A Taste of Paradise

Magic Cookie Bars

2008-02-18T11:08:00.000-08:00

Eagle Brand Magic Cookie Bars

1/2 c. (1 stick) butter
1 1/2 c. graham cracker crumbs
1 14-oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated)
2 c. (12-oz. pkg.) chocolate chips
1 1/3 c. flaked coconut
1 c. chopped nuts (pecans or walnuts)

Preheat oven to 350*; melt butter in 13x9 baking pan in oven

Sprinkle crumbs evenly over butter; pour condensed milk evenly over crumbs; top with remaining ingredients; press down firmly with fork.

Bake 30 min., until lightly browned. Cool; cut into bars.

Store at room temp.

~Enjoy~

Betty Crocker Triple Chocolate Cherry Bars

2008-02-09T16:19:00.000-08:00

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

1 can (21 oz) cherry pie filling

2 eggs, beaten

1/2 bag (12-oz size) miniature semisweet chocolate chips (1 cup)

1 container Betty Crocker® Whipped chocolate frosting

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.

2. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.

3. Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows.

German Chocolate Coconut Bars

2008-02-09T16:15:00.000-08:00

Ingredients:

1 pkg. (18.25 oz.) German chocolate cake mix
1/3 cup butter or margarine, softened
1 large egg, lightly beaten
1 can (14 oz.) sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
1 1/3 cups flaked sweetened coconut, divided
1 cup chopped pecans
1 cup (6 oz.) semi-sweet and white chocolate morsels, divided

Directions:
PREHEAT oven to 350° F.

POUR cake mix into large bowl; cut in butter and lightly beaten egg with pastry blender or two knives until mixture is crumbly. Press onto bottom of ungreased 13 x 9-inch baking pan. Combine sweetened condensed milk, egg and vanilla extract in medium bowl; beat until well combined. Stir in 1 cup coconut, nuts and 1/2 cup Swirled Morsels. Spread mixture evenly over base; sprinkle with remaining coconut and Swirled Morsels. Lightly press down morsels.

BAKE for 30 to 32 minutes or until center is almost set. Center will firm when cool. Cool in pan on wire rack. Cut into bars.

Chicken & Broccoli Pasta

2008-01-31T11:28:00.000-08:00

about 8-10 oz. pasta (any will work; I used linquini)
1 cup fresh broccoli, chopped
1/2 lb. fresh muchrooms, chopped
1 lb. boneless, skinless chicken
1/2 c. milk
1 can cream of mushroom soup
3/4 c. parmesan cheese, grated
1 clove garlic, minced
2-3 fresh basil leaves, chopped
2 Tblsp. butter
black pepper, to taste

Cook pasta according to directions on box; for the last few minutes, add broccoli to water. Drain.
In large skillet, heat butter to saute' mushrooms and garlic; add chicken, and cook until browned.
Add milk, soup, cheese,and pasta mixture to heat through. Add basil before serving, and pepper to taste.

(We had this for the first time this week, and it will definately grace our table frequently in the future! I think next time, I will try it with shrimp instead of chicken, and perhaps add scallions to it as well)

Cheesy Chicken Manicotti

2008-01-30T11:55:00.000-08:00

Ingredients

16 ounces Ricotta cheese

2 eggs, beaten

3 cups shredded Mozzarella cheese (leave one cup set aside)

1/4 cup fresh parsley

1 jar (26-32 oz. size) spaghetti sauce or Marinara

1/4 cup grated Parmesan cheese, divided

1/2 lbs cooked chicken breast, diced finely

Directions

Prepare manicotti according to package directions.

Drain.

In medium bowl, combine chicken, eggs, ricotta,parsley, 2 cups of the mozzarella and half of the parmesan, mix well.

Spoon chicken mixture into each manicotti shell.

In 13 x 9-inch baking dish, spread 1 cup spaghetti/marinara sauce.

Lay mancotti in rows in sauce.

Spoon remaining sauce over mancotti.

Top with remaining mozarella.

Cover; bake at 375 degrees for 30 minutes or until hot and bubbly. Sprinkle with cheese.

Mascarpone Buttercream

2008-01-28T07:21:00.000-08:00

I made up some chocolate cupcakes for the kids, and then realized that I didn't have any frosting! So I decided to experiment and see if I could come up with a buttercream-type frosting that wasn't overly sweet like American Buttercream usually is.

6 tablespoons unsalted butter, room temperature
8 ounces Mascarpone cheese, room temperature
2 cups confectioners sugar, sifted
Using a hand mixer, beat buffer and cheese until light and creamy. Add sugar and continue beating until smooth.

This doesn't seem as thick as normal buttercreams do, but it's so yummy!! If you want to thicken it up some, you can add more powdered sugar until you find the right consistency for you.

Homemade Croutons

2008-01-22T14:57:00.000-08:00

I am making a nice potato and bacon soup tomorrow for lunch an d I thought some nice croutons would add that extra punch.

4 cups 1/2-inch chunks stale bread
4 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 375 degrees. Place the bread chunks in a medium bowl. In a small bowl, combine the remaining ingredients. Lightly toss the bread chunks with the butter mixture then place on a large rimmed baking sheet. Bake for 15 to 20 minutes, or until lightly browned and crunchy throughout.

Let cool then store in an airtight container until ready to use.

Polynesian Pork Chops

2008-01-22T04:09:00.000-08:00

4 boneless pork chops
1 tsp. garlic powder
1 tsp. olive oil
1 (med) onion, chopped
1 (8oz.) can pineapple, chunks
1 can Campbell's Golden Mushroom Soup
1/4 c. water
3 Tblsp. soy sauce
1 Tblsp. honey

Season chops with garlic
Heat oil in skillet; cook chops until brown on both sides
Add onions; cook until transparent (soft)
Add pineapple with the juice, *soup, water, soy sauce and honey; heat to boil
Reduce heat and continue to cook (on low) 10 minutes, or until done
If you wish, garnish with chopped green onions.

*(altho this was, I believe, originally a Campbell's Soup Kitchen recipe, I had no mushroom soup on hand, so I substituted 1 c. of beef broth and chopped a few fresh 'shrooms myself...turned out just as good this time. This one's a big favorite at our house)

Serving suggestion: serve with white rice and snow peas.

Chicken Wellington

2008-01-21T14:49:00.001-08:00

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
4 skinless, boneless chicken breasts
1/2 tsp. dried thyme leaves, crushed
2 tbsp. butter OR margarine
3/4 cup sliced mushroom
1 medium onion, finely chopped
1 tbsp. chopped fresh parsley
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. Dijon-style mustard THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400&degF.

SPRINKLE chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr.

ADD remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley.

MIX cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon about 1 tbsp. mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.

Umm, you see that picture there? Yeah, the one with the minimally appetizing looking chicken stuffed into a pastry? Umm, what this recipe makes-- looks nothing like that. It doesn't taste bad, but nothing in hell was going to make the crust look that good. I folded each corner to the center of the chicken and sealed the edges, but they didn't stick very well. As they were baking they slowly came apart :( If you attempt this recipe, I suggest perhaps using some sort of flour/water mixture to seal the edges.

Whoopie Pies

2008-01-20T16:01:00.000-08:00

These are my all time favorite childhood treats! As a military brat, the main thing I looked forward to when we got the chance to visit family in New England was the day that my Nana made Whoopie Pies for us. The yummy chocolate cake, the sweet creamy frosting....

4 cups flour

2 tsp. baking soda

1 cup cocoa

dash of salt

2 cups sugar

1 cup shortening

2 eggs

1 cup milk

1 cup warm water

2 tsp.vanilla

Preparation -
In a mixing bowl, combine the flour, baking soda, cocoa and salt; mix well and set aside. In a separate bowl, combine the sugar, shortening and eggs. Beat for about 2 minutes. Mix the dry ingredients with the egg mixture. Add the milk and warm water and beat at medium speed for 2 to 3 minutes. Add the vanilla and beat again until the ingredients are thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets. Bake in a preheated oven at 375° for 10 to 12 minutes or until the center of the cookies spring back when lightly pressed. Remove from the cookie sheets and cool a wire rack or white paper towels.

filling

2 egg whites

2 tsp. vanilla

4 T. flour

4 T. milk

4 cups confectioner's sugar

1-1/2 cups vegetable shortening

Preparation -
Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Fold in the beaten egg whites.

To make the whoopie pies - Spread a generous amount of filling on a completely cooled cookie. Top with another cookie. Wrap each whoopie pie individually in plastic wrap.

Crunchy Peanut Butter Cookies (Flourless!)

2008-01-19T10:00:00.000-08:00

When I first ran across this recipe in my Taste of Home Best Loved Cookie & Bar book, I was a little worried. I mean, this recipe only has three ingredients and none of them are flour! But it was a cinch to put together and they turned out beautifully.

1 egg, Beaten
1 Cup Sugar
1 Cup Peanut Butter (I've used Peter Pan both crunchy and creamy and it turned out fine either way)

Mix all ingredients in a large bowl. Roll level tablespoons of batter into balls and place on an ungreased baking sheet and flatten with a fork dipped in flour (to prevent sticking). Bake at 350 for about 18 minutes and remove to wire racks to cool. Makes about 2 dozen.

The best banana bread EVER!

2008-01-18T15:04:00.000-08:00

I am not generally a fan of a "fruit" bread, they are often-times too dense for me or they are overly moist in the center and dry towards the edges, but this one from my BH&G cookbook really turned out well.

Banana Bread

2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 eggs , beaten

1-1/2 cups mashed banana(5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter or margarine

1/4 cup chopped walnuts

1 recipe Streusel-Nut Topping (optional)

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.

2. In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusel-Nut Topping over batter.

3. Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7-1/2x3-1/2x2-inch pans or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

4. Makes 1 loaf (16 slices)

Streusel-Nut Topping: In a small bowl, combine 1/4 cup packed packed brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

Comfort Food

2008-01-15T04:10:00.000-08:00

Paprika Chicken w/sour cream & mushroom gravy

1 lb. boneless, skinless chicken pieces
1/2 c. flour
1 Tblsp. paprika
1 tsp. each: salt, pepper, garlic powder, cayenne pepper
1/4 c. green onions, sliced
1/4 c. mushrooms, sliced
8 oz. sour cream
1 can cream of chicken soup
1/4 c. butter

Melt butter in skillet.
Mix flour and seasonings to coat chicken; brown on both sides
Add soup, onions & mushrooms; cover and cook 15 min. (until soup thins)
Add sour cream, simmer, and serve.

This is great on those cold, winter evenings (or to console the brood when your team is outta the playoffs!); This time I served it with breaded asparragus spears and a garden salad, but the gravy is tasty over mashed 'taters or white rice, as well..

Garlic Mashed Potatoe and Beef Bake!!

2008-01-13T16:44:00.000-08:00

1 pound Ground Beef
1 can (10 3/4 oz) CAMPBELLS Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon Worchestershire Sauce
1 bag (16 ozs) frozen Veggies (any combination)
3 cups hot mashed potatoes

1.) In medium skillet, over medium-high heat, cook ground beef until browned, stirring to separate meat. Pour off fat.
2.)In 2-quart sahllow baking dish mix beef, 1/2 can of the soup, worchestershire sauce, and veggies.
3.)Stir remaining soup into mashed potatoes. Spoon potatoe mixture over beef mixture. Bake at 400 degrees F, for 20 minutes or until hot.

I made this dish tonight and it was one of the best dishes I have made so far. It is quick and simple. The kids really liked it as well!

Variation on Giada's Mascarpone cupcakes

2008-01-13T15:47:00.000-08:00

I was bored this afternoon and decided to play around with the recipe that I used the other day for the Mascarpone cupcakes and see if I could make a filled cupcake successfully. I made up the batter as Giada suggested and went ahead and stuck them in the oven while working on the icing/filling.

Cupcake recipe:
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.

Icing/Filling Recipe

1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract ( the original recipe called for clear, but I used the regular kind)
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

I spooned my icing/filling into a decorator bag/bottle (Wilton has disposable ones here). After the cupcakes cooled, I took the decorating back and poked the tip into the bottom of the cupcake and injected the sugary goodness until the cupcake plumped up a little, and then did a couple of zig-zaggy lines across the top of the cupcake. (you don't want to use too much icing on the top, as the insides are gonna be sweet enough!)These were a huge hit with the kids and I can just picture how awesome they would be with a fruit type filling (maybe a cherry or strawberry filling with a cream cheese frosting?) or a double chocolate threat...yumm!

It's Play-off Season!!!

2008-01-11T09:49:00.000-08:00

Want something quick, easy & tasty to munch during the game? Try these;

Portobello Pizzettas
1/2 of 10 oz. pkg. frozen spinach, drained
1 1/2 c. shredded mozzerella
1/2 c. pepperoni, coarsely chopped
1 tsp. dried basil
1/4 tsp. black pepper
1 lg. tomato, thinly sliced
12 portobella mushrooms
2 Tblsp. butter, melted

Thaw spinach & press out liquid; finely chop.
In bowl, combine spinach, 1 c. of cheese, pepperoni, basil and pepper.
Clean mushrooms and remove stems. Place mushroom caps, top down, on lightly greased baking sheet; brush w/ butter.
Spoon about 2 Tblsp. of spinach mixture into each cap; top each with tomato slice
Sprinkle w/remaining cheese
Bake at 350* for 10-12 minutes; garnish w/ fresh basil, if desired.

*photo courtesy of recipezaar.com

I will never make cupcakes the regular way again...

2008-01-10T12:14:00.000-08:00

I grabbed this recipe from Giada De Laurentis and I can honestly say that never again will cupcakes by made be the "on the box" recipe--heck, I may even make regular cakes with this recipe as well. The cupcakes were so moist and fluffy and the glaze was this intense strawberry burst of flavor on top of the very light taste of the "white cake" mix.

Mascarpone Mini Cupcakes with Strawberry Glaze

8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar

Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners

Preheat the oven to 350 degrees F. Line the mini tins with paper liners.

Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

Giada's Mozarrella's Pillows

2008-01-09T15:02:00.001-08:00

1 (26-ounce) jar marinara sauce (about 3 cups)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped ( I didn't have any on hand, so I just diced up some pepperoni)
4 storebought 9-inch pie crusts
2 eggs, beaten, for egg wash
1/2 cup grated Parmesan

Special equipment: scalloped ravioli cutter

Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.

To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

*******************************************

Ok, I like Giada--I really do, but this recipe wasn't the greatest. The prep time that she stated was underestimated, and the amount of sauce in comparison to the rest of the ingredients was very skewed towards having a ton of sauce left over, and the size of the "pastry?" was a tad larger than I would have liked.

It had a good taste overall, but I think perhaps a bread dough or a pizza type dough would have tasted better than the pie crust.

The kids loved them so I will probably make them again.

I am so excited!

2008-01-08T15:13:00.000-08:00

I finally found the Mascarpone cheese after weeks of searching around Omaha. Found this located in a Super-Target of all places and bought out the last 2 tubs that they had in stock. They plan on getting more on Friday, and I plan on being right there to grab a few more to keep in the freezer for the future so that I can make some of these delicious recipes!

This gorgeous Tiramisu

Giada's mini cupcakes with strawberry glaze

and this amazing sounding flat bread by Tyler Florence

Gram's Banana Bread

2008-01-08T05:09:00.000-08:00

3/4 c. sugar

1/2 c. shortening (Crisco)

3 over-ripe bananas

2 eggs

3 tsp. cold water

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

In mixing bowl, cream together sugar & shortening; add bananas, eggs and water, and mix until all ingredients are well blended.

Combine remaining dry ingredients and add gradually to the banana mixture.

Pour batter into bread pan and bake @ 350 degrees for 45 min.- 1 hr. (bread should be browned on top and "spongy" to the touch.)

I swear that the mister always buys more bananas that we can possibly eat, just so that I will bake another loaf of this bread; its very easy, and a tasty treat for breakfast or any time! (Sorry about the picture quality; the best I can offer currently are via my phone cam)

Doesn't this look yummy?

2008-01-06T20:09:00.000-08:00

(photo courtesy of Epicurious - by way of Kat's Kitchen Talk) ( you can find the recipe here)

I would love to make it, but the Marscapone cheese is so difficult to find in Omaha. Who knew that specialty cheeses were so hard to come by?

Savory Sausage-Swiss Muffins

2008-01-05T17:19:00.000-08:00

1/2 lbs mild pork sausage (or spicy if you want a kick)
1 3/4 Cup biscuit baking mix
1/2 Cup shredded Swiss Cheese
3/4 t ground sage
1/4 dried thyme
1 egg, lightly beaten
1/2 cup milk

Brown Sausage in skillet over medium heat, stirring until it crumbles. Drain well.

Combine sausage, biscuit mix and next three ingredients in a bowl; make a well in center of the mixture.

Combine egg and milk; add to dry ingredients, stirring until just moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375 for 22 minutes or until golden. Serve warm.

(Makes 1 dozen)

These taste so good with a little bit of cheddar cheese sprinkled on top, right after taking them out of the oven! If you have any left (Doubtful!), save them in the refrigerator and reheat in microwave for 20-30 seconds on high)

So yummy!

2008-01-05T10:26:00.000-08:00

It's not gourmet by any means-of course, but it's like drinking a nice dark chocolate candy bar wrapped in coffee and sprinkled with cinnamon.

It's probably my new favorite morning drink--this week anyway!

Marinated Shrimp & Artichokes

2008-01-05T09:32:00.000-08:00

8 oz. can artichoke hearts
1/2 lb. shrimp, peeled
1/2 c. roasted red pepper, cut in strips
1/3 c. vinegar
1/2 c. olive oil
2 green onions, sliced
1 lg. clove garlic
1/2 tsp. oregano
salt & pepper, to taste

Boil shrimp; In NON-METAL bowl, add to artichokes & pepper strips.
Combine all other ingredients in a jar, shake well & pour over shrimp mixture.
Chill for 2-4 hrs. before serving.

(*This is an easy one, but Oh! So Good!! )
*picture courtesy of Solia-USA

Butter Chicken

2008-01-04T17:22:00.000-08:00

Spice Blend:

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne (more or less depending on how hot you want it)

Sauce:

3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with the rice.

Butter Chicken is quite possibly my favorite type of Indian food, with the exception of Coconut Laddoo. It's creamy and the flavors just blend together so nicely. The benefit of making the butter sauce yourself is that you can control how much heat you put into it. I don't like the heat that comes from Cayenne so I tend to use less of that, but then I add some Thai Sweet Chili sauce to my rice, so go figure.

(Photo courtesy of Spicelines.com)

To make your own Garam Masala

1.5 Tbs black peppercorns
3/4 Tbs black cumin seeds (kala jeera)
1.5 tsp whole cloves
4 large brown caradmon pods (substitute some green pods if you don't have brown)
2 inch stick of cinnamon
1/2 a whole nutmeg
2 star anise

Gently roast all spices and grind everything to a fine powder in a coffee or spice grinder. Store in a tightly lidded small jar.

Pasta in White Clam Sauce

2008-01-01T10:39:00.000-08:00

WHITE CLAM SAUCE

1/4 cup pure olive oil
4 cloves garlic
1 1/2 cup clam juice
1/4 cup chopped parsley
salt and fresh ground black pepper to taste
2 cups minced clams (fresh or canned)
1 doz. fresh clams

In frying pan brown garlic in oil for one minute over moderate heat. Add clam juice and bring to boil. Add parsley, salt, pepper, minced clams and heat through.

Cook rigatoni until al dente (or however you like your pasta), drain.

Pour white clam sauce over pasta and stir to mix.

Serve and enjoy!

Braciola

2008-01-01T10:36:00.000-08:00

1 pound top round steak

6 ounces mozzarella cheese

6 teaspoons butter

1/3 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup raisins

salt and pepper to taste

2 tablespoons olive oil

1 (32 ounce) jar spaghetti sauce

*****

Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver. Place a slice of mozzarella cheese and 1 teaspoon of butter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper.

Roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides.

Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.

Serve on a nice bed of hot buttered fettucine (or pasta of your choice) with a crisp green salad and a crusty roll. Delizioso!

Tortellini Bolognese

2008-01-01T10:34:00.000-08:00

I found this recipe on the back of a bag of frozen tortellini:

1 pkg frozen Rosetto tortellini (any filling--I used cheese)

1 Tbsp. Olive oil

1/2 lb ground beef

1/2 medium onion, diced

1 clove garlic (minced)

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

1/4 cup chicken broth or red wine (I used the chicken broth)

1/4 tsp. Basil

1/4 tsp. Oregano or thyme (I actually did 1/8 tsp of each)

Prepare pasta as directed on package.
Meanwhile--for sauce, place oil in pan, heat. Add beef and brown. Stir in onion and garlic, and cook until soft. Mix in remaining ingredients. Simmer for 5 minutes, stirring occasionally. Salt and pepper to taste. (It didn't need either, in my opinion)

Serve over prepared pasta.

I added a sprinkle of italian seasonings to the top and served with crusty sourdough rolls (also from the freezer section)

Yummy!

Old Fezziwig Ale Bread

2007-12-29T08:42:00.000-08:00

I am making this bread for the husband to eat while watching the Patriots/Giants game tonight. This will be accompanied by a brown sugar meat loaf and some nice baked potatoes and veggies.

1 bottle (12 fl oz) Old Fezziwig ale from Sam Adams (or any other beer you desire)
3 cups self-rising flour
3 tbs white sugar (I don't recommend a sugar substitute)

Mix the sugar and flour together in a large bowl, slowly pour in beer and continue to mix.
The batter will be sticky. Pour into a 9x5 in greased loaf pan. Bake at 350 for 50-60 minutes.

The top will be crunchy and the insides will be soft. Tastes awesome topped with butter or a cheese spread.

About the beer:
Old Fezziwig® Ale is the Christmas cookie of beer. Bursting with spices of the season and a remarkably full body, it helps those long winter nights pass much quicker. The full body hits the palate first with a depth of malt character ranging from sweeter toffee and caramel notes to the more dark, roasty chocolate notes. Then come the spices in full force. Cinnamon, ginger and orange peel dance on the tongue bringing with them the celebratory spirit that goes hand in hand with the season. (see http://www.samueladams.com/world_of_beer.aspx)

Brocccoli-Apple- Bacon Waldorf Salad

2007-12-28T14:54:00.000-08:00

The original Waldorf salad, created at New York's Waldorf Astoria Hotel in the 1890s, contained only apples, mayonnaise, and celery. It was later that walnuts became part of the dish.

4 c. fresh broccoli
1/2 c. uncooked raisins ( regular or Golden)
1 sm. onion, chopped (I use a purple/red just because I like the taste..use what ever you like)
1/2 c. crisp fried bacon about 1 lb. ( I usually just use real bacon bits...saves some time)
1 c. apples
1 c. walnuts, chopped
Coleslaw Dressing (to coat until desired consistency)

Mix together all ingredients and refrigerate for about 2 hours.

Roasted Cauliflower Soup

2007-12-27T20:10:00.000-08:00

This soup sounds so good! I love a good creamy soup on a cold winters day and we are expecting some of those soon. I will post and let you know how it turns out! -- Becky

1 medium head of cauliflower, broken into florets
3 tbsp olive oil, divided
1/2 c. chopped onion
2 cloves minced garlic
3 cans (14.5 oz each) reduced-sodium chicken broth
1 c. skim milk

All you do:

Place cauliflower on baking sheet and drizzle with 2 tbsp olive oil. Roast for 20 minutes in a 375 degree-oven.
Heat remaining tbsp olive oil in a Dutch-oven. Add garlic and onion; sauté 2 to 3 minutes.
Stir in chicken broth and cauliflower. Bring to a boil. Cover and simmer 20 minutes.
Puree until smooth.
Stir in milk and heat through.

Ginger-and-Pistachio-Crusted Pork Loin

2007-12-27T20:05:00.000-08:00

Doesn't this sound like it would be divine with some Asian noodles or a nice rice bowl?

2 pound boneless pork loin
1/4 low-fat plain yogurt
1 tsp minced crystallized ginger
salt and pepper, to taste
1/3 pistachios, chopped

All you do:

Preheat oven to 375 degrees. Place roast in a greased 8-by-8-inch baking dish. Stir together yogurt, ginger, salt and pepper. Spread mixture over roast.
Press pistachios over yogurt mixture. Cover. Bake 45 minutes or until internal temperature reaches 160 degrees.

A recipe for my co-author Wendy

2007-12-27T17:06:00.001-08:00

Free Form Harvest Apple Tart

1-1/2 cups flour

1/2 cup (1 stick) butter, softened

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Gelatin, divided

2 medium Golden Delicious apples (about 1 lb.), peeled, cored and thinly sliced

1 tsp. cornstarch

1/2 tsp. ground cinnamon

1/3 cup PLANTERS Sliced Almonds

PLACE flour, butter and half of the cream cheese in food processor; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

PREHEAT oven to 400°F. Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.

TOSS apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 min. or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.

Easy Cheesy Frittata

2007-12-27T15:15:00.000-08:00

As I sit here going through cookbooks that I received for Christmas, and trying to decide what to make for dinner tonight that is quick and easy and that will be easy on little tummy's that aren't quite feeling up to snuff, this easy frittata recipe comes to mind.

4 eggs

4 egg whites

2 Tbsp. water

1/2 cup chopped seeded tomatoes

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

2 slices OSCAR MAYER Bacon, crisply cooked, crumbled

1/4 cup chopped fresh basil

PREHEAT oven to 350°F. Beat eggs, egg whites and water in medium bowl with wire whisk until well blended.

STIR in tomatoes, 1/2 cup of the cheese, the bacon and basil. Pour into greased 9-inch pie plate.

BAKE 25 min. or until puffed and golden brown. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

Been craving salads lately...

2007-12-27T14:57:00.000-08:00

Usually, when I decide to make a salad I toss a bag of greens with dressing and call it a day. This one is amazing and doesn't really take that much more effort...

Ingredients
3 firm-ripe pears (Anjou or Bartlett)
1 tablespoon extra-virgin olive oil
1 tablespoon Splenda® or sugar substitute
1 box prewashed arugula (about 7 oz)
1 small head frissee, core removed, leaves torn into bite-sized pieces
½ cup pomegranate seeds
¼ cup vinaigrette, preferably balsamic or white-wine flavor

Instructions
1. Preheat oven to 450°F; set oven rack at lowest position. Place foil-line baking sheet in oven to warm. Peel, then halve each pear lengthwise. Remove core. Place cut-side down on counter; slice lengthwise into 5 long pieces. In a medium bowl, toss slices with oil and Splenda®. Place on a warmed baking sheet; bake 10 minutes. Flip; bake 10 minutes longer.

2. In large serving bowl, toss arugula and frissee with vinaigrette. Add pomegranate and pears; toss to coat. Serve immediately.

Do you cook FOR your kids or do you feed them what you eat?

2007-12-27T12:20:00.000-08:00

It's a topic that's been on my mind a lot recently, with the new cookbooks out that advise you to disguise vegetables and the like into kid friendly food (http://www.thesneakychef.com/ and http://www.deceptivelydelicious.com/site/)Do you cook what you know your kids will eat, or do you cook what you want, and expect them to try new things?

I tend to cook what I want, and expect the kids to try new things. I have been cooking a variety of ethnic dishes since the day they started eating solid foods and I have never had a problem with them eating what ever we ate and they are alway willing to try new things. For example, my 7 year old, given the choice would rather eat Miso soup and Sushi over a hot dog and Mac and cheese anyday.

That being said this recipe was a major hit this weekend:

Thai Style Coconut Chicken Soup

Diced tomatoes and shredded chicken in a creamy coconut soup

Ingredients
1	can (14.5 oz each) Hunt's Diced Tomatoes, undrained
1	can (13.5 oz each) coconut milk
1	cup shredded cooked chicken (1 cup = 4 oz)
1/2	cup water
2	tablespoons fish sauce
1	tablespoon chili garlic sauce
6	thin slices peeled fresh ginger
	Thinly sliced green onions, optional

Directions

Combine all ingredients in medium saucepan. Cook over medium-low heat 10 minutes, or until hot and flavors have blended, stirring occasionally.
Divide soup between 4 bowls. Garnish with sliced green onions, if desired.

Sesame Parmesan Twists

2007-12-21T19:23:00.000-08:00

ingredients

2/3 cup (about 2-1/2 oz.) finely grated Parmigiano-Reggiano
1/4 cup (1-oz. jar) sesame seeds, lightly toasted
1/4 tsp. cayenne
1/4 tsp. chili powder
1/4 tsp. dried thyme leaves, crumbled
Kosher salt
2 sheets (about 18 oz. total) frozen puff pastry, thawed
1 egg, beaten with a few drops water and a pinch of salt

how to make

Heat the oven to 425°F. In a small bowl, mix the Parmigiano, sesame seeds, cayenne, chili powder, thyme, and 1/2 tsp. salt. On a lightly floured surface, roll one of the pastry sheets to a 10x14-inch rectangle. Brush evenly with the egg wash and cut in half lengthwise to make two 5x14-inch strips. Distribute half of the cheese filling over one strip and lay the second strip on top, egg wash side down. Press the strips together with the rolling pin to fuse the two sheets. Cut the strip crosswise into 28 strips 1/2 inch wide. Lift a strip, twist it three times, and lay it on an ungreased baking sheet, pressing each end to keep the twists from unwinding during baking. Repeat with the second pastry sheet and the remaining filling.

Bake the twists until they're puffed, light brown, and dry looking throughout, 12 to 14 minutes. Test one by biting it to make sure it isn't doughy in the center.

Let the twists cool on a rack and serve as soon as they're cool, or within a couple of hours if possible.

Children's Hand Cookies

2007-12-08T10:50:00.000-08:00

Ingredients

Makes 8 to 10 cookies

FOR DOUGH
2 cups sifted all-purpose flour, plus more for dusting
1/4 teaspoon table salt
1/2 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract, for decorating
FOR DECORATING
1 large egg white
1 teaspoon water
Sanding sugar

Directions

In a large bowl, sift together flour, salt, and baking powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, and beat until smooth, about 1 minute.
Add reserved flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla. Wrap dough in plastic, and refrigerate for about 45 minutes.
Make cookie pattern and heart stencil while wrapped dough is chilling. For the pattern, have your child trace his or her hand on a manila file folder, and cut out the tracing. You will lay this on the dough and trace around it with the tip of a paring knife. For the heart stencil, cut a heart shape from a piece of parchment paper, discarding center.
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. On a well-floured work surface, roll out cold dough to 1/8 inch thick. Cut out hand shapes. Transfer cookies to prepared baking sheets. Refrigerate until firm, about 15 minutes. Dough scraps may be re-rolled twice.
To decorate the cookies with sanding sugar hearts, lay the heart stencil over a cookie. Combine the egg white with the water in a small bowl. Brush the egg wash in the heart, and sprinkle with sanding sugar. Lift stencil and repeat with remaining cookies. Bake until edges just begin to brown lightly, 8 to 10 minutes. Let cookies cool on pans for 3 minutes before transferring to wire racks to cool completely.

Smoked Salmon and Avocado Wraps

2007-12-05T10:32:00.000-08:00

All you need:
2 garden spinach herb wraps
1/4 c. light chive and onion cream cheese, divided
1 (6 oz) package smoked salmon, divided
1 avocado, peeled, pitted and sliced, divided
1/4 c. shredded Asiago cheese, divided
2 romaine lettuce leaves, divided

All you do:

Spread each wrap with 2 tbsp cream cheese.
Top each with 1/4 cup salmon, 1/2 avocado slices, 2 tbsp cheese and 1 lettuce leaf.
Roll up tightly and slice diagonally in half to serve.

Savory Deviled Eggs

2007-12-05T10:16:00.003-08:00

Makes: 24 pieces
Prep: 20 minutes
Chill: at least 1 hour

Ingredients

* 12 hard-cooked eggs, peeled
* 1/2 cup light mayonnaise
* 1 tablespoon honey mustard
* 1/4 teaspoon black pepper
* 1/2 large pimiento-stuffed olives (about 8), chopped
* Parsley for garnish

Directions

1. Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.

2. Reserve 1 tablespoon of the chopped olives. Fold remaining chopped olives into yolk mixture.

3. Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour. Note: Can be made up to 1 day ahead; cover and refrigerate until ready to serve. Serve pieces on a bed of parsley to prevent egg halves from rolling around on the platter.

Sugar cookies (From Eleni’s New York)

2007-12-05T10:16:00.001-08:00

COOKING TIME

Active Time: 15 minutes
Total Time: 29 minutes

INGREDIENTS

2 sticks (1 cup) butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla extract
33⁄4 cups all-purpose flour
2 tsp baking powder
1⁄4 cup heavy cream
1⁄2 cup colored sugar, for decoration

PREPARATION

1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.

2. Heat the oven to 350°F. Grease cookie sheets.

3. On a lightly floured surface, roll out the dough to 1⁄4-in. thickness. Cut into desired shapes with cookie cutters. Place cookies 1 in. apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.

4. Bake for 12 to 14 minutes, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

SAUSAGE AND GOAT CHEESE RAVIOLI

2007-12-05T10:14:00.000-08:00

Ingredients:

Sausage ( I used sausage patty’s crumbled up–about 5 of the big ones)

8-12 oz. goat cheese (depending on how cheese-y you want it)

Tomato-basil butter ( I picked up a small container of it at Walmart)

wanton wrappers

Marina sauce

freshly grated parmesan cheese

To make:

Preheat oven to 400 degrees.

In a food processor, combine sausage, goat cheese, and tomato-basil butter until mixture is thoroughly combined.

Lay out raw wanton wrappers on your work surface. Take a tsp of the mixture, and place into the center of each wanton wrapper. Dip your finger in some water, and moisten the edges of half of the wanton. Seal dumpling/ravioli by folding wrapper over on itself - trapping the mixture in the center. Crimp edges with the tines of a fork/use a ravioli wheel. Place finished ravioli on a lightly floured surface, in a single layer so that they do not stick together. Repeat process until all of the filling is used up. (I got about 45 ravioli out this recipe.)

Bring a pot of water to a boil. Salt water well. Gently drop each ravioli into the boiling water, and cook until the ravoili floats to the surface.

Once ravioli are finished boiling, layer them in a baking dish with marina sauce, sprinkle with parmesan and bake until cheese is bubbly!

Sirloin Steak Salad with Honey Mustard Dressing

2007-12-05T09:48:00.000-08:00

All you need:
1 (1 lb) top round sirloin steak
Monterey steak seasoning, to taste
2 (4 oz each) packaged mixed baby greens
1/4 c. dried cranberries
1/2 c. light honey mustard salad dressing

All you do:

Sprinkle steak on all sides with seasoning. Heat skillet over medium heat until hot; add steak. Cook for 6 minutes; turn. Cook an additional 5 to 6 minutes or until desired doneness.
Remove steak from pan and allow to rest for 5 minutes. Slice steak into thin slices.
On a large platter, layer greens, cranberries and dressing. Top with steak.

Gingerbread Coffee Sipper

2007-12-05T09:47:00.001-08:00

All you need:
3 c. water, divided
6 tbsp Folgers™ ground coffee
1/2 c. sugar
2 cinnamon sticks
2 tsp crystallized ginger
1 tsp whole cloves
1/2 c. half-and-half
whipped topping, thawed, optional

All you do:

Brew coffee according to package directions using 2-1/2 cups water and ground coffee.
Meanwhile, in a small pan, combine remaining 1/2 cup water, sugar, cinnamon, ginger and cloves. Bring to a boil; simmer 10 minutes. Stir in half-and-half. Cook until heated through. Remove spices.
To serve, divide coffee among four mugs. Stir in half-and-half mixture. Top with whipped topping if desired.

Cranberry Pecan Cookies

2007-12-05T09:44:00.000-08:00

All you need:
1/2 c. unsalted butter, softened
1 c. sugar
1/2 c. sour cream, at room temperature
1 large egg, at room temperature
1 tsp vanilla
1 tsp orange zest
3 c. flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c. dried cranberries
1 c. pecan pieces

All you do:

Cream butter and sugar. Beat in sour cream and egg. Stir in vanilla and orange zest.
Stir in flour, baking powder, baking soda and salt. Fold in cranberries and pecans. Roll into 1-inch balls.
Bake at 400 degrees for 10 to 12 minutes or until edges are beginning to turn golden. Cool on cookie sheet for 2 minutes before removing to wire rack to cool completely.