Monday, August 27, 2007

Magic Peach Cobbler

A favorite for this time of the year!

1 cube butter
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
3/4 cup milk
2-3 peaches
1 cup sugar

Melt cube of butter in the bottom of a 9x13 pan. Combine flour, sugar, baking powder and milk in a bowl. Pour over melted butter. Slice peaches on top of batter. Spread remaining sugar on top. (I don't actually use a whole cup, just enough to cover the tops of the peaches!) Bake at 350 degrees for 30 minutes. Yum Yum Yum!

Sunday, August 26, 2007

Classic Manicotti with Marinara Sauce

Here's a recipe that I patched together using recipes from Giada De Laurentis, Mario Borgatti and the back of the Bertolli box -- it turned out great!!! Enjoy!

4 teaspoons olive oil
1 medium onion coarsely chopped
1 pound ground Italian sausage (if you don't like sausage that well, use ground beef or a half pound ground beef and half pound sausage)
Salt and fresh ground pepper
12 (8 oz package) manicotti
15 oz whole milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan cheese
2 Tablespoons chopped fresh Italian parsley leaves
2 garlic cloves
3 cups marinara sauce (recipe to follow -- or just use a jar of Prego)
2 Tablespoons butter

Preheat oven to 350 degrees

Brown sausage and onion in a skillet over medium heat with 1 Tablespoon olive oil. Cook until onions are translucent and meat is browned. Remove from heat and cool.

Brush 1 Tablespoon olive oil over a large cookie sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite (4-6 minutes). Using a slotted spoon remove the manicotti from the pot to the oiled baking sheet and cool.

Combine the ricotta, 2 cups mozzarella cheese, 1/2 cup Parmesan and parsley. Add the garlic, salt and pepper to taste and mix, stir the cooled meat mixture into the cheese mixture. Make sure the meat mixture is cool, or it makes for difficult transfer to the manicotti tubes!

Brush the remaining 2 teaspoons of oil over a 9 x 13 pan. Spoon half of the marinara over the bottom of the prepared dish. Fill the manicotti with the meat/cheese mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining marinara sauce over the top. ** Stuffing the manicotti can be a real pain, but I found that if I put all the filling in a gallon Ziploc bag and then cut off one of the bottom corners, I could shoot it right in, it made it a lot easier!

Sprinkle the remaining mozzarella cheese, then the remaining Parmesan over the stuffed pasta. Dot the entire dish with the putter pieces. Bake uncovered for 35 minutes, or until heated through. Let manicotti sit for 5 minutes and then serve.

Marinara Sauce

1/3 cup olive oil
2 garlic cloves, thinly sliced
Salt and fresh ground pepper
2 quarts canned tomatoes, mostly drained (or 2-28 oz cans crushed tomatoes)
10 basil leaves (fresh is best)
1 Tablespoon chopped fresh Italian parsley
** You can add other spices that meet your individual tastes, but this gives you a good base to begin with.

Saute the garlic with the oil until tender. Add remaining ingredients, then raise the heat to medium high and bring to a simmer, stirring often. Simmer for 30+ minutes or until it is reduced to the consistency you prefer. The sauce can be stored for up to 5 days in the refrigerator or several months in the freezer. Yields 5 cups.

Monday, August 20, 2007

Kristin's Canned Garden Salsa

9 cups tomatoes (peeled & chopped)
2 6 oz. cans tomato paste
3/4 cup 5% acidic white vinegar
3 Tablespoons canning salt
2 cups celery
2 cups onions
2 large red bell peppers
2 large green bell peppers
12-20 cloves garlic (depending on how much you like garlic)
1-2 cups chopped jalepenos
Cilantro to taste

Throw all the ingredients into a large stock pot. (I always make sure that the tomatoes are on the bottom along with the other fresh items and the paste, salt & vinegar on the top so they don't scorch on the bottom of the stock pot. Bring to a boil and simmer for 15 minutes. Put in canning jars with lids. Hot water bath for 30 minutes (water to be boiling the entire time). Makes 5-6 quarts or 10-12 pints.

**Don't adjust the measurements on anything but the garlic and jalepenos -- this recipe the way it is has been checked out by the County Extension Office and has been considered safe for canning.

Blueberry Muffins with Lemon Glaze

These can also be made with fresh raspberries for a fun, fresh taste!

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 teaspoon fresh lemon zest
1 cup fresh (or frozen, but fresh is best) blueberries
Muffin Topping
Muffin Glaze

Combine flour, sugars, baking powder, salt and cinnamon. Stir until well blended. Make a well in center of dry mix. Place egg, butter & milk in center and stir until all dry ingredients are moistened. Fold in lemon zest & blueberries. Fill 12 muffin cups, sprinkle with muffing topping. Bake at 350 for 20 minutes. Top with lemon glaze while still warm.

Muffin Topping
1/2 cup chopped pecans (optional)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
1 teaspoon lemon zest
2 Tablespoons butter, melted

Combine and sprinkle over muffins,

Muffin Glaze
1/2 cup powdered sugar
1 Tablespoon fresh lemon juice

Mix together, drizzle over muffins after baking.

Tuesday, August 14, 2007

Texas Caviar

A friend brought this over for Zak's baby blessing and it was Scrumptious! Perfect for a get together, BBQ or potluck!!

2 cans black beans rinsed & drained
16 oz fresh salsa
2 cans shoe peg corn, drained
2 cans Rotelle tomatoes (it's a tomato/jalapeno mix)
2 bunches of cilantro (to taste)
green onions
Juice of 2 limes

Mix together & enjoy.

Monday, August 13, 2007

Grilled Chile-Lime Chicken

2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeƱo chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts

1. To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

~Betty Crocker

Thursday, August 9, 2007

Sweet Potato Mashed

I got this recipe from my Runner's World magazine. Who know a running magazine could have such delicious recipes. This is fantastic!

2 pounds sweet potatoes, peeled and cut into one-inch pieces
1/4 cup whole milk
1 teaspoon freshly grated ginger (or 1 tsp dried ginger)
1/4 teaspoon grated nutmeg
salt and pepper

Place sweet potatoes in a large sauce pot and add enough cold water to cover. Bring to a gentle boil over high heat and cook for approximately 10 minutes, or until tender. Combine milk, ginger and nutmeg in a small saucepan and warm over medium heat. Drain the potatoes, return to the pan, add the milk mixture and beat with a potato masher or handheld mixer until smooth. Season with salt and pepper. Makes 5 servings (or two for really hungry athletes if this is your "main course")
Calories: 200 Fat: less than 1g Protein: 2g Carbs: 45g

Wednesday, August 8, 2007

Parmesan-Dijon Chicken

3/4 c. dry bread crumbs
1/4 c. grated Parmesan Cheese
1/4 c. canola oil or butter, melted (I use EVOO)
2 T. Dijon mustard
6 boneless, skinless chicken breast halves (about 1 3/4 pounds)

1. Heat oven to 375. Grease bottom and sides of rectangular pan, 13x9x2 in., with shortening(i use Pam).

2. Mix bread crumbs and cheese in large resealable plastic food-storage bag. Mix oil and mustard in shallow dish. Dip chicken into oil mixture, then shake in bag to coat with crumb mixture. Place in pan.

3. Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Betty Crocker's
Diabetes Cookbook

Tuesday, August 7, 2007

Chocolate Peanut Butter Bars

Super easy!

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 bag chocolate chips
4 tablespoons smooth peanut butter

Mix together butter, graham cracker crumbs, poswered sugar, and 1 cup peanut butter. Press into an ungreased 10"x15" cookie or jelly roll pan. Melt chocolate chips with 4 tablespoons peanut butter; mix until smooth and completely incorporated. Spread chocolate over peanut butter mixture and chill at least 1 hour before cutting into bars.

*You can use either chunky or smooth PB for the PB mixture, but smooth has a better texture. I don't recommend chunky for the topping. Also, you can leave the PB out of the melted chocolate, but using it makes the chocolate less brittle when it's cooled, so it cuts into bars more easily.

Monday, August 6, 2007

Maple Syrup

1 cup white sugar
1 cup brown sugar
1 cup light corn syrup
½ cup water
1 teaspoon maple syrup flavoring

Mix white and brown sugar together with corn syrup and water. Nearly bring to a boil, constantly stir. Remove from stove. With spoon remove white froth, discard. Pour in syrup container.

This is soooo good! You'll never want to buy syrup from the store again!

Cream of Cheesy Vegetable Soup

Shred 2 ½ cups cheddar cheese
Boil each separately:
2 ½ cups diced carrots
7 cups diced potatoes
1 cup diced broccoli flowerets
Cook until tender.
2 Tablespoons margarine
1 cup chopped celery
1 cup onion

In a big pt melt 6 Tablespoons margarine. Add ½ cup flour and cook. Add 4 cups hot water. Cook until thick and boiling. Add 3 cups milk or half & half. Stir in celery and onion mixture and the cooked veggies. Add 2 Tablespoons chicken boullion. Salt and pepper to taste. Add cheese. Don’t boil. Top with bacon bits and shredded cheese.

Swiss Chicken

12-16 chicken tenders
1 pound shredded Swiss cheese
2 cans cream of mushroom soup
1 ½ cups milk (or a little more than that won’t hurt)

Place chicken in greased 9x13 casserole dish. Cover with all cheese. Pour mixture of soup and milk over top. Take 1/3 package of Pepperidge Farm Herb Season crumbs and sprinkle on top. Sprinkle ¼ cube melted butter over top. Bake at 325* for 2 hours.

Serve with baked potatoes, sour cream, cranberry sauce, salad, rolls…

This is a Sunday dinner favorite. It is very easy and tastes like you've slaved for hours.

EASY Beef Stroganoff

1 can cream of mushroom soup
1 can French onion soup
Cubed beef (stew meat)

Place in greased casserole dish and add ½ can of water and stir. Bake 350* for 5 hours. OR use a crock pot on high all day, stirring occasionally.

Stir in small carton of sour cream ½ hour before serving. Fresh sliced mushrooms may be added at this time.

This can be served over rice or noodles. Steamed veggies also go well with this meal.

Dinner Rolls

¼ cup warm water
1 package active dry yeast
¾ cup lukewarm milk (scald and cool)
¼ cup sugar
1 teaspoon salt
1 egg
¼ cup olive oil
3 ½ to 3 ¾ flour

In bowl, dissolve yeast in water. Add milk, sugar, salt, egg, olive oil, and half the flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth (5 min.) Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85*) until double, about 1 ½ hour. Punch down; let rise again until almost double, about 30 minutes.

Roll dough about ¼ inches thick into a 12 inch circle. Spread with soft butter. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath.

Let rise until light, 15 to 20 minutes. Heat oven to 400*. Bake 12 to 15 minutes on lightly greased pan or baking sheet. Serve piping hot.

Chocolate Fondue

9 ounces milk chocolate, chopped*
1/2 cup sweetened condensed milk
1/2 cup cream
1 TBSP apple juice
4 ounes large marshmallows (use it from a jar)

Combine chocolate, milk, cream, apple juice over double broiler. Stir until melted. Stir in marshmallows. Serve.

We like to serve with bananas, fresh pineapple, strawberries, angel food cake, or warmed almonds,

*I use Peter's Superlative Chocolate from Orson Gygi's. It comes in a 10 lb. brick and costs just over $30.00, but lasts a while.

Lemon Pudding Cake

This recipe is from the Moosewood Restaurant---one of my absolute favorite vegetarian restaurants---from their low fat cookbook. This is one of those magic recipes that separates in the oven into a fluffy cake layer with a tart lemony pudding layer beneath.

1/2 c unbleached white flour
1/2 t baking powder
1 1/4 c sugar (or more to taste)
1 1/2 c buttermilk
1/2 c fresh lemon juice
2 egg yolks, lightly beaten
2 t freshly grated lemon peel (opt)
4 egg whites
pinch of salt

  • Preheat oven to 350 degrees.
  • Prepare 6 8-ounce ramekins with light coating of cooking spray or oil. Place cups in 2-inch deep baking pan. Begin to heat kettle of water to boil.
  • In large bowl, combine flour, baking powder, 3/4 c. sugar.
  • Stir in buttermilk, lemon juice, beaten egg yolks, and grated lemon peel.
  • With electric mixer, beat egg whites and salt until stiff. Beat in 1/2 c. sugar. Fold egg whites into batter.
  • Spoon batter into cups. Pour boiling water into pan until water reaches 1/2 up sides of cups.
  • Bake 50 to 55 minutes until puffy and golden.

Black Bean Mole and Coconut Couscous

In response to Megan's request for vegetarian recipes: This is super easy---I am a little embarrassed to cook it for guests because it is so easy---but I really like it.

1 cup uncooked couscous
1/2 cup coconut, toasted
1/2 t cinnamon

1 T olive oil
2 t minced garlic
2 (15 oz) cans black beans, drained and rinsed
1 (16 oz) jar mild homestyle salsa or chunky-style salsa
1 1/2 t unsweetened cocoa
1 t chili powder
1/2 t cumin
1/4 t cinnamon

  • Cook couscous as directed on package. Stir in toasted coconut and 1/2 t. cinnamon. Cover to keep warm.
  • Heat oil in medium saucepan over medium heat until hot. Add garlic; cook and stir one minute. Stir in all remaining mole ingredients. Reduce heat to low; simmer 5 minutes or until thoroughly heated, stirring occasionally.
  • To serve, fluff couscous with fork. Spoon onto serving platter. Spoon mole over couscous. Top with colby/mont jack cheese, sour cream, green onions, tomato.

Jewish Apple Cake

I have been meaning to write this recipe out for Mel for the last six months (sorry!). It is one of my absolute favorite cakes. Cheers.

4 or 5 apples, cut in 1/4" slices
1 Tablespoon cinnamon
4 eggs
3 cups of flour
1 teaspoon salt
3 teaspoons baking powder
5 Tablespoons sugar
2 teaspoons vanilla
2 cups of sugar
1 cup of salad oil
1/4 cup orange juice

Combine apples, 5 T of sugar, and cinnamon. Beat together eggs and 2 cups sugar. Add dry ingredients, salad oil, orange juice, and vanilla. Mix until smooth. Pour 1/2 of batter into greased and floured tube pan. Stand up apples in the batter. Pour remaining sugar and cinnamon over apples. Pour rest of batter over top. Bake 1 1/2 hours at 350 degrees.

Sunday, August 5, 2007

Marshmallow Brownies

I took thisfor dessert fro Sunday dinner, everyone asked for the recipie to be posted, so here it is!

Cream together
1 c softened butter
2 c sugar
1/3 c cocoa
add 4 eggs one at a time
then add 1 1/4 c flour
2 tsp vanilla

Pour into a greased 9 x 13 pan. Cook at 350 for 30 to 35 minutes.
Remove from oven cover top with a layer of mini marshmallows, put in oven under broiler watch till marshmallows turn light brown and remove from oven. Let cool.

1/4 c butter softened
1/3 c cocoa
1/3 c evaporated milk
1 2/3 c powdered sugar
1 tsp vanilla

Mix all together shouldn't be too thick since you will need to pour ( spread) over the marshmallows.
Can refrigerate to help cool and set up frosting.

Chocolate Bundt Cake with Chocolate Sauce

This recipie is originally from Mel , and then I discovered this sauce to pour onto it. Yummy!

1 Pkg devils Food cake mix
1 small box of devils food instant pudding
8 oz sour cream
4 eggs
1/2 c oil
1/2 c hot water
1 to 2 c chocolate chips

Mix all ingredients. Pour in a well greased bundt pan. Nake at 350 for 40-45 minutes. While still warm dump on plate. Slice to serve and pour sauce on each piece.

Chocolate Sauce

2 c sugar
1/2 c cocoa
1 c butter
1 can evaporated milk

Melt butter on low heat, add rest of ingredients, boil for 4 minutes. Remove from heat add 1 tsp vanilla. ***this makes a lot of sauce, too much for the cake, I have halved the recipie and it is perfect, or you can use the extra sauce on icecream.


I was always afraid to attempt this sort of pasty. But it is really pretty simple so give it a try!

1/2 C margarine or butter
1 C flour
4 eggs
1 pkg vanilla or chocolate instant pudding ( I prefer them with vanilla)
1 cup whipping cream ( optional)
Chocolate Glaze ( recipie below)

In a medium saucepan combine margarine or butter, 1 C water ad 1/8 tsp salt. Bring to
boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that
doesnt seperate. Remove from heat. Cool 10 minutes. Add eggs one at a time, beating wit wooden spoon after each additional egg till smooth.

Drop by heaping tablespoons 3 inches apart, onto a greased cookie sheet. ( makes about 10)
Bake at 400 degrees for 30 minutes until golden brown. Cool , then split puffs and remove any soft dough from the inside, leaving room to scoop in pudding. Replace tops. Spread chocolate glaze over top. Can add a dallop of cream to top and even in the middle if you wish,

Chocolate Glaze

4 oz of chocolate ( i use chocolate chips)
3 TB butter
1 1/2 C powdered sugar.

In a small saucepan melt chocalate and butter over low heat, stirring frequently. Remove from heat stir in sugar and 3 TB hot water, stir in additional water if neccesary. Pour over each eclair.

Saturday, August 4, 2007

Southwest Corn

Mandy, here's another side dish that is pretty tasty!

3 1/3 cups fresh or frozen corn -- thawed
1 medium green pepper
1 Tbsp finely chopped onion (I use a red onion because I like the extra color)
2 Tbsp butter
1/2 cup minced fresh cilantro
1 - 1 1/2 tsp ground cumin (depending on you individual tastes)

Saute corn, green pepper and onion in butter in a large skillet until tender. Stir in cilantro and cumin; saute 1-2 minutes longer or until heated through.

Grilled Corn with Fresh Dill Butter

Easy, easy, easy!!! We also use the fresh dill butter to grill halibut!

6 ears of corn
1/2 lb (2 sticks) butter (don't skimp!)
1/2 cup fresh dill chopped

Peel back husks of corn (don't take them off!). Remove silks. Soak corn with husks in cold water for 20 minutes. Combine butter and chopped fresh dill in a food processor. Remove corn from cold water. Slather corn with dill butter, replace husks and tie with kitchen twine. Place on BBQ over High heat for 20 minutes. Turn once while grilling. Remove from grill and serve with any leftover dill butter. Delicious!!!!

Frog Eye Salad

Sorry it's taken so long Mandy -- here's mom's recipe!

1 cup sugar
3 Tbsp flour
1/2 tsp salt
2 1/2 cup pineapple juice (reserved from canned pinapple)
2 eggs beaten
1 Tbsp lemon juice
Cook over medium heat until thickened. Let sauce cool.

3 quarts water
2 tsp salt
1 Tbsp oil
1 16 oz package of Acini de pepe pasta
Cook pasta 11 minutes. Rinse with cold water.

Combine Sauce with pasta and fold in the following:
3 cans mandarin oranges
2 cans (20 oz) pineapple chunks drained
2 9 oz cool whip tubs
2 cups marshmallows
1 cup coconut (optional)

Best if combined and refrigerated overnight!

Triple Berry Spinach Salad

Here's a really pretty salad that I think is pretty tasty!

1 package (6 oz) fresh baby spinach
Fresh Strawberries
Fresh Raspberries
Fresh Blueberries
Sliced Red Onion

1/4 cup oil (I used olive)
3 Tbsp Raspberry lemonade concentrate
2 Tbsp White Vinegar
1-2 Tbsp Dijon Mustard
1 Tbsp Sugar

Combine salad ingredients and drizzle dressing over the top! Tastes like summer!

Thursday, August 2, 2007

Chicken Pot Pie

Really easy. Really good.

8 oz. chicken breast; cut into bite-sized pieces
3 cups frozen mixed vegetables
1 can (10.75 oz.) cream of celery soup
3 servings Pillsbury crescent rolls

Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.