A Day in the Life of Liz.....In the Kitchen!!

Happy Belated Valentine's Day......Pasta Primavera with Sausage!

2012-02-15T08:23:00.000-08:00

We had a wonderful Valentine's Day, sorry I didn't post a romantic recipe, or something like that, but I was so busy preparing. What a treat for me, my Hubby was home and we went to breakfast, and got to spend some of the day together. My little boy Davey's 2nd Grade class had a party, so I was busy preparing and helping with that, it was fun!

I made a most delicious dinner last night, Chicken Cordon Blue, the Easy Way, with Rice Pilaf, and green beans. The best part of the whole dinner were the Chocolate Covered Strawberries, they were so delicious, and everyone loved them.....I ate six of them, too many, cause today I'm in sugar overload! I'll post that recipe soon.

Today I am sharing a recipe I made over the weekend, Pasta Primavera with Sausage! This recipe was so easy, and delicious. Try it, you will love it!

Pasta Primavera with Sausage

Italian Sausage, about 6 links (or whatever sausage you like)
2 TBS Butter
2 TBS Canola Oil or Olive Oil
1 large Onion chopped up
2 Red peppers cut up into thin short pieces
1 Red pepper cut up into thin short pieces
8 fresh Mushrooms, wiped cleaned and cut up
1 TBS fresh garlic minced
1/2 head of Broccoli florets cut up
2 hot cups of water
2 packets of chicken bouillon
1/2 cup white wine
salt and pepper to taste
1 lb Pasta (whatever kind you want)

Preheat the oven to 375. Put the sausages on a cookie sheet and cook for 20 minutes until done. In a large skillet, on medium to heat heat, melt the butter and add 2 TBS oil. Add the onion, peppers, and garlic, salt and pepper, and saute until soft, lower heat. Then add the broccoli and mushrooms. Add the white wine. Mix the water with the chicken bouillon, and add to the veggies, and let it cook uncovered on low for about 10 - 13 minutes until the sauce thickens just a little. Now at this point you should taste it, what does it need, more salt, and pepper? The sausage should be done cooking in the oven, take it out and cut it up, add to the veggie mixture.

Cook the pasta you want to go with this, drain it good. To serve, spoon the veggies and sausage mixture over the pasta, sprinkle with Parm cheese....so YUMMO!

It's Snowing..... Smothered Chicken with Homemade Rice Pilaf!

2012-02-11T07:25:00.000-08:00

What a wonderful way to wake up on a Saturday morning.....with snow coming down outside! Everything looks so beautiful, we don't have that much, so far just a dusting, but it's so pretty!

I am reposting a great recipe, "Smothered Chicken", this recipe is one of our favorites here at my house. My little boy Davey loves it, his whole dish is just about "licked clean" when he's finished. I'm also posting a new recipe, "Homemade Rice Pilaf." I've never made "Homemade Rice Pilaf" before, and it's so easy, so perhaps I won't buy those easy rice mixes anymore? We'll see.....try these recipes, you will love them, so comforting, and of course so easy! YUMMO!

Smothered Chicken

6 -8 chicken cutlets sliced thin (or pounded whatever you prefer)

2 TBS canola oil

1 cup flour for dredging

2 cups water

2 TBS chicken bouillon

1 tsp. powdered garlic

2 tsp. fresh parsley or 1 tsp. dried

1 cup White Wine, or if you prefer Cooking Wine

1 TBS lemon juice

salt and pepper

1 small Jar with 2 tsp flour and 1/2 cup cold water (to thicken the GRAVY)

GRAVY
To the hot pan add the 2 cups water with chicken bouillon, and whisk, add the WINE, and whisk really well, add the garlic powder and lemon juice. Bring to a boil, for 1 minute. Lower heat to med-low and put the chicken back into the pan making sure the gravy is covering each cutlet and cover, cook for 1/2 hour on med-low.

Now to thicken the GRAVY, just like I always thicken my gravy's, in a jar with a lid, put 2 tsp flour in the jar and 1/2 cup cold water, shake, and slowly add to the gravy, you may want to take the cutlets out to do this, to really whisk the gravy and get it all thick and delicious! You don't want it too thick, just thick enough to coat the chicken. Put the cutlets back in and simmer on low for about 10 minutes. Top with minced parsley, and SERVE over rice, egg noodles, or even mashed potatoes! YUMMO!!!

Homemade Rice Pilaf

So YUMMO!

1 small onion minced

2 tablespoons butter

1/3 cup Orzo Pasta

3/4 cup white rice

1 1/2 cups chicken broth or water

2 tsp. Fresh minced Parsley (optional but gives such a fresh taste)

1 tsp. salt

1 tsp. pepper

ORZO....looks like RICE

In a medium saucepan melt the butter over medium heat add the minced onion, salt and pepper and saute until soft

Add Orzo and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork, add minced parsley, and serve.

No Cooking for Me Tonight....Yes, it's My Birthday!

2012-02-09T08:59:00.000-08:00

Well, today is my birthday! I woke up to a beautiful dusting of snow on the ground. It was a wonderful Birthday gift from the Lord! I don't really care for my birthday, it's awkward when you grow up and become a Mom...I enjoy giving and doing for everyone else, but my family loves on me so much, and I soak it all up.

When my little boy, Davey woke up this morning, his first words were, "Happy Birthday Mommy!" I couldn't believe he remembered! He's been so excited to give me his gifts and card for days, he made me something, I'll find out later on what it is.

My Mom always made my birthday special when I was a little girl. She would make my bed on this special day, and what a joy that was for me! You see, when I was a little girl, I had to make my bed every single day....I know, right, what a chore! No really, I'm glad my Mom instilled this chore. To this day I never get in an unmade bed. Just wish my daughter Rebecca would learn this chore! A nice breakfast would be made in my honor, even though we were a busy family, and always on the go, she would make me something delicious! At dinnertime Mom would make my favorite meal, and over the years my favorite meal would changed, but I think I chose "Baked Ziti" a lot as my favorite., and a Birthday Cake, never store-bought, always homemade! Thanks Mom!

So tonight, we won't go out, because it's busy, and my Hubby has to go to work. We'll order in my favorite....Chinese Food, open presents, read homemade cards, which I LOVE, and have a piece of Birthday Cake, and NO, I didn't make the CAKE! YUMMO!

Here's some pictures of my Birthday from last year....Enjoy!

The kids and ME!

Vera Bradley my favorite....sure hope I get another one today! :)

Pork Roast with Sauerkraut & Apples!

2012-02-08T07:47:00.000-08:00

Tonight I am making a Pork Roast with Sauerkraut &Apples for dinner, it's easy, and really delicious. I bought a whole Loin of Pork about a month ago, it was on sale for .99 a pound, how cheap is that! I cut it up into three big pieces, and just put them in the freezer, I will use them later on. So today it's cold outside, and a nice Pork Roast would be great for dinner!

Pork and apples go together perfectly! My Mom use to make Pork Roast with Sauerkraut for us, but only on occasion. It was always delicious, and she would make her homemade apple sauce to go along with it.

I always brown my meat in about 1TBS canola oil, this really helps when you make a gravy, all those tiny bits that are left behind make a most wonderful yummy gravy. Even if I put a roast in the crock pot, I still brown the roast first. It's easy, and really comforting, and Winter is all about comforting meals.

Pork Roast

1 3lb Pork Roast (loin of pork)
1 large onion chopped into small size pieces
3 TBS or cubes of Beef Bouillon
1 cup water
1 TBS canola oil
Salt and pepper to taste
1 large can of Sauerkraut
3 large Apples cored and cut up into chunks

Preheat oven to 350. In a large roasting pan, heat and add the canola oil. Brown the meat on all sides until a nice brown. While browning, salt and pepper all the sides of the roast. Add the onions, beef bouillon, sauerkraut, apples, and water to the pan. Roast in the oven for about 1 hour. I like my pork tender, until no longer pink, and until a knife goes through very easily.

To make the GRAVY

A Jar with a lid with 1 cup of water in it
2 TBS flour
2 cups of extra water

When the roast is done, take it out of the pan and onto a cutting board, cover with foil. With a slotted spoon, take out as much of the sauerkraut and apples as you can, and put them in a bowl, and cover with foil. On the stove top, add the 2 cups of water to the roaster pan drippings, and heat on high, until it comes to a boil. Make sure to scrape all the "goodness" off the sides and bottom of the roasting pan, and whisk, you will see tiny bits of goodness, along with the cooked onions.

To a Jar, add 2 TBS flour, with 1 cup water, cover and shake. Add to the pan of drippings, and whisk immediately on high heat, bring to a boil, this will help if there's any lumps. When all incorporated, turn flame to low and let simmer for about 10 minutes. Taste it, what does it need, more salt, or pepper....The gravy should be a nice thick consistency, but not too thick, if it's too thick, add some extra water.

Serve with the Sauerkraut and Apples, along with mashed potatoes, or oven roasted sweet potatoes, and don't forget a veggie! So YUMMO.. Enjoy!

Chicken Pot Pie.....Perfect for a Winter Dinner!

2012-02-07T07:59:00.000-08:00

I hope you all enjoyed your weekend, and had a fun-filled Superbowl party. We sure did, went to friends, and really had a wonderful time, the game was exciting, and the food delicious. I made my Stromboli, Mac & Cheese, and Mexican Caviar for the party!

Tonight I am making my Chicken Pot Pie, I posted the recipe back in September, but wanted to share it again. It's homemade, and delicious. I make my own pie crust, and it's so easy, but if you want, buy the Pillsbury Pie Crust, But I encourage you to make your own pie crust one day.

This meal is my daughter Becca's favorite....she asked me to make it for her on her birthday....in AUGUST. Yes, it was a hot day for Chicken Pot Pie, but she loved it. I haven't made it in a while, and she's been asking for it.....so tonight Becca will be so happy to hear that Chicken Pot Pie is for dinner!

Pie Crust for one pie

2 cups all purpose flour

1 cup shortening

1 tsp salt

1 egg

water

1 tsp. vinegar

In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES vinegar......it will be fine you'll see. Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky! Form into a round disk, if it's too wet, add a little more flour, too dry, add very little water....it will be sticky, but not overly sticky.....all depends on the day and humidity.......wrap in plastic wrap and put in the frig for about 1/2 hour, or you can even leave it in there for 2 days, or freeze it for whatever pie you want :)

Filling
About 2 cups COOKED shredded chicken (if you don't know how to cook it, cut them up in small pieces, and put a little canola oil in a frying pan, and cook until lightly brown)
2 cups milk, 2% or whole
4 TBS cornstarch
2 cups chicken stock or 2 cups water with 2 TBS chicken bouillon added (I use the water with bouillon)
4 TBS butter (don't worry you're not gonna eat the whole pie, well maybe you will)
salt and pepper to taste
1 cup shredded cheddar cheese
2 cups mixed frozen veggies (corn, peas, carrots, whatever)
In a large pot, add the milk, cornstarch, add the water with the bouillon mixed, or chicken stock, salt, pepper, butter,.whisk constantly, but watch it, keep whisking, you don't want it to burn.....it will start to bubble and become thickened, take off heat and add cheese, stir let it melt, and then add the COOKED chicken, and veggies.. stir.....COOL... now the pie crust

The filling, so YUMMO!

Take the pie dough out of the frig, and on a well floured surface, cut the dough disk in half, take one of the halves and roll out, this is the bottom of the pie. Make sure you have a dusting of flour on the bottom and top of the dough before rolling, and on your rolling pin...roll out to a rectangle since you will use a 9x13 dish, or a round dish if you want to use a deep round casserole dish. Keep rolling take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin.

Rolling out the pie dough/crust....EASY, you can do it!

Put it on the bottom of a 9x13 dish, then add the cooled filling, and roll out the top pie crust the same way, lay it carefully over the filling, seal the edges, and cut three holes in the top crust for vent holes. Bake in a 350 oven for 40 minutes until you see it bubbling and light brown. Let sit for 10 minutes before servings......SO YUMMO!!!!.

Done and ready for the oven!

Food for the Big Game!

2012-02-03T08:38:00.000-08:00

So who is your favorite team in the Superbowl this year? Well, even though we live in New Jersey, and from New York City, my Hubby doesn't like the Giants, so he won't be routing for them. I know, how could he! But that doesn't mean we won't WATCH the game, and have delicious food.

We are going to a friends house this year to celebrate the game, and it will be a fun-fill "food party". There will be a lot of food at this party, and I am looking forward to it, but I've been on this diet, ugh, I know, so it will be a hard one for me! But I am STILL making my Stromboli for the party.

I love making Stromboli, it's easy, and if you know how to make your own Pizza Dough, then it's so easy! I am also bringing Mexican Caviar, you can find the recipe HERE, it's easy, fresh, low CARB, and low CAL, and delicious. What are you all making for the Superbowl? I'm sure something YUMMO!

Stromboli - makes 2

Cheese (any kind you like, I use Provolone, Mozzarella, and Swiss and just enough to cover the center of the dough
Pepperoni - just enough to cover the center of the dough
Ham - just enough to cover the center of the dough
Salomi - Just enough to cover the center of the dough
1 Green Pepper chopped
1 Red Pepper chopped
1 large Onion chopped
1 lb of Ground Italian Sausage Sweet or Hot, whatever you like
1 egg and 1 TBS water for egg wash
Recipe for my Pizza Dough you can find here!

In a skillet over med heat, brown the ground up sausage, I don't use links in this recipe. At the store you can find ground up Italian Sausage right by the Links of Sausage. So brown up the sausage until no longer pink, then DRAIN ALL THE FAT! Put back in the skillet, and the onions, and peppers. Saute until the veggies are soft. Let this cool, or do it the day before and keep in the frig.

Ok, so you just read how to make the Pizza Dough for the Stromboli, easy right? Or if you don't want to make it homemade, then just buy 2 loaves of pizza dough, let them sit at room temp for about 1 hour on a floured cutting board, this will make them elastic, and so easy to roll out with YOUR HANDS!!! I never use a rolling pin.

with all the fixings!

With your HANDS form the dough into a rectangle, in the center of the dough start layering all the meats and cheese, and cooked, but COOLED, sausage, onions, and peppers. Starting at the longest side of the dough start rolling the dough up, this is called a Jelly Roll, be careful you don't want the meats and cheeses to squeeze out.

All rolled up and ready for the oven!

Pinch the seams together, and carefully transfer to a greased cookie sheet. Sometimes I form mine into a U-SHAPE, just easier to transfer that way. Let rise for 20 minutes, and brush with egg wash. Put into preheated 400 degree oven, and cook for 20 minutes until golden brown. Cool on a rack, cut with a serrated knife. Serve with your favorite Tomato Sauce, or Honey Mustard....so YUMMO!

Cooling right out of the oven!

Italian Wedding Soup, with Matzo Balls......YUMMO!

2012-02-01T06:05:00.000-08:00

I made this most delicious soup last night, Italian Wedding Soup, but with Matzo Balls! Italian Wedding Soup has little meatballs, and since my little boy loves my meatballs, I knew he would love this soup. I also put Orzo in the soup, to make it a hearty dinner for us all. It was easy, and only took like 2 hours to cook from start to finish. Make this soup, it was a real HIT!!!!

Italian Wedding Soup with Matzo Balls

2 TBS Canola oil
1 large onion diced
3 carrots peeled and cut like coins
3 stalks celery diced
2 Chicken Breasts diced uncooked
8 Cups water
3 packets of chicken bouillon or more to taste
2 tsp or more to taste salt and pepper
1 bay leaf
1 tsp garlic powder
1 tsp dried basil
2 TBS fresh parsley
1 cup of cooked Orzo Pasta or whatever little pasta you have in your pantry
1 envelope of Matzo Ball Mix
About 20 mini meatballs

Recipe for my Meatballs

1pounds chop meat (85% lean would do)
3/4 cup seasoned bread crumbs
1 egg
4 TBS milk
2 TBS fresh parsley
2 tsp fresh basil
1 tsp dried oregano
1 tsp salt
1 tsp pepper
3 TBS Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!! Roll into tiny balls.

Making the Soup
In a large stockpot over medium - high heat add the canola oil, and let the oil heat up, then add the onions, carrots celery, season with salt and pepper, and cook until tender. Add the uncooked chicken, and cook until no longer pink. Add the water, and packets of bouillon, garlic powder, basil, fresh parsley and bay leaf. Bring to a boil, then add the UNCOOKED TINY MEATBALLS, yes you don't have to prebaked them, just drop them into the soup. Cover and cook on med-low for about 1 hour. Taste it, what does it need, is it well seasoned, you want a well seasoned soup! I usually add more salt at this point, nothing like a unseasoned soup! Cook the Orzo, and add to the soup, stir well, and simmer on the stove for about 20 minutes.

Matzo Balls - I buy the box of Matzo Ball Mix, so easy, follow the directions on the back, after preparing the mix which is so easy, it has to be chilled for 20 minutes in the frig, so plan for this, and the Matzo Balls have to boil in water for 15 minutes, before adding them to the soup. After boiling them in water, simply add them to the soup and simmer for another 5 minutes. ENJOY!

This what I use, so easy!

Matzo Balls cooking in water before adding them to the soup!

Helpful Hint - I made up a batch of regular meatballs last week with my sauce, and knew I was going to make to make Italian Wedding Soup this week. I just rolled some tiny meatballs and put them on a cookie sheet, put them into the freezer for about 2 hours, took them out, then into a plastic baggie, and right back into the freezer awaiting to be cooked! SIMPLE, and thinking ahead!

Happy Monday.....Chopped Steak with Sauteed Onions and Mushrooms!

2012-01-30T08:16:00.000-08:00

Happy Monday everyone! It was a very busy weekend for us, but very much enjoyable! We ran around almost all day on Saturday, going here and there, even Saturday night was busy! Sunday we enjoyed a wonderful church service, and then we were invited to our friends house for Sunday dinner. What a treat, a good time was had by all!

Tonight I am cooking Chopped Steak with Sauteed Onions and Mushrooms! You all know that Chopped Steak is just big hamburger, right? I don't know if you make your Chopped Steak any differently than a hamburger, but I usually make it the same way, but then I saute some onions and mushrooms to go on top, and usually make a GRAVY! My son loves GRAVY!

Here's the recipe....Enjoy!

Chopped Steak with Sauteed Onions and Mushrooms

2 lbs 85% Ground Beef - makes about 4 burgers
salt

In a greased frying pan, or if your lucky, cast-iron skillet, heat on high. Form the Chopped Steaks into oval shaped patties, make an indent in the middle so the "steaks" don't puff. Put them in the hot GREASED pan, salt the "steaks" on the top side, and fry for about 3 minutes, you want a beautiful brown color on the bottom before you flip. Flip the "steaks" and salt again. Wait for another 3 mins, and remove the "steaks" onto a plate. Drain all the fat, and lower the heat to med-low, put the "steaks" back into the pan, cook COVERED for another 7 minutes if you want a WELL-DONE burger like I do, or another 4 minutes if you want MED-WELL, or if you want it "MOOING"....about 2 more mins.

Sauteed Onions and Mushrooms
2 large onions, chopped
2 cups FRESH and wiped clean with a damp paper towel.... Mushrooms chopped
1 TBS butter
1 TBS oil (I use Canola)
salt & pepper
In a frying pan, heat on med-high, add the butter and oil, then add the chopped onions, salt, pepper, and saute for about 2 minutes. Add the Mushrooms, stir. Lower the heat to med-low and cook the onions & mushrooms SLOWLY, stirring occasionally. You want this to cook slowly, they will cook down and turn a light brown caramel color, about 20 mins or so. Serve immediately.....YUMMO!

GRAVY

1 TBS Flour
2 Cups Beef Bouillon or Beef Stock
salt and pepper to taste
extra water if needed

If you want now you can make a gravy for the Chopped Steak, take the chopped steaks out of the frying pan, heat it up again to Medium, there will be bits of goodness in the bottom and some grease leftover in the frying pan, that's good, you want that, add 1 TBS flour, and whisk it into the bits and grease for 1 minute, then add 2 cups of beef stock or bouillon, I use bouillon, quickly whisk them together, will get thickened. Taste it, what does it need...salt, pepper? Is it too salty, add 1/4 cup water, if it's too thick add a little more water. Taste it again, it's all part of cooking really delicious food, you need to taste as you go. Bring to a boil, keep whisking, then lower the heat and simmer for 5 minutes. Serve with buttered egg noodles, or mashed potatoes....YUMMO!

Oven Baked Meatballs! Yes they really are Delicious!

2012-01-26T09:23:00.000-08:00

Well, I tried it again, I was too lazy to fry my Meatballs yesterday, so I put them on a cookie sheet and put them in a 375 oven, and baked them! I know, now don't faint! Now let me tell you, I have always fried my meatballs, just like my Mom. Once I baked them, but they didn't have that flavor, you know of being fried in a little oil on the stove...YUMMO! Can I tell you how much easier it was, and so delicious! I then took them out and immediately put them into my homemade sauce, and they cooked in there for about 4 hours, and they were tender and perfect! I asked my Hubby if he liked them, and he said, "Yes, but what's different?" I told him, and he said that he actually liked them better.....who would have known.

Here's the recipe, for my Homemade Meatballs, but now they are baked! You try them, and let me know what YOU think!

Homemade Meatballs

2 pounds chop meat (85% lean would do)
1 1/2 cups seasoned bread crumbs
1 egg
1/4 cup milk
3 TBS fresh parsley
1 TBS fresh basil
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1/4; cup Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!! Roll into medium size balls. Line a cookie sheet with foil, and grease with cooking spray, cause they will stick. Put the meatballs on the tray and BAKE in a 375 oven 5 minutes on each side, turn them don't let them burn... they won't be cooked through, and if your not dropping them into sauce, cook them a little longer. Transfer to the big pot of simmering sauce. Cook for 3 hours on simmer, or all day if you have that time.....uncovered.....yes uncovered, or if the tiny spattering of sauce on your stove bothers you, then put the lid on, but not all the way, you need the sauce to thicken and with the lid on, it will not thicken! YUMMO!!!!

Hint - I'm always thinking ahead so it seems, so not all of the meatballs were cooked yesterday. I made tiny ones for my Italian Wedding Soup, that I'm going to make next week. I just rolled them into tiny balls, put them on a cookie sheet, put them in the freezer. Today when they were frozen, I put them into a ziplock bag, back into the freezer for next week....now that's thinking ahead!

Apple Turnovers!

2012-01-25T07:24:00.000-08:00

I've always wanted to make Apple Turnovers, or "turnover" anything, and I never have....until last week. And wow how easy, and oh so pretty were they! I just used my "Pie Crust", which is the easiest to work with, you will never have a problem with it falling apart. I didn't follow a recipe, I just used my imagination, and they came out beautiful, and were so delicious! I can't wait to make a "meat turnover" filled with my Sloppy Joe Recipe, or something like that. Give it a try, you will love them!

Apple Turnovers

1 Recipe of my Pie Crust Recipe or go ahead if you HAVE to and buy the stuff from the grocery store :)

4 Apples peeled, cored, and cut up into little piece (you are making little apple turnovers, not an apple pie so no slices or big chunks please)

1/2 cup crasins
3 TBS Sugar
1 TBS cornstarch
2 tsp cinnamon
1 egg with 1 tsp water for egg wash
water for sealing

Combined the apple pieces with the sugar, cornstarch and cinnamon, mix well.

Now the Pie Crust, take the round of pie crust and cut it into 8 even pieces. Take one piece and roll it out into a small round, but not too thick, then take like a cereal bowl or a tart cutter, and put it on the pastry and with a knife cut out the perfect circle.

Roll out dough and cut a circle out with whatever you have!

See....so easy!

Take about 2 TBS of the apple mixture, and put it on one side of the circle of pie crust, with your finger, put some water on the edges of the circle, this is like the glue!

Fill them up!

Fold it over to make a half circle, sealing the edges, and then using a floured fork seal the edges of the turnover.....

Seal the edges with a fork!

Pick it up carefully, and put them on a parchment lined (better than foil for this recipe, but you could use foil too) cookie sheet. Chill in the frig for 10 minutes, then brush the turnover with the egg wash, and then cut 1 slash on the top of the turnover for an air pocket. Sprinkle with some cinnamon and sugar then bake in a 350 oven until gold brown.

HINT - I don't usually use the leftover dough, it doesn't roll out right, so when you're done rolling one Apple Turnover out, put the leftover dough to the side. Now you'll have a bunch of pieces of the leftover dough, simply put them on lined cookie sheet, and sprinkle with cinnamon and sugar, and bake at 375 for about 20 minutes....you will have the perfect snack! YUMMO

Do You Like My New Look?

2012-01-24T20:56:00.000-08:00

Well, I finally took the Christmas background off. I love this new background of my blog, and sure hope you do too. Just wanted to show you all the new features I added, some are really cool that I never knew existed. One new feature is "Label's" where you can now find a recipe by category, and another "Popular Posts" showing some of my popular recipes....still can't believe that Corn Casserole is the number one most popular recipe! All of this will make it easier for you all to find that recipe you've been looking for.

I really enjoy blogging about my cooking, and life, and hope you do too....but please I know I get a nice amount of visitors everyday, would you all please take a moment and comment, I would really like to know what you all think.

I have a new facebook page, it's called "A day in the life of Liz in the kitchen" find me and become my friend, I would love to be yours! Thanks for stopping by, I'll have a new recipe up tomorrow..... YUMMO!

A Recipe Revisited.....Jewish Coffee Cake...The best Coffee Cake in the World!

2012-01-24T06:47:00.000-08:00

A happy Tuesday morning to you all. It's so warm here today, and all the snow has melted, it actually feels like Spring, but I'm NOT READY for SPRING!!! I have a busy day going on here, and I'm going to one of my friends house for lunch along with other friends, and it's going to be a wonderful day, getting out and chatting with them all!

I'm bringing this cake to my friends house today, it's called Jewish Coffee Cake, I don't know why it's called Jewish Coffee Cake, perhaps it's the layering of the nuts and chocolate chips, with cinnamon and sugar? I've been baking it for YEARS, and it's sure is delicious! My good friend Cheryl gave this recipe to me long ago, and I've been making it ever since. Try it, you will love it, and remember, don't eat the whole cake, one piece will do ya!

Jewish Coffee Cake

2 1/4 cups flour
2 tsp baking power
1 tsp. baking soda
1 tsp salt
2 sticks butter at room temp
2 cups sugar
3 large eggs (farm fresh of course)
1 8 oz container sour cream
1 tsp vanilla
2 cup chocolate chips
1 cup chopped almonds or whatever nut you like
3 TBS sugar
1 TBS cinnamon

Cream butter, sugar, eggs, sour cream, and vanilla. Add the dry ingredients, mix well. Add 1 cup of chocolate chips and mix well.

Topping
Rest of chocolate chips
Almonds
3 TBS sugar and 1 TBS cinnamon mixed
Mix the chocolate chips, almonds, cinnamon and sugar together

Pour half the butter into a well buttered and floured bundt cake pan, Add half of the topping, pour the rest of the batter on top. Top with rest of the topping, cover every bit of batter, will look so pretty. Bake at 350 for 1 hour until a toothpick comes out clean. Cool. Invert on a cake platter so the topping is upright on the platter, it's so pretty. You can dust with powder sugar if desired......ENJOY!

NACHOS for the GAME!

2012-01-22T11:33:00.000-08:00

What a beautiful Sunday we are having today. I am loving the snow outside, everything looks so pretty covered in a blanket of white. I am getting ready for the big game this afternoon. Giants vs. 49'ers... And you would be so surprised, and don't send me any hate mail, but my Hubby doesn't want the Giants to win! Yes, I know we live in New Jersey, and we were born and raised in New York City, but my Hubby does not like the Giants! He's a JETS fan.....I know, I know, what can I say, but he's my Hubby and I love him, so I want whoever he wants to win....so go 49'ers!

Nachos, we love Nachos in this house. I make them often, especially on Sunday's during football season, because my Hubby loves football, and loves my Nachos! They are perfect for the big game, so comforting, so delicious, and best of all.....EASY!

Nachos
1 big bag of Tortilla chips (whatever kind you want)
1 lb ground beef
1 can refried beans
1 can black or red kidney beans (drained and rinsed)
1 packet taco seasoning
2 tsp. cumin
1/2 cup water
1 lb shredded cheddar cheese
1 jar salsa, whatever you kind you like
Sour Cream for topping
Scallions for topping
Sliced Black Olives for topping
Sliced Jalapeno Peppers for topping

In a skillet, brown the ground beef until no longer pink. Add the refried beans, black or kidney beans, seasoning pack, cumin, and water, bring to a light boil, and then simmer for 5 minutes covered.

Line a large cookie sheet with foil, spray it with cooking spray, or a casserole dish. Arrange the Tortilla chips on the cookie sheet or casserole dish and then generously top the chips with the beef and bean mixture. Top with the cheddar cheese. Bake in a 375 oven for 20 minutes or so until the cheese is all bubbly and lightly brown. Top with sour cream, salsa, sliced olives, jalapenos, scallions, and enjoy! So YUMMO!!!

I like to top my Nachos with a salad, made from greens, tomato's, cucumbers, and olives, and top it with a light Italian salad dressing.

Comfort Food - A Recipe Revisited.....Lentil Soup!

2012-01-21T06:37:00.000-08:00

It's finally snowing today here in New Jersey. Everyone is excited, it's really the first snowstorm of the Winter season here, we will forget about the Halloween Blizzard we had some months ago. The kids are excited and want to go out in it already, but it's very cold, so I said to wait some.

Here is a great recipe for Lentil Soup. I posted it back in September, but it's really a comfort food, that is much needed on a very cold and snowy day like today. I am making it for tonight's dinner, along with a hearty loaf of homemade bread! YUMMO!

Have you ever tried Lentil Soup? It may sound not very appetizing, but really is one of the most delicious soups, especially on a day like today. My mom made the best Lentil Soup when I was growing up, it was delicious. I usually start the soup in the morning, so it can simmer on the stove just about all day. I have even made it in the crock pot on days when I'm not home, so easy! The dried lentils are easy, you don't have to soak them overnight, like most dried beans, just rinse them and they are good to go. I use kielbasi in my lentil soup, makes it nice and hearty, and my hubby is happy, cause it's not dinner if there's no meat! Serve over brown rice, it's a hearty and delicious meal, and don't forget the homemade bread.....homemade bread, look for that recipe soon. Enjoy!

Lentil Soup

1 bag green lentils
1 large onion diced
2 starks celery diced
1 large carrot diced
1 whole (Hillshire Farm) link of kielbasi cut in small pieces
garlic minced - about 1 clove
salt and pepper to taste (we like it very well seasoned)
1 bay leaf
3 tsp. beef bouillon
1/2 small can tomato paste
About 5 cups of water

Rinse the lentils you don't have to soak them overnight. In a large pot saute the onions, celery, onions and garlic until soft, add salt and pepper. Add the kielbasi and then the lentils. Saute for about 3 more minutes. Add the water, beef bouillon, bay leaf, and tomato paste. Stir and cook over low heat for about 5 hours or so...or after sauteing the veggies add everything to a crock pot and cook on high for 5 hours or so.. Serve over cooked brown or white rice - Enjoy!

What's the Fuss with Paula Deen......

2012-01-19T20:16:00.000-08:00

So we all heard that Paula Deen has Diabetes this week. I am very sad to hear about this. Now everyone is talking about her, and how she should have come out and told everyone about her disease years ago when she was diagnosed. Yes, I agree that she should have come "clean" when she first found out about the disease, but then how could she carry out her "food kingdom".......

If you know Paula's story, you would know that she was very poor after her hubby left her years ago, and had to make ends meet for her two boys and herself. Paula started a business, with her cooking, she made lunches for the business men of Savannah, GA, and her then little boys went around town selling them. Sure enough she made enough money and opened up her restaurant, "The Lady & Sons".....never been there, but I would love to one day. She did a good thing, she took care of her little boys, and herself....you may say someone else would have gone on welfare, and mooch off the government, like so many people do, but she chose not to. Then a great opportunity for her to have her own cooking show, wow, what a dream come true!!!!

You know it's very hard for one to share about a disease, especially Diabetes, it's a disease related to "what you eat, when you eat, and the worst.....what not to eat!" And if you love food, like me, it's very hard to share that you have Diabetes

I have Diabetes, I have had it now for years, and like Paula, I love food, I love to cook for my family, friends, to share my recipes, it makes me happy. So, am I to stop cooking, baking, and loving food? Am I a hypocrite like people are calling Paula Deen?

I have shared my recipes with you all over the past several months, yes, some are high in calories, like the desserts that I make, but I don't eat the whole cake, pie or tart, even though sometimes I may want to.... some humor is needed right now. I cook everyday meals for my family, and yes on occasion I will cook a fatty meal, or dessert, and I will enjoy it.

I have to say when I was diagnosed years ago, I was very upset, cried for days. My father had the disease and was very sick with it, I felt for him, and wished I didn't have to "inherit" his disease. But I did. My doctor told me to get moving, lose weight, and I sure did. I lost a lot of weight, and have kept it off now for almost 4 years! Being a diabetic you have to eat....not skip meals. Eating a snack before bed is encouraged, so how on earth are we suppose to lose weight by eating before bed? It's very hard to keep it all level....and you have to eat food to keep your blood sugar level, and at times it can be so frustrating. Sometimes I don't want to eat before going to 8:15 am early church service, I'm not hungry, but I know if I don't eat, my blood sugar will drop, and I will feel awful. Stress brings on the disease, it elevates your blood sugar levels, and I do get stressed out often, hey I'm a Mom of a teenager!

What I'm trying to say is, someone like Paula, someone like me, who has this disease can still cook, can still eat foods made out of sugar, and butter, but we have to eat them in MODERATION....we can still enjoy them, but not every day. On the weekends, have a piece of cake, then go for a long walk afterwards, so your blood sugar remains level. Yes, I love salad, and love veggies, and if you know me, we have fresh veggies with every meal. I choose whole wheat bread over white, and I choose regular whole wheat breads over rolls....I make the rolls and bread for my family, life still goes on, just because I can't eat them doesn't mean my family can't. And when I make my homemade pizza, I always serve and EAT a big salad to go with it. I like to balance our meals, and you know that's how I kept the weight off too. Sure I want to lose more, but then I'll have to buy a whole new wardrobe AGAIN and I got some GREAT CLOTHES!

Paula, you go girl, ignore all the negativity, continue cooking, perhaps calm it down some with all the butter and sugar, and let me tell you those artificial sweeteners taste awful, been there..... done that with making desserts with artificial sweeteners, big waste of time, and they taste nasty!

So, perhaps you are reading my blog and think I'm a hypocrite? No, I'm just a lover of food, and I want to encourage you all to cook for your loved ones, and yes I live with a bad disease, and I'm trying to enjoy life and food....all in MODERATION!

Beef Enchiladas!

2012-01-19T07:59:00.000-08:00

It was 8 degrees this morning when I drove Becca to the bus stop, but still no snow! We are suppose to get some snow this weekend, really hoping over here. I am really enjoying the chilly days here in New Jersey, we have the pellet stove on, and our house is so cozy, just the way I love it. I hope you all are enjoying your Winter too!

I've been cooking Beef Enchiladas now for years. They are easy, and so delicious. They remind me of a Mexican Lasagna. Yes, now don't faint..... I use the canned refried beans, canned enchiladas sauce, and even packet of taco seasoning mix, they are so helpful, easy for a busy mom like me, and for a very busy week here at home. To make this all taste so delicious and "fresh" I do use fresh Cilantro. I love fresh Cilantro, I even grew it with my herbs this past Summer, it makes all mexican dishes taste so "fresh", even if you are using canned ingredients like beans. Make this recipe, so delicious, so satisfying! YUMMO!

Beef Enchiladas

2 pounds Ground Beef, 85% lean
1 can Refried Beans
1 can Black Beans (drain, and rinsed from their liquid)
1 large can Enchiladas Sauce (red or green, the green is delicious!)
1 packet Taco seasoning mix
2 TBS of fresh Cilantro reserve 1 TBS for garnish
1/4 cup water
1 package of shredded Cheddar Cheese, about 12 oz
1 package of the medium Flour Tortilla's, about 10 in a pkg
1 small can of chili's only if you like it hot...I tend to leave this out because my kids won't like it

Garnish - Sour Cream, Salsa, and a sprinkling of fresh Cilantro!

In a skillet brown the meat and then drain all the fat, I drain the meat using a colander. Then return the meat back to the skillet. Add the water, taco seasoning mix, refried beans, rinsed black beans, chilis and cook for another 5 minutes and mix it really good to combine.

In a 9x13 greased casserole dish, put about 1/2 cup of the Enchiladas Sauce, then take the Floured Tortilla's and spread about 2 TBS of the beef mixture in the middle of each tortilla, and then top it with a sprinkling of cheese, but save about 1 cup of the cheese for the topping at the end. Roll them up, and put them in ONE LAYER in the casserole dish on top of the enchiladas sauce. Continue doing this until all the beef mixture is gone, and the floured tortillas are used up, you will have about 10, squeeze them in the casserole dish again, only one layer. Top with the remaining enchiladas sauce, and cheese. Bake uncovered in a 350 oven for 1/2 hour.

Serve with salsa, sour cream, and a sprinkle of fresh Cilantro on top!
I usually make a Spanish rice dish with this and top it with a most delicious salad with Italian dressing, not too heavy! Enjoy!

Stuffed Peppers!

2012-01-16T05:39:00.000-08:00

Have you ever made Stuffed Peppers? They are so delicious! My mom use to make them for us while we were growing up, and I remembered how much I love them. I make them for my family, and my Hubby loves them, and the kids do like them too, just not the pepper part.

All it is my Meatball recipe, cut the top off of a green or red pepper, remove the stems and seeds and you have a nice "container". You simply stuff it with the meatball mix. Then top it off with tomato sauce, homemade would be great, but there are times when I used Jar Sauce, now again, don't faint! YUMMO!

Stuffed Peppers

4 large Green or Red Peppers tops cut off seeds removed
3 cups Homemade Tomato Sauce or Jar Sauce
1 cup Mozzarella Cheese
4 TBS Parmesan Cheese

Cut tops off of pepper!

Helpful Tip - sometimes the peppers will wobble or fall over in the casserole dish, because their bottoms aren't level, so I trim just a tiny bit of the flesh off the bottom of the pepper to make it level, and they stand up straight! EASY!

Remove Seeds, and trim bottoms!

Meatball Mix for the Stuffing of Peppers
2 pounds chop meat (85% lean would do)
1 1/2 cups seasoned bread crumbs
1 egg
1/4 cup milk
3 TBS fresh parsley or 2 tsp dried
1 TBS fresh basil or 2 tsp dried
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1/4 cup Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!! Stuff each Pepper with about 1 handful of Meatball mix.

Put the Peppers in a square casserole dish and top with the sauce and then top again with the Mozzarella Cheese and Parm cheese. Bake in a 350 oven for 1 hour until the meatball mixture is cooked well. Serve over pasta! Enjoy!

Baby it's cold outside.....Homemade Sandwich Rolls!

2012-01-15T12:02:00.000-08:00

Happy Sunday, it was 9 degrees outside today when we left this morning for church! It was COLD! I am loving the cold, but again, wish we had some snow.

I made Homemade Sandwich Rolls last week, and they were really delicious! It was the same recipe as my dinner rolls, just made them bigger for a sandwich. My Hubby and Becca really enjoyed them, and I will make them again this week. If you haven't tried baking bread yet, this recipe is really one to try, and it's so easy, especially if you have a Kitchen Aid Mixer. If you don't have one, you can always do it all by hand, just follow my simple steps. Do not let "yeast" scare you, it's simple and so rewarding, and there's nothing like the smell of fresh baked bread!

Homemade Sandwich Rolls

1 1/4 cup warm water from the tap (WARM, NOT HOT, COOL TO YOUR WRIST)

3 1/2 tsp Active Dry Yeast

1 TBS sugar

In a bowl, add the water, then the yeast, and the sugar. Stir with a fork, set aside for about 5 mins until bubbles and foamy, if it doesn't get foamy, the yeast must be dead, buy new yeast and start over!

Getting all bubbly - that's good Yeast, and it's proofing!

TIP: Yeast can be expensive, I buy a huge package at COSTCO for only $4.00. If you buy it in the grocery store, it's a small bottle and like $6.00, or the envelopes are like $2.99 each. Yeast is something I would always buy in bulk, and I always store it in the frig!

In a Kitchen Aid Mixer bowl, add the following:

4 1/2 cup Bread Flour (you can use All-Purpose, but Bread Flour really is BEST for baking bread)

1/4 cup oil (I use Canola)

1 tsp. salt

1 egg

1/4 cup sugar

In my Kitchen Aid Mixer - My Favorite appliance!!!

If you don't have a Kitchen Aid Mixer, by all means make your bread by hand....using the same method here, but instead of the mixer kneading your dough, you will have to by hand. Combine it all in a large bowl, and with a wooden spoon first get it all mixed, then turn out onto a floured surface and knead that dough for about 10 minutes or so....add some flour if it gets sticky, pushing the dough to and away from you. You will know it's done when it's not VERY STICKY and you form a ball, and is smooth to the touch like a baby's bottom..... :)

Back to the Kitchen Aid Mixer Method

1. When the yeast is all foamy, (if the yeast doesn't turn foamy after about 5-10 minutes, your yeast must not be "alive" look at the expiration date, throw out and go buy new yeast, I usually store yeast in the frig) add it to the mixer bowl with the flour and other ingredients. Using the dough hook attachment, mix on low. Now is the dough coming together, forming a ball, or does it look like a batter? If it looks like a batter you need more flour, add about 1/4 cup, now it should be coming together starting to form a ball around the dough hook, make sure you scrape the sides down, it may still be sticky, take the remaining dough off the hook and with floured hands combine all the dough forming it into a nice smooth ball.

See my hand working the dough into a nice ball!

2. Grease a large bowl with about 2 TBS of oil, put the dough in the bowl, turning it to make sure both sides are oiled. Cover with a kitchen towel or foil. Let sit on a warm surface, I usually put the bowl on the stove, for one hour until doubled in size, about 2 hours or so.

All risen and doubled in size!

3. When the dough is done rising and doubled, punch the dough down getting all the air bubbles out, it will feel elastic, cut the dough into 8 even pieces and form into little balls, about the size of a golf ball. Or with floured hands, roll each piece into a thick rope, and tie into a knot, tuck the tail under so it looks like a round ball.

Tie into a knot, then tuck the tail under, put on a cookie sheet for it's second rising!

4. Grease a cookie sheet, put each roll on. Now you have to let it rise again forming the rolls, cover with a kitchen towel, or I use a piece of GREASED wax paper, and let them rise for 1/2 hour until doubled.

Rising for the Oven, sorry these were my whole wheat rolls, don't have a picture of white rolls rising!

5. If you wish, you can brush the rolls very lightly, you don't want to deflate the rolls, with an egg wash, 1 egg with 2 tsp water mixed, and sprinkle poppy seeds or sesame seeds on top. Bake in a 375 degree oven for 20 minutes until lightly brown. Cook on a rack!

Cooling on a rack....YUMMO!

A Recipe Revisited....Stuffed Porkchops!

2012-01-12T08:48:00.000-08:00

What a CRAZY Winter we are having here in New Jersey! We had this big storm last night, and not even a dusting of snow....all RAIN! It's just not Winter without any snow! This can be frustrating to me, because I love the snow, the new blanket of white covering the ground, my kids want snow, and the animals love it, too!

Here's another recipe I posted months ago, Stuffed Pork Chops! We love pork in our household, and this dish is perfect for a cold Winter day night! Enjoy!

I'm making Pork Chops today for my family, but one of their favorite's is STUFFED! I use a BOXED, (please don't faint!) STUFFING, only on busy weeknights, but on special occasions, like Thanksgiving, I do make my homemade Cornbread Sausage Stuffing. But because I'm trying to make easy weeknight dishes, and we do have very busy lives, we are using the BOXED STUFFING in this recipe....whew, feeling better now!

I like to buy the thick pork chops when I stuff them, of course they are easier to make that little pocket with a knife, but when buying pork chops, I do recommend you buy them on the thicker side, and with the bone, because they do dry out quickly, and the thicker, the tender and juicer. Try this recipe, you will love it!

Stuffed Pork Chops

4 thick bone-in pork chops

1 box stuffing mix (I use Stove Top)

2 TBS oil (I use Canola)

salt and pepper

Preheat oven to 350. In a frying pan, heat on high with 2 TBS oil. Mix the stuffing to the box stuffing the bird directions, and on a MEAT cutting board (the one you don't cut your veggies on) take your pork chop and lay it down, and with a very sharp knife, with your hand flat down on the pork chop, butterfly a nice slice into it, that is your pocket for the stuffing, do not slice too deep, just big enough for a a nice amount of stuffing. Pack the stuffing into that pocket and brown in the frying pan for 2 minutes each side, salt and pepper each side. Do the same with the remaining pork chops. When done browning, put the pork chops into a greased casserole dish. Cover, and bake in the oven for about 1/2 hour.

Of course you need Homemade Apple Sauce wish this dish.....they just go perfectly together! YUMMO!

For Dinner Tonight....Smothered Chicken!!!

2012-01-10T08:03:00.000-08:00

It's been a beautiful morning here in New Jersey! I love cold mornings, but really wish it would snow. The forecast shows SNOW for Sunday, so I'm hoping! Everything is back to normal around here, the kids are back in school now for the second week, and I'm trying to get things done, like usual. I'm making one of my family's favorites tonight, it's Smothered Chicken, such an easy dish made with a white wine sauce, it is similar to Chicken Piccata, but my gravy is thicker, and we just love it. Try it you will love it! YUMMO!

Smothered Chicken

6 -8 chicken cutlets sliced thin (or pounded whatever you prefer)

2 TBS canola oil

1 cup flour for dredging

2 cups water

2 TBS chicken bouillon

1 tsp. powdered garlic

2 tsp. fresh parsley or 1 tsp. dried

1 cup White Wine, or if you prefer Cooking Wine

1 TBS lemon juice

salt and pepper

1 small Jar with 2 tsp flour and 1/2 cup cold water (to thicken the GRAVY)

Slice the cutlets thin or pound them out, whatever you prefer. Heat a skillet, or if your lucky like me, a Cast Iron Skillet, with the 2 TBS Canola Oil. Dredge the chicken in the flour shake off any existing flour, put in the hot oiled pan, and cook for 2 minutes on each side until golden brown, do not let them burn....salt and pepper each side. Continue frying all the cutlets, you may have to do this in batches, and add more oil to the pan after each batch. You are just browning the cutlets, they will still be pink inside. Put the cutlets on a dish, and now make your GRAVY!!!!

GRAVY
To the hot pan add the 2 cups water with chicken bouillon, and whisk, add the WINE, and whisk really well, add the garlic powder and lemon juice. Bring to a boil, for 1 minute. Lower heat to med-low and put the chicken back into the pan making sure the gravy is covering each cutlet and cover, cook for 1/2 hour on med-low.

Now to thicken the GRAVY, just like I always thicken my gravy's, in a jar with a lid, put 2 tsp flour in the jar and 1/2 cup cold water, shake, and slowly add to the gravy, you may want to take the cutlets out to do this, to really whisk the gravy and get it all thick and delicious! You don't want it too thick, just thick enough to coat the chicken. Put the cutlets back in and simmer on low for about 10 minutes. Top with minced parsley, and SERVE over rice, egg noodles, or even mashed potatoes! Enjoy!

Making Fresh Homemade Pasta!

2012-01-08T11:36:00.000-08:00

I hope you all are enjoying this wonderful Sunday. We sure are, love going to church in the morning, and we go to the early service, 8:15, then Sunday school, and we get home by 11:30 a.m. Nice and early! I usually come home and make breakfast for my family, it's easy and fast, and we are all starving anyway.

For Christmas this year, my Hubby gave me a Pasta Maker, among some other great gifts. I especially love the "diamond open heart with a key necklace", yes I was totally surprised. Back to the Pasta Maker......I've always wanted one. So one day during the break I made a batch of homemade pasta, so very easy, especially since I can use my Kitchen Aid Mixer with the dough hook! The dough came together, you have to let it rest for about 20 minutes, and it becomes very elastic. Using the Pasta Maker was easy, and we had homemade fresh egg noodles for dinner that night! YUMMO!

Yes these are Homemade Fresh Egg Noodles!!!

Today, if I get some energy, I will make a batch of Ravioli. I will let you know how they turn out!

Homemade Pasta

Ingredients

3 1/2 cups unbleached all-purpose flour
4 extra-large eggs

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

Or dump all the ingredients in your Kitchen Aid Mixer, and let the mixer do all your work!

Then you have to cut a piece of dough off the ball, and feed into the Pasta Maker.....starting with the thickest setting, keep feeding the dough through, each time lowering the setting, until finally the dough is thin and ready to cut into your desired noodle.

Hubby and Davey making Pasta!

Cutting them into NOODLES!

We tried to dry the noodles, but honestly just couldn't wait to boil them and EAT THEM! They were so fresh. They only took a couple of minute to boil, so fresh, so HOMEMADE!!! Enjoy!

Chocolate Rolled Crescents........YUMMO!

2012-01-07T08:39:00.000-08:00

Well, today is the day, we are finally saying goodbye to Christmas! It takes days for me to decorate my house for Christmas, but hopefully only one day for me to say goodbye! It's a lot of work, but glad to be getting it all done today! The tree is so dead, needles everywhere....but it was a wonderful Christmas Season, and I am truly grateful!

Making a delicious snack for my family today, Chocolate Rolled Crescents. I tried this recipe about three years ago, and it was a big hit with my family. This snack is so easy, using those Pillsbury Crescents Rolls, and chocolate chips, so easy, and YUMMO!

Chocolate Rolled Crescents

1 roll of Pillsbury (or store-brand) Crescent Rolls
About 1 cup Chocolate Chip Morsels (or mix peanut butter, white chocolate, or butterscotch morels with the chocolate, NUTS, go for it, be creative!)
2 TBS Sugar
1 TBS Cinnamon

Unroll the the crescents into individual triangles, put about 1 tsp of the chips on the widest part of the crescent, and starting with that wide end, start rolling up forming a crescent.

Sprinkle with the sugar and cinnamon mixture. Put them on a greased foil or parchment lined cookie sheet, and bake at 350 for 10 - 13 minutes until golden brown. Take out and cool, and Enjoy!

Homemade Whole Wheat Bread! YUMMO!

2012-01-05T17:51:00.000-08:00

It's been so cold these past two days, went down to 7 degrees the other night! I really enjoy the cold weather, when it's WINTER, and I really enjoy the hot weather when it's SUMMER....just wish we had some snow.

I went food shopping today, and there were great sales, saved so much in coupons, and planning out the sales, with my coupons. I got everything I needed, and spent half what I usually spend! I needed to buy bread, we always eat Whole Wheat Bread, it can't be the store brand, it has to be a name brand Whole Wheat Bread, yes I am picky! But today I passed up the Whole Wheat Bread, and decided to make homemade instead.

Now I make homemade bread often, when making soups, and want bread to go with the soup, but really hardly ever for sandwiches, and that means for my little boys sandwiches. So I made the bread, as I always do, and it came out terrific, and so easy to slice for a nice peanut butter and jelly or Nutella sandwich for Davey. This Whole Wheat Bread is so easy, and as I have said before, if you have a Kitchen Aid Mixer, better yet! Once you get the handle on bread making with your Kitchen Aid Mixer, or even by hand, and with my helpful tips, you will want to try making different homemade breads. It's so easy, so rewarding I think, and so SIMPLE! Enjoy!

Whole Wheat Bread

In a bowl add 1 1/2 cups warm (not HOT, but warm to your wrist) water
Add 2 1/2 tsp Active Dry Yeast
1 TBS Sugar
Mix all this with a fork, and let sit for 5 minutes until all foamy.....HINT, if this does not get a little foamy, your yeast is dead, buy new yeast and do it again!

This is what the yeast should look like after a couple of minutes!

In a separate bowl, I use my Kitchen Aid Mixer bowl, add the following:
4 Cups Whole Wheat Bread
1 egg
1/4 cup oil (I use Canola)
1/4 cup sugar
2 tsp salt
2 TBS Vital Wheat Gluten (you need this to make Whole Wheat Bread, now don't let this strange powder scare you, it is easily found in the baking isle, by the specialty bread mixes)

A must for the perfect Whole Wheat Bread!!

When the yeast is all foamy this means it's "proofed", now add the yeast mixture to the flour mixture and turn on the mixer on low, using the dough hook, knead the bread. This will take a couple of minutes. Now look into the bowl, what is happening, you may have to scrape the sides of the bowl down with a rubber scraper, turn the mixer back on low, what does the dough look like....if it looks like a cake batter, you need to add a bit more flour, like 1/4 cup, or if the dough looks dry, you may have to add a little more water, 1 tsp at a time... turn the mixer back on and the dough should be forming a ball around the dough hook, and won't be too sticky, but sticky, at this point I like to flour my hands, I don't know something about sticky dough. These are the steps to making bread in your Kitchen Aid Mixer, the dough hook does all the kneading for you, so easy!

Dough pulled away from sides of bowl, and forming a ball around dough hook!

Now if you don't have a Kitchen Aid mixer, you may do this all by hand, the same way!

When it is all kneaded spray a large bowl with cooking spray, add the dough to the bowl, and turn over coating both sides. Cover with foil, let rise in a warm place for 2 hours. I usually turn the oven on to 350 for like 2 minutes and shut it off, and then put the bowl of dough in the oven to rise.

Remember to shut the oven off, you don't want to bake your dough yet.......it's not READY, and don't let the oven get TOO HOT, you don't want to kill the yeast, that's why I say 2 minutes!!!!

Dough doubled in size all risen

When the dough is all risen, and doubled in size, punch down the dough getting rid of all the air bubbles, spray a loaf pan with cooking spray, shape the dough easily into a football looking form, and put in loaf pan. Cover lightly with a piece of greased wax paper, or foil, I mean just lay the foil over, do not wrap....and let rise again for the second rise in the oven, again turn on the oven on to 350 for 2 minutes, shut off, and put the loaf pan in the oven and let rise for 20 minutes or so until the loaf has risen nice and high. Again, do not let the oven get too hot, it's not ready to be baked yet.....2 minutes!!!!

Dough rising in pans....nice and high and ready for the oven!

Now we are ready to BAKE, turn the oven on 350 and bake for 20 minutes until golden brown, and the bread sounds hollow when tapped on. Cool on a rack, and enjoy with BUTTER or make a P&J sandwich for your little boy or girl! Remember use a serrated knife to slice the bread, slice back and forth, that's the way to do it! Enjoy!

It's All Over! Chicken Tortellini Soup...........So YUMMO!

2012-01-04T05:58:00.000-08:00

Well Christmas is over, New Years is over! We still have our Christmas Tree up, only until this weekend. I have enjoyed the season so, but I am happy it's over, and ready for life to get back to normal. Life here has been busy, the kids are back to school, and Becca made the high school play, and she is so very excited, but that means staying after school until 5:30 every evening, busy times!

We had no snow at all this Christmas Season, and it hasn't been very cold either. Yesterday we woke up to a pretty dusting of snow on the ground, and very COLD temps, only in the 20's all day yesterday, and this morning it was only 7 degrees!!!! CHILLY!

With all the heavy eating the past two months, and the very cold weather, last night I made a delicious Chicken Tortellini Soup. It was light and fresh tasting, and so easy, my family loved it! I started the soup just like I would a regular Chicken Noodle Soup, but added the Tortellini instead of the egg noodles at the end. Here's the recipe! YUMMO!

Chicken Tortellini Soup

3 chicken breasts uncooked chopped into small pieces
2 TBS Canola Oil
1 large onion minced
2 carrots peeled and chopped
2 stalks of celery chopped
4 chicken bouillon cubes or more to taste
salt and pepper to taste
1 tsp garlic power
chopped fresh parsley about 3 TBS or more if you like
1 TBS fresh chopped basil
3 TBS corn starch mixed with 1 cup of COLD WATER (for a slight thickening)
7 Cups water

In a large stock pot, add about 2 TBS oil and cook the chicken for about 5 mins until no longer pink. Add the onions, celery, and carrots, add about 2 tsp salt and 1 tsp pepper, stir and saute for about 5 minutes. Add the water, chicken bouillon, garlic powder, chopped fresh parsley, and basil, stir and bring to a a boil for 1 minute, then cover and lower to a simmer. Cook on the stove on low for 3 hours. Taste the soup, what do you need, more salt, pepper, another bouillon cube? I like my soups well seasoned, so I usually add more salt and pepper at this point. Add the 3 TBS corn starch to the one cup of COLD water, and mix with a fork, add to the soup, and stir very well until incorporated. This will slightly thicken the soup. Cover and cook for another 20 minutes. Cook the Tortellini in a large pot of boiling water until tender, drain the water and add them to the Soup, stir and simmer for another 10 minutes or so. Enjoy!

Happy New Year....and My New Years Menu!

2011-12-30T19:01:00.000-08:00

Well, I sure hope you all had a wonderful Christmas! We sure did, it was festive, magical, and a perfect time spent with my family! The kids enjoyed all their gifts, and I especially enjoyed the time around our tree watching our kids open all their gifts, well......and I enjoy my gifts too!

Our Christmas Turkey Dinner with all the trimmings, was delicious. I am glad we stayed home, cooked, and just enjoyed the day! Here are some pictures of Our Christmas!

My kids on Christmas Eve!

Our Christmas Tree....what fun it was to put all those gifts under it, and then open them!

My Hubby and ME!!!!!

We plan on going out tonight to a friends house, to ring in the New Year. Then on Sunday, New Years Day, we are having our dearest friends over, whom we've known for over 25 years! I am so excited to see them all since they don't live close by.

Here's my New Years Eve Menu

Meatballs and Sauce

Cheesecake

And My New Year's Day Dinner

Pot Roast 101 and GRAVY

Homemade Dinner Rolls

Broccoli Casserole

Mashed Potato's

Baked Brie with Jam and Almonds

Tiramisu

I hope you have a Wonderful New Years! We have so much to be thankful for.....Good Friends, Great Family, Delicious Food to enjoy......and a Heavenly Father who is so Faithful! Enjoy!

Christmas Day Menu! YUMMO

2011-12-24T07:28:00.000-08:00

Just taking a minute to sit and check in. I've been so busy cooking and wrapping, and just preparing for Christmas! We didn't even get a flurry this year before Christmas, I am very disappointed, since I do love snow. Hopefully we'll get some soon.

I hope you all have a very Blessed Christmas, we have so much to be thankful for!

This is what's on my Christmas Menu for tomorrow:

Breakfast Casserole
Homemade Sticky Buns - sorry I never showed you this recipe, just been so busy!

Roasted Turkey
Sausage Stuffing
Green Beans
Mashed Potato's
Homemade Dinner Rolls

Apple Pie
Assorted homemade cookies

Today we are traveling to my sister's house for our celebration. Then tonight we'll go to church for our Candlelight Service. We'll come home watch a movie, and I'll most likely fall asleep! Then the kids go to bed, and my hubby and I will put all the presents under the Christmas tree. It's a magical time, full of traditions, and I love it so!

Merry Christmas, thank you so much for visiting my blog!

Tiramisu......Perfect for Christmas!

2011-12-22T07:30:00.000-08:00

It's all finally coming together, I see the road at the end of the tunnel. All the cookies are baked, the Gingerbread House is made, the decorations have been up now for a while, the presents are almost all wrapped, Christmas dinner is planned, and I went shopping today, the store was CRAZY!

We are spending the day after Christmas with my in laws, and I am bringing a dessert. I was having such a hard time deciding what to make. So it came to me today while food shopping, I saw them....the lady fingers, yes, that's it, that's what I will make......Tiramisu! I haven't made it in years, and everyone loves it. This recipe is another easy one, yes you have to a make a homemade custard, don't worry, it's easy, when you learn the art of making your own custard, you can make homemade custard pies and puddings, and realize yes it is easy when I get the hang of it! This dessert has to chill in the frig up to 8 hours or overnight, so plan for it....yes it has some steps, but hey it's Tiramisu. Give it a try, you will love it, and you will WOW your family and friends. YUMMO!

Tiramisu

The Custard
1 1/2 cups milk
1/2 cup sugar
4 egg yokes
2 TBS cornstarch
2 TBS butter, cut up into little pieces
2 TBS light Rum (YUM)
2 tspvanilla
1/2 lb Mascarpone cheese at room temp (if you can't find Mascarpone Cheese, use Cream Cheese, I have used cream cheese in the pass and really like it)

Additional Ingredients
1 1/2 cups Heavy cream -
2 TBS coffee liqueur
1 1/4 cups espresso coffee or strong brewed coffee
24 Italian Savoiardi cookies (crisp ladyfingers)
2 squares unsweetened chocolate for garnish

In a medium sauce pot on a low-med heat, add the milk, sugar, cornstarch, whisk. Meanwhile, separate the eggs, making sure you don't have any white of the eggs in the yolks, I use my hands to separate the whites from the yokes, it's so much easier! Put the yolks in a small bowl, mix them with a fork, and add about 3 TBS of the warm milk mixture to it, this is called tempering, this is done so the warm milk mixture doesn't cook the egg yokes. Add that yokes mixture back to the saucepan and whisk, whisk, whisk on med-low heat until thick and starts to bubble, will take about 3 more minutes, do not let this burn!

When all thick and bubbly, take off the heat, and add the butter in little pieces, vanilla and rum. Whisk to combine. Put in a bowl, and cover with plastic wrap touching the pudding mixture so a skin doesn't form on top. Chill in the frig for 2 hours. You just made Vanilla Pudding spiked with Rum...YUM!

Take out of the frig and fold in the Mascarpone or Cream cheese, making sure there are no lumps and mixed through.

In a mixer whip up the heavy cream to stiff , yet billowy peaks form and then FOLD IN ONLY HALF of the the whipped cream into the custard mixture until all combined. Reserved the remaining whipped cream for the topping.

Whipped Cream.....YUM!

To Assemble
Mix the Espresso Coffee and the Coffee liqueur in a bowl and dip each Savoiardi cookie in the coffee mixture until some liquid is absorbed. . Arrange in a 9 inch casserole dish, or a TRIFLE BOWL, or a clear class bowl.....first one layer of the cookies, then half of the custard/cheese mixture on top of the cookies, sprinkle with half the grated chocolate, then another layer of cookies, and another layer of the custard. Ending with a evenly spread of the reserved Whipped Cream, and sprinkle the remaining grated chocolate on top. Cover and refrigerate for 8 hours or overnight. ENJOY!!!!!

Layering in a trifle bowl

Layering in a casserole dish

Christmas Fudge!

2011-12-21T05:16:00.000-08:00

Are you getting it all done? We are, but it's been so busy, and honestly, I'm TIRED!!! Yesterday we went out to breakfast with good friends, then came home and since it was my hubby's day off, we got started with all the wrapping! We wrapped, wrapped, and wrapped! Most of it is all done, and what a relief that is!

I do enjoy this time of year, Christmas is one of my favorite times, but when you get caught up in all the WORK, it's no fun. I hope you aren't caught up in all the work, and really sit back and enjoy this time. I plan to, not just yet!!! Christmas Day will be my day to sit and reflect and watch my kids open up their gifts, take in every moment, we will enjoy a wonderful breakfast, and best of all we won't have to run out, we will be HOME! I will post tomorrow what I will be making for our Christmas Breakfast, it will be so YUMMO!

I found this delicious recipe for Fabulous Fudge. I never made Fudge before, my mom never made it for us while growing up, and I have never eaten a piece of Fudge before! Yes, I know I have been depraved! I never knew what all the hype was about, until I made a batch last year for Christmas. It was EASY, and so delicious. If you're looking for an easy dessert idea, or a little something to go with your dessert for one of your Christmas parties, here it is! YUMMO!

Fabulous Fudge

3 cups semi-sweet chocolate chips
1 (14 oz) Sweetened Condensed Milk (NOT Evaporated)
1/4 tsp salt
1 1/2 tsp vanilla
1 cup chopped fine nuts....whatever you wish, I used Almonds this time, (or you don't want to add nuts, then don't, it will be fine)

(if you want you can use 1 cup Peanut butter chips and 2 cups semisweet chips.....peanut butter and chocolate thingy)

On the stove in a medium saucepan melt the chocolate chips on medium heat, add the Sweetened Condensed Milk, salt, and vanilla. Do not let it burn, do not answer the phone, or walk away! When all melted and creamy looking, fold in the chopped nuts. Line a 9 inch square pan with foil, with the foil hanging over so you can remove it from the pan, spread the fudge evenly in the pan and chill for 3 hours in the frig. Take out of the pan and cut into little pieces. So easy, so YUMMO! Enjoy!

A Recipe Revisied.....A Great Appetizer....Baked Brie with Strawberry Jam and Almonds!

2011-12-19T13:25:00.000-08:00

Are you READY for the big day? Christmas will be here before we know it! Today we did our last shopping, and then ran to Costco, I just love that store, and got some goodies, and our Christmas turkey! We will be home alone this Christmas, just the four of us! I am looking forward to the relaxing day, no running, no preparing for company. We'll be going to my sister's on Christmas Eve, and that will be fun!

We have our traditions, homemade sticky buns with coffee right before we open the gifts, and of course the Breakfast Casserole that I posted a couple of weeks ago. We open our gifts with the "Yule Log" playing on the t.v., and it really takes about 2 hours until we are all done! It's a wonderful and festive time for us, and the kids love the traditions that we've made over the years!

Here's another appetizer that I love to make, and it's one of the easiest around. It's a Baked Brie. It's so simple, but whenever I make it, I "WOW" everyone. Baked Brie is truly a most delicious appetizer. I know, Brie is an expensive cheese, but I buy a nice size round in Costco, so much cheaper than at the local grocery store. I wrap a whole Brie round in 1 sheet of puffed pastry, but first I spread strawberry jam on both sides, and top it off with either almonds or walnuts. So delicious, and EASY! Try it!

A round of Brie!

Baked Brie with Strawberry Jam and Almonds

1 6 inch round of Brie
1 sheet of puffed pastry thawed
4 TBS strawberry jam, or whatever kind you prefer
1/2 cup chopped or sliced almonds or walnuts whatever nut you prefer
1 egg and 1 TBS Water for Egg Wash

Unroll the puffed pastry and put it on a floured board, and just roll it out to get rid of the lines from the fold. In the middle of the pastry, put 2 TBS jam, spread it in a circle, about the size of the Brie, top with 1/4 cup of the nuts. Take the Brie out of the package, and keeping the white part on, put it on top of the jam and nut mixture, and add more jam and nuts to the top side of the Brie. Fold the Puffed pastry up around the top side of the Brie, folding it into a neat package. Turn it over, the bottom will now be your top, since it's smooth and prettier. Put it on a greased cookie sheet. Crack the egg into a small bowl and add 1 TBS water, and mix, brush it all over the packaged puff pastry Brie,. Now you can either bake it in a 375 oven for 20 mins or put it back in the frig and pop it in the oven right before your guests come. Serve with crackers on a pretty platter. YUMMO

One Week Before the BIG DAY.....Christmas Bread!

2011-12-18T10:42:00.000-08:00

Well, it's one week before the big day! What are you all doing today? This will be the first Saturday that I am able to be home, and get some things done. I plan on baking two more batches of cookies, while my hubby and kids go out Christmas shopping for their Mama! I SURE HOPE THEY TOOK MY HINTS! Anyway, tonight is our Christmas Cantata at church! I am so very excited, we have been rehearsing since September, and really can't believe how fast the time has gone! It will be a very special evening, and we are praying that hearts are touched, and many come to know our Lord Jesus Christ through this Cantata. My son is in the Children's Choir, it's gonna be GREAT!

Every year for Christmas, I make this most delicious Christmas Bread, it's kind of like a "Panetone" Italian Bread. It has golden raisins, walnuts, and that candied fruit that so many people don't care for, but I enjoy it so! This bread is yeast based, now don't let that scare you, baking with yeast is so EASY, take it from me. Over the years I have learned to make the most delicious breads, and cakes with yeast, just takes some learning, and practicing, don't worry I will give you step by step! The bread is delicious right out of the oven, and if you don't eat it all then, you can toast it for breakfast the next day, and put lots of butter on it! YUMMO!

Christmas Bread

4 cups flour (I like to use bread flour because I have a 20lb bag of it in my garage!)
1/2 cup sugar
1 tsp salt
1 tsp. cinnamon
1 tsp. ground cloves
2 eggs
2 egg yolks
2 tsp orange zest
1/2 cup orange juice
1 pkg (2 1/2 tsp) RAPID RISE YEAST - NOT ACTIVE DRY YEAST there's a difference.....in this recipe it calls for Rapid Rise.

Add all of this into a large bowl, and if you have a Kitchen Aid mixer like I do, put the dough hook on, if you don't have a Kitchen Aid mixer, you can do this all by hand, just will take you a little longer, but no worries....but it's Christmas, make your life easier, and ASK SANTA for a KITCHEN AID MIXER!!!!

1 stick butter
1/2 cup milk

Heat the butter and milk on the stove until 120 - 130 degrees warm, make sure it's NOT HOTTER than that, it will KILL The YEAST, now don't worry, you will be fine, if it's hotter, just let it cool a little. I remember whenever I read this in a recipe I would never make it, but I got over my fears and bought a candy thermometer, and it worked out perfect every time :) Add the butter mixture to flour mixer and mix on low, then increase the speed to 2. - Yes and this is the time when all the flour goes EVERYWHERE!

1 cup golden raisins
1 cup candied fruit (supermarkets have this stuff in the baking isle around this time)
1 cup chopped very fine walnuts

Add the raisins, walnuts and candied fruit.Scrap down the sides of the bowl. Now what is the dough doing? Is it forming into a ball around the dough hook? Does the dough look like a thick dough or does it look like a cake batter? If it looks like a CAKE BATTER, then you need to add a little more flour, about 1/4 cup, when the dough comes away from the sides of the bowl and is wrapped around the dough hook like a ball, it's all kneaded, and ready. The dough still may be a little sticky, just flour your hands, and take the dough hook off and in the bowl knead the bread a little, making sure it all comes together. Grease with 1 TBS oil a large bowl, and put the bread dough in and turn over so its coated with oil. Cover with foil and let rise in a warm space. I usually heat up the oven for 3 minutes, then shut it off, and put the dough in there to rise, it's a great TIP!!!!

All kneaded and ready for the first rise!

When it's all nicely risen, you will be able to tell, it will double in size and look all puffy. Punch it down and deflate it, I know you are saying why? It's all pretty and risen, yes but now you must shape it and let it rise AGAIN in a cake pan!

Dough rising in bowl, see how big it gets!!!!

Take it out of the bowl, and either divide it in half for 2 breads, or whole for one big bread. Flatten it with your hands, and kind of make it into a football size, and put them in 2 GREASED loaf pans, or just shape it into a snake-like rope, and put the whole thing in one big GREASED cake pan, like a bundt pan. Cover lightly (just lay the piece over, don't wrap) with a piece of GREASED wax paper or foil, it has to be greased so the risen dough doesn't stick to the foil or wax paper....another great TIP! Let it rise until it's high and about 1 inch over the rim of the baking pan........about 1 hour or so.

Eggwash - 1 egg yolk with 1 tsp milk or half & half - right before baking, brush carefully over the top of the bread When I say carefully, I mean brush it lightly, cause you could deflate the risen bread...take it from me, I have done this!

Sausage, Peppers...........and Onions!

2011-12-16T08:08:00.000-08:00

Well, Christmas will be here before we know it. Our Church Cantata is this weekend, and yes I am singing in it. I am excited, we are singing a beautiful musical, "Hope is Born, Emanuel!" We have a full orchestra, and our children's choir will be singing as well....and my little boy will be singing with them! We've been been practicing since September, and it's going to be really nice. So that will be our busy weekend, the last weekend before Christmas! I have some last minute baking that I want to get done tomorrow morning, along with wrapping presents, will I ever get it all done?

Last night I cooked Sausage & Peppers for dinner. I love Sausage & Peppers, mom use to make them when I was a little girl, not too often, but when she did, they were delicious! This is such an easy dish, I usually make it in the summer when we have a crowd over. I roast the pepper and onions in the oven, so much easier than on the stove top. I don't put any sauce in my sausage & peppers, just a little olive oil and salt and pepper. I cook the sausages separate from the peppers and onions, I don't like greasy pepper and onions! Yes, I do try and cook healthy.

Make Sausage & Peppers for your next dinner, they are delicious and EASY!

Sausage & Peppers

About 10 Bulk Sweet or Hot Sausages
4 large Green Peppers 1 large Red Pepper chopped
4 large Onions chopped
2 TBS Olive Oil
salt and pepper to taste

Cut up the green peppers, red pepper, and onions. Put them in a greased dutch oven, or 9x13 casserole dish. Pour the olive oil over them, salt and pepper, toss with your hands. Put in a 350 oven for 45 minutes, until all cooked down and almost caramelized.

Line a cookie sheet with foil, and put the sausages on it, put them int the oven alongside the peppers and onions. Cook for 45 minutes until nice and brown and cooked through. Take the Sausages off the cookie sheet, throw out the foil and grease, and put them in the pan with the peppers and onions, and cook for another 20 minutes. Serve with hard rolls, or we like to eat them over pasta! SO YUMMO!

Cookies, Cookies, Cookies.....Jam Thumbprints!

2011-12-16T07:38:00.000-08:00

Are you all running around crazy getting ready for Christmas? I sure hope you all are baking. I feel Christmas just wouldn't be Christmas without home-baked Christmas Cookies. I love giving them away to my children's teachers, special friends, and setting up a a beautiful tray displaying them on my dining room table, all ready to enjoy!

Here's another delicious Christmas Cookie that I make every Christmas without fail. They are so easy, and everyone loves them. YUMMO!

Jam Thumbprints

3 sticks butter at room temperature
1 cup sugar
1 tsp. vanilla extract
3 1/2 cups flour
1/4 tsp. salt
Raspberry, Apricot or Strawberry Jam (whatever kind of Jam you wish)

Mix the flour, and salt together with a whisk. In mixer (remember I use my Kitchen Aid Mixer to mix all my cookie recipes) cream the butter until smooth, add the sugar, add the vanilla. Slowly add the flour and salt mixture and mix until the dough starts to come together. Take the dough out of the mixer and put it on a piece of plastic wrap, and then roll it together with your hands, wrap it up and chill in the frig for 30 minutes.

Roll the dough into little balls, and put them on a greased cookie sheet, and press a light indentation into the top of each with your finger....hence "thumbprint".....Drop 1/4 tsp of Jam into each indentation. Bake 20 minutes. Remove and cool. Enjoy!

A Great Appetizer.....Layered Reuben Spread!

2011-12-15T07:25:00.000-08:00

Christmas will be here before we know it. It's been such a busy time around here. All the festivities, all the baking, the entertaining, the Christmas parties, and the shopping! But I do love it all. I am happy to be home today, catching up on things here in the house, and I'm making a really great dinner tonight, Meatloaf 101, it's a great dish, easy, and my family loves it!

I love appetizers, and I am always looking for new ones. This Layered Reuben Spread is really delicious, and so very easy. When I have a dinner party, I always have 1 or 2 appetizers, something not too heavy, so everyone isn't so stuffed, and still want to enjoy the dinner I prepared for them. Try this recipe, so easy and delicious!

Layered Reuben Spread

1/3 cup Mayonnaise
1/3 cup Thousand Island dressing
1 can 8oz sauerkraut, well drained
1 bag 8oz shredded Swiss Cheese (2 cups)
1 pkg (6oz) thinly sliced corned beef, chopped
2 TBS sliced green onions (2 medium)

Heat oven to 350. In a small bowl, mix mayonnaise and dressing until well blended.

Using a greased 9 inch casserole dish, layer the sauerkraut, half the cheese, the corned beef and mayo mixture. Sprinkle the remaining cheese and onions on top. Bake for 20 - 25 minutes and it's all bubbly around the edge. You can serve this with crackers, but I like to serve this with that little pumpernickel bread! YUMMO!

Cookies, Cookies, Cookies......Christmas Biscotti!

2011-12-14T07:20:00.000-08:00

I started baking Christmas Cookies on Sunday! I love baking for Christmas, especially Christmas Cookies! It was great on Sunday, because my family helped, and we had a really nice time baking in the kitchen. We put the Christmas music on, and it went really fast. I usually bake about seven different kinds of Christmas Cookies, I know, crazy right.... but I think this year will be a little less. Just too many around the house for me to eat!

This Christmas Biscotti is a most delicious recipe, it's easy, and festive! Biscotti is a cookie that is "baked twice", they are first baked as a large log, and let it cool for 30 minutes, then you slice them and toast them until they are lightly brown. They become hard and perfect with a cup of coffee! To top them off, I dip one end in melted chocolate, oh so delicious! Try this recipe, you will love them!

Christmas Biscotti

2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick softened butter
3/4 cup sugar
2 tsp. almond extract
2 eggs
3/4 cup dried cranberries
3/4 cup coarsely chopped almonds

Cream the butter and sugar in the mixer. In a separate bowl, add the flour, baking powder, and salt, and whisk to combine. Add the flour mixture to the butter mixture and mix real good. Add the cranberries and almonds and mix. Take the dough out of the mixer and put it on a floured board and with floured hands knead a little. Grease a foiled cookie sheet, and bring the dough over and shape it on the cookie sheet into a long 13x3 inch log. Bake in a 350 oven for 30 minutes, until golden brown.

Right out of the oven from the first bake

Take out of the oven and cool for 30 minutes. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange them cut side down, on the baking sheet. Bake until they are pale golden, about 15 minutes. Transfer to a rack and cool completely.

Slicing the Biscotti for the second bake

Melting the Chocolate
1 bag 16 oz. of semi-sweet chocolate
2 TBS Crisco Shortening or oil

Dipping the Biscotti into the Melted Chocolate!

In a microwave safe bowl add the chocolate, crisco shortening or oil, microwave on high for 25 seconds, stir, microwave again for 20 seconds and stir again, do not let it burn! Is the chocolate melted and smooth? Or do you have to melt it more? You want the chocolate melted and smooth, almost liquid looking, that's what the crisco or oil are for. Dip one end of each cookie into the chocolate, and put onto a foiled line cookie sheet. Let them dry completely. You may have to put the trays in the frig for one hour or so to get the chocolate nice and hard. ENJOY!

A GREAT Appetizer..........Pizza Biscuit Wreath!!

2011-12-13T07:21:00.000-08:00

I love Appetizers! They are easy, and perfect for parties! I came across this Pizza Biscuit Wreath years ago, and it was a keeper! It's kind of like mini calzones, made with refrigerated biscuits. It's delicious, and easy! Make this for your next Christmas Party, you will WOW everyone! YUMMO!

Pizza Biscuit Wreath

2 cans (12 oz each) Pillsbury Golden Layers Refrigerated Biscuits
60 small slices of that thin pepperoni
20 small chunks of Mozzarella cheese
1 egg beaten
2 TBS Parm cheese
Pizza Sauce or homemade if you like

Love these biscuits!

Heat oven to 375. Spray large cookie sheet with cooking spray. Separate the 2 cans of dough into 20 biscuits. Press each biscuit flat.

Place 3 pieces of pepperoni and 1 piece of cheese on top of each flattened biscuit. Wrap the dough around the pepperoni and cheese, pinching the edges to seal and forms a ball. Leaving a 4-inch hole in the center, arrange 8 balls seam side down and sides almost touching into a ring on a greased cookie sheet. Arrange remaining 12 balls sides almost touching around outer edge of first ring. Brush with beaten eggs, sprinkle with parm cheese. Bake 18 - 20 minutes until golden brown.

Carefully slide wreath onto a round serving platter and put a small bowl of Sauce in the center of the wreath. Serve warm. Enjoy!

Breakfast Casserole........GREAT for Christmas Morning!

2011-12-12T14:41:00.000-08:00

Whew......what a weekend, yes it was fun, had friends over on Saturday for dinner, then Sunday we were in church all morning! It was our Sunday School Christmas program, and the kids all did such a wonderful job! I am loving this festive time. We came home and didn't even get to rest, I went right into the mode of , Christmas Cookie Baking! My whole family helped and it was really a wonderful time! I will post some Christmas Cookie recipes tomorrow, I promise!

Today I am posting a really easy Breakfast Casserole recipe. I'm sure many of you have already made a similar one, but it's so easy, and perfect for Christmas morning. You put the whole thing together at night, and the next morning, all you have to do it pop it right in the oven! In 40 minutes of so, it's all ready for you and your family to enjoy!

Breakfast Casserole

12 eggs beatened
2 cups milk (I use 2 %)
2 cups shredded cheddar cheese
1 tsp. mustard (yes, it will be fine)
2 tsp. salt
1 tsp. pepper
4 pieces bread cubed (whatever you have, I have even used hamburger buns in a pinch!)
1 lb cooked bulk sausage (cook it in a frying pan before, and drain all the fat)

Mix the eggs with the milk, add the mustard, salt, pepper, cubed bread, cheese, and COOKED sausage. Mix really good. Pour into a greased (with cooking spray) 9x13 casserole dish. Cover, put into the frig for overnight. In the morning, preheat the oven to 350 and bake for 20 minutes covered with foil, and then 20 minutes uncovered. SO YUMMO!!!!!

Sloppy Joes! So comforting....and Roasted Sweet Potato Fries....YUMMO!

2011-12-09T07:50:00.000-08:00

I feel like I've been running around crazy this past week. I know Christmas is coming, but come on all this just for one day? Well I do it all because my kids like all the traditions we started since they were babies. This weekend I will start my Christmas baking. I went to the store and got all the ingredients, and hopefully after a long morning at church, being involved with the Children's Christmas Program, and the Choir, I will want to come home and bake. I will start posting Christmas Cookie Recipes next week.

Sloppy Joes are an EASY and Quick meal for a busy weeknight.. Perfect for tonight's busy evenings. Tonight is Becca's Christmas Concert at school, she's a sophomore in high school, and the choir is fantastic!!! I am excited to see her perform, all the girls are dressed in black gowns and the boys are in tuxes....so wonderful and festive! Back to the recipe, this recipe is The Pioneer Woman's recipe, and it's easy, and delicious. Of course I made a few changes to my liking, but that's what "cooks" do!

Here's the recipe for homemade Sloppy Joes....Enjoy!

2-1/2 pounds Ground Beef
1/2 whole Large Onion, Diced
1 whole Large Green or Red Bell Pepper, Diced
2 Tsp. Garlic powder
1-1/2 cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
3 TBS Chili Powder (more To Taste)
1 TBS regular Brown Mustard
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 Tablespoons Tomato Paste (optional)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Hamburger Rolls, I found really great Whole Wheat Hamburger Rolls....so good!

Spray a large skillet or dutch oven with some cooking spray, over medium high heat add ground beef and cook until brown. Drain most of the fat and discard, but do not pour it down your drain, it will stop the drain up! I learned that from experience years ago!

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili powder, red pepper flakes, mustard, water, tomato paste. Simmer on low. Taste it what does it need? More salt, more chili powder, and adjust seasonings as needed. Cook for 1/2 hour on low heat with a lid not quite covering so it thickens. Serve on any roll of your choice, but those Whole Wheat Hamburger rolls were YUMMO!

Roasted Sweet Potato Fries

3 large Sweet Potato's - or more if WANTED!!!!!
2 TBS canola oil
salt and pepper to taste

Cut up the potato's into wedges, do not peel. Line a cookies sheet with foil or parchment (for easy cleanup) and coat with cooking spray, add the sweet potatoes, oil, salt and pepper, toss with your hands. Cook in a 400 oven for 1/2 hour until lightly brown and crispy. Enjoy!

Mom's Christmas Cutout Cookies.......So YUMMO!!!!

2011-12-07T16:18:00.000-08:00

We decorated the outside of our house for Christmas today, it was a long job, but so pretty! My hubby really did most of the job, I was there to assist. So now I can officially say the house is completely ready for Christmas. This weekend we have our first Christmas dinner with friends, and I am getting excited!

I love to bake cookies for Christmas. I usually bake around seven different kinds. Well one year it was 14 different kinds, I know I was CRAZY! I'm going to start the baking this Sunday after church, and everyone here will help me! The kitchen will be a mess, there will be flour and sprinkles everywhere, but that's the way to bake cookies with kids, and I kind of wish it wouldn't get so messy, but it's an easy cleanup. I make Christmas Cutout Cookies every year for Christmas. This recipe is from my Mother-in-law, and it's the the best Cutout Cookie in the world. At first the dough looks crumby when putting it together, but then you work it, and it really comes together very nice. The dough has to be chilled, and when it comes out of the frig, it's really cold, but working it with your hands will make it easier. These cookies come out crispy, they are not a "soft sugar cookie", and they are very sweet so you wouldn't frost them with icing, that's a different kind of cutout cookie. Try them you will LOVE them!

Hint - I mix all my cookies with my Kitchen Aid Mixer, never by hand, so much easier, and faster! I remember the old days baking with my Mom, we would mix all the cookies by hand, my hand got tired from mixing some stiff doughs.... And I usually mix up about 3 different kinds of cookie doughs at a time, wrap them with plastic wrap, label, and put them in the frig until we are ready to use them, and it could be like 2 days later!

Christmas Cutout Cookies

This recipe has been doubled, but I usually triple it for when I make them!
1 cup butter (Softened - NOT MELTED!)
2 cups sugar
1 tsp vanilla
2 eggs
4 cups flour
2 tsp baking powder
1/2 tsp salt

Sprinkles
2 eggs and 1 TBS water mix in a bowl for eggwash

Cream butter, then add sugar, and mix until creamy. Add eggs, and beat until fluffy, add vanilla. In a separate bowl combine flour, baking powder and salt. Mix with a whisk to combine, and add slowly to the butter mixture and mix until all combined. Take dough out of mixing bowl and shape in a disk and wrap in plastic wrap, label and chill in the frig for about 3 hours.

Take dough out of frig and working with a floured surface, take a piece off the disk and work it with your hands, it may be crumbly, keep working it, and make sure there is flour on your rolling pin and surface and roll out, not too thin, but not thick, and making sure the dough doesn't stick. Then choose your cookie cutters, and start cutting out the cookies, re roll the dough and continue the process adding more dough to it. Brush each cookie with egg wash and whatever kind of sprinkles you wish.

Rolling out the cookie dough

My hubby and Davey rolling out the cookie dough

See.....so EASY!!!

Put the cookies on a greased cookie sheet, and bake in the oven at 350 for 12 -18 minutes. I like to chill the cookies right on the cookie sheets before they go into the oven, the shapes hold better. Make sure to rotate your cookie sheets, so they cook evenly, the bottom rack will brown the bottom of the cookies and top rack will brown the top of the cookie.

Take out of the oven when they are light brown and transfer to a rack.

Not the best picture, but ME BAKING COOKIES!!!

If you want to "paint" your cookies, you can add food coloring to the eggwash....just add a couple drops to 1 cracked egg and 1 tsp water, and color, I usually crack 4 eggs in 4 different bowls, and color each bowl with a different food color, this is great "food coloring paint" and fun for the kids too, and the cookies come out looking so pretty! But you PAINT before you BAKE!!! Then add sprinkles and BAKE!!!! The cookies will come out of the oven with a "painted finish" so pretty!

Mix each egg with a different food color.....mix it up and start painting then BAKE!!!

Use your imagination! Happy Baking!!!!!

Eggplant Parmigiana........ NOT FRIED BUT BAKED!

2011-12-06T16:15:00.000-08:00

Are you all getting ready for Christmas? We sure are over here. All the decorations are up, and so pretty. I haven't started my Christmas baking yet, that will start this Sunday. My son Davey's Christmas Concert was last night, and it was WONDERFUL! He sang with such emotion, and expression on his face, I couldn't take my eyes off him! It was a wonderful and festive Christmas Concert, and I will cherish the memories forever!

We are having friends over this weekend, and I plan on making Italian. One of the dishes will be my Eggplant Parmigiana! I love Eggplant Parmigiana! But it's a big job, and I don't like frying the Eggplant, the extra calories, and the SMELL of the oil! So, I came up with this idea years ago to egg them, bread them, and instead of frying them in oil, put the slices on cookie sheets, brush with Olive Oil, and bake on a high heat for about 15 - 20 minutes and baking on the bottom shelf of the oven is the key, and turning them over once. What would you know, the Eggplant came out so delicious, and so crispy, that they didn't even make it to Parmigiana, we would eat them right out of the oven! This recipe is so easy, and so delicious, try it, you will never fry Eggplant again!

Baked Eggplant Parmigiana

2 large Eggplant - peeled and sliced thin into circles
Bread Crumbs starting off with 2 cups (you will need more)
Eggs start off with 4 (you may need more)
1/2 cup milk (you may need more)
Olive Oil starting off with 1 cup (you may need more)

To Make the Eggplant
1. Crack the eggs in a med size bowl and mix up, add the milk, and mix.
2. Starting with 2 cups of bread crumbs put them on a large plate, or pie plate
3, Start dredging the Eggplant slices, first in the egg mixture, then in the bread crumbs.
4, Line 4 cookie sheets with foil and coat with cooking spray
5. Put the dredged eggplant slices on the cookie sheets, brush with Olive Oil. You will have to do this process again until all the eggplant is used up, adding more eggs/milk and bread crumbs when needed.
6. Bake in a 400 degree oven for 15 minutes, or so, checking them, and turning them over once during the cooking process until crispy! I also rotate the cookie sheets, the cookie sheets on the bottom cook faster.... Don't let them BURN!!! When they are done, transfer to a plate or rack to cool, and fill up with cooked Eggplant.

All dredged and waiting to be baked!

All baked and Crispy!

Now if you have any Eggplant left after eating them right out of the oven, you can make the Parmigiana!

You will need:
2 - 3 cups Marinara Sauce - Homemade of course, or just use JAR!!!
1 cup Parmesan Cheese
2 cups shredded Mozzarella Cheese

Using a 9x13 baking dish, coat with cooking spray, then add a little sauce on the bottom of the dish, add one layer of baked Eggplant then some Mozzarella cheese, then some sauce, and repeat process 2 more times or so, top with a little sauce you don't want this dish soupy, and the Parmesan Cheese. Bake in a 350 oven for 20 minutes! YUMMO!

The Best Cheesecake EVER....My Mom's New York Cheesecake

2011-12-04T16:54:00.000-08:00

We have a very busy weekend, traveled to Long Island, New York yesterday for my hubby's brother's 40th birthday party, it was fun, and always good seeing the family. Then today was church, and our Sunday School is performing their Christmas Program next Sunday, so we were all rehearsing for that, it was busy, but exciting! Then we go to Shepherding Group the first Sunday of every month with families from our church, and that was today, we had a wonderful time sharing good food, and fellowship. WHEW.... I am tired but our weekend was wonderful spending time with family and our friends.

My mom makes the best Cheesecake, it's a New York Cheesecake it's so creamy, and so delicious, and just SCREAMS Christmas to me! It's very easy to make, and she's been making it now as long as I can remember. Usually Cheesecakes call for like 5 pounds of cream cheese, this recipe calls for only 3, and it still makes a large cake. Try this recipe, so many people are intimidated by cheesecakes, it's easy, and I have a special trick to prevent it from cracking! YUMMO!

Mom's New York Cheesecake
3 - 8 oz. cream cheese

1 cup sugar

5 eggs

1/3 cup sour cream
1 tsp. vanilla

All these ingredients must be at room temperature, including the eggs! This is a must! So take them out of the frig and let sit on your counter for 1 hour, before you start.
Mix the cream cheese until really creamy, then add the eggs one at a time, add the sour cream, and vanilla. Scrape the sides down a couple of times, and really beat for about 5 minutes, scraping the side down yet again, until really smooth and creamy.

For the Crust, combine1 & 1/2 cups graham crackers crumbs, 1 & 1/2 Tbs. sugar, and 1 stick butter already melted.

Mix all the crust ingredients together and put them into a greased 9 inch springform pan.(if you don't have a springform pan, you could also use a 9x13 baking dish) Lined the outside of the springform pan with foil...pat the crust into the bottom, and up the sides a bit. Bake the crust for 10 minutes in a 350 oven. Cool.

Pour the cream cheese mixture into the springform pan....put into a large baking pan (see below picture this is the TRICK for avoiding a crack in the middle) Bring about 3 cups or so of water to a boil, and gently pour the boiling water halfway up the sides of the cheesecake....into that baking dish, without getting any water into the unbaked cheesecake. This will help the cheesecake to cook evenly, and help it not to crack.

Put into a 350 oven for 45 minutes. Then shut off the oven, and let stand in the oven for another 45 minutes. Then take out of the oven and let stand at room temp for another hour. Meanwhile prepare the sour cream topping.

Sour Cream Topping -

1 & 2/3 cup sour cream,
1/2 cup sugar,
1 tsp. vanilla.

Take the cake out of the pan of water and let sit at room temp, mix the sour cream, sugar and vanilla with a whisk, and pour on top of the cheese cake, and spread with a knife or offset spatula. Preheat oven to 350, and cook again for only 5 minutes. Take out and let sit again for 1 hour at room temp....and then refrigerate.

Cookie of the Week...........Chocolate Cake Mix Cookies....YUMMO!

2011-12-02T10:11:00.000-08:00

I have this really delicious, and EASY Cookie Recipe, and it's from a Cake Mix....now don't faint! Yes, I like to take short-cuts too, hey our lives are so busy! My friend Christine gave me the recipe, she made them one day, but use a Lemon Cake Mix. I would have never known the cookies were from a Cake Mix if she didn't tell me. They were so yummy and the kids loved them. You can use whatever Cake Mix you want, I often make the chocolate, because that's what my kids like, the lemon are so good too. You can use the Vanilla Cake Mix and add chocolate chips, nuts, or peanut butter chips to the batter, and add whatever kind of flavor extract you wish, change it up some. If I was wanting to add chocolate chips and nuts, then I would add 1 tsp Almond Extract to the batter for something different. They're easy and a most delicious cookie, try them.

Cake Mix Chocolate Cookies

1 Cake Mix, whatever flavor you choose
1/2 cup Oil
2 eggs
chocolate chips (optional)
walnuts (optional...use your imagination!)
NO WATER
Mix everything up, and put drops of dough on GREASED cookie sheets, and bake in 350 oven for 10-12 minutes. YUMMO!

Brittle Bar....Tis the Season of Baking....Get Started!

2011-12-01T07:23:00.000-08:00

I love this time of year! It's chilly outside, the Christmas Tree is up and decorated, the house is just about finished, and I want to start baking Christmas Cookies! I have this great recipe for Brittle Bar, it's delicious, and EASY. I love easy recipes, hey I'm busy, and I need all the help I can get. My friend Kim gave me this recipe about 2 years ago, she made it for a church function, and I had to ask for the recipe. It's made with.....are you ready....Saltine Crackers! Yes, Saltine Crackers, so if you like sweet and salty, this is perfect for you! You can bag them in those pretty treat bags, and give them away as gifts. I know everyone loves receiving delicious treats as gifts this time of year, or just let your family enjoy them. I usually give one recipe away, and make an extra for my family! Try this recipe, you will love it!

yes, these crackers!

Brittle Bar

1. Line a cookie sheet with foil and coat with veggie spray.
2. Arrange Saltine Crackers in a single layer covering the whole cookie sheet.

Arrange crackers and pour butter and brown sugar over

3. Melt in a sauce pan, 2 sticks butter with 1 cup Brown Sugar
4. Pour over the crackers, spreading evenly
5. Bake in a 400 degree oven for 5 minutes
6. While baking - melt 1 bag of Chocolate Chips in Microwave (I like to add 1 TBS of shortening at this point just makes the chocolate more creamy and easier to pour/drizzle)

melt chocolate

7. Stir until smooth making sure the shortening is all melted and combined.
8. Take tray out of oven and immediately settle crackers back into place
9. Spread melted chocolate over crackers
10. Sprinkle with chopped walnuts, or whatever nut you prefer

Spread chocolate all over and top with nuts, let cool!

11. Refrigerate for 1 hour or until hardened
12. Break into pieces
13. Store in a sealed container in the frig.

SO YUMMO!

Oven Baked Pork Spareribs! YUMMO!

2011-11-30T06:34:00.000-08:00

It's finally feeling a little bit like Christmas today, the weather has been the in the 60's for the last 4 days, and just too warm if you ask me! But today it's in the 40's, and chilly. Now all we need is some Snow! I'm getting the house decorated for Christmas, it's almost done, still have a little extra touches to finish up. Our Christmas Tree is done, and it's beautiful!

I love Spareribs, but they have to be tender.....pull apart, fall apart tender! I have this great recipe that I've been making for years. I don't use the grill, I use the oven, and they come out perfect every time. Try this recipe for the most delicious, tender, and EASY Spareribs EVER!!!!

Oven Baked Pork Spareribs

1 Rack of Pork Spareribs about 3lbs

1 bottle BBQ sauce (or make your own if you wish)

2 cups water

Cut the Spareribs up into separated ribs, and put them in a roaster COVERED. Add the water and bake in a 350 oven for 1 & 1/2 hours. Drain all the water, and all the fat will go with it! To the roaster pan add the BBQ sauce making sure all the ribs are covered. Cook in the oven for another HOUR covered, the last 20 minutes UNCOVERED, this will add color, and everything will get all caramelized, and yummy! EAT! YUMMO!

Homemade Pizza!

2011-11-28T18:17:00.000-08:00

Well, I've been under the weather now for 2 days.....coughing, sore throat, chest hurting, didn't even make it to church yesterday, and our choir sang, and I missed singing! Now you know I'm sick if I miss singing in the choir! Today I got up the usually time and got my kids off to school, even though I felt awful, but I'm a mommy, and that's what mommy's do! My hubby is home and he helped out some, and I've let my house go, but I still managed to cook a nice dinner last night, Lentil Soup, which we all love, and it felt good eating something hot since I feel awful!

I've been wanting to post my Pizza Dough recipe for some time now, but Thanksgiving got in the way. So, today I feel it's the perfect time to show you. I love making Homemade Pizza, it's so easy! My mom use to make Homemade Pizza for us when we were growing up, every Saturday, and it was delicious! She would make 4 for our family, and there were never any leftovers! Mom would buy the frozen pizza dough at the grocery store, and I use to, before I learned how to make my own. Homemade Pizza Dough it's EASY, and so satisfying!

Homemade Pizza

The Dough - for 2 Pizza Pies!
1 1/4 cups warm water (warm water, NOT HOT)
2 TBS sugar
2 Tsp. Active Dry Yeast

In a bowl add the water, then the sugar and yeast...mix with a fork and let sit for 5 minutes until it gets all foamy, this is called "Proofing the Yeast".

Yeast all foamy

To the Kitchen Aid Mixing bowl add:
4 1/2 Cups Bread Flour (I use Bread Flour, but you could use Regular too)
2 TBS oil (I use olive)
1 tsp salt
Yeast Mixture already foamy

With the Dough Hook attached, mix on low. Increase speed, and mix until all the mixture forms a ball around the dough hook, you may have to scrap the sides of the bowl down with a spatula.

Dough hook with dough around it

Now look is the dough forming a ball around the dough hook like the picture above? Or does it look like a "cake batter" in the bowl? If it looks like a batter, add 1/4 cup more flour, you want all the dough mixture to be wrapped around the dough hook, that means it's done kneading. Or, there may be extra flour on the bottom of the bowl, then you need to add a little more water. Take the dough out of the bowl, and work it a little with your hands, if sticky add some more flour to your hands. Put in a well oiled large bowl, let rise for one hour.

These are the tricks to bread making, if you don't have a Kitchen Aid Mixer, you can use this same method, just the OLD FASHIONED way.....knead with your HANDS!!!!

When the dough is done rising, it will double in size, push down. Divide it into 2 , and let sit for about 5 minutes, will be elastic and easy to spread. Spread each loaf onto a greased pizza pan or stone. You don't need a rolling pin, use your hands. Now it's all ready to be TOPPED!

Toppings for the Pizza - makes 2 pizza pies!

About 1 cup or more Tomato Sauce - sometimes I even use jar Tomato Sauce! Now don't faint!!!!
4 cups shredded Mozzarella cheese
1/2 cup Parm cheese
Italian seasoning to taste
Garlic powder to taste

After spreading the dough onto your pizza pan or stone, top each pizza with 1/2 cup sauce (if you like more, use more), then top each with 2 cups of the shredded Mozzarella cheese, then sprinkle on the Parm cheese, Italian seasoning and garlic powder to taste. Use your imagination, do you want meatballs or pepperoni, mushrooms on your pizza? Go for it!

Bake in a preheated 450 oven. Put one pie on the top rack and the other one on the bottom rack, the top rack pizza will brown lightly on the top and melt the cheese, and the bottom rack pizza pie will brown the bottom crust, so you need to switch them around during the baking time, get a long spatula, and look at the bottom crust, is it browning to your liking? Yes, then switch them around so the top racked pizza pie bottom crust gets brown, nothing like a soggy pizza bottom crust!!!!

Take out, and cut and ENJOY! YUMMO!

Christmas is coming.....In Less than One Month!

2011-11-26T13:44:00.000-08:00

Today we're going to cut down our Christmas Tree....yes a Christmas Tree, not a Holiday Tree, but a Christmas Tree! We usually go early on in the Christmas Season, I like to decorate our house early, so we can enjoy it during the whole month of December! I love Christmas, and enjoy all the festivities, and my kids love it too.

The kids with their Gingerbread Houses 2010

We'll start our Gingerbread house's soon too, last year I let my kids decorate 2 each, all by themselves, yes, no help from Mom, and their creativity really came out!

Preparing to make the Gingerbread Houses 2010

We'll start our cookies in a couple of weeks, it's a whole family affair, they all just love it....even my hubby!

Sugar Cut-Out Cookies 2010

Becca decorating her Gingerbread Cookies

Aren't they cute?

Hubby and Davey making the roll out cookies!

Tomorrow we decorate the tree, and house for Christmas.....Enjoy!

What to do with all those LEFTOVERS?......Why Turkey Pot Pie Of Course!!!

2011-11-25T04:18:00.000-08:00

Well, it was a wonderful day. Thanksgiving came and went so quickly. Seems like we were preparing for weeks. We went to my sister's house, and it was a very nice day. The food was delicious, it was good seeing my family. My sister made all the fixings, I especially loved her "Acorn Squash" it was delicious! Mom made her Apple and Pumpkin Pies, and my sister-in-law, Beth made her Pumpkin Bread.....and I made Pecan Pie, Dinner Rolls, and Sugar Cookies, everything was so YUMMO! I could really go for a roll or piece of pie right now.

How did your dinner come out? I'm sure you all did a terrific job! I missed my hubby, he had to work, it was weird traveling, and eating at the table without him, and especially watching the "Cowboys" not by his side! But I'm counting my blessings that my hubby has a good job, and he will be off for Christmas!

Now with all those leftovers, what are you going to do with them all? How about a Turkey Pot Pie? I have a great recipe, it's similar to my Chicken Pot Pie, that I posted a few months ago. I would love to make one tomorrow, but we have no leftovers! YUMMO!

Turkey Pot Pie

The Pie Crust
2 1/2 cups all purpose flour
1 cup shortening
1 tsp salt
1 egg
water
1 tsp. vinegar

In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES vinegar......it will be fine you'll see. Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky!At this point you may need a little more water, depends on the weather. Form into a round disk, if it's too wet, add a little more flour, too dry, add very little water....it will be sticky, but not overly sticky.....all depends on the day and humidity.......wrap in plastic wrap and put in the frig for about 1/2 hour, or you can even leave it in there for 2 days, or freeze it for whatever pie you want :)

The Filling
About 2 cups COOKED shredded Turkey
2 cups milk, 2% or whole
4 TBS cornstarch
2 cups water with 2 TBS chicken bouillon added
4 TBS butter (don't worry you're not gonna eat the whole pie, well maybe you will)
salt and pepper to taste
1 cup shredded cheddar cheese
2 cups mixed frozen veggies (corn, peas, carrots, whatever)

In a large pot, add the milk, cornstarch, add the water with the bouillon mixed, salt, pepper, butter,.whisk constantly, but watch it, keep whisking, you don't want it to burn.....it will start to bubble and become thickened, take off heat and add cheese, stir let it melt, and then add the COOKED Turkey, and veggies, taste it, what does it need? More salt, pepper...Taste your food, make sure it's well seasoned! Stir.....COOL... now the pie crust

Take the pie dough out of the frig, and on a well floured surface, cut the dough disk in half, take one of the halves and roll out, this is the bottom of the pie. Make sure you have a dusting of flour on the bottom and top of the dough before rolling, and on your rolling pin...roll out to a rectangle since you will use a 9x13 dish, or a round dish if you want to use a deep round casserole dish. Keep rolling take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin. Put it on the bottom of a 9x13 dish, then add the cooled filling, and roll out the top pie crust the same way, lay it carefully over the filling, seal the edges, and cut three holes in the top crust for vent holes. Bake in a 350 oven for 40 minutes until you see it bubbling and light brown. Let sit for 10 minutes before servings......SO YUMMO!!!!.

Counting Down to Thanksgiving......A Great Appetizer...Stuffed Mushrooms!

2011-11-23T05:24:00.000-08:00

I can't believe Thanksgiving is tomorrow, actually it feels more like Easter than Thanksgiving, it's just too warm here in Northern New Jersey! It would be nice for some colder days to roll in, just makes the holiday feel so festive, especially when the fire is going.

Here's another great appetizer for your Thanksgiving Feast, Stuffed Mushrooms. My Stuffed Mushrooms are so delicious, and EASY! Actually this recipe is my mother's but she never used lemon juice in her recipe, but I think the added lemon juice really adds flavor.

I like to serve appetizers for Thanksgiving, but the meal is so heavy, and when my family comes, I want them to eat a little bit before dinner, you know while I'm in the kitchen getting the final things done, and they all can just mingle around and munch. But I don't want to serve "heavy" appetizers. Stuffed Mushrooms are perfect, they are light, and I think everyone loves them. I usually serve them with tomato juice, and a tray of cheese and crackers. Usually around Thanksgiving, the grocery store has those big "stuffing mushrooms", I love those, and they are big enough to hold a lot of the stuffing. Try my Stuffed Mushrooms, you will love them!

Stuffed Mushrooms

About 20 big White Button Mushrooms (if you have a crowd, double the recipe)
3 cans Minced Clams - sold by the tuna fish
1 stick butter
1 1/2 cups bread crumbs or more
2 tsp. oregano
2 tsp. garlic
1 tsp. dried parsley
salt and pepper to taste
4 TBS Parm Cheese
2 TBS Lemon Juice

With a damp paper towel, rub the dirt off the Mushrooms, and carefully pop the stems out. In a frying pan, melt the butter on med heat, add the clams, bread crumbs, oregano, garlic, parsley, salt and pepper, Parm cheese, and lemon juice. Mix up, is the mixture dry? Add some water, if too wet, add more bread crumbs, you don't want it crumbly, it should look like stuffing and moist enough to hold together to stuff a mushroom. Taste it, what does it need, more salt, pepper, more lemon juice? Taste your food, make sure there's enough seasoning in it! Stuff each mushroom generously, and put on a cookie sheet, or a 9x13 dish, and bake in a 350 oven for 20 minutes, until the mushroom is soft.

Hint....I always make these a couple of days before, they hold great in the frig, but bake them the same day you make them, and heat them up in the microwave or oven right before everyone comes to dinner! YUMMO!

Counting Down to Thanksgiving.....Baked Brie with Strawberry Jam and Almonds!

2011-11-22T08:28:00.000-08:00

Here's another appetizer that I love to make, and it's one of the easiest around. It's a Baked Brie! It's so simple, but whenever I make it, I "WOW" everyone. Baked Brie is truly a most delicious appetizer. I know, Brie is an expensive cheese, but I buy a nice size round in Costco, so much cheaper than at the local grocery store. I wrap a whole Brie round in 1 sheet of puffed pastry, but first I spread strawberry jam on both sides, and top it off with either almonds or walnuts. So delicious, and EASY! Try it!

Baked Brie with Strawberry Jam and Almonds

1 6 inch round of Brie
1 sheet of puffed pastry thawed
4 TBS strawberry jam, or whatever kind you prefer
1/2 cup chopped or sliced almonds or walnuts whatever nut you prefer
1 egg and 1 TBS Water for Egg Wash

Unroll the puffed pastry and put it on a floured board, and just roll it out to get rid of the lines from the fold. In the middle of the pastry, put 2 TBS jam, spread it in a circle, about the size of the Brie, top with 1/4 cup of the nuts. Take the Brie out of the package, and keeping the white part on, put it on top of the jam and nut mixture, and add more jam and nuts to the top side of the Brie. Fold the Puffed pastry up around the top side of the Brie, folding it into a neat package. Turn it over, the bottom will now be your top, since it's smooth and prettier. Put it on a greased cookie sheet. Crack the egg into a small bowl and add 1 TBS water, and mix, brush it all over the package puff pastry Brie,. Now you can either bake it in a 375 oven for 20 mins or put it back in the frig and pop it in the oven right before your guests come. Serve with crackers on a pretty platter. YUMMO!

Counting Down to Thanksgiving..........The STAR of the DAY....Turkey 101

2011-11-20T18:31:00.000-08:00

What are you all making for the big day? Like I have said in my previous posts, we are going to my sister's house this year, but I'm not completely off the hook, I am bringing my Homemade Dinner Rolls, Pecan Pie which I posted a couple days ago, and my Homemade Sugar Cookies. I enjoy cooking and baking for Thanksgiving, but I am so relieved that my sister is hosting this year!

Today I am sharing my secrets in making a most delicious moist Roasted Turkey, and some tips I have with the timing of how to get the meal on the table all at the same time. I love roasting a Turkey, I find it easy! I don't use the gizzard or "stuff in the bag". Yes, I know, some of you like using them in your gravy, or even stuffing, but I would just rather throw them out! Please don't be intimidated by a big 20lb Turkey, it's just like roasting a big chicken, and you all know how to roast a chicken, cause I already showed you!

Roasted Turkey 101

20 lb Turkey (I like to use a Butterball)
1 stick of butter
3 cups hot water mixed with 3 TBS chicken bouillon
Salt & Pepper
Dried Rosemary (optional)
4 TBS flour
Cold Water and a jar with a lid for the GRAVY

1. Timing is the key, you want the Turkey to be done cooking about 1 hour before you eat, so the oven is free to put the rolls, stuffing, and other delicious food you so lovingly prepared. You want all your food to be done at the same time, not waiting around for the stuffing or rolls to bake in the oven. And you can have your mashed pots done already, like I showed you in a previous post.

2. How many pounds of Turkey do you have,,,,20? Then that bird needs about 3 1/2 - 4 hours to cook unstuffed, I never stuff my turkey. I like the stuffing in a casserole dish. But if you want to stuff your bird, by all means please do so. It will take longer to cook. So, say you want to eat by 2pm on Thanksgiving Day, then you need to put your 20lb Turkey in the oven by 10:30 that morning,

3. After you have rinsed your bird, and take the bag out of the cavity the night before, and made sure all is well. Pat dry with paper towels, be careful to wash your hands when done, cross contamination! Put it in the roasting pan you want to roast it in. Put it back in the frig and let it sit covered with foil for the night in the frig, kind of airing out, Then in morning let it sit out on the counter 1 hour before you put it in the oven, to come to room temperature.

4. Melt about 1 stick of butter, and brush your bird with the butter generously, salt and pepper very well, hey, it's a big bird, making sure all the parts are well seasoned, I like to add a little dried rosemary too....adds flavor. You will have some butter leftover, put it in a small pot and add the 2 cups of chicken bouillon mixture, and heat up, this will be the basting liquid.

5. Preheat the oven to 325 degrees, and put the Turkey, UNCOVERED, in the oven, making sure the racks are in the lowest position. I never cover my Turkey, I want it golden brown. Let the Turkey cook, and bast it every 1/2 with the basting liquid, this is the key for a moist bird!

6. After about 3 hours get your handy meat thermometer and test the temp, stick it in the deepest part of the thigh....how's it cooking, almost to 160 degrees? Almost done...I like to cook my turkey to 170 cause then when it sits for that hour on the counting waiting to be carved it still cooks, but you want the meat to be white, NO PINK, and when you poke it, the juices MUST BE CLEAR!!!

7. When the temp reaches 170, take the bird out and sit on your counter, in the pan, and cover with foil. When it cools some you can remove it and put it on a cutting board, and then pour the liquid goodness in a large saucepan to make your gravy! Now get those Dinner Rolls and stuffing, and whatever else you have in the oven to COOK!

8. One half hour before ready to serve, take the bird out of the roasting pan, and put on a big cutting board. Pour the roasting liquid into a large saucepan, and the leftover basting liquid, bring that liquid to a boil for about 3 mins. Now find a special person to start carving the bird, while you make the gravy.

The Gravy

While the liquid is boiling for 3 mins, get your handy gravy jar out and add 4 TBS flour, and fill the jar with cold water, shake really well. While the liquid is boiling, while whisking, add the flour/water mixture slowing, keep whisking so it doesn't form lumps. Lower the flame to Med, is the gravy getting thick? Lower the flame to simmer and simmer for 15 minutes. Now is the gravy at the right thickness? Or do you want it thicker, then add 2 TBS flour and about 1/2 cup water to the jar, and shake and add it slowly to the gravy, whisking, but not too much, it will get TOO THICK.....if it's too thick, add a little water. Taste it, what does it need, more salt, pepper, some chicken bouillon? Add it, use your taste buds to help you make your gravy....that's what good cooks do, they taste their food!

While your gravy is done and simmering on low, and your special person is carving the bird, now you can be getting all your serving dishes filled with the glorious meal, putting ice in the cups, pouring the drinks.Yes, do all this before everyone sits down! Be organized, light the candles, is everything in place? But not the food, the food should never be on the table before your guests sit down...it will not stay HOT....people like small-talk, they don't always rush to the table, you may have a slow, "never stop talking person" at your dinner, so wait.....

Call everyone to the table, and don't put the food on it yet, let everyone sit first. Pray, give thanks to our Lord for all His blessings, and for His faithfulness. After the prayer, as the hostess, stand up, and take another special person , but not your hubby, with you and bring each dish to the table giving it to your guests first, and one by one they can pass the food around, until everyone is served, I find this so much easier than putting the food on the table, reaching for this and that, you may overlook something.

Most of all enjoy the meal, enjoy your guests, sit back, relax, don't be up-tight, your guests will feel uncomfortable. This is Thanksgiving, it took you FOREVER to cook this meal! Enjoy it all!

Have a wonderful Thanksgiving, we have so much to be thankful for!

Baking for our Northwest Christian School's Annual Craft Fair.....Pumpkin Bread!

2011-11-18T14:32:00.000-08:00

I've been baking all day, so it seems. My son Davey's school is having their Annual Craft Fair this coming Saturday. Each family helps out and bakes four homemade items. Now you all know I love to bake, so of course this can be easy for me. I baked two Marble Pound Cakes, and two Pumpkin Breads. I just love these recipes, because they are easy, but delicious, and hope that someone snatches them up at our Bake Sale Table, at our Annual Craft Fair.

So, if you live anywhere in Sussex County, New Jersey come on over to the Northwest Christian School Annual Craft Fair, at the Sussex County Fair Grounds, this Saturday, November 19th, at 10am to 4pm. You will love all the homemade crafts, delicious food, which includes homemade Chicken Noodle Soup (which I helped make) homemade Pea Soup, and homemade Beef Chili....and of course the Homemade Baked Goods, and it's FREE ADMISSION!

Here's my recipe for my delicious Pumpkin Bread, you will love it, and it's also great for a Thanksgiving treat!

Pumpkin Bread

3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2 1/4 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp allspice
1/4 cup vegetable oil
3 large eggs
1 cup sugar
1 cup brown sugar
1 2/3 cups buttermilk
2 cups canned pumpkin

In a large bowl combine all the dry ingredients, and whisk to combine. In a mixer add the oil, eggs, sugar, brown sugar, buttermilk and canned pumpkin, mix really good, add the dry ingredients slowly. Pour into 2 greased loaf pans and bake in a 350 oven for 50 mins or until a toothpick comes out clean. YUMMO!

Counting Down to Thanksgiving........Apple Pie!

2011-11-17T07:47:00.000-08:00

Well, Thanksgiving is only one week away, are you ready? We are going to my Sister's house this year for our feast, and to think of it, I am very relieved! I do enjoy cooking the meal, setting the table, getting the house all ready for my family, but this year I am welcoming the break!

The Thanksgiving menu is usually a very large menu, with all the fixings, we cook for days, and eat the meal in only 20 minutes, well in my family that's what we do, we don't linger at the table like most people do. The desserts are usually pies, and of course cookies! Mom would always make four different kinds of pies when I was a kid, Apple, Pumpkin, Mincemeat (YUM, yes I love Mincemeat too) and Coconut Cream. I loved each one, but my absolute favorite was always Apple Pie!

I make a great Apple Pie today, it's probably one of the first things I make after we go apple picking. The pie crust is my Easy Pie Crust that I have made for you all a couple of times already, you can find it here. Please make an Apple Pie for Thanksgiving, buying one just isn't the same. Ok, you can say it, I am a food snob, cause I would NEVER buy an Apple Pie, especially for Thanksgiving! Homemade is the way to go!

Apple Pie
6 Apples peeled, cored and sliced thin (I like to use Granny Smith)
1/4 cup sugar
1/4 cup Brown sugar
2 Tsp. Cinnamon
3 TBS flour
6 TBS of butter
1 recipe of my Easy No Fail Pie Crust
1 egg, 1 TBS water for Egg Wash

Roll the dough out

Dot with butter

Crimp the edges

All ready for the oven!

Make the Pie Dough and put in frig for 1/2 hour to chill. Take out the pie dough and start rolling it out. Add the sliced apples to a big bowl, add the sugars, flour, cinnamon. Mix well. Lay the bottom crust in a pie plate, add the apple mixture, cut up the butter into small pieces, and put them all over the apples, roll out the top pie crust, and top the pie. Crimp the edges pretty, brush with egg wash, and cut 3 - 5 slits in the top crust for air holes. Sprinkle with 1 TBS sugar and 1 tsp cinnamon for extra goodness. Bake in a preheated 350 oven for 50 minutes. YUMMO!

Counting Down to Thanksgiving.........Mashed Potatoes

2011-11-16T07:46:00.000-08:00

We really enjoyed our mini Thanksgiving this past Saturday, with our friends Ed, Holly and their great kids. Like I have said before my hubby has to work this Thanksgiving, and I have been so bummed about it. So I promised him I would make a Thanksgiving Feast, since he won't have it on Thanksgiving. It was a wonderful day, filled with laughter, and great memories. And my hubby really enjoyed the feast, and I loved cooking for him and our friends. My kids love when I cook for them, brings me great joy when they ask "what's for dinner," and this day they were so excited that I made all their favorites!

Mashed Potatoes are delicious. I think Mashed Potatoes are so comforting and a MUST for a Thanksgiving Feast! My Mashed Potatoes are so easy, and so delicious, they aren't anything out of the ordinary, just simple Mashed Potatoes! I use a very special TOOL for my Mashed Potatoes, but you can just use a simple potato masher, but this tool is so easy. It's a Ricer and my Mashed Potatoes come out so creamy with no lumps! Make them, don't use the frozen potatoes, use FRESH potatoes, they are the best! And please do not use the BOX, just isn't worth it!

Try this easy TIP - When I have company coming, and I know when they come in the door I want most of my meal cooked, the last thing I want is to be in the kitchen mashing the potatoes! So in the morning, even like 6 hours before they all come, I peel, and cubed the potatoes, and put them in a large stock pot with COLD WATER COVERING them......let them sit in the water for about 6 hours or longer, nothing will happen to them, I promise you! Then even 1 hour before your guests come, you can cook them, and mashed them, and have them sit on your stove.....easy it's all done before your guests come, and you can even clean up the mess! :)

Mashed Potatoes
1 bag 5lbs Potatoes, peeled, and cut up in small cubes (5lbs will feed about 8 people)
SALT
1 cup whole milk (or more if you need, but start with 1 cup)
1 whole stick of BUTTER (it's Thanksgiving people!)

In a large stock pot cover the peeled and cubed potatoes with cold water and cook on med-high for about 20 minutes until a fork goes through a potato cube very easily. Remove from the stove and drain the potatoes using a colander. Keep the potatoes in the colander, and using the Ricer, start ricing them back into the pot. Add the butter so it can start melting.

RICER (my best friend)

When they are all riced, add the milk, and start with about 2 tsp, salt......TASTE IT, what does it need? More salt? Add more salt, are they creamy? No? Add more milk a little at a time, not too much go slow, if you need more add a little more. And start mixing it making sure you have no lumps. Put back on the stove and cover, and let sit until you are ready to eat, you can put the flame on very low right before you eat, do not let them burn!!!!!!

If you don't have a Ricer, of course just use your potato masher, it will work perfectly! Or if you really want whipping potatoes, use your mixer, but first you have to mashed them up with the masher then add the milk, salt and start whipping with the mixer! EASY, and you will never use the BOX again! YUMMO!

Counting Down to Thanksgiving......Pecan Pie!

2011-11-13T16:41:00.000-08:00

We had friends over yesterday for dinner, and I made Turkey with all the trimmings. You see my Hubby has to WORK this year for Thanksgiving, and I am NOT happy about it. So, I promised him I would make Turkey with all the fixings one day before Thanksgiving, and as promised, I made it yesterday!

On the menu was one of my Hubby's favorite's...Pecan Pie. I was busy all day on Friday, and wanted to get the Pecan Pie made that evening. I knew the recipe called for Dark Corn Syrup.....I went into my pantry, and there was no Dark Corn Syrup. What to do, it was late, I was exhausted, I was already in my pj's, my Hubby left for work already, and did I say I was exhausted? So I went online and looked for a recipe for Pecan Pie that didn't use Dark Corn Syrup. And indeed, I found a recipe, and a really delicious one! The pie isn't as sweet, and it's made with natural ingredients, no High Fructose Corn Syrup! The pie's color is a little lighter, but other than that, it was perfect!

Try this recipe, you may NEVER have to buy Dark Corn Syrup, again....cause what else do you buy that stuff for?

Pecan Pie
You will need 1 pie crust. You can find my recipe for my Pie Crust HERE! (you only need 1/2 of the dough so make the pie dough, and when it's done chilling, cut the disk in half, and roll out. Wrap the other half in plastic and put in a baggie, and freeze for your next pie!

1 cup light brown sugar
1/4 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans

Preheat oven to 350 degrees

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done. YUMMO!

Counting Down to Thanksgiving....Homemade Cranberry Sauce

2011-11-12T07:24:00.000-08:00

I love Cranberry Sauce, even the can stuff is really good! I always have a can of Cranberry Sauce in my pantry, even for a weeknight chicken meal, and my daughter Becca loves it too. I started making my own Cranberry Sauce several years ago. I didn't know how EASY it is to make it homemade. I use the bag of fresh cranberries, there's a recipe right on the back of the bag, but like everything, I add my own touch to to the dish. I don't like it so sweet, and I like it tangy, so I add some fresh orange juice and cinnamon. Fresh Cranberries are seasonal, but you can substitute frozen cranberries, and it still comes out perfect! Homemade Cranberry Sauce, you will love it, and will not want to serve the can stuff again!

Homemade Cranberry Sauce

1 Bag Fresh Whole Cranberries (sold in the produce)
3/4 cup sugar
1 cup water
1/4 cup freshly squeezed orange juice
1 TBS orange zest
1 tsp. cinnamon

In a medium size pot bring the water and sugar to a boil, add the orange juice, and bag of cranberries. Lower the heat to med/low, and continue cooking, you will hear and see some of the berries pop. Keep cooking for about 15 mins and stir occasionally. It will thicken some. After the 15 minutes, take off the heat and add the orange zest and cinnamon. Stir and let cool. Put in a container and refrigerate overnight. Put in a pretty dish, and serve at room temperature. YUMMO!

Counting Down to...... Thanksgiving!

2011-11-11T06:58:00.000-08:00

I don't have a recipe today, but I do have some pictures to share with you all from last Thanksgiving! We prepared the FEAST at our house, and it was so nice. I really enjoy entertaining and cooking for my family and friends. Hopefully these pictures will inspire you to host Thanksgiving one year. Yes, it's a lot of work, but at the end, it can be so satisfying! And.....don't let the "Bird" intimidate you....it's really easy sticking your hand IN and getting the junk out!

Enjoy the pictures!

Me and "Mr. Turkey"

My Hubby and Me!

The Table

The Leftovers!

My Sister, Me and Mom

Davey, My Little Indian!

The Pies!!! YUMMO!

Davey ready for dessert!

My Sister and her kids, my Mom, Hubby's Parents, and Becca

Enjoy it all!

Countdown to Thanksgiving.....Broccoli Casserole

2011-11-10T14:49:00.000-08:00

Thanksgiving is only 2 weeks away! I hope you all have made plans on "who is hosting the holiday".....our family plans way in advance, seems like we kind of all want to host the holiday. I prepared the meal the last 2 years, now it's my sister's turn.

When I was a little girl, my Mother would always host Thanksgiving. She did a wonderful job cooking and preparing for the feast, and for like 17 people! Her meal was delicious, her desserts even better, and her table was set all in her very best china, best linens, and best crystal. We always had a wonderful day, and Mom made it that way, and she really did it all herself. Sure my sister and I would help a little, but Mom cooked and baked everything, and not just 2 pies, but like 8, and from scratch!!

I do remember helping my Mom set the table the night before, but I never helped cook the meal. I always enjoyed helping my Mom with "domestic duties", I enjoyed being in the kitchen with her, watching her cook, bake, and even help. Mom was a great teacher to me in the kitchen, and I did learn it all from her, and I am very proud to say, and I always had samples, just to see if the food was good enough to eat! HA!

Here's a recipe that my Mom would make often when we were kids, but never for Thanksgiving. Fresh vegetables were always on her menu. It's a Broccoli Casserole tt's delicious and easy, and I think would go perfect with a Thanksgiving dinner. Try it....so delicious and EASY!

Broccoli Casserole

1 bag 16 oz frozen Broccoli florets
2 cans Cream of Mushroom Soup
1/2 cup milk
1 pkg 16 oz Shredded Cheddar Cheese
1/2 cup bread crumbs

Defrost the frozen broccoli. In a bowl combine the thawed broccoli, 2 cans Cream of Mushroom Soup, milk, and half the cheddar cheese. Mix really good. Pour into a GREASED casserole dish, top with the remaining cheese, and sprinkle the bread crumbs on top. Cover, and bake in a 350 oven for 20 minutes, uncover and cook 10 more minutes until it bubbles. YUMMO!

A Countdown to Thanksgiving!

2011-11-09T10:25:00.000-08:00

I love Thanksgiving, I don't appreciate the "early advertising" for Christmas, and I feel sometimes Thanksgiving can be ignored. When I was a little girl, Thanksgiving was a big part of our family traditions. We made a very big deal about the holiday. It was a time to give thanks to our Lord, and get together with our close knit family, and enjoy the feast that my mom so lovingly prepared for us. I try to instill these traditions in my family today, and my children have grown to love the holiday as well.

This year I am not hosting the special day, but my sister Lois will be. We are looking forward to spending the day with my Mom, Brother and his family, and my Sister and her family. I miss my Dad, he's been gone now over 3 years. Dad was a big part of our Thanksgiving Day, when we were younger he made a point for us to learn to be thankful to our Lord for all His blessings. And I truly am. Dad carved the turkey every year, we enjoyed his SLOW CARVING, it took him a very long time to carve that big turkey, and it was frustrating at that time, but now I would love to have my Dad back, and help carve our Thanksgiving Turkey this year! I do miss him.

I will be posting some really delicious Thanksgiving Recipes over the next several days. I hope you will try one or two. Enjoy!

Sausage Cornbread Stuffing
1 lb ground sausage (I like to use the frozen uncooked in the tube, not italian)
1 bag Cornbread Stuffing Cubes such as Pepperidge Farm or Arnold
2 cans Chicken Stock
2 tsp. ground sage
2 tsp. salt
2 tsp. pepper
1 stick of butter melted
4 stalks celery chopped small
3 onions chopped small
1 whole bunch of parsley minced
EXTRA butter for dotting

In a large skillet, melt the stick of butter, add the onions, celery, saute until soft. Add the uncooked sausage and cook really well, and break it up until little bit size pieces, DRAIN all the grease. In a large bowl, add the package of stuffing cubes, the sauteed onions and celery, sausage, and minced parsley. Add the 2 cans of chicken stock, salt, pepper, and sage. Taste it, what does it need, more salt, pepper, sage? Add them to your liking.

I don't usually stuff the turkey with this stuffing, I do enjoy it in a casserole dish. Put the stuffing in a 9x13 greased casserole dish, and dot with EXTRA butter on top, and cook covered in a 350 oven for 1/2 hour. YUMMO!

Smothered Chicken.....MY WAY!

2011-11-07T08:48:00.000-08:00

I make this really delicious Smothered Chicken, my family really loves it, especially my little boy, Davey! It's just chicken cutlets sliced really thin, pan-fried in my trusty cast-iron skillet, and the best part is the GRAVY! The gravy is made from the pan drippings, chicken bouillon, and White WINE....don't worry, the wine evaporates, so all that is left is the delicious taste, and not the alcohol, perfect for my little guy! It's a great weeknight dinner, so easy and so delicious. Try it you will love it!

Smothered Chicken

6 -8 chicken cutlets sliced thin (or pounded whatever you prefer)

2 TBS canola oil

1 cup flour for dredging

2 cups water

2 TBS chicken bouillon

1 tsp. powdered garlic

2 tsp. fresh parsley or 1 tsp. dried

1 cup White Wine, or if you prefer Cooking Wine

1 TBS lemon juice

salt and pepper

1 small Jar with 2 tsp flour and 1/2 cup cold water (to thicken the GRAVY)

Roasted Chicken

2011-11-04T19:15:00.000-07:00

Have you ever roasted a whole chicken? If you haven't, then you surely are missing out! A whole Roasted Chicken is so delicious, inexpensive, and best of all, EASY! I usually roast a chicken 2 times a month, I like the leftovers for Chicken Pot Pie, or Chicken Noodle Soup. I like to buy the Perdue Oven Stuffer, it has a lot meat, it's inexpensive, especially when it's on sale at Shoprite.

I like to use Ina Garden's recipe. I love her show, Barefoot Contessa, and have many of her cookbooks. I think she is a true cook, so easy going, and I usually have all the ingredients to her recipes in my pantry. And I love the way she entertains, no fuss, she really just wants to enjoy her guests, and I feel I do the same. When Ina made her Roasted Chicken, she roasted it on a very high heat, 400 degrees, with NO LIQUID! I have always roasted a whole chicken using at least 2 cups of liquid in the roasting pan, and of course on a low temperature like 350. But I wanted to give Ina's recipe a try, because it looked so easy, and of course so DELICIOUS!!! I made her Roasted Chicken, and it came out so tender, and the skin was so crispy.....everyone in my family loved it, and I will NEVER roast a chicken the "old way" again. Try this recipe, you will LOVE IT!

Roasted Chicken
1 whole Roaster Chicken about 6 lbs (Perdue is really good, and has the pop up timer!)
3 TBS Olive Oil
! TBS Salt
2 tsp Pepper
2 tsp. dried Rosemary or 1 sprig of fresh Rosemary

Rinse the whole chicken, and take out the special package....you know what I mean, then I usually throw it right in the garage, don't want to see the "heart, liver, and gizzard!!! Go ahead an make your gravy using those, but I sure won't!!!!

Pat dry the chicken, and put it in a roaster pan, Rub the Olive Oil all over the bird, and salt and pepper the inside, and the outside, generously, and sprinkle the Rosemary all over the bird. Put it in a preheated 400 degree oven, and cook for about 1 1/2 hours, or until the pop up timer pops up! The skin will be so crispy you will want to eat it right away!

Chicken Gravy using pan drippings
Using the pan drippings, make a most delicious gravy, skim off some of the chicken fat, and bring the drippings to a boil. In a jar with a lid, add 2 TBS flour and 1/2 cup cold water. Shake really well and add slowly to the pan drippings and whisk, whisk, whisk, lower the heat and bring to a simmer, and cook until it's has thicken. Now taste it, what does it need? Add salt and pepper and 1 - 2 tsp chicken bouillon. YUMMO!!

Cookie of the Week....Vanishing Oatmeal Raisin....YUMMO!

2011-11-04T08:07:00.000-07:00

This week's cookie is one of my family's favorite...."Vanishing Oatmeal Raisin Cookies"! Do I hear a YUMMO for this cookie? My family loves this cookie more than my chocolate chip cookies. I try to make them once a month, and when I do they aren't around for long, that's why I call them "Vanishing".....get it?

Oatmeal Raisin Cookies are on the healthy side. The oatmeal and raisins are good for you, so when I have one or even two for breakfast with my coffee, I don't feel so bad! I bake the cookies a little long than usual, they come out crispy, not too soft like most Oatmeal Raisin cookies, but you don't, bake them to the texture you like.

It's the weekend, thank the good Lord, so make up a batch of my delicious "Vanishing Oatmeal Raisin Cookies".....make them before the kids come home from school, the house will smell so good, and hopefully your family will give you hugs and kisses, hey, that's why I take the time to cook and bake for my family.....to show how much I love them, and I do! YUMMO!

Vanishing Oatmeal Raisin Cookies

2 sticks of butter softened
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla

In the mixer add the butter and mix until light and fluffy, add both sugars, eggs and vanilla. Beat until fluffy and mixed real good.

1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Old Fashioned Oatmeal uncooked
1 cup or MORE raisins

Combine all the dry ingredients and mix with a whisk to combine, add to butter mixture SLOWLY, or your kitchen will have flour everywhere, and mix real good. Line cookies sheets with foil or parchment, I use foil, and spray with veggie spray so they won't stick, drop the dough onto the cookie sheets, and bake in a 350 oven for about 10 - 13 minutes until light brown or a little darker brown if you like them crispy!

ENJOY!

Hearty 16 Bean Soup.....Yes 16 BEANS!!!

2011-11-03T07:10:00.000-07:00

We are just about back to normal here in New Jersey, we were hit hard by the "October Snow Storm". Now we can enjoy the rest of Autumn, hopefully the snow will hold off till December for Christmas!

I make this really delicious soup,“Hearty 16 Bean Soup", yes there are 16 different kinds of beans in this soup, and they all can be so delicious! Please do not be discouraged by the 16 beans, they really do make a yummy soup. I put kielbasi in the soup, and it really makes for a wonderful and hearty dish, or you could use ham, even a ham bone! Try it, you will love it, so comforting! YUMMO!

Hearty 16 Bean Soup

1 bag Goya 16 Bean Soup

(yes there really is a bag of 16 different kinds of bean all in one bag)

1 large onion minced

3 large carrots cut up small

3 celery stalks cut up small

1 long link of Kielbasi cut up in pieces
or 2 cups ham or a whole ham bone

3 TBS Beef bouillon

6 cups cold water

1 bay leaf

1 tsp. garlic powder

1 TBS salt

1 tsp. pepper

1 small can tomato paste

2 TBS canola oil

So colorful, yes 16 different kind of beans!

Preparing the Beans

Bag of 16 Bean Soup Mix



Rinse the beans then soak beans overnight in a large stock pot with about 6 cups cold water, cover. The next day, drain all the liquid, and rinse the beans really good. Continue making the soup.

Or if you forget to soak the beans the night before, and still want to make the soup on the same day, rinse beans then put them in a large stock pot cover with 6 cups of water and bring to a boil for 5 minutes. Take off of heat and let sit for 1 hour in the water. The water will look blackish, drain all the liquid, rinse the beans really good, and let sit in a colander until ready to make the soup.

Making the Soup
In a large stock pot add the oil then the onion, celery, carrot, add the salt, pepper, onion powder, and saute until soft, add the kielbasi, and saute for 3 minutes, add the already soaked and rinsed beans. Add the 6 cups of cold water, tomato paste, and bay leaf and beef bouillon. Bring to a boil, then lower the heat down to simmer. Cook for about 4 hours, until the beans are tender, and the soup is somewhat thicken. Taste it, what does it need? More salt, or pepper. I like to serve this over Brown Rice, and a loaf of freshly baked homemade bread! Enjoy!

October Snow!

2011-11-01T12:59:00.000-07:00

Well it's been a long time! We had snow on Saturday, into Sunday, about 12 inches actually. The first October snow I have ever seen! The power went out, didn't get it back until Monday, around 6 am. I am so happy it's back on. Just got cable and Internet back today. I have some great pictures of the "October Snow Storm", and we did have a nice time, it was cozy, I made a most delicious soup early that Saturday, knowing the power would go out, we enjoyed it with a loaf of homemade bread, I will post those recipes later. The kids built an awesome snowman, and I couldn't do much, so I relaxed.

I am so glad things are back to normal around here. Life if GOOD! Enjoy the pictures.

Our Home with the snowman

My two KIDS building their snowman!

Cheddar Drop Biscuits

2011-10-29T05:37:00.000-07:00

Biscuits, we just love them. I have some really good recipes for Biscuits, some are time consuming, and well worth the time. But these Cheddar Drop Biscuits are so easy!

I got the recipe from Lucinda Scala Quinn, she's the host of the Mad Hungry Cooking show on the Hallmark Channel. I just love her show, she's easy, and so down to earth, and I don't have to leave the country just to find an ingredient! Anyway, back to the biscuits, they have chives and cheddar cheese in them, and they are so easy, just drop them on the cookie sheet, no rolling out! I made them for my family tonight, and they were YUMMO!

Cheddar Drop Biscuits

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon granulated sugar

1/2 teaspoon coarse salt

Pinch cayenne pepper

6 tablespoons cold unsalted butter, cut into small cubes

8 ounces sharp cheddar, shredded

1 1/3 cups buttermilk, well shaken

3 tablespoons chopped chives

Preheat oven to 425 degrees with racks in upper and lower third positions. Line two baking sheets with parchment or foil.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart.
Bake in oven until golden brown, 12-14 minutes, rotating baking sheets onceTry them and ENJOY!

Cookie of the Week! Old Fashioned Sugar Cookies!

2011-10-28T08:37:00.000-07:00

I try to make a batch of cookies every 2 weeks for my family. There's nothing like the aroma of freshly baked cookies, and surprising my family with a homemade treat. This Old Fashioned Sugar Cookie is a Martha Stewart recipe that I found years ago. It's so simple, it's not one where you roll the dough out and make cut-outs, it's just a drop cookie, it's so easy, and so "old fashioned". Try them, you will love them!

Old Fashioned Sugar Cookies

3 cups flour

1 tsp baking soda

1/4 tsp salt

1 3/4 cups sugar

1/4 cup packed light brown sugar

1 TBS finely grated lemon zest plus 1 TBS fresh lemon juice

(I have omitted this, my kids didn't like the zest)

1 cup unsalted butter (2 sticks) Softened

2 large eggs

Sanding sugar for sprinkling, or Sprinkles

1. In a large bowl, combine all the dry ingredients, (flour, baking soda, and salt) mix with a whisk to combine. In a mixer, or by hand, cream the butter, then add the sugars, eggs, lemon zest, and lemon juice. Mix for 2 minutes. Slowly add the dry ingredients, and mix for 1 more minute.

2. Scoop dough using a 2 inch ice cream scooper or 2 tablespoons, 2 inches apart on a greased cookie sheet. Flatten cookies slightly with a spatula, and sprinkle with the sanding sugar, or sprinkles.

3. Bake at 350 until gold brown about 10 - 15 minutes. Let cool and ENJOY!!!!

Beef Stew

2011-10-27T07:50:00.000-07:00

It's a rainy and chilly day again here, perfect for a nice Autumn day. Halloween is coming, we love Halloween, no negative feedback please....we just go out and trick or treat and have FUN, and usually go to our church for their Harvest Fest, and the kids love it!

Everyone is home tonight, and I know my family wants a really comforting meal. Tonight it's Beef Stew! I make this really easy recipe, and it's so delicious. I use a "Chuck Roast", you can find the "Chuck Roast" already cut up into chunks. The package will say "Stew Meat", but it's expensive, just for the convenience of the meat being already cut up. Sometimes I even use a "London Broil", just cut it up in chunks, so easy! It cooks for about 2 hours so start early in the afternoon. You can even use the crock pot, but you'll have to brown the meat first, and start in the morning. Need a most delicious comforting meal? Try this recipe, you will love it!

Beef Stew

1 pkg of Stew Meat or Chuck Roast, or London Broil, cut up into chunks

3 large carrot's peeled and cut roughly into chunks

1 large onion, cut up roughly into chunks

2 Celery Stalks cut up small

2 large Potato's peeled cut into chunks

1 tsp salt and 1 tsp. pepper

1/2 cup Red Wine (optional)

2 TBS Tomato Paste

1 Bay Leaf

2 TBS Oil (I use Canola)

1 cup Flour for dredging

3 cups of beef stock or 2 cups water and 3 TBS bouillon)

Cut up the meat, dredge in the flour, shake off extra flour. Heat up an oven proof roasting pan, add the oil and get it nice and hot. Add the meat to the pan, and brown on all sides, for about 2 minutes each side. Don't let it burn you may have to lower the flame. Salt and pepper, add the carrots, potato's, celery, and onion, red wine, and cook for about 2 minutes until the wine is evaporated. Add the beef broth or water with bouillon, and bay leaf, and finally the tomato paste. Stir, scraping getting all those delicious bits off the bottom of the pan....hey that's your flavor! If you want to use the crock pot, after doing all of this, put it all in the crock pot, turn on low and cook for 7 hours.

Put into a 350 oven for about 1 hour, after the hour check it, taste it, what does it need, more salt? Is the water/stock evaporating too fast, add more. Cook for another hour, until meat is tender, and there's a nice gravy. Take out of the oven, if the gravy isn't thick, thicken it by making a simple gravy. In a jar, add 2 TBS flour and about 1/4 cup cold water, shake. Add very slowly to the stew, but do not add all at once, stir, do you need to add more? Is the gravy thickening to where you like it? Taste the stew, does it need more salt? Always taste your food, that's how you learn. Serve over mashed pots, or egg noodles......YUMMO!!!

Something Comforting....Steel Cut Oatmeal!

2011-10-26T08:03:00.000-07:00

Well, it's finally cold outside, a chilly 38 this morning when I took my daughter Becca to the bus. Loving this weather, and I'm ready for the colder months. I hear rumors that we may get some snow tomorrow, wouldn't that be nice. But, it is very soon, Summer was extended this year so it seemed.

Here's a quick and easy recipe when you're on the go. When the weather gets chilly out, I want a comforting breakfast, and I think oatmeal is just that! So, last night I whipped up a batch of Irish Steel Cut Oatmeal. You may be asking, why did you make it last night? Well, I made it in the slow cooker. It cooked all night long, so it would be ready for us when we all woke up.

I love oatmeal, and it's so good for us! And I wanted to try something different, and I heard about this Irish Steel Cut Oats....and always wanted to try it. I found a recipe for it online, and guess what, this morning it was waiting for us, and it was truly delicious!!!!

My hubby has been asking me to make oatmeal lately, and I've been forgetting. So this morning he was welcomed with the delicious smell of oatmeal cooking right when he woke up. Mind you, the kids wouldn't even try it, of course not. What is with them? I tried everything when I was a little girl, and I loved everything! Here's the recipe.

Slow Cooker Irish Steel Cut Oats

1 cup Irish Steel Cut Oats

1 cup dried cranberries or raisins (or just leave them out)

1/2 tsp. salt

4 cups water

1/2 cup half & half or milk, or whatever milk you have

2 Tbs honey, or sweetener, or even sugar (I used the honey, next time I will leave it out and just add sweetener on to my own serving, I have to watch my sugar intake)

Spray the inside of a slow cooker with nonstick cooking spray. Combine all the ingredients into the slow cooker, except the half & half and honey. Cover and cook on LOW for 7 to 8 hours. When you wake up, it's all cooked, just add the half &half and honey, and serve.

Homemade Apple Sauce

2011-10-24T13:11:00.000-07:00

The weather has been just perfect! It's been cool now for the past two days, no humidity, finally. The leaves are changing color and falling everywhere. I love the Autumn, and I love the smells of Autumn, makes everything feel so cozy. One of the smells of Autumn is homemade Apple Sauce. I wonder sometimes why we buy the jar, making Apple Sauce is so easy, but the jar is very convenient, and we do live in a busy world. I do wish we could all go back in time when everything was at a slower pace, and we had the time to "put up" several jars of Apple Sauce. Perhaps some day I will, anyone care to join me, or should I say show me?

Apple Sauce

12 apples peeled and cored and cut up into chunks

1/2 cup sugar or more if you want it sweeter

1 TBS cinnamon

2 tsp. freshly grated nutmeg

1/2 cup apple juice or apple cider

In a big sauce pot, add the apples, sugar, cinnamon, nutmeg, and apple cider. Cook for 1 hour, the apples will break down and look chunky and saucy. Taste it, what does it need? Is it a little sour? Add some sugar, do you want more cinnamon? Continue cooking until the apples are all broken down in to a chunky sauce, you may want to use a potato masher if you want it smoother, or put them in a blender after cooking, but we like ours on the chunky side. Serve it warm, or chill if you like it cold. Will last in the frig for about 2 weeks. Enjoy!

Stuffed Pork Chops

2011-10-24T13:05:00.001-07:00

What a glorious day here in New Jersey, there's a chill in the air, and I am loving it. While cooking dinner last night, my oven wouldn't heat up, I preheated the oven to 350, and the oven wasn't even warm. But the broiler worked, not very well, and I was able to still cook. So, now I will be without an oven for today, oh no! What will I ever do? Some people would be relieved, but not me! Hopefully tomorrow the repairman will either fix it, or say, "I need a new oven". I'll keep you all posted.

Pork Chops we just love them! But sometimes the Pork Chops come out dry. Mom use to make Stuffed Pork chops when I was a little girl, and I just loved them. She wouldn't make them often, just every once in a while, and when she did, they were delicious! .

I make Pork Chops today for my family, but one of their favorite's is STUFFED! I use a BOXED, (please don't faint!) STUFFING, only on busy weeknights, but on special occasions, like Thanksgiving, I do make my homemade Sausage Stuffing, I will post that recipe sometime before Thanksgiving. But because I'm trying to make easy weeknight dishes, and we do have very busy lives, we are using the BOXED STUFFING in this recipe....whew, feeling better now!

Stuffed Pork Chops

4 thick bone-in pork chops

1 box stuffing mix (I use Stove Top)

2 TBS oil (I use Canola)

salt and pepper

Homemade Dinner Rolls

2011-10-19T07:04:00.000-07:00

There's nothing like fresh homemade bread baking in the oven, on a chilly Autumn day. I bake bread often, it's really easy, especially if you have a Kitchen Aid Mixer, with the special dough hook. All you really do is put all the ingredients in the bowl, turn the mixer on low, and the dough comes together, and forms a ball, that's when you know the dough is kneaded and ready for it's first rise.

After you learn how to make dough with the mixer, you will want to try new recipes, and all kinds of bread, sticky buns, I have a GREAT recipe for STICKY BUNS.....whole wheat and raisin cinnamon loaves, pizza dough, and one of our favorites.... Dinner Rolls.

Here's the recipe, it's so easy, and nothing so satisfying than making your own bread!

Homemade Dinner Rolls

1 1/4 cup warm water from the tap (WARM, NOT HOT, COOL TO YOUR WRIST)

3 1/2 tsp Active Dry Yeast

1 TBS sugar

In a Kitchen Aid Mixer bowl, add the following:

4 1/2 cup Bread Flour (you can use All-Purpose, but Bread Flour really is BEST for baking bread)

1/4 cup oil (I use Canola)

1 tsp. salt

1 egg

1/4 cup sugar

If you don't have a Kitchen Aid Mixer, by all means make your bread by hand....using the same method here, but instead of the mixer kneading your dough, you will have to by hand, for about 10 minutes or so....add some flour if it gets sticky, pushing the dough to and away from you on a floured work surface. You will know it's done when it's not VERY STICKY and you form a ball, and is smooth to the touch like a baby's bottom..... :)

Back to the Kitchen Aid Mixer Method

3. When the dough is done rising and doubled, punch the dough down getting all the air bubbles out, it will feel elastic, cut the dough into 18 even pieces and form into little balls, about the size of a golf ball. Or with floured hands, roll each piece into a thick rope and tie into a knot, then form into a ball.

4. Grease a cookie sheet or 9x13 casserole dish, and put the balls in. Now you have to let it rise again forming the dinner rolls, cover with a kitchen towel, or I use a piece of GREASED wax paper, and let them rise for 1/2 hour until doubled. Bake in a 350 degree oven for 20 minutes until lightly brown. YUMMO!

The Perfect Pan-Fried Hamburger.....with Caramelized Onions!

2011-10-17T06:45:00.000-07:00

I love hamburgers! Yes, a burger is one of my favorite foods. I am picky when it comes to a burger, it has to be made with fresh ground beef, not one of those frozen "hockey pucks."

When I was a little girl, my parents would take us to this restaurant "St. John's", it was a little place on Liberty Avenue, in Queens, New York. The restaurant was located right under the "A" Train, an elevated train station. I loved the BURGERS at this place, even as a little girl, I would order a burger, and it had to have caramelized onions, and the bun was lightly toasted. The burger was DELICIOUS!

Today my hubby cooks burgers on the grill in the Summertime, but in the Winter months, when the deck is covered with snow, I pan-fry the burgers in my Cast-Iron Skillet.. Yes, a cast-iron skillet, those of you who have one know what I'm talking about, and it's perfect for pan-frying burgers! The burger come out so perfect, juicy, and so delicious. I only use salt to season the burgers, it's the flavor of the beef that I only want to taste. Top the burgers with American cheese, toast the buns right after the burgers are done, yep, in the same pan, with the drippings......ok so your not gonna eat this everyday, so treat yourselves. And don't forget the Caramelized Onions! YUMMO!

Pan Fried Burgers
2 lbs 85% Ground Beef - makes about 4 burgers
salt
Hamburger Buns

In a greased frying pan, or if your lucky, cast-iron skillet, heat on high. Form your burgers into patties, make an indent in the middle so the burgers don't puff. Put them in the hot GREASED pan, salt the burgers on the top side, and fry for about 3 minutes, you want a beautiful brown color on the bottom before you flip. Flip the burgers and salt again. Wait for another 3 mins, and remove the burgers onto a plate. Drain all the fat, and lower the heat to med-low, put the burgers back into the pan, cook COVERED for another 7 minutes if you want a WELL-DONE burger like I do, or another 4 minutes if you want MED-WELL, or if you want it "MOOING"....about 2 more mins. Turn off the heat and top the burgers with cheese, cover, let the cheese melt. Remove burgers and put on a plate, turn the heat to med and toast the hamburger buns in the skillet for about 1 minute, watch them don't let them burn! Serve immediately.

Caramelized Onions
2 large onions, chopped
2 TBS butter
2 TBS oil (I use Canola)
salt & pepper
1 tsp. sugar

In a frying pan, heat on med-high, add the butter and oil, then add the chopped onions, salt, pepper, and sugar. Lower the heat to med-low and cook the onions SLOWLY, stirring occasionally. You want this to cook slowly, they will cook down and turn a light brown caramel color, about 20 mins or so. Serve immediately.....YUMMO!

Cookie of the Week.......Peanut Butter Chocolate Chunk Cookies

2011-10-14T07:52:00.000-07:00

So, I'm going to start something new, I'm gonna TRY and post a new cookie recipe every week. My kids love cookies, I don't usually buy store-bought, it's so easy to make homemade, and it's so much cheaper! These Peanut Butter Chocolate Chunk Cookies are so delicious, and we love them. I started making them a while back when Becca was about 3 years old. They are a Martha Stewart recipe, she made them on her t.v. show back in 2000!!!! Wow, that was a long time ago, and I've been making them ever since.

I use my Kitchen Aid Mixer when making a batch of cookies, it's so easy, and saves so much time! This original recipe only made about 2 dozen cookies, so I double the recipe below, they are so good, one recipe is never enough. Try these Peanut Butter Chocolate Chunk Cookies, you will love them!

Peanut Butter Chocolate Chunk Cookies

2 sticks of butter
1 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking soda
One WHOLE BAG of Semisweet Chocolate Chunk pieces

Preheat oven to 350. Mix with an electric mixer the butter, peanut butter, and egg until creamy, add the sugar's and mix until very creamy. In a bowl combine all the dry ingredients, and whisk to combine. Add to the butter mixture and mix really good, add the vanilla, and chocolate chunks. Grease your cookie trays and using 2 teaspoon's or a small ice cream scoop, put the dough on the cookie trays and bake in the oven for 18 -20 mins until golden brown. Cool.......EAT......YUMMO!!!!!

Chicken Cordon Blue......The Easy Way!

2011-10-13T04:19:00.000-07:00

I just love Chicken Cordon Blue. My mom use to make it for us, it was usually for a special occasion. She would pound the cutlets thin, then roll them up and toothpick them together, and then deep fry.....YUM! I guess back then we weren't counting our calories, but we just loved it!!!

I've been making Chicken Cordon Blue for years, and my family just loves it, but it's so time consuming. I came across this recipe, and thought it would work out so well, and it's delicious! I don't pound the cutlets thin, I slice them, but not too thin, I like them a little thicker, they come out tender this way. And I don't roll the cutlets like a traditional Chicken Cordon Blue, the ham and cheese are simply laid on top of the chicken, and there you go, no toothpicks involved! And, I don't fry the cutlets, I oven-bake them, saves so much time! Of course I have added my own touches to this recipe, like breading the chicken as I do with my Chicken Parm recipe, (you can find here), I posted a few days ago, and .......the best part of this dish is..........the CHEESE SAUCE!!!!

Try my Chicken Cordon Blue, you will love it! YUMMO!

Chicken Cordon Blue.....The Easy Way!

8 Chicken Cutlets, sliced but not too thin
2 cups bread crumbs, plus 1/2 cup reserved for topping
1/2 cup Parm Cheese
1 cup Italian dressing
8 slices Swiss Cheese
8 slices Deli Ham

If the cutlets are thick, slice in half.. Dip the cutlets in the Italian dressing, then dredge in the bread crumbs and Parm Cheese. Put them on a greased foil lined cookie sheet and bake in the oven for 20 minutes, or until done, and golden brown, do not turn over. Top with ham first then the cheese and bake until the cheese is melted about 5 minutes or so. Top with reserved bread crumbs and bake another 2 - 3 minutes until crispy! ENJOY!

Cheese Sauce

1/2 stick Butter
1/2 cup flour
2 cups milk
2 TBS Mustard (yes mustard!)
2 tsp. Nutmeg
1/2 cup Cheddar cheese or American, whatever you have
salt and pepper to taste

In a small sauce pan, melt the butter and then add the flour, stirring constantly with a whisk for about 1 minute, add the milk, and keep whisking until all combined with the butter/flour mixture, Add the mustard and cheese and whisk again, keep whisking until all combined, add the nutmeg, salt and pepper. Taste it, what does it need, more salt? More pepper? Take the chicken out of the oven, and Serve with rice or noodles, and a veggie, and then top the chicken with the CHEESE SAUCE! So YUMMO!!!!!

Chicken Cutlet Parmigiana!

2011-10-10T06:19:00.000-07:00

I've been making Chicken Cutlet Parmigiana for years......ever since my Hubby and I were married back in 1988. Back then my Chicken Parm didn't come out very good, it came out "soupy" and the chicken had no flavor. But I came up with a new way to make it, and it tastes so much better, and it's easier!

Yes, I still dredge the chicken with bread crumbs, but first I dip the cutlets in Italian dressing, then I dredge them in the bread crumbs mixed with Parmesan cheese, put them on a foil lined cookie sheet and bake in the OVEN, yes the OVEN! I find it so much easier, and I no longer have to stand in front of a stove frying chicken cutlets, and the chicken comes out tender and delicious every time. I don't pound out the chicken cutlets either, I usually slice them thin instead, so much easier, and no mess! Try my Chicken Cutlet Parmigiana this way, you will love it!

Chicken Cutlet Parmigiana

8 Chicken Cutlets, trimmed from all fat
2 cups Bread Crumbs
1/2 cup Parm cheese
2 cups Italian Salad Dressing (I use Good Seasons)
1 lb Mozzerella Cheese
2 cups or more of sauce

If you are using thick chicken cutlets you want to slice them thin, and trim all the fat. Or if you want to pound them thin, please go ahead. Combine the bread crumbs and Parm cheese in one bowl, and the salad dressing in another, and dip the chicken cutlets in the salad dressing first then the bread crumb mixture. Do this for all 8 chicken cutlets. Line a cookie sheet with foil and spread a little oil or cooking spray on the foil, put the cutlets on the cookie sheet drizzle with remaining salad dressing, and bake in a 375 oven for 20 minutes, or until done. Top each cutlet with Sauce and Mozzerella cheese, and put back in the oven, but on BROIL for about 3 mintues or so. Watch it, you don't want the cheese to burn, just lightly toasted. EAT and ENJOY!

I usually serve this with buttered egg noodles, or some kind of pasta and of course a salad. YUMMO!

Crumb Cake!

2011-10-07T10:01:00.000-07:00

Crumb Cake, a nice piece of Crumb Cake with a hot cup of coffee in the morning is the perfect snack in my little world. Well, only sometimes, that is! I have this recipe for Crumb Cake, and it's so easy, and simply delicious! This cake is an old stand by recipe for me, in a pinch when I have to bring something yummy to a friends house for coffee, or even for my kids school functions. It has the perfect "crumb", nice big pieces, perfect to pick off the cake, when you just want to eat the "crumbs"....hey I'm not the only one who does that, now am I?

This cake starts off with a CAKE MIX........oh no! Did she just say "CAKE MIX?".....YES I DID!!!! That's why it's so EASY! And the "Crumb Topping" is, of course, homemade, well something has to be homemade! Here's the recipe.

1 Box Vanilla Cake Mix (follow the directions to the cake mix, add the eggs, water, and oil, mix it up and pour in a 9x13 BUTTERED baking dish. Bake at 350 for 10 minutes, or just until you see a "skin" forming on top of the cake.

Crumb Topping
4 cups flour
3 sticks (yes 3 sticks butter) Melted
1 tsp. Cinnamon
1 1/2 cups Brown sugar

Melt the butter, in a large bowl combine the flour, cinnamon, and brown sugar, crumble with your finger, if too wet add a little more flour, depends on the humidity I think. When the cake has that "skin" on top, put the crumb topping on the cake evenly, making sure it all covered. Bake another 10 - 15 minutes until done and the topping is golden in color. Cool.......YUMMO!

Broccoli, Bacon, and Cheese Soup!

2011-10-06T06:20:00.000-07:00

I made this most delicious soup last night for dinner, Broccoli, Bacon and Cheese Soup! I have always wanted to make a broccoli and cheese soup, and the weather yesterday was perfect for soup! I love going to Panera, and whenever we go, I always order the Broccoli and Cheese Soup, and it's so yummy. So I came up with this recipe, and really hoped it would come out great, and it sure did! My whole family loved it, Becca had two bowls, and even little Davey loved it too....especially since it had BACON in it.....Davey just loves BACON, who doesn't?

This soup is so easy, but it's not one of those soups where you start in the morning and simmer on the stove all day long. It cooks up in like 1/2 hour, so it's so easy to make.

Here.s the recipe, ENJOY!

Broccoli Bacon and Cheese Soup

3 cups of broccoli florets cut into small pieces
3 cups milk (I used 2% and it came out GREAT!)
2 cups chicken stock (or 2 cups hot water with 2 TBS chicken bouillon)
1/2 cup flour
6 TBS butter
2 tsp. salt and pepper
2 tsp. freshly ground nutmeg
about 5 slices of bacon fried and crumbled
2 cups Cheddar shredded Cheddar cheese

Frying the bacon. I fry bacon in the oven. I put the slices on a large cookie sheet lined with foil, and bake in the oven for 10 minutes or so on 375. Drain on paper towels.

Cut up the broccoli florets and add to a medium size pot with water and cook for about 5 minutes until a little tender. Put aside and make the SOUP!

In a large SAUCE pot, on medium/high heat, melt the butter and then add the flour stir, do not let it burn, whisk for about 1 minute. Add the milk, and chicken stock, keep whisking you want to incorporate the flour mixture into the milk and stock mixture, and you don't want this to burn, then lower heat to med/low. Add 2 tsp salt and pepper, and the nutmeg. Whisk until this comes to a boil and thickens will take about 7 minutes or so. When thick, take off heat and add the cheese, keep whisking add the broccoli, and crumbled bacon. Taste it, what does it need? More salt and pepper or nutmeg? Simmer on low for 15 minutes or so. Eat right away, so delicious! YUMMO!