2009-07-28T20:30:00.000-07:00

This recipe for tilapia with roasted corn came to me by way of my sister-in-law Jennifer, who I think found it online. Tilapia is a little fishier than salmon, so I don't like it quite as well, but it's still a good way to include seafood in your diet. We liked this recipe, but my favorite part was how extremely easy it was to put together. The lime juice really makes this dish.

THE RECIPE:

4 tilapia fillets, completely thawed
1/3 c. mayonnaise
1 1/2 tsp. chili powder
1/4 tsp. salt
1 1/2 c. frozen corn
Juice of one lime (about 3 Tbsp.)

Preheat broiler. Mix mayo, chili powder and salt. Grease bottom of 9x13 pan with a spoonful of mayo mixture. Place tilapia fillets in pan, then top with frozen corn. Broil for 10 minutes (no need to move oven rack), or until fish flakes easily and corn is browned. Squeeze lime juice evenly over all.

A spoonful of pesto

2009-07-26T20:32:00.000-07:00

Ah, pesto. It's beautiful, isn't it? We make it fresh, using basil from our garden. Its smell is beyond wonderful, and its taste is even better. We can't get enough of it.

THE RECIPE:

2 1/2 c. packed basil leaves

3/4 c. olive oil

1/4 c. pine nuts (or a couple of tablespoons)

3/4 Tbsp. garlic powder

1 1/4 c. shredded Parmesan cheese

Mix all ingredients in food processor. Store in air-tight container in refrigerator or put in freezer bags and freeze.

To make bruschetta, spread pesto on a slice of French bread, top with tomato slices and cheese, then toast under the broiler. It's divine!

We used a bunch of our freshly made pesto to make creamy pesto pasta. It was so delicious, I wanted to eat it until I exploded.

THE RECIPE:

8 oz. pasta, cooked and drained*
2 chicken breasts, seasoned with lemon pepper, cooked and chopped
1 c. prepared pesto
3/4 c. mayonnaise
3 Tbsp. lemon juice
1 c. frozen peas, thawed
1/3 c. pine nuts, toasted under broiler (watch them closely)

Toss ingredients in a large bowl while chicken and noodles are still hot. Enjoy!

*I used elbow pasta, but I think something like bowtie would look nicer -- not that it matters for taste.

PESTO ROCKS!

Add some zest to your life

2009-07-20T13:54:00.000-07:00

This lemon cake is fabulous. It got some rave reviews last week when I made it for a family get-together in California. My brother-in-law even said he'd like me to make it for his birthday and mail it to him. I'm sure it would look quite appealing after that. Anyway, you've got to try it. It's a great summertime dessert. It's moist and tangy, and the frosting is divine. The whole thing tastes like lemonade. Once again, I adapted the recipe from one at My Kitchen Cafe.

THE RECIPE:

Cake:

1 box lemon cake mix
1 small box instant lemon pudding
1 c. sour cream
1/2 c. water
1/4 c. lemon juice
3/4 c. oil (I used canola)
4 eggs

Mix dry ingredients. Add wet ingredients and mix thoroughly. Pour into greased pan/pans. Bake at 350 degrees for about 30 minutes. You don't want to overbake or the cake will be dry. Just watch it, and as soon as a toothpick inserted in the middle comes out mostly clean, you're good to go. Cool completely before frosting.

Frosting:

1 c. butter, softened
6-8 c. powdered sugar
1/2 c. lemon juice
1 tsp. grated lemon zest

Beat 4 c. powdered sugar into butter. Add juice and zest, then mix until creamy. Add powdered sugar until you reach desired stiffness. It is fabulous with a light, whipped texture, but you need it to be stiff if you are frosting a layer cake or else the top layer will slide off. Garnish as desired. Serve either at room temperature or chilled.

Scone me

2009-07-09T06:30:00.000-07:00

Psst. Psst. If you're reading this just as it's posting, you're up too early. But that means that you still have time to wake up your family — the late risers — with the smell of freshly fried scones.

I wanted to surprise Marie with a tasty breakfast on Mother's Day, so this is what she got — fried dough with delicious cinnamon honey butter.

I ~~stole~~ borrowed this recipe from Taste and Tell, a blog I stumbled upon. You get a story with every recipe.

Our story is simple: We loved, loved, loved these scones. Simple, a little time-consuming, but totally worth waiting for.

THE RECIPE:

2 pkg. dry yeast
1/2 c. water
1 tbsp. sugar
1/2 c. sugar
1 c. boiling water
1/2 c. butter
2 tsp. salt
3 eggs, beaten
5 c. flour

Dissolve yeast in warm water. Add 1 tablespoon of sugar. Set aside.

In a separate bowl, pour the boiling water over the remaining 1/2 cup of sugar, the butter and the salt. Add eggs and mix well. Add yeast mixture and 2 cups of flour. Beat with mixer until smooth. Add the remaining flour and mix in. Let rise for one hour and then refrigerate 30 minutes.

On a floured surface, roll out the dough about 1/4 inch and cut into 3-inch squares. Fry in hot oil until brown, then flip and fry until both sides are browned and puffy.

Serve with butter and honey, jam, coated with granulated sugar, or make your own cinnamon honey butter while you wait for the dough to chill.

Cinnamon honey butter:

1/2 c. butter
1/4 c. honey
1 tsp. cinnamon

Combine all ingredients and whip with a mixer until light and fluffy. Try not to eat it all before the scones are ready.

Banana-rama

2009-07-04T13:12:00.000-07:00

This banana bread is wonderful. I liked it the best out of three different recipes I tried in the past three weeks. See, I got a ton of bananas when they were on sale for 25 cents a pound. No one's complaining around here, though. Banana bread is a hit at our house. I got this recipe from My Kitchen Cafe. The sour cream makes it very moist and delicious.

THE RECIPE:

1 c. sugar
1/2 c. oil (I used canola)
2 eggs
1 c. mashed banana (about 3 bananas)
1/2 c. sour cream
1 tsp. vanilla
1 1/2 c. flour (I used whole wheat for half)
1 tsp. baking soda
1/2 tsp. salt

Heat oven to 350 degrees. Beat together sugar and oil. Add eggs, bananas, sour cream and vanilla. Mix well. Add flour, baking soda and salt. Stir just until moistened. Pour into greased loaf pan. Bake for 50 minutes, or until toothpick inserted in middle comes out clean.

A reason to get up in the morning

2009-06-23T20:00:00.000-07:00

Have you ever had eggs Benedict? I hadn't. Neither had my husband. That's why he wanted it for Father's Day breakfast. I have to say it is incredibly delicious! I never would have guessed it. In fact, I wasn't all that excited. But now I am. I wouldn't mind making this every week! It's so easy and versatile. For example, eggs Benedict are traditionally made with poached eggs and Canadian-style bacon. But you can just as easily -- and deliciously -- make them with fried eggs and ham. Try them, try them, Sam-I-Am!

THE RECIPE:

Eggs, fried or poached (directions below)
English muffins, split, toasted and lightly buttered if desired
Slices of Canadian bacon or ham, heated
Hollandaise sauce, a must-have (directions below)

Place ham on muffin. Top with egg, then sauce. Serve warm.

Poached eggs:

Lightly grease medium skillet. Fill halfway with water. Bring to boiling, then reduce heat to simmering. Bubbles should begin to break water's surface. Break egg into measuring cup. Carefully slide egg into simmering water. Repeat with remaining eggs. Simmer, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove with slotted spoon.

Hollandaise sauce:

Option 1 -- Buy a packet of powdered mix, which requires you to add milk and a little butter. That's what we did. You'll find it with the other gravy and dressing packets.

Option 2 -- Make your own. There are tons of recipes online.

Summer refresher

2009-06-21T20:14:00.000-07:00

This is adapted from an online recipe for watermelon sorbet. It is very easy, and it makes a unique, delicious and refreshing dessert -- perfect for summertime! I added mini chocolate chips because, well, I'm obsessed with chocolate. Plus, they add a little texture and look kind of like watermelon seeds. The sorbet is great without them, too. You could mix the chips into the sorbet, but I sprinkled them on afterward. I scooped my sorbet with a melon baller for fancy presentation.

THE RECIPE:

5 lbs. seedless watermelon, cut into small chunks (about 6 cups)
1/4 c. sugar
3 Tbsp. lime juice
Pinch salt
1/2 c. light corn syrup OR sweetened condensed milk

Puree watermelon in blender. You should end up with 4 cups of puree/juice. In saucepan, bring 1 cup puree, sugar and lime juice to simmer over medium heat, stirring until sugar dissolves. It's hard to tell when it's dissolved, so just know it takes a few minutes. Season with salt. Pour in remaining puree, then whisk in corn syrup OR condensed milk, whichever you chose. Pour mixture into metal pan, cover with plastic wrap and freeze overnight.

Let pan sit at room temperature for 5 to 10 minutes. Using a butter knife, break up frozen puree into chunks and blend again. You could use a food processor or hand mixer, but a blender is horrible. Trust me. You could serve it soft like this, or if you want to be able to scoop it, put it in a freezer-safe container and refreeze until firm. Each time you get it out, you'll have to let it sit for a few minutes before scooping.

Any favorite crust recipes out there?

2009-06-16T21:00:00.000-07:00

Isn't pizza wonderful? I can't think of anyone who doesn't like it. We decided to make our own pizzas the other night, but we didn't have time to wait for dough to rise. Therefore, I went to the Web for a quick and easy recipe for no-yeast crust. It was completely easy to make, and it tasted fine, but I didn't like it well enough to make it again. Our main enjoyment was in making the pizzas and adding all the toppings. Do any of you have a favorite pizza crust recipe you can share?

THE RECIPE:

2 c. flour
2 tsp. baking powder
1 tsp. salt
2/3 c. milk
1/4 c. cooking oil
2 Tbsp. cooking oil

Heat oven to 425 degrees. Combine ingredients (except 2 Tbsp. oil) in bowl and mix well. Knead dough in bowl ten times, then split into two balls. On lightly floured surface, roll each ball into a 13-inch circle. Place on pan and turn up edges about a half-inch and pinch. Brush with remaining oil. Add desired toppings. Ours took 25 minutes to bake.

Homemade heaven

2009-06-14T21:16:00.000-07:00

This recipe makes a fabulous brownie. It's a nice change from the gooey, rich brownies that come from a mix or from other recipes. These brownies have a stiffer, fudgier inside and a lighter, crispier outside. They are made with butter, not oil. They only have a few basic ingredients, so they are a snap to throw together. I got the recipe from my sister's in-laws. Be advised that the batter is almost as delicious as the brownies. It tastes like whipped frosting.

THE RECIPE:

1 c. butter
2 c. sugar
4 eggs
4 tsp. vanilla
1 1/2 c. flour
1/3 to 1/2 c. cocoa powder

Start at the beginning and add ingredients one by one to bowl, mixing with electric beaters as you go. Spread into 9 x 13 pan greased with cooking spray. Bake at 350 degrees for about 40 minutes. Note: I often make half the recipe and put it in an 8 x 8 pan.

This is dill-icious!

2009-05-28T12:00:00.000-07:00

We loved this cucumber-dill sauce with our poached salmon. It was delicious! This is a fantastic way to serve fish. The recipe came from none other than Market Street Grill (a Utah hotspot for seafood) -- right off their website -- so is there any doubt it would be good? You've got to try this.

THE RECIPE:

1 large cucumber
1/3 c. mayo (I used light)
1/3 c. sour cream (I used light)
1/2 tsp. to 3/4 tsp. dried dill weed
1/8 tsp. to 1/4 tsp. salt
1/8 tsp. black pepper

Peel and seed cucumber, then puree in food processor or blender. Squeeze out juice. Mix mayo and sour cream. Add pureed cucumber. Add remaining ingredients and mix well. Refrigerate at least four hours before serving. Makes enough for 1 1/2 pounds fish.

Everything but the campfire

2009-05-26T12:00:00.000-07:00

This recipe for s'more brownies is on the Kraft Foods website. Click here to find it. They were good, but the marshmallows were so darn sticky. I melted them for too long, though. I guess they were a little easier to cut when they were all the way cooled. Either way, the marshmallows irritated me. And I love marshmallows!

Anyway, I loved the idea of lining the pan with graham crackers. It worked great. My favorite part was the relationship between the grahams and the brownie. You can use a brownie mix instead of the ingredients listed. I put chocolate chips on top instead of chopped-up candy bar.

A few frog eyes never hurt anyone

2009-05-24T12:00:00.000-07:00

I've been making this frog-eye salad for years. And I've been eating frog-eye salad for a lifetime. I always loved it when I was young. Part of me thought it might really have frog eyes in it. Feel free to adjust the add-ins to suit your fancy. Just be advised that the recipe requires a lot of refrigeration time.

THE RECIPE:

1/2 c. sugar
1 T. flour
1/4 tsp. salt
1 20-oz. can pineapple tidbits, juice reserved
1 egg
2 tsp. lemon juice
8 oz. acini di pepe (pasta)
2 cans mandarin oranges, drained
8 oz. whipped topping, such as Cool Whip
3 c. mini marshmallows

In saucepan, stir together sugar, flour and salt. Whisk 1 cup pineapple juice (from can of tidbits) into sugar mixture. Whisk in egg. Cook on medium heat until boiling. Stir in lemon juice. Cool to room temperature. Meanwhile, cook pasta. Rinse with cold water and drain. In large bowl, stir together pasta and juice mixture. Refrigerate several hours or overnight. Add pineapple tidbits, orange segments, whipped topping and marshmallows. Mix well. Refrigerate until cold.

A nice "square" meal

2009-05-22T17:00:00.000-07:00

Have you ever bought frozen Maddox turkey steaks? They are really good. (Maddox is a restaurant in northern Utah, but their steaks are sold in the freezer section at stores.) They are great dipped in honey or Thousand Island dressing. They come in packages of nine, which cost about $12 at Walmart. I price-match them when they go on sale for $8 at Kent's Market.

Your eyes don't deceive you

2009-05-18T21:43:00.000-07:00

Yes. That is a plate-sized doughnut you're looking at. It's easily 600 calories of glazed goodness. Make sure you bring a friend and a gallon of milk before you embark on this adventure. Now, I need to say that this isn't the best doughnut I've ever eaten. The glaze-to-dough ratio was lower than a normal-sized doughnut.

But it was good, and I'd do it again.

So where can you buy this monstrosity for $1.49? At Bowman's. That's 326 N. Main in Kaysville. Here's what it looks like thanks to Google Street view:

View Larger Map

My goal here is to induce insane calorie consumption and weight gain. So please let me know when you jump on the bandwagon and eat the doughnut as big as your face.

Something fishy's going on

2009-05-13T21:05:00.000-07:00

We are on a salmon kick lately in our family. Healthy stuff, you know. It's also delicious, and there are so many ways to cook it. This recipe has an Asian twist. We really liked it. The other nice thing about salmon is that it takes mere minutes to cook.

THE RECIPE:

1 lb. salmon fillets
1/4 c. soy sauce
1/4 c. brown sugar
1 Tbsp. oil
1/2 tsp. garlic powder
1/4 tsp. ground ginger

Toss salmon and sauce ingredients in plastic bag. Refrigerate for as long as possible so flavors can soak in. Place bag contents in frying pan, cover and bring to boil over medium-high heat. Uncover and cook salmon for about two minutes on each side, or until salmon flakes easily. Discard liquid. Cook just a little on each side in dry pan until salmon is browned and glazed.