Not Just Cheesecake

Cheesy Spinach Artichoke Soup

2011-10-16T17:34:00.000-07:00

I found the original recipe here. I made some changes and I've listed my changes.

Cheesy Spinach-Artichoke Soup

1/2 cup of butter
6 tablespoons flour
cups chicken stock
1/4 to 1/2 teaspoon ground pepper
1 bag of fresh spinach
1 (14 ounce) can artichoke hearts, drained and chopped (any tough outer-leaves removed)
1 (10 ounce) can diced tomatoes
1 (4-ounce) cream cheese, cubed and at room temperature
2 cups Tex Mex shredded cheese
1 cup turkey, cooked and cubed
mushrooms, button chopped up, about 6 small

Melt butter in a saucepan. Add flour and make a paste. Add chicken stock. Cook over medium heat till thickened, stirring often. Season with pepper. Add cream cheese, Parmesan and Monterey Jack cheese and stir until it's smooth and melted. Add spinach (let spinach boil down before adding the rest), artichoke hearts, tomatoes and turkey. Gently stir till blended. Keep the soup warm, but do not boil. Garnish with sliced green onion and croutons or serve in a warm bread bowl. Serves 10.

I love this soup. It was super tasty. My middle boy and Husband loved it. The other two wouldn't try since it had tomatoes in it.

Guest Recipe: Margie's Kumquat Cake

2011-07-25T15:13:00.000-07:00

INGREDIENTS:
1 lemon cake mix
1 small package of lemon instant pudding
3/4 cup oil
1/2 cup chopped kumquats (pureed)
1/4 cup milk
4 eggs
1 tsp lemon juice

DIRECTIONS:
1. In a bowl, combine the first 5 ingredients and beat well.
2. Add eggs one at a time beating well.
3. Add lemon juice.
4. Pour into greased and floured bunt pan and bake at 325 degrees for 45-50 minutes.
5. Remove from pan and add glaze.

Thanks for sharing your recipe Tina!!

Pinterest has some interesting food finds.

2011-06-20T15:35:00.000-07:00

I've found some interesting food fare over at Pinterest. The link will take you to my In The Kitchen Pinterest board. If you click on the picture it will take you to another page, in the top right hand side there will be link to the original site if you are looking for a recipe from my pins.

I promise to start posting again this week!

2011-04-05T13:25:00.000-07:00

Follow my blog with bloglovin

The Best Ever Sugar Cookies

2011-02-15T10:55:00.000-08:00

It's been some time since I've posted. In the last year I've not done a lot of from scratch cooking that is new or been eventful. I really do need to get back to it. I'm concentrating more on providing the kids with more nutritious from scratch cooking, so I should be posting here more and hopefully that will keep me motivated to post more.

The last two years I've been stuck in a rut because frankly, I hated that cooking and baking because such a chore because I had to cook all the time. I tried getting the kids involved but it just turned to chaos and I threw up my hands and gave up.

Well, no more. I'm going to do this and do this and make it fun. Kale has been a much bigger help recently in the kitchen besides just putting dishes away. He's really wanting to get in there and learn and this just may be the learning adventure we are both looking for. He's started baking, well doing the mixing part. He's a pro at making his own lunch or salad to go with our dinner. It's getting quite fabulous, so I can say that he's inspiring me to get back to my cooking roots!

We tried some new cookies for Valentine's Day, H and I don't really celebrate a day of love since we love each other everyday. But the kids like it and think it's special, so we do things with them like makes cards and bake cookies.

We used The Best-Ever Sugar Cookies from Taste of Home and they were so good. They weren't too sweet and they weren't the usual dried out sugar cookies we usually end up making. They were soft and fluffy and had the perfect taste. I'm thinking of making them again.

Lady Ashburningham Pickles.

2010-08-30T14:17:00.000-07:00

6 large cukes, peeled, seeded & cut into chunks

2lbs. onions, cut fine

1/4 cup coarse salt

2 cups vinegar

2 cups sugar
3 tbsp flour
1 tbsp mustard
1 tbsp turmeric
1 tsp mustard seed
1 tsp celery seed

3 red or green onion (optional)

Cut cucumbers into chunks. Place in large bowl. Sprinkle with coarse salt & fill with water to cover. Let stand overnight.

In morning, drain well, place in a large pot and add onions and other ingredients. Cook on medium heat for one hour.

Ladle into sterilized jars, cover & process in boiling water for 10 minutes. Remove, check seal and store in a dark cool place.

*******

I made this over the weekend. My Dad got the recipe from my best friends mother. He instructed and I did it all and it worked out well. I've always like that smell of canning relishes.

My Dad is a big gardener and always has a big harvest.

I'll put up some pictures of it later, once I download them from my camera.

Chocolate Eclair Cake

2009-11-24T09:30:00.000-08:00

I found this recipe on Kraft.ca when doing a search for a dessert to make for a function I was attending. It was quite yummy.

1 pkg. instant vanilla pudding

1 1/2 cups of milk

3 cups of cool whip

27 graham crackers

1 cup of chocolate frosting

Mix pudding mix with milk. Let sit 5 minutes then add the cool whip.

Layer graham crackers, pudding, crackers, pudding, crackers in an 8 x 8 pan, 3 layers of 9 crackers.

Put in fridge for 3 hours. Frost before serving.

I let mine sit overnight and the crackers were very soft, it's was very good!

Garden 2009

2009-07-31T10:37:00.000-07:00

My first spagetti squash.

The corner garden I put in this year.

New box I put in as well, the end is Kale from the cabbage family.

Tomatoes

Banana Peppers (not hot)

Potatoes 12 plants this year.

Peas

Cauliflower

Carrots at the front, then the broccoli, cabbage, cauliflower, beans and peas. All the spinach that was beside the carrots got ate up. All a bit of green onions there at the front as well.

The strawberry patch I put int, you'll notice a CatStop there. I had a cat using it for it's bathroom for a bit there but it's not been back in a bit.

The Military Wives' Cookbook

2009-05-05T11:42:00.000-07:00

I received a copy of this pink camo covered cookbook to review. I was surprised at how much I liked it besides being pink it was fill with information, quotes and tidbits before each recipe about the history of the military.Though I'm not much of a military buff, the information is geared toward the wives of military men which is very interesting.

The cookbook is divided into categories and then put into menus as a display for bridal showers to tea parties to large dinners with many guests. It's a really very charming cookbook to read.

There is every variety of recipes in this book from traditional baking recipes to international fair. There are many recipes in this book that I would like to try, I've only had the opportunity to use one so far and it was a Pineapple Punch which was really quite delicious!

The Menu under Teas and Coffees was Sunrise Coffee and it included the following recipes

Quiche Lorraine

Golden Sunrise Muffins

Crumb-Toppped Apple Coffee Cake

Seasonal Fresh Fruit Tray

Fresh Fruit Dip

Assorted Fruit Juices

Coffee

Tea

Pineapple Punch

Under this menu alone, there are a few recipes I would like to test out and give a taste. I really look forward to using this cookbook in the future.

Two recipes

2009-04-29T14:09:00.000-07:00

Two recipes I made this past weekend for a baby shower. The first is a Quiche that I made with a recipe from The Pioneer Woman. It was very, very good. The only differences in the recipe, is I just used plain bacon and two store bought pie pastries instead of making my own.

The other recipe is a Red Velvet Cheesecake that I got from Recipe Girl. I pretty much followed this recipe to the letter. It was just devine!!

BBQ Beef Soft Taco

2009-01-13T14:28:00.000-08:00

1 onion, sliced, separated into rings

1 red pepper, cut into strips

1 lb. (450 g) extra lean ground beef

1/2 cup KRAFT Original BarBQ Sauce

8 whole wheat tortillas (6 inch)

1 tomato, chopped

1/4 cup KRAFT Tex Mex Shredded Cheese

COOK and stir onions and peppers in nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add meat; cook 10 min. or until done, stirring occasionally. Stir in sauce; cook 2 min. or until heated through, stirring occasionally.

SPOON onto tortillas; fold in half.

TOP with tomatoes and cheese.

Serving Suggestion

Serve this tasty meal with bowls of 1/2 cup each salsa, sour cream and chopped cilantro. Then everyone can top their taco the way they like it.

Note: I made this recipe almost exactly though my tortillas were probably different, as well as my BBQ sauce. This recipe was very good, tasty and hit the spot one night when I really didn't know what I was going to make for dinner.

Chicken & Kielbasa with Curried Rice

2008-11-15T09:23:00.000-08:00

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A recipe from Taste of Home's Simple and Delicious December 2008 issue.

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1/4 pound, smoked kielbasa or Polish sausage, cut into 1/4-inch slices

1/2 c. chopped onion

1 tb. olive oil

3 c. frozen chopped broccoli, thawed

1 can (14oz) coconut milk

1 can (10-3/4oz) condensed cream of celery soup, undiluted

1 c. uncooked instant rice

1/3 c. water

1 tb. curry powder

1/4 tsp. salt

1 medium tomato, chopped

In a large skillet, saute the chicken, kielbasa and onion in oil until chicken juices run clear. Add the broccoli, coconut milk, soup, rice, water, curry and salt.

Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Garnish with tomato. Yield: 4 servings

The only change I made was I used ham sausage because I couldn't find any kielbasa. It was very good! Hubby and I both loved it and the kids ate it so that's a plus.I'll definitely make this recipe again. Oh and it was supper easy and fast.

Amish Friendship Bread

2008-11-15T08:34:00.000-08:00

A friend gave me a starter and found the instructions here after she was given it without instructions. I made one batch to make other starters and kept one. So I've made two batches of this bread and it's is so very good.

General Guidelines

Do not use any type of metal spoon or bowl for mixing. If you don't already have them, this is a good excuse to add a wooden bowl and a wooden spoon to your stock of kitchen utensils.

Do not refrigerate. Below room-temperatures will retard yeast growth, perhaps even kill the yeast.

If air gets into the bag, let it out. Some "air" which will inflate the bag (if the yeast is growing properly) is really carbon dioxide, a natural by-product of yeast growth (also known as "fermentation"). So this "air" is perfectly normal and, indeed, should accumulate. That is, you should see bubbles forming in the mixture if the yeast is growing properly. Let this carbon dioxide out of the bag as needed to prevent the bag from over-inflating. At the same time, keep the bag closed otherwise to prevent ambient air from the room from coming into contact with the yeast mixture.

Below, where the instructions say "mush the bag", this simply means that you should squeeze and massage the yeast mixture through the bag, in effect, to stir it up.

Instructions

Day 1: This is the date on the bag. You don't need to do anything this day other than put the bag in a place of moderate (room) temperature and where you'll notice it tomorrow and succeeding days.

Day 2: Mush the bag.

Day 3: Mush the bag.

Day 4: Mush the bag.

Day 5: Mush the bag.

Day 6: Add to the bag 1 cup flour, 1 cup sugar, 1 cup milk, then mush the bag.

Day 7: Mush the bag.

Day 8: Mush the bag.

Day 9: Mush the bag.

Day 10: Baking day. Follow the instructions below:
- Pour the contents of the bag into a non-metal bowl.
- Add 1½ cups flour, 1½ cups sugar, and 1½ milk.
- Measure out 4 separate batters of 1 cup each into 4 1-gallon Ziploc™ bags. Keep a yeast starter for yourself (if you choose) and give the other 3 along with copies of this recipe to friends. Write today's date on each bag so your friends will know what to designate as Day 1.
- Preheat the oven to 325°.
- To the remaining yeast mixture in the bowl add the following:
  - 3 eggs
  - 1 cup oil
  - ½ cup milk
  - 1 cup sugar
  - 2 tsp. cinnamon
  - ½ tsp. vanilla
  - 1½ tsp. baking powder
  - ½ tsp. baking soda
  - ½ tsp. salt
  - 2 cups flour (sifted if you wish)
  - 1 large box of instant vanilla pudding
- Grease or oil 2 large loaf pans.
- Mix an additional ½ cup sugar and 1½ tsp. cinnamon. Dust the greased pan with half of this mixture.
- Pour the batter evenly into 2 pans and sprinkle the remaining cinnamon-sugar mixture over the top.
- Bake one hour.
- Allow the loaves to cool (about 10 minutes) until they loosen easily from the pans. Turn onto a serving dish.

If you keep a starter for yourself, you will be baking every ten days. Only the Amish know how to create the starter yeast, so if you give all of yours away, you'll have to wait until someone gives one back to you. On the other hand, if you don't give any away, then you won't have anyone to go to if you lose yours. In any event, you can always find the bread recipe here.

Starter

The starter is easy. Combine 1/4 cup warm water with a package of dry yeast. When it begins to bubble add 1 cup flour, 1 cup sugar and 1 cup milk. This is Day 1.

Freezer Cooking

2008-10-30T16:26:00.000-07:00

Our freezer came in last week. I'm very excited to get it. We have more room for food. A friend of our is giving us some moose and caribou and believe it or not I'm excited to experiment with it this winter.

On Monday I was home with some sick kids, so I did a big of batch cooking. I made some of the Ham and Pasta Bake, I took one of the big packages of hamburger to make meatballs, spaghetti sauce and just some friend up meat with garlic, onions and celery and a marinade for the pork chops. It all went into the freezer except for one batch of Ham and Pasta bake which we had for supper the next night.

That night we had BBQ steaks.

Okay I was sure that I had posted the Ham and Pasta Bake but I can't find it to link it so I will post it here.

Ham and Pasta Bake (from Company's Coming)

2 cups elbow macaroni

3 qts boiling water

1 tbs. cooking oil

2 tsp. salt

1/4 c. all-purpose flour

1 tsp. salt

1/8tsp. pepper

1/2 tsp. dry mustard

1 tbs. onion flakes

2 1/2 cups milk

10 oz. frozen chopped broccoli

Boiling water, to cover

2 cups diced or cubed cooked ham

3/4 cup grated medium or sharp cheddar cheese

Topping:

2 tbs. hard margarine (or butter)

1/2 cup. fiend dry bread crumbs

Cook macaroni in first amount of boiling water, cooking oil and salt in a large, uncovered, saucepan for 5 to 7 minutes until tender but firm. Drain.

Combine flour, salt, pepper, dry mustard and onion flakes in medium saucepan. Gradually mix in milk so no lumps remain. Heat and stir until boiling and thickened.

Cook broccoli in second amount of boiling water until tender-crisp. Drain. Add to sauce. Stir in macaroni.

Add ham and cheese. Stir. Turn into ungreased 2 quart(2L) casserole dish.

Topping: Melt margarine in saucepan. Stir in bread crumbs. Sprinkle over all. Bake in 350°F oven for about 30 minutes until browned. Serves 6.

You can freeze this recipe. I just put it in a large Ziploc bag, took out all the air and flattened it out. I really like this recipe, it's easy and versatile because you can use other frozen vegetable and give it to new moms after they come home from the hospital.

Marinade for Pork Chops (from 30 Day Gourmet)

6-8 pork chops

16 oz. pineapple juice

1/2 c. soy sauce

1 t. ginger, ground

1/2 t. garlic, minced

1/3c. Italian dressing

Combine all marinade ingredients. Place meat in freezer bags or containers. Pour marinade over meat. (Each meal makes approximately 3 cups.)

Label, seal and freeze. To serve: Thaw. Grill, broil or pan fry post chops until browned on both sides and no longer pink in the center. Discard marinade.

Meatballs

Master Meat Mix from 30 Day Gourmet

1-1/2lb. beef, pork, Turkey ground (any 1 or a mixture)

2/3c. dry oats or cooked brown rice

1/2c. onion, diced

1 t. salt

1/2 t. garlic powder

2 eggs

2/3c. ketchup

Directions: Mix all ingredients very well with your hands (you may want to wear rubber or disposable gloves) in a large bowl. We have used big storage containers to do this when making a large quantity. We use this mixture primarily for meatloaf and meatballs.

Make meatballs about the size of a large walnut. (I used my ice cream scooper.) Place on an oiled cookie sheet. Bake at 375°F for 20-30 minutes until lightly browned and no longer pink in the center. Cool.

Place meatballs in a freezer bag or container. Seal, label and freeze.

To serve, thaw meatballs and bake at 350°F for 10-20 minutes until hot.

I only did a small batch of this and we tasted some and it was good.

High Bush Cranberry Jelly

2008-10-07T11:54:00.000-07:00

Some time in August I found a berry bush by my hubby's favorite fishing spot and picked a 4 litre bucket full of the bitter berries while my hubby and oldest son were fishing. Our middle boy had given up fishing and was helping me pick and then the oldest went back and forth a couple of times to to help. So I got this huge bucket of berries to work with.
This is the recipe that I found. I found it after doing a Google search and it brought me to Mother Earth News website, a site and magazine I just love for their ideas. It proved to be a pretty simple task. Thought I had to figure out what 1/2 bottle of liquid pectin was since my package come with two packets and not a bottle, so I did more internet searching and found out that 1 packet is equal to 1/2 the bottle. So that is what I use, 1 packet for this whole recipe. I did used the whole bucket and ended up with two amounts of 5 cups, so I froze the other 5 cups and used one of them 5 cups to make this recipe. And it worked it took a day to really set to a jelly and I was kind of scared I'd just end up with a syrup like the last batch but it took. The syrup by the way is great on pancakes and ice cream.

High-Bush Cranberry Jelly

4 pounds berries
2 cups water
7 cups sugar

Crush berries thoroughly in water with a potato masher and boil. Simmer for 10 minutes. Pour mixture carefully into jelly bag or cheesecloth, hang and drain. Do not squeeze the bag: It will make the jelly cloudy. (You can squeeze the extra juice out later and use it to make cranberry juice or spritzers.) Let the bag hang for several hours or until juice stops dripping. Measure out 5 cups juice. Mix with the sugar in a saucepan.

Depending on how many partially ripe berries you have, adjust your pectin accordingly. An average batch uses a half bottle of liquid pectin or one 1.33 ounce package of powdered pectin. Bring juices to a rolling boil, stirring constantly. Quickly add pectin all at once. Bring mixture back to a rolling boil and boil hard for one minute, stirring constantly. Remove from heat and skim off the foam. Pour into clean, hot jars and process for canning. Makes 8 cups.

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I had to throw one in of my oldest and the fish, he caught two that day. His very first time catching fish.

Chicken/Turkey Pot pie

2008-10-02T16:52:00.000-07:00

1 tb. oil

1 lb. skinless, boneless chicken breast halves, cubed

1 c. chopped onion

1 (15oz) can green beans

1 tsp. onion salt

1 tb. white sugar

1/4 tsp. garlic powder

1/4tsp. black pepper

1/4 tsp. dried oregano

1 (10.75oz) can condensed cream of chicken soup

Pastry:

2 c. all purpose flour

3/4 c. shortening 1/4 butter

1/4 c. cold water

1 tsp. sugar

1/2 tsp. salt

1. Preheat oven to 400°F.

2. In a large bowl, combine flour, sugar & salt. Cut in shortening and butter with a fork until mixture resembles coarse crumbs. Sprinkle cold water and sitr until it forms a ball. Divide dough in half and shape into balls. Roll one ball out to fit a 9 or 10 in pie plate. Place bottom crust in pie plate and roll out top crust.

3. In a large cast iron frying pan, heat 1 tablespoon oil. Add chicken and onion and cook until misture is just browned. Stir in beans and season with onion slat, suagar, garlic powder, pepper and oregano. Stir in condensed soup. Heat mixture, stirring constantly, until it just begins to simmer. Pour into pie crust and cover with top crust. Fold top crust under edge of bottom crust, seal and cut slits in top crust.

4. Bake in the preheated oven for 25 minutes or until golden brown.

Notes: I used my own pastry for this, the usual one I use that makes enough for a few pies. This time I mixed it in my Bosche and it was really hard to work, I won't do that again. I used frozen green beans and used onion powder and garlic salt instead. Hubby was raving about this pie and he loved it! It's a real tasty filling dish. I got this recipe from one of the Mom groups in town.[gallery]

Applesauce Cookies

2008-09-11T23:31:00.000-07:00

1 ¾ c. flour

½ tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cloves

1 c. applesauce

1 tsp. baking soda

½ c. soft margarine or butter

1 c. brown sugar

1 egg

1 c. seedless dark raisins

1 c. all bran buds

Sift first 5 ingredients together. Combine applesauce with baking soda. Mix margarine, sugar and egg until creamy. Mix in flour mixture alternately with applesauce. Fold in raisins and bran. Drop by tbs. 2 inches apart onto greased cookie sheet. Bake in a 350 F oven for 10-15 minutes.

I’ve had this recipe for over 10 years but I haven’t made them in quite awhile until recently when a friend reminded me about them. I can’t believe I forgot about them. They are the softest, moistest cookies and so yummy. I will add that I don’t add the last two ingredients in the list, I never have for some reason. They are just nice without them.

Harvest

2008-09-06T21:26:00.000-07:00

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Squashberry Jelly

2008-09-06T16:33:00.000-07:00

Category:	Other
Ingredients:	Squashberries Water Sugar
Preparation:	Wash squashberries and place in a large pot. Add enough water so that it just covers hand when pressed on berries. Boil until berries are scalded. Strain through a colander. Measure juice and cook 4 cups (1 L) at a time. Cover and bring to a boil. Stir in 1cup (250 mL) sugar to each cup (250 mL) juice. Boil until small amount sheets off a metal spoon. Skim off froth and pour into hot sterilized jars and seal.

Okay I have to tell you about this recipe. I followed the recipe exactly except for the last part about sheeting off the spoon, I wasn't even sure what that meant. I thought when the syrup like substance coated the spoon, so that is what I did. I did the whole boil my jars and lids, so I got that night sterile thing going. So that was all done and I just waited for it to set. The next day I was very aware that this was not going to set. So now I have four jars of squashberry syrup I guess. Oh well, failures do happen.

Berries...

2008-08-11T10:12:00.000-07:00

A couple of weeks ago I went berry picking out in our back yard but after gettting back I realized that I really didn't know what I was picking, there seemed to be three different types of berries or rather 3 different kinds of trees, so i wanted to be sure, so I through that batch out.

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I then got out my little berry book and started looking them up. I went out again yesterday and filled up a juice jug. What I picked was called squash berries and there is some discrepencies in where I look if they are high bush cranberries or not. Some say they are the same and some say they are not. So I'm not sure what I'll do with them. I'm thinking of trying a jelly but I need some jars. The process seems simple enough at the moment. There is a ton of bushes behind our house. I may try closer to the river next time as I saw some low bush cranberries there the last time I was out.

Gardening

2008-07-29T13:28:00.000-07:00

Last night we had our first salad from the garden. Some nice romain, a bell pepper, green onion, broccoli and some baby tomatoes. The kids loved it except for the tomatoes, every one of them spit it out. I don't know why because they were sweet as can be.

This year the garden is doing very well, the boxes we moved across the street to the new house and the dirt was mixed up quite a bit so I think that helped with the one box that was having some issues last year and killed everything that was in that box.

So this year we have in the garden:

Swiss chard, Corn, peas, potates, beets, green onion, carrots, pole beans, romain and buttercruch lettus, broccoli, cauliflaurer, kale, cabbage (green and red), zucchini and kohlrabie which i have never grown before.

In the green house are the tomatoes, bell peppers, jalepeno peppers and cucumber. I've never grown the jalepenos before but the plant has about a dozen peppers on it and I'm not sure what I will do with it. I pick a couple last night and SmartGuy and I both just touched our tongues to a cut up piece and our mouths burned. Maybe I'll make some salsa. The pepper plants are flourishing this year compared to last, we've already had two peppers of it and a couple of plants have 6 or 7 peppers on each. They are small plants but I think the boxes maybe be small. I feel like I'll need more dirt next year and another box.

I'm not sure I will get much this years from the zucchini and cucumber plants, they were late starts and zucchini doesn't seem to do as well in the garden as they do in the green house. I'llhave to do some rearranging next year. I more or less just plopped the plants where they fit as I was busy with unpacking the house.

I haven't taken any pictures yet but I will this week and post them here.

Thai Chicken Wrap

2008-04-13T08:08:00.000-07:00

We ate at Nora's Kichen a few times this winter and hubby really loved this dish. Though her tortillas were much bigger than the ones I could find. I found the Sweet Red Chilli one day when parusing the small ethnic foods section at our store. I saw it and thought it looked like the dipping sauce we got with this dish served at the restaurant so I picked it up. It wasn't until a couple of weeks later I tried to make the dish.

It turned out pretty good actually. What my hubby calls 'squid guts', i know sounds appetizing doesn't it? I found some verecelli in the city when I was there in March. Yes, I was thinking in advance, I know I use my brains once in awhile. So it's pretty simple after that.

Tortillas

Sweet Red chilli

Vermecelli

Chicken breast, I cooked up some chopped up chicken breats

lettuce

cucumber and carrots, julienned

Put it all together in the amounts you like and wrap it up and voila. Thai Chicken Wrap. It's very good with cool or warm chicken. Enjoy!

A Simple Dessert

2008-04-09T14:58:00.000-07:00

Strawberries, sponge cakes and cool whip. You can spring some sugar on the chopped up berries beforehand and it'll create a syrup to put on the cakes. It's very simple, sweet and decadent.

New Not Just Cheesecake..

2008-04-01T11:47:00.000-07:00

I've moved follow this link. Everything is there now!

Hello world!

2008-04-01T11:26:00.000-07:00

Welcome to the new food blog. I'm still figuring things out but I'm really liking the new home for Not Just Cheesecake.

Easter Weekend.

2008-03-25T15:00:00.001-07:00

I was supposed to bring a dessert for the family Easter function and since I like making cakes. I did one and some cupcakes.
I got a two piece egg shaped pan and a cupcake decorating set the last time I was in the City and they came in handy this weekend.
The bismark tip was helpful in filling up the cupcakes, hubby did the filling for me. We just used vanilla pudding.

Buttercream Icing.

The flowers turned out alright, I didn't do well with the spiral top because the icing was too thick, not sure what I did there. The dots though take some practice.

I really have to learn to take my time or give myself time when doing cakes because I keep rushing through them and it ends up being sloppy. So I'm not impressed with my cake decorating right now. I need to practice more but honestly I eat the icing and the cake, so it's a no win for me caloriewise.

2008-03-20T16:16:00.001-07:00

I'm sorry I haven't been posting much lately and there is a reason. I haven't been cooking as much or trying out new recipes. I'm packing up my house, I'm tired from work and 3 kids. We move sometime next month and just the thought of cooking in this tiny kitchen now makes my heart stop when I think of the beautiful kitchen I'll have in a month or so. I will try better. I'm going to be doing some cooking this long weekend and making an egg shaped cake. So I will keep you posted and I promise once in my new kitchen I'll get back to it. Thanks for reading.

Mmmmm Bread!

2008-03-06T10:48:00.001-08:00

My New Bosche!

2008-03-06T10:45:00.001-08:00

I got it a few weeks ago. It was on sale becuase they were putting out a new model but I love this one. I haven't had much of a chance to use it lately but I will post a great bread recipe I made with it.

A yummy sausage dinner.

2008-02-26T15:14:00.001-08:00

Vietnamese Salad Rolls

2008-02-26T14:48:00.001-08:00

1 (8 ounce) package rice
vermicelli
8 ounces cooked, peeled
shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch
diameter)
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed

DIRECTIONS:
1.
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
2.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
3.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
4.
Serve the spring rolls with the warm dipping sauce.

These are really very good. I first tried these at craft night. Another crafter brought it and the recipe and served it with a peanut sauce which was nice. I tried this with the hoisin sauce and I liked it. It was sweet though. It's a recipe from Allrecipes.com. I only used canned shrimp and I had no fresh basil on hand and it was still yummy.

Cheesy Biscuit Crust - Pizza

2008-02-26T14:35:00.001-08:00

One thing that I love doing is making pizza from scratch. Nothing tastes quite the same as homemade pizza. For years I would buy the packages for making pizza where you open the packet and mix it with flour to make the crust. For awhile I did the Boboli ready made crusts. Then a friend of mine turned me on to this biscuit crust from the Pizza book by Company's Coming and I've been using it ever since. It's very yummy!

2c. flour

4 tsp. baking powder

4 tsp. granulated sugar

1/2 tsp. salt

6 tbs. hard margarine or butter

3/4c. milk

3/4c. grated sharp cheddar cheese

Measure first 5 ingredients inot a medium bowl. Cut in margarine until crumbly. Add milk and cheese. Stir together to form soft ball. Knead on lightly floured surface 8 times. Roll out and press inot greased 12 inch pizza pan, forming rim around edge.

Chicken Rice Pie

2007-12-31T21:24:00.001-08:00

2 c. cooked rice

1/3 c. butter, melted

1 tsp. salt

1/4 tsp. pepper

2 tbs. flour

1 c. milk

2 c. diced cooked chicken

2 large tomatoes, peeled and chopped

3 stalks celery, chopped

1 small green pepper, chopped

3 tbs. dry bread crumbs

Combine rice, 2 tbs butter, half fo the salt and half of the pepper and mix well. Press into deep pie plate to form shell and set aside. Melt 2 tbs. butter, stir flour and cook until bubbly. Gradually stir in milk until thickened and smooth. Season with remaining salt and pepper. Stir in chicken, tomatoes, celery and green pepper. Pour into rice shell. Mix bread crumbs with remaining melted butter and sprinkle over pie. Bake at 350 F for 25 minutes or until golden brown. Serves 6.

Creamy Chicken and Rice Soup

2007-11-23T09:33:00.001-08:00

1 tbs. butter

1/2 c. chopped onion

2 large carrots

2 stalks celery

1 tbs. dried chives

1/2 tsp. fresh ground pepper

1/2 tsp. poultry seasoning

1 tsp. Mrs. Dash Italian Seasoning

1/4 c. flour

6 c. chicken broth

1 1/2c. evaporated skim milk

1/2 pre-roasted chicken from the deli

3/4 c. basmati or white rice

2 tbs. beef gravy thickener blended with a small amount of water

the night before....

Microwave butter in a small cup for 5 seconds.

Dice onion, peel and cut carrots and slice celery. Place in the inside pot of slow cooker. Pour the melted butter over top and stir to coat. Stir in spices and flour.

Gradually add chicken brother stirring constantly to avoid lumping. Add canned milk.

Remove meat from 1/2 a roasted chicken. Cut into bite size chunks and add to slow cooker. Stir, cover and stor in fridge overnight.

in the morning...

Return center pot with cover to the outer liner of slow cooker and set on low heat.

when you arrive home...

Toss in rice and stir well. Set timer for 20 minutes.

If the sauce needs a little thickening, combine a small amount of powdered gravy thickener blended with water and stir in.

Serve with buns.

Notes: This recipe is from Cooking for the Rushed The Healthy Family. I made this recipe all in one day for dinner one night. It is a very tasty and filling recipe. I've made this recipe a couple of times and will definitely make it again.

Review: The Spice Depot

2007-11-10T06:46:00.001-08:00

I must admit I'm not a big spice person, I go through phases with spices and what I like. I went through my garlic powder, onion powder and seasoning salt phase about five years ago, now I'm more about experimenting with different spices to get different and more exotic flavours. I've been stuck in the Italian seasoning rut for awhile now so these new blends come as a nice surprise to my palate.

The first night I tried the Salad seasoning in some roasted veggies that I made. I make them quite often actually and the blend added a very nice and flavorful addition but I probably didn't add enough of it. Because the next time it was used my husband added it to some scrambled eggs and there was a definite and delightful zing to the eggs. I can't wait to have it again.

The very night I got the spices I got some pork ribs to try. I love ribs but I find them hard to prepare because I never know what to put on them or how to make a rub or sauce. So after I had boiled the heck out of them I coated them with butter and then put the Smoky Rib blend on them. I tried them when they first came out of the oven and they were a little bland but after they had sat for about 15 minutes and we were sitting down to eat at the table I was pleasantly surprise by the wonderful smoky flavor that burst in my mouth. Even the kids enjoyed them and they are hard to please.

Spicy chicken was also used another night on a roast chicken. I just sprinkled it on the skin and roasted like I normally do. Doing it this way doesn't usually get any flavor in the meat and it just goes in the gravy but I again was surprised because the flavor went through the skin and into the meat. I was a very nice touch to an ordinary meal.

I'll admit I have more experimenting to do with the blends and I will keep on trying because I really enjoyed them and will definitely be looking for new flavors to try in the grocery store. A nice touch to these blends is that each one comes with it's own built in grinder and just a few turns gives each meal a wonderful taste and presentation.

Honey Whole Wheat Bread

2007-10-23T17:25:00.001-07:00

12 servings
1 bread
13 min 10 min prep

1 cup water, plus
1 tablespoon water
1 1/2 teaspoons salt
1/4 cup honey
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 tablespoon shortening
1 1/2 teaspoons shortening
1 tablespoon dry milk
1 teaspoon fast rising yeast
Select whole wheat or basic/white setting, and medium crust.
Remove baked bread from machine and cool on wire rack.

Dark Chocolate Zucchini Cake

2007-10-23T17:03:00.001-07:00

2 1/2 c. flour

1/2 c. cocoa

2 1/2 tsp. baking powder

1 1/2 tsp baking soda

1 tsp. salt

1 tsp. cinnamon

3/4 c. soft butter

2 c. sugar

3 eggs

1 tsp vanilla

2 tsp. grated orange rind

2 c. coard grated zucchini

1/2 c. milk

Combine first 6 ingredients in bowl; set aside. Combine butter and suagar in bowl. Beat until fluffy. Add eggs, one at a time, beating to mix well. Stir in vanilla, orange rind and zucchini. Alternately add dry ingredients and milk to butter mixture; mix well between each addition. Pour batter into greased and floured tube pan or bundt pan. Bake 50 to 60 minutes at 350°F. Cool 5 minutes on rake. Remove from pan, cool completely. Dust with icing sugar.

Notes: This recipe does call for 1 cup of nuts which I omit because of allergies. This recipe is awesome and turns out so nice. It has a little bit of a crunchy crust and then once I stored it for a bit it was so moist and good. It's a wonderfully nice chocolate cake.

Happy Anniversary, Happy Anniversary!!!

2007-09-21T12:03:00.001-07:00

Yesterday was my BBF's wedding anniversary, 4 years I think. I made this but haven't given it to her and her hubby yet. I was going to tell her to pick it up on her way home from work but she wasn't in when I was in there, wasn't done at that time anyway because I was going to finish after the kids were in bed. But I ended up in bed pretty early last night anyway.

It was my first try at the basket weave but I think it looks alright. So H, you'll have to pick it up later on your way home, I'll keep it in the fridge until then. Love you, hope you had a wonderful night!

Pork Chops with Peaches

2007-08-16T09:00:00.001-07:00

I've made this recipe twice now and I really liked it a lot. Seen here with some fresh green beans from the garden.

Pork Chops with Peaches

2007-08-04T19:11:00.001-07:00

4 pork chops
1/4 c. brown sugar
1 tsp. ginger
1 large onion, sliced
1 cup water
2 tbs. soya sauce
1/4 c. cider vinegar
1 tbs. cornstarch, dissolved in cold water
2 fresh peaches, peeled & sliced

Brown pork chops in hot pan. Sprinkle sugar and ginger over chops, top with onion slices and cover with water, soya sauce and vinegar. Cover tightly and simmer for 35 minutes, turning chops once. Thicken sauce with cornstarch mixture, add peaches and heat until warm.

Serves 4.

This is from my The Complete Harrowsmith Cookbook. It was really very good, I bought a bunch of peaches and was trying to find ways to use them up. It was tastey and I did have a lot of sauce left over but I only cooked 3 chops.

Bailey's Chocolate Chip Cheesecake

2007-05-19T13:00:00.001-07:00

Serving Size : 12

-----CRUST-----

1 tbs. butter

2 cups Graham cracker crumbs

1/2 cup Sugar

1/2 cup Butter -- melted

-----FILLING-----

2 1/4 (36oz) pounds Cream cheese -- room temp.

1 2/3 cups Sugar

5 Eggs -- room temperature

1 cup Bailey's Irish Cream

1 tablespoon Vanilla extract

1 cup Semisweet chocolate chips

-----Garnish-----

1 cup Chilled whipping cream

1 tablespoons Confectioner's Sugar

1 to 2oz. semisweet chocolate

For Crust: Preheat oven to 325°F. Coat a 10 inch springform pan with 1 Tbs Butter. Combine crumbs and sugar in pan. Stir in butter. Press mixture i nto bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325°F.

For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator.

For Cream: Beat cream, sugar powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.

Notes: I used 5 250kg packages of Cream cheese. I actually melted chocolate and make the chocolate curls. I made this cheese cake for a fundraiser and it didn't even make it to the table. I'm very proud.

Mother's Day Cake

2007-05-14T09:55:00.001-07:00

I made a cake for Mother's Day. My mom was having a party. So I made cake with French Vanilla Cake mix and Buttercream frosting.

1/2 cup butter

3 cups icing cugar

1 tsp. vanilla

2-3 tbs. milk

Cream all together until a nice smooth consistency.

I did this but the peach color I made very airy somehow, too much milk I think and it didn't go on the cake very well and then when I was making little flowers the icing was getting mushy from the heat from my hands, so I was doing a lot of fridge breaks. I tried my had at the top flowers for the first time ever, I definitely have to work with cooler icing to do that part. I also love the Wilton icing colors. I used 3 of the pastel colors.

I also need to practice with my new cake decoating tips I got at a yard sale. I got about 70 tips, some of them are doubles and some are no name brand but there were 3 nails and half dozen coupers so I'm pretty satisfied for the $20 I spent. Now I need to make a list of which tips I have, so I don't buy doubles if I do buy any in the future and figure out what designs they are. I'll have to go to the Wilton site and print what each looks like or something. It was a pretty simple cake but I used some instructions online to make is stable using dowelings and cardboard under each cake. I'm pretty happy with it, keep in mind I feel asleep the night I was going to work on it after the kids were in bed so I started first thing in the morning baking the top and bottom and then decorating with three children in my ear all day and bothering me. They seem to all get so needy when I want to do something. So maybe next time I'll do a better job of icing. I found the blue icing I made a lot nicer in consistency and nicer to work with and I feel it went on much better than the peach.

So here it is.

Asparagus Fettuccine

2007-05-11T08:33:00.001-07:00

4 oz. uncooked fettuccine
1/2 lb fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chopped onion
1 garclic clove
1 tbs butter
2 oz cream cheese, cubed
1/4 cup milk
1/4 cup shredded parmesan cheese
1 1/2 tsp lemion juice
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp pepper

Cook fettuccine according to package directions. Meanwhile, in a large skillet saute the asparagus, onion and garlic in butter until tender.

Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Yield: 2 servings.

Notes: I cooked this one following the ingredients exactly, except i had no lemon rind. It was very tasty, I'm sure to make this again. The asparagus was not overpowering as I usually find it. Both this and the last recipe where from Home Cooking magazine.

Crab Stuffed Portobellos

2007-05-09T08:48:00.001-07:00

(Sorry this was the best picture I got of it.)

2 portobello mushrooms, (5 oz each)

2 tbs olive oil

1 garlic clove, minced

1 can (6 oz) crabmeat, drained, flaekd and cartilage removed

5 tsp. mayonnaise

2 roasted sweet red pepper halves, drained

2 slices provolone cheese

Remove and discard stems from muchrooms. Place caps on a greased baking sheet. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 inches from the heat for 4-5 minutes or until tender.

In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Notes: There is a reason for the roasted red pepper, I used fresh pepper and it was not tender at the end. I used shredded parmesan instead of provolone, I'm chicken when it comes to cheese I stay with the may 4 usually, cheddar, mozza, parmesona and havarti. I put the cheese on a step too soon but it was a nice crunchy cheese after it was all done. The whole thing was really good and I plan on making it again.

Pineapple Banana Bread

2007-03-31T08:37:00.001-07:00

1 cup b utter, softened
2 2/3 cups sugar
1/4 cup honey
3 eggs
1 tbs. vanilla
4 ripe bananas, mashed
1 (20oz) can crushed pineapple
4 1/2 cups flour
1 cup chopped walnuts
2 tsp. cinnamon
1 1/2 tsp. baking soda
1/2 tsp salt

Preheat oven to 350°F. Grease 3 (8 x 5 x 3 inch)large loaf pans.
In a large bowl, beat butter with sugar and honey; beat in eggs and vanilla. Mix well. Stir in banana and pineapple. Stir in flour, walnuts, cinnamon , baking soda and salt until moistened. Pour into prepared loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cook 10 minutes. Remove from psn. Makes 3 loaves.

I got this one from Sept/Oct 2005 isuse of Home Cooking, I went looking through my old mags for some banana recipes being sick of the current recipes I use.I've had a lot of bananas to use up lately so wanted something different and this one looked interesting.

I didn't have a 20 oz can of pineapple so I used a 14 oz and it worked great! I can't imagine how much moister this loaf would be if I used more. It's got great flavor and texture. I of course did not sure the walnuts and it didn't take away from the recipe at all. This is a 5 star recipe in my eyes.

Strawberry-rhubarb Frenchtoast

2007-03-25T08:26:00.001-07:00

1 loaf of french bread (cut into 1.5 inche thick pieces)
1 cup frozen rhubarb
1 cup frozen strawberries
1 tbs sugar
5 eggs
1/2 cup milk
1 tsp cinnamon
1 tsp vanilla

Mix frozen fruit together and add sugar.
Cut the bread pieces then cut a 2 inch long pocket into the bottom of bread.
Drain thawed fruit and spoon fruit into the pocket.
Spray a 13 x 9 inch glass dish.
Lay stuffed bread in the dishes.
Mixed up the eggs with cinnamon and vanilla and pour over bread, flipping the bread once.
Let sit for a few hours or overnight in the fridge.
Bake at 400°F for 20 minutes or until a golden brown.
Serve with leftover fruit and whipped cream or maple syrup.

Food meme from Jen.

2007-03-25T07:47:00.001-07:00

1. What are your favorite types of food? Are they foods you grew up with? Any specific cultures you tend to cook the most?

We grew up on the standard food, three course meals starch, veggie and meat. One of my favorites to this day is shake and bake pork chops with mashed potatoes and corn or peas. But I use rice now and growing up my dad never ate rice because my gramps never ate it. I love rice myself and have it most nights. I also loved Sunday night roast with gravy, mashed potatoes, peas and yorkshire pudding. Summers when my nana used to visit were filled with sweets. We used to have a bakery two doors down and we get sent often to pick out an after dinner treat. My dad is English to food was pretty plain growing up.

2. Describe your fall-back dish when you don't feel like cooking (no take out!).

Something easy like hamburger hot dish, just fried up hamburger with whatever veggies I feel like mixed with eithe rice or kraft dinner and cream of mushroom soup. Or what we've been doing lately is haveing fish and chips or rice more often.

3. Could you create a foodie Haiku or poem? Would you care to share with us?

I make up many creations in my kitchen.
No one but me is aloud in my kitchen.

From chili to pepper steak, baked goods and stove tops.
I always follow a recipe in my kitchen.

My kitchen aid, my blender, my spoons and cups.
I have many a help in my kitchen.

Measure and pour, measure and pour.
I teach my kids many a thing in my kitchen

Clean up is a big part of cooking or baking.
I don't do it though, I leave it to my husband in my kitchen.

4. What is your favorite holiday food-wise? What do you typically eat during that holiday?

We usually have one big meal during the holidays be it New Years, Easter or Christmas. It's usually a big turkey or ham meal. Lately my parents have been going for prime rib. Christmas morning hubby and I have started a Bruch tradition where we invite his family and mine. It's a big breaksfast of egges, meats, pancakes or french toast, hashbrowns, toast. I also do a lot of baking during the Christmas holidays.

5. If you could find one recipe that would satisfy your palate for the rest of your life, what would it be and why did you choose that one recipe?

The first two things that pop into my head are Sausage, onion and peppers with mashed pototoes and hot chicken salad which has lot's of veggies and protein. Not sure if I can pick just one. Though.

Steak

2007-02-22T09:05:00.001-08:00

Hubby has been cooking a lot lately. His newest concoction is awesome.

Cut up some steak into strips, saute some minced garlic and italian herbs in olive oil. Add meat, sliced onions, some soya sauce. About five minutes before done add some green onions. This dish is so yummy I can't get enough! Serve over rice.

Food Pleasures

2007-02-11T11:59:00.001-08:00

My friend over at Pie is the New Toast had a little post I wanted to copy. Name five guilty food pleasures. It seemed like a good idea, so here is mine.

1. Cheesecake - nothing beats the creamy and decadent goodness of cheesecake. Whatever flavor, I love it!

2. Poutine - cheese and gravy, who could resist.

3. Pizza - I love the cheesy goodness of Hawaiin or Deluxe pizzas with everything on them.

4. Steak - Nothing beats a steak made by my hubby, just he right amout of garlic and herbs and served with maccaroni or potato salad and it's to die for.

5. Cake - Preferrably double layered chocolate with chocolate frosting. It's decadent but good. Very sweet and nurishing for the soul.

New Lunch Box

2007-01-24T11:09:00.001-08:00

for SmartGuy

My oldest spends his lunches at school and we've been using lunch bags but going through plastic bags, aluminum foil or wax paper seems bad.

I've been frequently checking this site. Vegan Lunch Box for lunch ideas or just to see what she has made recently.

I'm trying to change our children's eating habits, I'm guilty of giving into the sweet pleasures of food and by that I do a lot of baking. I'm also a bad example of eating habits. I grew up as part of the 'empty plate' club. A curse that I have not passed on to my kids thank goodness. I don't make them eat everything if they don't want to. I do make sure they have at least two bite of everything, so they at least have tried something.

My oldest, SmartGuy is pretty good for the most part in his eating habits but he's got a sweet and salty tooth, both from me and his dad. He absolutely loathes mashed potatoes and gags when he takes even the smallest bit.

My youngest, Hudini, is an eater like mom, he likes savoury food with lot's of flavor. Usually the comfort food variety and not so healthy for you. The only veggies he eats are carrots and cauliflower and the only fruit he likes is apples, oranges and bananas.

So now that I'm back on the road to healthy eating, we are going to be changing or tweaking our eating habits. Not so fast or convenient.

I ordered the lunch box above from Lunchboxes and ordered the Bento Box. I've seen this box in a few places and figured it would be a perfect way to pack lunches for my son, save money by not using consumables so much and finding new ways to pass on good eating habits to my son. So this is what I packed this morning for his lunch.

Just simple rice with soya sauce, cut up veggies (carrots, snap peas & broccoli), a few cubes of cheese, creamy cucumber dip, bananas and grapes and some honey tebby bear grahams and mini marshmallows. I will add that he rarely gets a treat like the last mention in his lunches.

So I'm hoping in the future I'll have some more healthy recipes to share. Once I'm past this postpartum stuff and back to my old self because frankly lately I haven't felt like cooking or baking.

Classic Apple Pie

2007-01-08T19:20:00.001-08:00

I'm making this recipe right now except I'm using my own pastry. I'll let you know how it turns out and post a picture later. It's from recipezaar.com

Classic Apple Pie Recipe #2537
Use your favourite apple variety, just make a note to alter the amount of sugar based upon the sweetness of the apples used!
by Dancer^
6-8 servings
1½ hours 35 min prep
7 apples, peeled, cored and sliced
1 cup sugar
2 tablespoons flour
1 1/2 tablespoons cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemons, rind of, finely grated
2 tablespoons butter, softened
Pastry for double crust pie
2 cups flour
2/3 cup lard or butter or shortening
1/2 teaspoon salt
cold water
Pastry for double crust pie-------------
Combine flour, lard and salt with a pastry blender or fork until balls are the size of a large pea.
Add cold water by the spoonful and blend until the bowl starts to clean itself as you work the dough.
Then it is ready for rolling.
Preheat oven to 450 degrees F.
Combine sliced apples with sugar, flour, cinnamon, nutmeg and lemon rind.
Line pie plate with unbaked pie crust, trim pastry, crimp to edge of pie plate. Fill pie crust with apple mixture and dot with softened butter.
Brush crust edge with water and place pie crust top on top of pie, crimp to the bottom crust. Make some slits in the top crust for steam to escape. Bake for 10 minutes.
Turn oven down to 350 degrees F and bake for 45 minutes longer.

White Chocolate & Cranberry Cookies

2007-01-07T18:52:00.001-08:00

1/2 c. butter, softened
1/2 c. packed brown sugar
1/2 c. white sugar
1 egg
1 tbs. brandy
1 1/2 c. flour
1/2 tsp. baking soda
3/4 c. white chocolate
1 c. dried cranberries

Preheat oven to 375°F. Grease cookie sheets
In a large bowl, cream together the butter and sugars until smooth. Beat in teh egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

Bake for 8 -10 minutes in prepared oven. For best results, take them out while still doughy. Let them cool on sheet for 1 minute before transferring to wire rack to cool completely.

Notes: Vanilla can substituted for the brandy. Other chips can be used in this recipe. I made this one at Christmas and forgot to get a picture but they were sure yummy and soft. I also tried them last week with only chocolate chips and they were good. I think I found a new recipe I will use often. I came in a newsletter so I'm not sure who to give credit to because it doesn't say where it came from.

Loaf Potion # 9 from Eat, Shrink & Be Merry

2006-12-28T17:37:00.001-08:00

1 ½ c. all-purpose flour
2/3 c. oat bran
½ c lightly packed brown sugar
1 tbs. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. salt
2/3 c. chopped dried cranberries
1/3 c. chopped walnuts or chopped pecans
1 c. low fat plain yogurt
3 tbs. vegetable oil
2 eggs
2 tbs. frozen orange juice concentrate, thawed
2 tsp. grated orange zest
1 c. each grated carrot and grated, unpeeled zucchini

Preheat oven to 350°F, Spray a 9 x 5 inch loaf pan with cooking spray and set aside.

In a large bowl, combine flour, oat bran, brown sugar, baking powder, baking soda, cinnamon and salt. Make sure you get all of the lumps out of the brown sugar. Stir in cranberries and nuts.

In a medium bowl, whisk together yogurt, oil, eggs, orange juice concentrate and orange zest. Stir in carrots and zucchini. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.

Spoon batter into prepared pan and smooth top. Bake on middle oven rack for 45 to 50 minutes or until loaf is lightly browned and a toothpick inserted in center of loaf comes out clean.

Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack. Cover with plastic wrap and store at room temperature or in the refrigerator. To serve, cut loaf into 8 thick slices, then cut each slice in half. (This is easier than trying to cut 16 pieces. )

Notes: I double the recipe and made three smaller loafes and 4 mini loafs from this recipe. It's quite good and again no nuts here. You can go to Eat, Shrink & Be Merry for other recipes on their site. They also have a link to their other cookbook sites and other free recipes.

Becel Tart from Becal.ca

2006-12-28T17:31:00.001-08:00

Preparation Time : 20 minutes
Baking Time: 22 minutes
Makes :10 tarts

Pastry
1 1/3 cups all-purpose flour
1/4 tsp salt
1/2 cups Becel margarine
3 tbsp ice water
1 tsp white vinegar
Filling
1/2 cups corn syrup
1/4 cups brown sugar
1 egg
2 tbsp Becel margarine, melted
1 tsp each vanilla and white vinegar
1/2 cups raisins, preferably sultanas

1. Preheat oven to 375 F (190C). Spray using non-stick cooking spray, 10 preferably non-stick, muffin tin cups. In a medium bowl, stir flour with salt. Using your finger tips or pastry cutter, mix in Becel just until large crumbs begin to form. Whisk water with vinegar. While stirring flour mixture with a fork, gradually add just enough water mixture for dough to come together. Gather into a ball and place on a large piece of plastic wrap. Fold plastic wrap overtop, then use plastic to flatten dough into a disc. Seal with plastic wrap and refrigerate at least 30 minutes.

2. Meanwhile, whisk corn syrup with brown sugar, egg, vanilla, Becel, vanilla and vinegar. Roll out dough about ¼-inch (0.5 cm) thick. Then cut out 10 (4 to 4 1/2-inch/10 to 11-cm) circles, using a lightly flour glass or circle cutter. Press circles into muffin cups. Divide raisins among tart shells. Then fill with corn syrup mixture.

3. Bake until a deep golden, 22 to 25 minutes. Let stand a couple of minutes. Then remove to a rack to cool.

Notes: I didn't make my own pastry for this one, I was in a rush and bought premade tart shells. The tart shells were small so this make about 16 tarts with the filling. They turned out great, I wasn't sure and I did try one or two which is a no-no since I'm still watching my blood sugars but they were yummy.

Chocolate Haystacks from Cooks.com

2006-12-28T17:21:00.001-08:00

2 c. sugar

1/3 c. cocoa

1/2 c. milk

1/2 c. butter

3 1/2 c. rolled oats

1 c. flaked coconut

1/2 tsp. vanilla

Dash salt
In saucepan bring first 4 ingredients to a full boil. Remove from heat; stir in remaining ingredients. Drop quickly from spoon onto waxed paper; cool.

Notes: Easy recipe, the original called for 1/2c. walnuts, chopped but because of allergies I leave nuts out of all my dishes. Sweet and decadent.

Dilly Beloved from Eat, Shrink & Be Merry

2006-12-28T17:10:00.001-08:00

Baked chicken breast with maple, mustard, lemon and dill.

Marinade:
¼ c. pure maple syrup
3 tbs. grainy Dijon mustard
2 tbs. minced fresh dill
2 tbs. freshly squeezed lemon juice
1 tbs. olive oil
1 tbs. balsamic vinegar
2 tsp. grated lemon zest
1 tsp. minced garlic
¼ tsp. each salt and freshly ground black pepper
4 large boneless, skinless chicken breasts

Whisk together all marinade ingredients in a small bowl. Arrange chicken breasts in a glass or ceramic baking dish that’s just large enough to hold the chicken breast in a single layer. Pour marinade over chicken. Turn pieces to coat both sides with marinade. Cover with plastic warp and refrigerate for at least 1 hour or up to 1 day.

Preheat oven to 350°F. Remove plastic wrap and transfer casserole dish to middle oven rack. Bake, uncovered, for about 35 minutes or until chicken is no longer pink in the center.

Spoon sauce from bottom of pan over chicken and serve immediately.

Notes: I didn't have dill for this recipe, so I didn't use it. I forgot I had a fresh lemon and used bottled stuff. It took a little longer than 35 minutes to cook and was pretty good. It was very lemony and the kids didn't like it at all. So I'm not sure I'll use this one again unless I leave out the lemon or don't use as much. And quite honestly it didn't look all that appealing but at least it's healthy for you.

Aunt Teen's Creamy Chocolate Fudge

2006-12-28T08:56:00.001-08:00

I found this recipe a couple of years ago and have found it to be the best fudge recipe I've come across. It is sooo good!

Aunt Teen's Creamy Chocolate Fudge
From Allrecipes.com
Prep Time: 10 MinutesCook Time: 20 Minutes
Ready In: 30 MinutesYields: 48 servings

INGREDIENTS:
1 (7 ounce) jar marshmallow
creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate
chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
DIRECTIONS:
1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Strawberry Cheesecake Cupcakes

2006-12-28T08:35:00.001-08:00

Pretty in pink - strawberry flavoured cupbakes with strawberry cream cheese frosting- great for Mother's Day, birthdays and more.

1 pkg. light spreadable cream cheese
1 pkg. strawberry flavoured jelly powder
3 eggs
1/3 cup. oil
1 pkg. Duncan Hines Moist Deluxe French Vanilla Cake Mix
1 c. water
24 large Rynolds Baking Cups

Strawberry Frosting:
1 tub Duhcan Hines Creamy Home-STyle Cream Cheese Frosting
3 tbs. strawberry jam

Beat in large bowl with electric mixer, cream cheese and jelly powder, until smooth. Beat in eggs and oil. Add cake mix and water, beat on loiw speed until combined. Beat on medium speed 2 minutes. Spoon batter 1/4 ful inot pan lined with baking cups.

Bake in 350°F oven about 18 minutes, unti ltester inserted in center comes out clean. Let cool completely on rack. Stir together cream cheese frosting and jam. Spread about a table spoon on each cupcake. Makes 24 frosted cupcakes.

Per cupcake: 238 Cal.

Notes:

I made a cake and in a 9 inch springform pan, it took about 40-45 minutes to cook and I used cream cheese frosting.

8 oz. cream cheese
1/2c. soft margarine
2 tbs. milk
1 tsp. vanilla
powdered sugar

Cream margarine and cream cheese. Add vanilla and milk. Blend in powdered sugar until desired consistency.

Mushroom Turnovers

2006-11-23T09:42:00.001-08:00

I got this recipe from Appetizers by Company's Coming. i made these on my busy weekend a couple of weeks ago for my cousin's baby shower and my ladies night. They are faboo! A little time consuming too! I used canned mushrooms and always have tons of filling left over so the pastry can probably get pretty thin to use all the filling.

Mushroom Turnovers

Cream Cheese Pastry:
8 oz. (250g) cream cheese
½ c. butter or margarine
1½ c. flour

Have cheese and butter at room temperature. Put into bowl and beat together well. Mix in flour. Shape into ball. Chill at least 1 hour.

Filling:
3 tbs. butter
1 large onion, finely chopped
½ lb. fresh mushrooms, chopped
2 tbs. all-purpose flour
1 tsp. salt
¼ tsp. pepper
¼ tsp. thyme
¼ c. sour cream
1 egg, beaten

Combine butter, onion and mushrooms in frying pan. Sauté about 10 minutes until tender.
Add flour, salt and pepper and thyme. Stir together. Add sour cream. Stir until thickened. Remove from heat. Cool thoroughly.
Roll pastry fairly thin. Cut into 3-inch rounds. Place 1 tsp. filling in center of each circle. Dampen outer half edge with beaten egg. Fold over and press edges together with fork or fingers to seal. Arrange on greased baking sheet. Cut tiny slits in top of each.
Brush tops with beaten egg. Bake in 450°F oven for 10 minutes or until golden brown. Makes 3 or 4 dozen.

Note: To use canned sliced mushrooms rather than fresh, drain and chop 2-10oz. cans and add to onion. Just as delicious and always on hand.
To freeze ahead: Do not brush with egg. Freeze on try. Transfer frozen turnovers to carton or plastic bag. Before serving arrange on greased baking sheet. Brush with egg. Prick holes in tops. Bake in 350°F oven for about 20 minutes until brown. If already cooked heat in 325°F oven for 15-20 minutes until hot.

Chocolate Cheesecake

2006-11-16T15:59:00.001-08:00

Chocolate Cheesecake #3 from Flora's Hideout
Servings: 1Categories: Cheesecakes / Chocolate / Desserts

Ingredients:
3/4 cup Graham cracker crumbs, finely crushed
1 tablespoon Sugar
2 tablespoons Butter, melted
1 package Chocolate pudding mix, not instant
3/4 cup Sugar
1 cup Milk
1 Unsweetened baking chocolate square
24 ounces Cream cheese
3 Eggs, separate out yolks
2 teaspoons Vanilla
1/4 teaspoon Salt
1 cup Sour cream

Directions:
Combine graham cracker crumbs, sugar and melted butter. Press on bottom and sides of a greased 10 inch springform pan. Combine pudding mix, sugar and milk in saucepan. Add chocolate. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cover surface with waxed paper and set aside.

Beat cream cheese until fluffy. Beat in yolks, vanilla, salt, and pudding mixture. Fold in egg whites. (Odd. Says nothing about beating the egg whites first. Hm. Well, I would.) Pour over crust in pan. Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched. Cool 4 hours. Spread top with sour cream.

Notes: With every new recipe comes trial and error. As did with this recipe. I was very tired and had been cooking all weekend when I made this, so I made a couple of mistakes. I used the wrong oven temp and ended up cooking it for longer and the top get darker than it should have, just short of burning it. I also misread or didn't read and I add the sour cream right into the recipe without puting it on top. With that said, it was awesome. It wasn't as rich as it probably should have been but I'm going to try this recipe again sometime and read more carefully. It was nice anc creamy and I loved the texture. The latch on my 10-inch springform pan broke too, so I'm bummed.

Salmon Spread

2006-11-16T15:35:00.001-08:00

Obtained from Allrecipes.
Salmon Spread II
Prep Time: 20 MinutesCook Time: 10 Minutes
Ready In: 30 MinutesYields: 24 servings

INGREDIENTS:

1 pound salmon fillets
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 finely chopped green onions
1/2 teaspoon salt
2 drops hot pepper sauce
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce

DIRECTIONS:
1.
In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender.
2.
In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce.
3.
Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.

Notes: I did not use smoked salmon, I used some home canned salmon I recieved this fall and I did not add the hot sauce. I don't buy it normally and I wasn't going to for just one recipe.
It was really very tasty. I made this for the baby shower for my cousin.

Award Wining Soft Chocolate Chip Cookies

2006-11-14T17:02:00.001-08:00

(I made with 1 c. of smarties and 1c. of mini semi-sweet chocolate chips)
Prep Time: 15 MinutesCook Time: 12 Minutes
Ready In: 1 Hour 40 MinutesYields: 72 servings
From: All Recipes
INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant
vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate
chips
2 cups chopped walnuts
(optional)
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Pumpkin Bourbon Cheesecake

2006-10-28T07:18:00.001-07:00

prep time: 45 min.

Crust:
1 c. finely chopped pecans
½ c. all-purpose flour
½ c. brown sugar
¼ c. graham cracker crumbs
2 tbs. unsalted butter, softened
1 egg yolk

Filling:
1 ½ c. pumpkin puree
½ c. brown sugar
2 eggs, beaten
½ tsp. each ground cinnamon, nutmeg, ginger and salt
1 ½ pounds deli-style cream cheese
½ c. maple syrup
2 tbs. bourbon
2 tbs. sour cream

Topping:
1 c. sour cream
1 tsp. bourbon
1 tsp. granulated sugar

1.Preheat oven to 350°F. Butter an 8-inch spring form pan and line bottom and sides with parchment paper.
2. Combine all ingredients for crust in a bowl. Press mixture evenly on bottom of pan. Bake for 10 minutes. Set aside to cool and reduce oven temperature to 300°F.
3. Mix pumpkin puree, brown sugar, egg, spices and salt together in a large bowl and set aside.
4. Using an electric mixer, beat remaining filling ingredients until smooth. Combine with pumpkin mixture and pour over pre-baked crust. Bake for 60-70 minutes or until centre shows little to no movement when pan is tapped. Remove from oven and allow to cool.
5. Return oven temperature to 350°F. Mix topping ingredients together in a small bowl. Spread over cooled cheesecake and return to the oven for 10 minutes. Remove and let stand at room temperature for 15 minutes before refrigerating for a minimum of 3 hours.
6. Remove from spring form pan and peel away parchment paper before serving.

Serves 12.

I acquired this recipe from a magazine I'd never heard of before called Wish. A friend was looking at it at craft night and I saw it and had to have it. I haven't tried it yet but I'm sure I will before long. I looks and sounds so yummy!

I've been tagged...

2006-10-25T09:08:00.001-07:00

I've been thinking about this for a few days but can't come up with anything creative at the moment. So I will use dishes I have served over the years to family and friends.

The concept: to serve a welcome meal to those who read my blog. So here it goes...

We'd start with appies: Well actually I can't remember the name of these we made them one year for the Music Festival, it's mini bagels smeared with goat cheese and topped with red onion and Spinach balls.

Next would be Spinach Salad w/ strawberries and red onion.

Main Course would be Beef ribs with blueberry sauce, roasted veggies and mushroom wild rice. Alernate meat would be Bake Salmon Fillet.

For dessert I would serve your choice of Bailey's Chocolate Chip Cheesecake or Triple Layer Banana Fudge Cake.

My invitees, hmmm definitely Jen who tagged me with this meme. I've known her online for years and would love to met her in person.

Of course I'd invite Cyndi too even though I know her already, for ummm 18 years. Crazy.

I'm not sure who else to invite, so I'll invite all my readers because it would be a blast to put a real face to some of the names. There are a bunch of great women out there.

Dinner last night...

2006-10-12T09:19:00.001-07:00

Was scrumptiuos. I'v never tried this before. Someone on one of my boards suggest tomatoes and feta as a stuffing for chicken because I had said I was in the mood for chicken. My hubby has been in the mood for bruschetta, so I opted to put tha mix in chicken.

Ingredients:

5 chicken breast halves
2 fresh tomatoes, diced
1 cup of crumbled feta
1/4 c. green onions
1 tsp. minced garlic

Pound chicken flat with a mallet. Put a spoon of mixture over chicken. Wrap chicken around mixture and fasten with tooth picks. Put remaining topping on top of chicken. Cook at 375°F for 25 minutes.

Pumpkin Fudge

2006-10-10T11:15:00.001-07:00

I made this yesterday after seeing a post on somethingaboutapony. It is great. It turned out perfectly and set without putting in the fridge. I'm so proud of them.

Pumpkin Fudge
Submitted by: GingerRated: 4 out of 5 by 51 members
Yields: 36 servings
"Using the same method as is used in making traditional fudge, pumpkin is substituted for chocolate in this seasonal recipe for a corn syrup based treat."
INGREDIENTS:
3 cups white sugar
1 cup milk
3 tablespoons light corn syrup
1/2 cup pumpkin puree
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1/2 cup butter
1/2 cup chopped walnuts
(optional)
DIRECTIONS:
1.
Butter or grease one 8x8 inch pan.
2.
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
3.
When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer).
4.
Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
ALL RIGHTS RESERVED © 2005 Allrecipes.com

Whole Wheat Honey Banana Muffins

2006-09-26T10:43:00.001-07:00

24 muffins
35 min 20 min prep
3 1/2 cups whole-wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons wheat germ
2/3 cup olive oil or vegetable oil
1 cup honey
4 eggs (I substitute 1 cup of pumpkin puree)
2 cups mashed bananas
1/2 cup hot water
1. Stir together dry ingredients.
2. Beat oil and honey together; add eggs and beat well.
3. Add bananas and beat to combine.
4. Add dry ingredients to wet, alternating with hot water; mix well after each addition.
5. Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.
Remove from oven and cool on rack.

I had a bunch of bananas and I had put in a request for some banana recipes at a couple of my boards and they came through as always but I hadn't printed any of them, so I quickly looked through my recipe book with my handwritten favorites and found this one, I had forgotten about it. It's such a good and yummy recipe. It's from Recipe zaar. But now I have to get more brown bananas so I can try all the new banana recipes that were given. Yummy work in the future.

Harvest Pictures (some)

2006-09-16T21:21:00.001-07:00

Stress Reliever...

2006-09-15T14:42:00.001-07:00

My garden. As long as I can remember my dad has had a garden. It's gone from a 20 ft x 15 ft garden at our old home where I grew up to about 15- 20ft boxes by 4 feet at their new home as well as the green house. What I remember and dread about gardening is weeding. My brother and I always had to do this chore and I hated it but it didnt' stop me from wanting my own garden.

I think I equat having a garden with having a home. I almost felt lost the years I was out on my own and no garden in sight. So this is my sedon year with my two boxes to grow to my hearts content. This year proved more bountiful that the last. I think I am gaining some experience from my father's constant teachings. I think he gets a kick out of the fact that I want to garden and he helps me to accomplish this.

So this year I grew things I did last years. My tomatoes yielded quite a few of it's fruit while last years I got not a single one. My sweet peppers did a little better this year by giving me three small peppers. They didn't even have leaves last year.

I got lot's of zucchini, both regular and round. I got one round cucumber and about four lemon cucumbers.

I got maybe 40lb of potatoes from my 8 plants. 4 broccoli, cauliflower and cabbage. Lot's of green onion. Not as many peas, as I didn't plant as many this year. I need them in a different box I think. Beets were also plenty and my carrots actually grew to a few inches but still tiny. I'm very proud of all the food I grew for my family this year, especially my pototaes. I didn't expect to get so much but I'm happy.

I'll post some pictures when I get a chance to sit down at my computer at home.

Raisin Bran Muffins (edited for error)

2006-08-16T10:45:00.001-07:00

1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. applesauce
2 tbs. margarine
1/4c. packed brown sugar
1/4c. molasses
1 egg
1 c. skim milk
1/2 c. wheat bran
1/2 c. raisins

In a medium bowl mix together flour, baking powder, soda and salt.
In large bowl mix together applesauce, margarine and brown sugar until creamy with a wooden spoon until well blended. Beat in molasses and egg until well mixed. Add milk. Add wheat bran.

Mix the flour mixture into the wet mixture. Add the raisins. (Ssoak the raisins in hot water to plump them up a bit before putting in the batter.) The batter will be wet.

Spoon into an ungreased, non-stick muffin tin or use paper cups or lightly grease your muffin tin. Bake in 400°F for 20-25 minutes.

This recipe makes 12 muffins.

I got this recipe from my friend Kerry and it was really very good. I'd been looking for a bran muffin recipe, so she gave me the one she uses. I'm not sure where she got it from. I finally made them this morning.

Salmon Chowder

2006-08-06T20:37:00.001-07:00

2 tbs. margarine
1/2 onion, chopped
2 celery stalk, chopped
1 tsp. garlic, minced
5 small potatoes, diced
4 carrots, diced
1/2 of a red pepper, chopped
Salt and pepper
1 c. zucchini
1 can cream of corn
4 c. of water
1 broth mix from a pack of Chicken Noodle soup.
A few pinches of parsley
Melt butter in large saucepan, stir fry onion, celery and garlic until soft. Add water, broth mix, potatoes, carrots, red pepper, salt and pepper. Bring to a boil, simmer for 20 minutes. Add cream of corn, zucchini and salmon. Simmer another 20 minutes and serve.

I love making soups and this is just a new experiment that tasted great! My hubby loved it and so did the youngest.

I also used a zucchini from my garden. A round zucchini, no less. It's pretty cool. I never knew that there were round zucchini until my dad gave me some for my garden this year.

Mini Chip Cheesecakes

2006-08-01T13:28:00.001-07:00

This is one of my favorite recipes to make. They are decadent and easy to make. I got this recipe from Company's Coming- Chocolate Everything. I've made it many, many times as a treat to bring to special events.
In this picture I used a small muffin liner because that is all I had and it was late, so it doesn't look like it should. These are light and creamy.

12 chocolate wafers
2 light cream cheese (8oz., 250g, each) softened
3/4 c granulated sugar
2 large eggs
1 tsp. vanilla
1/2 c. mini semisweet chocolate chips
1/2 c. mini semisweet chocolate chips (yes this is listed twice).

Line ungreased muffin cups with large paper liners. Place 1 wafer in bottome of each liner.

Beat cream cheese and suagr in medium bowl until smooth. Beat in eggs, 1 at a time, on low just until blended. Add vanilla. Mix in.

Melt first amount of chocolate chips in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Add to batter.

Add second amount of chocolate chips. Fold in. Divide over wafers. Bake in 325°F oven for 25 to 30 minutes until set. Cool, then chill. Makes 12.

I've been tagged with a MeMe

2006-07-25T11:17:00.001-07:00

Movies I rented because the cool people liked them, but I never could finish:
1. I hardly ever stop a movie I'm watching.
2. I know there have been some.
3. But I can't remember the names.
4. I will keep you posted.

Movies I watched with the cool people but secretly hated:
Again, I can't think of any.

Movies I secretly like but might deny in front of the cool people:
1. Jurassic Park Trio (just watched this weekend)
2. The Father of the Bride
3. Adventures in Babysitting.
4. Shaun of the Dead

Books I started because the cool people like them, but I could never finish:
1. The Poisonwood Bible (I got about 1/3 of theway but just couldn't finish)
2. The Classics, I'm terrible but I find most of them incredibly boring.
3. The Reader (an oprah pick)
4.

Music I tried to like because the cool people like it, but really it makes me want to puncture my own eardrums to escape the pain of the irritating, cat-mating howling:
1. I'm not the exciting about music.
2. I listen to whats on the radio.
3. But I can't stand anything that is
4. RAP!

Music I secretly sometimes like, but don't want the cool people to know:
1. New Kids on the Block- just for old memories sake.
2. Britney Spears/Pop music- I can't help it.
3. I think I like Paris Hilton's new song. AGGG!
4. 80's, 80's, 80's.

Foods I secretly like, even though the cool people sneer at them:
1. Spinach
2. I love cheesecake but the cool people sneer because it's so fattening! I don't care!
3. Hashbrown casserole (I can't remember the real name of the dish but it's rich)
4. Yukon Salmon

I am now tagging the following:
NOt sure who to tag right now.

Hot Chicken BLT Salad

2006-07-05T11:51:00.001-07:00

Last night while trying to figure out what to make for dinner, I stumble across this recipe. It's from Culinary in the Desert.

Now I had the full intention of using this recipe exactly as state but it reminded me too much of a Hot Chicken Salad at a local hotel. So I modified and it turned out great.

So I have a bed of lettuce, a bow-tie noodles (not in the hot chicken salad recipe but I used anyway.

I sauteed up 1/2 onion, 3/4 of a orange pepper, six mushrooms and two tomatoes. I added 1 cut up chicken breast and the cut up bacon slices.

I spooned this on top of the lettuce and noodles and used the dressing from the BLT recipe and it was awesome.

Fundraising Tri-Challenge

2006-06-28T15:45:00.001-07:00

Our local Women's Shelter is going this challenge. A friend of mine asked me if I wanted to go in it with her as a team. We'd do a pregnant team. I didn't know she was pregnant, so that was nice news. I told her i would think about it, I haven't walked all month except for a couple of leasurely walk but this would be go incentive to start again. The fatigue is starting to wear off.

They have two categories, Gold Rush and Gold Poke (we'd be in the Gold Poke section, slower pregnant ladies that we will be). Swimmining, biking and running/walking. I would also have to take pledges, so i haven't done that since high school! It's for a good cause so I guess I will do it.

Anyone want to pledge me?

Carrot Cake

2006-06-19T10:49:00.001-07:00

Ingredients:
4 eggs
2 c. brown sugar
1½ c. Canola oil
2 c. flour
2 tsp. baking powder
1½ tsp. baking soda
4 ½ tsp. cinnamon
1 ½ tsp. cardamom
¼ tsp. nutmeg
1/16 tsp crushed cloves
1 tsp. salt
2 c. grated carrots
1 c. pineapple pieces
1 c. walnuts (I used soaked raisins instead)
1 tsp. vanilla

Mix eggs and brown sugar together. Add canola oil and mix until light and fluffy. Mix dry ingredients together and add to egg mixture. Add rest of ingredients. Bake in 13 x 9 inch glass baking dish at 350°F for approximately 40 to 50 minutes.
Cake freezes well.

Icing: 2 cups of cream cheese, ½ c. of unsalted butter, 2 cups icing sugar, 2 tbs. lemon juice. Mix together. Icing will keep for a long time in the refrigerator.

Chicken Tetrazzini

2006-06-15T10:53:00.001-07:00

One of my favorite recipes from 30 Day Gourmet. I hadn't made this in awhile but decided last week to make since it would make great leftovers for the kids lunches.
Well, my photo doesn't seem to want to post so I guess I'll just go without for now.

Chicken Tetrazzini
Recipes: 1
Servings: 10
Makes: 9”x13” pan

Ingredients:

Dry spaghetti noodles 12 oz.
Margarine 2 T.
Chopped onion 1/2 C.
Garlic cloves, minced 2
Cream of Mushroom soup 10 oz.
Cream of Chicken soup 10 oz.
Chicken broth 8 oz.
Velveeta cheese 8 oz.
Cooked, chopped chicken 3-1/2 C.
Sliced canned mushrooms 8 oz.
Shredded cheddar cheese 1 C.
Assembly Directions:
Break the noodles into 3" to 4" lengths. Cook for half the recommended time and drain. In a large saucepan or stockpot, melt butter over medium heat. Sautee the onion and garlic in the butter. Add soups, broth, and cubed Velveeta cheese. Lower heat and cook, stirring constantly, until cheese is melted and mixture is well-mixed and smooth. Add spaghetti, chicken, and drained, sliced mushrooms. Mix well. Transfer to a 9"x13" baking dish.

Freezing Directions:
Place the cheddar cheese in a small freezer bag. Wrap baking dish well in freezer paper and foil, and then slide into a 2-gallon freezer bag. Place cheddar cheese bag inside bag with the casserole. Or, tape the cheddar cheese bag to the top of the well-wrapped casserole.
Seal, label and freeze.

Serving Directions:
Thaw. Bake covered at 350 for 30 minutes or until heated through. Remove cover, sprinkle with cheddar cheese, and bake 10 more minutes or until cheese is melted and bubbly.

Comments:
This recipe is adapted from the Luby's Cafeteria 50th Anniversary Recipe Collection, which is now out of print.

You may want to add chopped celery and saute it with the onions. You can also mix in some sliced or chopped black olives with the mushrooms. After baking, this dish looks very pretty with some sliced green onions sprinkled over the top.

To double, you can simply add more noodles, without increasing the rest of the ingredients, stretching it out to 2 meals instead of one. I often make this to take to a sick friend or someone who's just had a baby, making one to take and one for my family for dinner that night.

Tip: Boil your chicken in water, adding whatever seasoning you prefer. I usually add Italian seasoning, or rosemary. Use the water you've just boiled your chicken in for the chicken broth in the recipe. If you have leftover broth, place it in an ice cube tray and freeze it. Once frozen, you can pop the chicken broth cubes into a freezer bag to save for the next recipe that calls for chicken broth.

Nutritional Information:
Per Serving: 463 Calories; 22g Fat (41.6% calories from fat); 32g Protein; 36g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1373mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates.

Birthday Dinner

2006-03-31T10:35:00.001-08:00

I love making special birthday dinners. I get to cook all day and at the end I get to feed some delicious dishes to my family. Since having children it's been a bit tough to get these meals made but every once in awhile I try. I haven't done anything too complicated in awhile though.

So my dad's birthday was on Tuesday. The big 60! Happy Birthday Daddy! Yeah, so what if I call my dad, daddy!

So I made New stuffed potatoes, roasted veggies, my hubby made the steak and I made Dream Pie, a recipe from the new Taste of Home's Simple & Delicious magazine.

Basic Dream Pie
1 tbs. water
1 envelope unsweetened soft drink mix (I used orange Koolaid)
1 tbs. add-in
2 pkg. (3 oz. each) cream cheese
1 c. confectioner's sugar
1 tsp. vanilla extract
1 1/2 c. heavy whipping cream, whipped
1 graham cracker crust (9inches)
2 tbs. drizzle accent
Fruit Garnish

1. In a small bowl, combine the water and soft drink mix until dissolved. Stir in add-in.
2. In a mixing bowl, beat hte cream cheese, confectioners' sugar, vanilla, and soft drink mixture until fluffy. Fold in whipped cream. Spread into crust. Chill for at least 1 hour or until set.
3. Decorate dessert plates with a drizzle accent; top each with a piece of pie. Add fruit garnish. Refrigerate leftovers.
Yield: 6-8 servings.

Dream Pie Variations
Unsweetened drink mix: strawberry
Add-in: strawberry ice cream topping
Drizzle Accent: hot fudge, warmed
Fruit Garnish: fresh strawberries

Unsweetened drink mix: lemonade
Add-in: lemonade concentrate
Drizzle Accent: seedless raspberry jam, warmed
Fruit Garnish: lemon slice

Unsweetened drink mix: orange
Add-in: orange juice
Drizzle Accent: white baking chocolate, melted
Fruit Garnish: quartered, orange slice

My version, I used Orange koolaid, five alive juice, chocolate ice cream topping and canned mandarin oranges and peaches. It was good, very decadent but I couldnt' eat all of my piece. So here's a picture of my finished pie.

The stuffed potatoes I got from recipezaar.com. I can't find the recipe though, so I'll give you my version.

New Stuffed Potatoes
4lb. potatoes
1c. sour cream
1/4 c. green onions
1/4 c. cheddar cheese
salt and pepper to taste.

1. Bake potatoes at 400°F for 15 to 20 minutes.
2. Cool and then cut of top 1/3 of potatoe. Scrape out, dig out, not sure how to say that, potato. Leaving 1/4 in of potato all around.
3. Beat potatoe insides until smooth. Add the rest of the ingredients.
4. Spoon back into potatoes. Brush with melted butter and bake at 400°F for another 15 minutes.

The come out looking like this:

Roast veggies was easy. Cut up zucchini, red pepper and asparagus, place on foil lined cookie sheet. Drizzle with olive oil, sprinkle with salt and pepper and italian seasoning.

Steak is my honey's specialty. We'd seen an episode on http://www.americastestkitchen.com/ all about the perfect steak. Honey modified it and used this recipe;
Steak Marinade
1/4 c. olive oil
1/4c. soya sauce (China Lily is prefered in this house.)
1-2 cloves of garlic, minced
1 tbs. Italian seasoning

Another Picture:

Not Just Cheese Cake.

2006-03-30T14:25:00.001-08:00

I hope to post recipes to this blog, along with pictures of my cooking exploits in my too small of a kitchen. I do love cheesecake and it's one of my favorite dishes to make but since I'm trying to eat healthy, I won't be making to many of those. I will post more later.