Nonna Rose's Kitchen

Easy Bake

2012-02-15T18:57:00.000-08:00

Ava loves to play with the virtual Easy Bake Oven on my iPad. Her favorite cupcake to make is the rainbow cupcake, so today we made real rainbow cupcakes.

They were fun to make and oh so delicious!

Calabacitas (Mexican-flavored vegetable side dish)

2012-02-04T14:31:00.000-08:00

I forgot to share the vegetable side dish that I also made last evening, so here it is now!

Ingredients:
1 medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
2 cups zucchini, diced into 1/2 -inch cubes
2 cups yellow squash, diced in 1-inch cubes
15 oz can (BPA free) diced tomatoes, drained
4 oz can (BPA free) of diced green chili
1 TBS + 3 TBS chicken or vegetable broth
1/4 cup chopped cilantro
3 TBS fresh chopped fresh oregano (or 1 TBS dried oregano)
salt and black pepper to taste
*Optional: drizzle with olive oil before serving
Directions:

Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
Prepare all the vegetables.
Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
Stir in herbs, salt, and pepper.
Serves 4

The recipe comes from World's Healthiest Foods

A Mexican Birthday

2012-02-04T09:47:00.000-08:00

January was a month filled with repeat recipes and lots of leftovers. February starts off with our son and daughter-in-law's birthdays, so cooking up a storm is usually the case.

Matt enjoys Mexican food and since neither birthday people requested a special meal I decided to come up with my own menu and Mexican it was. Krista did request one of her favorite desserts, so in addition to chocolate cupcakes I made her favorite Roasted Banana Pudding recipe.

The meal was a huge success and each recipe a definite repeat!

Pork Chili With Corn-Bread Crust

Black Beans:
1 package (16 ounces) dry black beans
3 garlic cloves, peeled
2 bay leaves
1 medium onion, cut in half
1 t. dried oregano
1 t. ground cumin

Pork Chili:
2 T. olive oil
3 lbs. boneless pork shoulder, well trimmed and cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch-thick slices
1 jumbo onion (1 pound), chopped
4 jalapeño chiles, seeded and minced
4 large garlic cloves, minced
3 T. chili powder
2 t. ground cumin
2 t. ground coriander
2 t. salt
1 can (28 oz.) whole tomatoes in juice
1 C. loosely packed fresh cilantro leaves and stems, chopped

Corn-Bread Topping:
1 1/2 C. all-purpose flour
1 1/2 C. yellow cornmeal
2 T. sugar
4 t. baking powder
1 t. salt
5 T. cold margarine or butter
2 C. low-fat (1%) milk

Prepare Black Beans:
Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover bowl and let stand at room temperature overnight. (Or, in 6-quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.

In 6-quart saucepot, place beans, garlic, bay leaves, onion, oregano, cumin, and 8 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beans are tender. Drain beans, reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaves. Refrigerate beans until ready to use.

While beans are cooking, begin preparing Pork Chili:
In 5-quart Dutch oven, heat 1 tablespoon oil over medium-high heat until hot. Add pork, in 2 batches, and cook until browned, about 10 minutes per batch, stirring occasionally. With slotted spoon, transfer pork to medium bowl.

When beans are done, complete Pork Chili:
To same Dutch oven, add remaining 1 tablespoon oil. Reduce heat to medium; add carrots and onion, and cook until tender, about 10 minutes, stirring occasionally. Stir in jalapeños, garlic, chili powder, cumin, coriander, and salt; cook 1 minute. Add tomatoes with their juice, pork, and reserved bean cooking liquid; heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to low; cook, covered, about 2 hours or until pork is tender, stirring occasionally. Add beans and cilantro, and cook 5 minutes longer, stirring to combine. Spoon chili mixture into 15" by 10" glass baking dish or lasagna pan.

Prepare Corn-Bread Topping:
Preheat oven to 400°F. In large bowl, with fork, stir flour, cornmeal, sugar, baking powder, and salt. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in milk until blended; mixture will thicken slightly. Spoon corn-bread mixture over hot chili filling; spread to form an even layer. Bake chili 30 minutes or until filling is hot and bubbly and top is golden.

Pork Chili with Corn-Bread Crust from Razzle Dazzle Recipes

Three-Cheese Enchilada Casserole

Enchilada sauce (see recipe below)
1 package (8 to 10) 10-inch corn or flour tortillas
2 diced fresh tomatoes plus 1/4 cup finely diced seeded tomato (divided)
1 bunch sliced green onions
1/2 C. sliced black olives
6 oz. grated cheddar cheese
6 oz. grated queso blanco cheese
6 oz. grated mozzarella cheese
1 large avocado (firm yet pliable to touch)
2 t. lime juice
1 t. minced, seeded jalapeno
Pinch minced garlic
1/4 t. salt
Pinch black pepper
1 to 2 T. coarsely chopped cilantro
Sour cream for garnish

Prepare enchilada sauce. Cover bottom of 13 x 9-inch baking dish or 12-inch round baking dish with 1 cup of sauce.

Add about half of tortillas, overlapping slightly to completely cover pan. Combine cheeses in medium bowl. Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas. Add about half of sliced green onions, half of 2 fresh diced tomatoes, and half of olives. Top with layer of remaining tortillas and remaining sauce.

Bake casserole, covered, at 350°F. 25 minutes. Remove from oven; immediately add remaining cheese and vegetables. Bake uncovered another 10 to 15 minutes.

Meanwhile, make guacamole: Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper, remaining 1/4 cup diced tomato and cilantro.

Remove casserole from oven; let set about 10 minutes. Serve garnished with sour cream and guacamole.

Enchilada sauce:
1 C. finely diced onion (about 1 small onion)
3 cloves minced garlic
2 T. oil
1 can (28 ounces) crushed tomatoes
2 t. cider vinegar
1 t. crushed red pepper
1 t. ground cumin
1 t. ground coriander
1/2 t. salt
Pinch of black pepper

Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer about 10 minutes.

Makes 8 to 10 servings.

Three-Cheese Enchilada Casserole, which also comes from Razzle Dazzle Recipes

This was my first time roasting bananas, I didn't know what to expect.

Roasted Banana Pudding

5 ripe unpeeled medium bananas (about 2 pounds)
2 cups 2% reduced-fat milk
2/3 cup sugar, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs
1 tablespoon butter
2 teaspoons vanilla extract
1 (12-ounce) container frozen fat-free whipped topping, thawed and divided
45 vanilla wafers, divided
Preparation

1. Preheat oven to 350°.

2. Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.

3. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

4. Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.

5. Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

Roasted Banana Pudding is from the August 2011 issue of Cooking Light Magazine

Christmas Day

2011-12-26T06:41:00.001-08:00

Dessert is always the best part!

Ava is dressed up in her Wonder Red costume!

Christmas Eve Day

2011-12-24T20:31:00.000-08:00

Friends and daughters; this is how we have been starting our Christmas celebration for many years. Recently our daughters have begun joining us and we love it.

This year I made Emeril's Muffin Pan Strata, which were fabulously delicious.

I also made Emril's Mini Ham and Crustless Quiche, which were also a hit.

After the girls left; my daughter stayed behind to 'watch' me and my mom make panati.

When the stuffed bread was baked and cooling, I began the process of making the manicotti shells.

I have not bought shells in over 20 years! This recipe came from my grandmother's sister and ever since the first time I made it nothing else compares.

Manicotti Shells:

5 eggs
1/2 tsp. salt
1 cup flour
1 cup milk

Beat eggs; add other ingredients. Refrigerate for about an hour; whisk again. Fry one at a time using a 6 inch crepe pan.

Prep Time!

2011-12-23T20:10:00.000-08:00

I think this is the first time that I ever went through 45 eggs in ONE DAY! I don't have pictures of all the prepping I did today for Christmas Eve and Christmas Day, but I was BUSY!

The best part of the day was making pies for my neighbors, so I did take a picture to share.

I have three special friend whom I have shared Christmas EVE breakfast with for many years. This year I am hosting our breakfast, so I will take pictures of the strata and mini quiches I am making for breakfast tomorrow morning. After breakfast, my mom and I will make pane spinaci to share tomorrow night. Today I brown the hamburger, cooked the spinach and a hard boil a dozen (of the 45 eggs) for the filling. I will also fry up the manicotti shells for Christmas Day.

I enjoy all of the Christmas fuss; cooking and making things for those I love is a gift I give myself!

Decorating Jesus's Birthday Cake

2011-12-22T15:28:00.000-08:00

Miss A. had carte blanche when it came to decorate Jesus's birthday cake. The way she started out I thought for sure it was going to be a rainbow affect, but atlas she mixed it up and fooled me!

Beautiful don't you think? Of course you'll see the cake again when we sing to Jesus on Christmas Day, and enjoy the moist chocolatey creation frosted in green.

Cheesecake Recipe

2011-12-19T03:18:00.000-08:00

I posted a picture of this dessert yesterday, but didn't take the time to post the recipe. Since there was a request in the comments I took the time this morning to share the recipe. ENJOY!

Chocolate Truffle Cheesecake
Serves 12-16

INGREDIENTS:

1 sleeve chocolate graham crackers
2 tbl. sugar
1/4 c butter, melted

1/4 c semi sweet chocolate chips
1/4 c heavy whipping cream
16oz. cream cheese
2/3 c sugar
1/4 c powdered cocoa
2 eggs
1 tsp. vanilla

1 c semi sweet chocolate chips
1/4 c whipping cream

DIRECTIONS:

Preheat oven to 350 degrees.

Process graham crackers into crumbs.

Add sugar and melted butter.

Press onto bottom and 1/2" up the sides of a 10" tart pan.

Bake for 10 minutes and let cool.

Microwave 1/4 c chips and 1/4 c cream for one minute.

Stir until smooth.

In a mixing bowl, beat cream cheese and sugar until smooth.

Add cocoa until blended.

Add eggs on low speed until just combined.

Stir in vanilla and melted choc/cream mixture.

Pour over cooled crust.

Reduce oven to 325 degrees and bake for 35 minutes until the center is almost set. (Can freeze at this point)

Microwave 1 c chips and 1/4 c cream for 1-2 minutes.

Stir until completely smooth; spread over top of cooled cheesecake.

Refrigerate overnight if possible.

Allow to sit at room temperature 45-60 minutes before cutting and serving.

Garnis w/whipped cream, strawberries and/or chocolate chips.

*Recipe given to me by Toni Dominic

Chocolate Truffle Cheesecake

2011-12-18T14:01:00.001-08:00

Went to a party last night and made this delicious cake for dessert. It was a huge hit!

****I will post the recipe if someone requests in the comments.

Christmas Cookie Bake-Off

2011-12-11T16:03:00.000-08:00

It doesn't matter if you are 3 or 93; it is fun to bake cookies with someone you love.

Gingerbread Baby

2011-12-09T05:23:00.000-08:00

Oh what fun it is to bake with Miss A.

She said, "Nonna, this isn't baking, this is making fun!"

Baking Pies

2011-11-25T19:45:00.001-08:00

The day before Thanksgiving my daughter comes over to bake her famous pumpkin pie; seriously it's the family favorite! This year my son-in-law wanted to try a gluten-free organic pie that actually seemed like a good recipe that is until my daughter and I suggested a "short cut!" Poor Jay, his good intention and all his efforts were for not; our idea backfired and his pie was ruined. Better luck next time, Jay; we promise to keep our hands out of your mixing bowl.

I'm thinking you don't need labels to figure out which pie is which!

Edible Crayons

2011-11-15T09:42:00.000-08:00

This morning Miss A. and I whipped up some edible crayons to take along for library story time; they were a hit!

As you can see from the supply picture it didn't take much to make them. You can download the printable labels I discovered online here.

Chocolate Covered Pretzel Rods

2011-11-10T12:22:00.000-08:00

Back in the day when I was asked to bake for a sale I would whip up cupcakes and call it a day. Making cupcakes was an easy inexpensive commitment, and at the time worked perfectly for me.

Today however, with a bit more time to spare and wanting to use my creative side a bit more often, I decided to take a couple hours this afternoon and make chocolate covered pretzel rods to sell at Saturday's bake sale, which will be at Mikayla's Holiday Shop.

Pretzels; packaged and ready for the sale.....yummy!

It's The Little Things

2011-11-10T09:22:00.001-08:00

Yep, it's the little things in life that make me happy. I have wanted one of these three slow cooker units for a long time. I've just always thought how great it would be to have when we have our big family dinners, or a party. Well, today the unit was the cheapest I have ever seen ($34 @ Walmart), so I splurged! Each crock holds 2.5 quarts, which in my opinion is a nice size. Between my electric roaster, which I bought a few years ago to free up my oven when making turkey and my new purchase of today, I feel a Thanksgiving feast brewing!

Witch Hat Treats

2011-10-27T09:33:00.000-07:00

Minnie serves her great-grandmother a.k.a. G.G.

Posing with her buddy, Mickey!

This morning Miss A. a.k.a. Minnie Mouse made witch hat treats using Keebler fudge strip cookies, Hershey kisses and tube icing. Then, she took them to the Open Arms senior group at Arndt Luthern Church.

The treat idea came from Pinterest

Pumpkin Pie Brownie

2011-10-16T14:38:00.001-07:00

Pumpkin Pie Brownie

Adapted from Vegan Cupcakes; taken from Oh She Glows

Ingredients: Pumpkin Brownie Layer:

• 1 cup canned pumpkin
• 1/2 cup + 3 tbsp sugar
• 1/4 cup coconut oil, softened (I used canola oil)
• 3/4 cup white kamut flour (or white)
• 1.5 tsp pure vanilla extract
• 1 tbsp cornstarch (or arrowroot/tapioca)
• 1/4 cup dutch processed cocoa powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda

Pumpkin Pie Layer:
• 1 cup canned pumpkin • 2 tbsp cornstarch (or arrowroot/tapioca)
• 1 tsp pure vanilla extract
• 1/3 cup sugar
• 3 tbsp almond milk (I used hemp)
• 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg)

• Shaved chocolate

Directions: 1. Preheat oven to 350F and grease a pie pan.
2. For brownie layer: In a stand mixer or by hand, mix together the coconut oil, pumpkin, vanilla, and sugar until blended well. Sift in the flour, cocoa powder, cornstarch, baking, soda, sea salt and mix until incorporated. Take the entire mixture and place in pie pan. Wet spatula and spread around evenly so it is smooth.
3. For pumpkin layer: In a large bowl mix together the pumpkin, vanilla, and milk. In a small bowl, mix together the cornstarch, sugar, and pumpkin pie spice. Slowly add the dry ingredients to the wet and mix well until all clumps are gone. Now add on top of brownie mixture. Garnish with grated chocolate (I used a lemon zester to grate the chocolate).

5. Bake for 35-40 minutes at 350F. Remove from oven and cool for 20-30 minutes and then move to the fridge to chill for 1.5 hours.
6. Serves approx 8-12 slices.

DELICIOUS!

Sausage, Chicken and Pasta

2011-10-08T15:23:00.001-07:00

On Saturday afternoon, while working outside, I remembered that I didn't take anything out of the freezer and I was starving! So, used the microwave's defrost function to thaw out some chicken tenders and Italian sausage. Quickly browned 2 cloves of garlic in a small amount of olive oil, then browned the meat. Next, I added crushed tomatoes, 3/4 of a small can of tomato paste, fresh basil, salt and pepper and cooked for about 20 minutes. In the meantime, the water was boiling and waiting for one pound of brown rice ziti. Viola!

With a sprinkle of Pecorino-Romano cheese the dish got rave reviews.

Garden Casserole

2011-09-17T15:40:00.000-07:00

Using up the end of the garden vegetables. This side dish was quick, easy and delicious. Hubby had two servings; need I say more.

Grease a pie pan and layer zucchini, onion and tomato slices. Mix 1/2 cup of low-fat Bisquick, two eggs, 1 cup low-fat or skim milk. Pour over vegetables; bake 400 degrees for 40 minutes.

*** I used a whole onion and thought it over powered the other vegetables; will use 1/2 medium onion next time.

Preparing for Irene

2011-08-26T06:38:00.000-07:00

Although we are inland, and the rain and wind will not be as strong as it will be elsewhere, I thought it best to harvest what I could from the garden. I will be freezing the basil to be used during the winter months for sauces and pesto. The other produce will be eaten before long.

Sicilian Braciole

2011-08-14T15:47:00.000-07:00

2 lbs of thinly sliced beef cut for Braciole (4 slices)
salt and pepper (to taste)
garlic powder to taste or crushed garlic (3 cloves)
fresh basil (one leaf per roll)
oregano (to taste)
Pecorino Romano cheese (sprinkle freely)
seasoned bread crumbs (tbl. per roll)
hard boiled eggs (1/2-3/4 per roll)
olive oil
1 lg. can Tuttorosso crushed tomatoes (my favorite brand for marinara)

If meat is not cut for Braciole tenderize meat with mallet until its about 1/4 of an inch thick. season both sides with salt and pepper. Add to tops of meat grated cheese,garlic,salt and pepper to taste,oregano,and basil and breadcrumbs. Cut up eggs, add to center of meat. Roll the beef tightly, cup up ends. Tie once lengthwise,and a few times around meat. (Today I used toothpicks since I did not have kitchen twine.) Coat lightly with breadcrumbs; heat oil in pan large enough to hold the meat. Brown all sides of meat on medium high heat. Stir together crushed tomatoes, basil, garlic powder, salt and pepper and pour over meat rolls. Cover and cook over a medium low heat for 25 minutes. Serve with spaghetti.

Oreo Cupcakes

2011-08-10T10:24:00.001-07:00

Miss A. enjoys the prep work for this delicious recipe. She decided it would be more fun to break the cookies into the each liner rather than using a whole cookie in the bottom of each.

Pouring and measuring is an exact science!

*Ella's photo (Copied this photo from Ella's site; my camera battery is "exhausted!)

*Ella's photo (Copied this photo from Ella's site; my camera battery is "exhausted!)

After delivering cupcakes to three neighbors, Miss A. enjoys a cupcake with Pop Pop and G. G.

The recipe is from Baker Ella, she calls the recipe cookies and cream cupcakes.

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:
1 cup shortening (I used 1/2 cup Crisco and 1/2 cup butter)
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

Preheat oven to 350 degrees.
Line tray with 12 baking cups.
Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
Bake for 16-18 minutes.
Makes at least 12 cupcakes

For the frosting:

Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
Insert a cookie on top of each cupcake.
You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

Note: If you choose to pile the frosting on high like I’ve shown here, you should double this recipe to make sure you have enough....I ran out for the last 6, so I used the frosting I had left and just spread a coating over those cupcakes.

Two New Recipes!

2011-07-23T17:13:00.000-07:00

Daughter said, "Definite repeat!"

Quinoa, Black Bean, and Shrimp Salad (1 cup 5 Points+)

3/4 cup quinoa, cooked, rinsed and drained
1 1/2 cups water
1 teaspoon salt
1 cup frozen corn kernels, thawed
3/4 pound large shrimp, peeled and divined
15 1/2 oz, can black beans, rinsed and drained
2 large peaches, pitted and coarsely chopped
2 tomatoes, chopped (I forgot them!)
2 celery stalks, chopped
1/4 cup chopped fresh parsley
14 cup chopped fresh cilantro
2 tablespoons lemon juice
2 teaspoons olive oil
pinch cayenne (forgot that too!)

Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan; bring to boil. Reduce heat and simmer, covered, 12 minutes. Stir in corn and cook until quinoa is tender; about 2 minutes longer. Drain off any excess water and transfer quinoa mixture to large bowl; let cool. Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cock, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture. Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture; toss to mix well.

Watermelon-Peach Salad with Ricotta Salata ( 4points+)
Serves 4

2 pounds watermelon, cubed
2 large peaches, pitted and cubed
2 minin cucumbers, thinly sliced
3 tablespoons white wine vinegar
1/4 teaspoon salt
1/2 cup coarsely crumbled ricotta salata
1 scallion cut into very thin strips

Toss together all ingredients except ricotta salata and scallion in serving bowl,; let stand 10 minutes (ormolu). Sprinkle with cheese and scallion.

DELICIOUS! Recipe from Weight Watchers New Complete Cookbook

Shrimp on the Bar B

2011-07-03T08:27:00.000-07:00

I don't have a picture to share for this recipe, because the shrimp disappeared so quickly! I served the shrimp as a per-meal course; guests munched on this delicious appetizer while our entree cooked on the grill. I think served with rice it would be a wonderful entree.......Try it, I know you'll like it!

ingredients
1 tsp. finely shredded lime peel
1/4 cup lime juice (about 1-1/2 limes)
1 jalapeño seeded and finely minced* (I used a milder banana pepper)
1 Tbsp. garlic, minced
2 Tbsp. low-sodium soy sauce
3 Tbsp. olive oil
1 tsp. chili powder
1/4 tsp. cayenne pepper
2 Tbsp. cilantro
1 Tbsp. honey
1-1/2 lb. medium shrimp (about 6 per person)

directions
1. Preheat grill to medium-high. In medium bowl, combine all ingredients except shrimp and stir well. Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.

2. Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer then 20 minutes, or the acidic lime juice will cook the shrimp.

3. Place shrimp on cutting board and nestle them together in groups of six. Using two bamboo sewers for each group, skewer the shrimp together (this is nice for presentation, keeps shrimp from falling into the grill, and makes them easier to turn).

5. *Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

nutrition facts
Calories211 Total Fat (g)6 Saturated Fat (g)1, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)1, Cholesterol (mg)259, Sodium (mg)320, Carbohydrate (g)4, Total Sugar (g)1, Protein (g)35, Vitamin C (DV%)10, Calcium (DV%)9, Iron (DV%)23, Percent Daily Values are based on a 2,000 calorie diet

I got this recipe from the Better Homes and Garden Magazine

Rhubarb Cake

2011-06-24T09:53:00.000-07:00

Our daughter and son-in-law have an extensive garden, which they generously share with both families. Night before last we harvested a bit and among our harvest was rhubarb. Prior to a few years ago I would not even taste rhubarb, I had an aversion to it, thinking it would taste horrible. Well, was I ever wrong; it is now one of my garden favorites. I used this week's rhubarb to bake a cake recipe I found at All Recipes. com and now I'm sharing that recipe with you since it was a huge hit with my husband and with a group of ladies I hosted last evening. I can only share with you a picture of one piece, however, because that's all that remains of the 13x9" delectable treat.

Oma's Rhubarb Cake

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 12

INGREDIENTS:
1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb

1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting

DIRECTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 6/24/2011

Cake Pops

2011-06-21T10:40:00.001-07:00

Bake a cake............

Crumble it ...........

Mix in a can of frosting.....................

Make balls from the mixture............

Melt candy coating chocolates.........

Coat pops with chocolate and sprinkles; dry!

Enjoy! (Nonna said they were a bit messier than she expected, but we had a great time making them and they are delicious.)

Sausage, Veggies and Pasta

2011-06-20T16:40:00.000-07:00

I didn't know what I wanted for dinner tonight, so I started throwing some ingredients into a pan and viola!

16 oz Sweet Italian dinner sausage, cut into small round pieces and brown in a fry pan sprayed with Pam. Add water as need through out the cooking process to prevent sticking and to create a bit of broth.

2 onion(s), peel, slice add to sausage
10 oz chopped frozen spinach, add to sausage mixture
1 cup(s) Hanover Frozen sliced carrots, add to sausage mixture

Season with:

1 Tbsp ground basil
1 tsp garlic powder
1 tsp kosher salt

Cover and cook until carrots are tender.
Serve over cooked spaghetti (4 coups) sprinkle with 2 tsp olive oil and garlic powder.

For those of you using the WW Points+ Program this meal would be 12 Points+

Husband said it is a definite repeat

Vegetarian Philly Cheese Steak Sandwich

2011-06-14T17:29:00.001-07:00

Another delicious recipe from Laaloosh.com!

Vegetarian Philly Cheese Steak Sandwich Recipe

4 Whole Wheat Sandwich Thins
4 large portobello mushrooms, sliced
1 large green bell pepper, thinly sliced
1 medium onion, sliced
2 garlic cloves, minced (I used garlic powder)
3 1oz slices light/reduced-fat provolone cheese (Trader Joe’s makes a great one!)...(I used shredded mozzarella)
1/4 cup fat free vegetable broth (I used water)
1 tbsp whole wheat flour
1 tbsp reduced-sodium soy sauce
1/2 tsp freshly ground pepper (I also added Kosher salt)

Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat.
Add onion and garlic, and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes.
Add mushrooms, bell pepper, and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer.
Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Number of servings (yield): 4

Entire recipe makes 4 servings
Serving size is 1 sandwich
Each serving = 4 Points +

Maryland Crab Cakes

2011-06-13T15:30:00.000-07:00

Maryland Crab Cakes Recipe from Laaloosh.com Absolutely Delicious!

Ingredients:

1 lb lump crab meat (I used Chicken of the Sea Premium Crab meat)
1 large egg white
1 ¼ cups Fiber One breadcrumbs (see Notes)
2 tbsp reduced-fat mayonnaise
2 tbsp lemon juice
1/2 tsp dry mustard
1 tsp Old Bay Seasoning
3 green onions, finely chopped (I used dried chives)
1/4 cup finely diced red bell pepper (omitted)
1/4 cup finely diced green bell pepper (omitted)
1 tbsp chopped fresh parsley
1/2 tsp Kosher salt
1/4 tsp freshly ground pepper

Instructions:

Stir egg white briskly with a fork. Add crab meat, ¾ cup of the breadcrumbs, mayonnaise, lemon juice, green onions, peppers, dry mustard, parsley, Old Bay seasoning and salt & pepper; mix well.
Coat a baking sheet with non-fat cooking spray. Put the remaining Fiber One breadcrumbs in a shallow dish.
Form the crab mixture into six 1/2-inch-thick patties. Lay each patty in the dry breadcrumbs, and then turn each to coat them well on all sides. Pat the crab cakes firmly into rounds and then place them on the prepared baking sheet.
Preheat the broiler. Broil the crab cakes until nicely browned, about 4 to 5 minutes. Turn them gently and broil until heated through and browned, 4 to 5 minutes longer.

Quick Notes
Fiber One Breadcrumbs Recipe:
1 cup original Fiber One Cereal
2 tsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1/2 tsp black pepper

In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and pulverize to a fine powder or breadcrumb like consistency. (This was not enough for the entire recipe so I used seasoned bread crumbs to coat)

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Four-Cheese Pasta Florentine

2011-06-09T08:47:00.001-07:00

This recipe was QUICK; EASY and DELICIOUS!

3 cups small penne, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.

DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.

BAKE 25 min. or until center is set.

**Recipe for Kraft.com

Krista's Kitchen

2011-06-04T18:13:00.000-07:00

I was very excited to work on my granddaughter's 3rd birthday cake with my daughter-in-law.

Krista baked the most delicious moist chocolate cake the night before our afternoon of cake decorating. She used one of Hershey's chocolate cake recipes, however, I don't have the recipe to share with you.

It is not an easy task to work with fondant!

Krista did a great job!

Krista and me with the birthday girl, a.k.a. Rapunzel, and her cake.

Ava and all the guests enjoyed the delicious cake.

Hot Cocoa

2011-05-31T18:04:00.000-07:00

Yummy!

Oven-Roasted Corn on the Cob

2011-05-30T17:49:00.000-07:00

This recipe comes form Weight Watchers New Complete Cookbook. I waited until everyone was raving about the corn before I told them where I got the recipe.......Delicious!

2 tbl. finely chopped fresh cilantro ( I used 1 t/l dried)
2 tbl. lime juice
1 tbl. water
4 tsp. butter,metled
4 ears of corn , husks and silk removed

Preheat oven to 450 degrees; tear off four 12" squares of heavy foil. Stir together cilantro, lime juice, ate and butter in cup; brush over ears of corn. Place 1 ear of corn on each sheet of foil and wrap tightly; place directly on oven face. Roast corn turning occasionally, until tender, about 35 minutes (3 Points+)

Asparagus Risotto

2011-05-23T19:13:00.001-07:00

This recipe comes from Weight Watchers Weekly and can be found at Weightwatchers.com. I made it as a side dish this evening and it was a hit!

Ingredients:

1/2 tsp table salt, for cooking water
1 pound(s) asparagus, trimmed and cut into bite-size pieces
2 spray(s) cooking spray
1 Tbsp unsalted butter
3 small shallot(s), minced
1 cup(s) uncooked arborio rice
1 Tbsp fresh lemon juice
4 cup(s) canned chicken broth
1/3 cup(s) grated Parmesan cheese, such as Parmigianno-Reggiano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Instructions
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.

Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.

Meanwhile, bring broth to a simmer; keep warm.

Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.

When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper. Yields 1 scant cup per serving. 5 Points +

Strawberry Smoothie

2011-05-12T13:02:00.000-07:00

Yummy!

Vanilla yogurt, ice, 1 oz. water and fresh strawberries......hit "frappe" and viola' a delicious fruit smoothie (4 Points +)

Frappe Cafe

2011-05-07T14:20:00.000-07:00

Usually I'm very practical about "impulse" buying, but this week I threw caution to the wind and bought a frappacino maker.

The girl whom I workout with at the gym has been talking about hers and how many different low-fat drinks she's been enjoying. I checked around and found the cheapest price on Amazon; I qualified for free shipping, which made the purchase all that more enticing. The machine arrived yesterday and this afternoon I made my first, very basic, low-fat, decaf frappacino. It was thick and frothy and in addition to being point friendly (3 Weight Watcher points+) it costs pennies compared to a frappacino bought at any of the coffee shops in the Valley.

*****I used decaf coffee, water, skim milk, chocolate syrup, ice and Stevea.

I am looking forward to making fruit smoothies and tea frappes in the near future. I'll post new varieties as they brew!

Art in the Kitchen...Celebrating Others

2011-05-06T10:45:00.000-07:00

This morning I created a little art gallery in my kitchen. Only one of these pieces is not a hand-painted work of art, but a computer generated rendition. It would be the "painting" of me with my granddaughter in the garden. The other three pieces are watercolors given to me as gifts. The painting of the foxgloves was done by my husband's cousin, Brenda; the barn scene was painted by our friend, Bonnie, and most recently the roses is a piece done by my sister-in-law, Linda. She painted the roses on a card she sent to me for my birthday. Each piece is special to me and hangs in a spot that I look at many times throughout the day.

Dinosaur Eggs

2011-05-05T07:03:00.001-07:00

When teaching 2nd grade, I did a unit on dinosaurs and one of our many activities was to make dinosaur eggs. I came across the molds I had purchased from Jell-O way back when and thought it might be fun to make them with my granddaughter. So, today, although I didn't have any lime Jell-O in the house, and we did not make them speckled we still had fun being creative.

The following recipe version is from allrecipe.com

Original Recipe Yield 12 servings

Ingredients

2 (6 ounce) packages lime gelatin
2 1/2 cups boiling water
1/2 teaspoon ground cinnamon
1 cup cold milk
1 (3.4 ounce) package instant vanilla pudding mix
Directions

1.In a large bowl, dissolve gelatin in boiling water; let stand at room temperature for 30 minutes. Stir in cinnamon. In a large measuring cup with a spout, beat milk and pudding mix until blended, about 1 minute. Quickly whisk into gelatin until smooth. Pour into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use an egg-shaped cookie cutter.
Footnotes

Editor's Note: For eggs like those shown in the photo, use a Jell-O Jigglers egg mold and the following directions. Coat the inside and rim of each egg mold with nonstick cooking spray.(I did not spray mold and the eggs still fell right out) Securely close each egg old. Place mold, fill side up, on a tray. After whisking pudding mixture into gelatin, immediately pour it into the mold through fill holes just to the top of the egg shape. Refrigerate for 3 hours or until firm. To unmold eggs, slide a dull flat knife between eggs. Gently pry between each egg (do not pull on the handle). Turn mold over and shake gently to remove eggs. This recipe will make 12 eggs.

My Birthday Dinner

2011-04-30T10:06:00.000-07:00

The cooks.

The baker.

Half of the clean-up crew; Hubby helped too.

The meal...............

My daughter put together a fabulous salad that included many of my favorite things, such as: artichoke hearts, chick peas and ricotta salata.
My son sauteed broccolini with garlic and then with the help of his daughter, my son made an incredible sauce made with pork ribs, veal chops, and meatballs, which he served over extra large rigatoni.
.

My daughter-in-law baked a ricotta cake for me and artisan bread that was wonderful! The only recipe I can share with you today is the cake recipe since I was not privy to any of the other recipes.

The sweetest and best part of my birthday dinner was being surrounded by family!

Ricotta Cake
2 lbs. Ricotta cheese
4 eggs
1 cup sugar
2 Tbl Rum
1 Duncan Hines deluxe mix, prepared as directed

Mix cheese, eggs, sugar and rum until smooth' set aside. Prepare cake mix according to directions (yellow and chocolate are good). Pour into greased and floured 9x13 inch pan. Spoon Ricotta mixture evenly over the mix. Bake at 350 degrees for about 1 hour or until done.

NOTES : I have used 1/2 tsp. brandy extract (and other extracts) in place of rum. I use any brand of cake mix I happen to have in the house.

Easter Dinner 2011

2011-04-24T17:38:00.000-07:00

This Easter was different for us in that our daughter and her husband are out of the country, and I decided that I wanted to make a dinner that was different than those I've made in the past. I have this thing about wanting my granddaughter, as she grows up, to wonder what new and delicious recipe will Nonna put on the table, rather than guess which of a few typical dishes will I offer. So, with that in mind this year our entree was lamb instead of ham, saffron rice with asparagus instead of potatoes, Brazilian leeks instead of our typical spinach casserole and garlic green beans instead of corn with fresh thyme. However, I did make a tray of our traditional lasagna because our son is not a fan of meat and I did not want him to be hungry! Before dinner I offered a bean dip with crackers. Now, I would like to share pictures and recipes with you in case you are inclined to try any of the recipes, which everyone at my dinner table enjoyed and voted would be a repeat!

We had a delicious white cake with pineapple filling for dessert, but I did not get a picture of it to share. If interested contact me and I'll share the recipe.

Cannellini Beans with Crushed Red Pepper from Eva Longoria's new cookbook Eva's Kitchen

Makes about 3 cups

2 19 ounce cans of cannelloni or other white beans, rinsed and drained well

1 tablespoon dried red pepper flakes

3teaspoons extra virgin olive oil

Kosher salt to taste

Crackers for serving

In a medium serving bowl, place the beans, red pepper flakes, olive oil and salt to taste. Gently stir to combine

Serve with crackers

Roasted Rack of Lamb (I double the recipe)
This recipe is from Allrecipes.com

We ate ours rare (130 degrees internal); it was very tender...husband said it was like eating prime rib!

Ingredients

1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Directions

Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

FOOTNOTE
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Saffron Rice with Fresh Asparagus and Raisins

2 tbsp salted butter
1/2 medium sweet onion, minced (I used a whole onion)
1 clove garlic minced
1 1/2 c basmati rice (I used long grain)
2 1/4 c chicken broth (I used 2 cans)
1/2 tsp saffron strands (skipped this, so I guess my dish was "rice w/asparagus and raisins")
1/2 lb asparagus cut into 1/2 inch pieces
fresh parsley for garnish (I forgot!!)

Melt butter in a medium saute pan over medium-high heat. Saute onion and garlic until tender, about 5 to 6 minutes. Add rice and saute for 1 minute, stirring constantly. Add chicken broth, saffron and raisins; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

While rice is cooking, steam asparagus, about 4 to 5 minutes. To serve, combine rice and asparagus in a serving bowl and garnish with fresh parsley.

Garlic Green Beans from Eva's Kitchen

Kosher salt to taste

1 1/2 pounds green beans, trimmed and halved if long (I did not trim mine, kept them long)

3 tablespoons butter

6 garlic cloves, minced

1. Prepare a large bowl of ice water and bring a large saucepan of lightly salted water to a boil. Add the green beans and cook for 30 seconds. Drain the beans and immediately submerge them in the ice water to stop the cooking. Let the beans sit in the ice water for a couple of minutes, and then drain thoroughly. (I did not use fresh beans, I bought frozen, thawed them in ice water and moved on from that point.)

2. In a large skillet, heat the butter over medium-low heat When the butter has melted, add the garlic and cook, stirring occasionally, until softened, 2 to 3 minutes; do not let the garlic brown. Stir in the green beans and cook gently until crisp-tender, 10 to 12 minutes or until softer to the bite. Eva cooks hers for 20-25 minutes, so I did the same! Add salt to taste and serve.

Brazilian leeks from Eva's Kitchen

4 leeks (white and light green parts only)

4 to 6 tablespoons olive oil

1/2 table spoon butter

Kosher salt and ground black pepper to taste

Sweet Balsamic Reduction (her recipe in the book, but I didn't use it; I simply used Balsamic Vinegar)

Trim the leeks and cut them half lengthwise. Pull layers apart. Heat the oil and butter, when melted, add the leeks. Cook for about 20 minutes until they are soft enough to twirl like spaghetti. Drizzle with balsamic vinegar and serve.

Eva's Kitchen

2011-04-08T08:48:00.000-07:00

I do not watch "Desperate Housewives," but I came across Eva Longoria's cookbook and could not put it down! I purchased it a few days ago and am excited to try the many wonderful recipes she shares in the book. I will share all that I try here with you!

Swiss Chard and Bean Soup

2011-03-07T15:11:00.001-08:00

This recipe is adapted from the recipe I found on the Proud Italian Cook blog

Ingredients

3 (15.5 oz.) cans of rinsed and drained cannellini beans or you could use dried.
2 onions chopped
2 crushed garlic cloves
2 hands full of match stick sliced carrots (the equivalent of 2 carrots)
18 oz. garden fresh swiss chard, stems removed and leaves chopped, that was cleaned and frozen! It's great to still be using garden stock.
12 cups of 97% fat-free canned chicken broth (two 49.5 oz. cans)
Precooked ditalini
grated Picorino/Romano, salt and pepper.

In a heavy soup pot, saute onion, carrot, garlic and chard, in a small about of water until onion is translucent and carrots soft (I use water to save calories/fat, but obviously you can use olive oil), then add beans and broth. Season to taste. Bring to a boil; reduce to simmer for about an hour.
In a bowl place the cooked spaghetti, and then ladle your soup over the top along with plenty of grated cheese.

Husband's comment, "This is definitely one of my favorites; you get an 'atta girl' for this one!"

Need I say more? I think not.....Enjoy!

Happy Birthday, Dr. Seuss

2011-03-03T10:06:00.000-08:00

Celebrating Theodor Seuss Geisel's 107th birthday! What was on the menu, you ask? Green eggs and ham of course!

Fettuccine Carbonara di Verdure

2011-02-13T16:41:00.000-08:00

A DEFINITE repeat meal!

This recipe is from "Sicilian Home Cooking Family Recipes From Gangivecchio"

Fettuccine Carbonara di Verdure (Fettuccine Carbonara with Vegetables)

2 stalks broccoli, ends trimmed, stems peeled, cut into small pieces and florets
1/2 cup olive oil
2 small zucchini, cubed
1 leek, white part only, sliced
2 small carrots, peeled and diced
1 yellow bell pepper, cut into thin strips
8 fresh basil leaves, torn into small pieces
Salt
1 pound fettuccine 2 large eggs
1/4 cup heavy cream (I used light cream)
1/3 cup freshly grated pecorino cheese, or to taste (I used pecorino/romano)
Freshly ground pepper

Cook the broccoli in 3 cups of lightly salted boiling water until just tender, about 8 minutes. Drain.

In frying pan, heat the oil until hot but not smoking. Add the zucchini, leek, carrots, and yellow pepper. Cook over low heart for 12 minutes or until just tender, stirring occasionally. Stir in the basil and cooked broccoli and season to taste with salt. Remove from heat.

Bring 4 quarts of water to a boil. Add 1 1/2 tablespoons of salt. Stir in the fettuccine and cook until al dente, stirring often.

Meanwhile, in a large bowl, beat the eggs with the cream and pecorino.

Drain the pasta, reserving 1 cup of hot pasta water. Transfer the pasta to the bowl with the egg miter and toss. Add the vegetables and toss well. Sprinkle with pepper and toss again. If too dry, add a little hot pasta water and toss. Taste for seasoning. If desired, add more cheese or pass bowl of it at the table.

Original Butternut Squash Soup

2011-02-02T14:17:00.000-08:00

Medium size butternut squash, seeded and cooked
1 tsp. poultry seasoning
1 tsp. kosher salt
pepper to taste
1 1/2 cups water

Cook squash until tender (I cooked mine in the microwave for 10 minutes and then allowed to ooh for about an hour so I could handle it easily). Place cooked squash in a food processor and puree; add seasoning and water, blend well!

Reheat by the cupful.

Zero Points+ by my calculation; it's only a seasoned vegetable, but hum so good.

Birthday Dinner

2011-01-30T17:27:00.000-08:00

Today we celebrated our son's and daughter-in-law's birthdays. My son requested A Southwestern Casserole that he saw on the For Love of Cooking blog. I was happy to oblige, but thought I better make something no so spicy for those at the table whom might not like such Mexican food. So, I also made Chicken Vesvio which I saw on the Proud Italian Cook's blog. I modified both recipes a bit to make them Weight Watcher friendly, both of the entrees were hits!

Chicken Vesuvio

INGREDIENT'S :
**Chicken pieces without skin ( I used legs and thighs)
** Potato Wedges, about 4 Russet
** Chicken Stock (about 2 cups)
** 10 Whole Garlic Cloves
** Frozen Peas

HERES WHAT YOU DO
1. Season your chicken pieces on both sides with salt, pepper, dried oregano and garlic powder.
2. Take a large heavy skillet, coat with olive oil (about 1 tbl), and brown your potato wedges and chicken
pieces till nicely browned, then remove and place in a roasting pan.
3. Now throw in all your garlic cloves in the skillet and cook till golden.
4. Deglaze your pan some broth and then add remaining chicken broth.
5. After it cooks down for a couple minutes pour everything into the roasting pan with the
chicken and potatoes. The last 15 minutes throw in some frozen peas.
6. Bake at 375F till chicken is cooked through, about an hour.

My Points+ calculations 6 for 2 oz chicken and 7 oz potatoes

Southwestern Casserole
2 7 oz can of whole green chiles, drained
Pam and water to brown onions
1 lb lean ground turkey
1 sweet yellow onion, diced
1 1/2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 tsp coriander
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
3 tbsp of fresh cilantro, chopped (plus more for garnish)
1 14 oz can of diced tomatoes
2 cups frozen corn, thawed
1 14 oz can of fat-free refried beans
2 cups of 2 % milk sharp cheddar, shredded
2 tomatoes, diced
2 green onions, diced
1 avocado, diced
Fat -free Sour cream (optional)
Hot sauce (optional)
Preheat the oven to 375 degrees. Coat a large baking dish with cooking spray. Arrange the whole green chilies in a single layer on the bottom of the baking dish. You can also use 1 can of green chiles and cut them in half lengthwise if you don't want a strong green chile flavor.
Heat the olive oil in a large skillet over medium heat. Add the diced onion, ground turkey, and seasonings. Cook for 5-6 minutes, stirring often to break up the meat into crumbles. Add the minced garlic and diced tomatoes. Cook for an additional 2-3 minutes.
Pour the meat mixture on top of the green chiles; next add the corn. Carefully spread the refried beans on top of the corn followed by the cheese.
Place into the oven and bake for 30 minutes. Let the casserole rest for 5 minutes then top with diced tomato, avocado, green onion, and cilantro. Serve with sour cream and hot sauce if desired. Enjoy.

My Points+ calculations 9 for 1/6 of the recipe without sour cream.

Low-fat Winter Rosotto

2011-01-25T13:50:00.000-08:00

This Risotto side dish was delicious with the baked chicken we had for dinner last evening. It is a recipe that I discovered and modified to fit the Weight Watcher's Points Plus program.

Low-fat Winter Risotto

1 1/2 c Arborio rice
4 cups low-fat chicken broth
2 cloves minced garlic
1/2 medium onion diced
thyme
1/2 cup chopped carrot
1 cup chopped fresh mushrooms
1 cup frozen chopped spinach
4 tbl. light butter spread

In a heavy skillet melt butter and saute the onion and garlic; toss and coat the rice. Season the rice with thyme, salt and pepper and cook until lightly golden. Add broth about a cup at a time stirring until it's absorbed into the rice. Towards the end add carrots, mushrooms and spinach. Cook until all broth has been absorbed.

Serves 6
5 Points Plus

Low-Cal and Delicious Pasta e Figioli and Banana Ice Cream

2011-01-23T15:44:00.000-08:00

By now you know I've been a life-time member of Weight Watchers for about 28 years, and as of November I began attending meetings again because I gained the "retirement 15!" I have since lost the poundage and am happy to report I am back into all my pre-retirement clothes, however I am still being quite strict about what I eat since I really do feel great. Tonight I was really hungry for pasta e figoli, but knew I had to make a slimmer version than the traditional dish I'm use to, and I did.

First, I sprayed a large skillet with butter flavored pam and heated the pan. Then I addeddiced onions and chopped carrots. I covered so the steam would help soften the veggies; once it appeared they were starting to stick I added a tiny bit of water and added chopped celery. I let the veggies cook a little longer to soften the celery and then added 1 pound of extra lean ground turkey; seasoned with salt, pepper, garlic powder and italian seasoning.

After the turkey browned I added diced fresh mushroom a can of red kidney beans and a large can of italian seasoned crush tomatoes. I covered the pan and cooked over medium heat while I cooked ditalini pasta.

Delisious!

I divided the meal into 4 even portions; each portion is equal to 4 Points Plus add 1 cup of cooked pasta for an additional 5 P.P. and you have a great meal for 9 Points Plus.

Dessert too!??! Why Yes of course............Banana Ice Cream for Zero Points Plus.

My daughter was on a two week retreat and had this while away; she raved about it so I had to try it. You simply freeze ripe bananas (the riper the banana the sweeter the ice cream);

after they are frozen you whip them in a food processor or a heavy duty blender. This is no easy task; best to let the frozen bananas thaw for 15 minutes. I tried whipping, stopped and worked on my entree and went back to whipping several times before the bananas reached the creamy state, but they did.

After the bananas are whipped to cream put them back in the freeze for an hour or so and then dip out as "ice cream!"

My DH has been wonderful dieting with me and he too has lost some unwanted pounds, but tonight he decided not to count any points and eat what he was really hungry for.......Kraft Mac and Cheese!

Ah, but he couldn't eat the entire box as he thought and could and most definitely wanted to try my version of pasta e figoli, which I believe by his expression you know was as good as I'm telling you it was.

Icy Wednesday Becomes Icing Wednesday

2011-01-19T09:22:00.001-08:00

What better to do at Nonna's when stuck in the house but to make something delicious. Nonna pulled some frozen cupcakes from the freeze so Miss A could entertain herself by decorating them.

MMMMMMMM.......a job done well!

WW Shrimp Scampi

2011-01-05T17:47:00.001-08:00

This shrimp recipe was absolutely delicious! I will definitely make it again. I found it on Laalosh's blog

Baked Shrimp Scampi Recipe
Ingredients:
- 1 lb uncooked shrimp, peeled and de-veined
- 1/4 cup fresh squeezed lemon juice
- 2 tbsp light butter, melted
- 4 garlic cloves, minced
- 1/4 cup minced shallots
- 1 tsp lemon zest
- 1 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tbsp reduced fat parmesan cheese
- 2 tbsp parsley, finely chopped

Directions:
Preheat oven to 425°F. Spray a 13 x 9 baking dish with non stick cooking spray (preferably the butter flavored kind). Lay shrimp evenly in baking dish. In a medium sized bowl, combine remaining ingredients except parsley and parmesan cheese, and pour over shrimp. Then, sprinkle the parmesan cheese over the shrimp, and bake at 425°F for 8 to 10 minutes or until shrimp are done. Now sprinkle parsley over shrimp and serve immediately.

Entire recipe makes 4 servings
Serving size is 3oz of shrimp and 2 tbsp sauce
Each serving = 4 Point Total

I served it over brown rice with a side of Italian cut green beans.

Happy Birthday, Jesus!

2010-12-26T06:18:00.001-08:00

Sleeping beauty places the candles on Baby Jesus' birthday cake.

Mason Jar Cupcakes

2010-12-22T10:02:00.000-08:00

Every year I try to think of some token gift to share with my friends. This year I found this great idea for cupcakes in a jar on Julia's blog Joy's Hope

I will be sharing 16 jars: 8 vanilla and 8 chocolate tomorrow evening with my knitting group!

Holly Clegg's One-Pot New Year's Day Meal

2010-12-11T18:03:00.000-08:00

Well it's not New Year's Day yet and I have no idea who Holly Clegg is, but I do know my family really enjoyed this meal!

I found the recipe this week in Wegman's Relish Magazine and although I adapted the recipe a bit to make it a bit more low-cal (my hubby has lost 19 pounds in 6 weeks!)it was still a hit.

Don’t be put off by the fact that the beef isn’t browned first—skipping the step makes the dish easier to prepare, and the savory meat juices add to the flavor.

Ingredients
6 cups shredded cabbage (I didn't measure, I shredded a medium head of cabbage)
1 cup uncooked long-grain white rice (I used long-grain brown rice)
1 teaspoon salt
1 pound ground sirloin ( I used ground turkey)
1 (10-ounce) can diced tomatoes and green chiles
1 (14-ounce) can diced fire-roasted tomatoes
1 (14-ounce) can reduced-sodium beef broth (I used low-fat chicken broth)
1 (15-ounce) can black-eyed peas, rinsed and drained
Freshly ground black pepper (I forgot it! Didn't notice it was missing)

Instructions
1. Preheat oven to 350F.
2. Place cabbage, rice, salt, meat, tomatoes and green chiles, diced tomatoes, and beef broth in a Dutch oven or large baking dish.
3. Cook, covered, 40 minutes. Stir and continue cooking until rice is tender and liquid is absorbed, about 30 minutes. Stir in black-eyed peas(I put them in with everything else so I wouldn't have to think about it later...was fine!) and pepper. Makes 8 cups. Serves 8.

Recipe reprinted with permission from Holly Clegg's Too Hot in the Kitchen (Favorite Recipes Press, 2010)
Nutritional Information
Per serving: 212 calories, 3g fat, 31mg chol., 27g prot., 30g carbs., 3g fiber, 446mg sodium.

Bread and Cookies

2010-12-09T06:01:00.000-08:00

Yesterday my daughter came to visit; we decided to try a new bread recipe, which is still rising in the refrigerator today. We are not going to bake it until Saturday when the family gets together for dinner. Miss A. is always interested in cooking and baking, so of course she was ready to help. However, she wanted to bake peanut butter cookies for Pop Pop; of course we did both!

Ready to make bread! I found a great first time, no knead bread recipe on the King Arthur Flour site. If you like Artisan Bread, you'll love this recipe.

Next time we'll make a bread recipe that requires kneading so Miss A. learns that technique also; but in the meantime we're moving on to cookie baking!

While the first batch bakes, Aunt Jenn and Ava enjoy Jan Brett's Gingerbread Baby (Yes, as a former teacher I know that book titles should be underlined, but for some reason I can't seem to find that option on Blogger!)

Thanksgiving Feast

2010-11-27T06:54:00.000-08:00

Thanksgiving is one of my favorite holidays; it is a family day with no worries about gifts or a lot of fuss. Just family together to give thanks for our life gifts and celebrate with LOTS of good food!

Our family started off the meal with Italian Wedding Soup, followed by lasagna and then the main course of Thanksgiving turkey. Along with the turkey I served a delicious and fattening sausage stuffing, creamy mashed potatoes, candied sweet potatoes, corn with fresh herbs, green beans with caramelized shallots, cranberry sauce, gravy and fresh rolls. Finally, for dessert we had the traditional pumpkin pie and apple pie with whipped cream.

Since my DH and I are trying to shed a few pounds most of the leftovers went home with our guests. After all it is a holiDAY not holiWeek!!!!

Four Generations of Cooks

2010-11-24T13:19:00.000-08:00

Planning and preparing for tomorrow's meal has been so much fun this year! It has been a blessing to have my mom, my daughter and my granddaughter working along with me; for this I'm truly thankful.

Granddaughter learns how to roll tiny meatballs for the Italian Wedding Soup, which will be the first course tomorrow. How proud am I of this almost
2 1/2 year old?! I think everyone will be fine with the fact that the meatballs are not as small as they should be.

Miss A. also helps rip up the fresh escarole for the soup's base. Like the meatballs, the bits might be too big, but so what!

My 92 year old mother doesn't feel as though she can help much, so today she is very happy to be able to help prepare the bread for the stuffing.

I'm taking advantage of all this extra help and work on preparing the potatoes for the creamiest mashed potatoes ever.

Finally, it would not be Thanksgiving without my daughter's pumpkin pie. She has been the official pumpkin pie baker for the past 10 years. Her pie is a step above delicious.

Unfortunately, my daughter-in-law had to work today, but she will be making her famous apple pie for tomorrow's feast tonight. As with Jenn's pumpkin pie, Krista's apple pie is the best!

Pumpkin, Pumpkin, Pumpkin

2010-11-14T14:53:00.000-08:00

My DH and I are eating healthier these days in an effort to lose a few pounds and improve our well-being. So, I've been trying low calorie versions of some of our favorite recipes. I hate sacrificing good foods and feeling deprived. Therefore, knowing Thanksgiving is just around the corner and I LOVE Pumpkin Pie (especially my daughter's)I have been trying out pie recipes to satisfy my need to eat an entire pie by myself. Guess what? With the version I'm sharing here I can eat the whole pie if I want and not feel guilty.

Crustless Pumpkin Pie

3 tsp. Stevia(I'm not a fan of aspartame;Stevia is a natural zero calorie sweetener)
1/2 tsp. salt
1 tsp. cinnamon
1/2 ginger
1/4 tsp ground cloves
1/3 cup egg white (egg white to equal 2 large eggs)
15 oz. pumpkin
1 12 oz can skim evaporated milk

Blend all ingredients well; spray a 9 " pie plate with Pam; pour in batter. Bake 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 30 to 35 minutes. (No crust saves a zillion calories!)

1 W.W. point or approximately 40 calories per 1/8 of the pie.

If the recipe sounds a bit familiar, it is because I lightened up the pie recipe on the Libby Pumpkin Can.

Carrot Pumpkin Muffins

1 box of Betty Crocker Super Moist carrot cake mix
15 oz. pumpkin
1/2 cup water

Mix ingredients together (batter will be thick). Equally divide into 12 paper lined cupcake tins. Approximately 170 calories for those of you counting calories. To the Weight Watchers out there these delicious muffins/cupcakes are 3 points.

My husband has been enjoying both of these treats. Today tasting the muffins for the first time his reactions was, "HUMMMM...Super moist and delicious. I will have to build one of these into my menu every day this week."

As for the pie, I think the fact that we ate two pies last week speaks for itself. This pie is exactly what we need for the Thanksgiving holiday to save ourselves for other high calorie foods. It really is delicious.

NOTE: Even with all the pie we ate last week we both lost weight....DH 5 pounds and Moi 3 pounds.

Withch Fingers and Edible Eyes

2010-10-30T10:29:00.000-07:00

Tonight we are going to a Halloween party so I offered to make two very simple treats. Both recipes are adapted from Tastefully Simple recipes.

Witch Fingers
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
1 egg
1/2 cup (1 stick) very soft butter
3-4 drops green food coloring
Absolutely Almond Pound Cake Mix™ (Used Betty Crocker and 1/2 tsp almond extract)
Whole almonds

Directions
Combine first 3 ingredients; stir to blend. Add pound cake mix, stir until dough forms. (Squeeze with hands, if necessary to form dough). Roll dough into “fingers” approximately 3-inches long and 1/2-inch wide; press an almond on the end of each one to make a fingernail. Place 2 inches apart on a greased baking sheet. Score the middle of the fingers two or three times with a sharp knife to make knuckles. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely on baking sheet. Makes 32-34 fingers. **My fingers are flat compared to those pictures and could be because I didn't use T.S. Absolutely Almond Pound Cake Mix!

Edible Eyes
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
2 Tbsp. Smoked Paprika & Garlic Dip Mix (Used Spinach and Herb Dip Mix)
8 oz. softened cream cheese
8 small pimento-stuffed green olives, halved

Directions
Combine first 2 ingredients; chill 2 hours. Roll cream cheese mixture into 1-inch balls; press half an olive into each ball to make eyes. Chill until served. Makes 16 eyes.

Canadian Stew

2010-10-16T17:15:00.000-07:00

Jay cooked dinner this evening to celebrate Jennifer's birthday. He made a delicious stew; perfect for the fall weather we're having.

Canadian Stew
The Eat-Clean Diet Cookbook by Tosca Reno

Ingredients:

1 1/2 lbs. lean beef tenderloin, cut into 1-inch cubes
2 leeks, whites and light green only, cut into chunks and well rinsed
3 or 4 medium sized cooking onions, peeled and cut into chunks
3 carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 – 10 oz. can whole plum tomatoes
1 – 10 oz. can small potatoes
Several cloves garlic
4 T. olive oil
1/2 cup whole-wheat flour
Sea salt and black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 cup low-sodium, low-fat chicken stock
1 cup light beer

Directions:

1. Cut meat into 1-inch cubes. Place whole-wheat flour, salt, ground black pepper, oregano, and basil in a large plastic container with a tight-fitting lid. Shake the contents so they mix. Now place the cubed meat in the container and shake until coated.

2. Meanwhile, in a large Dutch oven heat the oil and saute the garlic and onions until soft. Add remaining vegetables, except canned potatoes, and cook 5 minutes longer.

3. Gently remove cubed and seasoned meat from container and add to the cooking vegetables. Cook until meat is browed. You will notice the mixture is getting sticky. This is caused by the flour seasoning on the meat. When it gets too sticky, add the chicken stock and the light beer.

4. Bring to a boil and then reduce heat to a simmer. Stir the stew until the sauce becomes evenly smooth. Now add canned, drained potatoes. Cook over low heat for another 30 minutes or until vegetables are tender.

Nutritional Value Per Serving:

Calories: 315 – Calories from fat: 95 – Protein: 20g – Carbs: 35g – Dietary fiber: 6g – Sugars: 8g – Fat: 10g – Sodium: 314mg

Mickey Mouse Cookies

2010-10-16T09:39:00.000-07:00

M.I.C.K.E.Y.....WHY? Because I love you.....

............................M.O.U.S.E.....see you next time!

P.S. If you are one of my reader's who receives an email announcing a new post; please don't forget to click on the link to actually visit my blog. There may be older posts that you never read. If you read my blog and don't receive an email announcing a new post and would like to receive an alert let me know by leaving by emailing me jimrose2@ptd.net and I'll gladly add you to my email list.
Thanks! Nonna Rose

Whole Wheat Spice Bars with Maple-Cream Icing

2010-10-16T09:07:00.000-07:00

Today is my daughter's birthday! I asked if I could make her birthday cake and she asked if I wouldn't mind making spice bars. So we agreed upon this spice bar recipe. As luck would have it, Miss A. spent the morning with Pop Pop and me so she was able to lend a helping hand. Not only did she want to make Aunt Jenn's cake, she also wanted to make Mickey Mouse cookies. What a fun time we had in the kitchen this morning.

Things were coming along nicely, when all of a sudden.................

.............the mixer went out of control!

I was fine; Nonna could not stop laughing. When Pop Pop carried me to the mirror so I could see I laughed too.

All cleaned up and ready to finish Aunt Jenn's birthday cake.

The batter is delicious; so I'm sure the spice bars will be great.

The icing is delectable; so these bars should be divine! (Nonna and I read "Fancy Nancy" books where I learn brilliant words.)

Whole Wheat Spice Bars with Maple-Cream (Better Homes and Garden)
Prep: 20 min.
Bake: 20 min.

Ingredients
1/2 cup butter, softened
1/3 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup molasses
1/2 cup water
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
Maple-Cream Icing*

Directions
1. Preheat oven to 375 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, ginger, baking soda, and salt; beat until combined.

2. Add molasses, the water, and eggs; beat until well mixed. Beat in all-purpose flour and whole wheat flour.

3. Spoon batter into prepared pan, spreading evenly. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.

4. While bars are cooling, prepare Maple-Cream Icing. Spoon icing over uncut bars; spread evenly. Let stand until set. Cut into bars.

*Maple-Cream Icing: In a medium bowl, stir together 1/3 cup dairy sour cream, 1 teaspoon vanilla, and 1/2 teaspoon maple flavoring. Gradually whisk in 3 cups powdered sugar, whisking until smooth.

Herb Roasted Pork

2010-10-10T14:50:00.000-07:00

Although it's Sunday and typically there would be a pot of spaghetti sauce simmering on my stovetop; today I decided to make something different. I had a pork roast in the freezer, so I made this very delicious roast pork recipe.

My German daughter-in-law was happy, but my son thought surely there was a hidden camera in the kitchen recording the practical joke. Sorry, son, next week it's pasta!!

Ingredients
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce
Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3.Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
4.Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Recipe is from Allrecipe.com

Fresh Red Raspberry Pie

2010-10-04T10:23:00.000-07:00

You can pick and eat the raspberries as quickly as you can, or.............

You can bring some home and make a fresh raspberry pie!

EASY FRESH RASPBERRY PIE

1 c. sugar
4 c. raspberries
1 c. boiling water
3 oz. pkg. raspberry gelatin
Baked pie shell

Pour sugar over berries and let stand 1 hour, stir. Mix gelatin in boiling water and pour over berries. Let stand until it begins to thicken, then pour into baked pie shell and refrigerate. Serve with whipped topping.

Recipe from: Cooks.com

Thunder Cake

2010-09-29T17:48:00.001-07:00

When I taught second grade, the story Thunder Cake by Patricia Polacco was written into the second grade anthology. My students always enjoyed the story; I think because they knew when we were done with the unit we would make the cake that the main character made in the story!

Yesterday was a rainy day and a thunderstorm was brewing, so I took the opportunity to bake a thunder cake with my granddaughter. Here she puts the finishing touches on the cake, which everyone enjoyed as dessert this evening.

Thunder Cake!

Pre-heat oven to 350 degrees.

Cream together one at a time:
1 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs, separated
( blend yolks in. Beat whites until they are stiff, then fold in.)
1 cup cold water
1/3 cup pureed tomatoes (do NOT let this ingredient scare you)*
Sift together:
21/2 cups cake flour
1/2 cup dry cocoa
11/2 teaspoons baking soda
1 teaspoon salt

Mix dry mixture into creamy mixture. Bake in two greased and floured 8
1/2 inch pans at 350 degree for
35 to 40 minutes. Frost with chocolate butter frosting. Top with
strawberries.

*I sometimes use condense tomato soup it I don't have tomatoes on hand.

Totally Organic Applesauce

2010-09-21T14:15:00.000-07:00

I think the magic wand is used to make jucier apples!

They might not be the prettiest apples you've ever seen, but they are wholesome and organic. No pesticides means some spots that will need to be cut out before cooking.

The preparation was worth the end product. Although I could can the sauce it hardly seems worth the effort since it will be eaten fast enough.

Today I only cooked the red apples; soon I'll make applesauce using the green variety. For now the green apples are safely tucked away in the fridge.

Braciole

2010-09-19T16:18:00.001-07:00

Being tired of making the same old thing, I've been trying to come up with some new menu ideas. My mother made Braciole when I was a little girl and I haven't made it since I was a newly wed (38 years ago)! So, tonight I decided to give it a try. Both my mother and my DH said it was very good therefore I will share the recipe for you!

Mix together:
1 cup dried Italian-style bread crumbs
2 garlic clove, minced
1 1/3 cup grated Parmesan Cheese
2/3 cup grated mozzarella
2 tablespoons dried parsley leaves
1/4 cup olive oil
Sauce of your choice (I used the marinara sauce I canned earlier this month)

Spoon mixture unto thinly cut round steaks (or flank steaks, roll up meat jelly roll fashion and secure. Usually I would use string to secure, but since I didn't have any in the house, I used toothpicks.

Heat 1/4 cup of olive oil in a large fry and brown meat on all sides.

Remove meat from the oil; add sauce to the drippings and bring to a boil. Pour over meat. Bake in a 350 degree oven for 1 hour and 30 minutes or until tender. Leave covered for the first hour.

Cook any kind of pasta or noodle that you like. Remove meat from the sauce and use the sauce for your pasta!

DELICIOSO!

Yummy Corn

2010-09-07T07:31:00.000-07:00

She'll be 27 months old tomorrow, but helps and cooks like a 4 year old! So much fun.

Root Vegetables

2010-09-05T10:34:00.000-07:00

One and a half pounds of carrots and 14 pounds of beets ready for the freezer! There would be 15 pounds of beets bagged, but one pound is already in use. The pickled eggs will be delicious at tomorrow's Labor Day cookout.

Not bad for a morning's work!

Red and White Chard

2010-09-03T10:20:00.000-07:00

We love Minestra (Swiss Chard Soup), so this year I decided it would be great to be able to make it this winter with chard that was grown in from locally grown gardens, such as my daughter and son-in-law's! I did not grow this chard, but they did so I was happy to clean it and prepare it for the freezer.

Looks like a lot doesn't it.............

.................well, it's really not as much as you'd think!

Not as much red chard.........

.................still there's plenty for soup!

All that raw chard cooked down to nine 10 ounce packages and one 8 ounce package. Yes, 98 ounces of organic, home grown chard. That's a little bit better than 6 pounds of greens. It's all in my freezer now, but I'll be sharing with many.

Marinara Sauce

2010-08-28T18:17:00.001-07:00

I still have plenty of tomatoes in my garden and I'm still canning! Today I decided to make some marinara sauce to use in recipes and add to my spaghetti sauce in later months.

You'd think this mound of tomatoes I picked today would produce many quarts of marinara, right?

Well, once you cook it down to thicken there's not all that much left!

Truly the batch produced four quarts but one is on the eggplant Parmesan I'm serving my family tomorrow.

Salsa

2010-08-21T10:08:00.000-07:00

I really like the Pick Your Own site, you can find all kinds of useful canning information and recipes there. We used this site for peach canning information last week and for salsa recipes this week.

The first batch of salsa we made last night is the recipe below, however, today's batch I took the liberty of adding 2 very finely chopped green bell peppers and 1 1/2 cups of frozen corn.

Ingredients

Tomatoes - 10 cups peeled, cored, chopped tomatoes, which takes about about 8 lbs (yes, quite a few - you remove the skins, seeds and a lot of the water, so it takes a lot to start.) This makes about 6 pints of salsa! If you only want to make a single jar, see this page instead!
4 to 5 cups seeded, chopped long green chile peppers (about 2 lbs worth - less if you want a milder salsa)
1/4 cup seeded, chopped jalapeno peppers
5 cups chopped onions (about 1.5 lbs)
3 cloves garlic, finely chopped
1.5 cups cider vinegar
1 teaspoon ground cumin*
1 tablespoon oregano leaves*
2 or 3 tablespoons fresh cilantro*
1tbl. chili powder
1 1/2 teaspoons salt

**Total pints canned: 16

Ava's Lasagna

2010-08-20T09:57:00.000-07:00

Tonight my daughter and daughter-in-law are coming over to make and can salsa, so Miss A. and I put a pan of lasagna together this morning to have for a quick supper during the canning process. I already had the sauce made and ground up cooked meatballs and Italian sausage (cooked in the sauce) to layer in with the Ricotta cheese mixture.

A NON a Italian friend recently told me her trick for quick lasagna that never fails. The uncooked noodles you see Ava placing in the bowl are NOT the no-boil kind, rather they are the regular noodles you would normally boil and then layer into your casserole. Nancy B. shared with me that she does not boil them, she just layers them uncooked and bakes the casserole for an hour and it always comes out perfectly. Well, folks I've used her method twice before and both times the lasagna was perfect; maybe even better since it doesn't seem to fall apart when serving!

Clean-up is an important part of working in the kitchen; she may as well learn that now too.

Ava loves to help and I think she's going to be an excellent cook/baker as she gets older! I am certainly having a great time showing her what I know, as is her mommy! Ava brought with her this morning delicious cookies she and her mommy baked last night.

Peachy Keen!

2010-08-15T11:36:00.000-07:00

It was a very peachy day. We canned 50 pounds of peaches, three different varieties. Enjoy the pictorial it tells the whole story.

Can, Can, Can!

2010-08-14T10:20:00.000-07:00

Today I canned tomatoes.

First, pick and wash tomatoes.

Next, boil for 40 seconds and quickly submerge in an ice water bath to assist in the removal of skins.

Thirdly, remove stems, and any bruised areas.

Then, chop and add fresh basil; fill jars with tomatoes, lemon juice and water.

Finally, put jars in a boiling water bath for 45 minutes.

Viola! Canned tomatoes to use in soups and stews throughout the winter months.

Tomorrow..............PEACHES!

Remake of Tiramisu

2010-08-12T20:28:00.000-07:00

Today I remade the "Sweet Life" Italian Ice Lemon Tiramisu using the Marsacapone Cheese and it was delicious!

**** I did not use the Fluff this time and it was just perfect!****

Wedding Celebration Cookies

2010-08-02T16:50:00.000-07:00

Everyone really enjoyed the starfish cookies so I am sharing the recipe I used, which I found on allrecipe.com.

Ingredients

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (I chilled the dough overnight).
2.Preheat oven to 400 degrees F (375 degrees F worked better for me). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven (mine were thick so they baked for 8 minutes). Cool completely.

I used Royal Icing to flood coat the cookies and for the piping.

Starfish Cookies

2010-07-27T10:24:00.001-07:00

I am very pleased with how the cookies for my nephew's wedding reception are turning out. I just finished decorating 86 large starfish and 54 small starfish. All that's left to do is package them. I will do that tomorrow after I'm sure the icing is hardened! The large starfish will be placed at each guest's place setting as a favor and the small starfish will be scattered around the cupcake tree on the dessert table.

Pictures of packaging and actual reception presentation to follow. I had a great time making these cookies! Best part is they actually taste as good as they look.

Minestra

2010-07-20T15:22:00.000-07:00

When I think of chicken soup; it's my mom's whose soup is best, but when I think of minestra; it's my mom's sister's whom I think makes the best! Today I made it for the first time and it was pretty darn good. I may have used a bit too much water, but otherwise it was delicious.

Minestra (Swiss Chard Soup)

total preparation and cooking time: 3hours.

3 gloves garlic
1 large can tomatoes
Salt and pepper
Basil
1 large bunch swiss chard, cleaned
1 small onion chopped
4 small to medium potatoes, diced
1 lb. acini de pepe, cooked

Brown garlic in olive oil. In blender, puree canned tomatoes; add to garlic and season with salt, pepper and basil. In a medium saucepan, cook down. Stir occasionally. Cut up swiss chard into small pieces (use some stems): put in a large soup pot and completely cover with water. Add Salt and onion. Cook until tender. When the tomatoes have cooked down, add to swiss chard; to this add diced potatoes. Simmer (gently boiling) for 2 hours. Cook pasta separately; drain and rinse well. Add to soup and enjoy.

Pure Produce

2010-07-18T07:33:00.000-07:00

Earlier I posted the basket containing zucchini, cucumbers, broccoli, tomatoes, peppers, sweet basil, lime basil, curly parsley and Italian flat parsley from my garden. Now, I sharing with you the wonderful bounty of carrots, kohlrabi, beets, lettuce, swiss chard and beans from my daughter's garden.....YUMMMY!!! Let the cooking begin.

Life's Simple Pleasures

2010-07-18T05:20:00.000-07:00

It is so much fun having a backyard garden! I just picked from mine, now I'm off to pick from my daughter's amazingly huge garden and then to the farmer's market. The simple pleasures of life!

We're Making Cookies

2010-07-16T10:30:00.000-07:00

As I'm working on cookies for my nephew's wedding, I am saving the scraps for Miss A. and I to use when there's "nothing to do!" This morning we made just seven cookies, but it was enough to keep my energetic two year old granddaughter happy!

The best part of course was the taste test!

"Sweet Life" Italian Ice Lemon Tiramisu

2010-07-13T12:30:00.001-07:00

"Sweet Life" Italian Ice Lemon Tiramisu
Submitted by: Jessie G. of Falmouth, Maine to Sara Lee® was in the newspaper this week with a coupon to buy Sara Lee® pound cake, so I decide to try it. I made it for company this evening and it was a hit! The recipe is quick and delicious.

•Prep Time: 20 minutes

Ingredients:

•1 package (10.75 ounces) Sara Lee® Frozen Pound Cake, thawed

Syrup:
•1/3 cup lemonade concentrate
•3 tablespoons lemoncello liqueur (optional) (didn't use)

Lemon Cream Filling:
•1 cup mascarpone cheese, softened (the grocery I went to today didn't have mascarpone so I substituted Neufchatel)
•½ cup whipping cream
•½ cup lemon curd
•1/3 cup marshmallow cream or fluff
•1 teaspoon lemon zest (didn't use)
•Lemon zest and raspberries for garnish (optional)

Directions:
1.Cut cake into twelve 1/4-inch slices. Line the bottom of an 8 x 8-inch square baking dish with 6 of the cake slices.
2.Combine lemonade concentrate and liqueur, if desired, in a glass measuring cup or bowl.
3.Brush half of the cake slices with half of lemonade mixture. Set aside.
4.Place mascarpone cheese, cream, lemon curd, marshmallow cream and zest in a large bowl. Beat until smooth.
5.Spread cake slices with half of lemon cream filling. Top with the remaining 6 cake slices. Brush with remaining syrup and spread with remaining cream filling.
6.Refrigerate for 1 hour to overnight. Garnish with lemon zest and fresh raspberries, if desired.

Makes: 6 servings (1 slice each)

Under the Sea Baking

2010-07-10T18:00:00.000-07:00

My nephew got married on a floating chapel in Florida this past April. At the end of the month his parents are hosting a reception in Virginia and in keeping with the couple's theme the favors will be starfish cookies. I volunteered to help with that piece of the preparations and today began the task of baking 5 dozen large starfish and 5 dozen small starfish. I managed to bake 24 large and 28 small cookies today, however there are only 22 large cookies to freeze tonight; two broke and became the taste testers. They are incredibly delicious!

I will post pictures at the end of the month when the cookies are decorated for giving.

Backyard Clambake

2010-07-05T08:13:00.000-07:00

Yesterday's hostess, my daughter, made this wonderful version of what our family knows as "the pot." It is a combination of clams, mussels, shrimp, sausage, potatoes and corn with thyme, garlic and lemon. Here is the link for the exact recipe.

She also served a fabulous bean salad using fresh beans from her garden. She added yellow beans which gave it move color. Click on the Green Bean Salad for the recipe.

Along with our 4th of July birthday cupcakes, and a delicious apple-crumb cake which my daughter-in-law made, we enjoyed this very scrumptious strawberry bread. This recipe is from Whole Family Fare Blog.

Happy Birthday USA

2010-07-04T10:16:00.001-07:00

My niece has been making this salad since 1999 and she tells me it is always a hit. However, I hadn't tasted it before July 2, 2010! She's right it is delicious and so I asked for the recipe to take to a 4th of July picnic today. It is so easy! I adapted the recipe only a tad. I roasted the chicken rather than cooking it in the microwave as the recipe suggests and I added the poppy seed directly onto the salad instead of including it in the dressing. I tried to find the link that is on the tattered original print-out but it is no longer available, so I'll type the recipe at the end of this post.

The second dish I'm taking along today is a very simple red, white and blue dessert. I saw a picture of a cake topped with white chocolate dipped strawberries and blue berries and liked the idea of the simplicity of the patriotic topping. I decided however we really didn't need another fattening dessert (not that I don't enjoy all sugar!), so I melted a bag of white candy melts, dipped clean strawberries in it, let them harden on waxed paper in the fridge and then carefully arranged the strawberries and blue berries in a pie plate.

Finally, a birthday cake for our country's celebration. I have always tried to advantage of the teachable moments with my children, my students and now with my granddaughter. I think it is important for children to learn early on the meaning of our holidays. With that said, I made cupcakes, which we can use to sing "Happy Birthday, USA" later today. There may not be 13 stripes, but there are 50 stars.

Happy 4th to all of my blog followers.

Poppy Seed Chicken Salad ( Excellent luncheon dish. Serve with Italian Bread)

Salad:

1 head iceburg lettuce, shredded
1 bunch green onions, chopped
1 cup slivered almonds
2 skinless chicken breasts, cooked and shredded (could use up to 4 breast depending on size)

Dressing:
1/4 cup sugar
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup white vinegar
1/2 cup salad oil
2 tablespoons poppy seeds (I sprinkled onto salad)

Directions:
Place chicken breasts in large baking dish, add water and microwave until cooked. (I roasted in 350 degree oven for 30 minutes). Cool chicken, then shred into small pieces. Combine chicken with salad ingredients.

Combine dressing ingredients in a sealable container; shake vigorously. Pour over salad just before serving.

Best Ever Banana Cake

2010-06-29T18:31:00.000-07:00

The Absolutely Best Banana Cake

Ingredients
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas (this is about 3-4 medium sized bananas)
****6 ounces mini chocolate chips (You could added crushed walnuts instead or neither!)

Cream cheese frosting
1/2 cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Instructions
Grease and flour a 9x13 inch pan, then preheat oven to 275 degrees F. I know this sounds like an error, but it is not; trust me!

In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. ****Here I added 6 ounces mini chocolate chips. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into the freezer for 45minutes. This will make the cake very moist. (It sounded crazy to me too, but the condensation that it creates in the freezer makes the cake moist and delicious.) After the freezer time is up, turn the cake out onto a rack to finish cooling.

Frosting instructions
Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on cooled cake. Enjoy a delectable cake!

*Recipe from allrecipes.com

Tonight's Dinner

2010-06-23T05:29:00.000-07:00

Just finished dinner and it was delicious! The only change I made was the flavor of oils....I only had olive and canola in the stock so I use canola only. This is a do over for sure!

Grilled Salmon

Ingredients
• 4 (4 ounce) fillets salmon
• 1/4 cup peanut oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons thinly sliced green onion
• 1 1/2 teaspoons brown sugar
• 1 clove garlic, minced
• 3/4 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sesame oil
• 1/8 teaspoon salt

Directions

Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

Preheat barbecue or gas grill. Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

Recipe from allrecipes.com

Pork Chops and Fettuccine

2010-06-16T14:26:00.001-07:00

I can't believe it's been so long since I posted a recipe!

Tonight I was in a pinch since I haven't been grocery shopping in awhile and found I'm even out of Italian Seasoned bread crumbs!!! I had four really nice center cut pork chops in the freezer so that's where I began for this Tomato Basil Chops over Spinach Fettuccine with White Sauce!

4 center cut boneless pork chops
2 cups of Wheaties (breakfast of champs) finely crushed
1 pkg. Wildwood Tomato Basil Dip Mix
garlic powder (didn't measure...maybe a tsp.)
dried oregano (again maybe a tsp!)
flour
egg
oil

Combine cereal crumbs, dip mix and seasonings together.
Coat chops in egg, dredge in flour and then coat with cereal mixture.
Heat oil and brown chops; about 5 minutes per side until coating appears golden. Place in a casserole dish, cover and bake at 350 for about 40 minutes.

A few minutes before your timer goes off make a white sauce by melting 4 tablespoon butter, mix in 4 tablespoons of flour and make a smooth paste; blend in 2 cups of milk and stir until thick and smooth. Season with salt and pepper to taste.

Saute 1/4 pound of fresh, sliced baby portabella mushrooms and add to cooked sauce.

When your timer goes off for the chops pour the mushroom/white sauce over chops and bake for another 15 minutes (uncovered).

In the meantime cook 8 ounces of spinach fettuccine until al dente.

Serve chop over pasta and drizzle with extra white sauce.

I also served peas on the side!

S'Mores

2010-05-23T17:04:00.001-07:00

GG and Miss A. enjoy their first S'mores ever......GG wasn't thrilled!

Miss A., like Pop Pop. is anxious for the next time we pull out this recipe!

Talapia and Wild Rice

2010-05-12T05:31:00.001-07:00

I picked up fresh pesto made by Key Ingredients at the Farmer's Market on Saturday and used it to make encrusted fish for dinner Monday night. It was delicious! I also made wild rice with fresh mushrooms and bits of asparagus, trimmed from the side of asparagus for our meal. Should have had some pimento for the asparagus since, in my opinion, the meal was too green; needed a bit of color. It was, however, delicious!

Hubby Bakes

2010-04-30T06:19:00.001-07:00

This is the last piece of a most delicious Key Lime cake my friend Abby baked for my birthday yesterday. The cake was shared last night with a group of friends I knit with weekly. We all went out for dinner and came back to my house for coffee, cake and cookies, and knitting. It was a delightful way to spend the evening of my birthday.

Tonight, the day after my birthday and the first night of the weekend my children are cooking for me and my husband baked a cake in my honor. How lucky could one gal be?!

The following photos show my DH baking one of my favorite cakes: Ricotta Cake

The tulips were on the kitchen table when I woke up yesterday morning and look beautiful with the cake my DH has baked for me.

Ricotta Cake

2 lbs Ricotta cheese (use whole milk why knock off the fat for this once in awhile treat)
4 eggs
1 c sugar
2 tbl rum
1 Duncan Hines deluxe mix (prepared according to package directions)

Mix cheese, eggs, sugar and rum until smooth; set aside. Prepare cake mix according to directions (either yellow or chocolate; my DH made yellow for me)
Pour into a greased and floured 9 x 13 inch pan. Spoon ricotta mixture evenly over the mix. Bake at 350 degrees for 1 hour or a few minutes more if necessary. Serves 12

**** Sprinkle with confectioner's sugar before serving.

Once upon a time I calculated the points for Weight Watchers......ELEVEN!! Did you expect less!?

Spinach Squares

2010-04-15T10:05:00.001-07:00

Play dough wasn't the only thing cooking in Nonna's kitchen today.

While G.G. watched Miss A. play with her new batch of yellow play dough, Nonna put together Spinach Squares for G.G. to take to her Senior's Club meeting this afternoon.

1 large bag or 2 small boxes of chopped spinach, cooked and well drained
6 eggs
1 stick of butter, melted
8 ounces shredded mild cheddar cheese
1 cup milk
3/4 cup flour
1 tsp. salt
1 tsp. baking powder

Mix all ingredients well and pour into a greased 13x9 baking dish. Bake for 35-40 minutes at 350 degrees.

Play Dough

2010-04-15T10:01:00.000-07:00

If you don't want to be overly concerned if your little one decides to take a taste while playing with modeling dough; you should really make your own.

Mix together: 1 cup flour, 1/2 cup salt, 1 cup water, 2 teaspoons cream of tartar, 1 tablespoon cooking oil and a few drops of food coloring if desired. Miss A. wanted her play dough to be yellow.

Cook over medium heart, stirring constantly until the mixture forms a doughy bump and pulls from the sides of the pan. Dump out onto table/counter and knead.

Use your imagination and have fun!

Miss A likes to use cookie cutters; especially the alphabet cutters. It is especially fun to create palindromes.

When you are done playing with the play dough it should be stored in an airtight container for future use.

It won't last indefinitely, but it will be good for a few more uses.

**It's not really edible, but you won't have to worry about chemicals should and "A" be eaten!

Celebrating the 70's with Poke Cake

2010-04-11T13:16:00.000-07:00

In just four days my husband and I will celebrate our 38th wedding anniversary. As newly weds I baked often for him and one of his favorite desserts was the then famous Jell-O Poke Cake. It is still one of his favorites. The cake is a refreshing spring/summer cake and today seemed the prefect spring day to surprise him with the cake.

Bake a white or yellow cake according to package directions in a 13x9 inch pan; cool.

When cake is cool poke holes into the cake using a straw. I poke probably 100 holes....10 x 10...wanting stripes in every piece I cut and serve.

Prepare one small size box of gelatin according to package directions and slowly pour over the cake allowing the holes to fill with gelatin. Today's cake started out to be flavored with raspberry gelatin, but ended up being strawberry flavored.

I like to frost this cake with Dream Whip and pudding frosting. The frosting is one envelope of Dream Whip, one small box of instant vanilla pudding and 1 1 /3 cup cold milk. Beat until peaks form.
**You can simply frost with Cool Whip, or make a frosting by mixing Cool Whip with 1 cup of milk, 1/4 10x sugar and 1 small package of instant vanilla pudding.

Refrigerate completed cake for several hours before serving.

Enjoy!

Miss A. Makes Corn Muffins

2010-03-23T09:52:00.001-07:00

First you need a box of Jiffy corn muffin mix.

Next, add one egg and beat!

Pour in 1/3 cup of milk and stir.

Put into muffin pans to bake for 15 minutes.

Lick the spoon to make sure it is tasty!

Verify the yumminess!

A Pizza Pictorial

2010-03-11T09:28:00.001-08:00

Painting Cookies

2010-03-10T09:28:00.001-08:00

Green Eggs and Ham

2010-03-03T09:50:00.000-08:00

In honor of Dr. Seuss's Birthday (March 2) we enjoyed a lunch of green eggs and ham. What fun!

Snow Cream

2010-02-10T13:51:00.000-08:00

We are having a blizzard in our part of the state, so what to do? Make ice cream of course!

Instructions to make your own ice cream treat using snow.
Prep Time: 20 minutes
Ingredients:
•1 cup of milk
•1/2 teaspoon vanilla
•1/2 cups sugar
•CLEAN Snow
Preparation:
Go outside and get 4 - 5 cups of fresh, clean snow. Don't pack the snow! Bring it in the house and set it in the freezer until you need it.

Panettone French Toast

2010-02-06T06:23:00.001-08:00

Panettone is traditionally an Italian Christmas bread, but no matter when you prepare it as french toast it is always a welcomed treat.

There are so many various to making french toast, but I thought I'd just simply make it as simple and quickly as possible this morning. So, I sliced a loaf, layering the slices in a prepared 13 x 9 pan. I soaked a each of the two layers of the bread with half an half before saturating the layers with beaten eggs. I baked the casserole in a 350 degree oven, uncovered for 20 minutes and the result was a yummy, warm snowy Saturday morning french toast breakfast.

Ingredients:

Small loaf Panettone
8 eggs
1 1/2 cups fat-free half and half