Chocolate Chip Cookies Version 2

These are a little different from the cookies I posted over the holidays. They have an ingredient that I've never added in cookies before; instant vanilla pudding mix. They are very cake-y cookies, and quite delicious. I added both semi-sweet and bittersweet chocolate chips. This recipe yields A LOT of cookies, you may want to half it... otherwise you'll end up with dozens of cookies.

Official Taste Tester Says: "Excellent, the pudding makes it worth the effort" (Amy adds: it's no more effort than regular cookies!!)

The Recipe:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. (Only bake for 12 minutes - they will be done!!)

http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx

Quick and Easy Potato Soup

Update: Okay, this soup is so good that I had to make more today! So, I made a whole new batch and made a couple of changes. First, I added just a bit of basil and then added in some parsley.. yum.. I used red onion instead of white or yellow. Also, I added the potatoes in the soup and let them heat with the broth for a couple of minutes before adding the half and half. So yummy!!!

Official Taste Tester Says: Really good. Some of the best soup I've had in a while.

This is such a great recipe! Rich and I even fought over who would eat the leftovers. My advice - make a double batch!!!

INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil (** I halved this on the advice of others)
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed (** you may want to bake in the oven, I found micro-waving made them a little gummy)
1 cup half-and-half cream (** I used fat-free half and half)
1/2 teaspoon hot pepper sauce (**I omitted)
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. I actually used the George Foreman to do the bacon and did not save any drippings. Instead, I used olive oil for the next step.

Saute onion and garlic in the drippings (or Olive Oil) until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Delicious Salmon in minutes!!

This is a great Biggest Loser recipe. It's so fast, easy, and yummy!!!


Balsamic Orange Salmon

Makes 2 Servings

Remove skin from 1 large or 2 small salmon fillets (total 12-16 ounces), if needed.
Cut large fillet in half. In a small bowl prepare glaze:
1 teaspoon orange zest
1 teaspoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt
Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking. Put glazed salmon in Ziploc Brand Zip 'n Steam™ bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.

Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cooked salmon from bag. Serve with dipping sauce and garnish with sliced green onions and orange slices, if desired.

Recipe for Dipping Sauce:
3 Tablespoons orange juice
1 Tablespoon balsamic vinegar
1/2 teaspoon honey
Pinch of salt (about 1/16 teaspoon)

http://www.nbc.com/The_Biggest_Loser/dietcenter/zip_n_steam/recipes-submit.shtml

Diaper Cake

This is not an edible cake but it is very fun to make anyway! For an upcoming baby shower I made this as an alternative to a traditional gift but incorporated some items they had on their registry (the wrist rattles and seat belt covers). In the center is a bottle of Johnson and Johnson's Baby Wash. Just a fun thing to share with you guys!

It is for a baby girl, so I had to change the green & yellow ribbons for the pink because the diapers turned out to have too much blue and I wanted it to look girl-y and it was a little too boyish, though I loved the green polka dot ribbon.

Shrimp and Orzo

The other day I had been craving shrimp, edamame, and tomatoes. So, I came up with this dish to encompass all of these ingredients!!

Shrimp
1 can stewed whole tomatoes, diced
edamame
orzo (pasta)
italian seasoning

Cook the pasta and drain. Meanwhile, season shrimp with salt and pepper and sear in skillet. Steam edamame in a ziploc steam and fresh bag. When the pasta, shrimp, edamame are done, mix together in a skillet and add tomatoes. Sprinkle with italian seasoning to taste.

This is a off the fly recipe, but it's very tasty!!!

YUM!!

Spinach and Cheese Quiche

This is an interesting take on traditional quiche. It's a lightened up version that you won't feel guilty about eating, even though you won't be able to taste that it's a lightened version!!!

YUM!! This was so good that I had to fight with Rich for the left-overs and I don't like to eat left-overs!!!

1 (12 oz) can evaporated fat-free milk
1/3 c low-fat cottage cheese
1/4 c grated parmesan cheese (or extra-sharp cheddar, smoked gouda, aged or sharp provolone, percorino)
2 large eggs
3 egg whites
1/2 t salt
1/4 t freshly ground pepper
1 pie crust, baked and cooled (I just bought the ready-made kind at the store)
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry

Preheat oven to 425 F.

In a medium bowl, whisk the milk, cottage cheese, parmesan, eggs, egg whites, salt, and pepper.

Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 F and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.

**Hint: Make sure your pie crust covers the pie otherwise, the filling will overflow under the crust and the crust will be soggy.

Makes 12 servings

Tried the fries...

We tried the "Arby's" fries and they are very tasty! Boiling them really makes them extra crispy!

To complete the meal...

CHICK-FIL-A : CHICK-N-Strips

1 boneless, skinless chx breast half (5 oz)
2 t unbleached or all purpose flour
2 t sugar
1/2 t salt
1/4 t paprika
1/8 t cayenne
1 egg white
3 T dry bread crumbs
1/8 t black pepper
1/8 t garlic powder
1/8 t onion powder
olive oil spray
1 1/2 t fat - free milk

place chx on a cutting board. cover with a sheet of waxed paper with the smooth side of a meat mallet, point to an even 1/4 " thickness. cut diagonally into 6 equal strips (4"x3/4").

in a small re-sealable plastic bag, combine the flour, sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. shake to mix well. add the chx. shake to completely coat the chx with the flour mixture. place in the fridge for at least 10 min.

preheat the oven to 450. lightly mist a small nonstick baking sheet with oil spray. set aside.

in a small shallow bowl, combine the egg white and milk. beat with a fork until smooth. place the bread crumbs on a small sheet of waxed paper set next to the egg white mixture.

one at a time, dip the chx strips into the egg white mixture, being sure to coat completely. allow any excess egg white to drip off. dip into the bread crumbs to coat completely. place, not touching, on the reserved baking sheet.

lightly mist bohth side with oil spray.

bake 4-6 min per side, or until the breading is crisp and the chx is no longer pink inside.

Arby's Curly Fries

Another french fry recipe...

I haven't tried these yet, but I plan to!

Arby's Curly Fries

1 3/4 t salt, divided
4 russet potatoes (8 oz each; 2 lbs total), peeled
oil oil spray
2 1/2 T egg substitute
1 1/2 T unbleached or all-purpose flour
2 t paprika
1/4 t cayenne
1/8 t garlic powder
1/8 t onion powder

Bring a large pot of water to a boil over high heat. Add 1 t salt.

Meanwhile, with a twin curl cutter, cut 7 oz of potato curls, about 2 cups. (Cover with water and refrigerate the scraps for another recipe) Preheat the oven to 450 degrees. Lightly mist a small nonstick baking sheet with oil spray. Set aside.

transfer the potato curls to the boiling water. cook for exactly 3 m but no longer or they will break. drain in a colander. set aside for about 5 m to cool.

meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3/4 t salt. With a fork, mix until well blended. Add the potatoes. Toss them with your fingers until they are coated with the seasoning mixture. Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet. arrange the potatoes, not touching in a single layer. lightly mist with oil spray. bake for 18-24 m, turning them about halfway through, until crisp and cooked through.

"Sonic" Tater Tots

I found this "healthful" version of tater tots.. who doesn't love a good tater tot...

SONIC TATER TOTS:

olive oil spray
1 1/4 c bagged refrigerated pre-shredded potatoes
1 1/2 T egg substitute
1/2 t salt

Preheat the oven to 450. Lightly mist a large nonstick baking sheet with oil spray. Place the potatoes on a cutting board. With a knife, chop them finely. transfer to a mixing bowl. add the egg substitute and salt. stir to mix well.

using a measuring spoon, scoop out a level tablespoon of the mixture. shape into a nugget and place on the reserved baking sheet. continue until all of the mixture is scooped, shaped, and placed, not touching, in a single layer on the baking sheet. there should be about 13 nuggets.

lightly mist with oil spray. bake for about 20 m, flipping the nuggets a quarter turn every 5 m, or until crisp and lightly covered.

Indian Recipe

This recipe comes from sister Pam who says: "This is a great recipe from "quick-fix vegetarian" that satisfy any Indian craving."

potato "dosadillas"

1 tablespoon extra-virgin olive oil
2 tablespoon minced scallions or onion
2 cups mashed potatoes*
1/2 cup frozen baby peas, thawed
1 1/2 teaspoon curry paste or powder
4 large whole wheat tortillas

Heat oil in skillet.
Add the scallions until softened. Add the potatoes, peas, and curry and cook until well mixed and hot. (If you like spicy food, add a little more curry to taste)

Divide the mixture evenly over half of each of the tortillas. Fold the tortillas over and place them, two at a time, in a large nonstick skillet or griddle over medium heat. Cook, turning once, until lightly browned on both sides. Keep them warm while cook the remaining dosadillas. Serve them whole to be cut with a knife and fork, or cut them into wedges to eat out of hand.

**The mashed potatoes can come from a variety of sources. you can plan ahead and make extra baked or mashed potatoes for dinner the night before, putting the extra aside for this recipe.
If you don't have cooked potatoes on hand, you can quickly microwave some and then make this "mashed potatoes"

Chocolate Chip Cookies and cookie baking advice

Cookie making time is here! I have been practicing the art of cookies, and it truly is an art. I have found that the key is consistency in heating and rotation. To accomplish this, I've found that it's a one cookie sheet at a time process. If you put two cookie sheets in the same oven and they are over each other, there isn't even distribution of heat. So, one cookie sheet at a time!

The other key is rotation. If your cookie recipe says bake for 10 min, set another timer for 5 min and rotate the cookie sheet 180 degrees and you'll have a more even baking. That way, the cookies towards the back turn out as perfect and the ones in front and don't get overdone and too crunchy.

Make sure that your oven is the correct temperature (using an oven thermometer). Trusting your recipe is important. If your recipe says 10 m and your oven temp is correct, they should be done in 10 m. You'll get the intended result of the recipe if you follow the minute advice.

And finally, parchment paper. It makes clean-up easy, even cookie baking, and the bottoms are perfectly brown.

So in summary:
use a oven thermomter
rotate your cookie sheet half-way through baking
use parchment paper
only one cookie sheet at a time
trust your recipe

I am by no means a cookie baking expert. In fact, I think I have a lot to learn. So, I'm going to practice, practice, practice. These are just a few things that I've found helps me in baking!

and now for the recipe!!!

Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips

preheat oven to 350 degrees F
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Countdown to Christmas!

Get Myspace Christmas Countdown



I don't think this includes today or Christmas day...

Christmas Cookie List

Well, the time is almost upon us that Christmas cookies need to be made! So here is what I am thinking. What do you think?

sugar cookies (W/SUGAR COOKIE GLAZE)
-shapes
-pecan rolled
oatmeal cookies
pb cup cookies
spritz cookies


Do you have any favorites not listed that you'd like to see??

Essential Kitchen Gadget

I've noticed that my oven has been acting up lately and I've been having problems baking. I went to Bed Bath and Beyond and bought an Oven Thermomator. Turns out my oven temperature is off by like 25 degrees! So, my recipe for 350 degrees was upped to about 380 to get the oven to the correct the temperature and viola! no baking problems!! And, they are cheap, only $6!! Course, now I am going to clean the oven to see if that helps.. that's no fun... :(

Grecian Goodness

I tried this recipe out of my Real Simple Meals Made Easy cookbook. So yummy. I wanted to eat another, but was too full! I thought I had chicken but when I thawed it, it was pork chops! So, I substitued shrimp and it was great! I love this and will totally make it again!!! I did omit the olives b/c I don't like them, and substituted water for the lemon juice b/c I was out, and substitued white wine vinegar for the red wine, but it turned out yummy even with all the substitutions! I'll have to make it again with all the right ingredients to see how it should really taste!

YUM!


Chicken Souvlaki

4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

Heat oven to 200° F. Wrap the bread in foil and place in oven.

In a medium bowl, combine the tomatoes, onion, Feta, and olives.

In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.

Tip: Greek souvlaki traditionally calls for lamb, but you can also make it with chicken breasts, turkey cutlets, or shrimp.

http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1107169

Thanksgiving Treats!

I got a new bundt type pan the other day (made by Nordic Ware and bought at Bed Bath and Beyond) and love it! It's so fun and cute! It makes 30 mini tea cakes! I used a pumpkin cake recipe and it turned out well. Next time, I think I'll go with a simple chocolate cake to really show the form of each little cake.

This is the recipe I used. It's pretty good. http://www.joyofbaking.com/PumpkinSpiceCake.html
I also have a chocolate pumpkin cake under october 2005.

So I also made some turkey sugar cookies. I finally found a sugar cookie recipe that I can work with. Usually I have a really hard time making sugar cookies and give up and just make them round, but I think this one will work!!!

SUGAR COOKIES:
Will make cut-out, slice, or spritz cookies
1 c (2 sticks) unsalted butter, room temp
1 c granulated sugar
1/2 t salt
1 lg. egg
1 t vanilla
3 c flour

In a large bowl, with an electric mixer, cream butter with sugar and salt until light and flyffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed add flour and mix until incorporated.

Preheat oven to 350. Space cookies 2" apart on parchment paper line cookie sheets. Bake until just barely golden around the edges, 7-12 minutes.

Decorate and let dry at least 2 hours. Store in an airtight container for up to 1 week.

I found the key to these cookies is to chill the dough for AT LEAST 2 hours, I let it chill overnight. Then, only use a small portion of the dough at a time, keeping the rest in the fridge to stay firm. When I was using cookie cutters, the stiffer the dough, the easier it was to cut the shapes!!

A friend gave me this recipe and said it came from Blue Print Magazine.

I just looked it up and here is the link to the magazine:

http://www.marthastewart.com/article/essential-sugar-cookies?lnc=9bd9cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=tocblueprint_magazines_blueprint

Pomegranates!

My new favorite fruit! I started by drinking POM's tea as a "I went to the grocery treat" and then thought one day, I should try the fruit. They are soooo goood! Sadly, they are only available for a short time from November to March, I think, so try one ASAP! I can't stop eating the delicious aril's (the seeds). So you eat the red seeds and discard the white pulp part.

YUM!

For directions on how to open or recipes visit either pomwonderful.com or pomegranates.org

Angel Food Cake Topping

This is from a lady at work. It's a delicious topping for an angel food cake or really any cake!

1 can crushed pineapple; drained
1 box instant vanilla or french vanilla pudding
1 container cool whip (or alternative)

Mix above ingredients together and spread on the cake! Enjoy!

Mushroom Soup

Official Taste Tester said that this soup is good because you get a spoonful of mushrooms with every bite.

It is really good especially on a cold day. Make sure you saute your mushrooms until tender otherwise they'll be tough or chewy!

1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms (I used baby bellas and the white button ones)
6 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 cup half-and-half cream (I used half and half)
1/2 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS
In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

Fall Muffins

These muffins are so great! They are made of apples and bananas! A couple changes to the recipe I made was substituing applesauce (unsweetened) for the shortening and I added walnuts. I recommend baking them for 23-24 min; I found that less than that made them a lil gooey (from the bananas) in the middle.

ENJOY!!!

Apple Banana Muffins

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening (I used applesauce instead)
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded (to save time, chopping is also a good approach- I like the chunks of apples and walnuts)

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Lori's Baked Ziti

This recipe comes from my sister, Lori, in NY! It's so easy and soooo yummy! Enjoy!!

Saute in olive oil until crisp-tender: 1 small to medium yellow onion, chopped; 3-4 full-size (or more if using baby carrots) carrots, chopped; 1 green pepper, chopped; 1 red pepper, chopped; 3-4 cloves crushed garlic and 2 teaspoons Italian Seasoning ( I usually add mushrooms if I am making a vegetarian version of this). To this, add a BIG jar of your favorite spaghetti sauce (I usually add the tomato & basil version) and warm. I usually add A LOT of sauce b/c I find that ziti has a tendency to dry out, so don't skimp on this step!! If I was adding hamburger, I would fry it separately and add it with the sauce.

Meanwhile, cook and drain a box of Ziti and pour into a large casserole dish. Pour the sauce mixture on the ziti and mix together. Using a large bag of shredded mozarella cheese, mix it with the sauce and sprinkle the rest on top. Add freshly grated parmesan cheese to the top and bake, uncovered, at 350 degrees until bubbly and the cheese is melted and slightly browned (approximately 30 -45 minutes).

Beef Wellington

Perhaps one of Rich's favorite dishes.. Beef wellington is pretty good. I like steak, but this is like no steak I've had before! It's pretty easy to make.. just do the prep work ahead and it'll be smooth and yummy sailing!! I posted pictures of this the first time I made it. You can check the archives for the photo.

Beef wellington fast fact (from Wikipedia):

Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Some have suggested this was due to his love of a dish of beef, truffles, mushrooms, Madeira wine, and pâté cooked in pastry, but there is no evidence to say for sure. Other accounts simply credit the name to a patriotic chef wanting to give an English name to a variation on the French filet de boeuf en croûte during a period when England was often at odds with France.
Beef Wellington is one of a few dishes often featured on the television program Hell's Kitchen.

BEEF WELLINGTON:

1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup dry sherry
1/4 cup butter
1/4 cup chopped parsley
6 (8 ounce) fillets beef tenderloin
1 (17.5 ounce) package frozen puff pastry, thawed

DIRECTIONS
In a large skillet over medium heat, combine the mushrooms, onion, sherry, butter or margarine and parsley and saute until all the liquid is absorbed and the mixture resembles a paste. Cover the top of each steak with the mixture.

Partially thaw the puff pastry sheets and roll out pieces thin enough to cover the top, sides and bottom of each steak. Place the steaks on a baking sheet, cover with plastic wrap and store in the refrigerator until serving time.

Preheat oven to 425 degrees F (220 degrees C).

Bake steaks uncovered in the preheated oven for 25 minutes. (Note: They will be rare but will continue cooking while dish is sitting)

Pecan Pie

It's anniversary time again! Our first anniversary showcased stuffed porkchops, the second we dined apart (Rich was in Iraq), so the third will feature Beef Wellington, Rosemary potatoes, spinach and PECAN PIE!! YUMMERS!


Pecan Pie
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans


Preheat oven to 400 degrees.

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Rich and Amy in Chicago!

This photo was taken in Chicago at Millenium Park's giant "kidney" sculpture.

Yummy Cheesecake!

This is a great cheesecake, it's a little time consuming, but the result is well worth it! It's something I'd only make once or twice a year b/c it's really really not at all good for you! I made it for my sister's graduation from college party!!

1 & 1/2 c walnut pieces
1 & 3/4 c sugar
4 T butter, melted
2 c sour cream
1 T vanilla extract
2 POUNDS cream cheese, softened
1 vanilla bean, split lengthwise and seeds scraped out
4 large eggs (room temp)
1/4 t almond extract
1/2 c heavy cream

Preheat oven to 350. Butter a 10-inch springform pan

In a food processor, pulse the walnuts w/ 1/4c of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottomof the pan. Bake for 12 min, or until browned around the edges

In a small bowl, mix the sour cream w/ 1/4 c sugar and 1 t of vanilla. Place in fridge until ready to use later in recipe.

Reduce oven temp to 300. Beat the cream chz at low speed with the remaining 1 & 1/4 c sugar and the vanilla seeds until combined. Beat in the eggs, one at a time, scraping down the bowl b/w additions. Add the remaining 2 t of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 min, until lightly golden and slightly jiggly in the center.

remove the sour cream topping from the fridge andimmediately pour it over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 min longer. Transfer to a rack and let cool to room temp. Run a sharp, thin bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours then cover loosely w/plastic wrap and refrigerate overnight before serving.

Makes 1 10-inch cheesecake - 12-16 servings.

Sorry!!

Well, I've been neglecting posting new and fun recipes for some reason! So, I'll post a few today to hopefully make up for that brief hiatus!

SLOPPY JOES:

3/4 c chopped onion
1/2 c chopped green bell pepper
3/4 pound ground beef (also works well with boca crumbles)
2 c no-salt added tomato sauce
2 T tomato paste
1 T mustard (I use less b/c I don't like mustard!)
1 t chili powder
2 t worcestershire sauce
1/2 t salt
1/2 t sugar
1/2 t dried oregano
1/8 t black pepper
12 rolls

Heat a large nonstick skillet over medium heat. Add first 2 ingredients; cook until beef is browned and crumbled. Stir in tomator sauce and next 8 ingredients (tom sauce through black pepper); reduce heat to medium-low. Cover and cook 15 min, stirring occasionally. Spoon 1/4 c of sloppy joe over each bun! YUM!!!

Cal: 202
Fat 6.2
Fiber: 2.5

Recipe from Cooking Light Jan 04

Szechuan Chicken with Peanuts - 6 pts

This recipe is from my sister, and is a great and satisfying dinner! It's a little spicy (though not much by my standards) but if you want to kick it up, just add more chili-garlic sauce! Yum!

Szechuan Chicken with Peanuts

1 lbs skinless boneless chicken breast, cut into thin strips
3 tbsp hoisin sauce
2tbsp cornstarch
1/2 c low-sodium chicken broth
2 tbsp rice vinegar
2tbsp sugar
2 tsp chili-garlic sauce
1 tbsp canola oil
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 green pepper, chopped
2 med. carrots, thinly sliced on a diagonal
1/4 cup unsalted, dry roasted peanuts

1. Combine the chicken, 1 tbsp hoisin sauce, and 1 tbsp of the cornstarch in a med bowl, toss well to coat and set aside. Combine the remaining 2 tbsp hoisin sauce, 1 tbsp cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl. Set aside.

2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken. Stir-fry until almost cooked through, 2-3 mins. Add the ginger and garlic; stir-fry until fragrant, about 15 secs. Add the bell pepper, carrots and peanuts. Stir-fry until crisp-tender, about 2 mins. add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 min.

per serving (1 cup)
302 cal
11 g fat
3 fiber
6 points
4 servings
(a little spicy!!!)

Stroganoff - 4 points

MMM!! One of my favorite meals on a cold day. It really warms you up with some creamy comfort food! Add a great side salad and you've got a complete meal. Next time I make this, I'll omit the mustard.. I don't like mustard but threw it in to try the first time.

Hamburger Stroganoff:

9 oz extra lean ground beef
1 c chopped onion
8 oz mushrooms, sliced
2 cloves garlic, minced
1 & 1/4 t dried thyme leaves
2 c reduced sodium beef broth
1 sweet red pepper
1 t dijon mustard **** IF YOU DON"T LIKE MUSTARD: either omit or only put in 1/8 t
2 t prepared horseradish
1/4 t pepper1/4 salt
1 c nonfat sour cream
3 c hot cooked rice

Coat a large frying pan w/ no-stick spray. Crumble the beef into pan. Cook over medium high heat, breaking up the meat w/ a wooden spoon, fro 5 min or until lightly browned.

Line a platter w/ paper towels. Transfer the beef to the platter and drain well.

Wipe out the pan w/ a paper towel. Add the onions, mushrooms, garlic and thyme. Cook over medium high heat, stirring frequently, for 5 min, or until the onions soften.

Add the broth, red peppers, mustard, horseradish, pepper, and salt. Simmer, stirring occasionally, for 20 min or until the sauce thickens slightly.

Reduce the heat and add the sour cream & beef. Heat for 2 min. Serve over rice.

WW Points: 4 pts

Makes 4 servings: approx 1 c rice each & 1 c stroganoff

Weight Watchers

Well, like so many others I have made some New Year Resolutions, one of which is to lose weight! I find this a stressful venture for many reasons, one of which is that I love to cook and when you are trying to lose weight, cooking can be a source of the added padding. Welll, I joined weight watchers with my sisters and mom and am happy to report that it's working! AND! I haven't had to sacrifice cooking! In fact, it's pretty much the same, only serious portion control and of course, point counting!

So, from now on (other than a few occasional slips) I will post healthful recipes with point values for all you who may need such information. Good luck and happy cooking!

Great Idea!

Kudos to the minds over at Glad. They've come up with a great idea for affordable, easy to use bakeware that you aren't afraid you'll never see again when you go to a potluck or a food day! I used this with the breakfast casserole (recipe below) and I am so impressed. I was honestly worried b/c it is plastic, but it didn't melt and held up perfectly in my 400 degree oven! So, I highly recommend this product to anyone who may be in the market!!!

Easy (and Yummy) Breakfast Casserole

This is such an easy recipe to make. I often make it for work and it's so easy to put together the morning of, or prepare and bake the night before and simply reheat. Either way, it's delicious! I believe I'll be serving this for my Christmas morning brunch! Enjoy!

Ingredients:
2 packages (12 oz each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen hash brown potatoes
2 cups shredded Cheddar cheese (8 oz)
1 cup Bisquick (or store brand baking mix) mix
2 cups milk
1/4 teaspoon pepper
4 eggs

1. Heat oven to 400ºF. Grease rectangular baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted

Best Oatmeal Cookies

I think oatmeal are by far my favorite cookies (well, right behind pumpkin walnut). This recipe is fantastic. I can't stop eating them! This is another refrigerate overnight recipe, so plan ahead! It's great b/c by chilling overnight, it allows the oats to soaks up the delicious flavors of the other ingredients. Make sure you cook directly on the pan, not on parchment paper, though it is tempting b/c of the easy cleanup!

Ingredients:
1 c plus 2 T all-purpose flour
2c rolled oats
1 t baking soda
1 t ground cinnamon
1/4 t ground nutmeg
16 T butter
3/4 c packed light brown sugar
3/4 c granulated sugar
1 t vanilla extract
1/2 t salt (omit if you are using salted butter)
2 lg eggs
1 c chopped walnuts
1 c raisins

Directions:

Mix the flour, rolled oats, baking soda, cinnamon, and nutmeg together thoroughly with a whisk or fork. Set aside.

Cut the butter into chunks and melt in a large saucepan over medium heat. Remove from the heat and stir in the brown sugar, granulated sugar, vanilla and salt. Whisk in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the walnuts and raisins. Cover and refrigerate overnight.

Preheat the oven to 325 Degrees. Position racks in the upper and lower thirds of the oven.

For large cookies: scoop about 2 level tablespoons of dough and place the cookies about 3 inches apart on the cookie sheet.

For small cookies: scoop 1 level tablespoon of dough.

Bake for 15-17 min for large cookies or 13-15 min for small cookies, or until the cookies are deep golden brown. Rotate sheets from top to bottom and front to back (it really makes a difference) about halfway through the baking time to ensure even baking. Use a metal pancake turner to transfer cookies to a rack to cool completely before storing or stacking.

Can be store in an air tight container for several days.

Cookie Menu

Being the dork that I am, I also made a Cookie Menu. I took a picture of each cookie I made and made a menu out of them. Inspired by the food network and the guide in the box of chocolates, I created this little gem. Plus I also included a personal note to each of the people I gave cookies to.

This picture of the Cookie Menu took me a while to do. It's not great, but you get the idea!

Christmas Cookies!

Well, I went a little nuts. I got a KitchenAid Stand Mixer, and I went a little nuts. I made so many cookies. I don't know if I can ever look at another cookie, let alone bake one. But, I have to say that I love the stand mixer. It is one of the best things I've ever bought. I made some Cream Cheese Sugar Cookies with the mixer and they were pretty tasty. Usually, I don't like sugar cookies and I have discovered I dislike making them into shapes (circles I can handle) but I enjoyed this recipe and I especially enjoyed the glossy sheen the icing gave to the cookies. It looked almost professional! I hope you enjoy this recipe as much as I did. Just remember to start early, the dough has to chill for 8 hrs before you can work with it!

Merry Christmas.

Cream Cheese Sugar Cookies

INGREDIENTS:
1 cup white sugar
1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour
DIRECTIONS:
1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
2. Preheat oven to 375 degrees.
3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.
4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.


Yummy Icing:


INGREDIENTS
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
DIRECTIONS
-In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
-Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush (or, I just used the back of a spoon.


A great cookie resource for all your holiday (and otherwise baking) is Allrecipes.com

Pumpkin Roll

I made a rolled cake for the first time for a food day at work. I never made one b/c I thought they were super hard to make.. a rolled cake? That is against nature! But, much to my shock, it was incredibly easy, and of course delicious! I didn't have a "jelly roll pan" so I just used a cookie sheet and that worked just fine. Just remember to refrigerate and don't let the cream cheese get to soft before you cream it with the butter!

Get that spatula dirty!!

Pumpkin Roll:

3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

To make Pumpkin Pie Spice (makes 1 teaspoon):
1/2 tsp cinnamon
1/4 tsp ginger, ground
1/8 tsp allspice
1/8 tsp nutmeg, ground


Preheat oven to 375 F . Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.

Bake at 375F for 15 minutes.

Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

The Best Thanksgiving Dinner Rolls Ever!

I actually made these for Thanksgiving last year, but never posted the recipe. So, in time for Thanksgiving this year.. the recipe!

** Get started early on this recipe b/c it has to rise for a while all-total about 2 hrs and 15 m for the rising only.

If you want, you can make them up to a week ahead of time storing the baked rolls in a Ziploc plastic bag and freezing them. Defrost the rolls for 1 hour at room temperature before reheating. To reheat, wrap the rolls in aluminum foil, 6 rolls to a package. Bake in a preheated 350F oven until heated through 10-15 min.

1 - 1/4 oz package active dry yeast
1 & 1/2 c buttermilk
6 T unsalted butter, melted, plus additional for brushing the rolls
2 lg eggs
2 T sugar
5 c bread or unbleached flour
3/4 t baking soda
1 & 1/2 t salt
Approx. 2 & 1/2 t poppy seeds for sprinkling

In a small bowl, sprinkle the yeast over 1/4 cup warm (100 - 110 F) water and let stand until creamy, 5 to 10 minutes. Stir to dissolve the yeast.

In a medium saucepan, heat the buttermilk, stirring constantly, just until warm (100-110F). or, place the buttermilk in a 1-quart glass measuring cup and microwave on high for 1 minute, or until warm. Transfer the buttermilk to a 1-quart measuring cup, if necessary, and stir in the dissolved yeast mixture, the melted butter, eggs, and sugar.

Mix the flour, baking soda, and salt in a large bowl and make a well in the center. Pour in the liquid ingredients and mix to form shaggy dough. Turn out onto a lightly floured work surface. Knead the dough, adding more flour as needed, until the dough is smooth and elastic, 8-10 minutes. Form the dough into a ball.

Place the dough in a large buttered bowl. Turn the dough to coat with the butter, and turn the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume (if you poke the dough with your finger, an impression will remain) about 1 & 1/4 hours.

Lightly butter 2 9-in round cake pans. Punch down the dough and knead briefly on an unfloured work surface. Cut the dough into 18 equal pieces. (Easiest way: cut the dough into thirds, then cut each third in half and each half into 3 pieces) Place a piece of dough on the work surface. Using the sides of your hands, tuck the dough underneath itself, turning the dough as you tuck, stretching the top surface, and eventually forming a taunt ball. Repeat with the remaining dough, transferring the rolls to the prepared pans as you form them, allowing nine balls per pan. Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 40 minutes.

Preheat oven to 400F

Brush the tops of the rolls lightly with melted butter and sprinkle with the poppy seeds. Bake until golden brown, about 20 minutes. Remove from the pan and serve warm.

Sweet Potato Casserole

As I am sure I have stated many times, I love fall! One veggie in particular I really love (any time of the year) is the sweet potato. They are heart healty and of course deliciously sweet! This recipe is Weight Watchers and was so yummy I felt like I had dessert!

My stand-in taste-tester (Dad) had this to say:

"Rachael Ray would have been envious"

Makes 4 Servings

2 apples, peeled, cored and thinly sliced
1 lb sweet potatoes, peeled and thinly sliced
3/4 t finely chopped crystallized ginger (I just used regular ground ginger)
1/2 t salt
1/4 c thawed frozed apple juice concentrate
2 T packed brown sugar
2 t fresh lemon juice
1/4 t cinnamon
1/8 t ground cloves
2 t margarine, diced

Preheat oven to 375 F; spray 8" square baking dish w/ non-stick cookig spray. Arrange half of the apples in the baking dish; top w/half of the sweet potatoes, then sprinkle w/ half the ginger and half the salt. Repeat the layers.

In a small bowl, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and 1/4 c wter. Pour over the potatoes. Cover with foil and bake 45 min; dot w/margarine. Bake, uncovered until tender, bubbling and lightly browned, about 15 min longer

Cal: 220/serving
Fat: 2 g

Butternut Squash Soup and "Sammies"

Well, the recipe for the Butternut squash soup is below, under "First Day of Autumn". I made it tonite and to accompany the soup, I made Rachael Ray's Deviled Ham Sammies or Mug Toppers. Pics of both are above.

I love the soup! So flavorful and low in calories and fat. I used I Can't Believe It's Not Butter and fat free no/low sodium chickn broth. Plus, you have to love the golden color! It's beautiful!

The Sammies were good, but next time I make them I will only put in maybe 1 & 1/2 T mustard and 1/2 T paprika. It was a little intense. The butcher didn't have white cheddar so I went with the regular kind!

A great "getting cold" treat! YUM!

2 sandwich size English muffins, split
3/4 pound boiled deli ham, chopped
1 tablespoon paprika
2 tablespoons hot sauce
3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it
A handful parsley, curly or flat
8 deli slices, about 8 to 10 ounces, white sharp Cheddar

Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler.

Polish Pierogi

As part of my dad's birthday, we made a favorite of his, Pierogi. Though my dad's family is Polish, I have never made Pierogi. In fact, I didn't even know if I like it until I made it last night! It was pretty easy to make (once I got the dough right) and was delicious. You can have all types of fillings though cheese and potato is what I used.

The good thing about pierogi is that you boil it in water, so you don't add a lot of oil/grease to recipe. I did throw them in a skillet with some sauted onions and sourkraut just to brown them up and give them a beautiful golden color.

I love this recipe and know that anyone can make it, it is really easy and homeade, which makes it even better!

Dough:
1 c flour
1 egg
1/4 c water (or more I used 1/4c then an additional 1/8c)

Filling:
3 medium potatoes
1/2 c cheddar chz
salt & pepper to taste

Boil potatoes until soft, drain water from pan. Mash potatoes and add cheese and salt & pepper. Set aside to cool.

In a mixing bowl, place the flour and egg. Add 1/4 cup of water and stir all ingredients with a fork. The dough should be the consistency of pizza dough. Add more water (if necessary) until this consistency is attained.

Assemble the pierogies:
On a lightly floured surface, roll out a portion of dough to 1/8th of an inch thickness, making sure that there are no holes.
Cut dough into 3 inch squares and place approximately 1-2 Tablespoons of the filling mixture slightly off center.
Flip half of the dough over filling creating a triangle. Crimp all edges securely.
This is the important part. If you do not crimp the edges securely, they will break apart when boiled.

Gently submerge them into a large pot of boiling water. They will sink to the bottom. Once they rise to the surface of the water, they are done. Takes about 3-5 minutes.

Sauté some chopped or sliced onions in butter. When onions are soft and lightly browned, add the pierogies, stir and serve.

Serve pierogi with sourkraut and onion! Yum!

Breakfast!

I love breakfast, it is by far my favorite meal of the day. I even like to eat it as dinner! Fall is upon us and since pumpkins are in season, the more I can cook with pumpkin, the happier I am! So, on the menu: Pumpkin Pancakes, Breakfast Potatoes and Sausage (just plain ole patties, nothing special)!

This recipe came from who else other than Martha Stewart (October 2004)
Pumpkin Pancakes:

1 & 1/4 c flour
2 T Sugar
2 t baking powder
1/2 t cinnamon
1/2 t ground ginger
1/2 t salt
1/4 t nutmeg
pinch of cloves

Wisk above ingredients together

In a separate bowl, stir together:

1 c milk
6 T canned pumpkin puree
2 T melted butter
1 egg

Fold mixture into dry into dry ingredients. Melt some butter in a skillet (or use a griddle) over medium heat; pour in 1/4 c batter for each panake. Cook pancake about 3 minutes per side. Serve w/ butter and syrup.


Breakfast Potatoes:

3-4 potatoes (you could use "regular" or red)
1 onion
Cajun Seasoning (or another all-purpose seasoning)
Olive oil

-Microwave potatoes about 8 minutes until a fork pierces through potato. Cut into cubes.
-Chop onion.

Heat a skillet with olive oil (ok, a total Rachael Ray comment here) I just did a couple swirls around the skillet and added more as needed throughout cooking. Add onion to warmed skillet/oil. Saute onions for about 2 mintues. Add potatoes and cajun seasoning, I just did about 2 tsp or a little less of the seasoning. Season to your liking! Saute potatoes & onion together until potatoes are a nice brown color it takes about 8-10 minutes. Make sure you watch them so they don't burn. I added a little more oil about half way through so they would brown better. Serve immediately (they can lose heat fast)!

Sausage:

Not much explanation needed here. Buy sausage, either already in patty form, or form into patties. Cook until finished. I like to use the George Foreman to get rid of a lot of grease!

Enjoy this hearty, comfort food breakfast!

An October Birthday

Well, today is Oct 1! Not only are we just 2 months away from the end of 2006, it is also my dad's 56th birthday! What birthday is complete without an awesome birthday cake? Inspired by Martha, this cake entitled, Cocoa Buttermilk Cake, is very rich and delicious! Serve with ice cream or frozen yogurt to make it a little less intense. If you are into very chocolate-y cakes, this is your cake! The icing is also chocolate containing both cocoa and bittersweet chocolate morsels. So yummy!

Enjoy!

Cocoa Buttermilk Cake

Find the recipe at:
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2210044&contentGroup=MSL&site=living
1 cup (2 sticks) unsalted butter, softened, plus more for pans

1 1/4 cups unsweetened Dutchprocess cocoa powder, plus more for pans

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 3/4 cups sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1 1/2 cups low-fat buttermilk

Chocolate Frosting (it makes a TON!)


1. Preheat oven to 350°. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.

2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.

3. Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.

4. Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides.

For the icing:

4 1/2 cups confectioners' sugar

1/2 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

12 ounces cream cheese, room temperature

3/4 cup (11/2 sticks) unsalted butter, softened

18 ounces bittersweet chocolate, melted

1 1/2 cups sour cream

1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.

Apple Cinnamon French Toast

I you have never tried Kings Hawaiian bread for your french toast, you are truly missing out. This bread makes fabulous french toast because it is already sweet! I have made 2 recipes for french toast using this bread and both are amazing. I really like the french toast bakes vs. traditional french toast b/c there are more options with the bake and it's a lot easier that dipping and flipping! Plus, this is a perfect fall treat because of the apples!

This recipe come directly from the Kings Hawaiian Website:
http://www.kingshawaiian.com/recipes/ft/appcinn.htm

1/2 loaf Kings Hawaiian Sweet Bread (16 oz) cut into 1-inch pieces
4 eggs, slightly beaten
1 & 1/2 c milk
1/2 c sugar, divided
2 t cinnamon
1 lg apple, peeled, cored, and thinly sliced
2 T butter/margarine



Makes 8 Servings

Re-Enlistment

Here is a picture of my husband SSG Rich Vos on Friday September 22 at his re-enlistment ceremony. Rich is in the Army and re-enlisted for another 6 years making it a total of 12 years he'll be in. I am very proud of him!

The photos are taken in Baghdad on Saddam's old parade grounds beneath the crossed swords.


HOOAH!

Eggplant Lasagna

Well, lasagna doesn't exactly always take the best pictures, but I assure you it's delicious!!!

I'd never actually had eggplant before tonite, but always wanted to try it (basically b/c it is pretty!). I was very impressed with this dish and liked it very much. A definite make again!

Eggplant Lasagna:

6 lasagna noodles (I used whole wheat)
3 c chopped, peeled eggplant
1 medium green bell pepper, diced (about 1 c)
1 lg onion, chopped (about 1 c)
1/4 c fresh basil or 1 T plus 1 t dried, crumbled
3 medium cloves garlic, minced, or 1 & 1/2 t bottled minced garlic
2 8 oz no-salt-added tomato sauce
2 t low sodium Worcestershire sauce
1/8 t salt
1/4 t fennel seeds (optional)
1 c fat free cottage cheese
1 c part skim mozzarella chz, shredded
2 T shredded or grated parmesan chz

Preheat oven to 350F. Spray 12x8x2-inch glass baking dish w/ vegetable oil spray.

In a large stockpot, cook noodles using package directions, omitting salt and oil.

Meanwhile, heat a large nonstick skillet over medium-high heat. Remove skillet from heat and spray with vegetable oil. Cook eggplant, bell pepper, onion, basil, and garlic for 10 minutes, or until eggplant is tender, stirring occasionally; reduce heat to medium if mixture sticks to skillet.

Add tomato sauce, Worcestershire sauce, salt, and fennel. Bring to a boil; reduce heat, and simmer, uncovered, for 15 minutes, or until sauce has slightly thickened and bell pepper is tender. Remove from heat.

To assemble, lay 2 noodles lengthwise in baking dish. Spread a scant 1 c eggplant mixture over noodles. Spoon half the cottage chz over sauce; spread evenly. Sprinkle w/ 1/4 c mozzarella. Repeat layers twice, ending with remaining 1/2 c mozzrella. Tuck in ends of noodles if overhanging; cover w/ aluminum foil.

Bake for 30 min. Remove from oven, discard foil.

Sprinkle lasagna w/ parmesan; let stand for 5-10 min to allow chz to melt and to make slicing easier.

Calories: 214
Protein: 15g
Carbs: 30 g
Fat: 4g
Fiber: 4g

ENjoy!

Happy First Day of Autumn!

Though it is officially not for another 2.5 hours, I want to be the first to wish all a Happy Autumn!

I love Autumn, Fall, whatever you may call it! The crisp days the smell in the air of leaves and freshness. I love the colors and the produce! Squash! I love it! Pumpkin and butternut squash are two of my favorites followed by acorn. I think I love them all. Not to mention the APPLES! If you've never been to an apple orchard, do it this year! The delicious varieties of apples along with pumpkins and cider make a great weekend getaway!

Make sure you checkout my posts from October 2005. I have some great decorations on there such as chiffon ghosts and a scary fence. Both of which are super easy to do and make a great decoration and conversational piece. I also have some great recipes such as pumpkin cupcakes as well as others.

So, here is to Autumn! Welcome Back!!!

Here is one of my favorite fall recipes! So yummy!

Butternut Squash Soup

4 slices bacon
3 lbs (2 small) butternut squash
3 T unsalted butter
2 lg onions, couarsly chopped
2 small carrots, halved lengthwise and thinly sliced
2 small celery stalks, thinly sliced
2 garlic cloves, minced
3/4 t salt, or more to taste
3 & 3/4 c low sodium/fat free chx broth
2 T thinly slivered fresh sage OR 2 t dried
1/4 t freshly ground pepper

Cook the bacon over medium-low heat, stirring occasionally, until golden brown and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain (I use a george foreman for this!), then crumble and set aside. Pour off and discard the fat from the pot and set the pot aside.

Meanwhile, cut the butternut squash in half lengthwise and scrape out the seeds. Cut each half lengthwise in half again and, using a sharp paring knife, peel the squash. Cut the squash into 3/4 inch chunks

Melt the butter in the pot (a large heavy pot) over medium heat. Add the onions, carrots, celery, garlic, and 1/4 t salt and cook, stirring, until the onions are translucent, 10-12 min. Add the squash and stock and bring to a simmer. Partially cover and simmer, sitrring occasionally, until the squash is very tender, about 15 minutes.

In batches, puree the soup in a blender until smooth and return to the pot. Stir in the sage, and season with the remaining 1/2 t salt and pepper. Reheat over medium heat, stirring occasionally , until hot. Ladle into bowls and sprinkle some of the crumbled bacon in the center of each serving.

Serves 8.

Picture to follow.

Orange-Blueberry Angel Food Cake

This is a delicious cake with a little tang to it! So yummy!

1 1/2 c egg whites (10-12 large)
1 1/2 c sifted powdered sugar
1 c sifted cake flour or sifted all-purpose flour
1 t vanilla
1 1/2 t cream of tartar
1 c granulated sugar (or substitute Splenda baking sugar just make sure to read the equivalency directions)
1 1/2 c freeze dried blueberries (I used the little "wild" blueberries in the frozen food section)
1 T finely shredded orange peel
1 C sifted powdered sugar
3-5 t frozen orange juice concentrate thawed (I didn't have this, just regular OJ and it tasted fine!)

~Directions~

In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1 1/2 c powdered sugar and the flour together 3 times. Set aside.

Add cream of tartar and vanilla to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 T at a time, beathing until stiff peaks form (tips stand straight).

Sift 1/4 of the powdered sugar mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining powdered sugar mixture by fourths. Gently old in freeze-dried blueberries and orange peel. Pour into an ungreased 10-nich tube pan. Gently cut through batter to remove air pockets.

Bake cake on the lowest rack in a 350F oven for 40-45 min or until top springs back when lightly touched. Immediately invert cake in pan; cool completely in pan. Loosen cake from pan; remove cake.

In a small bowl combine the 1 c powdered sugar and 3 t of the OJ concentrate. Stir in enough of the remaining OJ, 1 t at a time, to reach drizzling consistency. Drizzle over cooled cake.

You will LOVE this cake and want to eat more than just one piece! and at only 208 c and 0g fat per serving (makes 12 servings) you can!!

YUM!

Chicken Tetrazzini

This delicious and creamy comfort-food is great for a chilly night, or really any night! The recipe has been modified for a more healthful approach, so don't be scared to try it only 394 calories per serving (makes 4 servings).

6 oz dried spaghetti (I use whole wheat spaghetti)
1 1/2 c sliced fresh mushrooms
3/4 c chopped red or green sweet pepper
1/2 c cold water
1/4 c flour
1 12-oz can (1 1/2c) evaporated low fat milk
1 t instant chicken bouillon granules
1/4 t black pepper
1/8 t salt
1 c chopped cooked chicken or turkey (5 oz)
1/4 c finely shredded Parmesan cheese (1 oz)
2 T dry sherry or milk
1 T sliced almonds

~Directions~

Cook the spaghetti according to package directions, except omit the cooking oil and lightly salt the water. drain well.

Meanwhile, in a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water until tender. Drain well, return to saucepan.

In a screw top jar combine 1/2 c cold water and flour; cover and shake well. Stir into the veggie mixture in the saucepan. Stir in the evaporated milk, bouillon granules, black pepper, and salt. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, chx, parmesan cheese and dry sherry/milk.

Lightly coat a 2-qt square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Sprinkle with almonds. Bake, uncovere, ina 400F oven about 10 min or until heated through and nuts are lightly toasted.

Serve with a tossed salad and low cal dressing! ENJOY!!!

Self Diet

Well, I've started the Self Reach Your Goal Diet. I've chosen the Lose 8 lbs in a month with a little sculpting sexy muscles thrown in there as well. It's a great program. If you haven't seen it, go to Self.Com and check it out. I sound like a promotional video right now! Anyway, last night I had a great salad that I just had to share!

Three Pepper Salad

1 yellow pepper chopped
1 red pepper chopped
1 green pepper chopped
2 T parsley chopped
1 T chopped red onion
1 1/2 t olive oil
splash of balsamic vinegar

mix a half each red, green and yellow bell pepper, chopped, tossed with chopped parsley, chopped red onion, olive oil and balsamic vinegar! So easy to make and delicious and nutritous!

My only suggestion is to leave out at least half of the parsley, for me, it was a little over powering! YUM! It also has an amazing aroma and is very pretty with all the different colors!

Vacation

Well, the husband came home from Iraq for 2 weeks and we had a great time. We vacationed in the Virgin Islands and then just hung around good ole' NKY! He's back in Iraq now not to be seen for another 6-10 months!

Chocolate Cake

Not only is this a perfect opportunity to share a GREAT chocolate cake recipe, I can also show off my birthday present from my sister, Pam. It's from thecakepanlady.com and it's so cute! I love it!!!

Enjoy!

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

http://www.hersheys.com/recipes/recipes/print-recipe.asp?psize=35&id=184

Ingredients:
. 2 cups sugar
. 1-3/4 cups all-purpose flour
. 3/4 cup HERSHEY'S Cocoa
. 1-1/2 teaspoons baking powder
. 1-1/2 teaspoons baking soda
. 1 teaspoon salt
. 2 eggs
. 1 cup milk
. 1/2 cup vegetable oil
. 2 teaspoons vanilla extract
. 1 cup boiling water

Directions:
1. Heat oven to 350F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Buttercream or any frosting you prefer.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


Buttercream Frosting:

1 cup butter or margarine, softened
3 cups powdered sugar
1/2 teaspoon vanilla

1 . Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in vanilla until smooth and spreadable

My Avatar

So, I have created my "avatar" not exactly sure what that is.. but it was fun making me!




and of course, what avatar wife is complete without her avatar husband!

Birthday Celebration

Happy 25th Birthday Kari!

What better than a home-made birthday cake with UDF ice cream to start a new year?! It's even better with it's kind of okay to eat!!

This cake seems to bake really fast, so make sure to watch it so it doesn't overcook! Don't forget to add a little flair to your birthday celebration, even if you are celebrating in a restaurant! Bring a bday table cloth and Target has some super fun square bday cake plates!


CHOCOLATE-BANANA CAKE WITH WALNUTS
Healthy bonus: 1/2 serving of fruit per slice, potassium from bananas, iron from walnuts
Makes 16 servings.
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
2 tsp baking soda
4 large overly ripe bananas, mashed
1/2 cup plain lowfat yogurt
2 egg whites
2 tsp vanilla extract
3/4 cup walnuts, chopped
Vegetable-oil cooking spray
Frosting
1 cup lowfat milk
3/4 cup Splenda Sugar Blend for Baking
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
1 tbsp butter
2 tsp vanilla extract

Preheat oven to 350°F. Combine flours, Splenda, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, and 1/2 cup walnuts. Stir. Coat a 9" x 13" cake pan with cooking spray. Pour batter into pan, spreading evenly. Bake about 35 minutes. Cool.

Raise oven to 375°F. Toast remaining 1/4 cup walnuts 6 minutes. To make frosting, pour 1/4 cup milk into a medium saucepan over medium heat. Stir in Splenda, cocoa, and cornstarch. Slowly add remaining 3/4 cup milk and bring to a low boil, stirring continuously until thick. Remove from heat and stir in butter and vanilla. Cool and spread over cake. Sprinkle walnuts over cake.

Seasons Restaurant at the Nemacolin Woodlands Resort & Spa, Farmington, PA
Nutritional analysis per serving: 203 calories, 5.4 g fat (1.3 g saturated fat), 26.1 g carbohydrates, 5.9 g protein, 3.8 g fiber

Recipe from Self.com and Self Dishes Spring 2006

Ginger-Lemon Tea

If you are a tea fanatic like I am, you are always looking for new teas to try. This is so easy to make and is delicious, not to mention the awesome aroma!

Ginger-Lemon Tea

6 c water
4 t sugar
1 (1-in) piece of fresh ginger, thinly sliced
8 lemon peel strips (2.5X1in)
8 green tea bags
*Lemon slices (*optional)

In a large saucepan combine the water, sugar, ginger, and lemon peel strips. Bring to a boil; reduce heat, simmer, uncovered for 10 min. remove ginger and lemon strips with a slotted spoon and discard.

Place tea bags in a teapot; immediately add simmering water mixture. Cover and let stand 3 to 5 min. remove tea bags and discard. Serve immediately in mugs. Garnish with lemon slice.

Very refreshing on a summer evening!

Double Chocolate Brownies

This may be the most perfect Brownie recipe ever! It is incredibly easy, quick, and melt-in-your mouth good!

Non stick cooking spray
1/4 c butter/margarine
2/3 c sugar
1/2 c cold water
1 t vanilla
1 c flour
1/4 c unsweetened cocoa powder
1 t baking powder
1/4 c mini semisweet chocolate pieces
2 t sifted powdered sugar

1 - lightly coat the bottom of a 9X9X2 baking pan w/nonstick cooking spray being careful NOT to coat the sides of the pan

2 - In a medium saucepan, melt butter; remove from heat. Stir in sugar,water, vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces. Pour batter into prepared pan.

3 - Bake in a 350 oven for 15-18 min until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. removed from pan. cut into 16 bars, sprinkle w/ powdered sugar!

ENJOY!

Low in fat and Cal: 103 cal & 4 g fat per piece!!!

SO GOOD!!!

Vegetable Lasagna!

This is a super fast, easy recipe that is sure to be a crowd pleaser! Not to mention that it only has 251 cal per serving and 9 g fat!

I would definitely make this again!

From "the woman" : "very tasty and not too chewy like some lasagnas"
The woman will be taking over as "taste-tester" until the husband returns from Iraq!

The recipe:
Vegetable Lasagna!

6 dried lasagna noodles (I use whole wheat! Gotta look out for the heart! Whole grains!)
2 & 1/2 cups zucchine and/or yellow summer squash halved lengthwise and sliced (2 medium)
2 cups fresh sliced mushrooms
1/3 cup chopped onion (1 small)
2 t EVOO
1 c light (or skim) ricotta cheese
3 T finely shredded Parmesan chz (1 oz)
1/4 t black pepper
2 C purchased pasta sauce (I use Ragu Garden Primavera .. so good and has LOADS of veggies!)
1/2 c chopped, seeded tomato (1 medium)

1 - cook noodles according to package directions; drain and rise with cold water. drain well.

2 - In a large non-stick skillet cook and stir squash, mushrooms, and onion in hot oil over medium-high heat about 5 min or until tender; remove from heat and set aside. In a small bowl combine ricotta cheese, Parmesan Cheese, and pepper.

3- To assemble, place 3 lasagna noodles in bottom of a 2 - quart rectangular baking dish, trimming to fit as necessary. Spoon half of the ricotta chz mixture over the noodles. Top w/half of the veggie mix, half of the sauce, and half of the mozzarella chz. Layer w/ remaining noodles, ricotta chz mix, veggie mix, and sauce.

4- Bake, uncovered in a 375 oven for 30 min. Sprinkle with tomato and the remaining mozzarella chz. Bake 5 more or until heated through. Let stand 10 min before serving.

Serve w/ a yummy side salad and brownies!