Peanut Butter Balls

Ingredients
3 cups Rice Krispies Cereal
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup softened butter

Directions
1.in large bowl blend PB, sugar and butter until completely blended
2.Once blended well ad rice krispies and mix for 10 seconds then fold by hand
3.form in 1/4 cup balls
4.chill for 30 min or don't! and enjoy!

Land Of Nod Cinnamon Buns

These are a Christmas morning tradition. After we open our gifts and get the kids to bed, I take 3 minutes and put these together. Then Christmas morning, I put them in the oven and 25 mins later pure yuuuuummmmm!!

Ingredients:
20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter

Instructions:
Before you put the cat out and turn off the lights, grease a 10" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!

In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.

Best Of Bridge - Best Of The Best and Aces Cookbooks

Morrocan Chicken Vegetable Soup

3 lbs. chicken
2 large red onions, chopped
6 carrots, peeled and sliced
6 garlic cloves, minced (yes, all of it)

2 bay leaves
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin

8 -10 cups chicken broth, depending on how thick you like your soup

1/3 cup couscous
1/2 cup sliced green onions

In a large pot, put all ingredients, except for the couscous and green onions (they go in at the last). Bring to a boil, then simmer about 1 hour. Stir occasionally.

Take the chicken pieces out and break into bite-sized pieces. I shred it with a fork. Put the chicken back into the pot. Now add the couscous and green onions. Simmer till heated through.


(original recipe taken from The Best of Bridge:
The Best of the Best)

Hamburger Soup

Ingredients:
1 1/2 lbs. ground beef
1 medium onion,finely chopped
1 - 28 oz. can tomatoes
2 cups water 500 mL
3 - 10 oz. cans consomme
1 - 10 oz. can tomato soup
4 carrots, finely chopped
1 bay leaf
3 sticks celery, finely chopped parsley
pepper to taste
1/2 cup pot barley 125 mL

Instructions:
Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.

Plum Coffee Cake with Brown Sugar & Cinnamon Streusel

For the streusel:
2-1/4 oz. (1/2 cup) flour (I used whole wheat)
1/4 cup packed brown sugar
1/8 tsp. salt
1 tbsp ground Cinnamon
1-1/2 oz. (3 Tbs.) unsalted butter, melted; more as needed

For the cake:
4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces; more softened for the pan
6-3/4 oz. (1-1/2 cups) flour; more for the pan ( i used whole wheat)
2 large eggs
1/2 cup granulated sugar
1/4 cup packed dark or light brown sugar
1/4 cup whole milk (I used skim)
1-1/2 tsp. pure vanilla extract
1-1/2 tsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground Cinnamon
3 firm-ripe medium plums, each pitted and quartered


--------------------------------------------------------------------------------

Make the streusel:
Put the flour, sugar, kosher salt, and cinnamon in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won’t clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.

Make the cake:

Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.

Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside.

In a large mixing bowl, whisk the flour, baking powder, table salt, and cinnamonuntil well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes.

Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it’s a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute.

Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake.

Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more.

Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.

Pad Thai

1 Pkg Thai rice noodles
Soak in warm water for 2-3 hours

2 cloves garlic
2 eggs
3 Tbsp oil
In a wok, heat oil, add garlic and egg and scramble.

Drain noodles and add to the wok along with the following ingredients
1/2 cup water
1/2 cup fish sauce
1/2 cup sugar
1 tbsp paprika
Mix together and add to the noodle and fry until noodles are softened.

Add 4 cups bean sprouts to noodles and cook

Once noodle and sprouts are cooked, add
2 green onions cut in small slices
1/2 cup ground peanuts
cooked chicken or baby shrimp meat

Serve warm

Chicken Panaga Curry (THAI)

1 Tbsp Sugar
1/2-1 Tbsp red curry paste
4 chicken breast in cubes
Heat pan, add sugar and curry paste stir until smooth. Add chicken and cook

1 Can coconut milk
1 1/2 cup chicken stock
2 Tbsp fish sauce
Bay leaf
1 red pepper, 1 yellow pepper cut in small pieces
Add to chicken and bring to a boil. Reduce heat to low and simmer for 10-20 mins

Mix 2 tbsp cornstarch in 3 tbsp water and pour in to thicken curry sauce.
Remove bay leaf
Add 2 tbsp peanuts and serve

Thai Chicken Satay

4 chicken breasts cut in small enough pieces to scewer.
Scewer 4 pieces onto each scewer.

Marinade
2 cloves garlic
1/4 cup soya sauce
1/4 cup lemon juice
2 Tbsp oil
Mix together and place in a plastic container with chicken scewers. Marinade for 1-2hours and then grill.
Server with Thai Peanut Sauce

Thai Peanut Sauce

•1/3 cup peanut butter, softened
•3 tbsp water
•2 tbsp soy sauce
•juice from 2 limes
•1 tbsp fresh minced ginger
•1/2 tsp brown sugar
•1 clove garlic, minced
•1/4 tsp red pepper flakes, or to taste
•salt to taste

Whisk together all ingredients in a small bowl. Heat over low heat for a few minutes or until the peanut butter softens it up.

Serve with Chicken Satay's

Whole Wheat Pasta Dough

2 1/2 cups whole wheat flour
2 eggs
1/2 cup water
1 teaspoon salt

Using My Kitchenaid Mixer:

I combine all ingredients and mix with the dough hook.
Once combined enough, I process through the pasta attachment.


Alternate Method:

In a large glass bowl and with a wooden spoon mix together the flours and salt.
Make a well.
Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
Turn out onto a floured board and knead for 20 turns.
5Wrap in waxed paper and let rest for 30 minutes.
Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.

Apple-Walnut Salad with Honey-Balsamic Dressing

1 Head Romaine Lettuce, cut in bite size pieces
1/2 Cup blueberries
1 granny smith apple, cut in bite size pieces
1/4 cup Goat cheese crumbled
1/4 cup walnuts

Layer all ingredients in a bowl, serve immediately.

Dressing:

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Combine all ingredients in a small bowl; stir well

Chickpea Potato Curry

Ingredients

2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green chiles to a 14.5 ounce can of tomatoes.)
6 baby (new) Yukon Gold potatoes (about 12 ounces), cut in bite sized pieces
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 - 1/2 teaspoon cayenne pepper

Method
1. In a large pot, combine all the ingredients. Stir to mix and nestle the potatoes into the liquid.

2. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice or with Naan bread.

Amish Starter Caramel Cake and Frosting

In a bowl combine:
1 cup Amish Starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup brown sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 box instant butterscotch pudding
1/2 tsp salt

Add dry ingredients to wet ingredients. Mix and pour into a well greased bundt pan. Bake at 350 degrees for 50 mins - 1 hour. Cool.

Caramel Cream Frosting:

Ingredients:
2 tablespoons sugar
1 cup sugar
1/2 cup butter
1/2 cup heavy whipping cream

Directions:

Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside. Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency. Pour over cooled cake.

Amish Starter Banana Chip Bread

In a bowl combine:
1 cup Amish starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
3 mashed bananas (I use the defrosted ones from my freezer)

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tbsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup chocolate chips

Add dry ingredients to wet ingredients. Mix and pour into two well greased bread pans. Bake at 350 degrees for 50 mins - 1 hour.

Amish Starter Lemon Poppy Seed Cake

INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 cup poppy seeds
1package instant vanilla pudding mix
1package lemon jello mix
1 cup Amish Friendship Bread Starter
Zest of one lemon
Juice of 1 lemon
2 eggs
1/2 cup milk
1/2 cup applesauce
2 teaspoons vanilla extract
1/2 cup vegetable oil

DIRECTIONS:
In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, Jello & pudding mix. Make a well in the center of the bowl.

In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans or 1 Bundt cake pan.

Bake in a preheated 350 degree oven for 50 mins - 1 hour. Cool for 10 minutes on a wire rack. Remove cake from pan.

OPTIONAL:

I glaze with a lemon glaze (here are the rough estimates, I stir until it is a glaze consistency and tastes not too sour)

2 tbsp or more lemon juice
1 cup icing sugar (add more to thicken)
2 tbsp butter
1/2 tsp vanilla

Amish Friendship Cinnamon Bread

In a bowl combine:
1 Cup (or a bit more) Amish Starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

Amish Friendship Starter

This is a 10 day process to make a "sour dough" like starter for breads and cakes.

Making the starter:
Soften 1 pkg active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon.

In a non-metal bowl, combine:
1 cup flour
1 cup sugar.
Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly.

Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers. (I put it in a Ziploc bag and squish to stir)

Day 1:
Do nothing with the starter.
Days 2-5:
Stir with a wooden spoon.
Day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
Days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends.

Strawberry Cake

I am always looking for good cake recipies. Something from scratch is always so much more moist and delicious.

I had to take something to Paige's preschool grad reception. I had all the ingredients for cupcakes so decided that was what I was going to make. I stumbled upon a recipe for strawberry cake, changed a few things and here is what I came up with. I added vanilla frosting and they taste great!

2 cups white sugar
1 package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups flour
2 1/2 teaspoons baking powder
1/4 cup milk
3/4 Cup sour cream
1 tablespoon vanilla extract
3/4 cup strawberry puree

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.

Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree.

Divide the batter evenly between the prepared pans ot into a cupcake pan.

For the cake bake 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely. For cupcakes bake 18-20 mins.

Sex In A Pan - THE DESSERT!!!!!

CRUST:

1/2 c. butter
1 c. flour
1/4 c. sugar

Cut butter into flour and sugar. It should resemble fine crumbs. Press into 10 inch square or 9x13 inch pan. Bake at 325 for 25 minutes. Let cool.

1ST LAYER:

2 pkgs. (250 gr. each) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tub Cool Whip (500 ml.)

Beat sugar and cream cheese until smooth. Stir in vanilla and Cool Whip. Spread on base.

2ND LAYER:

3 c. milk
1 pkg. (6 portion size) chocolate pudding (instant)
1 pkg. (6 portion size) vanilla pudding (instant)

Mix each pudding with 1/2 of the milk. Mix until thickened. Fold two puddings together just until marbled effect. Spread over first layer.

3RD LAYER:

1 (250 ml.) Cool Whip or whipped cream
1 Chocolate bar grated

Spread Cool Whip over 2nd layer. Sprinkle with chocolate. Refrigerate until served

Grilled Pizza

I watched this cooking show last night all about grilling. One of the things I have never tried was pizza on the grill. I was making lunch for my family and thought I would give it a try. It was really easy.

PREPARING THE DOUGH

You can find my dough recipe here. Once you have prepared it and let us rise, turn on your BBQ and heat to about 400 degrees.

Roll out your dough. (I divided it into four smaller pizza's since I was doing a few different kinds.)

Once BBQ is up to temperature, brush one side of dough with olive oil, place that side down right on the grill. Leave for about 2 minutes or until it bubbles and is firm enough to flip with a metal flipper. Make sure to brush with olive oil before turning over. Cook for about 2 more minutes and take it off the grill.

Load on your toppings and either return to the grill (I would turn it down to low about 250 degree) or put it in the oven at 375 until toppings are warmed and cheese is melted.





PIZZA VARIATIONS

Pesto Chicken





I spread about 1/4 cup pesto on the pizza dough
Top in order with:
1/8 cup mozza cheese
Balsamic onions (1/2 red onion, sauteed in olive oil. Add 1 tbsp balsamic vinegar when cooked).
1/8 cup Sun dried Tomatoes (drained)
1 Thinly Sliced grilled chicken breast (I grill it with basil and garlic salt)
Mozza cheese (your desired amount
1/8 cup feta

Mexican Pizza





Brush onto crust, 1 tbsp olive oil mixed with 1 Clove minced garlic
Top in order with:
1/8 cup mixed mozza and cheddar cheese
1 Thinly sliced Mexican chicken breast (2 tsp each chili powder and cumin, 1 tsp each Cayenne and paprika, mix together and coat chicken before grilling)
Mozza and cheddar cheese (as desired)
Cook

Before serving cut pizza into pieces and top with fresh salsa, sour cream and avocado slices.

Frozen Grasshopper Squares

28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated


LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

::: from Kraft.com:::

Frosty Orange Creme Layered Dessert

2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.

FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.

:::From Kraft What's Cooking Spring 2009

Peanut Butter & Fudge Swirl Pie

1-1/4 cups OREO Baking Crumbs
1/4 cup non-hydrogenated margarine, melted
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened (I use light or fat free)
1/2 cup sugar (I use Spenda)
1/4 cup KRAFT Smooth Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping (I use light)
3 Tbsp. chocolate fudge dessert topping


MIX crumbs and margarine; press onto bottom and up side of 9-inch pie plate to form crust. Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in Cool Whip until blended.

SPOON into crust; drizzle with fudge topping. Swirl gently with knife.

REFRIGERATE 4 hours or until firm. Refrigerate leftovers.

:::from Kraft What's Cooking Magazine:::

Low Fat Bran Muffins

In a Large Bowl mix the following ingredients:
5 Cups whole Wheat flour (or a combo or white and whole wheat)
5 Tsp baking soda
1 1/2 C brown sugar
2 Cups Natural Bran
3 Cups All Bran Cereal (I use Bran flakes cereal at times too if I don't have All Bran)
Optional: I add 2-3 Tbsp of ground flax seed

In another bowl, mix together wet ingredients:
2 eggs
1 Cup Applesauce (I use unsweetened)
1/4 cup molasses
4 cups buttermilk (I use 4 cups skim milk + 4 tbsp vinegar to sour it)
1 1/2 C water

Mix wet ingredients into dry ingredients. I add Craisins, raisins, blueberries or other fruit at the time of baking.

Bake 15-20 minutes at 400 degrees Yields 5 dozen

You can refrigerate this mixture for weeks and make as much as you need when you need it.

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Pork:
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil

Sauce:
1 (7-ounce) can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup (I use sugar free)
3 tablespoons fat-free, less-sodium chicken broth
1 1/2 tablespoons cider vinegar

Preparation
1. To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.

2. Preheat oven to 375°.

3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes.

4. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

::: from Cooking Light March 2008

Steak with balsamic mushroom sauce

4 Beef steaks (your desired cut)
1/2 tsp salt, divided
1/4 tsp pepper divided
2 tsp butter
2 garlic cloves, minced
2 cups sliced mushroom caps (you can mix different kinds)
1/2 tsp chopped fresh thyme
2 Tbsp balsamic vinegar
1 Tbsp water
1 tsp low-sodium soy sauce

Sprinkle steaks with 1/2 of the salt and 1/2 of the pepper.

Grill steaks to desired degree of doneness.

Heat pan over medium heat. Add butter coating the pan, cook until the foam subsides (about 15 seconds). Add garlic, saute for 30 seconds. Add mushrooms, 1/2 tsp thyme, remaining salt and pepper. Saute mushrooms for 3 minutes or until tender, stirring frequently. Stir in vinegar, soy sauce and water; cook one more minutes or until most of the liquid evaporates. Top steaks.

::: recipe found in Cooking Light April 2008

Edamole

3/4 cup frozen edamame, thawed & shelled
3 tablespoons water
1/2 a ripe avocado
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon hot pepper sauce
1 garlic clove, halved

Combine all ingredients in a food processor & process until smooth.

Cover & chill. Serve with raw veggies or whole wheat pita.

Seafood Salad

1 pound shrimp, cooked (I saute in 2 cloves garlic and a little butter)
Meat from 1 fresh crab or 1 tin crab meat
1/2 cup light mayonnaise
4 tablespoons fat free sour cream
1/2 cup finely diced cucumber
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 cup freshly snipped dill or 1-2 tsp dill weed
2 tsp anchovy paste
1/8 teaspoon fresh ground black pepper

Salt to taste

Place the shrimp cucumber and dill in a large mixing bowl.
Whisk together the rest of the ingredients except
the salt, and add the seafood mixture.
Toss well. Taste the salad and add salt, if needed.
Serve over romaine lettuce. Toss well and serve.

Ham & Split Pea Soup

2 pkgs dried green split peas
1 ham bone and 2 cups ham chopped
16 cups water
1-2 small onions chopped
4 cloves garlic, peeled and cut up
4 carrots, chopped in small pieces
1 stalk celery, chopped in small pieces
salt and pepper to taste
1 bay leaf
3 tsp cumin

Combine all the ingredients in a large pot. Boil until peas are soft, stir often to avoid burning at the bottom of the pot. Reduce heat to low and simmer for a few hours, stirring occasionally. Remove ham bone and bay leaf before serving. Freezes really well.

Berry Crumble Phylo Dessert Pizza's

1/4 C ground almonds
1/4 C brown sugar
1/4 C oatmeal (ground)
1 tbsp cinnamon
1/4 C butter
1 granny smith apple
1 C blueberries

8 phyllo sheets/leaves
1/4 C melted butter

Preheat oven to 400 degrees.

In a food processor, grinder or blender, grind oats and almonds. Mix in sugar and cinnamon. Cut butter into the dry mixture. Set aside.

Peel and thinly slice the apple. Rinse and dry fresh blueberries. If you are using frozen; thaw drain and pat dry.

Take 1 sheet of phyllo and lightly brush it with melted butter. Lay another sheet of phyllo over top of it and brush with butter again. Fold in half and then in half again. Using a 6 inch pot lid (the smallest in the set) press down to make an imprint on the phyllo. I then cut out the phyllo circle.




Spray baking pan with cooking spray or lightly grease it with butter. Set 4 phyllo rounds on the pan. Take 1 tbsp of oat mixture and top the phyllo round. Then divide apples and blueberries between the 4 phyllo rounds. Top with the remaining oat mixture.



Bake for 15-20 minutes or until fruit is cooked and phyllo is golden brown. Cut in 4 slices with the pizza cutter and top with ice cream or cool whip. Serve warm.

Sesame Chicken

3 skinless boneless chicken breasts
3 garlic cloves, minced
1 c. plus 1 tbsp. water, divided
2/3 c. unsweetened apple juice
4 tbsp. soy sauce
2 tbsp. ketchup
3 tbsp. dark brown sugar, firmly packed
2 tbsp. sliced green onion
Dash ground red pepper (I was out so I used a sprinkle of red pepper flakes)
2 tsp. cornstarch
2 tsp. sesame seeds


The Steps...

Spray a wok style pan with nonstick cooking spray and set over medium heat. (I used 2 tsp sesame oil for a better flavor)
Add chicken and cook, turning until chicken is browned on all sides, about 4-6 minutes. Transfer chicken to a plate and set aside.

In a small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well. Pour into pan.

Cook over medium heat for 2 minutes, stirring constantly. Reduce heat to low.

Put chicken back into pan. Cover and cook for 15 to 20 minutes.

Remove the chicken from the pan and keep warm, reserving liquid in pan .

Dissolve cornstarch in remaining water and add to liquid in pot. Cook until sauce is thickened (3-4 minutes).

Pour sauce evenly over chicken and sprinkle with sesame seeds.

I steamed broccoli and served it over rice.

Beef & Veggie Stir Fry

3/4 - 1 lb steak (I use flank or sirloin), cut into slices
1/2 purple onion, sliced
2 C fresh mushrooms, sliced
1 med red pepper, cut in strips
1 Zuchinni, sliced
2 cloves garlic, sliced in 4
2 tsp. beef bouillon or 2 cubes
1/3 c. water
1/4 c. soy sauce
2 tbsp. cider vinegar
2 1/2 tsp. cornstarch
1 tsp. sugar
4 Tbsp oil, divided

Stir together soy sauce, vinegar, cornstarch and sugar. Disolver bouillon in water and pour into soy sauce mixture. Set aside.

In large skillet or wok, heat 2 tablespoons oil over high heat; add garlic and cook a few seconds. Add meat and stir-fry 2 minutes (meat will be slightly pink in center). Remove meat and juices.

In the same pan, heat 1 tablespoon oil. Add vegetables and stir-fry 2 minutes over high heat. Add remaining 1 tablespoon to the edge of the skillet; add meat and juices, then bouillon mixture. Stir; cover and cook 2 minutes. Stir to serve over rice or noodles.

Char's Dill Dip & Dressing

We had a number of people over for the Bachelor Finale so I made a cheese and meat tray as well as veggies and dip. We all know that veggies are only as good as the dip that goes along with them. This one is my favorite. I use it as a salad dressing as well. TD, this one is for you.

1 Cup Sour Cream
1 Cup Mayo
1 Clove garlic, minced (you can use dehydrated too if you want)
1-2 Tbsp dried dill weed (fresh is even better)
2 tsp Dijon mustard
salt and pepper to taste.

Mix all the ingredients together and chill in the fridge.

Slow-Cooker Orange-BBQ Pulled Pork Sandwiches

I love my "What's Cooking" magazine. It is a free publication from Kraft Foods. You can also find great recipes on their website.

This recipe comes from the magazine and is on the website. I have made it a few times. It is quick and easy; it would be great if you are having company over for dinner and you are out all day.




1 C BBQ sauce
1/4 C pure orange marmalade
3lbs boneless pork shoulder (I use 3-4 boneless pork loin chops

1/2 C miracle Whip
Sandwhich rolls, split and toasted (I use WW kaiser buns)

MIX barbecue sauce and marmalade in small bowl. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.

SPREAD dressing onto cut sides of buns. Fill rolls evenly with meat mixture.

:::I also grill some onions and serve that on top of the pork buns:::

I have served it over wild rice with a side of green beans, that was good too!

Sole Phyllo Packets with Dill Cream Cheese

We went to dinner at friends last weekend and K&S made halibut in phyllo. It was such a great idea. The phyllo is a great flavor with fish. I had sole in the freezer, so I found a couple of recipes and combine them to make it work. I served it with asparagus and a salad.

6-8 oz (3/4 - 1 Cup) Cream cheese, Softened
1 tbsp fresh dill, chopped
1 clove garlic, minced
salt & pepper to taste
2 tsp Fresh lemon juice
8 Sole fillets
Cooking spray, butter Flavored
4 Phyllo leaves, thawed

>Combine first 5 ingredients in a small bowl. Stir well, and set aside.
>Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
>Lightly coat phyllo with cooking spray; fold in half crosswise.
> Place 1 fillet on phyllo; Spread one-fourth of cheese mixture on top of the first fillet and the top with the second fillet.(I used 2 fillets so that there was some substance to the package - 1 just was not enough)
>Fold phyllo over fish; fold lengthwise edges in about 1 inch, and roll up, jellyroll fashion.
>Lightly coat phyllo packet with cooking spray; place on a baking sheet coated with cooking spray.
>Repeat procedure with remaining phyllo, cheese mixture, and fillets.

Bake at 375F for 20 minutes. Transfer to a serving platter.

Beef Tenderloin with Mushroom Sherry Sauce

We had a friend join us for dinner so I made this. I served it with garlic mashed potatoes, steamed broccoli and cauliflower with homemade cheese sauce and a spinach salad.

Beef Tenderloin

2-3 lb beef tenderloin roast
2 tsp each thyme, seasoning salt, Montreal steak seasoning. Rub the roast or steaks with seasoning and let stand until room temp. (about an hour)

I use the convection/roast setting on my oven and roast at 400 degrees. I cook it until the internal temp is 120 degrees, that is med rare. The most important thing to remember is to let the cooked meat rest for 10-15 minutes. It will still cook in this time and the juices will settle as well.

Sherry Mushroom Sauce

2 teaspoons butter
1 1/2 cups pre-sliced mushrooms
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water


Sauce:

Melt butter in pan. Add mushrooms, shallots, and garlic to pan; saute 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Serve with cooked beef.

Some corrections for the Morton's Chocolate Cake Recipe

I posted a recipe for Morton's Signature Chocolate Cake aka Lava cakes. I just wanted to let you know that I did try them for our V Day dinner at home. They were fantastic however there are a few things that I wanted to mention.

First off, it says they make 6 servings, they actually made 12. I have ramekins that are the size of the cup in a muffin tin. So I made six of those and them used three of my smallest white corning ware dishes (maybe 4 inch) and made double portions with the rest of the batter. Next time however, I will half the recipe.

I used dark chocolate instead of semi sweet and that was really good.

Thursday night madness

Thursday night is always a crazy night to get dinner on the table. My daughter has ballet that runs right over the dinner hour. Needless to say, if I am not organized prior to leaving for ballet, it is a take out night...

All week I have been craving Greek food, so here is what we had. I prepared all of this ahead of time so it was ready to put together upon our return.

Greek 'salsa'



1 red pepper - chopped
1/2 long English cucumber - chopped
1 clove garlic - minced
Olive Oil (I just dumped, but if I am guessing...) 3 TBSP
1 TBSP Greek Seasoning (I buy the big container of it at Costco)
Feta Cheese - crumbled - as much as desired

Mix all ingredients together and cover with saran and let marinade in the fridge. Serve either in a pita with hummus and chicken or alongside your souvlaki.

Souvlaki





Bamboo Skewers (about 8)
Store Bought tzatziki

3 Chicken Breasts (You can use steak, lamb or shrimp too)- cut into 1-1 1/2 inch cubes
Sea Salt (enough to lightly season chicken)
After cutting the chicken, season with the salt and let rest while you mix up the marinade.

About 4 TBSP Olive Oil
2 TBSP Lemon Juice
2 TBSP Greek Seasoning
Mix these three ingredients together in a bowl. Add salted chicken cubes and coat. Put 6 cubes onto each skewer. Place in a container or on a plate (with saran) and let them rest in the fridge until ready to cook. This will allow the flavors to really get into the chicken

Cooking them on the BBQ gives them a nice char-broiled taste. But you can cook them in the oven by broiling them. Simply place them on a broiling pan and broil at 450 degrees for about 10-15 mins (or until cooked through). I would suggest rotating them half way through to get them cooked evenly. Serve hot with tzatziki.

Pita & Hummus





Nothing fancy here... I have made my own hummus at times, but honestly, I have not found a recipe that compares to the store bought kind (let me know if you have one I can try). I cut the pita into 6 pieces and lightly cover with butter. I then heat them in the oven until butter is melted and the pita is heated through (a toaster oven works great for this). I then serve with hummus.

LEFTOVER IDEA - I use leftovers to make a stuffed pita. Simply cut open one side of the pita, spread hummus and tzatziki on the pita, add chicken and Greek salsa and close to enjoy for lunch or dinner. You can have this cold or hot. Add a bit of extra feta for some more flavor.

BBQ Chicken Pizza

Pizza is such a family favorite. I made this the other night when my cousin came over for dinner. It turned out really well. I made the dough around lunch time, let it rise and then added the toppings and let it rest for the afternoon. It still rose a bit, but that made the dough really nice and fluffy when we cooked it for supper. I would stress that you grease the pan, especially if you are going to leave it rest for a time. I forgot to and the crust did not get as crispy as I would have liked and it stuck in a couple of places.


Using the pizza dough recipe, roll out your dough to fit the pizza pan.

Ingredients for 1 pizza:
1/4-1/2 Cup BBQ sauce
1 cooked chicken breast - sliced
1 large Red Pepper - cut in strips or small pieces (whatever your preference)
5 or 6 small mushrooms - sliced
2 cups (or more if desired) grated Mozza Cheese (I use partly skimmed mozza)
OPTIONAL - grilled onions

Spread BBQ sauce over the dough, arrange chicken, red pepper mushrooms and onions (optional) over the BBQ sauce. Top with cheese.

Bake at 400 degrees for 15-20 mins.

Pizza Dough

1 package dried yeast (1½ tsp or 8ml)
1/2 tsp sugar
1½ cup lukewarm water
3½ cups flour (I use a mixture of whole wheat 2.5 Cup and buckwheat 1 Cup - however next time I would only use WW)
2 TBSP Italian seasoning (optional)
1½ tsp salt
1 large egg - beaten
olive oil

Sprinkle yeast and sugar into warm water and stir together. Let rest for 10 minutes until mixture starts to bubble.

In the meantime, combine flour, salt and Italian seasoning in large bowl. Make a well in the centre and pour in yeast mixture and beaten egg. I use my Kitchenaid mixer with the dough hook to mix and kneed the dough into a ball.

You can use your hands too, just gradually work in the flour to make a dough.
Turn out onto lightly floured surface and knead thoroughly until smooth and elastic -at least 5 minutes. Limit your flour , just use enough so the dough will not stick to the counter.

Place dough in a lightly oiled bowl, turn dough around so that it becomes covered with oil. Then cover with a clean cloth and allow to rise for 45 mins or doubled in size.

Divide the dough in half and roll out to fit two pizza pans. Make sure you grease the pizza pans or your crust will stick after it has cooked. Top with desired sauce and toppings; cook at 400 degrees for 15-20 minutes or until crust is golden brown and cooked all the way through.

Valentine's Day Entertaining

Please note that I have posted an update on this recipe here

With Valentines Day just around the corner, I thought it would be an idea to look for some Valentine-y treats. I have not tried this recipe yet, but I thought that they sounded really good. I think I will add it to our dinner on V Day.

V Day is usually spent at home. I find litle romance in a crowded restaurant. I would rather spend evryday day celebrating my love; I mean I don't love my hubby any more on Feb 14th. Not to say that we don't celebrate though... So on the actual day, I usually make a special dinner for my hubby kids and at times friends, in the comfort of our home.

I found this here

Morton’s Signature Hot Chocolate Cake
SERVES 6

Recipe
Unsalted butter and granulated sugar, to grease ramekins
1-1/2 cups/ 375ml unsalted butter, at room temperature
12 ounces/375 g bittersweet chocolate or semisweet chocolate, coarsely chopped
8 large egg yolks
7 large eggs
1-1/2 cups/375 ml confectioners sugar
3/4 cup/ 175 ml all purpose flour
18 fresh raspberries
Vanilla ice cream

Preheat oven to 350 °F (180 °C). Generously butter six 6-ounce ramekins and sprinkle each with granulated sugar. Tap out excess sugar.
In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate mixture into the bowl and mix for about 2 minutes longer.

Put the confectioners' sugar and flour in a fine mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.

Pour the batter into the prepared ramekins cups, leaving about 1/4 inch (5 mm) of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.

Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

Chicken Corn Chowder

I have made this one for many years. It is an adaptaition of a number of recipes. It is comfort food for a cool evening. I made it this evening for a group of friends. We coupled it with caesar salad and garlic bread.

4 chicken breasts cubed and cooked.
4 strips bacon cut into pieces - fried up (I use Turkey bacon)

1/2 Large Cooking Onion Chopped
2 Tbsp Olive Oil
4 Cloves Garlic - Minced
Fry together until tender

2 Large Potatoes - peeled and chopped into 1/2 inch cubes
4 Carrots - peeled and chopped into 1/2 inch cubes
2 tsp cumin
2 tsp sage
Salt and Pepper to taste
Cajun Seasoning to taste
1 litre chicken stock (4 Cups)
Add cooked chicken and bacon
Add to the onion mixture and bring to a boil. Cook until potatoes and carrots are tender.

3 Cups Milk (I use skim to cut the calories and fat)
2 Cups frozen corn
Add to the stock mixture and bring to a boil

4 tbsp flour and 4 tbsp water. Mix together in a container with a lid and shake until there are no lumps. Add it to the soup to thicken. Serve hot.

Blender Hollandaise Sauce

This is one that I got from the 'Best Of Bridge' cookbooks. I use it often, over asparagus, eggs Benedict and other dishes.

1 Cup butter
In a pan melt and bring to a boil. DO NOT brown.

4 egg YOKES
1/4 tsp each of salt, sugar, Tabasco & dry mustard
2 Tbsp fresh lemon juice
Mix all ingredients together in the blender. Add melted butter a little at a time while blending at a low speed.

Serve hot.

You can reheat this in a pan to use later.

Plantation Supper

1 lb ground beef
1 Onion, Chopped
Fry beef and onion together until cooked

Cook Pasta of your choice (I like whole wheat rigatoni for this one)

1 Can mushroom soup (fat free is fine)
3/4 Cup of milk (skim is fine)
1 1/2 tsp seasoning salt
1 8oz pkg cream cheese (light or fat free are fine)
1 Cup corn (canned or frozen)
Add all ingredients to the cooked beef mixture and stir until cheese is melted and everything is heated through.

Pour beef mixture over cooked, drained pasta and serve. I add a sprinkling of Parmesan cheese and some fresh ground pepper to finished it off. Serve with a salad.

Salmon Pie

Need a quick and easy dinner full of protein...here it is.

3 Cups grated cheddar cheese
1 Can Salmon (I use tuna as well)
1 Cup Bisquick
2 Cups Milk
4 Eggs
1 tsp seasoning salt

Mix all ingredients together and bake in a pie plate for 20-30 mins at 400 degrees

Italian & Maple Chicken Marinade

I tried this marinade for an outdoor birthday party that we had for about 30 people, last summer. I used to to marinade chicken breast for BBQ-ing. It is sweet and savory, which makes it loved by all.

I have even tried as a marinade for grilled shrimp. Another alternative is to pour it over chicken or pork and bake it in the oven and serve the remaining liquid over rice.

1 Cup Italian Dressing
1/4 Cup honey
1/4 Cup Maple syrup(I use sugar free)
3 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp dijon Mustard
1 tsp curry powder
1/4 tsp ground ginger

Mix well and marinade (overnight for best results) in the refridgerator.

Mesa Chicken Salad

In a bowl prepare a head of romaine lettuce, washed and chopped. Set aside for later.

3-4 chicken breasts cubed
2 tbsp taco seasoning.
Sprinkle 2 tbsp taco seasoning over the chicken and cook in a frying pan. Set aside to cool

1 can black beans, drained and rinsed
2 cups corn
1 large red pepper, cubed into small pieces
1/2 purple onion chopped into small pieces
1 avocado, cut into small pieces
1 cup grated cheddar cheese
Add chicken
combine together in a bowl

Dressing:
1 Cup salsa
1 Cup ranch dressing
4 tbsp taco seasoning


Plate lettuce and bean/chicken mixture on individual plates, add desired amount of dressing to taste.

Cream Corn

This is by no means a low fat recipe but it has become a quick favorite at our family gatherings. It has been added as a side dish for our traditional Christmas Dinner.

5 cups frozen corn (let stand at room temp for about 30 mins)
1 cup whip cream*
1/2 cup milk*
1 tsp salt
6 tsp sugar
1/4 tsp pepper
add all these ingredients together and bring to a boil

Mix 2 Tbsp butter and 2 Tbsp flour together. Stir into the corn mixture, simmer to thicken. Serve hot.

* or 1 1/2 cups half and half

Sechwan Green Beans

4 tsp sesame oil
2 Tbsp minced fresh ginger
4 cloves finely chopped fresh garlic
saute together for 2 mins

1/2 tsp crushed red pepper flakes
add to above and cook for one more minute

2 Tbsp soy sauce
3 Tbsp brown sugar (or sugar substitute)
3 Tbsp Oyster sauce
add to ginger and garlic and cook until thick.  


Add green beans (about 2 cups)***


***If using frozen beans, rinse to thaw. If you use fresh, Blanche them first

Entertaining My Way

I love to entertain, I love to cook. However there are many days when I open the freezer door and the thought washed over me "What am I going to make for dinner?" I have tried several times to make 'cook books' or record my meal plans, all without much success. What I do ok with is blogging; this is number three (crazy I know).

So I had this thought, maybe if I record my recipies here, when I hit that wall of "what shall I make?", I can come here and remind myself of some of the things I like to create for my family and friends.

So there it is - the premise for this blog. For now, this is a simple journal of some of the things I love to cook and a reminder of what I enjoy to serve others.