Tuesday, December 30, 2008

three-herb steak

Bethany invited me to contribute to this blog a few weeks ago, and now that life is settling back down after the holidays, I'm finally making my first post. I have loved following this blog from when it first started. You all have such wonderful recipes!

This recipe that I'm posting here is actually more of a summer recipe since it's really a grilling recipe (it's from the June 2007 issue of BH&G). Brian and I don't have a grill yet, so we adapted it to the oven and it was delicious. We are having company from out of town on New Year's Day and this is what we are serving. It's quick, simple, and yummy. I am not a big meat eater - this is the first steak I have ever cooked in the seven years of married life - and I love it.

1/2 C snipped fresh parsley
1/4 C olive oil
1/4 C snipped fresh basil (the best part! I love fresh basil)
1 Tb snipped fresh oregano (we use 1 tsp of dry and it works fine)
1 to 2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2 in thick
2 med red or yellow bell peppers (I use one of each color), cut in 1/2 inch rings, seeds removed
1 Tb olive oil
salt and pepper

1. In a bowl combine parsley, the 1/4 C olive oil, basil, oregano, black pepper, and 1/2 tsp salt. Trim fat from meat. Pat about two-thirds of herb mixture on both sides of steaks. Cover; refrigerate 1 hour. Meanwhile, brush pepper rings with the 1 Tb olive oil. Season with salt and pepper.
2. For charcoal grill, grill steaks on rack of uncovered grill to desired doneness, turning once. Grill pepper rings next to steaks the last 8 to 10 minutes of grilling or until peppers are tender, turning once. Remove steaks from grill and sprinkle with herb mixture. Cover; let stand 5 to 10 minutes.
3. Oven adaption: Broil steaks directly under broiler to desired doneness, turning once. (We don't have a broiler pan, so we rigged up some foil ridges to set the steaks on.) Remove steaks from oven and sprinkle with herb mixture. Cover; let stand 5 to 10 minutes. Meanwhile, broil pepper rings until peppers are tender, turning once.
4. Slice steaks across grain of meat. Serve with sweet pepper rings.

Makes 6 servings.

Thursday, December 11, 2008

Using Food Storage

I don't know about you, but now that I've built up my food supply, I'm looking for good recipes that incorporate these ingredients so I can rotate what I've stored.

Here are some sites that I've come to frequent often:

Safely Gathered In

You Can Can

Tuesday, November 25, 2008

Peanut Butter Chocolate Pie

this pie is so, so good. One of my most favorites.

1/2 cup chocolate chips
3 T. whipping cream
3/4 cup brown sugar
6 T. butter
1/3 cup milk
3/4 cup creamy peanut butter
1 container (regular size) cool whip

Melt chocolate chips and whipping cream in microwave. do this slowly so it doesn't burn.

Pour mixture in the bottom of a baked pie shell.

Add brown sugar and butter (cut into chunks) to a bowl. Heat in the microwave slowly. Try every 30 seconds. mix it up between times. The brown sugar needs to completely dissolve. Let cool slightly

Add milk and peanut butter to sugar/butter mixture. Bet with a mixer until well blended. Stir in cool whip. Blend together completely.

Poor PB mixture into pie shell.

Chill at least 2 hours.

Random Pies

I told a friend I would post a bunch of pie recipes on here. My family loves to make pies for Thanksgiving.

Here are a few that I can link to online sources:

This is the best lemon meringue pie...EVER!
Lemon Meringue Pie

Cranberry Orange Cheesecake

Mark's Pumpkin Bundt Cake

3 1/2 cups flour
2 cups sugar
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
2 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
3 large eggs
29 oz can pumpkin
1 cup milk or 1/2 and 1/2
1 cup butter
1 small pack of instant vanilla pudding.

Mix everything together and pour into a bundt pan. Bake at 350 degrees for 65 minutes or until done.

Pecan Pie

3 eggs
2/3 cup sugar
1 c. dark corn syrup
1/3 cup melted butter
1/2 tsp. salt
1 cup pecan halves

1. Mix eggs, sugar, corn syrup, butter, and salt. Stir in pecans. Pour mixture into unbaked pie shell.

2. Bake on bottom rack at 375 degrees until center jiggles only slightly when pan is shaken. This will be about 40 to 50 minutes.

4 Berry Pie

1 cup sugar
1/4 cup cornstarch
2 T. butter, melted and cooled
5 cups berries (I used triple berry blend from Sam's club)

1. mix sugar, cornstarch, and butter. Gently stir in berries.
2. Put mixture into unbaked pie crust. Cover with top crust. Line 12" pizza pan with foil to catch drippings.
3. Bake on bottom rack at 375 degres for 45 to 55 minutes.

This will drip over a lot. It takes a little while to set up too. If it's not cooled it will be runny, but delicious with ice cream!

Strawberry Upside down pie

3 egg whites
1/2 tsp vinegar
1/4 tsp salt
1/2 cup sugar
1/2 tsp vanilla
2 cups strawberries
1/3 cup. sugar
2 T. cornstarch
1/2 c. water

Beat egg whites with vinegar and salt to soft peaks. Gradually add the 1/2 cup sugar and vanilla, beating to still peaks. Spread on sides and bottom of baked pie shell. Bake at 325 degrees for 12 minutes. Cool.

Mash 2 cups of berries. In a saucepan combine 1/2 cup sugar, cornstarch, and mashed berries. cook and stir until mixture thickens and boils. Cook 2 minutes. then cool slightly.

pour strawberries into shell with meringue. allow to cool.

top with whipping cream (NOT cool whip)... unsweetened.

YUM! this is one of my very favorite pies.

Sunday, October 26, 2008

Turkey with Herbes de Provence and Citrus

I've used this turkey recipe (thanks Food Network) for the last few Thanksgiving dinners that I've cooked for, and it always turns out moist. It looks daunting becuase of the number of ingredients, but it is so easy to do.

1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Thursday, October 23, 2008

Tuscan Meatballs

1 pkg Frozen chopped spinach (i use half)
1 pound ground turkey (beef works too)
1 egg
1 cup Seasoned bread crumbs
1 cup grated parmesan cheese
2 handfuls shredded mozzarella cheese
1 tsp garlic salt
1 to 2 tablespoons Olive Oil
12 ounces Spaghetti
1 packet dry pesto mix

Heat Oven to 350 degrees. Squeeze water out of Spinach. Mix spinach, turkey, egg. bread crumbs, Parmesan, mozzarella, garlic salt in a bowl. Shape mixture into meatballs.
Heat oil in large frying pan over med-high heat. Brown meatballs, about 2-3 min each side. Once browned transfer to cookie sheet and put in oven for about 20 minutes.
Once meatballs are baking cook spaghetti and prepare pesto sauce.
Add cooked spaghetti back to pan that meatballs were cooked in. Add pesto sauce to pasta.

Seriously, I think about these meatballs for days after. They are so good.

Monday, September 29, 2008

White Chicken Lasagna

I made this last night. I found the recipe on allrecipes. It was delicious and a great spin on the traditional lasagna. Here's the link too in case you want to read the reviews or anything.

White Cheese Chicken Lasagna

* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping

* add to recipe box Add to Recipe Box
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1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Thursday, September 18, 2008

Food Fit

What a fun site!
Food Fit

Healthy recipes, how to store fruits and veggies, fitness tips and more!

Lemony Chicken Salad

This chicken salad recipe is much healthier than those loaded with regular mayo, and I love the hint of citrus.

4 cups diced cooked chicken
2 cups red seedless grapes
1 cup pea pods, cut once across
1 cup diced red onion
1 cup lite salad dressing
2 tbsp lemon juice
3 tsp fresh grated lemon peel
2 tsp dried basil leaves

Toss chicken, grapes, pea pods and onion together in a large bowl. In a separate bowl, mix together salad dressing, lemon juice, lemon peel and basil leaves. Gently fold dressing mixture into chicken mixture. Chill until ready to serve. Transfer salad to serving bowl or plate separately on leaf lettuce.

Pumpkin Pancakes

These are so yummy.
2 c. flour (half whole wheat if desired)
2 TBSP packed brown sugar
1 TBSP baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 3/4 cup milk (maybe a little more or less)
1/2 c pumpkin
1 egg
2 TBSP. vegetable oil

Mix and drop into frying pan. (Not all at once, of course.)

Friday, September 12, 2008

Sweetie Swirl Cheesecake bars

i haven't made these, but I want to. I don't want to loose the recipe, so I'm posting it here. You can find it HERE


o Crust
o 11⁄2 sticks (¾ cup) butter, softened
o 1 cup confectioners’ sugar
o ½ tsp salt
o 1½ cups all-purpose flour
o Filling
o 4 oz white baking chocolate
o 1 cup frozen unsweetened raspberries, thawed
o 2 bricks (8 oz each) cream cheese, softened
o ½ cup granulated sugar
o 2 large eggs
o ½ cup sour cream
o 1 tsp vanilla extract
o 2 Tbsp all-purpose flour
o ¼ tsp liquid red food color
o ¼ tsp raspberry extract


1. Heat oven to 325°F. You’ll need a 13 x 9-in. baking pan lined with foil (let foil extend about 2 in. above pan at both ends).

2. Crust: Beat butter in a medium bowl with mixer on medium-high speed until creamy. Add confectioners’ sugar and salt; beat 1 minute until light and fluffy. On low speed, gradually beat in flour just until blended. With fingers, press evenly over bottom of pan.

3. Bake 18 minutes or until golden. Place pan on a wire rack; let cool.

4. Filling: Melt chocolate in a small bowl in microwave as package directs. Cool to room temperature.

5. Meanwhile, with a rubber spatula, press raspberries through a fine strainer set over a medium bowl (you should have 1⁄4 cup purée); discard seeds.

6. Beat cream cheese and sugar in a large bowl with mixer on medium-high speed 2 minutes or until creamy. On low speed, beat in eggs, 1 at a time, until combined. Beat in sour cream and vanilla extract, then flour just until blended.

7. Stir 1 cup batter, the food color and raspberry extract into raspberry purée; remove and reserve 1⁄2 cup. Stir melted white chocolate into remaining batter. Pour 11⁄2 cups white batter over crust; top with spoonfuls of remaining raspberry mixture, then remaining white batter to cover. Top with small dollops reserved raspberry mixture. Drag a toothpick through dollops and white batter to marbleize.

8. Bake 32 to 35 minutes until slightly puffed and set. Cool completely in pan on a wire rack, then refrigerate at least 1 hour until firm.

Tuesday, September 9, 2008

Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 T. melted butter
1 T. sugar

mix together and press into 8" spring form pan.
Bake for 5 minutes at 350 degrees

3 - 8oz cream cheese softened
1 c. sugar
1 tsp vanilla
1 c. pumpkin
3 eggs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice

Combine cream cheese, sugar, and vanilla. Mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into crust. Bake 60 to 70 minutes until set.

Cook in a water bath.

Classic Cheesecake

1 3/4 cup graham cracker crumbs
1/3 c. melted butter
1/2 c. sugar

350 degree oven
mix together and press into 8 or 9" spring form pan.

cook for 8 minutes

3- 8oz packs of cream cheese, softened
1 cup sugar
2 tsps vanilla
3 eggs
1 c. sour cream

Beat cream cheese, sugar, and vanilla. Add eggs, one at a time. Mix until blended. Add sour cream, mix.

Bake 1 hour or until just set. Turn oven off and leave the door to the oven open for 1 hour.

remove, cool completely.

The real trick to having a perfect cheesecake is to cook it in a water bath.
there are some picture here.

This is the best cheesecake recipe ever and very easy to make.

Friday, September 5, 2008

Texas Caviar

This recipe is from my friend Amy. This stuff is so good. Eat as a dip with corn chips.

Texas Caviar

1 can corn
1 can black eyed peas
1/2 red onion - didn't use this much
1/2 red pepper
1/2 green pepper - didn't put this in this time
1/2 cup italian dressing
2T balsamic vinegar

cilantro to taste
salt/pepper/sugar to taste

Makes about 5-6 cups of dip.

This blog needs to be resurrected! I have gotten lots of good recipes from here in the past!

Thursday, August 21, 2008

Alice Springs Chicken (from Outback Steakhouse)

This is so yummy. It is a favorite of mine.

4 Chicken Breast (boneless, skinless)
Honey Mustard (recipe below)
6 pieces bacon, fried and sliced in 1/2
1/2 tsp McCormick Season All (I use more than this)
1 C. Sliced Mushrooms, if from can or jar make sure they are drained
3 C. Shredded Colby / Monterey Jack Cheese
Parsley for Garnish (yeah, right)

Rub raw chicken breast with Season All and set aside to marinate for about 1 hour. While the chicken is marinating, fry bacon until crisp and drain. Shred cheese and set aside. **This is as long as I have ever let the chicken marinate. I have never had the patience to wait the whole hour.

Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan and place in baking dish or on cookie sheet.

Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese. Bake in oven heated to 350. Sprinkle with parsley and serve with extra honey mustard, if desired.

Honey Mustard:
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise

Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard is to your taste. **I ususally half this recipe and have plenty of honey mustard to coat my chicken.

Tuesday, August 12, 2008

Hot Corn Dip

I had this at our neighborhood cookie exchange party last year. Delicious!

Hot Corn Dip

Oven 350

2 T butter

3 ½ c fresh corn kernels (about 4-5 ears)

½ t salt

¼ t salt

¼ t pepper

1 c finely chopped yellow onions

½ c finely chopped red bell pepper

1/4 c chopped green onions (white and green parts)

1 jalapeno, seeded and minced

2 t minced garlic

1 c mayonnaise

8 oz Monterey Jack cheese, shredded

¼ t cayenne pepper


Preheat oven to 350

Melt 1 T of butter in a large, heavy skillet over med-high heat. Add corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Pour the corn into a mixing bowl.

Melt the remaining butter in the skillet and add the onions and bell peppers and cook stirring often until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic. Cook stirring 2 minutes or until veggies are softened. Pour the mixture into a bowl with the corn and let cool.

Add the mayo, 1 cup of grated cheese and the cayenne to the corn mixture and mix well. Pour into an 8” square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, about 10-12 minutes.

Serve hot with chips.

Monday, August 4, 2008

Mexican Chicken Crockpot Chowder

2 1/2 c. chopped, cooked chicken
1 can whole kernel corn
1 can condensed cream of potato soup
1 can diced green chile's, undrained
2 Tbsp snipped fresh cilantro
1 envelope taco seasoning mix
3 cups chicken broth
8 oz sour cream
4 oz jalapeño pepper cheese spread

In a crockpot, combine chicken, corn, soup, chile's cilantro, and taco seasoning. Stir in chicken broth.

Cover; cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Before serving, stir about 1 cup of hot soup into sour cream. Stir sour cream mixture and cheese into crockpot; cover and let stand 5 minutes.

Note: I never include the cilantro (not my favorite flavor) or the jalapeño pepper cheese spread(can't find it at the store).


Wednesday, July 30, 2008

Pizza Crust

This is the easiest, most reliable pizza crust recipe. I LOVE it.

1 Tbsp. Yeast
1 1/2 C warm water
1 tsp. Sugar
4 C Flour
1 tsp. Salt
2 Tbsp. Oil

In a large mixing bowl, combine yeast, warm water and sugar. Let stand 5 min. or until bubbly. Add 2 cups flour, salt and oil. Stir until well blended. Add remaining flour and knead until smooth and elastic. Let dough rise until double (30 - 60 minutes). Roll out dough and top with your favorite toppings. Bake at 500 for 10 - 15 minutes.

I like to coat the bottom of the dough with cornmeal before baking it.

Tuesday, July 22, 2008

Spinach Salad with Poppyseed Dressing

1 pkg spinach leaves
1 cup cottage cheese
1 cup shredded swiss or mozzarella cheese
5 strips cooked bacon crumbled
Grapes, cut in half

Dressing ingredients:
1 1/2 tsp. poppy seeds
3/4 cup olive oil
1/2 cup red wine vinegar
3/4 cup sugar
2 Tbsp. grated red onion
1 tsp. salt
3/4 tsp. dry mustard

Blend together dressing ingredients. Refrigerate 1/2 hour. Mix salad ingredients together. Add dressing to salad just before serving.

Monday, July 7, 2008

Rocket Pops

Courtesy of Kraft Foods

1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1 cup sugar, divided
2 cups boiling water, divided
ice cubes
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

COMBINE dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.

MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.

SPOON about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.

Saturday, July 5, 2008

Dark Chocolate Cupcakes with Carmel

These are da' bomb!

1/4 c unsalted butter
1/8 c Hershey's Special Dark Cocoa Powder
3 T water
1/2 c granulated sugar
2 T well beaten egg
1/8 c plain yogurt
1/2 T vanilla
1/2 c all-purpose flour
1/4 t baking soda
1/4 t baking powder
pinch of salt
1/4 c caramel sauce

Preheat oven to 350 F.
Prepare muffin tins.
Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, egg, yogurt, and vanilla. Sift flour, baking soda, baking powder, and salt into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).Fill muffin tins to about 2/3 full for rounded cupcakes or 1/2 full for flat cupcakes. Bake for 18 - 20 minutes until a skewer or toothpick comes out clean. It's a moist cake, so don't worry if a few crumbs stick to your tester.Allow cupcakes to cool.

Makes 4 - 6 cupcakes.Let the cupcakes cool completely.

Fill a pastry bag with the caramel sauce & fit it with a star tip. Stick the tip into the top of a cupcake, pushing it about 3/4 inch deep (I found the perfect depth was the length of the tip). Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze. Scrape any excess caramel from the top of the cupcake.

Put the cupcakes in the fridge while making the frosting to let the caramel set.

Dark Chocolate Frosting
1/4 c unsalted butter
1/3 c Hershey's Special Dark cocoa powder
1 1/2 c powdered sugar
3 T milk
1/2 t vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.About 1 cups frosting.

Frost the cupcakes while the frosting is still slightly warm. Allow the frosting to cool completely in the fridge before adding the caramel swirl to the top. Sprinkle with fleur de sel right before serving if desired. These cupcakes should be stored in an airtight container in the fridge.

Friday, June 20, 2008

No-Bake Chocolate Cookies

*For Bethany...no-bake's without the peanut butter.

½ cup milk
1 cup coconut (I leave this out most of the time)
½ cup margarine
7 heaping tsp cocoa
2 cups sugar
few grains salt
3 cups rolled oats (quick)

Melt margarine with milk and sugar in saucepan; add other ingredients. Bring to a boil, stirring constantly. Boil 2 minutes. Drop by teaspoons on lightly greased cookie sheet or wax paper. Refrigerate until cool.

Saturday, June 14, 2008

Grilled Chicken Tostadas

Prep Time: 15 min Total time: 30 min

4 Boneless Skinless Chk Breasts

1/4 c freshly squeezed lime juice

1/4 c EVOO

1 tsp salt and pepper

8 corn tortillas

2 red onions, sliced into 1/2 in thick rounds

Chopped lettuce, sliced tomatoes and avocados, fresh cilantro, and Sour cream, for serving

1. Preheat oven 375, with rack in center. Between two sheets of waxed paper, pound chicken until about 1/4 in thick. Transfer chicken to a ziploc bag. Add lime juice, evoo, and s&p. Refrigerate.

2. Place tortillas on a baking sheet. Brush tops with oil, and season with s&p. Bake until crisp and golden, 10 -12 min. Remove from oven and set aside.

3. Heat gill over medium high heat. Grill chicken until browned. and cooked through; cut into strips.

4. Brush onions with oil; grill until browned about 3 min per side. Serve tortillas topped with lettuce, tomatoes or salsa, avocados, chicken, onions, cilantro, and sour cream.

Serve with Rice and Beans.

Thursday, June 5, 2008

Call for veggie/fruit recipes

So, I am trying to be better at feeding my family more fruits and veggies, but am lacking healthy recipes that don't contain a lot of butter or cream.

If you have some good recipes that have lots of fruits or veggies, will you please post them here?

Thanks :)

Thursday, May 15, 2008

High Fiber Pancake Mix

This mix makes a great pancake or waffle, and it's a nice way to rotate the wheat in your food storage.

2 c. all-purpose flour
1 c. yellow cornmeal
1 c. whole wheat flour
3 t. baking powder
1 t. baking soda
1 t. salt
4 T flaxseed (optional)

To make the mix, sift all of the ingredients except the flaxseed. our the mix into a large canister and stir in the flaxseed. Store on the kitchen counter, unrefrigerated.When you're ready to make the pancakes, heat the griddle while you mix the batter. For 12 pancakes, combine 1 cup mix with 1 cup buttermilk, milk, yogurt, sour cream, or a combination and 2 beaten eggs.

At this point you can add 2 T. wheat germ and 1 T. molasses. Spray your pan with Pam and start pancaking!

When bubbles appear and the surface and the batter begins to look dry, flip the pancakes and cook about 1 minute more. Serve with maples syrup, honey, jam, or ricotta cheese.

Tuesday, May 6, 2008

7 layer bars

Has anybody noticed how all of my recipes are full of fat? Me and my butt have.

1 stick of butter
1 c. graham cracker crumbs
1 c. semi sweet chocolate chips
1 c. butterscotch chips
1 c. coconut
1 c. chopped pecans
1 can sweetened condensed milk

in a 9X13 in pan cut up the butter and spread around the bottom of pan. microwave for 30 seconds or until melted. sprinkle crumbs evenly around the pan. Sprinkle chocolate chips, butterscotch chips, and coconut evenly around the pan. Pour SC milk over the top and top with chopped nuts.

Bake at 350 degrees for about 20 minutes or until bubbly.

This is the easiest dessert ever to make and so fast. They are super, super sweet so you can't eat too many.


Tortilla Soup

2-3 cooked Chicken Breasts chopped
1 green bell pepper chopped finely
1 onion chopped finely
2 cloves garlic chopped finely
1 T oil
Saute last 4 in Large pot
When tender add:
6 C Chicken Broth
1 can corn
1 can Mexican tomatoes
1 can chopped green chilies
1 can tomato soup
chopped chicken
1 T Cumin
1 T Chili powder
S & P

Simmer for 3 hours

Monday, April 28, 2008

Overnight Apple French Toast

I found this online at some bed and breakfast site awhile ago. It's so good.

1 c. brown sugar
1/2 c. butter
2 T. corn syrup
2 apples - cut, peeled, and sliced into thin slices
3 eggs
1 c. milk
1 tsp. vanilla
9 slices french bread

1 c. applesauce
1- 10 oz. jar apple jelly
1/2 tsp. cinnamon
1/8 tsp. cloves

In saucepan cook brown sugar, butter, and syrup until thick, about 5 to 7 minutes. Pour into ungreased 9X13 pan. It will cover the bottom of the pan. Arrange apple slices on top of the caramel mix.

Mix eggs, milk, and vanilla. Dip bread into egg mix for around 1 minute and place on top of the apples. Refrigerate overnight.

Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 for 35 to 40 minutes.

For syrup: combine ingredients and cook until hot. Serve over french toast.

I have never made the syrup for this before. The caramel sauce on the bottom of the french toast is plenty enough for us and Tyson likes maple syrup on top too.

This is so good. Try it, you'll see!

Sunday, April 27, 2008

Lemon Bars

We love lemon bars. I looked for a recipe that uses a lot of lemon juice and I finally found one that I really like. Most recipes only call for 2 T. or 1/3 of a cup, this one calls for 3/4 of a cup! I sometimes put 1 full cup in even. Also, fresh squeezed lemon juice is the best!

Lemon Bars

1 1/2 sticks butter
2 c. flour
1/2 c. brown sugar

I use a food processor and mix all this together. It makes the best mixture. You can also mix the flour and sugar and then cut in the butter pieces with a pastry blender. Mix until find crumbs. Press into the bottom of a 9X13 pan.

Bake at 350 degrees for about 20 minutes or until golden.

4 eggs
1 1/2 c. sugar
3/4 c. lemon juice
1/3 c. flour
3 T. powdered sugar

Whisk together eggs and sugar. Stir in juice and flour. Pour the mixture over the hot crust. Return to the oven at 300 degrees for about 30 minutes or until set.

When bars have cooled sprinkle with powdered sugar. I never do this. It always makes people cough to eat the powdered sugar!


Chicken Curry

My mom made this meal for me while she was visiting after I had Samuel. She can never try odd dinners with her family at home because they are not adventurous eaters. Tyson LOVED this and I have been making it ever since. It sounds really strange, but it it so delicious and creamy and very easy to make. However, I don't think it's very healthy, sorry!

4 cups chicken breast
1- 14 oz. can artichoke hearts
1- 8 oz. can mushrooms
1- 8 oz. can water chestnuts
1 can cream of chicken soup
1 c. sour cream
1/2 c. mayonnaise
1 tsp. curry powder (I put more like 2 Tablespoons)
1/4 cup. chopped pecans (I put more like 3/4 cups)

Cut up chicken breasts into bit sized pieces and cook on the stove top until just done.

In a 9X13 pan mix all the rest of the ingredients. I cup up the artichokes and mushrooms into smaller pieces. Add the chicken to the mixture in the 9X13 pan. top with the chopped pecans. Cook at 400 until bubbly all over, about 20 minutes.

I usually make rice and peas to go along with this meal.

It just so happens that I made this for dinner tonight, so I will include a picture. It may look horrible, but I swear it tastes good!

Tuesday, April 22, 2008

Chinese Chicken Salad

This one is for you Bethany!

1 Head iceberg lettuce
3 stalks green onions
sliced almonds
cilantro (to taste)
2 chicken breasts
Chow Mein noodles
Kraft Toasted Sesame Dressing

Cook chicken in teriyaki sauce: when cooled shred with fingers
slice lettuce in very thin strips if too long cut in half
slice green onions at a di-angle
chop cilantro
toast almonds
mix all of the above
pour dressing over salad (about 1/4 of bottle)
Put chow mein noodles in last so they dont get soggy or add directly to each individual bowl so you can have leftovers

Friday, April 18, 2008

A Great Recipe Finder Website

I heard about this great new website called SuperCook.

Supercook is a new recipe search engine that finds recipes you can make with the ingredients you have at home. To begin, simply start adding ingredients you have. The more ingredients you add, the better the results will be.

Great for those of us who love to make meals with the ingredients we have on hand in the fridge, freezer or pantry.

Tuesday, April 15, 2008

Penne Pasta Bake

12 oz. penne pasta
1 lb ground beef
1 c chopped onion
1 can Italian style tomato sauce
1 can ready diced tomatoes with italian herbs
1 can ( 6 oz) italian paste with roasted garlic
4 cups shredded moz. cheese

Cook pasta. Cook meat, onion and drain. Stir in tomato sauce, undrained tomatoes, tomato paste and 1/2 cup water. Cook for 10 min stirring occasionally. Layer pasta, sauce and cheese in 13 x 9 pan. Repeat. Cover and bake at 350 for 20 min.

Wednesday, April 9, 2008

Roasted Garlic Hummus

Healthy and Easy.
We like the following as "dippers" (as Emma calls them):
Tortilla Chips
Pita Chips

1 can chickpeas/garbanzo beans (15 oz.)
2 tablespoons roasted garlic
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon oregano
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments(i/2 teaspoon) until desired consistency.

Wednesday, April 2, 2008

Baked Potato Soup

12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 large potatoes; baked, peeled and cubed
1 1/4 cup shredded cheese
1 cup sour cream
1 tsp salt
1 tsp pepper

Cook bacon over medium heat until browned. Drain, crumble, and set aside.

In a stock pot, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently.

Reduce heat and simmer 10 minutes. Mix in the bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.


Cut of brisket (about 7lbs.)
1C Soy Sauce
1 Can Beef Broth
1/3 C Lemon Juice
4-5 Garlic Cloves

Slice the meat and place some of the pieces of garlic inside. Mix all ingredients in roasting pan and let marinate overnight. Bake @ 300 degrees for 2-3 hours (start with the fat side down) then reduce heat to 275 degrees for 3-4 more hours. It helps to flip the meat once or twice during baking.

Brisket is done when the meat will pull apart easily. The "juice" will be nearly absorbed. When I am tearing the meat apart, I drag it through the leftover juice in the pan before placing it on a serving platter.


Saturday, March 29, 2008

Peanut Butter Balls

Peanut Butter and Chocolate-need I say more?
Bethany, this one's for you!

2 c. crushed graham crackers
2 c. powdered sugar
2 c. peanut butter (creamy or chunky, your choice)
1/4 c. butter (barely melted in the microwave)
Dipping chocolate

Mix together the first 4 ingredients as you would a pie crust. Chill in the fridge for at least 1 hour.

Melt the dipping chocolate. Roll peanut butter mixture into small balls, and dip into the chocolate. Allow to set on wax paper. Chill until served.

Monday, March 24, 2008

Aussie Chicken

4 Boneless Skinless Chicken Breasts
2 tsp. seasoning salt
½ c. prepared mustard
½ c. honey
¼ c. corn syrup
¼ c. mayo
6 slices bacon cooked/chopped (I used real bacon bits)
2 c. Colby jack shredded cheese
1 T. Dried onion flake

Preheat oven to 350. Salt Chicken with season salt. Bake 30 minutes.

Mix mustard, honey, corn syrup, mayo and dried onion flakes to create sauce.

Place cooked chicken in baking dish. Cover with sauce mixture. Crumble bacon over chicken pieces. Top with cheese. Bake an additional 15-20 minutes, until cheese is melted. Serve with rice or potatoes.

Tuesday, March 18, 2008

Quick and easy bread

I love this recipe. You can have a nice loaf of bread in about 45 minutes, start to finish. My good friend Holly gave me this recipe. I will say that to me, it's not the best bread I've ever had, but I make it at least once a week just because it is so fast. Plus it's great for french toast. I'll usually use it for dinner one night and use the second loaf for french toast a few nights later.

2 cups warm water
2 Tablespoons yeast (yes, TABLESPOONS!)
2 T. sugar (I put 4T though)
1 T. salt
5 to 6 cups flour

pour warm water in a metal bowl (metal is best for bread since it retains heat). Dissolve yeast in the water. In another bowl (I just add this directly to the water) mix flour (I add 1/2 and then slowly add the rest small increments at a time), sugar, and salt.

I mix all of this using a wooden spoon. After almost all the flour is added I just put it on the counter and knead in the rest of the flour until the dough is a good consistency. You could easily make this in a Bosch though, or some other mixer.

Let dough sit for 15 minutes. It should raise pretty well. This is part of the reason I add more sugar. Sugar (or any sucrose) is what reacts with yeast to make it rise.

Form into whatever kind of bread you want. I make 2 french bread style loaves. You could make bread sticks or bread bowls too.

Bake at 425 for 10 to 15 minutes. I turn the oven to 400. I find that my bread bakes better at a lower temp here at 7000 ft.

so, there it is! I hope you guys like it.

Monday, March 10, 2008

Lemonade Ice Cream Pie

Quick and Delicious!
Great summer treat with only a few ingredients required.

1 graham cracker piecrust
1-1.5 quarts vanilla bean ice cream
6 oz. frozen pink lemonade-concentrate
Pink food coloring

Mix ice cream and lemonade concentrate in mixer or food processor. Add pink food coloring until desired color. Pour mixture into graham cracker piecrust. Place in freezer for two hours to set. Thaw before serving.

Monday, March 3, 2008

Creamy Lemon Chicken

I saw this while blog hopping recently and we tried it out yesterday...delicious! And way easy!

1 package chicken tenders (I used 4 large chicken breasts)
2 Tbls lemon juice
1 cup heavy whipping cream
2 Tbsp grated lemon peel
2 Tbsp white grape juice concentrate
6 thin pats butter
Parmesan cheese
salt and pepper
Cooked Rice (2 cups for 4 people)
Cook chicken in buttered saucepan until cooked. Place in a casserole dish and set aside. In the same saucepan, add the lemon juice, lemon peel, and white grape juice concentrate. Keep heat on low and add heavy cream. Add salt and pepper to taste. When heated through, pour sauce over chicken. Put pats of butter on top of chicken, and generously shake Parmesan cheese over it. (Really, be generous!!! I usually use about 2 cups!)
Place under the broiler for 5-7 minutes, until top is a light golden brown. Serve over rice.

Monday, February 25, 2008

Chicken Chalupas

1 dozen corn tortillas
2 cans cream of chicken soup
¼ cup jack cheese
1 small can sliced olives
½ lb grated cheddar cheese
4 chicken breasts, cooked & chopped
1 pint sour cream
3-4 green onions, chopped
1 small can diced green chilis

Combine all ingredients but cheddar cheese, chicken & tortillas. Slightly cover bottom of 9x13 dish with mix. Add chicken and cheese to the remaining mixture. Spoon mix into warm tortillas. Roll and place in casserole dish right next to each other. Spoon reserved mix over top of rolled tortillas. Cover with cheddar cheese. Bake at 350 for 45 minutes-1 hour or cover with saran wrap then tin foil and freeze for up to 3 months - then defrost and bake.

Friday, February 22, 2008

Moist Meatloaf

This meatloaf is a favorite at our house. It is tender, and moist, and the tomato topping makes it full of flavor.

Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar or sugar substitute
2 teaspoons white vinegar or water

2 pounds ground beef
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced

Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. Add a few drops of water to thin to a ketchup consistency.

In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.

Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

Serves 8

Sunday, February 17, 2008

Mint Brownies

*This is a yummy Sunday afternoon treat. Enjoy!!

Bottom Section:
1 box of 9x13 brownie mix

Follow directions on the box and let them cool.

Middle Section:
2 C powdered sugar
5 tsp peppermint extract
1/2 cup butter
2 T milk
couple drops of green food coloring

Mix all ingredients and frost cooled brownies. Chill 30 minutes.

Chocolate Top:
1 bag semi-sweet chocolate chips
2 T crisco
2 T butter
1 tsp peppermint extract

Melt the first 3 ingredients in microwave for 1-2 minutes. Stir until smooth. Quickly stir in peppermint at the end and frost third layer. Cool again 30 minutes. Enjoy!

Monday, February 11, 2008

Yogurt Parmesan Chicken

2 c. crushed Ritz Crackers
2 T. Parmesan Cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter

Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.

Sunday, February 10, 2008

Almond Rocha Cookies

These cookies are a big hit wherever I take them.
Thanks to Emeril at the Food Network for such a great cookie recipe.

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1 cup butter, room temperature
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 package toffee bits
1 cup coarsely ground almonds
4 ounces milk chocolate (I use chocolate chips)
1/2 tablespoon vegetable oil

Preheat oven to 300 degrees F.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 18-20 minutes and then transfer cookies to a cooling rack.

Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.

Thursday, February 7, 2008


1 C. Soft Butter
2 Eggs
2 tsp. Cream of Tartar
1/4 tsp. Salt
1 1/2 C. Sugar
2 3/4 C. Sifted Flour
1 tsp. Baking Soda

2T. Sugar
1 tsp. Cinnamon

Preheat oven to 400. Mix butter, sugar, & eggs thoroughly. Sift remaining ingredients together & stir into butter mixture. Roll into balls the size of large walnuts. Roll cookie into cinnamon / sugar mixture. Place on ungreased cookie sheet 2" apart. Bake 8 to 10 minutes or until lightly brown but still soft. Remove from cookie sheet and place on cooling rack. Makes about 3 dozen.

Wednesday, February 6, 2008

Creamy Chicken Spaghetti

½ lb spaghetti, uncooked
¼ cup Zesty Italian Dressing
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 zucchini, cut in half lengthwise, then sliced crosswise
2 cups spaghetti sauce
4 oz cream cheese, cubed
2 tbsp parm cheese

Cook spaghetti as directed. Meanwhile, heat dressing in skillet on medium-high heat. Add chicken; cook and stir 2 minutes. Add zucchini; cook an additional 2 min., stirring frequently. Stir in spaghetti sauce. Bring just to a boil, stirring occasionally. Reduce heat to medium-low; simmer 5 min or until chicken is cooked through. Add cream cheese; cook 1 min or until cheese is melted and mixture is well blended, stirring occasionally. Drain spaghetti; place on serving plate. Top with the chicken mixture; sprinkle with parm cheese.

Spinach and Artichoke Dip

1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese
8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped
1 stick butter
red pepper flakes to taste
Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes.

Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.

Serve hot with chips or bread.

I LOVE this dip!! SOO Yummy!

Tuesday, February 5, 2008

Chocolate Cake

My Sister-in-law served this cake on Sunday. Holy Cow. It was delish! And so easy to make.

1 boxed chocolate cake mix - baked according to package directions.

1 can Eagle Brand sweetened, condensed milk
1 jar caramel topping (the kind used for ice cream works great)

Bake the cake. While the cake is still warm, poke holes all over with a fork.
Pour the sweetened, condensed milk over the entire cake using a spatula to distribute evenly.
Pour 1/2 jar of caramel over the cake, making sure to distribute evenly.

Serve cold with whipped cream.

Monday, February 4, 2008

Double Chocolate Brownies

These are my very favorite brownies!

1/2 cup. butter (1 stick)
2- 1 oz. squares of unsweetened chocolate
1 c. sugar
2 eggs
1/2 cup flour
1 tsp. vanilla
1/2 cup (or more) semi-sweet chocolate chips.

melt butter and unsweetened chocolate in a pan or in the microwave until smooth.

mix eggs on high until thick. Gradually add sugar until incorporated. Pour in the chocolate/butter mixture. Add vanilla. Mix. Add flour, mix. Add chocolate chips.

Bake at 350 degrees for about 25 to 35 minutes. The brownies should be just set and fudgey, not cake like. YUM!

Lasagna Rolls

A different take on your regular lasagna, I make this dish when we have visitors and everyone gets their own mini lasagna.

Sauce: 2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna: 1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside

Monday, January 28, 2008

Fast and Easy Salsa

5 regular size cans diced tomatoes
6-8 Serrano peppers (depending on how hot you like it)
5 medium garlic gloves
1 bunch cilantro
1 large onion-chopped
lime juice to taste
salt to taste
In a blender, add ½ can of tomatoes, garlic, cilantro, serranos and onion. Zap until blended. Add rest of tomatoes to blender and mix well. Add lime juice and salt to taste. Keep refrigerated.

**Best if refrigerated overnight prior to serving. Adjust number of serrano peppers according to your stamina for heat.