tag:blogger.com,1999:blog-38443004166281212932024-03-13T04:34:59.219-07:00Marie's RecipesMARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-3844300416628121293.post-67528048721236809042010-07-26T12:26:00.001-07:002010-07-26T12:32:26.377-07:00PW's Burgundy Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__65vuoOnwvM/TE3huohBrrI/AAAAAAAAChs/o1OKB2nS4Dg/s1600/P1000046.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/__65vuoOnwvM/TE3huohBrrI/AAAAAAAAChs/o1OKB2nS4Dg/s400/P1000046.JPG" alt="" id="BLOGGER_PHOTO_ID_5498298911355416242" border="0" /></a><br />4 lbs white button mushrooms<br />1/2 pound (2 sticks) butter<br />1 1/2 teaspoons worcestershire sauce<br />1 liter Burgundy wine (other dry red wines will work)<br />1 teaspoon freshly ground black pepper<br />2 cups boiling water<br />4 chicken bouillon cubes<br />4 beef bouillon cubes<br />1 teaspoon dill seed<br />1 teaspoon garlic powder<br />2 teaspoons salt (optional)<br /><br />Wash mushrooms and through them into a large stock pot<br />Add all reminaing ingredients except salt. Stir to combine.<br />Bring mixture to boil over medium-high heat.<br />Reduce heat to low and simmer, covered, for 6 hours.<br />Remove lid, continue cooking uncovered for 3 hours.<br />Add salt to taste if desire. <br />The mushrooms will be dark in color.<br />They can sit in the pan until ready to serve.<br />Have crusty bread nearby to soak up the deliciousness.<br /><br />I couldn't find a link to this recipe online.<br />TIP: use the correct amount of bouillon. I used the cheap Mexican stuff and it ended up being WAY TOO SALTY! Follow recipe exactly.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-38335106322043002512010-07-26T12:21:00.000-07:002010-07-26T12:25:58.289-07:00Pioneer Woman's Olive Cheesebread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/TE3g8qsONFI/AAAAAAAAChk/zy1G3ee7ZBE/s1600/P1000041.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/__65vuoOnwvM/TE3g8qsONFI/AAAAAAAAChk/zy1G3ee7ZBE/s400/P1000041.JPG" alt="" id="BLOGGER_PHOTO_ID_5498298052945785938" border="0" /></a><a href="http://thepioneerwoman.com/cooking/2007/06/olive_cheese_br/">Recipe found HERE</a><br /><h4>Ingredients</h4> <ul class="ingredients" id="ingredients-27666"><li>1 loaf French Bread</li><li>6 ounces, weight Pimiento-stuffed Green Olives</li><li>6 ounces, weight Black Olives</li><li>2 stalks Green Onions (scallions)</li><li>1 stick Butter, Room Temperature</li><li>½ cups Mayonnaise</li><li>¾ pounds Monterey Jack Cheese, Grated</li></ul> <h4>Preparation Instructions</h4> <p>Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. </p> <p>Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.</p> <p>Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.</p>As quoted by Glen, "Unbelievable!"MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-58042407662246356012010-05-03T20:08:00.000-07:002010-05-03T20:12:13.943-07:00Cinni Mini's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/S9-PwkxIrtI/AAAAAAAACYM/yxV3_o23Q7s/s1600/cinni.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/__65vuoOnwvM/S9-PwkxIrtI/AAAAAAAACYM/yxV3_o23Q7s/s400/cinni.jpg" alt="" id="BLOGGER_PHOTO_ID_5467246537317330642" border="0" /></a>1 recipe sugar cookies AND<br /><br />12 T butter, softened<br />1 1/2 cups packed brown sugar, divided<br />1 1/2 T cinnamon, divided<br /><br />Make sugar cookies according to directions. After the dough has chilled in the fridge, remove 1 disk and cut into thirds and roll into a 1/8 inch thick oval, about 12 inches x 5 inches. Spread 2 T softened butter, 1/4 cup brown sugar, and 1/4 t cinnamon. Start rolling from the longest end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough and placing it on a cookie sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for a few minutes on the baking sheet before transfering to a cooling rack.<br /><br />Prepare cream cheese frosting according to recipe and spread over top of the cookies and then die on the spot because they are that good.<br /><br /><br /><strong>Cream Cheese Frosting:<br /><br /></strong><div>2 (8oz.) pkgs. cream cheese, softened </div><div>½ c. butter, softened<br />2 tsp vanilla </div><div>4½ - 4¾ c. sifted powdered sugar </div><div><br />Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.<br /></div><div>*For Chocolate cream cheese frosting: add ¼ c. unsweetened cocoa powder and reduce powdered sugar to 4¼ -4½ c.</div><br />Courtesy of <a href="http://picky-palate.com/2010/02/11/cinnamon-roll-sugar-cookies-yes/">Picky Palate</a>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com1tag:blogger.com,1999:blog-3844300416628121293.post-72331911625785570302010-04-30T11:48:00.000-07:002010-04-30T12:00:54.661-07:00Best Ever Apple Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/S9soLqGo0OI/AAAAAAAACYE/_0l-2rurQHM/s1600/photo-21.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/__65vuoOnwvM/S9soLqGo0OI/AAAAAAAACYE/_0l-2rurQHM/s400/photo-21.jpg" alt="" id="BLOGGER_PHOTO_ID_5466006753490030818" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__65vuoOnwvM/S9smTS3aQWI/AAAAAAAACX8/kZ6NOznmSBM/s1600/IMG_5958.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/__65vuoOnwvM/S9smTS3aQWI/AAAAAAAACX8/kZ6NOznmSBM/s400/IMG_5958.JPG" alt="" id="BLOGGER_PHOTO_ID_5466004685667844450" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/S9soLqGo0OI/AAAAAAAACYE/_0l-2rurQHM/s1600/photo-21.jpg"><br /></a>I made this pie with Pillsbury refrigerated pie crust and it was AWESOME! Easy and Delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/S9soLqGo0OI/AAAAAAAACYE/_0l-2rurQHM/s1600/photo-21.jpg"></a><a href="http://www.countryhome.com/recipes/bakingdesserts/besteverapplepie_1.html">Best Ever Apple Pie from Country Home</a><br /><p>We asked <em>Country Home</em> readers to send us their favorite original recipe for apple pie and tell us how it came to them. We read and sampled and surmised that the maple sugar- and cream-infused one from reader Vicki Ehrenberg Schlaerth was the winner. For the story behind the pie, read Vicki’s letter:<br /> <br /> The secrets to my pie are the cream and maple sugar that give it a warm mellow flavor—it’s the perfect comfort food. The recipe is made up of parts of several “family” recipes, and the maple sugar was my own addition. I put it together two years ago after I discovered the fun of estate sales and purchased a tin recipe box filled with family recipes. I went home and spent an hour looking through the recipes—they all sounded so delicious. Since then, I have purchased every tin box I see, as long as it’s full of recipes.<br /> <em>—Vicki Ehrenberg Schlaerth, New York</em></p> <span class="StoryTitle">Best-Ever Apple Pie Recipe</span><br /> <em>The winning recipe from our apple pie contest.</em> <p class="BodyLinks"><strong>1 recipe Pastry for Double-Crust Pie*<br /> 3/4 cup granulated sugar<br /> 1/4 cup maple sugar or packed brown sugar<br /> 2 Tbsp. all-purpose flour<br /> 1 tsp. ground cinnamon<br /> 1/4 tsp. salt<br /> 1/4 tsp. ground nutmeg<br /> 3 lb. tart cooking apples, peeled, cored, and thinly sliced (8 cups) <br /> 2 Tbsp. butter, cut up<br /> 1/4 cup whipping cream<br /> 1–2 tbsp. milk<br /> 1 Tbsp. raw sugar</strong><br /> <br /> 1. Prepare pastry. On a lightly floured surface, roll 1 pastry ball to a 12-inch circle. Transfer to a 9-inch pie plate; set aside.</p> <p class="BodyLinks"><span class="BodyLinks">2. In a large mixing bowl combine granulated sugar, maple sugar, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.<br /> <br /> 3. On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.</span><br /> <br /> 4. Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. Makes 8 servings.<br /> <br /> <strong>*Pastry for Double-Crust Pie:</strong> Place steel blade in food processor. Add 2 1/2 cups all-purpose flour; 1 cup butter, cut up; 2 teaspoons granulated sugar; and 1/2 teaspoon salt. Cover; process with on/off turns until most of mixture resembles cornmeal but a few larger pieces remain. With processor running, quickly add 1/3 cup cold water through feed tube. Stop processor when all water is added; scrape sides. Process with 2 on/off turns. Remove from bowl; shape into a ball. Divide in half. If needed, wrap and chill until easy to handle. (Or, in a large bowl stir together 2 1/2 cups all-purpose flour, 2 teaspoons sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in 1 cup butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, using a total of 5 to 6 tablespoons water, until all the flour mixture is moistened. Shape into a ball.) </p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/S9soLqGo0OI/AAAAAAAACYE/_0l-2rurQHM/s1600/photo-21.jpg"><br /><br /></a>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-2714168112459215232010-04-21T12:16:00.000-07:002010-04-21T12:24:45.639-07:00Chocolate Chip Pudding Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/S89Q2YidWtI/AAAAAAAACXs/6gXcpKD3qR0/s1600/photo-29.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/__65vuoOnwvM/S89Q2YidWtI/AAAAAAAACXs/6gXcpKD3qR0/s400/photo-29.jpg" alt="" id="BLOGGER_PHOTO_ID_5462673768253840082" border="0" /></a><br />My Visiting Teacher gave this recipe to me in exchange for my TOP SECRET Best Ever Chocolate Chip Cookie Recipe that I found in my Great Grandma Angie Family Cookbook.<br /><br />As Bryan ate these cookies he used words such as... 'Awesome', 'Incredible', and 'Amazing'. So, I think he liked them.<br /><br />Mix Together:<br />2 cubes butter, softened<br />3/4 c. sugar<br />1 1/2 c. brown sugar<br />3 eggs<br />3 t. vanilla<br /><br />Add a small box of instant pudding (any kind you wish)<br />Add:<br />1 t. salt<br />1 t. baking soda<br />4-5 c. flour<br />chocolate chips<br /><br />Bake at 350 for 9-10 minutes.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-35568320114624452942009-12-19T14:32:00.000-08:002009-12-19T14:41:32.229-08:00Aunt Lisa's Cinnamon Rolls<a href="http://2.bp.blogspot.com/__65vuoOnwvM/Sy1UsI16gpI/AAAAAAAACPI/CZY7sMaRFUs/s1600-h/photo1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5417079044061168274" border="0" alt="" src="http://2.bp.blogspot.com/__65vuoOnwvM/Sy1UsI16gpI/AAAAAAAACPI/CZY7sMaRFUs/s400/photo1.jpg" /></a><br /><div>1 1/2 T. yeast</div><div>1 c. warm water</div><div>2 1/4 c. milk</div><div>3/4 c. sugar</div><div>3/4 c. crisco</div><div>1 1/2 t. salt</div><div>5 eggs</div><div>9-11 c. of flour</div><div> </div><div>Mix yeast and warm water together. Sprinkle with a squosh (large pinch) of sugar, stir and let set.</div><div>Heat in microwave the milk, sugar, crisco and salt until the crisco melts. </div><div>Let the crisco mixture cool some then add 5 eggs and beat with beaters. </div><div>Add the yeast mixture and beat again.</div><div>Add 4 cups of flour and beat again.</div><div>Then add enough flour to make proper dough. (Proper dough is when the dough begins to pull away from the sides of the bowl; usually 5-7 additional cups)</div><div>Let rise until double in size.</div><div>Roll out to about 18x24 inches.</div><div>Spread on melted butter.</div><div>Sprinkle with brown sugar and cinnamon.</div><div>Roll up.</div><div>Cut in 2 inch thick pieces.</div><div>Spray cookie sheets with PAM.</div><div>Place 6 rolls on a sheet.</div><div>Let raise again.</div><div>Bake at 350 for 18-20 minutes.</div><div> </div><div><strong>FROSTING:</strong></div><div>1 cube margarine</div><div>1 c. brown sugar</div><div>6 oz. evaporated milk</div><div>1 bag powder sugar (2 lb.)</div><div> </div><div>Boil all ingredients for 3 minutes.</div><div>Remove from heat and beat in almost (but not quite) the whole bag of powder sugar.</div>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-57208658844003716982009-08-04T11:38:00.001-07:002009-08-04T11:41:57.697-07:00Slow-Cooker Chicken Chasseur<div style="text-align: center;"><span style="font-size:100%;"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/__65vuoOnwvM/SniASM8DA6I/AAAAAAAACBE/Fg-oGKOxEBA/s400/IMG_5036.JPG" alt="" id="BLOGGER_PHOTO_ID_5366180006211027874" border="0" />Bryan's critique?... "Unbelievable!"</span><br /></div><span style="font-size:100%;"><br /> 8 slices bacon, finely chopped <br /><a>vegetable oil</a><br />6 bone-in, skin-on split chicken breast halves (10-12 oz. each or 12 thighs at 6-8 oz. each) <br /><a>salt and pepper</a><br />1 1/4 lbs cremini mushrooms, quartered <br />1 red onion, chopped <br />4 garlic cloves, minced <br />1 1/2 cups dry white wine <br />2 tablespoons tomato paste <br />14 1/2 ounces diced tomatoes, drained <br />2 cups low sodium chicken broth <br />1/4 ounce dried porcini mushrooms, rinsed thoroughly and finely chopped <br />1 tablespoon fresh thyme, minced (or 1 t. dried) <br />2 bay leaves <br />1/2 teaspoon red pepper flakes <br />1/4 cup flour <br />1/4 cup fresh parsley, minced </span> <h3 style="font-weight: normal;"><span style="font-size:100%;">Directions</span></h3><h5 style="font-weight: normal;"><span style="font-size:100%;">1</span>. Cook bacon over medium heat until crisp, about 8 minutes. Add bbacon to the crockpot. Reserve the bacon fat separately. You should have at least 2 T. If not, use vegetable oil for the missing fat. </h5><span style="font-size:100%;"></span><h5 style="font-weight: normal;"><span style="font-size:100%;">2</span>. Dry chicken with paper towels. Season with salt and pepper. Add 2 t. bacon fat to the skillet. Heat over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes. Put in the crockpot. (Remove the browned skin if using thighs.) Return the skillet to medium high heat and repeat with 2 more teaspoons of fat and the rest of the chicken. Discard any fat left in the skillet. </h5><span style="font-size:100%;"></span><h5 style="font-weight: normal;"><span style="font-size:100%;">3</span>. Add the remaining 2 t. fat to empty skillet. Heat over medium heat until shimmering. Add cremini's, red onion and 1/4 teaspoons salt. Cook until mushroom are brown, 10-15 minutes. Stir in the garlic. Cook for 15 seconds. Stir in wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 5 minutes. Put in crockpot. </h5><span style="font-size:100%;"></span><h5 style="font-weight: normal;"><span style="font-size:100%;">4</span>. Add tomatoes, 1.5 cups broth, porcini's, thyme, bay leaves and red pepper flakes to crockpot. Cover and cook on low until chicken is tender, about 4 hours. </h5><span style="font-size:100%;"></span><h5 style="font-weight: normal;"><span style="font-size:100%;">5</span>. Transfer chicken to large serving dish. Tent loosely with foil. </h5><span style="font-size:100%;"></span><h5 style="font-weight: normal;"><span style="font-size:100%;">6</span>. Discard bay leaves. Set the crockpot to high. Whisk flour with remaining 1/2 cup broth until smooth. Stir into crockpot. Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer. </h5><span style="font-size:100%;"></span><h5 style="font-weight: normal;"><span style="font-size:100%;">7</span><span style="font-size:100%;">. Stir in parsley. Season with salt and pepper to taste. Spoon vegetables and some of the sauce over the chicken. Serve, passing the remaining sauce separately.</span></h5>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com1tag:blogger.com,1999:blog-3844300416628121293.post-70165481696887526812009-02-09T18:40:00.000-08:002009-02-09T18:47:36.250-08:00Peanut Butter Sandwich Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__65vuoOnwvM/SZDqrNFsAzI/AAAAAAAABvE/8d3VePaLIXQ/s1600-h/IMG_4018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/__65vuoOnwvM/SZDqrNFsAzI/AAAAAAAABvE/8d3VePaLIXQ/s400/IMG_4018.JPG" alt="" id="BLOGGER_PHOTO_ID_5300994789383865138" border="0" /></a><br />I thought these were AWESOME!<br />Found in my Taste of Home Baking Book<br />Recipe is by Debbie Kokes<br /><br />1 c. butter-flavored shortening<br />1 c. creamy peanut butter<br />1 c. sugar<br />1 c. packed brown sugar<br />3 eggs<br />1 t. vanilla extract<br />3 c. all-purpose flour<br />2 t. baking soda<br />1/4 t. salt<br /><br />FILLING:<br />1/2 c. creamy peanut butter<br />3 c. confectioners' sugar<br />1 t. vanilla extract<br />5 to 6 T. milk<br /><br />1. In a large mixing bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture.<br /><br />2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with a fork. Bake at 375 for 7-8 minutes or until golden. Remove to wire racks to cool completely.<br /><br />3. In a mixing bowl, combine filling ingredients; beat until smooth. Spread on the bottom of half of the cookies; top with remaining cookies.<br /><br />Yield: 4 dozenMARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com1tag:blogger.com,1999:blog-3844300416628121293.post-44182652384746198842009-02-05T09:12:00.000-08:002009-02-05T09:44:30.665-08:00Alyssa's Pumpkin Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__65vuoOnwvM/SYsedK93GlI/AAAAAAAABsk/v5eXVFePdu0/s1600-h/IMG_3968.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://1.bp.blogspot.com/__65vuoOnwvM/SYsedK93GlI/AAAAAAAABsk/v5eXVFePdu0/s400/IMG_3968.JPG" alt="" id="BLOGGER_PHOTO_ID_5299362873040378450" border="0" /></a>Given to me by a mysterious ghost (aka: Alyssa) during Halloween. Left on my doorstep with a note that said ,"Do it or die!" (meaning, pass on the merriment) Alyssa failed to leave a little smiley face at the end of the threat thereby relieving me of any alarm so I was, for a time, slightly alarmed. I took a great risk and never did pass on the merriment. But to this day I am still alive. Is that not a moving story?<br /><br />These cookies are so soft they're like eating pure care bear cloud dust. That's the only way I know how to explain it. ( :<br /><br /><div>1 c. margarine/butter</div> <div>3 c. sugar</div> <div>3 eggs</div> <div>3 c. can pumpkin</div> <div>12 oz. bag of chocolate chips </div> <div>5 c. flour</div> <div>3 tsp. baking powder</div> <div>2 tsp. baking soda</div> <div>1 tsp. vanilla</div> <div>1 tsp. salt</div> <div>1/2 tsp. nutmeg</div> <div>3 tsp. cinnamon</div> <div> </div> Bake at 350 for 12-14 minutes. Makes like 6 dozen. Enjoy!MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com2tag:blogger.com,1999:blog-3844300416628121293.post-47052188242363174412009-01-26T08:36:00.000-08:002009-01-26T09:17:20.243-08:00Valentine Sponge Cake Cubes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__65vuoOnwvM/SX3mlw3iINI/AAAAAAAABsE/Wa6I7IHp5kA/s1600-h/IMG_3905.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://1.bp.blogspot.com/__65vuoOnwvM/SX3mlw3iINI/AAAAAAAABsE/Wa6I7IHp5kA/s400/IMG_3905.JPG" alt="" id="BLOGGER_PHOTO_ID_5295642273304944850" border="0" /></a>SIMPLY DIVINE!!!<br /><br />Cut a frozen sponge cake into 1-inch cubes.<br /><ul><li>Tip: I bought my sponge cake at Harmons for way too much money. I suggest making your own large batch (maybe sheet cakes) because you throw a lot of it away carving it into perfect 1 inch cubes. You can reuse the discarded pieces in a trifle or something. I wish I had a best ever sponge cake recipe to share with ya'all but I don't yet.</li><li>Best to have a really really sharp knife because perfectly straight edges are key.<br /></li></ul>Melt canned frosting in the microwave at 30 second intervals until it becomes the consistency of heavy cream.<br /><ul><li>Tip: What the heck is canned frosting? Not sure why they say canned when all the frosting comes in plastic containers. Why don't they just say 'premade' or something so I don't have to wonder whether I got the right thing. For a novice like myself these little inconcistencies cause me stress only b/c I know if you don't follow the recipe exactly it could flop. And I HATE flops. Anyway, the frosting in the plastic container worked great... just be sure it's the normal stuff and not the 'whipped'. (I'm assuming that wouldn't work so great)</li><li>Tip: On the cover of Women's Day their little sponge cubes were pink and white and dark red. Well, so I try to make dark red frosting and I empty my entire little bulb of food coloring and my frosting is still just dark pink. GAH! I still haven't figured it out. I'm thinking I have to buy a really big glass vile of red food coloring and just use it all. I must figure this out.</li></ul>Dip the frozen cubes in the frosting like you were dipping chocolates. <br /><ul><li>Tip: I just plop them in there one at a time making sure they're completely covered with frosting and then gently lift them out with a fork so that the excess frosting drips off.</li></ul>Then the recipe said to slide them onto tinfoil (not sure why you would use tinfoil instead of parchment paper). <br /><br />Sprinkle immediatly if you're going to put sprinkles on them. The frosting begins to set immediatly. <br /><br />They need to set out for quite some time for them to truly set up. I'm guessing because the frozen pound cake continues to defrost which means it releases moisture making the frosting take awhile longer to really set up. <br /><br />On the cover of WD each cube was in it's own little square white cupcake liner type thing which I thought was SOOOO cute. I think 4 or 6 of those in a cute little box would make for the perfect little valentine gift. One was dark red with white sprinkles (so cute), another was light pink with a red gel frosting heart on it (tried this.... didn't look so cute when I did it).MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com2tag:blogger.com,1999:blog-3844300416628121293.post-81441912121404377732009-01-26T08:10:00.001-08:002009-01-26T08:14:47.611-08:00Parmesan Crusted Sandwhiches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__65vuoOnwvM/SX3gpM4HdPI/AAAAAAAABr0/tt2clBuL6ZQ/s1600-h/IMG_3887.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/__65vuoOnwvM/SX3gpM4HdPI/AAAAAAAABr0/tt2clBuL6ZQ/s400/IMG_3887.JPG" alt="" id="BLOGGER_PHOTO_ID_5295635735293424882" border="0" /></a>These are from <a href="http://heidi-recipes.blogspot.com/2009/01/grilled-parmesan-sandwiches-celeste.html">Heidi's recipe blog.</a> They are utterly fantastic. I didn't have Monterey Jack cheese so we used Provolone and Mozzarella which turned out fabulous. I also substituted onion salt for onion powder because I didn't have any onion powder. I suggest cooking on a lower heat so the cheese has a chance to melt before the bread is toasted and the parmesan crusts. And I definitely suggest the Honey Mustard recipe below. It was divine.<br /><br /><strong>Grilled Parmesan Sandwiches – Celeste Gooch</strong><br /><br />1 loaf – sour dough bread<br />Softened butter<br />1 clove garlic - minced<br />¼ C. freshly grated parmesan<br />1 packet Italian seasoning<br />Deli sliced ham<br />Sliced Monterey Jack Cheese<br />Tomato<br />Honey Mustard<br /><br />In a small bowl, mix softened butter, minced garlic and parmesan cheese – set aside.<br /><br />Cut fresh sour dough bread in sandwich slices. Spread butter mixture on bottom of bread (grilling side). Spread honey mustard on the other side of bread. Top with ham and tomato. Sprinkle with Italian seasoning and top with Monterey Jack cheese. Top with another piece of sour dough bread and spread butter mixture on bottom. Cook the sandwich on a skillet like you would a grilled cheese sandwich OR if you are lucky enough to own a Panini maker (Summer) go to town with that.<br /><br />I also like to make my own honey mustard – the recipe is below –<br /><br /><strong>Honey Mustard – Sarah Russell</strong><br /><br />½ C. Dijon mustard<br />½ C. honey<br />¼ C. corn syrup<br />¼ C. mayonnaise<br />Dash of onion powder<br /><br />Combine in small bowl and mix thoroughly with a fork.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-2532898964858619102008-10-20T16:25:00.001-07:002008-10-20T16:32:29.018-07:00Heidi's Sausage Stars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__65vuoOnwvM/SP0UFF_6x7I/AAAAAAAABd4/980jRrbmK_U/s1600-h/IMG_2721.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/__65vuoOnwvM/SP0UFF_6x7I/AAAAAAAABd4/980jRrbmK_U/s400/IMG_2721.JPG" alt="" id="BLOGGER_PHOTO_ID_5259382017580779442" border="0" /></a><br /><p><span style="font-family:Lucida Sans;font-size:100%;">25 count pkg. won ton wrappers</span></p> <p><span style="font-family:Lucida Sans;font-size:100%;">1 lb. sausage, cooked and crumbled</span></p> <p><span style="font-family:Lucida Sans;font-size:100%;">1 ½ C. sharp cheddar cheese, grated</span></p> <p><span style="font-family:Lucida Sans;font-size:100%;">1 ½ C. Monterey jack cheese, grated</span></p> <p><span style="font-family:Lucida Sans;font-size:100%;">1 C. ranch-style salad dressing</span></p> <p><span style="font-family:Lucida Sans;font-size:100%;">2 ¼ oz. can sliced black olives</span><br /></p> <p><span style="font-family:Lucida Sans;font-size:100%;">Press one won ton wrapper in each cup of a muffin tin; Bake at 350 for five minutes. Remove won tons and place on a baking sheet. Repeat with remaining won tons; set aside. Combine remaining ingredients well and fill baked wrappers. Bake at 350 for an additional five minutes or until bubbly. Makes 4-5 dozen.</span><br /></p> <p><span style="font-family:Lucida Sans;font-size:100%;">So delicious…just don’t count calories on these babies!!</span></p>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-12605765098985874532008-08-15T09:20:00.000-07:002008-08-15T09:30:44.394-07:00Sadie's Chicken Pasta with Gorgonzola, Sun Dried Tomatoes, and Pinenuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__65vuoOnwvM/SKWtBRoEliI/AAAAAAAAA-k/3MRFgZmPMwc/s1600-h/IMG_1814.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/__65vuoOnwvM/SKWtBRoEliI/AAAAAAAAA-k/3MRFgZmPMwc/s400/IMG_1814.JPG" alt="" id="BLOGGER_PHOTO_ID_5234780379311019554" border="0" /></a>Otherwise known as Dang Good Pasta. Discovered by my fabulous sister-in-law, Sadie. Go to her recipes, <a href="http://sadieskitchen.blogspot.com/2008/08/chicken-pasta-with-sun-dried-tomatoes.html">here.</a><br /><br />1/ 2 cup chopped, drained, oil-packed sun-dried tomatoes (3 tablespoons oil reserved)<br />2 skinless boneless chicken breast halves (about 9 ounces total)<br />1/2 pound Penne or medium shell pasta. Using gnocchi is also an option. If you use fresh gnocchi use a full pound.<br />4 garlic cloves, minced<br />1/2 cup chopped fresh basil (It has to be fresh, believe me on this one)<br />1/2 cup canned low-salt chicken broth<br />3/4 cup crumbled Gorgonzola cheese (about 4 ounces)<br />1/4 cup chopped prosciutto<br />1/2 cup Parmesan<br />1/4 cup pine nuts, toasted<br /><br />Heat 2 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.<p> Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.</p><p> Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.</p><p>While doing all this, toast your pine nuts in the oven. I usually set the oven to broil, move the oven tray to the top, and keep a close eye on the pine nuts. They toast very fast!<br /></p><p> Add sauce to pasta and toss to coat. Season with salt and pepper. Top with pine nuts and parmesan and serve.</p><p>I've also thought about adding 1/2 cup of heavy whipping cream to give it more of a saucy texture. Next time I will add the cream and see how it goes.</p>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-13180851110707943292008-08-13T12:23:00.001-07:002008-08-13T12:34:41.664-07:00Potato Puff Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__65vuoOnwvM/SKM03MBzikI/AAAAAAAAA9c/0enWGwWc6xI/s1600-h/IMG_1744.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/__65vuoOnwvM/SKM03MBzikI/AAAAAAAAA9c/0enWGwWc6xI/s400/IMG_1744.JPG" alt="" id="BLOGGER_PHOTO_ID_5234085314660895298" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:78%;">(disclaimer: this is a picture of a batch I did not do well... they are much prettier than this and when I make them again and make them right I will most definitely be replacing this picture)<br /><br /></span></div>warning: this makes 5-6 doz. so usually you would half it unless you're feeding an army.<br /><br />4 c. warm water<br />1 c. powdered milk<br />1 c. shortening<br />2 c. mashed potato flakes<br />4 T. SAF yeast (instant rise yeast)<br />1 c. sugar<br />4 eggs, beaten<br />2 T. salt<br />8-11 c. flour<br /><br />Mix ingredients together in a mixer and knead for 5 minutes. <br />Let rise until double in size.<br />Roll out for dinner rolls.<br />Let rise again.<br />Bake at 350 for 20-25 minutes.<br /><br />BIG TIP: DO NOT OVER FLOUR! The trick to the absolute bestness of these is not adding too much flour AND not over cooking them. So, only add enough flour so that the dough is barely beginning to pull away from the sides of the bowl. After it has risen and you pull the dough out to roll... it will be sticky. Just flour up, baby. The extra flour that's on your hands and on the table will add just enough flour to make these perfect. THEN... many times I only set my oven to 325 and barely cook them for 18 minutes. It really depends on altitude and stuff like that (I think). If the tops are becoming golden brown pull them out. If the tops are cooked and the inside isn't... next time lower your oven temp. Seems complicated, huh? Ya, but once you get it right they are TO DIE FOR!... perfectly moist and SUPER SOFT!!!MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-47744556424313261122008-08-07T18:51:00.000-07:002008-08-07T18:56:49.119-07:00Turkey Croissant Melts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/__65vuoOnwvM/SJunGaadd7I/AAAAAAAAA70/khUUmhUYRuc/s1600-h/IMG_1648.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/__65vuoOnwvM/SJunGaadd7I/AAAAAAAAA70/khUUmhUYRuc/s400/IMG_1648.JPG" alt="" id="BLOGGER_PHOTO_ID_5231959120732321714" border="0" /></a><br /><br />Delicious. I really like the 'crispy' part about them so I, personally, would put the tops of the croissants under the broiler, too, to make them golden and a little crispy. Serving immediately is a must. <br /><br />4 slices bacon<br />1 (3 oz) pkg. cream cheese softened<br />1 Tbs. grated parm. Cheese<br />1 Tbs. minced onion<br />1 Tbs. sour cream<br />4 large croissants split<br />6 oz. thinly sliced cooked chicken or turkey<br />2 tomatoes sliced<br />1 ripe avocado, sliced<br />8 slices American cheese<br />Alfalfa sprouts <br /><br />Cook bacon until crispy. Combine cream cheese, grated parm., minced onion and sour cream – until creamy. Spread on cut sides of croissants. Layer turkey and next three ingredients on bottoms of croissants – place on a baking sheet. Broil 5 ½ inches from heat until cheese melts and the croissant gets crispy (about 2-3 minutes on high broil). Top with alfalfa sprouts and croissant tops. Serve immediately.<br /><br />Given to me by Heidi R.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-19330242189403385142008-08-06T13:29:00.000-07:002008-08-06T13:36:28.467-07:00Southwestern Cobb Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__65vuoOnwvM/SJoKu3NLYTI/AAAAAAAAA7E/p-yT_pP2brk/s1600-h/IMG_1581.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/__65vuoOnwvM/SJoKu3NLYTI/AAAAAAAAA7E/p-yT_pP2brk/s400/IMG_1581.JPG" alt="" id="BLOGGER_PHOTO_ID_5231505717353734450" border="0" /></a><br /><br />This salad not only is a work of art but taste fantastic. And why wouldn't it with bacon and avocados and seasoned chicken. Given to me by Heidi R. ENJOY! <br /><br />2 pkg. (10 oz. each) mixed baby salad greens, about ten cups<br />2 pkg. (6 oz. each) Oscar Mayer Southwestern seasoned chicken breast strips, about three cups<br />4 hard-cooked eggs, chopped<br />1 can (16 oz.) black beans, drained, rinsed<br />1 C. Mexican style shredded four cheeses<br />12 slices of cooked and crumbled bacon<br />2 ripe avocados peeled and diced<br />2 C. halved cherry tomatoes<br />2/3 C. ranch dressing<br />1/3 C. salsa <br /><br />1. Arrange salad greens evenly on a large serving platter. Arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in even rows on top of greens.<br />2. Mix dressing and salsa.<br />3. Drizzle dressing mixture over salad. Serve immediately.<br /><br />About fourteen servings.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-38848716896926534462008-07-28T08:38:00.000-07:002008-12-08T23:40:09.339-08:00Beef Stroganoff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__65vuoOnwvM/SI3s1HoGePI/AAAAAAAAA6U/5mijJWQ1iOY/s1600-h/JF02_Stroganoff.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/__65vuoOnwvM/SI3s1HoGePI/AAAAAAAAA6U/5mijJWQ1iOY/s400/JF02_Stroganoff.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5228095139771480306" /></a><br /><br />This was FABULOUS! It's a little involved so don't be talking on the phone or babysitting kids while you try to make it. I'd say if you're feeding more than 2-3 men, then double the recipe. ( :<br /><br />Serves 4<br />Total Time: 45 minutes<br /><br />salt<br />8 oz. egg noodles (3 cups)<br />3 T. unsalted butter<br />2 T. begetable oil<br />12 oz. white button mushrooms, trimmed and halved<br />12 oz. beef tenderloin, but into 1/8-inch strips<br />Pepper<br />3/4 c. dry red wine<br />1 onion, minced<br />1 1/2 t. brown sugar<br />1 t. tomato paste<br />1 T. all-purpose flour<br />1/2 c. low-sodium chicken broth<br />1/3 c. sour cream<br /><br />Bring 4 quarts water to a boil in a large pot. Add 1 T. salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 T. of the butter. Cover to keep warm.<br /><br />Meanwhile, heat 1 T. of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 t. salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.<br /><br />Pat the beef dry with paper towels, then season with salt and epper. Add the remaining 1 G. oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.<br /><br />Add 1/4 c. of the wine to the skillet and return to medium heat. Simmer, scraping up ay browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.<br /><br />Add the remaining 1 T. butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining 1/2 c. wine and simmer until thickened, about 2 minutes.<br /><br />Add any accumulated juices from the mushrooms and beef. Stir about 1/2 c. of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles. <br /><br />TIP: Sour cream can curdle if added directly to hot liquid. To prevent this, temper the sour cream by stirring a little of the stewing liquid into it and then stirring the warmed sour cream mixture back into the pan of stroganoff. To ensure that the stroganoff and noodles are done at the same time, start cooking the mushrooms while you wait for the water to cook the noodles to come to a boil.<br /><br />TIP: The recipe calls for Tenderloin steak which is otherwise known as 'filet mignon' which costs 5 billion dollars. BUT... my fellow butcher here at the local Harmons told me that Flat-iron steak is just as tender and costs less than 1/2 as much. Tried it. Loved it. BONUS!<br /><br />TIP: American's test kitchen says the best egg noodles they've found are Light 'n Fluffy's extra wide egg noodles.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com1tag:blogger.com,1999:blog-3844300416628121293.post-52546634391032768302008-07-12T17:20:00.000-07:002008-12-08T23:40:09.532-08:00Herbed Chicken in Pastry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__65vuoOnwvM/SHlK-WxlhmI/AAAAAAAAA3c/l3umgeylTvk/s1600-h/IMG_1398.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/__65vuoOnwvM/SHlK-WxlhmI/AAAAAAAAA3c/l3umgeylTvk/s400/IMG_1398.JPG" alt="" id="BLOGGER_PHOTO_ID_5222287678038705762" border="0" /></a><br /><br />LOVED THIS! Easy, fast, and YUMMY!.<br /><br />4 skinless, boneless chicken breasts<br />2 T. butter<br />1/2 pkg Pepperidge Farm Puff Pastry Sheets (1 sheet)<br />1 egg<br />1 T. water<br />1 container (4 oz.) garlic & herb spreadable cheese<br />1/4 c. chopped fresh parsley<br /><br />Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.<br /><br />Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat over to 400.<br /><br />Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 T. of the cheese spread in center of each square. Sprinkle with 1 T. parsley and top with cooled 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.<br /><br />Bake 25 min. or until golden.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com1tag:blogger.com,1999:blog-3844300416628121293.post-44770520538897183842008-04-12T11:55:00.000-07:002008-10-08T12:01:30.851-07:00Uncle Mike's Gourmet Spaghetti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__65vuoOnwvM/SO0CiFVP13I/AAAAAAAABcQ/0DsuqwrRlSo/s1600-h/IMG_2855.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/__65vuoOnwvM/SO0CiFVP13I/AAAAAAAABcQ/0DsuqwrRlSo/s400/IMG_2855.JPG" alt="" id="BLOGGER_PHOTO_ID_5254859124781340530" border="0" /></a><br />Uncle Mike is totally gourmet. I love this recipe because it is so chunky... the olives, mushrooms, meatballs (which are DIVINE by themselves). If you can't find Presti's spaghettie seasoning just use the spaghetti packets. I think the actual sauce part maybe could be thickened up a little<br /><br />1/2 lb. lean hamburger<br />1/2 lb. hot Italian sausage<br />1 pkg. Lipton dry onion soup mix<br />2 T. olive oil<br />8 cloves garlic, minced, divided<br />1 white onion, chopped<br />1 red bell pepper, chopped<br />1 yellow bell pepper, chopped<br />1/2 c. Presti's spicy spaghetti seasoning<br />1 (20 oz.) can whole peeled tomatoes, cut in quarters<br />2 (2.25 oz.) cans sliced olives<br />8 fresh white mushrooms, sliced<br />3 bay leaves<br />2 to 3 cans Hunt's tomato sauce<br />2 Schilling Italian spaghetti sauce mix<br />Homemade (or store bought) pasta<br /><br />In medium bowl, mix hamburger and Italian sausage by hand, with onion soup mix. hand roll meat mixture into 1 inch balls. heat olive oil in large 10 to 12 inch fry pan. Saute 4 cloves garlic in oil. Add meatballs to hot oil. Cover meatballs with onions, then 1/2 of each of bell peppers. Sprinkle 1/4 c. Presti seasoning over top. Cover and cook over medium heat, stirring occasionally, until done.<br /><br />In large stock pot, combine remaining garlic, bell peppers, and 1/4 c. Presti's peeled tomatoes, mushrooms, olives, bay leaves, tomato sauce, and schilling packages. Cover and simmer 2 to 3 hours. Add meatball mixture to stock pot. Simmer 2 hours to overnight. Remove bay leaves. Serve over pasta. Optional: add 2 t. crushed red pepper.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com1tag:blogger.com,1999:blog-3844300416628121293.post-47523746390736954882008-04-06T13:19:00.000-07:002008-12-08T23:40:09.823-08:00BEST EVER Big & Chewy Chocolate Chip Cookies<div><a href="http://1.bp.blogspot.com/__65vuoOnwvM/R_kyLeogFpI/AAAAAAAAAxA/Pfh5pNpGc7Q/s1600-h/IMG_0954.JPG"><img id="BLOGGER_PHOTO_ID_5186231618676725394" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://1.bp.blogspot.com/__65vuoOnwvM/R_kyLeogFpI/AAAAAAAAAxA/Pfh5pNpGc7Q/s400/IMG_0954.JPG" border="0" /></a><br />I have finally found the best ever chocolate chip cookie recipe. These are definitely big and chewy. Tip: I had to add 1-2 additional T. of flour to get it to the right consistency. Also, I could only fit 6 cookies on one cookie sheet. My batch made 17 cookies. It is important to take them off the pan after 10 minutes of cooling or they will overcook. Enjoy!<br /></div><br />Makes 17-20 large cookies<br /><br />3 1/3 cups all-purpose flour<br />3/4 t. baking soda<br />1/2 t. salt<br />2 sticks unsalted butter, melted & cooled<br />1 1/4 c. packed light brown sugar<br />1/2 c. granulated sugar<br />2 large eggs<br />2 large egg yolks<br />1 T. vanilla extract<br />1 (12 oz.) bag semisweet chocolate chips (2 c.)<br /><br />1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Whisk the flour, bakins soda, and salt together in a large bowl and set aside.<br /><br />2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.<br /><br />3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.<br /><br />4. Working with 1/4 cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still sof and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking.<br /><br />5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.<br /><br />This recipe is courtesy of <a href="http://www.americastestkitchen.com/">America's Test Kitchen.</a>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com4tag:blogger.com,1999:blog-3844300416628121293.post-79754302833891474172008-04-05T19:31:00.000-07:002008-12-08T23:40:10.181-08:00Holly's Company Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/__65vuoOnwvM/R_g2pOogFkI/AAAAAAAAAwY/HtDFkKKanOw/s1600-h/IMG_0918.jpg"><img id="BLOGGER_PHOTO_ID_5185955052847633986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__65vuoOnwvM/R_g2pOogFkI/AAAAAAAAAwY/HtDFkKKanOw/s400/IMG_0918.jpg" border="0" /></a>This is Holly's absolute favorite dinner. It is way easy except that you have to remember to put it in the oven 3 hours ahead of time. This is basically chicken, bacon, beef, and a creamy sauce. Talk about YUM! Bryan's exact word.. "Superb".<br /><br />3 oz. dried beef<br />8-10 chicken breasts (I used 5 chicken breasts cut in half to make 10 little guys)<br />8-10 slices of bacon<br /><br /><span style="FONT-WEIGHT: bold">SAUCE:</span><span style="FONT-WEIGHT: bold"></span><br />6 oz. cream cheese<br />1 c. sour cream<br />2 cans cream of mushroom soup<br /><br />Lay slices of dried beef on bottom of 9x13 pan to cover entire bottom.<br />Roll one piece of bacon around each piece of chicken and lay over dried beef.<br />Combine sauce ingredients and pour over chicken.<br />Sprinkle with paprika.<br />Bake covered at 300 for 3 hours.<br /><br />Tip: I had no idea what dried beef was until today. Dried beef is typically sliced and comes in a plastic bottle. It is usually found in the soup isle.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__65vuoOnwvM/R_g2auogFjI/AAAAAAAAAwQ/4KNLiZJu7gM/s1600-h/dried+beef.jpg"><img id="BLOGGER_PHOTO_ID_5185954803739530802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 55px; CURSOR: pointer; HEIGHT: 90px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/__65vuoOnwvM/R_g2auogFjI/AAAAAAAAAwQ/4KNLiZJu7gM/s200/dried+beef.jpg" border="0" /></a>MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-35465548660393349772008-04-02T18:22:00.000-07:002008-12-08T23:40:10.301-08:00Holly's Bloomers Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/__65vuoOnwvM/R_Qxw-ogFaI/AAAAAAAAAvI/ZMenaSgQ-0c/s1600-h/IMG_0898.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/__65vuoOnwvM/R_Qxw-ogFaI/AAAAAAAAAvI/ZMenaSgQ-0c/s400/IMG_0898.jpg" alt="" id="BLOGGER_PHOTO_ID_5184823788526638498" border="0" /></a>I used to just mix a can of chili with velveeta but this is MUCHO BETTER!<br /><br />1 lb. spicy sausage, cooked, crumbled & drained<br />1 loaf of velveeta cheese<br />1 can Rotel tomatoes<br /><br />Put in crockpot until warm. Dip tortilla chips in it. Deliciouso!MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-83297961115629165742008-04-02T18:12:00.000-07:002008-12-08T23:40:10.442-08:00Holly's Enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/__65vuoOnwvM/R_QxOuogFZI/AAAAAAAAAvA/8K7hnrq5Pn8/s1600-h/IMG_0893.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/__65vuoOnwvM/R_QxOuogFZI/AAAAAAAAAvA/8K7hnrq5Pn8/s400/IMG_0893.jpg" alt="" id="BLOGGER_PHOTO_ID_5184823200116118930" border="0" /></a><br />4-8 oz. cream cheese (depending on how much you want)<br />1 t. ground cumin<br />1/8 t. salt<br />1 c. chopped chicken<br />12 (8in.) flour tortillas<br />1/2 c. shredded cheese<br /><br />SAUCE:<br />1 (8 oz.) tub sour cream<br />1 (10 1/4 oz.) can cream of chicken soup<br />1 c. skim milk<br /><br />Wrap tortillas in foil and place in warm oven to make them more flexible.<br />Blend cream cheese, 1 T. water, cumin, salt and pepper.<br />Stir in chicken.<br />Spray a 3 qt. rectangular baking dish with nonstick coating.<br />Spoon about 1/4 c. of chicken mixture onto each tortilla.<br />Roll up and place seam side down in baking dish.<br />Combine soup, sour cream, and milk.<br />Pour over enchiladas.<br />Bake covered at 350 for 40 minutes.<br />Sprinkle cheese on top and bake 5 more minutes.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-86271153944205419932008-03-31T18:36:00.000-07:002008-03-31T18:40:24.088-07:00Cooking HiatusWhy? Because I'm moving and I'm trying to eat our pantry... which STINKS!!!<br />But I'm getting the itch. Contessa's Brisket is calling my name.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0tag:blogger.com,1999:blog-3844300416628121293.post-8537772292441231602008-03-11T18:27:00.000-07:002008-12-08T23:40:10.705-08:00Heidi's Best Ever Tomato Soup<a href="http://3.bp.blogspot.com/__65vuoOnwvM/R9cxuQPUPtI/AAAAAAAAAhI/eRJaX22ncr4/s1600-h/IMG_0776.JPG"><img id="BLOGGER_PHOTO_ID_5176660967388626642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/__65vuoOnwvM/R9cxuQPUPtI/AAAAAAAAAhI/eRJaX22ncr4/s400/IMG_0776.JPG" border="0" /></a> Best EVER tomato soup EVER! I wanted to make <a href="http://www.recipezaar.com/119606">Ultimate Grilled Cheese sandwhiches </a>with this but didn't have the time. Instead I just slapped some mayo and a slice of velveeta on some wheat bread and grilled it. It was FAB-U-LOUS dipped in this BEST EVER tomato soup.<br /><div></div><br />3 Tbs. Olive Oil<br />2 Large Onions, diced small<br />5 cups diced and seeded tomatoes<br />2 cups chicken stock<br />1 1/2 cups heavy whipping cream<br />1 cup basil pesto<br />salt & pepper to taste<br />Fresh Parmesan cheese<br /><br />Cook onions in oil over med-low heat until translucent.<br />Add tomatoes and allow to warm to a simmer.<br />Add chicken stock.<br />Bring to a simmer and allow to cook 15 minutes.<br />Remove from heat and add whipping cream and pesto.<br />Blend to desired consistency in blender.<br />Add salt and pepper to taste.<br />Top with fresh parmesan cheese and serve.<br /><br />Recipe courtesy of Abbi Penn.MARIEhttp://www.blogger.com/profile/09911376472883792082noreply@blogger.com0