Yule Log Meatloaf

I saw this on Rachael Ray last week and thought it would be fun for the holidays. The meatloaf and the potatoes were tasty. But mine didn't look nearly as pretty. Good thing the boyfriend doesn't care about presentation. If you're using a baggie (not in the instructions, but she said it on the show) to pipe the potatoes onto the meatloaf, definitely get them cooled a bit before you attempt to squeeze the baggie (although I assume heat would be an issue with a pastry bag too).


Ingredients
4 slices, about an inch thick, good quality white bread, stale and torn
1 cup whole milk
1 tablespoon EVOO – Extra Virgin Olive Oil, plus some for drizzling
2 small ribs celery, finely chopped
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, finely chopped
Salt and pepper
1/2 cup dry sherry or dry white wine
2 pounds ground beef chuck
1 cup grated extra-sharp cheddar cheese
1 tablespoon dried mustard
1/2 teaspoon cayenne pepper
3 tablespoons Worcestershire sauce
2 large eggs, lightly beaten
For the mashed potatoes:
3 pounds medium potatoes, peeled and cubed
1/2 to 3/4 cup half-and-half or heavy cream
Salt
3 tablespoons butter, sliced
2 egg yolks
Pepper
Paprika

Preparation

Preheat oven to 375°F.

Line a rimmed baking sheet with parchment paper. In a small bowl, soak the bread pieces in the milk.

Heat EVOO, a turn of the pan, in a medium skillet over medium to medium-high heat. Add celery, onion, carrot and garlic, season with salt and pepper, and sauté to soften, 10 minutes, stirring frequently. Pour in sherry and stir. Let reduce by half. Turn off heat and let cool.

Meanwhile, place ground beef in a bowl and add cheese. Wring out the bread and add it to the meat, crumbling it into small crumbs over the bowl. Add cooled veggies and season with salt, pepper, mustard, cayenne and Worcestershire. Add eggs then mix with your hands to combine.

Form meat into a log-shape loaf, about 10 inches long, on a parchment-lined baking sheet. Bake for 40-45 minutes. Make mashed potatoes while meatloaf cooks.

Place potatoes in a pot, cover with water and bring to boil. Salt water and cook to tender. Drain and mash with half-and-half or cream, salt, butter, egg yolks and season with pepper. Transfer to a pastry bag fitted with a star tip.

Pipe the mashed potatoes in a decorative fashion to cover the loaf completely. Sprinkle the top with a little paprika and transfer back to oven for 15-20 minutes or until lightly brown.

Linguine with Ham and Swiss Cheese

We found this recipe in the Taste of Home Casseroles booklet. We don't make it very often because it's so rich with the sour cream and cheese, but it's soooo tasty! And it looks amazing when you pull it out of the oven, all golden and bubbly.



8 ounces uncooked linguine, broken in half
2 cups cubed fully cooked ham
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
2 1/2 cups (10 ounces) shredded swiss cheese, divided
1 cup (8 ounces) sour cream
1 medium onion, chopped
1/2 cup finely chopped green pepper
2 tablespoons butter, melted

1. Cook linguine according to package directions; drain. Meanwhile, in a large bowl, combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta, toss to coat.
2. Transfer to a greased 13x9x2 inch baking dish. cover and bake at 350* for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted.

Best Tuna Melt (New Jersey Diner Style)

The boyfriend made these for dinner last night (found on allrecipes.com), and they were absolutely wonderful! He served them with fries and pickles. Next time we make them, I'll get a picture. Note: tuna cans are mostly only 5 oz now, which seemed to work just fine, and we only needed about 4 slices of tomato. (edit 12/11/11 to add photo)

Ingredients

• 2 (6 ounce) cans solid white tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 3/4 teaspoon red wine vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices seedless rye bread
• 8 slices ripe tomato
• 8 slices Swiss cheese
• paprika, for garnish

Directions

1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

Leftover Pies

I saw a version of this recipe in a Southern Living cookbook, but it was for small appetizers.  I modified it to make it into dinner.  Baking time is the same no matter what size, so do whatever you want!

The recipe actually called for specific ingredients, but I threw all that out the window and asked Chris and his parents which leftovers they would each like to have in their pie.  I custom made each one.  (I drew a "map" of where each one was on the cookie sheet so I wouldn't mix up who ordered what!)

I put turkey, stuffing, gravy, green bean casserole, asparagus au gratin, and spirited carrots in mine.  Chris just had turkey, stuffing and gravy.  His mom wanted mashed potatoes, turkey, gravy and carrots, and his dad wanted turkey, stuffing, gravy, carrots and asparagus.

You could make these with just about any kind of leftovers to create a "new" meal the next night.

I bought a refrigerated pie crust and cut each circle in half.  Fill one side, fold it over into a triangle, then press the edges closed with a fork.  Place them on a lightly greased baking sheet.  Brush with one egg, beaten.  Bake for 18-20 minutes at 400 degrees or until golden brown.

Creamy Beef Stroganoff

Another recipe from Gooseberry Patch's "What's for Dinner". There are tons of versions of this, but I liked how simple it was. And it smelled wonderful throughout the day while it was cooking. Another time I might add a can of mushrooms to it, but it was tasty without.

1 lb stew beef, cubed
2 (10 -3/4) oz cans cream of mushroom soup
1-1/2 oz pkg onion soup mix
4-oz pkg cream cheese
8 oz pkg egg noodles, prepared

Combine beef, soup and soup mix in slow cooker; heat on low setting for 8 hours. Stir in cream cheese just before serving; serve over noodles. Makes 4 servings.

Chicken-Artichoke Bake

I found this recipe in Gooseberry Patch's cookbook "What's for dinner?" They are adorable little cookbooks with a homey feel to the recipes. I used a can of mushrooms instead of fresh. The sauce was quite thick so it didn't really pour over the chicken, but the cheese and half-and-half and rosemary made for a delicious combination with the chicken! Overall, another good chicken recipe to add to the repertoire.


2 to 3 lbs boneless, skinless chicken breasts
14 1/2 oz can chicken broth
14 oz can artichoke hearts, drained and quartered
1/4 c sliced mushrooms
2 Tbsp butter
1/4 tsp salt
1/4 tsp pepper
3/4 c half-and-half
1/2 c grated parmesan cheese
1/2 tsp dried rosemary
1/4 c all-purpose flour

Simmer chicken in broth until juices run clear. Place chicken in a 13x9 baking dish. Top with artichokes and mushrooms; set aside. Combine butter, salt, pepper, half-and-half, cheese, and rosemary in a saucepan; bring to a boil. Blend in flour; pour over chicken. Bake at 350 degrees for 30 minutes. Serves 6 to 8.

Southwestern Chicken Soup

I tried this crock pot soup tonight so we'd have something hot and ready for dinner when we came in from passing out trick-or-treat candy from the bed of our '51 Chevy!  It was FANTASTIC.

The recipe comes from a Taste of Home cookbook from 2008 called Heartwarming Soups.  I served it with cornbread based on the recipe for Mini Corn Muffins I posted awhile ago.

This soup is zesty, without being spicy.  We loved it, and I will definitely be making it again!

Southwestern Chicken Soup

1 1/4 pounds boneless chicken breasts, cut into strips
1-2 Tbsp vegetable oil
2 cans chicken broth (14.5 oz each)
1 pkg frozen corn, thawed (16 oz)
1 can diced tomatoes, undrained
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 can chopped green chilies (4 oz)
1 1/2 tsp seasoned salt
1 tsp cumin (skipped this since I don't like it)
1/2 tsp garlic powder

Saute chicken in oil in a large skillet until lightly browned.  Transfer to slow cooker with slotted spoon.  Stir in remaining ingredients.  Cover and cook for 7-8 hours on low.

Pie Shooters

What an adorable dessert!  And the best part?  You can create endless combinations!  What a great presentation for guests.

I bought a miniature dessert set at TJ Maxx (it even came with miniature spoons!), but you could make these in any small glass.  They were just the right amount of dessert after a rich, delicious dinner.

Pie shooters appeared on the cover of the October/November issue of Simple & Delicious.  I made the Carmel Apple Pie.  There were no measurements for the recipe -- just wing it!  Alternate the layers however you want.  I made sure I coated the apples in the pudding to seal out the air, because I made them ahead of time for a dinner party.

You'll notice the ones with ice cream say "freeze until set."  I really wouldn't want to freeze my little glasses!  It might be better to just serve those immediately.  Making them with pudding is a lot less hassle. 

Carmel Apple Pie

crushed Nutter Butter cookies
finely chopped apples
caramel topping
pudding (they suggested white chocolate but I used vanilla)
top with whipped topping

Creamy Pumpkin Pie

crushed gingersnap cookies
softened French vanilla ice cream
canned pumpkin pie filling
maple syrup
top with whipped topping, pumpkin pie spice, and toffee bits
(freeze until set)

Triple Chocolate French Silk Pie

crushed chocolate chip cookies
chocolate pudding
chopped white chocolate
chopped pecans
hot fudge
top with whipped topping

Butter Pecan Apple Pie

crushed shortbread cookies
chopped apple pie filling (not sure what that is!)
softened butter pecan ice cream
butterscotch topping
top with whipped topping, cinnamon, and a pecan
(freeze until set)

Black Forest Pie

crushed Oreo cookies
softened rocky road ice cream
hot fudge
whipped topping
cherry pie filling
top with whipped topping and shaved chocolate
(freeze until set)

Banana Cream Pie

crushed Nilla wafers
chopped bananas
vanilla pudding
whipped topping
top with toasted coconut flakes and a cherry

Pumpkin-Onion-Spiced Soup (courtesy of my student, Molly)

Hands-On Time: 30 minutes
Serves: 4
Ingredients:
1 cup canned pumpkin
1 1/2 cups chicken broth
1 Tbsp butter
1 small onion, chopped
1 Tbsp all purpose flour
1 cup half and half
1 tsp ground ginger (I didn't have this, so I substituted cloves...and did about 2 tsp)
1 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1. In a blender, puree pumpkin with 3/4 cup broth. Set aside.
2. In a saucepan, melt butter over low heat. Add onion and saute for 3 minutes. Stir in flour. Cook, stirring, for 1 minute.
3. Whisk in half and half. Add ginger, nutmeg, and salt and pepper. Increase heat to medium and cook, still stirring, for 4 minutes, or until mixture starts to thicken.
4. Add pumpkin puree and remaining broth. Cook until hot. Taste, adding extra spice if desired.
5. Top with garnish (parsley?) and serve.
Enjoy on these chilly fall nights! :)

Pumpkin Delight

This recipe is so easy and so good, I serve it at Thanksgiving instead of pumpkin pie!  It has been passed around my family so much, I'm not sure where it originally came from.

Pumpkin Delight

1 yellow cake mix
1 30 oz can of pumpkin pie mix (NOT plain pumpkin)
2 eggs
3/4 cup melted butter (melt in measuring cup for easy pouring)
1 cup chopped pecans (or any nut you prefer)

Mix pumpkin and eggs, pour into greased 9x13 pan.  Top with dry cake mix.  Pour butter evenly over the top.  Sprinkle with nuts.

Bake at 350 for 45 minutes.

Kellie’s Mom’s Sour Cream Cookies

I haven't made cut out cookies in ages (no room in the old place for rolling and cutting), and I've never made a sour cream cookie before, so I was intrigued by the recipe I found on Kellie Martin's blog. The cookies came out delicious and are definitely being added to the cookie collection. And yes, the frosting might look more peach than orange - my food colorings were the pastel ones. And no, I didn't have any other decorations to put on them... besides, I only wanted to spend so long on decorating - I wanted to try them!

3 ¼ cup all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter, room temperature
1 cup sugar
1 egg
1 ½ tsp vanilla
½ cup sour cream

- Combine flour, soda and salt in a bowl. Set aside.

- In the bowl of a mixer mix the butter, sugar, and egg on a medium speed for about 2 minutes, until smooth.

- On low speed add sour cream and vanilla to butter mixture.

- Add half of the flour mixture and mix for about 1 minute. Turn off mixer and add the rest of the flour stirring with a wooden spoon.

- Roll dough out to ¼ inch thick. Use cute Christmas cookie cutters!

- Bake at 350 degrees for 8-10 minutes (do not allow the cookies to brown).

Autumn Harvest Cobbler

One word:  FANTASTIC!

Make this.  You won't be sorry.  The secret to its tastiness is the lemon zest on the biscuits. 

The recipe comes from the October/November issue of Simple & Delicous.

Autumn Harvest Cobbler

1/2 cup sugar (I added about 1/4 cup more)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg (I always use less nutmeg in a recipe)
2 cups cold water, divided
6 large tart apples, peeled and thinly sliced
1 cup golden raisins (I used regular)
1 cup dried apricots, halved (I skipped this)
1 Tbsp lemon juice
2 Tbsp cornstarch

Topping:

2 cups Bisquick
3/4 cup milk
1 Tbsp coarse sugar (I used regular)
2 tsp grated lemon peel
whipped cream

Bring sugar, cinnamon, salt, nutmeg and 1 3/4 cups water to boil in a large pan.  Stir in apples, raisins, apricots, and lemon juice.  Return to a boil.  Reduce heat, simmer, uncovered, for 10 minutes, stirring ocassionally.

Stir cornstartch and remaining water until smooth.  Stir into pan.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Transfer to a greased 9 x 13 baking dish.

Blend biscuit mix and milk in a bowl until just combined.  Drop by tablespoonfuls onto hot apple mixture.  Sprinkle with sugar and lemon zest.

Bake at 400 for 15-20 minutes or until topping is golden brown.  Serve warm with whipped cream.

Chicken Supreme

We have been making this recipe for years!  It is delicious and simple, but tastes fancy and complicated.  My only complaint is the crock pot timing -- it's only 3-4 hours, which means you can't make it while you're at work all day.

The recipe comes from Pillsbury's Slow Cooker Recipes, January 2002.

Chicken Supreme

2 slices bacon
6 boneless chicken breast halves
1 small can mushrooms, drained
1 can cream of chicken soup
2 Tbsp dry sherry, if desired (I've made it both ways and honestly I can't tell the difference!)
3 oz sliced Swiss cheese
1 Tbsp chopped chives

Cook bacon over medium heat until crisp.  Remove from skillet and set aside.  Add chicken to bacon drippings and brown on both sides, about 3-5 minutes.

Transfer chicken to slow cooker.  Top with mushrooms and soup.  Cook 3-4 hours on low.

Top mixture with cheese, crumbled bacon, and chives.  Cover and cook an additional 10-15 minutes or until cheese is melted..

Beef and Black Bean Chili

This chili recipe is VERY different!  It has cinnamon, honey, and lime juice in it, which creates a very unique taste from your traditional chili recipe.

I'm going to post the recipe exactly as written.  But I am going to tweak it next time I make it.  I would back off on the cinnamon a bit, perhaps by half.  I would also cut the beef in half, add another can of black beans and a can of diced tomatoes.  I might also increase the chili powder.  I don't like cumin, so I skipped that.

The recipe comes from the October 2011 issue of Relish.

Beef and Black Bean Chili

3 tsp olive oil, divided
1 1/2 pounds ground sirloin
1 tsp coarse salt
1 large yellow onion, chopped
3 cloves garlic, minced
1 Tbsp chili powder
1 Tbsp cumin
1 tsp oregano
1/2 tsp ground cinnamon
1 1/2 cups reduced sodium chicken broth
1 cup water
1 28 ounce can crushed fire-roasted tomatoes, undrained (I used plain because I couldn't find fire-roasted crushed tomatoes, only fire-roasted diced tomatoes and I didn't want to bother with the food processor)
2 Tbsp tomato paste
2 Tbsp honey
1 15 ounce can black beans, rinsed and drained
1 Tbsp fresh lime juice

Heat 1 tsp olive oil in heavy Dutch oven over medium heat.  Add beef and brown, breaking up meat as it cooks, about 5 minutes.  Using a slotted spoon, transfer meat to a bowl.  Sprinkle with salt, set aside.

Drain liquid from pan and add the remaining oil.  Add onion and saute until soft but not browned, about 5 minutes,  Add garlic and saute 1 minute more.  Stir in chili powder, cumin, oregano and cinnamon.  Cook 1 minute.

Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey.  Reduce heat to medium-low and simmer 1 hour, stirring ocassionally.

Add beans and lime juice and cook 5 minutes.  Serve with sour cream, sliced avocado, or shredded cheddar cheese, if desired.

Burgundy Beef Stew with Herb Dumplings

This is my traditional "Thanksgiving Eve" dish.  It's our last chance to eat red meat before the onslaught of turkey leftovers! 

It's also an easy thing to prepare the night before, so when we get home from work dinner is waiting for us and Chris's parents, who come for Thanksgiving every year.  There are some things for Thanksgiving we prepare the night before, so this stew frees up a lot of time.

The unique part of this recipe is the dumplings.  It makes this thick beef stew even hardier.  Traditionally dumplings are served with chicken dishes.

The other great thing about this recipe is it cooks for 8-10 hours, making it perfect for a weeknight dinner when you're at work all day.

It comes from the Betty Crocker cookbook Slow Cooker Meals, February 2000.

Burgundy Beef Stew with Herb Dumplings

Stew

2 lbs beef boneless bottom or top round, cut in 1-inch pieces
4 medium carrots, cut into slices (4 cups)
2 medium stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can diced tomatoes, undrained
1 can sliced mushrooms, drained
1 cup red wine or beef broth (I've made it both ways with good results)
1 tsp salt
1 tsp thyme
1 tsp ground mustard
1/4 tsp pepper
1/4 and 1/8 cup water (I added water from the original recipe)
4 1/2 Tbsp flour (I added flour from the original recipe)

Herb Dumplings

1 1/2 cups Bisquick
1/2 tsp thyme
1/4 tsp sage
1/2 cup milk

Mix all ingredients for stew except water and flour in slow cooker.  Cover and cook on low 8 to 10 hours.

Mix water and flour together (I put them in an air tight container and SHAKE!).  Gradually stir into beef mixture.

Prepare herb dumplings.  Drop dough by spoonfuls onto hot beef mixture.  Cover and increase temperature to HIGH for 25-35 minutes or until toothpick inserted into center of dumplings come out clean.

Chicken with Creamy Dijon Herb Sauce

I cut this recipe out of the coupons from a French's ad.  It was quick, easy, and delicious!  (I'll take a photo next time -- my camera battery was dead for weeks and I never remembered to charge it until I was ready to take a picture of my dinner!  And by then, it was too late.)

Chicken with Creamy Dijon Herb Sauce

1/2 cup chicken broth
6 Tbsp dijon mustard (a little less would be fine too)
1/3 cup cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil or chives -- I used all three)
1 Tbsp oil
4 boneless chicken breasts
1 tsp minced garlic

Mix broth, mustard, cream cheese and herbs until well blended.  Set aside.

Cook chicken in hot oil in nonstick skillet until browned on both sides, about 15 minutes.

Stir in mustard sauce and garlic.  Simmer over medium heat 3 to 5 minutes until sauce thickens slightly and flavors are blended.

Crab-Stuffed Mushrooms and Crab Cakes

Crab-Stuffed Mushrooms

Crab Cakes

When my sister was here in September, I knew we would LOVE to make these crab-stuffed mushrooms!  They were exactly the kind of thing we like.  And this recipe was fabulous!

Chris isn't a mushroom fan, but he loves crab cakes.  As soon as I tasted the filling, I knew it would make the perfect crab cake.  So I used the rest of the crabmeat from the mushrooms to make crab cakes.  After pressing them into cakes, I coated them in breacrumbs and brushed them with olive oil.  I baked them for about 30 minutes or so at 350, turning them half way through.  They were my first attempt at homemade crab cakes, and they were the best I've ever had!

We didn't make the horseradish sauce that goes with this.  I couldn't find plain horseradish at the grocery store, so I bought horseradish sauce from Heinz.  It was delicious.

This recipe comes from the blog Neo-Homesteading.  Check it out for some more yummy recipes.  I originally found this recipe posted on Pinterest.

Crab Stuffed Mushrooms

6 medium sized portobello mushrooms about 2" in diameter
4-6 button mushrooms (I skipped these)
extra virgin olive oil, salt and pepper

8 ounces crab meat

2-3 tablespoons diced red bell pepper
2-3 tablespoons chopped chives
1 egg
1 teaspoon mustard
2 tablespoons mayo
1/2-1 teaspoon old bay seasoning
1/4 cup panko bread crumbs (I used regular bread crumbs)
(I skip the salt) 1/2 teaspoon salt
*fresh cracked black pepper

Preheat oven to 375 degrees.

In a bowl combine crab meat, pepper, chives, egg, mustard, mayo, old bay. Stir to mix and add panko, do not add too much you just want enough for the mixture to bind together. 

Remove stems from the mushrooms, using a spoon hollow out the centers and then toss mushrooms with salt, pepper, and olive oil. Using about 1-2 tablespoons of filling stuff crab filling into the mushrooms. Place on a sheet pan lined with aluminum foil and bake for 20-25 minutes or until the filling is golden. You don't want to over cook the mushrooms or they will be too moist and the filling will become soggy.

Horseradish Dipping Sauce

1/2 cup Greek yogurt or sour cream

2-3 tablespoons mayo

1 tablespoon horseradish (or to taste)

1/2 teaspoon fresh cracked pepper

1/2 teaspoon salt 

1/2-1 teaspoon hot sauce 

Stir to combine. For a fuller fat version you can use more mayo or substitute the mayo in this recipe for horseradish cream. 



Slow Cooker Vegetarian Lentil Stew

I've been hunting for a recipe similar to a dish I had at a friend's years ago. I found this Knorr one and although I can't even recall what my friend's tasted like now, I think this came out pretty tasty. The boyfriend put it together as I had to dash off to work unexpectedly. He thought maybe adding some corn would be nice another time.

PREP TIME: 15 Minute(s)

COOK TIME: 4 Hour(s)

INGREDIENTS

3 cups water 3 medium carrots, chopped 1 can (14.5 oz.) diced tomatoes, undrained 1 box (10 oz.) frozen chopped spinach, thawed 1 medium onion, chopped 2 ribs celery, chopped 1 cup dried lentils 3 Knorr® Vegetarian Vegetable Bouillon Cube, crumbled 1/2 tsp. curry powder or ground cumin (optional)

PREPARATION

Combine all ingredients in slow cooker. Cook covered on LOW 8 to 10 hours or on HIGH 4 to 6 hours. Serve, if desired, with sour cream, yogurt and/or chopped fresh cilantro.

Not-sagna Pasta Toss

From Rachael Ray's 30 Minute Meals. I've been meaning to make this for nearly a year now. And I finally did. Not exactly like lasagna in that in could've had more cheese (mmm, cheese!), but otherwise, it did have the flavor, and even though I'm not as speedy as other cooks, it really did come together in about a half hour.

Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.

Ingredients

• 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
• Coarse salt
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 pound ground sirloin
• 4 cloves garlic, chopped
• 1 medium onion, finely chopped
• 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
• Black pepper
• 1/2 teaspoon allspice, eyeball it in your palm
• 1 teaspoon, several drops, Worcestershire sauce
• 1/2 cup dry red wine, a couple of glugs
• 1/2 cup beef stock
• 1 (28-ounce) can crushed tomatoes
• 1 1/2 cups part-skim ricotta cheese
• 1 cup fresh basil, about 20 leaves
• 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Directions

Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.

Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.
Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

Croque Monsieur Pockets

These were easy to make and super yummy!

My only problem was rolling out the dough as wide as they suggested.  It was just not possible!  So mine were a bit puffier.  But they stayed closed and tasted great!

This recipe comes from the October 2011 issue of Food Network Magazine.

Croque Monsieur Pockets

1 cup grated gruyere (3 oz) (I used swiss -- much cheaper!)
1 cup deli sliced ham, chopped (4 oz)
2 tsp dijon mustard (I might try honey dijon next time)
1/8 tsp freshly grated nutmeg (I used a few shakes of dried)
pinch of cayenne pepper (I skipped this)
1 11 oz tube of refrigerated French bread dough
1 large egg
flour for dusting
vegetable oil for pan

Preheat oven to 425.  Mix cheese, ham, mustard, nutmeg and pepper in bowl until combined.  Squeeze the mixture together with your hands to make it compact.

Brush a baking sheet lightly with vegetable oil.  Cut the dough into four pieces.  On a floured surface, roll out the dough into 6 x 8 inch rectangles. (good luck with that)  Fill the pockets and close the sides. 

Place the pockets seam-side down on the prepared baking sheet.  Beat the egg and 1 Tbsp water in a small bowl.  Brush the pockets with the egg wash.  Bake until golden brown, about 15 minutes.

Spiced Pumpkin Squares

This recipe is from the Moosewood Restaurant Book of Desserts. I've made it a bunch of times. Particularly tasty in fall, but good any time of the year. The book describes them as a brownie, but they seem a bit more cake like than brownie to me. I generally eat them plain, but if you want to dress them up, a bit of whipped cream is perfect!

Pumpkin mixture:
1/2 cup butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup cooked pumpkin puree (I use canned and use the other portion for other pumpkin recipes)

Dry Ingredients:
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup chopped walnuts (I generally leave the nuts out, good either way)

Preheat the oven to 350 degrees. Butter an 8-inch square baking pan and dust with flour.

With an electric mixer, cream together the butter and brown sugar until light and well blended. Beat in the egg. Add the vanilla and the pumpkin puree and continue to beat until thoroughly mixed. Sift together the flour, baking powder, cinnamon, salt, ginger, and allspice and stir them into the pumpkin mixture to form a smooth batter. Fold in the chopped walnuts by hand.

Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 40 minutes. Cool for about 15 minutes before cutting into squares.

Tomato and Mozzarella Pasta al Forno

I found this recipe on the blog Annie's Eats via Pinterest.  (If you don't know what Pinterest is,  you have yet to indulge in one of the most addicting sites on the internet!  Don't say I didn't warn you...)

I didn't have canned tomatoes, but I DID have fresh tomatoes from my mother-in-law's garden.  I added a few pinched of Italian seasonings and they were fantastic!  (I skipped the oregano)

Tomato and Mozzarella Pasta al Forno

2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
S&P
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan

Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P. Meanwhile, cook pasta. Toss pasta with sauce. Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella. Bake at 400° for 15 minutes.

Source: Pasta by Dorling Kindersley

Chocolate Orange Blossom Cake

Chris made this cake for the first time yesterday, and it was decadent....delicious....fantastic!

It comes from the April 1, 2007 issue of Woman's Day.  (It's been in my "desserts to try" file for YEARS!)

Chocolate Orange Blossom Cake

Cake

1 box devil's food cake mix
1 1/4 cups buttermilk
1/2 cup oil
2 large eggs
3 Tbsp triple sec or 1 Tbsp orange extract
1 cup mini chocolate chips

Frosting

4 sticks (YES, 4 STICKS) butter, softened
1 16 oz tub marshmallow fluff
2 cups confetioner's sugar
2 tsp vanilla
1/4 cup grated orange zest (3-4 oranges)
2 Tbsp orange juice

Garnish: orange slices or sections

Heat oven to 350.  Grease two 9 inch round cake pans.

Cake:  Beat cake mix, buttermilk, oil, eggs and liqueur in a large bowl with mixer on low speed 30 seconds or until blended.  Scrape down sides of bowl; beat on medium speed 2 minutes.  Stir in chocolate chips.  Pour into prepared pans.

Bake 28-32 minutes until a wooden pick inserted in centers comes out clean.  Cool in pans on a wire rack 10 minutes.  Invert on a rack, turn right side up and cool completely.

Frosting:  Beat butter in a large bowl with mixer on medium speed until creamy.  Beat in marshmallow cream.  When well blended, beat in sugar, vanilla, zest, and juice.  Increase speed to high and beat 3-4 minutes until fluffy (makes 5 cups).

Place 1 cake layer on a serving plate.  Spread with one cup frosting.  Top with remaining cake layer.  Spread top and sides wiht remaining frosting.  Decorate with orange slices.

Cinnamon Roll Pancakes with Creamy Icing

These are a delicious change of pace from your average pancake!  The consistency is like a very moist cake.

The recipe comes from the October 2011 issue of Cuisine at Home.  It calls for "apple pie spice," which neither I nor my grocery store had.  The magazine said it was a combination of cinnamon, nutmeg and cloves.  We had everything but the cloves.

The icing is delicious and would be great on real cinnamon rolls, coffee cake, or streusel.

Cinnamon Roll Pancakes

1 1/2 cups flour
1/4 cup sugar
1 1/2 tsp apple pie spice
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
4 oz Philadelphia Cooking Creme, Original (use the rest for the icing)
3 Tbsp pure maple syrup
1 egg
1/2 tsp vanilla extract
vegetable oil (for the griddle)

Preheat oven to 200 degrees with a baking sheet inside.

Combine dry ingredients, set aside.  Whisk together buttermilk, Cooking Creme, maple syrup, egg and vanilla in a separate bowl.  Fold buttermilk mixture into dry ingredients until just moistened (small lumps are OK).  Let batter rest 10 minutes (this allows the baking soda to activate and will produce lighter, fluffier pancakes).

Heat a large griddle or nonstick skillet over medium-low.  Brush griddle with a thin layer of oil.  For each pancake, pour about 1/3 cup batter onto the griddle.

Cook batter until bubbles form on surface, 2-3 minutes.  Flip pancakes and cook until golden, 2-3 minutes more.  Keep pancakes warm on baking sheet in the oven while cooking remaining pancakes.  Oil griddle as needed.

Creamy Icing

6 oz Philadelphia Cooking Creme, Original
1/3 cup sweetened condensed milk
1/4 cup buttermilk
1/2 tsp vanilla
1-2 Tbsp warm water

Whisk Cooking Creme, sweetened condensed milk, buttermilk, and vanilla in a saucepan over medium heat until warm.

Add water as needed to thin sauce until desired consistency is reached (I didn't use any water at all).

Fluffy French Toast

The boyfriend found this recipe on allrecipes.com a few months ago and made it before I went to work one morning. I thought the holiday weekend would be the perfect time to have it again! Although it's originally pictured with strawberries, raspberries were what I found at the farmer's market yesterday. And it says 12 slices of bread, but I only got nine out of it. Do keep whisking up the egg mixture as the flour starts to settle.

Ingredients

• 1/4 cup all-purpose flour
• 1 cup milk
• 1 pinch salt
• 3 eggs
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 12 thick slices bread

Directions

1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat.
3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Crab-Alfredo Baked Shells

Oh. My. God.  This is TO DIE FOR!!!  And you know what?  It's a very simple recipe!!

The alfredo sauce would be good alone on linguine or as the top layer of lasagna (I always top mine with alfredo, since I discovered a recipe from Classico years ago -- I'll blog that next time I make it!).  It's a tasty recipe that is very versatile.  The secret ingredient?  Nutmeg!

You are supposed to make these in individual baking dishes, but I made it in a 9-inch square glass instead.  It is VERY rich, so you won't be able to eat as much as you think you can -- or as much as you want to!

I fear the broiler because I tend to char things.  Quickly.  So instead, I baked it at 350 for about 12 minutes.  Also, I used imitation crab meat, because I think it has more flavor than canned crabmeat.  It would also be great with shrimp, scallops, or even chicken.

This recipe comes from the October 2011 issue of Cuisine at Home.

Crab-Alfredo Baked Shells

8 oz dry medium pasta shells
2 cups heavy cream
3 Tbsp minced shallots (I just used onion)
1/2 tsp ground nutmeg
1 stick unsalted butter
2 cups grated parmesan cheese, divided
4 Tbsp chopped fresh parsley (I used about 1 1/2 tsp dried)
1 Tbsp fresh ground pepper (I used WAY less)
2 tsp fresh lemon juice
salt to taste
2 cups pasteurized or premium canned jumbo lump crabmeat (13 oz)
1/4 cup panko bread crumbs

Preheat broiler with rack 6 inches from element.  Coat four 8 oz or six 6 oz individual baking dishes with nonstick spray.

Cook shells according to package directions; drain.  Rinse shells under cold water and set aside.

Heat cream, shallots, and nutmeg in a large saucepan over medium-low until steaming.  Whisk in butter until completely melted.

Add 1 1/2 cups of parmesan, 3 Tbsp parsley, and pepper.  Increase heat to medium; cook, whisking often, until thickened, 10 minutes.  Stir in lemon juice; season with salt.  Transfer sauce to large bowl.  (To cut down on dishes, I just poured it into the pan I boiled the shells in)

Fold crabmeat and shells into sauce.  Divide mixture among prepared dishes.

Combine remaining 1/2 cup parmesan and bread crumbs.  Sprinkle over each casserole.  Broil casseroles until golden and bubbly, 3-4 minutes.  Garnish with parsley.

Summer Squash Bake

My mother- and father-in-law found this recipe when going through Grandma Kenney's things.  It wasn't in her handwriting, and neither of them can remember her making it.  They tried it first and brought the recipe with them when they visited (along with some fresh summer squash from their garden!).

It was delicious!  It has an "old school" flavor to it, when people used to cook without recipes and everything turned out perfect every time.

Summer Squash Bake

2 small yellow summer squash, sliced (I used one big one)
1/4 cup chopped onion
1/2 tsp salt, divided
1 egg
1/4 cup  mayonnaise (reduced fat or fat-free is not recommended)
2 tsp sugar
pepper to taste
1/4 cup shredded cheddar cheese
2 Tbsp crushed corn flakes (I used a wee bit more)
1 1/2 tsp butter, melted

In a small saucepan, combine squash, onion, and 1/4 tsp salt.  Cover with water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp tender.  Drain.

In a bowl beat the egg, mayo, sugar, pepper and remaining salt until well blended.  Stir in cheese and squash mixture.  Transfer to a greased 2 cup baking dish (I used a 6-inch square casserole dish).  Toss the corn flakes and butter together; sprinkle over top.

Bake, uncovered, at 350 for 25-30 minutes or until golden brown and bubbly.

(The recipe said 2 servings, but we got about 4 out of it as a side dish)

Garlic Roast Chicken with Rosemary and Lemon

The boyfriend found this recipe one night (on foodnetwork.com) and we've made it a few times since then. It's always a winner. Tonight was the first time I've made it, and it was still good! There's not an over amount of fussing with it, the garlic just gets crushed and the rosemary stripped off the stem. No minute chopping and mincing involved. Which is always a plus.


Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Cheesecake-Stuffed Peaches

My mother-in-law gave me this recipe when we visited NY this summer, but we didn't have a chance to make it until tonight.  And they just happened to be here to try it with us!  They were delicious, and quite easy to prepare.

The recipe originally appeared in the August 2011 issue of Better Homes and Gardens.

Cheesecake-Stuffed Peaches

6 peaches, halved and pitted
1/4 cup butter, melted
3 Tbsp, cinnamon-sugar*
1/2 of an 8 oz package of cream cheese, softened
1/4 cup sugar

1 egg yolk

1 1/2 tsp vanilla

Preheat oven to 350.  Line a 15 x 10 x 1 baking pan with parchment paper; set aside.  Trim a very thin slice from the round side of each peach half so the halves will stand flat on the paking pan.  Dip each peach half in melted butter to coat.  Arrange peach halves, cut sides up, in prepared pan.  Sprinkle cut sides of peaches with cinnamon-sugar; set aside.

In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth.  Add sugar, egg yolk, and vanilla.  Beat until combined.  Spoon cream cheese mixture into peach centers.

Bake, uncovered, about 30 minutes or until lightly browned and softened.  Serve warm or at room temperature.  Makes 6 servings.  Serve with vanilla ice cream and whipped cream, if desired.

*Note:  Use a purchased cinnamon-sugar mixture or combine 3 Tbsps granulated sugar with 1 tsp ground cinnamon.

Here's what they looked like just out of the oven!

Italian Chicken

I decided it was time to try another recipe from the 100 Recipes Every Woman Should Know cookbook. I loved this one! Even though I cheated and used dried rosemary and parsley. And I realized about a half hour after eating that I'd forgotten to top them with the cheese! The chicken comes out nicely tender and still juicy thanks to the simmering in the wine. Now I'm not sure if I should make this one again, or try one of the other versions (see Kim's Bistro Chicken). Decisions decisions!

2 chicken breasts, pounded to 1/4 inch thickness, seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper, making sure to season both sides

2 ounces pancetta
4 tablespoons flour
2 tablespoon unsalted butter
1/2 cup sliced onion
6 ounces marinated artichokes (drained and cut in half lengthwise)
1/2 teaspoon finely chopped rosemary
1 garlic glove, minced
1 cup dry white wine (such as sauvignon blanc or pinot grigio)
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Coarsely chop pancetta, then cook in a 12-inch skillet over moderate heat, stirring occasionally, until browned. Remove the pancetta from the pan with a slotted spoon and reserve. Leave the rendered fat in the skillet.
2. Evenly coat each breast with 2 tablespoons flour.
3. Add butter to the fat in the skillet, then cook the chicken over moderate heat until lightly golden, 2 minutes per side. Transfer the chicken to a plate.
4. In the skillet, add onion, artichokes, and rosemary and cook, stirring occasionally, until the onion has softened, 2 to 3 minutes. Add garlic and cook 1 minute more. Add white wine and bring to a boil.
5. Add the chicken to the skillet, then cover and simmer until it is cooked through, 10 minutes. Stir in the pancetta and parsley.
6 To serve, spoon the artichoke mixture over the chicken breasts and sprinkle each with 1 tablespoon cheese.

Parmesan Chicken

I found this recipe in the pages of Taste of Home. It was nicely simple to put together and throw in the oven. However another time, since my chicken breasts were of varying sizes, I might try to cut them down to similar dimensions. As it was, I cooked them until the biggest one was done and the smaller ones ended up overdone. I might add some more cheese to the coating too, as we didn't think you could taste the parmesan all that well.

Ingredients

• 1/2 cup butter, melted
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 6 to 8 boneless skinless chicken breast halves

Directions

• In a pie plate or shallow bowl, combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then shake in crumb mixture, a few pieces at a time.
• Place in an ungreased 13-in. x 9-in. baking pan. Drizzle with any remaining butter mixture. Bake at 350° for 40-45 minutes or until a meat thermometer reads 170°. Yield: 6-8 servings.

Green Bean and Potato Salad with Dijon Vinaigrette

When I made this, I thought it was good....but it was missing something.  I had skipped the tarragon because I've never used it before and I didn't have any.  The next day I thought, "What about some dill?"  I added that to the leftovers and it became delicious!

Next time, I might bake the potatoes in olive oil and rosemary, rather than boil them like a traditional potato salad.  I think it might add some carmelized taste to it, which would just increase the yumminess.

This recipe comes from the August 2011 issue of Cuisine at Home.

Green Bean and Potato Salad with Dijon Vinaigrette

Vinaigrette

1/2 cup olive oil
1/3 cup dry white wine
1/4 cup white wine vinegar
3 Tbsp Dijon mustard
2 Tbsp minced shallots (I used onion)
2 tsp minced garlic
salt and pepper to taste

Salad

3 lbs red or yellow new potatoes, cut into 1 inch wedges
1 lb fresh green beans, trimmed, halved crosswise*
6 strips of bacon, diced
1/2 cup chopped scallions
2 Tbsp minced fresh tarragon

Whisk all ingredients for vinaigrette in a small bowl and set aside.

Cover potatoes with salted water and bring to a boil.  Cook until tender, about 5 minutes.   Remove potatoes with a slotted spoon and arrange in a single layer on a baking sheet.  Pour 3/4 cup of vinaigrette over warm potatoes.  Let cool 20-30 minutes.

Boil beans in same water until tender, 3-4 minutes.  Drain.  Transfer beans to a large bowl and toss with 1/4 cup of the vinaigrette.  Set aside to cook 20-30 minutes.

Cook bacon in a skillet over medium heat until crisp.  Transfer to a paper towel lined plate.

Gently stir potatoes, scallions, tarragon and remaining 1/4 cup vinaigrette into beans.  Season salad with salt and pepper and top with bacon.

*  "Halving them crosswise" would add a ridiculous amount of time to this recipe!  I just snapped them in half when I was trimming them.

Turkey Penne with Lemon Cream Sauce

This was an easy recipe to prepare with lots and lots of flavor!  Sauteeing the vegetables leaves them crisp-tender, which really adds to this dish.  I used chicken instead of turkey and it came out just fine.

This recipe is from the August/September issue of Simple and Delicious.

Turkey Penne with Lemon Cream Sauce

2 cups uncooked penne pasta

1/2 lb turkey breast cutlets, cut into 3/4 inch pieces

3 Tbsp butter, divided

2 cups fresh broccoli florets

2 small carrots, thinly sliced

2 garlic cloves, minced

2 Tbsp flour

1 1/2 tsp chicken bouillon granules

1/2 tsp thyme

1/4 tsp pepper

1/8 tsp salt

2 1/2 cups half and half

1/4 cup lemon juice

2 plum tomatoes, seeded and chopped (I used halved grape tomatoes instead)

Cook pasta according to the package directions.  Meanwhile, in a large skillet (next time I would use my Dutch oven), saute turkey in 1 Tbsp butter until no longer pink.  Remove and keep warm.

Saute broccoli and carrots in the same skillet until crisp-tender.  Add garlic.  Cook 1 minute longer.  Strin in the flour, bouillon granules, thyme, pepper and salt until well blended.  Combine half and half and lemon juice.  Gradually stir into broccoli mixture.  Bring to a boil.  Cook and stir for 2-3 minutes or until thickened.

Drain pasta.  Add to the skillet.  Stir in turkey and tomatoes and heat through.

Stuffed Ham Rolls

I found this recipe in a Taste of Home annual cookbook. Ham, swiss cheese, and stuffing - how bad can that be? Mine didn't come out as pretty as the picture, but they were very tasty! And although I underestimated how long they would take to put together, they weren't very hard or complicated to make. I could only fit 4 rolls at a time in my pan, comfortably, so another time I would split the butter between the batches. Definitely one I'd make again (and I'll get a picture the next time).

Ingredients

• 2 cups seasoned stuffing cubes
• 1/2 cup boiling water
• 2 teaspoons plus 2 tablespoons butter
• 8 fully cooked ham slices (1/8 inch thick)
• 8 slices Swiss cheese
• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 cup dry bread crumbs

Directions

• In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick.
• In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs.
• In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks. Yield: 4 servings.