Snowball Cake

I didn't grow up on hostess cakes as that wasn't something my mom generally bought for us, but once I was old enough to purchase my own snacks, I would sometimes choose the hostess snowballs. The fluffy filling was my favorite part, then came the coconut on the outside...yum! When I came across a recipe for a Snowball Cake, I knew I had to try it. It doesn't have the fluffy filling as it has a more grown-up flair with cheesecake filling! I love that you bake this cake in a bowl...one less item to clean up as you can mix the cake mix and bake it in the same dish! I made this dessert for our Christmas dinner which we spent with some of our Air Force family.


Snowball Cake (Kraft Foods)
1 box devil's food cake mix
1 pkg cream cheese, softened
1 egg
2 Tbls granulated sugar
1 pkg (3.4 oz) vanilla instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed whipped topping
1 cup coconut

Heat oven to 350 degrees. Prepare cake batter in 2 1/2 qt ovenproof bowl, as directed on package; scrape side of bowl (this is what prevents it from sticking). Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl. Bake 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in bowl 10 minutes. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minutes. Stir in whipped topping. Refrigerate until ready to use. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated. Serves 16.

Wordless Wednesday....

(Okay, not completely wordless...Happy (?0th) Birthday, Mom!!)

Cheesy Slow Cooker Chicken

Continuing with the "slow-cooker" theme from the previous post, here is another recent recipe that I made. I must say if you are trying to use ingredients you have on hand before making another trip to the grocery store, give this recipe a try...but it's nothing spectacular and frankly something you could probably come up with on your own.

Cheesy Slow Cooker Chicken
6 boneless, skinless chicken breasts
salt
black pepper
garlic powder
2 cans condensed cream of chicken soup, undiluted
1 can condensed Cheddar cheese soup, undiluted
Chopped fresh parsley (optional)

Place 3 chicken breasts in slow cooker. Sprinkle with salt, pepper and garlic powder. Repeat with remaining 3 breasts and seasonings. Combine soups in medium bowl; pour over chicken. Cover; cook on LOW 6 to 8 hours or until chicken is tender. Garnish with parsley, if desired. Serve over pasta, rice or mashed potatoes. Serves 6.

Finally posting some new recipes!!

Wow...it has been a busy couple of months! After Ally was born toward the end of October, the majority of weeks leading up to Christmas have been filled with company. It was great having so many family and friends come visit us...and I have to say, I think all our visitors got a taste of our Wyoming winter with snow! I was blessed with a number of meals brought to our family after the birth of our little girl and didn't have to actually cook a meal until the beginning of December! Since then our meals have been very "low-key" and the crock pot has been doing the majority of cooking. I find I generally have a little more time in the morning to get something prepared for dinner versus finding the time when we are ready to eat dinner. So, to get (myself) back in the swing of things (posting on a more regular basis), I am going to share a crock pot recipe that I recently tried. (Sorry--the next few recipes will not include pictures as my camera is full of baby girl pics :)...and remembering to photograph a picture of dinner (when I MAY only have 10 minutes to eat-uninterrupted) isn't high on the priority list at the moment.)

Beef with Apples and Sweet Potatoes
1 boneless beef chuck roast (2 lbs)
1 can (40 oz) sweet potatoes, drained
2 small onions, sliced
2 apples, cored and sliced
1/2 cup beef broth
2 cloves garlic, minced
1 tsp salt
1 tsp dried thyme leaves, divided
3/4 tsp black pepper, divided
1 Tbls cornstarch
1/4 tsp ground cinnamon
2 Tbls cold water

Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp thyme and 1/2 tsp pepper in slow cooker. Cover; cook on LOW 8-9 hours. Transfer beef, potatoes and apples to platter; keep warm. Let liquid stand 5 minutes to allow fat to rise. Skim off fat. Combine cornstarch, remaining 1/2 tsp thyme, 1/4 tsp pepper, cinnamon and water until smooth; stir into cooking liquid. Cook 15 minutes on HIGH or until juices are thickened. Serve sauce with beef, sweet potatoes and apples. Serves 6.
**Personal Review- this was a nice alternative to the traditional pot roast. Don't forget the cinnamon at the end, as I feel it's what really made the sauce.

Happy December!

Things have been really busy around here...we've had a number of people come and stay with us over the past month and we are preparing for another round of visitors who come in this Saturday! I am just now getting back in to cooking but haven't tried any new recipes lately as quick and easy are what works for now! I do plan to try a couple of new recipes this next week when I'll have more hands around the house to either help cook or hold the baby :)! In the meantime enjoy this sweet picture of my baby girl who is 7 weeks today-- I can't believe it!!

Happy Halloween

Ally is "celebrating" her first Halloween at only 11 days old. She is going to be a bee tonight and will help Mommy, Daddy, Nana, and Pawpaw pass out candy to the neighborhood kids.

new addition to the family....

and hopefully Mommy's helper in the kitchen (when she's a little bigger). The newest family member is taking up a lot of time :)...and I've not been cooking and don't anticipate cooking for a while, which means the blog probably won't be updated for some time (with new recipes anyway). However, even if this post stays at the top for a while....at least you'll have an adorable picture to look at :)!

Ally

Born: October 20th

Weight: 7lbs 6oz

Length: 20.5

Peru Com Bacon

My husband and I recently went to a Brazilian BBQ restaurant in Ft. Collins, Colorado. Although we felt it was a bit pricey for what you got, the experience of servers coming to your table with meat on a stick and carving it off on to your plate is something we won't forget. One of our favorite meats of the night was bacon wrapped turkey bites. We've done something similar with chicken in the past, but we decided to give it a try with a different recipe using turkey. Anything wrapped in bacon is typically good!

Bacon Wrapped Turkey Bites
20 oz skinless boneless turkey breast
½ cup real maple syrup
½ tsp black pepper
¼ tsp red pepper flakes
1 dash cayenne pepper
1 lb package bacon (20 slices)

Cut up the turkey breast into big bite-size pieces about 1 oz each and toss them in a mixture of the maple syrup, black pepper, red pepper flakes, and cayenne. Wrap each piece in a slice of bacon, place on skewer, and grill them for about 15 minutes until cooked all the way through and the bacon is crispy on the edges. Serve immediately. (Can also be served as an appetizer by securing them with a toothpick and broiling them for 15 minutes or until cooked through.)

Brown Sugar White Chip Cookies

I came across a variation of this recipe here. With it looking more like Christmas time around my city (we had a foot of snow this past weekend!!) versus Halloween, I've been in the baking mood. Plus when I looked at the recipe, I realized I had all the ingredients on hand and it would come together fairly quickly (minus the refrigeration time). I used white chocolate chips which were good, but made the cookies VERY sweet. I think I'll use a dark chocolate next time.

Brown Sugar Chip Cookies - adapted from a recipe by Nick Malgieri
1 1/3 cups all purpose flour

½ tsp baking soda

10 tbs. unsalted butter, softened

¾ cup packed brown sugar

1 egg

1 tsp vanilla extract

12 oz. semisweet or bittersweet chocolate chips (or your favorite chip)

Sift together the flour and baking soda. Beat together the butter and brown sugar just until smooth. Add the egg and vanilla, beating until blended. Add the dry ingredients and mix just until incorporated, then add the chocolate chips. Drop by heaping tablespoons onto a parchment lined baking sheet, and chill for an hour. Preheat oven to 375 degrees. Bake cookies until just set in the center, 12-15 minutes. Remove from oven and place on a wire rack to cool. Makes 2 dozen.

Stew-pendous Beef Stew

I had been wanting to make beef stew for quite some time. It just reminds me of good comfort food, and since we've been hit with our first major snow fall here in Wyoming this past weekend, I figured it was a good time to make a hearty soup. The recipe doesn't say anything about making this a day ahead and warming it up the next, but that is what I chose to do. I made the stew the evening before I had intended to serve it and put it in the refrigerator to let the flavors really blend together. It was wonderful re-warmed and the leftovers continued to get better. The only thing I would do differently next time, would be to let the potatoes and carrots cook a little longer. They were still a little "crisp" for my taste. Beef Stew

2 lbs stewing beef (cut into 1 to 1 1/2-in cubes)

1/2 tsp seasoned salt

2 Tbls olive oil

1 1/2 cups coarsely chopped yellow onions

1 cup chopped celery

2 tsp minced garlic

2 tsp herbes de Provence (mixture of basil, marjoram, rosemary, sage, thyme, savory)

2 1/2 cups reduced-sodium beef broth

2 Tbls tomato paste

2 Tbls balsamic vinegar

2 bay leaves

1 tsp sugar

1/2 tsp each salt and freshly ground black pepper

2 large thin-skinned potatoes (such as Yukon gold), unpeeled, cut into 3/4-inch cubes

1 large carrot, chopped

2 Tbls cornstarch

3/4 cup frozen green peas

2 Tbls chopped fresh parsley

Pat beef dry with paper towels. Sprinkle beef lightly all over with seasoned salt. Heat 1 Tbls olive oil in a large pot (preferably non-stick) over medium-high heat. Add half the beef cubes and cook, turning occasionally, until all sides are lightly browned. Remove from pot and keep warm. Repeat with remaining 1 Tbls olive oil and beef cubes. Set browned beef aside. Add onions, celery, and garlic to same pot (you may add a bit more olive oil or 1/4 cup beef broth to pot to prevent sticking). Reduce heat to medium. Cook and stir until vegetables begin to soften, about 5 minutes. Return beef cubes to pot and stir in herbes de Provence. Add beef broth, tomato paste, vinegar, bay leaves, sugar, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 1 hour 15 minutes. (Make sure it's a low simmer and that mixture is not boiling or it will burn.) Stir in potatoes and carrot. Cover and simmer for 45-50 more minutes. Mix cornstarch with 2 Tbls water until smooth. Add to stew. Mix well and continue to cook until stew is bubbly and has thickened. Stir in peas and parsley and cook just until peas are heated through, about 2 minutes. Serves 6.

Molten Lava Cake

I'm celebrating a "big" birthday today...no I'm not telling which one it is :). Last night my husband made me a fabulous meal....really, it was better than a restaurant could have done. I'm so fortunate he enjoys cooking and doesn't mind spending hours in the kitchen! As a follow-up to my birthday meal, I threw together Molten Lava Cakes for dessert. Yes, they really can be thrown together as they are extremely quick to put together (especially if you melt the chocolate using the microwave). I didn't have enough semi-sweet chocolate but I did have half a bag of peanut butter chips, so I used those instead. The flavor was more mellow than if I would have used the semi-sweet chips, but it was still good!

Paula Deen's Molten Lava Cakes

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur (optional)

Preheat oven to 425 degrees F. Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

Orange-Chicken Rice Bowl

The only thing I can really say about this recipe is that the chicken really needed to be marinated in the sauce versus just being cooked in it like the directions indicate. Not a stir-fry I will be making again....

Orange-Chicken Rice Bowl
1 lb boneless skinless chicken breasts, cut into strips
1/4 cup Asian toasted sesame dressing
1/4 cup orange juice
3 cups frozen stir-fry vegetables
3 cups hot cooked rice
1/4 cup chopped cocktail peanuts

Heat large nonstick skillet on medium-high heat. Add chicken, stir-fry 5 to 7 minutes or until done. Stir in dressing and juice. Bring to a boil. Add vegetables, cook 5 to 7 minutes or until heated through, stirring occasionally. Serve over rice. Sprinkle with nuts. Serves 4.

Barefoot Bloggers: Cheddar Corn Chowder

I'm excited that I was actually able to complete a recipe for this month! This month's pick was chosen by Jill at My Next Life. I felt that for a chowder this was a bit thin. I decided during the last few minutes of cooking to add 1/4 cup instant potatoes to the soup. It gave it a nice consistency without making it too thick. I did halve the recipe for just my husband and myself and still ended up with about 8 cups leftover...so be prepared if you choose to try this recipe...it makes a lot! It was a great soup to enjoy on a cold evening! (picture to come)


Cheddar Corn Chowder (The Barefoot Contessa Cookbook)
8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Zucchini Pineapple Cake

I've had this recipe for quite some time but am just now getting around to trying it. I needed a dish to share at my MOPS meeting tomorrow morning and when I was going through my freezer and pantry to see if I had ingredients on hand so I wouldn't have to go to the store, this recipe came to mind. Not only is it easy to put together (especially since I already had zucchini shredded in the freezer), it seems like a versatile cake....good for breakfast or dessert! It is a moist, rich, and dense cake.

Zucchini Pineapple Cake
3 eggs
2 cups sugar
2 tsps vanilla
1 cup oil
2 cups zucchini
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup crushed pineapple
1 cup chopped nuts (I used pecans)
1/2 cup raisins or coconut (I used coconut)
1 can prepared sour cream frosting

Preheat oven to 375 degrees. Beat eggs, sugar, vanilla and oil until light and fluffy. Add zucchini, flour, baking powder, soda, and salt. Mix well. Stir in pineapple, nuts, raisins or coconut. Bake in greased and floured 9x13 pan for 50-55 minutes. Cool on wire rack, then frost with sour cream frosting.

Spinach-Pasta Toss

This is a quick and easy meal to throw together; although if I choose to make it again, I will make several changes to the recipe (noted below).

Spinach-Pasta Toss (Kraft Foods)
1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
2 cups multi-grain penne pasta, uncooked
1 cup water (I would omit next time as not all the liquid was absorbed into the pasta)
1 pkg (9 oz) baby spinach leaves (I would use half this amount next time)
1 cup shredded Italian three-cheese blend

Bring tomatoes, pasta and water to boil in large saucepan, stir. Cover; simmer on medium-low heat 10 minutes. Uncover; simmer 1 min. or just until pasta is tender. Add half the spinach; simmer, covered, 2 min or until wilted. Stir. Repeat with remaining spinach. Serve topped with cheese. Makes 6 servings.

Creamy Sweet Potato Soup

This is the soup recipe I mentioned in my post from this past Friday...the one my husband asked that I NOT make this week. So, since I can't make it, I thought I would share the recipe with all of you out there in hopes that someone will try it and let me know what you think.

Creamy Sweet Potato Soup
2 Tbls canola oil
1 large sweet onion, sliced
2 tsp ground cumin
3 sweet potatoes, peeled and cubed
1 1/2 qt chicken broth
1 3/4 cups plain yogurt
2 Tbls chopped parsley
1/4 cup toasted pumpkin seeds

In a soup pot, heat oil. Add onions and cumin and saute' 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes. Puree soup with 1 1/2 cups plain yogurt and parsley. Serve each portion of soup with a dollop of plain yogurt and pumpkin seeds. Serves 12.

Twice-Baked Sweet Potatoes

If you are looking for a side dish that is a little fancier than your normal baked potato, yet still simple and easy, this recipe is for you! However, half way through eating dinner last night (and half way through the sweet potato) my husband informs me that he really doesn't like sweet potatoes. The bad thing is, I already had a sweet potato soup planned for dinner one evening next week, which he kindly asked that I not make....

Twice-Baked Sweet Potatoes (Kraft Foods Magazine)
2 large sweet potatoes
2 oz cream cheese, cubed
2 Tbls milk
1 Tbls brown sugar
1/4 tsp ground cinnamon
1/4 cup pecan pieces

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined baking pan. Bake 30-35 minutes or until tender. Scoop out centers of potatoes into bowl, leaving 1/4 inch thick shells. Add cream cheese, milk, brown sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted. Serves 4.

the "best" meatballs....at least that's what the title said

I recently went through my stack of Kraft Food magazines and tore out the recipes that I thought I would actually make...these have been piling up for several months now! When I read the recipe for "the best meatballs" and it stated you could freeze half of them, I thought it would be perfect for my husband and I right now. I made this last night, and I definitely couldn't call them "the best!" They were extremely quick and easy to make and they were edible, just not great. I did however freeze the leftovers and will try to doctor them up a bit when I pull them out to eat next time...probably by frying them a little to get a nice crust.

the "best" meatballs (Kraft Foods Magazine-Fall 2009)
2 lbs ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 1/4 cups water
2 eggs

Heat oven to 400 degrees. Line 2 pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1/2 inch) balls, using 1/4 cup for each. Place 16 meatballs in each prepared pan. Bake 16-18 minutes or until done (160 degrees). Serve with favorite pasta and marinara sauce. Serves 8, 4 meatballs each.

cleaning out the pantry, freezer, and refrigerator

It was time to do some cleaning out in the kitchen to make room for meals that I have been freezing in preparation for the baby to arrive next month. A while back, my husband picked up Udon noodles at the store and they have been sitting in the pantry just waiting to be used. I enjoy lo mein, but had never attempted to make it myself. I also had a steak in the freezer that needed to be used, along with some fresh cut vegetables in the refrigerator. So, by changing this recipe a bit, I cleaned out some space and ended up with a good meal! (The main thing I changed was omitting the mushrooms and replacing it with cut up carrots and sugar snap peas.)

Pan-fried Udon Noodles with Beef, Broccoli and Shiitakes (or mixed vegetables of your choice)

1 package dried udon noodles (usually sold in 8.8 oz packages)
10 ounces chuck steak, sliced for stir-frying
2 tsp cornstarch
¼ cup + 1 tbs mirin (keep divided)

3 Tbls regular soy sauce
2 tsp sugar (more to taste)
2 cloves garlic, minced
1 Tbls minced ginger
½ pound broccoli, cut for stir-frying
1 ounce dried shitake mushrooms (omitted)
1 tbs sesame seeds, toasted

If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away. Soak the mushrooms in boiling water until they soften up. Squeeze them dry and set aside until needed. In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.Make the sauce by combining the remaining mirin, tamari and sugar. Stir well to dissolve the sugar. Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil. When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done! To serve, sprinkle with the toasted sesame seeds. Serves 4.

Herbed Salmon

I was first introduced to this recipe this past Christmas while visiting my mother-in-law. It is one fish recipe that I really enjoy due to the great flavor. I do have to mention that this is an Ina Garten recipe and in my opinion, she rarely disappoints!

Herbed-Roasted Salmon
1 large (2 to 2 1/2 lbs) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 Tbls freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. Preheat oven to 425 degrees. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges. Serves 6.

Traditional Lasagna

Recently I have been looking for recipes that I feel my husband and I would enjoy, but that would also give us plenty of leftovers that I could freeze so I have some meals saved for when the baby arrives next month. I have had pretty good luck freezing Italian pasta dishes and figured this lasagna would freeze well. I guess we'll see what it tastes like in the next couple of months, but I can tell you that the dish that went straight from being prepared to the oven was wonderful! I would definitely make this lasagna recipe again. This particular recipe is very cheesy, which is how I prefer my lasagna. My husband commented that it was a bit salty, so I made a notation in my cookbook to decrease the salt from 1 tsp to a 1/2 next time. I also felt the smokiness from the provolone cheese really stood out, so if you do not like that flavor either substitute the provolone with mozzarella, or decrease the amount of provolone used.

Traditional Lasagna (ToH Winning Recipes)
1 lb ground beef
3/4 lb bulk pork sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves, minced
2 tsps sugar
1 tsp Italian seasoning
1 tsp salt (decrease based on your preference)
1/2 tsp pepper
3 eggs
3 Tbls minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 oz) shredded mozzarella cheese

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. In a large bowl, combine eggs and parsley. Stir in cottage cheese, ricotta and Parmesan. Spread 1 cup of meat sauce in an ungreased 9x13 baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375 degrees for 50 minutes. Uncover, bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Serves 12. **Note: Freeze desired portion prior to baking. I divided the recipe between two 8x8 pans and froze one 8x8.

Turkey Fajitas

This is a great recipe to try if you have leftover turkey breast. I recently cooked a turkey breast in my crock pot and froze the leftovers. This dish came together super quick with already having the cooked turkey. Rather than marinating the meat as the recipe suggests, I just added a splash of lime juice and soy sauce to the onion/pepper mixture and threw in the turkey to get hot. I then added some lime juice to sour cream for an added kick. Yum!


Turkey Fajitas
1/2 lb turkey breast cutlets
2 Tbls low-sodium soy sauce
1 Tbls fresh lime juice
1 Tbls water
2 tsps minced garlic
1 tsp olive oil
1/2 tsp cracked pepper
1/4 tsp ground cumin
2 Tbls chopped avocado
1 Tbls tomatillo salsa
1 Tbls sour cream
1 tsp minced onion
3/4 tsp minced fresh cilantro
1/2 tsp minced jalapeno pepper
1 cup thinly sliced sweet red pepper
1/2 cup thinly sliced onion
2 (8-inch) flour tortillas


Cut turkey into strips; place in a small shallow dish. Combine soy sauce and next 6 ingredients; pour over turkey. Cover and marinate in refrigerator 2 hours. Place avocado in a small bowl and mash; stir in salsa and next 4 ingredients. Set aside. Remove turkey from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute' 2 minutes. Add red pepper and onion; saute' 6 minutes or until turkey is done and vegetables are tender. Spoon mixture evenly down centers of tortillas. Roll up tortillas, folding in sides. Serve with avocado sauce. Serves 2.

Just like Mom's...

As I've mentioned on here before, I did not enjoy fresh green beans when I was growing up. Yes, thankfully my taste buds have changed over the years, and just the other night I made a dish that my mom made each summer. I found the recipe on the Food Network website, but it looked, smelled, and tasted just like I remember my mom's! Yum!!

Fresh Green Beans with Bacon and Potatoes (adapted from Food Network-Emeril Lagasse)

4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed
2 large baking potatoes, quartered into large chunks
Salt and freshly ground black pepper

In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring. Serves 4.

more Pumpkin...Ice Cream this time!

I'm still thinking about pumpkin around here....maybe that's what my craving is during these last five weeks of pregnancy! I had some pumpkin puree left from the pie I made the other day and decided to try out some ice cream...it's really custard. The recipe didn't call for any additional "add-ins" but I thought the addition of chocolate covered graham crackers would make it more like a pumpkin pie. After tasting this 'custard', I came to the conclusion that it is very rich and I think I prefer my pumpkin warm, or at room-temperature. Not to say this ice cream wasn't decent, it just isn't one I would make again.

Pumpkin Ice Cream/Custard

1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours. Transfer the custard to an ice cream maker and freeze according to the manufacturers instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).

Here's what else I'm dreaming about....

Pumpkin-chip Cookies

Pumpkin Scones

Pumpkin Bread

Pumpkin Soup.....we'll see how many of these things actually get made!

Seven Layer Bar Cookies

The first Warren Spouses' Club Bunko gathering is tonight and I needed something to take. It was suppose to be an appetizer, but who can go wrong with desserts? I was recently going through my ever expanding recipe files and came across this recipe which was given to me in Montana. I happened to have all the ingredients on hand, which is always nice!

**Update: I made these bars a day in advance and have since been told that I won't need to sub for Bunko this evening, which means my husband and his co-workers had a great treat today at work! And I had enough ingredients left over to make a second batch which I took to some friends with dinner for the arrival of their new baby.

Seven Layer Bar Cookies
1/2 cup butter
1 1/2 cups crushed graham crackers
1 cup chocolate chips
1 cup butterscotch chips
1/2 cup coconut
1/2 cup chopped walnuts
1 can (14oz) sweetened condensed milk

Melt butter and mix with graham crackers. Put mixture in 9x13 pan and spread over bottom until even. Layer next 4 ingredients evenly over graham cracker mixture. Pour milk over entire pan evenly. Bake at 350 degrees for 30 minutes.

Honey Rosemary Chicken

Before the frost really hits here in Wyoming, I wanted to use some rosemary we have growing on our back patio. If I choose to make this recipe again, I will cut down the honey used, I felt it was too sweet for chicken.

Honey Rosemary Chicken ( adapted from Taste of Home Winning Recipes)
1 Tbls honey
1 Tbls balsamic vinegar
1 Tbls fresh rosemary, minced
1 1/2 tsps olive oil
1 boneless chicken breast
sprinkle salt and pepper

In a small bowl, combine the honey, vinegar, rosemary and oil. Put chicken in resealable bag and add marinade. Let sit in refrigerator at least two hours. Place chicken in oven safe dish, sprinkle with salt and pepper. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear. Serves 2.

Streusel Pumpkin Pie

I love pumpkin and am always anxious to break out the pumpkin recipes at this time of year! I needed a dessert recipe to take to a meeting this past week and came across this recipe from Pampered Chef. It's a basic pumpkin pie with a streusel added for a little flair, and it's super yummy!

Streusel Pumpkin Pie
1 unbaked pie crust
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3/4 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves

Streusel
1/2 cup pecans, chopped
1/4 cup packed brown sugar
1 Tbls all-purpose flour
1 Tbls butter or margarine, melted

Preheat oven to 425 degrees. In bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger, salt and cloves. Roll out pastry crust and place in pie plate. Pour pumpkin mixture into crust. Cover edge of pie with 2-inch wide strips of aluminum foil. Bake 15 minutes. Meanwhile, for streusel, combine pecans, brown sugar, flour and butter in small bowl; mix well. Reduce oven temperature to 350 degrees. Sprinkle top of pie with streusel, leaving a 2-inch opening in center. Continue baking 40-50 minutes, or until center is set and knife inserted in center comes out clean. Cool at least 30 minutes before serving. Refrigerate leftovers. Makes 8 servings.

'Baby Shower' Casserole

I was recently back home in Indiana, where my sisters, sister-in-law, and one of my best friends hosted a baby shower for me. They know that I enjoy brunch/breakfast foods, but don't often get the opportunity to make this type of food for myself as my husband does not like it. My sister, Leslie, made a great Ham and Cheese Casserole, and many requested the recipe...so here it is!

Ham and Cheese Brunch Squares
1 tsp vegetable oil
2 cups (8 oz) grated Colby & Monterey Jack cheese
1 package (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese softened
12 eggs
1/2 tsp coarsely ground black pepper
8 oz thinly sliced deli ham
4-5 green onions with tops, divided
3 plum tomatoes
Additional coarsely ground black pepper (optional)

1. Preheat oven to 450 F. Lightly spray a 9x13 in baking dish. Crumble hash browns into bottom of dish; press gently into an even layer. Sprinkle half of the cheese evenly over the hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.

2. Meanwhile, whisk cream cheese until smooth. Add eggs and black pepper, whisk until smooth. Coarsely chop ham. Slice green onions, reserving 1/4 cup of the tops for garnish. Place ham and remaining green onions into Saute pan; cook and stir over medium heat 2-3 minutes or until hot. Stir ham mixture into egg mixture.

3. Pour egg mixture over crust. Return to oven; bake 6-8 minutes or until center is set. Meanwhile, slice tomatoes in half lengthwise, scrape out seeds and dice. Remove from oven and top with remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional black pepper, if desired. Yield: 12 servings

Cook's Tips: To soften cream cheese, microwave on HIGH 15-20 seconds or until softened. Whisk until smooth. If desired, 2 cups cooked and crumbled bulk pork sausage (3/4 pound, or 1 pound bacon, cooked, drained and crumbled, can be substituted for the deli ham.

Pizza-Meat Loaf Roll

My husband does not care for meat loaf, however it's one of my favorite childhood dishes that my mom makes (and still occasionally makes for me when we come for a visit). In the six years that my husband and I have been married, I have made meat-loaf a total of ONE time, and that's only because he was on a work trip and I had someone to share it with! When I recently came across this recipe for 'Pizza-Meat Loaf' I thought I would give it a try to see if the various seasonings would 'fool' him enough into liking it......

Pizza-Meat Loaf Roll (from "In the Kitchen with Mary and Martha")
2 eggs
1/2 cup milk
1 sleeve soda crackers
1 lb ground beef
1 lb pork sausage
1 cup cheddar cheese, shredded
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/8 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1 cup pizza sauce, divided
1 cup mozzarella cheese, shredded
1 cup pepperoni, sliced

In a mixing bowl, beat eggs; add milk and crackers. Add meat, cheddar cheese, green pepper, onion, pepper, salt, garlic powder, and oregano. Mix well, using your hands. Place a cookie sheet top-down on counter and cover with waxed paper. Spread meat out on the pan, shaping it into a rectangle about 1-inch thick. Spread 1/2 cup pizza sauce over meat, sprinkle on mozzarella, and place pepperoni on top. Starting at short end, use the waxed paper to help you start rolling up the meat jelly-roll style. Cut roll in half. Place into a baking dish with seams down. Drizzle 1/2 cup pizza sauce on top. Bake at 350 degrees for 1 hour.

Happy School Year

I came across this cake idea in a Woman's Day magazine. I though it was adorable, but since I'm not a teacher, nor do I have children of school age, I wasn't sure I would ever make this. Then I remembered that a friend of mine (who is a teacher) had a "Back to School Night" picnic at her new school, so I gently convinced her that we could make this cake together!

Sweet and Sour Pork and Pineapple Stir-Fry

This dish reminds me of the sweet and sour chicken my dad use to make when I was growing up. At that point, I really didn't care for the dish, but I'm happy that my taste buds have "matured" and I enjoy stir-fry now!

Sweet and Sour Pork and Pineapple Stir-fry (Pampered Chef)
1 lb pork tenderloin
1/2 tsp salt
2 Tbls plus 1 tsp cornstarch, divided
2 cups fresh sugar snap peas
1 medium pineapple
3 Tbls soy sauce
2 tsp rice vinegar
1/3 cup apricot preserves
1 Tbls vegetable oil
1 medium red onion, cut into 1/2-inch thick wedges
3 cups hot cooked rice

On cutting board, trim fat and silver skin from pork tenderloin. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, salt and 2 Tbls of the cornstarch in bowl; set aside. On a large cutting board, cut sugar snap peas in half crosswise on a bias. Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright; core and peel. Set aside half of the pineapple for another use. Chunk remaining pineapple flesh. For sauce, combine soy sauce, vinegar and remaining cornstarch in small bowl, whisk well. Add preserves and whisk well; set aside. Add oil to 12-inch skillet; heat over medium-high heat 1-3 minutes or until simmering. Place pork into skillet in single layer and cook undisturbed 4-6 minutes or until browned on one side. Turn pork over and cook an additional 1-2 minutes. Add onion. Cook 30-60 seconds or until onion begins to brown. Reduce heat to medium; add peas, pineapple and sauce. Cook 1-2 minutes or until sauce is thickened, stirring constantly. Serve stir-fry with rice. Makes 4 servings.

Deluxe Corn Muffins

Don't skip out on making the honey butter to go along with these great corn muffins...in my opinion that's what make these muffins so good!

Deluxe Corn Muffins
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 egg
1 egg yolk
1 1/4 cups buttermilk
1/3 cup canola oil
3/4 cup whole kernel corn

Honey Butter:
1/2 cup butter, softened
2-3 Tbls honey

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn. Fill greased muffin cups 3/4's full. Bake at 400 degrees for 18-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, beat butter and honey until blended. Serve with muffins.

Buttermilk Pot Roast

This is a wonderful recipe! I typically cook my pot roast in the crockpot, and will still revert to that method at times for convenience purposes, but I would have to say this recipe is a definite keeper and will probably be made several more times this coming winter.

buttermilk pot roast (ToH Dec/Jan 2009)
2 Tbls Dijon mustard
1 boneless beef chuck roast (about 3 1/2 lbs)
4 1/2 tsp onion soup mix
1/4 tsp pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over top. Cover and bake at 350 degrees for 2 1/2 to 2 3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables. Serves 8.

Orange Walnut Chicken

My dear friend, Susy, whom I was recently able to see while she and her family were in Colorado (a very short drive away from me), gave me the 'Taste of Home Winning Recipes Cookbook'. If you've followed my blog for any time at all, you know I love ToH, so getting a cookbook full of their "winning" recipes was a big hit with me. The Orange Walnut Chicken is the first recipe I've tried from my new cookbook and the notation in the cookbook says it's a 1st prize winner. It is very good and received good reviews from my husband as well, which is always nice!

Orange Walnut Chicken
3 Tbls orange juice concentrate
3 Tbls vegetable oil, divided
1 Tbls soy sauce
1 garlic clove, minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 Tbls butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade (I substituted apricot marmalade)
1/2 cup orange juice
1/4 cup lemon juice
2 Tbls honey
1 to 2 Tbls grated orange peel
2 to 3 tsps grated lemon peel
1/2 tsp salt
1/8 tsp pepper
Hot cooked rice

In a large resealable bag, combine the orange juice concentrate, 2 Tbls vegetable oil, minced garlic, and soy sauce; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute' walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute' until tender. Add reserved marinade and the next eight ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce and reserved walnuts and onions. Serves 4.

Cupcakes, Cupcakes, and MORE Cupcakes!

I am involved in the Warren Spouses' Club at FE Warren Air Force Base. This is a club open to all military spouses' whose spouse is affiliated with FE Warren or surrounding bases. Today we are holding our "Welcome Back" function, after taking off the busy summer months. This year's theme is a Luau and I was asked to help with the dessert. A good friend and wonderful cake decorator and I schemed together and came up with her (Constance) making an island cake, and myself making 60 cupcakes to surround the island. I didn't use any special recipes for the cake or icing (okay, I'll admit the cupcakes are from a box mix, but it was quicker that way!). However, here is the finished product.....


The cupcakes had four different "designs". Some were as simple as pink (coconut flavored!) frosting with umbrellas stuck in them, while others had a fondant flower, surf board, or martini glass as the decoration on top. Constance did a wonderful job on the cake....see the volcano and hula girl?!? Amazing!

Chocolate-chip Banana Nut Bread

I'm just getting back in my routine from visiting family in Indiana. It was a wonderful trip, but as usual too short! Plus, it was weird knowing that this was my husband and I's last trip to see our families with just the two of us...next time we will have a baby in tow (exciting and scary at the same time)! I'll try to post some pictures of our trip home in a couple of days, but for now on to a new recipe I tried this morning.

I've had bananas begging to be used in my freezer for several months now, so when I came across the recipe for Chocolate-chip Banana Nut Bread from the 'Chef Jeff Cooks' book, I knew it was time to pull the bananas out. I need to mention that my husband checked this book out from the library, but there are so many great recipes I want to try that it will probably be my next cookbook purchase. I hope you enjoy this recipe as much as I did!

Chocolate-chip Banana Nut Bread
6 ripe bananas
1 tsp lemon juice
3 1/4 cups all-purpose flour
1/2 tsp baking powder
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 cups sugar
2 large eggs
1/2 cup vegetable oil
1 tsp pure vanilla extract
3/4 cup chopped pecans
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Prepare two 8-inch loaf pans by spraying them with cooking spray. Puree the bananas and lemon juice together using a blender or by hand. You should have about 2 cups mashed bananas. Sift the flour, baking powder, baking soda, cinnamon, and salt together into a bowl. Place the banana mixture, sugar, eggs, oil, and vanilla in a mixer bowl and mix on medium speed with the paddle attachment until blended. Scrape the bowl as needed. Add the dry ingredients and mix until just combined. Stir in the pecans and chocolate chips. Divide the batter evenly between the loaf pans. Gently tap the filled pans to burst any air bubbles. Bake until the bread springs back when pressed and a toothpick inserted near the center comes out clean, about 55 minutes. Cool the loaves in the pans for a few minutes, then turn the bread onto a cooling rack. Let cool completely before slicing and serving. The bread can be held at room temperature for up to 3 days or frozen for up to 6 weeks.

"Chips"...to accompany the Sailor Sandwiches

When having a fish sandwich, you need to have some type of "chip." I attempted to make my own chips using a recipe that called for the potatoes to be crisped in the microwave. This technique did not work for me...and I won't be making this again! I told my husband while trying these at dinner that if I ever got the notion to make my own chips, just to save me the hassle and run to the store to grab a real bag of chips....it would make us both happier!
Microwave Potato Chips
3 medium red potatoes
1/4 cup olive oil
1 tsp salt
curry powder

Layer three paper towels on a microwave-safe plate; set aside. Scrub potatoes and cut into 1/16 inch thick slices. Brush slices on each side with olive oil and lightly sprinkle with salt and curry. Arrange on prepared plate (do not overlap). Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer or until chips are dry and brittle. Repeat with remaining potatoes, oil and seasonings. Let chips cool for at least 1 minute before serving. Store in an airtight container. Makes 5 servings.

Sailor Sandwiches

I enjoy a good fish sandwich but don't often have the opportunity to get them as I currently live in a "landlocked" state (Wyoming) where beef or bison are the safe choices on a menu. I was intrigued when I came across a recipe for fish "sailor" sandwiches in a Taste of Home magazine. First, it wasn't fried and second, it called for a Caesar mayonnaise dressing, which I just couldn't bring myself to make and instead made my "mock" tartar sauce. I thought this was a decent sandwich, my husband did not care for it, but then again I probably should have picked a different variety of fish to suit his taste.

Sailor Sandwiches with my "mock" tartar sauce
1/4 cup milk
1/4 cup cornmeal
2 Tbls all-purpose flour
1 Tbls grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
2 cod or haddock fillets (I used cod)
1 Tbls butter, melted

"Mock" Tartar Sauce
spoonful of sweet relish
spoonful of mayonnaise

Place milk in shallow bowl. In another shallow bowl, combine the cornmeal, flour, cheese and seasonings. Dip fish in milk, then cornmeal mixture. Place on a greased broiler pan; drizzle with butter. Broil 4-inches from the heat for 8-10 minutes or until fish flakes easily. Combine the tartar sauce ingredients; spread over sandwich rolls. Fix with your favorite toppings. Serves 2.

Green Beans with Warm Bacon Dressing

Growing up, my mom could tell you that I would rarely eat fresh green beans, but instead preferred CANNED green beans! I'm not sure why...fresh green beans came from the garden my parents had and mom would normally fix them with bacon and potatoes, so I'm sure they were good. Luckily, I have since grown to appreciate fresh green beans but now have no garden in which to grow them. I've also come to know that if I somehow "doctor" up green beans, my husband will also eat them. This recipe is right up his food alley!

Green Beans with Warm Bacon Dressing
2 lb fresh green beans, trimmed
4 slices bacon
3 large shallots, thinly sliced
2 Tbls cider vinegar
1/4 tsp salt and pepper

In a large pot, bring green beans and enough water to cover to a boil. Cook 6 minutes or until crisp-tender; drain. Cook bacon in large skillet over medium heat until crisp; drain on paper towel. Remove all but 2 Tbls bacon fat from skillet. Add shallots and saute' 1 to 2 minutes until slightly golden. Remove from heat; stir in vinegar. Add green beans, salt and pepper; toss to coat. Crumble bacon on top. Serves 8.

Teriyaki Grilled Chicken

My friend, Michelle, knows that I receive the Taste of Home magazine. She recently visited her parents where they enjoyed a dish from the June/July 2009 issue. When she arrived back in Wyoming, she asked if I had tried the Teriyaki Grilled Chicken, as it was a recipe her family really enjoyed. So, based on Michelle's recommendation, I tried the recipe this week.


Teriyaki Grilled Chicken
1/3 cup soy sauce
1/4 cup canola oil
2 green onions, thinly sliced
2 Tbls plus 1 1/2 tsps honey
2 Tbls sherry or chicken broth
2 garlic cloves, minced
1 tsp minced fresh gingerroot
6 bone-in chicken breast halves

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 40-50 minutes or until meat thermometer reads 170 degrees.

Giant Calzone

Supermarkets do not portion meat to only feed two people, which is the number I am typically cooking for, my husband and I. That means when I get meat home, I often times re-package the meat in to the portions I am needing for a particular dish. I recently realized that I had a number of random sausages in the freezer that needed to be used up. When I came across this calzone recipe, I knew it would be a perfect way to use up the meat in the freezer. Giant Calzone
1 1/2 cups water (70-80 degrees)
2 Tbls olive oil
2 tsps sugar
4 1/2 cups all-purpose flour
2 tsps active dry yeast
1 lb bulk Italian sausage
1 can (26 oz) garlic and herb spaghetti sauce, divided
3 Tbls grated Parmesan cheese
1 jar (4 1/2 oz) sliced mushrooms, drained (I left these out!)
1/2 cup finely chopped green pepper
1/4 cup finely chopped onion
1 1/2 cups shredded mozzarella cheese
1 egg, beaten

In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after first 5 minutes and add 1-2 Tbls water if needed). Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and cool. When bread machine cycle is completed, turn dough onto a lightly floured surface. Roll out to a 15-inch circle. Transfer to a lightly greased baking sheet. Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 inch of edges. Sprinkle sauce with Parmesan cheese, sausage, mushrooms, green pepper, onion, and mozzarella cheese. Fold dough over filling and pinch edges to seal. With a sharp knife, make two slashes in dough; brush with egg. Bake at 350 degrees for 40-45 minutes or until golden brown. Let stand for 5 minutes before cutting into six wedges. Warm remaining spaghetti sauce; serve with calzone. Serves 6.

Brownie Pudding

My friend, Wanda, is a paper fanatic! She sells Stampin' Up and is always willing to share her skills with those of us less talented in the paper department. I am working on a project, but needed some advice (and to use some tools that I don't have) so I solicited Wanda's help. Yesterday afternoon, I went to her house and brought along an afternoon snack for us to enjoy. Wanda doesn't like fruit, so I thought something gooey and chocolaty would be more her style!
Brownie Pudding (Barefoot Contessa Back to Basics)
1/2 lb (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature (I'm not sure why Ina Garten's recipes always call for extra-large eggs...I use large eggs and add an extra)
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
seeds scraped from 1 vanilla bean
1 Tbls framboise liqueur (optional)
vanilla ice cream or whipped topping, for serving

Preaheat the oven to 325 degrees. Lightly butter a 2-quart oval baking dish. Melt the butter and set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5-10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream or whipped topping. Serves 6.

Lemon Chicken Pasta Toss

The description for this recipe reads, "In about 30 minutes, you can prepare a healthy meal that's bursting with both color and flavor." My husband would have to disagree as his comment was, "I know you made this from scratch, but it tastes like it came from a box." I guess I won't be making this recipe again.

Lemon Chicken Pasta Toss (Pampered Chef)

8 oz uncooked radiatore pasta

1 medium onion, chopped

1 small carrot, peeled

3 garlic cloves, pressed

1 small red bell pepper (I substituted a yellow pepper)

2 cups small broccoli florets

1/4 tsp salt

2 cups diced, cooked chicken breasts

1 cup prepared Alfredo sauce

1/2 cup hot water

1 lemon, cut in half crosswise

1/4 cup grated fresh Parmesan cheese

Cook pasta for 2 minutes less than package directions; drain. Meanwhile, chop onion and slice carrot. Lightly spray a stir-fry skillet with cooking spray. Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender. Meanwhile, slice bell pepper into strips; cut strips in half. Combine bell pepper, broccoli, and salt in microwave safe dish and microwave, covered, on HIGH 1-2 minutes or until vegetables are crisp-tender. Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet. Squeeze lemon halves over pasta; cook and stir until heated through. Sprinkle Parmesan cheese over pasta dish. Makes 6 servings.

Herb Biscuits

I recently came across this recipe which I tore out of an old Woman's Day magazine, and wondered why I hadn't tried it sooner?! I often make the garlic cheddar biscuits from Bisquick mix but never thought to change it up and add herbs (or anything else for that matter). I put a little too much pepper in these biscuits, but overall I thought they were great....a quick and easy biscuit to accompany a variety of meals.

Herb Biscuits

3 cups Bisquick

1 Tbls chopped fresh chives, rosemary, thyme, dill or parsley

1/4 tsp pepper

3/4 cup milk

Heat oven to 450 degrees. Combine all ingredients in a bowl until soft dough forms. Knead on surface sprinkled with baking mix, until dough holds together. Roll dough until 1/2-inch thick; cut with a 2-in round cutter. Place biscuits 2 inches apart on ungreased baking sheet. Bake 10-12 minutes or until golden brown. Makes 12.

As a bonus...here is another variation which I haven't tried yet, but sound delicious! I'll have to wait another month or so and try these once I'm on my pumpkin kick.

Pumpkin-Pie Spice Variation

Omit herb; mix 1/2 cup chopped walnuts and 2 tsp pumpkin pie spice into baking mix. Reduce milk to 1/2 cup; stir 1 cup canned pure pumpkin and the milk into baking mix. Prepare as above.