Rara Bakes: A Recipe Blog

Pictures Are Not Working Here

2011-12-07T08:12:00.004-07:00

Pictures are just not working out in my new apartment. There's not enough light to get decent ones. I've been cooking quite a bit, but without photographic proof. :o) In the meantime, here are some good recipes that I've tried out:

1) Homemade Egg McMuffins:

http://www.macheesmo.com/2010/03/breakfast-sandwiches/

I love that I can make these ahead of time and freeze them. Then, just pop it in the oven while you shower and get ready for the day. By the time you're ready to leave, you'll have a hot breakfast ready.

2) Perfect Chocolate Chip Cookies:

http://theperfectchocolatechipcookie.com/instruct.php

These really are perfect. I loved the guide towards the bottom that shows various cookies and what is wrong with them (too much flour, cooked at too high of a temperature, etc.). I'm seriously impressed with the recipe! I used a postage scale to weigh the ingredients.

3) Vegan Lasagna:

http://ohsheglows.com/2011/11/07/vegan-lasagna-with-basil-cashew-cheeze/

This was my favorite find. It was DELICIOUS! You could easily serve this to non-vegans and I'm convinced that everyone would be happy. Yum, yum! It does take some time to make, but it was worth it in the end. The cashew "cheese" was my favorite part--it would be great on sandwiches too. The only downside to this recipe is that it wasn't very good as leftovers. I loved it for a day or two, but after that it was mushy and blah. So, eat it quickly!

Vegetarian Tortilla Soup

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

This soup comes together very quickly--it's great for dinner right after a long day at work. I added the zucchini because I live in Utah and still have frozen zucchini leftover from my summer garden.

Vegetarian Tortilla Soup

2 Tbsp vegetable oil

1 (16 oz) pkg frozen bell pepper and onion stir fry mix

3 cloves garlic, minced

1 1/2 Tbsp cumin

1 (7 oz) can diced green chilies

1 (14 oz) can crushed tomatoes

1 (9 oz) can whole corn kernels

1 (15 oz) can black beans

1 cup shredded frozen zucchini (optional)

32 oz vegetable broth

Salt and pepper, to taste

1 avocado

1/2 cup shredded cheese

Tortilla strips

In a large pot, heat vegetable oil. Add stir fry mix, garlic, and cumin. Stir and cook until peppers are tender (about 5 minutes). Add chilies, tomatoes, corn, black beans, zucchini, vegetable broth, salt and pepper.

Bring to a boil. Simmer, uncovered, stirring occasionally, for 30 minutes.

Ladle into bowls. Top with chopped avocado, cheese, and tortilla chips.

Simple Flaxseed Crackers

2011-11-10T12:00:00.005-07:00

I'm sorry for the lack of posts lately. I moved a few months ago (for the sixth time since this blog started) and the lighting in this new place just isn't conducive to good pictures. I'll keep working on it--but in the meantime, enjoy these yummy crackers.

Simple Flaxseed Crackers

2 cups ground flaxseed

1 cup water

1/2 tsp salt

1/2 tsp garlic powder

1 tsp minced onion

Combine all ingredients in a medium bowl. Line a baking sheet with parchment paper.

Place dough onto middle of baking sheet. Put another piece of parchment paper on top. Use a rolling pin to roll out dough to fill the entire baking sheet. Use a pizza cutter to score dough into cracker-size pieces.

Bake at 400 degrees for 20 minutes or until crackers are crisp and edges are lightly browned.

Smashed White Bean Avocado Club

2011-10-19T13:50:00.005-06:00

I like mayonnaise, much more than I should. Sandwiches without mayo usually just don't work for me. However, this one is delicious! It's much healthier, and pretty quick to put together. Serve it open-faced.

Smashed White Bean Avocado Club

1 (15 oz) can Cannellini beans

2 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

Bread

2 avocados

Sprouts

Cucumbers (not pictured)

Red onions (not pictured)

Thinly sliced cooked chicken

Rinse and drain Cannellini beans. Combine beans, olive oil, salt, and pepper in a food processor and pulse until moderately smooth. If you don't have a food processor, mash the beans with a large fork and mix with the other ingredients.

Toast bread. Spread bean mixture on top. Layer avocado slices, sprouts, cucumber slices, thin strips of red onion, and chicken on top.

Sesame Chicken Salad

2011-08-22T15:50:00.007-06:00

I love the flavor of this salad. If you don't have a food processor, chop everything finely for similar results.

Sesame Chicken Salad

3/4 cup uncooked whole wheat orzo

4-5 carrots

1 cup sugar snap peas

2 chicken breasts, cooked (any method)

1/4 cup vegetable oil

1/4 cup rice vinegar

1 1/2 Tbsp soy sauce

1 tsp sesame oil

2 Tbsp sesame seeds

2 cloves garlic

2 tsp fresh crushed ginger

Cook orzo until al dente. Drain. Set aside.

Use food processor to shred carrots, sugar snap peas, and chicken. Combine with orzo.

In a small bowl, whisk together vegetable oil, rice vinegar, soy sauce, and sesame oil.

Lightly toast sesame seeds. Add to wet ingredients.

Combine garlic and ginger in a saucepan with a small amount of oil. Stir and cook until fragrant. Add to wet ingredients.

Combine wet ingredients with vegetables, chicken, and orzo. Chill thoroughly.

Green Smoothie

2011-08-21T10:54:00.010-06:00

I tried green smoothies a few times in the past, and I never liked them. Then I tried a magical addition and suddenly they were fabulous. The addition was a straw. I don't know why it made such a difference, but I now love green smoothies for breakfast.

My job requires waking up at O dark thirty, so I prefer to assemble the smoothie beforehand. I put everything but the banana in the personal blender and put it in the fridge. Then in the morning I pop in a frozen banana, blend, and go.

Green Smoothie

2 large handfuls baby spinach

1 heaping spoonful ground flaxseed

1 spoonful almond butter

Milk (about 3/4 cup)

1 frozen banana

Combine all ingredients and blend until smooth. Serves one.

Greek Spaghetti Squash

2011-08-16T12:01:00.005-06:00

This is the first time I've cooked spaghetti squash, and I was quite happy with the results. You'll only end up using about 1/2 of the squash for this recipe, so find another spaghetti squash recipe to try as well.

Greek Spaghetti Squash

1 small spaghetti squash

2 Tbsp olive oil

3 cloves garlic

2 oz sun-dried tomatoes or 4 Roma tomatoes, diced

2 cups fresh spinach, coarsely chopped

1/4 cup fresh basil, coarsely chopped

2 ounces sliced olives

2 ounces feta cheese

Preheat oven to 375 degrees. Use a wooden skewer to pierce holes in the whole spaghetti squash. Place the squash in a baking dish, and cook for 90 minutes. Remove from oven.

In a small saucepan, combine olive oil and garlic. Cook until garlic is fragrant. Add spinach, basil, and tomatoes. Cook and stir until greens are wilted and tomatoes are warmed.

Cut cooled spaghetti squash in half. Use a spoon to scoop out the seeds, and then a fork to get the stringy "spaghetti" out.

Add olives, feta cheese, and desired amount of spaghetti squash to saucepan. Stir. Serve warm.

Save remaining squash for another dish. I'm experimenting with freezing it--I'll post an update later.

Strawberries Romanoff

2011-07-27T08:49:00.005-06:00

Plain strawberries would be more healthy, but as far as desserts go this is DELICIOUS and fairly healthy. This is my newest favorite recipe.

Strawberries Romanoff

2 lbs fresh strawberries

1/3 cup reduced-fat sour cream

2 Tbsp brown sugar

1/2 tsp cinnamon

Wash strawberries and cut into quarters.

In a medium bowl, whisk together sour cream, brown sugar, and cinnamon. Add strawberries. Stir until combined. Serve.

Pesto

2011-07-07T14:42:00.006-06:00

I started my garden terribly late this year. In fact, I only planted it about two weeks ago. However, my basil is already growing well and I'm excited to have enough to make delicious pesto. This stuff is fabulous!

Pesto

1 cup fresh basil leaves, firmly packed

2 cloves garlic, minced

1/4 cup Pecorino Romano cheese, grated

2 Tbsp pine nuts

1/3 cup (approx.) olive oil

Combine basil, garlic, cheese, and nuts in food processor. Pulse until fairly smooth. Drizzle in olive oil while pulsing food processor until desired consistency is reached.

For a cheaper version, I've heard of (but not tried) using Parmesan cheese and walnuts.

Sprinkle Sandwich Cookies

2011-06-29T12:53:00.003-06:00

A recipe similar to this one has been in my "to be baked" file for a long time. I decided to try out a homemade Funfetti mix rather than buying one from the store, and I like the results! I was surprised how fast it all came together.

Sprinkle Sandwich Cookies

1 1/2 cups flour
3/4 cup sugar
3/4 tsp baking powder
1/8 tsp salt
2 eggs
1/3 cup canola oil
1 tsp vanilla extract
1/4 cup sprinkles

2 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
Milk

Combine flour, sugar, baking powder, and salt in a mixing bowl. Add eggs, canola oil, and vanilla. Mix until combined. Fold in sprinkles.

Roll cookies into balls, bake at 350 for 11-13 minutes. Let stand on cookie sheet for 1 minute, then remove and let cool.

Put cream cheese in a small bowl and beat with an electric mixer. Add powdered sugar and vanilla. Mix well. Add milk while beating until desired consistency is reached.

Spread frosting between cookies and enjoy.

White Chocolate Brownies

2011-06-27T08:48:00.006-06:00

I'll admit that the first bite I took of these brownies was not my favorite. Due to my impatience and sweet tooth, I tried to eat one less than 30 minutes after they came out of the oven. It did not work. Several hours later they set up and everything went much better. I'm excited to make these again and experiment more with the recipe. The next thing I want to try is having unmelted white chocolate chips in the brownie batter.

White Chocolate Brownies

1 cup butter

1/2 cup white chocolate, chopped

4 eggs, beaten

2 cups sugar

1 1/2 cups flour

1/2 Tbsp vanilla

1/2 cup butter

1/2 cup white chocolate, chopped

3 cups powdered sugar

Flavoring of choice (lemon extract, vanilla, etc.)

Milk

To make the brownies, melt 1/2 cup white chocolate and 1 cup butter on the stove or microwave. WATCH CLOSELY and stir frequently because white chocolate burns very easily.

Add eggs and sugar. Mix well. Add flour and vanilla. Mix well.

Pour into a greased 9x13" pan. Bake at 350 for 30-35 minutes or until done. To tell if they are done, stick a skewer into the center of the pan. There should be moist crumbs on the toothpick when removed. If you see smears of raw batter, keep baking.

Cool completely.

To make frosting, melt 1/2 cup butter and 1/2 cup white chocolate. Add powdered sugar and flavoring. Stir well. Add milk until desired consistency is reached.

Frost brownies. Let set and then enjoy!

Frosty Lime Mini Cheesecakes

2011-06-12T16:00:00.004-06:00

Now that Utah's finally started to warm up it's time for frozen desserts. I made these in my mini cheesecake pan but next time I think I'll just make them in a pie dish and serve them like regular pie.

Frosty Lime Mini Cheesecakes

1 1/2 cups crushed Oreo crumbs

1/3 cup butter, melted

12 oz cream cheese, softened

2/3 cup sweetened condensed milk

1/4 cup whipping cream

1 Tbsp lime zest

1/4 cup fresh lime juice

2 Tbsp sugar

Spray a pie dish or square pan with non-stick cooking spray.

Combine Oreo crumbs and melted butter. Press into the bottom of prepared dish. Place into freezer.

Using an electric mixer, beat cream cheese until smooth. Add sweetened condensed milk, whipping cream, lime zest, lime juice, and sugar. Mix until well-combined. Add green food coloring if desired (I used 1 drop).

Pour cream cheese mixture over crust. Freeze for at least 30 minutes.

Remove from freezer five to ten minutes before serving. Top with whipped cream and lime slices if desired.

Homemade Cheez-Its

2011-06-08T16:32:00.003-06:00

These homemade Cheez-Its have the perfect flavor. Really. They're worth a try!Homemade Cheez-Its

1 cup flour

4 Tbsp butter

8 oz shredded sharp cheddar cheese

3/4 tsp salt

1/4 tsp cayenne pepper

1/4 to 1/3 cup cold water

Combine flour, butter, cheddar cheese, salt, and cayenne pepper in a food processor until crumbly. Add water by spoonfuls until a dough consistency is reached.

Wrap dough in plastic wrap and put in the freezer for 30 minutes.

Unwrap dough and use a rolling pin to get it as thin as you possibly can. If you have a pasta roller, this would be a great thing to use it for. Then use a pizza cutter to cut the dough into small squares.

Line a cookie sheet with parchment paper. Bake the crackers at 350 degrees for 25-28 minutes or until crispy and the bottoms are golden brown.

Peanut Butter Dip for Apples

2011-06-05T09:20:00.000-06:00

Plain apples are good, but plain apples + peanut butter dip is even better! This would make a good brownie frosting as well.

Peanut Butter Dip

4 oz cream cheese, softened

1/2 cup peanut butter

1/2 cup brown sugar

2-4 Tbsp milk

Splash of vanilla

Dash of cinnamon

Combine all ingredients with an electric beater. Add more milk to achieve thinner consistency if desired. Best if chilled.

Tangy Mustard Chicken

2011-05-30T20:11:00.009-06:00

I've been using chicken thighs more often lately--they have more flavor than chicken breasts and cost less too. The thighs do have a higher fat content than the breasts do, but still have less fat than beef or pork. Used in moderation, chicken thighs are a good addition to your dinner menu.
Tangy Mustard Chicken

1/4 cup yellow mustard

2 Tbsp apple cider vinegar

2 Tbsp brown sugar

1/2 Tbsp dry mustard powder

1/4-1/2 tsp hot sauce

1 tsp Worcestershire sauce

1/4 tsp salt

1/8 tsp pepper

1/2 Tbsp olive oil

4 chicken thighs

Combine yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, salt, and pepper in a small bowl. Reserve 1/4 of the sauce in a separate bowl.

Baste chicken thighs with sauce.

Heat olive oil in a medium frying pan. When hot, add chicken thighs. Cook 8-12 minutes (depends on size of thigh) on one side without disturbing. Flip thighs over, baste with sauce, and cook for an additional 7-10 minutes or until done. Top with reserved mustard sauce.

Corn Salsa

2011-05-30T10:40:00.005-06:00

I ate this delicious salsa with tortilla chips, but I think it would be great on top of tacos or burritos as well. It should be fairly cheap to make--great for big summer parties. Fresh corn will taste the best, but frozen can be used too.

Corn Salsa

1 jalapeño pepper

1 cup cooked corn kernels

2 Tbsp chopped fresh cilantro

2 Tbsp chopped red onion

2 Tbsp fresh lime juice

2 tsp olive oil

1/2 tsp sugar

1/2 tsp salt

Put on disposable gloves before cutting the jalapeño. Then dice the jalapeño into small pieces. The heat comes from the seeds and white parts, so if you want it to be mild, cut out all of those. If you don't have gloves, rinse your hands with rubbing alcohol or hand sanitizer to get rid of the remaining jalapeño oil on your hands (otherwise you're going to be in for a surprise when you take out your contacts).

Combine all ingredients and chill for several hours.

Apple Muffins

2011-05-14T09:20:00.007-06:00

Here is this morning's "let's see what I have in the pantry" recipe. These muffins are best served warm with a little bit of butter or jam. Don't bother peeling the apples.
Apple Muffins

3/4 cup apple juice

1 egg

1/3 cup vegetable oil

1/4 cup sugar

1/4 cup honey

2 cups flour

1 Tbsp baking powder

1/2 Tbsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

2 cups diced apples

Brown sugar

Whisk together apple juice, egg, vegetable oil, sugar, and honey. Stir in flour, baking powder, cinnamon, nutmeg, and salt. Fold in apples.

Grease a muffin tin. Fill muffin cups 3/4 full. Lightly sprinkle each muffin with brown sugar. Bake at 400 degrees for 18-20 minutes.

Brazilian Cheese Puffs

2011-05-01T19:37:00.006-06:00

These cheese puffs are deceptive--they're light and fluffy, but as soon as you bite into one you realize that they are deliciously gooey on the inside. Make these right before serving as they do not keep well and should be eaten within a few hours of baking.

Brazilian Cheese Puffs

1 egg

1/3 cup vegetable oil

2/3 cup milk

1 1/4 cups tapioca flour

1/2 cup grated cheddar cheese

1 tsp salt

Preheat oven to 450 and grease a mini muffin tin.

Combine all ingredients in a blender and blend until smooth. The batter will be liquid. Pour batter into mini muffin tin, filling each one about 1/2 to 2/3 full. Bake for 13-15 minutes or until the breads puff up and become very lightly brown on the edges.

Cool slightly (the tops may cave in a bit, that's okay) and then serve.

Romaine Salad with Lemon Poppyseed Dressing

2011-04-24T09:28:00.011-06:00

The original title of this salad is something along the lines of "Winter Salad with Fruit"; but, I made it for Easter dinner and I've decided that it defies all seasons. The dressing is my favorite part--it's definitely a winner. There is more dressing than you'll need for just this salad, so if you don't want leftovers, only make half of the dressing.

Romaine Salad with Lemon Poppyseed Dressing

1/2 cup lemon juice (fresh is best)

Zest from 1 large lemon

1/2 cup sugar

2 tsp dried minced onions

1 tsp Dijon mustard

1/4 tsp salt

2/3 cup canola oil

1 Tbsp poppy seeds

1 head Romaine lettuce, torn

1 apple, peeled and diced

1 pear, peeled and diced

4 oz Swiss cheese, shredded

1 cup cashews

1/3 cup dried cranberries

Combine lemon juice, zest, sugar, onions, mustard, and salt in a blender or food processor. Pulse until smooth. Add oil and poppy seeds, blend until well-combined. Refrigerate overnight.

If you are not planning to serve the salad immediately, mix a bit of lemon juice in with the diced apples and pears to prevent them from turning brown. Combine lettuce, apple, pear, cheese, cashews, and cranberries just before serving. Top with dressing.

Cranberry Apricot Cookies

2011-04-23T08:49:00.008-06:00

These are my new favorite cookies--there's so many good things in them that I don't know how anyone could resist. They don't seem to keep well though, so I suggest you freeze those that you don't plan to eat in the first 24 hours or so.

Cranberry Apricot Cookies

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 large egg

3/4 cup flour

1/2 tsp baking soda

Pinch of salt

1 1/2 cups rolled oats

3/4 to 1 cup dried apricots, diced

1/4 to 1/2 cup dried cranberries

1 cup white chocolate chips

Cream butter and sugars. Add egg.

Stir in flour, baking soda, salt, and rolled oats. Mix until well-combined.

Fold in apricots, cranberries, and white chocolate chips.

Line a baking sheet with parchment paper, drop by Tablespoonfuls onto baking sheet.

Bake at 350 for 15 minutes or until slightly golden on the edges. The middle may still be a little gooey--but it seems to set just fine. Cool on cookie sheet for 1-2 minutes, then move to a cooling rack.

Grill-Roasted Turkey Breast (for Gas Grill)

2011-04-21T08:57:00.009-06:00

Last Sunday I was planning to toss this turkey breast in the slow cooker, go to church, and come home to a delicious dinner. That plan failed when I realized my slow cooker is much too small to even consider putting something this size in it.

I ended up searching online and found this great recipe from Cook's Country. It's simple, fairly quick, and honestly one of the best tasting turkeys I have ever had.

Grill-Roasted Turkey Breast

1 bone-in whole turkey breast (5-6 lbs), thawed

3 Tbsp brown sugar, divided

1 Tbsp salt

1 tsp black pepper

2-3 Tbsp butter

Rinse turkey breast in cool water. Pat dry with paper towels.

Combine 2 Tbsp brown sugar and salt in a small bowl. Gently loosen skin on turkey. Rub brown sugar and salt mixture onto and under skin. Wrap turkey tightly in plastic wrap and refrigerate at least 8 hours.

Remove plastic wrap. Pat turkey dry again with paper towels.

Combine remaining 1 Tbsp brown sugar and pepper in a small bowl. Rub onto and under turkey skin.

Use a skewer to poke numerous holes throughout the turkey breast.

Cut butter into very thin slices. Scatter butter slices under skin.

Turn all burners on gas grill to high. Cover, and let heat for 15 minutes.

Leave primary burner on high. Turn off all other burners. Place turkey breast, skin side up, on cooler part of grill.

Cover and grill. Lift lid only once, after about 40 minutes, and rotate turkey breast. Continue cooking until thickest part of meat registers 160 degrees on meat thermometer (about 70-90 minutes). Remove from grill. Cover with foil and let rest for 20 minutes. Serve.

Creamy Quinoa Primavera

2011-04-13T10:16:00.006-06:00

Have you tried quinoa? It seems to be the newest wonder food that's popping up in recipes everywhere. Quinoa is a grain that is unique because it is also a complete protein (like meat). The name is pronounced KEEN-wah and it tastes like a mixture between oatmeal and brown rice.

Creamy Quinoa Primavera

1 1/2 cups uncooked quinoa
3 cups chicken or vegetable broth
5 cups finely chopped assorted fresh vegetables
1 Tbsp olive oil
3 cloves garlic
4 oz cream cheese
2 tsp dried basil

Rinse quinoa in warm water. Combine quinoa and broth in a saucepan. Bring to a boil. Once boiling, reduce heat slightly, keep covered, and allow to cook until all broth is absorbed--about 20 minutes.

Meanwhile, wash and chop vegetables. Anything will work. I used zucchini, sweet onion, red bell pepper, orange bell pepper, and broccoli.

Heat olive oil in a medium skillet. Add garlic and vegetables. Cook until vegetables are crisp-tender.

Once all the broth has been absorbed by the quinoa, add cream cheese and basil. Continue stirring and cooking until cream cheese is well-distributed. Add vegetables. Stir to combine. Top with Parmesean cheese if desired. Serve.

Slow Cooker Pear Sauce

2011-04-12T13:12:00.005-06:00

I bought quite a bit of fruit early last week, and then went out of town for the weekend. When I came home, there was a big bowl full of over-ripe fruit demanding immediate attention. I just threw all the pears into the slow cooker because I didn't really want to spend all day cooking, and they turned out fabulously. Yum!

Slow Cooker Pear Sauce

5-6 very ripe pears

2 Tbsp brown sugar

1/2 tsp ground cinnamon

Remove the cores and peels from the pears. Dice pears into uniform-sized pieces. Place into a 2 qt slow cooker. Top with brown sugar and cinnamon. Cook on high for 4 hours or until pears are extremely tender. Mash with a fork or use a blender until smooth.

Balsamic Pasta Salad

2011-04-06T08:01:00.010-06:00

This salad was a good accompaniment to our mid-Conference picnic. General Conference is always a rejuvinating weekend full of uplifting messages and instruction. We liked the Asiago cheese, but if you are cooking for children you may want to use cheddar or another mild cheese.

Balsamic Pasta Salad

14 oz pasta, any variety

1/4 lb Genoa Salami, chopped

1/4 lb pepperoni, chopped

1/2 lb Asiago cheese, diced

1 (6 oz) can sliced olives

1 red bell pepper, diced

1 green bell pepper, diced

3 tomatoes, diced

1 pkg dry Italian dressing

1/2 cup olive oil

3 Tbsp balsamic vinegar

1 Tbsp dried oregano

1/2 Tbsp dried parsley

Cook the pasta until al dente.

Combine pasta with salami, pepperoni, cheese, olives, peppers, tomatoes, and dry Italian dressing.

In a small bowl, whisk together olive oil, balsamic vinegar, oregano, and parsley. Pour half of the dressing into the salad and mix well. Refrigerate salad and remaining dressing.

Just before serving, add remaining dressing and mix well.

Serves 12-15.

Ham & Corn Sandwiches

2011-03-31T08:26:00.008-06:00

This sandwich is one of my favorite childhood foods. It seems to have just the right combination of flavors. These freeze very well--assemble everything and then wrap in plastic wrap and foil. When you're ready, unwrap and put it straight from the freezer into the oven and plan for about 10-15 minutes extra cooking time. This is a great way to use Easter leftovers!

Ham & Corn Sandwiches

1 loaf French bread

4 oz cream cheese

12 oz ham, thinly sliced

24 oz frozen corn in butter sauce

5-6 green onions, thinly sliced

2 Tbsp mayonnaise

1 tsp yellow mustard

1 cup shredded cheddar cheese

Cut french bread in half lengthwise. Place on a cookie sheet. Preheat oven to 375 degrees.

Soften cream cheese for about 10 seconds in microwave. Spread over cut french bread halves. Layer ham on top of cream cheese.

Thaw frozen corn pouch in microwave or warm water. In a medium bowl, combine corn, green onions, mayonnaise, mustard, and cheese. Spread evenly over both halves.

Bake for about 20 minutes or until cheese is melted. If the edges get too brown, cover in aluminum foil. Let cool for a few minutes, slice, and serve.

Doughnuts with Strawberry Glaze

2011-03-28T08:13:00.006-06:00

Mmmmm. These doughnuts were a fun Sunday morning project. The glaze is my favorite part!

Doughnuts with Strawberry Glaze

1/4 cup warm water

2 tsp instant yeast

1 1/2 cups milk, warmed

1/3 cup shortening

1/2 cup sugar

1 tsp salt

2 eggs

5 1/2 cups flour

1 qt vegetable oil

8 oz frozen strawberries

1/3 cup butter

1 tsp vanilla

3+ cups powdered sugar

Combine yeast and water in a small bowl. Let sit for 10 minutes.

Cream together milk, shortening, sugar, salt, and eggs. When smooth, add yeast mixture. Mix in flour. Knead for five minutes or until smooth.

Cover bowl with a damp cloth and let rise for 1-2 hours or until doubled in size.

Turn dough onto a lightly floured surface and roll out to 1/2" thickness.

Using biscuit cutters or a glass, cut out doughnuts. Let rise for an additional 1-2 hours.

In a heavy saucepan, heat vegetable oil to 350 degrees. Set a cooling rack over a sheet pan and set aside.

Fry the doughnuts until golden brown on one side, then flip over using a chopstick. When evenly brown, remove from the oil and let drain on the prepared cooling rack.

Defrost strawberries in the microwave. Pour off liquid. Puree in a food processor.

Melt butter in a small saucepan. When melted, add in pureed strawberries. Stir in powdered sugar until glaze reaches desired consistency. Cook and stir until smooth.

Dunk cooked doughnuts into glaze and then return to cooling rack until glaze hardens.

Enjoy! These are best if eaten immediately (which won't be a problem).

Chicken Enchiladas

2011-03-16T16:51:00.004-06:00

Today is the first time that I've made this recipe. I really liked it! The original recipe calls for flour tortillas; but, corn seemed more suitable for enchiladas.

Chicken Enchiladas

2 chicken breasts, cooked and diced

1/2 white onion, diced

1/2 cup sour cream

1/4 cup shredded Mozzarella cheese

1 cup shredded Cheddar cheese, divided

1/2 Tbsp dried parsley

1/4 tsp oregano

1/4 tsp black pepper

1/8-1/4 tsp salt

1/2 Tbsp chili powder
2 cloves garlic, minced

1 8 oz can tomato sauce

1 4 oz can diced green chilies

12 corn tortillas

1 10 oz can enchilada sauce

Preheat oven to 350 degrees.

In a medium pot, combine chicken, onion, sour cream, and 1/4 cup each Mozzarella and Cheddar cheeses. Heat and stir until cheese melts.

Add parsley, oregano, pepper, salt, chili powder, garlic, tomato sauce, and chilies. Cook and stir until heated through.

Divide chicken mixture between the tortillas. Fold and place (seam side down) into a 9x13 pan.

Pour enchilada sauce over the enchiladas. Top with remaining 3/4 cup Cheddar cheese.

Bake for 20 minutes.

Serve with shredded lettuce, sour cream, and diced tomatoes.

Five Minute Fudge

2011-03-16T16:04:00.009-06:00

I'll admit that this fudge isn't as delicious as the more labor-intensive fudge recipes. However, it is still pretty good. It's great for those "I need chocolate, and I need it now" kind of days.

Five Minute Fudge

1 12oz pkg chocolate chips

1 14 oz can sweetened condensed milk

1 1/2 cups chopped nuts

Line a square baking pan with aluminum foil. Use butter to grease the foil.

Stir together chocolate chips and sweetened condensed milk in a large microwaveable bowl. Microwave on high for 4-5 minutes. Stir until smooth. Mix in nuts.

Pour fudge into prepared pan. Cool until firm.

Broccoli Cauliflower Salad

2011-03-15T09:34:00.004-06:00

The recipe for this salad came from Mary Perkins--a kind old woman who lived up the street from me when I was a child. Mary had an English Setter named Lucky that she was more than happy to let me play with. Every time I have this salad I think of her. Also, this salad is guaranteed to be a winner at pot lucks!

Broccoli Cauliflower Salad

1 head broccoli

1 head cauliflower

1/2 of a red onion

1 lb bacon, cooked and crumbled

1 lb shredded Mozzarella cheese

1 1/2 cups Best Foods mayonnaise (yes, the brand matters)

1/2 cup sugar

1/4 cup white vinegar

1/2 tsp salt

Cut broccoli and cauliflower into bite-size pieces. Dice red onion into small pieces. Depending on how large the onion is, I use 1/3-3/4 of it.

Combine mayonnaise, sugar, vinegar, and salt in a small bowl and whisk together. Cover with plastic wrap and refrigerate for several hours.

Typically, I refrigerate everything separately overnight and then combine all the salad ingredients immediately before serving. That guarantees crisp vegetables that don't have an overwhelming onion flavor and bacon that isn't soggy.

Muenster Macaroni and Cheese

2011-03-12T13:24:00.007-07:00

Muenster cheese is one of my favorites. I love it in salads and on sandwiches. When I saw this recipe for a mild mac 'n cheese with Muenster, I knew I had to give it a try.

Muenster Mac 'n Cheese

12 oz pasta, any variety

5 Tbsp butter, divided

1 cup milk

8 oz Muenster cheese, diced

Salt and pepper

6 Ritz crackers

Cook pasta according to package directions, just until al dente. Drain.

While pasta is cooking, melt 4 Tbsp butter in a medium saucepan over low heat. Once melted, add in milk and cheese. Continue cooking and stirring until cheese is melted. I found it helpful to switch to a whisk once the cheese started melting. Add salt and pepper to taste.

Once cheese is all melted, stir in noodles.

Spray a 9x13 pan with cooking spray. Pour in noodle/cheese mixture.

Place Ritz crackers in a sandwich bag. Crush crackers. Melt 1 Tbsp butter and combine with crackers.

Sprinkle buttered cracker crumbs over noodles.

Bake at 400 for 15 minutes or until crackers are golden brown. Serve immediately.

Homemade Milanos

2011-03-12T08:10:00.005-07:00

It's Girl Scout Cookie booth time! Hurray! This post actually doesn't have anything to do with Girl Scouts--but I wanted to put in a plug for their cookie booths which are appearing this weekend. These yummy cookies are a homemade version of Pepperidge Farm Milano cookies. You can pick any flavor you like--orange is my favorite. The cookie base is a great shortbread recipe too.

Homemade Milanos

1 cup butter, softened

1/2 cup sugar

1 3/4 cup flour

1/4 tsp salt

2 tsp vanilla extract

1 cup chocolate chips

1/4 tsp orange, peppermint, or other extract

Cream butter and sugar. Add flour and salt. Stir until well-combined. Stir in vanilla.

Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Roll dough into a log. Cut into 1/2" slices.

Line a cookie sheet with parchment paper. Place cookie slices on top of parchment paper.

Bake at 350 for 10-13 minutes or until edges brown slightly.

Allow cookies to cool completely on a wire rack.

Melt chocolate chips (in saucepan or microwave). Stir in flavoring extract.

Sandwich cookies with melted chocolate in between them.

Enjoy!

Parmesan Ranch Meatballs

2011-03-06T11:42:00.007-07:00

I haven't made it to the grocery store for awhile, but I fortunately had all the ingredients for these meatballs. It's always nice to find a recipe that doesn't require a trip to the store (even if it is only a 1/2 mile away).

Parmesan Ranch Meatballs

1 lb ground turkey or beef
1 Tbsp olive oil

1 egg

1/4 cup bread crumbs

2 Tbsp dry ranch dressing mix
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp dried oregano
1 tsp dried basil

Combine all ingredients in a large bowl and mix until well-combined. Form into meatballs and place into an oiled 9x13 pan.

Bake at 350 for 12 minutes. Turn meatballs over and broil for 2-3 minutes or until lightly browned.

Combine with sauce and serve. Makes about 20 meatballs.

Creamy Chicken and Gnocchi Soup

2011-03-02T11:26:00.007-07:00

Have you tried gnocchi before? They're delicious little potato dumplings that add an interesting texture to this soup. You can find gnocchi near the dry pasta in the grocery store. They're worth a try! I made this soup for a brainstorming session to plan my next vacation with two friends. The winner---Alaska!

Chicken and Gnocchi Soup

1 cup cooked and diced chicken

16 oz potato gnocchi

1 1/4 cup finely diced white onion

1/2 cup finely diced celery

4 cloves garlic, minced

1/4 cup butter

1 Tbsp olive oil

1/4 cup flour

1 quart half and half

1 cup shredded carrots

1 14 oz can chicken broth

1 cup fresh spinach, chopped

1/2 tsp dried thyme

1/2 tsp dried parsley

1 tsp salt (or to taste)

1/2 tsp black pepper (or to taste)

Cook (any method works) and dice chicken. Set aside.

Cook gnocchi according to package directions and set aside.

Combine onion, celery, garlic, butter, and olive oil in a large pot over medium heat. Cook until onion becomes translucent.

Add flour to form a roux. Cook, stirring frequently, for 1-2 minutes.

Add half and half, carrots, and chicken. Once mixture thickens, add chicken broth. When mixture thickens again, add cooked gnocchi, spinach, and seasonings.

Heat through, and serve.

Serves 6.

Sweet Potato Spaghetti

2011-01-28T12:02:00.008-07:00

I love sweet potatoes, and this is one of my favorite sweet potato dishes. It comes together very quickly and is a little different than the regular lunch fare around here. If you want it to be more savory, add rosemary.

Sweet Potato Spaghetti

1 medium sweet potato

1/3 cup minced yellow onion

2 garlic cloves

Olive oil

Spaghetti

Dash salt

Dash pepper

Grated Parmesan cheese, to taste

1/2 tsp dried rosemary (optional)

Cook spaghetti according to package directions. Drain.

Peel and dice sweet potato. Mince onion and garlic.

In a small frying pan, combine approx. 2 Tbsp olive oil and diced sweet potato. Cook, stirring occasionally, until potato pieces become slightly soft. Add onion and garlic. Continue cooking until sweet potatoes begin to brown and are soft.

Combine sweet potato mixture, drained spaghetti, salt, pepper, and rosemary in a serving bowl. Toss. Add more olive oil if desired. Top with grated Parmesan cheese.

Serves 2.

Bacon Wrapped Smokies

2011-01-24T14:13:00.007-07:00

These are probably one of the least healthy foods imagainable--which also means they are delicious. I used this recipe for a last-minute New Year's Eve appetizer and everyone loved them!

Bacon Wrapped Smokies

1 lb bacon

14 oz beef cocktail weiners

3/4 cup brown sugar

Preheat oven to 325. Line a baking sheet with aluminum foil.

Cut bacon into thirds (lengthwise). Wrap each cocktail weiner with a piece of bacon and secure with a toothpick. Place onto baking sheet.

Sprinkle brown sugar generously over the bacon wrapped smokies. Bake for 40 minutes.

Serve immediately.

Chef Salad

2011-01-19T06:30:00.003-07:00

Chef Salad is one of my favorite comfort foods. It works well for a quick lunch, or for dinner when you don't feel like turning on the stove.

Chef Salad

Mixed Salad Greens

Chopped turkey breast

Chopped cheddar cheese

Chopped hardboiled egg

Alfalfa sprouts

Tomatoes

My other favorite additions are pickled beets, croutons, cold green peas, cucumbers, peppers of any variety, olives, and fresh mushrooms.

Mix everything together and then enjoy!

Here is my method for perfect hardboiled eggs: Place desired number of eggs in a cooking pot and fill with cool water until water is 1" above eggs. Cook uncovered until water boils. When water boils, cover pot with a lid and remove from heat. Let stand for 12 minutes. Transfer eggs to a bowl of ice water and let cool for 10 minutes.

Simple Apple Dumplings

2011-01-18T09:11:00.006-07:00

In the search for a quick dessert to use up a few items I had on hand, I came across this simple recipe.

Simple Apple Dumplings

1 granny smith apple

1 can refrigerated crescent roll dough

1/2 cup butter, melted

3/4 cup sugar

1/2 tsp cinnamon

3/4 cup Sprite, Ginger Ale, or Mountain Dew

Preheat oven to 350. Grease a 8" or 9" square baking pan.

Cut apple into 8 wedges. Remove core and peel.

Separate the roll dough into triangles. Starting at the small end, roll each apple wedge into a triangle of dough. Place into baking dish.

Combine butter, sugar, and cinnamon. Pour over the dumplings. Pour desired soda pop over dumplings.

Bake for 35-40 minutes, or until dumplings are golden brown.

Serve immediately, topped with vanilla ice cream.

Pizza Dough

2011-01-17T08:48:00.008-07:00

I've made at least 8 pizzas in the last month, but each time they are eaten so fast that I don't have time for a picture. This pizza dough and the sauce (post below) have become family favorites.

Pizza Dough

*makes enough for four 14" pizzas

4 1/2 cups bread flour

1 3/4 tsp salt

1 tsp instant yeast

1/4 cup olive oil

1 3/4 cups cold water

Measure water into large measuring cup and then place in freezer to chill until needed.

Combine flour, salt, and yeast. Add olive oil and water. Stir until all flour is incorporated. Knead by hand (5-7 minutes) or with dough hook (3-5 minutes) until dough is smooth and elastic.

Divide dough into 4 equal portions.

Spray the inside of 4 sandwich-sized plastic baggies with cooking spray. Place 1 portion of dough into each bag. Refrigerate overnight or up to three days. This dough also works well if frozen and then moved from the freezer to the refrigerator one to two days before baking.

Two hours before you want to cook the pizza, remove the dough from the refrigerator. Lightly flour your counter top. Shape the dough into a small disc, about 4-5" in diameter, and place on top of floured counter. Cover with plastic wrap that has been sprayed with olive oil. Every 30 minutes or so, come back to the dough and stretch it out a bit further. The dough is very supple and will stretch easily. The goal is to have a pizza dough that is about 14" in diameter.

The way you cook the pizza will vary depending on what equipment you have. Here is how I do it...

Approximately 30-45 minutes before baking, turn oven to the highest baking temperature it can handle (mine does 550). Place cast iron pizza stone on lowest oven rack while preheating oven.

Once oven is heated, remove pizza stone and quickly place pizza dough on top. Cover lightly with sauce, cheese, and desired toppings. Return pizza to oven on lowest rack and cook for 6-8 minutes or until crust is golden brown and cheese is melted. When pizza is done, remove from cast iron stone immediately. Lightly brush edges with olive oil and serve.

What are your favorite pizza toppings? Please leave a comment and let me know--I'm always looking for new ideas. Our favorite pizza currently is fresh mozzarella with bacon and prosciutto.

Pizza Sauce

2011-01-17T08:40:00.008-07:00

This delicious pizza sauce takes less than two minutes to make and is delicious! It tastes best if allowed to sit in the refrigerator overnight. Once you taste it, you'll be impressed that something so yummy came from such a quick and simple recipe.

Pizza Sauce

28 oz crushed tomatoes

1 tsp dried basil

1 tsp dried oregano

1 Tbsp garlic powder

2 Tbsp red wine vinegar

Salt and pepper to taste

Combine all ingredients. Refrigerate overnight (or up to one week) if time allows.

This recipe makes enough sauce for about six medium-sized pizzas.

Chocolate Truffle Cookies

2010-12-22T09:55:00.006-07:00

Wow! These cookies are the most chocolate-y thing I've ever eaten. They have the texture of slightly undercooked gooey brownies. If you want them a bit less "dark"--use milk chocolate chips.

Chocolate Truffle Cookies

4 (1 oz) squares unsweetened baking chocolate

1 cup semi-sweet chocolate chips

6 Tbsp butter

3 eggs

1 cup sugar

1/2 Tbsp vanilla extract

1/2 cup flour

2 Tbsp unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

1 cup semi-sweet chocolate chips

Combine unsweetened baking chocolate, 1 cup chocolate chips, and butter in a small saucepan. Cook over low heat, stirring frequently, until mixture is smooth. Set aside.

Beat together eggs and sugar until light and fluffy. Stir in chocolate mixture and vanilla.

Add flour, cocoa powder, baking powder, and salt. Stir until well-combined.

Fold in additional 1 cup of chocolate chips.

Refrigerate overnight.

Preheat oven to 350. Line a baking sheet with parchment paper. Roll chilled dough into 1" balls and place on baking sheet. Cook for 10-11 minutes. Allow to cool on pan for five minutes, then move cookies to a wire rack.

Almond Cranberry Spinach Salad

2010-12-07T06:00:00.001-07:00

Prepare the candied almonds and dressing the night before. When it is time for dinner, quickly combine the ingredients and you'll be good to go.

Almond Cranberry Spinach Salad

3/4 cup slivered almonds

1/2 cup sugar

1/2 tsp cinnamon

Pinch salt

1 Tbsp sesame seeds

1/2 Tbsp poppy seeds

1 tsp dried minced onion

1/8 tsp paprika

1/4 cup white sugar

2 Tbsp white wine vinegar

2 Tbsp cider vinegar

1/4 cup vegetable oil

1 bag spinach, torn into pieces

Dried cranberries

Put almonds, sugar, cinnamon, and salt into a thick-bottomed saucepan. Cook over medium heat, stirring constantly, until sugar melts and caramelizes. When almonds are well-coated, pour almonds onto a sheet of wax paper and use a rubber spatula to spread them into a single layer.

T0ast sesame seeds by putting them into a small frying pan and cook over medium heat, stirring constantly, until sesame seeds are lightly brown.

Combine sesame seeds, poppy seeds, minced onion, paprika, sugar, vinegars, and oil in a small bowl. Whisk well. Refrigerate overnight.

Just before serving, put spinach onto salad plates, top with cranberries and candied almonds. Pour dressing over the top.

Garlic Mashed Potatoes

2010-12-06T09:10:00.006-07:00

These potatoes go well with baked chicken or pot roast. The Romano cheese and oregano pair well with the garlic. They have a distinctive and delicious flavor!

Garlic Mashed Potatoes

2.5 lbs red potatoes

6 oz butter

3 oz grated Romano cheese

2 Tbsp grated fresh garlic

1 tsp salt

1 tsp dried oregano

Bring a large pot of salted water to a boil.

Cut unpeeled potatoes into quarters and then place potatoes into boiling water. Cook for 25 minutes or until potatoes are tender.

Cut butter into cubes. Put butter, cheese, garlic, salt, and oregano into a medium bowl.

Drain potatoes. Immediately pour potatoes into the bowl with other ingredients. Use an electric mixer to beat until smooth.

Serves 4-5.

Fluffy Pancakes

2010-12-03T06:00:00.001-07:00

I made this recipe for the first time today, and I was pleasantly surprised with how good they were. This is definitely my new "go to" recipe for pancakes. They have a perfect texture and flavor. I promise that these are better than the recipe you are currently using!

Fluffy Pancakes

3/4 cup milk

2 Tbsp white vinegar

1 cup flour

2 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

2 Tbsp butter

In a small bowl, stir together milk and vinegar. Allow to sit for five minutes. It will look curdled--that is normal.

Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl.

Place butter in a small bowl and melt in the microwave. Once melted, crack the egg into the butter and stir with a fork or whisk until well-combined. Pour butter/egg mixture into milk/vinegar mixture and mix again.

Pour the wet ingredients into the dry ingredients all at once. Gently stir only until all ingredients are uniformly moist. Don't over mix or the pancakes will be tough.

Heat a skillet over medium heat, spray with cooking spray, and drop 1/4 cup spoonfuls of batter onto skillet. Cook until bubbles form and pop, then flip and cook the other side.

Yield: about 8 pancakes

Peanut Butter Oatmeal Cookies

2010-12-01T15:26:00.010-07:00

These cookies are a homemade version of the Girl Scout's Do-si-do cookies. They're a yummy filled peanut butter cookie. This recipe is just the right size too--it makes about 15 sandwich cookies.

Peanut Butter Oatmeal Cookies

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

3/4 cup flour

1 cup oatmeal

3 Tbsp butter, softened

1/2 cup peanut butter

1 cup powdered sugar

3 Tbsp milk

Cream together butter, peanut butter, and sugars. Add egg and vanilla. Mix well.

Add baking soda, salt, baking powder, and flour. Stir. Fold in oatmeal.

Drop by teaspoonfuls onto a baking sheet. Flatten balls with a fork. I suggest only cooking 9 at a time because these cookies spread quite a bit (they are meant to be thin).

Bake at 350 for 8-9 minutes or until edges lightly brown. Let cool on cookie sheet for 1 minute, then move cookies to a cooling rack.

In a small bowl, cream together remaining butter and peanut butter. Add powdered sugar and stir until no lumps remain. Add in milk and stir until smooth.

Spread frosting inbetween two cookies and make sandwiches with them. Serve with a glass of milk!

World's Best Pasta Sauce

2010-12-01T12:42:00.010-07:00

I'm usually pretty skeptical of "world's best" claims, but this pasta sauce really is the best sauce I've ever had. This will work with any kind of pasta--I used orecchiette.

World's Best Pasta Sauce

8 oz ground Italian Sausage, sweet or mild flavored

6 oz ground beef

1/2 medium yellow onion, chopped

2 cloves garlic, minced

14 oz can crushed tomatoes

6 oz can tomato paste

8 oz can tomato sauce

1/4 cup chicken broth

1 Tbsp brown sugar

1 tsp dried basil

1/2 tsp Italian seasoning

1/4 tsp salt

1/8 tsp black pepper

Combine sausage, beef, onion, and garlic in medium frying pan. Cook until meat is no longer pink.

Combine sausage mixture with remaining ingredients in a crock-pot. Cook on low for 4 hours. Serves 6.

Taco Seasoning

2010-11-30T13:59:00.007-07:00

Why buy the packaged stuff from the store when you can easily make an even better seasoning yourself? I suggest making a triple or quadruple recipe and storing it in the pantry so that it will always be ready to go. Thanks to Winco and their cheap bulk spice prices, this cost me about $0.35 to make.

Taco Seasoning

2 Tbsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp crushed red pepper flakes (optional)

1/2 tsp dried oregano

1 tsp paprika

1 Tbsp ground cumin

2 tsp sea salt

2 tsp black pepper

Combine all ingredients. Store in an airtight container.

To use, simply add 1.5 to 3 Tbsp of seasoning and a little water to 1 lb of cooked ground beef. Let simmer for 5-10 minutes. It is also great as a tortilla chip dip when mixed with a 50/50 combination of sour cream and mayonnaise and allowed to sit in the refrigerator overnight.

Gumdrop Fudge

2010-11-29T06:00:00.001-07:00

I attended a class last week that featured recipes for Christmas gifts that are simple and delicious. This recipe really fits the bill. It is simple enough to have kids make it, and it tastes great!

Gumdrop Fudge

1 1/2 cups chopped gumdrops

1 1/2 lbs white chocolate candy coating

1 (14 oz) can sweetened condensed milk

1/8 tsp salt

2 tsp vanilla extract

Grease an 8 or 9" square pan with butter and set aside.

Using kitchen shears, chop gumdrops into small pieces. I like to use the shears and cut each one into quarters. Set aside.

In a heavy saucepan, combine candy coating, condensed milk, and salt. Heat over low heat, stirring frequently, until candy coating has melted and mixture is smooth. Do not turn up the heat--it burns easily!

Stir vanilla into fudge. Add gumdrops gradually while stirring to ensure that they don't end up in one big clump.

Pour fudge into prepared buttered pan. Let stand at room temperature until firm, about three hours.

Pumpkin Sheet Cake

2010-11-28T08:01:00.004-07:00

If you have canned pumpkin leftover from Thanksgiving, here is a very moist sheet cake that will put it to good use. I like it plain, but mini chocolate chips or finely chopped nuts would be good additions too.

Pumpkin Sheet Cake

3 eggs

1 2/3 cups sugar

1 cup vegetable oil

30 oz canned pumpkin puree

2 cups flour

2 tsp baking powder

1 tsp baking soda

1 Tbsp pumpkin pie spice

1 tsp salt

8 oz cream cheese, softened

1 cup butter, softened

2 tsp vanilla

4 cups powdered sugar

Milk, to taste

*This recipe calls for canned pumpkin which is different from pumpkin pie filling. If you use pumpkin pie filling, take out the pumpkin pie spice and add 1/2 tsp cinnamon.

In a medium bowl, lightly beat eggs. Add sugar, oil, and pumpkin. Beat until light and fluffy. Add flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend until well-combined.

Spread evenly in an ungreased jelly roll pan. Bake at 350 for 25-30 minutes (27 works great for me). Cool before frosting.

To make frosting, cream together cream cheese, butter, and vanilla. Add powdered sugar gradually and beat until smooth. Add milk to reach desired consistency.

Ham and Potato Chowder

2010-11-22T07:00:00.001-07:00

It feels like winter has officially arrived here in Utah, so it's time for hearty soups. This chowder is pretty versatile--feel free to toss in whatever leftover vegetables you have around. The instructions below are for the most tasty version, but if you're in a hurry you can just throw all the vegetables and ham in together and it will still turn out.

Ham and Potato Chowder

4-5 potatoes, peeled and cubed

3 carrots, peeled and diced

3 (14.5 oz) cans chicken broth

2 cloves garlic, minced

1 small yellow onion, chopped

2 cups diced ham

1 (15 oz) can corn kernels

5 Tbsp butter

5 Tbsp flour

2 cups milk

Garnish (grated cheese, sliced onions, crumbled bacon, etc.)

Combine potatoes, carrots, and chicken broth in a large pot. Cook over medium heat for 15-20 minutes, or until vegetables are tender.

While vegetables are cooking, put a small amount of olive oil in a frying pan and cook ham until it starts to brown on the sides. Remove ham and cook onions and garlic until onions are translucent and starting to brown.

Add ham, onions, garlic, and corn to soup pot.

In a small saucepan, melt better. Add flour and stir with a fork until no lumps are present and it starts to thicken, about one minute. Slowly stir in milk. Use a whisk to stir constantly until mixture thickens, about five minutes.

Once thickened, add milk mixture to soup pot. Salt and peper to taste. Top with garnish.

Serves 8.

Cranberry Bars

2010-11-21T08:21:00.006-07:00

These cranberry bars would make a welcome addition to any Thanksgiving dessert table or Christmas gift. I love the bright red color and the shortbread crust.

Cranberry Bars

3/4 cup butter, cut into cubes

2 cups flour

1/2 tsp salt

1/2 cup sugar

3 cups fresh cranberries

2/3 cup sugar

1/4 cup water

1/4 cup raspberry jam

Zest of 1 lemon

Powdered sugar

Butter a 9" square pan so that it is well-greased. Preheat oven to 350 degrees.

Combine butter, flour, salt, and 1/2 cup sugar in a food processor. Pulse to blend until clumps start to form. If you don't have a food processor, use a pastry blender or cut it together with knives. Press mixture into the bottom of greased pan. Bake for 18-22 minutes or until crust is very lightly golden brown on the edges.

While crust is cooking, combine cranberries, water, and 2/3 cup sugar in a medium saucepan. Cook on medium heat, stirring occasionally, for 8-10 minutes or until all cranberries have burst.

In a separate bowl, combine jam and lemon zest. Pour cranberry mixture through a sieve (to remove skins) into this bowl. Stir to combine. Pour over hot crust and bake for an additional 20 minutes or until mixture begins to "set." Cranberries will set more as they cool.

When cool, cut into squares. Sprinkle powdered sugar on top, if desired, immediately before serving.

Fresh Cranberry Cookies

2010-11-19T08:58:00.006-07:00

Fresh cranberries are one of my favorite things about this time of year. They have just the right amount of crunch and zing! The cranberries make these cookies very moist. The glaze is optional.

Fresh Cranberry Cookies

1 cup butter, softened

1/2 cup brown sugar

1 cup sugar

1 egg

1 tsp freshly grated orange zest

2 Tbsp orange juice

1/2 Tbsp vanilla extract

2 3/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

2 cups fresh cranberries

Glaze

Powdered sugar

Orange juice

Cream together butter and sugars. Stir in egg, orange zest, orange juice, and vanilla until well-combined. Add flour, baking soda, and salt. Stir well. Chop cranberries and then fold them into the mixture. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8-11 minutes or until edges start to lightly brown.

For glaze, combine powdered sugar with orange juice until desired consistency is reached. Spoon over cookies. Yield: About 3 dozen.

Gumdrop Wreath

2010-11-10T08:48:00.004-07:00

Don't worry--this is not becoming a craft blog, mostly because crafts scare me. This was a craft almost entirely out of food though, so I decided to post it. I took the licorice gumdrops out of my wreath, but now I wish that I had left them in. Choose whatever colors you want for yours. I think this makes a pretty cute indoor Christmas wreath! Don't eat this "recipe" though--it's for decoration only.

Gumdrop Wreath

1 10" styrofoam wreath form

Packing tape

Wire for hanger

3 lbs gumdrops

Hot glue gun and glue

Spray sealant

Clear glitter

Ribbon

Wrap packing tape several times around the wreath at the top where the hanger will be. This is to keep the wire from cutting through the styrofoam. Twist the wire around the wreath and make a loop at the top to hang it with. Make sure it is heavy-duty wire because the wreath gets fairly heavy when completed.

Use hot glue to glue gumdrops in circular patterns until the entire wreath is covered. I dumped all the gumdrops in a big bowl, stirred them up, and grabbed them out at random.

Spray the wreath lightly with sealant and quickly add clear glitter. Repeat several times--allowing to dry between each layer. The glitter isn't all that noticeable at first, but it looks like sugar when it is dry and helps camoflauge the foam too.

When completely dry, use the wire loop to hang it on your door. Use ribbon to conceal the wire for a more visually-appealing hanger.

Baked Garbanzo Beans

2010-11-06T11:45:00.006-06:00

These make a great crispy snack. Garbanzo beans are loaded with protein, fiber, zinc, and magnesium. They're going to go fast, so I suggest doubling or tripling the recipe.

Baked Garbanzo Beans

1 can reduced-sodium Garbanzo beans

2 Tbsp all-purpose flour

1/8-1/4 tsp salt

1/8-1/4 tsp pepper

1/4 tsp garlic powder

1 tsp olive oil

Place beans in a colander to drain. Preheat oven to 400.

In a large plastic bag, combine flour, salt, pepper, and garlic powder.

Add beans and shake gently to coat. Add olive oil and gently shake again.

Line baking sheet with parchment paper. Pour beans onto baking sheet and spread into a single layer.

Bake for 25-30 minutes, stirring every 10 minutes. Cook until beans are golden brown.

Crepes

2010-10-14T11:14:00.006-06:00

Crepes are a good breakfast choice when you have guests because they are easy to customize. Some of my favorite toppings are whipped cream, nutella, fresh berries, peanut butter, pie filling, maple syrup, butter, and bananas. If you want to go for a savory approach, try filling them with carmelized onions, spinach, and cheese. Anything goes!

Crepes

3 eggs

Pinch of salt

2 Tbsp canola oil

3 Tbsp sugar

1 cup milk

2 tsp vanilla

1 cup flour

Beat the eggs in a medium bowl. Add salt, oil, sugar, milk, and flour. Whisk together. Add in flour. Whisk until well-combined. It's okay if the batter isn't completely smooth.

Spray a medium skillet with non-stick cooking spray. Make each crepe with slightly less than 1/4 cup of batter. Pour batter into pan and then twirl the pan to evenly distribute the batter. Cook until the edges start to slightly pull away from the pan. Use a rubber spatula to flip the crepe over and continue cooking until lightly browned. Serve immediately.

Quick & Easy Applesauce

2010-10-14T10:58:00.007-06:00

It's a bit hard to make applesauce look appealing in a picture, but I promise this is delicious. It's really quick too! This is a great way to use up apples that are getting past their prime. Serve the applesauce warm with a bit of whipped cream to make a fairly healthy dessert, or plain for breakfast.

Applesauce

4 Granny Smith apples

1/2 cup water

2-4 Tbsp sugar

1/2 tsp cinnamon

Whipped cream (if desired)

Cut apples into wedges. Remove seeds and peels. Chop into pieces.

Combine all ingredients in a medium saucepan. Cover and cook over medium heat for 15-20 minutes, stirring occasionally. Mash with a potato masher, fork, or electric mixer immediately.

Serves 2

Mini Cheesecakes

2010-08-31T14:42:00.010-06:00

Look how cute this mini cheesecake is! I love that it's possible to make mini cheesecakes without cumbersome cupcake liners to be in the way. These were made using a mini cheesecake pan.

Mini Cheesecakes

1 cup graham cracker crumbs

1/4 cup butter, melted

12 oz cream cheese, room temperature

1/4 cup + 2 Tbsp sugar

1 Tbsp flour

1 tsp vanilla

1 egg + 1 egg yolk

2 Tbsp milk

Combine graham crackers and butter in a small bowl. Spoon into each cavity of the pan, and press firmly. Bake at 350 degrees for 6-8 minutes, or until lightly browned around the edges.

Beat cream cheese and sugar for several minutes--until completely smooth. Add flour and vanilla, stir well. Add egg and milk. Mix just until combined and smooth.

Pour cheesecake mixture into pan, filling each cavity slightly more than 3/4 full. Bake at 375 degrees for 15-20 minutes, or until cakes appear matte on top and do not wiggle when the pan is moved. It will look like they're exploding a bit over the top of the pan, but they will go down while cooling.

Cool to room temperature, then refrigerate for 2 hours.

Remove from pan and enjoy! Serves 12.

Lemon Pots de Crème with Raspberries

2010-07-13T10:27:00.006-06:00

This custard-like dessert is delicious and fast. The tartness of the lemons mixes well with the sweet raspberries for a great summertime treat.

Lemon Pots de Crème with Raspberries

2 cups heavy cream

1/2 cup sugar

1/4 cup fresh lemon juice

Food coloring (if desired)

1 cup raspberries

1 Tbsp sugar

Combine cream and 1/2 cup sugar in a medium pot and stir until sugar is dissolved. Cook over medium heat, stirring frequently, until mixture reaches a vigorous boil. Continue cooking for three minutes while constantly stirring.

Remove mixture from heat. Add lemon juice and a few drops of yellow food coloring. Stir well. Allow to cool for five minutes.

Pour into four to six small ramekins. Cover with plastic wrap and refrigerate for at least six hours.

For raspberry sauce, I combined raspberries with about 1 Tbsp of sugar in a food processor and pulsed until smooth.

Top cream pots with raspberry sauce, and a dollop of whipped cream (if desired).

Strawberry Freezer Jam

2010-07-09T10:18:00.005-06:00

What do you do when it is 11:30pm and you realize you have a garden full of overripe strawberries? Make freezer jam! If you don't have a garden, please go to a Farmers' Market to get fresh fruit for the jam--grocery store produce just won't cut it for this one.

Strawberry Freezer Jam

4 cups crushed strawberries

1 1/2 cups sugar

1 pkg Freezer Jam Pectin

Overripe strawberries work the best. Wash strawberries and cut off the tops. I chose to put half of the strawberries in the blender to puree them and then crushed the other half with a potato masher. This created a good overall texture for the jam. You need four cups of mashed strawberries--not four cups of strawberries pre-mashing.

Combine freezer pectin and sugar in a medium bowl. Add strawberries. Stir vigorously for 3 minutes.

Let stand at room temperature for 30 minutes.

Pour into freezer containers. This recipe makes about four pints.

Store in the freezer for up to one year or the refrigerator for three weeks. I prefer the refrigerator version.

Teriyaki Chicken

2010-07-08T20:06:00.004-06:00

This teriyaki chicken is quick and absolutely delicious. It's my new favorite recipe. It's good hot for dinner and then cold for lunch the next day. Plus, chicken thighs tend to be fairly cheap.

Teriyaki Chicken

1/4 cup soy sauce

2 Tbsp rice vinegar

2 Tbsp brown sugar

1/4 tsp ground ginger

1/8 tsp ground cayenne pepper

2 cloves garlic, minced

4 chicken thighs

2 tsp sesame seeds

Combine soy sauce, rice vinegar, sugar, ginger, pepper, and garlic in a large plastic bag. Add chicken thighs and toss to coat. Marinate chicken in the refrigerator for one hour, tossing chicken every 15 minutes or so.

Place chicken skin side down on a broiler pan. Broil for 6 minutes. Turn chicken over, and cook for an additional 6 minutes. Top with sesame seeds. Reduce heat to 400 degrees and move oven rack to middle shelf. Bake for an additional 5 minutes or until chicken is cooked through.

Let sit for 2-3 minutes. Enjoy!

Easy Soft Mints

2010-07-08T18:46:00.006-06:00

If you are one of those people who think that everything mint tastes like toothpaste, then this isn't the one for you. For everyone else, here is an extremely easy soft mint recipe.

Soft Mints

1 8oz pkg cream cheese, room temperature

1/4 cup butter, room temperature

2 lbs powdered sugar

3/4 tsp Creme de Menthe Oil

2 drops green food coloring

Beat cream cheese and butter until well-creamed, about two minutes. Slowly add powdered sugar and stir until well-incorporated and smooth. Add flavoring and coloring. Stir until color is even.

Put mixture into the refrigerator for 2 hours.

Once chilled, roll into small balls. (Optional) Toss in additional powdered sugar. Keep refrigerated until ready to serve. Makes about 50 small balls.

Rosewater Marshmallows

2010-07-07T09:44:00.003-06:00

Homemade marshmallows are infinitely better than the store-bought variety. They are fun to make and fairly easy too. This is my favorite marshmallow recipe. Instructions are included for vanilla marshmallows as well.

Rosewater Marshmallows

1 1/2 cups warm water

1 tsp vanilla extract

1 Tbsp rosewater

Food coloring (if desired)

4 envelopes Knox gelatin

3 cups sugar

1 1/4 cups corn syrup

1/4 tsp salt

Powdered sugar

A stand mixer is absolutely required for this recipe! Combine 3/4 cup warm water, vanilla, rosewater, and food coloring in bowl of stand mixer. Sprinkle gelatin over the top and let stand while you work on the rest of the recipe.

In a medium saucepan, combine remaining 3/4 cup water, sugar, corn syrup, and salt. Bring to a boil and cook without stirring until it reaches the soft ball stage (see here for directions).

With mixer on at full speed, slowly pour in the sugar syrup. Be careful to avoid splattering! Continue mixing at full speed for 10-15 minutes or until mixture is fluffy and stiff.

While the marshmallows are mixing, line a 9x13 pan with foil. Lightly spray foil with oil. Get out a sheet of waxed paper about the size of the pan. Put approximately two cups of powdered sugar into a large ziploc bag.

Pour the marshmallows into the 9x13 pan. Gently shake the pan until the mixture settles.

Let sit at room temperature for 12-18 hours.

Sprinkle top with powdered sugar. Remove foil with marshmallows from pan and turn onto waxed paper. Sprinkle the bottom (now top) with powdered sugar.

Lightly grease a pizza cutter or knife. Cut marshmallows into squares and drop them into the bag of powdered sugar. Shake to coat. It works best to do five or six marshmallows at a time. Otherwise they start sticking to each other.

Store in an airtight container. Makes about 50 large marshmallows.

For vanilla marshmallows, omit rosewater and increase vanilla extract to 2 tsp.

Sugar Drops

2010-06-24T10:55:00.007-06:00

It seems like everyone has different specifications for the "perfect" sugar cookie. This recipe fits my definition of perfect--soft, dense, and a little chewy. Mmmm!

Sugar Drops

1/2 cup butter, room temperature

1/2 cup canola oil

1/2 cup sugar

1/2 cup powdered sugar

1 large egg

2 tsp vanilla

2 tsp lemon zest

1/2 tsp baking soda

1/4 tsp salt

2 1/4 cups flour

Place butter into the bowl of a stand mixer and beat for one minute. Add oil and stir until well-incorporated. Add sugars. Mix. Add egg. Mix. Add vanilla and lemon zest . Mix. While mixing, add remaining dry ingredients slowly. Stir just until combined.

Cover with plastic wrap and refrigerate for two hours.

Preheat oven to 350. Line a baking sheet with parchment paper. Use your hands to tightly pack the dough into a large scoop. Dough will be crumbly. Place drops of dough onto baking sheets at least 2" apart from each other. Sprinkle lightly with sugar.

Bake for 16 minutes (12 minutes for smaller cookies). Let cool slightly and then enjoy!

Honey Mustard Chicken Tenders

2010-05-05T18:56:00.006-06:00

Here's a slightly more sophisticated chicken nugget with honey mustard--although the Wendy's version is delicious too!

Honey Mustard Chicken Tenders

1/2 cup mayonnaise

2 Tbsp yellow mustard

1/2 tsp garlic powder

1 Tbsp vinegar

1 1/2 Tbsp honey

Salt and Pepper

1 lb chicken tenders

2 cups panko bread crumbs

Whisk together mayonnaise, mustard, garlic, vinegar, and honey. Add salt and pepper to taste. Reserve 1/4 of the sauce in a separate bowl.

Place chicken tenders (or chicken breasts cut into strips) into a pie dish. Pour in remaining sauce. Turn chicken to coat. Cover with plastic wrap and refrigerate at least four hours.

Preheat oven to 400 degrees.

Place panko bread crumbs into another pie dish. Remove chicken from the refrigerator. Pick up each individual piece, place in the bread crumbs, and stir to coat.

Bake chicken on a greased cookie sheet for 20-25 minutes. Then turn on broiler and broil for an additional 1-2 minutes per side or until lightly browned.

Serve with reserved sauce.

Chocolate Peanut Butter Rice Krispie Treats

2010-05-03T16:25:00.003-06:00

I must be in the mood for layered foods today. Here's a great little snack that combines three crave-worthy ingredients: chocolate, peanut butter, and rice krispies.

Chocolate Peanut Butter Rice Krispie Treats

1/4 cup water

1/4 cup corn syrup

1/4 cup sugar

1 3/4 cup Rice Krispies

3 Tbsp butter

Pinch salt

5 oz milk chocolate

1 cup creamy peanut butter

4 oz bittersweet chocolate

1 tsp corn syrup

4 Tbsp butter

Combine water, 1/4 cup corn syrup, and sugar in a small saucepan. Cook to the soft ball stage (see here for directions: link).

While syrup is heating up, cut 3 Tbsp butter into small cubes. Put Rice Krispies into a medium bowl. Line a 8" or 9" square pan with foil and spray lightly with non-stick spray.

When syrup has reached the correct stage, quickly stir in butter and salt. Pour over Rice Krispies. Press into the bottom of the foil-lined pan.

Combine peanut butter and milk chocolate in a small saucepan. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth.

Pour peanut butter mixture over Rice Krispies. Spread evenly. Place in refrigerator.

Combine bittersweet chocolate, remaining corn syrup, and remaining butter in small saucepan. Cook until chocolate is melted and mixture is smooth.

Pour over peanut butter mixture. Spread evenly.

Return pan to refrigerator for an additional 1-2 hours. Let sit for 10 minutes. Cut into squares.

Store squares in refrigerator.

Seven Layer Dip

2010-05-03T15:33:00.007-06:00

This seven layer dip is infinitely better than anything you can buy at the store. It takes a bit of time to make, but is worth it. This is one of my family's most-requested recipes. Delicious!

Seven Layer Dip

Layer 1: 16 oz vegetarian refried beans
Layer 2: 3 ripe medium avocados, smashed
2 tsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
Layer 3: 1 cup sour cream
1/2 cup mayonnaise
1 pkg taco seasoning mix
Layer 4: Grated monterey jack and cheddar cheeses
Layer 5: Two chopped roma tomatoes
Layer 6: Four green onions, chopped
Layer 7: One small can sliced olives

Mix the ingredients of each layer separately and then layer in a 8" or 9" square pan.

Cover with plastic wrap and chill overnight.

Serve with tortilla chips.

Last Minute Cookies

2010-03-30T17:28:00.005-06:00

I took dinner to someone last week--and realized at the last minute that I'd forgotten to plan dessert. Eek! That's where this recipe came in handy. It's a good quick cookie recipe for those last minute projects.

Last Minute Cookies

1 German Chocolate Cake Mix

1/2 cup oats

2 eggs

1/2 cup oil

1 cup chocolate chips

2 1/2 Tbsp flour

Combine all ingredients. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 8-10 minutes. Let stand on cookie sheet for 2 minutes before removing.

Red Velvet Cupcakes

2010-01-24T10:53:00.000-07:00

We had a little birthday party for my sister-in-law Rachel yesterday, and I made red velvet cupcakes for dessert. This is the first time I've used a cake decorating tip to frost cupcakes, but I'm definitely converted. During WWII beets were used to achieve the red color. I'll try that next time in honor of Dwight Schrute.

Red Velvet Cupcakes

1 cup butter

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 Tbsp vanilla extract

1 oz liquid red food coloring

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2 1/2 cups flour

8 oz cream cheese

1/4 cup butter

2 Tbsp sour cream

1 Tbsp vanilla extract

16+ ounces powdered sugar

Combined softened butter and sugar. Beat until fluffy--about five minutes.

Add eggs. Mix. Add sour cream and milk. Mix. Add vanilla and food coloring. Mix.

Add cocoa, baking soda, and salt. Mix.

Add flour 1/2 cup at a time and stir just until combined. Don't over-stir.

Fill muffin cups 2/3 full.

Bake at 350 degrees for 20-25 minutes. 22 minutes worked perfectly for me and 23 was a bit too much.

Cool in pan for five minutes and then remove from pan.

When cupcakes are completely cooled, make frosting.

Beat softened cream cheese, butter, and sour cream until smooth.

Add vanilla. Stir.

Add powdered sugar until the frosting is as thick as you would like. Less powdered sugar will create a runny frosting, and more will create one that holds its shape. For this recipe, I used about 20 oz.

Yield: 28 cupcakes

Hearty Minestrone Soup

2010-01-24T10:29:00.005-07:00

Here's a recipe for warming up (and getting in your vegetables) on a snowy winter day.

Hearty Minestrone Soup

3 Tbsp olive oil

4 cloves garlic

2 yellow onions, chopped

5 carrots, sliced

2 cups chopped celery

4 cups chicken broth

4 cups tomato sauce

1 (15 oz) can kidney beans

1 (15 oz) can green beans

2 cups baby spinach

3 zucchini, halved and sliced

1 Tbsp chopped fresh oregano

2 Tbsp chopped fresh basil

1 tsp sea salt

1/2 tsp black pepper

1 cup seashell pasta

Parmesan cheese

Put olive oil into a large soup pot over medium heat. When hot, add garlic and saute for one minute.

Add chopped onions, cook and stir for two minutes.

Add carrots and celery. Cook for five minutes.

Add chicken broth and tomato sauce. Bring to a boil, stirring occasionally.

Drain and rinse kidney beans and green beans. Add to pot.

Add spinach, zucchini, oregano, basil, salt and pepper. Simmer over low heat for at least one hour.

About 20 minutes before serving, bring a small pot of water to boil and then add seashell pasta. Cook as directed on pasta package.

Add pasta to soup immediately before serving.

Ladle into bowls and top with parmesan cheese.

Serves 8.

Vanilla Taffy

2010-01-17T15:53:00.007-07:00

This delicious taffy will give your arms a workout, so it basically negates the calories. Right? Pulling taffy is a good project to get the whole family involved in. I love the milky white color and hint of vanilla, but feel free to color it and add a different flavoring. Glycerine can be found at most craft stores by cake supplies.

Vanilla Taffy

2 cups sugar

1 cup corn syrup

1 1/2 cups water

2 tsp glycerine

1 tsp salt

2 Tbsp butter + extra

1/2 Tbsp vanilla extract

Combine sugar, corn syrup, water, glycerine, and salt in a sturdy saucepan.

Cook, stirring occassionally, until mixture reaches the hard ball stage. For directions on how to tell how "hard" the candy is--click here.

Remove pot from stove and allow to cool undisturbed for 2 minutes.

Add butter and vanilla. Stir to combine.

Pour candy onto a well-buttered pastry board or cookie sheet and allow to cool just until you can handle it.

Wash and dry your hands.

Rub butter all over your hands. Don't forget to get inbetween your fingers.

Pull the taffy into long ropes and fold it back onto itself repeatedly. Continue pulling until the taffy becomes both opaque and matte. If it is still shiny then you aren't done. Work quickly because the taffy becomes more firm as it cools.

Pull taffy into long ropes. Cut into pieces and wrap with wax paper or plastic.

Pico de gallo

2010-01-16T17:02:00.007-07:00

Today I decided to try out a new vegetable chopper that I received for Christmas. This was a great way to test it out. I'm very pleased with both the chopper (thanks Steph!) and the yummy pico de gallo. My rating: 5 out of 5.

Pico de gallo

1 3/4 cups finely diced onions
1 3/4 cups finely diced Roma tomatoes
1 cup chopped cilantro
1 jalapeno pepper
2 limes
1 1/2 tsp salt

Combine the diced onions, tomatoes, and cilantro.

Cut open the jalapeno and (if you like it mild) remove all the seeds and anything white. Then dice it finely and add to the bowl.

Squeeze the juice of both limes into the bowl.

Add salt.

Stir together and enjoy!

This doesn't keep long, so prepare it within a few hours of when you would like to eat. Pico de gallo a great topper for tacos, chicken, chips, and pretty much anything else.

Chinese Green Beans

2009-10-25T09:42:00.005-06:00

I've had a package of frozen green beans in the freezer for several months and I finally came up with something to use them for. This is a quick side or main dish. Don't be scared of the garlic! My rating: 5 out of 5.

Chinese Green Beans

2 Tbsp olive oil
1 1/2 Tbsp minced garlic
1 yellow onion
1 lb frozen green beans
1/4 tsp salt
2 Tbsp water
3 Tbsp spicy oyster sauce

Place frozen green beans in the microwave and cook for 4-5 minutes, until defrosted but not hot. Drain off excess water.

Slice onion into pieces that are roughly the same size as the green beans.

Place a large saucepan on the stove over high heat. Allow to become very hot before adding anything. Keep heat at high while cooking. This goes fast!

Add oil. Allow to heat for 10 seconds.

Add garlic and onion. Stir vigorously and cook for 30-60 seconds.

Add drained green beans, water, and salt. Cook, stirring constantly, until beans are warmed through, about 3 minutes.

Add oyster sauce. Cook for another 30-60 seconds.

If you want to make this a main dish, simply add 1/2 pound of thinly sliced cooked beef or chicken.

Cherry Crumble (for two)

2009-07-28T11:17:00.005-06:00

This recipe was a perfect way to use cherries from my co-op order this month. It was done in under a half hour and absolutely delicious. My rating: 5 out of 5.

Cherry Crumble (for two)

1 1/2 cups fresh cherries, pitted and halved
1 Tbsp sugar
2 Tbsp water
1 tsp corn starch

1/3 cup flour
1 Tbsp sugar
2 Tbsp brown sugar
pinch of salt
pinch of cinnamon
2 1/2 Tbsp butter, melted

In a small saucepan on medium heat, cook cherries, sugar, water, and corn starch until cherries are softened and mixture thickens--about five minutes.

Combine flour, sugars, salt, and cinnamon in a small bowl. Slowly add melted butter and stir with a fork to form the crumble topping.

Spray a small glass pan with non-stick cooking spray. Pour in cherries. Place crumble on top and lightly press it down into the cherries.

Bake at 400 degrees for 10 minutes or until top turns light brown.

Macaroni & Cheese

2009-07-16T15:55:00.007-06:00

This recipe is my variation on what is rumored to be President Reagan's favorite dish. My rating: 4.5 out of 5.

Macaroni & Cheese

8 oz elbow macaroni
1 Tbsp olive oil
6 oz ham, cubed
1 egg
1 tsp butter, melted
1 tsp dry mustard
1 tsp salt
1 cup milk
3 cups shredded sharp cheddar cheese

Cook macaroni as directed on package. Drain.

In a small pan, heat the olive oil and then add ham. Cook until ham is browned on all sides.

In a large bowl, beat egg. Add butter, dry mustard, salt, and milk. Mix well.

Add noodles, ham, and all but 1/3 cup cheese. Stir until well-combined.

Spray a medium-large baking dish with non-stick cooking spray. Pour in noodle mixture. Top with remaining cheese.

Bake at 350 degrees for 40-45 minutes or until cheese is lightly browned on top.

Let sit for five minutes before serving. Serves 4-6.

Peanut Butter Banana Cookies

2009-06-12T13:14:00.004-06:00

The dough for these cookies is very sticky but it's worth dealing with! They're nice large chewy cookies. My rating: 4 out of 5.

Peanut Butter Banana Cookies

2 very ripe bananas, mashed
1/2 cup chunky peanut butter
1/4 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1/8 tsp salt
1 1/2 cups flour
1/2 cup chocolate chips (optional)

In a medium bowl, combine the bananas, peanut butter, and sugars.

Add baking powder and salt. Stir.

Add flour in 3/4 cup increments, stirring after each addition.

Fold in chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Flatten the top of each cookie with a rubber spatula.

Bake at 375 for 11-13 minutes. Makes 14 cookies.

Banana Pecan Pancakes

2009-06-04T18:53:00.004-06:00

I'm not normally a pancake fan, but these could definitely change that! They're a cross between banana bread and pancakes. My rating: 4 out of 5.

Banana Pecan Pancakes

2 bananas
1 egg
1 pint buttermilk
1/2 tsp vanilla
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 Tbsp sugar
1 cup flour
1/4 cup pecans, finely chopped

Mash bananas with a fork. Mix together bananas, buttermilk, vanilla, and egg in a medium bowl.

Add baking powder, baking soda, salt, and sugar. Stir well.

Add flour. Stir until it is all incorporated.

Fold in pecans.

Pour 1/3 cup at a time into a hot pan and cook like pancakes. Makes 8 pancakes.

Asparagus Ham Roll-ups with Cheese Sauce

2009-06-03T19:39:00.005-06:00

This is a very quick recipe! You can make it and do the dishes in under 30 minutes. My rating: 4.5 out of 5.

Asparagus Ham Roll-ups with Cheese Sauce

20 stalks of asparagus
8 thin slices ham

1 Tbsp butter
1 Tbsp flour
1/8 tsp salt
1/2 cup milk
1/2 cup shredded swiss or cheddar cheese

Bring a medium pot of water to a boil. Trim off the bottom inch of each asparagus stalk. Add asparagus to boiling water and cook for 7 minutes.

Heat the oven to 350 degrees. Lay two slices of ham on top of each other. Place five stalks of asparagus in the middle of the ham. Wrap the ham around the asparagus. Repeat with additional ham and asparagus. Place each roll seam side down on a cookie sheet that has been lightly sprayed with oil. Bake for 5 minutes.

Melt butter in a small saucepan. Combine flour, salt, and milk in a small cup and stir with a fork until smooth. Add milk mixture to butter. Stir continuously over low heat until it thickens, about 4 minutes. Add cheese and stir until smooth.

Spoon sauce over asparagus and top with pepper. Serves 2.

Pinwheel Sugar Cookies

2009-05-28T15:20:00.009-06:00

Here's a fun way to "spice up" otherwise blah-looking sugar cookies. This is a great overall rolled sugar cookie dough and could be used to cut out shapes as well. My rating: 4.5 out of 5.

Pinwheel Sugar Cookies

1 cup butter, softened

1 1/3 cup sugar

2 eggs

2 tsp vanilla extract

1/2 tsp salt

1/2 tsp baking powder

3 cups flour

3 oz dark chocolate, chopped

Cream butter and sugar for at least three minutes.

Add eggs and vanilla. Mix well.

Add in salt and baking powder. Stir.

Add flour one cup at a time and stir until everything is well-combined. The dough will be rather wet. That's okay.

Divide the dough in half. Wrap one half of the dough in plastic wrap and place in the refrigerator.

Melt the dark chocolate over low heat. Stir chocolate into the remaining dough half. Wrap dough in plastic wrap and place in the refrigerator.

Allow your two dough blobs to chill for at least two hours.

Tear off four pieces of waxed paper that are about 15" long.

Place one blob of dough inbetween two pieces of waxed paper and roll it into a rectangle that is about 1/8" thick. Repeat with the other color of dough.

Place the rectangles on top of each other and trim off the edges so that they are exactly the same size. Refrigerate for 10 minutes so that it will stick together when you roll it up.

Roll the dough up jelly-roll style. Wrap in waxed paper or plastic wrap and refrigerate for 2 hours.

Remove the dough from the refrigerator. Cut into 1/4" slices using a long sharp knife or, preferably, string.

Bake the cookies at 350 degrees for 9 minutes. Yield: 2 dozen.

Triple Chocolate Brownies

2009-05-26T16:40:00.010-06:00

These brownies are dense and filling. There's a lot of chocolate in one little pan! For best results, be sure to use actual baking chocolate--not chocolate chips. My rating: 5 out of 5.

Triple Chocolate Brownies

3/4 cup + 1 Tbsp butter
3/4 cup coarsely chopped dark chocolate
3 eggs
1 1/4 cup sugar
1 tsp vanilla
2/3 cup flour
1/2 cup cocoa powder
3/4 cup coarsely chopped white chocolate
3/4 cup coarsely chopped milk chocolate

Place butter and dark chocolate in a small saucepan. Cook on low heat until melted and smooth. Set aside to cool.

In a medium bowl, beat eggs. Add sugar and vanilla. Cream until fluffy, about three minutes.

Add flour and cocoa powder. Stir just until combined.

Fold in butter and dark chocolate mixture.

Stir in chopped white and milk chocolate.

Spray a 9x9 pan liberally with non-stick cooking spray. Pour batter into pan.

Bake at 350 degrees for 35 minutes.

Cake BonBons

2009-04-20T09:17:00.013-06:00

Not quite a cupcake and not quite candy--these cake bonbons are a fun alternative to typical birthday cake. Feel free to use any combination of cake and frosting flavors. My rating: 4.5 out of 5.

Cake BonBons

1 prepared 9x13 cake
12 oz frosting
20 oz bark coating or candy melts

Once the cake has completely cooled, use your hands to crumble it into a very large mixing bowl. If you want the final result to be prettier, skim off the brown from the top and sides of the cake before crumbling it.

Stir in enough frosting to make the cake crumbs stick to each other and be able to hold a shape--but not so much that they are gooey and overly sticky. I've found that about 3/4 of a 12 oz tub of frosting does the job well. You can adjust it based on what type of cake you use.

Line a cookie sheet with waxed paper. Using a cookie scoop or your hands, form the cake mixture into balls. You can choose whatever size you want. Those pictured above were about 1.5" in diameter.

Put the cake balls into the freezer for 10 minutes. This will help them stick together better when you are dipping them.

Melt the candy melts (available at craft stores) according to package directions.

Pour the melted candy into a deep bowl. It needs to be deep enough to cover the entire cake ball.

Take the cake balls out of the freezer. Gently roll them with your hands to get rid of loose crumbs. Using two spoons, dunk each ball into the melted candy. Cover the entire ball in one continuous motion. Place back onto the wax paper to dry.

If desired, you can decorate with another color of melted candy melts.

Blackberry Limeade

2009-04-06T18:41:00.010-06:00

This delicious drink was the result of a late-night lemonade craving. The lime juice and blackberries seem to be a winning combination. Yum! My rating: 5 out of 5.

Blackberry Limeade

10oz frozen blackberries

1/2 cup lime juice

2/3 cup sugar

1 liter ginger ale

De-frost the berries in the microwave. Puree in a blender. Pour through a fine metal sieve to get rid of the seeds and other fiber. You should have around 1 cup of blackberry juice.

Stir all ingredients together and chill.

You can dilute it with more ginger ale if desired.

Granola Bars

2009-04-05T12:44:00.006-06:00

Here's a recipe for granola bars that are far and above better than anything I've had at the store. Brown rice syrup can be found by sugar in some large grocery stores. Otherwise, look for it at a health food store. The end result is a little sticky, but it's worth it. My rating: 4.5 out of 5.

Granola Bars

2 cups rolled oats

1 1/2 cups sliced almonds

1 cup chopped pecans

1/2 cup shredded coconut

1 cup chopped dried fruit

1/2 tsp salt

1 1/4 cups brown rice syrup

1/4 cup honey

Heat oven to 300 degrees. Combine oats, almonds, and pecans and put onto a cookie sheet. Cook for 7 minutes. Stir. Add coconut. Stir. Cook for an additional 5-7 minutes (watch closely to prevent the coconut from burning).

In a large bowl, combine fruit and salt. Add cooked oat/nut mixture. Stir.

In a small saucepan, combine brown rice syrup and honey. Cook over medium heat until the mixture is liquid and runny, about 3-4 minutes. Pour into the large bowl that contains the other ingredients. Stir everything together until well

combined.

Line a 9x13 pan with waxed paper. Pour the mixture into the pan. Cut off another piece of wax paper that is the size of the pan and place over the granola. Using that wax paper to keep your hands from sticking, press down very firmly and evenly. Make sure to get the edges and keep pressing until the mixture is as tightly packed as possible.

Refrigerate for four hours.

Cut into pieces and store wrapped in waxed paper.

Ranch Cheese Ball

2009-04-03T13:41:00.006-06:00

If you haven't noticed yet, I'm a big fan of Ranch dressing--in all forms. Here's a quick cheese ball that uses it once again. My rating: 4 out of 5.

Ranch Cheese Ball

1 8oz pkg cream cheese
1 cup shredded sharp cheese
1 tsp Worcestershire sauce
1/2-1 pkg dry Ranch dressing (not dip) mix
1/2 cup chopped walnuts

Allow cream cheese to come to room temperature. Add sharp cheese, Worcestershire sauce, and Ranch. Mix well to combine.

Use your hands to roll the mixture into a ball.

Put the chopped nuts in a small bowl. Roll the cheeseball in the nuts.

Cover with plastic wrap and refrigerate for at least 4 hours.

Easy Cheesecake Berry Parfaits

2009-03-25T09:07:00.009-06:00

These parfaits are ready to eat in under five minutes, and can be easily made low-fat. Enjoy! My rating: 4 out of 5.

Cheesecake Berry Parfaits

8oz cream cheese
1 1/2 cups milk
1 3.4 oz pkg vanilla pudding mix
1 cup Cool Whip
Nilla Wafers or graham crackers
seasonal berries

Place the cream cheese in a large bowl and microwave for 20 seconds to soften.

Using an electric mixer, beat cream cheese until fluffy. Add milk gradually, while beating. Add dry pudding mix and continue beating for 2 minutes. Fold in Cool Whip.

Break Nilla wafers or graham crackers into small pieces.

In a small glass or bowl, layer cookie crumbs, pudding mixture, and then berries. Repeat layers if space allows.

Top with additional Cool Whip.

Soft Pretzels

2009-03-23T16:11:00.007-06:00

These pretzels are absolutely delicious! When you bake them your whole house will smell like the pretzel shops you walk past at the mall. Kosher salt is sold at most grocery stores and has bigger grains than table salt. My rating: 5 out of 5.

Soft Pretzels

1 1/2 cups warm water
1/4 cup warm milk
1 Tbsp sugar
2 Tbsp kosher salt
1 pkg active dry yeast
2 3/4 cups bread flour
2 cups all-purpose flour
2 Tbsp butter, softened

10 cups water
2/3 cup baking soda

1 egg yolk
2 Tbsp water
kosher salt

Combine water, milk, sugar, and salt in a large bowl. Stir until sugar and salt are dissolved. Sprinkle yeast on top. Allow to sit for 5 minutes.

Add flour and butter. Stir until well-combined.

Knead for 5-10 minutes, until dough is smooth and elastic.

Spray a large bowl with non-stick cooking spray. Put dough into bowl and cover with plastic wrap that has also been sprayed.

Let sit in a warm place until doubled in size, about one hour.

Put water and baking soda in a large pot and bring to a rolling boil.

While water is heating up, divide dough into eight sections.

Roll each section into a "snake" that is about 12" long. Let dough sit for five minutes.

Now roll the dough into a longer "snake" of about 18". Form the dough into a pretzel shape.

Line two baking sheets with parchment paper (or grease them).

Put each pretzel individually into the pot of boiling water for 30 seconds. Remove with a slotted spatula and place on a baking sheet. Put four pretzels per sheet.

Beat egg yolk with 2 Tbsp water. Brush over the top of the prezels. Add salt.

Bake at 450 for 13-14 minutes. Check on the pretzels after 9 minutes and top with a sheet of aluminum foil if they are getting overly browned.

Cannellini Bean Spread with Pita Chips

2009-03-20T09:50:00.009-06:00

I'm convinced that this is the best all-around recipe I've ever tried. I'm willing to eat it for breakfast, lunch, dinner, and anything else. The bean spread is good hot and cold. My rating: 5 out of 5.

Cannellini Bean Spread

1/2 cup olive oil
2 cloves garlic
2 roma tomatoes, diced
15.5 oz can cannellini beans
1/4 tsp salt
1/4 tsp pepper
1/3 cup chopped fresh parsley

Heat olive oil in a medium pot until hot. While it is heating up, peel the garlic cloves and then grate them using the small end of a cheese grater. Add garlic to oil. Stir. Add tomatoes.

Drain beans and rinse twice using cold water. Add beans to pot. Add salt and pepper. Cook on medium heat for 10 minutes.

Stir in parsley.

Pour the entire mixture into a blender and pulse very lightly.

Cool in the refrigerator for at least 30 minutes before serving.

Pita Chips

1 pkg pita bread
cooking spray
salt

Cut each piece of pita bread into 8 pieces using a pizza cutter.

Spread evenly on a baking sheet.

Spray with cooking spray. Sprinkle salt on top.

Bake at 400 for 5-6 minutes.