Thursday, December 30, 2010
Wednesday, December 22, 2010
Tuesday, December 7, 2010
Sunday, December 5, 2010
I love Christmas, I love the lights, the sounds, the smells....all of it! Mostly I love baking and cooking special recipes to delight my family and friends. I look for new things to try, as well as, new twists on old favorites.
The main dish I chose was Chicken Cacciatore.......this is heavenly! The sauce is amazing filled with green bell pepper, onions and zucchini
Serve with spaghetti and asiago cheese bread...they definitely said "Wow!"
Saturday, December 4, 2010
Thursday, December 2, 2010
Wednesday, December 1, 2010
Dylan is helping to cool off the tart :)
Hopefully this will brighten Cal's day and be a contender for the holidays!
Saturday, October 23, 2010
Afterwards I attempted a new recipe: Butternut Squash Lasagna
I thought it sounded like the perfect fall dish
The original recipe is from The Proud Italian Cook's blog...you can find her here:http://prouditaliancook.blogspot.com/
I don't usually use ricotta in lasagna...I do not like it, but I thought I would try it again for this recipe.
The line up to layering the lasagna: Butternut Squash chunks, ricotta mixture, and bechamal sauce with roasted garlic and various seasonings, not pictured: mozzarella cheese
ended up being 4 layers!
looking very yummy
The end result : Very good, very rich and I still do not like ricotta cheese. I will make this again minus the ricotta and replaced with Italian sausage. With the absence of meat, you could almost have a small piece to accompany a steak or other meat. Strange to think of lasagna as a "side dish" but anything is possible!
Monday, October 18, 2010
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup cold butter, cubed
- 1/3 cup shortening, cubed
- 4 to 6 tablespoons cold water
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1 cup pecan halves
- 1 cup sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter, melted
- 1/4 teaspoon ground cinnamon
- 8 cups thinly sliced peeled tart apples
- In a food processor, combine the flour, sugar and salt; cover and pulse until blended. Add butter and shortening; pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 45 minutes or until easy to handle.
- Coat a 9-in. deep-dish pie plate with cooking spray. Line bottom and sides of plate with parchment paper; coat paper with cooking spray and set aside.
- In a small bowl, combine brown sugar and butter; stir in pecans. Arrange in the bottom of prepared pie plate with rounded sides of pecans facing down.
- On a lightly floured surface, roll out larger portion of dough to fit bottom and sides of pie plate. Transfer to plate; press the crust firmly against pecans and sides of pie plate. Trim edges.
- In a large bowl, combine the sugar, flour, butter and cinnamon. Add apples; toss to coat. Fill crust. Roll out remaining pastry to fit top of pie; place over filling. Trim and seal edges. Cut slits in pastry.
- Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 375° for 60-70 minutes or until golden brown. Carefully loosen the parchment paper around edge of pie; invert hot pie onto a serving plate. Remove paper. Cool for at least 15 minutes before serving. Yield: 8 servings.
Wednesday, September 1, 2010
Southwest Tortellini Chowder
1 ½ cups mild chunky-style sauce or picante
½ teaspoon grated orange peel
2 (9oz) pkg refrigerated meat or cheese filled tortellini
2 cups frozen cut broccoli
1 cup frozen corn
½ cup coarsely chopped red bell pepper
1 (5oz) can evaporated milk
Dash of salt
¼ cup chopped fresh cilantro
Stir in tortellini and vegetables; cook over medium heat 6-9 minutes or until tortellini and vegetables are tender.
Stir in milk and salt; cook 1 to 2 minutes longer or until thoroughly heated, stirring occasionally. Do Not Boil. Top each serving of chowder with cilantro. Serve immediately
Wednesday, July 14, 2010
Wednesday, June 30, 2010
I think they had fun!
To make the fun continue, I made the kids' current favorite....chocolate waffle cookies! This is a terrific summer treat, because you do not have to heat up the house! The waffle iron serves to be a handy tool and you can make a batch in under 20 minutes!
1 stick of butter softened
Monday, June 28, 2010
Friday, June 25, 2010
Saturday, June 19, 2010
Thursday, June 17, 2010
Potatoes are on thing I can count on my family enjoying, no matter how they are prepared. This recipe is easy and I love that you can throw it in the slow cooker and forget it for a few hours. The ham made the dish a little on the salty side, but if you give it a good stir before serving it is alright. I am going to tweak this recipe a bit to be a side dish, minus the ham.
6 large russet potatoes,sliced into 1/4 inch rounds
1 ham steak (about 1 1/2 pounds) cut into chunks
1 can cream of mushroom
1 soup can of water
1 cup shredded cheese
grill seasoning to taste
Layer potatoes and ham in slow cooker
combine soup, water, cheese and seasoning in large bowl, pour over potatoes. cover and cook on high 3 1/2 hours or until potatoes are fork tender. turn to low setting and continue to cook for another hour.