Tuesday, January 8, 2019

TWD: Fruit and Four-Grain Biscotti

           It's been awhile since I completed any of the "Tuesday's with Dori" Recipes, but I am trying to Kick off the New Year with some fun new healthy recipes for my granddaughters.
           Even though  I am not a big fan of biscotti, but I have to admit this recipe was very easy and it turned out really good. I couldn't find any currents so I used dried cranberries, cherries and apricots. I also only baked them for 20 minutes during both baking sessions here at the canyon.
         In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Dorie's Cookies"

Thursday, December 13, 2018

Pasta Fagioli


Ingredients
1 tablespoon olive oil
1 onion small yellow chopped
3 cloves garlic finely chopped
1 carrot peeled & chopped
2 small stalks celery chopped
1 lb ground beef or small meatballs
1-2 teaspoon Italian seasoning to taste
1/2 teaspoon red pepper flakes to taste
1 quart bottled or crushed tomatoes
1 can tomato sauce
1 can Tomato soup
2 cups chicken stock or vegetable stock
1 can cannelloni beans
1 can red kidney beans
2 cups small pasta
Parmesan cheese and chives for serving


Instructions
Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
Add the hamburger or meatballs to the pot, if you use hamburger, crumbling it as it cooks. Cook until the meat is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes, tomato sauce, tomato soup and stock.
Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
Stir in the beans and pasta. (Add an extra cup of stock or water at this point if it's boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
Serve piping hot with Parmesan cheese and chives.

Tuesday, December 11, 2018

Hot Chocolate Crinkle Cookies

Toss Together Tuesday:

This recipe makes a large batch (about 50 teaspoon sized dough balls)

For the cookie dough:
1 Chocolate Cake Mix
2 eggs
1/3 cup oil
Mix all together and chill for a least 30 minutes before rolling into dough balls. Next roll and place dough balls on a greased cookie sheet. Bake At 350* for 6-8 minutes. The cookies should be soft and doughy to the touch.

For toppings:
1 cup melted chocolate chips
Mini marshmallows
Melt chocolate chips and put small amount of melted chocolate in center of cookie and place marshmallows on top of melted chocolate.
I also added toffee chips to mine with marshmallows. Then the other plate of cookies have white chocolate, cherry chocolate chips and red colored coconut flakes.

Friday, December 7, 2018

Sweet Pea Salad

Fruitful Friday: Sweet Pea Salad

It one of those Christmas looking salads that I have wanted to try for a long time and knew that I needed the right combination at my table. Last night was perfect... meatloaf, baked potatoes and a good friend.


The recipe is really easy to make and if you have a stocked pantry you should be good.

2 cups frozen sweet peas (thawed)
1 can water-chestnuts (sliced thin)
1 green onion chopped fine
1/2 red pepper diced (I used radishes)
1/3 cup mayo ( you can use light mayo)
1 teaspoon dill weed
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic salt
1/4 teaspoon plain salt
1/4 teaspoon black pepper
1/2 cup diced ham (optional)

Mix all together and let set at least 1 hour before serving to allow for the flavors to come together. It serves 12 (2oz servings)

Thursday, February 1, 2018

Old Fashioned Peanut Butter Cookies

Old-Fashioned Peanut Butter Cookies

Using Homemade peanut butter make them so good. 
Ingredients:
1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Preparation:
In a large bowl, cream together butter and peanut butter. Add sugars and eggs; cream again. Next, stir together flour, baking soda, baking powder, and salt. Add dry ingredients to peanut butter mixture; Roll into balls; place on cookie sheet and press with a fork to flatten. Bake at 350° for 8-10 minutes.
Makes about 36 cookies

Friday, July 21, 2017

Getting ready for Fall & Winter

Fruitful Friday:

It's that time of year again, when we do our six month pantry review. We clean, rotate, check dates and reorganize. This is also the time of year when we make our fall and winter seasonal needs list. So wether you grow your own garden or not take advantage of your local farmers’ markets and farm stands Durning this time of the year and stock up on locally grown crops for your winter food storage. 

also now is a great time to start your $5.00 / 52 week buying plan for your pantry. You can find the list below. 

Tuesday, July 11, 2017

BCM: Lavender Galettes

It's been awhile since I baked any goodies with my "Tuesday's with Dorie" group. Today our challenge was Lavender Galettes and I learned something new. I always thought that a Galette was like a rustic style fruit filled tart, but today I discovered that sometimes they are also listed as cookies. They looked so yummy I had to try them. The recipe called for lavender, I didn't have any and since I am serving them tonight with Teriyaki Chicken, I decided to make mine "Lemon & Toasted Sesame Seed". They are very tasty... you can find the recipe on page 312 in "Baking Chez Moi" by Dorie Greenspan.