Saturday, February 28, 2009
My Way Apricot Chicken
2 tablespoons olive oil
1 cup wild rice
1 cup chopped nuts not fine
4 boneless chicken breast
1 cup apricot jam
1 cup low cal French dressing
2 cups chicken broth
1/2 c dried apricots
1 envelope onion soup mix
Combine onion soup mix and 2 cups chicken broth in small sauce pan. Cook rice in chicken broth instead of water. While that is cooking heat oil in skillet and add chicken and nuts. Cook chicken for about 5 minutes until brown on both sides. Remove chicken from pan and combine cooked rice, nuts, apricot jam, and French dressing mix well together. Pour rice into a glass casserole dish, place chicken on top of rice with dried apricots on top of chicken and bake at 350F for 30 minutes.
Friday, February 27, 2009
Donna from My Tasty Treasures gave me my first reward she has an incredible blog where she shares the kitchen with her fire fighting husband. Check it out often mytastytreasures.blogspot.com
I am passing this award on to my ten most favorite blogs about food.
Linda from - imaweekendcook.blogspot.com/
The five sister -sisterscafe.blogspot.com
Katherine- Smoky Mountain Cafe
Laura- Real Mom Kitchen
5 Star Foodie
Julie- Pia Productions
Check out all of these great blogs and let me know what you think.
After you receive the award
1. Put Logo on your blog
2. Nominate 10 blogs to receive
3. Link nominees
4. Let them know they received the award
5. Share the love and link post of the person who sent the award.
A few years ago when I was single I read the book and had a light bulb moment. Wasted time and energy. I believe allot of single women fall into this situation. The movie makes women look like they are stupid when it comes to dating most are, me included. A few big stars Jennifer Aniston, Ben Afflec, and Drew Barrymore. Some what entertaining and true about the dating life. All single women should see this movie and take it to heart.My mom always makes this pull apart on Christmas morning I missed Christmas this year and the craving was building. The cream cheese mixture add tons of flavor.
Cranberry Cream Cheese Pull Aparts
24 frozen bread rolls, thawed but cold ( Rhodes brand recommended)
1 cup dried cranberries
1/4 cup butter melted
1 cup granulated sugar, divided
6 ounces cream cheese, softened
3 tablespoons fresh orange juice
1 tablespoon each, grated orange rind and lemon rind
1 cup powdered sugar
5 teaspoons fresh lemon juice
Press about 1 teaspoon cranberries into each thawed roll. Place the rolls in a 9 by 13 inch pan coated with non- stick cooking spray. Combine the butter, 1/2 cup sugar, cream cheese and orange juice. Blend well and pour over rolls. Cover with plastic wrap and let rise until double in size.
Heat oven to 350. Combine the remaining 1/2 cup sugar, the rind and any remaining cranberries. Sprinkle this mixture over the risen rolls. Bake immediately for 25 minutes or until rolls in the center are cooked through. Combine powdered sugar and lemon juice. Drizzle over rolls. I believe this recipe came from Rhodes Bake-N-Serv but I am not sure.
Thursday, February 26, 2009
Never Fail Medium Rare Roast Beef
4 lbs or larger roast beef (try to avoid the fat)
Have roast beef at room temperature (very important)
Dredge with flour combined with seasoning shake off excess flour from meat.
Preheat oven to 500 degrees.
Cook 5 minutes per pound.
Turn off oven and leave roast in oven for two hours.
DO NOT open oven at any time until the 2 hours (plus the 5 minutes per pound) are up VERY IMPORTANT!
Let stand at least 10 minutes after removing from oven before carving.
I used sourdough bread, butter lettuce, thinly sliced red onion, Swiss cheese and lots of paper thin rare roast beef.
2 tablespoons sour cream
2 tablespoons Dijon mustard
2 tablespoons horseradish
salt and pepper
Mix together and lightly butter bread use the rest for dipping.
Wednesday, February 25, 2009
Today we are celebrating my parents 55 Wedding Anniversary. If or when I celebrate my 55 Wedding Anniversary I will be 101 years old. I probably won't care and either will any one else. What an accomplishment for Mom & Dad. We would have celebrated the 50th but we had a death in the family that week it was not time to celebrate. We get to eat out. Now I don't really want to go out. I won't know what the calorie intake will be, I will try to eat lite.
Since I won't be cooking today I am sharing my favorite low cal treat. They can be eaten hot or cold I prefer the cold method. They come in twelve bags inside this bag. I just keep in the freezer and get one bag out at a time. All natural soy beans. The pod is not edible. One of the best things if you are watching your cholesterol 0g of cholesterol. Great heart healthy treat. The FDA has determined diets low in fat and cholesterol that include 25g of soy protein per day may reduce the risk of heart disease.
Tuesday, February 24, 2009
Roasted Red Pepper Soup
1 tablespoon olive oil
2/3 cup sliced shallots
1 15oz jar roasted red peppers packed in water
1 teaspoon sugar
2 cups of vegetable broth
1/2 cup orange juice
1 teaspoon red pepper flakes
2 tablespoons whipping cream
3/4 teaspoon grated orange peel
thinly sliced fresh basil leaves
Heat oil in heavy medium saucepan over medium-high heat. Add shallots and red pepper flakes saute 5 minutes. Add red peppers with their liquid. Stir in sugar; saute 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup on blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper.
Whisk whipping cream and orange peel in small bowl until slightly thickened. Season with salt and pepper. Ladle soup into bowls. Drizzle orange cream over. Sprinkle with basil and serve.
Monday, February 23, 2009
Oven Roasted Rack of Lamb
1 2-pound rack of lamb about 8 ribs
3 tablespoons olive oil divided
1 clove of garlic
1 tablespoon Greek seasoning
3 teaspoons chopped fresh rosemary
1 12 oz container cherry tomatoes
Preheat over to 425 F. Rub lamb with 1 tablespoon oil; sprinkle with 11/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 11/2 teaspoon rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb.
Roast lamb and tomatoes until thermometer inserted into the thickest part of lamb register 135 F for medium -rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. I cooked the lamb for about 45 minutes it was to rare at 30 minutes.
Garlic Mashed Potatoes
2 lb medium potatoes
5 large garlic cloves roasted
1 teaspoon chopped fresh thyme
3 teaspoons olive oil
I roasted the garlic in a Terra Cotta roasting pot while the lamb was cooking. Roasting the garlic makes it spreadable. Boil the potatoes until tender, add garlic and thyme to potatoes and serve.
Sunday, February 22, 2009
Sour Cream Marble Bundt Cake
3/4 cup oil
3/4 cup sugar
1 cup water
1 cup sour cream
1 package yellow cake mix
1 cup semisweet chocolate morsels
Preheat oven to 375 F. Spray 10 inch Bundt pan with nonstick cooking spray.
In large bowl combine first six ingredients. Using electric mixer beat until well blended about 2 minutes.
In a medium glass bowl microwave chocolate morsels for 30 seconds. Stir to blend. Continue to heat until melted.
Remove 2 cups of yellow cake mix and blend into chocolate thoroughly. Spoon chocolate batter and yellow batter alternately into prepared pan this will make the marble effect. Bake on center rack of oven for 55 minutes. Insert toothpick to check center of cake to make sure it is done.
Transfer pan to cooling rack and cool completely. Invert cake onto plate and carefully remove pan.
Saturday, February 21, 2009
First Time Gnocchi
1 package of Gnocchi
1 large Italian sausage sliced
2 cans of tomato sauce
3 cloves of garlic
2 tablespoons crushed red pepper flakes
1 can diced tomato's
1 chopped red bell pepper
In large skillet cook Italian sausage, garlic, bell pepper and red pepper flakes. Then add tomato's and simmer at least 15 to 20 minutes. Place Gnocchi in boiling water it takes about three to four minutes they will float when they are done. Pour sauce over drained Gnocchi add cheese and enjoy.
Friday, February 20, 2009
This is the first time that I am looking forward to the Oscars I just can't wait I think we have seen every movie that is up for an Oscar and then some. I guess I can say when you are retired and you don't eat out, going to the movie is great entertainment. Can't wait to plan the Oscar feast.
I would like to make a few suggestions if you have not seen Milk it is worth the time and money I thought I was walking into Brokeback Mountain that was not the case at all. I don't believe their is any comparison. It is rated R for the content and not suggested for young adults. Every one knows some one who is gay or they deny that they do. We felt a lot of pain for the community in the movie. Shawn Penn portrayed Harvey Milk this was a true story with a heart wrenching ending. Harvey Milk was a gay elected official in San Francisco. If I have offended anyone here I am really sorry. I think that is it so unfortunate that a movie with violence will be shown in every theater and one that has to do with same sex being in love with each other is only shown in one theater in our City. Our prisons are all over loaded and we show films with violence in every theater. You can not turn on the news without seeing something about gay rights. I feel our country should spend more time taking care of our criminals than fighting over gay rights. Coming from a married heterosexual female.
Slumdog Millionaire low budget must see be sure and take some Kleenex.
Maurice's Frozen Key Lime Pie
11/2 cups graham-cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 ounces (1/2 stick) unsalted butter melted
Mix above ingredients and press evenly in pie plate. Bake at 375 F for eight minutes or until very lightly browned on the edges.
4 egg yokes
1 14 oz can sweetened condensed milk
1/2 cup Key lime juice
In a small bowl beat the yolks until they are pale. Gradually add the condensed milk, beating only to mix. Then on low speed beat in the Key lime juice. Set aside.
Beat the egg whites with a pinch of salt until they hold a point when the beaters are raised, but not until they are stiff or dry.
Fold about one-third of the whites into the lime juice mixture and then, in a large bowl, fold together the lime juice mixture and the remaining beaten whites. Do not handle any more than necessary.
Turn into the prepared crumb crust and smooth the top.
Freeze for about an hour and then wrap airtight with plastic wrap. Continue to freeze the pie.
Cover with whipping cream and enjoy.
Thursday, February 19, 2009
Pan Smoke Barbecue Shrimp
3 tablespoons brown sugar
5 teaspoons chili powder
4 teaspoons salt
11/4 teaspoon chili powder
11/4 teaspoon paprika
1/4 teaspoon chipotle powder
Whisk the first 7 ingredients in a small bowl. Toss shrimp in rub to coat. Line heavy skillet with foil. Drain 1 cup wood chips, scatter in skillet. Place round rack or steamer rack over chips. Cover skillet with foil, wrapping tightly to seal. Place lid atop foil. Cook over high heat until smoke begins to form about 5 minutes. Carefully remove lid and top layer of foil. Place half of shrimp in a single layer on rack. Cover skillet tightly with foil, them place lid on smoke shrimp 5 minutes. Remove wood chips and replace with other wood chips and repeat with remainder of the shrimp.
2 lbs deveined uncooked shrimp tail left intact
2 cups apple wood chips soaked in water 1 hour
Barbecue Hollandaise Sauce
3 large egg yokes
3 tablespoons water
1 tablespoon fresh lemon juice
1/8 teaspoon hot pepper sauce
11/2 cups butter (this is way to much 1 stick would be just fine)
2 teaspoons prepared barbecue sauce
Whisk first 4 ingredients in medium bowl. Place bowl over saucepan of barely simmering water. Whisk egg mixture until light and fluffy about 3 minutes. Whisk in butter in slow steady stream; continue whisking until thick and smooth. Whisk in barbecue sauce. Remove saucepan from heat; let stand while grilling shrimp.
Wednesday, February 18, 2009
Mandarin Pine Nanna Smoothie
1 cup white grape juice
1 cup nonfat yogurt
1/4 cup crushed pineapple
2 mandarin oranges peeled
1 spring of fresh mint
ten ice cubes
Put in the smoothie machine in the order listed above. The key to a smoothie is to have consistency in the liquid and the solid, with the ice cubes added last. Blended for about thirty seconds. Adding the mint added lots of extra flavor and not many calories. It would be great with flax seed or a protein powder. It would be really easy to do in a blender, if you do not have a smoothie maker. Curved my appetite until lunch time.
Tuesday, February 17, 2009
- 1/4 cup plus 1 tablespoon warm water (105°F to 115°F)
- 3/4 teaspoon active dry yeast
- 3/4 cup plus 2 tablespoons all purpose flour
- 3/4 teaspoon nigella (kalonji) seeds
- 1/2 teaspoon salt
- 1 tablespoon butter, room temperature
- 2 tablespoons extra-virgin olive oil
- 1 pound onions (about 2 medium), cut into 1/3-inch-thick wedges through root ends
- 2 teaspoons chopped fresh thyme
- 1 teaspoon honey
- 1 tablespoon Sherry wine vinegar
- 1/2 cup crème fraîche
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 crushed pineapple
- Semolina flour (pasta flour)* or cornmeal
- 2 tablespoons chopped fresh chives
For bread dough:
Whisk 1/4 cup plus 1 tablespoon warm water and yeast in small bowl; let stand until yeast is dissolved, about 10 minutes.
Mix flour, nigella seeds, and salt in medium bowl. Add yeast mixture and stir with wooden spoon until mixture clumps together. Add butter; mix until incorporated. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 5 minutes. Divide dough into 6 equal pieces; roll each into ball. Place on baking sheet; cover with plastic wrap. (Can be prepared 1 day ahead. Keep covered and refrigerate.)
For caramelized onions:
Heat oil in large nonstick skillet over medium-high heat. Add onion wedges to skillet and cook without turning until beginning to brown, about 7 minutes. Carefully turn onions over; reduce heat to medium and continue to cook until onions are tender and brown, occasionally stirring gently, about 10 minutes. Add thyme and honey; cook 1 minute. Stir in vinegar. Season to taste with salt and pepper. Remove skillet from heat. Cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
Let dough rise in warm draft-free area until doubled, about 1 hour. Whisk crème fraîche and egg in small bowl to blend. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
Preheat oven to 450°F. Sprinkle 2 rimmed baking sheets lightly with semolina flour. Roll out each dough ball to 5-inch round. Transfer 3 rounds to each prepared baking sheet. Let rest 10 minutes. Pierce dough rounds all over with fork. Spread 1 generous tablespoon crème fraîche mixture over each dough round, leaving 1/4-inch plain border. Arrange onions evenly atop each; drizzle lightly with crème fraîche mixture (mixture may spill over edges of dough).
Bake flatbreads until crusts are puffed and golden, about 12 minutes. Transfer to plates; sprinkle with chives.
*Available at some supermarkets, and at specialty foods stores and Italian markets.
Monday, February 16, 2009
3/4 cup finely chopped walnuts
3/4 cup finely chopped pistachio nuts
1/2 cup finely chopped, blanched almonds, toasted
1/2 cup superfine sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 lb. butter melted
1 pkg. filo pastry sheets
Combine nuts, sugar, cinnamon and nutmeg. Brush a 13x9x2 baking pan well with butter. Separate 25 filo pastry sheets from package. Place under a smooth (not terrycloth), damp towel so filo does not dry out. Wrap remaining filo well and freeze for future use. Place one filo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered filo in the pan. Sprinkle 1/4 of nut mixture over buttered filo sheets. Butter and layer 5 more filo sheets. Sprinkle with 1/4 of nut mixture. Repeat this procedure two more times, ending with the top of the pastry consisting of 5 sheets of filo. Drizzle and remaining butter over the top. Bake in 300 degree F oven for 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "x". Follow these guidelines to cut baklava into serving sized diamonds. While still hot, pour cooled syrup over baklava.
2-1/2 cups sugar
1-1/4 cups water
finely grated rind of 1 orange
finely grated rind of 1 lemon
5 whole cloves
1 cinnamon stick
1 cup honey
Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to a boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving.
Sunday, February 15, 2009
Peppermint Mousse Cups
11/2 cups semisweet chocolate chips
1/2 cup white vanilla baking chips
1 cup whipping cream
1/2 teaspoon peppermint extract
2 drops red food color
2 tablespoons crushed candy mints
Line 24 mini muffin cups with petit four paper cups. In 1-quart saucepan, melt semisweet chocolate chips over low heat, stirring frequently. Spoon about 2 teaspoons of the chocolate in each paper cup. With back of small measuring spoon, spread chocolate up side to within 1/8 inch of the top. Chocolate should be warm enough to spread. Refrigerate about 20 minutes or until completely set.
Meanwhile, in small microwaveable bowl, microwave vanilla baking chips uncovered on High 1 minute. Stir in 3 tablespoons of the whipping cream: microwave about 30 seconds longer or until chips are melted. Stir in peppermint extract and food color. Cool slightly, about 5 minutes. Carefully remove paper cups from chocolate cups.
In medium bowl, beat remaining whipping cream with electric mixer on high speed until stiff peaks form. Fold melted vanilla chips mixture into chocolate cups. Refrigerate until serving. Just before serving, sprinkle with candy.
Saturday, February 14, 2009
We love to travel and our favorite trips are cruising. Last year we introduced all of our children, (adults) on the way to the airport. Here we had seven people who knew a lot about each other through email, pictures, and web cams but had never been introduced. What a fun trip that was. Reasons being the Iraq war. Our son is their for the second time and our son-in law is on his third tour. " Our little grandson's can't wait to see daddy." One of the meals we all enjoyed was the Steak and Lobster Tail. This is so quick and easy. We found the Lobster Tail at Albertsons for 5.50 this last week, not much to spend for a great Valentines Meal.
Broiled Lobster Tails
Preheat the broiler.
Place lobster tail on a medium Baking Sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt and white pepper.
Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and lobster meat is opaque. Carefully remove from shell. Dipping sauce 3 tablespoons butter with a little garlic and parsley flakes. You could also use cocktail sauce.
Friday, February 13, 2009
Thursday, February 12, 2009
First Time Chicken Pot Pie
2 1/2 cups flour
1 cup shortening
1 teaspoon salt
1/4 cup cold water
2 tablespoons vinegar
Mix flour and salt together, then add shortening. Work it i n until mixture is crumbly. Beat egg, then add 2 tablespoons vinegar and 1/4 cup water. Mix well together with flour mixture. Makes pie crust for two double pie (bottom and top)
3 boneless chicken breast
1 tablespoon olive oil
1 large red onion
4 cloves of garlic
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 cooked and skinned potatoes diced
1 cup of diced carrots
1 cup diced celery
2 cups chicken broth
1/2 cup raisins
1 cup whipping cream
Heat oil in a large skillet over medium heat. Add onion and garlic saute until tender about ten minutes. Add chicken breasts, cinnamon, ginger and nutmeg until cooked through. Add chicken broth, carrots and celery cook for about 20 minutes until sauce in thickened. Remove chicken breast shred coarsely and return to skillet. If sauce is thin continue to cook until it thickens. Add raisins and 1 cup whipping cream. Simmer 5 minutes. Pour half of chicken mixture into pie crust. Take second pie crust put over the top and flute the edges. Be sure and cut a few holes in the crust top. If you like you can brush the top with a egg wash 1 beaten egg and a little milk. Bake at 350 F for about 45 minutes until the top is brown. Let sit for 10 minutes before cutting.
Wednesday, February 11, 2009
Salmon Cesar Salad
2 cloves of garlic
2 pieces of wild salmon
1/2 cup teriyaki sauce
1/2 cup hoisin sauce
1 tablespoon paprika
3/4 cup fat fee Caesar salad dressing
4 tablespoons grated Parmesan cheese
1/4 cup slivered almond, toasted
Drain all access water off the salmon. Rub the chopped garlic over the salmon. Place salmon in small pan to marinate with teriyaki sauce and hoisin sauce. Refrigerate at least 20 minutes so that the salmon can take in all the flavors of the sauces. If cooking in a pan pour part of the sauce in the pan. If grilling brush sauce on salmon, cook on both sides at least 4 to 6 minutes depending on the temperature. In a large bowl toss romaine lettuce with dressing and juice from the anchovies. Slice salmon into pieces arrange over salads. Sprinkle with Parmesan cheese and almonds.
Tuesday, February 10, 2009
One good size cauliflower
1 cup of mayonnaise
1/4 cup Dijon mustard
1 cup shredded cheddar cheese
First steam cauliflower. While that is steaming mix the Dijon mustard and mayo in a small bowl. With a spatula spread mustard mixture over entire cauliflower. Cover with cheese and bake at 350 F for ten minutes.
Monday, February 9, 2009
Potato Cheese Chowder
2 lbs russet potatoes peeled chopped
1 medium onion chopped
1 medium stalk celery chopped
1 medium carrot finely chopped
1 garlic clove minced
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 can chicken broth
1 can of beer preferably dark
8 oz shredded Cheddar and American Cheese blend
1/2 cup whipping cream
In 3 to 4 quart stock pan combine potatoes, onion, celery, carrot, garlic and pepper stir gently to mix. Pour broth and beer over vegetables. Cover cook on very low heat for 6 to 8 hours. About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese whipping cream; stir until cheese is melted. Cover; cook an additional 10 minutes or until thoroughly heated. Top with rye croutons.
Arrange single layer of cubed rye bread. Butter and sprinkle garlic salt. Toast for 15 to 25 minutes until golden and dry.
Sunday, February 8, 2009
Triple Chocolate Cake
1 package chocolate cake mix, any variety
1 package (4-serving size) chocolate flavor instant pudding
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup water
1/2 cup vegetable oil
1/2 cup sour cream
1/2 cup molasses
1 cup mini chocolate chips
White Chocolate Icing
1 cup white chocolate chips
4 teaspoons of milk
1/2 teaspoon vanilla extract
Preheat oven to 350 F. Spray 10 cup bundt pan with non-stick baking spray with flour. Beat all ingredients except chocolate chips in large bowl with electric mixer on low speed until moistened, scraping side of bowl frequently. Beat on medium speed 2 to 3 minutes or until well blended. Stir in chocolate chips. Pour into pan. Bake at 350 F for about 50 minutes or until cake pulls away from pan and cake springs back when touched lightly. Cool on cake rack for 20 minutes. Invert cake onto cooling rack and remove pan. Cool completely. White Chocolate Icing: Combine white chocolate chips with milk; microwave on medium power 1 minute. If necessary, repeat microwave process in 10-20 second intervals, stirring after each interval, until morsels have melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. Icing will harden so prepare just before spooning over cake.
Saturday, February 7, 2009
Maddox Ranch House Rolls
2 tablespoons of yeast
1/2 warm water
2 cups of milk
1/2 cup butter
1 teaspoon salt
1/2 cup sugar
5 1/2 cups flour
Dissolve 2 tablespoons of yeast in 1/2 cup warm water. Heat 2 cups scalded milk and 1/2 cup butter and salt. Let milk cool until warm. Mix together 1/2 cups sugar, yeast mixture, 3 eggs, 5 1/2 cups flour. Stir thoroughly. Add the milk portion to the flour and mix until well blended. The dough will be very sticky. Cover bowl with plastic wrap sprayed with cooking spray. Let rise for 90 minutes. Spoon into greased muffin tins makes 24. Allow to rise until slightly rounded. Takes at least one hour. Bake at 375 for 12-15 minutes.
Cinnamon Honey Butter
1/2 cup butter
1/4 cup honey
1 teaspoon cinnamon
Cream the three ingredients together makes great honey butter. I found this recipe on realmomkitchen.blogspot.com Thanks Laura.
Friday, February 6, 2009
This movie is still playing at the theater. Be sure you have three hours to spare. The story starts as Brad Pitt is born an old man and he ages backwards. The story is based in the 1920's . Developed from F Scott Fitzgerald writtings. You will laugh and you will cry. Cate Blanchett plays one of Brad's love interests, she is always their to help him through his dificulities. This movie is rated PG-13 I would give this movie two and a half out of four stars.
Blueberry Orange Cornbread Loaf
1 cup blueberries
1- 3/4 cup flour
1/2 c orange juice
1/4 c cornmeal
2 tablespoons flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
3/4 c sugar
4 teaspoons orange peel grated
Preheat over to 350 F. Grease and flour one 8-1/2 loaf pan. In a small bowl toss blueberries with two tablespoons of flour. In another medium bowl combine baking powder, baking soda, salt, cornmeal and remaining flour. In another large bowl cream together butter and sugar for two to three minutes or until light and fluffy. Add the two eggs one at a time and beat well. Beat in the orange peel and the orange juice. Add flour mixture to orange mixture and beat on low speed mixing together well. Carefully stir in blueberries and spread in greassed pan. Bake for 55 to 65 minutes or until tested with toothpick comes out clean. Cool on a rack 10 minutes. Remove from pan and cool completely on the rack.
Thursday, February 5, 2009
Crock Pot Lasagna
l lb lean ground beef
1 (26 to 28-oz) jar tomato pasta sauce
1 8-oz can tomato sauce
1/2 (9-oz) pkg no boil lasagna noodles
1 (1-lb) jar Alfredo pasta sauce
12 oz (3 cups) shredded mozzarella cheese
1/4 c grated Parmesan cheese
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Spray crock pot with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed crock pot. Stir remaining tomato pasta sauce and tomato sauce into ground beef. Layer 3 lasagna noodles over sauce in crock pot breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top. Cover; cook on Low setting for 31/2 to 41/2 hours.
Tuesday, February 3, 2009
Wild Rice and Mushroom Soup
1 lb small whole mushrooms, halved
1/2 cup uncooked whole grain wild rice
1 medium stalk celery, cut into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
2 envelopes onion soup mix
1 tablespoon sugar
1 cup water
1 can of beef broth (could use vegetable broth)
1 cup frozen Corn thawed
In 3 to 4 quart stock pan or slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top. Cover; cook on low for 6 to 8 hours. Stir once an hour. About 10 minutes before serving gently stir in the thawed corn. Cover and cook additional 10 minutes.
Broccoli Roasted Pepper Bake
two nine inch refrigerated pie crust
1 tablespoon melted butter
1/4 teaspoon pepper
1 onion chopped
2 teaspoons olive oil
3 cups mushrooms
3 cups broccoli chopped small
1 cup low fat milk
3 large eggs
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon salt
1/2 cup roasted red peppers
1/4 teaspoon red pepper flakes
1/2 cup crumbled goat cheese
Roll the two pie crusts together spread in bottom of spring form pan, 9 in with removable bottom. Turn up on edge about 1 inch clear around. Heat oil, add onion and garlic cook until nice and soft. Mix in mushrooms , broccoli, and roasted red peppers cook about five minutes.
Preheat oven to 400F. In large bowl combine eggs, milk, sage, thyme and red pepper flakes. Pour broccoli and mushrooms over pie crust spread evenly. Pour egg mixture over broccoli and spread crumbled goat cheese over top. Bake for 35 minutes or until knife comes out clean. Let cool 15 minutes cut and serve.
Monday, February 2, 2009
Cornish Game Hens with Double-Cranberry and Thyme Sauce
3 tablespoons butter divided
1 tablespoon golden brown sugar
3 teaspoons chopped fresh thyme, divided
1 pound Cornish game hen, halved, backbone removed, rinsed, patted dry
1/2 tablespoon all purpose flour
3/4 cup chicken broth
1/2 cup white grape juice
1/3 cup frozen cranberry juice cocktail concentrate,
1/4 cup dried sweetened cranberries.
1/4 cup raisins
Preheat oven to 450 F. Blend 2 tablespoons butter, sugar, add 2 teaspoons thyme in small bowl. Sprinkle hen halves with salt and pepper. Spread skin of each with half of butter mixture. Heat large nonstick skillet over medium high heat. Add hen halves skin side down. Sear until deep brown, about 4 minutes. Turn, skin side up, and sear 1 minute. Remove from heat. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Roast hen halves in oven, until cooked through and juices run clear when pierced with fork,, about 20 minutes.
Meanwhile, blend remaining l tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining teaspoon thyme to reserved skillet. Boil until sauce is reduced to 3/4 cup, whisking often, about 7 minutes. Whisk in flour mixture and cranberries and raisins. Simmer until sauce coats spoon, stirring often, about 2 minutes. Season with salt and pepper.
Transfer hen halves to plates. Spoon sauce over and serve.
Sunday, February 1, 2009
Blender Chocolate Mousse
1 c bittersweet or semisweet chocolate chips
3/4 c water
3 tablespoons sugar divided
1/4 teaspoon instant espresso powder or instant coffee
3 large egg whites
1/3 c chilled whipping cream
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
Place chocolate in Cuisinart or blender. Bring 3/4 cup water, 2 tablespoons sugar, and espresso powder to simmer in medium saucepan, stirring to dissolve sugar. Pour over chocolate. Cover tightly; blend 5 seconds. Add egg whites. Cover tightly; blend on high 1 minute. Pour into 4 small bowls. Chill until firm, about 2 hours.
Whisk cream, lemon juice, peel, and 1 tablespoon sugar in small bowl to very soft peaks. Spoon over mousse; serve. This recipe came from firstname.lastname@example.org