In the Kitchen With Krista

Necessity is the Mother of Invention...

2009-09-13T08:05:00.000-07:00

...and in this troubled economy...necessity drives everything because there are no spare dollars for frivolous things.

Last week, my local Aldi (which if you don't have one near you, I'm just so sorry...and if you do...STOP SHOPPING AT OTHER STORES! LOL :D) had their grape tomatoes on sale for 99 cents a pound. I mean, who can resist those? Especially at 99 cents a pint. So, of course I bought 4 pints. Being the tomato purist that I am, I never, ever, ever place them in the refrigerator. Ever (and if you do that STOP NOW, you're destroying the tomato's flavor and texture. If you don't believe me, consult Alton Brown).

As the week passed, I used a few in salads, a few eaten by my 4 year old, but they sat on the counter. They were tempting, but not enough that I used all of them.

In my groggy haze this morning I realized my beloved tomatoes were going bad, and if I didn't do something fast, I would lose them all together. And you all know I'm adventurous (or maybe you remember, I haven't posted much lately!). With weather turning colder and my tomatoes slowly shriveling...I decided something MUST BE DONE.

I remembered that I had leftover red pepper strips from the night before - we had a birthday party for my son, and he requested red pepper on the veggie tray, I think he was the only one who ate them!!!

This recipe was born of that desire to not waste $3 worth of tomatoes.

Turned out very well...I think. As did my favorite taste tester, my husband.

Save-the-tomato Soup

3 pints grape tomatoes (as long as they aren't soft and moldy, they're fine for this!)
2 cloves garlic
1/2 red pepper, sliced in strips
1/4 red onion, julienned
1/4 celery stalk (about 2" worth), julienned
2 Tbs olive oil
1/4 tsp red pepper flakes
2 chicken bullion cubes (can use beef or veggie too)
1/2 - 1 Cup freshly boiled water

Preheat oven to 400 degrees.

Cut tomatoes in half and place in roasting pan. Remove skins from garlic cloves and add to tomatoes. Add red pepper, onion and celery to the pan. Pour olive oil over vegetables, sprinkle with red pepper flakes.

Place vegetables in oven and roast for 25-30 minutes - until vegetables are soft and just starting to brown A LITTLE (carefully, if you burn even one...it will make it yucky). While the veggies are roasting, boil some water.

When the vegetables are done, pour into a blender or food processor (depending on the size of blender or food processor, you may need to do this in batches). Liquify the vegetables. Open blender/food processor and add the bullion cubes and 1/2 cup of boiling water. Cover blender/food processor with lid, liquify again. Add more water if necessary. You may add salt at this time too, if you feel the need.

Serve, and enjoy! Top with croutons, cheese, fishies, saltines....whatever you like in your tomato soup.

NOTE: When using a blender to blend hot liquids it is BEST to leave the center cap off the lid and cover with a towel. Secure the towel with your hand while the blender is running. If you do not do this, pressure from the steam can build up and cause harm or injury. So don't do that, it will ruin your dinner.

Banana Oatmeal Chocolate Chip w/ Flax Seed

2009-08-26T03:19:00.000-07:00

Okay....so say that 10 times fast. :D

I think I need to give some history on this recipe. The original name is "Banana Chocolate Chip Muffins" and is found in the recipe book created for a fundraiser for my daughter's gym (she's a gymnast :D). Anyway, one of my daughter's good friend's mother (follow that?) submitted this recipe for the book. Well, let me say from the first time I made them, they were gone so fast. I continued to make them. Constantly. At least once a week. You know, it's almost shameful to buy bananas so that they get overripe to make these. It became obsession like.

Some changes in our lives made it necessary to adjust the recipe, kick it up a bit, add nutrition while still maintaining the integrity of the recipe. I was afraid. I was petrified. Thinking how am I gonna make this tried and true recipe more healthy.

FIRST...the original recipe as presented by Helen Guzzo in the fundraiser cookbook:

Banana Chip Muffins

1 Egg
1/2 cup Vegetable oil (+1Tbs)
3/4 Cup Sugar
3 Bananas, ripe/mashed
2 Cups Flour
1/2 Cup Old Fashioned Oats
1 Tbs. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 Cup Miniature Chocolate Chips

In a mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. In a separate bowl, combine dry ingredients and mix well (I actually sift them together). Add dry ingredients to wet ingredients and stir until just moistened. Stir in chocolate chips. Fill greased muffin cups 3/4's full. Bake at 375 for 18-20 minutes or until muffins are done (poke with a toothpick in the center and comes out MOSTLY clean). This makes about 24 regular sized muffins.

I dare you to try to wait until they cool before you eat one. I'm betting, like most, you can't.

OKAY...now...the recipe with bumped up nutrition.

Banana Oatmeal Chocolate Chip Muffins with Flax

1 Egg
1/2 Cup Smart Balance Cooking Oil (+1Tbs)
1/4 Cup Sugar
1/3 Cup Agave Syrup (a low glycemic sweetener found at Whole Foods, Trader Joes, lots of places nowadays)
3 Bananas, ripe/mashed
1 Cup Whole Wheat Flour
1 Cup Unbleached All-Purpose Flour
3/4 Cup Quick Cooking Oats (I like the texture better)
1/4 Cup Flax Seed Meal (if you grind your own, you have to start with about 1/3 cup of flax seed)
1 Tbs. Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 Cup Chocolate Chips (don't like miniatures! :D)

In a mixing bowl, beat egg, oil and sugar and agave syrup until smooth. Stir in bananas. In a separate bowl sift together flours, baking powder, baking soda and salt. Add oatmeal and flax seed meal and mix well. Add dry ingredients to wet ingredients and stir until just moistened. Stir in chocolate chips. Fill greased muffin cups about 2/3 full (truth be told, I use liners, I don't grease the pan). Bake at 375 for 18-20 minutes or until muffins are done (poke with a toothpick in the center and comes out MOSTLY clean). This batter tends to be more dense, so this makes about 18 regular sized muffins.

Again...I dare you not to eat them all in a day!

The added oatmeal and the flax add protein, fiber and Omega 3 Fatty Acids. Boosting the nutrition in this muffin.

I hope you enjoy! I know we do. So much so, that I cannot add a picture, they just don't last long around here!

A challenge...an oxymoron...and a reopening of a blog...

2009-06-27T06:56:00.000-07:00

I enjoy the occasional baking challenge. And I thought, to relaunch my old blog, I'd start with that!

A few weekends ago, I had the absolute joy of spending and evening with two very good old friends and their husbands and families. I made dessert. The caveat was, that this dessert needed to be made with NO artificial sweeteners and NO refined sweeteners. What I was left with was Blue agave Syrup, Honey and stevia (and after further investigation, stevia was eliminated too! AAAH!)

I love to bake. I love to bake and make something that is delicious and healthy too. Yes. A healthy dessert. Isn't this an oxymoron? Well, I've discovered today that it does not necessarily have to be! This may not be as sweet as the normal american diet sugar-loaded sweet desserts go, BUT it was delicious, received many compliments (even from the kids!), and there was none left. I count that as success.

So....

Berry Nectarine Fruit Crisp

Fruit:

2 pint strawberries, hulled and quartered
1 pint blueberries
2 medium nectarines, skins removed and diced
Juice of 1/4 lemon
1 tsp lemon zest
2 tbs Blue Agave Syrup

Crisp:
2 cups whole rolled oats (steel cut has a nice texture too)
1 cup whole wheat flour
1 stick butter, softened
1/4 Cup Blue Agave Syrup
2 Tbs Honey

Mix fruits together, add lemon zest, lemon juice and blue agave syrup. Mix well. Set in fridge to "marinate" for at least two hours.

Combine whole rolled oats and flour. Mix in butter, blue agave and honey until well blended and resembles course crumbs.

Grease a 13 X 9" baking dish and pour fruit mixture into it. Assemble crumb mixture on top. Bake in a preheated 350 degree oven for 30 minutes (or until bubbly and crumb mixture looks baked and golden). Let sit about 10 minutes before serving.

AND DON'T forget the honey whipped cream! (oooh, 1 cup COLD whipping cream with 2 tbs honey and 1 tsp vanilla, whip until stiff peaks form!)

Okay, well, healthy might be a stretch....but as far as desserts go...it's healthier than most!

Pumpkin Squares

2007-11-12T07:53:00.000-08:00

So, I haven't posted here in a long time. I am now "gluten free" and cannot have wheat, barley or rye.

I've posted a recipe on my other blog, that some folks who CAN eat gluten may want to make, it's just too delicious to pass up!

So, I'm posting it here, in the original form, so that it can be made by all of you.

Don't be fooled, however, the gluten free recipe is just as yummy!

Pumpkin Squares

CRUST:
1 package yellow cake mix
1 egg
1/2 cup butter

Reserve 1 cup cake mix and set aside. Mix remaining cake mix with 1 egg and melted butter. Press into the bottom of a 9 X 13" pan.

FILLING:

3 Cups Pumpkin Pie Mix (1 lb 14 oz can)
2 eggs
2/3 cup milk

Mix well and spread over pressed cake layer.

TOPPING:

Reserved cake mix
1/4 cup sugar
1 tsp cinnamon
1/4 cup cold butter
1/2 cup chopped walnuts (optional)

Mix dry ingredients in a bowl. Cut cold butter into dry ingredients using a pastry blender or pulse in a food processor. Sprinkle liberally over pumpkin layer. Sprinkle walnuts over top.

Bake @ 350 for 45-55 minutes.

Allow to cool completely and refrigerate 4 hours or overnight.

Serve with whipped cream or ice cream!

Sour Cream Chicken with Mushrooms & Peas

2007-01-11T09:16:00.000-08:00

Copying from my gluten free blog - this one is safe for all! :D

Sour Cream Chicken w/ Mushrooms and Peas

1 lb boneless, skinless chicken pieces, cut into 1" chunks
10 oz mushrooms, sliced
1 cup frozen peas, thawed
2 cloves garlic

2 cups chicken broth (I used Imagine)
1 cup sour cream

Saute chicken pieces. Add mushrooms and garlic and continue to saute until chicken is done and mushrooms are soft. Add peas. Mix broth and sour cream together. Pour over chicken, mushrooms and peas. Cook on low heat until bubbly and thickened.

Serve over potatoes, rice, or noodles.

MMMMM.

And the winner is......

2007-01-09T20:54:00.000-08:00

LOL! Sister in law Anne has gently reminded me that it's been a while since I posted on here.

I need to be honest. January 1, I went gluten-free. I've been having health issues for a long time and no doctor seems to know what was wrong. They gave me a diagnosis of Fibromyalgia, but after reviewing info on Celiac and having so many symptoms line up...I decided to try the diet for a while to see how I feel. It's AMAZING how much better I feel in just a few days. We think we have a winner, Chuck.

Well, I will NOT abandon this place...but I will try not to over-non-gluten you! I opened another blog to chronicle my gluten free experiments.... www.goingglutenfree.blogspot.com .

I'm coming up with something to put up here....promise to have something in the next day or two.

THANKS ANNE....for reminding me!

:) THANKS for your patience.

HOLIDAY APPETIZER: Artichoke Spinach Dip

2006-12-20T15:12:00.000-08:00

This is a twist on a favorite. I love the spinach artichoke dips you get at restaurants or freezer section, BUT they always seem to be more spinach than artichoke. They also lack some of the taste I love...so this is an adaptation of that recipe to make it to my taste.

Artichoke Spinach Dip

1 Can of Artichoke hearts (NOT MARINATED)
1 10 oz package frozen spinach, thawed and squeezed dry
1 8 oz block of Low Fat Cream Cheese (Neufachatel)
1 cup lite mayonaise
1/2 cup shredded parmasean cheese
1/2 cup shredded cheddar
1 clove garlic, finely minced
4 scallions chopped
1 Tsp Italian seasoning
1 tsp salt
dash or two of black pepper

Drain and chop artichoke hearts, set aside.

Mix softened cream cheese and mayonaise together until well mixed and creamy. Add garlic, parmasan, scallions (reserve about 1/3 cup of the green tops, chopped for garnish), italian seasoning, salt & pepper. Mix well. Add reserved artichoke hearts and spinach. Mix well.

Pour into a 1 qt baking dish. Sprinkle cheddar cheese and reserved scallions on top. Bake at 350 for 20-30 minutes until edges are just brown and it's all bubbly.

Serve with crustini, crackers, crudite, etc. MMMMMMMMMMMM.....

HOLIDAY GIFT: Sugar-Free Hot Cocoa Mix

2006-12-17T07:57:00.000-08:00

As promised. This is an adaptation of a recipe I found while trolling on line. The original recipe used sugar, I adapted to make a sugar free treat for the diabetics and dieters in my life!

Sugar Free Hot Cocoa Mix

2 Cups non-fat dry milk
1 Cup Splenda Granular
1/2 Cup cocoa powder
1/2 Cup dry non-dairy creamer
dash salt

Mix all ingredients in a 1 qt mason jar. Place lid on tightly and shake firmly until well mixed. Include an instruction card (tie around the lid with a bow) with instructions to dissolve 4 Tbs of mix in 8 cups hot water or coffee.

This can be adjusted and made "gormet" by using flavored powders like French Vanilla or Hazelnut. Use your imagination!

:)

HOLIDAY GIFT: Sugar-Free Almond Biscotti

2006-12-16T19:40:00.000-08:00

In my life, there are many diabetics. My father, my grandmother, my mother-in-law, my brother-in-law, many. My normal Christmas mindset is goodies. Getting goodies. Giving goodies. Eating goodies. It is a wonder I am not diabetic myself. Until this year, I had avoided food gifts with my diabetic friends and family, for fear of putting health in jeopardy. This year, I embarked on a journey to seek to understand how to cook for them. The following recipe is one I came up with in my search. It is from the Splenda website. I have modified and adapted it to suite my tastes and styles. For a sugar-free food, I have to say, it's really good. I did not expect that.

Sugar-Free Almond Biscotti

1/2 Cup almonds, slivered
1/2 Cup canola oil
3/4 Cup Splenda granulated no-calorie sweetener
3 tbs. sugar (*note, necessary for the baking "science" has negligible glycemic impact)
2 large eggs
1 large egg white
2 cups all purpose flour
1 tsp baking powder
1/3 cup nonfat dry milk
1 tsp almond extract
1 tsp anise seed (optional - I did not use)

Preheat oven to 350. Spray cookiesheet with non-stick cooking spray; set aside.

IF DESIRED, toast almonds for 7-10 minutes until golden (I did not, I prefer the texture/taste of the raw almond in this recipe).

Mix oil, Splenda and sugar together in a large bowl. Add eggs and egg white one at a time, mixing well after each addition. Add extract and mix well again.

In a medium bowl, combine flour, baking powser, baking soda, nonfat dry milk (if adding anise, add at this step as well). Pour into the oil/egg mixture and stir until well blendd. Add almonds and mix until just blended.

Divide dough in half. Roll each half unto a log approximate 3 1/2 inches wide by 12 inches long. (Note about dough, much looser than a normal biscotti dough. You may have to scoop and smooth into log shapes "frosting" style. I did not attempt to kneed and shape into rolls - but you could with well greased hands)

Bake 20-30 minutes (until lightly browned and springs back to touch) be cautious not to cook TOO much at this step, if it is too dry to cut, it will be difficult for the next step, remove from oven and cool for 10 minutes. With a sharp, serrated knife, slice each loaf on the bais into 1/2" cookies. Return, cutside down, to baking sheet. Bake for 8 minutes. Remove, flip over, bake another 8 minutes.

Remove from oven, and pan and allow to cool completely before storing in an airtight container.

Serve dipped in tea, coffee or Sugar Free Hot Cocoa (mmmmm....another recipe to be posted tomorrow!).

Kid Recipes

2006-12-14T08:59:00.000-08:00

Okay, so these are not to eat! BUT, for those of you with kids, these recipes may become invaluable.

THANK YOU Mrs. HPK from Family Life Forums for posting these today.

Finger Paint
1/4 c cornstarch
2 c cold water
Food coloring

Mix. Boil until mixture thickens. Cool. Divide into containers. Add food coloring.

Salt Dough

1 c salt
4 c flour
1 1/2 c water
4 T oil

Mix salt and flour. Add water and oil. After making objects or shapes, bake 45 min at 350 degrees. Paint. Varnish.

Silly Putty

1 c white glue
1 1/2 c liquid starch

Mix ingredients. Cover. Let stand a few hours. Pour off any excess liquid.

Play Clay

2 c baking soda
1 c cornstarch
1 1/4 c coldwater
Food coloring(opt)

Mix soda and cornstarch together. Add cold water. Mix until mixture is smooth. Boil 1 min, stirring constantly,until the consistency of mashed potatoes. Add food coloring if desired. Pour onto plate. Cover w/ damp cloth. Let cool. Knead 7-10 min.

For ornaments or shapes...After kneading, roll out onto waxed paper. Cut out designs or shapes. Let dry until hard-approx 1-2 days. Paint w/ tempra or water color paints. Dry well. Coat w/ clear shellac. Hangars may be mounted on back w/ glue or pressed into dough while still wet.

French Onion Soup

2006-12-11T06:25:00.000-08:00

I have been having a massive craving for French Onion Soup (no, not pregnant, to my knowledge!). Well, on Friday, I finally sat down and searched a bunch of recipes. There were none that fit exactly what I wanted and what I had on hand, so I had to adapt a little bit. But this is what I came up with, and it turned out quite yummy!!!

French Onion Soup

4 large onions sliced VERY thinly
1 clove garlic, minced
4 tbs butter
1/2 cup red wine (choose a dry over a sweet, like a Shiraz or a Cabernet, Sherry would work well too)
2 14.5 oz cans Beef Broth
French Baguette
Olive Oil
Provalone Cheese, sliced (you can use swiss, mozz or gruyere if you prefer).
Salt & Pepper

In a large soup pot, melt butter. Add onions and cook over medium heat. When onions are very soft, add garlic and continue to cook. These will cook a long time, until LIGHT brown and carmelized. (I kept my soup pot covered to avoid losing the moisture and allowing htem to really cook down. You also have to stir often). Once onions are carmelized, add wine and cook until the "wine" smell is gone (took about 5 to 10 minutes). Add beef broth. Cover and bring to a boil, reduce heat and simmer. Add salt & pepper (be careful with salt b/c we're using a can broth). Continue to simmer at a very low heat for about 20 to 30 mins.

While soup is cooking in the last 20-30 minutes. Slice baguette into 1/2" slices on the bias. Lay on a baking sheet and coat with olive oil. Bake until very crisp.

Ladle soup into oven safe bowls. Place bowls on a baking sheet. Place a piece of baguette in the bowl and cover with slice of cheese. Bake in 450-500 degree oven until cheese is bubbly and just starting to brown on top. Watch VERY closely...it will go fast.

ENJOY!!!!

HOLIDAY GIFT: Kensington's Hot Chocolate Mix

2006-12-06T13:18:00.000-08:00

Family Life Forums proving to be a breeding ground for Holiday Gift Ideas this year! Here's another. I had to post! :D I love hot chocolate. I'm going to make some for us AND some for gifts. Thanks Kensington!!!

Kensington's Hot Chocolate Mix

1 lb of Nestle's Instant Chocolate Milk mix.
1 lb of Coffee creamer
1 lb of Powdered sugar
1 lb of Dry Instand Milk Powder

Mix all together. It wil make about a gallon size container. I make four batches at one time when giving it for Christmas. My kids drink it as fast as I can make it.

Instructions for making a mug:

Mix 1/4 cup of Hot Chocolate mix with 8 oz of Hot water and stir. (Keep in mind, most mugs are bigger than 8oz.)

I tie a 1/4 cup scoop on the side of my jars. Tupperware used to make them, and they were only 50 cents each. They are not a measuring cup, they are a scoop.

HOLIDAY GIFT: Snickerdoodle Biscotti

2006-12-06T11:18:00.000-08:00

This is a contribution from Aggie01 at Family Life Forums. Thanks Aggie for letting me reprint. I believe Aggie got this from the Recipezaar site. It sounds fabulous and will be perfect for the person who cannot have nuts or does not like them. I cannot wait to try this one!

Snickerdoodle Biscotti

2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon good vanilla extract
3 large eggs
cooking spray
2 tablespoons sugar
1 teaspoon cinnamon
1 large egg white

Preheat Oven to 350.
Measure flour into a large bowl using the scoop and level method.
Add 1 C. Sugar, Baking powder, and salt.
Mix Oil Vanilla and ewhole eggs in a small bowl and add to the large bowl, your dough will be dry and quite crumbly.
Turn dough out onto a floured surface and knead 7 or 8 times.
Divide in half. Shape each portion into a roll about 8 inches long, and place them a six or so inches apart on a cookie sheet lined with parchment.
Flatten each roll to 1 inch thick.
Combine the 2 Tbsp. Sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
Bake at 350 for 30 minutes.
Remove from the sheet and cool for 15 minutes.
Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
Reduce oven temp to 325 and then bake 10 more minutes, turn over and bake 10 more.
They'll be soft in the middle but will harden as they cool.
Cool completely on a wire rack.

Chicken Corn Chowder

2006-12-05T14:32:00.000-08:00

It was about 20 degrees here today, and when the mercury dips, I feel the need for soup. Warm, comforting soup. Tonight I experimented, and it's seemed to pay off. I'm serving with a nice slice of corn bread.

Chicken Corn Chowder

1 lb boneless, skinless chicken breast, cut into bite sized chunks
2 large carrots, cut in half and sliced
2 stalts of celery, sliced
1/2 onion, small dice
2 cups frozen corn
1 clove garlic, minced
1/2 cup butter (1 stick)
1/4 cup flour
1 14.5 oz can chicken stock
4 Cups milk
2 boulion cubes, crushed
dash red pepper
dash nutmeg
1 tsp parsley flake

Brown chicken chunks, set aside.

In large soup pot, melt butter (salt & pepper to taste while cooking). Add diced vegetables and garlic and sweat/saute them until tender (salt & pepper to taste while cooking). Sprinkle in flour, stirring well to avoid lumps. Pour in chicken stock. Heat till boiling, reduce heat to simmer. Add chicken and milk. Bring back to a boil on low heat (this will take some time, don't be tempted to increase the heat or you'll scald the milk and it won't taste right). Sprinkle in crushed boullion and seasonings. Continue to allow to stay at a low simmer until thickened. Serve. Sprinkle with cheese if desired.

I haven't had a whole bowl yet, but I'm not sure there's going to be any left if I keep stealing tastes! I cannot wait until dinner!!!

HOLIDAY GIFT: Almond Biscotti

2006-12-03T20:11:00.000-08:00

This year, we are giving a Coffee Basket to all of the Grandparents. It will have two coffee mugs hand decorated by our children. 2 lbs of a good coffee, chocolate spoons and, of course, Almond Biscotti for dipping! Here is a recipe I found for it, that I did a practice run of tonight. Tastes wonderful, will even be better after I dip them in chocolate tomorrow!

1 Cup blanched whole almonds
1 tsp baking powder
1/8 tsp salt
2 Cups all purpose flour
3/4 Cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool, then chop coarsely. Set asid.

Reduce heat to 300. Place parchment paper on baking sheet. (I did not do this as I used stoneware and it's not necessary - parchment paper here is used to keep the dough from getting "wet" during baking).

In a bowl, lightly beat the eggs and extracts together.

In a large bowl sift in flour, sugar, baking powder and salt. While stirring (or using mixer) gradually add egg mixture until soft dough forms, add almonds about halfway thru. With floured hands, divide dough into 2 equal parts. Roll each half of dough into a 10 X 2 inch log on a lightly floured surface. Place logs onto the prepared baking sheet and bake 35-40 minutes or until firm to the touch.

Remove from pans to a wire cooling rack for 15 minutes.

Move logs to a cutting board. Using a serrated/bread knife, slice dough on the diagonal in 1/2 inch slices. Arrange evenly, cut side down, on the baking sheet. Bake about 10 minutes, turn slices over, bake about another 10 minutes. Turn off oven, leaving biscotti there for another 5 minutes. Remove from oven and place on rack to cool.

Once dry, store in an airtight container.

IF DESIRED: Dip in melted chocolate and allow to set on wax paper. (makes them all that much better when you dip them into coffee, tea or cocoa!!!)

Seven Layer Bars

2006-12-02T07:37:00.000-08:00

MMMMM...another Christmas cookie recipe! I found this one in the coupon section of the paper one year. I made it that year as an experiment, thinking that I would like them but because they were so rich I wouldn't eat the whole batch in one or two days. HA, YEAH, RIGHT. They are RICH, very rich, sweet, decadent and delicious. However, I caution you, they are addicting and very hard to stop eating! I modified the recipe since the original didn't seem to fill the spaces well. As with any recipe, I tweek it to make it to my liking. My husband loves these cookies.

Seven Layer Bars

3/4 Cup butter
2 1/4 Cup grahm cracker crumbs
1 1/2 Cups chocolate chips
1 1/2 Cups butterscotch chips
2 Cups coconut (this can be adjusted a little, we like coconut here)
1 1/2 Cups sweetened condensed milk
1 1/2 Cups chopped walnuts

Preheat oven to 350.

Place butter in a 13 X 9" pan and place in the oven for it to melt. Swirl and coat butter to cover the pan. Spread grahm cracker crumbs over the bottom of the pan and press into the butter. Layer chocolate chips over the crumbs, then butterscotch chips, then the nuts. Pour the sweetened condensed milk over the nuts - try to get as evenly as possible so that almost the entire top is covered (there will be "holes" but make sure they aren't more than a 1/4 inch or so). Sprinkle coconut evenly on top and slightly press into the condensed milk layer.

Bake about 25 minutes or until the coconut is starting to turn golden brown and everything is melted. Let cool COMPLETELY before cutting into bars...and make them like 1" X 2" because these are so rich...this may take a while!

I store mine in an airtight container in the fridge. I like how the cold makes everything hard and gives it a candy bar feel to it. They also freeze really well, so you could make a whole batch and freeze half for another time of year also.

Enjoy!

HOLIDAY GIFT: Cinnamon-scented Ornaments

2006-11-30T08:40:00.000-08:00

Okay, so this is non-edible. But in my defense, it is a RECIPE. :D

I gave these to my husbands co-workers 5 years ago, our first Christmas in Phoenix. I had also made them to send back home in our gift boxes we sent that year. The ones that were rejects, I finally threw away before we moved back to PA and they STILL smelled of cinnamon. They do fare best when stored in an airtight bag like a ziploc.

OH...and I got all the ingredients at the dollar store, I made 32 ornaments for about $10 total.

Cinnamon-scented Ornaments (Non-edible)

1 Cup Ground Cinnamon
1 tbs ground cloves
1 tbs ground nutmeg
3/4 cup applesauce
2 tbs white glue

Mix spices together. Add applesauce and glue. Work mixture with hands for 2 to 3 minutes to form a ball. If too wet, add more cinnamon. If too dry, add more applesauce.

Lightly dust a clean surface with cinnamon. Roll out dough to 1/4" thick. Cut into shapes with various holiday cookie cutters. Use a tooth pick to poke a whole at the top for the hanging ribbon (I used thick gold elastic thread).

Dry in a slow oven (200 degrees) for several hours. Or air dry in a sunny spot for 4 to 5 days.

When dry, add ribbon and other embellishments as desired.

This should make 12 2" ornaments. I recal doubling the recipe and using a 1 1/2" cutter - I chose a snowflake design that lent itself well to getting a lot of ornaments off one slab of dough. If you work quickly enough, you can reroll a couple times...just try to keep it warm and wet.

You can also spray acryllic on it BUT it will effect the strength of the scent. I did not do that, and the ones that we did keep for ourselves are still fine. I believe that the glue and the drying process (not to mention the spices) act as a preservative.

Enjoy!!! :D

HOLIDAY GIFT: Friendship Soup in a Jar

2006-11-28T10:06:00.000-08:00

Quite a few years ago, I stumbled upon this recipe on the internet when looking for an inexpensive gift to give the ladies in our playgroup. There were six of us, we always got together every other week. All of our kids were the same ages. Every other Tuesday, we'd get together, have lunch, let the kids play together and make a disaster of my house (and I LOVED every single second of it). This can be layered in a quart sized Mason jar (which, BTW can be bought by the case if need be bringing the cost down to about 70 cents a piece). This particular year, I did not have enough to get mason jars for them, so I layered the ingredients in quart sized ziploc baggies with a Christmas Theme. I had also had several large scraps of Christmas fabric that I sewed into bags. I then losely sewed a peice of embroidery floss to create a pull string. I printed the instructions on Christmassy paper and put inside the bag before closing up. That week we got together for lunch, I made the soup for everyone to enjoy, then gave them their gift. It was a huge hit. A couple years later, after we had moved to AZ, I made it also for my playgroup there. This time, again, did not have the money for the jars so I bought the quart sized Ziploc containers, layered in the ingredients, I also gave it with a packet of biscuit mix. I did not make the bags this time, I put them both in Christmas bags and tissue paper that I bought at the dollar store. It was again a big hit.

The ingredients are inexpensive, the flavor is outstanding. Another way to give this gift would be layered in the jar with a nice set of soup bowls and a bisquit mix for baking with the soup. Maybe some cool spoons too.

Well, here goes it!

Friendship Soup in a Jar

1/2 cup dried split peas
1/3 cup beef boullion granules
1/4 cup pearl barley
1/2 cup dried lentils
1/4 cup dried onion flakes
2 tsp italian seasoning
1/2 cup uncooked long grain rice
1/2 cup uncooked small pasta (alphabet, orzo, ditalini, small elbows or shells)

In a quart jar, layer the ingrediens in order up thru the rice. Place the pasta in a square of plastic wrap and bring the ends together and twist (this will keep the pasta from mixing with the other ingredients in the jar too soon). Seal tightly. Cover the lid with a cirle of fabric, secure with a rubberband, then write out the instructions on the card and secure around the lid with ribbon (this will cover up the rubber band).

The label attached should read:

ADDITONAL INGREDIENTS:

1 lb ground beef
3 quarts water
1 28 oz can diced tomatoes, undrained
1 6 oz can tomato paste
Pepper & Garlic to taste

To prepare the soup:

Remove pasta from top of jar and set aside. In a large pot over medium heat, brown beef with pepper and garlic, drain any excess fat. Add the tomatoes, tomato paste, water and soup mix. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add the reserved pasta, cover and simmer 15-20 minutes more or until the pasta, peas, lentils and barly are tender.

Now, as you can tell, this makes A LOT of soup - that's why it's called friendship soup - you'll need a lot of friends to help you eat it!!! :D

HOLIDAY GIFT - Forget Me Not Tea

2006-11-27T14:18:00.000-08:00

Okay, Thanksgiving is over. The last of the leftovers are in the oven as Turkey Tettrazzini redeaux, the boxes and bangles of Christmas decorating over the weekend are strewn from one end of my house to the other, and I am just not done! I need to clean it all up and make this house my own personal holiday showplace. I'm a little misty as it is our first year in this new house in PA and missing my Phoenix Christmas ideas. I had gotten to where I knew where all my items went and were the most festive. It's new learning this year. The tree is up. My eldest and my husband did a spectacular job of putting it together and decorating it - a true tradition in our home. It looks breathtaking, and it feels like Christmas.

I make no apologies for celebrating CHRISTmas. And am happy to do so! God bless you and what you celebrate in your home this holiday season.

Okay, so this little tea, I gave away last year to a few friends. When I saw the recipe in a book, it sounded yummy and looked so beautiful the way they presented it. Forget-me-nots are a beautiful little purplish blue flower, sweet, delicate and light, just like this tea. I gave away just the tea, but paired with a set of tea cups decorated with forget-me-nots and a tea towel, maybe some candies. It could be a special gift.

Forget-Me-Not Tea

1 jar (15 oz) instant orange breakfast beverage (such as Tang)
1 cup granulated sugar
1 cup unsweetened tea mix
1/2 cup presweetened lemonade mix
1 package unsweetened cherry drink mix (like Kool-Aid)
2 tsp ground cinnamon
1 tsp ground nutmeg

In a large bowl, combine all ingredients and mix well. Store in an airtight container. Give with serving instructions.

To serve, stir 2 heaping tablespoons tea mix into 8 oz hot or cold water.

Yields about 4 cups of the mix.

I put in the half pint mason jars with pretty lids and used fabric scraps to cover the lid. I printed the instructions neatly on an unprinted business card and folded in half...punched a hole and tied it around the lid/fabric with ribbon.

Cranberry Sausage Stuffing

2006-11-22T07:48:00.000-08:00

I know, you're all bowled over - TWO recipes in ONE day!!! What must I be thinking.

Well, this year, I decided to experiment a little bit with the stuffing. I usually just use the boxed mix and I'm done with it. Well, this year, I decided to be adventurous and I think it's going to pay off. It hasn't cooked inside the bird yet, but even if I don't choose to do that, it will be a WOW factor on the table tomorrow night. I think this may well become my signature Thanksgiving dish.

Cranberry Sausage Stuffing

1 1lb tube pork sausage (bulk)
1 box Cornbread Stuffing Mix
1 stalk celery
1 small red onion
1 14 1/2 oz can chicken broth
1/2 cup dried cranberries
1/3 cup French's Fried Onions

In a saute pan, brown sausage and set aside - do not drain fat off!

Chop celery and onion into a small dice (or your preference if you like larger pieces). Saute in 2 tbs butter or olive oil on low heat until translucent and soft (but NOT carmelized). Add in sausage. Add dried cranberries. Cook for 2 minutes to allow flavors to blend. Pour in all of the chicken broth and bring to a boil. Turn off the heat and stir in contents of stuffing mix box and French's Fried onions. Cover and allow to sit for 5 minutes.

This will stuff a 10 to 12 lb bird. Make sure to double/triple if you have a larger bird, or make extra to serve on the side without cooking in the bird!

YUMMY!!!!

Traditional Green Bean Casserole

2006-11-22T05:47:00.000-08:00

In honor of Thanksgiving tomorrow...I figured posting a truly traditional Green Bean Casserole was in order. It will be on our table tomorrow - and many more around the country, I am certain.

I am thankful for many things this year! Blessings to all of you and to your families.

Green Bean Casserole
(this is the Campbells Recipe)

2 cans (10 3/4 oz) Campbells Cream of Mushroom Soup
1 cup milk
2 tsp soy sauce
1/4 tsp ground pepper
8 cups cooked green beans
2 2/3 cups French's French Fried Onions (does anyone else actually make these???)

Mix soup, milk, soy, black pepper, beans and 1 1/3 cups onions in a 3 quart casserole. Bake at 350 for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake for 5 more minutes. Serve.

Oooooo, I just cannot wait until tomorrow!!! :D

White Chocolate Cheesecake Pie

2006-11-20T16:05:00.000-08:00

Hi there...this is a recipe I made a while back when my dad came over for dinner. He's a diabetic and is not supposed to get desserts - but I always think dessert is a good idea. :) You can tell just by looking at me, of course! This one is a good one, and if you don't like using diet stuff - feel free to use the regular, the taste is very similar!

White Chocolate Cheescake Pie

1 small package Jello Pudding Sugar Free Cheesecake Flavor
1 small package Jello Pudding Sugar Free White Chocolate Flavor
2 Cups heavy cream
1 Cup whole milk
1 package (5.5 oz package) sugar free oatmeal cookies
1/4 cup melted butter

Grind sugar free oatmeal cookies into crumbs. Mix with melted butter. Press into a pie pan...accross bottom and up sides. Bake for about 5 - 10 minutes until golden brown. Allow to cool completely.

Pour heavy cream and milk into a blender, start on slow speed, pour in jello powders. Increase speed so that it mixes the powders into the cream and makes it thick and creamy.

Pour/spread into crust and refridgerate for at least 3 hours...overnight is best.

Another variation would be to use aluminum foil muffin cups, remove paper, lightly spray the inside - place an uncrushed oatmeal cookie in the bottom, spoon the filling into each cup and refridge, makes individual portions.

Enjoy - without guilt!!! :D

Killer Cobbler

2006-11-16T17:19:00.000-08:00

I found this recipe in the Philadelphia Inquirer shortly after I got married almost 12 years ago. I don't make this often enough for my husband! I haven't made it at all since we moved back to PA. I will be making this on Thanksgiving as a special request from him.

I hope you enjoy, not only the taste, but the ease of this recipe. I'm gearing it towards Apple, however I will list other fruit options at the bottom as well.

Killer Cobbler

1 stick unsalted butter
1 cup flour
1 1/2 cups sugar divided
1 tsp baking powder
1/2 tsp salt
1 cup milk
4 large apples, peeled, cored and sliced (I use a apple wedger, peel and then cut the wedges in half)
2 Tbs Cinnamon

Preheat oven to 350 degrees.

Place apples in a bowl, pour 1/2 cup sugar and 2 Tbs Cinnamon over top and mix well. Set aside.

Sift together flour, 1 cup sugar, baking powder and salt. Add milk and mix well.

In a 13 X 9" pan, cut butter into pats and put in oven to melt. When butter is melted, pour flour mixture into pan. Lay sliced apples into the flour mixture - pressing them in. Do not be afraid to really fill it full of apples. There should be a sweet cinnamon syrup in the bottom of the apple bowl. Sprinkle this syrup overtop.

Bake for 50 minutes or until a toothpick in center comes out clear and edges are browned.

Serve with fresh whipped cream or ice cream. Best when served warm....If you have a crowd, it won't last until it's cooled. :D

Fruit variations:

16 oz bag frozen mixed berries, thawed (omit cinnamon)
16 oz fresh strawberries, blueberries OR raspberries (omit cinnamon)
4 medium peaches (add a dash or two of ground ginger and nutmeg!)
4 medium pears (omit cinnamon)
16 oz pitted cherries OR 1 can cherry pie filling

Enjoy!!!

Spaghetti Casserole

2006-11-15T06:18:00.000-08:00

This is a yummy from, and while I'd rather forget where it came from (long story!), it's still a yummy recipe. It's a twist on a normal spaghetti dinner the makes it just different enough. But close enough that it's easy and usually you have the ingredients on hand.

This recipe is GREAT to give to someone who just had a baby as a quick fix meal. It freezes very well and reheats well too. As a matter of fact - I split mine between 2 small square pans this time and froze one for a meal on a night when I just don't feel like cooking. The other is in the fridge and will be baked up tonight. MMMMMMMM....cannot wait for dinner!!!

Spaghetti Casserole

8 oz spaghetti style pasta - cooked according to packaged directions
1 cup sour cream
1 lb ground beef (or turkey or chicken)
1 28 oz jar spaghetti sauce (or see my sauce recipe on another post and use 1 qt).
2 cups shredded mozzerella cheese

In a large sauce pan, brown ground meat. Add sauce and warm up.

Mix the spaghetti with the sour cream and press into the bottom of a 13 X 9" baking dish. Pour meat/sauce mixture over top. Sprinke Mozzarella Cheese overtop. Bake at 350 for 30 minutes - since everything is cooked it just needs to all "meld" together and the cheese melts.

Serve with salad and bread!

Double Layer Pumpkin Pie

2006-11-13T16:24:00.000-08:00

Thanksgiving is just around the corner. I have much to be thankful for this year, as every year. I have three beautiful children, a loving husband, a good home and lots of food! :D I also have the recipe for the best pumpkin pie ever, thanks to Jello. I'm not a huge pumpkin fan...but I LOVE this pie!

1 prepared grahm cracker crust - either your own or the store bought kind
4 oz cream cheese
1 Cup + 1 Tbs. Milk Divided
1 Tbs. sugar
1 tub (8oz ) frozen whipped topping, thawed.
2 (4 serving sized) packages vanilla instant pudding
1 16 oz can pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

1. Mix cream cheese, 1 tbs milk and 1 tbs sugar in a large bowl with wire wisk until very smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of the crust.

2. Pour 1 cup milk into bowl. Add pudding mixes and beat with wire whisk 1 minute. Stir in pumpkin and spices with wire whisk. Spread over cream cheese layer.

3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftovers in the refridgerator (yeah, like there are really going to BE any leftovers!!!).

This is a GREAT recipe to make "diet" friendly. Use sugar free puddings, skim milk and lite or FF whipped cream (they even make sugar free now too).

Looking forward to Turkey Day, hope you are too!!!