Monday, November 29, 2010

Happy Holidays!

What a long holiday weekend it was! So lets get right to it ~

Heavenly Creamy Clam Chowder ~


* 3 (6.5 ounce) cans minced clams
* 1 cup minced onion
* 1 cup diced celery
* 2 cups cubed potatoes
* 1 cup diced carrots
* 3/4 cup butter
* 3/4 cup all-purpose flour
* 1 quart half-and-half cream
* 2 tablespoons red wine vinegar
* 1 1/2 teaspoons salt
* ground black pepper to taste


1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Warm Goat Cheese Sandwiches ~


* 1 (5 ounce) goat cheese, softened
* 1/2 cup basil pesto
* 3/4 cup sun-dried tomatoes, softened and chopped
* 2 pita breads, cut in half


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Baked Scallops Gratin ~

Ingredients (serves 4 as appetizer):

2 tbsp olive oil
1 lb (450 g) bay scallops, patted dry
3 large cloves of garlic, minced
2 tbsp minced fresh parsley
1 tbsp freshly squeezed lemon juice
1 tsp salt
freshly ground black pepper
1/4 cup breadcrumbs
1 tbsp unsalted butter, cubed

Preheat the oven to 425ºF (220ºC). Lightly spray the gratin dish with cooking spray.

In a bowl, combine olive oil, garlic, parsley, lemon juice, bay scallops. Season with salt and pepper.

Using a slotted spoon place the scallops into the gratin dish, top with the breadcrumbs and the butter.

Bake 10-12 minutes, or until the topping is golden brown and sizzling, and the scallops are just barely done. For a crispier top, turn on the broiler for the last 1-2 minutes.

Remove from oven. Serve immediately with baguettes slices and some lemon wedges.

Pot Roast ~


Pot Roast
Beef Broth


Place all in crock pot on low for 8 hours ~ and eat :)

Meatloaf and Mashed Potatoes:

If you need the recipe please contact us ~ Most people know how to make it :)

Monday, November 15, 2010

39 day's till Chirstmas :)

As far as I'm concerned The Holiday Season is officially here. I can not wait to put up our Tree, The lights are up outside ~ with more to come. Have you started/finished your Christmas Shopping yet?

On today's menu : Chocolate Peanut Butter Surprise Cookies, Caramelized Butternut Squash, Potato and Poblano Gratin, The Marlboro Man Sandwich & Lasagna.

Chocolate Peanut Butter Surprise Cookies ~


* 1 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup granulated sugar (plus more for rolling)
* 1/2 cup packed brown sugar
* 1/2 cup unsalted butter, softened
* 1 cup creamy peanut butter, divided
* 1 teaspoon vanilla extract
* 1 egg
* 3/4 cup powdered sugar


1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

Caramelized Butternut Squash ~


* 4 cups water
* 3 cups brown sugar
* 2 (3-inch long) cinnamon sticks
* 1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved


In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.

Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.

Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.

Potato and Poblano Gratin ~


* Nonstick cooking spray
* 3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
* 1 cup frozen corn, thawed
* 1/2 cup half-and-half
* 1/2 cup Mexican crema, or creme fraiche
* 4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 cup coarsely grated Monterey Jack cheese


Preheat the oven to 400 degrees F.

Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.

In a medium bowl, combine the poblano strips and corn.

In a small bowl, mix together the half-and-half and crema.

Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.

Let stand 10 minutes before serving.

Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

The Marlboro Man Sandwich ~


* 1 whole Large (or 2 Small) Onions
* 2 sticks Butter (lots And Lots Of Butter)
* 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
* Lawry's Seasoned Salt (or Similar Seasoned Salt)
* ½ cups (approximately) Worcestershire Sauce
* Tabasco Sauce, To Taste
* 4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Lasagna ~


1 pkg. lasagna noodles
1 lb. gr meat
1 tub ricotta cheese
2 pkg of mozzarella cheese
1 big jar of spaghetti sauce


Boil noodles till done, brown gr. meat till done
Mix mozzarella and ricotta cheese together
stir meat and sauce together, save some sauce to pour over top.
Start Layering meat/sauce mixture, noodles, cheese and repeat.

Bake at 350 till bubbly.

Next week we will be baking only :) We will make cookies, pie and pumpkin roll . I am so excited ~ I love love love Pumpkin roll.

Monday, November 8, 2010

Oh My Yumminess!

What a beautiful day outside here. 50 degrees and sunny. The Holiday Season is here and I am so excited, it takes everything I have to wait until the day after Thanksgiving to put all my Christmas stuff up. I am really excited in the next few weeks to do lots of baking. Today was a great day, we were done cooking by 1pm. Hope you enjoy today's menu.

Wonton Soup ~


* 1/2 pound boneless pork loin, coarsely chopped
* 2 ounces peeled shrimp, finely chopped
* 1 teaspoon brown sugar
* 1 tablespoon Chinese rice wine
* 1 tablespoon light soy sauce
* 1 teaspoon finely chopped green onion
* 1 teaspoon chopped fresh ginger root
* 24 (3.5 inch square) wonton wrappers
* 3 cups chicken stock
* 1/8 cup finely chopped green onion


1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Chicken - Parmesan Bundles ~

What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
Make It

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Skinny Turkey Cuban Sandwich ~

Servings: 1 • Serving Size: 1 sandwich • Calories: 321 • Points: 7 pts

* 1 6" slice French Bread (fat free)
* 3 oz left over turkey breast, heated
* 1 slice of ham
* 2 thin slices of Alpine Lace Swiss cheese
* 3 slices of pickles
* mustard
* Pam cooking spray

Slice the bread open. Spread mustard on both sides. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray the sandwich press with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut the sandwich on the diagonal and enjoy!

Ham and Split Pea Soup ~


Ham Bone
bag of split peas


Place all ingredients into a crock pot and turn on high ~ cook until done.

Chocolate Chocolate Chip Cookies ~

Just follow the directions on the back of the chocolate chip bag and add some
coco powder.

They are so yummy!

Next week we will be back as normal but the week after that watch out ~ we will be baking cookies, pumpkin roll and all sorts of other goodies just in time for Thanksgiving.

Monday, November 1, 2010

My Sissy is back!

Kelly is back from her vacation, she had a great time! I am happy she is back, we missed her a lot!!! Today we did some good comfort food cooking ~ The house smelled wonderful all day long.

Baked Apples ~

12 apples
brown sugar
sliced pecans & almonds


Core out each apple fill with brown sugar and nut mixture ( no measuring, just eye ball it ) Top with a table spoon of butter.
Bake at 350 degrees until soft.
This makes the house smell so very delicious.

Ham Salad ~

Quarter of a Ham

In a food processor add chunked ham and relish blend until your desired chunkiness.
Add in mayo and refrigerate.
This makes a great sandwich.

City Chicken ~

bread crumbs

Place pork cubes on stick. Brush with beaten egg and smother with bread crumbs.
Brown in skillet , add a little bit of water to coat bottom of pan and simmer on low for 1 hour.

Chicken and Dumplings ~

Chicken ( thighs and legs )
Chicken Broth

Ingredients: ( Dumplings )
# 2 cups all-purpose flour
# 4 teaspoons baking powder
# 4 teaspoons sugar
# 1 teaspoon salt
# 2 eggs
# 1/2 cup buttermilk
# 1/4 cup butter, melted

Directions for dumplings

* For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.
* Drop by tablespoonfuls onto simmering mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Directions for chicken and broth:
Boil broth and veggies then place dumpling is the broth.
Bake chicken on a cookie sheet in the oven until done, about an hour at 350.

Quiche ~

1 pie crust
half bag of spinach
2 cups swiss cheese
4 eggs
2 cups milk
salt and pepper to taste


Line pie pan with crust, fill with spinach and cheese. Beat together milk and eggs and pour on top. Bake at 350 degrees for 1 hour.

Jambalaya ~

4 boxes Zatarans Original Jambalaya Mix
3 packages of Chorizo
bag of shrimp
2 green peppers
2 onions

Follow directions on box
cook Chorizo on stove top then slice
add all ingredients together and simmer then enjoy!
This make a boat load so share with your friends and family.

Here is what my fridge looks like at the end of a Monday ~ nothing but love!