Tuesday, January 31, 2012

Spicy Chipotle Lasagna

Ingredients
* 1 pound lean ground beef
* 1 pound bulk hot Italian sausage
* 1 onion, chopped
* 1 pint sliced fresh mushrooms
* 3 cloves garlic, minced
* 1 chipotle chile in adobo sauce, chopped
* 1 (6 ounce) can tomato paste
* 2 (15 ounce) cans stewed tomatoes
* sea salt and ground black pepper to taste
* 1/2 cup chopped fresh basil
* 1/4 cup chopped fresh oregano
* 2 (8 ounce) packages cream cheese, at room temperature
* 1 pound frozen chopped spinach, thawed
* 9 lasagna noodles
* 2 (8 ounce) balls of fresh mozzarella, sliced
* 2 zucchini, thinly sliced lengthwise
* 1 cup grated Asiago cheese
* 1 cup grated Parmesan cheese

Directions 1. Cook and stir the ground beef and Italian sausage in a large pot or Dutch oven over medium-high heat until lightly browned. Drain any excess grease, then stir in the onion, mushrooms, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes more. Stir in the chipotle chile, tomato paste, and stewed tomatoes. Bring to a simmer, then reduce heat to medium-low, and simmer for 15 minutes. Season to taste with salt and pepper, then stir in the basil and oregano; simmer 5 minutes more then remove from the heat. 2. While the sauce is simmering, stir together the cream cheese and chopped spinach until blended. Leave the spinach soggy, the water will help thin out the cream cheese to a sour cream-like consistency. 3. Preheat oven to 400 degrees F (200 degrees C). 4. Line the bottom of a 9x13 inch baking dish with a sheet of aluminum foil, and lightly grease. Place 3 lasagna noodles on the bottom of the pan, and spread with 1/3 of the spinach mixture. Spread 1/3 of the chipotle meat sauce over this, then layer with 1/3 of the mozzarella and 1/3 of the zucchini. Sprinkle with 1/3 of the Asiago cheese and 1/3 of the Parmesan cheeses. Repeat layers two more times, ending with cheeses on top. 5. Cover the dish with aluminum foil, and bake in preheated oven for 40 minutes. Uncover, and continue baking until the top is bubbly and golden brown, 15 to 20 minutes.

Superbowl Guacamole

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!

Ingredients

* 2 avocados
* 1/2 lemon, juiced
* 2 tablespoons chopped onion
* 1/2 teaspoon salt
* 2 tablespoons olive oil

Directions

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

EatSmart Precision Pro - Multifunction Digital Kitchen Scale w/ Extra Large LCD and 11 Lb. Capacity


EatSmart Precision Pro Digital Kitchen Scale


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Monday, January 30, 2012

Beef Sausage Po' Boys

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!

Yield: 6
Ingredients:

* 1 1/2 pounds ground beef
* 3/4 cup chopped onion
* 1/3 cup chopped parsley
* 3 cloves garlic, finely chopped
* 1 1/2 teaspoons salt
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon black pepper
* 1/2 teaspoon dried marjoram
* 1/4 teaspoon Tabasco sauce
* 1/4 cup peanut oil
* 1 1/2 cups thinly sliced onion, packed,
* 1 1/2 cups thinly sliced green bell pepper, packed
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 6 sandwich rolls
* Garnishes: tomatoes, lettuce, pickles

Preparation:
Mix first nine ingredients and form into 6 sausage shapes, about the size of the sandwich rolls. Heat a large heavy skillet over medium-high heat and add the oil. When oil is hot, add the onion, bell pepper, salt and pepper. Cook for 5 minutes, stirring often, until vegetables are tender and softened; remove vegetables from pan with a slotted spoon, leaving skillet on burner and heat on. Add sausages back to the pan and cook for 5 minutes, turn, and cook 5 minutes longer. Serve the sausages on rolls with the sautéed vegetables and garnishes

Sunday, January 29, 2012

Cajun Chicken Wings

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!

These are such a favorite we could eat them every day. I usually serve them as an appetizer, but have served them as an entree (serves 10 as an appetizer; 4 as an entrée).

Yield: 40 Pieces
Ingredients:

* 3/4 cup peanut oil, divided
* 4 pounds chicken wings (about 20 wings)
* 10 tablespoons butter
* 3 tablespoons Tabasco sauce
* 2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon white pepper
* 1 teaspoon cayenne pepper

Preparation:
Grease two large baking sheets using 2 tablespoons of the oil on each one.

Cut the wings into 3 pieces; discard the wing tips (or save for stock), and cut the wings at the joint into two pieces.

To make the marinade, heat the remaining 1/2 cup peanut oil with the rest of the ingredients in a small saucepan, stir until the butter melts.

Add the chicken wing pieces to a large bowl, add the marinade, and toss to coat the chicken wings evenly. Marinate for 30 minutes at room temperature, or up to several hours or overnight in the refrigerator. Stir a few times while marinating to evenly coat wings.

Preheat the oven to 400ºF.

Place the wings on the greased baking sheets and put in the preheated oven. Cook for 30 minutes, then pour off excess liquid. Loosen the wings with a metal spatula and turn, repositioning the wings so they all cook evenly. Cook 20 minutes longer.

The cooking time may vary according to the size of the wings. If the wings are small, bake for 20 minutes, loosen and turn as directed above, and cook 20 minutes longer.

Saturday, January 28, 2012

Superbowl Bourbon Chicken Wings

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!
These chicken wings are marinated for several hours, then they're broiled and served as an appetizer or entree.
Cook Time: 10 minutes
Total Time: 10 minutes
Yield: Appetizer: 12 Entree: 4 to 6


Ingredients:

* 24 chicken wings
* 3 tablespoons bourbon
* 3 tablespoons olive oil
* 1 tablespoon finely grated lemon peel
* Juice of 1 lemon (about 2 to 3 tablespoons)
* 1 cup fine, dry, unseasoned bread crumbs
* 1 tablespoon sweet Hungarian paprika
* salt and freshly ground black pepper to taste

Preparation:
Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 4 to 5 inches from heat source under preheated broiler. Broil until crisp and golden, about 5 minutes on each side. This recipe for chicken wings serves 4 to 6 as an entree. Makes about 48 pieces.

Fruit and Vegetable Juice Extractor



Breville BJE200XL 700-Watt Compact Juice Fountain

The Breville Juice Fountain Compact has a patented 3 inch centered feed tube which juices whole fruit without cutting. The easy clean central pulp container juices 1.5 quarts before it needs to be emptied. With a 750 watt motor it has a heavy duty performance. It also has a unique Cyclonic Juicing System which operates at 14,000 RPM to maximize extraction.

  • Heavy-duty compact juice fountain with centered knife blade assembly
  • 700-watt motor operates at 14,000 RPM for maximum extraction
  • Extra-large 3-inch centered feed tube; stainless-steel micro-mesh filter
  • Dishwasher-safe parts; custom cleaning brush included
  • Measures 9-1/2 by 8-3/4 by 16 inches; 1-year limited warranty

Enjoy an 8-ounce cup of juice in just five seconds thanks to the unique cyclonic system of this full-function juice fountain. Its 700-watt motor operates at 14,000 RPM for maximum extraction and fast results. The unit features a stabilizing dual knife assembly, which centers fruits or vegetable over the cutter and filter, minces them into minute particles, and forces them against the stainless-steel micro-mesh filter, all of which increases yield by 30 percent and produces results 10 times faster than other juice extractors. The filter and cutter system are so powerful that pineapple can be juiced with the rind on. Another thoughtful detail includes the machine's extra-large 3-inch centered feed tube that allows for juicing whole fruits and vegetables. Plus, the unit's easy-to-clean internal pulp container assembles in seconds and juices 1-1/2 quarts of apple juice before it needs to be emptied. All removable parts clean up quickly by hand or in the dishwasher, and a custom cleaning brush is included. Providing heavy-duty performance in a space-saving design, the compact juice fountain measures 9-1/2 by 8-3/4 by 16 inches and carries a one-year limited warranty.

Friday, January 27, 2012

Bacon and Cheese Puffs

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!

Bacon puffs are made with bread and bacon and cheese,
Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:

* 12 slices Bacon, about 8 ounces
* 8 slices thin-sliced bread
* 2 cups shredded Cheddar cheese

Preparation:
Cut crusts from bread then cut each slice in half. For each puff, place 2 bread halves, end to end, on a strip of bacon. Sprinkle with 3 tablespoons shredded cheese. Roll up and fasten with picks. Stand rolls on edge on a rack in a shallow baking pan. Bake at 400° 20 minutes, or until lightly browned. Serve hot.
Makes 12 appetizer puffs.

Thursday, January 26, 2012

Colorful Spinach Dip

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!
Serve this dip in a bread bowl for a unique presentation.

Makes 2 1/4 cups or 18 (2-tablespoon) servings.
Prep Time: 10 minutes
Refrigerate Time: 1 hour

INGREDIENTS

1 cup sour cream
1/2 cup mayonnaise
1 can (8 ounces) water chestnuts, drained and chopped
1/4 cup chopped green onions
1/4 cup chopped red bell peppers
1 teaspoon Dill Weed
1 package dry Spinach Dip Mix
Assorted dippers, such as cut-up fresh vegetables, crackers, pita wedges or chips

DIRECTIONS

1. Stir sour cream, mayonnaise, water chestnuts, green onions, red bell pepper, dill and Seasoning Mix in medium bowl until well blended. Cover.

2. Refrigerate 1 hour. Serve with assorted dippers.

Wednesday, January 25, 2012

Bacon, Cheddar and Onion Superbowl Dip

Looking for some fantastic snacks for your Superbowl Party? I will be running some great dip recipes and appetizer type foods from now until the big game!

Makes 2 3/4 cups or 22 (2-tablespoon) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes

INGREDIENTS

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1 package French Onion Dip Mix
2/3 cup shredded Cheddar cheese
1/3 cup crumbled cooked bacon

DIRECTIONS

1. Preheat oven to 350°F. Mix cream cheese, mayonnaise and Seasoning Mix in medium bowl until well blended. Stir in cheese and bacon. Spoon into lightly greased pie plate.

2. Bake 20 minutes or until heated through.

Sundesa Blenderbottle with Blenderball



Sundesa BB28-SC08 28-Ounce BlenderBottle with BlenderBall

Want a great and handy gadget for your kitchen? I just discovered this and LOVE it.

  • Effortlessly mix protein drinks, pancake batter, sauces, dressings and more by shaking bottle with patented BlenderBall
  • 28-ounce capacity is great for 8-20 ounce drinks; includes black top
  • Stay-open flip cap, GripperBars make it easy to hold
  • Cup made of BPA-free plasic; BlenderBall made of surgical grade stainless steel
  • Dishwasher safe; do not use in microwave or with hot or warm liquids

As effective as it is unique, the patented BlenderBottle by Sundesa is a great way to mix protein and meal replacement drinks while on the go, but it's also handy for mixing pancake batter while camping, mixing salad dressings and marinades, or just using as a water bottle. This 28-ounce BlenderBottle is great for 8- to 20-ounce drinks. The BlenderBottle is made of BPA-free plastic, while the lid and flip cap are made of #2 HDPE (high density polyethylene).

The key to the BlenderBottle is the BlenderBall wire whisk--simply drop it in with your ingredients, screw on the lid, and shake. The surgical-grade stainless-steel BlenderBall moves freely throughout the bottle as you shake it, mixing the thickest ingredients with ease, and it's designed to remain in the cup until you've enjoyed your ingredients. Before shaking, screw lid firmly onto cup and press flip cap down until you hear it snap closed. For best mixing action, hold gripper bars and shake from the wrist. Powders mix best when liquid is added first.

The BlenderBottle is not for use with hot liquids. Hot or warm liquids (and other ingredients such as pancake batter, soda, etc.) may build up pressure within the bottle and cause the flip cap to open unexpectedly and spray contents. Not for use in microwave. Dishwasher safe (with BlenderBottle on top rack and BlenderBall in the silverware bin).

Sunday, January 22, 2012

Carrot Pecan Crunch Pie

Ingredients

1 (9 inch) unbaked pie shell
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into 1 inch pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt

Directions

Preheat oven to 375 degrees F (190 degrees C).
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

Ham and Cheese Strudel

Looking for something to do with leftover ham? Here's a delicious recipe your whole family will love!

Ingredients

1 tablespoon butter or stick margarine
2 tablespoons all-purpose flour
1 cup fat-free milk
1/4 pound fully cooked lean ham, finely chopped
1/3 cup shredded reduced fat Swiss cheese
4 tablespoons grated Parmesan cheese, divided
1 1/4 cups egg substitute
6 sheets phyllo dough (18 inches x 14 inches)
Nonstick cooking spray
Refrigerated butter-flavored spray
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley

Directions

In a saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham; heat through. Remove from heat. Stir in Swiss cheese and 2 tablespoons Parmesan cheese until Swiss is melted; set aside. In a nonstick skillet coated with nonstick cooking spray, cook and stir egg substitute over medium heat until completely set. Stir into cheese mixture.
For each strudel, place one sheet of phyllo dough on work surface with a short side facing you (keep remaining dough covered with waxed paper to avoid drying out). Coat dough with nonstick cooking spray; fold in half lengthwise. Coat with nonstick cooking spray; spritz with butter-flavored spray. Sprinkle with 2 teaspoons bread crumbs. Spread some egg mixture over bottom third of dough to within 3/4 in. of bottom and sides. Fold in sides. Roll up dough, starting at end with egg mixture.
Place seam side down on an ungreased baking sheet. Coat with nonstick cooking spray; spritz with butter-flavored spray. Bake at 375 degrees F for 15-18 minutes or until golden brown and filling is heated through (filling may expand and come out of dough during baking). Sprinkle each with parsley and remaining Parmesan cheese.

Saturday, January 21, 2012

Honey Crunch Pecan Pie

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar

4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pecans
1 tablespoon bourbon (optional)

1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

Slow Cooker Split Pea Sausage Soup

Ingredients

1 pound dried split peas
10 cups water
1 pound smoked sausage of your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot
1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped

Directions

In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Friday, January 20, 2012

Southern Pecan Pie

Ingredients

3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 recipe pastry for a 9 inch single crust pie

Directions

Preheat oven to 400 degrees F (205 degrees C).
Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Hearty Leftover Pie

You can make this delicious pie with whatever meat you happen to have left over- ham or turkey or sausage or all of the above!

Ingredients

1/2 cup chopped fresh broccoli
1/4 cup chopped green pepper
1/4 cup chopped fresh mushrooms
3 tablespoons chopped onion
1 garlic clove, minced
2 teaspoons vegetable oil
2 cups chopped fully cooked ham, divided
1 1/2 cups shredded Swiss cheese, divided
1 (9 inch) unbaked pastry shell
4 eggs, beaten
1 cup light cream

Directions

In a saucepan, saute the broccoli, green pepper, mushrooms, onion and garlic in oil until tender. Sprinkle half of the ham and cheese into pie crust. Cover with the vegetables and the remaining ham and cheese. Combine eggs and cream; pour over ham and cheese. Bake at 350 degrees F for 45-50 minutes or until knife inserted near the center comes out clean. If needed, cover edge of crust with foil to prevent excess browning.

Thursday, January 19, 2012

Caramel Pecan Pie

Ingredients

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves

Directions

Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Ham Loaves

What to do with leftover ham? Try this delicious recipe!

Ingredients

1 cup crushed butter-flavored crackers
2/3 cup finely chopped onion
1/2 cup finely chopped green pepper
2 eggs, beaten
2 tablespoons lemon juice
1 teaspoon ground mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 dash ground nutmeg
1 dash paprika
1 1/3 pounds finely ground fully cooked ham
1 pound bulk pork sausage
GLAZE:
1/2 cup packed brown sugar
1/4 cup cider vinegar
1/4 cup water
1 teaspoon ground mustard

Directions

In a large bowl, combine the first 11 ingredients. Add ham and sausage; mix well. Shape into two loaves. Place in ungreased 9-in. x 5-in. x 3-in. loaf pans.
Bake one loaf at 350 degrees for 1 hour.
Meanwhile, combine glaze ingredients in a small saucepan. Bring to a boil; boil for 2 minutes. Remove loaf from the oven; drain. Baste with half of the glaze. Bake 30-40 minutes longer or until a meat thermometer reads 160-170 degrees, basting occasionally.
Cover and freeze the remaining loaf and glaze for up to 2 months. To prepare, thaw in the refrigerator overnight and bake as directed.

Ham 'n' Noodle Hot Dish

What to do with left-over ham? Here's a delicious recipe!
Ingredients

3 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded process American cheese
1/2 teaspoon salt
2 cups diced fully cooked ham
1 1/2 cups medium noodles, cooked and drained
1 cup frozen peas, thawed
1/4 cup dry bread crumbs
1/2 teaspoon dried parsley flakes

Directions

In a saucepan, melt 2 tablespoons butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in cheese and salt until cheese is melted. Add the ham, noodles and peas. Pour into a greased 1-qt. baking dish.
Melt remaining butter; add bread crumbs and parsley. Sprinkle over casserole.
Bake, uncovered, at 350 degrees for 30 minutes or until heated through.

Tuesday, January 17, 2012

January 18th Blackout

This website will not be posting on January 18 in support of the Blackout to protest SOPA and PIPA. We are joining Reddit.com, Tucows.com, The entire Cheezburger Network, Destructoid.com and the Hacktivist group, Anonymous along with many other great sites in going offline for the day.

I hope you will join us in contacting your Congress person and letting them know that you like the internets the way they are. The rich and powerful run enough of our lives, let us tell our congressmen that we want this left as it was.

Pecan Chocolate Chip Pie

Ingredients

2 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup butter, chilled and diced
5 tablespoons ice water
3 eggs
3/4 cup white sugar
3/4 cup light corn syrup
1/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.

Chocolate Pecan Pie

Ingredients

1 recipe pastry for a 9 inch single crust pie
1/3 cup butter
2 (1 ounce) squares unsweetened chocolate
3 eggs
2/3 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
1 cup pecan halves

Directions

Preheat oven to 375 degrees F (190 degrees C).
Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
With hand beater, beat eggs, sugar, salt, chocolate mixture and corn syrup. Stir in pecans and pour mixture into pie shell.
Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.

Leftover Ham and Vegetable Medley

What to do with leftover Ham? Make it into a delicious and nutritious meal!

Ingredients

1 tablespoon vegetable oil
2 cups carrots, julienned
1 onion, sliced into rings
2 cups French cut green beans, drained
1 cup frozen green peas
2 cups fresh broccoli florets
1 cup sliced green bell peppers
1 cup sliced red bell peppers
4 cups cooked ham, cut into thin strips
2 eggs, lightly beaten
1 tablespoon soy sauce
1/2 cup water
1 teaspoon cornstarch

Directions

Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.
Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.

Monday, January 16, 2012

Pecan And Chocolate Espresso Pie

In honor of the Reverend Dr. Martin Luther King, I am posting a pecan pie recipe every day this week, as I've read that that was one of his favorite foods.

Ingredients

1 1/4 cups all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, chilled
5 tablespoons ice water
1 1/3 cups pecan halves
4 eggs
1 tablespoon instant espresso powder
1/3 cup unsalted butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch salt
1 cup light corn syrup

Directions

To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.

Split Pea Soup

What to do with your left-over ham? This is my favorite thing to do- Split Pea Soup!

Ingredients

2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Directions

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Sunday, January 15, 2012

In Honor of Martin Luther King, Pecan Pie

I was doing some research for a recipe to post in honor of Martin Luther King, and I keep seeing that one of his favorite foods was Pecan Pie. I too love Pecan Pie, so here, in honor of Dr. Martin Luther King, Jr, I'm posting a week worth of delicious Pecan Pie recipes!

Ingredients

2 eggs
3/4 cup corn syrup
3/4 cup white sugar
1 1/2 cups pecan halves
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie

Directions

In a large mixing bowl, slightly beat the eggs.
Stir in corn syrup, sugar, and vanilla. Mix well.
Lightly stir in pecans, till well-coated with egg mixture.
Pour into pie shell. Bake at 350 degrees F (175 degrees C) for 20 minutes. Turn the oven down to 300 degrees F (150 degrees C), and bake for another 30 minutes.
Cool before serving. Store leftovers covered in refrigerator.

Meatball Lasagna

Ingredients
* 2 (14.5 ounce) cans diced tomatoes, undrained
* 1 (8 ounce) can tomato sauce
* 1 cup water
* 1 (6 ounce) can tomato paste
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 tablespoon dried basil
* 4 teaspoons dried parsley flakes
* 2 teaspoons sugar
* garlic salt to taste
* 8 uncooked lasagna noodles
* 24 cooked meatballs
* 1 egg
* 1 cup ricotta cheese
* 2 cups shredded mozzarella cheese
* 3/4 cup grated Parmesan cheese

Directions 1. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce. 2. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

Ham and Bean Soup

What to do with left-over Ham? Here's a great recipe that's delicious and easy!

Ingredients

1 pound dry navy beans, soaked overnight
4 quarts water
1 pound leftover ham bone with meat attached
1 onion, finely diced
2 carrots, sliced
2 stalks celery, diced
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon paprika

Directions

In a large stock pot, add water, ham bone and pre-soaked beans. Bring to a boil, reduce heat and simmer until beans are close to soft.
Remove bone and cut off remaining meat. Remove 1/3 of beans and mash with potato masher or food processor.
Return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. If you are using dripping from a previously cooked ham add those now. Simmer until vegetables are tender and serve.

Wednesday, January 11, 2012

Leftover Turkey Nachos

**This month I'm running a series on things to do with left-over Turkey and Ham from the holidays. I realize it's too late to help with turkey or ham left over from the last holidays, but hopefully this will help next year! Ingredients
* 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
* 3/4 cup salsa
* 1 cup cubed cooked turkey or chicken
* Tortilla chips

Directions

1. Combine soup and salsa in a saucepan or microwave-safe bowl. Stir in turkey; cook until heated through. Serve warm with tortilla chips.

Great Deal on a Commercial Juicer!



Omega J8005 Nutrition Center Single-Gear Commercial Masticating Juicer

I know this is probably not what people think of when they think of cooking, but I do love fresh juice and the current juice craze is a big national movement that I am whole-heartedly in support of. This is a fantastic juicer! Equipped with a 1/3-horsepower single-phase induction motor, this powerful masticating juicer thoroughly chews up plant fibers to fully extract vitamins, enzymes, and minerals from fruits and vegetables, including wheatgrass and leafy greens. The unit's dual-stage juicing system ensures maximum efficiency, while its low rotation speed of 80 RPMs means no foaming, no clogging, and no heat build-up. In addition to juicing fruits and vegetables, the multi-purpose machine can also be used, just as effectively, to make peanut butter or natural baby food, grind coffee beans and flour, mince herbs and spices, and extrude homemade pasta including spaghetti and linguini with the included pasta nozzles. Other highlights include a high juice yield with very dry pulp, an automatic pulp-ejection function for continuous juicing, a built-in "reverse" mode to prevent food from getting stuck, heavy-duty construction, and quiet operation.

I got this Omega 8005 juicer because I wanted to be able to juice greens and wheat grass as well as root vegetables. I read on a forum that this new Omega juicer is the best there is for under $400. This Omega juicer is even easier to clean than the ACME, which is a big issue because in the long run you won't use a juicer if its a hassle to clean. And it squeezes all the juice out of anything I put in it. The pulp comes out very dry. It is super quiet too.
The Omega runs at a low rpm so it doesn't kill enzymes and stuff like that, so its supposed to make healthier juice than a Champion or centrifugal juicer.
Its a pleasure to use. I make juice every day now. I love getting all the nutrients that I need regularly. It helps my body recover from surfing everyday.
The juicer is very well built and very simple. It seems like it will last a long time and it has a very long warranty.
You can tell that I love this juicer, eh?

Some juicing resources you might also like:

The Juicing Bible by Pat Crocker


The first edition of The Juicing Bible won the 2000 International Cookbook Revue Award and has over 300,00 copies in print. It continues to be one of the bestselling juicing books in the marketplace. In response to consumer demand, we've decided to reissue this successful seller with an additional 16 color photographs, which takes the total photo count up to 32. All the outstanding elements in this essential guide for anyone who wants to explore the wide-ranging nutritional and health benefits of juicing are still here:

* An astonishing 350 recipes -- delicious fruit and vegetable juices, tonics, cleansers, digestives, teas, roughies, smoothies, milk and coffee substitutes and frozen treats.
* Information on the seven body systems, including their importance to good health along with diet and lifestyle changes that will keep each system working as well as it can.
* Details on 80 common health concerns, with recommendations on how to use natural foods to combat each condition.
* 128 illustrations of fruits, vegetables and herbs, plus information on their uses and healing properties, and advice on purchasing and storage.


The Big Book of Juices: More Than 400 Natural Blends for Health and Vitality Every Day

With some 405 recipes for fruit and vegetable juices, smoothies, and quenchers, this newly updated and expanded edition of Natalie Savona’s essential kitchen guide to juicing now offers health-conscious readers even more. A clever indexing system sorts the juices by key ingredients, by nutrients, and by health benefits. Plus, a simple five-star system rates the effectiveness of the drinks in boosting energy and detoxifying the body, as well as potential benefits for the immune system, digestion, and even skin quality. 




Tuesday, January 10, 2012

Tex-Mex Leftover Turkey Soup

**This month I'm running a series on things to do with left-over Turkey and Ham from the holidays. I realize it's too late to help with turkey or ham left over from the last holidays, but hopefully this will help next year!
Ingredients
* 1 tablespoon olive oil
* 1/2 cup minced onion
* 3 cloves garlic, minced
* 2 teaspoons chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon oregano
* 4 cups water
* 1 (10.75 ounce) can condensed tomato soup
* 1 (28 ounce) can diced tomatoes
* 1 cup salsa
* 4 cups shredded cooked turkey
* 1 tablespoon dried parsley
* 3 chicken bouillon cubes
* 1 (14 ounce) can black beans, rinsed, drained
* 2 cups frozen corn
* 1/2 cup sour cream
* 1/4 cup chopped fresh cilantro

* * Toppings:
* 6 cups corn tortilla chips
* 3/4 cup chopped green onion
* 1 cup shredded Cheddar-Monterey Jack cheese blend
* 1/2 cup chopped fresh cilantro
* 1/2 cup sour cream Directions

1. Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute. 2. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. 3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Monday, January 9, 2012

Leftover Turkey Soup

**This month I'm running a series on things to do with left-over Turkey and Ham from the holidays. I realize it's too late to help with turkey or ham left over from the last holidays, but hopefully this will help next year!

Ingredients
* 1 leftover turkey carcass
* 3 medium onions, chopped
* 2 large carrots, diced
* 2 celery ribs, diced
* 1 cup butter, cubed
* 1 cup all-purpose flour
* 2 cups half-and-half cream
* 1 cup uncooked long grain rice
* 2 teaspoons salt
* 1 teaspoon chicken bouillon granules
* 3/4 teaspoon pepper Directions


1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside. 2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. 3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Sunday, January 8, 2012

Leftover Turkey Spring Rolls with Cranberry Dipping Sauce

**This month I'm running a series on things to do with left-over Turkey and Ham from the holidays. I realize it's too late to help with turkey or ham left over from the last holidays, but hopefully this will help next year!

Ingredients
* 2 tablespoons olive oil
* 1 teaspoon Asian (toasted) sesame oil (optional)
* 2 cups finely chopped cooked turkey
* 1/2 carrot, minced
* 2 cloves garlic, minced
* 1/8 teaspoon ground black pepper
* 1/8 teaspoon ground ginger
* 1/8 teaspoon garlic and herb seasoning blend
* 5 tablespoons soy sauce
* 6 cups finely shredded cabbage
* 1/2 teaspoon oyster sauce (optional)
* 50 (7 inch square) egg roll wrappers *
* 1/4 cup jellied cranberry sauce
* 1/4 cup white sugar
* 1/4 cup white vinegar
* 1 dash soy sauce

Directions 1. Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat, and set aside. Drain off any excess liquid. 2. Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper. 3. To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 1 inch apart. Firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the parchment-lined baking sheets so they don't touch. The rolls should be about the thickness of a finger. 4. Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. Bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.

Saturday, January 7, 2012

Leftover Turkey Brunswick Stew

**This month I'm running a series on things to do with left-over Turkey and Ham from the holidays. I realize it's too late to help with turkey or ham left over from the last holidays, but hopefully this will help next year! Ingredients * 1 tablespoon vegetable oil * 2 small yellow onions, chopped * 4 1/2 cups chopped cooked turkey * 2 (28 ounce) cans diced tomatoes * 1 (15 ounce) can diced potatoes, drained * 6 cups water * 1 cup ketchup * 1 cup hickory-flavored barbecue sauce * 1/4 cup vinegar * 1 tablespoon Worcestershire sauce * 1/2 teaspoon hot pepper sauce * 1 1/2 teaspoons salt * 1 teaspoon ground black pepper * 2 (15.25 ounce) cans whole kernel corn, drained Directions 1. Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.

World's Best Lasagna

Ingredients * 1 pound sweet Italian sausage * 3/4 pound lean ground beef * 1/2 cup minced onion * 2 cloves garlic, crushed * 1 (28 ounce) can crushed tomatoes * 2 (6 ounce) cans tomato paste * 2 (6.5 ounce) cans canned tomato sauce * 1/2 cup water * 2 tablespoons white sugar * 1 1/2 teaspoons dried basil leaves * 1/2 teaspoon fennel seeds * 1 teaspoon Italian seasoning * 1 tablespoon salt * 1/4 teaspoon ground black pepper * 4 tablespoons chopped fresh parsley * 12 lasagna noodles * 16 ounces ricotta cheese * 1 egg * 1/2 teaspoon salt * 3/4 pound mozzarella cheese, sliced * 3/4 cup grated Parmesan cheese Directions 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. 2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C). 4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Friday, January 6, 2012

Lemon Ricotta Cupcakes with Blackberry Icing

Ingredients:
2 c. good quality part-skim ricotta
1/2 c. sugar
1 egg + 1 egg white
1 tsp. vanilla extract
3/4 c. cake flour
1 tsp. baking soda
1 dash salt
1 lemon, zested
6 tbsp. prepared vanilla buttercream
1/4 c. blackberries

Directions:
Preheat oven to 350 degrees. Combine ricotta, sugar, one egg, vanilla, flour, baking soda and salt in a food processor. Blend until smooth. Gently fold in flour. Use an electric mixer to beat the egg white until soft peaks form. Fold the egg white into the batter. Spoon mixture into a lined cupcake pan, filling each cup about 3/4 of the way. Bake 20 minutes, or until the tops spring back when you touch them lightly and a toothpick inserted into the top comes out clean. Allow to cool completely. Meanwhile, mash the berries with a fork. Mix into the icing. When cupcakes are cool, spread about 1 tbsp. icing onto each of them. Top with whole blackberries or candied lemon peel.

Makes 12 cupcakes.

Leftover Turkey Patties

**This month I'm running a series on things to do with left-over Turkey and Ham from the holidays. I realize it's too late to help with turkey or ham left over from the last holidays, but hopefully this will help next year! Ingredients * 1 tablespoon vegetable oil * 2 tablespoons all-purpose flour * 1/2 teaspoon salt * 1/8 teaspoon ground black pepper * 2 cups half-and-half cream, divided * 1 cup cooked, chopped turkey meat * 1 teaspoon finely chopped onion * 1 cup dry bread crumbs * 2/3 cup crushed cornflakes cereal * 1 (10.75 ounce) can condensed cream of chicken soup Directions 1. Heat oil in a large skillet over medium high heat. Blend in flour, salt, pepper and 1 cup of half-and-half. Reduce heat to low and simmer, stirring, until thick. Stir in turkey, onion and bread crumbs. Mix well, then shape mixture into 8 small patties and refrigerate to chill for 30 minutes. 2. Place cornflake crumbs in a shallow dish or bowl and place remaining 1 cup half-and-half in a second shallow dish or bowl. Heat oil in skillet. Dip patties in crumbs, then in cream, then in crumbs again; brown patties in the hot skillet, place in a serving dish and cover with soup.

Elmo's Red Velvet Cupcakes

I usually only post recipes I've tried and loved, but this little segment on Good Morning America touched my heart and I wanted to share it with you. It's a recipe by Elmo from Sesame Street, and of course he can cook this safely with Cookie Monster's help, because it's not cookies! Enjoy! video platformvideo managementvideo solutionsvideo player Servings:Over 8 Difficulty: Moderate
Cook Time: 30-60 min
These are Elmo's favorite cupcakes because the batter turns slightly red, like him! Your children will love stirring the hot pink beet puree into the yogurt mixture and then mixing it into the batter.

Ingredients
# For the Cake:
# 2 1/2 cups all-purpose flour
# 1/2 cup unsweetened cocoa powder
# 1 tsp baking powder
# 1 tsp baking soda
# 1/4 tsp salt
# 1 cup low-fat plain yogurt
# 1 can (15 oz) sliced, no-salt-added beets, drained and pureed with 1/4 cup of their liquid until almost smooth
# 1/2 cup olive oil or vegetable oil
# 1 tsp vanilla extract
# 1/2 cup (1 stick) butter, at room temperature
# 2 cups granulated sugar
# 5 large eggs

# For the Whipped Cream Topping
# 1/2 pint heavy or whipping cream
# 1/4 cup confectioner's sugar

Cooking Directions
Preheat the oven to 325 degrees.
Line 36 muffin pan cups with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a medium bowl, with a rubber spatula, stir together the yogurt, beet puree, oil and vanilla until smooth.
In another large bowl, with an electric mixer at medium-high speed, cream the butter and granulated sugar until fluffy. Add the eggs, one at a time, beating well after each. Add the flour mixture alternately with the yogurt mixture. Use a 1/4 cup dry measure to fill the cupcake liners half-full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer pans to racks to cool for 10 minutes. Transfer cupcakes from pans to rack to cool completely before frosting. Shortly before serving, in a medium bowl with an electic mixer on medium-high speed, beat the heavy cream and confectioner's sugar until stiff peaks just form. Use a spoon to put a small dollop of whipped cream topping on each cupcake just before serving.

Thursday, January 5, 2012

Left-Over Turkey Pot Pie

**This month I'm running a series on things to do with left-over Turkey and Ham from the holidays. I realize it's too late to help with turkey or ham left over from the last holidays, but hopefully this will help next year! Ingredients * 1/4 cup butter * 1/2 cup chopped onion * 1/2 cup chopped mushrooms * 1 tablespoon minced garlic * 1/3 cup all purpose flour * 1/2 teaspoon dried sage * 1/4 teaspoon dried thyme * 1 1/2 cups prepared turkey gravy * 1/2 cup water * 1/2 cup milk * 1 (14 ounce) package frozen mixed vegetables, thawed and drained * 3 cups cooked turkey, cubed * salt and ground black pepper to taste (optional) * 1 pastry for a 10-inch double crust pie Directions 1. Preheat oven to 425 degrees F (220 degrees C). 2. Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes. 3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil. 4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Delicious Meatloaf Recipe

1/3 cup steak sauce (recommended: A1) 3 1/2 pounds ground beef 5 cloves garlic, minced 3 tablespoons dried thyme 1/4 cup Worcestershire sauce 4 eggs 3 tablespoons steak seasoning (recommended: Montreal) 1 cup bread crumbs Directions Preheat oven to 325 degrees F. In large bowl, mix steak sauce, ground beef, garlic, thyme, Worcestershire sauce, eggs, and steak seasoning until well mixed. Then, add bread crumbs and mix until incorporated. Place in 9 by 13-inch casserole dish and shape into a loaf. Add water to pan to come up to 1/4-inch of the meat loaf. Bake for 50 minutes until done.

Wednesday, January 4, 2012

Steak and Mushroom Pie

Ingredients 1 ounce unsalted butter 6 ounces organic top sirloin steak, cut into bite-size cubes 1 cup sliced button mushrooms 1/2 cup brown gravy Salt and freshly ground black pepper 1 pre-cooked pot pie shell, top and bottom Mashed potatoes and vegetables, for serving Directions Preheat the oven to 350 degrees F. Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned, and then add the mushrooms to pan. Add salt and pepper to taste. Saute until all lightly browned. Add the brown gravy, and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling. Place in the oven until heated through, about 15 minutes. Served with your favorite mashed potatoes and vegetables.

Tuesday, January 3, 2012

New England Clam Chowder

Ingredients 1 gallon cold water 1/2 cup freshly chopped clams 2 sticks butter 4 bay leaves 1 1/2 tablespoons salt 1/2 tablespoon black pepper 3 tablespoons clam base 1/8 cup chopped onions 4 cups cubed potatoes Sour cream, for serving Directions In a large pot add all the ingredients except potatoes and bring to a boil. Add the potatoes and cook until tender. If desired, when serving, add a dollop of sour cream to each serving.

Monday, January 2, 2012

Arancini

Meat portion of arancini: 1/2 cup minced onion, celery and carrot (mix together) 3 tablespoons olive oil 1 pound ground beef Salt and freshly ground white pepper 4 ounces tomato paste 1/2 cup sweet peas Directions Part Two: Rice portion arancini 3 tablespoons extra-virgin olive oil 1 pound Arborio rice 46 ounces chicken broth 1 package saffron powder 3 ounces grated Parmesan Freshly ground black pepper Part Three: ingredients for assembly of arancini Mozzarella (1/2-inch cubes) 1 cup all-purpose flour 1 1/4 cups warm water Bread crumbs Vegetable oil, for frying (deep fryer with basket) For meat portion: Saute onion, celery and carrot with olive oil until translucent. Add ground beef and season with salt and white pepper to taste. Once beef is added, with a wooden spoon, break down any chunks, the beef should be as fine as possible. Add tomato paste. Once the ground beef and tomato paste begin to simmer, turn down heat to low and cook for 30 minutes. If mixture begins to stick, add a touch of water. Add peas once cooked. Let cool in refrigerator for at least 2 hours. For rice portion: Heat 3 tablespoons of olive oil in medium sized skillet over medium heat. Add rice (stir until evenly coated with oil. Add half of chicken broth and saffron, stirring continually. Once broth has been absorbed, continue to add small increments of broth, still stirring continually. Once all the broth has been absorbed, add cheese and pepper, the rice should be tender but "Al Dente". Pour rice onto a baking sheet and place in refrigerator for at least 2 hours. Rice should be able to form into a ball once cooled properly. For assembly: Take handful of cooled rice, flatten while forming an indent in middle of the ball. Take a teaspoon or so of cooled meat mixture and mozzarella cube and place in the indentation of rice. Take another half of handful or so of rice and finish forming the rice ball. Once all rice balls are formed, dip each into water and flour mixture (combine 1 cup of flour and 1 1/4 cups of warm water with a pinch of salt and pepper), once evenly coated in flour mixture, coat in plain bread crumbs. In a deep-fryer, fry rice balls on medium to high heat until golden brown.

Sunday, January 1, 2012

Meat Pies

Ingredients Meat Filling: 1/2 pound ground beef 1/2 pound ground lamb 1 quart coarsely chopped yellow onions 1 teaspoon corn oil 1/2 cup pine nuts 1 tablespoon lemon juice (or 1/2 fresh lemon) 1 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Directions Dough: 1 teaspoon dry yeast 1 teaspoon salt 3 tablespoons sugar 1 1/2 cups warm water 4 cups all-purpose flour Nonstick cooking spray For the filling: Combine lamb and beef in a large skillet and cook over high heat. When meat is well done, drain but retain the drippings. Place meat in a medium-sized mixing bowl. Using the same skillet, caramelize the onions in the meat drippings. When the onions are nice and brown, remove them from the drippings and mix into the meat mixture. While the onions are caramelizing, preheat a small skillet with the corn oil. Add the pine nuts, toast until golden brown (they burn quickly, so don't walk away from them). When the nuts are browned, add them to the meat mixture along with the lemon juice, salt, cumin and nutmeg and combine well. For the dough: Dissolve the yeast, salt and sugar in 1 cup of the warm water. Stir to dissolve yeast. Add the flour to a large mixing bowl, stir in the yeast mixture and combine well. Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead thoroughly. Cut into 2 equal sized dough balls, cover and let stand for 15 minutes. Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick. Cut dough into circles with a 5-inch round cutter. Cover and let stand a second time for 15 minutes. Try to get as many round dough pieces as you can, any excess dough can be rolled up and saved for more meat pies. Preheat oven to 350 degrees F. Working quickly, place 5 of the rounds, at a time, on a separate work surface. Spoon a heaping tablespoon of the meat filling onto the center of each round. Grabbing opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a triangular pie. Place on sheet pans that have been coated with nonstick spray. When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the pans from bottom to top during baking. Bake until the pies are golden brown. Remove to a serving platter and serve.