Cuisine Made Easy

Peppermint Ice Cream Cake

2008-07-01T17:28:00.000-07:00

Ice Cream! Ice Cream! We all scream for ice cream! It's summertime and everyone loves to cool off with ice cold ice cream. Here's a great ice cream cake from Cooking Light to try. My niece made this while visiting and it was delicious! It takes a little more time but well worth it.

Peppermint Ice Cream Cake

Cooking Spray

3/4 cup unsweetened cocoa

3/4 cup boiling water

6 tablespoons butter, melted

1 cup packed dark brown sugar

1/2 cup granulated sugar

3/4 cup egg substitute

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsps vanilla extract

3 cups low fat peppermint ice cream, softened

3 cups frozen fat free whipped topping, thawed

1/8 tsp peppermint extract

8 peppermint candies, crushed

Preheat oven to 350 degrees.

Coat 2 (8 inch) round cake pans with cooking spray, line bottom of each pan with wax paper.

Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.

Combine sugars in a large bowl, stirring well until blended. Add egg subsitute; beat 2 mintues or until light and creamy. Add cocoa mixture, and beat for 1 minute.

Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350 degrees for 28 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes on a wire rack. Remove from pans. Wrap in plastice wrap, and freeze for 2 hours or until slighly frozen.

Spread ice cream in an 8 inch round cake plan lined with plastic wrap. Cover and freeze 4 hours or until firm.

To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.

Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermintes. Freeze until ready to serve. Let cake stand at room temperature for 10 minutes before slicing.

Light Pasta Salad

2008-06-30T18:28:00.000-07:00

Here is a great pasta recipe for your next summer barbeque. It is nice and light and you won't have to worry about it spoiling since it doesn't have any mayo in it . Enjoy!

11 ounces bow tie pasta

3 gloves garlic

9 ounces yellow cherry tomatoes

9 ounces red cherry tomatoes

1/2 cucumber

1 handful black olives

2 tablespoons fresh chives

1 handful fresh basil

7 tablespoons extra virgin olive oil

4 tablespoons white wine vinegar

Sea salt and freshly gound black pepper

Bring a large pan of salted water to a boil, add the past and garlic, and simmer for about 5-10 minutes or until al dente, and drain.

Put the garlic to one side for the dressing. Put the pasta in a bowl.

Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the bowl. Roughly chop the herbs and place these in the container.

Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.

Add the oil, vinegar, salt and pepper - mix well and chill.

Tasty Turkey Burgers

2008-06-09T16:58:00.000-07:00

I made some great turkey burgers over the weekend. I had never had them before much less made them - but I keep thinking I should probably start to eat more healthy. I was a little leary that they wouldn't turn out so well. Fortunately they turned out great and very moist - from what I've heard turkey burgers can run on the dry side. My family wanted cheese on theirs but I just topped it with a slice of tomato and it was delicious!

Tasty Turkey Burgers

1 tbsp chopped green onion
1/2 cup bread crumbs
1 tsp Worcestershire sauce
2 cloves garlic, minced
2 tsp soy sauce
1/2 tsp ground ginger
1 lb ground turkey.

Mix together the first six ingredients in a medium sized bowl. Crumble turkey over mixture and mix until combined. Shape into patties. Then grill for about 4-5 minutes on each side or until a meat thermometer reads 165 degrees F. The patties may seem pretty wet - but they will cook up just fine. Enjoy!

Marinades, Brines & Rubs for Grilling

2008-06-08T17:49:00.000-07:00

Sometimes meats need a little extra love before they are ready for the grill. Marinades, brines and rubs are sometimes just the thing you need.

Marinades are simply flvaor infusing liquids. Besides using herbs, condiments, oils and spices, marinades typically include an acid, such as wine, vinegar, or lemon juice. The acid helps to tenderize the meat and balances out the sweet or spice flavors. Marinades are best for tougher cuts of meat. Remember to always marinade in the refrigerator and if you want to serve your marinade as dipping sauce be sure to bring it to a rolling boil first. This will remove any contamination from the raw meat.

Brines are salty solutions in which lean meats soak. They help meats retain moisture, so they stay juicy and tender during grilling. Sugar, spices and herbs are sometiems added to the liquid as well. Meats should be soaked in a large container so the meat is completely covered without allowing it to float in the solution. Store in refrigerator. Prior to grilling, be sure to rinse the meat to remove any excess salt and then dry with a paper towel.

Rubs are seasoning mixtures that can be applied to meats prior to grilling. Rubs add a spice or smoky flavor to meat. The best rubs often contain strong and mild spices and herbs that enhance the flavor of the meat without being overbearing. When oil or another wet substance is included in the rub recipe, it is called a wet rub. A little moisture helps the rub adhere to the meat. Letting a rub sit on the meat anywhere from 30 minutes to over night allows the spices to permeate the meat.

In the days to come I will list some marinade, rub and brine recipes for you try. Hopefully these will help spice up your grilling.

Heating Up the Grill

2008-05-22T19:43:00.000-07:00

Now that grilling season is in full swing I thought I would a new tip I learned. Preheating the grill is important so you can get the right temperature. Most gas grills come equipped with thermometers to tell you exactly what heat you are working with. However, I recently read a new way to tell the temp of your grill. Really it is an old fashioned way - needless to say I like the idea.

You hold your hand approximately 6 inches above the spot where the food will be cooking, and begin counting how many seconds you can keep your hand in this position. Here is the breakdown

High Heat: 3 seconds or 500 F

Medium High Heat: 5 seconds or 400 F

Medium Heat: 7 seconds or 350 F

Medium Low Heat: 10 seconds or 325 F

Low Heat: 12 seconds or 300F

Tune in tomorrow where I will write about marinades and rubs for grilling.

Fiesta Chicken Enchiladas

2008-05-15T18:12:00.000-07:00

I received my FREE Kraft Food and Family quarterly magazine today. It has some really great ideas for summer recipes. The one shown below uses leftover grilled chicken. Whenever I grill chicken I throw a few extras on so I can make recipes like this. It saves a ton of time.

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts, shredded
1 cup salsa, divided
4 oz cream cheese, cubed
1 tbsp chopped cilantro
1 tsp ground cumin
1 cup cheddar and monterey jack cheese, divded
8 flour torillas

Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining shredded cheese.

Bake 15 to 20 minutes or until heated through.

Makes 4 servings, 2 enchiladas each.

Chili Sauce Chicken on the Grill

2008-05-08T17:11:00.000-07:00

Grilling season is upon us - FINALLY! I thought the warm weather would never come - even now we still have some cool days here in the midwest. Grilling is great - not only does a grill make dinner quick but it's easy to cook an entire meal without heating up the kitchen. Also, fewer pots and pans to clean - always a plus in my house. Anyway - here is a great chicken recipe to try on the grill from one of my old Quick Cooking magazines.

1 bottle (12 oz) chili sauce

1/3 cup white wine or chicken broth - I prefer wine and if you know me you'd know why

1/4 cup olive oil

10 to 12 garlic cloves, minced (yes - 10 to 12 is correct)

4 1/2 tsps dried basil

1/2 tsp salt

1/8 tsp pepper

8 chicken thighs

In a large relsealable plastic bag, combine the first seven ingredients; mix well. Remove 1/3 cup for basting; cover and refrigerate. Add chicken to bag; seal and turn to coat. Chill for at least 2 hours - the longer the better.

Drain and discard marinade from chicken. Grill, covered, skin side down, over medium heat for 20 minutes. Baste with some of the reserved marinade. Turn; grill 10 minutes longer or until chicken juices run clear, basting frequently.

Tilapia Piccata

2008-05-05T16:30:00.000-07:00

Tilapia is a mild tasting fish and when you add this yummy lemon sauce you have a great meal. Healthy too! It can be on the table in 18 minutes - great for the busy family.

1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 lb (about 6) tilapia fillets
4 tsp canola oil
1 cup reduced sodium chicken broth
1 tsp cornstarch
2 Tbs lemon juice
1 Tbs butter
1 Tbs chopped parsley
1 Tbs. nonpareil capers, rinsed and drained, optional

Combine flour, salt, and pepper in a shallow bowl. Dredge fish in flour mixture, coating well.
In a large nonstick skillet, heat oil on medium-high. Add fish and cook until brown, about 2 minutes. Flip and cook another minute. Transfer fish to a platter and keep warm.
Increase heat to high, add broth to skillet, and bring to a boil. Cook until liquid is reduced to 1/2 cup; it'll take about 3 minutes. Dissolve cornstarch in 1 Tbs water; whisk into broth. Cook another minute, then stir in lemon juice, butter, parsley, and capers, if using them. Spoon sauce over fish. Makes 4 servings.

Flash of Flavors

2008-05-04T06:55:00.000-07:00

Below are ideas for adding flavor to your recipes. They can be used for toppings on various meats, fish and pasta. Another great idea I found in Parents magazine.

Parsley-Mint Pesto
Use on: Rice or Pasta
In a blender combine 1 cup parsley leaves, 1/2 cup mint leaves, 1 garlic clove, 3 Tbs grated Parmesan, a pinch of pepper and salt. Add 1/2 cup olive oil and puree. Makes about 3/4 cup.

Lime-Cilantro
Use on: Fish or pork
Whisk together 2 Tbs. each seasoned rice vinegar, lime juice and soy sauce with 1 Tbs. chopped cilantro and 1 tsp. grated ginger. Whisk in 1/3 cup canola oil. Makes about 2/3 cup.

Garlic Herb
Use on: Steak or pasta salad
Whisk together 1/4 cup red-wine vinegar, 1 minced garlic close, and a pinch each of pepper, salt and sugar. Continue to whisk and slowly pour in 1/3 cup extra-virgin olive oil. Makes about 2/3 cup.

Tropical Fish
Use on: Chicken, pork or fish
In a blender, combine 1/4 cup orange marmalade, 2 Tbs. each cream of coconut and lime juice, and 1/3 cup crushed pineapple. Makes about 1 cup.

Healthy Carbonara

2008-04-27T17:02:00.000-07:00

I found this recipe in Family Circle while sitting in the waiting room at the hospital - my dad was having tests. Anyhow I haven't made it yet but it sounds yummy so I thought I would share it with you.

1 9oz packge fettuccine
1 cup frozen green peas
3 slices center cut bacon
1 small onion, chopped
3 garlic cloves, minced
1 tsp thyme
1/2 cup fat free half and half
1/2 cup shredded Parmesan

Cook pasa according to the directions on the package, but don't salt the water. Three minutes before the pasta is supposed to be done, add the green peas to the pot. Drain, and reserve 3/4 cup of cooking liquid.
Meanwhile, cook bacon in a large saucepan on medium-high until crispy. Remove bacon from pan and discard all expect 2 teaspoons of drippings. Add onion to the pan and saute' for 3 minutes in the leftover drippings. Add garlic and thyme, and cook another minute. Stir in pasta and peas, reserved cooking liquid, and half and half. Cook 2 minutes. Crumble bacon on top of pasta and toss with cheese. Makes 4 servings.

Bacon Wrapped Water Chestnuts

2008-04-25T20:48:00.000-07:00

These are a great appetizer and sooo simple. I am also submitting this for the Random Thoughts Recipe Exchange for this week.

1 package of bacon
1 can of whole water chestnuts
1 bottle of barbeque sauce - I prefer Sweet Baby Rays Spicy
Toothpicks

Wrap a piece of bacon around each chestnut and secure with a toothpick. Place in a baking dish. Bake at 350 degrees for about 45 minutes. Remove from oven and drain fat. Then pour the barbeque sauce over the chestnuts. Bake uncovered for about 20-30 more minutes. I determine they are done by how well the bacon is cooked. Enjoy!!

Random Thoughts Recipe Exchange

2008-04-13T07:12:00.000-07:00

There is no theme this week for Pam's Recipe Exchange - she said to pick your favorite recipe. So I am posting one of my favorite meals that I make - Shrimp Scampi. It goes fast around here, so I guess you could call it a family favorite. One the main ingredients is shrimp, so I only make when I can splurge. Needless to say it's been awhile since I made it.

1 lb vermicelli pasta
1/4 cup butter
5 cloves garlic, minced
1 lb medium shrimp, peeled and deveined
1 cup three cheese bread crumbs
1/2 cup white wine
1 lemon, juiced
1/4 cup olive oil

Preheat oven to 350 degrees. Cook pasta and set aside. In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let garlic brown. Add shrimp, and toss to coat. Remove from heat. Sprinkle shrimp with breadcrumbs (enough to coat shrimp) and transfer mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover and base for 15 minutes. Remove cover and base an additional 5 minutes or until shrimp are cooked to a pink color.

NOTE: If you have children in school that sells Market Day, the uncooked shrimp from there is great. It comes peeled, tail off, and deveined. In addition, they are good size shrimp.

Chicken Picatta

2008-03-31T16:22:00.001-07:00

Here is a simple Chicken Picatta recipe I made for dinner tonight.

4 Chicken Breasts
2 eggs lightly beaten
3/4 cup bread crumbs
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp garlic powder
2 tbsp margarine
2 tbsp vegetable oil
2 tbsp fresh lemon juice
2 tbsp dry white wine

Flatten chicken to 1/4" thick. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into beaten egg and coat with bread crumb mixture. Heat margarine and oil in pan over medium heat. Cook chicken for 8 to 10 minutes turning once, until done. Remove chicken and cover to keep warm. Stir lemon juice and wine with drippings in pan. Heat to boiling and pour over chicken.

Cheesy Hobo Potatoes

2008-03-31T13:18:00.000-07:00

These potatoes make a great side dish at parties and barbeques. And I just know it is eventually going to get warm enough here in the Midwest to have some barbeques. The warm weather can not come soon enough - of course in a couple of months I will be complaining that it is too hot. I know, never happy. Anyway here is the recipe. Enjoy!

26 oz country hashbrown frozen shredded potatoes, thawed
2 cups sour cream
1 stick margarine, melted
2 cups shredded mild cheddar cheese
2 cups cornflakes crushed

Drain potatoes. Mix all ingredients except cornflakes & 1/2 cup butter. Spread in 13 x 9 greased pan. Put flakes on top - drizzle remaining butter over the cornflakes. Bake uncovered at 350 degrees for 50 minutes. Cover with foil is getting too brown.

Chocolate Chip Cheese Dip

2008-03-28T18:25:00.000-07:00

This is a yummy snack for a party or even if your kids are having a few friends over. My kids and their friends devour it. It is a nice sweet switch from the usual cheese ball. Cream cheese and butter are sweetened and blended with miniature chocolate chips.

1 8 oz package of cream cheese, softened
1/2 cup butter, softened (not margarine)
3/4 cup confectioners' sugar
4 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a medium bowl, beat together with an electric mixer cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover and chill in the refrigerator for at least 2 hours. Serve with chocolate graham cracker sticks.

Yummy Deviled Chicken

2008-03-26T17:37:00.000-07:00

I found this recipe on allrecipes.com today. I had taken chicken breasts out for dinner tonight and had no idea what I was going to do with them. While surfing today I found this recipe. It actually turnout pretty good. I made it my own by changing some things.

1/2 cup margarine
1/2 cup mayonnaise
3 tablespoons prepared mustard
4 skinless chicken breast halves
1 1/2 cups four cheese bread crumbs

Preheat oven to 375 degrees. Melt margarine and mix in a small bowl with mayo and mustard. Pour mixture into a shallow bowl or plate (pie plates work great). Roll chicken breasts in mayo mixture, then dip in bread crumbs and place in a lightly greased 9" x 13" pan. Bake in the preheated oven for 1 hour or until juices run clear.

Note: I served this with my Roasted Red Potatoes w/Bacon and Cheese - my family went for seconds.

Roasted Red Potatoes w/Bacon & Cheese

2008-03-16T05:46:00.000-07:00

This is a great side dish recipe I got from the Kraft Food magainze. If you aren't familiar with this publication it a FREE recipe magazine Kraft puts out ever season. They have great recipes as well as cooking tips in it. All for free - can't beat that. Go to www.kraftfoods.com to sign up. Here's the recipe:

1/2 cup ranch dressing
1/2 cup shredded cheddar cheese
1/4 cup real bacon bits
2 lb small red potatoes, quartered

Preheat oven to 350 degrees. Mix dressing, cheese and bacon bits in a large bowl. Add potatoes, toss lightly. Spoon into lightly greased 13" x 9" dish, cover with foil. Bake 40 minutes, remove foil, add a little more cheese, bake an additional 15 mniutes or until potatoes are tender.

Red Wine Sangria

2008-03-05T16:52:00.002-08:00

I love, love, love Sangria!!! It is one of my favorite summer drinks. I thought I would post my favorite Sangria recipe, because I am so ready for warmer weather. Here in the midwest there are no signs of spring - it is suppose to be a high of 20 degrees on Saturday. What is that! I am getting tired of this. So maybe this weekend I will made Sangria - to get me in the mood. Of course, not the kind of mood my husband would like - although alcohol does help in his favor sometimes.

3 1/4 cups dry red wine (go ahead and use cheap wine it doesn't matter)
1/3 cup sugar
1/3 cup brandy
1/3 cup Triple Sec
1/3 cup lemon flavored vodka (only have regular vodka - just add the juice of one or lemons)
1 cup pineapple juice
1 small lemon, sliced clockwise
1 small orange, sliced clockwise
1 small lime, sliced clockwise
1 medium pear, diced
1 medium apple, diced
2 cups strawberries, sliced
1 bottle carbonated lemon lime soda

In a pitcher combine all ingredients except the strawberries and soda. Chill in the refrigerator overnight. Immediately before serving, stir in the strawberries and lemon lime soda. Pour into chilled glasses over ice.

Be sure you keep in mind that this drink is pretty potent. Especially if you decide to eat the yummy fruit that has been soaking up all the alcohol overnight. It will knock you on arse!!! Enjoy!!!

Olive/Cheese Rounds - Appetizer

2008-02-25T20:43:00.000-08:00

I have a party to go to this weekend (I'm trying to plan ahead) and I thought I would make my Olive Cheese Rounds. They are an old favorite in my family. Enjoy!

2 loaves mini rye bread
10 oz shredded mild cheddar cheese
1 1/2 cups black olives choppped
1 cup green onions chopped
3/4 cup mayonnaise

Mix all ingredients together and place a small amount on a slice of the rye bread. Broil until cheese is melted and serve warm.

How simple is that!!!

Recipe Exchange

2008-02-21T19:17:00.000-08:00

I am kind of excited. I found a new blog today and she has a recipe exchange every week. Here a link to her blog Random Thoughts: Random Recipes . I left a comment and the author - Pam- responded that I should post a recipe since I do a recipe blog. This weeks category is breakfast recipes. So below is my submission the breakfast casserole I make every Christmas - I really should make it more often, since it is so easy. I hope you all enjoy it. And thanks to Pam for inviting me to participate!

Sausage & Egg Bake

1lb ground sausage
1 large onion chopped
8 oz shredded mild cheddar cheese
12 slices of bread eggs
3 cups milk
3/4 tsp dry mustard
1 1/2 tsp salt
1/4 tsp cracked pepper

Grease a 9 x 13 pan. Brown sausage - don't drain. Saute onion with sausage and set aside. Cut bread into quarters. Lay in greased pan the following: 1/2 of bread quarters, 1/2 of sausage & onion mixture and 1/2 of shredded cheese. Repeat layer. Beat together eggs, milk, salt, pepper, and dry mustard. Pour over layers. Cover and refrigerate overnight. Before baking remove cover and bring to room temperature. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean. If cassarole starts to brown before it is done - cover with foil. Enjoy!

Herb Pork and Potatoes

2008-02-19T17:04:00.000-08:00

Here's a good one for a Sunday dinner. You'll have pork leftovers too. Leftovers are always good!

3/4 cup olive oil
1 1/2 teaspoon dried thyme or 4 1/2 teaspoons minced fresh thyme
6 cloves garlic
1 teaspoon dried rosemary, crushed or 1 tablespoon minced fresh rosemary
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground pepper
1 1/2 teaspoons
3-4 lb pork roast
1 pound small red potatoes, quarterd

In a bowl, combine the first eight ingredients using a whisk. Place the pork in a large shallow baking pan. Drizzle with 3/4 of the herb mixture. Toss potatoes with remaining herb mixture; place around the pork.

Bake, uncovered at 375 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees and potatoes are tender. Let pork stand for 5-10 minutes before slicing - this will keep the juices intact. Yield: 3-4 servings with potatoes, plus leftover pork.

Spicy Jerk Chicken

2008-02-18T17:22:00.000-08:00

I made this for dinner tonight - my family thought it was bit spicy. I on the other hand thought it was pretty good. But I like a little spice in my food. Anyway I got this recipe from Paula Deen's Home Cooking show. Enjoy!

2 teaspoons ground allapice
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons dried thyme
1 teaspoon ground ginger
1 tablespoon brown sugar
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 cups chopped onions
5 cloves garlic
1 habanero pepper (Paula's recipes called for two but one made it plenty spicy)
1 (5 pound) chicken, skin on
1 cup lime juice

Combine all ingredients except the chicken and lime juice in a food processor and puree until pretty smooth. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well. Place in a container and pour the remaining sauce on top of chicken. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 350 degrees.

Remove the chicken pieces from the jerk marinade and place them, skin side up, on a rimmed baking sheet or dish. Bake in the oven for 45 to 55 minutes until cooked through and the juices run clear when pierced with a fork.

Awesome (and easy) Apple Crisp!!

2008-02-18T16:39:00.000-08:00

Okay - I know it's been a while - but I"m back in the kitchen cooking again. Below is a recipe for Apple Crisp. This is the first time I have ever made anything like this - but if I do say so myself it tastes great!!! Here is the recipe

6 apples - peeled, cored, & sliced
1/2 cup water
1 (18.25 oz) package white cake mix
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Lemon juice
1/2 cup margarine, melted

Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish
Place apples in a large bowl
Sprinkle sliced apples with lemon juice (enough to coat)
Toss apples with nutmeg and cinnamon
Add water and vanilla to apples, mix together
Arrange apples in a layer in the bottom of baking dish.
In a medium bowl, mix together cake mix and brown sugar. Stir in melted margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.
Bake for 50 to 55 minutes.

I served this warm with vanilla ice cream. Yummmm! It was a hit!

TIP: Splatter Free Recipes

2008-01-25T17:54:00.000-08:00

Here's a mini tip for all you cookers - To help keep my recipes I am preparing splatter free of food and such, I keep a pants hanger with clips in a kitchen drawer. It holds the recipe I am following and I hook it on a cupboard door handle. This also keeps the recipe at eye level.

String Cheese Meatloaf

2008-01-25T17:35:00.000-08:00

This is a great recipe for meatloaf I got from a Quick Cooking magazine many years ago and changed a few things to create a my own variation. I am not a lover of meatloaf but this one is really good. Tastes almost like meatballs. I've included a picture - although it doesn't do it justice.

Ingredients

1 cup meatless spaghetti sauce, divided

1 egg, lightly beaten

1 cup seasoned bread crumbs (I use Contadina Four Cheese)

3 garlic cloves, minced

1 1/2 pound ground beef

3 pieces of string cheese

In a bowl combine 1/2 cup spaghetti sauce, egg, bread crumbs, and garlic. Crumble meat over mixture and mix well. Press half into a greased 8" x 4 " x 2" loaf pan. Place two pieces of cheese, side by side, near one end of the loaf. Cut the remaining piece of cheese in half; place side by side on opposite end of loaf. Top with remaining meat and press down firmly to seal.

Bake, uncovered, at 350 degrees for 1 1/4 to 1 1/2 hours or until meat is no longer pink and a meat themometer reads 160 degrees; drain. Drizzle with the remaining spaghetii sauce; bake 10 minutes longer. Let stand for 10 minutes before slicing. Yield: 6 servings

Note: I usually make some pasta and pour the rest of the spaghetti sauce over it to serve with the meatloaf. This means no waste!

Comfort Food

2008-01-23T16:39:00.000-08:00

Plain and simple...the following recipe is pure comfort food. We are still in a deep freeze here - they are saying 25-30 below with the windchill tonight. Great - like we haven't had enough. Below is a recipe from Paula Deen I changed it a little. It was very yummy and easy to make. I included a photo this time - beware it may make you hungry.....

Chicken Florentine

2 (10 ounce) packages of frozen chopped spinach, thawed and drained

6 chicken breast halves (about 4 pounds), cooked, boned and shredded

2 (10 3/4 ounce) cans of of condensed cream of chicken soup

1 cup mayonnaise

1 cup sour cream

2 cups shredded mild cheddar cheese

2 tablespoons fresh lemon juice

Salt and freshly ground pepper

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

1/2 cup soft bread crumbs

2 tablespoons butter

Preheat oven to 350 degrees. Grease a 13 x 9 pan. After draining spinach, put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, salt & pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chiken. Mix well.

Place the mixture into the greased 13 x 9 pan. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with butter.

Bake for about 30 minutes until bubbly.

Baby It's Cold Outside....

2008-01-19T13:03:00.000-08:00

I just checked the weather on weather.com and it is -17 degrees with the wind chill - but hey the sun is out. I found the following recipe for hot cocoa on Allrecipes.com and I am definitely going to make it today.

We had to run out (and I mean run because you don't want to stay still when you step outside today) to take my daughter to a birthday party and my son to a soccer game. Even only being outside from the car to the door chilled me to the bone. This is the kind of weather where you want to sit by the fireplace (except I don't have one - but I can imagine), sip hot cocoa and read a good book under a big comfy blanket.

Okay here's the recipe for the hot cocoa

Creamy Hot Cocoa

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups milk
3/4 tsp vanilla extract
1/2 cup half-and-half cream

Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil. Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature. Top with whip cream if you like. Enjoy!

Mozzarella Chicken

2008-01-17T16:48:00.000-08:00

This one is yummy. Takes a little bit of prep but definitely worth it.

Ingredients
4 chicken breasts
1/2 cup butter, divided
Salt & Pepper to taste
4 slices of mozzarella cheese
1 egg beaten
2 cups all purpose flour for coating
1 cup seasoned dry bread crumbs (I like four cheese bread crumbs)
2 tsp minced garlic
1 cup dry white wine

Preheat oven to 350 degrees and greasea 13 x 9 pan.
Place chicken between two pieces of plastic wrap and flatten with a meat pallet.
Spread 1/4 cup butter over the inside of the chicken, then add salt and pepper to taste.
Place a slice of cheese on chicken, roll and close with toothpicks.
Repeat with each breast.
Dip rolled breast in flour, then egg, and then bread crumbs.
Place coated breast in greased pan.
To made sauce, melt 1/4 cup butter and add garlic. Add wine and simmer all together - about 5 minutes.
Pour sauce over chicken and bake in preheated oven for 30-45 minutes.

Serve with noodles & butter and a side salad.

Northern Italian Pasta Shells

2008-01-11T18:53:00.000-08:00

This is a great recipe for some good Italian comfort food. It makes quite a bit, I sometimes fill another pan and freeze it - or just cut the recipe in half. This recipe is compliments of the Paula Deen show on Food Network. It takes awhile - but is worth it.

3 pkgs frozen, chopped spinach, thawed
3 lbs ground beef
2 (8 oz) cream cheese
2 large onions, chopped
1/2 cup Grated parmesan cheese
Salt & Pepper to taste
2 jumbo eggs
1 (1 lb) package jumbo pasta shells, cooked
1 jar spaghetti sauce

Preheat oven to 350 degrees. Drain spinach well and place in large bowl. Brown beef, drain, reserve 2 tbsp beef fat in pan and place meat in same bowl with spinach. Stir in cream cheese until blended with the meat and spinach. Saute the chopped onions in the reserved meat fat. Transfer onions to the bowl with the other ingredients and stir to combine. Add grated cheese, salt & pepper. Let mixture cool and then add eggs. (If mixture is too warm the eggs will start to cook.) Stuff the shells with the meat mixutre. Place in large pan and cover with jarred spaghetti sauce. Cover with foil and bake for approximately 1 hour.

Note: I use my hands for mixing and stuffing the shells - it is messy but much easier. The shells are less likely to break also.

Deviled Eggs

2008-01-11T18:47:00.001-08:00

6 eggs
1 tsp mustard
1 tsp white vinegar
1/4 cup mayo

Hard boil eggs, peel off shells, cut in half and scoop out yolks. Crush yolks and mix all ingredients. Put mix back in eggs. Sprinkle paprika on top. Yield: 12 deviled eggs

Creamy Banana Pudding

2008-01-11T18:42:00.000-08:00

1 14 oz can sweetened condensed milk
1 1/2 cups cold water
1 (4 serving size) package instant vanilla pudding mix
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice from concentrate

In a large mixing bowl, combine condensed milk and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup of pudding mixture into 2 2/12 quart glass serving bowl. Top with 1/3 each of vanilla wafers, bananas, and pudding. Repeat layers twice, ending with pudding mixture. Chill thoroughly. Refrigerate leftovers.

BLT Macaroni Salad

2008-01-11T18:33:00.000-08:00

1/2 cup mayo
4 tbsp chili sauce
2 tbsp lemon juice
1 tsp sugar
3 cups cooked elbow macaroni
1/2 cup chopped seeded tomato
2 tbsp chopped green onions
3 cups shredded lettuce, iceberg works best with this recipe
6 bacon strips, cooked crispy and crumbled

In a large bowl, combine the first four ingredients; mix well. Add the macaroni, tomato, and onions; toss to coat. Cover and refrigerate. Just before serving, add lettuce and bacon; toss to coat. Serves 6.

Spicy Popcorn

2008-01-09T16:35:00.000-08:00

Spicy Popcorn is a great snack to serve at party. If you are having a Super Bowl party in a few weeks this would be a hit. Goes great with a cold beer!

Spicy Popcorn

1 cup kernals
Oil
4 tbsp butter
1/2 tsp paprika
1 tsp salt
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne powder

Combine all the dry ingredients and set aside. Pop kernals in oil, drizzle with butter, and toss with the mixed dry ingredients.

Tuna Salad Coneys

2008-01-09T16:30:00.000-08:00

This is another meal my mom used to make - super easy and cheap. Tuna Salad Coneys would be great to make with kids. After reading this recipe it may not sound appetizing - but it really is very good.

Tuna Salad Coneys

1/4 lb Velveeta Cheese, cubed
3 hard boiled eggs, chopped
1 7oz can of tuna, drained
2 tbsp chopped onion
2 tbsp chopped stuffed olives
2 tbsp pickle relish
1/2 cup mayo
5 hamburger buns

Combine all ingredients lightly - fill buns. Wrap each one in foil. Cook at 250 degrees for 30-40 minutes. Enjoy!

Simplicity

2008-01-09T16:14:00.001-08:00

Okay I'm gonna stray from the recipe thing for this post. On the way to work this morning the song "Come On Eileen" by Dexy's Midnight Runners came on the radio. It made me think back to my 30th birthday party (almost 11 years ago) where we danced liked crazy and had a little too much to drink - even my sister who is 18 years old than me did a shot.

Then this got me thinking about how "simple" life was back then. I was married - but no kids, and still living in an apartment. So needless to say the responsibilities were slim. My biggest worry each week was where we were going for happy hour after work on Friday. When we are young we don't realize how simple our lives are, nor do we appreciate it. Now I can't even get through a post without "Mom, I need this" or "Honey, where is my?". Now the biggest worries (notice it is now worries and not worry) are raising my kids to be decent, confident human beings, having enough money to pay the bills, keeping the house running, making sure the kids are where they need to be when they need to be there, working, helping care for my dad, volunteering at the kids school and trying to keep a marriage going all at the same time. Now, don't get me wrong, I wouldn't trade my life for anything - but just maybe one day a year it would be great to just worry where happy hour was.

Well, that's my vent for today - now back to posting "simple" recipes - the only thing simple in my life!

A Big Thanks!

2008-01-06T19:21:00.000-08:00

I just wanted to give a big thanks to my sister-n-law, Karen for mentioning my new blog in her blog. I need all the help I can get since I am still very much a newbie. I will be placing a link to her blog (as soon as I figure out how) - it is one I follow quite often. The great things about blogs is you find out how family is doing and what they are up to.

Have a great night!

Chocolate Eclair Dessert

2008-01-06T19:10:00.000-08:00

This was a favorite of mine growing up. My mom would always make this when she had her dinner parties and she would always save me some. It is also very easy!!!

Chocolate Eclair Dessert - serves 12

1 box graham crackers
2 small Jello instant "French" vanilla pudding
1 - 9 oz Cool Whip, thawed
Chocolate Icing (See recipe below)

Grease a 9 x 13 pan. Made pudding according to package using whole milk only. Line the greased pan with whole graham crackers. Cover with 1/2 of the pudding, add another layer of graham crackers, add the rest of the pudding and then another layer of graham crackers. Spread with chocolate icing and refrigerate to chill. Serve with a dollop of cool whip.

Chocolate Icing

2 squares semi-sweet chocolate
2 tsp white Karo syrup
1 tsp vanilla
1 1/2 cup powdered sugar
3 tbs milk

Melt chocolate and butter. Add remaining ingredients. If too thick, add more milk in little amounts.

Enjoy - this one won't last long!

A Hearty Breakfast Casserole

2008-01-05T17:37:00.000-08:00

The following recipe is great for a brunch or a special breakfast. I make this every Christmas and my family loves it. Plus I can make it a day ahead which saves me time Christmas morning. Goes great with toasted English Muffins.

Sausage & Egg Bake

1lb ground sausage
1 large onion chopped
8 oz shredded mild cheddar cheese
12 slices of bread
8 eggs
3 cups milk
3/4 tsp dry mustard
1 1/2 tsp salt
1/4 tsp cracked pepper

Grease a 9 x 13 pan. Brown sausage - don't drain. Saute onion with sausage and set aside. Cut bread into quarters. Lay in greased pan the following: 1/2 of bread quarters, 1/2 of sausage & onion mixture and 1/2 of shredded cheese. Repeat layer. Beat together eggs, milk, salt, pepper, and dry mustard. Pour over layers. Cover and refrigerate overnight. Before baking remove cover and bring to room temperature. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean.

French Onion Soup

2008-01-05T14:48:00.000-08:00

This is one of my husband's favorite soups I make. It is very simple and cheap - that's my husband cheap and easy!!

6 large onions, slice thin
1 cup butter (not margarine)
14 beef bouillon cubes or 14 tsp of the loose bouillon
8 cups of water
2 tsp Worcestershire sauce
1 tsp salt

In large skillet saute onions in butter until limp. Transfer onions and butter to a large pot. Add water, bouillon, Worcestershire sauce and salt. Cover and simmer on low 4 to 6 hours. Serve in individual bowls with a slice mozzarella cheese. Put under broiler for cheese to melt. I also like to serve with crunchy, warm french bread.

Note: If you are short on time you can simmer for two hours - I have done this and it still tasted great.

Enjoy!

Appetizer: Shrimp Dip

2008-01-04T13:50:00.000-08:00

Here is a great recipe for shrimp dip - I very often get asked for copies of this recipe when I bring it to parties.

1 can medium shrimp, rinsed and drained
1 8oz package of cream cheese, softened
1/2 cup of Miracle Whip
1/4 tsp garlic powder
2 tsp finely chopped green onions

Mix together the cream cheese and Miracle Whip in a medium bowl until well blended. Add the garlic powder, green onions and shrimp. Mix together and chill for at least one hour. Serve with crackers and enjoy!

In The Beginning....

2008-01-04T13:07:00.000-08:00

Welcome to my new blog! Not only do I hope to use this blog as a place to share recipes, cooking tips, as well as any other useful food tips - but it is also a place to organize and house all my recipes. I have recipes everywhere - on recipe cards, printed off the computer, in cookbooks that are earmarked and even some in Mircosoft Word documents. It's no wonder I can never find a favorite recipe when I need to. This is where the organizing comes in. Everday I will try to post a new recipe - I emphasize try. In the beginning it may be even be more than one a day.

Additionally, I am always looking for new recipes and ideas to change my existing recipes. So please feel free to leave comments with suggestions.

Since I have two small children, Marie is 8 and Shane is 6 - I am always looking for recipes kids love. My son is an extremely picky eater and won't even try new things. So it can be a bit tricky finding new recipes for him. He gets this from my husband of 12 years, Rick - who will at least try new things, but forget about things out of the ordinary. He is basically a meat and potatoes type of guy. And he likes his food plain, plain, plain - no spices for him.

Well, that's all for now - I hope you all enjoy the recipes I post and I look forward to your input. Have a great day!