Amazing Salad

While staying in NY, one of my sister's friends brought her this amazing salad from Bellini's Italian Eatery they call it the "Prodotto". It consists of green, leafy romaine lettuce tossed with sliced pear, crumbled gorgonzola cheese, dried cranberries (they are infused with raspberry), toasted walnuts (they almost taste candied), sliced red onion, diced tomato, matchstick carrots, and a balsamic vinaigrette. Lori says the closest balsamic vinaigrette that they've been able to find is the kind that is kept refrigerated next to the salad in the glass jar - I can't remember the name of it right now! Anyway, this salad is amazing and addictive!!!

YUM!!

Spaghetti and Meatballs

Tonight for dinner is spaghetti and meatballs - Biggest Loser style! The "muscling up" meatballs are really yummy and good for you. Save leftovers for meatball subs! Put 3 meatballs in a hot dog bun, top with your fav spaghetti sauce and top with mozzarella cheese! Super yummy use for leftovers!

Easter Dinner Recipe: Vegetable Salad

Vegetable Salad

This recipe comes from a lady from church who makes this for every church potluck. It has become a staple in our family's holiday menu. It's delicious! Just don't add the dressing until you are almost ready to serve!

Chop:
3 carrots
5 green onions
3 celery
1 cauliflower head
1 & 1/2 broccoli head

Mix:
3/4 c sugar (usually we add 1/2 c of sugar or Splenda)
3/4 c Miracle Whip (usually we do 1/2 c of fat free ranch dressing)
1 T vinegar

Add:
2 c shredded cheddar cheese
1 jar real bacon bits (usually we cook bacon extra crisp and then top with that)

Add mixture, cheese, and bacon bits to vegetables right before you serve.

Mom's notes:
Mix well and taste. Can always add later, before the cheese.

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.

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)

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!!!

An Easter Tradition

This cake is so yummy and so easy! It is an Easter tradition in our house.

Carrot Cake w/ Toasted pecan cream cheese frosting

3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans **be careful not to over toast**
Pecan Cream Cheese Icing:
8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans


Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

The Best Chili

This recipe comes from the kitchen of the sister, Lori Trzop Schatzel. This is fantastic in a crock pot, slow cooked for hours or over your stove top if you need delicious chili in a hurry.

1 lb ground beef
1 lb mild or hot (depending on preference) sausage
1 large onion
2 cloves of garlic (finely chopped)
1 can (28 oz) diced tomatoes, undrained (usually, I get the chili kind or the onion/garlic kind)
1 can (15 oz) tomato sauce (unsalted is always a good choice)
2 T chili powder
1 & 1/2 t ground cumin (this is the secret to this recipe!)
salt and pepper to taste
1 or 2 cans light or dark kidney beans (depending on how much you want) rinsed & drained

1. Brown beef and sausage in skillet until cooked through, drain
2. Mix beef and remaining ingredients, except beans in a slow cooker (or pot, if using pot, add the beans)
3. Cover and cook on low setting for 6 to 8 hours or on high for 3-4 hours. The longer it cooks and simmers the better is tastes or until onion is tender -- you can't cook it too long!
**If you don't use a crock pot, add all ingredients and cook until heated through. Cook for at least an hour and a half until it reaches desiered consistency. Boil at first then simmer the remaining time**
4. Stir in beans then cover and cook on high for 15-20 minutes.

Serve with a dollop (of daisy ..hehe) of sour cream or shredded cheese or oyster crackers or regular crackers or ALL FOUR!!

Enjoy!!

My Favorite Cookie

I discovered this recipe just in time for my 1st Annual Cookie Exchange last year. Since then, it has been my favorite cookie.

Pumpkin Cookie:
2 c flour
1 & 1/3 c quick or old-fashion oats
1 t baking soda
1 t cinnamon
1/2 t salt (I usually omit)
1 c (2 sticks) butter/margarine, softened (I like to get the no salt kind)
1 c granulated sugar
1 c packed brown sugar
1 c pure pumpkin (not pumpkin pie mix just pumpkin)
1 large egg
1 t vanilla
3/4 c chopped walnuts

Optional:
3/4 c raisins

Preheat oven to 350. Grease baking sheets.

Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop tablespoons of dough onto prepared baking sheet repeat with remaining dough.

Bake for 14 to 16 minutes or until cookies are firm and lightly browned. cool on baking sheets for 2 minutes; remove to wire racks to comepletely.

Dinner Tonight--Smoky Butternut Squash Soup

4 Slices Bacon ( I like to use hickory smoked bacon)
3 lbs (2 small) butternut squash
3 T butter
2 large onions coursely chopped
2 small carrots, halved & sliced
2 small celery stalks thinly sliced
2 cloves garlic, minced (I usually omit but with or without is still good)
3 & 3/4 c chx stock/broth
2 T fresh sage OR 2t dried
pinch of salt
1/4 freshly ground pepper

Cook bacon until crisp. Transfer to paper towel to drain then crumble.

Cut 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 squash into 3/4" chunks.

Melt butter in a dutch oven or large heavy pot over medium heat. add onions, carrots, celery, & garlic and cook, stirring, unti the onions are translucent, about 10-12 minutes. add the squash and stock and bring to a simmer. partially cover and simmer, stirring occasionally, until the squash is very tender, about 15 minutes.

In batches puree the soup in a blender (I use a food processor) until smoothand return to the pot. stir in sage and season with 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.

I like to serve with herb scones.

Amish Friendship Bread Starter:

I know it has been an obscene amount of time since I haven't posted in such a long time, I'm going to post a great recipe:
This bread is amazing! It takes 10 days to make the starter and from the starter you make the bread! Very, very yummy stuff. The best part is that it makes enough to share 1 cup of starter with 3 friends and enough for you too!!

The Recipe:
3 c. sugar
3 c. flour
3 c. milk

DAY 1: In a GLASS/Plastic bowl, combine 1 c sugar, 1 c flour, and 1 c milk. Stir mixture with wooden or plastic spoon (don't use a metal spoon or electric mixer). Cover bowl loosely with paper towl, cloth, wax paper, or plastic wrap. Keep at room temperature (don't refridgerate.

DAY 2, 3, and 4: Using wooden or plastic spoon, stir mixture once each day.

DAY 5: Add 1 Cup Sugar, 1 c. flou, 1 c. milk; stir.

DAY 6, 7, 8, and 9: Using wooden or plastic spoon, stir mixture once each day.

DAY 10: Add 1 c. sugar, 1 c. flour, and 1 c. milk. Remove 3 cups of mixture and give 1 cup each to 3 friends. Save remaining starter for yourself!!

AMISH FRIENDSHIP BREAD:

*This is the recipe I've been using every time I make this bread. I am going to try a new recipe and I'll post that later!*

1 c. Amish friendship bread starter
2/3 c. oil
3 eggs
2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla
1 & 1/2 tsp cinnamon
1 c. sugar

in mixing bowl, combine all ingredients. bake in 2 well greased and floured or sugared 9x5 bread pans. bake in 350 degree oven for 40 or 45 minutes.

NOTE: Raisins, chopped apples, drained crushed pineapple, candied fruit, coconut, mashed banana, dates, chopped nuts/chocolate chips (1/2 cup each) may be added to batter before baking!