Great Collection of Links

Top Recipe Blogs

I am humbled to be included in the great collection!

Restaurant Supplies

I find that the way I cook/bake leads me to use up my equipment more like a pro would. So why not start out with pro-grade stuff!

Professional cookware is my goal. I try to replace things little by little with pro-grade stuff. Cookware, cutting tools, bakeware, even storage, when we do our big kitchen remodel I will be basing it on a restaurant/bakery kitchen not what's going on in the magazines!

I am focused mainly on baking, so baking products are my thing. There is nothing better than using a restaurant equipment grade baking pan for you cookies. I have 2 and they are fabulous, I need a bunch more, because when the holidays are here I can have up to 8 sheets going at once!

If you are looking for food service supplies they have everything from disposables to soup pots! The list goes on and on. I'm bookmarking this link because they stock Bunn repair parts & I have a Bunn!





Brought to you by your friends at Wasserstrom.com

Game-Day Chili

Game-Day Chili

2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices

Cook first 3 ingredients in a Dutch oven over
medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and next 11
ingredients in Dutch oven; bring to a boil.
Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

Note: For testing purposes only, we used Sierra Nevada Pale Ale.

Yield: 13 cups

Southern Living, OCTOBER 2000

Surprise Cupcakes

Surprise Cupcakes

1 package 2 layer size regular orange cake mix (no pudding)
1 8 ounce package cream cheese softened
1/4 cup sugar
1 egg
dash salt
1 6 ounce package semisweet chocolate pieces

Prepare cake mix according to package directions except omit 1/4 cup of

the
water. Fill paper bake cups in muffin pans 2/3 full. Cream the cheese

with
the sugar; beat in egg and dash of salt. Stir in chocolate pieces.

Drop one
rounded teaspoon cheese mixture in to each cupcake. Bake according to
package directions.

Makes 30 cupcakes.
Source Baking With Mixes

Valentine's for the "sweets" challenged

I am no gourmet, just an average Mom who like to make messes in the kitchen. My talents lean heavy towards the baking end of the culinary spectrum. I can get creative with FOOD but it usually gets little noses in a twist, therefore I tend to stick with the basics. Sad for my taste buds, but I'll live! I lean towards baking goodies of all kinds anyways and not too many complaints about it when I do.

If you aren't so talented, don't have the kitchen, don't have the time to whip up something fabulous for your sweeties, or want to send something to distant sweeties on Valentine's Day David's Cookies is a great online solution. For $4.95 flat rate shipping you can send your loved ones a really great treat! If you want the props they even offer cookie dough, so you can enjoy the rewards of loved ones thinking you made a HUGE effort.

David's Cookies has a variety of special needs products as well including sugar free & no sugar added treats. And if you look for it, all products are Kosher Dairy certified.

Why not check out David's Cookies monthly subscriptions section. I know I wouldn't complain about getting a cookie of the month! What a great gift if you are in sales, something that arrives every month to remind your clients about you & your business.

No-Bake Penuche Drop Cookies

No-Bake Penuche Drop Cookies

1/2 cup butter
2 cups light brown sugar
1/2 cup milk
1 teaspoon vanilla extract
3 cusp quick oats (uncooked)
3/4 cup chopped nuts

Combine nuts, oats and vanilla extract in a bowl and set aside.

Combine brown sugar, butter, and milk in a saucepan and bring to a
boil. Boil 1 minute (start timing once the boil starts). Pour over
nuts, oats and vanilla extract. Mix. Drop by teaspoonsful onto wax
paper. Cool.

NOTE: For chocolate drops use 2 cups granulated sugar and 1/2 cup
cocoa. You can also add peanut butter and/or chocolate chips, carob
chips, coconut, etc. to the oatmeal/nut mixture before pouring the hot
sugar mixture over.

No-Bake Oatmeal Fudge Cookies

No-Bake Oatmeal Fudge Cookies

1/2 cup butter or margarine
2 cups granulated sugar
1/2 cup evaporated milk
3 cups rolled oats
1/2 cup cocoa powder
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Combine oats, vanilla extract and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart saucepan.
Bring to a full rolling boil over medium high heat, stirring
constantly. Let boil, while stirring, for 2 minutes.

Remove pan from heat and add the butter. Stir until butter is melted.
Quickly add oat mixture to pan and stir until well mixed. Drop by the
spoonful onto wax paper. Let cool for 2 hours to set.

Szechwan Spiced Beef Shreds

Szechwan Spiced Beef Shreds---Low Carb

Yield: 6 servings

1 pound flank steak
1/4 cup oil
1 teaspoon minced ginger root
2 teaspoons minced garlic
3 scallions, cut 1-inch long (use stems)
2 dry red chile peppers, finely chopped
1 tablespoon dry sherry
1 tablespoon red wine vinegar
6 water chestnuts, coarsely ground
1 cup shredded bamboo shoots
1/2 green bell pepper, thinly sliced
1/2 cup water or chicken broth
2 tablespoons cornstarch
1 tablespoon water
1 teaspoon sesame oil

Marinade
1/4 teaspoon salt
1/2 teaspoon Splenda
1 tablespoon cornstarch

Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours.

Heat 4 teaspoons oil in wok to 350 degrees F. Add beef mixture and
stir to separate pieces. Blanch briskly until beef just loses its
redness. Remove to a bowl.

Heat 2 teaspoons oil in wok. Add ginger, garlic, scallions and chile
peppers. Stir-fry about 10 seconds. Stir in sherry and vinegar. Cook
until it bubbles gently. Add water chestnuts, bamboo shoots and green
bell pepper.

Return beef mixture to wok and blend all together. Pour in water or
chicken broth. When it begins to boil, stir in cornstarch mixture and
continue stirring until sauce thickens. Add sesame oil, mix well and
serve.

Per Serving: 287 Cal (56% from Fat, 30% from Protein, 14% from Carb);
22 g Protein; 18 g Tot Fat; 10 g Carb; 1 g Fiber; 18 mg Calcium; 2 mg
Iron; 166 mg Sodium; 51 mg Cholesterol

PURPLE PUNCH

PURPLE PUNCH

4 pkg. grape Kool-Aid
2 c. sugar
1 qt. water
2 (1 qt.) bottles ginger ale, chilled
1 (46 oz.) can pineapple juice, chilled
1 pt. raspberry sherbet

Mix Kool-Aid, sugar, and water. Chill. Add pineapple juice. Stir in
sherbet and ginger ale shortly before serving. Serves about 40.

Honey Spice Oatmeal Cookie Mix in a Jar

Honey Spice Oatmeal Cookie Mix in a Jar

2 3/4 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 cups oats (quick or old-fashioned, uncooked)

In large bowl, combine flour, ginger, cinnamon, baking soda, salt,
cloves and nutmeg; mix well. Add oats; mix well. Transfer to
resealable plastic bag, an unbreakable decorative jar with lid or
other airtight container. Store in cool dry place.

Instructions to be included with gift jar:

Honey Spice Oatmeal Cookies:

1/2 pound (2 sticks) butter, softened, no substitutions
3/4 cup honey
1 large egg
Contents of gift jar

In large bowl, beat butter and honey with electric mixer until creamy.
Add egg; beat well. Add half of cookie mix; beat well. Add remaining
cookie mix; beat well. Divide dough into thirds; place each on a piece
of plastic wrap and flatten to 1/2-inch thick ness. Wrap tightly;
chill at least 4 hours.

Heat oven to 350 degrees F. Remove one portion of dough from
refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on
ungreased cookie sheets. Flatten to 1/8-inch thickness with bottom of
glass dipped in granulated sugar. Repeat with remaining dough. Bake 5
to 7 minutes, just until centers are set. (Cookies will feel soft. Do
not overbake.) Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely. Store tightly covered. Yields about 6 dozen cookies.

Variations:
Decorated Cookies - Decorate cooled cookies with melted dark or white
chocolate, ready-to-spread frosting, decorator frosting in tubes,
assorted small candies or candy sprinkles.

Thumbprint Cookies - Use thumb to make a deep indentation in center of
each cookie dough ball. Bake 6 to 8 minutes or until very light golden
brown. Remove cookies from oven; press small dark or white chocolate
candy into indentation or fill with 1/2 teaspoon preserves. Cool and
store as directed.

Apple Doughnuts

Apple Doughnuts
"Beignets de pommes"
Serves 6

Ingredients
1 cup flour
2 egg yolks
1 tablespoon vanilla port
1/4 teaspoon salt
About 1/2 cup milk
6 tart dessert apples
2 cups vegetable oil
1 cup sugar

Pour flour into a bowl and make a well in the center. Into it, put
the egg yolks, vanilla port and salt. Gradually mix in the flour,
then add enough milk to make a supple, smooth batter which is fairly
thick. Let it rest for 20 minutes.

Peel the apples, core and slice them and put them into the batter.
Heat the oil in a skillet and deep-fry the apple slices. When cooked,
drain and sprinkle with sugar.


From the Artists Table,
The Cooking Journal of W.F. and Caroline Hopkins
The Francis Hall House c. 1869, National Registry of Historic Places
Signature Home

This recipe is what would be considered a taste of the era, or a
typical dish served during the time of Francis Hall that we still
enjoy today! The Finger Lakes Region of New York is rich farm land
with apples and grapes particularly abundant. The apples that we use
in this recipe are unique antique varieties that are grown on our
nearby family farm.

One Dish Steak and Potato Dinner

One Dish Steak and Potato Dinner
3/4 c. flour
4 medium cubed steaks
salt
pepper
2 Tbsp. vegetable oil
2-3 c. frozen crinkles french fries or steak fries
1 medium onion, thinly sliced
1 can (10 3/4 oz.) cream of mushroom soup
1/2 c. milk

Preheat oven to 350 degrees F. Combine flour and salt and pepper to taste.
Coat steaks with flour mixture, shaking off excess. In large skillet,
quickly brown steaks on both sides in hot oil. Place potatoes and onion in
3 quart rectangular baking dish. Top with steaks. In small bowl, combine
soup and milk. Pour over steaks and vegetables. Tightly cover with foil.
Bake about 1 hour or until steaks and onions are tender. Serves 4.

Pan Fried Duck Breast with Sweet Potato Mash

Pan Fried Duck Breast with Sweet Potato Mash

For the duck:
1 duck breast
2 ounces honey

For the sweet potato mash:
1 sweet potato, boiled
2 ounces butter
2 tablespoons cream
salt and freshly ground pepper

For the shallot and red wine sauce:
1 shallot, finely chopped
2 garlic cloves, peeled and chopped
1 Romano chilli, diced finely
1 ounce butter
2 tablespoons red wine
4 ounces beef stock

For decoration:
2 asparagus spears, trimmed and blanched
6 baby carrots, trimmed and blanched

Cook the sweet potato in salted boiling water. Drain. Meanwhile, pan
fry the duck in a hot ovenproof frying pan. Place the honey in the
bottom of the pan and the duck skin side down. Fry the duck for 6
minutes on each side before placing in a hot oven. Roast the duck in
the oven for 5 minutes. While the duck is in the oven, make the
shallot and red wine sauce. In a small pan saute the shallot and
garlic in the butter for 2 minutes. Add the red pepper. Add the red
wine and stock and cover. Bring to the boil, then simmer. Mash the
sweet potato, adding the butter and cream for flavor. When the duck is
ready, place the breast on a bed of mashed sweet potato. Decorate with
blanched asparagus spears and baby carrots. Top with the shallot and
red wine sauce. If you have time, leave the duck to rest for about 5
minutes before serving.

BEST PEANUT BUTTER BALLS

BEST PEANUT BUTTER BALLS

1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups corn flakes

Bring corn syrup and sugar to a boil, stirring constantly. Boil for
ONLY 3 minutes (any longer the balls will be hard).

Remove from heat. Stir in peanut butter. Pour over corn flakes and
mix. Wait a few minutes, then roll into balls.

CRUSTLESS ZUCCHINI QUICHE

CRUSTLESS ZUCCHINI QUICHE

2 c. coarsely shredded zucchini (2 med.)
1/2 c. chopped onion
4 eggs
1 1/2 c. milk
1 tbsp. all purpose flour
1/8 tsp. ground nutmeg
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
14 oz. can sliced mushroom, drained
1 tsp. dried oregano, crushed
1 (8 oz.) can stewed tomatoes

In covered saucepan cook zucchini and onion in a small amount of
salted boiling water for 5 minutes drain well. Press out excess
liquid. In a bowl combine eggs, milk, flour, 1/4 teaspoon salt, 1/8
tsp. pepper and nutmeg.

Stir in cheese, mushroom and the zucchini mixture. Pour into an
ungreased 10 x 6 x 2 inch baking pan. On oven rack place baking dish
in a larger pan. Pour hot water into larger pan to a depth of 1 inch.
Bake in 325 degrees oven for 1 hour or until knife inserted just off
center comes out clean. Let stand 10 minutes before serving. Meanwhile
in small saucepan combine cornstarch, oregano and a dash of salt. Stir
in stewed tomatoes. Cook until mixture thickens and bubbles. Cook
sauce 1 to 2 minutes more. Spoon some of sauce down center of quiche.
Pass remaining sauce. Makes 5 servings.

Santa Fe Shrimp and Super Sweet Corn Salad

Santa Fe Shrimp and Super Sweet Corn Salad

Instructions

1. Cook 1 package (1LB) of Birds Eye Baby White Corn Kernels according
to package directions.
2. Steam 1 lb. shelled shrimp until cooked.
3. In a large bowl, toss corn, shrimp, 2 thinly sliced scallions, 1/2
red bell pepper cut into thin strips, and 1/2 cup chopped fresh
cilantro with your favorite Dijon Mustard Dressing.

Serving Suggestions

Chill and serve with tortilla chips.

Nutrition Facts
Serving Size
Servings 4
Calories 280
%DV
Total Fat 9 g 14 %
Sat. Fat 2 g 10 %
Cholesterol 220 mg 73 %
Sodium 390 mg 16 %
Carbs 20 g 7 %
Fiber 3 g 12 %

Protein 27 g
Vitamin A 45 %
Vitamin C 100 %
Calcium 8 %
Iron 20 %

Source: birdseye.

Canadian Bacon-Apple Pizza

Canadian Bacon-Apple Pizza

Arlene Swiatek Gillen

Bake-Off® Contest 41, 2004

Quick Meal!
Ready in less than
30 minutes!

Prep Time: 15 min ; Start to Finish: 30 min
Makes: 16 servings

Canadian bacon teams with spicy mustard, apples and cheese to top this
appetizer pizza.

4 teaspoons sesame seed
1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
2 1/2 tablespoons horseradish mustard
1/4 teaspoon dried thyme leaves
3/4 lb. thinly sliced Canadian bacon
2 large tart green apples, peeled, sliced (3 cups)
1 (8-oz.) pkg. deli-thin Swiss cheese slices

1 . Heat oven to 400°F. Lightly grease or spray large cookie sheet.
Sprinkle sesame seed onto sprayed cookie sheet. Unroll dough; place
over seed. Cover with waxed paper. With rolling pin, roll dough into
16x13-inch rectangle; remove paper.
2 . Spread mustard over dough; sprinkle evenly with thyme. Layer
bacon, apples and cheese over mustard, covering entire surface.
3 . Bake 14 to 18 minutes or until crust is golden brown and cheese is
melted. Cut into 16 squares. Serve warm.

High Altitude (3500-6500 ft) No change.

For a crispier crust, bake crust 11 to 16 minutes or until lightly
browned, then add toppings; bake pizza 4 to 7 minutes.

Source: pillsbury.

2 Whiting Recipe Links

I picked up a package of frozen whiting at Aldi on yesterday's shopping trip. I know I have everything to make the baked dish, but the tacos sound so good I might wait until I can pick up some tortillas...

Fish Tacos

Baked Whiting

Baked Artichoke Casserole

This isn't one I would be likely to make (not with fresh artichokes at least), I'd go for canned or something else. We just don't get a good selection of fresh artichokes here, ever...

Baked Artichoke Casserole

It's a flavorful side dish that can be made earlier in the day and
kept refrigerated until time to pop into the oven for dinner. Green
Giant® Fresh artichokes, Green Giant® Fresh onions and Green Giant®
Fresh tomatoes make this a colorful way to achieve your daily serving
of fruits and vegetables.

Ingredients

2 medium Green Giant® Fresh artichokes
2 tablespoons lemon juice from a Green Giant® Fresh lemon
2 medium Green Giant® Fresh onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium Green Giant® Fresh tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced

Preparation Directions

Bend back outer petals of each artichoke until they snap off easily
near base. Edible portion of petals should remain on artichoke bottom.
Continue to snap off and discard thick petals until central core of
pale green petals is reached. Trim brown end of stem and cut off top
2-inches of artichokes; discard. Pare outer dark green surface layer
from artichoke bottoms. Cut out center petals and fuzzy centers. Slice
artichoke bottoms about 1/4-inch thick. Toss with lemon juice to
prevent discoloration; set aside.

Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly
into 2-quart oven-proof baking dish. Sprinkle with Italian herb
seasoning. Arrange tomato slices, artichoke slices and cheese slices
on onions, over-lapping slightly in center of dish. Cover dish with
lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.

Nutritional Information

Recipe is courtesy of the California Artichoke Advisory Board

Coffee Cupcakes

Coffee Cupcakes

Makes: 12 cupcakes Bake: 25 minutes
Prep: 15 minutes

Ingredients

* 1-3/4 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 3/4 cup (1-1/2 sticks) unsalted butter, softened
* 3/4 cup granulated sugar
* 2 eggs
* 1/2 cup brewed coffee
* 1-1/2 teaspoons instant coffee granules
* 1 teaspoon vanilla extract
* 1 cup prepared white frosting
* 24 chocolate-covered coffee beans

Directions

1. Heat oven to 350°F. Line 12 cups in standard-size muffin pan with
cupcake liners. In a bowl, whisk flour, baking powder, allspice,
cinnamon and salt.

2. Beat butter and sugar in large bowl about 2 minutes or until light
colored and smooth. Add eggs, one at a time, beating well after each
addition. On low speed, add flour mixture, alternating with brewed
coffee. Divide batter among prepared liners, 1/3 cup in each.

3. Bake at 350°F for 25 minutes or until firm to the touch. Let
cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack
and cool completely.

4. Meanwhile, in a small bowl, combine instant coffee, vanilla and 1
teaspoon warm water. Stir until coffee is dissolved. Stir in white
frosting until blended and no dark streaks remain. Spread 1 heaping
tablespoon over each cupcake. Decorate tops with coffee beans.

MY Source: Parents-Family Circle (recipe and comments)

Rent to Own - good in a pinch

Living in a depressed area of the country can lead to a few stereotypical things; lots of dollar stores and many food banks and non profit agencies, but the oddest phenomenon is the increasing number of rent-to-own stores.

I don't turn my nose up at these places they are far to useful, especially in a declining economy. We have used one local chain on a few occasions. We've looked at rent to own appliances before. I even had one in my home, our dryer went a month before our tax return came so we rented for a couple months until we were able to find a good deal on a good dryer. We even bought our sons bunk bed from this store. It was the only way to purchase this bunk bed & at the time we thought it would last him a long time, looked well constructed & heavy duty. It has proven to be a sturdy piece of furniture, but I don't see him staying in it in to his teens. I've mentioned my son is a big boy right??? It also wasn't nearly as heavy duty as it seemed (I looked at it in the box at the store, not put together).


If you've ever wondered what is rent to own? It is a way for people who don't have credit, don't want to use credit, or are looking for a temporary solution to have the things they need (ok mostly things they want & should probably be saving money to buy outright. But in our case it saved us from having to borrow money or use a credit card to replace a much needed appliance. We ended up going through the payment cycle on the bed, we made a few extra payments & cut the payments short by doing so, but we would have done better if we had made more payments on the principal.

There are so many rent to own companies locally that I am not sure I can list them all. We just added Aaron's to the mix, Rent-to-Own & Rent Way are just a couple of the others. If you have cash on hand and are looking for a potentially good deal, check them out. They get returns or repos all the time & since they can't (at least in NY) sell them as new they offer good deals on them to clear them out of storage & store space.

MARINATED GREEN BEANS & MUSHROOM

MARINATED GREEN BEANS & MUSHROOM

1 can (14-1/2 oz.) DEL MONTE® Cut Green Beans, drained
1/4 lb. mushrooms, sliced
1 small red onion, sliced
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp. sugar
1/4 tsp. tarragon
1/4 tsp. seasoned salt
Dash pepper
Lettuce

1. Place beans, mushrooms and onion in a bowl.
2. Combine remaining ingredients except lettuce; pour over bean mixture.
3. Toss gently; cover and chill 24 hours. Serve in lettuce-lined bowl.
Garnish with parsley, if desired.

Prep Time: 5 minutes
Sit Time: chill time: overnight
6 servings

Source: delmonte.

Braided Italian Flag Bread

Braided Italian Flag Bread

Susan Kim Otten

Bake-Off® Contest 38, 1998

Quick Meal!
Ready in less than
30 minutes!

Prep Time: 15 min ; Start to Finish: 40 min
Makes: 6 servings

1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
3 tablespoons finely chopped roasted red bell peppers (from 7.25-oz.
jar), well drained
2 tablespoons purchased pesto, well drained*
2 tablespoons cream cheese with chives and onions
1 egg
1 teaspoon water
1 teaspoon sesame seed

1 . Move oven rack to highest position. Heat oven to 375°F. Unroll
dough onto ungreased cookie sheet; press to form 12x10-inch rectangle.
Cut dough into 3 lengthwise strips.
2 . Spread roasted peppers to within 1/2 inch of edges of 1 strip.
Spread pesto to within 1/2 inch of edges of second strip. Spread cream
cheese to within 1/2 inch of edges of third strip.
3 . In small bowl, combine egg and water; beat well. Brush long right
edge of each strip lightly with egg mixture. Starting with long left
edge, carefully roll each strip into long rope. Pinch edges and ends
to seal, turning so seam side is down. From center, loosely braid
ropes to each end. Pinch ends together to seal. Brush with egg
mixture; sprinkle with sesame seed.
4 . Bake at 375°F. on highest oven rack for 15 to 20 minutes or until
golden brown. Remove bread from cookie sheet. Cool 5 minutes. Serve
warm. Store in refrigerator.

*To easily drain pesto, heat over low heat or in microwave just until
warm; drain on paper towels.

Greek Style Meatballs and Artichokes

Greek Style Meatballs and Artichokes-- -WW

1 serving cooking spray
1 pound uncooked ground turkey breast
1/2 teaspoon table salt or more to taste
1/4 teaspoon ground sage or more to taste
8 small uncooked new potatoes, scrubbed, unpeeled
9 ounces frozen artichoke hearts
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1 cup canned chicken broth
1 tablespoons cornstarch
1 tablespoons fresh lemon juice

Coat a 12 inch nonstick skillet with cooking spray. Season turkey with
salt and sage; shape into 1 inch balls. Add turkey to skillet and
brown on all sides, about 3 to 5 minutes; remove and place in 4 to 5
quart slow cooker. Add potatoes, frozen artichoke hearts oregano,
pepper and broth; cover and cook on high heat for 5 to 6 hours. When
layering the ingredients in your slow cooker, arrange the artichoke
hearts near the top so they don't overcook. Do not thaw the artichokes
first. Or, add the artichokes toward the end of the cooking process if
you prefer a firmer texture. About 15 minutes before serving, spoon
cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and
lemon juice; stir well. Stir into slow cooker, cover and cook on low
heat for 15 minutes more. Makes about 1 2/3 cups per serving.

Serves 6. 4 points per serving.

Chicken with Mushrooms and Potatoes

Chicken with Mushrooms and Potatoes---WW

1 pound boneless skinless chicken breast tenders
8 ounces mushrooms, sliced
1 medium onion sliced
12 ounces redskin new potatoes, sliced
1 can cream of mushroom soup with roasted garlic
1 cup cream sherry

Place vegetables in bottom of crock pot and layer chicken tenders over
them. Mix the soup and sherry and pour over the chicken and
vegetables. Cook on low 8 10 hours.

Serves 4. 6 points per serving.

Roasted Turkey with Bourbon Butter Glaze

Roasted Turkey with Bourbon Butter Glaze---WW

1/2 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram,
crushed
1 teaspoon finely shredded lemon peel
1 14 to 16 pound turkey
1/4 cup bourbon
salt
pepper
fresh herbs, optional
kumquats, optional

For glaze, combine butter, brown sugar, marjoram and lemon peel in a
small mixing bowl. Place turkey, breast side up, on a rack in a
shallow roasting pan. Using your fingers, separate turkey skin from
breast meat, being careful not to tear skin or pierce meat. Spread
about half of the glaze over the breast meat under the skin. Melt
remaining glaze; cool slightly. Stir in bourbon. Brush mixture over
outside of turkey. Season turkey with salt and pepper. Pull neck skin
to back and fasten with a short skewer. Tuck drumsticks under the band
of skin that crosses the tail. If there isn't a band, tie drumsticks
to tail. Twist wing tips under back. Insert a meat thermometer in the
center of an inside thigh muscle. The thermometer bulb should not
touch bone. Cover turkey loosely with foil. Roast in a 325F oven for 3
3/4 to 4 1/4 hours or until thermometer registers 180F. After 3 hours,
cut the skin or string between drumsticks. Remove foil the last 30
minutes of roasting to let bird brown. Turkey is done when drumsticks
move very easily in their sockets and their thickest parts feel soft
when pressed. Remove turkey from oven and cover loosely with foil. Let
stand 15 to 20 minutes before carving. If desired, garnish platter
with fresh herbs and kumquats.

Serves 12 to 15. 11 points per serving.

Nutritional facts per serving
calories: 449, total fat: 24g, saturated fat: 10g, cholesterol: 155mg,
sodium: 243mg, carbohydrate: 5g, fiber: 0g, protein: 46g, vitamin A:
8%, vitamin C: 0%, calcium: 5%, iron: 17%

EASY TURNOVERS

EASY TURNOVERS

1/4 lb. cream cheese
1/4 lb. butter
1 cup flour
filling of your choice

Filling suggestions: Apple Pie Filling, Lemon Curd or Lemon Pie
Filling, Rasberry Jam, Strawberry Jam, Blueberry Pie Filling, Cream
Cheese/Farmer' s Cheese and Pineapple, etc.

Cream the cheese and butter together well. Stir in flour until mixed
to a smooth dough. Chill dough for at least 45 minutes.

Thinly roll out on a surface which has been lightly dusted with flour
and cut into rounds using a biscuit cutter.

Place small portions of filling in the center of each circle. Turn
over and crimp together the edges with a fork, sealing well. Make
several slits in the top of the dough to allow steam to escape.

If desired, brush with cream or a glaze made from 1 egg yolk mixed
with 2 tablespoons water to add shine.

Bake at 375°F until light brown.

Justin Wilson's Hush Puppies

Justin Wilson's Hush Puppies

2 cups yellow cornmeal
1 teaspoon ground cayenne pepper
1 cup plain flour
2 eggs beaten
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon salt
1 cup green onion, finely chopped
1/2 teaspoon baking soda
2 tablespoons bacon drippings, hot
1/2 cup parsley, finely chopped
1/2 teaspoon garlic powder
oil for deep frying

Combine all dry ingredients. Add eggs, buttermilk, onions and bacon
drippings. Mix well. Drop in hot oil by spoonfuls and brown on all
sides. Makes about 48. Best served hot.

Quick Caramel Frosting & links to Frosting Recipes

Quick Caramel Frosting

1 stick butter
1/2 cup dark brown sugar
1/4 cup milk
2 cups powdered sugar

Melt the butter and brown sugar in a heavy bottomed saucepan; stirring over
moderate heat until sugar is dissolved. Add the milk and blend; cool. Then
beat in the powdered sugar until thick enough to spread.

Makes about 1 1/2 cups.


Frosting Recipes

Cake Frosting

Garlic-Herb Roast Pork

Garlic-Herb Roast Pork

1 1/2 - 2 pounds boneless center-cut pork loin
4 cloves garlic, peeled and crushed
2 teaspoons coarse salt
1 tablespoon minced fresh sage or 2 teaspoons dried
2 teaspoons minced fresh rosemary leaves or 1 teaspoon dried
3/4 teaspoon freshly ground black pepper
1 tablespoon olive oil

Cooking Directions
Heat oven to 450 degrees F. Pat pork dry with paper towels, place in
shallow roasting pan. In small bowl, stir together garlic, salt, sage,
rosemary, pepper and olive oil to make a paste. Rub garlic paste over
all surfaces of pork loin; place in oven, roast for 15 minutes. Turn
oven temperature down to 300 degrees F., roast for 15-20 minutes, take
internal temperature using an instant-read thermometer. When internal
temperature of roast is 150 degrees F., remove from oven, tent loosely
with foil and let rest 10 minutes before slicing to serve.

Serves 5, with possible leftovers.

Serving Suggestions
This recipe was developed by Chef Bruce Aidells, author of The
Complete Meat Cookbook. A good basic roast that can be served with
mashed potatoes and steamed brocolli or dressed up with
Horseradish- Mustard New Potatoes and Brussels Sprouts with Prosciutto
and Parmesan.

EASY LEMON ICE BOX PIE

EASY LEMON ICE BOX PIE
Brought to you by
Lawry's

1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub Cool Whip

Mix everything together until smooth and pour into pie crust.
Refrigerate until set about 1 hour.

Awesome Chocolate Muffins - TNT

My daughter got this recipe playing a Holly Hobbie game on nickjr.com. We will make these again, they were easy & taste so yummy!

Chocolate Muffins

1 3/4 c flour (we sub-ed in 1/2 c whole wheat flour)
1 cup sugar
1/2 c cocoa powder
2 t baking powder
1/4 t baking soda
2 eggs
1 c milk
1/2 c melted margarine
1/2 c chocolate chips

1. Preheat oven to 375 degrees, grease or line with paper cup liners a 12 muffin pan

2. Combine flour, sugar, cocoa, baking powder & soda, and salt. Whisk to blend

3. Add the eggs, milk & melted butter. Stir until just blended. Stir in chocolate chips. Spoon batter into prepared cups. Top with a few chocolate chips and I sprinkled the tops with sugar as well.

4. Bake 18 to 20 minutes, or until a toothpick comes out clean (check close, it could be chocolate chip instead of batter).

5. Cool on a wire rack for 5 minutes

Dawn Plus Hand Renewal Review

I was given a bottle of Dawn Plus Hand Renewal to try out. I try to avoid hand washing at almost all costs, so the bottle has lasted a very long time. I usually add the soap to the water, but it works great on the quick washes too. You know the "I want to use THAT cup with dinner" and the "eww the dishwasher didn't get these very clean"...

I use an oil bottle to dispense my dish soap and it looks very pretty in the bottle. Maybe a little like the slime from Ghostbusters 2, but prettier!

Overall I'd buy this dish soap regularly. It has a nice smell, makes nice suds with just a little bit and looks good in the bottle!

I can say that my hands are not as dry as they usually are this time of year but I've also been diligent with the moisturizer too.

Danish Pancakes

Danish Pancakes - Pandekager

4 large eggs, separated
4 cups all-purpose flour
1 teaspoon salt
1/4 cup sugar
3/4 cup beer
2 cups milk
1 tablespoon melted butter
Strawberry preserves

1. In mixing bowl beat egg white until stiff; set aside.
2. In another mixing bowl, beat egg yolks until thick and
lemon-colored, add flour and mix well. Add beer, milk, salt and
butter and beat until smooth. Carefully fold in egg whites.
3. Pour a little batter in 6-inch greased skillet. Rotate
skillet to spread batter over surface. Brown on both sides. Repeat
until all batter is used. Serve hot with strawberry preserves.

Makes about 18 pancakes.

Jenie's PEACH CAKE

Jenie's PEACH CAKE
2 cups of flour
1 teaspoon of baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, well beaten
1¾ cups of sugar
1 cup of vegetable oil
2 cups of sliced fresh peaches
½ cup of chopped pecans or walnuts

Reserve ½ cup flour to dredge peaches.
Combine 1½ cups flour, soda, salt, and cinnamon; mix well and set aside.
Combine eggs, sugar, and oil, beat until smooth.
Add flour mixture.
Beat at low speed until blended-batter will be thick.
Dredge peaches and nuts in ½ cup flour and gently fold into batter.
Spoon batter into a greased and floured 13x9 inch pan.
Bake at 375º for 45-50 minutes until cake tester comes out clean.
Cool completely.
Drizzle with confectioner' s sugar glaze or serve with whipped cream.

WEIGHT WATCHER'S SOUP

For all who have added weight loss as a New Year's Resolution! I'm not sure about adding the hot dogs or corned beef to this. Maybe the gross factor is part of it's weight loss strategy.

WEIGHT WATCHER'S SOUP
>
> 4 c. tomato juice
> 4 c. water
> 5 beef bouillon cubes
> 1/2 head cabbage, sliced
> 3 zucchini, sliced
> Garlic powder to taste
> 1/4 c. onion
> 1 tbsp. Italian seasoning
>
> Cook 1 hour.
May add meat: hot dogs, hamburger, corned beef, etc.

Mexican Rice - the easy way

I used my steamer to make this.

I used
1 cube of Maggi (Nestle) Picante Spicy Chicken Bouillon, divided in half
1 cup rice
2 cups water, plus enough to fill the steamer base
2 T Maggi Chicken and tomato bouillon

Put half of the spicy bouillon cube into the steamer base, and fill with water. Dissolve the other half in the 2 cups of water and add the chicken & tomato bouillon. Add the rice and the water to the steamer bowl. Set steamer to cook (mine takes about 30 minutes). I served this with some black bean & corn salsa & sour cream as a side dish to oven baked chicken.

Happy New Year!!!

Welcome 2009!

My favorite 12 recipes from 2008!

January - Parker House Rolls

February - Copy Cat IHop pancakes

March - Oven Puff Pancake

April - Chocolate Sourdough Cake

May - Bread Dough

June - Grilled Cheese Sandwich Pie

July - French Onion Soup

August - Hot Artichoke Dip

September - Mexi Lentil Rice

October - Cheesy Mac & Cheese

November - Blackberry Pie

December - Truffles